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80587 Dishes

Patata dell'Alto Viterbese

Side, Snack, Appetizer

Patata dell'Alto Viterbese

Potatoes (Solanum tuberosum) grown in Viterbo, Lazio, Italy

Pecorino di Picinisco

Side, Snack, Appetizer

Pecorino di Picinisco

Uncooked hard cheese made with raw sheep's milk, available as two variations: Scamosciato (semi-matured) and Stagionato (matured), from Frosinone, Lazio, Italy

Pecorino Romano

Side, Snack, Appetizer

Pecorino Romano

Hard cheese made from whole sheep's milk, from Lazio, Italy

Pecorino Romano

Side, Snack, Appetizer

Pecorino Romano

Hard cheese made from whole sheep's milk, from Lazio, Italy

Pecorino Toscano

Side, Snack, Appetizer

Pecorino Toscano

Semi-hard cheese made from whole sheep's milk, from Tuscany, Lazio and Umbria, Italy

Pecorino Toscano

Side, Snack, Appetizer

Pecorino Toscano

Semi-hard cheese made from whole sheep's milk, from Tuscany, Lazio and Umbria, Italy

Peperone di Pontecorvo

Side, Snack, Appetizer

Peperone di Pontecorvo

Fresh Capsicum annum L. peppers grown in Frosinone, Lazio, Italy

Pinsa romana

Side, Snack, Appetizer

Pinsa romana

Yeasted pizza dough made with wheat, soy, rice and sourdough, which creates a crust that is crispy on the outside, soft on the inside, and more easily digestible than some of the more popular pizza doughs

Pizza di Pasqua

Side, Snack, Appetizer

Pizza di Pasqua

Yeasted bread, may be sweet or savory, made with candied fruit, aniseed liqueur, cheese, chocolate, common during Easter

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

Porchetta di Ariccia

Side, Snack, Appetizer

Porchetta di Ariccia

De-boned and seasoned pork roast using a whole one-year-old sow or the central part of the pig, made with Landrace, Large White or Pietrain sows, from Ariccia, Rome, Lazio, Italy

Prosciutto Amatriciano

Side, Snack, Appetizer

Prosciutto Amatriciano

Ham using the legs of pigs from Duroc, Landrace and Large White pigs, from Rieti, Lazio, Italy

Provatura

Side, Snack, Appetizer

Provatura

Fresh cheese made from buffalo or cow's milk, similar to Mozzarella

Provatura alla salsa di acciughe

Side, Snack, Appetizer

Provatura alla salsa di acciughe

Provatura cheese with anchovy sauce

Ragù alla salsiccia

Side, Snack, Appetizer

Ragù alla salsiccia

Tomato sauce with sausage, serve with pasta

Ragù Genovese

Side, Snack, Appetizer

Ragù Genovese

Braised beef and onion sauce, serve with pasta

Ricotta

Side, Snack, Appetizer

Ricotta

Ricotta di Bufala Campana

Side, Snack, Appetizer

Ricotta di Bufala Campana

Fresh milk product made from the milk of Mediterranea Italiana buffaloes, from Campania, Lazio, Apulia and Molise, Italy

Ricotta Romana

Side, Snack, Appetizer

Ricotta Romana

Fresh milk product made from whole sheep's milk whey, from Lazio, Italy

Sabina

Side, Snack, Appetizer

Sabina

Extra virgin olive oil made from Carboncella, Frantoio, Leccino, Moraiolo, Olivastrone, Olivago, Pendolino, Raja, Rosciola and Salviana olives, from Rieti and Rome, Lazio, Italy

Sagne e fagioli

Side, Snack, Appetizer

Sagne e fagioli

Tagliatelle pasta and beans in a thick soup or sauce made with tomato, onion, garlic, chili peppers

Salamini Italiani alla Cacciatora

Side, Snack, Appetizer

Salamini Italiani alla Cacciatora

Small minced pork sausages from Duroc, Landrace and Italian Large White pigs reared in Friuli-Venezia Giulia, Veneto, Lombardy, Piedmont, Emilia-Romagna, Umbria, Tuscany, Marche, Abruzzo, Lazio and Molise, Italy

Salsa rossa

Side, Snack, Appetizer

Salsa rossa

Tomato and pepper puree, serve with bollito misto, meats, fish, pasta

Salsa tartufo

Side, Snack, Appetizer

Salsa tartufo

Sauce made with black truffles, anchovies, olive oil, garlic

Scorzette di arancia candite

Side, Snack, Appetizer

Scorzette di arancia candite

Candied orange peels, may also be covered with chocolate (Scorzette d’arancia candite con cioccolato)

