Search by alphabet:
A B C D E F G H I J K L M N O P R S T U V W Y Z

A

AGRETTI
	Agretti / Barba di frate con acciughe e aglio (oppositeleaf Russian thistle with anchovy and garlic)
ANCHOVY
Anchovies in Oil (Photographed by Stijn)	Broccoli con aglio, peperoncino e acciughe (broccoli cooked with garlic, chilli and anchovy) Spaghetti al tartufo nero di Norcia (spaghetti in black truffle sauce) Spaghetti alla puttanesca (spaghetti with olives, tomato, anchovies and capers)
APPLE
	Torta di mele ferrarrese (apple cake)
APRICOT JAM
Apricot jam by Barbara Piancastelli	Torta gianduia (hazelnut chocolate layer cake)
ARTICHOKE
	Carciofi alla romana (artichokes with parsley, garlic and mint) Risotto alla primavera (spring vegetable risotto) Torta verde (chard and ricotta pie)
ARUGULA	– SEE ROCKET
ASPARAGUS
Asparagus by Yasmina Haryono	Linguine al granchio (crab linguine) Risotto alla primavera (spring vegetable risotto)
AUBERGINE
Aubergine by Barbara	Melanzane alla parmigiana (Aubergine Parmesan / Eggplant Parmesan) Minestrone alla Genovese (vegetable soup) Pasta alla Norma (tomato, aubergine and ricotta salata pasta) Risotto alla primavera (spring vegetable risotto)

B

BASIL
Basil by Zoyachubby	Bruschetta con pomodoro (tomatoes and basil on grilled bread) Insalata caprese (tomato and mozzarella cheese salad) Insalata di fagioli e tonno (white bean and tuna salad) Melanzane alla parmigiana (Aubergine Parmesan / Eggplant Parmesan) Minestrone alla Genovese (vegetable soup) Pasta alla Norma (tomato, aubergine and ricotta salata pasta) Pappa col pomodoro (tomato and bread soup) Pasta con pomodoro (pasta with tomato sauce) Pesto (basil and pine nut sauce) Salsa al pomodoro (simple tomato sauce) Spaghetti con polpette (spaghetti and meatballs) Trofie al pesto (trofie pasta with potatoes, green beans and basil pine nut sauce)
BEANS
Cannellini beans by Artizone	Insalata di fagioli e tonno (white bean salad with tuna) Minestrone alla Genovese (vegetable soup) Zuppa di fagioli (bean soup)
BEEF	– see also VEAL
	Arrosto morto (pan roasted beef rib eye) Bresaola (air-dried beef with olive oil and lemon) Brodo di carne (meat broth) Polpettone (meatloaf) Risotto alla milanese (saffron risotto)
BEET GREENS
Beet greens by Todd Slater	Pansotti (triangular ravioli filled with greens and cheese) Torta verde (chard and ricotta pie)
BLACKBERRY
Blackberry by Kingsbrae Garden	Crostata di frutta (fresh fruit tart)
BLUEBERRY
Blueberries by Fabrizio Longhi	Crostata di frutta (fresh fruit tart)
BORAGE
Borage by mwms1916	Pansotti (triangular ravioli filled with greens and cheese)
BREAD
Ciabatta by Amy Taylor	Bruschetta / Fettunta (grilled bread) Bruschetta con fave e pecorino (broad bean and pecorino cheese on grilled bread) Bruschetta con pomodoro (tomatoes and basil on grilled bread) Crostoni di cavolo nero (Tuscan black cabbage bruschetta) Pappa col pomodoro (tomato and bread soup) Salsa alle noci (walnut sauce) Zuppa di fagioli (bean soup)
BREADCRUMBS
Breadcrumbs by Food is my Life Foodie Baker	Arancini (risotto fritters filled with mozzarella) Costoletta alla milanese (breaded veal cutlets) Polpettine (meatballs) Polpettone (meatloaf) Spaghetti con polpette (spaghetti and meatballs)
BRESAOLA
Bresaola by Meimanrensheng	Bresaola (air-dried beef with olive oil and lemon)
BROAD BEANS
Broad beans by Shihmei Barger	Bruschetta con fave e pecorino (broad bean and pecorino cheese on grilled bread) Minestrone alla Genovese (vegetable soup) Risi e bisi (risotto with peas) Risotto alla primavera (spring vegetable risotto)
BROCCOLI
Broccoli by Susy Morris	Broccoli con aglio, peperoncino e acciughe (broccoli cooked with garlic, chilli and anchovy)
BUCATINI
Bucatini by Alicia (La locanda)	Bucatini all’amatriciana (bucatini pasta with tomato bacon sauce)
BUTTER
Butter by Frederic Bisson	Costoletta alla milanese (breaded veal cutlets) Crostata (short crust jam tart) Crostata di frutta (fresh fruit tart) Pasta frolla (short crust pastry) Pastiera (Easter ricotta pie) Risi e bisi (risotto with peas) Risotto alla milanese (saffron risotto) Risotto alla primavera (spring vegetable risotto) Salsa alle noci (walnut sauce) Torta di cioccolato (chocolate cinnamon cake) Torta di ricotta e limone (lemon ricotta cake) Torta gianduia (hazelnut chocolate layer cake)

