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Living a Life in Colour

a guide to Italian food, wine and culture

Child friendly recipes

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  • Acquapazza (fish stewed with tomatoes, herbs and garlic) – Campania

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

  • Agretti / Barba di frate con acciughe e aglio (oppositeleaf Russian thistle with anchovy and garlic)

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

  • Anelletti al forno (ring-shaped pasta with meat sauce, peas and cheese) – Sicilia

  • Arance candite con cioccolato (chocolate dipped candied oranges)

  • 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

  • Asparagi e prosciutto (asparagus wrapped in prosciutto)

  • Asparagi gratinati (asparagus and Parmesan gratin) 

  • BIGNÈ DI SAN GIUSEPPE (BEIGNETS) – Campania

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

  • Bongo / Profiteroles (cream puffs) – Toscana

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

  • Bruschetta / Fettunta (grilled bread)

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

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

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

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

  • Busiate (cork screw-shaped pasta)-Sicilia

  • Busiate al pesto trapanese (corkscrew pasta with tomato almond pesto)- Sicilia

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

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

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

  • 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

  • Chiacchiere (fried pastry)

  • Chocolate mousse (mousse al cioccolato)

  • Choux pastry (pasta beignet)

  • Ciambotta (summer vegetable stew)

  • 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 (short crust jam tart)

  • Crostata alle pesche (fresh peach pie)

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

  • Crostata di frutta (fresh fruit tart)

  • Crostata di mele (apple custard tart)

  • Crostata di riso (rice 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

  • Focaccia – Liguria

  • Frittata di maccheroni (pasta omelette) – Campania

  • Frittata di riso (rice omelette) -Lombardia

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

  • Frittata di zucchine (courgette / zucchini omelette)

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

  • Glassa al cioccolato (chocolate glaze)

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

  • 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

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

  • La vera pizza margherita (authentic Neapolitan cheese pizza) – Campania

  • Lasagne al pesto (pesto lasagne) – Liguria

  • Lasagne alla bolognese (lasagne) – Emilia Romagna

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

  • Linguine al granchio (crab linguine pasta)

  • Linguine al granchio veloce (quick crab linguine)

  • 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

  • Marmellata di visciole (cherry jam)

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

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

  • Necci (chestnut crepes) – Toscana

  • Orange marmalade (marmellata di arance amare)

  • Ossobuco alla milanese (braised veal shank) – Lombardia

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

  • Panzarotti (deep-fried pizza turnovers)

  • Pappa col pomodoro (tomato and bread soup) – Toscana

  • 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)

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

  • 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 pasta without eggs)

  • Pasta frolla (short crust pastry)

  • Patate al forno (roast potatoes)

  • Peperoni e patate / Pipi e patate (peppers and potatoes) – Calabria

  • Pesce al cartoccio (fish baked in parchment paper)

  • Pesche ripiene (baked peaches stuffed with chocolate and amaretti) – Piemonte

  • Pesto (basil and pine nut sauce) – Liguria

  • Piadina (griddled flatbread) -Emilia-Romagna

  • Pinzimonio (crudité with olive oil dip) – Toscana

  • 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

  • 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 (meatloaf) – Emilia Romagna

  • Polpettone Genovese (potato and vegetable casserole) – Liguria

  • Porchetta (roast pork with crackling) – Umbria

  • Prosciutto melone (prosciutto and melon)

  • 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 di burrata con salsa al pomodoro (burrata filled ravioli with tomatoes and basil) – Campania

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

  • Risi e bisi (risotto with peas) – Veneto

  • Risotto al bergamotto (bergamot risotto) – Calabria

  • Risotto al granchio (crab risotto)

  • Risotto al pomodoro (tomato risotto)

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

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

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

  • Salsa al pomodoro (simple tomato sauce) – Campania

  • Salsa di marasche (cherry sauce) – Veneto

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

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

  • Schiacciata con l’uva (Tuscan sweet focaccia with grapes) – Toscana

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

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

  • Spaghetti alla puttanesca (spaghetti with olives, tomato, anchovies and capers) – Campania

  • Spaghetti con gamberi di fiume (spaghetti with crayfish)

  • Spaghetti con polpette (spaghetti and meatballs) – Sicilia

  • Spiedini di maiale (grilled pork and fennel skewers) – Toscana

  • 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

  • Tagliatelle di zucchine (grilled courgette ribbons)

  • Tiella di palombo e patate (potato and fish casserole) – Puglia

  • Timballo di melanzane (baked pasta wrapped in aubergine/eggplant) – Sicilia

  • Tiramisu alla fragola (strawberry tiramisu)

  • Torta Colonne (cherry tart/pie) – Puglia

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

  • Torta di grano saraceno / Buckweizentorte (buckwheat cake filled with lingonberry jam) – Alto Adige

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

  • Torta di susine (plum cake)

  • Torta genovese (Genoise sponge cake) – Liguria

  • Torta genovese con panna e fragole (genoise sponge cake sandwiching whipped cream and strawberries)

  • Torta gianduia (hazelnut chocolate layer cake) – Piemonte

  • 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 in purgatorio(eggs in purgatory) – Campania

  • Verdure grigliate (grilled mixed vegetables)

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

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