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https://tabelia.app/recipes/italian/region/sud/2026-10-24 https://tabelia.app/recipes/italian/region/isole/2026-10-24 https://tabelia.app/recipes/italian/feature/pasta/2026-10-24 https://tabelia.app/recipes/italian/feature/weekend/2026-10-24 https://tabelia.app/recipes/italian/feature/omotenashi/2026-10-24 https://tabelia.app/recipes/french/2026-10-24 https://tabelia.app/recipes/french/course/entree/2026-10-24 https://tabelia.app/recipes/french/course/plat/2026-10-24 https://tabelia.app/recipes/french/course/accompagnement/2026-10-24 https://tabelia.app/recipes/french/course/dessert/2026-10-24 https://tabelia.app/recipes/french/region/nord-est/2026-10-24 https://tabelia.app/recipes/french/region/ouest/2026-10-24 https://tabelia.app/recipes/french/region/centre/2026-10-24 https://tabelia.app/recipes/french/region/centre-est/2026-10-24 https://tabelia.app/recipes/french/region/sud-ouest/2026-10-24 https://tabelia.app/recipes/french/region/sud-est/2026-10-24 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https://tabelia.app/articles/baguette-patrimoine-savoir-faire/2026-10-23 https://tabelia.app/articles/slow-food-diritto-piacere/2026-10-23 https://tabelia.app/articles/flamenco-penas-transmision/2026-10-23 https://tabelia.app/articles/siena-palio-contrade-vita/2026-10-23 https://tabelia.app/articles/paris-bouquinistes-metier-vivant/2026-10-23 https://tabelia.app/articles/brodo-basics-01-what-is-brodo/2026-10-08 https://tabelia.app/articles/brodo-basics-07-brodo-in-dishes/2026-10-23 https://tabelia.app/articles/brodo-basics-02-types-of-brodo/2026-10-08 https://tabelia.app/articles/brodo-basics-06-fish-fumetto/2026-10-23 https://tabelia.app/articles/brodo-basics-03-beef-brodo/2026-10-08 https://tabelia.app/articles/brodo-basics-04-chicken-brodo/2026-10-08 https://tabelia.app/articles/taste-memory-place/2026-10-23 https://tabelia.app/articles/brodo-basics-05-vegetable-brodo/2026-10-08 https://tabelia.app/articles/noel-a-la-maison/2026-10-08 https://tabelia.app/articles/ragu-bolognese-senza-spaghetti/2026-10-08 https://tabelia.app/articles/gratin-dauphinois-sans-fromage/2026-10-08 https://tabelia.app/articles/gazpacho-antes-del-tomate/2026-10-23 https://tabelia.app/articles/carbonara-senza-panna/2026-10-08 https://tabelia.app/articles/tiramisu-treviso-1972/2026-10-16 https://tabelia.app/articles/paella-valenciana-sin-marisco/2026-10-08 https://tabelia.app/articles/bread-basics-05-baking-and-resting/2026-10-23 https://tabelia.app/articles/bread-basics-01-flour-and-water/2026-10-08 https://tabelia.app/articles/bread-basics-03-kneading-and-folding/2026-10-23 https://tabelia.app/articles/bread-basics-06-from-flour-to-table/2026-10-08 https://tabelia.app/articles/bread-basics-02-yeast-and-time/2026-10-08 https://tabelia.app/articles/bread-basics-04-shaping-and-bubbles/2026-10-08 https://tabelia.app/articles/pasta-basics-04-shapes-and-sauces/2026-10-23 https://tabelia.app/articles/pasta-basics-05-from-flour-to-noodle/2026-10-08 https://tabelia.app/articles/pasta-basics-03-pasta-machine/2026-10-08 https://tabelia.app/articles/pasta-basics-02-kneading-and-resting/2026-10-08 https://tabelia.app/articles/pasta-basics-01-flour-and-eggs/2026-10-23 https://tabelia.app/en/recipes/course/accompagnement/2026-10-24 https://tabelia.app/en/recipes/course/antipasto/2026-10-24 https://tabelia.app/en/recipes/course/contorno/2026-10-24 https://tabelia.app/en/recipes/course/dessert/2026-10-24 https://tabelia.app/en/recipes/course/dolce/2026-10-24 https://tabelia.app/en/recipes/course/entrante/2026-10-24 https://tabelia.app/en/recipes/course/entree/2026-10-24 https://tabelia.app/en/recipes/course/guarnicion/2026-10-24 https://tabelia.app/en/recipes/course/plat/2026-10-24 https://tabelia.app/en/recipes/course/postre/2026-10-24 https://tabelia.app/en/recipes/course/primer-plato/2026-10-24 https://tabelia.app/en/recipes/course/primo/2026-10-24 https://tabelia.app/en/recipes/course/secondo/2026-10-24 https://tabelia.app/en/recipes/course/segundo-plato/2026-10-24 https://tabelia.app/it/ricette/portata/accompagnement/2026-10-24 https://tabelia.app/it/ricette/portata/antipasto/2026-10-24 https://tabelia.app/it/ricette/portata/contorno/2026-10-24 https://tabelia.app/it/ricette/portata/dessert/2026-10-24 https://tabelia.app/it/ricette/portata/dolce/2026-10-24 https://tabelia.app/it/ricette/portata/entrante/2026-10-24 https://tabelia.app/it/ricette/portata/entree/2026-10-24 https://tabelia.app/it/ricette/portata/guarnicion/2026-10-24 https://tabelia.app/it/ricette/portata/plat/2026-10-24 https://tabelia.app/it/ricette/portata/postre/2026-10-24 https://tabelia.app/it/ricette/portata/primer-plato/2026-10-24 https://tabelia.app/it/ricette/portata/primo/2026-10-24 https://tabelia.app/it/ricette/portata/secondo/2026-10-24 https://tabelia.app/it/ricette/portata/segundo-plato/2026-10-24 https://tabelia.app/recipes/croquetas-de-jamon/ 2026-10-07 https://tabelia.app/img/recipe-images/0063b837-debb-5263-9d28-45a2e1907e13_1790832711272.png?width=1200&resize=contain&quality=78 ハモンのクロケタス（Croquetas de jamón） ハモンの旨みを含む濃いベシャメルを薄い衣で包んで揚げる、小さなコロッケ。口の中でほどける中身と、香ばしい衣を味わう。 https://tabelia.app/recipes/tortelli-di-zucca-alla-mantovana/ 2026-08-15 https://tabelia.app/img/recipe-images/00b9f3c2-ad8d-49be-9ca7-5e7621a82617_1790663742776.png?width=1200&resize=contain&quality=78 トルテッリ・ディ・ズッカ・アッラ・マントヴァーナ（マントヴァ風かぼちゃのトルテッリ）（Tortelli di Zucca alla Mantovana） マントヴァでクリスマス・イヴに食べる詰めパスタ。オーブンで焼いたかぼちゃにアマレッティ、りんごのモスタルダ、パルミジャーノを合わせ、甘み・辛み・苦みが重なる詰め物を、卵黄を多く使った薄い手打ち生地で包む。仕上げは焦がしバターとセージだけで、ほかには何も足さない。 https://tabelia.app/recipes/spaghetti-alla-puttanesca/ 2026-05-28 https://tabelia.app/img/recipe-images/00c84dcd-0921-4ab9-8fdc-91abebc28119_1790663714593.png?width=1200&resize=contain&quality=78 スパゲッティ プッタネスカ（Spaghetti alla Puttanesca） トマトにオリーブ、ケッパー、アンチョビの旨みを重ねる、ナポリなどで食べられているパスタ。短時間で作れるが、味は力強い。 https://tabelia.app/recipes/spaghetti-al-nero-di-seppia/ 2026-05-28 https://tabelia.app/img/recipe-images/01fe83af-4fe2-4874-98c1-80f288d40849_1790663707281.png?width=1200&resize=contain&quality=78 イカ墨のスパゲッティ（Spaghetti al Nero di Seppia） イカ墨で真っ黒に染めたスパゲッティ。シチリアやヴェネツィアの海辺で作られ、イカの濃厚な旨みが前面に出る。 https://tabelia.app/recipes/fiori-di-zucca-fritti/ 2026-10-07 https://tabelia.app/img/recipe-images/03067ba1-1059-473f-a2f9-ad9d4de15006_1790663517569.png?width=1200&resize=contain&quality=78 ズッキーニの花のフリット（Fiori di Zucca Fritti） ズッキーニの花にリコッタとアンチョビを詰め、薄い衣で揚げるローマの夏の名物前菜。 https://tabelia.app/recipes/carpaccio-di-zucchine/ 2026-07-26 https://tabelia.app/img/recipe-images/03a149ce-93ef-469c-baae-bd8352ee06d4_1790663476935.png?width=1200&resize=contain&quality=78 生ズッキーニのカルパッチョ（Carpaccio di Zucchine） ピーラーで薄く引いた生のズッキーニをレモンとオリーブオイルでマリネし、パルミジャーノと松の実で仕上げる現代イタリアの前菜。 https://tabelia.app/recipes/spaghetti-con-alici-fresche-e-pangrattato/ 2026-10-07 https://tabelia.app/img/recipe-images/040f2d2b-5506-4f1e-b5b2-ef07341143bc_1790663717591.png?width=1200&resize=contain&quality=78 スパゲッティ・コン・アリーチ・フレスケ・エ・パングラッタート（生カタクチイワシとパン粉のスパゲッティ）（Spaghetti con Alici Fresche e Pangrattato） 生のカタクチイワシを手開きにしてさっと火を通し、炒ったパン粉（パングラッタート）を仕上げに散らす、ナポリ湾岸の漁師のパスタ。 https://tabelia.app/recipes/polenta-con-ragu-di-cinghiale/ 2026-10-07 https://tabelia.app/img/recipe-images/04ecbdac-da28-4ca9-b5c5-a3143879fd44_1790663648270.png?width=1200&resize=contain&quality=78 ポレンタと猪のラグー（Polenta con Ragù di Cinghiale） マレンマ地方の猪肉を赤ワインとジュニパーベリー、ローズマリーで煮込み、やわらかく炊いたポレンタにのせる週末の大作。猪を前夜からマリネし、2時間半かけて煮込む。 https://tabelia.app/recipes/rigatoni-alla-pajata/ 2026-10-07 https://tabelia.app/img/recipe-images/05c21d52-62c1-44c9-aba8-396dab13d8ce_1790663686487.png?width=1200&resize=contain&quality=78 パヤータのリガトーニ（Rigatoni alla Pajata） ローマの伝統料理の中でも、とりわけ好みが分かれる一皿。「パヤータ」とは乳飲み仔牛の小腸で、ミルクが固まった内容物ごと使う。フォアグラのような濃厚さと乳の甘みが、トマトソースによくなじむ。 https://tabelia.app/recipes/focaccia-genovese/ 2026-10-07 https://tabelia.app/img/recipe-images/05f37ebc-d69c-4fbe-b9ce-14b03a5ab3be_1790663518517.png?width=1200&resize=contain&quality=78 ジェノヴァ風フォカッチャ（Focaccia Genovese） 高加水の生地を発酵させ、指でくぼみを作って塩水とオリーブオイルを含ませて焼くリグーリアの代表的なフォカッチャ。 https://tabelia.app/recipes/peperoni-arrostiti-con-acciughe-e-capperi/ 2026-10-07 https://tabelia.app/img/recipe-images/0622a82b-3263-4d0f-9bf6-3f2f652ef350_1790663632124.png?width=1200&resize=contain&quality=78 焼きピーマンのアンチョビ・ケッパーマリネ（Peperoni Arrostiti con Acciughe e Capperi） 直火で焦がしたパプリカの皮をむき、アンチョビ、ケッパー、オリーブオイルで一晩なじませる南イタリアの前菜。 https://tabelia.app/img/recipe-images/0622a82b-3263-4d0f-9bf6-3f2f652ef350_1790663769999.png?width=1200&resize=contain&quality=78 焼きピーマンのアンチョビ・ケッパーマリネ（Peperoni Arrostiti con Acciughe e Capperi） 直火で焦がしたパプリカの皮をむき、アンチョビ、ケッパー、オリーブオイルで一晩なじませる南イタリアの前菜。 https://tabelia.app/img/recipe-images/0622a82b-3263-4d0f-9bf6-3f2f652ef350_1790663771068.png?width=1200&resize=contain&quality=78 焼きピーマンのアンチョビ・ケッパーマリネ（Peperoni Arrostiti con Acciughe e Capperi） 直火で焦がしたパプリカの皮をむき、アンチョビ、ケッパー、オリーブオイルで一晩なじませる南イタリアの前菜。 https://tabelia.app/img/recipe-images/0622a82b-3263-4d0f-9bf6-3f2f652ef350_1790663772449.png?width=1200&resize=contain&quality=78 焼きピーマンのアンチョビ・ケッパーマリネ（Peperoni Arrostiti con Acciughe e Capperi） 直火で焦がしたパプリカの皮をむき、アンチョビ、ケッパー、オリーブオイルで一晩なじませる南イタリアの前菜。 https://tabelia.app/recipes/prosciutto-e-fichi/ 2026-09-29 https://tabelia.app/img/recipe-images/06d28f06-7457-4071-abb9-6c9b4d4d45b9_1790690248197.png?width=1200&resize=contain&quality=78 プロシュット・エ・フィーキ（生ハムといちじく）（Prosciutto e Fichi） 熟成生ハムと完熟いちじくを合わせる、イタリアの晩夏から秋のアンティパスト。薄切りの生ハムをふんわり盛り、いちじくと田舎パンを添える。 https://tabelia.app/recipes/lapin-chasseur/ 2026-10-07 https://tabelia.app/img/recipe-images/070ed9bc-9ac3-4093-a870-0494640ce6ff_1790690339818.png?width=1200&resize=contain&quality=78 ラパン・シャスール（うさぎの狩人風煮込み）（Lapin Chasseur） うさぎに焼き色を付け、マッシュルームと白ワイン、トマトで煮込む、フランスの狩人風（シャスール）の煮込み。 https://tabelia.app/recipes/ajoblanco/ 2026-10-07 https://tabelia.app/img/recipe-images/07c077ec-c215-5a35-9ad0-e827ad835524_1790832684130.png?width=1200&resize=contain&quality=78 アホブランコ（Ajoblanco） アーモンドとパン、にんにくを油で乳化させる、アンダルシアの白い冷製スープ。滑らかな舌触りに、ぶどうの甘さを添える。 https://tabelia.app/recipes/steak-frites/ 2026-10-07 https://tabelia.app/img/recipe-images/080e8af5-7803-40d4-b9e8-bc683209cb55_1790651350756.png?width=1200&resize=contain&quality=78 ステーク・フリット（Steak Frites） パリのビストロを象徴する一皿。強火で焼き付けたステーキに、二度揚げで仕上げた黄金色のフリットをたっぷり添える。ソースはパセリバター（ブール・メートル・ドテル）だけ。仕上がりは、肉の焼き加減とフリットの油の温度で決まる。 https://tabelia.app/recipes/insalata-di-mare/ 2026-10-07 https://tabelia.app/img/recipe-images/091e0dcf-f4d7-4166-a0d0-213d4dea7c91_1790663550759.png?width=1200&resize=contain&quality=78 混合魚介サラダ（Insalata di Mare） タコ、エビ、ムール貝、イカをそれぞれに合った加減で火を通し、レモンとオリーブオイルで和える海辺の前菜。 https://tabelia.app/recipes/cassoulet/ 2026-10-07 https://tabelia.app/img/recipe-images/096b92e6-c870-4dbb-83bc-99d20bc4548c_1790663481095.png?width=1200&resize=contain&quality=78 カスレ（Cassoulet） 白いんげん豆に鴨のコンフィ、トゥールーズソーセージ、豚肩バラ肉を合わせて煮込み、パン粉をのせてオーブンで焼く、フランス南西部トゥールーズを代表する煮込み。焼く途中で表面の香ばしい皮を何度か崩して豆に沈め、また新しい皮ができるのを待つのが伝統的な作り方である。鴨のコンフィは市販の缶詰や真空パックを使うのが現実的で、輸入食材店や通販で手に入る。仕込みから焼き上げまで丸一日近くかかる。 https://tabelia.app/recipes/pappardelle-al-cinghiale/ 2026-10-07 https://tabelia.app/img/recipe-images/0c279800-d6ee-47a8-8393-7d62019a43c5_1790663595308.png?width=1200&resize=contain&quality=78 猪のラグーのパッパルデッレ（Pappardelle al Cinghiale） 幅広パスタに猪の煮込みソースを合わせる、狩猟文化が根付くトスカーナ丘陵地帯の郷土料理。 https://tabelia.app/recipes/canele-de-bordeaux/ 2026-10-07 https://tabelia.app/img/recipe-images/0c2d3d62-b55e-4385-9d67-e187ed6127cb_1790654524766.png?width=1200&resize=contain&quality=78 カヌレ・ド・ボルドー（Canelé de Bordeaux） ボルドーの修道院で生まれたとされる菓子。ラム酒とバニラを香らせた生地を24時間寝かせ、溝の入った専用の型で焼く。外側は黒に近いマホガニー色のカリッとした殻、中は黄金色のもっちりとした蜂の巣状。 https://tabelia.app/recipes/totani-saltati-con-colatura/ 2026-10-07 https://tabelia.app/img/recipe-images/0c7db628-4301-4eac-be09-fb54998826b8_1790663745903.png?width=1200&resize=contain&quality=78 スルメイカのコラトゥーラソテー（Totani Saltati con Colatura） アマルフィ海岸の漁村チェターラで、水揚げしたばかりのトータニ（イカの一種）を強火で手早く炒め、コラトゥーラ（カタクチイワシを塩蔵してとる調味料）とレモンで仕上げる素朴な一皿。強い火と鮮度だけで仕上がりが決まる。 https://tabelia.app/recipes/torta-margherita/ 2026-10-07 https://tabelia.app/img/recipe-images/0d02e554-5822-4035-8d9c-30a715bfae45_1790663740418.png?width=1200&resize=contain&quality=78 トルタ・マルゲリータ（Torta Margherita） バターと卵に、薄力粉とじゃがいもデンプン（フェコラ・ディ・パターテ）を半々で合わせて焼く、イタリア家庭の定番スポンジケーキ。北イタリアの菓子だが、イタリア全土で「おばあちゃんのケーキ」として親しまれてきた。口どけは軽くふんわりとしている。 https://tabelia.app/recipes/finocchi-gratinati-al-parmigiano/ 2026-05-30 https://tabelia.app/img/recipe-images/0d493666-41e5-4d0e-8ca8-ef0ecd539ad0_1790663516596.png?width=1200&resize=contain&quality=78 フェンネルのパルミジャーノグラタン（Finocchi Gratinati al Parmigiano） フェンネルを下茹でしてからパルミジャーノとパン粉で焼く、ベシャメルなしのシンプルなグラタン。 https://tabelia.app/recipes/zabaione/ 2026-05-22 https://tabelia.app/img/recipe-images/0d4fcc21-a30c-45bb-940a-9ccdbaa3333d_1790663758005.png?width=1200&resize=contain&quality=78 ザバイオーネ（Zabaione） 卵黄、砂糖、マルサラワインだけで作る、ピエモンテ発祥とされるデザート。湯煎にかけながら泡立てた、とろりとした黄金色のクリーム。 https://tabelia.app/recipes/scaloppine-di-maiale-al-limone/ 2026-10-07 https://tabelia.app/img/recipe-images/0d5cf639-d37c-48c2-8009-01e3cedbda66_1790663700137.png?width=1200&resize=contain&quality=78 豚肉のレモンスカロッピーネ（Scaloppine di Maiale al Limone） 薄く叩いた豚ロースに小麦粉を薄くまぶして焼き、バター、白ワイン、レモンで手早く仕上げる豚肉のスカロッピーネ。 https://tabelia.app/recipes/baci-di-dama/ 2026-10-07 https://tabelia.app/img/recipe-images/0df403cf-e12e-40bc-b719-802a637cee28_1790663438946.png?width=1200&resize=contain&quality=78 バーチ・ディ・ダーマ（Baci di dama） ピエモンテのヘーゼルナッツの一口菓子。香ばしい半球形のクッキー2枚を、ダークチョコレートで貼り合わせる。トルトーナで生まれ、19世紀にはサヴォイア家の宮廷でも出された。 https://tabelia.app/recipes/arnadi/ 2026-10-21 https://tabelia.app/img/recipe-images/0e36a6a7-8d7a-432a-9772-537ac72eba31_1792548943914.png?width=1200&resize=contain&quality=78 アルナディ（Arnadí） 焼いて水切りしたかぼちゃを砂糖と練り、アーモンドと柑橘の香りを加えるバレンシアの菓子です。土の器に山形に盛って木の実を飾り、表面を香ばしく焼き上げます。 https://tabelia.app/recipes/risotto-al-limone/ 2026-05-30 https://tabelia.app/img/recipe-images/0e3cfa39-a260-4ab8-95d3-535709655f38_1790663689332.png?width=1200&resize=contain&quality=78 レモンのリゾット（Risotto al Limone） レモン、バター、パルミジャーノの比率と火加減で仕上げる、アマルフィらしい香りのリゾット。 https://tabelia.app/recipes/teurgoule-normande/ 2026-08-07 https://tabelia.app/img/recipe-images/0eec7213-cd5b-4f7a-8d7c-1548995323ee_1790654560403.png?width=1200&resize=contain&quality=78 トゥルグール（Teurgoule Normande） 米と牛乳、砂糖、シナモンを陶製の深皿に入れ、低温のオーブンで5時間前後じっくり焼き上げるノルマンディー地方の郷土菓子。長い加熱で表面に濃い茶色の分厚い皮膜ができ、その下では米がとろりと牛乳を含んで炊き上がる。 https://tabelia.app/recipes/spaghetti-con-bottarga-di-muggine/ 2026-10-07 https://tabelia.app/img/recipe-images/0f733a8e-a21a-427b-a91b-423df233a308_1790663718859.png?width=1200&resize=contain&quality=78 カラスミのスパゲッティ（Spaghetti con Bottarga di Muggine） サルデーニャのボラのカラスミ、ボッタルガ・ディ・ムッジネをスパゲッティに和える一皿。 https://tabelia.app/recipes/carottes-vichy/ 2026-10-07 https://tabelia.app/img/recipe-images/0fe2c0ec-8194-49a7-b978-e8caa1231d5b_1791218295507.png?width=1200&resize=contain&quality=78 キャロット・ヴィシー（にんじんのヴィシー風）（Carottes Vichy） にんじんの輪切りを、塩と砂糖を加えた水で汁気がほとんどなくなるまで煮て、バターでつやを出すフランスの付け合わせ。仔牛の骨付き背肉（コート）や鶏のソテーに添える。 https://tabelia.app/recipes/risotto-alla-zucca/ 2026-10-08 https://tabelia.app/img/recipe-images/1028c0d1-9d3f-4037-bb19-332108a4967b_1790690213135.png?width=1200&resize=contain&quality=78 リゾット・アッラ・ズッカ（かぼちゃのリゾット）（Risotto alla Zucca） マントヴァのかぼちゃ料理を受け継ぐ、ポー平原のリゾット。かぼちゃは崩したものと角切りのものを両方使い、その甘みに、砕いたアマレッティの杏仁のようなほろ苦さを重ねる。仕上げは焦がしたセージバター。 https://tabelia.app/recipes/coq-au-vin/ 2026-10-07 https://tabelia.app/img/recipe-images/107319ea-1b0a-4462-9f8c-e8c5f7c8b623_1790653045456.png?width=1200&resize=contain&quality=78 コック・オー・ヴァン（Coq au Vin） ブルゴーニュ地方の鶏肉の赤ワイン煮込み。一晩赤ワインに漬け込んだ鶏肉を煮込み、仕上げにバターと小麦粉を練った「ブール・マニエ」でソースにとろみをつける。 https://tabelia.app/recipes/castagnaccio/ 2026-09-29 https://tabelia.app/img/recipe-images/11ee9c6b-2be4-442d-a63f-97ab615e0bf3_1790690224744.png?width=1200&resize=contain&quality=78 カスタニャッチョ（Castagnaccio） 栗粉、水、オリーブオイル、塩だけで作った生地に松の実、レーズン、ローズマリーを散らし、オリーブオイルを回しかけて薄く焼く、トスカーナの秋の郷土菓子。砂糖も卵も膨張剤も使わない。中はもっちりとして、表面はひび割れて乾いた薄皮になるのが正統な仕上がり。 https://tabelia.app/recipes/sfogliatelle-ricce/ 2026-05-28 https://tabelia.app/img/recipe-images/12361dcf-e285-4d47-9a11-9deeb1caca11_1790663703107.png?width=1200&resize=contain&quality=78 貝殻形のパリパリ焼き菓子 スフォリアテッレ（Sfogliatelle Ricce） ナポリを代表する、貝殻形のサクサクした生地の焼き菓子。何十層にも伸ばした生地をロール状に巻いて薄切りにし、貝殻形に整えてセモリナとリコッタのフィリングを詰めて焼く。 https://tabelia.app/recipes/spaghetti-aglio-olio-e-peperoncino/ 2026-10-07 https://tabelia.app/img/recipe-images/1289f29f-7782-46af-92c2-cbe8d0d63b19_1790653046465.png?width=1200&resize=contain&quality=78 スパゲッティ アーリオ・オーリオ・エ・ペペロンチーノ（Spaghetti Aglio, Olio e Peperoncino） にんにく、オリーブオイル、唐辛子だけで作る南イタリアのパスタ。茹で汁でオイルを乳化させてソースにする。 https://tabelia.app/recipes/petit-sale-aux-lentilles/ 2026-10-07 https://tabelia.app/img/recipe-images/12d8e0e8-fd22-4ecf-baaf-39d7d7027974_1790648366220.png?width=1200&resize=contain&quality=78 プチ・サレとレンズ豆の煮込み（Petit Salé aux Lentilles） オーヴェルニュの山あいで受け継がれてきた、塩漬け豚とレンズ豆の煮込み。豚肉を自分の手で塩漬けする24時間の仕込みが、この料理の要だ。 https://tabelia.app/recipes/kouign-amann/ 2026-10-08 https://tabelia.app/img/recipe-images/12ff0651-72ca-435b-a963-d4bdbe71a138_1790654540833.png?width=1200&resize=contain&quality=78 クイニーアマン（Kouign-Amann） ブルターニュ地方ドゥアルヌネー生まれの、パン生地にバターと砂糖を折り込んで高温で焼く菓子。 https://tabelia.app/recipes/trinxat-de-la-cerdanya/ 2026-10-20 https://tabelia.app/img/recipe-images/1357a0a4-293a-4904-ab52-3d86338324e9_1792458751923.png?width=1200&resize=contain&quality=78 セルダーニャのトリンチャット（Trinxat de la Cerdanya） 冬キャベツとじゃがいもを粗くつぶし、豚バラ肉の脂で両面を香ばしく焼くカタルーニャの料理です。カリッと焼いた豚肉をのせます。 https://tabelia.app/recipes/insalata-di-polpo/ 2026-05-28 https://tabelia.app/img/recipe-images/144feedb-eedd-4ff8-976e-a758fbc43d1a_1790663551813.png?width=1200&resize=contain&quality=78 タコとじゃがいものサラダ（Insalata di Polpo） タコを芯まで柔らかく茹でてじゃがいもと合わせ、レモンとオリーブオイルで仕上げる地中海の前菜。 https://tabelia.app/recipes/maiale-al-latte/ 2026-05-22 https://tabelia.app/img/recipe-images/14a255af-25d0-4010-b5a9-0b5deb9a1b4c_1790663568237.png?width=1200&resize=contain&quality=78 豚ロースのミルク煮込み（Maiale al Latte） 豚ロースのかたまりをまるごと牛乳で煮込む、エミリア＝ロマーニャの郷土料理。牛乳は煮るうちに分離して固まるが、それが正しい状態で、そのまま煮詰めてキャラメル色のソースにする。肉は柔らかく煮え、牛乳の甘みが移る。 https://tabelia.app/recipes/celeri-branche-braise/ 2026-10-05 https://tabelia.app/img/recipe-images/159be76c-20ea-40b8-be68-3019260fa293_1791218335891.png?width=1200&resize=contain&quality=78 セロリの蒸し煮（フランス風）（Céleri-Branche Braisé） 株のままのセロリを下ゆでして糸で縛り、豚ばら肉と香味野菜の上でブイヨンとともにオーブンで蒸し煮にする、フランスの付け合わせ。煮汁を煮詰め、バターとレモン汁で仕上げてかける。ローストビーフや仔牛の料理に添える。 https://tabelia.app/recipes/bacalao-al-pil-pil/ 2026-10-07 https://tabelia.app/img/recipe-images/15f8f15e-6596-5c7c-b85d-33feac6d0f27_1790832702467.png?width=1200&resize=contain&quality=78 バカラオ・アル・ピルピル（Bacalao al pil-pil） 塩漬けのタラの皮から出るゼラチンとオリーブオイルを、鍋を揺すってつなぐバスク料理。粉もクリームも使わず、魚から出るものだけでなめらかなソースにする。 https://tabelia.app/recipes/totani-in-umido-con-piselli/ 2026-10-07 https://tabelia.app/img/recipe-images/1664e2ea-9bcf-4674-ac40-03d51bdfd35a_1790653047474.png?width=1200&resize=contain&quality=78 スルメイカとグリーンピースの煮込み（Totani in Umido con Piselli） スルメイカを白ワインとトマトで柔らかく煮て、グリーンピースを合わせる家庭的な魚介のセコンド（メインの皿）。 https://tabelia.app/recipes/totani-ripieni-al-forno/ 2026-10-07 https://tabelia.app/img/recipe-images/1680ce84-a7c5-4d34-821c-8693dae91041_1790663744610.png?width=1200&resize=contain&quality=78 ヤリイカの詰め物オーブン焼き（Totani Ripieni al Forno） イカの胴に、刻んだ足とパン粉、ケッパー、パセリを合わせた詰め物を詰め、白ワインをかけてオーブンで焼く南イタリアの家庭料理。詰め物は焼くと膨らむので、胴の7割までしか詰めない。 https://tabelia.app/recipes/tortilla-de-patatas/ 2026-10-01 https://tabelia.app/img/recipe-images/178ac936-5f5a-5b9e-9725-28e3cbc2995f_1790832783752.png?width=1200&resize=contain&quality=78 トルティージャ・デ・パタタス（Tortilla de patatas） じゃがいもを油でじっくり柔らかくし、卵で厚く焼きまとめるスペインの定番。玉ねぎを入れ、中の卵が流れない程度にしっとりと焼き上げる。 https://tabelia.app/recipes/butterbredele/ 2026-10-07 https://tabelia.app/img/recipe-images/18380d95-f663-4c45-84ee-dce8b97ee495_1791218381318.png?width=1200&resize=contain&quality=78 ブッターブレデレ（アルザスのバタークッキー）（Butterbredele） バターと砂糖を指ですり合わせて作る生地を薄くのばして型で抜き、卵黄を塗ってきつね色に焼く、アルザスのクリスマスのバタークッキー。 https://tabelia.app/recipes/struffoli-napoletani/ 2026-05-28 https://tabelia.app/img/recipe-images/184e584b-5bf3-4a53-8604-ed9b678c91b7_1790651352925.png?width=1200&resize=contain&quality=78 ナポリ風はちみつの揚げ菓子 ストゥルッフォリ（Struffoli Napoletani） ナポリのクリスマス菓子。親指大の揚げた生地をはちみつでコーティングし、カラフルなスプリンクルと砂糖衣のアーモンドで飾る。盛り付けの華やかさも料理の一部。 https://tabelia.app/recipes/melanzane-alla-parmigiana/ 2026-10-07 https://tabelia.app/img/recipe-images/18b2ed3c-118d-4d6f-ac21-b8580041b2f8_1790663574602.png?width=1200&resize=contain&quality=78 なすのパルミジャーナ（Melanzane alla Parmigiana） 塩をして水分を抜いたなすを揚げ、トマトソース、モッツァレラ、パルミジャーノと重ねて焼く南イタリアの野菜料理。 https://tabelia.app/recipes/spaghetti-allassassina/ 2026-05-23 https://tabelia.app/img/recipe-images/19401688-4b5a-46b9-a967-a88d458b1e74_1790663710509.png?width=1200&resize=contain&quality=78 焦がしトマトの暗殺者風スパゲッティ（Spaghetti all'Assassina） 乾燥スパゲッティを茹でずにフライパンで焼き付け、トマトソースと熱湯を少しずつ吸わせて仕上げるバーリのパスタ。わざと焦げ目をつけ、外はカリッと、中は弾力が残る。 https://tabelia.app/recipes/tonno-alla-griglia-con-salmoriglio/ 2026-10-07 https://tabelia.app/img/recipe-images/19d9a5c2-efdd-4740-b24f-1ce1c4f98bce_1790663733650.png?width=1200&resize=contain&quality=78 グリルマグロのサルモリーリョ仕立て（Tonno alla Griglia con Salmoriglio） 厚切りマグロの表面だけを焼き、中心をレアに残してサルモリーリョで仕上げるシチリアの魚料理。 https://tabelia.app/recipes/trofie-al-pesto-genovese/ 2026-10-07 https://tabelia.app/img/recipe-images/1a5e71f9-dd36-4a1b-b132-b454fec97434_1790663749359.png?width=1200&resize=contain&quality=78 ジェノヴェーゼペストのトロフィエ（Trofie al Pesto Genovese） バジル、松の実、パルミジャーノ、ペコリーノ、にんにく、オリーブオイルで作るジェノヴェーゼペストを、リグーリアの螺旋形パスタ「トロフィエ」と合わせた一皿。香りは、すり鉢（mortaio）で手ずりする工程で決まる。 https://tabelia.app/img/recipe-images/1a5e71f9-dd36-4a1b-b132-b454fec97434_1790663773541.png?width=1200&resize=contain&quality=78 ジェノヴェーゼペストのトロフィエ（Trofie al Pesto Genovese） バジル、松の実、パルミジャーノ、ペコリーノ、にんにく、オリーブオイルで作るジェノヴェーゼペストを、リグーリアの螺旋形パスタ「トロフィエ」と合わせた一皿。香りは、すり鉢（mortaio）で手ずりする工程で決まる。 https://tabelia.app/img/recipe-images/1a5e71f9-dd36-4a1b-b132-b454fec97434_1790663774707.png?width=1200&resize=contain&quality=78 ジェノヴェーゼペストのトロフィエ（Trofie al Pesto Genovese） バジル、松の実、パルミジャーノ、ペコリーノ、にんにく、オリーブオイルで作るジェノヴェーゼペストを、リグーリアの螺旋形パスタ「トロフィエ」と合わせた一皿。香りは、すり鉢（mortaio）で手ずりする工程で決まる。 https://tabelia.app/img/recipe-images/1a5e71f9-dd36-4a1b-b132-b454fec97434_1790663775728.png?width=1200&resize=contain&quality=78 ジェノヴェーゼペストのトロフィエ（Trofie al Pesto Genovese） バジル、松の実、パルミジャーノ、ペコリーノ、にんにく、オリーブオイルで作るジェノヴェーゼペストを、リグーリアの螺旋形パスタ「トロフィエ」と合わせた一皿。香りは、すり鉢（mortaio）で手ずりする工程で決まる。 https://tabelia.app/recipes/salade-nicoise/ 2026-08-01 https://tabelia.app/img/recipe-images/1a792211-e8dd-474c-ab57-aa06d99cf074_1790654549161.png?width=1200&resize=contain&quality=78 ニース風サラダ（Salade Niçoise） 地中海沿岸の街ニースの夏の食卓を代表するサラダ。完熟トマトなどの生野菜に、オイル漬けのツナ、アンチョビ、ニソワーズ種のオリーブを合わせ、オリーブオイルとワインビネガーだけでまとめる。 https://tabelia.app/recipes/torta-della-nonna/ 2026-10-07 https://tabelia.app/img/recipe-images/1a8e3344-8414-43d5-96f0-b4c3c86e9be6_1790663738129.png?width=1200&resize=contain&quality=78 松の実とカスタードのタルト（Torta della Nonna） サクサクのパスタ・フロッラ生地にレモン香るカスタードクリームを詰め、松の実を散らして焼いたトスカーナの定番タルト。 https://tabelia.app/recipes/opera/ 2026-10-08 https://tabelia.app/img/recipe-images/1ac2c2e2-cd95-4663-b015-f878ea6e8e54_1791218441202.png?width=1200&resize=contain&quality=78 オペラ（コーヒーとチョコレートの層の菓子）（Opéra） コーヒーシロップをしみ込ませたアーモンドの薄いスポンジ（ビスキュイ・ジョコンド）に、コーヒーのバタークリームとガナッシュを薄く重ね、チョコレートの上がけに「Opéra」の文字を書くパリの菓子。厚さは3cmを超えない。 https://tabelia.app/recipes/linguine-al-limone/ 2026-10-07 https://tabelia.app/img/recipe-images/1b04ba19-1024-43ad-b224-c701166fab2f_1790663563114.png?width=1200&resize=contain&quality=78 レモンのリングイーネ（Linguine al Limone） アマルフィ産レモンの皮と果汁をオリーブオイルと合わせて乳化させ、パルミジャーノで和えるカンパーニャの夏のパスタ。レモンの香りが飛ばないうちに、手早く仕上げる。 https://tabelia.app/recipes/arista-di-maiale-al-forno/ 2026-10-07 https://tabelia.app/img/recipe-images/1b680419-d682-4d59-906a-ff95962c4ce2_1790663432848.png?width=1200&resize=contain&quality=78 豚ロースのハーブロースト（Arista di Maiale al Forno） ローズマリーとにんにくを刻んだ「バットゥート」を肉の切り込みに詰めて焼く、フィレンツェの豚ロースのロースト。 https://tabelia.app/recipes/vitello-tonnato/ 2026-10-07 https://tabelia.app/img/recipe-images/1bc74c22-a4eb-44b7-9e35-ec5b6851f241_1790663754582.png?width=1200&resize=contain&quality=78 ヴィテッロ・トンナート（Vitello Tonnato） 仔牛の塊肉を前日に弱火で煮て休ませ、ツナ、アンチョビ、ケッパーの冷たいソースをかけるピエモンテの夏の前菜。 https://tabelia.app/recipes/zuppa-gallurese/ 2026-05-28 https://tabelia.app/img/recipe-images/1d0c01a4-6930-4288-aa0a-8d0a2a567730_1790663768027.png?width=1200&resize=contain&quality=78 ガッルーラ風パンとチーズのオーブン焼きスープ（Zuppa Gallurese） パンとペコリーノを重ね、羊や牛のブロードを吸わせてオーブンで焼く、サルデーニャ北部ガッルーラ地方の料理。「サルデーニャのラザニア」とも呼ばれ、地元では結婚式や祝祭の定番。 https://tabelia.app/recipes/flan-di-zucca-con-fonduta/ 2026-09-29 https://tabelia.app/img/recipe-images/1d3b7bbb-bb5c-456a-92a8-e92fec6608ae_1790690251128.png?width=1200&resize=contain&quality=78 フラン・ディ・ズッカ・コン・フォンドゥータ（かぼちゃのフランとフォンティーナのフォンドゥータ）（Flan di Zucca con Fonduta） 粉質のかぼちゃを焼いて裏漉しし、卵と生クリーム（パンナ）で固める、ピエモンテ・ランゲ地方の秋の定番アンティパスト。上から、フォンティーナを溶かした濃厚なチーズソース「フォンドゥータ」をかける。 