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Living a Life in Colour

a guide to Italian food, wine and culture

Dairy-Free recipes

December 22, 2015 By

 
  • Abbacchio (roast lamb) from Lazio

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

  • Agnello con carciofi (lamb and artichoke stew)

  • 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

  • Asparagi alla griglia (grilled asparagus)

  • Asparagi e prosciutto (asparagus wrapped in prosciutto)

  • Baccalà mantecato (whipped dried cod) – Veneto

  • 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

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

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

  • Brodo di carne (meat broth) – Ricetta di base (Base recipe)

  • Brodo vegetale (vegetable stock) – Ricetta di base (Base recipe)

  • 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

  • Busiate (cork screw-shaped pasta)-Sicilia

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

  • Busiate con pesto di melanzane (pasta with aubergine puree) – Sicilia

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

  • Cappelletti in brodo (meat stuffed pasta in broth)

  • Cappon magro (seafood and vegetable platter)- Liguria

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

  • 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)

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

  • Crostini prosciutto e fichi (prosciutto and fig toast) 

  • Crostoni ai funghi (mushroom toast)

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

  • Fichi secchi al cioccolato (chocolate dipped dried figs)- Calabria

  • Focaccia – Liguria

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

  • Frittata di zucchine (courgette / zucchini omelette)

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

  • 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

  • Impasto per pizza napoletana (pizza dough) – Campania

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

  • 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)

  • Linguine al granchio (crab linguine pasta)

  • Linguine al granchio veloce (quick crab linguine)

  • Linguine all’astice (lobster spaghetti)

  • 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

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

  • Minestrone alla Genovese (vegetable soup)- Liguria

  • Necci (chestnut crepes) – Toscana

  • Oca con mele (roast goose with apples)

  • Orange marmalade (marmellata di arance amare)

  • Orecchiette con cima di rapa (pasta with broccoli or turnip tops) – Puglia

  • 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

  • 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)

  • Pasta alla checca (pasta with fresh tomatoes) – Lazio

  • Pasta alla Norma (tomato, aubergine and ricotta salata pasta) – Sicilia

  • Pasta con i gamberoni (prawn pasta)

  • Pasta con piselli (pasta with peas)

  • Pasta con pomodoro (pasta with tomato sauce) – Campania

  • Pasta e fagioli (pasta with beans) – Veneto

  • Pasta fresca (fresh egg pasta) – Emilia

  • Pasta fresca (fresh pasta without eggs)

  • Patate al forno (roast potatoes)

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

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

  • Pesce al cartoccio (fish baked in parchment paper)

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

  • 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

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

  • Polenta

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

  • Polenta con tuorlo, Parmigiano-Reggiano, castagne e tartufi bianchi (polenta with poached egg yolk, Parmigiano-Reggiano cheese, chestnut cream and white truffles) -Piemonte

  • Pollo e patate (chicken and chips) 

  • Polpette di ricciola (fish cakes) – Sicilia

  • Polpettine (meatballs)

  • Polpettone (meatloaf) – Emilia Romagna

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

  • Porchetta (roast pork with crackling) – Umbria

  • Prosciutto melone (prosciutto and melon)

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

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

  • Ragù napoletano (neapolitan meat sauce) – Campania

  • Risi e bisi (risotto with peas) – Veneto

  • Risotto al granchio (crab risotto)

  • Risotto al pomodoro (tomato risotto)

  • Risotto alla milanese (saffron risotto) – Lombardia

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

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

  • Salsa al pomodoro (simple tomato sauce) – Campania

  • 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

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

  • Sgroppino (lemon slush cocktail) – Veneto

  • Spaghetti aglio, olio e peperoncino (spaghetti with garlic chilli oil) – Campania

  • Spaghetti ai frutti di mare / Spaghetti allo scoglio (seafood spaghetti)

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

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

  • Spaghetti alle vongole (spaghetti with clams) – 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)

  • 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

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

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

  • Torta di nocciole (hazelnut cake) – Piemonte

  • 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

  • Zuppa di fagioli (bean soup) – Toscana

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

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