Saffron pasta (Cannarozzetti allo zafferano, region Abruzzo)

Easy to prepare, this recipe combines two typical ingredients of the regional cuisine of Abruzzo: the pasta without eggs and a valuable spice: saffron.

Ingredients (4 servings)

fresh cannarozzetti (if not available, use another type of pasta like ditali/ditalini) – 500 g

sheep’s milk ricotta – 300 g

bacon – 100 g

1/2 teaspoon of saffron

salt and pepper

grated parmesan cheese

Aubergines timbale (Timballo di melanzane, region Molise)

Ingredients (4 servings)

4 big aubergines (eggplants)

butter – 50 g

fresh, sliced uncured ham (prosciutto crudo) – 200 g

scamorza cheese – 200 g

3 eggs

flour – 50 g

grated parmesan – 50 g

sunflower oil (to fry) and salt

Roman style artichokes (Carciofi alla romana, region Lazio)

Ingredients (4 servings)

8 artichokes without thorns (Roman artichokes)

lemon juice

parsley – 50 g

1 clove of garlic

leaves of fresh lemon balm

olive oil and salt

Orecchiette pasta with turnips tops (Orecchiette con cime di rapa, region Puglia)

The orecchiette with turnip tops are one of the most well-known dishes of the Italian region Puglia. Although this recipe is usually associated to the city Bari, it is now widespread in the whole region.

Ingredients (4 servings)

6 anchovies

2 cloves of garlic

turnip tops – 600 g

1 fresh chilli pepper

orecchiette (fresh: 500 g or dried: 400 g)

6 tbsp of olive oil

salt

Bagna caoda (Warm dipping sauce - region Piedmont)

The bagna caoda is a typical dipping sauce of the Northern region Piemonte (Piedmont) and it it is usually eaten in autumn with fresh vegetables.

Being a very nourishing recipe, it is usually eaten as main dish, though it can sometimes be served as an appetiser during a dinner with friends.

Its origin is quite obscure but it is almost certain that it dates back to the late Middle Ages.

It is always eaten very warm  and it is usually served in the typical fujot, a recipient made of terracotta or copper under which a flame can be fitted to keep the dip warm all the time. 

Bruschetta al pomodoro (tomato bruschetta - an Italian appetiser)

The bruschetta is a traditional dish dating back to the 15^th century. It first appeared in rural areas, where nothing had to be thrown away and stale bread was "reused" for other recipes. 

Nowadays it is mainly eaten as an appetiser and it is prepared in different versions. This is the traditional 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