https://tabelia.app/recipes/pate-de-campagne/ 2026-10-07 https://tabelia.app/img/recipe-images/1df5a78a-c288-4084-aec8-822987b54c34_1790663622093.png?width=1200&resize=contain&quality=78 田舎風パテ（Pâté de Campagne） 豚肩肉と豚バラ、鶏レバーを粗く挽き合わせ、テリーヌ型で湯煎焼きにするフランスの田舎風パテ。パンとコルニッション（小ぶりのピクルス）を添えて食べる。 https://tabelia.app/recipes/polpo-e-patate-alla-sarda/ 2026-05-22 https://tabelia.app/img/recipe-images/1e60cee6-0218-4bf6-a909-49ca09ac90cc_1790663668513.png?width=1200&resize=contain&quality=78 タコとじゃがいものサルデーニャ風サラダ（Polpo e Patate alla Sarda） サルデーニャの漁師が愛するシンプルな料理。丁寧に茹でたタコとじゃがいもを、ミント・オレガノ・オリーブオイル・レモンで和える温かいサラダ仕立てのセコンド。 https://tabelia.app/recipes/migliaccio/ 2026-10-21 https://tabelia.app/img/recipe-images/1eee3dcf-dc93-4dcc-8cc2-4ed714c82b3e_1792543536981.png?width=1200&resize=contain&quality=78 ミリアッチョ（Migliaccio） セモリナを牛乳で炊き、リコッタと卵を合わせて焼くナポリの菓子です。表面はきつね色で、内側はしっとり柔らかく、柑橘の皮とバニラが香ります。 https://tabelia.app/recipes/fusilli-con-crema-di-peperoni-arrosto/ 2026-05-22 https://tabelia.app/img/recipe-images/1ff19e14-e7d1-4b30-b6bc-59e941175235_1790663530989.png?width=1200&resize=contain&quality=78 焼きパプリカクリームのフジッリ（Fusilli con Crema di Peperoni Arrosto） 赤パプリカを直火で黒く焦がして皮をむき、ブレンダーにかけてベルベットのようなクリームにする南イタリアのフジッリ。皮を焦がすほど焼くことで、パプリカの甘みが凝縮する。 https://tabelia.app/recipes/fagioli-borlotti-al-pomodoro/ 2026-10-07 https://tabelia.app/img/recipe-images/2008a36c-886c-4ffc-a655-1773db445e8d_1790663503635.png?width=1200&resize=contain&quality=78 ボルロッティ豆のトマト煮（Fagioli Borlotti al Pomodoro） まだら模様のボルロッティ豆をセージ・にんにく・トマトで煮込むヴェネト地方の伝統料理。豆のねっとりした食感にトマトの酸味が絡み、赤身肉の付け合わせによく合う。 https://tabelia.app/recipes/insalata-di-rucola-con-grana/ 2026-05-28 https://tabelia.app/img/recipe-images/20b79bb5-d677-4200-b560-0fba993e4353_1790651339835.png?width=1200&resize=contain&quality=78 ルッコラとグラナ・パダーノのサラダ（Insalata di Rucola con Grana） ルッコラに薄く削ったグラナ・パダーノを合わせた、ミラノの定番サラダ。 https://tabelia.app/recipes/tonno-con-cipolla-alla-siciliana/ 2026-10-07 https://tabelia.app/img/recipe-images/20f0ae1a-201e-4135-b4d4-da213db07dc8_1790663734998.png?width=1200&resize=contain&quality=78 マグロと玉ねぎのシチリア風ソテー（Tonno con Cipolla alla Siciliana） あめ色に炒めてバルサミコ酢で甘酸っぱくした白玉ねぎに、焼いたマグロのステーキをのせるシチリアの家庭料理。マグロは焼きすぎると固くなるため、現地では中心をロゼ色に残して仕上げる。 https://tabelia.app/recipes/pansotti-con-salsa-di-noci/ 2026-10-08 https://tabelia.app/img/recipe-images/22006c48-5bbc-411e-873f-cfb43de28c08_1790663592601.png?width=1200&resize=contain&quality=78 パンソッティ・コン・サルサ・ディ・ノーチ（くるみソースの詰めパスタ）（Pansotti con Salsa di Noci） 卵を使わず白ワインと水で練るリグーリアの薄い生地に、野草を集めた「プレボッジョン」と、乳清チーズのプレシンスエーアを合わせた詰め物を包む三角形の詰めパスタ。くるみと松の実、牛乳に浸したパンの中身を摺り潰した、火を通さない白いソースで食べる。 https://tabelia.app/recipes/carciofi-alla-romana/ 2026-05-22 https://tabelia.app/img/recipe-images/2269b8fe-93a6-4630-bfb1-c39a3875c63d_1790663469774.png?width=1200&resize=contain&quality=78 アーティチョークのローマ風煮込み（Carciofi alla Romana） アーティチョークにミント・にんにく・イタリアンパセリを詰め、オリーブオイルと白ワインで蒸し煮にするローマの春の味。 https://tabelia.app/img/recipe-images/2269b8fe-93a6-4630-bfb1-c39a3875c63d_1790663776582.png?width=1200&resize=contain&quality=78 アーティチョークのローマ風煮込み（Carciofi alla Romana） アーティチョークにミント・にんにく・イタリアンパセリを詰め、オリーブオイルと白ワインで蒸し煮にするローマの春の味。 https://tabelia.app/img/recipe-images/2269b8fe-93a6-4630-bfb1-c39a3875c63d_1790663777941.png?width=1200&resize=contain&quality=78 アーティチョークのローマ風煮込み（Carciofi alla Romana） アーティチョークにミント・にんにく・イタリアンパセリを詰め、オリーブオイルと白ワインで蒸し煮にするローマの春の味。 https://tabelia.app/img/recipe-images/2269b8fe-93a6-4630-bfb1-c39a3875c63d_1790663778968.png?width=1200&resize=contain&quality=78 アーティチョークのローマ風煮込み（Carciofi alla Romana） アーティチョークにミント・にんにく・イタリアンパセリを詰め、オリーブオイルと白ワインで蒸し煮にするローマの春の味。 https://tabelia.app/recipes/baba-al-rum/ 2026-10-07 https://tabelia.app/img/recipe-images/22edb74b-88eb-4547-ba0e-1ea6fcc77608_1790663436508.png?width=1200&resize=contain&quality=78 ラム酒香るナポリ風ババ（Babà al Rum） 焼いたイースト生地に、ラムのシロップを吸いすぎるほど吸わせるナポリのドルチェ。 https://tabelia.app/recipes/ostriche-alla-tarantina/ 2026-09-29 https://tabelia.app/img/recipe-images/230b80d6-073d-42c6-8dec-14d9e4f83979_1790690254539.png?width=1200&resize=contain&quality=78 オストリケ・アッラ・タランティーナ（タラント風牡蠣のグラタン）（Ostriche alla Tarantina） 牡蠣の殻を開け、にんにく、パセリ、ペコリーノを合わせたパン粉をのせて焼く、ターラント風の前菜。 https://tabelia.app/recipes/piselli-al-prosciutto/ 2026-10-07 https://tabelia.app/img/recipe-images/2333c608-171c-470b-b822-478a376dd467_1790663644298.png?width=1200&resize=contain&quality=78 グリーンピースと生ハムのソテー（Piselli al Prosciutto） グリーンピースを生ハムと炒め煮にする、ローマの春の付け合わせ。豆の甘みに生ハムの塩気と旨みが重なる。 https://tabelia.app/recipes/caponata/ 2026-05-28 https://tabelia.app/img/recipe-images/23416c1e-ce2a-49c1-8ce5-b244119c9aa9_1790663465342.png?width=1200&resize=contain&quality=78 シチリア風野菜のカポナータ（Caponata） なすを中心に、ケッパー・オリーブ・トマト・松の実を甘酢で煮込むシチリアの定番前菜。アグロドルチェ（甘酸っぱい味）に仕上げ、常温か翌日に食べるとおいしい。 https://tabelia.app/recipes/pate-en-croute/ 2026-10-07 https://tabelia.app/img/recipe-images/2463f26a-4137-4610-8234-b8474ad599e6_1791218049581.png?width=1200&resize=contain&quality=78 パテ・アン・クルート（Pâté en Croûte） 豚肉と鶏肉、ピスタチオの詰め物をバターの生地で包んで型で焼き、冷えて縮んだすき間をブイヨンのジュレで満たすフランスの前菜。仕込みから切り分けまで3日がかりになる。 https://tabelia.app/recipes/tarte-tropezienne/ 2026-08-08 https://tabelia.app/img/recipe-images/2472c72e-b834-4fe0-93c3-e975cb347ccd_1790654558344.png?width=1200&resize=contain&quality=78 タルト・トロペジェンヌ（Tarte Tropézienne） あられ糖を散らして焼いたブリオッシュを横半分に切り、クレーム・パティシエールとバターを合わせたクリームをたっぷり挟む、南仏サン＝トロペ生まれの菓子。オレンジフラワーウォーターの香りが、南仏らしさを決める。 https://tabelia.app/recipes/malloreddus-alla-campidanese/ 2026-05-22 https://tabelia.app/img/recipe-images/24c7c7cb-c479-4dd3-8056-44444ce608f3_1790663570353.png?width=1200&resize=contain&quality=78 サルシッチャのラグーのマッロレッドゥス（Malloreddus alla Campidanese） サルデーニャの小さなパスタ、マッロレッドゥス（ニョッケッティ・サルディ）に、サルシッチャ（生ソーセージ）とトマトのラグーを合わせる、カンピダーノ地方の一皿。 https://tabelia.app/recipes/zucca-in-agrodolce/ 2026-07-26 https://tabelia.app/img/recipe-images/24fc858b-8ba3-4af5-8050-c4f36d7cb702_1790663760325.png?width=1200&resize=contain&quality=78 かぼちゃのシチリア風アグロドルチェ（Zucca in Agrodolce） 焼いたかぼちゃを白ワインビネガー・砂糖・にんにく・ミントの甘酢でマリネする、パレルモの伝統的なアグロドルチェ。 https://tabelia.app/recipes/poireaux-vinaigrette/ 2026-08-01 https://tabelia.app/img/recipe-images/25351026-577f-41b2-b67b-07ee539e19fa_1790651345055.png?width=1200&resize=contain&quality=78 ポロねぎのヴィネグレット（Poireaux Vinaigrette） 柔らかく茹でたリーキに、マスタードを効かせたヴィネグレットをかける、フランスのビストロの前菜。材料が少ないぶん、茹で加減とヴィネグレットの乳化で仕上がりが決まる。 https://tabelia.app/recipes/creme-brulee/ 2026-08-08 https://tabelia.app/img/recipe-images/254ef28e-fe6d-4fa2-9346-ed100a6e0acc_1790654529508.png?width=1200&resize=contain&quality=78 クレーム・ブリュレ（Crème Brûlée） 卵黄と生クリームのアパレイユを低温の湯煎焼きでとろりと固め、食べる直前に表面の砂糖を炙って薄い飴の層を作るデザート。スプーンで飴を割るときの音と、冷たいクリームと香ばしい飴の取り合わせを味わう。 https://tabelia.app/recipes/gnocchi-alla-bava/ 2026-10-07 https://tabelia.app/img/recipe-images/2586d97b-691e-4fb3-a592-ee2d757ff302_1790663538663.png?width=1200&resize=contain&quality=78 ニョッキ・アッラ・バーヴァ（Gnocchi alla Bava） フォンティーナを牛乳とバターで溶かし、卵黄でつないだ濃厚なチーズソース（フォンドゥータ）を、粉を控えて軽く仕上げたじゃがいものニョッキに絡める、ピエモンテ山間部のプリモ。 https://tabelia.app/recipes/bistecca-alla-fiorentina/ 2026-10-07 https://tabelia.app/img/recipe-images/25970fbd-c4ab-48bb-882e-dd08d97c5b0e_1791091757995.png?width=1200&resize=contain&quality=78 フィレンツェ風Tボーンステーキ（ビステッカ）（Bistecca alla Fiorentina） 厚切りのTボーンを広葉樹の熾火で網焼きにし、10分休ませてから塩とオリーブオイルで仕上げる、フィレンツェの肉料理。屋外で炭火を起こして焼く。 https://tabelia.app/recipes/gateau-de-savoie/ 2026-08-08 https://tabelia.app/img/recipe-images/25a32b91-b2c2-47d1-a775-4be6fbbcb04e_1790654537939.png?width=1200&resize=contain&quality=78 ガトー・ド・サヴォワ（Gâteau de Savoie） 卵を卵黄と卵白に分けて別々に立て、生地に油脂を使わずに焼き上げるサヴォワ地方の軽い菓子。粉糖をふるだけで仕上げる。 https://tabelia.app/recipes/magret-de-canard-aux-figues/ 2026-10-07 https://tabelia.app/img/recipe-images/27538de5-6455-4885-a5f9-ed117886baf1_1790690239971.png?width=1200&resize=contain&quality=78 マグレ・ド・カナール・オー・フィグ（鴨胸肉のロースト いちじくのソース）（Magret de Canard aux Figues） フォアグラ用に肥育した鴨の胸肉（マグレ）を皮目からゆっくり焼いて脂を落とし、中心をロゼに仕上げる南西部の一皿。焼いた鍋に残った鴨の脂で玉ねぎを炒め、はちみつとシェリービネガー、アルマニャック、赤ワイン、ブイヨンを煮詰めて、シナモンの香る甘酸っぱいソースを作り、焼いたいちじくを絡める。 https://tabelia.app/recipes/fave-e-pecorino/ 2026-05-28 https://tabelia.app/img/recipe-images/27fd9400-fec5-40ea-bdfc-b70bcaf5fc9b_1790663510151.png?width=1200&resize=contain&quality=78 そら豆とペコリーノ・ロマーノ（Fave e Pecorino） 新鮮なそら豆をペコリーノ・ロマーノと合わせる、ラツィオの春の風物詩。豆の甘みとチーズの塩気を一緒に味わう、4月から5月だけの前菜。 https://tabelia.app/recipes/maiale-in-agrodolce-alla-siciliana/ 2026-05-28 https://tabelia.app/img/recipe-images/28890e03-70b3-44f8-85f5-9b4e0fca4b33_1790663569417.png?width=1200&resize=contain&quality=78 豚肉のシチリア風アグロドルチェ（Maiale in Agrodolce alla Siciliana） アラブ支配の影響を強く受けたシチリア料理。焼いた豚肉を、酢と砂糖（またははちみつ）のアグロドルチェに松の実と干しぶどうを加えたソースで煮る。酸味と甘みが豚の脂によく合う一皿。 https://tabelia.app/recipes/tarte-bourdaloue/ 2026-10-08 https://tabelia.app/img/recipe-images/28bc3fa5-fa4f-42a4-beab-60ae6cc86d10_1790654554833.png?width=1200&resize=contain&quality=78 タルト・ブルダルー（Tarte Bourdaloue） パリのブルダルー通りにあった菓子店に由来するとされる洋梨のタルト。バニラ風味のシロップで静かに煮た（ポシェした）洋梨を、バターとアーモンドパウダーで作るクレーム・ダマンドに沈めて焼き上げる、パリのパティスリーの定番。 https://tabelia.app/recipes/granita-al-limone/ 2026-05-28 https://tabelia.app/img/recipe-images/28e6ef10-5561-4890-987a-7642e86cad40_1790663544583.png?width=1200&resize=contain&quality=78 レモンのグラニータ（Granita al Limone） シチリアの夏の朝食にも出る、シャリシャリとしたレモンのグラニータ。機械を使わず、フォークでかき混ぜながら氷の粒を作るのが昔ながらのやり方。 https://tabelia.app/recipes/broccoli-affogati-alla-siciliana/ 2026-07-26 https://tabelia.app/img/recipe-images/2a0c78b9-f5a3-4cad-a2c4-eda398490b3d_1790663452104.png?width=1200&resize=contain&quality=78 ブロッコリーのシチリア風蒸し煮（Broccoli Affogati alla Siciliana） ブロッコリーを玉ねぎ・カチョカヴァッロ・オリーブと層に重ね、赤ワインで「溺れさせる」ように蒸し煮にするカターニアの冬の定番。 https://tabelia.app/recipes/zuccotto/ 2026-05-28 https://tabelia.app/img/recipe-images/2a74e83a-7e63-44e7-b94a-d2d10d566239_1790663766166.png?width=1200&resize=contain&quality=78 ズッコット（Zuccotto） フィレンツェ発祥の、ドーム型の冷たい菓子。名前の由来は「小さなカボチャ」。リキュールを染み込ませたスポンジの中に白い生クリームとチョコレートクリームを詰めて凍らせ、型から外したドームを純ココアと粉砂糖で2色に仕上げる。 https://tabelia.app/recipes/yemas-de-santa-teresa/ 2026-10-21 https://tabelia.app/img/recipe-images/2b08e6c8-1aeb-5551-808c-3082bb1b7de8_1792630096919.png?width=1200&resize=contain&quality=78 ジェマス・デ・サンタ・テレサ（Yemas de Santa Teresa） 卵黄6個・砂糖100g・水50mlの現地資料を採用する。 https://tabelia.app/recipes/branzino-al-cartoccio/ 2026-10-07 https://tabelia.app/img/recipe-images/2d8dead6-da25-4fa4-b9df-0af0ab646296_1790653048343.png?width=1200&resize=contain&quality=78 スズキの香草カルトッチョ焼き（Branzino al Cartoccio） スズキを香草、白ワイン、レモンと包み、紙包みの中で蒸し焼きにする北イタリアの魚料理。 https://tabelia.app/recipes/bagna-cauda/ 2026-05-22 https://tabelia.app/img/recipe-images/2e037e76-dfb7-495f-a98a-039cf134e317_1790663440016.png?width=1200&resize=contain&quality=78 バーニャカウダ（Bagna Cauda） にんにく、アンチョビ、オリーブオイルを弱火でゆっくり溶かしたピエモンテの温かいディップ。生野菜や焼き野菜をつけ、秋冬にみんなで囲んで食べる。 https://tabelia.app/recipes/carciofi-alla-giudia/ 2026-05-28 https://tabelia.app/img/recipe-images/2e1281d8-de78-4204-8686-fe90696348b1_1790663467631.png?width=1200&resize=contain&quality=78 カルチョーフィ・アッラ・ジュディア（Carciofi alla Giudia） ローマのユダヤ人街に伝わる揚げアーティチョーク。2度揚げで外側はパリパリ、内側はとろりと柔らかく仕上げる。ローマ最古の野菜料理のひとつ。 https://tabelia.app/recipes/merluzzo-alla-livornese/ 2026-10-07 https://tabelia.app/img/recipe-images/2e413026-66cb-41cf-8afd-bcfb37fc5d1e_1790663576868.png?width=1200&resize=contain&quality=78 タラのリヴォルノ風トマト煮（Merluzzo alla Livornese） タラの切り身をにんにく、トマト、黒オリーブ、ケッパーで短時間煮る、リヴォルノ風の魚料理。日本で手に入りやすい生タラで作れる。 https://tabelia.app/recipes/penne-allarrabbiata/ 2026-10-07 https://tabelia.app/img/recipe-images/2e587d2d-0080-47cd-858b-8250aa11ab9a_1790663624450.png?width=1200&resize=contain&quality=78 ペンネ アラビアータ（Penne all'Arrabbiata） 唐辛子をたっぷり使う辛口トマトソースのペンネ。本場ではチーズをかけない。ソースの材料はにんにく・唐辛子・トマトの3つだけなので、オイルでじっくり香りを引き出す工程で味が決まる。 https://tabelia.app/recipes/choucroute-garnie/ 2026-10-07 https://tabelia.app/img/recipe-images/2ec12ca5-49d3-4b2e-b856-b1195b27e45c_1790665436088.png?width=1200&resize=contain&quality=78 シュークルート・ガルニ（Choucroute Garnie） 乳酸発酵させたキャベツ（シュークルート）をリースリングで煮込み、塩漬け豚と数種のソーセージを大皿に盛り合わせる、アルザスの冬の煮込み。発酵の酸味が肉の脂の重さを切る。 https://tabelia.app/recipes/natillas-madrilenas/ 2026-10-13 https://tabelia.app/img/recipe-images/2ee8dcc8-314e-4718-8ff9-60a05a2f1487_1791853176079.png?width=1200&resize=contain&quality=78 ナティージャス・マドリレーニャス（Natillas madrileñas） 卵黄と牛乳を弱火で混ぜ、なめらかに仕上げるマドリードのデザート。バニラの香るクリームを冷やし、小さな器に盛ってシナモンを振ります。 https://tabelia.app/recipes/salsicce-alluva/ 2026-09-29 https://tabelia.app/img/recipe-images/2fa044d2-0204-4709-838c-e7ff7adf83bd_1790690221206.png?width=1200&resize=contain&quality=78 サルシッチェ・アッルーヴァ（生ソーセージの葡萄煮）（Salsicce all'Uva） 葡萄の収穫期（ヴェンデンミア）に作られる中部イタリアの農家料理。焼いた生ソーセージの脂と白ワインで葡萄を煮崩し、甘酸っぱい濃厚なソースにする。砂糖も酢も使わず、甘みと酸味は葡萄だけから引き出す。 https://tabelia.app/recipes/arroz-negro/ 2026-10-07 https://tabelia.app/img/recipe-images/30106500-ac12-5410-ade4-48fd7afeeb0b_1790832699056.png?width=1200&resize=contain&quality=78 アロス・ネグロ（Arroz negro） コウイカと魚のだしを米に吸わせ、イカ墨で深い黒に炊き上げる米料理。だしを取るところから始め、海の香りと一粒ずつ立った米に仕上げる。 https://tabelia.app/recipes/cepes-a-la-bordelaise/ 2026-10-07 https://tabelia.app/img/recipe-images/314569a0-6c67-4f9c-b3ed-a40395227862_1791218302377.png?width=1200&resize=contain&quality=78 セップのボルドー風（ペルシヤード仕上げ）（Cèpes à la Bordelaise） 厚めに切ったセップを油とレモン汁で煮てから強火の油で焼き、パセリとにんにくを刻んだペルシヤードで仕上げる、ボルドー風の一皿。ボルドーのセップは油で調理し、バターは使わない。肉や家禽の付け合わせにする。 https://tabelia.app/recipes/papas-arrugadas-con-mojo/ 2026-10-07 https://tabelia.app/img/recipe-images/317277b9-8e0b-5dea-9a9c-d26da715c6ea_1790832753721.png?width=1200&resize=contain&quality=78 パパス・アルガダスとモホ（Papas arrugadas con mojo） 小粒のじゃがいもを濃い塩水でゆで、皮を乾かして塩の膜を作り、にんにくと唐辛子をすり合わせた赤いモホを添える、カナリア諸島の一皿。 https://tabelia.app/recipes/rabo-de-toro/ 2026-10-07 https://tabelia.app/img/recipe-images/31c47fa6-e270-5825-8d6d-0e74cfcf2f9b_1790832770848.png?width=1200&resize=contain&quality=78 牛テールの赤ワイン煮込み（Rabo de toro） 牛テールを赤ワインと野菜で煮込み、骨の周りのゼラチン質を柔らかくほどくコルドバの主菜。煮汁の脂を取り除き、なめらかなソースにまとめる。 https://tabelia.app/recipes/kougelhopf-alsacien/ 2026-10-07 https://tabelia.app/img/recipe-images/31c6a03d-66ab-4960-9160-bb48b78e08b5_1790654539956.png?width=1200&resize=contain&quality=78 クグロフ・アルザシアン（Kougelhopf Alsacien） アルザス地方で陶製の渦巻き型を使って焼く、レーズン入りのブリオッシュ生地の菓子。 https://tabelia.app/recipes/iles-flottantes/ 2026-08-01 https://tabelia.app/img/recipe-images/31fc1e73-5356-48ea-84ae-b78eb3f242a4_1790654538860.png?width=1200&resize=contain&quality=78 イル・フロタント（Îles Flottantes） 牛乳でポシェしたメレンゲの「島」を、冷たいクレーム・アングレーズの海に浮かべ、熱いカラメルを上からかけるフランスのデザート。 https://tabelia.app/recipes/ricciarelli-di-siena/ 2026-10-07 https://tabelia.app/img/recipe-images/324e4390-9336-47e0-8394-2101d4d7de5a_1790663683053.png?width=1200&resize=contain&quality=78 シエナ風アーモンド菓子 リッチャレッリ（Ricciarelli di Siena） 中世のシエナで生まれたアーモンドクッキー。外側はカリッとした粉砂糖の衣、内側はしっとりと柔らかい。ローズウォーターとオレンジピールが上品な香りを添える。IGP（地理的表示）で保護されている。 https://tabelia.app/recipes/babas-au-rhum/ 2026-10-05 https://tabelia.app/img/recipe-images/32f6c388-c490-43d7-b430-8db39ccee4b2_1791218455404.png?width=1200&resize=contain&quality=78 ババ・オ・ラム（レーズン入りのラムのシロップ漬け）（Babas au Rhum） ラムに漬けたレーズンを混ぜた発酵生地を小さな型で焼き、柑橘の皮とバニラ、ラムで香りをつけた熱いシロップを含ませる菓子。仕上げに生のラムをかけるが、火はつけない。 https://tabelia.app/recipes/frittata-di-cipolle/ 2026-05-28 https://tabelia.app/img/recipe-images/330e51f8-fc29-4f8a-af8e-65300cf696c2_1790663519579.png?width=1200&resize=contain&quality=78 玉ねぎのフリッタータ（Frittata di Cipolle） 玉ねぎをゆっくり炒めて甘みを引き出し、卵と合わせてオーブンで焼くイタリア式卵料理。フランスのオムレツとは異なり、平らに焼いて切り分けて供する。 https://tabelia.app/recipes/fabada-asturiana/ 2026-10-07 https://tabelia.app/img/recipe-images/33784d74-658e-5c20-b2c4-fd12b561b10d_1790832717949.png?width=1200&resize=contain&quality=78 ファバーダ・アストゥリアーナ（Fabada asturiana） 大粒の白いんげん豆を、塩漬けの豚肉とチョリソ、モルシージャで煮込むアストゥリアスの豆料理。 https://tabelia.app/recipes/sarde-in-saor/ 2026-10-07 https://tabelia.app/img/recipe-images/33a75057-dde0-43f8-8477-754a8df622b9_1790663698206.png?width=1200&resize=contain&quality=78 イワシの甘酢マリネ（サオール）（Sarde in Saor） 揚げたイワシを甘酢玉ねぎ、松の実、干しブドウと重ね、24〜48時間寝かせるヴェネツィアの保存食。 https://tabelia.app/recipes/cavolfiore-gratinato/ 2026-10-07 https://tabelia.app/img/recipe-images/33de230c-af59-4718-a23f-b0a970f530c1_1790663483538.png?width=1200&resize=contain&quality=78 カリフラワーのグラタン（Cavolfiore Gratinato） カリフラワーをベシャメルソースとパルミジャーノで包み、オーブンで焼くグラタン。北イタリアの冬の定番の副菜で、柔らかく煮たカリフラワーの甘みにチーズの塩気が合う。 https://tabelia.app/recipes/tagliolini-al-tartufo-bianco-dalba/ 2026-10-07 https://tabelia.app/img/recipe-images/34997b7a-1ebf-46f3-b2ca-485b7c586c60_1790663730075.png?width=1200&resize=contain&quality=78 アルバ産白トリュフのタリオリーニ（Tagliolini al Tartufo Bianco d'Alba） 秋のピエモンテを代表する一皿。アルバ産白トリュフを削りかけた極細の生パスタは作りが単純なぶん、トリュフの質がそのまま味を決める。バターとブロードの乳化ソースがトリュフの香りを引き立てる。 https://tabelia.app/recipes/risotto-agli-scampi/ 2026-10-07 https://tabelia.app/img/recipe-images/34fdd150-fc5e-4cb3-89a8-33a91c73c176_1790651344107.png?width=1200&resize=contain&quality=78 スカンピのリゾット（Risotto agli Scampi） ヴェネトの夏のプリモ。スカンピを頭と殻まで使って炊くリゾット。 https://tabelia.app/recipes/salade-perigourdine/ 2026-10-08 https://tabelia.app/img/recipe-images/354f7187-bd78-427b-b260-c33f63dbea07_1790690324750.png?width=1200&resize=contain&quality=78 サラード・ペリグルディーヌ（Salade Périgourdine） 砂肝のコンフィ、燻製マグレ、フォアグラというペリゴールの鴨の産物に、鴨脂で焼いたじゃがいもと半熟卵を添え、くるみ油のヴィネグレットでまとめる南西フランスの前菜サラダ。冷たい葉と温かい芋・砂肝の温度差が要になる。 https://tabelia.app/recipes/risotto-al-radicchio-trevigiano/ 2026-05-28 https://tabelia.app/img/recipe-images/35a27d8e-bc01-472c-a6d2-0bdac3bf0306_1790663691775.png?width=1200&resize=contain&quality=78 トレヴィーゾ産ラディッキオのリゾット（Risotto al Radicchio Trevigiano） トレヴィーゾ産の細長い赤チコリ（ラディッキオ・ロッソ・ディ・トレヴィーゾ）を使う、北イタリアの冬のリゾット。炒めると紫色がくすんだワインレッドに変わり、ほろ苦さをバターの甘みがやわらげる。 https://tabelia.app/recipes/truite-aux-amandes/ 2026-10-07 https://tabelia.app/img/recipe-images/35a70a43-13dd-4d7b-8c1a-70931898ac8c_1791218242438.png?width=1200&resize=contain&quality=78 マスのムニエル、アーモンド添え（Truite aux Amandes） 丸ごとのニジマスに粉をはたいてバターで焼き、乾煎りしたアーモンドを、熱したバターと酢とともに上からかける。フランスの古典的なレストランの定番。 https://tabelia.app/recipes/conejo-en-salmorejo/ 2026-10-07 https://tabelia.app/img/recipe-images/3758c727-b86b-583b-946b-7772ec074e81_1790832705382.png?width=1200&resize=contain&quality=78 うさぎのサルモレホ煮（Conejo en salmorejo） うさぎをにんにくとパプリカ、ハーブの漬け汁に漬け込んでから煮込み、すりつぶしたレバーでソースをまとめる、カナリア諸島の煮込み。 https://tabelia.app/recipes/pipi-e-patati/ 2026-07-26 https://tabelia.app/img/recipe-images/37d51261-afbe-45eb-acaa-61ff4050b990_1790663642495.png?width=1200&resize=contain&quality=78 カラブリア風ピーマンとじゃがいもの炒め煮（Pipi e Patati） 緑のピーマンとじゃがいもをオリーブオイルでゆっくり炒め煮にする、カラブリアの夏の定番コントルノ。 https://tabelia.app/recipes/lenticchie-di-castelluccio/ 2026-10-07 https://tabelia.app/img/recipe-images/386c9e4f-eb5b-4488-bf67-618ec521caf7_1790663561314.png?width=1200&resize=contain&quality=78 カステッルッチョのレンズ豆（Lenticchie di Castelluccio） ウンブリア州カステッルッチョ産のレンズ豆を、ソフリットと煮込む郷土料理。小粒で皮が薄く、水に浸けずに30分ほどで煮える。 https://tabelia.app/recipes/boudin-blanc-aux-pommes/ 2026-10-05 https://tabelia.app/img/recipe-images/38ad5430-71ce-4e8d-b61c-98b605596b6d_1791218094888.png?width=1200&resize=contain&quality=78 ブーダン・ブラン、りんご添え（Boudin Blanc aux Pommes） 豚の肩ロースと背脂に卵と牛乳を合わせて天然の豚腸に詰め、アルデンヌの町ルテルの作り方にならってゆでる白いソーセージ。バターでこんがり焼き、バターと砂糖で色づけたりんごを添える。 https://tabelia.app/recipes/merluza-en-salsa-verde/ 2026-10-01 https://tabelia.app/img/recipe-images/39a3fcd6-beac-5a28-b392-b7f5b7434bdb_1790832747101.png?width=1200&resize=contain&quality=78 メルルーサのサルサ・ベルデ（Merluza en salsa verde） メルルーサとあさりを、にんにくとパセリのソースで静かに煮るバスクの魚料理。白アスパラガスを添え、魚の繊細な身を崩さずに仕上げる。 https://tabelia.app/recipes/lasagne-alla-bolognese/ 2026-10-07 https://tabelia.app/img/recipe-images/39d7ed76-9ee0-4ac1-8421-8f25ca222c8c_1790663559624.png?width=1200&resize=contain&quality=78 ラザニア ボロネーゼ（Lasagne alla Bolognese） ラグー・ベシャメル・緑色の生パスタを重ねる、ボローニャのラザニア。世界に広まったラザニアのもとになった形。 https://tabelia.app/recipes/carote-al-marsala/ 2026-07-26 https://tabelia.app/img/recipe-images/39ebeb6b-b5b4-462a-b5d0-e7f8688cf9f1_1790663473680.png?width=1200&resize=contain&quality=78 にんじんのマルサラ蒸し煮（Carote al Marsala） にんじんをバターで炒め、マルサラ酒を煮立ててアルコールを飛ばしてから艶やかに蒸し煮にするシチリア西部のコントルノ。 https://tabelia.app/img/recipe-images/39ebeb6b-b5b4-462a-b5d0-e7f8688cf9f1_1790663779901.png?width=1200&resize=contain&quality=78 にんじんのマルサラ蒸し煮（Carote al Marsala） にんじんをバターで炒め、マルサラ酒を煮立ててアルコールを飛ばしてから艶やかに蒸し煮にするシチリア西部のコントルノ。 https://tabelia.app/img/recipe-images/39ebeb6b-b5b4-462a-b5d0-e7f8688cf9f1_1790663780855.png?width=1200&resize=contain&quality=78 にんじんのマルサラ蒸し煮（Carote al Marsala） にんじんをバターで炒め、マルサラ酒を煮立ててアルコールを飛ばしてから艶やかに蒸し煮にするシチリア西部のコントルノ。 https://tabelia.app/img/recipe-images/39ebeb6b-b5b4-462a-b5d0-e7f8688cf9f1_1790663782067.png?width=1200&resize=contain&quality=78 にんじんのマルサラ蒸し煮（Carote al Marsala） にんじんをバターで炒め、マルサラ酒を煮立ててアルコールを飛ばしてから艶やかに蒸し煮にするシチリア西部のコントルノ。 https://tabelia.app/recipes/risotto-alla-milanese/ 2026-05-22 https://tabelia.app/img/recipe-images/3aee2039-9e34-483f-a9c8-3056d9a12775_1790651346206.png?width=1200&resize=contain&quality=78 ミラノ風サフランリゾット（Risotto alla Milanese） サフランで黄金色に染めたミラノのリゾット。オッソブーコの付け合わせとしても知られる、ミラノを代表する一皿。 https://tabelia.app/recipes/pommes-bonne-femme/ 2026-10-07 https://tabelia.app/img/recipe-images/3b6380a9-2d95-4e1c-9f8a-a3796cb1afc6_1791218467440.png?width=1200&resize=contain&quality=78 ポム・ボヌ・ファム（家庭風の焼きりんご）（Pommes Bonne-Femme） 芯を抜き、胴回りの皮に浅く切れ目を入れたりんごに砂糖を混ぜたバターを詰め、オーブンでゆっくり焼く、フランスの家庭風の焼きりんご。 https://tabelia.app/recipes/farfalle-con-salmone-e-panna/ 2026-10-07 https://tabelia.app/img/recipe-images/3b75bc68-8a32-4079-b2e8-cfb79c02dacc_1790663509207.png?width=1200&resize=contain&quality=78 サーモンクリームのファルファッレ（Farfalle con Salmone e Panna） スモークサーモンと生クリームのソースでファルファッレを和える、1980年代のミラノのトラットリアで定番になったパスタ。 https://tabelia.app/recipes/sbrisolona/ 2026-05-23 https://tabelia.app/img/recipe-images/3c9fbecd-caaa-43b8-bfe5-2eaebad7af85_1790667415891.png?width=1200&resize=contain&quality=78 スブリゾローナ（Sbrisolona） マントヴァの、アーモンドとコーンミールで作るケーキ。生地を練らずにそぼろ状のまま焼くため、ザクザクと砕ける口当たりになる。17世紀ゴンザーガ家の宮廷菓子。 https://tabelia.app/recipes/blanquette-de-veau/ 2026-10-07 https://tabelia.app/img/recipe-images/3ca35172-a0b4-457d-a7d6-e5ae68fdf83f_1790665474088.png?width=1200&resize=contain&quality=78 仔牛のブランケット（Blanquette de Veau） 肉に焼き色をつけず白いまま煮る「白い煮込み」の代表で、フランスの家庭料理。下茹でした仔牛肉を香味野菜と静かに煮込み、仕上げに卵黄と生クリームのリエゾンでとろみをつける。仔牛肉は日本では手に入りにくく、豚肩ロースや鶏もも肉で作っても白く煮てリエゾンで仕上げる料理にはなるが、繊細でミルキーな本来の風味は仔牛ならでは。 https://tabelia.app/recipes/buche-de-noel-au-chocolat/ 2026-10-08 https://tabelia.app/img/recipe-images/3d4cdbbd-799b-4231-a5a3-28fefa55a878_1791218347347.png?width=1200&resize=contain&quality=78 チョコレートのビュッシュ・ド・ノエル（Bûche de Noël au Chocolat） ココアのビスキュイにラムのシロップを打ち、チョコレートのクレーム・オ・ブールを塗って薪の形に巻くフランスのクリスマスの菓子。切り落とした端を切り株にして載せ、表面にフォークで樹皮の筋をつけ、メレンゲのきのこと粉糖の雪で飾る。 https://tabelia.app/recipes/profiteroles-au-chocolat/ 2026-08-07 https://tabelia.app/img/recipe-images/3dd26c3e-bf77-4280-b069-368bc5a1f1e0_1790654547026.png?width=1200&resize=contain&quality=78 プロフィトロール・オ・ショコラ（Profiteroles au Chocolat） 小さく焼いたシュー生地にバニラアイスクリームを挟み、温かいチョコレートソースを食べる直前にかける、フランス全土の定番デザート。 https://tabelia.app/recipes/pesche-ripiene-al-forno-con-amaretti/ 2026-05-30 https://tabelia.app/img/recipe-images/3e4559cf-02dc-4a73-95b8-6c5f06fde504_1790663636897.png?width=1200&resize=contain&quality=78 桃のリピエーネ アマレッティとナッツの詰め物（Pesche Ripiene al Forno con Amaretti） 完熟桃にアマレッティ、ナッツ、バターを詰めて焼く、夏だけのピエモンテのドルチェ。 https://tabelia.app/recipes/pot-au-feu/ 2026-10-07 https://tabelia.app/img/recipe-images/3e499e79-a884-4ab1-9135-f9ac8d0fccd3_1790665610239.png?width=1200&resize=contain&quality=78 ポトフ（Pot-au-Feu） 複数の部位の牛肉と根菜を弱火でじっくり煮込む、フランスの家庭料理の柱となる一皿。日本で「ポトフ」と呼ばれるコンソメ味の洋食は市販の顆粒だしで手早く煮た副菜的な料理だが、本場のポトフは肉そのものが主役の、日曜の主菜である。 https://tabelia.app/recipes/paccheri-con-ragu-di-polpo/ 2026-10-07 https://tabelia.app/img/recipe-images/3ebd49d6-0048-4f78-92c2-891ae014b9e9_1790663588977.png?width=1200&resize=contain&quality=78 タコのラグーのパッケリ（Paccheri con Ragù di Polpo） タコを赤ワイン、ホールトマト、黒オリーブで1時間以上煮込むナポリの海の料理。タコの旨みが染み込んだラグーを、パッケリにからめる。 https://tabelia.app/recipes/rigatoni-alla-gricia/ 2026-10-07 https://tabelia.app/img/recipe-images/3f13ab89-d568-4ce6-96b6-52558a402be5_1790663685309.png?width=1200&resize=contain&quality=78 リガトーニ グリーチャ（Rigatoni alla Gricia） カルボナーラの原型とも言われる、トマトも卵も使わないラツィオのパスタ。グアンチャーレとペコリーノだけで作る。 https://tabelia.app/recipes/mozzarella-in-carrozza/ 2026-05-28 https://tabelia.app/img/recipe-images/405b008a-0373-4b01-9f93-87d1c1df2110_1790663581320.png?width=1200&resize=contain&quality=78 モッツァレラの揚げサンド（Mozzarella in Carrozza） モッツァレッラを食パンで挟み、卵と牛乳にくぐらせて揚げるナポリの揚げ物の前菜。外はサクサクで、中ではチーズがとろける。 https://tabelia.app/recipes/fritto-misto-di-mare-alladriatica/ 2026-10-07 https://tabelia.app/img/recipe-images/40b1ae33-9e24-4261-bd78-e82cf4367fa9_1790663525001.png?width=1200&resize=contain&quality=78 アドリア海風 魚介のフリットミスト（Fritto Misto di Mare all'Adriatica） 魚介に薄力粉だけを軽くまぶし、高温の油でカラッと揚げるアドリア海沿岸のフリット。衣は厚くせず、魚介の持ち味を活かす。揚げたてをレモンで食べるのが流儀。 https://tabelia.app/recipes/cannoli-siciliani/ 2026-10-07 https://tabelia.app/img/recipe-images/40d0972d-7532-4815-98e3-97cde88a44fe_1790663463179.png?width=1200&resize=contain&quality=78 シチリア風カンノーリ（Cannoli Siciliani） シチリアを代表する揚げ菓子。マルサラ入りの生地を筒型に巻いて揚げ、羊乳リコッタとチョコチップのクリームを、食感を保つため食べる直前に詰める。 https://tabelia.app/recipes/mille-feuille-a-la-vanille/ 2026-10-05 https://tabelia.app/img/recipe-images/416e2984-e8fb-4c57-9130-91c129320b87_1791218447138.png?width=1200&resize=contain&quality=78 ミルフィーユ（バニラのクリームを挟んだパイ菓子）（Mille-Feuille à la Vanille） 薄く焼いたパイ生地3枚の間に、バニラとキルシュで香りをつけたクレーム・パティシエールを挟み、粉糖をふって仕上げるパイ菓子。 