Lesser known Italian dishes

[Anonymous No.17072654]

Italian cuisine is so much more than the beloved pizza and lasagna. Every regions has its own specialties. Let's share pics, questions and recipes. Which region offers the best dishes?

Pic is Passatelli from Marche and Romagna. It's a special rough-looking pasta made of bread crumbs, eggs, grated Parmesan cheese, lemon and spices. Unlike dry pasta, it's usually cooked from fresh in meat broth for special occasions. https://www.giallozafferano.com/recipes/passatelli-homemade-pasta-nuggets-in-broth.html

[Anonymous No.17072673]

Crescia di Pasqua is another specialty from the middle regions. It's a fluffy and soft traditional Italian bread that is served during Easter celebrations. https://www.maricruzavalos.com/crescia-di-pasqua/

[Anonymous No.17072692]

Most people know of Pandoro and Panettone, but Torrone is also a must of every Italian Christmas season!
https://www.thevintagemixer.com/homemade-torrone-recipe/

[Anonymous No.17072763]

>>17072654
Looks like larvae
>>17072673
It's bread, wow amazing cuisine
>>17072692
Guaranteed diabetes

Why is Italian cuisine so hilariously bad?

[Anonymous No.17072830]

>>17072763

>It's bread, wow amazing cuisine
Crescia di Pasqua is more difficult to make than it seems and it's very tasty. It's a soft, cheesy bread that goes very well with salami or ham.

[Anonymous No.17073181]

Go on

[Anonymous No.17073254]

Per me, sono gli Sciatt.

Recipe: https://youtu.be/8Ul51b9CSF8

[Anonymous No.17073327]

Delicious

[Anonymous No.17073397]

Vastedda from Sicily.spleen sandwich with cheese

[Anonymous No.17073630]

>>17072654
lasagna is English, not Eyetalian, you wop.
it's spelled Loseyns

[Anonymous No.17073657]

>>17072763
Kek

[Anonymous No.17073682]

Cicerchiata is a traditional Carnival sweet: little balls of pastry which are deep fried and then coated in honey. It's been going around since Roman times at least.

https://blog.giallozafferano.it/maniamore/cicerchiata-di-carnevale/

https://www.youtube.com/watch?v=mvURMFzcIqc

[Anonymous No.17073696]

will dump my folder
Cioccolata di modica - Sicilian chocolate
non-melting old style chocolate

[Anonymous No.17073697]

Fritto Misto done well is pure bliss.

[Anonymous No.17073700]

cassola - Lombardy
pork and cabbage stew

[Anonymous No.17073707]

Sfogliatella is a pretty good pastry that I don’t see Beaufort up that often. There’s an excellent Italian bakery near me that has it, but never heard of it before. It’s a crunchy shell with a soft, cheesy interior. It’s great with espresso. Or even a glass of Chardonnay.

[Anonymous No.17073708]

> Lampredotto - Firenze
sandwich with cow stomach and green sauce

[Anonymous No.17073712]

Sfogliatella - Campania/Napoli
>>17073707
There you go anon

[Anonymous No.17073713]

A panettone thread died for this

[Anonymous No.17073719]

Finocchietto - Italy
wild fennel liquor

[Anonymous No.17073722]

Coricheddos - Sardegna

[Anonymous No.17073734]

>>17072654
Braised beef and tortellini. I love getting that at my favorite restaurant although I haven’t been in a while.

[Anonymous No.17073871]

>>17072654
>Italian cuisine is so much more !!
>Post pasta

Lol italian cuisine is boring and it's only redeeming qualities come from the US

[Anonymous No.17073899]

>>17072692
>Nougat
>Italian
Lmao

[Anonymous No.17073996]

>>17073899
Torrone is part of our lore and legends. It's our thing. Cope.

[Anonymous No.17074363]

>>17072654
Apparently Pizzoccheri it's pretty good and easy to make

[Anonymous No.17074388]

>>17074363
someone ordered pizzoccheri

[Anonymous No.17074397]

>>17072763
>t.

[Anonymous No.17074405]

>>17073722
The fuck am I looking at?

[Anonymous No.17074579]

>>17074405
sardinia traditional wedding "biscuit".

[Anonymous No.17074614]

castagnaccio - Chestnuts flour cake

[Anonymous No.17074626]

peposo - ham slow cooked in wine and pepper

[Anonymous No.17074650]

I went to an "italian christmas buffet" a couple of years ago.

It was just regular popular italian foods like cold cuts and fucking clam pasta.

What are some actual italian xmas foods?

