Tutte le ricette con Acqua
Gnudi di ricotta e spinaci al burro e salviaTuscan spinach and ricotta dumplings, shaped by hand, lightly floured and served with butter, sage and grated Parmigiano Reggiano.
Panzanella toscanaSoft, hand-crumbled Tuscan bread with ripe tomatoes, cucumber, red onion and basil, dressed with olive oil and red wine vinegar.
Farinata di cavolo neroCavolo nero, cannellini beans and yellow maize flour make a thick Tuscan soup, finished with extra-virgin olive oil and black pepper.
Pici cacio e pepe con Pecorino ToscanoPici coated in a sauce of aged Pecorino Toscano and black pepper.
Cavatelli al Ragù di MaialeMolise’s two-finger pasta in a pork rib ragù that simmers until the meat surrenders. The region Italy forgets makes the Sunday sauce it shouldn’t.
Fileja alla ’NdujaCalabria’s rod-rolled pasta in a sauce of melting ’nduja: Spilinga’s fiery spreadable salume dissolved into tomatoes until the heat glows instead of burns.
Focaccia GenoveseThe fügassa of Genoa: a finger-dimpled sheet bread baked with an olive oil and salt-water brine until the surface shines and the crumb stays plush.
Lenticchie di Castelluccio in UmidoThe tiny lentils of the Castelluccio plain stewed with soffritto and sausage: Umbrian mountain food, and Italy’s New Year’s good-luck supper.
Malloreddus alla CampidaneseSardinia’s saffron gnocchetti in a sausage and tomato ragù, finished with pecorino sardo: the Campidano plain’s feast-day standard.
SeadasSardinia’s shepherd dessert: a crisp fried pastry round holding warm, lemon-scented young pecorino, finished under a ribbon of bitter corbezzolo honey.
Tiella bareseBari’s layered bake of rice, potatoes, and mussels: raw layers, mussel water, and an oven doing all the work. Its resemblance to paella is often put down to centuries of Spanish rule in Puglia, though no one can prove the link.