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Living a Life in Colour

a guide to Italian food, wine and culture

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  • 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)

  • Baccalà mantecato (whipped dried cod) – Veneto

  • BIGNÈ DI SAN GIUSEPPE (BEIGNETS) – Campania

  • Bongo / Profiteroles (cream puffs) – Toscana

  • Branzino al sale (salt baked sea bass)

  • Broccoli con aglio, peperoncino e acciughe (broccoli cooked with garlic, chilli and anchovy)

  • Bruschetta / Fettunta (grilled bread)

  • Bucatini all’amatriciana (bucatini pasta with tomato bacon sauce) – Lazio

  • Bunèt / Bonèt (chocolate amaretti creme caramel) – Piemonte

  • Busiate (cork screw-shaped pasta)-Sicilia

  • Cacio e pepe (pasta with pecorino cheese and black pepper sauce) – Lazio

  • Cappon magro (seafood and vegetable platter)- Liguria

  • Casatiello / Tòrtano ripieno (savoury Easter bread) – Campania

  • Chocolate mousse (mousse al cioccolato)

  • Choux pastry (pasta beignet)

  • 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

  • Crema ganache al gianduia (Nutella ganache)

  • Crema Pasticcera (pastry cream)

  • Crema pasticcera al cioccolato (chocolate custard)

  • Crescia sfogliata (flaky flatbread) – Le Marche

  • Crostata (short crust jam tart)

  • Crostata di mele (apple custard tart)

  • Esse (lemon and vanilla shortbread biscuits) – Veneto

  • Fichi secchi al cioccolato (chocolate dipped dried figs)- Calabria

  • Focaccia – Liguria

  • Focaccia di Recco (flatbread stuffed with stracchino cheese) – Liguria

  • Frittata di maccheroni (pasta omelette) – Campania

  • Frittata di riso (rice omelette) -Lombardia

  • Frittata di zucchine (courgette / zucchini omelette)

  • Glassa al cioccolato (chocolate glaze)

  • Gnocchi alla sorrentina (potato gnocchi baked with tomato and mozzarella) – Campania

  • Gnocchi di patate (potato dumplings)

  • Gnocco fritto / Crescentina fritta / Pinzin / Torta fritta (fried bread) – Emilia Romagna

  • Hazelnut cake- 3 ingredients combined to make an irresistible cake

  • Impasto per pizza napoletana (pizza dough) – Campania

  • 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

  • Linguine al granchio veloce (quick crab linguine)

  • Linguine all’astice (lobster spaghetti)

  • Mallorredus (saffron semolina gnocchi) – Sardegna

  • Mallorredus alla campidanese (saffron semolina gnocchi with tomato sausage sauce) – Sardegna

  • Melanzane alla parmigiana / Parmigiana di melanzane (Aubergine Parmesan / Eggplant Parmesan) – Sicily and Campania

  • Orecchiette con cima di rapa (pasta with broccoli or turnip tops) – Puglia

  • Pan di ramerino (rosemary and raisin rolls) – Toscana

  • Panzarotti (deep-fried pizza turnovers)

  • Pasta al forno (baked pasta with tomato and mozzarella)

  • Pasta con i gamberoni (prawn pasta)

  • Pasta con piselli (pasta with peas)

  • Pasta con pomodoro (pasta with tomato sauce) – Campania

  • Pasta fresca (fresh egg pasta) – Emilia

  • Pasta fresca (fresh pasta without eggs)

  • Pasta frolla (short crust pastry)

  • Pesce al cartoccio (fish baked in parchment paper)

  • Piadina (griddled flatbread) -Emilia-Romagna

  • Piselli al prosciutto (peas with prosciutto) – Lazio

  • 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 con patate e rosmarino (rosemary and potato pizza) 

  • Pizzoccheri (buckwheat pasta with potatoes and cheese) – Lombardia

  • Polenta

  • Polenta bianca con scampi (white polenta with langoustines) – Veneto

  • Polpette con foglie di limone (meatballs wrapped in lemon leaves) – Sicilia

  • Polpette di ricciola (fish cakes) – Sicilia

  • Polpettone Genovese (potato and vegetable casserole) – Liguria

  • Polpo e patate (octopus and potato salad) – Liguria

  • Porchetta (roast pork with crackling) – Umbria

  • Ravioli gnudi alla fiorentina (spinach and ricotta dumplings) – Toscana

  • Risotto al granchio (crab risotto)

  • Risotto al pomodoro (tomato risotto)

  • Rotolo di magro (pasta wheels stuffed with spinach and ricotta) – Emilia-Romagna

  • Salsa alle noci (walnut sauce) – Liguria

  • Salsa verde (parsley sauce)

  • Sardenaira / Pizzalandrea (focaccia topped with tomato, anchovy, olives and capers) – Liguria

  • Scaloppine al limone (veal escalopes with lemon) -Lombardia

  • 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

  • Spaghetti alle vongole (spaghetti with clams) – Campania

  • Spaghetti con gamberi di fiume (spaghetti with crayfish)

  • Strascinati (cavatelli or orecchiette pasta)

  • 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

  • Tonno di Chianti (tuna of Chianti/pork confit)

  • Torta Colonne (cherry tart/pie) – Puglia

  • Torta di mele e Nutella (apple Nutella cake)

  • Torta di pistacchi (pistachio cake) – Sicilia

  • Torta genovese (Genoise sponge cake) – Liguria

  • Trota in umido con polenta (trout with tomato sauce and polenta) – Friuli Venezia-Giulia

  • Uova ca ‘nduja (eggs with ‘nduja salami) – Calabria

  • Uova in purgatorio(eggs in purgatory) – Campania

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