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Dishes and traditions

Documented Italian dishes, connected to the places and practices that shape them.

9 results
Meat-filled arancina from Alcamo cut open to show its filling
Meat-filled arancina in Alcamo · photo Ensahequ · CC BY-SA 4.0
Dish · Sicily

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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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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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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Seasoned pumpkin gnocchi arranged on a dark plate
Pumpkin gnocchi · photo Ricettario di Mamidoli · CC BY-SA 4.0
Dish · Lombardy

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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Cremonese marubini served in a clear broth
Marubini in Cremona-style broth · photo Marcuscalabresus · CC BY-SA 4.0
Dish · Lombardy

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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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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Freshly fried panelle displayed on a Palermo counter
Panelle · photo Dedda71 · CC BY 3.0
Dish · Sicily

Panelle

Panelle begin with chickpea flour. From that single given base they are shaped into small flat pieces and fried.

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Skewers of stuffed, rolled sarde a beccafico
Sarde a beccafico · photo franzconde · CC BY 2.0
Dish · Sicily

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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Editorial illustration of zuppa alla pavese with toasted bread, broth and egg
Zuppa alla pavese · editorial illustration
Dish · Lombardy

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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