https://tabelia.app/recipes/pesce-spada-alla-ghiotta/ 2026-10-07 https://tabelia.app/img/recipe-images/4287ebf5-6730-4011-a007-57e9c995a8f9_1790663634970.png?width=1200&resize=contain&quality=78 メカジキのシチリア風煮込み（Pesce Spada alla Ghiotta） メッシーナ海峡で獲れるメカジキを、オリーブ、ケッパー、松の実、レーズンで甘酸っぱく煮るシチリアの料理。「ギオッタ」は欲張りという意味で、いろいろな食材の風味を重ねることからこの名が付いた。 https://tabelia.app/recipes/paccheri-al-forno-con-salsiccia-e-ricotta/ 2026-10-07 https://tabelia.app/img/recipe-images/42adc85d-ff72-466a-831f-1ec9cefbd036_1790663585780.png?width=1200&resize=contain&quality=78 サルシッチャとリコッタのパッケリ オーブン焼き（Paccheri al Forno con Salsiccia e Ricotta） ナポリのフェスタ（祝祭）料理。半茹でのパッケリにサルシッチャ、リコッタ、モッツァレラを重ねてオーブンで焼く、濃厚で迫力のある一皿。 https://tabelia.app/recipes/pardulas/ 2026-05-28 https://tabelia.app/img/recipe-images/43298fac-4406-4bce-85bf-b41ab0d2b41f_1790663596509.png?width=1200&resize=contain&quality=78 サフラン香るリコッタの焼き菓子 パルドゥラス（Pardulas） サルデーニャのイースターに作られる小型タルト。セモリナ粉の花型生地に、サフランで黄色く染めたリコッタのフィリングを詰めて焼く。サフランはサルデーニャの特産品で、この菓子の風味と色を決める。 https://tabelia.app/recipes/spaghetti-ai-ricci-di-mare/ 2026-05-22 https://tabelia.app/img/recipe-images/43f13482-00d2-440f-9a70-a69e5c383b55_1790663706215.png?width=1200&resize=contain&quality=78 ウニのスパゲッティ（Spaghetti ai Ricci di Mare） プーリア州タラントとガリポリで獲れるウニを、火を止めてからパスタと和えるスパゲッティ。ウニに火を通しすぎず、磯の香りを残す。 https://tabelia.app/recipes/patatas-panaderas/ 2026-10-22 https://tabelia.app/img/recipe-images/4448eb77-838d-5da0-a55f-3a7fddfc0886_1792630094981.png?width=1200&resize=contain&quality=78 パタタス・パナデラス（Patatas panaderas） 玉ねぎと緑ピーマンの油で5mm厚のじゃがいもを炒め焼きする。 https://tabelia.app/recipes/pollo-alla-valdostana/ 2026-05-28 https://tabelia.app/img/recipe-images/459fa2ee-0298-4561-b5e6-c90d961364dd_1790663663315.png?width=1200&resize=contain&quality=78 鶏肉のヴァッレ・ダオスタ風（Pollo alla Valdostana） 鶏胸肉に生ハムとフォンティーナを挟んでバターで焼き、マデイラ（またはマルサラ）のソースをかける、アルプスの山岳州ヴァッレ・ダオスタの郷土料理。 https://tabelia.app/recipes/stoccafisso-allanconetana/ 2026-10-07 https://tabelia.app/img/recipe-images/4617f216-00c3-4e0d-813b-0ad40350c179_1790663723718.png?width=1200&resize=contain&quality=78 アンコーナ風干し鱈の煮込み（Stoccafisso all'Anconetana） ノルウェー産の干し鱈（ストッカフィッソ）をトマト・オリーブ・ケッパー・じゃがいもと一緒に煮込むマルケ州の郷土料理。ローズマリーの香りと魚の濃い旨みがひとつになった煮込み。 https://tabelia.app/recipes/busiate-al-pesto-trapanese/ 2026-10-07 https://tabelia.app/img/recipe-images/46795e4e-7a56-434d-a223-c41df8a21374_1790663458477.png?width=1200&resize=contain&quality=78 トラーパニ風ペストのブジアーテ（Busiate al Pesto Trapanese） 港町トラーパニで生まれた、アーモンド・トマト・バジル・にんにくの生ペストを、螺旋状の乾燥ブジアーテに絡める一皿。ジェノヴァのペストをシチリアの素材で作り替えた料理で、要になるのは乳化ではなく、潰し方と水分の加減。 https://tabelia.app/recipes/spaghetti-alla-carrettiera-alla-siciliana/ 2026-10-07 https://tabelia.app/img/recipe-images/47576ba8-e017-4ebc-a84d-431371e04e53_1790663711363.png?width=1200&resize=contain&quality=78 スパゲッティ・アッラ・カレッティエーラ・シチリアーナ（Spaghetti alla Carrettiera alla Siciliana） 火を通さない生のトマトソースで熱々のスパゲッティを和える、シチリアのパスタ。仕上げにペコリーノと、アンチョビを溶かした油で炒ったパン粉をかける。 https://tabelia.app/recipes/fagiolini-al-pomodoro/ 2026-10-07 https://tabelia.app/img/recipe-images/47adb6e6-e17f-4d47-8605-1e30d8ff8a39_1790663504530.png?width=1200&resize=contain&quality=78 インゲン豆のトマト煮（Fagiolini al Pomodoro） インゲン豆をトマト・にんにく・バジルで煮る、ナポリの夏の家庭の付け合わせ。豆の食感を残し、トマトの酸味と合わせる。 https://tabelia.app/recipes/involtini-di-pollo-alla-salvia/ 2026-10-07 https://tabelia.app/img/recipe-images/48d25a25-a6d9-4b4e-82a8-84162985ed65_1790663558552.png?width=1200&resize=contain&quality=78 鶏肉のセージ風味インヴォルティーニ（Involtini di Pollo alla Salvia） 薄く叩いた鶏むね肉で生ハム、セージ、チーズを巻き、白ワインで蒸し焼きにするセコンド。日本で手に入りやすい鶏むね肉を、パサつかせず香りよく仕上げる。 https://tabelia.app/recipes/frittata-di-spinaci/ 2026-07-26 https://tabelia.app/img/recipe-images/48dac87c-fb62-4bea-a6d7-128957d2f475_1790663521788.png?width=1200&resize=contain&quality=78 ほうれん草のフリッタータ（Frittata di Spinaci） ほうれん草と玉ねぎを卵に混ぜ、両面をじっくり焼き上げるイタリア家庭の定番セコンド。 https://tabelia.app/recipes/polenta-morbida/ 2026-05-25 https://tabelia.app/img/recipe-images/48f19b8f-93f0-4676-8726-3aacdf8bb2a5_1790663652737.png?width=1200&resize=contain&quality=78 やわらかいポレンタ（Polenta Morbida） とうもろこし粉を湯で柔らかく炊き上げる、北イタリアの基本のコントルノ。バッカラ・アッラ・ヴィチェンティーナや牛肉の赤ワイン煮込みに添え、ソースを受ける。 https://tabelia.app/recipes/gateau-creusois/ 2026-10-15 https://tabelia.app/img/recipe-images/493f45cb-982b-40a2-b8d7-6c5436f3e0a3_1792109484670.png?width=1200&resize=contain&quality=78 ガトー・クルーゾワ（Gâteau creusois） フランスのクルーズ県で親しまれる、ヘーゼルナッツの焼き菓子です。溶かしバターとナッツの生地に泡立てた卵白を混ぜ、表面がきつね色になるまで焼きます。 https://tabelia.app/recipes/paris-brest/ 2026-10-07 https://tabelia.app/img/recipe-images/4a4aa7e1-b26e-4d92-a4b3-1eaf3e3d4b2e_1790654543806.png?width=1200&resize=contain&quality=78 パリ・ブレスト（Paris-Brest） パリとブレストを結ぶ自転車競技を記念して考案されたという、車輪の形をしたシュー生地の菓子。煎ったアーモンドとヘーゼルナッツのプラリネを練り込んだクレーム・ムースリーヌを詰める、パリを代表する菓子の一つ。 https://tabelia.app/recipes/bruschetta-al-pomodoro/ 2026-05-28 https://tabelia.app/img/recipe-images/4ae26d71-d498-42f0-aae7-d0cd369cd838_1790663454624.png?width=1200&resize=contain&quality=78 トマトのブルスケッタ（Bruschetta al Pomodoro） 完熟トマトをのせたローマの定番アンティパスト。材料が少ないので、焼いたパンの香ばしさとエキストラバージンオリーブオイルの質がそのまま味に出る。 https://tabelia.app/recipes/gougeres/ 2026-10-05 https://tabelia.app/img/recipe-images/4b1be68d-f36a-4b63-b07c-8e97920ae016_1791217959443.png?width=1200&resize=contain&quality=78 グジェール（Gougères） 牛乳で作る砂糖なしのシュー生地に角切りのコンテを混ぜ込み、小さな球に絞って焼く、ブルゴーニュの一口大のチーズ菓子。 https://tabelia.app/recipes/paccheri-con-frutti-di-mare/ 2026-05-22 https://tabelia.app/img/recipe-images/4c1bcf32-e731-422c-aab8-bbaf1697bd0b_1790663587814.png?width=1200&resize=contain&quality=78 魚介のパッケリ（Paccheri con Frutti di Mare） アサリ・ムール貝・エビ・ヤリイカの4種を使うナポリ湾の海鮮パスタ。大きなパッケリの筒の中までソースが入る。 https://tabelia.app/recipes/douillon-aux-pommes/ 2026-08-08 https://tabelia.app/img/recipe-images/4c6fd487-ca41-4ade-af2a-7fa8d72e824e_1790654531946.png?width=1200&resize=contain&quality=78 ドゥイヨン・オ・ポム（Douillon aux Pommes） 芯を抜いてバターとカソナードを詰めたりんごを、丸ごとパート・ブリゼで包んで焼くノルマンディー地方の家庭菓子。 https://tabelia.app/recipes/soupe-au-pistou/ 2026-10-07 https://tabelia.app/img/recipe-images/4d774a6a-976e-45fe-b955-5771d7e3c673_1790654550463.png?width=1200&resize=contain&quality=78 ピストゥスープ（Soupe au Pistou） 夏のプロヴァンスで採れる野菜を白いんげん豆と一緒に煮込み、バジル、にんにく、オリーブオイルをすり潰したピストゥを仕上げに溶かし込むスープ。 https://tabelia.app/recipes/tarte-tatin/ 2026-10-07 https://tabelia.app/img/recipe-images/4da66c53-c696-4795-b335-7d668eefad04_1790654557310.png?width=1200&resize=contain&quality=78 タルト・タタン（Tarte Tatin） 型の底でりんごをカラメルとともに煮て、パート・ブリゼを被せて焼き上げ、熱いうちにひっくり返す「逆さま」のタルト。カラメルのほろ苦さとりんごの酸味が一体になるため、紅玉など酸味の強い品種が最もよく合う。 https://tabelia.app/recipes/espinacas-con-garbanzos/ 2026-10-07 https://tabelia.app/img/recipe-images/4e4dd666-460a-5d72-b88f-d0d3f4920b28_1790832714573.png?width=1200&resize=contain&quality=78 ほうれん草とひよこ豆の煮込み（Espinacas con garbanzos） ほうれん草とひよこ豆を、揚げ焼きしたパンとにんにくのペーストでまとめ、パプリカとクミンで香りを付けるセビリアの定番の煮込み。 https://tabelia.app/recipes/trenette-al-pesto-con-patate-e-fagiolini/ 2026-05-28 https://tabelia.app/img/recipe-images/4ee7b218-c7f1-409b-8f55-ab8e81a911c1_1790663747072.png?width=1200&resize=contain&quality=78 じゃがいもとインゲンのジェノヴェーゼ・トレネッテ（Trenette al Pesto con Patate e Fagiolini） じゃがいもとさやいんげんをパスタと同じ鍋で茹で、ペストで和えるリグーリアの伝統的な食べ方。野菜の甘みがペストを引き立てる郷土料理。 https://tabelia.app/recipes/pasta-alla-sorrentina/ 2026-05-28 https://tabelia.app/img/recipe-images/4f2e8c80-a464-42ba-bd6c-c55309fd1b47_1790663605648.png?width=1200&resize=contain&quality=78 ソレント風トマトとモッツァレラのパスタ（Pasta alla Sorrentina） ナポリ湾のソレントの郷土料理。トマトソース・モッツァレラ・バジルを合わせてオーブンで焼くシンプルな一皿だが、カンパーニャの食材の質（サン・マルツァーノトマト・水牛モッツァレラ）が品格を決める。 https://tabelia.app/recipes/farfalle-con-crema-di-gorgonzola-e-noci/ 2026-10-07 https://tabelia.app/img/recipe-images/4ff793f5-4c7f-4ebe-a208-2a39749ffd57_1790653289237.png?width=1200&resize=contain&quality=78 ゴルゴンゾーラクリームとくるみのファルファッレ（Farfalle con Crema di Gorgonzola e Noci） ゴルゴンゾーラの産地ロンバルディアで親しまれる贅沢なパスタ。青かびチーズの濃厚なクリームに、くるみの食感とほろ苦さが加わる。 https://tabelia.app/recipes/crescia-sfogliata/ 2026-10-15 https://tabelia.app/img/recipe-images/5038c0e6-b946-428b-bc97-238192e60f59_1792050666525.png?width=1200&resize=contain&quality=78 クレシャ・スフォリアータ（Crescia sfogliata） ウルビーノで食べられる、卵と黒こしょう入りの平焼きパンです。ラードを塗った生地を棒状に巻き、さらに渦巻きにしてから延ばすと、焼き上がりに薄い層が重なります。 https://tabelia.app/recipes/peperonata/ 2026-10-07 https://tabelia.app/img/recipe-images/50bad5d6-3885-4cbd-9808-07eb6d6a89d8_1790663628080.png?width=1200&resize=contain&quality=78 三色パプリカのトマト煮（Peperonata） パプリカ・トマト・玉ねぎをオリーブオイルで煮込んだ南イタリアの定番コントルノ（付け合わせ）。メインの肉・魚どちらにも合わせやすく、冷めても美味しい。 https://tabelia.app/img/recipe-images/50bad5d6-3885-4cbd-9808-07eb6d6a89d8_1790663783242.png?width=1200&resize=contain&quality=78 三色パプリカのトマト煮（Peperonata） パプリカ・トマト・玉ねぎをオリーブオイルで煮込んだ南イタリアの定番コントルノ（付け合わせ）。メインの肉・魚どちらにも合わせやすく、冷めても美味しい。 https://tabelia.app/img/recipe-images/50bad5d6-3885-4cbd-9808-07eb6d6a89d8_1790663784573.png?width=1200&resize=contain&quality=78 三色パプリカのトマト煮（Peperonata） パプリカ・トマト・玉ねぎをオリーブオイルで煮込んだ南イタリアの定番コントルノ（付け合わせ）。メインの肉・魚どちらにも合わせやすく、冷めても美味しい。 https://tabelia.app/img/recipe-images/50bad5d6-3885-4cbd-9808-07eb6d6a89d8_1790663785596.png?width=1200&resize=contain&quality=78 三色パプリカのトマト煮（Peperonata） パプリカ・トマト・玉ねぎをオリーブオイルで煮込んだ南イタリアの定番コントルノ（付け合わせ）。メインの肉・魚どちらにも合わせやすく、冷めても美味しい。 https://tabelia.app/recipes/fettuccine-ai-funghi-misti/ 2026-05-22 https://tabelia.app/img/recipe-images/50fbfe16-e978-4a49-9753-fdef34b852a8_1790653051207.png?width=1200&resize=contain&quality=78 きのこのフェットゥッチーネ（Fettuccine ai Funghi Misti） トスカーナの秋の森で採れる数種のきのこを、バターとにんにくでシンプルに仕上げたパスタ。アンズタケ（フィンフェルリ）の香りに乾燥ポルチーニのだしが重なる。乾燥ポルチーニは味の要で、外すと別の料理になる。 https://tabelia.app/recipes/frittelle-di-carnevale/ 2026-05-22 https://tabelia.app/img/recipe-images/52b00017-451d-4438-ac1d-fd01941d683a_1790663523884.png?width=1200&resize=contain&quality=78 ヴェネツィア風カーニバルの揚げ菓子（Frittelle di Carnevale） ヴェネツィアのカーニバル（謝肉祭）の揚げドーナツ。イーストで膨らませた生地にレーズン、松の実、すりおろした柑橘の皮を加えて揚げ、粉砂糖をまぶす。外はサクッ、中はふんわり。 https://tabelia.app/recipes/tarte-meringuee-au-citron/ 2026-10-08 https://tabelia.app/img/recipe-images/52f8cb25-f77e-4171-80cc-367068f3ad8d_1791218428325.png?width=1200&resize=contain&quality=78 レモンメレンゲタルト（Tarte Meringuée au Citron） 空焼きしたパート・ブリゼにレモンクリームを流し、メレンゲで縁まで覆って焼き色をつけるレモンのタルト。温かいうちに食べても、冷やしてから食べてもよい。 https://tabelia.app/recipes/crostata-di-ricotta/ 2026-05-28 https://tabelia.app/img/recipe-images/54308fc7-f9f5-485d-be45-638287896fe4_1790663495865.png?width=1200&resize=contain&quality=78 リコッタチーズのクロスタータ（Crostata di Ricotta） ローマのドルチェを代表するリコッタ入りのクロスタータ。パスタ・フロッラの生地に、チョコチップとレモンを加えたリコッタクリームを詰め、格子をかけて焼き上げる。 https://tabelia.app/recipes/nougat-glace-provencal/ 2026-10-07 https://tabelia.app/img/recipe-images/543b88e1-ec25-44d7-9710-c91c3f2a46dd_1790654542706.png?width=1200&resize=contain&quality=78 プロヴァンス風ヌガー・グラッセ（Nougat Glacé Provençal） 熱いはちみつシロップで作るイタリアンメレンゲに、泡立てた生クリームと香ばしいナッツ、砂糖漬けの果実を合わせて凍らせる、プロヴァンスの冷たいデザート。アイスクリームメーカーを使わず、メレンゲの気泡だけでふんわり軽く仕上げる。 https://tabelia.app/recipes/fagiolini-allagro/ 2026-07-26 https://tabelia.app/img/recipe-images/548de157-a5a9-452f-9494-16118a5328c0_1790663506158.png?width=1200&resize=contain&quality=78 いんげんのレモンオイル和え（Fagiolini all'Agro） やわらかく茹でたさやいんげんをレモン果汁とオリーブオイルだけで和える、トスカーナから中部一帯の家庭の定番コントルノ。 https://tabelia.app/recipes/frittata-di-zucchine/ 2026-05-28 https://tabelia.app/img/recipe-images/54913545-8308-408b-acbe-bb986fafa528_1790663522814.png?width=1200&resize=contain&quality=78 ズッキーニのフリッタータ（Frittata di Zucchine） 炒めたズッキーニを卵、パルミジャーノ、バジルと合わせ、厚く焼くイタリア家庭のセコンド。材料は身近だが、焼き色を付けながら、卵を半熟で止めず、それでいて柔らかく焼き上げるには見極めが要る。 https://tabelia.app/recipes/fusilli-alla-calabrese/ 2026-05-22 https://tabelia.app/img/recipe-images/5491b97f-2027-4df3-826e-40ed397e9c6a_1790663530197.png?width=1200&resize=contain&quality=78 カラブリア風フジッリ（Fusilli alla Calabrese） 唐辛子をたっぷり混ぜ込んだカラブリアの豚肉の発酵腸詰「ンドゥイヤ」が主役の、豪快なパスタ。熱して溶け出したンドゥイヤの脂がそのままソースになり、仕上げにのせるリコッタが辛さを和らげる。 https://tabelia.app/recipes/sorbetto-alla-pesca/ 2026-10-07 https://tabelia.app/img/recipe-images/557cb417-3135-4b41-a25a-e212315362ad_1790663703963.png?width=1200&resize=contain&quality=78 桃のソルベット（Sorbetto alla Pesca） 完熟桃に、糖度を整えたシロップとレモンを合わせる夏のソルベット。浅いバットで凍らせながらときどき崩し、家庭の冷凍庫でも桃の果肉の感じを残した軽い氷菓に仕上げる。 https://tabelia.app/recipes/rigatoni-al-ragu-napoletano/ 2026-10-07 https://tabelia.app/img/recipe-images/5651720d-48ed-4177-9b5b-d18ba754b88e_1790663684325.png?width=1200&resize=contain&quality=78 ナポリ風ラグーのリガトーニ（Rigatoni al Ragù Napoletano） ブラチョーレ（ペコリーノ・松の実・レーズンを包んだ牛肉ロール）、豚スペアリブ、サルシッチャを、トマトのパッサータで最低4〜5時間煮込むナポリの日曜日の伝統料理。鍋の表面がかすかに泡立つだけの火加減（ピッピャーレ）を保って煮る。 https://tabelia.app/recipes/peposo-alla-fornacina/ 2026-05-22 https://tabelia.app/img/recipe-images/56de9a33-a7d6-4180-a682-22447614e483_1790663633330.png?width=1200&resize=contain&quality=78 黒胡椒を効かせたトスカーナ風牛肉煮込み（Peposo alla Fornacina） 15世紀、フィレンツェ近郊でレンガを焼いていた窯の職人が生んだと伝えられる牛肉の煮込み。牛すね肉を大量の黒こしょう、にんにく、キアンティで数時間煮込む。かつては窯の余熱を使った。材料は最低限で、主役は黒こしょう。 https://tabelia.app/recipes/boeuf-bourguignon/ 2026-10-07 https://tabelia.app/img/recipe-images/572b7e8d-679a-4a12-996e-9b215c5fd906_1790653052010.png?width=1200&resize=contain&quality=78 ブフ・ブルギニョン（Bœuf Bourguignon） ブルゴーニュ地方を代表する牛肉の赤ワイン煮込み。牛肩バラ肉を一晩赤ワインに漬け込み、そのマリネ液ごと3時間近く煮込むのが本式の作り方で、これで深いコクと複雑な酸味が出る。ラルドンをブロックベーコンに、ブルゴーニュワインを日本で買えるミディアムボディのピノ・ノワールに代えても、同じ技法で作れて、味わいの骨格も十分に再現できる。小玉ねぎとマッシュルームの「ガルニチュール・ブルギニョンヌ」を添えるのが正式な仕上げ。 https://tabelia.app/recipes/acquasale-pugliese/ 2026-10-07 https://tabelia.app/img/recipe-images/575e8102-26a9-4007-ac1d-cfda9a2561a6_1790663423449.png?width=1200&resize=contain&quality=78 プーリア風パンと夏野菜のアクアサーレ（Acquasale Pugliese） 硬くなったパンを水で湿らせ、完熟トマト、きゅうり、赤玉ねぎ、オレガノと合わせるプーリアの伝統的な農民料理。 https://tabelia.app/recipes/patate-mpacchiuse/ 2026-07-26 https://tabelia.app/img/recipe-images/577b92a0-025d-445c-ac55-43ba465fc58a_1790663616394.png?width=1200&resize=contain&quality=78 カラブリア風じゃがいもの蒸し焼き（Patate 'Mpacchiuse） じゃがいもと玉ねぎをオリーブオイルで蒸し焼きにし、フライパンの底に張り付いた香ばしい部分ごと味わうカラブリアの伝統コントルノ。 https://tabelia.app/recipes/linguine-allo-scoglio/ 2026-05-22 https://tabelia.app/img/recipe-images/57be170d-edeb-4804-9e7a-333c3041036b_1790663566167.png?width=1200&resize=contain&quality=78 魚介のリングイネ（Linguine allo Scoglio） あさり、ムール貝、エビ、イカをそれぞれ別に火を通し、白ワインで蒸した貝の汁と合わせてリングイネに絡める、豪快な魚介のパスタ。 https://tabelia.app/recipes/saltimbocca-alla-romana/ 2026-10-07 https://tabelia.app/img/recipe-images/58d89673-4c3a-4028-ae1e-b662e681f66b_1790663695897.png?width=1200&resize=contain&quality=78 ローマ風サルティンボッカ（Saltimbocca alla Romana） 仔牛肉に生ハムとセージを重ねてバターで焼く、ローマの肉料理。 https://tabelia.app/recipes/faraona-ai-funghi-porcini/ 2026-09-29 https://tabelia.app/img/recipe-images/59ef9b1a-2909-42ea-aad9-d9f871bbc401_1790690295290.png?width=1200&resize=contain&quality=78 ファラオーナ・アイ・フンギ・ポルチーニ（ホロホロ鳥のポルチーニ煮込み）（Faraona ai Funghi Porcini） 骨付きのホロホロ鳥を焼き付け、乾燥ポルチーニの戻し汁と白ワインで煮るウンブリアの煮込み。 https://tabelia.app/recipes/tagliatelle-al-ragu-ragu-alla-bolognese/ 2026-10-07 https://tabelia.app/img/recipe-images/5a68d4d1-c12e-408b-a064-377684c1abfb_1790653053083.png?width=1200&resize=contain&quality=78 ボローニャ風ラグーのタリアテッレ（ボロネーゼ）「Tagliatelle al Ragù(Ragù alla bolognese)」 日本で「ボロネーゼ」と呼ばれる料理の、本場の形。生パスタのタリアテッレに肉のラグーを合わせる。スパゲッティに合わせるのは本場ではご法度とされる。 https://tabelia.app/recipes/asparagi-alla-parmigiana/ 2026-05-28 https://tabelia.app/img/recipe-images/5a6f4e44-44f8-4bd5-b412-6ba8bfa84c4e_1790663434091.png?width=1200&resize=contain&quality=78 アスパラガスのパルミジャーノグラタン（Asparagi alla Parmigiana） ゆでたアスパラガスにバターとパルミジャーノをのせて焼く、エミリア地方の付け合わせ。バターの濃さとパルミジャーノの旨みが、アスパラガスの甘みを引き立てる。 https://tabelia.app/recipes/marrons-braises/ 2026-09-29 https://tabelia.app/img/recipe-images/5aff127d-20d5-42e5-b1c3-5aa31e08f65f_1790690358231.png?width=1200&resize=contain&quality=78 マロン・ブレゼ（栗の蒸し煮）（Marrons Braisés） 栗をブイヨンとバターで静かに蒸し煮にし、形を崩さずほくほくに仕上げる。甘い菓子ではなく、肉料理に添える秋冬の付け合わせ。 https://tabelia.app/recipes/tarte-normande/ 2026-10-08 https://tabelia.app/img/recipe-images/5b9be67c-2fe0-41ae-989a-85c76246e1cf_1790690243845.png?width=1200&resize=contain&quality=78 タルト・ノルマンド（Tarte Normande） ノルマンディーの林檎とクレーム・フレッシュ、カルヴァドスを重ねて焼く古典的なタルト。空焼きしたパート・ブリゼにアーモンドパウダー入りのアパレイユ（流し込む卵液）を注ぎ、放射状に並べた林檎ごとゆっくり焼き固める。冷やしてから、食べる直前に粉糖を振って仕上げる。 https://tabelia.app/recipes/pasta-ncasciata/ 2026-10-08 https://tabelia.app/img/recipe-images/5c621fcd-ed05-4c7c-a1e8-3518444107d9_1790663599479.png?width=1200&resize=contain&quality=78 シチリア風焼きパスタ（Pasta 'ncasciata） メッシーナ周辺で作られるシチリアの焼きパスタ。乾燥マッケローニを肉のラグー、揚げナス、カチョカヴァッロ、茹で卵と重ね、オーブンで表面を香ばしく焼く。家庭料理だが、ソース作り、揚げ物、組み立てと手間のかかる、週末向けの大皿料理。 https://tabelia.app/recipes/galette-aux-pommes-de-terre-du-berry/ 2026-10-24 https://tabelia.app/img/recipe-images/5c884944-27bf-4b7c-bcaa-85040c9273a9_1792844755822.png?width=1200&resize=contain&quality=78 ベリー風じゃがいものガレット（Galette aux pommes de terre du Berry） じゃがいものピュレとフェッセルを練り込んだ生地に、バターを折り込むベリー地方のガレット。薄い層が重なる縁と、しっとりした内側を楽しみます。 https://tabelia.app/recipes/strudel-di-mele/ 2026-10-08 https://tabelia.app/img/recipe-images/5ccb671d-9ec4-4aad-b724-47a8577b7308_1790690303391.png?width=1200&resize=contain&quality=78 ストゥルーデル・ディ・メーレ（りんごのストゥルーデル）（Strudel di Mele） 南チロル（アルト・アディジェ）に伝わる、手で透けるまで薄く伸ばした生地でりんごを巻き上げる焼き菓子。市販のパイ生地は使わず、小麦粉・水・油・卵の生地を布の上で紙のように引き延ばす。この引き延ばし生地（パスタ・ティラータ）が仕上がりを決める。 https://tabelia.app/recipes/pasta-alla-norma/ 2026-05-28 https://tabelia.app/img/recipe-images/5cff08e7-fcd0-4591-a332-6484541552c8_1790663603739.png?width=1200&resize=contain&quality=78 揚げなすとリコッタサラータのパスタ（Pasta alla Norma） 揚げたなすとトマトソースに、リコッタ・サラータ（塩漬けリコッタ）をすりおろしてかける、カターニアのパスタ。 https://tabelia.app/recipes/schiacciata-alluva/ 2026-09-29 https://tabelia.app/img/recipe-images/5d3c4e3b-c67e-4b38-a6b1-6558ff4c9bed_1790690299220.png?width=1200&resize=contain&quality=78 スキアッチャータ・アッルーヴァ（ぶどうのスキアッチャータ）（Schiacciata all'Uva） ぶどうの収穫期（ヴェンデンミア）にトスカーナの農家とパン屋が焼いてきた、ワイン用の黒ぶどうをたっぷり敷き込んだ素朴な菓子パン。二枚の生地でぶどうを上下二層に挟んで焼き、下のぶどうの果汁は生地に染み込み、上のぶどうは半ば煮詰まってジャム状になる。種ごと焼き込み、皮と種の渋みを砂糖の甘さに対比させるのが本来の姿だ。 https://tabelia.app/recipes/brasato-al-barolo/ 2026-10-07 https://tabelia.app/img/recipe-images/5db4d94b-f594-4621-8b4b-90663497916a_1790653053855.png?width=1200&resize=contain&quality=78 牛肉のバローロ煮込み（Brasato al Barolo） 牛の肩肉またはすね肉を「ワインの王」バローロに一晩漬け、3時間かけて煮込むピエモンテの料理。フォークで崩れるほど柔らかくなった肉に、煮詰めた深紅のソースをかける。 https://tabelia.app/recipes/poires-belle-helene/ 2026-10-07 https://tabelia.app/img/recipe-images/5e3509a9-27f9-42f2-b106-9adf8f38671d_1790690361533.png?width=1200&resize=contain&quality=78 ポワール・ベル・エレーヌ（Poires Belle-Hélène） シロップで煮て冷やした洋梨に、バニラアイスクリームと温かいチョコレートソースを合わせる、フランスの古典的なデザート。冷たさと温かさ、食感の違いを一皿で味わう。 https://tabelia.app/recipes/pesce-allacqua-pazza/ 2026-05-28 https://tabelia.app/img/recipe-images/5f26c8db-c55a-45b4-b1d3-f535a1dbb4ce_1790653054789.png?width=1200&resize=contain&quality=78 白身魚のアクアパッツァ（Pesce all'Acqua Pazza） ミニトマト、にんにく、白ワインを合わせた「狂った水」で白身魚を蒸し煮にする、ナポリの漁師料理。 https://tabelia.app/recipes/navets-glaces/ 2026-09-29 https://tabelia.app/img/recipe-images/5fa9d067-f9ac-4b2e-95c8-77522dc7753d_1790690354803.png?width=1200&resize=contain&quality=78 ナヴェ・グラッセ（かぶのグラッセ）（Navets Glacés） かぶをバター、砂糖、水で蒸し煮にし、煮汁を煮詰めて薄いつやをまとわせるフランスの古典的な付け合わせ。 https://tabelia.app/recipes/tagliata-di-manzo-con-rucola/ 2026-10-07 https://tabelia.app/img/recipe-images/60321ad7-7b80-45f7-89c7-9904e62c6464_1790647805330.png?width=1200&resize=contain&quality=78 牛肉のタリアータ ルッコラ添え（Tagliata di Manzo con Rucola） 骨付きステーキ（ビステッカ）で知られるトスカーナの牛肉料理のひとつ。高温で短時間焼いてミディアムレアに仕上げたサーロインを繊維と垂直に薄切りにし、ルッコラ・パルミジャーノ・レモンと合わせる。 https://tabelia.app/recipes/samfaina/ 2026-10-22 https://tabelia.app/img/recipe-images/60620ad9-d2be-59ce-b340-fcf21164a444_1792630091389.png?width=1200&resize=contain&quality=78 サンファイナ（Samfaina） バシュ・リュブラガート農業公園の作り方。 https://tabelia.app/recipes/cajettes/ 2026-10-14 https://tabelia.app/img/recipe-images/60ad45f3-c1f5-4ebf-8fbd-88b744cb84bb_1791937318628.png?width=1200&resize=contain&quality=78 カイエッテ（Cajettes） 生のじゃがいもとライ麦粉で作るピエモンテの小さな団子。ほうれん草とトーマを生地に混ぜ、バターで炒めた玉ねぎと重ねて焼き、柔らかな団子の上に、香ばしいパン粉の層を作ります。 https://tabelia.app/recipes/salsicce-e-peperoni/ 2026-10-07 https://tabelia.app/img/recipe-images/615cf511-26ed-41ff-ab67-354cde0882bc_1790663694879.png?width=1200&resize=contain&quality=78 サルシッチャとパプリカのソテー（Salsicce e Peperoni） 粗挽きのポークソーセージ（サルシッチャ）を丸ごとパプリカと炒め煮にする、南イタリアの料理。サルシッチャの脂がパプリカの甘みを引き出す。作り方は単純なので、サルシッチャとパプリカの質がそのまま味に出る。 https://tabelia.app/recipes/crostini-con-crema-di-cannellini/ 2026-10-07 https://tabelia.app/img/recipe-images/61ae61b8-0682-4d34-9581-acc28a11dfed_1790663496825.png?width=1200&resize=contain&quality=78 クロスティーニ・コン・クレマ・ディ・カンネッリーニ（Crostini con Crema di Cannellini） カンネッリーニ豆をにんにくとローズマリーで炒めてペーストにし、カリカリに焼いたパンに塗るトスカーナの前菜。豆の素朴な甘みとオリーブオイルの香りを味わう。 https://tabelia.app/recipes/umbricelli-al-ragu-di-piccione/ 2026-10-07 https://tabelia.app/img/recipe-images/62e3bd9d-5c0c-4aaa-bcc3-cbe9f13d42b6_1790663750569.png?width=1200&resize=contain&quality=78 鳩のラグーのウンブリチェッリ（Umbricelli al Ragù di Piccione） ウンブリアの太い手打ち麺「ウンブリチェッリ」を、ハトのラグーで和えた一皿。肝まで使ったラグーは、強い旨みと独特の野性的な風味を持つ。 https://tabelia.app/recipes/souffle-au-grand-marnier/ 2026-10-05 https://tabelia.app/img/recipe-images/63c20ca4-b134-4f56-8220-fa2a16bae826_1791218422839.png?width=1200&resize=contain&quality=78 グラン・マルニエのスフレ（Soufflé au Grand Marnier） オレンジの皮とグラン・マルニエで香りをつけた生地に、固く泡立てた卵白を合わせて小さな型で焼く、フランスのデザート。ふくらんだまま、すぐに食卓へ出す。 https://tabelia.app/recipes/arroz-al-horno/ 2026-10-07 https://tabelia.app/img/recipe-images/63e0c68a-474d-5c43-9f6c-1434931e9956_1790832691786.png?width=1200&resize=contain&quality=78 アロス・アル・オルノ（Arroz al horno） 豚肉とひよこ豆の旨みを米に吸わせ、じゃがいもとトマト、丸ごとのにんにくとともにオーブンで焼き上げる、バレンシア内陸の米料理。 https://tabelia.app/recipes/gateau-basque/ 2026-10-07 https://tabelia.app/img/recipe-images/640ff4b6-aa3b-47ea-9512-72b427dda8c8_1790654535674.png?width=1200&resize=contain&quality=78 ガトー・バスク（Gâteau Basque） サブレ状のバター生地でクレーム・パティシエールを包み、格子模様を刻んで焼くフランス領バスク地方の菓子。厚みのある生地の香ばしさと、中のカスタードの対比を味わう。柔らかい生地でクリームを崩さずに包む成形が難しく、生地をしっかり冷やすことが要になる。 https://tabelia.app/recipes/finocchi-gratinati/ 2026-05-28 https://tabelia.app/img/recipe-images/64a9687a-576b-4bb0-8dba-1c2f1490f70b_1790663515691.png?width=1200&resize=contain&quality=78 フェンネルのグラタン（Finocchi Gratinati） フェンネル（フィノッキオ）に生クリームとパルミジャーノをかけて焼き上げる北イタリアのグラタン。アニスに似たフェンネルの香りが、クリームのこくと合う冬の副菜。 https://tabelia.app/recipes/tortellini-in-brodo-di-cappone/ 2026-10-07 https://tabelia.app/img/recipe-images/66a176d9-13bd-43a3-94ec-35660560feba_1790651349836.png?width=1200&resize=contain&quality=78 去勢鶏のブロードで味わうトルテッリーニ（Tortellini in Brodo di Cappone） ボローニャとモデナが「元祖」を争うエミリアの詰めパスタ。豚ロース、プロシュート、モルタデッラ、パルミジャーノを詰めた小さなリング形のパスタを、去勢鶏（カッポーネ）でとったブロードに浮かべて食べる。クリスマスの伝統料理。 https://tabelia.app/recipes/cervo-in-salmi/ 2026-10-07 https://tabelia.app/img/recipe-images/66a236ef-2e05-4915-b27d-a67ef065ee9a_1790690290640.png?width=1200&resize=contain&quality=78 チェルヴォ・イン・サルミ（鹿肉の赤ワイン煮込み）（Cervo in Salmì） 鹿の肩肉を香味野菜、ジュニパーベリー、スパイスとともに赤ワインに丸一日漬け、その漬け汁ごと3時間煮込む、アルプスの狩猟料理。仕上げに鹿レバーのペーストとバターでつなぐ古いやり方で、濃いソースにまとめる。 https://tabelia.app/recipes/torrijas/ 2026-10-22 https://tabelia.app/img/recipe-images/66d2e591-91d8-401e-8466-06a758fb02e5_1792631891985.png?width=1200&resize=contain&quality=78 トリハス（Torrijas） レモンの皮とシナモンで香りを付けた牛乳をパンに含ませ、卵をまとわせて揚げるスペインの菓子です。中はしっとり、表面はこんがりと仕上げ、温かいうちにシナモン入りの砂糖をまぶします。 https://tabelia.app/recipes/cabillaud-au-beurre-blanc/ 2026-10-08 https://tabelia.app/img/recipe-images/66f44ff2-011d-4590-9ef5-6597503b6531_1791218223145.png?width=1200&resize=contain&quality=78 タラのブール・ブランソース（Cabillaud au Beurre Blanc） 静かにポシェした真だらに、エシャロットを酢とフュメで煮詰めて冷たいバターでつないだブール・ブランをかけ、蒸したじゃがいもを添えるロワールの魚料理。 https://tabelia.app/recipes/insalata-di-sgombro/ 2026-05-22 https://tabelia.app/img/recipe-images/67b625bd-b9ad-4aee-9117-0e58ec5a7ed4_1790663553490.png?width=1200&resize=contain&quality=78 サバのサラダ（Insalata di Sgombro） 焼いたサバとじゃがいも・赤玉ねぎ・オリーブをレモンドレッシングで和える、リグーリアの海鮮サラダ。 https://tabelia.app/recipes/cachelos/ 2026-10-18 https://tabelia.app/img/recipe-images/67d27494-a7ec-43a8-a413-655a24be7c5b_1792287561031.png?width=1200&resize=contain&quality=78 カチェロス（Cachelos） 皮付きのじゃがいもを塩とローリエでゆで、湯を切って休ませるガリシアの付け合わせです。じゃがいもは包丁で途中まで切り込み、残りを割って塊にします。 https://tabelia.app/recipes/chou-vert-braise/ 2026-10-05 https://tabelia.app/img/recipe-images/684871fb-7ec9-47ce-8fcc-80ce0e7465a7_1791218329593.png?width=1200&resize=contain&quality=78 キャベツの蒸し煮（フランス風）（Chou Vert Braisé） 4つ割りにして下ゆでしたキャベツを、豚ばら肉や香味野菜と重ね、ブイヨンとともにオーブンでゆっくり蒸し煮にするフランスの付け合わせ。豚のローストやソーセージ、ヤマウズラに添える。 https://tabelia.app/recipes/salade-lyonnaise/ 2026-10-17 https://tabelia.app/img/recipe-images/684d9036-e629-45cd-8f00-9060747adcde_1792204446191.png?width=1200&resize=contain&quality=78 リヨン風サラダ（Salade lyonnaise） ほろ苦いフリゼに、焼いたベーコンとクルトン、ポーチドエッグを合わせるリヨンの前菜です。マスタード入りのヴィネグレットで和え、卵が温かいうちに出します。 https://tabelia.app/recipes/spaghetti-alla-nerano/ 2026-05-23 https://tabelia.app/img/recipe-images/68525cde-71ee-471e-ab1f-eb7ed08228a0_1790663713677.png?width=1200&resize=contain&quality=78 ズッキーニとチーズのネラーノ風スパゲッティ（Spaghetti alla Nerano） 薄切りにして揚げたズッキーニとスパゲッティを、プロヴォローネ・デル・モナコと茹で汁を乳化させたソースで和える、ネラーノの名物パスタ。 https://tabelia.app/recipes/minestra-di-ceci-e-castagne/ 2026-09-29 https://tabelia.app/img/recipe-images/686e6a54-bdbf-45d7-ac30-4664516d249d_1790690282944.png?width=1200&resize=contain&quality=78 ミネストラ・ディ・チェチ・エ・カスターニェ（ひよこ豆と干し栗のスープ）（Minestra di Ceci e Castagne） 乾燥ひよこ豆と干し栗を同じ鍋で煮崩し、粉や生クリームを使わずにとろみを出すトスカーナ山間部の冬のミネストラ。