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Living a Life in Colour

a guide to Italian food, wine and culture

Contorni (Side dishes)

December 22, 2015 By

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

  • Asparagi alla griglia (grilled asparagus)

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

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

  • Cavolfiore al Castelmagno (cauliflower cheese) – Piemonte

  • Ciambotta (summer vegetable stew)

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

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

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

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

  • Patate al forno (roast potatoes)

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

  • Pinzimonio (crudité with olive oil dip) – Toscana

  • Piselli al prosciutto (peas with prosciutto) – Lazio

  • Polenta

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

  • Tagliatelle di zucchine (grilled courgette ribbons)

  • Verdure grigliate (grilled mixed vegetables)

  • Vignarola (spring vegetable stew) – Lazio

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