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- 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.
Read the dish - 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?
Read the dish - Dish · Campania
Gattò di patate: a generous Neapolitan bake
The documented ingredient list begins with floury potatoes, mozzarella, provolone and mortadella.
Read the dish - 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.
Read the dish - 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.
Read the dish - 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.
Read the dish - Dish · Campania
Minestra caggianese
A bowl of Minestra caggianese brings together broth, vegetables and the aromas of boiled field herbs.
Read the dish - Dish · Sicily
Panelle
Panelle begin with chickpea flour. From that single given base they are shaped into small flat pieces and fried.
Read the dish - Dish · Sicily
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…
Read the dish - Dish · Palermo
Pasta che vruoccoli arriminàti
The tomato sauce carries anchovy; the broccoli arrives braised. A gastronomic account from 1931 introduces pasta chi vruoccoli arriminata through that combination of vegetable and fish.
Read the dish - Dish · Palermo
Pasta con le sarde: the aromatic meeting
Some dishes arrive already carrying a sense of place. In the account that frames it, pasta con le sarde is presented as a particularly characteristic Sicilian pasta—not a timid extra, but a…
Read the dish - Dish · Palermo
Pasta ’ncasciata: layers held together
Appetite starts where the pasta is stacked. One documented account builds pasta ’ncasciata as successive layers of macaroni and richly varied additions, each turn of the pasta given company…
Read the dish - Dish · Bologna
Ragù bolognese
A 1931 guide does not fuss over a modern plate so much as it sets a scene: ragù poured over tagliatelle that have been cooked to the proper point.
Read the dish - 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…
Read the dish - Dish · Bologna
Tagliatelle al prosciutto
A 1931 gastronomic guide places tagliatelle al prosciutto among the dishes it treats as typically Bolognese.
Read the dish - Dish · Canavese
Tofeja: il tempo lento dentro la terracotta
On the Canavese table, Tofeja is treated as a dish that helps define the local kitchen.
Read the dish - Dish · Bologna
Tortellini di Bologna
A tortellino takes up very little space, yet it holds an entire gesture. The pasta sheet is gathered into a small parcel, closed into a shape that a gastronomic description from 1931 found…
Read the dish - Dish · Canavese
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.
Read the dish - 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.
Read the dish - Dish · Canavese
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.
Read the dish - Product · Sicily
Buccellato siciliano
Appetite starts with a fork in the road. One Buccellato is Sicilian; another is associated with Lucca.
Discover the product - Product · Campania
Caciobarile
Savignano Irpino, in the province of Avellino, is where Caciobarile is tied to the land.
Discover the product - Product · Sicily
Canestrato siciliano
Begin with the surface, because that is where the name lives. Canestrato takes its name and its patterned surface from the basket used during shaping.
Discover the product - Product · Sicily
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…
Discover the product - Product · Canavese
Carema, where stone gives back the sun
In Carema’s vineyards, stone does more than hold up the vines. Slow Food describes pillars that support pergolas and absorb warmth during the day, releasing it through the night.
Discover the product - Product · Sicily
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…
Discover the product - Product · Campania
Corresce re cocozza janca di Aquilonia
A strip snaps when bent between the fingers: drying has reached its endpoint. In Aquilonia, corresce turn white squash flesh into thin ribbons dried in the sun.
Discover the product - Product · Palermo
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.
Discover the product - Product · Lombardy
Formaggio Bitto
Begin with the name itself. Bitto is not treated here as a distant emblem or a frozen souvenir of the mountains.
Discover the product - Product · Campania
Formaggio duro di latte di pecora, capra e vacca*
Up in the Benevento hinterland, among the Matese, Mutri and neighbouring highlands and the mountain districts of Cusano, dairies for this mixed-milk hard cheese are usually set in the hills…
Discover the product - Product · Lombardy
Granone lodigiano
Begin with the map, not the knife. Granone lodigiano is tied to the country around Lodi in southern Lombardy.
Discover the product - Product · Campania
Malaca
Guardia Sanframondi, in the Benevento hinterland, is where Regione Campania places Malaca.
Discover the product - Product · Campania
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.
Discover the product - Product · Campania
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…
Discover the product - Product · Sicily
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 product - Product · Bologna
Mortadella Bologna: il profumo rosa della città
Say Bologna and a certain pale-rose sausage answers back. In one culinary telling, the city is bound to mortadella as surely as Emilia is bound to a whole family of cured pork, each shape…
Discover the product - Product · Lombardy
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.
Discover the product - Product · Palermo
Passolina: il lampo dolce nei piatti salati
Among Sicily’s most distinctive pasta dishes sits a bowl built on fresh sardines and green fennel.
Discover the product - Product · Sicily
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 product - Product · Campania
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…
Discover the product - Product · Canavese
Piattella di Cortereggio, from maize rows to the village oven
On Saturdays, after the bread, the village oven still had work to do. In Slow Food’s account of Cortereggio, families brought their beans in terracotta pots to cook in the heat left by bread…
Discover the product - Product · Campania
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…
Discover the product - Product · Campania
Scamorzini del Matese*
Scamorzini del Matese is a pasta filata cheese made with whole cow’s milk from animals raised in the production zone.
Discover the product - Product · Bologna
Sfoglia all'uovo: il foglio da cui comincia Bologna
A culinary account places Emilia as the true home of pasta all’uovo and of dough worked by hand.
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