Notes: Arabs introduced cooking with almonds to the Italians. Since then they have been used in everything from desserts to pasta.
@
Wines:
Moscadello di Montalcino
Marsala
!! 2
Central
Tuscany
3
3
00:50
00:35
0
Main dish
Meat
Notes: Vin Santo is a very sweet, highly concentrated wine. It is made, for the most part, in Tuscany and Trentino.
@
Wines:
Dry red wine: Sangioveto del Borgo
Barolo
!! 3
Central
Tuscany
2
2
00:35
00:05
0
Light meal
Pasta
Notes: This pasta is said to resemble cleaning cloths ("stracchi") and it is from this term that it gets its name. Nepitella, or mentuccia, is a type of wile mint.
@
Wines:
Dry white table wine:
Vino da tavola
Chianti
White Friuli
!! 4
Central
Marches
3
2
00:10
00:45
Rest time: 4 minutes
Main dish
Meat
Notes: Fresh young pigeons, or squabs, have been popular in Italian cooking since antiquity.
@
Wines:
White Friuli
!! 5
Central
Marches
3
3
00:40
01:00
Rest time: 2-14 hours
Light meal
Pasta
Notes: Passatelli means "soup strands" and is of peasant origins although it has evolved into a dish that is both elegant but simple. The term "asciutti" means "drained" which gives this dish the name "dry soup."
@
Wines:
Barbaresco
Barbera d'Alba
!! 6
Central
Marches
3
3
00:40
01:10
0
Main dish
Pasta / Meat
Notes: Pappardelle is always served with rabbit stew - a dish that has been made since the 16th century.
@
Wines:
Montepulciano d'Abruzzo
Chianti
!! 7
Central
Marches
2
2
01:35
00:30
0
Snack
Vegetables
Notes: The olives of Ascolana are famous for their flavor and their size. If unavailable, use the largest, most flavorful green olives you can find.
@
Wines:
Lagrain rose
White Chianti
Soave
!! 8
Central
Marches
3
2
01:20
00:25
0
Main dish
Fish / Pasta
Notes: Scampi are found in abundance in the Adriatic and are used in a variety of ways.
@
Wines:
Bianchello del metauro
Sassicaia
White Friuli
!! 9
Central
Marches
3
2
00:30
00:30
0
Main dish
Fish
Notes: Traditionally, this stew used to be the captain's tribute to his crew after a good catch.
@
Wines:
Verdicchio dri Castelli di Jesi
Soave
White Friuli
!! 10
Central
Abruzzo
2
3
01:20
01:00
0
Main dish
Pasta / Meat
Notes: This dish was developed by shepherd's who needed to make a pasta without any tools. The result is a hearty, delicious, and easy to make pasta.
@
Wines:
Montelpulciano d'Abruzzo
Barbaresco
Barbera d'Alba
!! 11
Central
Abruzzo
2
3
00:20
00:20
0
Main dish
Pasta / Meat
Notes: This dish is synonymous with Abruzzo and is one of the region's traditional dishes.
@
Wines:
Wine is not suggested with this dish as the flavors would not combine well. However, if one is particularly desired, try a white or red Friuli.
!! 12
Central
Abruzzo
1
1
00:50
00:40
0
Dessert
Sweets
Notes: Ricotta is actually a milk by-product and not a cheese at all! Nonetheless, it is one of Italy's most widely-used filling ingredients - from pasta to sweets.
@
Wines:
Moscato
Asti Spumante
!! 13
Central
Tuscany
2
3
01:30
00:15
Rest time: 1 hour
Light dish
Pasta / Vegetables
Notes: Tortelli, like many stuffed pastas, are especially eaten for festivities. They are usually simply dressed and filled with the most fresh ingredients.
@
Wines:
Dolcetto
Gattinara
!! 14
Central
Tuscany
2
3
00:30
00:40
0
Side dish
Vegetables / Meat
Notes: Zucchini flowers have a delicious and unique taste. They can be filled in a variety of ways but the flowers must be as fresh as possible and, of course, pesticide free.
