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80587 Dishes

Génépi

Génépi

Herbal liqueur made with flowers and berries liqueur

Grappa

Grappa

Agnolotti

Agnolotti

Filled pasta using meat, vegetables, cheese, mushrooms

Brasato

Brasato

Braised beef (roast beef), for example, with wine and vegetables, may also use veal, pork

Capriolo alla valdostana

Capriolo alla valdostana

Stewed venison and vegetables in a cream and grappa sauce

Carbonada

Carbonada

Beef stewed with red or white wine, commonly served with polenta

Cotoletta alla valdostana

Cotoletta alla valdostana

Breaded veal chops or cutlets stuffed with Fontina cheese

Crespelle

Crespelle

Crepes, made with savory or sweet fillings or toppings, used in soup, layered like lasagna

Fonduta

Fonduta

Fondue using fontina cheese, though other cheeses and ingredients are also used

Gnocchi alla bava

Gnocchi alla bava

Potato gnocchi topped with a creamy cheese sauce made with Grana Padano, Toma, and/or Fontina cheeses

Gnocchi alla romana

Gnocchi alla romana

Round and flat Roman-style gnocchi made with semolina flour, serve with butter and grated cheese

Minestra di castagne

Minestra di castagne

Chestnut soup, may be made with cream (minestra di castagne e latte), rice (minestra di riso e castagne), dried chestnuts, several variations

Pasta alla Valdostana

Pasta alla Valdostana

Pasta baked with Fontina cheese, prosciutto, mushrooms and a cream sauce

Polenta con funghi

Polenta con funghi

Polenta with mushroom ragu, some recipes grill the polenta

Polenta concia

Polenta concia

Polenta with butter and Fontina cheese

Pollo alla Valdostana

Pollo alla Valdostana

Breaded chicken cutlets with prosciutto and Fontina cheese, served with a white wine sauce

Risotto alla Valdostana

Risotto alla Valdostana

Creamy rice dish with Fontina cheese, butter, wine

Seupa de gri

Seupa de gri

Barley soup with pork, vegetables and potatoes

Socca

Socca

Aosta socca is a layered casserole with beef, sliced potatoes and shredded Savoy cabbage, Note: socca is also the name of chickpea crepes/pancakes

Torta salata

Torta salata

Savory pie with vegetables, meat, cheese

Trota alla Valdostana

Trota alla Valdostana

Trout fillet with vegetables, garlic, lemon juice, raisins

Zuppa valdostana

Zuppa valdostana

Savoy cabbage casserole, made with beef broth, Fontina cheese and sliced bread

Zuppa valpellinese

Zuppa valpellinese

Thick soup made with black bread (rye bread), Savoy cabbage and Fontina cheese

Bagna càuda

Side, Snack, Appetizer

Bagna càuda

Dip or sauce made with garlic, anchovies, olive oil and butter, used as a dip for vegetables

Boudin

Side, Snack, Appetizer

Boudin

Fontina

Side, Snack, Appetizer

Fontina

Semi-soft cheese made from unpasteurized cow's milk, from Aosta Valley, Italy

Formaggio di sera

Side, Snack, Appetizer

Formaggio di sera

Gnocchi

Side, Snack, Appetizer

Gnocchi

Dough dumpling pasta, served in a variety of ways

Gnocco fritto

Side, Snack, Appetizer

Gnocco fritto

Leavened dough fried in lard, serve with prosciutto, cold cuts, cheese, coffee

Honey

Side, Snack, Appetizer

Honey

Insalata di riso

Side, Snack, Appetizer

Insalata di riso

Cold rice salad, rice mixed with tuna, diced ham or prosciutto, provolone cheese, hard boiled eggs, anchovies, giardiniera, olives, gherkins, onions, artichoke hearts, peas, capers, roasted peppers, basil, olive oil and vinegar, lemon juice

Mecoulin

Side, Snack, Appetizer

Mecoulin

Sweet raisin bread, the progenitor of Panettone

Miele di castagno

Side, Snack, Appetizer

Miele di castagno

Mocetta

Side, Snack, Appetizer

Mocetta

Salted and aged boneless leg of beef, chamois, goat, historically, other animals have also been used, such as deer, ibex, boar

Polenta

Side, Snack, Appetizer

Polenta

Cornmeal porridge, cornmeal from flint corn is cooked in water or broth, may be firm or have a creamy consistency

Polenta concia

Side, Snack, Appetizer

Polenta concia

Polenta with butter and Fontina cheese

Rye bread

Side, Snack, Appetizer

Rye bread

Teteun

Side, Snack, Appetizer

Teteun

Cured and thinly sliced cow udder, serve with fruit jams

Toma

Side, Snack, Appetizer

Toma

Valle d’Aosta Lard d’Arnad

Side, Snack, Appetizer

Valle d’Aosta Lard d’Arnad

Cured pieces of fatty meat (fat back) cut from pork shoulder from Duroc, Landrace and Italian Large White pigs, the curing is done in wooden containers, from Aosta Valley, Italy

Vallée d'Aoste Fromadzo

Side, Snack, Appetizer

Vallée d'Aoste Fromadzo

Semi-hard cheese made from cow's milk and goat's milk, from Valle d'Aosta, Italy

Vallée d'Aoste Jambon de Bosses

Side, Snack, Appetizer

Vallée d'Aoste Jambon de Bosses

Raw and cured pig legs from Duroc Italiana, Landrace and Large White pigs reared in Aosta Valley, Italy

