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Dishes and traditions
Documented Italian dishes, connected to the places and practices that shape them.
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Every published story, arranged by place.
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- Agnello alla piacentina, Piacenza’s Easter lamb
- Agnello con piselli alla romagnola, named and braised
- Anguilla in umido, Piacenza’s meatless eel stew
- Arrosto ripieno, sliced veal with a Reggio filling
- Baccalà alla romagnola, slow salt cod with lemon
- Baccalà con i porri, the Forlì-Cesena salt-cod pan
- Baccalà con peperoni cruschi on Basilicata’s PAT table
- Baccalà in umido: salt cod fried, then finished in tomato
- Brodo alla Santé di Bella, colour and memory in a listed broth
- Calabria’s frittata pasquale: an Easter pan of eggs and cheese
- Calabria’s Parmigiana, stacked and baked with sausage
- Cappon magro, Genoa’s unusually elaborate fish salad
- Cardi in umido, slow cardoon of the Cesena countryside
- Castagnaccio, the low chestnut bake that travelled
- Cavolfiore all'uso di Romagna, cauliflower with tomato and Parmesan
- Cavoli ripieni: a whole cabbage, filled and browned
- Chestnut-flour polenta along the Emilian Apennines
- Cima alla genovese, Genoa’s stuffed veal breast
- Cipolle ripiene di magro, onions filled the lean way
- Cipuddata: leek and salt cod, weighed as equals
- Coratella d'agnello on Abruzzo's Easter morning
- Corde de chiochie, thick pasta of the Chieti hills
- Cuccìa di Nojese: Carosella wheat and vincotto for Saint Lucy
- Cutturidde: Basilicata lamb browned, then simmered rich
- Fagioli in giubalunga on the Forlì Apennine table
- Faraona alla creta: guinea fowl cracked from Po-side clay
- Fegato alla veneziana: calf’s liver, onions, Venetian cooking
- Figadèt: pork liver, caul fat and bay in Romagna
- Fracchiata, Abruzzo’s pulse polenta
- Frico: cheese cooked until it turns crisp
- Fried porcini from Groppallo: Emilia-Romagna’s Fonz fritt
- Gnommariell arrustit: Lucanian roasted offal rolls
- Lagane e fagioli: Lucanian pasta in a warm bean soup
- Lattughe ripiene: lettuce parcels braised in their own broth
- Lucanian stuffed peppers, listed as Zafaran chin
- Lumache fritte: Forlì-Cesena snails in garlic sage lard
- Lumache in umido, Forlì-Cesena’s snail stew
- Mazzarelle teramane, Teramo’s endive-wrapped lamb offal
- Ngrecciata, Val Vibrata’s quick spring soup
- Nuglia di Laurenzana, a pork-belly cut with pasta-sauce ambitions
- Pallotte cace e ove, fried then finished in tomato
- Pancetta e piselli, Piacenza’s harvest pan of pork and peas
- Pasta al ragù di papera, Abruzzo’s harvest duck
- Patane e cicc', Monte San Giacomo’s potato-and-bean mash
- Pecora alla callara, one Abruzzo mountain sheep under three names
- Pizz'e ffo'je: maize bread folded into greens
- Polenta e patate in the Piacenza Apennines
- Polenta pasticciata, sliced cold and baked in layers
- Pollo alla cacciatora, a Romagna pot with wine and tomato
- Pomodori ripieni, or Pummaroro chini, in Calabria
- Preboggion: Liguria’s wild-green mix for pansôti
- Rabbit in umido, rabbit alla cacciatora
- Risi e bisi: rice, young peas, and a Venetian in-between bowl
- Salsa di prezzemolo, Emilia-Romagna’s parsley sauce
- Sciuriddi: Calabria’s squash-blossom fritters
- Sopa coada, Treviso’s leftover pigeon left to brood
- Spaghetti con le poveracce on Emilia-Romagna’s PAT list
- Sweet milk tagliolini for the Ascension in Basilicata
- Tjella and Ciabbotta, one Abruzzo tray of summer
- Torta di patate, the Alta Val d’Arda potato pastry
- Torta pasqualina: Liguria’s Easter pie of whisper-thin pastry
- Trippa alla pennese: Penne’s slow herb tripe on Abruzzo’s PAT list
- Tumact me tulez, Barile’s walnut-and-anchovy pasta
- Uova e curcuci: Calabria’s eggs with pork cracklings
- Virtù teramane: Teramo’s May bowl of winter stores and spring
- Zucchini ripieni from the Piacenza Apennines
- Zuppa di soffritto: Campania’s chilli-laced winter offal soup