@
Wines:
Barbera d'Asti
Barolo
!! 15
Central
Tuscany
2
2
00:40
00:20
Rest time: 30 minutes
Side dish / Light meal
Vegetables
Notes: "Fritto" means "fried" and can refer to anything fried in a shallow amount of oil. The type of batter used varies from region to region.
@
Wines:
Chianti
Barbaresco
Bardolino
!! 16
South
Apulia
3
3
00:15-00:45
00:20-00:50
0
Main dish
Fish / Vegetables
Notes: Cuttlefish are very popular in the south of Italy and they can be cooked in a variety of ways.
@
Wines:
Galestro
White Friuli
Soave
!! 17
South
Apulia
2
2
00:15
00:15
0
Main dish
Fish / Pasta
Notes: This pasta, also known as "tagliolini," is thinner and more delicate than the better-known tagliatelle.
@
Wines:
Orvieto
Galestro
!! 18
North
Emilia Romagna
3
2
00:15
00:15
0
Main dish
Meat
Notes: Aceto balsamico must be at least 10 years old by law to be labeled "tradizionale" and must meet strict production standards. It is essential that each bottle be tasted before using it so that one can gauge how much to use: the flavor changes as it ages and older vintages (aged up to 80 years) have a much more rounded, richer flavor than younger types.
@
Wines:
Rosso di Montalcino
Sangiovese Chianti
Brunello de Montalcino
Barolo
!! 19
North
Emilia Romagna
2
3
02:00
03:00
Rest time: 13 hours
Main dish
Meat / Pasta
Notes: Tortellini are always associated with Bologna and are traditionally served in a broth.
@
Wines:
Dry red wine:
Lambrusco
Montepulciano d'Abruzzo
Sassicaia
!! 20
North
Emilia Romagna
3
1
00:05
0
0
Dessert
Sweets
Notes: The unique taste of traditionally made aceto balsamico even compliments ice cream! When aged for long periods of time, it can even be served as an aperitif.
@
Wines:
Wine is not suggested with this dessert as the flavors would not combine well. However, if one is particularly desired, try a sweet dessert wine such as the Vin Santo or Tocai.
!! 21
North
Liguria
3
2
00:30
01:00
0
Main dish
Fish
Notes: Many fish soups are made in the south. The type of fish may vary but the use of fresh herbs and red pepper is a must. This dish is special for its generous use of saffron.
@
Wines:
White Chianti
Lambrusco
Soave
!! 22
North
Liguria
3
3
00:20
00:35
Rest time: 15 minutes
Main dish
Fish
Notes: Other fresh herbs, such as basil, dill, or mint, can be used in this dish.
@
Wines:
Moscato d'Asti
Prosecco
Soave
!! 23
Islands
Sicily
3
3
00:45-01:00
00:20-00:50
0
Main dish
Fish
Notes: Swordfish is very popular in Sicily. This dish is both beautiful and delicious. The onions that are traditionally used to make this dish are only available in the south of Italy but cherry tomatoes and red onions may be substituted.
@
Wines:
Frascati
Galestro
!! 24
South
Apulia
2
1
00:20
00:10
0
Main dish
Fish
Notes: Scampi prepared in the country is usually very simple. The key to their delicious flavor is that only the freshest ingredients are used
@
Wines:
Soave
Galestro
Moscato d'Asti
!! 25
North
Liguria
2
2
00:25
00:06
Rest time: 20 minutes
Snack
Doughs
Notes: Recco is famous for it's cheese focaccia. Restaurants that make it in the traditional Ligurian way have plaques designating the authenticity of this dish.
@
Wines:
Chianti
Barbaresco
Barbera
!! 26
North
Emilia-Romagna
2
1
00:30
0
0
Dessert
Sweets
Notes: Tiramis¥ means "lift me up" in Italian and is so named for the generous amount of coffee and alcohol used in its preparation.
