Seasonal Regional Dishes

But as soon as the season allows, the menu is invaded by:

  • Tart of Fedelini (very thin spaghetti) taken from Ippolito Cavalcanti’s
  • Cookery theory and practice (1847 Naples)
  • Pasta e arzilla (a type of broccoli with pasta) (Rome)
  • Calamari and artichoke soup with chopped marjoram and rosemary 
  • Homemade tagliatelle with mussels and pecorino (Civitavecchia)
  • Purée of broad beans with chicory and black olives (Puglia)
  • Jota from Trieste
  • Cabbage-wrapped meatballs with polenta (Lombardy)
  • Casoeula stew with polenta (Lombardy)
  • Cheek of veal braised in Madeira with celeriac purée (Lombardy)
  • Various risottos (Milan)
  • Santo Stefano soup (Puglia)
  • Spring soup (Puglia)
  • Turnip tops slow-cooked with garlic and oil or “strascinato” (fried with garlic, oil and chilli) (Naples)
  • Tuna marinated with oregano and fresh herbs (Sicily)
  • Chicory shoots with anchovies (Roma)
  • Pastiera napoletana cake
….and many others