Ricotta ravioli with porcini mushrooms is a very popular recipe in Abruzzo. Thanks to the numerous woods and the suitable climate in autumn the tables of the Abruzzo people are enriched with delicious mushrooms. Among the many recipes that include mushrooms, one of these uses them as a condiment with delicious sheep’s ricotta ravioli, typical of the Abruzzo areas.
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Tagliatelle with ragù, incorrectly called tagliatelle alla Bolognese, are a typical dish of Emilia Romagna, in particular the area between Bologna and Modena. Homemade egg pasta is one of the most loved expressions of the Emilian area and even more so if seasoned with a delicious Bolognese sauce. Tagliatella is a type of pasta which, according to tradition, is of Bolognese origin, invented by a certain Master Zefirano in 1487. We even think that the “Bolognese” tagliatella has an official unit of measurement, consisting of a golden tagliatelle having a width of 8mm and a thickness of 6-8 tenths of a millimetre. Even the “Bolognese” ragù has its standard which requires it to follow the recipe presented here.
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Typical dish of the Aosta Valley, gnocchi alla bava take their name from the strings of cheese that form when you take a gnocchi with a fork and bring it to your mouth. This cheese is none other than Fontina, a typical cheese from the Aosta Valley, also much loved on our tables precisely because of its particular taste and above all because it melts easily when cooked, blending perfectly with the ingredients it accompanies.
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Strangozzi with truffles are a typical Umbrian dish born from the combination of two very popular and appreciated products in this region. The black truffle from Norcia, a prized quality appreciated for its flavour, and the strangozzi (or stringozzi), a format of long fresh pasta typical of this region, originally from the area between Spoleto and Foligno. Very similar to tagliolini, they differ in that they do not contain eggs. Widespread throughout the region, they have taken on different names, in Perugia they are called umbricelli, in Terni, ciriole.
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Cavatelli with seafood are a typical dish of Molise, to be enjoyed along the coastal towns such as Termoli. Cavatelli are a form of fresh pasta typical of Molise, and are prepared with durum wheat semolina and water. They are seasoned with many sauces obtained with typical seasonal products such as sheep ragu, turnip tops, sausage and broccoli, mushrooms and truffles. In the coastal towns of Molise we find them accompanied by seafood.
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Spaghetti with clams and bottarga is a typical Sardinian dish. Refined dish with the supreme ingredients of the Sardinian sea such as clams and mullet roe, which express their maximum flavor to season a first course of spaghetti.
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Very often, they are confused with lasagna, but Vincisgrassi is one of the most traditional dishes of the Marche region. And in reality, although they look similar, they differ in various respects, including origins. Many date them back to the siege of Ancona in 1799, when the Austro-Russian-Turkish troops opposed Napoleon’s troops, besieged in the city. According to tradition, it was a cook from Ancona who presented this dish to the Austrian general Alfred von Windisch-Graetz, winner of the siege and from whom the name of this dish was derived Vincisgrassi, a simple Italianization of his surname.
But there are other testimonies, they would make it go back to previous eras, with the name of princisgrass, although in reality, although similar, this dish involved the use of truffles, while the béchamel sauce and chicken giblets were completely absent.
Fileja with tuna and Tropea onions are a typical recipe from Tropea in Calabria. Fileja are a traditional pasta shape from the area that has been prepared for generations. The peculiarity of this pasta is in the preparation method, the dough is adhered around a stick of dry wood (dinacu or filejo) a few millimeters thick, 3-4 at most, produced by a wild plant widespread in the area, called Gutamara or Sparto, around which the dough is wrapped to make it take on the characteristic rolled shape, through spinning. Their name comes from spinning. Even this pasta shape like all the others of Calabrian origin goes well with the typical products of the place such as freshly caught tuna and the delicious Tropea onions.
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The strascinati with cod and bran peppers are a typical recipe from Basilicata. In traditional Lucanian gastronomy, cruschi peppers are one of the most used ingredients, we can find them both as an appetizer and as a condiment for homemade pasta or meat or fish main courses, including cod with cruschi peppers. One of the most famous and traditional recipes calls for them with strascinati, a pasta shape typical of a vast area that includes both Puglia and Basilicata, similar to capunti only that they are wider and more open. Their name derives from the way in which they are prepared: by dragging small portions of dough onto the pastry board by gripping three fingers.
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Pasta alla norma is a typical recipe from Sicily. This first course which has now entered the Sicilian gastronomic tradition, is based on fried aubergines, tomato, basil and grated salted ricotta. Its origin seems to date back to a particular dinner held in 1920 which was attended by the poet and playwright Martoglio. This marveled at the goodness of this dish, said the phrase “Chista è ‘na vera Norma” in reference to the work of Vincenzo Bellini.
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