Recipes
Start with a region or a course, or search for the dish you remember. Every recipe here is written the way it is cooked in its home region, with metric and US measures and the timings that matter. Most also tell you where the dish comes from, so a weeknight pasta can lead you to the town that made it famous. Use the region chips to stay in one kitchen, or browse the full index below, where every recipe is one click away.
48 recipes

Trippa alla romana
Lazio
Cima alla genovese
Liguria
Tajarin with veal and roast jus
Piedmont
Lasagne verdi alla bolognese
Emilia-Romagna
Panino con il lampredotto
Tuscany
Civet di camoscio
Aosta Valley
Brodetto di pesce alla romagnola
Emilia-Romagna
Genoese minestrone with basil pesto
Liguria
Cotechino con lenticchie
Emilia-Romagna
Coda alla vaccinara
Lazio
Genovese napoletana
Campania
Ciceri e tria
Puglia
Pecora alla callara
Abruzzo
Stoccafisso all’anconetana
Marche
Ligurian Rabbit with Olives and Pine Nuts

Crapiata materana
Basilicata
Sagne e fagioli
Abruzzo
Pasta e patate with Provolone del Monaco
Campania
Bigoli con l’anatra
Veneto
Favò di Ozein
Aosta Valley
Zuppa gallurese: spianata and cheese baked in broth
Sardinia
Cassoeula
Lombardy
Minestra maritata with meat and winter greens
Campania
Supplì al telefono with meat ragù
Lazio
The full index
Grouped by region, so nothing is more than one click from here.

