A minestrone from Friuli-Venezia Giulia of beans cooked with onions, celery and spinach, taking on their green colour, and served with grated Parmesan cheese.
Gnocchi made with semolina flour sometimes with Ricotta added to it and formed into shell shapes in Puglia and Sicily, often served with rocket and herbs with chillis, cheese and oil.
Pasta made with semolina flour sometimes with Ricotta added to it and formed into shell shapes in Puglia and Sicily, often served with rocket and herbs with chillis, cheese and oil.
A province and capital city of western Lombardy, a region in central northern Italy, bordering Switzerland along its northern border. It is known for warming minestrone, polenta, risotti and osso buco; for the well known cake panettone and for the butter used in much of its cooking.
A dish from Sicily of aubergines (US: eggplants) braised in a tegame with onions, garlic, basil and tomatoes.
"A thousand things." A Calabrian soup-cum-stew which, as its name indicates, is made with multiple ingredients such as dried beans and pulses, wild mushrooms, onions, cabbage, aromatics such as carrots and celery, broken pasta, usually in a chicken-based stock. It will use up whatever is in the house.
