Child friendly recipes
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)
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
Broccoli con aglio, peperoncino e acciughe (broccoli cooked with garlic, chilli and anchovy)
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
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)
Casatiello / Tòrtano ripieno (savoury Easter bread) – Campania
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
Crostata di castagne, cioccolato e pere (chestnut, chocolate and pear tart) – Valle d’Aosta
Fritto di fiori di zucca (fried courgette/zucchini flowers) – Lazio
Gnocchi all romana (semolina slices baked with Parmigiano-Reggiano) -Lazio
Gnocchi alla sorrentina (potato gnocchi baked with tomato and mozzarella) – Campania
Gnocco fritto / Crescentina fritta / Pinzin / Torta fritta (fried bread) – Emilia Romagna
Hazelnut cake- 3 ingredients combined to make an irresistible cake
Kaiserschmarrn (fluffy pancake with lingonberry jam) – Alto Adige
La vera pizza margherita (authentic Neapolitan cheese pizza) – Campania
Lasagne di carnevale / Lasagne napoletane (Neapolitan lasagne) – Campania
Magrone d’anatra con marasche (duck with cherry sauce) – Veneto
Mallorredus alla campidanese (saffron semolina gnocchi with tomato sausage sauce) – Sardegna
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
Peperoni e patate / Pipi e patate (peppers and potatoes) – Calabria
Pesche ripiene (baked peaches stuffed with chocolate and amaretti) – Piemonte
Pitta ripiena calabrese / pitta china calabrese (stuffed flatbread) – Calabria
Pizzoccheri (buckwheat pasta with potatoes and cheese) – Lombardia
Polenta bianca con scampi (white polenta with langoustines) – Veneto
Polpette con foglie di limone (meatballs wrapped in lemon leaves) – Sicilia
Polpettone Genovese (potato and vegetable casserole) – Liguria
Ragù alla Potentina (roast pork stuffed with pecorino, garlic and pancetta) – Basilicata
Ravioli di burrata con salsa al pomodoro (burrata filled ravioli with tomatoes and basil) – Campania
Ravioli gnudi alla fiorentina (spinach and ricotta dumplings) – Toscana
Risotto alla primavera (spring vegetable risotto) -Veneto / Toscana
Rotolo di magro (pasta wheels stuffed with spinach and ricotta) – Emilia-Romagna
Saltimbocca alla romana (veal escalopes with sage and prosciutto)- Lazio
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
Spiedini di maiale (grilled pork and fennel skewers) – Toscana
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
Timballo di melanzane (baked pasta wrapped in aubergine/eggplant) – Sicilia
Torta di cioccolato (chocolate cinnamon cake) – Valle d’Aosta
Torta di grano saraceno / Buckweizentorte (buckwheat cake filled with lingonberry jam) – Alto Adige
Torta genovese con panna e fragole (genoise sponge cake sandwiching whipped cream and strawberries)
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
Zuppa di melone con prosciutto (melon soup with prosciutto crisps)