Pork Recipes October 15, 2015 By Anelletti al forno (ring-shaped pasta with meat sauce, peas and cheese) – Sicilia Arancini (risotto fritters filled with mozzarella) – Sicilia Arista (standing rib roast of pork with rosemary and garlic) – Toscana Arrosto morto (pan roasted beef rib eye) – Emilia Romagna Cannelloni (baked pasta tubes stuffed with ricotta and spinach) Cappelletti in brodo (meat stuffed pasta in broth) Costoletta alla milanese (breaded veal cutlets) – Lombardia Lasagne di carnevale / Lasagne napoletane (Neapolitan lasagne) – Campania Mallorredus alla campidanese (saffron semolina gnocchi with tomato sausage sauce) – Sardegna Pasta e fagioli (pasta with beans) – Veneto Polpette con foglie di limone (meatballs wrapped in lemon leaves) – Sicilia Polpettone (meatloaf) – Emilia Romagna Porchetta (roast pork with crackling) – Umbria Ragù Alla Bolognese (bolognese meat sauce) – Emilia Romagna Ragù alla Potentina (roast pork stuffed with pecorino, garlic and pancetta) – Basilicata Ragù napoletano (neapolitan meat sauce) – Campania Spiedini di maiale (grilled pork and fennel skewers) – Toscana Tagliatelle con ragu alla bolognese veloce (quick tagliatelle with meat sauce) Tonno di Chianti (tuna of Chianti/pork confit)