焼いた硬いパンの上に注ぎ、生のオリーブオイルと粗挽き黒こしょうで仕上げる。 https://tabelia.app/recipes/polpette-al-sugo/ 2026-10-07 https://tabelia.app/img/recipe-images/68ba885f-6e88-4216-a956-782d843f0ad8_1790663666569.png?width=1200&resize=contain&quality=78 肉団子のトマト煮込み（Polpette al Sugo） 合いびき肉に硬くなったパン、卵、パルミジャーノ、パセリを練り込んだ肉団子を、トマトソースで煮込む家庭料理のセコンド。 https://tabelia.app/recipes/agnolotti-del-plin-al-sugo-darrosto/ 2026-10-07 https://tabelia.app/img/recipe-images/693f496e-45b1-4cd6-84d8-5929ccc03b42_1790663426477.png?width=1200&resize=contain&quality=78 ロースト肉のソースで仕上げるアニョロッティ・デル・プリン（Agnolotti del Plin al Sugo d'Arrosto） ピエモンテの詰め物パスタ。指でつまんで閉じる「プリン（つまむ）」という独特の成形で作る小さなラビオリに、ローストした肉の焼き汁をソースとしてかける。詰め物は、肉の余り物を使い切る農家の料理から生まれた。 https://tabelia.app/recipes/pa-amb-tomaquet/ 2026-10-21 https://tabelia.app/img/recipe-images/69411a20-3f5c-4e42-b07c-db39a8a36e4f_1792630089871.png?width=1200&resize=contain&quality=78 パン・コン・トマテ（Pa amb tomàquet） 切った完熟トマトを田舎パンにこすり、オリーブオイルと塩で仕上げるカタルーニャの付け合わせ。 https://tabelia.app/recipes/gnudi-di-ricotta-e-spinaci-al-burro-e-salvia/ 2026-08-15 https://tabelia.app/img/recipe-images/69436db3-be6c-45dc-ba31-c0b2fc565018_1790663542443.png?width=1200&resize=contain&quality=78 リコッタとほうれん草のニューディ バターとセージ（Gnudi di Ricotta e Spinaci al Burro e Salvia） トスカーナのラビオリの詰め物だけを丸めて茹でる一皿。小麦粉を使わず、水切りしたリコッタと固く絞ったほうれん草を卵黄とパルミジャーノでつなぐシエナ流の配合で、口に入れるとすぐ崩れるほど軽い。リコッタの水切りと、茹で崩れを防ぐ薄い皮を作るためにセモリナに埋めて乾かす工程に、それぞれ12時間かかる。仕上げには、焦がしすぎない泡立ったバターとセージだけを使う。 https://tabelia.app/recipes/fideua/ 2026-10-07 https://tabelia.app/img/recipe-images/6a044cc1-1877-5623-9652-cb2c19dbd8e4_1790832720912.png?width=1200&resize=contain&quality=78 フィデウア（Fideuà） ガンディアの海辺に根付く、短い麺と魚介の料理。魚のあらで取っただしを麺に吸わせ、アンコウと殻付きエビとともに一つの浅い鍋で仕上げる。 https://tabelia.app/recipes/zucchine-gratinate-al-forno/ 2026-07-26 https://tabelia.app/img/recipe-images/6a1c53af-6ee8-4be7-9b74-af09867a0a43_1790663762523.png?width=1200&resize=contain&quality=78 ズッキーニの香草パン粉焼き（Zucchine Gratinate al Forno） 塩で水気を出したズッキーニに、パルミジャーノとオレガノの香草パン粉をのせてオーブンで焼き上げる南イタリア家庭のコントルノ。 https://tabelia.app/recipes/falsomagro/ 2026-10-18 https://tabelia.app/img/recipe-images/6a4c5b92-ca88-49e5-a96a-1661b0b2cb68_1792283559207.png?width=1200&resize=contain&quality=78 ファルソマグロ（Falsomagro） 牛肉でひき肉、ゆで卵、チーズ、モルタデッラを包み、トマトソースで煮るシチリアの肉料理です。切り分けると、薄い牛肉の内側に色の異なる詰め物が現れます。 https://tabelia.app/recipes/pastiera-napoletana/ 2026-10-07 https://tabelia.app/img/recipe-images/6a4cc63b-0ece-41ec-945e-482dce3087e8_1790663615010.png?width=1200&resize=contain&quality=78 ナポリ風リコッタと小麦のタルト（Pastiera Napoletana） ナポリの復活祭を象徴するタルト。小麦とリコッタ、卵、砂糖、オレンジフラワーウォーターのフィリングをパスタ・フロッラに詰めて焼く。少なくとも1日置いてから食べるのが鉄則。 https://tabelia.app/recipes/torta-caprese/ 2026-10-07 https://tabelia.app/img/recipe-images/6a87c2fc-b5b0-4905-97b8-15a1eecdc6b2_1790663736824.png?width=1200&resize=contain&quality=78 カプリ風チョコレートとアーモンドのケーキ（Torta Caprese） 小麦粉を一切使わないカプリ島のチョコレートケーキ。ダークチョコレートとアーモンドで作るため、しっとりと密度のある食感になる。 https://tabelia.app/recipes/torta-di-nocciole-piemontese/ 2026-10-07 https://tabelia.app/img/recipe-images/6adc699a-a25e-41e8-be0a-ca51aad6f1d6_1790663739592.png?width=1200&resize=contain&quality=78 ピエモンテ風ヘーゼルナッツケーキ（Torta di Nocciole Piemontese） ピエモンテ産ヘーゼルナッツ（トンダ・ジェンティーレ・トリロバータ）を主役にした小麦粉なしのケーキ。わずかにしっとりした内側と香ばしいナッツの風味が特徴で、材料が少ないぶん、ヘーゼルナッツの持ち味がそのまま生きる。 https://tabelia.app/recipes/paccheri-alla-genovese/ 2026-10-07 https://tabelia.app/img/recipe-images/6b059eb3-44c7-4b4a-96df-4d9282f15629_1790663586682.png?width=1200&resize=contain&quality=78 ナポリ風ジェノヴェーゼのパッケリ（Paccheri alla Genovese） 1kgの玉ねぎを弱火で長く煮溶かし、牛肉の旨みを移したナポリの伝統ソースをパッケリに合わせる。ジェノヴァとは無関係のカンパーニャ料理。 https://tabelia.app/recipes/taboule/ 2026-10-14 https://tabelia.app/img/recipe-images/6bf1d2d9-8093-422a-b7ef-7a6a4304de6d_1791938998007.png?width=1200&resize=contain&quality=78 タブレ（Taboulé） クスクスにトマト、玉ねぎ、ミントを合わせ、レモンとオリーブオイルで和えるフランスの冷たいサラダです。クスクスの塊をほぐし、野菜の汁と香りをなじませて仕上げます。 https://tabelia.app/recipes/mendiants-au-chocolat/ 2026-10-05 https://tabelia.app/img/recipe-images/6c1012b8-d9b3-4de9-ae82-485e4eff02df_1791218504375.png?width=1200&resize=contain&quality=78 マンディアン（4種のナッツと干し果物をのせたチョコレート）（Mendiants au Chocolat） テンパリングしたチョコレートの小さな円盤に、アーモンド、ヘーゼルナッツ、レーズン、干しいちじくを1つずつのせた菓子。つやがあり、割るとぱきっと音がする。 https://tabelia.app/recipes/penne-ai-quattro-formaggi/ 2026-10-07 https://tabelia.app/img/recipe-images/6c79ac3f-e3a9-466d-91ce-13d391500800_1790663623208.png?width=1200&resize=contain&quality=78 4種チーズのペンネ（Penne ai Quattro Formaggi） 4種のチーズを絡めた、北イタリアのクリーミーなパスタ。ゴルゴンゾーラを主役に、フォンティーナ、パルミジャーノ、ペコリーノを合わせる。秘訣は沸騰させないこと。沸騰させるとチーズが分離する。 https://tabelia.app/recipes/verdure-grigliate/ 2026-10-07 https://tabelia.app/img/recipe-images/6d75fdbd-6cef-4cd2-a9d3-e30c148c03ac_1790663751720.png?width=1200&resize=contain&quality=78 季節野菜のグリル盛り合わせ（Verdure Grigliate） なす、ズッキーニ、パプリカ、フェンネルを炭火またはグリルパンで焼き、オリーブオイルとにんにくで仕上げるイタリアの野菜の副菜。 https://tabelia.app/recipes/biancomangiare/ 2026-10-07 https://tabelia.app/img/recipe-images/6e9e5d67-9f58-454e-ae7d-05c252abfd9b_1790663442331.png?width=1200&resize=contain&quality=78 シチリア風アーモンドミルクのブランマンジェ（Biancomangiare） 中世から続く、シチリアの白いアーモンドミルクのプディング。ゼラチンを使わず、自家製のアーモンドミルクをコーンスターチで固める。上品でさっぱりとしたドルチェ。 https://tabelia.app/recipes/paella-de-marisco/ 2026-10-03 https://tabelia.app/img/recipe-images/6eb9d189-15b5-4eca-a6d1-0a4ee4969bb2_1791004708738.png?width=1200&resize=contain&quality=78 魚介のパエリア（Paella de marisco） エビ、イカ、ムール貝を合わせ、魚介のだしとサフランで米を炊くパエリア。浅い鍋に薄く広げた米を、かき混ぜずに炊き上げる。 https://tabelia.app/recipes/canard-a-lorange/ 2026-10-05 https://tabelia.app/img/recipe-images/6ecd6582-7f03-4a94-b312-5f41d869b8f7_1791218112877.png?width=1200&resize=contain&quality=78 鴨のオレンジソース（Canard à l'Orange） 丸鴨を焼き、胸肉はロゼに仕上げて縦に細長い薄切り（アギエット）にし、脚はさらに焼いてから、オレンジのソースをかけるフランスの古典の主菜。ソースは、カラメルを赤ワインビネガーで溶いたガストリックに、柑橘の果汁と皮のせん切りを合わせる。 https://tabelia.app/recipes/tagliatelle-ai-funghi-porcini/ 2026-05-22 https://tabelia.app/img/recipe-images/6f76dea5-bc6d-4bde-bacc-4e1484289dec_1790663725655.png?width=1200&resize=contain&quality=78 ポルチーニ茸のタリアテッレ（Tagliatelle ai Funghi Porcini） ボローニャ周辺の秋の定番。乾燥ポルチーニを戻した香りの高い汁をそのままソースに使い、タリアテッレと絡める。生クリームは少量が上品。 https://tabelia.app/recipes/dentice-al-forno-con-olive-e-capperi/ 2026-05-28 https://tabelia.app/img/recipe-images/6f891b6a-7af2-4398-9f09-2411da749c41_1790663500825.png?width=1200&resize=contain&quality=78 マダイのオリーブとケッパーのオーブン焼き（Dentice al Forno con Olive e Capperi） 丸のままのマダイにオリーブ・ケッパー・ミニトマトを詰め、白ワインとオリーブオイルで焼き上げる南イタリアの定番の魚料理。 https://tabelia.app/recipes/minestrone-alla-milanese/ 2026-05-28 https://tabelia.app/img/recipe-images/6fc062b1-ace3-48f8-b2a4-c3ae1d3df1c4_1790663578835.png?width=1200&resize=contain&quality=78 ミラノ風ミネストローネ（Minestrone alla Milanese） 米を加えて仕上げるミラノ式ミネストローネ。ラードで炒めるソフリットが深い旨みのベースになる。 https://tabelia.app/recipes/insalata-tricolore/ 2026-05-22 https://tabelia.app/img/recipe-images/71146e61-21eb-4a69-8d4f-381e872ce92c_1790663555591.png?width=1200&resize=contain&quality=78 トリコローレサラダ（Insalata Tricolore） ルッコラ・モッツァレラ・トマトで、イタリア国旗の三色を並べたサラダ。エキストラバージンオリーブオイルと塩で仕上げる。 https://tabelia.app/recipes/baeckeoffe/ 2026-10-05 https://tabelia.app/img/recipe-images/71262e1b-1252-4542-a692-6c7b27b3c481_1791218172421.png?width=1200&resize=contain&quality=78 ベッコフ（Baeckeoffe） 羊・豚・牛の肩肉をアルザスの白ワインと香味野菜で一晩マリネし、薄切りのじゃがいもと鍋に重ねる。蓋のすき間を小麦粉の生地でふさいでオーブンで4時間焼き、食卓で目張りを割って開けるアルザスの鍋料理。 https://tabelia.app/recipes/ratatouille/ 2026-10-07 https://tabelia.app/img/recipe-images/712bf90e-95fe-429f-8fa4-346b95d1a9cd_1790653055756.png?width=1200&resize=contain&quality=78 ラタトゥイユ（Ratatouille） ニースを中心とするプロヴァンスの夏野菜の煮込み。本式では、なす・ズッキーニ・パプリカ・玉ねぎを必ず1種類ずつ別々に炒めてから合わせる。一緒に煮ると水分が出て水っぽくなり、各野菜の輪郭が失われるためである。 https://tabelia.app/recipes/veloute-de-potiron/ 2026-10-07 https://tabelia.app/img/recipe-images/71dfcb11-f8da-4c7d-85d7-046c7068208b_1790690231844.png?width=1200&resize=contain&quality=78 ヴルーテ・ド・ポティロン（かぼちゃのヴルーテ）（Velouté de Potiron） かぼちゃを鶏のブイヨンで煮て裏ごしし、卵黄とクリームで仕上げるフランス古典のヴルーテ。ルーで軽くとろみをつけ、最後に冷たいバターを溶かし込んで光沢と丸みを出す。 https://tabelia.app/recipes/poulet-roti-du-dimanche/ 2026-08-01 https://tabelia.app/img/recipe-images/733f8ddb-0c3f-4869-8454-5da5e0c9d620_1790654545807.png?width=1200&resize=contain&quality=78 日曜日のローストチキン（Poulet Rôti du Dimanche） 日曜の昼、フランスの家庭とロティスリーで焼かれる丸鶏のロースト。バターを塗り重ねて皮をパリッと焼き上げ、焼き汁から作るジュを添えて家族で切り分ける。 https://tabelia.app/recipes/maritozzi-con-la-panna/ 2026-05-23 https://tabelia.app/img/recipe-images/73ce5a16-6bce-4a5b-8d7b-164d69428b46_1790663571541.png?width=1200&resize=contain&quality=78 生クリームを挟んだマリトッツォ（Maritozzi con la Panna） オレンジの皮とはちみつが香る甘い発酵パンに、生クリームをたっぷり挟んだローマの朝食菓子。 https://tabelia.app/recipes/cavolfiore-in-padella/ 2026-10-07 https://tabelia.app/img/recipe-images/73dbdd03-5199-4d39-b11a-9cff520177fc_1790663484623.png?width=1200&resize=contain&quality=78 カリフラワーの白ワインソテー（Cavolfiore in Padella） カリフラワーを白ワイン、にんにく、ケッパーで炒めるシチリアの付け合わせ。蒸し炒めにして芯まで柔らかくし、縁にはこんがりと焼き色をつける。 https://tabelia.app/recipes/spaghetti-allamatriciana/ 2026-05-22 https://tabelia.app/img/recipe-images/7405354b-e9b5-4d7c-a6da-7d07993d2878_1790663709473.png?width=1200&resize=contain&quality=78 スパゲッティ アマトリチャーナ（Spaghetti all'Amatriciana） グアンチャーレ、トマト、ペコリーノで作る、アマトリーチェ生まれのローマの定番パスタ。 https://tabelia.app/recipes/polenta-e-osei-alla-bergamasca/ 2026-10-07 https://tabelia.app/img/recipe-images/7418cb30-1c63-4ce1-911a-41c70d9cdfbf_1790663649644.png?width=1200&resize=contain&quality=78 ポレンタと小鳥のベルガモ風（Polenta e Osei alla Bergamasca） ポレンタに小鳥を添えるベルガモの古典料理。かつては野生の小鳥（ベッカッチーノなど）を使ったが、今はパンチェッタで包んだウズラで作る。 https://tabelia.app/recipes/salmorejo/ 2026-10-01 https://tabelia.app/img/recipe-images/74693f7f-3c7b-5507-86d0-1f150ac27307_1790832774119.png?width=1200&resize=contain&quality=78 サルモレホ（Salmorejo） トマトとパンにオリーブオイルを加えて乳化させる、コルドバの濃厚な冷製料理。きゅうりやピーマンは加えず、ゆで卵とハモンを添える。 https://tabelia.app/recipes/anelletti-al-forno/ 2026-10-07 https://tabelia.app/img/recipe-images/76c2d201-5da0-4ab3-8236-99ed5f99f947_1790663430831.png?width=1200&resize=contain&quality=78 アネッレッティのオーブン焼き（Anelletti al Forno） パレルモのストリートフードとしても有名なオーブン焼きパスタ。小さなリング状パスタ（アネッレッティ）・ラグー・グリーンピース・茹で卵・チーズを型に詰めて焼く。シチリアのティンバッロの一つで、週末の家族の集いや祝いの席に出される。 https://tabelia.app/recipes/choux-de-bruxelles-aux-lardons/ 2026-10-07 https://tabelia.app/img/recipe-images/76fad8f4-9116-407e-a7be-b0eb0b1bf6c8_1791218312327.png?width=1200&resize=contain&quality=78 芽キャベツとベーコンのソテー（Choux de Bruxelles aux Lardons） 下ゆでした芽キャベツを、バターで焼いた棒状のベーコンと合わせて強火で焼き色をつける、フランスの付け合わせ。豚のロースト、キジやヤマウズラに添える。 https://tabelia.app/recipes/pasta-al-pistacchio-di-bronte/ 2026-05-28 https://tabelia.app/img/recipe-images/771530d2-cabb-4cd1-9111-9dbaf1f03c80_1790663600529.png?width=1200&resize=contain&quality=78 ブロンテ産ピスタチオのパスタ（Pasta al Pistacchio di Bronte） エトナ山麓ブロンテ産のピスタチオを使った贅沢なパスタ。ピスタチオペーストを生クリームと合わせたソースは鮮やかな緑色で、ナッツの甘み・旨み・ほろ苦さが重なる。 https://tabelia.app/recipes/chou-rouge-aux-pommes/ 2026-09-29 https://tabelia.app/img/recipe-images/77e8a022-2001-4b45-9deb-1ab0b07340a8_1790690347227.png?width=1200&resize=contain&quality=78 シュー・ルージュ・オ・ポム（紫キャベツとりんごの煮込み）（Chou Rouge aux Pommes） 紫キャベツとりんごを赤ワインと香辛料で蒸し煮にする、アルザス風の付け合わせ。前夜からマリネしてゆっくり仕込み、りんごの形を残して仕上げる。 https://tabelia.app/recipes/pastis-gascon/ 2026-10-08 https://tabelia.app/img/recipe-images/784babf9-d1e7-4407-a724-79c7894546b8_1790654544825.png?width=1200&resize=contain&quality=78 パスティス・ガスコン（Pastis Gascon） 透けるほど薄く手で伸ばした生地を幾層にも重ね、アルマニャックを含ませたりんごを包んで焼くガスコーニュ地方の菓子。上には薄い生地をくしゃりと立てた「花冠」を飾り、焼くとパリパリの軽い層になる。生地を破らずに紙のように伸ばす作業には、フランス菓子の中でも指折りの手わざが要る。 https://tabelia.app/recipes/frittata-di-peperoni/ 2026-07-26 https://tabelia.app/img/recipe-images/78c6494f-adc5-4ebd-8917-09881d1635cb_1790665043796.png?width=1200&resize=contain&quality=78 ピーマンのフリッタータ（Frittata di Peperoni） 甘く炒めたパプリカとピーマンを卵に混ぜ、皿返しで両面を焼き上げる南イタリアの家庭のフリッタータ。 https://tabelia.app/recipes/saumon-en-croute/ 2026-10-05 https://tabelia.app/img/recipe-images/7a3bb218-dc85-4159-ab1d-2962ca868b1b_1791218137092.png?width=1200&resize=contain&quality=78 サーモンのパイ包み（Saumon en Croûte） 2枚の鮭のフィレで白身魚のムースを挟み、クールブイヨンでポシェして冷ましてから、バターのパイ生地で包んで焼くフランスの魚料理。生地にはナイフの先でうろこを描き、泡立てた生クリームを合わせたソース・ムースリーヌを添える。 https://tabelia.app/recipes/soupe-a-loignon-gratinee/ 2026-10-07 https://tabelia.app/img/recipe-images/7a924262-8b31-4117-8a64-9501b7f869c8_1790663705020.png?width=1200&resize=contain&quality=78 オニオングラタンスープ（Soupe à l'Oignon Gratinée） 飴色に炒めた玉ねぎを牛のブイヨンで煮込み、グリュイエールチーズをのせたバゲットを浮かべてオーブンで焼き上げるスープ。パリのビストロの定番の前菜。 https://tabelia.app/recipes/pasta-e-fagioli/ 2026-05-28 https://tabelia.app/img/recipe-images/7aa3a297-ec93-4c8e-8400-0c4b192c1561_1790663613518.png?width=1200&resize=contain&quality=78 白いんげん豆のパスタスープ（Pasta e Fagioli） パスタと豆を合わせたスープ。ナポリをはじめイタリア各地で作られる庶民料理で、クチーナ・ポーヴェラ（貧しい料理）の代表格。質素な材料で作る、旨みの豊かな一皿。 https://tabelia.app/recipes/risotto-al-nero-di-seppia-alla-veneziana/ 2026-10-08 https://tabelia.app/img/recipe-images/7ac5c0cb-6b50-42e9-89cb-73c0b0ca8571_1790663690776.png?width=1200&resize=contain&quality=78 リゾット・アル・ネロ・ディ・セッピア（イカスミのリゾット ヴェネツィア風）（Risotto al Nero di Seppia alla Veneziana） 甲イカとその墨に、魚のアラから取ったフュメット（魚のだし）を合わせて米を炊く、ヴェネツィアの定番のプリモ。チーズは加えず、バターだけで仕上げる。 https://tabelia.app/recipes/spinaci-al-burro-e-parmigiano/ 2026-07-26 https://tabelia.app/img/recipe-images/7baa779b-0d17-4bcd-82ef-a68baf4829de_1790663721730.png?width=1200&resize=contain&quality=78 ほうれん草のバター・パルミジャーノソテー（Spinaci al Burro e Parmigiano） さっと茹でたほうれん草をバターでソテーし、パルミジャーノとナツメグで仕上げる北イタリアの定番の付け合わせ（コントルノ）。 https://tabelia.app/recipes/capunet/ 2026-10-24 https://tabelia.app/img/recipe-images/7c047fd8-700c-415b-904b-19ce3123ca94_1792841802317.png?width=1200&resize=contain&quality=78 カプネット（Capunet） ちりめんキャベツで肉とモルタデッラの詰め物を包み、オーブンで焼くピエモンテの料理。葉の柔らかさと、チーズを練り込んだ肉のうま味を楽しみます。 https://tabelia.app/recipes/cotoletta-alla-milanese/ 2026-10-07 https://tabelia.app/img/recipe-images/7c0cb266-7dc3-448c-98a0-aa27d99be5ba_1790663494013.png?width=1200&resize=contain&quality=78 ミラノ風仔牛カツレツ（Cotoletta alla Milanese） 仔牛の骨付きロースを卵とパン粉で包み、澄ましバターで黄金色に揚げ焼きするミラノの名物料理。 https://tabelia.app/recipes/tournedos-rossini/ 2026-10-07 https://tabelia.app/img/recipe-images/7c296485-7cb1-4ccd-bd0a-de3f3b63b7ad_1791218229172.png?width=1200&resize=contain&quality=78 トゥルヌド・ロッシーニ（牛フィレとフォアグラ、トリュフ）（Tournedos Rossini） パリで生まれたとされる牛フィレのステーキ。バターで揚げ焼きにした丸い食パンに、ロゼに焼いた牛フィレ、中心まで火を通したフォアグラ、黒トリュフの薄切りを重ね、マデイラ酒とフォン・ド・ヴォーのソースを周りに流す。 https://tabelia.app/recipes/orecchiette-con-cime-di-rapa/ 2026-05-28 https://tabelia.app/img/recipe-images/7c386567-fa44-4950-81c9-72720b4870a6_1790663584296.png?width=1200&resize=contain&quality=78 菜の花のオレキエッテ（Orecchiette con Cime di Rapa） 「小さな耳」の形をしたプーリア特産のパスタに、チーメ・ディ・ラーパ（菜の花の茎葉）のソースを合わせる。シンプルだが旨みが深い南部の郷土料理。 https://tabelia.app/recipes/involtini-di-manzo-al-sugo/ 2026-10-07 https://tabelia.app/img/recipe-images/7c44420c-cbbb-4390-80ba-6c06dae2557d_1790663556586.png?width=1200&resize=contain&quality=78 牛肉のインヴォルティーニ トマトソース（Involtini di Manzo al Sugo） 牛肉の薄切りでパルミジャーノ・パセリ・パンチェッタのフィリングを巻き、トマトソースで煮込む。ラツィオとカンパーニャの家庭の「日曜の料理」。 https://tabelia.app/recipes/melanzane-alla-griglia/ 2026-05-30 https://tabelia.app/img/recipe-images/7c6b7aaf-41c2-4ca8-85a8-e54fabb31ead_1790663573552.png?width=1200&resize=contain&quality=78 ナスの炭火焼きマリネ（Melanzane alla Griglia） ナスを強火で焼き、オリーブオイル、にんにく、ミントで仕上げるシチリアの夏野菜料理。 https://tabelia.app/recipes/noisettes-de-chevreuil-sauce-grand-veneur/ 2026-10-07 https://tabelia.app/img/recipe-images/7d006bc6-2a28-4eef-b259-bc3727c3c226_1790690332723.png?width=1200&resize=contain&quality=78 ノワゼット・ド・シュヴルイユ、ソース・グラン・ヴヌール（Noisettes de Chevreuil Sauce Grand Veneur） 鹿のロースを厚めに切って焼き、赤ワイン、ビネガー、赤すぐりのジュレを煮詰めたソースを添えるフランスの鹿料理。肉は家庭向けに中心まで十分に火を通す。 https://tabelia.app/recipes/flan-de-huevo/ 2026-10-01 https://tabelia.app/img/recipe-images/7de4e7b7-4904-50f3-828e-59850d0b4d97_1790832723988.png?width=1200&resize=contain&quality=78 フラン・デ・ウエボ（Flan de huevo） 卵と牛乳の生地をカラメルを敷いた型に入れ、湯煎で静かに焼くスペインの食後の甘味。気泡の少ない、滑らかな口当たりに仕上げる。 https://tabelia.app/recipes/pommes-duchesse/ 2026-10-05 https://tabelia.app/img/recipe-images/7eace055-1c2d-4253-8fdb-25be24207d91_1791218248516.png?width=1200&resize=contain&quality=78 ポム・デュシェス（Pommes Duchesse） 裏ごししたじゃがいもを卵黄でつなぎ、星口金でばら形に絞ってオーブンで色づける。ローストした肉に添える古典の付け合わせ。 https://tabelia.app/recipes/verze-stufate/ 2026-10-07 https://tabelia.app/img/recipe-images/7ec2623d-03f2-4108-a4fe-e56f2fa45b3c_1790663753715.png?width=1200&resize=contain&quality=78 サヴォイキャベツの白ワイン蒸し煮（Verze Stufate） サヴォイキャベツ（または白キャベツ）を、バター、にんにく、白ワインでゆっくり蒸し煮にするミラノの冬の付け合わせ。くたくたになるまで煮て甘みを引き出す。 https://tabelia.app/recipes/fagioli-alluccelletto/ 2026-05-25 https://tabelia.app/img/recipe-images/7edc9ba9-01d2-4ad6-a3d0-4cac2965bee5_1790663502787.png?width=1200&resize=contain&quality=78 白いんげん豆のトスカーナ風トマト煮（Fagioli all'Uccelletto） 白いんげん豆をにんにく、セージ、トマトで煮含めるトスカーナの定番コントルノ。グリルした牛肉、ペポーゾ、ローストポークなど、赤身や脂のある肉料理に添えられる。 https://tabelia.app/recipes/fondue-de-poireaux/ 2026-10-07 https://tabelia.app/img/recipe-images/808b2796-58d5-4b8d-a14e-501a575c89dd_1791218289791.png?width=1200&resize=contain&quality=78 ポロねぎのフォンデュ（Fondue de Poireaux） 冬のポロねぎをバターでとろけるまで蒸し煮にし、クレーム・フレッシュでまとめるフランスの付け合わせ。 https://tabelia.app/recipes/huevos-rotos-con-jamon/ 2026-10-21 https://tabelia.app/img/recipe-images/818408a5-0929-5b41-bea0-379c32215b15_1792630084148.png?width=1200&resize=contain&quality=78 ウエボス・ロトス（Huevos rotos con jamón） 揚げたじゃがいもにハモンと卵を重ね、食べる直前に卵を割る。 https://tabelia.app/recipes/cinghiale-in-agrodolce/ 2026-10-07 https://tabelia.app/img/recipe-images/81a50aec-f4c6-4568-bc09-7196ea80dc04_1790690286472.png?width=1200&resize=contain&quality=78 チンギアーレ・イン・アグロドルチェ（猪肉の甘酢煮込み）（Cinghiale in Agrodolce） 猪肉を赤ワインと香味野菜、ジュニパーベリーで一昼夜マリネしてから長時間ブレゼにする、マレンマ地方の狩猟料理。砂糖を焦がしたカラメルに赤ワインビネガーを加えたアグロドルチェ（甘酢）に、松の実、レーズン、カカオ分の高いチョコレート、オレンジピールを合わせ、野趣の強い肉を甘み、酸味、苦みでまとめる。 https://tabelia.app/recipes/ossobuco-alla-milanese/ 2026-10-07 https://tabelia.app/img/recipe-images/81b3612c-99c1-4ab1-bae7-9e9ef58636ee_1790653056446.png?width=1200&resize=contain&quality=78 仔牛すね肉のミラノ風煮込み（Ossobuco alla Milanese） 骨付き仔牛すね肉を白ワインとブロードで柔らかく煮込み、レモン香るグレモラータで仕上げるミラノの代表料理。 https://tabelia.app/recipes/spaghetti-alla-carbonara/ 2026-10-07 https://tabelia.app/img/recipe-images/81cf6fc3-bac4-4ddc-b21f-35665e95dab4_1790653057383.png?width=1200&resize=contain&quality=78 スパゲッティ カルボナーラ（Spaghetti alla Carbonara） 卵黄、グアンチャーレ、ペコリーノ・ロマーノ、黒こしょうで作るローマのパスタ。生クリームは使わず、卵とチーズを乳化させてソースにする。 https://tabelia.app/img/recipe-images/81cf6fc3-bac4-4ddc-b21f-35665e95dab4_1790663786635.png?width=1200&resize=contain&quality=78 スパゲッティ カルボナーラ（Spaghetti alla Carbonara） 卵黄、グアンチャーレ、ペコリーノ・ロマーノ、黒こしょうで作るローマのパスタ。生クリームは使わず、卵とチーズを乳化させてソースにする。 https://tabelia.app/img/recipe-images/81cf6fc3-bac4-4ddc-b21f-35665e95dab4_1790663787704.png?width=1200&resize=contain&quality=78 スパゲッティ カルボナーラ（Spaghetti alla Carbonara） 卵黄、グアンチャーレ、ペコリーノ・ロマーノ、黒こしょうで作るローマのパスタ。生クリームは使わず、卵とチーズを乳化させてソースにする。 https://tabelia.app/img/recipe-images/81cf6fc3-bac4-4ddc-b21f-35665e95dab4_1790663789041.png?width=1200&resize=contain&quality=78 スパゲッティ カルボナーラ（Spaghetti alla Carbonara） 卵黄、グアンチャーレ、ペコリーノ・ロマーノ、黒こしょうで作るローマのパスタ。生クリームは使わず、卵とチーズを乳化させてソースにする。 https://tabelia.app/recipes/gratin-dauphinois/ 2026-10-07 https://tabelia.app/img/recipe-images/822279f8-fd42-404e-8691-227f55690fd0_1790653058122.png?width=1200&resize=contain&quality=78 グラタン・ドフィノワ（Gratin Dauphinois） ドフィネ地方に伝わるじゃがいものグラタン。本場の定義ではチーズを一切載せず、じゃがいも・牛乳・生クリーム・にんにくだけで作る。 https://tabelia.app/recipes/funghi-ripieni-al-forno/ 2026-07-26 https://tabelia.app/img/recipe-images/825bf1fc-3194-4e81-a209-7e9618fe1e21_1790663525905.png?width=1200&resize=contain&quality=78 マッシュルームの香草パン粉詰め焼き（Funghi Ripieni al Forno） マッシュルームの軸を刻んでパン粉とパルミジャーノの詰め物にし、オーブンで香ばしく焼き上げるリグーリア風前菜。 https://tabelia.app/recipes/zucchine-ripiene-al-forno/ 2026-10-07 https://tabelia.app/img/recipe-images/826ffac9-dbc7-4e1c-8610-f69cd3849c26_1790663763804.png?width=1200&resize=contain&quality=78 ズッキーニの詰め物焼き（Zucchine Ripiene al Forno） ズッキーニをくり抜き、肉、リコッタ、パルミジャーノを詰めて焼く家庭的なオーブン料理。 https://tabelia.app/recipes/pan-co-santi/ 2026-09-29 https://tabelia.app/img/recipe-images/82d7307d-c68f-4909-a946-90d0fb98b66a_1790690306841.png?width=1200&resize=contain&quality=78 パン・コ・サンティ（Pan co' Santi） シエナで諸聖人の日（11月1日）前後に焼かれる、くるみとレーズンがぎっしり入った甘いパン菓子。オリーブオイルで黒こしょうと一緒に温めたくるみを生地に練り込み、こしょうの辛みに、はちみつとヴィン・サントの甘い香りを合わせる。 https://tabelia.app/recipes/insalata-di-cavolo-cappuccio-alla-piemontese/ 2026-07-26 https://tabelia.app/img/recipe-images/8380f5bc-315b-45a4-8547-083796053e22_1790663547647.png?width=1200&resize=contain&quality=78 キャベツのピエモンテ風アンチョビサラダ（Insalata di Cavolo Cappuccio alla Piemontese） 千切りキャベツを温かいアンチョビとにんにくのドレッシングで和える、バーニャ・カウダの流れをくむピエモンテのサラダ。 https://tabelia.app/recipes/pomodori-al-forno/ 2026-05-28 https://tabelia.app/img/recipe-images/83ab953b-8c9e-48b6-9af4-923c8b774b04_1790663669619.png?width=1200&resize=contain&quality=78 トマトのオーブン焼き（Pomodori al Forno） 半分に切った完熟トマトににんにく、オレガノ、オリーブオイルをのせ、パン粉を散らしてオーブンで焼く南イタリアの料理。 https://tabelia.app/recipes/vincisgrassi/ 2026-10-08 https://tabelia.app/img/recipe-images/83ac4830-7903-4703-9e5a-1613c16f246e_1790690278813.png?width=1200&resize=contain&quality=78 ヴィンチスグラッシ（Vincisgrassi） マルケ州の重ね焼きパスタ。手打ちの卵の生地に、牛肉と鶏のモツ、仔牛の胸腺（アニメッレ）を煮込んだラグーと、ベシャメルを重ねる。前日に組み立てて一晩休ませ、翌日に焼いて切り分ける。 https://tabelia.app/recipes/porri-brasati-al-burro/ 2026-10-07 https://tabelia.app/img/recipe-images/83dc1f8f-d383-4fa8-ab4f-11bab977f357_1790663674464.png?width=1200&resize=contain&quality=78 リーキのバター蒸し煮（Porri Brasati al Burro） リーキをバターと白ワインで蒸し煮にし、パルミジャーノを散らすピエモンテの付け合わせ。 https://tabelia.app/recipes/lentilles-vertes-au-beurre-et-aux-lardons/ 2026-10-07 https://tabelia.app/img/recipe-images/8440dcc4-852b-4c83-a0b9-06c41b3d7df4_1791218342913.png?width=1200&resize=contain&quality=78 緑レンズ豆のバター仕立て、ベーコン添え（Lentilles Vertes au Beurre et aux Lardons） ル・ピュイの緑レンズ豆を香味野菜とごく弱火で煮て、バターでまとめ、焼いたベーコンとパセリを合わせるフランスの付け合わせ。 https://tabelia.app/recipes/berenjenas-con-miel/ 2026-10-24 https://tabelia.app/img/recipe-images/849dcf3e-c850-4af6-99b5-aa5a494faf2a_1792847278535.png?width=1200&resize=contain&quality=78 ベレンヘナス・コン・ミエル（Berenjenas con miel） 牛乳に浸したなすに小麦粉を薄くまぶして揚げ、蜂蜜をかけるアンダルシアの小皿料理。軽い衣と柔らかな果肉に、蜜の甘みを合わせます。 https://tabelia.app/recipes/sarde-a-beccafico/ 2026-10-07 https://tabelia.app/img/recipe-images/84aefa5f-f2f7-49b1-93c7-d0fd24537c21_1790663696910.png?width=1200&resize=contain&quality=78 いわしのベッカフィーコ風（Sarde a Beccafico） パン粉、松の実、レーズン、アンチョビを詰めて巻いたいわしを、ローリエと交互に並べて焼くパレルモの料理。名はシチリアの小鳥ベッカフィーコから取られている。 https://tabelia.app/recipes/penne-alla-vodka/ 2026-05-28 https://tabelia.app/img/recipe-images/854f80b8-6589-4c59-b0fd-7f1fa90ad2b7_1790663625786.png?width=1200&resize=contain&quality=78 ウォッカソースのペンネ（Penne alla Vodka） トマトとクリームのソースにウォッカを加える、1970年代に生まれたとされるモダンなパスタ。少ない材料で贅沢な味になるのが人気の理由。 https://tabelia.app/recipes/cantucci-e-vin-santo/ 2026-05-28 https://tabelia.app/img/recipe-images/865d1432-60ad-4dec-a227-0543c9110de8_1790663464298.png?width=1200&resize=contain&quality=78 カントゥッチとヴィン・サント（Cantucci e Vin Santo） プラート発祥の、アーモンド入りのカリカリしたビスコッティ。二度焼いて仕上げ、トスカーナではデザートワインのヴィン・サントに浸しながら食べる。 https://tabelia.app/recipes/pici-allaglione/ 2026-05-22 https://tabelia.app/img/recipe-images/86a6e85f-ba91-468c-b5fa-aa4a6dbb159a_1790663639950.png?width=1200&resize=contain&quality=78 にんにくトマトソースのピチ（Pici all'Aglione） トスカーナの手打ち太麺「ピーチ」に、大粒にんにく「アリオーネ」のトマトソースを合わせる郷土料理。 https://tabelia.app/recipes/cotriade/ 2026-10-22 https://tabelia.app/img/recipe-images/8721708c-323d-4bbf-a493-ce8c736844e6_1792629970084.png?width=1200&resize=contain&quality=78 コトリアード（ロリアン風の魚の煮込み）（Cotriade） 魚とじゃがいもを、有塩バターで炒めた玉ねぎと煮るブルターニュの料理です。ここではロリアンの漁港が紹介する、魚にメルルーサだけを使う作り方を基準にしています。香味野菜入りのビネグレットを添えていただきます。 https://tabelia.app/recipes/fileja-con-nduja-e-pomodoro/ 2026-10-07 https://tabelia.app/img/recipe-images/8722b2d8-5209-4e66-8760-63ee2c25f5c3_1790663514832.png?width=1200&resize=contain&quality=78 ンドゥイヤとトマトのフィレヤ（Fileja con 'Nduja e Pomodoro） カラブリアの手打ちパスタ「フィレヤ」を、ヴィボ・ヴァレンツィア産の激辛サラミ「ンドゥイヤ」のトマトソースで和えるパスタ。ンドゥイヤは豚の脂と唐辛子で作る柔らかなサラミで、ソースに溶かすと強烈な辛みと旨みが広がる。 https://tabelia.app/recipes/ensaimada-de-mallorca/ 2026-10-16 https://tabelia.app/img/recipe-images/8768107a-7b98-4ba8-8266-c82f3447562f_1792112439253.png?width=1200&resize=contain&quality=78 マヨルカのエンサイマーダ（Ensaïmada de Mallorca） ラードを塗った生地を透けるほど薄く延ばし、棒状に巻いてから渦巻きにするマヨルカ島の発酵菓子です。一晩かけて膨らませ、焼いて冷ました表面に粉糖を振ります。 https://tabelia.app/recipes/tagliolini-ai-gamberi-con-bisque/ 2026-10-07 https://tabelia.app/img/recipe-images/8880e916-9311-4bb3-91de-ebb0e397e113_1790663728853.png?width=1200&resize=contain&quality=78 エビのビスク仕立てタリオリーニ（Tagliolini ai Gamberi con Bisque） エビの殻を炒めてビスクを作り、細いタリオリーニに絡めるリグーリア風のパスタ料理（プリモ）。 https://tabelia.app/recipes/lapin-a-la-moutarde/ 2026-10-05 https://tabelia.app/img/recipe-images/88bb8eb5-0c9e-4381-b869-22df79bbc1be_1791218238708.png?width=1200&resize=contain&quality=78 ラパン・ア・ラ・ムータルド（うさぎのマスタード煮込み）（Lapin à la Moutarde） うさぎのもも肉を白ワインと鶏のブイヨンで煮込み、生クリームと2種のマスタードのソースで食べるフランスの煮込み料理。仕上げにカリッと焼いたベーコンをのせる。 https://tabelia.app/recipes/pollo-con-i-peperoni-alla-romana/ 2026-05-28 https://tabelia.app/img/recipe-images/893e6378-cc9b-41c1-9db2-b9dcfcdb5ad4_1790663664758.png?width=1200&resize=contain&quality=78 鶏肉とパプリカのローマ風煮込み（Pollo con i Peperoni alla Romana） 鶏もも肉を赤と黄のパプリカ、白ワイン、トマトで煮込む、ローマの夏の家庭料理。 