@
Wines:
Moscato d'Asti
Vin Santo
!! 27
North
Emilia-Romagna
3
2
00:40
02:00-03:00
Rest time: 10 minutes
Main dish
Meat
Notes: Different herbs may be used in the stuffing as well as additional vegetables such as carrots.
@
Wines:
Lambrusco
Barbaresco
Sassicaia
!! 28
North
Emilia-Romagna
2
3
01:30
00:12
Rest time: 1 hour
Light meal
Pasta
Notes: Many fresh herbs can be used as fillings. For example, mint, lemon balm, and basil.
@
Wines:
Lambrusco
Gutterino
Sassicaia
Carmignana
!! 29
Central
Lazio
1
2
00:40
00:40
0
Light meal
Vegetables / Doughs
Notes: Ancient Romans had a high regard for asparagus and its cultivation and care was even noted by Cato. It is still a favorite of contemporary Romans.
@
Wines:
Red or white Friuli
Sassicaia
!! 30
North
Piedmont
1
1
00:05
00:12
0
Snack
Vegetables/Fish
Notes: Bagna cauda literally means "hot bath" and it has been enjoyed since the 16th century. Prepare the bagna cauda just before serving; do not prepare it in advance.
@
Wines:
Soave
Sparkling Proseco
Chianti
!! 31
Central
Marches
2
2
00:15
12:00
Rest time: 15-20 minutes
Main dish
Meat
Notes: Quails are very popular in the game and hunting regions of Italy. Although considered "gourmet" food, quails are suitable for informal dining as well.
@
Wines:
Gattinara
Chianti
Barbarseco
!! 32
South
Apulia
1
1
00:20-01:00
00:30
0
Side dish
Vegetables
Notes: It was Christopher Columbus who first brought bell peppers to Spain. From there they were introduced to Italy. The best dishes with cooked bell peppers come from the south of Italy. In other parts of Italy, they are generally eaten raw.
@
Wines:
Red or white Chianti
!! 33
South
Apulia
1
1
00:10-00:20
0
0
Snack / Appetizer
Doughs / Vegetables
Notes: Bruschetta is very popular in Italy. It even has its own festival, the "Sagra," that is celebrated on the last Sunday in March. It is especially popular during the olive harvest when it is enjoyed grilled over an open fire.
@
Wines:
Dolcetto
!! 34
Central
Abruzzo
1
2
00:30
00:45
Rest time: 1 hour and 40 minutes
Light meal
Doughs
Notes: The best home-made pizza is that which is made on a pizza stone or an unglazed stone tile. However, both the tile and the oven will have to be preheated for an hour before baking for best results.
@
Wines:
Chianti
Barbera
Franciacorta Rosso
!! 35
Islands
Sicily
1
1
00:25
00:30
Rest time: 35 minutes
Appetizer
Vegetables
Notes: Caponata can be prepared in many ways: fish, asparagus, or artichokes are all variations found in Sicily.
@
Wines:
Soave
White Chianti
Galestro
!! 36
North
Veneto
3
1
00:10
0
Rest time: 1 hour
Appetizer
Meat
Notes: The painter for whom this dish was named was exhibiting his work in Venice in 1961. Because of the reds in his work, this dish was created in his honor.
@
Wines:
Alto Adige
Barbaresco
Bardolino
!! 37
Central
Marches
1
1
00:20
0
0
Side dish
Vegetables
Notes: This simple salad is quite refreshing and easy to make. It is best to use young sweet carrots.
@
Wines:
Dry red or white, depending on the main course being served.
!! 38
Central
Lazio
1
1
00:15
00:15
0
Light meal
Pasta / Meat
Notes: No one knows the origins of this popular sauce: some claim the black pepper resembles charcoal, while others suggest charcoal-makers developed this hearty and simple sauce for a fast and flavorful meal. In any case, it is one of Rome's signature dishes.
