Mortadella is a large salume made of finely hashed or ground cured pork, which incorporates at least 15% small cubes of pork fat. It is traditionally flavoured with peppercorns, but modern versions can also contain pistachios or, less commonly, myrtle berries. The sausage is then cooked.
Pizzelle are Italian waffle cookies made with flour, eggs, sugar, butter or vegetable oil, and flavoring. Pizzelle are also known as ferratelle, nevole or catarrette in some parts of Abruzzo, as ferratelle in Lazio, and as ferratelle, cancelle or pizzelle in Molise.
Capocollo or coppa is an Italian and French (Corsica) pork salume made from the dry-cured muscle running from the neck to the fourth or fifth rib of the pork shoulder or neck. It is a whole-muscle salume, dry cured, and typically sliced very thinly. It is similar to the more widely known cured ham or prosciutto, because they are both pork-derived cold cuts used in similar dishes. It is not brined as ham or prosciutto typically is.
Toma is a soft or semi-hard Italian cow's milk cheese, noted for its excellent melting qualities. It is made primarily in the Aosta Valley and Piedmont regions of Italy. Toma varies with region and locale of production, and is closely related to the French tomme.
Monti della Laga is a mountain range in the central Apennines of Italy. Their ruggedness and inaccessibility makes them one of the lesser known areas of the Italian peninsula.
Campotosto is a comune and town in the province of L'Aquila, in the Abruzzo region of central Italy. Olympian Mariano Antonelli was born here.
Capitignano is a comune and town in the province of L'Aquila in the Abruzzo region of Italy. It is located in the Gran Sasso e Monti della Laga National Park. Part of the territory of the municipality falls within the territory of the natural reserve of Lake Campotosto and of the Valle del Tronto.
Salumi are Italian meat products typical of an antipasto, predominantly made from pork and cured. Salumi also include bresaola, which is made from beef, and some cooked products, such as mortadella and prosciutto.
Piadina romagnola or simply piadina, traditionally piada, is a thin Italian flatbread, typically prepared in the Romagna historical region. It is usually made with white flour, lard or olive oil, salt, and water. The dough was traditionally cooked on a terracotta dish, although nowadays flat pans or electric griddles are commonly used.
Ventricina is a dry fermented pork sausage commonly produced in the Abruzzo region of Italy. Its most common artisanal version, ventricina del vastese, from the Vasto area, is made with large pieces of fat and lean pork.
Lombard cuisine consists of the cooking traditions and practices of the Italian city of Lombardy. The historical events of its provinces and of the diversity of its territories resulted in a varied culinary tradition. First courses in Lombard cuisine range from risottos to soups and stuffed pasta, and a large choice of second-course meat or fish dishes, due to the many lakes and rivers of Lombardy.
The traditional cuisine of Abruzzo is eclectic, drawing on pastoral, mountain, and coastal cuisine. Staples of Abruzzo cuisine include bread, pasta, meat, fish, cheese, and wine. The isolation which has characterized the region for centuries has ensured the independence of its culinary tradition from those of nearby regions. Local cuisine was widely appreciated in a 2013 survey among foreign tourists.
Prescinsêua is a variety of cheese typical of the province of Genoa in the region of Liguria in Italy. In Italian it is also referred to as quagliata or cagliata. It is recognised by P.A.T. .
Bardiccio, also known as bardiccio fiorentino or salsiccia matta, is a typical Tuscan cold cut, similar to burischio, whose preparation is based on the use of the less valuable and rich in blood parts of pork. Its typical dark red color depends on the quantity of heart—generally bovine—used in the mixture. Bardiccio has the characteristic shape of a sausage, but it is longer and is stuffed into a pork casing, tied with string. It is produced from September to May and is eaten unaged.
Mantuan cuisine is the set of traditional dishes of the Italian province of Mantua, some of which date back to the time of the Gonzaga.
Mazzarelle is an ancient recipe typical of the Abruzzo tradition, widespread above all in the mountains, particularly in the Teramo area. It is listed as a prodotto agroalimentare tradizionale (PAT) by the Ministry of Agricultural, Food and Forestry Policies. Mazzarelle are rolls of lamb offal wrapped in endive leaves tied with casings of the same lamb.
Cuccalar is a typical bread from the Valle dei Mocheni in the Autonomous Province of Trento. Once widespread throughout the valley, today it is produced almost exclusively in the municipality of Palù del Fersina; it is protected as a prodotto agroalimentare tradizionale and is also listed in the Ark of Taste.
Panuozzo is an Italian sandwich of pizza bread stuffed with fillings of meat and vegetables. It was invented in 1983 by the pizzaiolo Giuseppe Mascolo, from the comune (municipality) of Gragnano, near Naples, Italy, and was first adopted in the region of the Monti Lattari. Various fillings can be used, such as mozzarella or other dairy products, tomatoes, several vegetables, Italian sausages and sliced meats, friggitelli, and so on.
The guasteddra dolce nissena or guastedda is a typical dessert of the city of Caltanissetta tradition. The word guastedda being a cacuminal or retroflex phoneme is written guastedda and pronounced guasteddra, it is represented with the symbol [ɖ] in the international phonetic alphabet (IPA); this phoneme is not present in the Italian language.
The ossa di morto or Dead men's bones are traditional Sicilian biscuits, included in the list of traditional Italian agri-food products (P.A.T) of the Ministry of Agricultural, Food and Forestry Policies (Mipaaf).