Scrippelle

Side, Snack, Appetizer

Scrippelle

Crepes, used in scrippelle 'mbusse (crepes in broth) and timballo abruzzese (crepe lasagna)

Sedano Bianco di Sperlonga

Side, Snack, Appetizer

Sedano Bianco di Sperlonga

Celery (Apium graveolens L.) grown in Latina, Lazio, Italy

Sugo alla romana

Side, Snack, Appetizer

Sugo alla romana

Meat and tomato-based sauce

Supplì

Side, Snack, Appetizer

Supplì

Rice croquettes filled with meat and mozzarella- Rome, Lazio, Campania, Vatican City

Tuscia

Side, Snack, Appetizer

Tuscia

Extra virgin olive oil made from Frantoio, Leccino and Caninese olives grown in Viterbo, Lazio, Italy

Uova alla Provatura

Side, Snack, Appetizer

Uova alla Provatura

Eggs and melted Provatura cheese

Baci di dama

Baci di dama

Hazlenut sandwich cookies with a chocolate filling

Baxin

Baxin

Anise-flavored cookies, made with flour, sugar, lemon, anise, honey, yeast and milk

Bonet

Bonet

Pudding or custard made with chocolate and amaretti cookies, and topped with rum-flavored caramel sauce and amaretti

Buccellato

Buccellato

Wreath-shaped fig and nut cake, common during Christmas

Canestrelli

Canestrelli

Crumbly butter cookies, made with fennel seed in Monterosso

Castagnaccio

Castagnaccio

Chestnut flour cake with raisins, walnuts, pine nuts, rosemary

Gobeletti

Gobeletti

Shortcrust pastries traditionally filled with apricot jam, but may also be filled with other fruit jams, custard, common on the Feb. 5th, the day of Sant'Agata

Pandolce

Pandolce

The traditional Genoa Christmas sweet bread or cake, made with raisins, candied fruit, pine nuts, anise or fennel

Spongata

Spongata

Cake filled with dried fruit, nuts and honey, common during Christmas

Torta di castagne

Torta di castagne

Torta di riso

Torta di riso

Sweet rice tart with lemon peel, vanilla, amaretti biscuits, almonds

Cinque Terre Sciacchetrà

Cinque Terre Sciacchetrà

Hippocras

Hippocras

Sweet spiced wine

Rossese di Dolceacqua

Rossese di Dolceacqua

Anolini

Anolini

Stuffed pasta, commonly served in broth (anolini in brodo), Piacenza anolini are filled with meat whereas the Parma version has a cheese, breadcrumb and nutmeg filling, traditionally eaten on Christmas Eve

Bagnun di acciughe

Bagnun di acciughe

Anchovy soup with tomatoes, onions, garlic and wine, serve with crusty bread

Bollito misto

Bollito misto

Numerous stewed cuts of beef, veal, cotechino sausage, vegetables, serve with mostarda

Buridda

Buridda

Fish, seafood and vegetable stew

Cacciucco alla livornese

Cacciucco alla livornese

Seafood soup, made with fish, shrimp, eel, cod, lobster, octopus, cuttlefish

Cappon magro

Cappon magro

An extravagant seafood, fish and vegetable salad, serve cold, common during Christmas

Cappone ripieno

Cappone ripieno

Stuffed and roasted capon, stuffed with giblets, ground meat, sausage, vegetables, chestnuts, hard boiled eggs

Carabaccia

Carabaccia

Carne pizzaiola

Carne pizzaiola

Beef steak with a tomato pizzaiola sauce, may also be made with veal, chicken, pork

Cervella

Cervella

Brain, for example, fried brain

Cima alla genovese

Cima alla genovese

Calf stomach filled with eggs, vegetables, swiss chard, ham, peas, pine nuts, cheese, herbs and spices, then boiled in broth, allowed to cool and sliced prior to eating

Cisrà

Cisrà

Tripe and chickpea soup, older recipes used dark chickpeas from the Middle East but modern versions use Italian chickpeas