[Anonymous No.17074656]

Soffritto Napoletano.
pigs offals (heart, liver, spleen, lungs and trachea) cooked in lard and bell peppers sauce

[Anonymous No.17074684]

>>17074650
> What are some actual italian xmas foods?
It depends on what part of italy you are, every region has its tradition

Northen italian tends celebrate the xmas at lauch of 25, while southern italian instead celebrate it at dinner of 24, and after midnight they open presents and gets drunk

in Lombardy a typical dish is cotechino with lenticchie and panettone . In the southern italy they eat more fish (especially fried) to celebrate xmas, in Neaples they eat along other things fried codfish and fried eels and for dessert pastiera, struffoli, raffioli, roccoco`

> It was just regular popular italian foods like cold cuts
cold cuts are a evergreen in every italian holiday

> and fucking clam pasta.
clam pasta is awesome if done well, I wouldn't complain about it

[Anonymous No.17074693]

>>17074650

I was staying at our second residence in Emilia Romagna last year during the holidays and this is what the average restaurants were serving. I must say, I prefer a good stuffed turkey with croquettes and berry sauce.
Italians also eat panettone at christmas, which I find dry and dull.

[Anonymous No.17074709]

>>17074626
this looks so good. serve it up with some rice yum

[Anonymous No.17074718]

>>17074693
That isn't much traditional from emilia, aside from "cappelletti". "Passatelli" should be a must in emilian christmas holiday

strudel is from Trentino/Sud Tirolo, I don't know why they served it as emilian

[Anonymous No.17074727]

Any other good spaghetti dishes? I’ve already made tomato sauce, bolognese, aglio e olio, and carbonara.

[Anonymous No.17074735]

>>17074709
> serve it up with some rice
Nah, we're not asians. Peposo is traditionally served with beans "cannellini" or over polenta

[Anonymous No.17074738]

>>17074693

Btw we're going again for the holidays. Which menu looks better for christmas, this >>17074693, or the meat menu on pic related?

[Anonymous No.17074740]

I am really found of piazza di chicagotine. It's muy balisimo

[Anonymous No.17074774]

>>17074650
Baccalà all'Aviglianese is a tradtional Christmas Eve food in the town my mother's family comes from. The type of pepper used (peperone di Senise) is extremely important to the cuisine in the region but it's basically impossible to get anywhere else. I have some seeds I've been trying to grow for a couple years now with no luck.
Italian-Americans will do the Feast of the Seven Fishes. Stuff like fried smelts, aglio e olio with anchovies, baccalà, etc.

[Anonymous No.17074784]

>>17074727
Spaghetti with pretty much any seafood (although linguine are better for seafood imo)
> spaghetti with clams
> spaghetti with mussels
> spaghetti with sardines (check out "pasta con le sarde", it have rasins, pine nuts, fennel plant and breadcrumb)

Or, I don't know if it counts as spaghetti, broken spaghetti a legume of your choice. In winter they are consumed often in Campania
The recipe is the same, you can choose between
> lentils (pic)
> peas and pancetta cubes
> chickpeas

You can technically use broken spaghetti even for beans, but "tubetti" are more appropriate

At last, you can try "spaghetti all'assassina" (murderer spaghetti). It's a rediscovered recipe from the past, very unusual since you start cooking spaghetti without water and you almost burn them

[Anonymous No.17074792]

>>17074740
It's funny because "chicago" literally means "I shit on it" which pretty much describe the sentiment of italians

[Anonymous No.17074796]

I <3 escarole and beans

[Anonymous No.17074805]

>>17074774
I'm not from Senise but peperone crusco is fucking dope. You can find it nowadays in lombardia during some festival

[Anonymous No.17074812]

>>17074796
Delicious. I ate it 2h ago actually

[Anonymous No.17074815]

>>17074727
>>17074784
spaghetti all'assassina

[Anonymous No.17074836]

>>17074805
My area had a lot of Lucanian immigrants and so people used to grow them here, but I don't know anyone who still does. Maybe my efforts will bear fruit next year.

[Anonymous No.17074859]

Pasta e ceci is a good quick meal

[Anonymous No.17074870]

>>17072654
astamiacci - excellent if u can find it nearby

[Anonymous No.17074885]

>>17074740
>piazza
city center?