C

CABBAGE
Savoy cabbage by William Warby	Crostoni di cavolo nero (Tuscan black cabbage bruschetta) Minestrone alla Genovese (vegetable soup) Zuppa di fagioli (bean soup)
CACIOCAVALLO CHEESE
Caciocavallo cheese by Pizzicato eco b&b Pizzicato	Maccheroni al gratin (macaroni and cheese)
CAPERS
Capers by Anna	Pasta con i gamberoni (prawn pasta) Spaghetti alla puttanesca (spaghetti with olives, tomato, anchovies and capers)
CARROT
Carrots by Susy Morris	Brodo di carne (meat broth) Brodo vegetale (vegetable stock) Minestrone alla Genovese (vegetable soup) Ossobuco alla milanese (braised veal shank) Pappardelle al ragù di cinghiale (ribbon pasta with wild boar sauce) Pinzimonio (crudité with olive oil dip) Ragù Alla Bolognese (bolognese meat sauce) Risi e bisi (risotto with peas) Risotto alla primavera (spring vegetable risotto) Zuppa di fagioli (bean soup)
CELERY
Celery by Elisabets	Brodo di carne (meat broth) Brodo vegetale (vegetable stock) Insalata di fagioli e tonno (white bean salad with tuna) Minestrone alla Genovese (vegetable soup) Ossobuco alla milanese (braised veal shank) Pappardelle al ragù di cinghiale (ribbon pasta with wild boar sauce) Pinzimonio (crudité with olive oil dip) Ragù Alla Bolognese (bolognese meat sauce) Risi e bisi (risotto with peas) Risotto alla primavera (spring vegetable risotto) Zuppa di fagioli (bean soup)
CHEESE	– SEE INDIVIDUAL TYPES (MASCARPONE, MOZZARELLA, STRACCHINO, PECORINO)
CHICKEN
	Brodo di carne (meat broth) Polpettine (meatballs) Spaghetti con polpette (spaghetti and meatballs)
CHILLI
Chillies by Marco Lazzaroni	Broccoli con aglio, peperoncino e acciughe (broccoli cooked with garlic, chilli and anchovy) Bucatini all’amatriciana (bucatini pasta with tomato bacon sauce) Spaghetti aglio, olio e peperoncino (spaghetti with garlic chilli oil) Linguine al granchio (crab linguine) Pasta con i gamberoni (prawn pasta) Polpettine (meatballs) Spaghetti ai frutti di mare (seafood spaghetti) Spaghetti alla puttanesca (spaghetti with olives, tomato, anchovies and capers) Spaghetti con polpette (spaghetti and meatballs) Spaghetti alle vongole (spaghetti with clams)
CHOCOLATE
Milk chocolate by Siona Karen	Glassa al cioccolato (chocolate glaze) Tiramisu (coffee, chocolate and mascarpone trifle) Torta di cioccolato (chocolate cinnamon cake) Torta gianduia (hazelnut chocolate layer cake)
COCOA
Cocoa powder by Seleensturm	Glassa al cioccolato (chocolate glaze) Tiramisu (coffee, chocolate and mascarpone trifle) Tiramisu alla fragola (strawberry tiramisu) Torta di cioccolato (chocolate cinnamon cake)
COFFEE
Arabica coffee beans by T. Faltings	Tiramisu (coffee, chocolate and mascarpone trifle)
COURGETTE	– SEE ZUCCHINI
CRAB
Brown crab by Marine Stewardship Council	Linguine al granchio (crab linguine)
CREAM
Double cream by Jules	Crema ganache al gianduia (Nutella ganache) Crema pasticcera (pastry cream) Glassa al cioccolato (chocolate glaze) Tiramisu (coffee, chocolate and mascarpone trifle) Tiramisu alla fragola (strawberry tiramisu) Torta genovese con panna e fragole (genoise sponge cake sandwiching whipped cream and strawberries) Torta gianduia (hazelnut chocolate layer cake)
CUTTLEFISH
Cuttlefish by Barcelona	Spaghetti ai frutti di mare (seafood spaghetti)

