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Living a Life in Colour

a guide to Italian food, wine and culture

Spring Recipes

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  • Abbacchio (roast lamb) from Lazio

  • Agnello con carciofi (lamb and artichoke stew)

  • Agnello di sfoglia Pasquale (chocolate and vanilla mille-feuille) – Lombardia

  • Arista (standing rib roast of pork with rosemary and garlic) – Toscana

  • Asparagi alla griglia (grilled asparagus)

  • Asparagi e prosciutto (asparagus wrapped in prosciutto)

  • Asparagi gratinati (asparagus and Parmesan gratin) 

  • Baccalà mantecato (whipped dried cod) – Veneto

  • BIGNÈ DI SAN GIUSEPPE (BEIGNETS) – Campania

  • Branzino al sale (salt baked sea bass)

  • Branzino con finocchio (sea bass cooked with fennel)

  • Bruschetta con asparagi (grilled asparagus bruschetta)

  • Bruschetta con fave e pecorino (broad bean and pecorino on toasted bread)

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

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

  • Cannelloni (baked pasta tubes stuffed with ricotta and spinach)

  • Cappon magro (seafood and vegetable platter)- Liguria

  • Carciofi alla romana (artichokes with parsley, garlic and mint) -Lazio

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

  • Chiacchiere (fried pastry)

  • Coniglio alla San Ramese (rabbit or chicken with rosemary and olives) – Liguria

  • Costoletta alla milanese (breaded veal cutlets) – Lombardia

  • Costolette di agnello alla griglia (grilled lamb chops with rosemary, garlic and anchovy)

  • Cotoletta alla parmigiana (chicken Parmesan) – Emilia Romagna

  • Crema pasticcera al cioccolato (chocolate custard)

  • Crescia sfogliata (flaky flatbread) – Le Marche

  • Crostata di frutta (fresh fruit tart)

  • Crostata di mele (apple custard tart)

  • Dolce ai marron glacé (hazelnut biscuits, meringues, candied chestnuts and chocolate with whipping cream) – Piemonte, Valle d’Aosta

  • Esse (lemon and vanilla shortbread biscuits) – Veneto

  • Frittata di maccheroni (pasta omelette) – Campania

  • Frittata di riso (rice omelette) -Lombardia

  • 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

  • Insalata di arance, olive e finocchio (orange, fennel and olive salad) – Sicilia

  • Kaiserschmarrn (fluffy pancake with lingonberry jam) – Alto Adige

  • Lasagne al pesto (pesto lasagne) – Liguria

  • Lasagne di carnevale / Lasagne napoletane (Neapolitan lasagne) – Campania

  • Linguine al granchio (crab linguine pasta)

  • Linguine all’astice (lobster spaghetti)

  • Mallorredus (saffron semolina gnocchi) – Sardegna

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

  • Minestrone alla Genovese (vegetable soup)- Liguria

  • Montebianco (chestnut chocolate pasta with whipped cream and candied chestnuts) – Valle d’Aosta, Piemonte

  • Orange marmalade (marmellata di arance amare)

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

  • Pansotti (triangular ravioli filled with greens and cheese) – Liguria

  • Panzarotti (deep-fried pizza turnovers)

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

  • Pasta con piselli (pasta with peas)

  • Pasta e fagioli (pasta with beans) – Veneto

  • Pastiera (Easter ricotta pie)- Campania

  • Patate al forno (roast potatoes)

  • Pesce spada alla siciliana (swordfish with capers, olives and tomatoes) – Sicilia

  • Piselli al prosciutto (peas with prosciutto) – Lazio

  • Pitta ripiena calabrese / pitta china calabrese (stuffed flatbread) – Calabria

  • Pizza alla Nutella (Nutella pizza)

  • Pizza con patate e rosmarino (rosemary and potato pizza) 

  • Pizza di Pasqua / Crescia di Pasqua / Pizza al formaggio (cheese bread) – Le Marche

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

  • Polenta

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

  • Pollo e patate (chicken and chips) 

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

  • Polpette di ricciola (fish cakes) – Sicilia

  • Polpettine (meatballs)

  • Polpettone Genovese (potato and vegetable casserole) – Liguria

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

  • Ragù Alla Bolognese (bolognese meat sauce) – Emilia Romagna

  • Ragù napoletano (neapolitan meat sauce) – Campania

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

  • Risi e bisi (risotto with peas) – Veneto

  • Risotto al granchio (crab risotto)

  • Risotto al pomodoro (tomato risotto)

  • Risotto alla primavera (spring vegetable risotto) -Veneto / Toscana

  • Risotto con asparagi e capesante (asparagus risotto with scallops) – Veneto

  • Risotto con radicchio (risotto with radicchio) – Veneto

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

  • Salsa verde (parsley sauce)

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

  • Spaghetti alla carbonara (spaghetti with creamy egg and bacon sauce) – Lazio

  • Spaghetti alla carbonara con pesce spada affumicato (spaghetti carbonara with smoked swordfish)

  • Spaghetti alle vongole (spaghetti with clams) – Campania

  • Spaghetti con polpette (spaghetti and meatballs) – Sicilia

  • 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

  • Tonno con cipolle in agrodolce (tuna with sweet and sour onions) – Sicilia

  • Torta Colonne (cherry tart/pie) – Puglia

  • Torta di cioccolato (chocolate cinnamon cake) – Valle d’Aosta

  • Torta di mele ferrarrese (apple cake) – Emilia

  • Torta di pistacchi (pistachio cake) – Sicilia

  • Torta di ricotta e limone (lemon ricotta cake) – Sardegna

  • Torta verde (chard and ricotta pie) – Liguria

  • Trofie al pesto (trofie pasta with basil and pine nut sauce) – 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

  • Verdure grigliate (grilled mixed vegetables)

  • Vignarola (spring vegetable stew) – Lazio

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