@
Wines:
Lambrusco
Montepulciano d'Abruzzo
!! 39
North
Friuli
1
2
00:10
00:40
Rest time: 30 minutes
Dessert
Sweets
Notes: Any type of candied fruit can be used in this light Austrian-inspired cheesecake.
@
Wines:
Red Chianti
Moscato d'Abruzzo
!! 40
Central
Marches
2
1
00:25
12:00
Rest time: 1 hour and 30 minutes
Light meal
Vegetables / Soup
Notes: Chickpeas are eaten throughout Italy, but they are particularly popular in the south of Italy.
@
Wines:
Sassicaia
Vino Nobilo di Montepulciano
!! 41
Central
Tuscany
2
1
00:15
01:00-02:00
Rest time: 20 minutes
Main dish
Meat
Notes: This dish is called "devil's chicken" because, when it is cooked over an open fire in the traditional Tuscan way, the flames lick up as from a devil's lair.
@
Wines:
Sassicaia
Red Chianti
White Friuli
!! 42
Center
Tuscany
3
1
00:05
00:15-00:20
0
Main dish
Meat
Notes: Tuscany is well-known for its beef; it is considered by many to be the best in the world. The animals are fed on a special diet to produce a most flavorful meat. Tuscany is also renowned for perfecting the art of the grill.
@
Wines:
Barolo
Barbaresco
Montepulciano d'Abruzzo
!! 43
North
Liguria
1
2
00:20
01:00
Rest time: 1 hour and 15 minutes
Snack
Doughs
Notes: Focaccia may be shaped in a variety of ways, and can be flavored with different herbs pressed into the dough. Top it with sliced onions or pine nuts for delicious variations.
@
Wines:
Barbera
Bardolino
Lambrusco
!! 44
Central
Lazio
1
1
00:25
00:45
Rest time: 2-12 hours
Light meal
Pasta
Notes: Gnocchi di polenta are not as well-known as potato gnocchi, but they are quite delicious.
@
Wines:
Rosso de Montepulciano
Rosso Conero
!! 45
North
Trentino Alto Adige
1
2
00:50
00:10
Rest time: 2 hours
Light meal
Pasta / Vegetables
Notes: These gnocchi, made with spinach and ricotta cheese, can also be made with rice from the region.
@
Wines:
Rosso de Montepulciano
Rosso Conero
!! 46
Central
Lazio
1
2
00:15
00:15
0
Side dish
Vegetables
Notes: Italians love artichokes and there are many ways to prepare them. Young artichokes are eaten raw; artichoke bottoms are marinated and/or stuffed; or, they can be baked, or fried as in this recipe.
@
Wines:
Rosso di Montalcino
Red Friuli
!! 47
South
Basilicata
3
2
00:20
00:20
Rest time: 1 hour
Main dish
Meat
Notes: Any small fresh berries can be used in this dish, for example, blackberries, elderberries or raspberries.
@
Wines:
Brunello di Montalcino
Barolo
!! 48
North
Emilia-Romagna
2
2
00:45
00:20
Rest time: 5 minutes
Main dish
Pasta / Vegetables
Notes: Artichokes were first cultivated in Sicily, and by 400 A.D. they were already cultivated in northern Italy.
@
Wines:
Alto Adige
Frascati
Soave
!! 49
North
Friuli
2
1
00:45
01:00
0
Main dish
Meat
Notes: Although not typically associated with Italian cooking, meatloaf is actually quite popular with home cooks throughout the country.
@
Wines:
Chianti
Red Friuli
!! 50
North
Liguria
1
1
00:25
03:15
0
Light meal
Vegetables / Soup
Notes: The minestrone of Genova is distinguished by the generous use of herbs in its preparation. As the olive oil or Liguria is especially light, a French virgin olive oil can be substituted when making Ligurian dishes.
