Flour-based recipes

  • Biga

  • BIGNÈ DI SAN GIUSEPPE (BEIGNETS) – Campania

  • Bongo / Profiteroles (cream puffs) – Toscana

  • Busiate (cork screw-shaped pasta)-Sicilia

  • Busiate al pesto trapanese (corkscrew pasta with tomato almond pesto)- Sicilia

  • Casatiello / Tòrtano ripieno (savoury Easter bread) – Campania

  • Chiacchiere (fried pastry)

  • Choux pastry (pasta beignet)

  • Crescia coi graselli (focaccia with crackling) – Le Marche

  • Crescia sfogliata (flaky flatbread) – Le Marche

  • Crostata (short crust jam tart)

  • Crostata alle pesche (fresh peach pie)

  • Crostata di castagne, cioccolato e pere (chestnut, chocolate and pear tart) – Valle d’Aosta

  • Crostata di frutta (fresh fruit tart)

  • Esse (lemon and vanilla shortbread biscuits) – Veneto

  • Focaccia – Liguria

  • Focaccia di Recco (flatbread stuffed with stracchino cheese) – Liguria

  • Fritto di fiori di zucca (fried courgette/zucchini flowers) – Lazio

  • Gnocco fritto / Crescentina fritta / Pinzin / Torta fritta (fried bread) – Emilia Romagna

  • Impasto per pizza napoletana (pizza dough) – Campania

  • Kaiserschmarrn (fluffy pancake with lingonberry jam) – Alto Adige

  • La vera pizza margherita (authentic Neapolitan cheese pizza) – Campania

  • Lasagne alla bolognese (lasagne) – Emilia Romagna

  • Mallorredus (saffron semolina gnocchi) – Sardegna

  • Mallorredus alla campidanese (saffron semolina gnocchi with tomato sausage sauce) – Sardegna

  • Pan di ramerino (rosemary and raisin rolls) – Toscana

  • Pansotti (triangular ravioli filled with greens and cheese) – Liguria

  • Panzarotti (deep-fried pizza turnovers)

  • Parmigiana di melanzane in crosta (bread filled with aubergine Parmigiana) – Sicilia

  • Pasta fresca (fresh egg pasta) – Emilia

  • Pasta fresca (fresh pasta without eggs)

  • Pasta frolla (short crust pastry)

  • Pastiera (Easter ricotta pie)- Campania

  • Piadina (griddled flatbread) -Emilia-Romagna

  • Pitta di patate / Pizza di patate (potato casserole with tomato, capers, olives and anchovy) – Puglia

  • Pitta ripiena calabrese / pitta china calabrese (stuffed flatbread) – Calabria

  • Pizza alla Nutella (Nutella pizza)

  • Pizza di Pasqua / Crescia di Pasqua / Pizza al formaggio (cheese bread) – Le Marche

  • Pizzoccheri (buckwheat pasta with potatoes and cheese) – Lombardia

  • Ragù alla Potentina (roast pork stuffed with pecorino, garlic and pancetta) – Basilicata

  • Ravioli di burrata con salsa al pomodoro (burrata filled ravioli with tomatoes and basil) – Campania

  • Rotolo di magro (pasta wheels stuffed with spinach and ricotta) – Emilia-Romagna

  • Sardenaira / Pizzalandrea (focaccia topped with tomato, anchovy, olives and capers) – Liguria

  • Schiacciata con l’uva (Tuscan sweet focaccia with grapes) – Toscana

  • Strascinati (cavatelli or orecchiette pasta)

  • Susumelle (chocolate coated gingerbread biscuits) – Calabria

  • Torta Colonne (cherry tart/pie) – Puglia

  • Torta di cioccolato (chocolate cinnamon cake) – Valle d’Aosta

  • Torta di mele e Nutella (apple Nutella cake)

  • Torta di mele ferrarrese (apple cake) – Emilia

  • Torta di pistacchi (pistachio cake) – Sicilia

  • Torta di susine (plum cake)

  • Torta genovese (Genoise sponge cake) – Liguria

  • Torta genovese con panna e fragole (genoise sponge cake sandwiching whipped cream and strawberries)

  • Torta gianduia (hazelnut chocolate layer cake) – Piemonte

  • Torta verde (chard and ricotta pie) – Liguria