Apulia

Food guide apulia, where to find authentic restaurants; online booking restaurants links

Campania

What to eat NAPLES, AMALFI COAST AND ISCHIA fusilli Campani Fusilli Campani lunghi (long shaped fusilli) Ziti (with tomato sauce) Scialatielli (long-shaped pasta similar to linguine originated on Amalfi Coast;they are mainly prepared with seafood sauce) Paccheri (similar to big maccheroni) Spaghetti allo scoglio (with seafood sauce) Spaghetti alla Puttanesca (with tomato, anchovies, capers, black olives,…

Latium

What to eat pizza Romana (mozzarella, tomato, oregano, anchovies and extra virgin olive oil) pizza Amatriciana (with tomato sauce and bacon) Penne all’arrabbiata (spicy tomato sauce pasta) Bucatini Carbonara (with eggs, pecorino cheese, bacon and pepper) Bucatini all’Amatriciana (with tomato sauce, guanciale (typical bacon) cut into cubes) Bucatini or spaghetti cacio e pepe (with cheese…

Trentino Alto Adige

What to eat tortelli di rapa rossa (typical “ravioli” with beetrot) canerdeli allo speck (traditional patty prepared with bread and speck, regional smoked ham) polenta (first course and prepared with corn meal or buckwheat, and served with a meat, cheese or mushroom sauce) Spatzler with polenta(traditional egg noodles similar to gnocchi, served with polenta) brò…

Emilia-Romagna

BOLOGNA What to eat Passatelli ( is a pasta formed of bread crumbs, eggs, grated Parmesan cheese,and in some regions lemon, and nutmeg; it is typically cooked in chicken broth) from Wikipedia Balanzoni or tortelloni bolognesi (Tortelloni are stuffed pasta, the same shape as tortellini, but larger. They are usually stuffed with ricotta cheese and…

Sardinia

what to eat fregole, mainly prepared tomato sauces and clams pane carasau ( is a traditional flatbread from Sardinia prepared with durum weath flour) malloreddus ((Sardinian gnocchi,dumplings) with sausage and tomato sauce) culurgiones (are filled ravioli, modeled and closed by hand with thin stranding feature similar to an ear; they are usually filled with potatoes,…

Basilicata and Calabria

MATERA What to eat strascinati al sugo (hand made pasta similar to orecchiette served with meat sauce) orecchiette cavatelli (mainly with mussels and beans) Cialledda (dish with broad beans, potatoes and artichokes) ciammotta (vegetable calzone with fried potatoes, peppers and eggplants with tomato sauce) cutturiddi (a sort of lamb stew) Lucanica (meat dish; it is a sausage made with lean…

Friuli

what to eat gnocchi (made with pumpkin, potatoes, bread) Pitina (regional smoked meatball ) Crafus ( typical friulan meatball made with milled pork liver mixed with breadcrumbs and more products such as apples, lemons etc.) jota (is a stew, made of beans, sauerkraut or sour turnip, potatoes, bacon, spare ribs) sources: wikipedia credit photo: http://www.discover-trieste.it/ zuf ( typical soup…

Tuscany

what to eat crostini Toscani (toast bread with chicken liver pâté) pappardelle with hare sauce panzanella (is a Tuscan salad of bread and tomatoes) pici pappa al pomodoro ( Tuscan soup typically prepared with fresh tomatoes, bread, olive oil, garlic, basil, and various other fresh ingredients. It is usually made with stale or leftover bread, and can be served…

Liguria

What to eat trofie (is a short, thin, twisted pasta from Liguria) croxetti (kind of fresh pasta consisting of flat medallion or coin-shaped pasta disks stamped by hand or machine with intricate patterns) trofie al pesto (prepared with traditional Ligurian recipe of pesto: with Genovese DOP basil) pansotti or Ravioli alla Genovese( kind of ravioli filled…

Lombardia

Milano What to eat Pizzoccheri (a buckwheat version of tagliatelle) risotto milanese (saffron risotto) risotto with pumpkin ossobuco alla milanese (is a Milanese speciality of cross-cut veal shanks braised with vegetables, white wine and broth) cotoletta alla Milanese (breadcrumbed chicken cutlet) cassoeula (traditional stew made with pork meat and savoy cabbage) rustin negàa (veal meat cooked…