Stuffed Calamari in Tomato Sauce – Squid stuffed with breadcrumbs, garlic, water/milk, and egg. The stuffed squid baked with a tomato sauce, cheese and olive oil.
Fried Smelt – Smelt, bite-sized fish, deep-fried with a salt and pepper seasoning.
Deep Fried Breaded Oysters – Oysters deep friend and breaded, typically rolled into a ball before frying.
Deep Fried Fish/Shrimp – Fish/Shrimp dipped into batter and placed into deep fryer. Dish is typically served with lemon and/or cocktail sauce.
Linguine with Clam Sauce – A mildly spicy dish that combines Linguine pasta served with tomato sauce and cooked clams.
Marinated Eel – Bite-size cut eel deep fried and seasoned with salt and pepper marinated, after being fried, in a garlic, balsamic vinegar, and sugar sauce.
Baccalà – De-salted, by soaking water, cod cut into bite-sized portions, pan fried until brown; and served with tomato sauce and pasta.
Whiting – Baked Whiting fish seasoned with salt, pepper, and drizzled olive oil. This dish can either be served with fish being whole or sliced into chunks.
Tiramisù – Layered Italian dessert that incorporates layers of coffee/Kahlua soaked ladyfingers, marscapone/crème, and chocolate bar shavings.
Risotto alla piemontese - risotto cooked with meat broth and seasoned with nutmeg, parmesan and truffle
Paniscia di Novara – a dish based on rice with borlotti beans, salame and vegetables
Bagna cauda - A hot dip based on anchovies, olive oil and garlic blanched in milk, to accompain vegetables (either raw or cooked), meat or fried polenta sticks
Pizza all'Andrea – Focaccia-style pizza topped with tomato slices (not sauce) onions and anchovies
Scabeggio - fried fish marinated in wine, garlic, lemon juice and sage, typical of Moneglia
Baccalà fritto - morsels of salt cod dipped in flour batter and fried
Torta pasqualina – savory flan filled with a mixture of green vegetables, ricotta and parmigiano cheese, milk and marjoran; some eggs are then poured in the already-placed filling, so that their yolks will remain whole and firm when cooked
Buridda – seafood stew
Mosciamme - originally a cut of dolphin meat dried and then made tender again thanks to immersion in olive oil, since several decades the dolphin meat has been substituted with tuna
Mescciüa - a soup of chickpeas, beans and wheat grains, typical of eastern Liguria and likely of Arab origin
Cima alla genovese - this cold preparation features an outer layer of beef breast made into a pocket and stuffed with a mix of brain, lard, onion, carrot, peas, eggs and breadcrumbs, then sewn and boiled. It is then sliced and eaten as an entrée or a sandwich filler
Stecchi alla genovese - wooden skewers alternating morsels of leftover chicken meats (crests, testicles, livers...) and mushrooms, dipped in white bechamel sauce, left to dry a bit and then breaded and fried
Pansoti - triangle-shaped stuffed pasta filled with a mix of borage (or spinach) and ricotta cheese, they can be eaten with butter, tomato sauce or a white sauce made with either walnuts or pine nuts (the latter two being the more traditional ligurian options)
Bianchetti - Whitebait of anchovies and sardines, usually boiled and eaten with lemon juice, salt and olive oil as an entrée
Maccheroni con Trippa - A traditional savonese soup uniting maccheroni pasta, tripe, onion, tomato, sausage, thistle, parsley and white wine in a base of capon broth
Condigiun - a salad made with tomatoes, bell peppers, cucumber, black olives, basil, garlic, anchovies, hard boiled egg, oregano, tuna.
Sgabei - fritters made from bread dough (often incorporating some cornmeal in it)
Testa in cassetta - a salami made from all kind of leftover meats from pork butchering (especially from the head)
Galantina - similar to Testa in cassetta but with added veal meat
Torta di riso - Unlike all other rice cakes this preparation is not sweet, but a salted cake made with rice, caillé, parmigiano and eggs
Panera genovese - a kind of semifreddo rich in cream and eggs flavoured with coffee, similar to a cappuccino in ice cream form
Cappon Magro – a preparation of fish, shellfishes and vegetables layered in an aspic
Cobeletti – sweet corn tarts
Latte dolce fritto - a thick milk based cream left to solidify, then cut in rectangular pieces which are breaded and fried
Pandolce – sweet bread made with raisins, pine nuts and candied orange and cedar skins
Panissa and Farinata – chickpea-based polentas and pancakes respectively
Farinata di zucca - a preparation similar to chickpea farinata substituting pumpkin for the legumes' flour as its main ingredient, the end result is slightly sweeter and thicker than the original
Agliata - Pesto's direct ancestor, a spread made from garlic cloves, egg yolk and olive oil pestled in a mortar until creamy
Cappella da prete - stuffed pig's trotter, very fat (from Modena)
Erbazzone, salty croissant filled with salad
Fave stufate - beans with mortadella
Torta Barozzi o torta nera - Barozzi tart of black tart (a dessert made with a coffee/cocoa and almond filling encased in a fine pastry dough (from Modena)
Tortellini - pasta filled with pork, Parmigiano-Reggiano and spices (from Castelfranco Emilia)
Lasagne - pasta filled with Bolognese Sauce
Cannelloni, Crespelle and Rosette - pasta filled with bechamel, cream, ham and others
Fiandolone - made with sweet chestnut flour and strewn with rosemary leaves
Pan maoko - equal parts wheat and maize flour, with pine nuts and raisins added
Panigaccio - Lunigiana specialty made with flour, water and salt baked over red-hot coals and served with cheese and olive oil
Panina gialla aretina - an Easter bread with a high fat content, containing raisins, saffron, and spices. It is consecrated in a church before being served with eggs
Panini di San Antonio - sweet rolls eaten on the feast day of St. Anthony
Schiacciata - dough rolled out onto baking sheet and can have pork cracklings, herbs, potatoes and/or tomatoes added to the top along with a salt and olive oil
Pan di granturco - made from maize flour
Pane classico integrale - unsalted bread made with semolina with a crisp crust
Schiacciatina - made with a fine flour, salt dough with yeast and olive oil
Filone - classic Tuscan unsalted bread
Pan di ramerino - a rosemary bread seasoned with sugar and salt. The bread was originally served during Holy Week decorated with a cross on top and sold at the Church by semellai; it is, however, offered year round now.