D

E

EGG
Eggs by Nick Wheeler	Frittata di tartufo nero (black truffle omelette) Pasta fresca all’uovo (fresh egg pasta) Pastiera (Easter ricotta pie) Spaghetti alla carbonara (spaghetti with bacon and egg sauce) Tiramisu (coffee, chocolate and mascarpone trifle) Tiramisu alla fragola (strawberry tiramisu) Torta di cioccolato (chocolate cinnamon cake) Torta di mele ferrarrese (apple cake) Torta di ricotta e limone (lemon ricotta cake) Torta genovese (Genoise sponge cake) Torta genovese con panna e fragole (genoise sponge cake sandwiching whipped cream and strawberries) Torta gianduia (hazelnut chocolate layer cake) Torta verde (chard and ricotta pie)
ESPRESSO	– SEE COFFEE

F

FAVA BEANS	-SEE BROAD BEANS
FENNEL
Wild fennel by Clay Irving	Branzino con finocchio (sea bass cooked with fennel) Pinzimonio (crudité with olive oil dip)
FIG
Fig by Kathy Simon	Crostata di frutta (fresh fruit tart) Insalata di prosciutto e fichi (prosciutto, rocket and fig salad)
FISH
Red Mullet by Abigail Powell	Acquapazza (fish stewed with tomatoes, herbs and garlic) Branzino con finocchio (sea bass cooked with fennel) Insalata di fagioli e tonno (white bean salad with tuna)
FLOUR
00 flour by Katherine	Biga (bread starter) Chiacchiere (fried pastry) Crostata (short crust jam tart) Crostata di frutta (fresh fruit tart) Focaccia Focaccia di Recco Gnocco fritto / Crescentina fritta / Pinzin / Torta fritta (fried bread) Impasto per pizza napoletana (pizza dough) La vera pizza margherita (authentic Neapolitan cheese pizza) Pasta fresca (fresh pasta without eggs) Pasta fresca all’uovo (fresh egg pasta) Pasta frolla (short crust pastry) Pastiera (Easter ricotta pie) Piadina (griddled flatbread) Schiacciata con l’uva (Tuscan sweet focaccia with grapes) Torta di cioccolato (chocolate cinnamon cake) Torta di mele ferrarrese (apple cake) Torta di ricotta e limone (lemon ricotta cake) Torta genovese (Genoise sponge cake) Torta genovese con panna e fragole (genoise sponge cake sandwiching whipped cream and strawberries) Torta gianduia (hazelnut chocolate layer cake) Torta verde (chard and ricotta pie)
FONTINA CHEESE
Fontina by Pierpeter	Maccheroni al gratin (macaroni and cheese)