https://tabelia.app/recipes/gato-dametlla/ 2026-10-21 https://tabelia.app/img/recipe-images/89e1a92d-7b76-53d3-8e7d-d4213591c18a_1792630100324.png?width=1200&resize=contain&quality=78 ガトー・ダメトラ（Gató d'ametlla） バレアレス観光局・調理学校の全卵を泡立てる作り方。 https://tabelia.app/recipes/pommes-anna/ 2026-10-05 https://tabelia.app/img/recipe-images/8b2b8767-14d9-4a62-80d8-06cbb38b4296_1791218254540.png?width=1200&resize=contain&quality=78 ポム・アンナ（じゃがいものバター焼き重ね）（Pommes Anna） 薄い輪切りのじゃがいもを、バターをはさみながら鍋に円く重ね、オーブンで焼き固めるフランスの付け合わせ。鍋から皿に返すと、底だった面がきつね色に焼けた、ケーキのような形で現れる。牛のトゥルヌドや子羊のローストに添える。 https://tabelia.app/recipes/zuppa-inglese/ 2026-05-22 https://tabelia.app/img/recipe-images/8bae5232-ecc7-411a-81a5-43be23d16e0e_1790663768997.png?width=1200&resize=contain&quality=78 ズッパ・イングレーゼ（Zuppa Inglese） サヴォイアルディ（指形のビスケット）にリキュールを染み込ませ、クレーマ・パスティッチェーラとチョコクリームを交互に重ねる、エミリア＝ロマーニャの伝統的なデザート。名前に「英国風スープ」とあるが、イタリアのドルチェ。 https://tabelia.app/recipes/gamberoni-alla-griglia-con-salmoriglio/ 2026-10-07 https://tabelia.app/img/recipe-images/8bd09567-70ed-4915-a9ed-e16485f36de8_1790663535185.png?width=1200&resize=contain&quality=78 グリルガンベロとサルモリーリョ（Gamberoni alla Griglia con Salmoriglio） 殻付き大エビを焼き、レモン、オレガノ、オリーブオイルのサルモリーリョで仕上げるシチリアのセコンド。 https://tabelia.app/recipes/acciughe-al-verde/ 2026-05-28 https://tabelia.app/img/recipe-images/8bfee1a6-fc05-467c-978b-927b732af4ee_1790663422414.png?width=1200&resize=contain&quality=78 アンチョビのグリーンソース（Acciughe al Verde） イタリアンパセリ、にんにく、ケッパー、酢で作るサルサ・ヴェルデで、塩漬けアンチョビを和えるピエモンテの定番前菜。鮮烈な緑のソースと塩辛い魚の対比が特徴。 https://tabelia.app/recipes/patate-in-umido/ 2026-10-07 https://tabelia.app/img/recipe-images/8c1b1496-6b32-4e01-b1ed-0c4229207886_1790663620004.png?width=1200&resize=contain&quality=78 じゃがいものトマト煮（Patate in Umido） じゃがいもをトマト・にんにく・オリーブオイルでゆっくり煮込むナポリの家庭料理。じゃがいもがトマトの旨みを吸い、ソースと一体になる。 https://tabelia.app/recipes/cipolle-al-forno/ 2026-05-22 https://tabelia.app/img/recipe-images/8c85a56e-a377-42d4-a002-863f72bb5471_1790651349046.png?width=1200&resize=contain&quality=78 玉ねぎの丸ごとオーブン焼き（Cipolle al Forno） 玉ねぎを丸ごとオーブンで長時間焼き、飴色になるまで甘みを引き出す、エミリア・ロマーニャの付け合わせ。 https://tabelia.app/recipes/gnocchi-di-patate-al-pomodoro-e-basilico/ 2026-08-15 https://tabelia.app/img/recipe-images/8d34ef51-6a04-4623-9ce3-a5a0f116e340_1790663541569.png?width=1200&resize=contain&quality=78 ジャガイモのニョッキ トマトとバジルのソース（Gnocchi di Patate al Pomodoro e Basilico） 粉質のじゃがいもを皮ごとゆでて裏ごしし、最小限の小麦粉でまとめたニョッキを、にんにくとオリーブオイルで短時間煮た軽いトマトソースとバジルで和える、カンパーニア州の一皿。 https://tabelia.app/recipes/ficelle-picarde/ 2026-10-13 https://tabelia.app/img/recipe-images/8d41c318-a3ef-45c7-b9f1-244bd419d23b_1791851563831.png?width=1200&resize=contain&quality=78 フィセル・ピカルド（Ficelle picarde） 薄いクレープでハムときのこの詰め物を包み、発酵クリームとチーズをかけて焼くピカルディの前菜。柔らかなクレープの内側に、じっくり火を通したエシャロットときのこの風味が重なります。 https://tabelia.app/recipes/funghi-trifolati/ 2026-10-07 https://tabelia.app/img/recipe-images/8d77a10b-2c8b-4dec-a44b-757ebc5a16a0_1790663527325.png?width=1200&resize=contain&quality=78 きのこのトリフォラーティ（Funghi Trifolati） きのこをにんにく、パセリ、白ワインでソテーする、イタリア全土の基本のコントルノ。肉料理や焼き魚に添える。 https://tabelia.app/recipes/spaghetti-alle-vongole/ 2026-10-07 https://tabelia.app/img/recipe-images/8d77a63d-a43a-4548-a495-585697cbe79a_1790663715715.png?width=1200&resize=contain&quality=78 スパゲッティ ボンゴレ（Spaghetti alle Vongole） あさりの出汁とオリーブオイルで仕上げるシンプルなパスタ。ナポリではトマトを入れない「ボンゴレ・ビアンコ」が基本。 https://tabelia.app/recipes/panzanella/ 2026-05-22 https://tabelia.app/img/recipe-images/8dcd0447-30b3-4289-b85a-bca612083171_1790651347089.png?width=1200&resize=contain&quality=78 トスカーナ風パンとトマトのサラダ（Panzanella） 固くなったパンをトマト、玉ねぎ、バジルと合わせ、ワインビネガーで和えるトスカーナの夏の前菜。 https://tabelia.app/recipes/poulet-vallee-dauge/ 2026-10-08 https://tabelia.app/img/recipe-images/8ddb9f8d-162a-4995-a65c-ba5a9156a430_1790690235774.png?width=1200&resize=contain&quality=78 プーレ・ヴァレ・ドージュ（オージュ渓谷風 鶏のシードル煮）（Poulet Vallée d'Auge） 丸鶏を8つに切り分けてカルヴァドスとシードルで煮込み、卵黄とクリームのリエゾンで仕上げるノルマンディーの古典。リンゴとマッシュルームを合わせ、シードルの酸味とリンゴの甘み、乳脂肪のまろやかさが一体になる。丸鶏1羽で4人分の主菜。 https://tabelia.app/recipes/seadas/ 2026-05-28 https://tabelia.app/img/recipe-images/9003388c-6fc5-46a9-a9b0-b575371c3ef6_1790663701252.png?width=1200&resize=contain&quality=78 サルデーニャ風チーズフリット はちみつ添え（Seadas） サルデーニャの農村で生まれた揚げ菓子。セモリナ粉の生地でフレッシュペコリーノを包んで揚げ、はちみつをかける。チーズの塩気とはちみつの甘みを一緒に味わう。 https://tabelia.app/recipes/bisque-de-homard/ 2026-10-07 https://tabelia.app/img/recipe-images/90157a59-027a-41ba-9713-d07a27160b16_1791218080137.png?width=1200&resize=contain&quality=78 オマール海老のビスク（Bisque de Homard） 米でとろみをつける古典の作り方のオマール海老のビスク。殻ごと炒めて煮た海老を米と一緒に砕き、殻から香りを搾り切るように漉して、沸かさずにバターと生クリームでまとめる。 https://tabelia.app/recipes/daube-provencale/ 2026-10-05 https://tabelia.app/img/recipe-images/904de252-380c-4749-9302-94b4b73df776_1791218168506.png?width=1200&resize=contain&quality=78 ドーブ・プロヴァンサル（Daube Provençale） 赤ワインと赤ワインビネガーでマリネした牛肩肉を、にんにくとオレンジの皮とともに密閉した鍋で弱火で長く煮込む、プロヴァンスの煮込み。一晩休ませて脂を除き、温め直して食べる。 https://tabelia.app/recipes/fettuccine-alfredo/ 2026-05-28 https://tabelia.app/img/recipe-images/91b1d2d3-9d3a-4011-ac87-ee17f9804e9a_1790663511580.png?width=1200&resize=contain&quality=78 フェットゥッチーネ アルフレード（Fettuccine Alfredo） ローマのアルフレード・ディ・レリオが考案した一皿。バター、パルミジャーノ、茹で汁だけで作る、クリームのようなソースが特徴。決め手は、手打ちのフェットゥッチーネにバターとチーズを乳化させてからめる技術にある。 https://tabelia.app/recipes/ttoro/ 2026-10-18 https://tabelia.app/img/recipe-images/91f971a6-83e9-493a-bd66-fd5f1a6c9664_1792285807676.png?width=1200&resize=contain&quality=78 トトロ（Ttoro） 魚のあらから取っただしで、メルルーサ、ムール貝、ラングスティーヌを煮るバスク地方の料理です。魚の切り身を崩さず仕上げ、にんにくをこすり付けたパンを添えます。 https://tabelia.app/recipes/barbabietole-al-forno/ 2026-05-28 https://tabelia.app/img/recipe-images/920bb2f9-5e29-4405-8771-aa9b08ece162_1790663441060.png?width=1200&resize=contain&quality=78 ビーツのオーブン焼き（Barbabietole al Forno） 皮ごとホイルに包んでオーブンで焼いたビーツを、バルサミコ酢とタイムで仕上げるヴェネトの冬の付け合わせ。焼くことで甘みが引き出される。 https://tabelia.app/recipes/linguine-al-tonno-fresco-e-capperi/ 2026-10-07 https://tabelia.app/img/recipe-images/92ad6e0a-e12d-4dba-a8d4-0ee3fd230846_1790663565256.png?width=1200&resize=contain&quality=78 生マグロとケッパーのリングイネ（Linguine al Tonno Fresco e Capperi） シチリアのマグロ漁港、マザーラ・デル・ヴァッロ風。新鮮なマグロに余熱で表面だけ火を通してレアに仕上げ、ケッパーとオリーブ、ミニトマトの塩気と酸味で食べる夏のパスタ。 https://tabelia.app/recipes/cjarsons-della-carnia/ 2026-10-07 https://tabelia.app/img/recipe-images/92d36080-386d-4432-9090-5d2d8bf56d70_1790663489931.png?width=1200&resize=contain&quality=78 チャルソンス・デッラ・カルニア（Cjarsons della Carnia） カルニアの山村で復活祭前後や祝祭に作られてきた、甘さと塩気が同居する詰めパスタ。ゆでたじゃがいもを練り込んだ扱いの難しい生地を極薄に伸ばし、じゃがいも、フレッシュリコッタ、レーズン、砂糖漬けシトロン、無糖ココア、シナモン、野生のハーブを合わせた餡を包む。仕上げは焦がしバターと削りかけた燻製リコッタ、砂糖とシナモン。 https://tabelia.app/recipes/pomodori-ripieni-di-riso/ 2026-05-28 https://tabelia.app/img/recipe-images/935c8328-cbbd-4309-b94a-2bf5036e514e_1790663671184.png?width=1200&resize=contain&quality=78 ポモドーリ・リピエーニ・ディ・リーゾ（Pomodori Ripieni di Riso） くり抜いたトマトに、果肉と米、バジル、にんにくを混ぜて詰め、オーブンで焼くローマの家庭料理。米がトマトの旨みを吸う、夏の週末の一品。 https://tabelia.app/recipes/granseola-alla-veneziana/ 2026-10-07 https://tabelia.app/img/recipe-images/94a47245-e2f6-44af-91d7-abb90a5d9cc4_1790663545451.png?width=1200&resize=contain&quality=78 ヴェネツィア風クモガニのサラダ（Granseola alla Veneziana） アドリア海のクモガニ（グランセオラ）を茹で、身と内子をオリーブオイル、レモン、パセリで和えて甲羅に盛る、ヴェネツィアの贅沢な前菜。 https://tabelia.app/recipes/coquilles-saint-jacques-a-la-bretonne/ 2026-09-29 https://tabelia.app/img/recipe-images/94dddd82-1aa4-4355-8161-69a0b8e0e882_1790690320964.png?width=1200&resize=contain&quality=78 コキーユ・サン・ジャック・ア・ラ・ブルトンヌ（ホタテの殻焼き ブルターニュ風）（Coquilles Saint-Jacques à la Bretonne） 殻付きホタテの貝柱と珊瑚（卵巣）を、有塩バターで炒めたエシャロットと白ワインの煮汁で軽く火入れする。深い殻に戻し、パン粉とパセリ、にんにくを練り込んだバター（ブール・ド・ペルシヤード）をのせて高温で焼くブルターニュの一皿。生クリームやモルネーソースで覆うパリ風とは違い、貝の甘みと海の塩気を、焦がしバターとパン粉の香ばしさだけで引き立てる。 https://tabelia.app/recipes/involtini-di-pesce-spada/ 2026-10-07 https://tabelia.app/img/recipe-images/955a2f4b-0575-4863-8037-439ea0d36bba_1790663557428.png?width=1200&resize=contain&quality=78 メカジキのインヴォルティーニ（Involtini di Pesce Spada） 薄切りのメカジキでパン粉・松の実・レーズン・パセリの詰め物を巻き、串に刺して焼くシチリアの料理。甘じょっぱい詰め物がメカジキの旨みを引き立てる。 https://tabelia.app/recipes/patate-al-rosmarino/ 2026-05-28 https://tabelia.app/img/recipe-images/9679927e-78b1-4a1b-a542-0f987a95f9b6_1790663617637.png?width=1200&resize=contain&quality=78 じゃがいものローズマリー焼き（Patate al Rosmarino） じゃがいもをローズマリーとにんにくと一緒に高温でローストするトスカーナの定番コントルノ（付け合わせ）。表面はカリカリ、中はホクホクに焼き上げる。 https://tabelia.app/recipes/cozze-alla-marinara/ 2026-10-07 https://tabelia.app/img/recipe-images/96c8ca1a-3d4a-45b9-8855-3059471508ee_1790663494911.png?width=1200&resize=contain&quality=78 ムール貝のマリナーラ風（Cozze alla Marinara） ムール貝をトマト・白ワイン・にんにく・イタリアンパセリで蒸し煮にするナポリの海鮮前菜。 https://tabelia.app/recipes/sfinci-siciliani/ 2026-10-22 https://tabelia.app/img/recipe-images/96d12f5d-41f4-46b7-8c82-d210c72ac780_1792628543314.png?width=1200&resize=contain&quality=78 シチリアのスフィンチ（Sfinci siciliani） レーズンを混ぜた柔らかな発酵生地を、スプーンですくって揚げるシチリアの菓子です。不揃いな丸い形で、砂糖をまとった表面と、ふんわりした内側を楽しみます。 https://tabelia.app/recipes/gratin-de-potiron/ 2026-09-29 https://tabelia.app/img/recipe-images/96e44382-db39-4265-a36f-cb8dc2395e7f_1790690351248.png?width=1200&resize=contain&quality=78 グラタン・ド・ポティロン（かぼちゃのグラタン）（Gratin de Potiron） かぼちゃを蒸し煮にして水分を飛ばし、クリームとチーズを合わせて焼くグラタン。中はなめらかで表面は香ばしく、ローストした肉の付け合わせにする。 https://tabelia.app/recipes/clafoutis-aux-cerises/ 2026-08-01 https://tabelia.app/img/recipe-images/988561c2-3866-4d07-b2dd-bf44a27bf660_1790654528212.png?width=1200&resize=contain&quality=78 さくらんぼのクラフティ（Clafoutis aux Cerises） さくらんぼをクレープのような生地に沈めて焼く、リムーザン地方の初夏の家庭菓子。 https://tabelia.app/recipes/salade-de-cervelas/ 2026-10-21 https://tabelia.app/img/recipe-images/98c22054-a511-44df-bbb3-0741f4ef25b6_1792550453801.png?width=1200&resize=contain&quality=78 サラッド・ド・セルヴラ（Salade de cervelas） 細切りのソーセージとエメンタールを、コルニッションと酸味のあるドレッシングで和えるアルザスのサラダです。冷たい肉の旨味に、チーズのコクとピクルスの歯ごたえが重なります。 https://tabelia.app/recipes/arroz-con-leche/ 2026-10-07 https://tabelia.app/img/recipe-images/98e13938-d35d-5b48-b449-c382c63b4860_1790832695789.png?width=1200&resize=contain&quality=78 アロス・コン・レチェ（Arroz con leche） 牛乳を少しずつ煮詰めながら米をやわらかく煮て、バターでこくを足す、アストゥリアス風の米のデザート。シナモンとレモンの香りを移し、冷やして食べる。 https://tabelia.app/recipes/mont-blanc/ 2026-10-08 https://tabelia.app/img/recipe-images/9984d41b-93f0-4105-ac88-defedd827690_1790690242032.png?width=1200&resize=contain&quality=78 モンブラン（Mont-Blanc） 焼き締めたメレンゲの土台に、栗を炊いて裏ごしした自家製の栗のペーストを細く絞り、固く泡立てたクレーム・シャンティイで雪山のように覆うパリの古典菓子。仕上げに粉糖を振るだけで、ほかの飾りは載せない。 https://tabelia.app/recipes/linguine-ai-gamberi-e-zucchine/ 2026-10-07 https://tabelia.app/img/recipe-images/9a588535-7242-41d1-bc24-43c76a63fbc4_1790663562118.png?width=1200&resize=contain&quality=78 エビとズッキーニのリングイネ（Linguine ai Gamberi e Zucchine） ナポリ湾に面したリストランテの夏の定番。じっくり炒めて甘みを出したズッキーニにエビを合わせ、にんにくとオイルだけで味付けする、カンパーニャの海岸のパスタ。 https://tabelia.app/recipes/cuscus-alla-trapanese/ 2026-10-07 https://tabelia.app/img/recipe-images/9c285b7b-b7b4-43d5-91f5-b128e80bdf46_1790663499550.png?width=1200&resize=contain&quality=78 トラーパニ風魚介のクスクス（Cuscus alla Trapanese） シチリア西部の港町トラーパニに伝わる、アラブの影響を受けた魚介のクスクス。蒸した粒に魚介の煮汁をかけて食べる。 https://tabelia.app/recipes/patatas-a-lo-pobre/ 2026-10-10 https://tabelia.app/img/recipe-images/9c77f914-886b-4eba-97de-f0f9887f6b7d_1791647279604.png?width=1200&resize=contain&quality=78 パタタス・ア・ロ・ポブレ（Patatas a lo pobre） 薄切りのじゃがいもを玉ねぎやピーマンと一緒に、たっぷりのオリーブオイルで弱火にかけて柔らかくするアンダルシアの付け合わせ。しっとりした芋と、甘みの出た野菜を味わう。 https://tabelia.app/recipes/spezzatino-di-manzo-con-patate/ 2026-05-22 https://tabelia.app/img/recipe-images/9ca79a0c-5bd3-4d36-bdb8-e309d15a2695_1790663720735.png?width=1200&resize=contain&quality=78 牛肉とじゃがいものスペッツァティーノ（Spezzatino di Manzo con Patate） 牛肉を白ワインとトマトで2時間煮込み、後からじゃがいもを加えてとろりと仕上げる、イタリアの家庭の週末の定番。 https://tabelia.app/recipes/suquet-de-peix/ 2026-10-07 https://tabelia.app/img/recipe-images/9cdd0f08-60bc-5a30-803f-36af8f60cd25_1790832777087.png?width=1200&resize=contain&quality=78 スケット・ダ・ペイシュ（Suquet de peix） 魚とじゃがいもを煮込み、パンとアーモンドのピカーダで味と濃度をまとめるカタルーニャ沿岸の魚料理。魚のあらでだしを取るところから作る。 https://tabelia.app/recipes/spinaci-alla-romana/ 2026-10-07 https://tabelia.app/img/recipe-images/9d311029-a8be-406b-81f7-19d0d351f795_1790663722886.png?width=1200&resize=contain&quality=78 ほうれん草のローマ風ソテー（Spinaci alla Romana） ほうれん草を松の実とレーズンでソテーするローマの伝統的な副菜。甘みと苦みの釣り合いが、濃い味の肉料理によく合う。 https://tabelia.app/recipes/panna-cotta/ 2026-10-04 https://tabelia.app/img/recipe-images/9d3f2a26-baf7-4221-ba3c-cda6c49de612_1791091113676.png?width=1200&resize=contain&quality=78 パンナコッタ（Panna Cotta） バニラ香るパンナコッタに、種をこしたラズベリーソースと生のベリーを添えるドルチェ。クリームのなめらかさに、果実の酸味を合わせる。 https://tabelia.app/recipes/orata-al-forno-con-patate-e-pomodori/ 2026-10-07 https://tabelia.app/img/recipe-images/9ee10628-08c6-44dd-8232-d4c26b1b6ffa_1790663583332.png?width=1200&resize=contain&quality=78 金鯛のオーブン焼き（Orata al Forno con Patate e Pomodori） 丸ごとの金鯛をじゃがいもとトマトの上にのせて焼く、プーリアのオーブン料理。 https://tabelia.app/recipes/ribollita/ 2026-05-22 https://tabelia.app/img/recipe-images/9f003759-1072-44d2-9d31-f4022aba4de2_1790663681837.png?width=1200&resize=contain&quality=78 トスカーナ風パンと野菜の煮込みスープ（Ribollita） トスカーナの農民が、前日のミネストローネを温め直して食べたことから生まれたスープ。黒キャベツと白いんげん豆を煮込み、トスカーナパンをどろりと溶かし込んで、濃厚に仕上げる。 https://tabelia.app/recipes/linguine-con-vongole-e-colatura/ 2026-05-22 https://tabelia.app/img/recipe-images/9fa92848-b618-4554-935d-a73920148a47_1790663567208.png?width=1200&resize=contain&quality=78 あさりとコラトゥーラのリングイネ（Linguine con Vongole e Colatura） ヴォンゴレ・ビアンコにチェターラ産コラトゥーラを仕上げに加えた、カンパニア海岸のパスタ。貝の蒸し汁とコラトゥーラの旨みが重なり、白ワインのソースに深みが出る。コラトゥーラは加熱せず、最後に垂らして香りを生かす。 https://tabelia.app/recipes/haricots-verts-au-beurre/ 2026-10-07 https://tabelia.app/img/recipe-images/9fc64cb8-3371-4c23-84cc-415f758cd20d_1791218321127.png?width=1200&resize=contain&quality=78 いんげんのバター和え（Haricots Verts au Beurre） 塩を入れたたっぷりの湯で歯ごたえを少し残してゆでたいんげんに、バターをからめるフランスの付け合わせ。仔羊のローストに添える。 https://tabelia.app/recipes/tortelli-maremmani-al-ragu/ 2026-10-08 https://tabelia.app/img/recipe-images/a00f45ed-e3f0-4a1c-8e3e-21e0329703c7_1790663743746.png?width=1200&resize=contain&quality=78 トルテッリ・マレンマーニ・アル・ラグー（Tortelli Maremmani al Ragù） トスカーナ南部マレンマで、祝祭日にプリモ（コースの最初の皿）として出す詰めパスタ。羊乳のリコッタとペコリーノにほうれん草を合わせた詰め物を、卵だけで練って薄く延ばした手打ちの生地（スフォリア）で包み、大ぶりの正方形に成形する。合わせるのは、牛と豚の挽き肉を赤ワインとトマトで3時間近く煮込んだ肉のラグー。 https://tabelia.app/recipes/oeufs-mayonnaise/ 2026-10-07 https://tabelia.app/img/recipe-images/a07dc074-14c5-47bd-8893-598709494dd3_1790663582223.png?width=1200&resize=contain&quality=78 ウフ・マヨネーズ（Œufs Mayonnaise） 卵とマヨネーズだけの、パリのビストロの前菜。半熟寄りにゆでた卵に、卵黄、マスタード、油から手で作るマヨネーズをたっぷりかける。 https://tabelia.app/recipes/carbonade-flamande/ 2026-10-05 https://tabelia.app/img/recipe-images/a111e162-5e3d-44d3-a2d7-a9ac2e160ec4_1791218185231.png?width=1200&resize=contain&quality=78 カルボナード・フラマンド（牛肉のビール煮）（Carbonade Flamande） 牛の肩肉を、炒めた玉ねぎとブラウンビールで煮込むフランドル地方の料理。マスタードを塗ってのせたパン・デピスが溶けてソースにとろみがつき、ヴェルジョワーズ（褐色のてんさい糖）の甘みと酢の酸味が加わる。 https://tabelia.app/recipes/pinzimonio/ 2026-05-28 https://tabelia.app/img/recipe-images/a1a505f1-c474-4ee1-8d0b-42daad86edd7_1790663641347.png?width=1200&resize=contain&quality=78 ピンツィモーニオ（Pinzimonio） 新鮮な生野菜を、エキストラバージンオリーブオイル・塩・白こしょうのソースにつけて食べるトスカーナの前菜。野菜とオリーブオイルの質で味が決まる、素朴な一皿。 https://tabelia.app/recipes/zuppa-di-farro-alla-garfagnana/ 2026-10-07 https://tabelia.app/img/recipe-images/a1baea59-a66d-423b-a9cd-cdb1008897af_1790663766946.png?width=1200&resize=contain&quality=78 ズッパ・ディ・ファッロ・アッラ・ガルファニャーナ（ファッロと豆のスープ）（Zuppa di Farro alla Garfagnana） トスカーナ北部の山間部ガルファニャーナに伝わる、古代小麦ファッロとボルロッティ豆の濃厚なスープ。裏漉しした豆でとろみを付けた煮汁でファッロを炊き、ローズマリーとセージの香りを添える農民料理。 https://tabelia.app/recipes/frittata-di-melanzane/ 2026-07-26 https://tabelia.app/img/recipe-images/a2225606-f528-4e4f-a345-bc32db27103f_1790653060246.png?width=1200&resize=contain&quality=78 なすのフリッタータ（Frittata di Melanzane） 揚げ焼きにしたなすを卵とパルミジャーノに合わせて焼く、南イタリアの家庭のフリッタータ。 https://tabelia.app/recipes/broccoletti-di-rapa-ripassati/ 2026-10-07 https://tabelia.app/img/recipe-images/a26b63a0-08d6-4ad4-98cf-f7d3770db22c_1790663449662.png?width=1200&resize=contain&quality=78 ブロッコリーラーベのガーリックソテー（Broccoletti di Rapa Ripassati） 菜の花に似たブロッコリーラーベを下茹でし、にんにくと唐辛子で炒め直すプーリアの定番副菜。苦みと香りが持ち味。 https://tabelia.app/recipes/pommes-de-terre-a-la-boulangere/ 2026-10-07 https://tabelia.app/img/recipe-images/a3131e97-b7d1-43a4-9b6f-375621a1f83e_1791218325066.png?width=1200&resize=contain&quality=78 じゃがいものブーランジェール風（Pommes de Terre à la Boulangère） 薄切りのじゃがいもと玉ねぎを重ね、ブイヨンを吸わせながらオーブンで焼くフランスの付け合わせ。子羊のもも肉や豚のロースに添える。 https://tabelia.app/recipes/ceci-in-umido/ 2026-10-07 https://tabelia.app/img/recipe-images/a3a8ea42-4e18-4ce2-afa4-96d024c859c2_1790663485687.png?width=1200&resize=contain&quality=78 ひよこ豆のトマト煮（Ceci in Umido） ひよこ豆をローズマリーとトマトでゆっくり煮込む、トスカーナの素朴な副菜。ひよこ豆は、豆好きのイタリア人に「il fagiolo del povero（貧者の豆）」と呼ばれて親しまれてきた。 https://tabelia.app/recipes/sgombro-al-forno-con-patate/ 2026-10-07 https://tabelia.app/img/recipe-images/a52569c7-ca7e-4304-8520-6454ab330706_1790644284905.png?width=1200&resize=contain&quality=78 サバとじゃがいものオーブン焼き（Sgombro al Forno con Patate） サバをじゃがいも、ミニトマト、白ワイン、ハーブと一緒に焼く、南イタリアの魚のオーブン料理。脂ののった青魚に香味野菜と酸味を合わせ、魚とじゃがいもが同時に焼き上がるように火入れの時間を揃える。 https://tabelia.app/recipes/semifreddo-al-torroncino/ 2026-05-28 https://tabelia.app/img/recipe-images/a57e7fa9-a40d-405c-9323-1db40a301656_1790663702081.png?width=1200&resize=contain&quality=78 トロンチーノのセミフレッド（Semifreddo al Torroncino） トローネ（ヌガー）を使ったイタリアの半冷凍デザート。アイスクリームとムースの中間の食感で、家庭の冷凍庫で作れる。 https://tabelia.app/img/recipe-images/a57e7fa9-a40d-405c-9323-1db40a301656_1790663789967.png?width=1200&resize=contain&quality=78 トロンチーノのセミフレッド（Semifreddo al Torroncino） トローネ（ヌガー）を使ったイタリアの半冷凍デザート。アイスクリームとムースの中間の食感で、家庭の冷凍庫で作れる。 https://tabelia.app/img/recipe-images/a57e7fa9-a40d-405c-9323-1db40a301656_1790663791153.png?width=1200&resize=contain&quality=78 トロンチーノのセミフレッド（Semifreddo al Torroncino） トローネ（ヌガー）を使ったイタリアの半冷凍デザート。アイスクリームとムースの中間の食感で、家庭の冷凍庫で作れる。 https://tabelia.app/img/recipe-images/a57e7fa9-a40d-405c-9323-1db40a301656_1790663792163.png?width=1200&resize=contain&quality=78 トロンチーノのセミフレッド（Semifreddo al Torroncino） トローネ（ヌガー）を使ったイタリアの半冷凍デザート。アイスクリームとムースの中間の食感で、家庭の冷凍庫で作れる。 https://tabelia.app/recipes/epinards-a-la-creme/ 2026-10-07 https://tabelia.app/img/recipe-images/a5ef0e30-94e2-4e5a-8b18-67577828fb83_1791218308060.png?width=1200&resize=contain&quality=78 ほうれん草のクリーム煮（Épinards à la Crème） 塩湯でゆでて細かく刻んだほうれん草を、バターで水分を飛ばしてから生クリームで煮るフランスの付け合わせ。 https://tabelia.app/recipes/minestrone-alla-genovese/ 2026-05-22 https://tabelia.app/img/recipe-images/a707ce6d-70b1-4af0-91b6-10d1590362fc_1790663577719.png?width=1200&resize=contain&quality=78 ジェノヴァ風ミネストローネ（Minestrone alla Genovese） 季節の野菜と豆をたっぷり使い、仕上げにバジルのペストを一さじ溶かすのがリグーリア流。ペストの香りがスープ全体に広がり、野菜だけとは思えない深い味になる。 https://tabelia.app/recipes/tarte-aux-noix-grenobloise/ 2026-10-07 https://tabelia.app/img/recipe-images/a79450d0-4c73-4fe0-a50c-0a17ab00d664_1790690367927.png?width=1200&resize=contain&quality=78 タルト・オ・ノワ・グルノブロワーズ（Tarte aux Noix Grenobloise） 香ばしく焼いたタルト台に、キャラメルとクリームでからめたくるみを詰めるグルノーブル風のタルト。くるみの食感と、ほろ苦いキャラメルの濃さを味わう秋の菓子。 https://tabelia.app/recipes/arancini-siciliani/ 2026-10-07 https://tabelia.app/img/recipe-images/a7e27d01-b217-4263-9f64-d97e2d5a3817_1790663431700.png?width=1200&resize=contain&quality=78 シチリア風アランチーニ（Arancini Siciliani） サフランライスでラグー、グリーンピース、モッツァレラを包み、パン粉をまとわせて揚げるシチリアの米料理。 https://tabelia.app/recipes/patate-e-cipolla-al-forno/ 2026-05-28 https://tabelia.app/img/recipe-images/a95f0648-1946-424a-9f75-ea6040cd9c95_1790663618823.png?width=1200&resize=contain&quality=78 じゃがいもと玉ねぎのオーブン焼き（Patate e Cipolla al Forno） じゃがいもと玉ねぎを交互に重ね、オリーブオイルをかけて焼く南イタリアの家庭料理。主な材料は2つだけなのに、驚くほど深い味になる素朴なコントルノ（付け合わせ）。 https://tabelia.app/recipes/cailles-aux-raisins/ 2026-10-08 https://tabelia.app/img/recipe-images/a969eedd-7d5c-4245-86a4-eefa566d6c3c_1790690335937.png?width=1200&resize=contain&quality=78 カイユ・オ・レザン（うずらの葡萄煮）（Cailles aux Raisins） 葡萄の収穫期（ヴァンダンジュ）に作る、ブルゴーニュの古典的なうずら料理。背脂で包んで焼いたうずらをバターで焼いたクルトンに載せ、マール・ド・ブルゴーニュと白ワインで仕立てたクリームソースを、皮をむいた白葡萄ごとかける。 https://tabelia.app/recipes/crostini-con-fegatini-di-pollo/ 2026-05-28 https://tabelia.app/img/recipe-images/aa783431-d7e9-4fc2-92d4-73bad22bb855_1790663497764.png?width=1200&resize=contain&quality=78 鶏レバーのクロスティーニ（Crostini con Fegatini di Pollo） 鶏レバーをワイン・セージ・ケッパーで炒めてペースト状にし、焼いたパンにのせるトスカーナ伝統のクロスティーニ。レバーのほろ苦さと旨みを味わう。 https://tabelia.app/recipes/bruschetta-con-ricotta-e-pomodorini/ 2026-05-28 https://tabelia.app/img/recipe-images/aa894668-0de4-4bde-90b0-73424e9ffde1_1790663456610.png?width=1200&resize=contain&quality=78 リコッタとミニトマトのブルスケッタ（Bruschetta con Ricotta e Pomodorini） グリルしたパンにリコッタとミニトマトをのせ、はちみつとバジルで仕上げる現代的なブルスケッタ。なめらかなリコッタと甘酸っぱいトマトの対比が心地よい。 https://tabelia.app/recipes/tartiflette/ 2026-10-07 https://tabelia.app/img/recipe-images/aafae4f3-a8bd-4b67-b023-174b208e2f33_1790654559253.png?width=1200&resize=contain&quality=78 タルティフレット（Tartiflette） サヴォワのじゃがいも料理。茹でたじゃがいもにベーコンと玉ねぎを重ね、ウォッシュタイプのチーズ「ルブロション」を丸ごと一つ横半分に切ってのせ、オーブンで焼き上げる。 https://tabelia.app/recipes/costine-di-maiale-al-forno-alla-sarda/ 2026-05-22 https://tabelia.app/img/recipe-images/ab98b12f-5ffd-405c-a51b-26074da714b8_1790663491675.png?width=1200&resize=contain&quality=78 豚スペアリブのサルデーニャ風オーブン焼き（Costine di Maiale al Forno alla Sarda） サルデーニャ島に伝わる豚スペアリブのオーブン焼き。フェンネル・ローズマリー・ミルトの実（またはジュニパーベリー）でマリネして、高温のオーブンでパリッと焼き上げる。焼き方は素朴で、いちばんおいしいのは骨の周りの肉だ。 https://tabelia.app/recipes/endives-au-jambon/ 2026-10-05 https://tabelia.app/img/recipe-images/ac1eeb72-c067-4abe-ab70-4081e5fecbbc_1791218208445.png?width=1200&resize=contain&quality=78 アンディーヴのハム包みグラタン（Endives au Jambon） ブリュッセル生まれの野菜アンディーヴを蒸し煮にしてハムで1本ずつ巻き、グリュイエールを溶かした濃いベシャメルをかけて焼くグラタン。 https://tabelia.app/recipes/paella-valenciana/ 2026-10-07 https://tabelia.app/img/recipe-images/ac35c08c-66ac-565f-8f4d-fd4471d69f09_1790832750425.png?width=1200&resize=contain&quality=78 パエリア・バレンシアーナ（Paella valenciana） 鶏とうさぎ、平さやいんげんと大粒の豆で炊く、バレンシアのパエリア。先に鍋の中でだしを取り、薄く広げた米に旨みを吸わせる。 https://tabelia.app/recipes/quiche-lorraine/ 2026-08-01 https://tabelia.app/img/recipe-images/ac4f40db-9687-4698-9191-c7f690a8041e_1790653061211.png?width=1200&resize=contain&quality=78 キッシュ・ロレーヌ（Quiche Lorraine） パート・ブリゼ（練りパイ生地）にラルドン（豚バラの拍子木切り）を散らし、卵とクレーム・フレッシュを混ぜた液を流して焼く、ロレーヌ地方の農家の食卓から生まれたタルト。 https://tabelia.app/recipes/canederli-allo-speck-in-brodo/ 2026-08-15 https://tabelia.app/img/recipe-images/ac919d97-70f1-4f92-8ff4-546a8989a274_1790663461891.png?width=1200&resize=contain&quality=78 カネーデルリ・アッロ・スペック・イン・ブロード（スペック入りパン団子の澄ましスープ仕立て）（Canederli allo Speck in Brodo） 硬くなった白パンを牛乳で戻し、燻製生ハムのスペック、炒め玉ねぎ、卵、少量の小麦粉でまとめる南チロルのパン団子を、澄んだ牛肉のブロードに浮かべたプリモ。 https://tabelia.app/recipes/judias-verdes-con-jamon/ 2026-10-21 https://tabelia.app/img/recipe-images/ad25f5b3-d7d3-5d1c-9d0f-cdaef0a32b54_1792630093231.png?width=1200&resize=contain&quality=78 いんげんとハモンの炒め（Judías verdes con jamón） 下ゆでしたいんげんを玉ねぎ・にんにく・ハモンと炒め合わせる。 https://tabelia.app/recipes/insalata-mista/ 2026-05-28 https://tabelia.app/img/recipe-images/af0d52bc-8380-482f-a60c-bd6199da6d63_1790663554513.png?width=1200&resize=contain&quality=78 季節の野菜サラダ（Insalata Mista） イタリア全土のトラットリアで出てくる、何種類かの野菜を合わせた定番のサラダ。ほろ苦いルッコラや酸味のあるトマトに、オイルと酢をかけて食べる。 https://tabelia.app/recipes/saint-honore/ 2026-10-08 https://tabelia.app/img/recipe-images/af3c87f1-78d6-4fa2-94d7-b518d7edbd4f_1790654548232.png?width=1200&resize=contain&quality=78 サントノレ（Saint-Honoré） 19世紀パリの菓子店シブースト発祥とされる菓子。パイ生地の土台の縁にカラメルで留めた小さなシュー生地を隙間なく並べ、中央にクレーム・シブースト（クレーム・パティシエールとイタリアンメレンゲを合わせた軽いクリーム）を絞り出す。パイ、シュー、カラメル、クリームという4つの仕事を一つに重ねる、フランス菓子の中でも技術的な到達点とされる一品。 https://tabelia.app/recipes/melanzane-alla-scapece/ 2026-05-28 https://tabelia.app/img/recipe-images/afd5424f-1c7d-4d32-9324-76639e1cc1d7_1790663575645.png?width=1200&resize=contain&quality=78 メランザーネ・アッラ・スカペーチェ（Melanzane alla Scapece） 揚げたなすをミントとビネガーでマリネするナポリの伝統前菜。夏に作り置きできる保存食でもある。 https://tabelia.app/recipes/patate-schiacciate/ 2026-10-07 https://tabelia.app/img/recipe-images/b0bd60c6-b395-4fe7-a232-6fb6c2cebc80_1790663621071.png?width=1200&resize=contain&quality=78 つぶしじゃがいものオーブン焼き（Patate Schiacciate） ゆでたじゃがいもをつぶしてオリーブオイルとローズマリーで焼くトスカーナの付け合わせ。外はカリカリ、中はほくほくで、その違いが楽しい。 https://tabelia.app/recipes/insalata-di-farro/ 2026-10-07 https://tabelia.app/img/recipe-images/b0d3c404-72b6-40f0-a5f2-a6cffb4654c2_1790663549736.png?width=1200&resize=contain&quality=78 インサラータ・ディ・ファッロ（Insalata di Farro） ナッツのような素朴な風味の古代穀物ファッロに、夏野菜の爽やかさを合わせたウンブリアのサラダ。昼食にも向く一品。 https://tabelia.app/recipes/agnello-alla-scottadito/ 2026-05-30 https://tabelia.app/img/recipe-images/b0eef731-c4ab-440e-9e51-1c676551cf42_1790663424713.png?width=1200&resize=contain&quality=78 仔羊のグリル（スコッタディート）（Agnello alla Scottadito） 骨付きの仔羊にローズマリーとオリーブオイルで香りをつけて直火で焼き、熱々のまま出すローマの料理。 https://tabelia.app/recipes/pappa-al-pomodoro/ 2026-10-07 https://tabelia.app/img/recipe-images/b0f57aff-e383-4b93-b22b-c60a2fc1cfbf_1790663593997.png?width=1200&resize=contain&quality=78 トスカーナ風トマトとパンのスープ（Pappa al Pomodoro） トスカーナの古いパンをトマトと煮て粥状にした素朴なスープ。にんにく、バジル、上質なオリーブオイルを合わせる農民料理。 