@
Wines:
Barbaresco
Gattinara
Red Friuli
!! 51
South
Apulia
1
2
00:20
02:20
Rest time: 30 minutes
Snack
Doughs
Notes: This popular bread, which originated in Puglia, is popular throughout Italy. Black olives are actually overripe olives.
@
Wines:
Red or white Friuli
Chianti
!! 52
North
Piedmont
1
1
00:20
01:20
0
Side dish
Vegetables / Soup
Notes: Some of the most delicious onions in Italy come from Piedmont, so onion dishes are quite popular there.
@
Wines:
Chianti
Gattinara
Sassicaia
!! 53
South
Calabria
1
1
00:20
0
0
Side dish
Vegetables
Notes: For a less strong oniony taste, soak the onion rings in ice water for a few minutes.
@
Wines:
Wines are not recommended, as they will contrast with the flavors of the salad.
!! 54
North
Lombardy
2
2
00:40
02:00
0
Main dish
Meat
Notes: There is some debate whether to include tomatoes in ossobuco or not. Traditionally, in Milan, tomatoes are not included, as they tend to offset the taste of the gremolata. Even though it is not uncommon to find ossobuco made with tomatoes, it is always, served with risotto alla milanese.
@
Wines:
Barolo
Barbera d'Asti
Carmignano
!! 55
North
Lombardy
2
2
00:25
03:40
Rest time: 30 minutes
Dessert
Sweets
Notes: The origins of this cake, traditionally served at Christmas, go back to the Middle Ages. The top of the cake was always traditionally marked with the sign of the cross. If you like, do this with a sharp knife, before brushing the top with melted butter, and then bake. This cake will be good for two weeks, and tastes even better after it has "aged."
@
Wines:
Moscato d'Asti
Marsala
Vin Santo
!! 56
North
Piedmont
2
2
00:20
00:15
Rest time: 3 and a half hours
Dessert
Sweets
Notes: Panna cotta can also be flavored with eau-de-vie or coffee. Fresh fruit makes an excellent accompaniment to this refreshing dessert.
@
Wines:
Vin Santo
Moscato d'Asti
Marsala
!! 57
South
Basilicata
1
1
00:10
01:00
0
Side dish
Vegetables
Notes: "Ricotta" means "recooked" in Italian, referring to the fact that it is made from the whey which remains after making cheese. Technically, it is not a cheese at all!
@
Wines:
Red or white Chianti
!! 58
North
Veneto
2
1
00:20
12:00
Rest time: 3 hours and 15 minutes
Light meal
Vegetables / Pasta / Soup
Notes: In some parts of Italy, olive oil is added to the soup just before serving. A bit of fresh chopped rosemary can also be added to season the soup.
@
Wines:
Tignanello
Chianti
!! 59
Islands
Sicily
1
2
00:15
00:15
0
Light meal
Pasta / Vegetables
Notes: Just about all of the recipes in Italy which feature broccoli originate in the south. There, it is often referred to as "cavolfiore." Ditali tubular pasta are traditionally used with vegetable-based sauces.
@
Wines:
Orvieto
White Chianti
!! 60
Central
Abruzzo
2
2
01:00
01:10
0
Main dish
Pasta / Meat
Notes: The chitarra is a special tool from Abruzzi. Wires are stretched over a wooden frame to create a fettucine-like pasta.
@
Wines:
Barbaresco
Barbera d'Asti
!! 61
North
Trentino Alto Adige
2
1
00:15
00:12
0
Light meal
Pasta / Vegetables
Notes: Spinach is more often used as filling in pastas but here, dressed with a pasta, it helps to create a colorful and appetizing dish.
@
Wines:
Chianti
Soave
!! 62
Islands
Sicily
2
2
00:30
00:25
0
Main dish
Pasta / Fish
Notes: Fresh sardines have been used in Italian cooking since ancient times. They can be grilled, baked, fried, or incorporated into pasta for delicious sauces.