[Anonymous No.17074891]

>>17074656
That sounds fucking delicious

[Anonymous No.17074893]

Tuscanina acquacotta
onions, celery, evoo, broth and eggs.
plated on slices of unsalted bread and finished with grated cheese

[Anonymous No.17074900]

>>17072673
>>17072692
>>17072763
>>17072830
>>17073254
>>17073327
>>17073397
>>17073630
>>17073682
>>17073696
>>17073697
>>17073700
>>17073707
>>17073708
>>17073712
>>17073713
>>17073719
>>17073722
>>17074388
>>17074579
>>17074614
>>17074626
>>17074656
>>17074693
>>17074727
>>17074735
>>17074738
>>17074740
>>17074774
>>17074796
>>17074812
>>17074815
>>17074836
>>17074859
lol

[Anonymous No.17074906]

>>17072654
Anonymous 12/02/21(Thu)16:26:56 No.17074740▶>>17074792 >>17074885 >>17074900
File: piazza to your mamma luigi.jpg (89 KB, 768x510)
89 KB
I am really found of piazza di chicagotine. It's muy balisimo
>>
Anonymous 12/02/21(Thu)16:31:51 No.17074774▶>>17074805 >>17074900
File: baccalaallaviglianese.jpg (39 KB, 500x331)
39 KB
>>17074650
Baccalà all'Aviglianese is a tradtional Christmas Eve food in the town my mother's family comes from. The type of pepper used (peperone di Senise) is extremely important to the cuisine in the region but it's basically impossible to get anywhere else. I have some seeds I've been trying to grow for a couple years now with no luck.
Italian-Americans will do the Feast of the Seven Fishes. Stuff like fried smelts, aglio e olio with anchovies, baccalà, etc.
>>
Anonymous 12/02/21(Thu)16:34:02 No.17074784▶>>17074815
File: i.jpg (104 KB, 640x480)
104 KB
>>17074727
Spaghetti with pretty much any seafood (although linguine are better for seafood imo)
> spaghetti with clams
> spaghetti with mussels
> spaghetti with sardines (check out "pasta con le sarde", it have rasins, pine nuts, fennel plant and breadcrumb)

Or, I don't know if it counts as spaghetti, broken spaghetti a legume of your choice. In winter they are consumed often in Campania
The recipe is the same, you can choose between
> lentils (pic)
> peas and pancetta cubes
> chickpeas

You can technically use broken spaghetti even for beans, but "tubetti" are more appropriate

At last, you can try "spaghetti all'assassina" (murderer spaghetti). It's a rediscovered recipe from the past, very unusual since you start cooking spaghetti without water and you almost burn them
>>
Anonymous 12/02/21(Thu)16:35:29 No.17074792▶
>>17074740
It's funny because "chicago" literally means "I shit on it" which pretty much describe the sentiment of italians
>>
Anonymous 12/02/21(Thu)16:36:04 No.17074796▶>>17074812 >>17074900
File: escaroleandbeans.jpg (151 KB, 960x960)
151 KB

[Anonymous No.17074912]

>>17074891
it's a very strong flavor. When I was little I couldn't even stand its smell, now I really enjoy it, even if I wouldn't eat it everyday

It's generally eaten with pasta, or alternatively with bread

[Anonymous No.17074927]

>>17073682
that looks nice, but I hate deepfrying :(

[Anonymous No.17074929]

I don't know how well known these are outside of Italian-American communities but people just call them Italian cookies. They're anise flavored. Honorable mention to ricotta cookies and black pepper cookies.
>>17073707
Sfogliatelle were my grandmother's favorite. I love them.

[Anonymous No.17074934]

>>17073696
i hate this chocolate, it's too sweet

[Anonymous No.17074942]

This creation won "Pizza of the year" in Napoli in 2019.

[Anonymous No.17074955]

>>17074684
Lentils and pork is New Year's, tho, not Christmas.

[Anonymous No.17074962]

>>17074955
fuck you're right I mixed them up

[Anonymous No.17074977]

>>17074934
Depends on your taste, I personally love it.
The sugar content is pretty much the same as the average chocolate you can find anywhere, maybe the fact that the chocolate isn't conched don't melt the sugar and makes you perceive it as more sweet. Also the one with salt feel even sweeter

[Anonymous No.17074979]

>>17072654
Sketti with venison burger sauce

[Anonymous No.17074982]

Olive ascolane
breaded olives with meat inside. Traditionally served together with breaded fried custard

[Anonymous No.17074993]

Focaccia di recco.
Thin focaccia with crescenza (a fresh cheese)

Video with english sub https://www.youtube.com/watch?v=zhjufashMj4

[Anonymous No.17075003]

>rigatoni con la pajata
>coda alla vaccinara
>carciofi alla rotschild
>fiori di zucca ripieni

[Anonymous No.17075005]

>>17072654
my family used to make pizza rustica for easter. it's more of a quiche than a pizza.

