中文

Living a Life in Colour

a guide to Italian food, wine and culture

Winter Recipes

By

 

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

  • Anatra con arance (duck a l’orange) – Toscana

  • 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

  • Baccalà mantecato (whipped dried cod) – Veneto

  • Bagna Cauda (warm garlic anchovy dip) – Piemonte

  • BIGNÈ DI SAN GIUSEPPE (BEIGNETS) – Campania

  • Bigoli con anatra (bigoli pasta with duck sauce) – Veneto

  • Branzino al sale (salt baked sea bass)

  • Branzino con finocchio (sea bass cooked with fennel)

  • Brasato al Barolo (beef braised in red wine) – Piemonte

  • 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)

  • Cappelletti in brodo (meat stuffed pasta in broth)

  • Cappon magro (seafood and vegetable platter)- Liguria

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

  • Cavolfiore al Castelmagno (cauliflower cheese) – Piemonte

  • 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 coi graselli (focaccia with crackling) – Le Marche

  • Crescia sfogliata (flaky flatbread) – Le Marche

  • Crostata di castagne, cioccolato e pere (chestnut, chocolate and pear tart) – Valle d’Aosta

  • Crostata di mele (apple custard tart)

  • Crostata di riso (rice custard tart)

  • Crostoni di cavolo nero (Tuscan black cabbage bruschetta) – Toscana

  • 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

  • Frittata di tartufo nero (black truffle omelette) – Umbria

  • Gnocchi all romana (semolina slices baked with Parmigiano-Reggiano) -Lazio

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

  • Gnocchi alla zucca (pumpkin gnocchi) – Lombardia

  • 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

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

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

  • Lasagne alla bolognese (lasagne) – Emilia Romagna

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

  • Linguine all’astice (lobster spaghetti)

  • Maccheroni al gratin (macaroni and cheese) – Sicilia

  • Maccheroni al gratin veloce (quick macaroni and cheese)

  • Magrone d’anatra con marasche (duck with cherry sauce) – Veneto

  • Mallorredus (saffron semolina gnocchi) – Sardegna

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

  • Minestra di zucca (pumpkin soup) – Lombardia

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

  • Oca con mele (roast goose with apples)

  • Orange marmalade (marmellata di arance amare)

  • Orzo perlato con zucca, salvia, cipolle caramellate e nocciole (pearl barley risotto with butternut squash, sage, caramelised onions and hazelnuts)

  • Ossobuco alla milanese (braised veal shank) – Lombardia

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

  • Panzarotti (deep-fried pizza turnovers)

  • Pappardelle al ragù di cinghiale (ribbon pasta with wild boar sauce) – Toscana

  • Pappardelle con ragú di costine di manzo (pappardelle with beef short rib ragú)

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

  • Pasta con piselli (pasta with peas)

  • Pasta e fagioli (pasta with beans) – Veneto

  • Patate al forno (roast potatoes)

  • Pere al vino rosso (pears poached in red wine) – Piemonte

  • 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) 

  • 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

  • Puntarelle alla Romana (winter chicory salad with anchovy and garlic) -Lazio

  • 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

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

  • Risotto al bergamotto (bergamot risotto) – Calabria

  • Risotto al granchio (crab risotto)

  • Risotto al pomodoro (tomato risotto)

  • Risotto con radicchio (risotto with radicchio) – Veneto

  • Rombo al forno con patate (roast turbot with potatoes)

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

  • Salsa di marasche (cherry sauce) – Veneto

  • Salsa verde (parsley sauce)

  • Saltimbocca alla romana (veal escalopes with sage and prosciutto)- Lazio

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

  • Spaghetti al tartufo nero di Norcia (spaghetti in black truffle sauce) – Umbria

  • 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)

  • Susumelle (chocolate coated gingerbread biscuits) – Calabria

  • Tagliata di manzo (sliced steak with rocket and shaved Parmigiano-Reggiano cheese)

  • Tagliatelle con ragu alla bolognese veloce (quick tagliatelle with meat sauce)

  • 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 e Nutella (apple Nutella cake)

  • Torta di mele ferrarrese (apple cake) – Emilia

  • Torta di nocciole (hazelnut cake) – Piemonte

  • Torta di pistacchi (pistachio cake) – Sicilia

  • Torta gianduia (hazelnut chocolate layer cake) – Piemonte

  • 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

  • Zuppa di fagioli (bean soup) – Toscana

    • Contact Us

    Learn how to make Italian recipes for family and friends.

    Featured posts

    Venice flooding in 1966 by By Unknown
    Panzarotto (a deep-fried pizza pocket filled with molten mozzarella and tomato sauce)