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Orecchiette alla materana is a typical dish of Matera, Basilicata. It is made with fresh orecchiette pasta, tomatoes, lamb, mozzarella, pecorino cheese, extra virgin olive oil, and salt. [1]
Peperoncino is the generic Italian name for hot chili peppers, specifically some regional cultivars of the species Capsicum annuum and C. frutescens. The sweet pepper is called peperone in Italian. Like most peppers, the fruit is green or yellowish-green when young, and ripens to a red color.
Penne alla vodka is a pasta dish made primarily with vodka and penne, usually accompanied with heavy cream, crushed tomatoes or tomato sauce, onions, and sometimes small meats and vegetables like sausage, pancetta or peas. The alcohol apparently helps intensify and accentuate flavors in the dish, among other claims.
Spaghetti alla puttanesca is an Italian pasta dish invented in Naples in the mid-20th century and made typically with tomatoes, olive oil, olives, anchovies, chili peppers, capers, and garlic, with vermicelli or spaghetti.
Orecchiette are a pasta typical of the Apulia region of Italy. Their name comes from their shape, which resembles a small ear.
Spaghetti and meatballs is an Italian-American dish consisting of spaghetti, tomato sauce and meatballs.
Cencioni is a type of pasta. The name derives from the Italian for 'little rag'. Cencioni are oval and petal-shaped, with a slight curve, larger and flatter than orecchiette, with a more irregular shape and a rough texture to one side to help sauces cling better.
Corzetti or croxetti are a kind of pasta typical of the Ligurian cuisine of northeast Italy, and traditional also in the area of Novi Ligure just across the border with Piedmont, in the province of Alessandria. Corzetti originated in Liguria, in northern Italy along the border with France, during the Middle Ages. The name itself derives from a 14th century Genoan coin, the corzetto.
Checca sauce is an uncooked tomato sauce used with pasta. Pasta alla checca is an Italian pasta dish using fresh, uncooked tomatoes, basil, olive oil, garlic, salt, and pepper, typically prepared in the summer with fresh ripe tomatoes.
Casoncelli are a type of stuffed pasta typical of the culinary tradition of Lombardy, in the northcentral part of Italy.
Bolognese sauce, known in Italian as ragù alla bolognese or ragù bolognese, is a meat-based sauce in Italian cuisine, typical of the city of Bologna. It is customarily used to dress tagliatelle al ragù and to prepare lasagne alla bolognese.
Pasta alla Norma, earlier called pasta con le melanzane, is an Italian dish of pasta and eggplant. It is typical of Sicilian cuisine, from Catania in particular.
Troccoli is a thick spaghetti-like pasta, featuring a square or oval cross section. It is typical of the Apulian and Lucanian cuisines and is often compared to spaghetti alla chitarra due to its ultimate shape, though the processing for making troccoli traditionally does not require the so-called chitarra, which in turn is a distinctive tool in the preparation of spaghetti alla chitarra.
Ciceri e tria is a pasta dish originating in the Salento region. It is prepared with pasta and chickpeas as primary ingredients, and includes fried pasta. It has been described as a "classic and emblematic dish of Salentine cuisine" and as a specialty dish of Apulia.
Spaghetti alla chitarra, also known as maccheroni alla chitarra, is a variety of egg pasta typical of the Abruzzo region of Italy, with a square cross section about 2–3 mm thick. Tonnarelli are a similar pasta from Lazio, used especially in the Roman cacio e pepe. Ciriole, traditionally from Molise, is the thicker version of chitarra, approximately twice the thickness of spaghetti. Because the pasta are cut from a sheet rather than extruded through a die, spaghetti alla chitarra are square rather than round in cross-section.
Spaghetti alla Nerano is an Italian pasta dish invented in the village of Nerano, on the Sorrento Peninsula.
Pasta alla gricia is a pasta dish originating in the Lazio region of Italy.
Vincisgrassi, also spelled vincesgrassi, is a typical Marche pasta dish similar to lasagna, considered one of the gastronomic emblems of the Marche cuisine.
Gogges, also called goggizes, goglies (γκόγκλιες), and stripta makaronia is a type of egg-free pasta made in the Peloponnese, especially the provinces of Argolis and Laconia. They resemble seashells and are similar to cavatelli or orecchiette as made in Apulia, though gogges are usually thicker. Gogges are generally made only from flour, water, and salt.
The cuisine of Basilicata, or Lucanian cuisine, is the cuisine of the Basilicata region of Italy. It is mainly based on the use of pork and sheep meat, legumes, cereals and vegetables, with the addition of aromas such as hot peppers, powdered raw peppers and horseradish. The local gastronomy is, for historical-cultural reasons, typically peasant, based on simple recipes and on the culture of reuse, in particular of meat and bread.
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