Pane con i grassetti - a bread from the Garfagnana area, with pork cracklings mixed in
Pane con l'uva - in other areas this bread often takes the form of small loaves or rolls, but in Tuscany it is a rolled-out dough with red grapes incorporated into it and sprinkled with sugar. It is bread served often in the autumn in place of dessert and often served with figs
Brodetto di San Benedetto del Tronto - fish stew, San Benedetto del Tronto-style
Passatelli all'urbinate - spinach and meat dumplings
Olive all'ascolana - fried olives stuffed with pork, beef, chicken livers, tomato paste and Parmesan cheese
Unique ham and sausage specialties
Ciauscolo - made from the belly and shoulder of pig with half its weight in pork fat and seasoned with salt, pepper, orange peel and fennel. It is stuffed into an intestine casing, dried in a smoking chamber and cured for three weeks.
Coppa - coppa in this region refers to a boiling sausage made from pig's head, bacon, orange peel, nutmeg and sometimes pinenuts or almonds. It is meant to be eaten within a month of preparation
Salame lardellato - made with lean pork shoulder, or leg meat, along with diced bacon, salt, pepper, and whole peppercorns. It is cased in hog's intestines, dried for one-and-a-half days and then placed in a warm room for 3-4 days, two days in a cold room and then two months in a ventilated storage room
Prosciutto de Montefeltro - made from free-range black pigs, this is a smoked Prosciutto washed with vinegar and ground black pepper
Salame de Montefeltro - made from the leg and loin meat of the black pig, this sausage is highly seasoned with peppercorns and hung to dry
Salame de Fabriano - similar to salame lardellato except that it is made solely from leg of pork with pepper and salt
Fegatino - a liver sausage with pork belly and shoulder, where the liver replaces the fat of other sausages
Soppressata de Fabriano - finely emulsified pork flavored with bacon, salt and pepper, the sausage is smoked and then aged
Mazzafegato da Fabriano - mortadella made from fat and lean pork with liver and lung added to the fine-grained emulsification. It is seasoned with salt and pepper, stuffed into casings and smoked. This sausage is often served at festivals.
Maccheroni alla napoletana - macaroni with Neapolitan sauce; a sauce of braised beef, carrot, celery, onion, garlic, white wine, tomato paste and fresh basil.
Pizza napoletana - Neapolitan pizza; pizza topped with anchovies, mozzarella, oregano and olive oil
Mozzarella in carrozza - fried mozzarella sandwiches
Insalata caprese - salad of tomatoes, mozzarella and basil
Pollo alla potentina - Potenza-style chicken; Chicken braised with tomatoes, onion, white wine, peperoncino, topped with fresh basil, parsley and pecorino cheese
Agnello alla pastora - Lamb with potatoes
Orecchiette alle cime di rapa - Ear-like pasta with broccoli
Orecchiette con la salsiccia piccante - Ear-like pasta with typical spicy salami from Basilicata
Pecorino di Forenza - Typical Forenza's sheep cheese
Salsiccia Lucana - Refined spicy salami called also Luganega
Scarteddate - typical Christmas biscuits
Sanguinaccio - homemade jam with chocolate and pig blood
Tonno alla palermitana - tuna Palermo-style; tuna marinated in white wine, lemon, garlic, rosemary and broiled, then served with pan-seared sardines
Il timballo del gattopardo - Sicilian pie; pastry dough baked with a filling of penne rigata, Parmesan, and bound a sauce of ham, chicken, liver, onion, carrot, truffles, diced hard-boiled egg and seasoned with clove, cinnamon, salt and pepper. Gattopardo (the Serval) makes reference to the arms of the Lampedusa family and Giuseppe Tomasi di Lampedusa’s well-known novel Il Gattopardo. (The dish does not contain catmeat.)
