Torrone (Cremona, region Lombardy)

The torrone is a traditional confectionery product for Christmas and New Year. It was invented in the town Cremona (region Lombardia), but it is now a tradition in the whole country.

There are different versions, some of them are covered with chocolate or contain pistachio nuts in addition to, or as a replacement of, hazelnuts and almonds. This recipe is a classical one.

Sicilian anchovies (Acciughe alla siciliana, region Sicily)

Ingredients (4 servings)

dry white wine 1/2 glass

10 cloves of garlic

sage leaves

1 onion

2 tablespoons of vinegar

3 ripe tomatoes

600 g of anchovies

2 tablespoons of olive oil

salt and pepper

roasted bread croutons

Pasta with dried salted cod (Tiana 'e baccalà, region Calabria)

This is a typical dish of the region Calabria, usually cooked on Christmas eve. Before cooking it, you need to soak the dried cod in water for 2 to 4 days. In other versions of this recipe the pasta can be replaced by potatoes or some tomato sauce might be added.

Bruschette alla marinara (seafood bruschette – an Italian appetiser)

This a variation of the traditional bruschetta.

Ingredients (4 servings)

white sliced bread (ideally pane toscano)

shelled shrimps – 400 g

1/2 glass of stock cube broth

1 onion

parsley

salt and pepper

olive oil

Jota (jota soup - region Friuli Venezia Giulia)

The jota is a soup typical of the town Trieste (region Friuli Venezia Giulia). There are different versions of it, many of them also include potatoes. Traditionally this dish should be prepared to be served on the following day, after it has "rested". In this case you should boil it again and wait until it has cooled down a bit before serving.

Zucchine farcite (Stuffed zucchini)

Ingredients (4/6 servings)

3 large zucchini/courgettes

spinach 400 g

a bit of butter (about 15/20 g)

pine nuts 65 g

3 chopped shallots

4 tbsps of extra virgin olive oil

beef mince 130 g

finely chopped ham 130 g

ricotta 300 g

grated parmesan cheese 100 g

salt

pepper.

Tirtlen (region Trentino Alto Adige)

This is a traditional recipe of the Italian region Trentino Alto Adige. You can have Tirtlens as an appetiser or as main dish.

Ingredients (4/6 servings)

For the dough:

rye flour 250 g

wheat flour 250 g

melted butter 30 g

2 eggs

salt

oil to fry

Olive all’ascolana (Stuffed olives, region Marche)

Ingredients (6 servings)

big green de-stoned olives in brine – 1 kg

pork mince – 150 g

raw ham – 70 g

grated parmesan – 60 g

tomato sauce – 2 tbs

4 eggs

flour

grated dry bread

oil, salt and pepper

a pinch of nutmeg

Mostaccioli calabresi (Biscuits “mostaccioli” as we cook them in the Italian region Calabria)

Ingredients (6 servings)

honey (1 kg)
sugar (250 gr)
8 egg yolks
ground white almonds (250 gr)
flour (1 kg and 1/2)
a liqueur glass of anisette
grated zest of an orange
1 coffee spoon of sodium carbonate (baking soda)

Ragù di polpo (Octopus ragu, region Campania)

Ingredients for 4/6 people

cleaned octopus (800 gr)

tomato puree (500 gr)

1 onion

1 clove of garlic

some basil leaves

1 rib of celery

1 leave of laurel

1 tuft of parsley

dry white wine (half a glass)

extra-virgin olive oil, salt, pepper

Scaloppine con mela, menta e pistacchi (Escalopes with apple, mint and pistachios)

Ingredients (for 4/6 servings)

veal escalopes (320 g)

1 green apple

2 small branches of mint

shelled pistachios (30 g)

white wine

a bit o flour

butter (40 g)

extra-virgin olive oil

salt and pepper

Linguine ai frutti di mare (Seafood linguine)

Ingredients (for 4/6 people)

500 g of linguine (a kind of pasta)
a package of deep-frozen seafood (g 200 - 300)
cherry tomatoes (5 o 6)
fresh or deep-frozen parsley
dry white wine (optional)
garlic (3 cloves)
olive oil
a bit of butter
salt
pepper (optional)