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peverada di Treviso, la

piadina

piccata style sautéed calf’s liver with lemon

pie, green bean and potato, Genoa style

pinzimonio

pisciotta

pizza, 1.1, 20.1

basic dough

classic toppings

Margherita topping: tomatoes, mozzarella, basil, and Parmesan cheese

variation with oregano

marinara topping: garlic, tomatoes, and olive oil

Palermo’s stuffed (sfinciuni)

Roman (or Neapolitan) style topping: mozzarella, anchovies, and basil

pizza genovese

pizza rustica

pizzoccheri, 4.1, 4.2

polenta, itr.1, 8.1

baked, with Bolognese meat sauce

instant

making

no-stirring method

shortcake with raisins, dried figs, and pine nuts

spareribs with tomatoes and vegetables for

various uses of, cold and hot

pompano

porcini, 1.1, 17.1

baked mushroom caps stuffed with

chicken fricassee with, with white wine and tomatoes

fresh, salad with Parmesan cheese and white truffles

and fresh mushrooms with rosemary and tomatoes

lasagne with ham and

in mushroom timballo

pasta wrappers filled with spinach fettuccine, ham and

pork chops braised with tomatoes, cream and

pork sausages with red wine and

pork stew with juniper and

reconstituting dried

risotto with

sauteed white mushrooms and

sliced potatoes baked with fresh mush-rooms and, Riviera style

Tuscan meat roll with white wine and

whole squid stuffed with

porgies, pan-roasted with marjoram and lemon

pork

Bolognese meat sauce

and cheese pie, Abruzzi style

chops

braised, with sage and tomatoes, Modena style

braised, with tomatoes, cream, and porcini mushrooms

braised, with two wines

loin

braised in milk, Bolognese style

cold sliced, with tuna sauce

roast

drunk

with vinegar and bay leaves

and rosemary filling, for rolled chicken breast fillets

sausages

with black-eyed peas and tomatoes

large, boiled with lentils

mortadella

with red cabbage

with red wine and porcini mushrooms

risotto with

with smothered onions and tomatoes

and veal cubes, skewered and pan-roasted with sage and white wine

spareribs

grilled marinated

pan-roasted with sage and white wine, Treviso style

with tomatoes and vegetables, for polenta

stewed with porcini mushrooms and juniper

pork liver, grilled, wrapped in caul

pot roast of beef

braised in Amarone wine

braised in red wine

potato(es)

baked bluefish fillets with, Genoese style

baked sliced

with onion and tomatoes, Apulian style

with porcini and fresh mushrooms, Riviera style

braised, and artichokes

and celery, braised in olive oil and lemon juice

croquettes

with crisp-fried noodles

with ham, Romagna style

frittata, with pan-fried onions

gnocchi

gratin of artichokes, onions and

and green bean pie, Genoa style

mashed, with milk and Parmesan, Bolognese style

with onions, tomatoes and sweet pepper

pan-roasted diced

with anchovies, Genoa style

and pasta and green beans, with pesto

and poached tuna roll

salad, Italian

soup

with carrots and celery

with green peas

with smothered onions

with split green peas

squid and, Genoa style

pots

for pasta, 1.1, 4.1

praline, Italian

prataiolo mushrooms

prosciutto, 1.1, 1.2

and asparagus bundles

fillings for crespelle

with spinach and Parmesan

with tomato and cheese

sauce, with cream

sauteed, with early peas and olive oil, Florentine style

slicing

and spinach stuffing, veal roll with

pudding

black grape, chilled

glazed bread

glazed semolina

quadrucci, 4.1, 4.2

rabbit, with rosemary and white wine

radicchietto

radicchio

with bacon

baked

kinds of

and warm bean salad

ragù (Bolognese meat sauce)

ravioli, 1.1, 4.1

drying

filled with sweet potatoes

of handmade pasta

raviolini

red snapper, 10.1, 10.2, 10.3, 10.4

rice

and bean soup

boiled, with Parmesan, mozzarella, and basil

cake, Bolognese

and chicken salad

and chick pea soup

and peas

and smothered cabbage soup

and spinach or escarole soup

and summer vegetable soup

varieties of, 1.1, 5.1

ricotta

and anchovy canapés

cake

and coffee cream

fritters, 1.1, 19.1

and spinach gnocchi

gratinéed