[Anonymous No.17075020]

>>17072692
This is a rip off of Iranian gaaz.

[Anonymous No.17075057]

>>17075020
https://en.wikipedia.org/wiki/Gaz_(candy)
Probably a typo but here says that gaz was born 450 years ago, torrone is way older that that if it's not a mistake of wikipedia.

Anyway it's a mix of sugar, eggs white and honey It's something that is present in all the world

[Anonymous No.17075066]

>>17074982
>breaded fried custard
what

[Anonymous No.17075087]

>>17075066
It's a strange pair, typical of Marche. They serve the "olive ascolane" with "cremini"

[Anonymous No.17075138]

>>17074982

I love Olive Ascolane, top tier food if done the right way.

https://ricette.giallozafferano.it/Olive-all-ascolana.html

[Anonymous No.17075322]

'nduja - Calabria
spreadable hot salami

[Anonymous No.17075326]

Polpo alla pignata
Octopus in tomato sauce

[Anonymous No.17075584]

>lesser know shitalian
all look like just mediocre shit. it got its reputation just because pizza and pasta

[Anonymous No.17075594]

>>17072654
looks like a shitty version of spaetzle.

[Anonymous No.17075617]

>>17075594
> spaetzle
They look similar except from the fact that have different shapes and different ingredients

[Anonymous No.17075626]

Orecchiette cime di rapa - Puglia
orecchiette with anchovies, chili and rapini

>>17075584
keep coping mutt

[Anonymous No.17075630]

Neapolitan tarallo
tarallo with lard, pepper and almonds

[Anonymous No.17075634]

porchetta di Ariccia - Roma

[Anonymous No.17075642]

fava bean and wild chicory

[Anonymous No.17075649]

baccala` mantecato - Venezia
codfish "mousse" on hard polenta

[Anonymous No.17075655]

risi e bisi - Venezia
"vialone nano" (italian variety) rice with peas

[Anonymous No.17075661]

Bagnacauda
anchovies, garlic and butter sauce, served with fresh and roasted vegetables

[Anonymous No.17075684]

torta di ceci/cecina/farinata - depending on the region
chickpeas flour "crepe" with salt and pepper

[Anonymous No.17075691]

sarde in saor - Venezia
sweet and sour sardines and onions with vinegar, sugar, raisins, pine nuts and sage.

[Anonymous No.17075705]

risotto with wild nettles

[Anonymous No.17075710]

dandelion in evoo

[Anonymous No.17075729]

panzanellaa - Toscana
recipe for leftover stale tuscanian bred
unsalted bread, onions, vinegar, tomatoes, evoo and pepper

[Anonymous No.17075732]

>>17075729
forgot the cucumber

[Anonymous No.17075745]

pici all'etrusca (etruscan "pici") - Toscana
pici (a shape of fresh pasta) with pesto of basil, mint, garlic, pecorino, evoo and the white of a hard boiled egg. Then the dish is finished with yolk cumble of the hard boiled egg(s)

[Anonymous No.17075757]

pappardelle with wild boar ragu - Toscana

[Anonymous No.17075812]

lonzino di fichi - Marche
A "salami" made with white figs, almonds, chestnuts, aniseeds, and wet with Sapa (grape must cooked until reduction). wrapped in figs leaf

[Anonymous No.17076167]

porchetta di coniglio
Same as porchetta, but with rabbit instead of pork

[Anonymous No.17076745]

baba - Napoli
Spongy dough drowned in rum and honey

[Anonymous No.17076748]

liver and onion - Venezia

[Anonymous No.17077389]

>>17075003
>>17075003
hello fellow Roman fren

>pic is my attempt at pumpkin pie from last week.

[Anonymous No.17077453]

>>17072654
I had The Sopranos home cookbook for a while, and the only thing I ever made from it was in Paulies sections, eggs in purgatory. It's just several eggs dropped into a tomato sauce and covered with a lid

[Anonymous No.17077475]

>>17072654
Le Virtu seems like an interesting one, its a springtime tradition from Abruzzo. At the same time though if I get 50 ingredients and make a soup in seven different pots and it isn't something really special I'm going to be pissed.

[Anonymous No.17077507]

>>17072654
for me its arancini

[Anonymous No.17077548]

pajata is where it's at (grilled calf intestine, the mother's milk that's still inside cooks into a cheese in the process)

[Anonymous No.17077570]

>>17072654
Looks like worms

[Anonymous No.17077622]

>>17077507
Do you have a good recipe for these? I've only had them once and they were pretty delicious.

