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Il Parrozzo

Il Parrozzo

The Abruzzo, land of farmers and livestock breeders, is the home of many typical products. We have chosen a recipe much loved by the poet Gabriele D’Annunzio - an almond dessert called Il Parrozzo. Preparation and ingredients: Chop up 200 g almonds then add 150 g semolina, the grated rind of 1 lemon and mix together. ...

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Little ears pasta with turnip-tops

Little ears pasta with turnip-tops

In Puglia much use is made its excellent vegetables, as well as olive oil and chilli pepper. These tasty ingredients are the basis for the following recipe. Preparation and ingredients: For 2 people, 1 kg turnip-tops, some chilli pepper and half an onion are required. Soften the chopped onion in the hot oil with ...

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Pork skin rolls

Pork skin rolls

A hot dish particularly appropriate for winter containing lard, a typical ingredient of southern Italian cooking. Preparation and ingredients: In melted lard brown 3 cloves of garlic, 2 finely chopped chilli peppers and a sprig of parsley. Gently boil the thin pork skin strips for 10 minutes. Remove and cover them ...

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Tripe

Tripe

The flavoursome Calabrian cuisine has red chilli pepper as a basic ingredient in most of its dishes. Preparation and ingredients: One of the region’s most celebrated dishes is tripe cooked with beef or pork entrails in a tomato sauce. The dish must be cooked slowly to prevent the tripe becoming tough and ...

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Stuffed peppers

Stuffed peppers

The best peppers to use are large red capsicums. Scorch the peppers and remove the thin outer skin. Preparation and ingredients: Fry some aubergine and mix well with breadcrumbs, parsley, capers, garlic, olive oil and a beaten egg yolk. Use this soft mixture to fill the peppers then bake them for about ...

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Romagna flat bread

Romagna flat bread

The piadina is one of Romagna’s oldest recipes. Whereas once they were cooked over hot coals, today there are specially designed electric griddles for the job. Preparation and ingredients: The true piadana is made from combining 500 g flour with 50 g lard, a pinch of salt, 1 tbsp baking powder and sufficient ...

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Apple strudel

Apple strudel

Friuli Venezia Giulia region is the home of apple strudel. Preparation and ingredients: Prepare the pastry by sifting 250 g flour on a work surface. Add 1 egg, salt, oil and a little water to bind the pastry until it forms a smooth ball of dough. Oil it lightly and leave to rest. Meanwhile mix ...

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Chicken with sweet peppers

Chicken with sweet peppers

Roman cooking is simple; to flavour its dishes lots of lightly fried onions and minced meat are used. A true typical country style recipe for a second course, and one found in many Roman restaurants, is chicken with sweet peppers. Preparation and ingredients: To serve four people, lightly fry some garlic in a pan (preferably ...

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Genoese pesto

Genoese pesto

The Ligurian cuisine has introduced one of its most famous sauces into Italian gastronomy: pesto alla genovese Preparation and ingredients: The main ingredient for pesto alla genovese is basil (3 bunches for 4 people), but also garlic (one clove), pinenuts (1 tablespoon), cheese, and finally a good quality virgin olive ...

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Milanese rice

Milanese rice

Milan, the capital of Lombardy, gives its name to this delightful dish: risotto alla milanese. Preparation and ingredients: To prepare the genuine risotto alla milanese there has to be the chopped onion slowly fried in butter. The rice is added and mixed well with a wooden spoon until the fried onions are ...

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Ascoli olive balls

Ascoli olive balls

The following recipe serves six people. Preparation and ingredients: Melt 130 g lard and beat in a pan with a tablespoon of olive oil. Mix in 100 g beef and 150 g pork. When the ingredients are well-browned, mince finely. Add breadcrumbs soaked in a little broth, 1 egg, 50 g parmesan cheese and salt ...

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Dried salted cod with potatoes

Dried salted cod with potatoes

This is an excellent and well-known dish from Molise. Preparation and ingredients: For 4 people, remove the bones from 600 g of ready to use salt cod. Cut the fish into pieces and place in a pan lined with small pieces of bay leaf. Add a chopped white onion and 400 g diced potatoes. Put the pan ...

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Potato gnocchi

Potato gnocchi

In Piedmont where potaoes are a staple food, one of the tastiest local dishes served is based on potato gnocchi. Preparation and ingredients: To prepare the gnocchi, boil the potatoes in their skins (1/2 kg for 3-4 people), then peel and mash them. Add a pinch of salt and 100 g flour. Work until a smooth, ...