G

GARLIC
Photographed by Alistair Williamson	Abbacchio al forno (roast lamb) Acquapazza (fish stewed with tomatoes, herbs and garlic) Agretti / Barba di frate con acciughe e aglio (oppositeleaf Russian thistle with anchovy and garlic) Arrosto morto (pan roasted rib eye of beef) Broccoli con aglio, peperoncino e acciughe (broccoli cooked with garlic, chilli and anchovy) Bruschetta / Fettunta (grilled bread) Bruschetta con pomodoro (tomatoes and basil on grilled bread) Bucatini all’amatriciana (bucatini pasta with tomato bacon sauce) Carciofi alla romana (artichokes with parsley, garlic and mint) Crostoni di cavolo nero (Tuscan black cabbage bruschetta) Insalata di fagioli e tonno (white bean and tuna salad) Linguine al granchio (crab linguine) Minestrone alla Genovese (vegetable soup) Ossobuco alla milanese (braised veal shank) Pansotti (triangular ravioli filled with greens and cheese) Pasta alla Norma (tomato, aubergine and ricotta salata pasta) Pappa col pomodoro (tomato and bread soup) Pasta con i gamberoni (prawn pasta) Pasta con pomodoro (pasta with tomato sauce) Patate al forno (roast potatoes) Pesto (basil and pine nut sauce) Piadina (griddled flatbread) Polpettine (meatballs) Polpettone (meatloaf) Salsa al pomodoro (simple tomato sauce) Salsa alle noci (walnut sauce) Spaghetti aglio, olio e peperoncino (spaghetti with garlic chilli oil) Spaghetti ai frutti di mare (seafood spaghetti) Spaghetti al tartufo nero di Norcia (spaghetti in black truffle sauce) Spaghetti alla carbonara (spaghetti with creamy egg and bacon sauce) Spaghetti alla puttanesca (spaghetti with olives, tomato, anchovies and capers) Spaghetti con polpette (spaghetti and meatballs) Spaghetti alle vongole (spaghetti with clams) Trofie al pesto (trofie pasta with basil and pine nut sauce) Verdure grigliate (grilled mixed vegetables) Zuppa di fagioli (bean soup)
GIANDUIA
Gianduia by Stephane Houang	Crema ganache al gianduia (Nutella ganache) Torta gianduia (hazelnut chocolate layer cake)
GRAPES
Primitivo grapes by Patrina_io	Schiacciata con l’uva (Tuscan sweet focaccia with grapes)
GREEN BEAN
Green beans by Jim Roberts	Minestrone alla genovese (vegetable soup) Risotto alla primavera (spring vegetable risotto) Trofie al pesto (trofie pasta with potatoes, green beans and basil pine nut sauce)
GRUYERE
Gruyere by Artizone	Maccheroni al gratin (macaroni and cheese)
GUANCIALE
Guanciale by Neal Foley	Bucatini all’amatriciana (bucatini pasta with tomato bacon sauce) Spaghetti alla carbonara (spaghetti with creamy egg and bacon sauce)

H

HAZELNUT
	Torta gianduia (hazelnut chocolate layer cake)

I

J

K

L

LARDO
Lardo di Colonnata by Gramulin	Piadina (griddled flatbread) Polpettone (meatloaf) Zuppa di fagioli (bean soup)
LAMB
Lamb by Simone & Pino Berettoni	Abbacchio al forno (roast lamb)
LEEK
Leek by Cristina Nociveglia	Brodo di carne (meat broth) Brodo vegetale (vegetable stock) Risi e bisi (risotto with peas)
LEMON
Lemons by Little Sadie	Bresaola (air-dried beef with olive oil and lemon) Chiacchiere (fried pastry) Pastiera (Easter ricotta pie) Schiacciata con l’uva (Tuscan sweet focaccia with grapes) Torta di mele ferrarrese (apple cake) Torta di ricotta e limone (lemon ricotta cake)
LETTUCE
Iceberg lettuce by Joana Petrova	Risotto alla primavera (spring vegetable risotto)
LINGUINE
Trenette by Anna Mayer	Linguine al granchio (crab linguine)

M

MACARONI
Macaroni by Slice of Chic	Maccheroni al gratin (macaroni and cheese)
MARJORAM
Marjoram by Phoebe Baker	Pansotti (triangular ravioli filled with greens and cheese) Polpettone (meatloaf) Salsa alle noci (walnut sauce) Torta verde (chard and ricotta pie)
MASCARPONE CHEESE
Mascarpone by David Erickson	Tiramisu (coffee, chocolate and mascarpone trifle) Tiramisu alla fragola (strawberry tiramisu)
MELON
Melon (Photographed by Melissa.ape)	Prosciutto melone (prosciutto with melon)
MILK
Milk by Amber Strocel	Besciamella (bechamel sauce) Crema ganache al gianduia (Nutella ganache) Crema pasticcera (pastry cream) Crostata di frutta fresca (fresh fruit tart) Glassa al cioccolato (chocolate glaze) Maccheroni al gratin (macaroni and cheese) Pastiera (Easter ricotta pie) Torta verde (chard and ricotta pie)
MINT
	Carciofi alla romana (artichokes with parsley, garlic and mint)
MOZZARELLA CHEESE
Fiore di latte by Adam Brill	Insalata caprese (tomato and mozzarella cheese salad) Melanzane alla parmigiana (Aubergine Parmesan / Eggplant Parmesan) Pizza margherita (authentic Neapolitan cheese pizza)
MUSSELS
Blue mussel by Hans Hillewaert	Spaghetti ai frutti di mare (seafood spaghetti)

