Flour-based recipes October 15, 2015 By 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