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Living a Life in Colour

a guide to Italian food, wine and culture

Antipasti (Starters)

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  • Arancini (risotto fritters filled with mozzarella) – Sicilia

  • Asparagi e prosciutto (asparagus wrapped in prosciutto)

  • Asparagi gratinati (asparagus and Parmesan gratin) 

  • Baccalà mantecato (whipped dried cod) – Veneto

  • Bagna Cauda (warm garlic anchovy dip) – Piemonte

  • Bresaola (air-dried beef with olive oil and lemon) – Lombardia

  • Bruschetta / Fettunta (grilled bread)

  • Bruschetta con asparagi (grilled asparagus bruschetta)

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

  • Bruschetta con pomodoro (tomatoes and basil on grilled bread) – Abruzzo Molise

  • Caponata (sweet and sour aubergine (eggplant)) – Sicilia

  • Cappon magro (seafood and vegetable platter)- Liguria

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

  • Choux pastry (pasta beignet)

  • Ciambotta (summer vegetable stew)

  • Crescia coi graselli (focaccia with crackling) – Le Marche

  • Crescia sfogliata (flaky flatbread) – Le Marche

  • Crostini prosciutto e fichi (prosciutto and fig toast) 

  • Crostoni ai funghi (mushroom toast)

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

  • Focaccia – Liguria

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

  • Frittata di zucchine (courgette / zucchini omelette)

  • Fritto di fiori di zucca (fried courgette/zucchini flowers) – Lazio

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

  • Insalata caprese (tomato and mozzarella cheese salad) – Campania

  • Insalata di fagioli col tonno veloce (quick white bean and tuna salad) -Toscana

  • Insalata di fagioli e tonno (white bean and tuna salad) – Tuscany

  • Insalata di farro con pomodorini e tonno (farro, tomato, tuna and olive salad)

  • Insalata di farro con zucchine e pecorino (farro salad with zucchini and pecorino)

  • Insalata di prosciutto, rucola e fichi (prosciutto, rocket and fig salad)

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

  • Melanzane alla parmigiana d’estate (Summer aubergine / eggplant parmesan)

  • Panzarotti (deep-fried pizza turnovers)

  • Parmigiana di melanzane in crosta (bread filled with aubergine Parmigiana) – Sicilia

  • Piadina (griddled flatbread) -Emilia-Romagna

  • Pinzimonio (crudité with olive oil dip) – Toscana

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

  • Polpettine (meatballs)

  • Polpettone Genovese (potato and vegetable casserole) – Liguria

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

  • Prosciutto melone (prosciutto and melon)

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

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

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

  • Torta verde (chard and ricotta pie) – Liguria

  • Verdure grigliate (grilled mixed vegetables)

  • Vignarola (spring vegetable stew) – Lazio

  • Zuppa di melone con prosciutto (melon soup with prosciutto crisps)

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