N

NUTELLA
Gianduia by Stephane Houang	Crema ganache al gianduia (Nutella ganache) Torta gianduia (hazelnut chocolate layer cake)

O

OLIVE
	Pasta con i gamberoni (prawn pasta) Spaghetti alla puttanesca (spaghetti with olives, tomato, anchovies and capers)
OLIVE OIL
Olive oil by Smabs Sputzer	Acquapazza (fish stewed with tomatoes, herbs and garlic) Agretti / Barba di frate con acciughe e aglio (oppositeleaf Russian thistle with anchovy and garlic) Bresaola (air-dried beef with olive oil and lemon) Broccoli con aglio, peperoncino e acciughe (broccoli cooked with garlic, chilli and anchovy) Bruschetta / Fettunta (grilled bread) Bruschetta con pomodoro (tomatoes and basil on grilled bread) Bruschetta con fave e pecorino (broad bean and pecorino on toasted bread) Carciofi alla romana (artichokes with parsley, garlic and mint) Crostoni di cavolo nero (Tuscan black cabbage bruschetta) Focaccia Linguine al granchio (crab linguine pasta) Minestrone alla Genovese (vegetable soup) Pappa col pomodoro (tomato and bread soup) Pesto (basil and pine nut sauce) Pinzimonio (crudité with olive oil dip) Schiacciata con l’uva (Tuscan sweet focaccia with grapes) Spaghetti aglio, olio e peperoncino (spaghetti with garlic chilli oil) Spaghetti al tartufo nero di Norcia (spaghetti in black truffle sauce) Spaghetti alle vongole (spaghetti with clams) Torta verde (chard and ricotta pie) Trofie al pesto (trofie pasta with basil and pine nut sauce) Verdure grigliate (grilled mixed vegetables) Zuppa di fagioli (bean soup)
ONION
	Brodo di carne (meat broth) Brodo vegetale (vegetable stock) Minestrone alla Genovese (vegetable soup) Ossobuco alla milanese (braised veal shank) Pappa col pomodoro (tomato and bread soup) Polpettine (meatballs) Polpettone (meatloaf) Ragù Alla Bolognese (bolognese meat sauce) Risi e bisi (risotto with peas) Risotto alla milanese (saffron risotto) Risotto alla primavera (spring vegetable risotto) Spaghetti con polpette (spaghetti and meatballs) Torta verde (chard and ricotta pie) Zuppa di fagioli (bean soup)
ORANGE
Sicilian blood oranges by Rob Diamond	Pastiera (Easter ricotta pie) Schiacciata con l’uva (Tuscan sweet focaccia with grapes)

