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Andria, Puglia 学び始める
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fresh cow milk cheese (occasionally buffalo milk) made from mozzarella and cream
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Amatrice, Lazio 学び始める
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traditional pasta sauce based on guanciale, pecorino cheese from Amatrice, tomato, and, in some variations, onion
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Sicilia 学び始める
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stuffed rice balls coated in flour and breadcrumbs and fried to a golden brown colour
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Toscana 学び始める
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soup made of bread and vegetables such as cannellini beans, cabbage, carrots, potatoes, onion and celery
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Emilia-Romagna 学び始める
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small parcels of stuffed pasta, nicknamed ‘belly button’ for their shape
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Puglia 学び始める
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pasta typical of Apulia: it's called this way because it looks like little ears!
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Bari, Puglia 学び始める
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a Bari specialty made with rice, potatoes, and mussels, similar to paella
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Martina Franca, Puglia 学び始める
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(chésrecòt), a cheese produced throughout Apulia
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capocollo di Martina Franca Martina Franca, Puglia 学び始める
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(chépecùedde), a typical salami of the Murgia del Trulli, known in the Kingdom of Naples as early as the eighteenth century
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Martina Franca, Puglia 学び始める
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(bumbìt) rolls of fresh pork stuffed usually with cheese, salt and pepper, traditionally widespread throughout Apulia
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Martina Franca, Puglia 学び始める
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(gnumeridd), rolls based on lamb offal or goat in gut
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Napoli, Campania 学び始める
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ricotta dessert; seashell-shaped pastry with ricotta cheese
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Napoli, Campania 学び始める
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Mussel and Clam soup with tomato sauce, served with slices of toasted bread
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Napoli, Campania 学び始める
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Puglia 学び始める
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ring-shaped snack food which can be sweet or savory
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Calabria 学び始める
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Sicilia 学び始める
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shell-like pastry, filled with sweet ricotta, mascarpone or chocolate or vanilla cream
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Sardegna 学び始める
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type of sheep milk cheese
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Sardegna 学び始める
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Valtellina, Lombardia 学び始める
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buckwheat tagliatelle dressed with potatoes, greens (often Swiss Chard or Spinach), butter and Bitto cheese
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Milano, Lombardia 学び始める
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stirred rice dish made with Vialone or Carnaroli rice flavored with saffron and beef marrow
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Lombardia 学び始める
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candy made of honey, sugar, and egg white, with toasted almonds or hazelnuts
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Piemonte 学び始める
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sweetened cream set with gelatin
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Liguria 学び始める
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whitebait of anchovies and sardines, usually boiled and eaten with lemon juice, salt and olive oil as an entrée
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Liguria 学び始める
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green sauce made from basil leaves, sliced garlic, pine nuts, pecorino or parmigiano cheese (or a mix of both) and olive oil
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Emilia-Romagna 学び始める
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pasta filled with bechamel, cream, ham and others
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Altamura, Puglia 学び始める
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sheep meat cooked in a unique way
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Sicilia 学び始める
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round sponge cake moistened with fruit juices or liqueur and layered with ricotta cheese and candied fruit, a filling also used with cannoli
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Lecce, Puglia 学び始める
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shortcrust pastry filled with custard and baked in the oven
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Lecce, Puglia 学び始める
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produced using two discs of puff pastry, to which is added a filling of mozzarella, béchamel, tomato and often pepper and nutmeg
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