@
Wines:
Soave
White Chianti
Galestro
!! 63
South
Campania
2
2
00:25
00:35
Rest time: 10 minutes
Light meal
Vegetables
Notes: Gatto is a French-inspired dish first introduced to Italy in the eighteenth century. It takes its name from the French "gatteau."
@
Wines:
Chianti
Tignanello
!! 64
North
Emilia-Romagna
3
2
00:40
00:15
Rest time: 1 hour
Light meal
Doughs / Meat
Notes: Prosciutto, because of its strong, unique flavor, should be used sparingly. The slices should be cut as thinly as possible.
@
Wines:
Chianti
Tignanello
!! 65
North
Lombardy
1
3
00:40
00:30
0
Light meal
Pasta / Vegetables
Notes: Pumpkin is especially popular in Lombardy, where they not only use it for gnocchi, but also for risottos and soups.
@
Wines:
White Chianti
Galestro
!! 66
North
Emilia-Romagna
2
3
02:05
00:10
Rest time: 1 hour and 15 minutes
Light meal
Pasta / Vegetables
Notes: Pumpkin is a favorite vegetable in Emilia-Romagna, and is used more with pastas than in desserts.
@
Wines:
White or red Chianti
Soave
!! 67
Central
Tuscany
2
2
00:20
01:20
0
Main dish
Meat
Notes: Chicken may be substituted in this dish, if desired, as the two are often interchangeable in cooking.
@
Wines:
Barolo
Brunello di Montalcino
!! 68
Islands
Sicily
2
2
00:20
00:30
Rest time: 1 hour
Appetizer
Rice
Notes: Although rice is mostly eaten in the south, these rice balls are a specialty of Sicily.
@
Wines:
Soave
Galestro
White Chianti
!! 69
North
Veneto
2
2
00:15-00:40
00:00-01:00
Rest time: 40 minutes-1 hour and 40 minutes
Light meal
Vegetables / Rice
Notes: "Risi e bisi," in the Venetian dialect, means "rice and peas."
It is traditionally served on St. Mark's day, Mark being the patron saint of Venice.
@
Wines:
Chianti
Tignanello
Barolo
!! 70
North
Piedmont
2
1
00:25
12:00
Rest time: 3 hours and 30 minutes
Main dish
Meat
Notes: This dish is traditionally a Sunday dish, and has many variations in cooking time and ingredients: it can be principally made with broad beans and pancetta, or an assortment of vegetables. Also, some people cook this stew for at least 6 hours.
@
Wines:
Barolo
!! 71
North
Veneto
1
2
00:20
00:30
0
Dessert
Sweets
Notes: Although cornmeal is a key ingredient in this cake, it is light and moist.
@
Wines:
Moscato d'Asti
!! 72
Islands
Sardinia
2
3
00:45
01:00
Rest time: 35 minutes
Main dish
Pasta / Vegetables
Notes: This is one of the few native pasta dishes of the region, as bread is the preferred starch. They are distinctive for their half-moon shape and the use of saffron in the filling.
@
Wines:
Galestro
Soave
!! 73
Central
Lazio
1
1
00:20
00:30
0
Light meal
Pasta / Meat
Notes: This sauce originates in Amatrice, which borders Latium and Abruzzi. On this special feast, held on the third Sunday in August, thousands enjoy this simple, yet delicious meal.
@
Wines:
Chianti
Barolo
Barbaresco
!! 74
South
Campania
3
2
00:25
00:30
0
Main dish
Pasta / Fish
Notes: Clams are very popular in Naples and, along with mussels and other shellfish, are often served with pasta.
@
Wines:
Red or white Chianti
!! 75
North
Liguria
1
1
00:10
00:07
0
Light meal
Pasta
Notes: Although pesto is thought of as strictly Italian, it is a dish of Persian origin! This dish is largely associated with Liguria, as the basil that grows there is sweeter and more aromatic than in any other part of the country.