Coniglio alla ligure

Coniglio alla ligure

Corzetti

Corzetti

Thin coin-shaped pasta with designs stamped on both sides, used in many dishes

Cozze alla marinara

Cozze alla marinara

Steamed mussels with garlic, tomatoes, parsley

Cozze ripiene

Cozze ripiene

Stuffed mussels

Dory con olive e patate

Dory con olive e patate

Fish with olives and potatoes

Erbazzone

Erbazzone

Savory swiss chard or greens pie

Fegato alla veneziana

Fegato alla veneziana

Calf's liver and onions

Gattafin

Gattafin

Fried ravioli filled with swiss chard, onion, egg, parmesan cheese, ricotta

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

Lumache alla ligure

Lumache alla ligure

Snails in a sauce made with anchovies, tomatoes, white wine, garlic, rosemary, oregano, basil, parsley

Mandilli de saea

Mandilli de saea

Large, thin pasta sheets, commonly served with pesto

Melanzane alla parmigiana

Melanzane alla parmigiana

Eggplant casserole with tomato sauce and cheese

Mesciua

Mesciua

Soup with chickpeas, beans and grains

Minestra di ceci

Minestra di ceci

Chickpea soup with pasta, meat, vegetables

Pansotti

Pansotti

Pasta filled with ricotta, spinach, greens and herbs, traditionally served with salsa di noci, a walnut sauce

Polenta taragna

Polenta taragna

Buckwheat and cornmeal polenta with butter and Valtellina Casera cheese

Risotto con anatra selvatica

Risotto con anatra selvatica

Risotto with wild duck

Rosticciana

Rosticciana

Grilled pork ribs seasoned with rosemary and garlic, the ribs may also be cooked in an oven

Sardenaira

Sardenaira

Focaccia topped with tomato sauce, anchovies, onions, sliced tomatoes, olives

Seppie con piselli

Seppie con piselli

Stewed cuttlefish with peas

Stecchi fritti

Stecchi fritti

Meat and/or offal is formed around wooden skewers, coated with breadcrumbs and deep-fried

Stoccafisso

Stoccafisso

Dried unsalted cod

Stoccafisso accomodato

Stoccafisso accomodato

Stockfish stew with tomatoes, potatoes, olives, pine nuts

Stracotto

Stracotto

Stewed beef, made with a tomato sauce and wine

Testaroli

Testaroli

Diamond shaped pasta made with the same batter used to make panigacci flatbread, commonly served with pesto

Tomaxelle

Tomaxelle

Meat rolls stuffed with meat, cheese, herbs, polenta

Torta di verdure

Torta di verdure

Savory pie with vegetables and/or greens

Torta pasqualina

Torta pasqualina

Tortelli zucca

Tortelli zucca

Pumpkin-filled pasta

Trenette al pesto

Trenette al pesto

Trenette pasta topped with pesto

Trofie

Trofie

Variety of pasta shaped like thick, twisted noodles

Vitelloni Piemontesi della Coscia

Vitelloni Piemontesi della Coscia

Cattle reared in Piedmont and Liguria, Italy

Acciughe sotto sale del Mar Ligure

Side, Snack, Appetizer

Acciughe sotto sale del Mar Ligure

Salted and preserved anchovies (Engraulis encrasicolus L.) harvested from coastal waters in Liguria, Italy

Bagnet verd

Side, Snack, Appetizer

Bagnet verd

A green sauce with parsley, anchovies, breadcrumbs, vinegar, used with gran bollito misto piemontese

Basilico Genovese

Side, Snack, Appetizer

Basilico Genovese

Ocimum basilicum basil, grown in Liguria, Italy

Caviale dei poveri

Side, Snack, Appetizer

Caviale dei poveri

Eggplant spread made with whitebait, sardines or anchovies, chili peppers, garlic, lemon juice, olive oil, herbs and spices, serve with bread

Checca sauce

Side, Snack, Appetizer

Checca sauce

A no-cook tomato sauce with mozzarella, olive oil, garlic, serve with pasta (pasta alla checca)

Condiglione

Side, Snack, Appetizer

Condiglione

Salad with tomatoes, lettuce, cucumbers, onions, green beans, bell peppers, boiled eggs, anchovies, tuma, ship's biscuits, potatoes, several variations

Corzetti

Side, Snack, Appetizer

Corzetti

Thin coin-shaped pasta with designs stamped on both sides, used in many dishes

Cozze alla marinara

Side, Snack, Appetizer

Cozze alla marinara

Steamed mussels with garlic, tomatoes, parsley

Farinata

Side, Snack, Appetizer

Farinata

Pancake using chickpea flour

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