P

PANCETTA
Pancetta tesa by Basecadet	Bucatini all’amatriciana (bucatini pasta with tomato bacon sauce) Pappardelle al ragù di cinghiale (ribbon pasta with wild boar sauce) Piadina (griddled flatbread) Polpettine (meatballs) Ragù alla bolognese (bolognese meat sauce) Risi e bisi (risotto with peas) Risotto alla primavera (spring vegetable risotto) Spaghetti alla carbonara (spaghetti with creamy egg and bacon sauce) Spaghetti con polpette (spaghetti and meatballs)
PAPPARDELLE
Pappardelle by Tuscanycious	Pappardelle al ragù di cinghiale (ribbon pasta with wild boar sauce)
PARSLEY
Flat leaf parsley by Stacy Spensley	Acquapazza (fish stewed with tomatoes, herbs and garlic) Arancini (risotto fritters filled with mozzarella) Brodo di carne (meat broth) Brodo vegetale (vegetable stock) Carciofi alla romana (artichokes with parsley, garlic and mint) Insalata di fagioli col tonno veloce (quick white bean and tuna salad) Linguine al granchio (crab linguine pasta) Minestrone alla Genovese (vegetable soup) Ossobuco alla milanese (braised veal shank) Pansotti (triangular ravioli filled with greens and cheese) Pappa col pomodoro (tomato and bread soup) Pappardelle al ragù di cinghiale (ribbon pasta with wild boar sauce) Polpettine (meatballs) Polpettone (meatloaf) Risotto alla primavera (spring vegetable risotto) Spaghetti aglio, olio e peperoncino (spaghetti with garlic chilli oil) Spaghetti ai frutti di mare (seafood spaghetti) Spaghetti alle vongole (spaghetti with clams) Spaghetti con polpette (spaghetti and meatballs) Verdure grigliate (grilled mixed vegetables) Zuppa di fagioli (bean soup)
PASTA	– SEE INDIVIDUAL TYPES (LINGUINE, SPAGHETTI, TROFIE)
PARMIGIANO-REGGIANO CHEESE
Parmigiano Reggiano cheese by Desiree Tonus	Arancini (risotto fritters filled with mozzarella) Maccheroni al gratin (macaroni and cheese) Melanzane alla parmigiana (Aubergine Parmesan / Eggplant Parmesan) Minestrone alla Genovese (vegetable soup) Pansotti (triangular ravioli filled with greens and cheese) Pesto (basil and pine nut sauce) Polpettine (meatballs) Polpettone (meatloaf) Risi e bisi (risotto with peas) Risotto alla milanese (saffron risotto) Risotto alla primavera (spring vegetable risotto) Spaghetti alla carbonara (spaghetti with creamy egg and bacon sauce) Spaghetti con polpette (spaghetti and meatballs) Torta verde (chard and ricotta pie) Trofie al pesto (trofie pasta with basil and pine nut sauce) Zuppa di fagioli (bean soup)
PEACH
	Crostata di frutta (fresh fruit tart)
PEAS
Peas by Monja	Arancini (risotto fritters filled with mozzarella) Minestrone alla Genovese (vegetable soup) Risi e bisi (risotto with peas) Risotto alla primavera (spring vegetable risotto) Spaghetti alla carbonara (spaghetti with creamy egg and bacon sauce)
PECORINO CHEESE
Pecorino Sardo by Macsimil2000	Bruschetta con fave e pecorino (broad bean and pecorino cheese on grilled bread) Bucatini all’amatriciana (bucatini pasta with tomato bacon sauce) Pesto (basil and pine nut sauce) Piadina (griddled flatbread) Polpettine (meatballs) Spaghetti alla carbonara (spaghetti with creamy egg and bacon sauce) Spaghetti con polpette (spaghetti and meatballs) Trofie al pesto (trofie pasta with basil and pine nut sauce)
PENNE
Penne rigate by Marco Bernardini	Bucatini all’amatriciana (bucatini pasta with tomato bacon sauce) Maccheroni al gratin (macaroni and cheese) Pasta alla Norma (tomato, aubergine and ricotta salata pasta) Pasta con pomodoro (pasta with tomato sauce) Spaghetti alla puttanesca (spaghetti with olives, tomato, anchovies and capers)
PEPPERS
	Pinzimonio (crudité with olive oil dip) Risotto alla primavera (spring vegetable risotto) Verdure grigliate (grilled mixed vegetables)
PINE NUTS
Pine nuts by Gelateria De’ Coltelli	Pesto (basil and pine nut sauce) Salsa alle noci (walnut sauce) Trofie al pesto (trofie pasta with potatoes, green beans and basil pine nut sauce)
PLUM
	Crostata di frutta (fresh fruit tart)
PORK
Cinta Senese pigs by Michela Simoncini	Costoletta alla milanese (breaded veal cutlets) Polpettone (meatloaf) Ragù alla bolognese (bolognese meat sauce)
POTATO
Potatoes by Christer Brandsvig	Insalata di fagioli e tonno (white bean and tuna salad) Patatine al forno (roast potatoes) Trofie al pesto (trofie pasta with potatoes, green beans and basil pine nut sauce)
PRAWN
Red Mediterranean prawns by Nate Gray	Pasta con i gamberoni (prawn pasta) Spaghetti ai frutti di mare (seafood spaghetti)
PRIMOSALE CHEESE
	Maccheroni al gratin (macaroni and cheese)
PROSCIUTTO
Prosciutto di Parma by Thepinkpeppercorn	Arancini (risotto fritters filled with mozzarella) Gnocco fritto / Crescentina fritta / Pinzin / Torta fritta (fried bread) Insalata di prosciutto e fichi (prosciutto, rocket and fig salad) Piadina (griddled flatbread) Polpettine (meatballs) Polpettone (meatloaf) Prosciutto melone (prosciutto and melon) Ragù alla bolognese (bolognese meat sauce) Risi e bisi (risotto with peas) Risotto alla primavera (spring vegetable risotto) Saltimbocca alla romana (veal escalopes with sage and prosciutto) Spaghetti con polpette (spaghetti and meatballs) Zuppa di fagioli (bean soup)
PROVOLONE CHEESE
Provolone Recco by Marla	Maccheroni al gratin (macaroni and cheese)

