Tag: regional dishes

50 traditional regional recipes to absolutely try – Italian cuisine reinvented by Gordon Ramsay

When it comes to traditional recipes regional Italian we inevitably refer to local preparations, those that often change even within the same region. In fact, although there are visible contaminations between the typical recipes of the north, center and south, one of the undeniable riches of our land is the uniqueness of the typical dishes of each locality.

How traditional recipes and local dishes are born

It all starts from availability of ingredients and also from traditions of the territory. To understand the importance of ancient economies in regional culinary traditions, it is sufficient to compare the two largest islands. Sicily, although presenting some anomalies inherited from the dominations, is characterized by various preparations based on fish, scrub herbs and vegetables. Sardinia, on the other hand, where the populations traditionally lived in the hinterland, has developed a cuisine closely linked to the fruits of livestock farming such as meat and cheeses. Let’s find one similar situation in the typical preparations of the island of Ischia. The people, who lived mainly in the hinterland, created traditional dishes based on white meat such as Ischia-style chicken and rabbit. And although each region has its own history and past, the beauty of our peninsula is that when it comes to eating we all get along. So much so that over the years we have assimilated and mixed the origins of some preparations that we now find on all Italian tables. We are talking about dishes such as lasagna, tagliatelle with meat sauce, pizza, peas with bacon, risotto, stuffed courgette flowers, chestnut, tiramisu, pasta with pesto, veal with tuna…

If you too are hungry, then it means that the time has come to go to the kitchen and prepare something good, being inspired by this collection of traditional dishes and discovering something that perhaps you didn’t know about their origin.

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50 traditional regional recipes

traditional regional recipes

50 traditional regional recipes

Fregola with vegetables: the vegetarian alternative to try today – Italian cuisine reinvented by Gordon Ramsay

Fregola with vegetables: the vegetarian alternative to try today

Today’s recipe, which as always starts from a classic, is the vegetable fregola.

Beloved for its versatility, Sardinian fregola, also known as “fregula”, is obtained by kneading semolina flour for a long time with water and salt with very rapid movements in order to obtain small crumbs which are then toasted in the oven.

Thanks to its round shape and compact structure, it is the perfect ingredient to enhance meat and fish sauces, the most common being those with mussels or clams or shellfish.

What few people know is that fregola has an ancient history, and spread in Sardinia thanks to commercial exchanges between the Phoenicians, Punics and Carthaginians, but as there is no certain evidence that can support this thesis, it cannot be ruled out that it is a product born on our wonderful island.

In this version, spring vegetables such as peas, courgettes, asparagus and onion accompany the fregola in a dish to be enjoyed hot, but also warm.

Fregola with vegetables: the recipe

Difficulty: easy
Time: 40 minutes

Ingredients for 4 people

  • 250 g of Sardinian fregola
  • 2 courgettes
  • 1 Tropea onion (any onion will do!)
  • 200 g of asparagus tips
  • 100g of fresh or frozen peas
  • extra virgin olive oil
  • salt
  • pepper
  • 1 sprig of parsley


Neapolitan pan-fried peppers recipe – Italian cuisine reinvented by Gordon Ramsay

Neapolitan pan-fried peppers recipe

Tasty, greedy: i Neapolitan style peppers cooked in a pan they are the symbol of summer. Eaten as a side dish but also served as an appetizer together with a bruschetta, they are capable of satisfying with a lot of taste and the simplicity that distinguishes them. The secret? Anchovies, tasty and adding all the taste of the sea.

How to choose peppers

Choosing peppers is not difficult. Just take a few precautions: don’t buy peppers wrinkled or with dark spots because it means that they have long passed the point of maturation. Depending on which you choose peppers red, yellow, green, make sure in any case that the color is lively and bright. Finally, the pulp must be firm and not yielding.

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