Mangia l’Italia
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Editorial illustration of the Cilento coast with anchovies, lemon, herbs and the sea
Cilento coast · editorial illustration
Dish · Campania

Baccalà alla perticatora

What if boiled salt cod simply waited, and the last gesture belonged to peppers still carrying the heat of the pan?

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Editorial illustration of Ciauliello
AI-generated editorial illustration · not a documentary photograph
Dish · Campania

Ciauliello

Ciauliello begins as a minestra whose principal ingredients are dried tomatoes and zucchini, a bowl that Regione Campania describes as intense and decided in flavour, dense or brothy…

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Editorial illustration of Gattò di patate
AI-generated editorial illustration · not a documentary photograph
Dish · Campania

Gattò di patate: a generous Neapolitan bake

The documented ingredient list begins with floury potatoes, mozzarella, provolone and mortadella.

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Pasta alla Genovese served in Ravello, with its meat-and-onion sauce
Genovese in Ravello · photo Darouet · CC BY-SA 3.0
Dish · Campania

Genovese

At first there seem to be almost too many onions. White or copper-skinned, chopped and gathered in the pot with olive oil, they outweigh the meat.

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Editorial illustration of a Matese table with a leafy vegetable soup, pulses and bread
Matese table · editorial illustration
Dish · Campania

Minestra caggianese

A bowl of Minestra caggianese brings together broth, vegetables and the aromas of boiled field herbs.

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Editorial illustration of Patane e cicc'
AI-generated editorial illustration · not a documentary photograph
Dish · Dishes

Patane e cicc'

Patane e cicc' is entered among Campania’s registered PAT dishes, which is why a plate from Monte San Giacomo deserves a second look.

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Editorial illustration of Zucchini alla scapece
AI-generated editorial illustration · not a documentary photograph
Dish · Campania

Zucchini alla scapece

Zucchini alla scapece is a Neapolitan way with courgettes that earns a place in Campania’s PAT gastronomy listing: rounds are fried, then left to rest with vinegar, garlic and fresh mint.

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Editorial illustration of Zuppa di soffritto
AI-generated editorial illustration · not a documentary photograph
Dish · Dishes

Zuppa di soffritto

Zuppa di soffritto is one of Campania’s PAT gastronomic preparations, and it earns a place at the table for a very particular winter hunger: pork offal simmered until it yields a dense…

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Editorial illustration of Agnello alla piacentina
AI-generated editorial illustration · not a documentary photograph
Dish · Dishes

Agnello alla piacentina

Agnello alla piacentina is lamb cooked the Piacenza way: the meat is browned with onion, then left to cook with herbs, wine and a little tomato.

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Editorial illustration of Agnello con piselli alla romagnola
AI-generated editorial illustration · not a documentary photograph
Dish · Dishes

Agnello con piselli alla romagnola

Agnello con piselli alla romagnola is lamb cooked with peas, a dish the regional PAT list records under both its Italian and Romagnol names.

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Editorial illustration of Anguilla in umido
AI-generated editorial illustration · not a documentary photograph
Dish · Dishes

Anguilla in umido

Anguilla in umido is eel cooked in a moist sauce: pieces of fish simmered with aromatic vegetables, wine and tomato.

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Editorial illustration of Arrosto ripieno
AI-generated editorial illustration · not a documentary photograph
Dish · Dishes

Arrosto ripieno

Arrosto ripieno is recorded on Emilia-Romagna’s PAT gastronomy register, which is why this stuffed roast earns a closer look than a nameless joint of meat.

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Editorial illustration of Baccalà alla romagnola
AI-generated editorial illustration · not a documentary photograph
Dish · Dishes

Baccalà alla romagnola

Baccalà alla romagnola is Romagna’s way with soaked salt cod: a named dish the regional PAT listing records together with its Romagnol title, and a plate worth pausing over because the…

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Editorial illustration of Baccalà con i porri, E’ bacalà con i por
AI-generated editorial illustration · not a documentary photograph
Dish · Dishes

Baccalà con i porri, E’ bacalà con i por

Baccalà con i porri belongs on Emilia-Romagna’s PAT gastronomy register, where the same dish is also entered as E’ bacalà con i por.

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Editorial illustration of Baccalà in umido
AI-generated editorial illustration · not a documentary photograph
Dish · Dishes

Baccalà in umido

Baccalà in umido is salt cod treated as a stew after a brief, dry heat. On the regional PAT register the same dish is paired with the dialect form Bacalà in òmid, a reminder that the name…

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Editorial illustration of Cardi in umido, Gobbo in umido
AI-generated editorial illustration · not a documentary photograph
Dish · Dishes

Cardi in umido, Gobbo in umido

Cardi in umido sits among Emilia-Romagna’s recognised PAT gastronomic preparations, yet what draws the appetite is a very local pot.

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Editorial illustration of Cavolfiore all'uso di Romagna
AI-generated editorial illustration · not a documentary photograph
Dish · Dishes

Cavolfiore all'uso di Romagna

Cavolfiore all'uso di Romagna is listed among Emilia-Romagna’s PAT dishes. The name already signals a Romagna way with cauliflower, and that place on the regional list is why a familiar…

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Editorial illustration of Cavoli ripieni, Cavul ripein
AI-generated editorial illustration · not a documentary photograph
Dish · Dishes

Cavoli ripieni, Cavul ripein

Cavoli ripieni, known as Cavul ripein as well, sits on Emilia-Romagna’s PAT register: not shredded leaves in a pan, but cabbage treated as a complete dish.

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Editorial illustration of Cipolle ripiene di magro
AI-generated editorial illustration · not a documentary photograph
Dish · Dishes

Cipolle ripiene di magro

Cipolle ripiene di magro is a named dish on Emilia-Romagna’s PAT gastronomy register: onions treated as a vessel rather than a mere garnish.

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Editorial illustration of Coniglio in umido, Coniglio alla cacciatora
AI-generated editorial illustration · not a documentary photograph
Dish · Dishes

Coniglio in umido, Coniglio alla cacciatora

Two names travel together on the regional PAT list: Coniglio in umido and Coniglio alla cacciatora.

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Editorial illustration of Fagioli in giubalunga, Fasul in zobalonga
AI-generated editorial illustration · not a documentary photograph
Dish · Dishes

Fagioli in giubalunga, Fasul in zobalonga

Fagioli in giubalunga is recorded among Emilia-Romagna’s PAT gastronomic preparations.

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Editorial illustration of Faraona alla creta, Faraona al creda
AI-generated editorial illustration · not a documentary photograph
Dish · Dishes

Faraona alla creta, Faraona al creda

Faraona alla creta, also recorded as Faraona al creda, is a recognised PAT dish of Emilia-Romagna.

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Editorial illustration of Fegatelli di maiale, Figadèt
AI-generated editorial illustration · not a documentary photograph
Dish · Dishes

Fegatelli di maiale, Figadèt

Fegatelli di maiale, Figadèt in the local name, is listed among Emilia-Romagna’s PAT dishes.

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Editorial illustration of Funghi fritti, Fonz fritt
AI-generated editorial illustration · not a documentary photograph
Dish · Dishes

Funghi fritti, Fonz fritt

Funghi fritti, the plate Emilia-Romagna lists among its PAT dishes and that locals also name Fonz fritt, is worth attention because it is so plainly a mountain fry: porcini, cut thick, given…

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