Q

R

RADISH
Radishes by Ermes Sassi	Pinzimonio (crudité with olive oil dip)
RASPBERRY
Raspberries by Mbeo	Crostata di frutta (fresh fruit tart)
RICE
Carnaroli risotto by Javier Lastras	Arancini (risotto fritters filled with mozzarella) Pastiera (Easter ricotta pie) Risi e bisi (risotto with peas) Risotto alla milanese (saffron risotto) Risotto alla primavera (spring vegetable risotto) Torta verde (chard and ricotta pie)
RICOTTA CHEESE
	Pasta alla Norma (tomato, aubergine and ricotta salata pasta) Pastiera (Easter ricotta pie) Torta di ricotta e limone (lemon ricotta cake) Torta verde (chard and ricotta pie)
RIGATONI
Rigatoni by Gureu	Bucatini all’amatriciana (bucatini pasta with tomato bacon sauce) Maccheroni al gratin (macaroni and cheese)
RISOTTO– SEE RICE
ROCKET
Rocket by Wayne Surber	Bresaola (air-dried beef with olive oil and lemon) Insalata di prosciutto e fichi (prosciutto, rocket and fig salad) Piadina (griddled flatbread)
ROSEMARY
	Abbacchio al forno (roast lamb) Focaccia Pappardelle al ragù di cinghiale (ribbon pasta with wild boar sauce) Patate al forno (roast potatoes) Piadina (griddled flatbread) Polpettine (meatballs) Schiacciata con l’uva (Tuscan sweet focaccia with grapes) Spaghetti con polpette (spaghetti and meatballs) Verdure grigliate (grilled mixed vegetables) Zuppa di fagioli (bean soup)

S

SAFFRON
Saffron strands by Zoyachubby	Arancini (risotto fritters filled with mozzarella) Risotto alla milanese (saffron risotto)
SAGE
Sage by Irene Grassi	Abbacchio al forno (roast lamb) Arrosto morto (pan roasted beef rib eye) Pappardelle al ragù di cinghiale (ribbon pasta with wild boar sauce) Saltimbocca alla romana (veal escalopes with sage and prosciutto) Zuppa di fagioli (bean soup)
SAUSAGES
Sausages by LifeandTravel.com	Polpettine (meatballs) Ragù alla bolognese (bolognese meat sauce) Spaghetti con polpette (spaghetti and meatballs)
*SAVOIARDI*
Savoiardi by Blese	Tiramisu (coffee, chocolate and mascarpone trifle) Tiramisu alla fragola (strawberry tiramisu)
*SPAGHETTI*
Spaghetti by Kurtis Garbutt	Minestrone alla Genovese (vegetable soup) Pasta alla Norma (tomato, aubergine and ricotta salata pasta) Pasta con i gamberoni (prawn pasta) Pasta con pomodoro (pasta with tomato sauce) Spaghetti aglio, olio e peperoncino (spaghetti with garlic chilli oil) Spaghetti alla puttanesca (spaghetti with olives, tomato, anchovies and capers) Spaghetti ai frutti di mare (seafood spaghetti) Spaghetti al tartufo nero di Norcia (spaghetti in black truffle sauce) Spaghetti alle vongole (spaghetti with clams) Spaghetti alla carbonara (spaghetti with creamy egg and bacon sauce) Spaghetti con polpette (spaghetti and meatballs)
SPINACH
Rounded leaf spinach by Harald	Pansotti (triangular ravioli filled with greens and cheese) Torta verde (chard and ricotta pie)
SPRING ONION
Green onion by Christian Scholz	Pinzimonio (crudité with olive oil dip) Risotto alla primavera (spring vegetable risotto) Zuppa di fagioli (bean soup)
SQUID
Common squid by Hans Hillewaert	Spaghetti ai frutti di mare (seafood spaghetti)
STRACCHINO CHEESE
	Focaccia di Recco (flatbread stuffed with cheese) Piadina (griddled flatbread)
STRAWBERRY
Strawberry by eTirana	Crostata di frutta (fresh fruit tart) Tiramisu alla fragola (strawberry tiramisu) Torta genovese con panna e fragole (genoise sponge cake sandwiching whipped cream and strawberries)
STRAWBERRY JAM
Strawberry jam by Vicki	Crostata (short crust jam tart) Tiramisu alla fragola (strawberry tiramisu)

