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Frying, oven and fire
Discover what changes when oil, embers and the oven enter the story.
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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Gattò di patate: a generous Neapolitan bake
The documented ingredient list begins with floury potatoes, mozzarella, provolone and mortadella.
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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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Minestra caggianese
A bowl of Minestra caggianese brings together broth, vegetables and the aromas of boiled field herbs.
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Malaca
Guardia Sanframondi, in the Benevento hinterland, is where Regione Campania places Malaca.
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Pecorino di Pietraroja*
Pietraroja, in the Benevento hills, is the comune tied to this pecorino. Milk for the cheese is meant to come from ewes kept in the production area, taken in a double milking at evening and…
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Provolone*
High on the Matese massif, in mountain communes of the Benevento hinterland such as Castello del Matese and San Gregorio Matese, this cheese is a pasta filata made with whole cow’s milk from…
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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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Zuppa di ajucche: pane, erbe e strati
In the Canavese, ajucca is remembered as a wild herb that finds its way into a soup built around leftover bread.
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Tofeja: il tempo lento dentro la terracotta
On the Canavese table, Tofeja is treated as a dish that helps define the local kitchen.
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Three soups, three ways to warm the Canavese table
What documented Canavese cooking puts on the table is not a single broth but a trio: a cabbage soup, a bean-and-pork tofeja, and a layered soup of ajucche with bread.
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Zuppa alla pavese
The soup belongs to Pavia in Lombardy, and that is where the bowl begins. Heat is already in the liquid when a whole egg is asked to do the rest of the work.
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Formaggio Bitto
Begin with the name itself. Bitto is not treated here as a distant emblem or a frozen souvenir of the mountains.
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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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Two Sicilian pastas, two ways of holding flavour
One documented Sicilian pasta gathers the sea and the hedgerow in a single bowl: sardines, green fennel, raisins and pine nuts, cooked so the flavours mingle rather than sit apart.
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Arancini di riso
The first fact is forming: arancini are made from rice and shaped as compact balls, rice packed until it holds a round outline instead of falling loose.
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Parmigiana di melanzane
Begin with the aubergine itself. Cookery with this vegetable has especially deep roots in southern Italy and Sicily—a historical depth of attention, not a claim that the plant belongs to one…
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Cannoli
Begin with the shell, because that is where the eye goes first. Cannoli are identified as one of Sicily’s defining desserts, and the pastry that names them is not a soft wrap but a brittle…
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Panelle
Panelle begin with chickpea flour. From that single given base they are shaped into small flat pieces and fried.
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Cassata siciliana
Begin with the structure you can almost hold in the mind before the knife arrives. A layer of light cake forms part of its outer structure, not as a forgotten base but as a pale envelope…
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Melanzane: one ingredient, many transformations
Hunger meets the fruit first as a generous cut: thick slices taken lengthwise, brushed with olive oil mixed with garlic, then set to grill until the surface takes heat and the garlic perfume…
Discover the productFrom 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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