Mangia l’Italia
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Search places, dishes and products across the publication. Page 9.

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Fish and vegetable stall in a Palermo market
Fish market in Palermo · photo MOs810 · CC BY-SA 4.0
Place · Sicily

Sicilia, una tavola fra strada e pasticceria

The listing is modest on the page and generous in the imagination. Under the gastronomy category, Sicily’s official PAT register names arancini di riso and panelle.

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Whole Neapolitan pastiera with its characteristic pastry lattice
Neapolitan pastiera · photo Mattia Luigi Nappi · CC BY-SA 3.0
Mangia l’Italia · Campania

Fillings that hold a Campania year

At Easter, Pastiera brings to the table work that began well before the first slice. Wheat grains soak until tender, then meet ricotta, citron and chocolate inside shortcrust pastry scented…

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Editorial illustration of filled pasta in broth with pumpkin on a Lombard table
Broth, filled pasta and pumpkin · editorial illustration
Mangia l’Italia · Lombardy

Broth, filled pasta and pumpkin: three Lombard gestures

Begin with the bowl associated with Pavia. Zuppa alla pavese is tied to that city, and it gains substance when a whole egg meets the hot soup.

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A lively street around a Palermo food market
Food market in Palermo · photo MOs810 · CC BY-SA 4.0
Mangia l’Italia · Sicily

From the fryer to the pastry counter: two Sicilian scenes

Appetite can start with a name that already has a public life. Arancini di riso and panelle appear as separately named Sicilian gastronomy products in the official PAT register.

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