Flour-based recipes
Busiate al pesto trapanese (corkscrew pasta with tomato almond pesto)- Sicilia
Casatiello / Tòrtano ripieno (savoury Easter bread) – Campania
Crostata di castagne, cioccolato e pere (chestnut, chocolate and pear tart) – Valle d’Aosta
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
Kaiserschmarrn (fluffy pancake with lingonberry jam) – Alto Adige
La vera pizza margherita (authentic Neapolitan cheese pizza) – Campania
Mallorredus alla campidanese (saffron semolina gnocchi with tomato sausage sauce) – Sardegna
Pansotti (triangular ravioli filled with greens and cheese) – Liguria
Parmigiana di melanzane in crosta (bread filled with aubergine Parmigiana) – Sicilia
Pitta ripiena calabrese / pitta china calabrese (stuffed flatbread) – Calabria
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
Susumelle (chocolate coated gingerbread biscuits) – Calabria
Torta di cioccolato (chocolate cinnamon cake) – Valle d’Aosta
Torta genovese con panna e fragole (genoise sponge cake sandwiching whipped cream and strawberries)