Follow your appetite
Sweets and pastry
Doughs, almonds, fruit and celebrations in the atlas’s sweetest stories.
Tagliatelle al prosciutto
A 1931 gastronomic guide places tagliatelle al prosciutto among the dishes it treats as typically Bolognese.
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From hand-rolled sheet to Bologna’s table
Emilian egg pasta does not begin as a finished shape. It starts as a sheet rolled by hand, thin enough to take a knife into long ribbons or to be folded around a filling.
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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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Caciobarile
Savignano Irpino, in the province of Avellino, is where Caciobarile is tied to the land.
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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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Mela zitella
Small and a little uneven, mela zitella does not depend on a perfect shape. Its moment comes with the bite: Regione Campania describes white flesh that is firm and crisp, very juicy, sweet…
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Scamorzini del Matese*
Scamorzini del Matese is a pasta filata cheese made with whole cow’s milk from animals raised in the production zone.
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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 alla canavesana
Call it what the old kitchen lists called it: zuppa alla canavesana, a cabbage soup. The name already does half the work.
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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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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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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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Buccellato siciliano
Appetite starts with a fork in the road. One Buccellato is Sicilian; another is associated with Lucca.
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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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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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Pasta di mandorle
The first move is almost austere. Pasta di mandorle begins with ground almonds and sugar: a pale pairing that already hints at richness without needing a long list of extras.
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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