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Sea, fish and salt
From salt cod to sardines: stories in which the sea reaches the table in different forms.
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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Malaca
Guardia Sanframondi, in the Benevento hinterland, is where Regione Campania places Malaca.
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Mascarpone di Bufala
In Eboli, Battipaglia and Bellizzi, Mascarpone di Bufala is a cream rather than a firm cheese: snow-white shading toward porcelain, soft and dense, whipped until it looks even and silken.
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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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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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Marubini
Marubini are identified with Cremona in southeastern Lombardy, and the first thing they offer is a modest, close-up geometry: small filled pasta rounds finished with scalloped edges.
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Panettone di Milano
Call it Milan’s Christmas cake and a picture already begins to form: not an everyday loaf, but a centrepiece whose strongest calendar association is the Christmas table.
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Gnocchi di zucca
The documented preparation belongs to the Lombard areas of Brescia and Mantua, where pumpkin is not a garnish but the body of the dough.
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Passolina: il lampo dolce nei piatti salati
Among Sicily’s most distinctive pasta dishes sits a bowl built on fresh sardines and green fennel.
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Finocchietto: il profumo verde della pasta palermitana
Pasta con le sarde is a Sicilian meeting of sea and herb: fresh sardines folded through pasta with green fennel.
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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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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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Sarde a beccaficu
Begin with the name on the plate. Sarde a beccaficu is treated as a distinct named sardine preparation, not a catch-all for every Sicilian fish course, and it sits inside Sicily’s varied…
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