Acquapazza (fish stewed with tomatoes, herbs and garlic) – Campania | Costoletta alla milanese (breaded veal cutlets) –Lombardia | Branzino con finocchio (sea bass with fennel) – multi-regional | Frittata di tartufo nero (grated black truffle omelette) – Umbria |
Saltimbocca alla romana (veal escalopes with sage and prosciutto) – Campania | Arrosto morto (pan-roasted beef rib-eye) – Emilia Romagna | Melanzane alla parmigiana (aubergine parmigiana/eggplant parmesan) – Campania and Sicilia | Ossobuco alla milanese (braised veal shank) |
Polpettine (meatballs) | Abbacchio al forno (roast lamb) | Polpettone (meatloaf) –Emilia Romagna | Brodetto marchigiano (fish and seafood stew) – Le Marche |
Rombo al forno (roast turbot with potatoes) | Scaloppine al limone (veal escalopes with lemon) –Lombardia | Pesce al cartoccio (fish baked in parchment) |
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