Agnello di sfoglia Pasquale (chocolate and vanilla mille-feuille) – Lombardia
Anelletti al forno (ring-shaped pasta with meat sauce, peas and cheese) – Sicilia
Arance candite con cioccolato (chocolate dipped candied oranges)
Broccoli con aglio, peperoncino e acciughe (broccoli cooked with garlic, chilli and anchovy)
Bucatini all’amatriciana (bucatini pasta with tomato bacon sauce) – Lazio
Cacio e pepe (pasta with pecorino cheese and black pepper sauce) – Lazio
Casatiello / Tòrtano ripieno (savoury Easter bread) – Campania
Coniglio alla San Ramese (rabbit or chicken with rosemary and olives) – Liguria
Costolette di agnello alla griglia (grilled lamb chops with rosemary, garlic and anchovy)
Cotoletta alla parmigiana (chicken Parmesan) – Emilia Romagna
Fichi secchi al cioccolato (chocolate dipped dried figs)- Calabria
Focaccia di Recco (flatbread stuffed with stracchino cheese) – Liguria
Gnocchi alla sorrentina (potato gnocchi baked with tomato and mozzarella) – Campania
Gnocco fritto / Crescentina fritta / Pinzin / Torta fritta (fried bread) – Emilia Romagna
Hazelnut cake- 3 ingredients combined to make an irresistible cake
Insalata di arance, olive e finocchio (orange, fennel and olive salad) – Sicilia
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
Orecchiette con cima di rapa (pasta with broccoli or turnip tops) – Puglia
Pitta ripiena calabrese / pitta china calabrese (stuffed flatbread) – Calabria
Pizzoccheri (buckwheat pasta with potatoes and cheese) – Lombardia
Polenta bianca con scampi (white polenta with langoustines) – Veneto
Polpette con foglie di limone (meatballs wrapped in lemon leaves) – Sicilia
Polpettone Genovese (potato and vegetable casserole) – Liguria
Ravioli gnudi alla fiorentina (spinach and ricotta dumplings) – Toscana
Rotolo di magro (pasta wheels stuffed with spinach and ricotta) – Emilia-Romagna
Sardenaira / Pizzalandrea (focaccia topped with tomato, anchovy, olives and capers) – Liguria
Spaghetti aglio, olio e peperoncino (spaghetti with garlic chilli oil) – Campania
Spaghetti al tartufo nero di Norcia (spaghetti in black truffle sauce) – Umbria
Spaghetti alla carbonara con pesce spada affumicato (spaghetti carbonara with smoked swordfish)
Spaghetti alla puttanesca (spaghetti with olives, tomato, anchovies and capers) – Campania
Tagliata di manzo (sliced steak with rocket and shaved Parmigiano-Reggiano cheese)
Tagliatelle con salsiccia e tartufo nero (tagliatelle with sausage and black truffle) – Umbria
Tiella di palombo e patate (potato and fish casserole) – Puglia
Tiramisu (coffee, chocolate and mascarpone cream trifle) – Veneto
Tonno con cipolle in agrodolce (tuna with sweet and sour onions) – Sicilia
Trota in umido con polenta (trout with tomato sauce and polenta) – Friuli Venezia-Giulia