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Sardinian tripe

Sardinian tripe

Sardinian tripe Preparation and ingredients: Chop: 150 g lard, 1 carrot, 1 onion, some celery. A handful of parsley and a garlic clove and fry gently in a wide earthenware pan. Add 150 g of fresh tomato suce. When the mixture thickens add 900 g of tripe cut into regular thin slices and let the ...

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Sicily Pasta with sardines

Sicily Pasta with sardines

Now for one of the most famous Sicilian dishes. Preparation and ingredients: Brown a finely chopped onion in olive oil, add 600 g sardines, 30 g raisins, 20 g pinenuts, 50 g finely sliced almonds and a sachet of saffron threads. Bone the sardines and fry them. Parboil the wild fennel and add nearly ...

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Roast deer

Roast deer

Roast deer is a typical recipe for preparing Trentino’s excellent game. Preparation and ingredients: The ingredients necessary are a kilogram of saddle of deer, seasonal mushrooms, juniper berries, a small measure of gin, a decilitre of dry white wine, garlic, parsley, bay leaves and salt and pepper. ...

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Soaked bread with vegetables

Soaked bread with vegetables

Tuscany offers its famous panzanella. Opinions differ over the origin of this dish: some say it comes from the old custom to use up dry bread by soaking it and seasoning it with vegetables; others claim it was the fishermen who soaked the dry bread in sea water then seasoned it with tomato juice, oil and vinegar. Preparation and ...

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Strangozzi pasta with truffles

Strangozzi pasta with truffles

Umbrian cooking relies on the many products its land produces: truffles, mushrooms and excellent olive oil. These ingredients frequently season the region’s pasta dishes – pasta such as pici (like long, fat spaghetti) or strangozzi (loose twists of pasta). Here is an easy recipe for strangozzi with truffles. Preparation ...

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Farmhouses Basilicata
- Matera
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- Potenza

Farmhouses Molise
- Campobasso
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- Isernia

Farmhouses Trentino Sud Tirol
- Bolzano
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- Trento

Farmhouses Umbria
- Perugia
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- Terni

Farmhouses Valle D'Aosta
- Aosta

Farmhouses Abruzzo
- Chieti
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- L'Aquila
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- Pescara
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- Teramo

Farmhouses Calabria
- Catanzaro
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- Cosenza
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- Crotone
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- Reggio Calabria
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- Vibo Valentia

Farmhouses Campania
- Avellino
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- Benevento
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- Caserta
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- Napoli
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- Salerno

Farmhouses Friuli Venezia Giulia
- Gorizia
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- Pordenone
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- Trieste
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- Udine

Farmhouses Liguria
- Genova
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- Imperia
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- La Spezia
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- Savona

Farmhouses Lazio
- Frosinone
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- Latina
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- Rieti
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- Roma
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- Viterbo

Farmhouses Marches
- Ancona
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- Ascoli Piceno
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- Fermo
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- Macerata
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- Pesaro e Urbino

Farmhouses Piedmont
- Alessandria
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- Asti
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- Biella
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- Cuneo
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- Novara
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- Torino
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- Verbano Cusio Ossola
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- Vercelli

Farmhouses Apulia
- Bari
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- Barletta-Andria-Trani
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- Brindisi
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- Foggia
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- Lecce
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- Taranto

Farmhouses Veneto
- Belluno
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- Padova
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- Rovigo
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- Treviso
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- Venezia
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- Verona
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- Vicenza

Farmhouses Emilia Romagna
- Bologna
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- Ferrara
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- Forlì-Cesena
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- Modena
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- Parma
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- Piacenza
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- Ravenna
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- Reggio Emilia
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- Rimini

Farmhouses Lombardy
- Bergamo
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- Brescia
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- Como
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- Cremona
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- Lecco
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- Lodi
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- Mantova
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- Milano
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- Monza e Brianza
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- Pavia
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- Sondrio
- ,
- Varese

Farmhouses Sardinia
- Cagliari
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- Carbonia-Iglesias
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- Medio Campidano
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- Nuoro
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- Ogliastra
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- Olbia-Tempio
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- Oristano
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- Sassari

Farmhouses Sicily
- Agrigento
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- Caltanissetta
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- Catania
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- Enna
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- Messina
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- Palermo
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- Ragusa
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- Siracusa
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- Trapani

Farmhouses Tuscany
- Arezzo
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- Firenze
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- Grosseto
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- Livorno
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- Lucca
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- Massa-Carrara
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- Pisa
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- Pistoia
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- Prato
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- Siena

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