@
Wines:
Tignanello
Barolo
!! 76
South
Campania
1
1
00:15
01:00
0
Light meal
Pasta / Vegetables
Notes: Although tomatoes only arrived in Italy at the end of the sixteenth century (via Mexico), they have become a staple in Italian cooking. It was in Naples that some of the first tomato-based recipes were developed.
@
Wines:
Chianti
Barbaresco
!! 77
South
Basilicata
3
3
01:20
00:20
Rest time: 1 hour and 20 minutes
Light meal
Pasta / Meat
Notes: This ravioli combines many tasty ingredients. As it is from the south, red pepper always figures in the dish.
@
Wines:
Barolo
Barbaresco
Chianti
!! 78
North
Emilia Romagna
2
2
00:30
00:45
0
Dessert
Sweets
Notes: Spongata, or spongarda, is of Arab origins and was originally made in a crescent shape. It has become the traditional Christmas sweet, and is usually generously sprinkled with confectioners' sugar just before serving.
@
Wines:
Vin Santo
Moscato d'Asti
!! 79
South
Calabria
1
1
00:10
00:15
0
Light Meal
Pasta / Fish
Notes: This spaghetti dish is highly seasoned with characteristic ingredients like anchovies and olives to heighten the taste.
@
Wines:
Galestro
Soave
!! 80
North
Emilia-Romagna
2
2
00:15
02:35
0
Main dish
Pasta / Meat
Notes: Rag¥ bolognese is the basic rag¥ sauce of Italy. It is a rich meat sauce, which comes in many versions; some cooks add a touch of lemon zest or pancetta. All agree, however, that the sauce must be cooked slowly for the flavors to blend and become rich.
@
Wines:
Chianti
Barbaresco
Barolo
!! 81
North
Lombardy
1
1
00:15
00:25
0
Light meal
Rice / Vegetables
Notes: Up to the 19th century, rice was generally eaten only in soups. The chef to Italy's first king invented risotto, and the popularity of rice has remained constant, particularly in the north.
@
Wines:
White Chianti
Soave
!! 82
Central
Tuscany
1
2
00:20
01:25
0
Light meal
Vegetables / Soup
Notes: This dish is a Tuscan classic, of which there are many versions. Considered "cucina povera," it is nonetheless a regional favorite.
@
Wines:
Wine is not traditionally served with this dish, as the flavors do not blend well. However, if one is particularly desired, try a Soave or Galestro.
!! 83
South
Sicily
2
1
00:15
00:15
0
Side dish
Vegetables
Notes: The Arabs introduced raisins to southern Italy and, since then, they have remained a favorite ingredient in everything from vegetable to rice dishes.
@
Wines:
Tignanello
Chianti
!! 84
North
Emilia-Romagna
3
3
01:00
00:30
Rest time: 1 hour
Main dish
Pasta / Meat
Notes: Tortellini are synonymous with Bologna, and there are many fillings for them. Often special tortellini are made for festivals.
@
Wines:
White or red Chianti
Barolo
!! 85
Islands
Sicily
2
1
00:15
00:30
0
Main dish
Meat
Notes: This is a rendition of "schnitzel," a popular Austrian dish.
@
Wines:
Barbaresco
Barberi d'Asti
!! 86
North
Piedmont
2
2
00:25
01:10
0
Dessert
Sweets
Notes: Nuts are commonly used in of northwest Italian desserts.
@
Wines:
Moscato d'Asti
!! 87
South
Campania
1
2
00:40
00:15
Rest time: 1 hour
Light meal
Doughs / Vegetables
Notes: Pizza, as we know it, was developed in Naples in the eighteenth century, and has subsequently become popular all over the world.
@
Wines:
White or red Chianti
!! 88
North
Piedmont
2
1
00:15
00:40
0
Side dish / Light Meal
Rice / Meat
Notes: "Risotto" means "little rice" in Italian. Until the eighteenth century, rice was a soup ingredient but, since then, risottos have become very popular in the north of Italy.