https://tabelia.app/recipes/broccoli-saltati-con-aglio/ 2026-10-07 https://tabelia.app/img/recipe-images/b19c1676-480a-4017-8d79-90510197ca60_1790663453242.png?width=1200&resize=contain&quality=78 ブロッコリーのガーリックソテー（Broccoli Saltati con Aglio） 下茹でしたブロッコリーを、にんにくと唐辛子のオリーブオイルでさっと炒めるプーリアの定番付け合わせ。 https://tabelia.app/recipes/cicoria-ripassata/ 2026-05-25 https://tabelia.app/img/recipe-images/b37e5f9c-7091-46c1-ab3d-95b844f11392_1790663487789.png?width=1200&resize=contain&quality=78 チコリ菜のガーリックソテー（Cicoria Ripassata） 下ゆでしたチコリ菜を、にんにく、唐辛子、オリーブオイルで炒め直すローマの定番コントルノ。脂と塩気のある肉料理に、苦みで輪郭を与える。 https://tabelia.app/img/recipe-images/b37e5f9c-7091-46c1-ab3d-95b844f11392_1790663793048.png?width=1200&resize=contain&quality=78 チコリ菜のガーリックソテー（Cicoria Ripassata） 下ゆでしたチコリ菜を、にんにく、唐辛子、オリーブオイルで炒め直すローマの定番コントルノ。脂と塩気のある肉料理に、苦みで輪郭を与える。 https://tabelia.app/img/recipe-images/b37e5f9c-7091-46c1-ab3d-95b844f11392_1790663794016.png?width=1200&resize=contain&quality=78 チコリ菜のガーリックソテー（Cicoria Ripassata） 下ゆでしたチコリ菜を、にんにく、唐辛子、オリーブオイルで炒め直すローマの定番コントルノ。脂と塩気のある肉料理に、苦みで輪郭を与える。 https://tabelia.app/img/recipe-images/b37e5f9c-7091-46c1-ab3d-95b844f11392_1790663795096.png?width=1200&resize=contain&quality=78 チコリ菜のガーリックソテー（Cicoria Ripassata） 下ゆでしたチコリ菜を、にんにく、唐辛子、オリーブオイルで炒め直すローマの定番コントルノ。脂と塩気のある肉料理に、苦みで輪郭を与える。 https://tabelia.app/recipes/leche-frita/ 2026-10-07 https://tabelia.app/img/recipe-images/b3e3d75c-ebe2-5176-972b-34fd9aafdb01_1790832733496.png?width=1200&resize=contain&quality=78 レチェ・フリータ（Leche frita） シナモンを香らせた牛乳の生地を冷やし固め、切り分けて揚げるスペイン北部の揚げ菓子。薄い衣と柔らかな中身に、シナモンシュガーをまぶす。 https://tabelia.app/recipes/tarte-aux-mirabelles/ 2026-08-07 https://tabelia.app/img/recipe-images/b537d5bb-4245-4d32-a943-e6936e9dedb5_1790654552730.png?width=1200&resize=contain&quality=78 ミラベルのタルト（Tarte aux Mirabelles） ロレーヌ地方特産の小粒な黄金色のプラム、ミラベルをパート・ブリゼの生地に敷き詰め、卵とクレーム・フレッシュのアパレイユを流して二度焼きするタルト。8月から9月、ミラベルの収穫期にロレーヌの食卓に上る。 https://tabelia.app/recipes/spaghetti-con-colatura-di-alici/ 2026-10-07 https://tabelia.app/img/recipe-images/b6164cfe-22f3-4847-8752-0ed062fc2c8c_1790651351580.png?width=1200&resize=contain&quality=78 コラトゥーラのスパゲッティ（Spaghetti con Colatura di Alici） アマルフィ海岸のチェターラで作られる、熟成アンチョビの魚醤「コラトゥーラ」で味をつけるスパゲッティ。ソースは火にかけず、茹で汁とオリーブオイルで乳化させる。 https://tabelia.app/recipes/strangozzi-al-tartufo-nero-di-norcia/ 2026-05-22 https://tabelia.app/img/recipe-images/b6d8bf09-7df4-4cfb-a9e5-91ee2b8f4dd2_1790663724485.png?width=1200&resize=contain&quality=78 ノルチャ産黒トリュフのストランゴッツィ（Strangozzi al Tartufo Nero di Norcia） ウンブリアの手打ち平麺「ストランゴッツィ」と、ノルチャ産黒トリュフのシンプルなソース。黒トリュフはオリーブオイルで温め、にんにくとアンチョビで旨みを底上げするのがウンブリア流。白トリュフとは別の、土臭くて力強い香りが特徴。 https://tabelia.app/recipes/albondigas-en-salsa/ 2026-10-07 https://tabelia.app/img/recipe-images/b8c6e0a1-c6a0-580e-9204-45c35695c0b7_1790832688367.png?width=1200&resize=contain&quality=78 アルボンディガスの野菜ソース煮（Albóndigas en salsa） 牛と豚のひき肉に牛乳で戻したパンを混ぜて柔らかな肉団子にし、香ばしく焼いてから野菜と赤ワインのソースで煮る家庭の主菜。 https://tabelia.app/recipes/fiadone-corse/ 2026-08-08 https://tabelia.app/img/recipe-images/b99d1139-dd5c-47f5-9224-695af7ea4966_1790654534671.png?width=1200&resize=contain&quality=78 フィアドーヌ・コルス（Fiadone Corse） コルシカ島特産のチーズ「ブロッチュ」とレモン、卵、砂糖だけで作る、台の生地を使わない焼きチーズ菓子。粉を使わないため口当たりは軽く、チーズとレモンの風味がまっすぐに立つ。表面にしっかり焼き色をつけるのがコルシカ流で、材料が少ないぶん、焼き加減がそのまま仕上がりを決める。島の家庭で復活祭や日曜の食卓に焼かれてきた菓子。 https://tabelia.app/recipes/confit-de-canard-aux-pommes-sarladaises/ 2026-10-07 https://tabelia.app/img/recipe-images/b9add530-ea4e-4abf-b187-a72000dbbd86_1790663490777.png?width=1200&resize=contain&quality=78 鴨のコンフィ サルラ風ポテト（Confit de Canard aux Pommes Sarladaises） フランス南西部ペリゴールに伝わる保存食の技法から生まれた主菜。鴨もも肉を塩漬けにしてから低温の脂でゆっくり煮て、しっとりと柔らかい身に仕上げる。仕上げに皮目をパリッと焼き、鴨脂とにんにくで炒めたサルラ風ポテトを添える。時間はかかるが工程の大半は待ち時間であり、家庭でも本物のコンフィが再現できる。 https://tabelia.app/recipes/mousse-au-chocolat/ 2026-08-01 https://tabelia.app/img/recipe-images/b9e0764e-451c-4e54-8670-78ee4f8453a2_1790654541826.png?width=1200&resize=contain&quality=78 ムース・オ・ショコラ（Mousse au Chocolat） 卵とチョコレートだけで作る、フランスの家庭のムース。生クリームを使わず、卵白の気泡だけで軽さを出す。カカオ60〜70%のチョコレートの風味を薄めるものがなく、口当たりはメレンゲの立て方と、気泡を潰さない合わせ方で決まる。前日に仕込んで冷やしておける。 https://tabelia.app/recipes/bigoli-in-salsa/ 2026-05-28 https://tabelia.app/img/recipe-images/b9ed7bb4-ead1-40df-b92a-a722d65e985c_1790663444182.png?width=1200&resize=contain&quality=78 アンチョビソースのビゴリ（Bigoli in Salsa） 太いパスタのビーゴリに、玉ねぎとアンチョビのソースを合わせるヴェネツィアの料理。もとは断食の日の料理で、今も金曜日に食べる習慣がある素朴な一皿。 https://tabelia.app/recipes/alici-in-tortiera-alla-pugliese/ 2026-10-07 https://tabelia.app/img/recipe-images/b9f282ed-7bc1-415f-a03f-e30b4e830c2d_1790663427550.png?width=1200&resize=contain&quality=78 プーリア風いわしのオーブン焼き（Alici in Tortiera alla Pugliese） 生のカタクチイワシ（アリーチ）をパン粉・にんにく・パセリと交互に重ね、レモン汁とオリーブオイルで焼くプーリアの家庭料理。カリカリのパン粉と柔らかい魚の食感の違いを楽しむ。 https://tabelia.app/recipes/necci-con-ricotta/ 2026-10-07 https://tabelia.app/img/recipe-images/ba017439-0f08-4ae3-ac73-53ac834d726e_1790690310704.png?width=1200&resize=contain&quality=78 ネッチ・コン・リコッタ（栗粉のクレープ　リコッタ包み）（Necci con Ricotta） 薄く焼いた栗粉の生地で羊乳のリコッタを包む、ガルファニャーナ山間部の秋冬の菓子。 https://tabelia.app/recipes/cote-de-porc-sauce-charcutiere/ 2026-10-07 https://tabelia.app/img/recipe-images/ba84a890-ed28-4607-b87e-e2573ada27bc_1791218190697.png?width=1200&resize=contain&quality=78 豚の骨付きロースのソテー、シャルキュティエールソース（Côte de Porc Sauce Charcutière） 骨付きの豚ロースをバターで焼き、シャルキュティエールソースを添える一皿。ソースの土台はソース・ロベールで、色づけた玉ねぎに白ワインと酢を加えてほぼ水気がなくなるまで煮詰め、フォン・ド・ヴォーを加えてさらに煮詰める。これにマスタードと太めのせん切りにしたコルニッションを加えると、シャルキュティエールソースになる。エスコフィエは、じゃがいものピュレを添えるとしている。 https://tabelia.app/recipes/moules-marinieres/ 2026-08-01 https://tabelia.app/img/recipe-images/bafbaec8-070a-44eb-a74a-57c216a46b55_1790663579846.png?width=1200&resize=contain&quality=78 ムール・マリニエール（Moules Marinières） 北フランスの沿岸で親しまれる「船乗り風」のムール貝の白ワイン蒸し。下処理した貝を白ワイン、エシャロット、バターで一気に蒸し上げる。食べ終えて空になった殻をトング代わりにして身を外し、最後は蒸し汁にバゲットを浸して食べるのが本場の食べ方。 https://tabelia.app/recipes/far-breton/ 2026-08-01 https://tabelia.app/img/recipe-images/bb6db2a6-b306-456c-b010-0237c6b59a56_1790654533226.png?width=1200&resize=contain&quality=78 ファー・ブルトン（Far Breton） 紅茶で戻したプルーンを卵と牛乳の生地に沈め、高温で焼くブルターニュ地方の家庭菓子。 https://tabelia.app/recipes/gnocchi-alla-sorrentina/ 2026-08-15 https://tabelia.app/img/recipe-images/bbd9dd16-bec8-4755-9068-f977d1597560_1790663540571.png?width=1200&resize=contain&quality=78 ニョッキ・アッラ・ソレンティーナ（Gnocchi alla Sorrentina） 卵を使わず最小限の小麦粉でまとめたじゃがいものニョッキを、にんにくとバジルで煮たトマトソースで和え、フィオルディラッテ（牛乳製のモッツァレッラ）とパルミジャーノを重ねて素焼きの器で焼く、ソレント半島の名物プリモ。粉っぽさも重さもない、軽いのに濃厚な一皿。 https://tabelia.app/recipes/galette-des-rois-a-la-frangipane/ 2026-10-05 https://tabelia.app/img/recipe-images/bccc4638-a221-4376-a811-ae0ffe975184_1791218371922.png?width=1200&resize=contain&quality=78 ガレット・デ・ロワ（フランジパーヌ）（Galette des Rois à la Frangipane） カスタードを合わせたアーモンドクリーム（フランジパーヌ）を、2枚の折り込みパイ生地で包んで焼く、1月6日の公現祭の菓子。表面に模様を刻み、焼き上がりにシロップを塗ってつやを出す。 https://tabelia.app/recipes/impepata-di-cozze/ 2026-05-22 https://tabelia.app/img/recipe-images/bcebb6de-a2d5-4c4a-be24-63c164211d60_1790663546690.png?width=1200&resize=contain&quality=78 ムール貝の黒胡椒蒸し（Impepata di Cozze） ナポリで親しまれる、ごく簡素な魚介料理。ムール貝を蓋付きの鍋で一気に蒸して殻を開かせ、黒こしょうをたっぷり効かせて、出てきた香り豊かな汁ごと味わう。 https://tabelia.app/recipes/creme-dubarry/ 2026-10-05 https://tabelia.app/img/recipe-images/bdda4581-7b12-498e-b47c-3172301656a3_1791218090467.png?width=1200&resize=contain&quality=78 クレーム・デュ・バリー（Crème Dubarry） カリフラワーを薄いベシャメルでやわらかく煮て裏ごしし、卵黄は入れずに生クリームで仕上げる白いポタージュ。取り分けておいた小さな房とチャービルの葉先を浮かべる。 https://tabelia.app/recipes/granita-al-caffe-con-panna/ 2026-10-07 https://tabelia.app/img/recipe-images/be228526-cd9a-4cc5-9ddf-c3453222541d_1790663543495.png?width=1200&resize=contain&quality=78 コーヒーグラニータと生クリーム（Granita al Caffè con Panna） 濃くいれたコーヒーを凍らせながらフォークでかいて細かな氷にし、無糖の生クリームをのせるシチリアの夏のドルチェ。 https://tabelia.app/recipes/pollo-alla-cacciatora/ 2026-10-07 https://tabelia.app/img/recipe-images/be5407ad-132b-4e77-b8ef-44a1e63e8a2d_1790663660020.png?width=1200&resize=contain&quality=78 鶏肉の猟師風煮込み（Pollo alla Cacciatora） 焼き色をつけた鶏もも肉を、香味野菜と白ワイン、トマト、ローズマリーで煮込む「猟師風」のセコンド。日本で手に入りやすい鶏肉と香味野菜で作れる。 https://tabelia.app/recipes/spaghetti-al-pomodoro/ 2026-10-07 https://tabelia.app/img/recipe-images/be58a032-d9ba-4969-9df7-81aaf684ca6f_1790663708539.png?width=1200&resize=contain&quality=78 トマトソースのスパゲッティ（Spaghetti al Pomodoro） トマト、にんにく、バジル、オリーブオイルで作る、ナポリの簡素なパスタ。素材の良さがそのまま味に出る。 https://tabelia.app/recipes/hachis-parmentier/ 2026-10-05 https://tabelia.app/img/recipe-images/bf04243c-237a-48cb-8f73-50cab6bd916d_1791218181698.png?width=1200&resize=contain&quality=78 アッシ・パルマンティエ（Hachis Parmentier） 香味野菜と茹でた牛すね肉を刻んでソースでまとめ、バターと牛乳で仕上げたじゃがいものピュレで覆い、オーブンで焼き色をつける料理。肉は挽かずに包丁で刻む。 https://tabelia.app/recipes/gazpacho/ 2026-10-01 https://tabelia.app/img/recipe-images/c041baa5-1131-502c-95a5-236103e6be51_1790832730405.png?width=1200&resize=contain&quality=78 ガスパチョ（Gazpacho） 完熟トマトと夏野菜、パン、オリーブオイルをなめらかに合わせる、アンダルシアの冷製スープ。 https://tabelia.app/recipes/porrusalda/ 2026-10-22 https://tabelia.app/img/recipe-images/c1120b57-c24e-5772-a2e1-ec415093acbe_1792630087899.png?width=1200&resize=contain&quality=78 ポルサルダ（Porrusalda） 参照先が認める水で煮る作り方を採用する。 https://tabelia.app/recipes/polpo-alla-luciana/ 2026-10-07 https://tabelia.app/img/recipe-images/c135497c-ad1a-4f8d-a13d-4177f41d3858_1790645355446.png?width=1200&resize=contain&quality=78 タコのルチアーナ風煮込み（Polpo alla Luciana） ナポリの漁師が生み出したタコの煮込み。蓋をした土鍋に水を加えず、トマト・オリーブ・ケッパーとタコ自身から出る汁気だけで蒸し煮にし、とろけるような食感に仕上げる。 https://tabelia.app/recipes/lotte-a-larmoricaine/ 2026-10-07 https://tabelia.app/img/recipe-images/c18241b6-4ef5-49fa-976b-b0e3534f6eda_1791218217267.png?width=1200&resize=contain&quality=78 アンコウのアルモリケーヌ（Lotte à l'Armoricaine） 骨付きのアンコウの尾の身を、ラングスティーヌ（アカザエビ）の殻とトマト、コニャック、白ワインで煮込み、生クリームを加えたオレンジ色のソースで食べる魚料理。バスマティ米を輪にして添える。 https://tabelia.app/recipes/gamberoni-alla-busara/ 2026-05-28 https://tabelia.app/img/recipe-images/c229a011-7b05-4a32-a461-33ce2bb534f1_1790663534292.png?width=1200&resize=contain&quality=78 大エビのブザーラ風トマト煮（Gamberoni alla Busara） トリエステとイストリア半島に伝わる、殻付きの大エビをトマト、白ワイン、パン粉で煮る料理。パン粉がソースのとろみ役になる。 https://tabelia.app/recipes/tagliatelle-al-salmone-affumicato/ 2026-10-07 https://tabelia.app/img/recipe-images/c231d732-9010-4f9c-9c26-68268d19d469_1790663726734.png?width=1200&resize=contain&quality=78 スモークサーモンのタリアテッレ（Tagliatelle al Salmone Affumicato） 北イタリアの湖沿いや港町のトラットリアで1970〜80年代から定着したクリームパスタ。スモークサーモンの塩気に、クリームの甘さとレモンの酸味が合う。サーモンは加熱しすぎず、余熱で合わせる。 https://tabelia.app/recipes/mejillones-en-escabeche/ 2026-10-07 https://tabelia.app/img/recipe-images/c2406522-e920-522c-b414-bb2dc5ab9980_1790832739684.png?width=1200&resize=contain&quality=78 ムール貝のエスカベチェ（Mejillones en escabeche） ムール貝を蒸し、香味野菜とパプリカ、酢、オイルの漬け汁に漬けて冷やす。酸味の奥に貝の旨みが残る、冷製の小皿。 https://tabelia.app/recipes/prosciutto-e-melone/ 2026-05-28 https://tabelia.app/img/recipe-images/c2e66016-eb97-4ba5-8ad4-c96a0f9ef348_1790663676985.png?width=1200&resize=contain&quality=78 生ハムとメロン（Prosciutto e Melone） 生ハムと完熟カンタロープメロンを合わせたシンプルな前菜。甘みと塩気の対比を楽しむ、イタリアの夏の定番。 https://tabelia.app/recipes/frittelle-di-mele/ 2026-10-07 https://tabelia.app/img/recipe-images/c3553c90-614e-4937-ad67-a226a903dbb2_1790690313790.png?width=1200&resize=contain&quality=78 フリッテッレ・ディ・メーレ（りんごのフリッター）（Frittelle di Mele） グラッパとレモンでマリネした輪切りのりんごを、泡立てた卵白で軽くしたパステッラ（衣）で揚げる、アルプス山麓の謝肉祭菓子。中のりんごはジューシーに、外側はごく薄くパリッと仕上げ、揚げたてにシナモンシュガーをまぶす。 https://tabelia.app/recipes/tortelli-derbetta-alla-parmigiana/ 2026-08-15 https://tabelia.app/img/recipe-images/c35beb68-6618-4b21-85f0-2a0be1985921_1790663741550.png?width=1200&resize=contain&quality=78 トルテッリ・デルベッタ・アッラ・パルミジャーナ（パルマ風 菜っ葉のトルテッリ）（Tortelli d'Erbetta alla Parmigiana） エルベッタ（フダンソウの若葉）とリコッタ、パルミジャーノ・レッジャーノで作る白い詰め物を、向こうが透けるほど薄く延ばした卵生地で包むパルマのトルテッリ。生地の薄さと詰め物の水気がそのまま味に出る、ごまかしの効かない一皿。 https://tabelia.app/recipes/alici-marinate-alla-cetarese/ 2026-05-22 https://tabelia.app/img/recipe-images/c42cb0eb-0091-4915-84c2-f99e5d3a26c4_1790663429009.png?width=1200&resize=contain&quality=78 チェターラ風いわしのマリネ（Alici Marinate alla Cetarese） コラトゥーラ発祥の地チェターラの伝統前菜。新鮮なカタクチイワシをレモン汁と白ワイン酢に24時間漬けて酸で締め、コラトゥーラと上質なオリーブオイルで仕上げる。火を使わずに魚の旨みを生かす漁師の料理。 https://tabelia.app/recipes/gigot-dagneau-aux-flageolets/ 2026-10-08 https://tabelia.app/img/recipe-images/c46cd3cb-276a-4384-a2df-3f379efe0632_1790690343721.png?width=1200&resize=contain&quality=78 ジゴ・ダニョー・オ・フラジョレ（Gigot d'Agneau aux Flageolets） 仔羊の骨付きもも肉をにんにくとタイムとともに丸ごとローストし、柔らかく煮たフラジョレ豆と焼き汁を添える、フランスの復活祭の料理。大きな肉を食卓で切り分ける。 https://tabelia.app/recipes/bistecca-alla-pizzaiola/ 2026-10-07 https://tabelia.app/img/recipe-images/c4c75458-01a0-4819-8478-9efa600be1c8_1790663446178.png?width=1200&resize=contain&quality=78 牛ステーキのピッツァイオーラ風（Bistecca alla Pizzaiola） ナポリのピッツァ焼き職人（ピッツァイオーロ）が生んだ牛肉料理。トマト、にんにく、オレガノで仕上げる。 https://tabelia.app/recipes/cavolfiore-alla-siciliana/ 2026-07-26 https://tabelia.app/img/recipe-images/c506cbb8-ff15-43f5-83df-3f7ead1c2e5e_1790663482189.png?width=1200&resize=contain&quality=78 カリフラワーのシチリア風蒸し煮（Cavolfiore alla Siciliana） アンチョビ、黒オリーブ、干しブドウ、松の実とともにカリフラワーを蒸し煮にする、甘みと塩気が重なるシチリアのコントルノ。 https://tabelia.app/recipes/spaghetti-allo-scorfano/ 2026-10-08 https://tabelia.app/img/recipe-images/c5080692-1930-40db-9c32-c1143b586e34_1790663716588.png?width=1200&resize=contain&quality=78 カサゴのスパゲッティ（Spaghetti allo Scorfano） カサゴを丸ごと使ってスープを取り、ほぐした身とトマトを合わせる南イタリア式の魚のパスタ。 https://tabelia.app/recipes/risotto-alla-pilota/ 2026-08-15 https://tabelia.app/img/recipe-images/c54c4d0c-ba5c-49cc-942c-c7288e07ecdd_1790663692936.png?width=1200&resize=contain&quality=78 リゾット・アッラ・ピロータ（Risotto alla Pilota） マントヴァのリゾット。かき混ぜて澱粉を引き出すミラノ式とは逆に、塩水で炊いた米を布と蓋で蒸らし、一粒ずつほどける「sgranato（ズグラナート）」に仕上げる。崩して焼いたサラメッラ（マントヴァの生ソーセージ）を、肉汁と脂ごと合わせる。 https://tabelia.app/recipes/pasta-chi-vroccoli-arriminati/ 2026-08-15 https://tabelia.app/img/recipe-images/c606f9ce-1075-4ceb-a27a-40f4ea29973b_1790663609779.png?width=1200&resize=contain&quality=78 パスタ・キ・ヴロッコリ・アッリミナーティ（カリフラワーの練り込みパスタ）（Pasta chi Vroccoli Arriminati） パレルモの街場を代表するパスタ。シチリアで「ヴロッコロ」と呼ぶ緑のカリフラワーを丸ごと茹で、木べらで潰しながら混ぜてソースにし、アンチョビ、干しぶどう、松の実、サフランの甘じょっぱい味を重ねる。仕上げはチーズではなく、黄金色に炒ったパン粉（muddica atturrata）。 https://tabelia.app/recipes/carote-al-burro-e-prezzemolo/ 2026-10-07 https://tabelia.app/img/recipe-images/c65be277-686a-46c0-a3c8-35cdfb557aed_1790663472731.png?width=1200&resize=contain&quality=78 にんじんのバターソテー パセリ風味（Carote al Burro e Prezzemolo） にんじんをバターとパセリでゆっくり炒め煮にするエミリアの付け合わせ。シンプルな材料で、バターとにんじんの甘みが溶け合う。 https://tabelia.app/recipes/fettuccine-con-asparagi-e-speck/ 2026-05-28 https://tabelia.app/img/recipe-images/c6a77b22-fa95-454e-a56d-7ce8eaa4efef_1790663513566.png?width=1200&resize=contain&quality=78 アスパラガスとスペックのフェットゥッチーネ（Fettuccine con Asparagi e Speck） スペック（南チロルの燻製生ハム）の香りとアスパラガスの甘みを生クリームでまとめ、フェットゥッチーネにからめるアルト・アディジェのパスタ。スペックがなければベーコンで代わりがきくが、燻製の香りは外せない。 https://tabelia.app/recipes/pasta-e-zucca/ 2026-10-07 https://tabelia.app/img/recipe-images/c6c03857-284b-48fd-92e1-ebee2ba483c2_1790690217328.png?width=1200&resize=contain&quality=78 パスタ・エ・ズッカ（かぼちゃのパスタ）（Pasta e Zucca） ナポリの家庭で秋から冬にかけて作られる、かぼちゃのパスタ。崩れるまで煮たかぼちゃにパスタ・ミスタ（数種類のショートパスタを混ぜたもの）を別茹でせずに入れ、湯を足しながらリゾットのように炊く（パスタ・リゾッタータ）。ブロードを引かず水だけで炊き、生クリームを使わずに濃厚でとろりと仕上げる。 https://tabelia.app/recipes/spaghetti-alla-chitarra-con-ragu-dagnello/ 2026-10-07 https://tabelia.app/img/recipe-images/c72af803-ddb6-43ce-84e9-88c5a69a8f79_1790663712404.png?width=1200&resize=contain&quality=78 仔羊のラグーのキタッラ（Spaghetti alla Chitarra con Ragù d'Agnello） アブルッツォのキタッラに、仔羊のラグーを合わせるパスタ。仔羊の肩肉を赤ワイン、ローズマリー、パプリカと煮込み、甘みと野趣が溶け合うソースにする。 https://tabelia.app/recipes/carote-in-agrodolce-alla-siciliana/ 2026-07-26 https://tabelia.app/img/recipe-images/c7596f82-5333-430b-bc14-32d8ccc67846_1790663474564.png?width=1200&resize=contain&quality=78 にんじんのシチリア風甘酢煮（Carote in Agrodolce alla Siciliana） 蒸し煮にしたにんじんに砂糖とワインビネガーの甘酢を絡め、ミントを加えて常温でなじませるシチリアのコントルノ。 https://tabelia.app/recipes/risi-e-bisi-alla-veneziana/ 2026-10-07 https://tabelia.app/img/recipe-images/c75b3ec3-c2d7-467f-b284-9f49554fded6_1790663687311.png?width=1200&resize=contain&quality=78 ヴェネツィア風グリーンピースのリゾット（Risi e Bisi alla Veneziana） 春のヴェネツィアを代表する、米とグリーンピースの料理。リゾットとスープの中間の、「オンダ（波）」と呼ばれる流れるような食感に仕上げるのが正統。 https://tabelia.app/recipes/budino-al-cioccolato/ 2026-05-23 https://tabelia.app/img/recipe-images/c7fa2ef7-45a4-417a-9ff5-21e7c98e1721_1790663457590.png?width=1200&resize=contain&quality=78 チョコレートのブディーノ（Budino al Cioccolato） 牛乳と生クリームにコーンスターチでとろみをつけ、ダークチョコレートを溶かし込んで冷やし固める、イタリアの家庭の定番のチョコレートプリン。ゼラチンではなくコーンスターチで固めるため、ムースより濃厚で独特のなめらかさに仕上がる。 https://tabelia.app/recipes/risotto-ai-funghi-porcini/ 2026-05-22 https://tabelia.app/img/recipe-images/c9dafab9-a329-4209-86c6-c879ab8c3ec6_1790663688240.png?width=1200&resize=contain&quality=78 ポルチーニ茸のリゾット（Risotto ai Funghi Porcini） 秋のイタリアの食卓を代表する、ポルチーニ茸のリゾット。土の香りと濃い旨みに、バターがよくなじむ北イタリアの定番。 https://tabelia.app/recipes/costolette-di-maiale-alla-milanese/ 2026-10-07 https://tabelia.app/img/recipe-images/ca1b1a3c-9c3c-41e9-8075-b8c8cdb1f832_1790663492849.png?width=1200&resize=contain&quality=78 骨付き豚ロースのミラノ風カツレツ（Costolette di Maiale alla Milanese） ミラノ風カツレツ（コトレッタ・アッラ・ミラネーゼ）を豚ロースで作る一皿。本場では仔牛を使うが、同じ技法が豚肉でも生きる。厚みのある肉を叩き、パン粉の衣をバターで金色に揚げ焼きにする。衣は薄く、さくっとした歯ざわりに仕上げる。 https://tabelia.app/recipes/cacio-e-pepe/ 2026-10-07 https://tabelia.app/img/recipe-images/ca5cc5af-85a4-49af-b655-77d1ccbb6a09_1790663460954.png?width=1200&resize=contain&quality=78 カチョ・エ・ペペ（Cacio e Pepe） チーズと黒こしょうだけで作るローマ最古のパスタ。材料はシンプルだが乳化の技術が問われる。 https://tabelia.app/recipes/salsicce-e-friarielli/ 2026-05-28 https://tabelia.app/img/recipe-images/caa29642-fed0-44ba-b4fa-30256a849bbf_1790663694048.png?width=1200&resize=contain&quality=78 サルシッチャと菜の花のナポリ風（Salsicce e Friarielli） ポークソーセージとフリアリエッリ（菜の花・ブロッコリーラーブ）を合わせた、ナポリを象徴する組み合わせ。青菜の苦みに、ソーセージの甘い脂がよく合う。ナポリのピッツェリアでも必ず副菜として出てくる。菜の花を軽く茹でて苦みを抜くかどうかは、好みが分かれる。 https://tabelia.app/recipes/fagiolini-alla-genovese/ 2026-10-07 https://tabelia.app/img/recipe-images/cac09972-d40a-44ef-9cea-fdbf7d923f47_1790663507020.png?width=1200&resize=contain&quality=78 インゲン豆のジェノヴェーゼ和え（Fagiolini alla Genovese） インゲン豆をゆでてバジルペストで和えるリグーリアの付け合わせ。 https://tabelia.app/recipes/porchetta-al-forno-versione-casalinga/ 2026-05-22 https://tabelia.app/img/recipe-images/cbae4318-54d3-4b45-ba94-58b9cb022d38_1790663672603.png?width=1200&resize=contain&quality=78 ハーブを詰めた豚バラ肉のポルケッタ「Porchetta al Forno (versione casalinga)」 ラツィオやウンブリアの豚の丸焼き「ポルケッタ」を、豚バラ肉で作る家庭版。フェンネル、ローズマリー、セージ、にんにくを詰めて巻き、高温のオーブンで皮をパリパリに焼く。 https://tabelia.app/recipes/pollo-alla-diavola/ 2026-05-22 https://tabelia.app/img/recipe-images/cc269c19-d29b-4333-89ef-3c260705db12_1790645399739.png?width=1200&resize=contain&quality=78 鶏肉のディアボラ風グリル（Pollo alla Diavola） 背骨を外して平らに開いた丸鶏に唐辛子と黒こしょうをたっぷりまぶし、重しで押さえて焼く、トスカーナやラツィオの鶏のグリル。厚さがそろうので、外はカリカリ、中はジューシーに焼き上がる。 https://tabelia.app/recipes/gamberi-allaglio-e-olio/ 2026-10-07 https://tabelia.app/img/recipe-images/cce1bd1f-06d6-4987-bc15-140c19eb2e16_1790663532858.png?width=1200&resize=contain&quality=78 エビのガーリックオイルソテー（Gamberi all'Aglio e Olio） エビをにんにく、唐辛子、オリーブオイルで炒めるシチリアの魚介の前菜。素材の鮮度と良質なオリーブオイルが決め手。 https://tabelia.app/recipes/coulant-au-chocolat/ 2026-10-07 https://tabelia.app/img/recipe-images/cd3540df-3d88-45ac-b647-ce3760ab4248_1791218435373.png?width=1200&resize=contain&quality=78 クーラン・オ・ショコラ（中心からガナッシュが流れる焼き菓子）（Coulant au Chocolat） 小さく凍らせたガナッシュを、チョコレートとバターの生地で包んで直径5cmのセルクルで焼く。外側は焼けた生地の壁になり、温かいうちに型から外してスプーンを入れると、中心から溶けたガナッシュが流れ出る。 https://tabelia.app/recipes/vongole-al-vino-bianco/ 2026-10-07 https://tabelia.app/img/recipe-images/ce051694-d421-46e6-b1e0-51144a07a535_1790663755598.png?width=1200&resize=contain&quality=78 あさりの白ワイン蒸し（Vongole al Vino Bianco） あさりを白ワイン、にんにく、イタリアンパセリで蒸す、ナポリとヴェネツィアを中心に愛される海鮮前菜。味を決めるのは、貝から出る旨み。 https://tabelia.app/recipes/pasta-alla-genovese-napoletana/ 2026-10-07 https://tabelia.app/img/recipe-images/ce98f062-e2b2-4e39-8e3c-836de14b4af9_1790663602305.png?width=1200&resize=contain&quality=78 ナポリ風ジェノヴェーゼのパスタ（Pasta alla Genovese Napoletana） 大量の玉ねぎを3〜4時間かけてとろとろになるまで煮詰め、牛肉の旨みを移したナポリのソース「ジェノヴェーゼ」のパスタ。飴色の玉ねぎの甘みが主役の、ナポリの「日曜の一皿」。 https://tabelia.app/recipes/melanzane-al-funghetto/ 2026-10-07 https://tabelia.app/img/recipe-images/ceb44988-d31a-404b-b38f-c56a78e46235_1790663572539.png?width=1200&resize=contain&quality=78 ナスのナポリ風ソテー（Melanzane al Funghetto） ナスを小さな角切りにして、にんにくとオリーブオイルで炒めるナポリの付け合わせ。 https://tabelia.app/recipes/endives-braisees/ 2026-10-07 https://tabelia.app/img/recipe-images/ceda3bd9-1ee2-48fe-baaf-ebeeacf38b86_1791218283587.png?width=1200&resize=contain&quality=78 アンディーヴの蒸し煮（Endives Braisées） 根元の苦い部分を除いたアンディーヴを、レモン汁で白く保ちながら、バターと水で蓋をして蒸し煮にし、ブール・ノワゼットをかけるフランス料理の付け合わせ。ローストや蒸し煮の肉に添える。 https://tabelia.app/recipes/farfalle-ai-piselli-e-prosciutto-cotto/ 2026-10-07 https://tabelia.app/img/recipe-images/cf0af0c4-c124-43dd-9e65-7267ebd5cd6c_1790663508061.png?width=1200&resize=contain&quality=78 グリーンピースとハムのファルファッレ（Farfalle ai Piselli e Prosciutto Cotto） バターとパルミジャーノのソースに、グリーンピースの甘さとハムの塩気が溶け込む、エミリア=ロマーニャの春のパスタ。 https://tabelia.app/recipes/risotto-al-barolo/ 2026-05-28 https://tabelia.app/img/recipe-images/cf21a8cb-0306-498e-a03b-4baa47aeb2fc_1790651342946.png?width=1200&resize=contain&quality=78 バローロワインのリゾット（Risotto al Barolo） 「ワインの王」バローロを惜しみなく使って炊く、ピエモンテのリゾット。深紅の色が目を引き、バローロの渋みをバターとパルミジャーノのコクが包んで、奥行きのある味になる。特別な日のための一皿。 https://tabelia.app/recipes/pisto-manchego/ 2026-10-01 https://tabelia.app/img/recipe-images/cf41e6e5-728c-511c-bd35-8605d98cea04_1790832759495.png?width=1200&resize=contain&quality=78 ピスト・マンチェゴ（Pisto manchego） トマトとピーマンを中心に野菜の甘みを重ねる、ラ・マンチャの炒め煮。卵をのせて食べることもあるが、ここでは肉や魚に添える野菜だけのピストを作る。 https://tabelia.app/recipes/pain-depices/ 2026-10-05 https://tabelia.app/img/recipe-images/cff20d6a-f1b2-41a7-9d69-f18ad027e1a3_1791218377415.png?width=1200&resize=contain&quality=78 パン・デピス（Pain d'Épices） はちみつと小麦粉の生地にアニスシード、シナモン、クローブ、柑橘の皮を練り込み、パウンド型で焼くシャンパーニュやアルザスの菓子。 https://tabelia.app/recipes/ravioli-alla-caprese/ 2026-10-07 https://tabelia.app/img/recipe-images/d052af2a-c52d-4a24-874b-988eb5c58f81_1790663680725.png?width=1200&resize=contain&quality=78 ラヴィオリ・アッラ・カプレーゼ（カプリ島のラヴィオリ）（Ravioli alla Caprese） カプリ島の primo（第一の皿）。卵を使わず、セモリナ主体の粉を熱湯とストゥルット（ラード）で練った pasta matta の生地に、フレッシュなカチョッタとたっぷりのマヨラナを詰める。熱湯で練るので生地は伸びにくいが、茹でても崩れず、もっちりとした歯応えになる。ソースは煮込まず、完熟トマトとバジルで短時間に仕上げる。 https://tabelia.app/recipes/gateau-nantais/ 2026-10-05 https://tabelia.app/img/recipe-images/d0aca099-460a-49b7-bcd5-74a819de0656_1791218478842.png?width=1200&resize=contain&quality=78 ガトー・ナンテ（ナントのアーモンドとラムの焼き菓子）（Gâteau Nantais） アーモンドとダークラムを生地に使い、ラムで溶いた粉糖の白い糖衣を薄く塗る、ナントの丸い焼き菓子。中は目が詰まってしっとりし、糖衣には少しひびが入る。 https://tabelia.app/recipes/passatelli-in-brodo/ 2026-10-07 https://tabelia.app/img/recipe-images/d0bd3ac4-f1ff-4207-9b16-93c3ecd93124_1790663598036.png?width=1200&resize=contain&quality=78 ブロードで味わうパッサテッリ（Passatelli in Brodo） パルミジャーノ・パン粉・卵で作った太麺状のパスタをブロードで食べるスープ。エミリア＝ロマーニャの家庭料理で、冬の定番。 https://tabelia.app/recipes/polenta-taragna/ 2026-10-07 https://tabelia.app/img/recipe-images/d177df54-0131-440f-a83d-3beab7bb8b16_1790663656055.png?width=1200&resize=contain&quality=78 ポレンタ・タラーニャ（Polenta Taragna） とうもろこし粉とそば粉（grano saraceno）を合わせて炊き、チーズとバターを溶かし込む山岳地帯のポレンタ。カーゼラやシムジンのような土地のチーズが味の決め手で、普通のポレンタとは風味も食感も別物。 https://tabelia.app/recipes/panellets/ 2026-10-21 https://tabelia.app/img/recipe-images/d3a8df83-03de-59fc-8cb4-2fc8d602df67_1792630098581.png?width=1200&resize=contain&quality=78 パネジェッツ（Panellets） Marc Ribasのアーモンドと卵黄の生地を採用し、ピスタチオの別生地は作らない。 https://tabelia.app/recipes/casoncelli-alla-bergamasca/ 2026-10-08 https://tabelia.app/img/recipe-images/d3ebeb70-8304-4b1d-bdc4-1bea385843e1_1790663479155.png?width=1200&resize=contain&quality=78 ベルガモ風カゾンチェッリ（Casoncelli alla Bergamasca） 牛ひき肉・生ソーセージ・干しぶどうなどを詰めた、ベルガモの半月形の詰め物パスタ。焦がしバター・パンチェッタ・セージのソースで食べる。 https://tabelia.app/recipes/cassata-siciliana/ 2026-10-07 https://tabelia.app/img/recipe-images/d5261583-b309-46a7-a5b3-8d51b75141e9_1790663480164.png?width=1200&resize=contain&quality=78 シチリア風カッサータ（Cassata Siciliana） スポンジ・リコッタ・マジパン・砂糖衣を重ね、砂糖漬けの果物で飾るシチリアのケーキ。アラブ、ノルマン、スペインの食文化が重なり合ってできた菓子。 https://tabelia.app/img/recipe-images/d5261583-b309-46a7-a5b3-8d51b75141e9_1790663796281.png?width=1200&resize=contain&quality=78 シチリア風カッサータ（Cassata Siciliana） スポンジ・リコッタ・マジパン・砂糖衣を重ね、砂糖漬けの果物で飾るシチリアのケーキ。アラブ、ノルマン、スペインの食文化が重なり合ってできた菓子。 https://tabelia.app/img/recipe-images/d5261583-b309-46a7-a5b3-8d51b75141e9_1790663797607.png?width=1200&resize=contain&quality=78 シチリア風カッサータ（Cassata Siciliana） スポンジ・リコッタ・マジパン・砂糖衣を重ね、砂糖漬けの果物で飾るシチリアのケーキ。アラブ、ノルマン、スペインの食文化が重なり合ってできた菓子。 https://tabelia.app/img/recipe-images/d5261583-b309-46a7-a5b3-8d51b75141e9_1790663798897.png?width=1200&resize=contain&quality=78 シチリア風カッサータ（Cassata Siciliana） スポンジ・リコッタ・マジパン・砂糖衣を重ね、砂糖漬けの果物で飾るシチリアのケーキ。アラブ、ノルマン、スペインの食文化が重なり合ってできた菓子。 https://tabelia.app/recipes/foie-gras-poele-aux-raisins/ 2026-10-08 https://tabelia.app/img/recipe-images/d5318ed7-af4c-40de-a334-31c090e9a8f2_1790690329268.png?width=1200&resize=contain&quality=78 フォワグラ・ポワレ・オー・レザン（フォワグラのポワレ 葡萄添え）（Foie Gras Poêlé aux Raisins） 鴨のフォワグラに香ばしい焼き色をつけ、中心まで火を通し、葡萄と甘口ワインのソースを合わせる温かい前菜。 https://tabelia.app/recipes/pestinos/ 2026-10-14 https://tabelia.app/img/recipe-images/d55fabfd-89b1-451f-91a9-07a340880915_1791942591489.png?width=1200&resize=contain&quality=78 ペスティーニョス（Pestiños） アニスと柑橘の皮で香りを付けたオリーブオイルを、シェリーとともに生地へ加えるアンダルシアの揚げ菓子。