INDEX

Antipasti e stuzzichini – apetizers
Giardiniera rossa piemontese (Sour-sweet vegetable chutney from Piemonte)

Lardo battuto con aglio e rosmarino (whipped lardo with rosemary and garlic)

Liptaeur triestino, una spuma di formaggio e paprika (cheese and paprika mousse from Trieste)

Minestre, zuppe e polenta – soups and polenta
Brodo, cavolo, orzo e castagne (Beef broth, savoy cabbage, barley and chestnut from Northern Italy)

Paparot (Polenta and spinach soup from Friuli Venezia Giulia)

Ris e latt  (Rice and Milk soup from Lombardy, but found also in other Northern Italy areas)

Pasta e riso – pasta and rice
Gnocchi di carote (carrot gnocchi from Northern Italy)
Malfatti di spinaci e ricotta (Spinach and ricotta gnocchi from Northern and central Italy)
Mlinci (an unusal corn past that is grilled and boiled from Friuli Venezia Giulia)
Pizzoccheri  (buckwheat pasta with cabbage, potatoes and lots of butter from Lombardy)
Ris e latt  (Rice and Milk soup (from Lombardy, but found also in other Northern Italy areas)
Riso con le uvette da Venezia (Venetian rice with sultanas)
Riso e cozze (Rise and mussels)
Risoto de peoci (risotto with mussels from Veneto)
Spaghetti aglio, olio e peperoncino (Spaghetti with garlic, oil and chilli from Lazio and Campania, Central and Southern Italy)
Timballo con ragu di maiale speziato e intingolo di fegatini  (Timballo with spiced pork ragù and chicken livers  from Southern Italy mainly)

Carni e pesci – meat and fish

Anatra in salsa (grilled duck with chopped salame, anchovies, garlic and a little vinegar from Veneto)
Faraona arrosto ripiena con castagne e patate (Roasted boned guinea fowl with chestnuts and potatoes from Lombardy, but found also in other Northern Italy areas)
La genovese (Beef and onion braise from Naples)
Lardo battuto con aglio e rosmarino (whipped lardo with rosemary and garlic)
Pollo o coniglio ai peperoni (chicken or rabbit with peppers, Piedmontese cooking)

Sgombro sott’olio fatto in casa (homemade olive oil cured mackerel)

Verdure – vegetables
Barba di frate olio e limone (Friar’s beard or agretti salad with oil and  lemon)
Funghi al forno alla pugliese (roasted stuffed mushrooms Puglia-style)
Insalata di fagiolini, patate e sgombro sott’olio fatto in casa (salad of green beans,potato and home made olive oil cured mackerel)
Malfatti di spinaci e ricotta (Spinach and ricotta gnocchi from Northern and central Italy)
Mulinciani‘mbuttunati (Buttoned up aubergines, a.k.a stuffed Sicilian aubergines)
Paparot (Polenta and spinach soup from Friuli Venezia Giulia)
Parmigiana di zucchine (courgette Parmesan from Central and Southern Italy)
Puntarelle (Puntarelle (chicory) salad from Rome)
Sformato autunnale e invernale alle tre verdure (layered Autumn and Winter three vegetable terrine from Piemonte)
Strudel di patate e spinaci alla Triestina (Potato and Spinach Strudel from Trieste)
Zucchine ripiene con amaretti e ricotta (Courgettes stuffed with amaretti and ricotta from Mantua, Lombardy)

Insalate – salads
Puntarelle (Puntarelle chicory salad from Rome)

Dolci – desserts
La pastiera (Easter Neapolitan sweet pie with wheat and ricotta from Campania)
La pastiera 2017
Biscotti al mais (polenta shortbread from Piemonte, Lombardy and Veneto, Northern Italy)
Bonet astigiano (amaretti, chocolate baked caramel custard from Piemonte)
Focaccia con l’uva  (Sweet focaccia with grapes from Lombardy)
Miascia  (Bread, grape and rosemary cake from Lake Como Lombardy)
Oss de mord (crunchy almond biscuits for All Souls Day Lombardy)
Pàn de mèj  (Elderflower and polenta sweet buns from Milan)
Pitta ‘nchiusa  (Christmass raisin, walnut, honey pastry from Calabria)
Ricotta al caffè/ricotta and coffee cream (and tips on home-made “ricotta”)
Zaèti  (polenta and raisin biscuits from Veneto)
Strudel di mele (apple strudel from Veneto, Trentino Alto Adige and Friuli Venezia Giulia)

Pani, pizze e torte salate – bread, pizza and savory baking

La pasta matta per torte salate (Crazy dough for savory tarts)
Torta Pasqualina (Eastertide chard and fresh cheese pie from Liguria from Liguria)