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spørsmålet		svaret
burrata Andria, Puglia begynn å lære		fresh cow milk cheese (occasionally buffalo milk) made from mozzarella and cream
amatriciana Amatrice, Lazio begynn å lære		traditional pasta sauce based on guanciale, pecorino cheese from Amatrice, tomato, and, in some variations, onion
arancini Sicilia begynn å lære		stuffed rice balls coated in flour and breadcrumbs and fried to a golden brown colour
ribollita Toscana begynn å lære		soup made of bread and vegetables such as cannellini beans, cabbage, carrots, potatoes, onion and celery
tortellini Emilia-Romagna begynn å lære		small parcels of stuffed pasta, nicknamed ‘belly button’ for their shape
orecchiette Puglia begynn å lære		pasta typical of Apulia: it's called this way because it looks like little ears!
riso, patate e cozze Bari, Puglia begynn å lære		a Bari specialty made with rice, potatoes, and mussels, similar to paella
cacioricotta Martina Franca, Puglia begynn å lære		(chésrecòt), a cheese produced throughout Apulia
capocollo di Martina Franca Martina Franca, Puglia begynn å lære		(chépecùedde), a typical salami of the Murgia del Trulli, known in the Kingdom of Naples as early as the eighteenth century
bombette Martina Franca, Puglia begynn å lære		(bumbìt) rolls of fresh pork stuffed usually with cheese, salt and pepper, traditionally widespread throughout Apulia
gnumarreddi Martina Franca, Puglia begynn å lære		(gnumeridd), rolls based on lamb offal or goat in gut
sfogliatelle Napoli, Campania begynn å lære		ricotta dessert; seashell-shaped pastry with ricotta cheese
pepata di cozze Napoli, Campania begynn å lære		Mussel and Clam soup with tomato sauce, served with slices of toasted bread
babà Napoli, Campania begynn å lære		rum-dippe dessert
taralli Puglia begynn å lære		ring-shaped snack food which can be sweet or savory
nduja Calabria begynn å lære		spicy preserved meat
cannoli Sicilia begynn å lære		shell-like pastry, filled with sweet ricotta, mascarpone or chocolate or vanilla cream
casu marzu Sardegna begynn å lære		type of sheep milk cheese
pane carasau Sardegna begynn å lære		type of bread
pizzoccheri Valtellina, Lombardia begynn å lære		buckwheat tagliatelle dressed with potatoes, greens (often Swiss Chard or Spinach), butter and Bitto cheese
risotto alla milanese Milano, Lombardia begynn å lære		stirred rice dish made with Vialone or Carnaroli rice flavored with saffron and beef marrow
torrone Lombardia begynn å lære		candy made of honey, sugar, and egg white, with toasted almonds or hazelnuts
panna cotta Piemonte begynn å lære		sweetened cream set with gelatin
bianchetti Liguria begynn å lære		whitebait of anchovies and sardines, usually boiled and eaten with lemon juice, salt and olive oil as an entrée
pesto Liguria begynn å lære		green sauce made from basil leaves, sliced garlic, pine nuts, pecorino or parmigiano cheese (or a mix of both) and olive oil
cannelloni Emilia-Romagna begynn å lære		pasta filled with bechamel, cream, ham and others
pecora alla r'zzaul Altamura, Puglia begynn å lære		sheep meat cooked in a unique way
cassata Sicilia begynn å lære		round sponge cake moistened with fruit juices or liqueur and layered with ricotta cheese and candied fruit, a filling also used with cannoli
pasticciotto leccese Lecce, Puglia begynn å lære		shortcrust pastry filled with custard and baked in the oven
rustico leccese Lecce, Puglia begynn å lære		produced using two discs of puff pastry, to which is added a filling of mozzarella, béchamel, tomato and often pepper and nutmeg

Traditional local dishes

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