薄い生地の角を重ねて留め、きつね色に揚げてから蜂蜜をまとわせます。 https://tabelia.app/recipes/rapini-affogati/ 2026-05-28 https://tabelia.app/img/recipe-images/d584c2fc-34b7-4e33-8e3a-1c3b43a6c560_1790663679261.png?width=1200&resize=contain&quality=78 ブロッコリーラーベのオリーブオイル蒸し煮（Rapini Affogati） チーメ・ディ・ラーパ（ブロッコリーラーブ）を、にんにく・唐辛子・白ワインで蒸し煮（アッフォガート）にするプーリアの伝統料理。炒めるのと蒸すのの間のような火の入れ方で、苦みがまろやかになる。 https://tabelia.app/recipes/crema-catalana/ 2026-10-01 https://tabelia.app/img/recipe-images/d5befd47-d06b-59ac-9840-059219b4fa0e_1790832708520.png?width=1200&resize=contain&quality=78 クレマ・カタラーナ（Crema catalana） 牛乳と卵黄にレモンとシナモンを香らせて鍋で煮たクリームを冷やし、表面に薄い飴の蓋をのせるカタルーニャのデザート。 https://tabelia.app/recipes/gratin-de-chou-fleur/ 2026-10-07 https://tabelia.app/img/recipe-images/d6a3dea6-7673-47aa-84e9-a20ca395df3a_1791218316371.png?width=1200&resize=contain&quality=78 カリフラワーのグラタン（Gratin de Chou-Fleur） 塩ゆでしたカリフラワーをバターで軽く色づけ、卵黄とグリュイエールを加えたモルネーソースで覆って、高温のオーブンで焼き色をつけるフランスのグラタン。牛のローストなどの付け合わせにする。 https://tabelia.app/recipes/bietola-saltata/ 2026-10-07 https://tabelia.app/img/recipe-images/d6f191f8-5c8e-4e7d-9c28-595d54140fe6_1790663443262.png?width=1200&resize=contain&quality=78 スイスチャードのガーリックソテー（Bietola Saltata） スイスチャード（ビエトラ）を、にんにくと唐辛子で炒めるトスカーナの素朴な副菜。葉と茎で火の通り方が違うため、茎を先に炒める。 https://tabelia.app/recipes/pere-al-vino-rosso/ 2026-10-07 https://tabelia.app/img/recipe-images/d77e2a98-dd67-492f-9d71-7a44400f0215_1790690227733.png?width=1200&resize=contain&quality=78 ペーレ・アル・ヴィーノ・ロッソ（洋梨の赤ワイン煮）（Pere al Vino Rosso） 硬めの洋梨を丸ごと赤ワインと香辛料で静かに煮て、芯まで赤紫に染めるピエモンテのドルチェ。煮詰めた煮汁をシロップにしてかける。 https://tabelia.app/recipes/terrine-de-foie-gras/ 2026-10-07 https://tabelia.app/img/recipe-images/d8221980-0c05-41be-bbe6-b84004ae16be_1791218013000.png?width=1200&resize=contain&quality=78 フォアグラのテリーヌ（Terrine de Foie Gras） 生の鴨のフォアグラの血管を抜いてテリーヌ型に詰め、アルマニャックで香りをつけて湯せんで焼く冷製の前菜。焼き上がりは冷蔵庫で72時間休ませ、味を落ち着かせてから1cmの厚さに切り分ける。 https://tabelia.app/recipes/cacciucco-alla-livornese/ 2026-10-07 https://tabelia.app/img/recipe-images/d90f4139-3448-41f6-aa87-2c5f889a266f_1790663459777.png?width=1200&resize=contain&quality=78 リヴォルノ風魚介の煮込みスープ（Cacciucco alla Livornese） 唐辛子を効かせたトマトと赤ワインで、何種類もの魚介を煮込むリヴォルノの魚介鍋。 https://tabelia.app/recipes/fettuccine-alla-papalina/ 2026-10-07 https://tabelia.app/img/recipe-images/d9c804ca-2caf-4704-af5f-04c4c97db628_1790663512448.png?width=1200&resize=contain&quality=78 ローマ風ハムと卵のフェットゥッチーネ（Fettuccine alla Papalina） ローマの食堂「ラ・パパリーナ」が教皇ピウス12世のために考案したとされる料理。カルボナーラにプロシュット・コットとグリーンピースを加えた、贅沢なパスタ。火を止めてから卵液を加えるのは、カルボナーラと同じ。 https://tabelia.app/recipes/gelo-di-melone/ 2026-05-30 https://tabelia.app/img/recipe-images/d9cc4970-5d28-4e7e-aabd-c699aee75f4d_1790663537648.png?width=1200&resize=contain&quality=78 シチリア風スイカのジェーロ（Gelo di Melone） スイカの果汁をでんぷんでゆるく固め、チョコレートチップとピスタチオを飾るパレルモの夏菓子。火入れは短く、スイカの香りと透明感を残す。 https://tabelia.app/recipes/insalata-di-ceci/ 2026-05-28 https://tabelia.app/img/recipe-images/d9da8ca6-2fc6-4690-ab8a-011b9e88ac0d_1790663548861.png?width=1200&resize=contain&quality=78 ひよこ豆のサラダ（Insalata di Ceci） ひよこ豆をオリーブオイル・にんにく・ローズマリーで和えるプーリアの豆サラダ。素朴な食材の組み合わせでも旨みのしっかりした、南イタリアの家庭の前菜。 https://tabelia.app/recipes/tarte-aux-pralines-roses/ 2026-10-07 https://tabelia.app/img/recipe-images/d9e179f8-1a66-4680-98ac-1d5b1ced5b16_1790654553754.png?width=1200&resize=contain&quality=78 タルト・オ・プラリーヌ・ローズ（Tarte aux Pralines Roses） バラ色の砂糖衣をまとわせたアーモンド「プラリーヌ・ローズ」を砕き、生クリームと煮詰めてタルトに流す、リヨン名物の鮮やかなピンク色の菓子。 https://tabelia.app/recipes/marmitako/ 2026-10-01 https://tabelia.app/img/recipe-images/da0ef5d8-836e-59e9-9fce-e4acea8d6d0b_1790832736304.png?width=1200&resize=contain&quality=78 マルミタコ（Marmitako） じゃがいもと野菜を煮て、最後にカツオを加えるバスク沿岸の漁師の煮込み。じゃがいもから出るとろみで汁をまとめ、魚は煮すぎずに仕上げる。 https://tabelia.app/recipes/paccheri-con-ragu-di-totani-e-colatura/ 2026-10-07 https://tabelia.app/img/recipe-images/da5ac7ba-5566-413b-a4c9-0ee61b1b4881_1790663590416.png?width=1200&resize=contain&quality=78 スルメイカのラグーとコラトゥーラのパッケリ（Paccheri con Ragù di Totani e Colatura） ナポリの「魚介のラグー」をイカで作り、トマトと白ワインで40分煮込んで、コラトゥーラで旨みを重ねるカンパーニャのパスタ。パッケリの大きな空洞にラグーが入る。 https://tabelia.app/recipes/verdure-grigliate-miste/ 2026-05-28 https://tabelia.app/img/recipe-images/dac38ed5-ec21-4b4f-974a-a58a3203993e_1790663752569.png?width=1200&resize=contain&quality=78 季節の野菜のグリル焼き（Verdure Grigliate Miste） 数種の野菜を炭火またはグリルパンで焼き、オリーブオイル、バルサミコ酢、にんにくのマリネ液になじませるイタリアの定番コントルノ。焼き跡の香ばしさと野菜の甘みが引き立つ。 https://tabelia.app/recipes/escargots-a-la-bourguignonne/ 2026-10-05 https://tabelia.app/img/recipe-images/dada5630-fb52-4acb-bd34-70772dd61fe8_1791218006164.png?width=1200&resize=contain&quality=78 エスカルゴのブルゴーニュ風（Escargots à la Bourguignonne） ブルゴーニュ種のエスカルゴをエスカルゴ皿の穴に詰め、エシャロット・にんにく・パセリを練り込んだバターで口をふさいで、高温のオーブンで焼くフランスの前菜。バターが溶けて泡立ったら、熱いうちに食べる。 https://tabelia.app/recipes/veloute-de-chataignes/ 2026-09-29 https://tabelia.app/img/recipe-images/db751da2-6a1c-4ab9-9454-e07d128cef87_1790690317221.png?width=1200&resize=contain&quality=78 ヴルーテ・ド・シャテーニュ（栗のヴルーテ）（Velouté de Châtaignes） ゆでて殻と渋皮をむいた栗を、鶏のブイヨンと牛乳でほろほろに煮崩して漉した、秋冬のアルデシュを代表するポタージュ。濃度は栗そのものの澱粉でつけ、ルーは使わない。表面にはカリッと焼いたラルドンとヘーゼルナッツオイルを落とし、甘い栗に、燻香と油脂の香りを対比させる。 https://tabelia.app/recipes/crepes-suzette/ 2026-10-05 https://tabelia.app/img/recipe-images/db93b70d-9f80-424f-8522-a7bf55ad5471_1791218387098.png?width=1200&resize=contain&quality=78 クレープ・シュゼット（Crêpes Suzette） 薄く焼いたクレープに、みかんの皮と果汁、砂糖、キュラソーを練り込んだバターを塗って四つ折りにし、フライパンで温めて溶けたバターごと盛る。生地にもみかんの果汁とキュラソーを加える。火はつけない。 https://tabelia.app/recipes/pollo-allarancia-rossa-di-sicilia/ 2026-10-07 https://tabelia.app/img/recipe-images/db99ae52-b4ad-41fc-9f90-872fca9b143e_1790663657817.png?width=1200&resize=contain&quality=78 鶏肉のブラッドオレンジソース（Pollo all'Arancia Rossa di Sicilia） エトナ山麓、カターニア周辺で採れるシチリアのブラッドオレンジ（モーロ種）を使う鶏料理。血のように赤い果汁の甘みと酸味が、バターと白ワインのソースに溶け込む。旬は1〜3月で、普通のオレンジでも作れる。 https://tabelia.app/recipes/poires-au-vin-rouge/ 2026-10-05 https://tabelia.app/img/recipe-images/dbf751b3-91f1-4010-94c5-7a32c703ae99_1791218472775.png?width=1200&resize=contain&quality=78 洋梨の赤ワイン煮（皮と蜂蜜で煮る）（Poires au Vin Rouge） 洋梨を、むいた皮と一緒に、蜂蜜と香辛料で香りをつけた赤ワインで煮るフランスのデザート。煮汁に沈めて24時間冷やし、冷たい煮汁をかけて出す。 https://tabelia.app/recipes/insalata-di-pomodori-alla-siciliana/ 2026-07-26 https://tabelia.app/img/recipe-images/dd4a41b2-abb0-4e26-bfa7-18429798b75a_1790663552635.png?width=1200&resize=contain&quality=78 シチリア風トマトサラダ（Insalata di Pomodori alla Siciliana） 完熟トマトに水にさらした赤玉ねぎとドライオレガノを重ね、オリーブオイルでなじませるシチリアの夏の定番サラダ。 https://tabelia.app/recipes/cuchela/ 2026-10-19 https://tabelia.app/img/recipe-images/dd60c917-1957-49f3-8fc4-74102f321bb1_1792368906251.png?width=1200&resize=contain&quality=78 クケーラ（Cuchela） じゃがいもに骨付き豚肉、生ソーセージ、パンチェッタを重ね、バターと少量の水でゆっくり火を通す山の料理です。鍋を時々揺すり、じゃがいもの形を残して仕上げます。 https://tabelia.app/recipes/tonno-e-fagioli/ 2026-05-22 https://tabelia.app/img/recipe-images/dd6bdf6d-326d-479e-97e7-a55e4a9e4bee_1790663735846.png?width=1200&resize=contain&quality=78 ツナと白いんげん豆のサラダ（Tonno e Fagioli） ツナと白いんげん豆、赤玉ねぎをオリーブオイルで和えるトスカーナの家庭的な前菜。缶詰の食材を使う料理だが、仕上がりはオリーブオイルと豆の質に左右される。 https://tabelia.app/recipes/aragosta-alla-catalana/ 2026-10-07 https://tabelia.app/img/recipe-images/de1719f3-7fd0-40bc-a4e5-3069ed409bd9_1790653061920.png?width=1200&resize=contain&quality=78 オマール海老のカタルーニャ風サラダ（Aragosta alla Catalana） スペインの影響が色濃いサルデーニャ北西部アルゲーロの名物。茹でたオマール海老をトマト・玉ねぎ・オリーブオイル・レモンのシンプルなサラダ仕立てで食べる。味の決め手は食材の新鮮さ。 https://tabelia.app/recipes/piccata-di-pollo-al-limone/ 2026-10-07 https://tabelia.app/img/recipe-images/de570fd6-94b3-4f7d-8282-b9e195b06d38_1790663638583.png?width=1200&resize=contain&quality=78 鶏肉のレモンピッカータ（Piccata di Pollo al Limone） 仔牛のスカロッピーナ（薄切り肉）を鶏胸肉に置き換えた定番の肉料理。鶏胸肉を薄くたたいて素早く焼き、レモン・ケッパー・バターのソースで仕上げる。イタリアの家庭でよく作られる。 https://tabelia.app/recipes/pimientos-del-piquillo-rellenos-de-bacalao/ 2026-10-07 https://tabelia.app/img/recipe-images/df126da4-16be-59ed-a79f-6590a2503649_1790832756326.png?width=1200&resize=contain&quality=78 ピキージョピーマンのバカラオ詰め（Pimientos del piquillo rellenos de bacalao） 炭火で焼いて皮をむいたピキージョピーマンに、塩抜きした塩ダラのベシャメルを詰める。甘い赤い皮と塩ダラの熟成した旨みが重なる、ナバラの食卓でおなじみの一皿。 https://tabelia.app/recipes/tagliatelle-con-prosciutto-di-parma-e-piselli/ 2026-05-22 https://tabelia.app/img/recipe-images/dfd624b1-9ba9-4633-b9e9-614ba87b46e0_1790663727778.png?width=1200&resize=contain&quality=78 パルマ産生ハムとグリーンピースのタリアテッレ（Tagliatelle con Prosciutto di Parma e Piselli） パルマ産プロシュットとグリーンピースを合わせた、エミリア=ロマーニャの春を象徴するパスタ。プロシュットと豆が、バターとパルミジャーノの濃厚なソースに彩りを添える。グリーンピースは旬のものを使うと甘みが格段に違う。 https://tabelia.app/recipes/galette-complete/ 2026-08-01 https://tabelia.app/img/recipe-images/e0a96283-cf9e-4b96-b9e7-900d18dacb7f_1790663531898.png?width=1200&resize=contain&quality=78 そば粉のガレット・コンプレット（Galette Complète） ブルターニュ伝統の、そば粉の塩味のガレット。ハム、チーズ、卵をのせた「コンプレット（完全）」は、縁を折り畳んだ四角い形と半熟の黄身が目印。 https://tabelia.app/recipes/fusilli-al-pesto-di-rucola-e-pomodorini/ 2026-10-07 https://tabelia.app/img/recipe-images/e0e85b44-b639-45c3-a60b-4b668477d6c1_1790663528496.png?width=1200&resize=contain&quality=78 ルッコラペストとミニトマトのフジッリ（Fusilli al Pesto di Rucola e Pomodorini） バジルの代わりにルッコラ（ロケット）で作る、辛みと苦みのあるペストのフジッリ。ルッコラは加熱すると苦みが増して色が変わるため、ソースには火を使わず、茹でたてのパスタの余熱だけで和えて、辛みと鮮やかな緑を残す。 https://tabelia.app/recipes/peperoni-arrostiti/ 2026-05-28 https://tabelia.app/img/recipe-images/e22e545b-0279-4184-9db3-58db815e56ed_1790663630180.png?width=1200&resize=contain&quality=78 ペペローニ・アロスティティ（Peperoni Arrostiti） パプリカを直火で皮が焦げるまで焼き、皮をむいてオリーブオイル・にんにく・ケッパーで和える。焼いた甘みと香ばしさを味わう、南イタリアの定番前菜。 https://tabelia.app/recipes/piselli-alla-fiorentina/ 2026-07-26 https://tabelia.app/img/recipe-images/e2955bd2-3dc1-4066-9d2b-8129160c50a5_1790663645722.png?width=1200&resize=contain&quality=78 フィレンツェ風グリーンピース煮（Piselli alla Fiorentina） グリーンピースをパンチェッタとにんにくの香りでやわらかく煮含める、フィレンツェの春の定番コントルノ。 https://tabelia.app/recipes/habas-con-jamon/ 2026-10-21 https://tabelia.app/img/recipe-images/e2b265dd-2a17-58d5-abe2-d6b736122f9b_1792630085968.png?width=1200&resize=contain&quality=78 そら豆とハモンの炒め煮（Habas con jamón） グラナダ市の資料にある、水を少量加えて豆を蒸し煮にする作り方。 https://tabelia.app/recipes/pappardelle-sulla-nana/ 2026-10-07 https://tabelia.app/img/recipe-images/e2f8c4c7-d48a-4f61-a440-97fe5fe00eca_1790690274564.png?width=1200&resize=contain&quality=78 パッパルデッレ・スッラ・ナーナ（鴨のラグー）（Pappardelle sulla Nana） 骨付きの鴨をワインと香草で煮込み、ほぐした肉と鴨のレバーでラグーに仕上げ、幅2cmの手打ちパッパルデッレに絡める。アレッツォ周辺で日曜や祝日の昼食に出す一皿。 https://tabelia.app/recipes/gateau-battu/ 2026-10-07 https://tabelia.app/img/recipe-images/e313815d-6340-4517-bc9e-ba8d95a3df8d_1790654536670.png?width=1200&resize=contain&quality=78 ガトー・バチュ（Gâteau Battu） ピカルディ地方に伝わる、卵黄をたっぷり使った発酵生地を背の高い円筒形の専用型で焼き上げる菓子。バターと卵黄のコクが際立つ生地は、発酵の見極めで仕上がりが変わる。 https://tabelia.app/recipes/garganelli-al-ragu-bianco-di-vitello/ 2026-10-07 https://tabelia.app/img/recipe-images/e39b1566-a6a1-46b5-9108-110da93a4814_1790663536391.png?width=1200&resize=contain&quality=78 仔牛の白いラグーのガルガネッリ（Garganelli al Ragù Bianco di Vitello） トマトを使わない「白いラグー（ラグー・ビアンコ）」で仕上げる、エミリア＝ロマーニャの手打ちパスタ。仔牛肉の繊細な旨みを、白ワインと野菜だけで引き出す。 https://tabelia.app/recipes/baccala-alla-vicentina/ 2026-10-07 https://tabelia.app/img/recipe-images/e4713f13-f3b2-485a-8388-11ac52105949_1790663437650.png?width=1200&resize=contain&quality=78 干し鱈のヴィチェンツァ風煮込み（Baccalà alla Vicentina） 干し鱈（バッカラ）を玉ねぎ、アンチョビ、牛乳とともにとろ火で4時間煮込む、ヴィチェンツァ固有の郷土料理。身が崩れないよう、煮込む間は混ぜない。ポレンタを添えて食べる。 https://tabelia.app/recipes/gnocchi-alla-romana/ 2026-05-22 https://tabelia.app/img/recipe-images/e47aca51-15bf-48a4-a643-19987ee9789c_1790663539488.png?width=1200&resize=contain&quality=78 ローマ風セモリナのニョッキ（Gnocchi alla Romana） じゃがいもではなくセモリナ粉（粗挽きデュラム粉）で作るローマ風のニョッキ。牛乳で炊いたセモリナにバター、卵黄、パルミジャーノを混ぜ、冷やし固めて円形に抜き、オーブンで焼く。表面はカリッと、中はクリーミーに焼き上がる。 https://tabelia.app/recipes/aligot/ 2026-08-01 https://tabelia.app/img/recipe-images/e49702a3-bb85-47f4-9b72-f6648069cec6_1790663430043.png?width=1200&resize=contain&quality=78 アリゴ（Aligot） オーヴェルニュ地方オーブラック高原の名物。じゃがいものピュレに熟成前のチーズ「トム・フレッシュ」を加え、リボン状に伸びるまで一方向に練り続ける。本場では、ソーセージや肉料理の付け合わせとして出される。木べらを持ち上げて生地が長く伸びた瞬間が、この料理の完成の合図となる。 https://tabelia.app/recipes/zarangollo/ 2026-10-12 https://tabelia.app/img/recipe-images/e50128a9-bc7b-4d8d-ad30-0bf077c9488e_1791765862190.png?width=1200&resize=contain&quality=78 サランゴージョ（Zarangollo） ズッキーニと玉ねぎを弱火で柔らかく炒め、卵でしっとりまとめるムルシアの野菜料理。野菜の甘みを生かし、温かい前菜として出します。 https://tabelia.app/recipes/pollo-alla-marsala/ 2026-10-07 https://tabelia.app/img/recipe-images/e5c43b33-81fb-4b2e-a903-26a7dab74599_1790663661386.png?width=1200&resize=contain&quality=78 鶏肉のマルサラワインソース（Pollo alla Marsala） シチリアの酒精強化ワイン「マルサラ」とマッシュルーム、バターのソースで、鶏肉（または仔牛肉）を仕上げるシチリア生まれの一皿。マルサラの甘みと渋みがバターに溶け込む。 https://tabelia.app/recipes/zucchine-alla-scapece/ 2026-10-07 https://tabelia.app/img/recipe-images/e5f065be-de6c-4386-a243-15470b3c1c4a_1790663761523.png?width=1200&resize=contain&quality=78 ズッキーニのミントマリネ（Zucchine alla Scapece） 揚げたズッキーニをワインビネガー、ミント、にんにくでマリネする、ナポリの伝統的な前菜。 https://tabelia.app/recipes/tarta-de-santiago/ 2026-10-07 https://tabelia.app/img/recipe-images/e6aced34-2461-54ca-9448-1f93715ff2f9_1790832780281.png?width=1200&resize=contain&quality=78 タルタ・デ・サンティアゴ（Tarta de Santiago） アーモンド、砂糖、卵を中心に焼くガリシアの菓子。小麦粉の生地を敷かずに焼き、表面は薄い焼き色、中はしっとりと仕上げる。 https://tabelia.app/recipes/escalivada/ 2026-10-11 https://tabelia.app/img/recipe-images/e706f4b0-4b7e-47c8-bb74-df2e4b2c74cf_1791677950781.png?width=1200&resize=contain&quality=78 エスカリバーダ（Escalivada） 丸ごと焼いたなすと赤パプリカの皮を除き、細長く裂いてオリーブオイルで和えるカタルーニャの野菜料理。 https://tabelia.app/recipes/pizzoccheri-della-valtellina/ 2026-05-22 https://tabelia.app/img/recipe-images/e892bb66-6822-42e6-b962-53d260bf3af9_1790663647101.png?width=1200&resize=contain&quality=78 ヴァルテッリーナ風ピッツォッケリ（Pizzoccheri della Valtellina） アルプスの農家で受け継がれてきた、ロンバルディア山岳地方の冬の郷土料理。そば粉入りの太い平打ちパスタに、キャベツとじゃがいも、チーズ、バターを合わせる。 https://tabelia.app/recipes/lattuga-stufata-alla-romana/ 2026-07-26 https://tabelia.app/img/recipe-images/e8d86699-b95c-4af3-80f8-dcea397a70ba_1790663560486.png?width=1200&resize=contain&quality=78 ローマ風レタスの蒸し煮（Lattuga Stufata alla Romana） ロメインレタスをオリーブオイルとにんにくで蒸し煮にする、ローマの付け合わせ（コントルノ）。 https://tabelia.app/recipes/sole-meuniere/ 2026-10-05 https://tabelia.app/img/recipe-images/e9ffe45e-1a77-4810-9712-8ab5c1b7ad6d_1791218127121.png?width=1200&resize=contain&quality=78 舌平目のムニエル（Sole Meunière） 黒い皮と白い皮をむいた舌平目に粉をまぶして澄ましバターで黄金色に焼き、焦がしバターをかけて出すフランスの魚料理。焼くときの澄ましバターは焦がさず、厚い身の骨際まで火を通すのが要になる。 https://tabelia.app/recipes/testaroli-al-pesto/ 2026-08-15 https://tabelia.app/img/recipe-images/ea019e89-6c1d-4e98-8ecf-036e13c49248_1790663732602.png?width=1200&resize=contain&quality=78 テスタローリ・アル・ペースト（ルニジャーナ風テスタローリのジェノヴェーゼ）（Testaroli al Pesto） 小麦粉と水と塩だけのゆるい生地を、高温に熱した鋳鉄の「テスト」で片面ずつ焼き上げる、古代から伝わるとされる平たいパスタ。菱形に切って火を止めた塩湯で戻し、大理石の乳鉢ですりつぶして作るジェノヴェーゼで和える。 https://tabelia.app/recipes/carpaccio-di-manzo/ 2026-05-28 https://tabelia.app/img/recipe-images/ed05c556-22fd-4e13-9424-008f32e2e781_1790663475793.png?width=1200&resize=contain&quality=78 牛肉のカルパッチョ（Carpaccio di Manzo） 生の牛肉を薄切りにして、ルッコラ・パルミジャーノ・レモンで仕上げる前菜。料理そのものはヴェネツィアで生まれた。材料が少ないぶん、素材の質がそのまま味に出る。 https://tabelia.app/recipes/polenta-fritta/ 2026-10-07 https://tabelia.app/img/recipe-images/ed44688d-1145-48ff-a364-9ed6855c1e12_1790663650969.png?width=1200&resize=contain&quality=78 ポレンタ・フリッタ（Polenta Fritta） 炊いたポレンタにローズマリーとパルミジャーノを混ぜて固め、スティック状に切って揚げる。ヴェネトのバールで酒のつまみに出るフリットで、外はカリッ、中はもっちり。 https://tabelia.app/recipes/fave-dei-morti/ 2026-10-20 https://tabelia.app/img/recipe-images/ed4bf25b-6ffe-4778-861f-b0059b9591f7_1792455101228.png?width=1200&resize=contain&quality=78 ファーヴェ・デイ・モルティ（Fave dei morti） アーモンドを細かく挽き、卵と小麦粉を合わせて丸く焼くマルケ州のお菓子です。中央を指でくぼませ、レモンの皮とシナモンを香らせます。 https://tabelia.app/recipes/tartare-di-tonno/ 2026-10-07 https://tabelia.app/img/recipe-images/edbd6601-b035-418e-a89a-194e90d97ef9_1790663731120.png?width=1200&resize=contain&quality=78 マグロのタルタル（Tartare di Tonno） 新鮮なまぐろを包丁で細かく刻み、レモン・オリーブオイル・ケッパーで和えるシチリアの前菜。 https://tabelia.app/recipes/calamari-ripieni-alla-siciliana/ 2026-05-30 https://tabelia.app/img/recipe-images/eebefe88-fb66-4d0d-b46c-d9cfa79d83ab_1790653062740.png?width=1200&resize=contain&quality=78 シチリア風イカの詰め物トマト煮（Calamari Ripieni alla Siciliana） イカの胴にゲソ・パン粉・干しぶどう・松の実・ケッパーを詰め、トマトソースでやわらかく煮るシチリアの家庭料理。甘酸っぱさと魚介の旨みが重なる夏のセコンド・ピアット（主菜）。 https://tabelia.app/recipes/pulpo-a-la-gallega/ 2026-10-07 https://tabelia.app/img/recipe-images/ef34d2ce-20b2-5e4e-8916-f6343ae90fc4_1790832767481.png?width=1200&resize=contain&quality=78 タコのガリシア風（Pulpo a la gallega） 柔らかくゆでたタコとじゃがいもに、オリーブオイルとパプリカをかけるガリシアの料理。タコの弾力を残すように火を入れ、温かいうちに切り分ける。 https://tabelia.app/recipes/pasta-cacio-e-uova/ 2026-10-07 https://tabelia.app/img/recipe-images/efa81477-cf5d-40c4-86f7-34f17380adc3_1790663607647.png?width=1200&resize=contain&quality=78 チーズと卵のパスタ（Pasta Cacio e Uova） グアンチャーレを使わず、卵・ペコリーノ・ラルド（豚の脂身）だけで作る、ナポリのクチーナ・ポーヴェラ（貧しい料理）のパスタ。 https://tabelia.app/recipes/puree-de-pommes-de-terre/ 2026-08-01 https://tabelia.app/img/recipe-images/f05bddb3-41ec-4b20-94f1-e5109b523c2b_1790663678015.png?width=1200&resize=contain&quality=78 じゃがいものピュレ（Purée de Pommes de Terre） フランス全土で作られる付け合わせの基本で、シェフの実力が最も表れるとされる一皿。裏ごししたじゃがいもに冷たいバターを少しずつ加えて乳化させる。具や調味料を混ぜ込む日本のマッシュポテトとは別物で、絹のようになめらかな、ソースに近い存在である。 https://tabelia.app/recipes/tarte-au-sucre-du-nord/ 2026-08-07 https://tabelia.app/img/recipe-images/f060a9eb-94bf-4371-b769-8f4eb807152d_1790654551535.png?width=1200&resize=contain&quality=78 北フランス風タルト・オ・シュクル（Tarte au Sucre du Nord） 北フランス、オー＝ド＝フランス地方に伝わるブリオッシュ生地の菓子。指でつけたくぼみにビート糖のヴェルジョワーズとクレーム・フレッシュを流し込み、表面をカラメル状に焼き上げる。 https://tabelia.app/recipes/zucchine-trifolate/ 2026-10-07 https://tabelia.app/img/recipe-images/f11127c1-daa6-4dd2-9e2f-5a337540e390_1790663765006.png?width=1200&resize=contain&quality=78 ズッキーニのガーリックソテー（Zucchine Trifolate） ズッキーニをにんにく、パセリ、白ワインでソテーする、イタリア各地の家庭的な副菜。 https://tabelia.app/recipes/ciceri-e-tria/ 2026-10-16 https://tabelia.app/img/recipe-images/f14a735c-dfdf-41fe-a03b-cf9e4b86806e_1792110615075.png?width=1200&resize=contain&quality=78 チチェリ・エ・トリア（Ciceri e tria） ひよこ豆に、ゆでた手打ち麺と揚げた麺を合わせるサレント地方の料理です。豆の一部をつぶしてソースにとろみを付け、仕上げに香ばしい麺をのせます。 https://tabelia.app/recipes/quesada-pasiega/ 2026-10-19 https://tabelia.app/img/recipe-images/f156f63d-10a7-4f7a-8c08-fb80f37c4ad5_1792370895550.png?width=1200&resize=contain&quality=78 ケサーダ・パシエガ（Quesada pasiega） 牛乳のフレッシュチーズに卵、バター、小麦粉を混ぜて薄く焼くカンタブリアのお菓子です。レモンの皮とシナモンが香り、表面は色づき、中はしっとりと固まります。 https://tabelia.app/recipes/culurgiones-allogliastrina/ 2026-10-07 https://tabelia.app/img/recipe-images/f1871d6d-b76a-4026-8db2-56797ab48ec0_1790663498579.png?width=1200&resize=contain&quality=78 オリアストラ風クルルジョーネス（Culurgiones all'Ogliastrina） サルデーニャ東部オリアストラ地方の詰め物パスタ。じゃがいも・ペコリーノ・ミント・サフランのフィリングを、麦の穂のような精巧な編み込み（ピンツァトゥーラ）で閉じる。この綴じ方はオリアストラの女性たちの誇りで、身につけるまでに何年もかかる。 https://tabelia.app/recipes/branzino-al-sale/ 2026-05-28 https://tabelia.app/img/recipe-images/f1eb261e-34a5-4fcb-a9dd-5a016cf7b8ea_1790663448563.png?width=1200&resize=contain&quality=78 スズキの塩釜焼き（Branzino al Sale） 丸ごとのスズキの腹にハーブを詰め、粗塩ですっかり覆ってオーブンで焼く塩釜焼き。塩の殻の中で蒸し焼きになり、身がしっとり仕上がる。 https://tabelia.app/recipes/bouchees-a-la-reine/ 2026-10-05 https://tabelia.app/img/recipe-images/f23d4dcf-1ef1-4cd1-82a5-cdcf1b8b829c_1791218075025.png?width=1200&resize=contain&quality=78 ブーシェ・ア・ラ・レーヌ（Bouchées à la Reine） 菊形に抜いて焼いたパイのケースに、香味野菜のブイヨンで茹でた鶏むね肉と白く煮たマッシュルームをクリームのソースで和えて詰める、フランスの温かい前菜。 https://tabelia.app/recipes/farz-pitilig/ 2026-10-14 https://tabelia.app/img/recipe-images/f29c2b7d-c153-4dfe-ae17-79b26a939f52_1791939801844.png?width=1200&resize=contain&quality=78 ファルス・ピティリグ（Farz pitilig） 卵と牛乳、小麦粉の生地をフライパンで寄せながら固め、プルーンを加えて両面を焼くブルターニュの菓子。バターで色付いた表面と、厚みのある柔らかな生地を温かいうちに味わいます。 https://tabelia.app/recipes/huitres-gratinees-au-champagne/ 2026-10-08 https://tabelia.app/img/recipe-images/f2efa804-a0bd-4a31-9cff-e5beb70d0779_1791218062113.png?width=1200&resize=contain&quality=78 牡蠣のシャンパーニュ風グラタン（Huîtres Gratinées au Champagne） 殻から外した牡蠣をシャンパーニュでポシェし、バターでとろりと蒸らしたリーキを敷いた殻に戻して、シャンパーニュのサバイヨンで覆い、表面にだけ焼き色をつける温かい前菜。 https://tabelia.app/recipes/bruschetta-con-funghi/ 2026-05-28 https://tabelia.app/img/recipe-images/f50157de-1e3d-40bf-8570-34e4c2f6b7bf_1790663455633.png?width=1200&resize=contain&quality=78 ブルスケッタ・コン・フンギ（Bruschetta con Funghi） ポルチーニなど数種類のきのこをにんにくとタイムで炒め、焼きたてのパンにのせるトスカーナの秋の前菜。 https://tabelia.app/recipes/pollo-al-chilindron/ 2026-10-07 https://tabelia.app/img/recipe-images/f5e57a03-fc55-5e41-b8b8-d8b9c70c38db_1790832762494.png?width=1200&resize=contain&quality=78 鶏のチリンドロン煮込み（Pollo al chilindrón） 骨付きの鶏を焼き、ピーマンとトマト、ハモンと一緒に煮込む、アラゴンの家庭料理。 https://tabelia.app/recipes/triglie-alla-livornese/ 2026-05-28 https://tabelia.app/img/recipe-images/f5f7f6a4-4fc3-4548-b5a5-dd5dc8b5505a_1790663748148.png?width=1200&resize=contain&quality=78 ヒメジのリヴォルノ風トマト煮（Triglie alla Livornese） 地中海の魚ヒメジを、シンプルなトマトソースでさっと煮るリヴォルノの代表料理。肝ごと食べられるヒメジならではの濃厚な風味が前面に出る。 https://tabelia.app/recipes/broccoletti-ripassati-con-colatura/ 2026-10-07 https://tabelia.app/img/recipe-images/f67bd0a7-c786-4151-a1cd-d48045127305_1790663450726.png?width=1200&resize=contain&quality=78 青菜のコラトゥーラソテー（Broccoletti Ripassati con Colatura） 茹でた青菜を、にんにくと唐辛子を効かせたオリーブオイルで炒め直すナポリの家庭の「リパッサーレ」に、アマルフィ海岸の魚醤コラトゥーラを垂らして仕上げる副菜。 https://tabelia.app/recipes/ropa-vieja-canaria/ 2026-10-17 https://tabelia.app/img/recipe-images/f6d76ff2-1f35-472c-bdcb-bbe9b360ba29_1792208355797.png?width=1200&resize=contain&quality=78 カナリア風ロパ・ビエハ（Ropa vieja canaria） ひよこ豆と豚肉、鶏肉を煮て、トマトやピーマンのソースと合わせるカナリア諸島の料理です。最後に揚げたじゃがいもを混ぜ、肉の煮汁を含ませます。 https://tabelia.app/recipes/pasta-con-le-sarde/ 2026-05-28 https://tabelia.app/img/recipe-images/f80b0e77-05b8-48df-9150-0d3d3ef95300_1790663611962.png?width=1200&resize=contain&quality=78 いわしとフェンネルのパスタ（Pasta con le Sarde） 生イワシ、ウイキョウ（フィノッキオ）、干しぶどう、松の実、サフランを合わせるシチリアのパスタ。アラブ料理の流れをくむアグロドルチェ（甘酸）のソースで、甘みと塩気と魚介の旨みが重なる。 https://tabelia.app/recipes/tarte-aux-figues/ 2026-10-07 https://tabelia.app/img/recipe-images/f88dabc7-e34f-44d3-9f23-ffa7a597dea3_1790690364657.png?width=1200&resize=contain&quality=78 タルト・オ・フィグ（Tarte aux Figues） 甘いタルト生地にアーモンドクリームを敷き、いちじくを焼き込む秋のタルト。いちじくから出た汁をクリームが受け止め、焼けた皮としっとりした中心を一緒に味わえる。 https://tabelia.app/recipes/linguine-al-polpo-in-bianco/ 2026-10-08 https://tabelia.app/img/recipe-images/fa7a74c1-3454-4f28-a02d-7873887ae269_1790663563981.png?width=1200&resize=contain&quality=78 リングイネ・アル・ポルポ・イン・ビアンコ（タコの白いリングイネ）（Linguine al polpo in bianco） タコを香味野菜の煮汁でやわらかく煮て、その煮汁を漉して煮詰め、リングイネに吸わせて仕上げる（リゾッタータ）、プーリア州サレント地方の白い仕立て（イン・ビアンコ）のパスタ。太い足は大きく切って食感を残し、頭と細い足は刻んでソースに溶かし込む。 https://tabelia.app/recipes/tourte-de-blettes-nicoise/ 2026-10-20 https://tabelia.app/img/recipe-images/faef51fb-c488-4ac6-a8e9-0e5e54af7d32_1792456672865.png?width=1200&resize=contain&quality=78 トゥルト・ド・ブレット・ニソワーズ（Tourte de blettes niçoise） ふだん草の緑の葉にりんご、松の実、レーズンを合わせ、生地で包んで焼くニースの甘いパイです。粉糖を振った表面の下に、青菜と果実の詰め物が入ります。 https://tabelia.app/recipes/polenta-pasticciata-al-forno/ 2026-10-07 https://tabelia.app/img/recipe-images/fb087a8f-f3e2-4aa6-b5dc-05e4b2055d30_1790663654338.png?width=1200&resize=contain&quality=78 ポレンタのオーブン焼き（ラザーニャ風）（Polenta Pasticciata al Forno） 固めたポレンタを、サルシッチャとポルチーニのラグー、フォンティーナと重ねて焼く、ロンバルディア式のプリモ。「ポレンタのラザーニャ」と呼ばれる日曜の大皿料理。 https://tabelia.app/recipes/cipolle-borettane-in-agrodolce/ 2026-05-28 https://tabelia.app/img/recipe-images/fbb0c33e-cd83-4651-8874-67394b65d856_1790663489050.png?width=1200&resize=contain&quality=78 チポッレ・ボレッターネ・イン・アグロドルチェ（Cipolle Borettane in Agrodolce） ボレッターネ種の小玉ねぎを、バターとバルサミコ酢で甘酸っぱく煮詰める、エミリア地方の伝統の一品。サルーミなど肉の前菜に添えるほか、デリカテッセン（惣菜店）の品としても扱われる。 https://tabelia.app/recipes/gambas-al-ajillo/ 2026-10-01 https://tabelia.app/img/recipe-images/fc8b4b6a-b107-5672-9a4c-bd27599c9752_1790832727518.png?width=1200&resize=contain&quality=78 ガンバス・アル・アヒージョ（Gambas al ajillo） にんにくと唐辛子の香りを移したオリーブオイルで、エビに短く火を入れる小皿料理。香ばしさと身の弾力を両方残せるかどうかは、火を止める時機で決まる。 https://tabelia.app/recipes/fregola-con-aragosta/ 2026-10-07 https://tabelia.app/img/recipe-images/fcf3dd10-b70e-42a6-b011-fff73a3122a3_1790653063749.png?width=1200&resize=contain&quality=78 オマール海老のフレーゴラ（Fregola con Aragosta） サルデーニャ特産の球状パスタ「フレーゴラ」とイセエビのスープパスタ。 https://tabelia.app/recipes/gnocchi-di-zucca/ 2026-09-29 https://tabelia.app/img/recipe-images/fda565f7-d896-43a2-812b-54242f691c94_1790690270873.png?width=1200&resize=contain&quality=78 ニョッキ・ディ・ズッカ（かぼちゃのニョッキ）（Gnocchi di Zucca） オーブンで焼いて水分を飛ばしたかぼちゃを裏ごしし、最小限の小麦粉と卵黄を合わせて作る、マントヴァ伝統の秋のプリモ。焦がしバターとセージ、グラナ・パダーノ、砕いたアマレッティで仕上げ、マントヴァらしい甘じょっぱい味にする。 https://tabelia.app/recipes/zucca-al-forno-con-rosmarino/ 2026-05-22 https://tabelia.app/img/recipe-images/fe4a1d52-b45f-48dc-97b9-48b25c8f77b2_1790663759274.png?width=1200&resize=contain&quality=78 かぼちゃのローズマリーオーブン焼き（Zucca al Forno con Rosmarino） かぼちゃをローズマリーとにんにくで香り付けしてオーブンで焼く、ヴェネトの秋の付け合わせ。焦げてカラメリゼした縁に、深い甘みが出る。 https://tabelia.app/recipes/spaghetti-con-le-cozze/ 2026-10-08 https://tabelia.app/img/recipe-images/fe4e523a-24e5-423d-9719-79a3fa67232e_1790663719831.png?width=1200&resize=contain&quality=78 スパゲッティ・コン・レ・コッツェ（ムール貝のスパゲッティ）（Spaghetti con le Cozze） ナポリ湾岸の漁師料理を起源とする、ムール貝のスパゲッティ。にんにくと唐辛子の香りを移した油に貝の汁を合わせ、スパゲッティと手早く和えて乳化させる。 