[Anonymous No.17077652]

>>17077622
Just roll whatever filling you want into day old risotto, dredge them in breadcrumbs and fry them

[Anonymous No.17078173]

polenta concia
polenta with cheese and butter

[Anonymous No.17078770]

ponce livornese - Livorno
hot coffe drink with italian rum, sugar and lemon zest.
Legend say that Buffalo Bill tried to drink it in one gulp to challenge the barman, but he didn't succed

[Anonymous No.17078928]

Zuppa di orzo - Trentino

[Anonymous No.17079081]

>>17075005
if that's a pizza then chicago deep dish is a pizza

[Anonymous No.17080234]

spugna di mare

[Anonymous No.17080326]

cantucci - Toscana
hard biscuit eaten with Vinsanto (a straw wine)

[Anonymous No.17080333]

Prosciutto di cinta senese - Basilicata
prosciutto made with black pigs from Basilicata

[Anonymous No.17080341]

tiella barese - Puglia
rice, potato and mussels put in latyers, cooked in oven

[Anonymous No.17080365]

gnummareddi - Puglia
roll made with pig's intestine

[Anonymous No.17080372]

>>17080365
forgot image

[Anonymous No.17080409]

horse meatballs - Sicilia

[Anonymous No.17080413]

minestrone

[Anonymous No.17080427]

millefoglie

[Anonymous No.17080432]

Torta pistocchi - Firenze

[Anonymous No.17080448]

sfincione - Sicilia
"focaccia" with a sauce of tomato, anchovies and onions

[Anonymous No.17081352]

>>17073712
good thread anon. I eat these whenever I go home. Also not a dish, but an ingredient, but guanciale is the shit. Good guanciale liquifies into the richest possible fat with all sorts of herbal notes the second it hits the hot pan
>t. italian american

[Anonymous No.17081637]

>>17073719
Do the gays drink this?

[Anonymous No.17081693]

>>17073996
There is a french, spanish and italian kind right? iirc the spanish call it torrone, too.

[Anonymous No.17081705]

>>17073719
this sounds interesting will look for online to see if any liquor stores or specialized italian grocers have any.

[Anonymous No.17081729]

>>17072654
What do maggots taste like?
And how much do they jump at you from the plate?

[Anonymous No.17083084]

>>17081637
only the small ones

>>17081352
yes, good guanciale is amazing. it's like a candy of sweet and salty fat
>>17081729
> What do maggots taste like?
like chicken

[Anonymous No.17083093]

>>17081705
you can make it for yourself, it's just like making limoncello but with fennel (the plant, not the fruit you normally eat)

[Anonymous No.17083457]

ribollita toscana

[Anonymous No.17083460]

carbonara - Roma
eggs, pecorino, parmigiano, guanciale, pepper

[Anonymous No.17083683]

cacciucco livornese - Toscana

[Anonymous No.17083694]

Great thread, OP. I've tried maybe half the dishes you've posted. Would really like to visit Italy one day and sample all the regional cuisine.

[Anonymous No.17083775]

Lagane e ceci from Basilicata. Chickpeas with a type of homemade pasta called lagane.

[Anonymous No.17084065]

the mighty Brociolone

[Anonymous No.17084070]

>>17084065
forgot pic

[Anonymous No.17084225]

>>17073700
>cassola
How is this different from German pork and cabbage and or kraut?
Looks good though.

[Anonymous No.17084488]

>>17084225
I don't know the german recipe, so I can't tell for sure.
There are probably some minor difference in the kind of cabbage and meat used, but the recipe is from germanic influence of northern italy, like cotoletta Milanese (schnitzel) and sud tirolo strudel and spatzle

[Anonymous No.17084497]

>>17072654
that looks absolutely disgusting

[Anonymous No.17084504]

I like these threads. I'm gonna make one of these one of these days.

[Anonymous No.17084509]

>>17084225
I found an authentic recipe with sub eng, you tell me what's different
https://www.youtube.com/watch?v=o7tWF8ao6AU

[Anonymous No.17084543]

>>17084509
Anon thank you much,
first off, it's using the scraps vs a loin. I think I'm a semi decent educated cook but blanching meat to remove grease is new to me. Tomato wouldn't be in a more Germanic style of doing it. Adding the meat at two times is neat. He plugs a book at about 4:15.

I have to say, I must try this soon. I can see corn meal mush being a very great side to soak it up too.

Thank you again, I really enjoyed this.

[Anonymous No.17084645]

Not italian, but my boomer parents have an italian recipe for some kind of stew that has sausage, sauerkraut, beans and stuff. It's more like a german food but apparently it's from northern Italy, don't remember what it's called.