T

TOMATO
Tomatoes by Susy Morris	Arancini (risotto fritters filled with mozzarella) Bruschetta con pomodoro (tomatoes and basil on grilled bread) Bucatini all’amatriciana (bucatini pasta with tomato bacon sauce) Insalata caprese (tomato and mozzarella cheese salad) Insalata di fagioli col tonno veloce (quick white bean and tuna salad) Melanzane alla parmigiana (aubergine Parmesan / eggplant Parmesan) Minestrone alla Genovese (vegetable soup) Ossobuco alla milanese (braised veal shank) Pasta alla Norma (tomato, aubergine and ricotta salata pasta) Pappa col pomodoro (tomato and bread soup) Pappardelle al ragù di cinghiale (ribbon pasta with wild boar sauce) Pasta con i gamberoni (prawn pasta) Pasta con pomodoro (pasta with tomato sauce) Pizza margherita (authentic Neapolitan cheese pizza) Polpettine (meatballs) Ragù alla bolognese (bolognese meat sauce) Risotto alla primavera (spring vegetable risotto) Salsa al pomodoro (Simple tomato sauce) Spaghetti ai frutti di mare (seafood spaghetti) Spaghetti alla puttanesca (spaghetti with olives, tomato, anchovies and capers) Spaghetti con polpette (spaghetti and meatballs) Verdure grigliate (grilled mixed vegetables) Zuppa di fagioli (bean soup)
TROFIE PASTA
Trofie by Artizone	Trofie al pesto (trofie pasta with potatoes, green beans and basil pine nut sauce)
TRUFFLE, BLACK
Black truffle (Tuber melanosporum) by Dpotera	Frittata di tartufo nero (black truffle omelette) Spaghetti al tartufo nero di Norcia (Spaghetti with black truffle sauce)
TUNA, PRESERVED
Preserved tuna by John Keogh	Insalata di fagioli e tonno (white bean salad with tuna) Spaghetti alla puttanesca (spaghetti with olives, tomato, anchovies and capers)

U

V

VANILLA
Vanilla bean by Dennis Wilkinson	Chiacchiere (fried pastry) Crema ganache al gianduia (Nutella ganache) Crema pasticcera (pastry cream) Crostata (short crust jam tart) Pastiera (Easter ricotta pie) Tiramisu (coffee, chocolate and mascarpone cream trifle) Tiramisu alla fragola (strawberry trifle) Torta di cioccolato (chocolate cinnamon cake) Torta genovese (Genoise sponge cake) Torta genovese con panna e fragole (genoise sponge cake sandwiching whipped cream and strawberries) Torta gianduia (hazelnut chocolate layer cake)
VEAL
Veal by Artizone	Arancini (risotto fritters filled with mozzarella) Brodo di carne (meat broth) Costoletta alla milanese (breaded veal cutlets) Ossobuco alla milanese (braised veal shanks) Polpettine (meatballs) Polpettone (meatloaf) Ragù alla bolognese (bolognese meat sauce) Saltimbocca alla romana (veal escalopes with sage and prosciutto) Spaghetti con polpette (spaghetti and meatballs)

W

WALNUT
Walnuts by Pauline Mak	Salsa alle noci (walnut sauce)
WILD BOAR
Wild boar by Gernot A. Molitor	Pappardelle al ragù di cinghiale (ribbon pasta with wild boar sauce)

X

Y

Z

ZUCCHINI

0 Shares

RECIPES BY MAIN INGREDIENT

A

B

C

D

E

F

G

H

I

J

K

L

M

N

O

P

Q

R

S

T

U

V

W

X

Y

Z

Leave a Reply Cancel reply

Connect

Featured posts