Traditional local dishes

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burrata
Andria, Puglia
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fresh cow milk cheese (occasionally buffalo milk) made from mozzarella and cream
amatriciana
Amatrice, Lazio
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traditional pasta sauce based on guanciale, pecorino cheese from Amatrice, tomato, and, in some variations, onion
arancini
Sicilia
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stuffed rice balls coated in flour and breadcrumbs and fried to a golden brown colour
ribollita
Toscana
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soup made of bread and vegetables such as cannellini beans, cabbage, carrots, potatoes, onion and celery
tortellini
Emilia-Romagna
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small parcels of stuffed pasta, nicknamed ‘belly button’ for their shape
orecchiette
Puglia
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pasta typical of Apulia: it's called this way because it looks like little ears!
riso, patate e cozze
Bari, Puglia
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a Bari specialty made with rice, potatoes, and mussels, similar to paella
cacioricotta
Martina Franca, Puglia
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(chésrecòt), a cheese produced throughout Apulia
capocollo di Martina Franca
Martina Franca, Puglia
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(chépecùedde), a typical salami of the Murgia del Trulli, known in the Kingdom of Naples as early as the eighteenth century
bombette
Martina Franca, Puglia
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(bumbìt) rolls of fresh pork stuffed usually with cheese, salt and pepper, traditionally widespread throughout Apulia
gnumarreddi
Martina Franca, Puglia
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(gnumeridd), rolls based on lamb offal or goat in gut
sfogliatelle
Napoli, Campania
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ricotta dessert; seashell-shaped pastry with ricotta cheese
pepata di cozze
Napoli, Campania
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Mussel and Clam soup with tomato sauce, served with slices of toasted bread
babà
Napoli, Campania
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rum-dippe dessert
taralli
Puglia
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ring-shaped snack food which can be sweet or savory
nduja
Calabria
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spicy preserved meat
cannoli
Sicilia
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shell-like pastry, filled with sweet ricotta, mascarpone or chocolate or vanilla cream
casu marzu
Sardegna
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type of sheep milk cheese
pane carasau
Sardegna
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type of bread
pizzoccheri
Valtellina, Lombardia
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buckwheat tagliatelle dressed with potatoes, greens (often Swiss Chard or Spinach), butter and Bitto cheese
risotto alla milanese
Milano, Lombardia
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stirred rice dish made with Vialone or Carnaroli rice flavored with saffron and beef marrow
torrone
Lombardia
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candy made of honey, sugar, and egg white, with toasted almonds or hazelnuts
panna cotta
Piemonte
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sweetened cream set with gelatin
bianchetti
Liguria
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whitebait of anchovies and sardines, usually boiled and eaten with lemon juice, salt and olive oil as an entrée
pesto
Liguria
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green sauce made from basil leaves, sliced garlic, pine nuts, pecorino or parmigiano cheese (or a mix of both) and olive oil
cannelloni
Emilia-Romagna
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pasta filled with bechamel, cream, ham and others
pecora alla r'zzaul
Altamura, Puglia
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sheep meat cooked in a unique way
cassata
Sicilia
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round sponge cake moistened with fruit juices or liqueur and layered with ricotta cheese and candied fruit, a filling also used with cannoli
pasticciotto leccese
Lecce, Puglia
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shortcrust pastry filled with custard and baked in the oven
rustico leccese
Lecce, Puglia
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produced using two discs of puff pastry, to which is added a filling of mozzarella, béchamel, tomato and often pepper and nutmeg

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