@
Wines:
Sassicaia
Chianti
!! 89
North
Friuli
2
1
00:10
00:25
0
Light Meal / Side dish
Rice / Vegetables
Notes: Of all the types of risotto that one can make, mushroom risotto is probably the most popular. Italians have a passion for mushrooms, and the best time to gather them in August and September.
@
Wines:
Sassicaia
White Chianti
!! 90
South
Sicily
2
1
00:10
0
Rest time: 12 hours
Dessert
Sweets
Notes: In Sicily, persimmons are most commonly eaten split in half, out of the skin. Sometimes they are sprinkled with grappa or brown rum just before eating. Since heat has an ill effect on the delicate flavor of the persimmon, they are not baked into pastries, nor made into preserves.
@
Wines:
No wine is recommended for this ice-cream.
!! 91
Central
Tuscany
1
1
00:30
00:35-00:40
Rest time: 45 minutes
Appetizer
Vegetables / Fish
Notes: Tuscans are famous for their bean dishes, and their use of white beans is almost exclusive to the region.
@
Wines:
Soave
!! 92
Islands
Sardinia
1
2
00:50
00:10
Rest time: 15 hours
Appetizer / Side dish
Vegetables / Fish
Notes: Zucchini means "little gourd" in Italian. They are grown throughout Italy, and are quite popular.
@
Wines:
Red or white Chianti
!! 93
South
Campania
1
1
00:30
00:15
0
Light Meal / Side dish
Rice / Vegetables
Notes: This highly seasoned salad was influenced by the Arab kitchen. Ever since the Saracens brought the orange to southern Italy at around 1000 A.D., it has remained a favorite fruit.
@
Wines:
Galestro
!! 94
Islands
Sicily
1
2
01:00
01:40
0
Light Meal
Rice / Vegetables
Note: Vegetables have been prized by Italians for centuries, and were never seen merely as "side dishes." They are usually presented on their own, or served with rice or pasta.
@
Wines:
Tignanello
!! 95
Central
Umbria
2
2
01:00
00:30
0
Main dish
Meat
Notes: In the Italian countryside during spring, people gather a wild green, strigoli, and use it to flavor sauces. Use arugula or radicchio as a substitute. Note how the funghi trifolati can be used as a filling.
@
Wines:
Barbero
Bardolino
Barolo
!! 96
North
Friuli
1
1
00:15
00:05
0
Snack
Doughs
Notes: "Crosta" means "crust" in Italian. Crostini are small toasted or fried rounds of bread, topped with various ingredients, and often served before meals.
@
Wines:
Barolo
Barbaresco
Chianti
!! 97
Central
Tuscany
1
1
00:50
00:10
Rest time: 30 minutes
Dessert
Sweet / Doughs
Notes: These delicious long strips of dough are usually flavored with Vin Santo and fried in hot oil. Sprinkled with confectioners' sugar, they are eaten when still hot.
@
Wines:
Moscato d'Asti
Vin Santo
!! 98
North
Trentino
2
2
01:00
00:10
Rest time: 1 hour and 30 minutes
Dessert
Sweet / Doughs
Notes: The combination of berries and ricotta cream is quite versatile. You may make tiny tartlets, and fill them with the cream and top with berries. The berries alone go well over vanilla gelato. The cream can be enhanced with chopped nuts - pistachios or almonds - or with finely chopped chocolate. The fresher the pastry and berry mixture, the better.
@
Wines:
Moscato d'Asti
!! 99
North
Piedmont
2
1
00:25
00:45
0
Side dish
Rice / Vegetables
Notes: Green risottos are quite popular in the north of Italy. Dandelion greens, escarole, and other wild greens are often used to make this popular dish.
@
Wines:
Chianti
Sassicaia
Barolo
!! 100
North
Trentino
1
2
00:20
01:00
0
Snack / Light Meal
Doughs / Meat
Notes: These pizzas are made with polenta, giving them a hearty, textured crust that compliments the hearty foods of Trentino.