Bocconotti

Bocconotti

Short crust pastry filled with jam or preserves, pastry cream, chocolate

Calcioni marchigiani

Calcioni marchigiani

Deep-fried pastries with a sweet filling made with ricotta or pecorino cheese, eggs, nuts, chocolate, lemon or orange zest

Calzoncelli

Calzoncelli

Small calzone- or ravioli-shaped pastries filled with chocolate and chestnut cream

Cartellate

Cartellate

Christmas fritter, a honey and cinammon-topped pastry

Chiacchiere

Chiacchiere

Fried pastry strips sprinkled with powdered sugar, common during Carnival

Cotognata

Cotognata

Cuddura

Cuddura

Sweet bread or pastries shaped into baskets or animals and topped with hard boiled eggs, common during Easter

Cupeta

Cupeta

Candied nut brittle, made with almonds, walnuts, hazelnuts, sandwiched between rice paper

Dita degli apostoli

Dita degli apostoli

Crepes filled with sweetened ricotta cheese mixture

Graffe

Graffe

Yeasted doughnuts covered in granulated sugar, made with all-purpose flour and mashed potatoes

Krapfen

Krapfen

Jam- or cream-filled doughnuts

Mostaccioli

Mostaccioli

Christmas cookies made with mosto cotto (grape must), chocolate, gingerbread spices, there are several different variations of this cookie

Pignoli

Pignoli

Pine nut cookies

Purceddhruzzi

Purceddhruzzi

Small fried balls of dough coated with honey, common during Christmas

Scarcella

Scarcella

Decorative sweet Easter bread or pastry made to look like a basket with whole hard boiled eggs inside

Sospiro

Sospiro

Small cream-filled glazed pastries

Taralli

Taralli

Twisted bread or crunchy breadsticks, crunchy or soft, savory or sweet, flavored with fennel, anise, wine, olive oil, coated in sugar

Tette delle monache

Tette delle monache

Pastry filled with pastry cream

Zeppole

Zeppole

Doughnuts, may be filled with cream, jelly, custard, chocolate, butter and honey, common on St. Joseph's Day on March 19

Malvasia

Malvasia

Negroamaro

Negroamaro

Red grape from Puglia, Italy

Padre Peppe

Padre Peppe

Nut-flavored liqueur

Primitivo

Primitivo

Acquasale lucana

Acquasale lucana

Soup or salad with stale or crusty bread, tomatoes, eggs

Agnello al cartoccio

Agnello al cartoccio

Lamb, herbs and seasonings baked inside parchment paper and foil

Agnello al forno con patate

Agnello al forno con patate

Oven-roasted lamb and potatoes

Agnello con piselli

Agnello con piselli

Lamb and pea stew

Alici in tortiera

Alici in tortiera

Baked anchovies with breadcrumbs, capers, garlic, parsley

Anchovy

Anchovy

Baccalà alla salentina

Baccalà alla salentina

Casserole of salted cod, potatoes, tomatoes, olives, pecorino cheese, topped with breadcrumbs

Calzone

Calzone

Folded pizza dough filled with meats, cheese, vegetables

Cappello da gendarme

Cappello da gendarme

Savory pie filled with pork, vegetables, pasta, eggs and cheese

Cavatieddi con la ruca

Cavatieddi con la ruca

Pasta with an arugula, tomato and pecorino sauce

Ciambotta

Ciambotta

Stewed vegetables, another variation is a soup with seafood and fish

Ciceri e tria

Ciceri e tria

Chickpeas and tagliatella noodles

Cozza tarantina

Cozza tarantina

Taranto mussels, stewed, steamed, made with tomatoes, garlic, chili peppers, white wine and parsley, served with pasta

Cozze ripiene

Cozze ripiene

Stuffed mussels

Cuttlefish

Cuttlefish

Cutturidd

Cutturidd

Lamb and vegetable stew traditionally cooked in a clay pot by a fire, common during Easter

Fave e cicoria

Fave e cicoria

Puréed fava beans and sautéed chicory

Focaccia barese

Focaccia barese

Focaccia made with mashed potatoes and topped with olive oil, cherry tomatoes and oregano

Gnummareddi

Gnummareddi

Grilled meat rolls made with lamb and kid goat offal with herbs and spices, there are several variations

Horse

Horse

Lamb

Lamb

Melanzane ripiene

Melanzane ripiene

Eggplant stuffed with breadcrumbs, cheese, garlic, egg, olives, capers, tomatoes, ricotta, parsley, anchovies

Mollusco

Mollusco

Mussel

Mussel

Octopus

Octopus

Polpo in pignata

Orata alla barese

Orata alla barese

Bari-style sea bream, seasoned with garlic, lemon juice, olive oil, parsley, salt and pepper

Orecchiette al sugo di involtini

Orecchiette al sugo di involtini

Orecchiette pasta with meat sauce

Orecchiette con cime di rapa

Orecchiette con cime di rapa

Orecchiette pasta with broccoli rabe

Orecchiette con sugo alla Ricotta Forte

Orecchiette con sugo alla Ricotta Forte

Orecchiette pasta with tomato and ricotta forte cheese

Orecchiette funghi

Orecchiette funghi

Orecchiette pasta with mushrooms

Ostriche alla tarantina

Ostriche alla tarantina

Oysters harvested from the Gulf of Taranto, for example, breaded and baked with olive oil and parsley

Oyster

Oyster

Pancotto

Pancotto

Thick soup made with broth, stale bread, vegetables, chili peppers, beans, garlic, cheese, herbs

Pasta alla boscaiola

Pasta alla boscaiola

Pasta with mushrooms and sausage, guanciale, or other meat

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