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Living a Life in Colour

a guide to Italian food, wine and culture

Primi (First courses)

December 22, 2015 By

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

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

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

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

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

  • 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)

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

  • Ciambotta (summer vegetable stew)

  • Frittata di maccheroni (pasta omelette) – Campania

  • Frittata di riso (rice omelette) -Lombardia

  • 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)

  • Impasto per pizza napoletana (pizza dough) – Campania

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

  • 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)

  • Mallorredus (saffron semolina gnocchi) – Sardegna

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

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

  • Minestra di zucca (pumpkin soup) – Lombardia

  • Minestrone alla Genovese (vegetable soup)- Liguria

  • 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)

  • Pansotti (triangular ravioli filled with greens and cheese) – Liguria

  • 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 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

  • Pitta ripiena calabrese / pitta china calabrese (stuffed flatbread) – Calabria

  • 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

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

  • 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 milanese (saffron risotto) – Lombardia

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

  • Risotto con asparagi e capesante (asparagus risotto with scallops) – Veneto

  • Risotto con radicchio (risotto with radicchio) – Veneto

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

  • Salsa alle noci (walnut sauce) – Liguria

  • 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 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 alle vongole (spaghetti with clams) – Campania

  • Spaghetti con gamberi di fiume (spaghetti with crayfish)

  • Spaghetti con polpette (spaghetti and meatballs) – Sicilia

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

  • Tagliatelle con salsiccia e tartufo nero (tagliatelle with sausage and black truffle) – Umbria

  • Tajarin al tartufo (Tagliolini with white truffle) – Piemonte

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

  • Trofie al pesto (trofie pasta with basil and pine nut sauce) – Liguria

  • Zuppa di fagioli (bean soup) – Toscana

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