https://tabelia.app/recipes/caprese/ 2026-05-28 https://tabelia.app/img/recipe-images/fe6694ce-1f67-4959-af1b-ab1d22cc17e6_1790663466322.png?width=1200&resize=contain&quality=78 カプレーゼサラダ（Caprese） モッツァレラ・トマト・バジルのシンプルな前菜。カプリ島にちなむ名で、イタリア国旗（赤・白・緑）の色を表す。 https://tabelia.app/recipes/creme-caramel/ 2026-10-07 https://tabelia.app/img/recipe-images/ff7440dc-2432-4869-b492-3b0fd8dc307c_1790654530951.png?width=1200&resize=contain&quality=78 クレーム・カラメル（Crème Caramel） ほろ苦いカラメルを型の底に敷き、牛乳と卵だけのアパレイユを湯煎でゆっくり焼き固めるフランスの定番デザート。よく冷やして型から外すと、琥珀色のカラメルが流れ出る。 https://tabelia.app/recipes/tiramisu/ 2026-05-22 https://tabelia.app/img/recipe-images/ffe5dd47-4ebe-4603-b2c2-1f2681b00526_1790686400036.png?width=1200&resize=contain&quality=78 ティラミス（Tiramisù） マスカルポーネと卵黄で作るクリームをサヴォイアルディに重ねた、イタリアを代表するドルチェ。コアントローとエスプレッソで香りをつける。 https://tabelia.app/en/recipes/croquetas-de-jamon/ 2026-10-07 https://tabelia.app/img/recipe-images/0063b837-debb-5263-9d28-45a2e1907e13_1790832711272.png?width=1200&resize=contain&quality=78 Serrano Ham Croquettes Small croquettes made by enclosing thick, ham-flavored béchamel in a thin coating and frying it. Enjoy the filling that melts in your mouth and the crisp, savory coating. https://tabelia.app/it/ricette/croquetas-de-jamon/ 2026-10-07 https://tabelia.app/img/recipe-images/0063b837-debb-5263-9d28-45a2e1907e13_1790832711272.png?width=1200&resize=contain&quality=78 Crocchette di prosciutto serrano Piccole crocchette fritte, con una besciamella densa e saporita al prosciutto racchiusa in una panatura sottile. Il ripieno si scioglie in bocca, mentre la crosta è croccante e fragrante. https://tabelia.app/en/recipes/tortelli-di-zucca-alla-mantovana/ 2026-08-15 https://tabelia.app/img/recipe-images/00b9f3c2-ad8d-49be-9ca7-5e7621a82617_1790663742776.png?width=1200&resize=contain&quality=78 Mantuan Pumpkin Tortelli A traditional Mantuan Christmas Eve dish: oven-dried pumpkin, amaretti, apple mostarda and Parmigiano form a sweet, hot and bitter filling enclosed in thin, yolk-rich handmade pasta. The filling rests overnight to meld its flavors, and the dough is rolled until translucent, demanding skill in both cooking and rolling. The traditional finish is simply browned butter and sage, without extra elements. https://tabelia.app/it/ricette/tortelli-di-zucca-alla-mantovana/ 2026-08-15 https://tabelia.app/img/recipe-images/00b9f3c2-ad8d-49be-9ca7-5e7621a82617_1790663742776.png?width=1200&resize=contain&quality=78 Tortelli di zucca alla mantovana Piatto tradizionale della vigilia di Natale a Mantova: zucca asciugata in forno, amaretti, mostarda di mele e Parmigiano formano un ripieno dolce, piccante e amaro, racchiuso in una sfoglia sottile ricca di tuorli. Il ripieno riposa una notte e la sfoglia si stende al matterello fino a diventare traslucida: servono abilità nella cottura e nella stesura. Il condimento tradizionale è soltanto burro nocciola e salvia. https://tabelia.app/en/recipes/spaghetti-alla-puttanesca/ 2026-05-28 https://tabelia.app/img/recipe-images/00c84dcd-0921-4ab9-8fdc-91abebc28119_1790663714593.png?width=1200&resize=contain&quality=78 Spaghetti alla Puttanesca A Neapolitan pasta classic layering the powerful savor of tomatoes, olives, capers and anchovies. Quick to prepare, with enormous impact. https://tabelia.app/it/ricette/spaghetti-alla-puttanesca/ 2026-05-28 https://tabelia.app/img/recipe-images/00c84dcd-0921-4ab9-8fdc-91abebc28119_1790663714593.png?width=1200&resize=contain&quality=78 Spaghetti alla puttanesca Un classico napoletano in cui si sovrappongono i sapori intensi di pomodoro, olive, capperi e acciughe. Si prepara in poco tempo, con grande impatto. https://tabelia.app/en/recipes/spaghetti-al-nero-di-seppia/ 2026-05-28 https://tabelia.app/img/recipe-images/01fe83af-4fe2-4874-98c1-80f288d40849_1790663707281.png?width=1200&resize=contain&quality=78 Spaghetti with Cuttlefish Ink Pasta dyed jet black with cuttlefish ink. A seafood dish loved in both Sicily and Venice, bringing the cuttlefish's rich savor to the fore. https://tabelia.app/it/ricette/spaghetti-al-nero-di-seppia/ 2026-05-28 https://tabelia.app/img/recipe-images/01fe83af-4fe2-4874-98c1-80f288d40849_1790663707281.png?width=1200&resize=contain&quality=78 Spaghetti al nero di seppia Pasta tinta di nero intenso dall'inchiostro di seppia. Un piatto di mare amato sia in Sicilia sia a Venezia, che mette in primo piano il gusto ricco della seppia. https://tabelia.app/en/recipes/fiori-di-zucca-fritti/ 2026-10-07 https://tabelia.app/img/recipe-images/03067ba1-1059-473f-a2f9-ad9d4de15006_1790663517569.png?width=1200&resize=contain&quality=78 Fried Stuffed Zucchini Blossoms A celebrated Roman summer appetizer: zucchini blossoms filled with ricotta and anchovies, then fried in a thin batter. A delicate, luxurious dish enclosing rich flavor within each flower. https://tabelia.app/it/ricette/fiori-di-zucca-fritti/ 2026-10-07 https://tabelia.app/img/recipe-images/03067ba1-1059-473f-a2f9-ad9d4de15006_1790663517569.png?width=1200&resize=contain&quality=78 Fiori di zucca fritti Un celebre antipasto estivo romano: fiori di zucca farciti con ricotta e acciughe e fritti in una pastella sottile. Un piatto delicato e ricco che racchiude il sapore nel fiore. https://tabelia.app/en/recipes/carpaccio-di-zucchine/ 2026-07-26 https://tabelia.app/img/recipe-images/03a149ce-93ef-469c-baae-bd8352ee06d4_1790663476935.png?width=1200&resize=contain&quality=78 Zucchini Carpaccio A modern Italian appetizer of raw zucchini shaved into thin ribbons with a peeler, marinated in lemon and olive oil, and finished with Parmigiano and pine nuts. https://tabelia.app/it/ricette/carpaccio-di-zucchine/ 2026-07-26 https://tabelia.app/img/recipe-images/03a149ce-93ef-469c-baae-bd8352ee06d4_1790663476935.png?width=1200&resize=contain&quality=78 Carpaccio di zucchine Un antipasto italiano contemporaneo: zucchine crude ridotte a nastri sottili con il pelapatate, marinate con limone e olio d’oliva e completate con Parmigiano e pinoli. https://tabelia.app/en/recipes/spaghetti-con-alici-fresche-e-pangrattato/ 2026-10-07 https://tabelia.app/img/recipe-images/040f2d2b-5506-4f1e-b5b2-ef07341143bc_1790663717591.png?width=1200&resize=contain&quality=78 Spaghetti with Fresh Anchovies and Toasted Breadcrumbs A fishermen’s pasta dish from the Bay of Naples, made with fresh anchovies butterflied by hand and briefly cooked, then finished with toasted breadcrumbs (pangrattato). https://tabelia.app/it/ricette/spaghetti-con-alici-fresche-e-pangrattato/ 2026-10-07 https://tabelia.app/img/recipe-images/040f2d2b-5506-4f1e-b5b2-ef07341143bc_1790663717591.png?width=1200&resize=contain&quality=78 Spaghetti con alici fresche e pangrattato Una pasta dei pescatori del golfo di Napoli, con alici fresche aperte a mano e cotte brevemente, completata con pangrattato tostato. https://tabelia.app/en/recipes/polenta-con-ragu-di-cinghiale/ 2026-10-07 https://tabelia.app/img/recipe-images/04ecbdac-da28-4ca9-b5c5-a3143879fd44_1790663648270.png?width=1200&resize=contain&quality=78 Polenta with Wild Boar Ragù A weekend centerpiece from Maremma: wild boar slowly braised in red wine, juniper and rosemary, served over soft polenta. Overnight marination and a two-and-a-half-hour braise are central to its authenticity. https://tabelia.app/it/ricette/polenta-con-ragu-di-cinghiale/ 2026-10-07 https://tabelia.app/img/recipe-images/04ecbdac-da28-4ca9-b5c5-a3143879fd44_1790663648270.png?width=1200&resize=contain&quality=78 Polenta con ragù di cinghiale Un grande piatto del fine settimana dalla Maremma: cinghiale cotto a lungo con vino rosso, ginepro e rosmarino, servito su polenta morbida. La marinatura dalla sera prima e due ore e mezza di cottura ne definiscono l'autenticità. https://tabelia.app/en/recipes/rigatoni-alla-pajata/ 2026-10-07 https://tabelia.app/img/recipe-images/05c21d52-62c1-44c9-aba8-396dab13d8ce_1790663686487.png?width=1200&resize=contain&quality=78 Rigatoni with Pajata A particularly divisive dish among Rome's traditional recipes. Pajata is the small intestine of a milk-fed calf, used with its coagulated milk contents intact. Its foie-gras-like richness and milky sweetness blend well with tomato sauce. https://tabelia.app/it/ricette/rigatoni-alla-pajata/ 2026-10-07 https://tabelia.app/img/recipe-images/05c21d52-62c1-44c9-aba8-396dab13d8ce_1790663686487.png?width=1200&resize=contain&quality=78 Rigatoni alla pajata Tra i piatti della tradizione romana, è uno di quelli che dividono maggiormente i gusti. La pajata è l'intestino tenue del vitello da latte, usato con il latte coagulato ancora all'interno. La ricchezza simile al foie gras e la dolcezza del latte si amalgamano bene con il sugo di pomodoro. https://tabelia.app/en/recipes/focaccia-genovese/ 2026-10-07 https://tabelia.app/img/recipe-images/05f37ebc-d69c-4fbe-b9ce-14b03a5ab3be_1790663518517.png?width=1200&resize=contain&quality=78 Genoese Focaccia Liguria’s emblematic focaccia: a high-hydration dough is risen, dimpled with the fingers and baked after absorbing brine and olive oil. https://tabelia.app/it/ricette/focaccia-genovese/ 2026-10-07 https://tabelia.app/img/recipe-images/05f37ebc-d69c-4fbe-b9ce-14b03a5ab3be_1790663518517.png?width=1200&resize=contain&quality=78 Focaccia genovese La focaccia simbolo della Liguria: un impasto ad alta idratazione viene fatto lievitare, incavato con le dita e cotto dopo aver assorbito salamoia e olio di oliva. https://tabelia.app/en/recipes/peperoni-arrostiti-con-acciughe-e-capperi/ 2026-10-07 https://tabelia.app/img/recipe-images/0622a82b-3263-4d0f-9bf6-3f2f652ef350_1790663632124.png?width=1200&resize=contain&quality=78 Roasted Peppers with Anchovies and Capers A southern Italian starter of flame-charred, peeled peppers left overnight with anchovies, capers and olive oil. https://tabelia.app/img/recipe-images/0622a82b-3263-4d0f-9bf6-3f2f652ef350_1790663769999.png?width=1200&resize=contain&quality=78 Roasted Peppers with Anchovies and Capers A southern Italian starter of flame-charred, peeled peppers left overnight with anchovies, capers and olive oil. https://tabelia.app/img/recipe-images/0622a82b-3263-4d0f-9bf6-3f2f652ef350_1790663771068.png?width=1200&resize=contain&quality=78 Roasted Peppers with Anchovies and Capers A southern Italian starter of flame-charred, peeled peppers left overnight with anchovies, capers and olive oil. https://tabelia.app/img/recipe-images/0622a82b-3263-4d0f-9bf6-3f2f652ef350_1790663772449.png?width=1200&resize=contain&quality=78 Roasted Peppers with Anchovies and Capers A southern Italian starter of flame-charred, peeled peppers left overnight with anchovies, capers and olive oil. https://tabelia.app/it/ricette/peperoni-arrostiti-con-acciughe-e-capperi/ 2026-10-07 https://tabelia.app/img/recipe-images/0622a82b-3263-4d0f-9bf6-3f2f652ef350_1790663632124.png?width=1200&resize=contain&quality=78 Peperoni arrostiti con acciughe e capperi Un antipasto meridionale di peperoni bruciacchiati sulla fiamma, spellati e lasciati insaporire una notte con acciughe, capperi e olio. https://tabelia.app/img/recipe-images/0622a82b-3263-4d0f-9bf6-3f2f652ef350_1790663769999.png?width=1200&resize=contain&quality=78 Peperoni arrostiti con acciughe e capperi Un antipasto meridionale di peperoni bruciacchiati sulla fiamma, spellati e lasciati insaporire una notte con acciughe, capperi e olio. https://tabelia.app/img/recipe-images/0622a82b-3263-4d0f-9bf6-3f2f652ef350_1790663771068.png?width=1200&resize=contain&quality=78 Peperoni arrostiti con acciughe e capperi Un antipasto meridionale di peperoni bruciacchiati sulla fiamma, spellati e lasciati insaporire una notte con acciughe, capperi e olio. https://tabelia.app/img/recipe-images/0622a82b-3263-4d0f-9bf6-3f2f652ef350_1790663772449.png?width=1200&resize=contain&quality=78 Peperoni arrostiti con acciughe e capperi Un antipasto meridionale di peperoni bruciacchiati sulla fiamma, spellati e lasciati insaporire una notte con acciughe, capperi e olio. https://tabelia.app/en/recipes/prosciutto-e-fichi/ 2026-09-29 https://tabelia.app/img/recipe-images/06d28f06-7457-4071-abb9-6c9b4d4d45b9_1790690248197.png?width=1200&resize=contain&quality=78 Prosciutto and Fresh Figs A late-summer and autumn antipasto of mature dry-cured ham and ripe figs. Arrange the thin ham slices loosely and serve with figs and rustic bread. https://tabelia.app/it/ricette/prosciutto-e-fichi/ 2026-09-29 https://tabelia.app/img/recipe-images/06d28f06-7457-4071-abb9-6c9b4d4d45b9_1790690248197.png?width=1200&resize=contain&quality=78 Prosciutto e fichi Un antipasto di fine estate e autunno con prosciutto stagionato e fichi maturi. Le fette sottili si dispongono morbidamente e si accompagnano a fichi e pane casereccio. https://tabelia.app/en/recipes/lapin-chasseur/ 2026-10-07 https://tabelia.app/img/recipe-images/070ed9bc-9ac3-4093-a870-0494640ce6ff_1790690339818.png?width=1200&resize=contain&quality=78 Hunter-Style Rabbit Rabbit is browned, then braised with mushrooms, white wine and tomatoes in the chasseur style. The browned juices on the bottom of the pot enrich the sauce, while the mushrooms are cooked separately to evaporate their moisture and build layers of flavor. https://tabelia.app/it/ricette/lapin-chasseur/ 2026-10-07 https://tabelia.app/img/recipe-images/070ed9bc-9ac3-4093-a870-0494640ce6ff_1790690339818.png?width=1200&resize=contain&quality=78 Coniglio alla cacciatora Il coniglio viene rosolato e poi stufato con funghi, vino bianco e pomodoro secondo lo stile chasseur. Il fondo dorato della pentola passa nella salsa, mentre i funghi vengono cotti a parte per eliminarne l’acqua e aggiungere profumo. https://tabelia.app/en/recipes/ajoblanco/ 2026-10-07 https://tabelia.app/img/recipe-images/07c077ec-c215-5a35-9ad0-e827ad835524_1790832684130.png?width=1200&resize=contain&quality=78 Chilled Almond and Garlic Soup A white chilled soup from Andalusia, made by emulsifying almonds, bread and garlic with oil. Sweet grapes accompany its smooth texture. https://tabelia.app/it/ricette/ajoblanco/ 2026-10-07 https://tabelia.app/img/recipe-images/07c077ec-c215-5a35-9ad0-e827ad835524_1790832684130.png?width=1200&resize=contain&quality=78 Zuppa fredda di mandorle e aglio Una zuppa bianca fredda dell’Andalusia, preparata emulsionando mandorle, pane e aglio con olio. Alla consistenza vellutata si accompagna la dolcezza dell’uva. https://tabelia.app/en/recipes/steak-frites/ 2026-10-07 https://tabelia.app/img/recipe-images/080e8af5-7803-40d4-b9e8-bc683209cb55_1790651350756.png?width=1200&resize=contain&quality=78 Steak Frites An emblem of Parisian bistros: hard-seared steak with generous golden, twice-fried potatoes. Parsley butter, beurre maître d'hôtel, is the sole sauce. Meat doneness and frying-oil temperature are the two basic skills that determine everything. https://tabelia.app/it/ricette/steak-frites/ 2026-10-07 https://tabelia.app/img/recipe-images/080e8af5-7803-40d4-b9e8-bc683209cb55_1790651350756.png?width=1200&resize=contain&quality=78 Bistecca con patatine fritte Simbolo dei bistrot parigini: bistecca rosolata a fuoco vivo con abbondanti patatine dorate in doppia frittura. L'unica salsa è il burro al prezzemolo, beurre maître d'hôtel. Cottura della carne e temperatura dell'olio sono le due tecniche fondamentali che decidono tutto. https://tabelia.app/en/recipes/insalata-di-mare/ 2026-10-07 https://tabelia.app/img/recipe-images/091e0dcf-f4d7-4166-a0d0-213d4dea7c91_1790663550759.png?width=1200&resize=contain&quality=78 Italian Seafood Salad A coastal antipasto of octopus, shrimp, mussels and squid, each cooked with the heat best suited to it, then dressed with lemon and olive oil. https://tabelia.app/it/ricette/insalata-di-mare/ 2026-10-07 https://tabelia.app/img/recipe-images/091e0dcf-f4d7-4166-a0d0-213d4dea7c91_1790663550759.png?width=1200&resize=contain&quality=78 Insalata di mare Un antipasto della costa con polpo, gamberi, cozze e calamari, ciascuno cotto al punto giusto e poi condito con limone e olio d’oliva. https://tabelia.app/en/recipes/cassoulet/ 2026-10-07 https://tabelia.app/img/recipe-images/096b92e6-c870-4dbb-83bc-99d20bc4548c_1790663481095.png?width=1200&resize=contain&quality=78 Cassoulet Cassoulet is a stew of white beans, duck and pork associated with Toulouse in southwestern France. Beans soaked for 12 hours are cooked with duck confit, Toulouse sausage and pork belly, then topped with breadcrumbs and baked. Traditionally, the fragrant crust is broken several times during baking and pushed into the beans so a new crust forms. Canned or vacuum-packed duck confit is the practical standard. Taking nearly a whole day from preparation to the end of baking, this southwestern French feast rewards a leisurely weekend commitment. https://tabelia.app/it/ricette/cassoulet/ 2026-10-07 https://tabelia.app/img/recipe-images/096b92e6-c870-4dbb-83bc-99d20bc4548c_1790663481095.png?width=1200&resize=contain&quality=78 Cassoulet Il cassoulet è uno stufato di fagioli bianchi, anatra e maiale rappresentativo di Tolosa, nel Sud-Ovest francese. I fagioli, ammollati per 12 ore, vengono cotti con confit d’anatra, salsiccia di Tolosa e pancetta di maiale, poi coperti di pangrattato e passati in forno. Durante la cottura la crosta profumata viene spezzata più volte e affondata nei fagioli, lasciandone formare una nuova. Il confit d’anatra in scatola o sottovuoto è la soluzione pratica abituale. Dalla preparazione alla fine della cottura occorre quasi una giornata: è una festa gastronomica del Sud-Ovest da affrontare con calma nel fine settimana. https://tabelia.app/en/recipes/pappardelle-al-cinghiale/ 2026-10-07 https://tabelia.app/img/recipe-images/0c279800-d6ee-47a8-8393-7d62019a43c5_1790663595308.png?width=1200&resize=contain&quality=78 Pappardelle with Wild Boar Ragù Wide Tuscan pasta with a slow-cooked wild boar sauce, a regional dish of the Tuscan hills where hunting culture is deeply rooted. https://tabelia.app/it/ricette/pappardelle-al-cinghiale/ 2026-10-07 https://tabelia.app/img/recipe-images/0c279800-d6ee-47a8-8393-7d62019a43c5_1790663595308.png?width=1200&resize=contain&quality=78 Pappardelle al cinghiale Pasta larga toscana con un ragù di cinghiale a lunga cottura, piatto delle colline toscane dove la cultura della caccia è profondamente radicata. https://tabelia.app/en/recipes/canele-de-bordeaux/ 2026-10-07 https://tabelia.app/img/recipe-images/0c2d3d62-b55e-4385-9d67-e187ed6127cb_1790654524766.png?width=1200&resize=contain&quality=78 Bordeaux Canelés Originating in a Bordeaux convent, these pastries use a crêpe-like rum-and-vanilla batter rested for 24 hours, then baked in fluted molds in 2 stages, at high and lower temperatures. An almost black mahogany-colored crisp shell surrounds a golden, chewy, honeycombed interior. This dramatic contrast comes entirely from resting the batter and controlling baking temperatures: the timing skills of pastry making condensed into a small cake. https://tabelia.app/it/ricette/canele-de-bordeaux/ 2026-10-07 https://tabelia.app/img/recipe-images/0c2d3d62-b55e-4385-9d67-e187ed6127cb_1790654524766.png?width=1200&resize=contain&quality=78 Canelés di Bordeaux Dolcetti nati in un convento di Bordeaux: una pastella simile a quella delle crêpes, profumata di rum e vaniglia, riposa 24 ore e cuoce in stampi scanalati in 2 fasi, ad alta e poi a minore temperatura. Il guscio croccante, color mogano quasi nero, racchiude un interno dorato, elastico e alveolato. Questo contrasto estremo nasce soltanto dalla maturazione della pastella e dal controllo delle temperature: l’arte dei tempi della pasticceria concentrata in un piccolo dolce. https://tabelia.app/en/recipes/totani-saltati-con-colatura/ 2026-10-07 https://tabelia.app/img/recipe-images/0c7db628-4301-4eac-be09-fb54998826b8_1790663745903.png?width=1200&resize=contain&quality=78 Sautéed Squid with Cetara Anchovy Colatura A rustic, precisely judged dish made by Cetara’s fishers just after landing their catch. Fresh totani, a type of flying squid, are sautéed rapidly over high heat in an iron pan and finished with colatura and lemon. High heat and the freshness of the squid define this simple preparation. https://tabelia.app/it/ricette/totani-saltati-con-colatura/ 2026-10-07 https://tabelia.app/img/recipe-images/0c7db628-4301-4eac-be09-fb54998826b8_1790663745903.png?width=1200&resize=contain&quality=78 Totani saltati con colatura di Cetara Un piatto rustico e preciso che i pescatori di Cetara preparano appena sbarcato il pescato. I totani freschi vengono saltati rapidamente a fuoco alto in una padella di ferro e finiti con colatura e limone. Una preparazione semplice che richiede soprattutto calore intenso e freschezza. https://tabelia.app/en/recipes/torta-margherita/ 2026-10-07 https://tabelia.app/img/recipe-images/0d02e554-5822-4035-8d9c-30a715bfae45_1790663740418.png?width=1200&resize=contain&quality=78 Torta Margherita A classic Italian home-style sponge cake made with butter, eggs and potato starch. Equal parts cake flour and fecola di patate create its distinctive light, soft, melting texture. A foundation of northern Italian baking, cherished throughout Italy as “grandmother’s cake.” https://tabelia.app/it/ricette/torta-margherita/ 2026-10-07 https://tabelia.app/img/recipe-images/0d02e554-5822-4035-8d9c-30a715bfae45_1790663740418.png?width=1200&resize=contain&quality=78 Torta margherita Un classico pan di Spagna casalingo italiano a base di burro, uova e fecola di patate. Farina debole e fecola in parti uguali creano una consistenza particolarmente leggera, soffice e fondente. Un fondamento della pasticceria dell’Italia settentrionale, amato in tutto il Paese come “torta della nonna”. https://tabelia.app/en/recipes/finocchi-gratinati-al-parmigiano/ 2026-05-30 https://tabelia.app/img/recipe-images/0d493666-41e5-4d0e-8ca8-ef0ecd539ad0_1790663516596.png?width=1200&resize=contain&quality=78 Fennel Gratin with Parmigiano A simple gratin without béchamel: parboiled fennel baked with Parmigiano and breadcrumbs. https://tabelia.app/it/ricette/finocchi-gratinati-al-parmigiano/ 2026-05-30 https://tabelia.app/img/recipe-images/0d493666-41e5-4d0e-8ca8-ef0ecd539ad0_1790663516596.png?width=1200&resize=contain&quality=78 Finocchi gratinati al Parmigiano Un semplice gratin senza besciamella: finocchi prima lessati e poi cotti al forno con Parmigiano e pangrattato. https://tabelia.app/en/recipes/zabaione/ 2026-05-22 https://tabelia.app/img/recipe-images/0d4fcc21-a30c-45bb-940a-9ccdbaa3333d_1790663758005.png?width=1200&resize=contain&quality=78 Zabaione A whipped dessert originating in Piedmont, made only with egg yolks, sugar and Marsala wine. Slowly heating and whisking over a water bath turns them into a thick, golden cream. https://tabelia.app/it/ricette/zabaione/ 2026-05-22 https://tabelia.app/img/recipe-images/0d4fcc21-a30c-45bb-940a-9ccdbaa3333d_1790663758005.png?width=1200&resize=contain&quality=78 Zabaione Un dolce montato di origine piemontese, preparato soltanto con tuorli, zucchero e Marsala. La lenta cottura a bagnomaria, continuando a montare, li trasforma in una crema densa e dorata. https://tabelia.app/en/recipes/scaloppine-di-maiale-al-limone/ 2026-10-07 https://tabelia.app/img/recipe-images/0d5cf639-d37c-48c2-8009-01e3cedbda66_1790663700137.png?width=1200&resize=contain&quality=78 Pork Scaloppine with Lemon Pork scaloppine made with thinly pounded pork loin, lightly coated in flour and pan-fried, then quickly finished with butter, white wine and lemon. https://tabelia.app/it/ricette/scaloppine-di-maiale-al-limone/ 2026-10-07 https://tabelia.app/img/recipe-images/0d5cf639-d37c-48c2-8009-01e3cedbda66_1790663700137.png?width=1200&resize=contain&quality=78 Scaloppine di maiale al limone Scaloppine di lonza di maiale battuta sottile, appena infarinata e rosolata, poi completata rapidamente con burro, vino bianco e limone. https://tabelia.app/en/recipes/baci-di-dama/ 2026-10-07 https://tabelia.app/img/recipe-images/0df403cf-e12e-40bc-b719-802a637cee28_1790663438946.png?width=1200&resize=contain&quality=78 Baci di Dama Hazelnut Cookies Piedmontese hazelnut cookies whose name means “lady’s kisses.” These bite-size sweets join 2 fragrant nutty half-sphere cookies with dark chocolate. Originating in Tortona and served at the House of Savoy’s court in the 19th century, they epitomize Piedmont’s pastry culture. https://tabelia.app/it/ricette/baci-di-dama/ 2026-10-07 https://tabelia.app/img/recipe-images/0df403cf-e12e-40bc-b719-802a637cee28_1790663438946.png?width=1200&resize=contain&quality=78 Baci di dama Biscotti piemontesi alle nocciole il cui nome significa “baci di una dama”. Questi dolcetti uniscono con cioccolato fondente 2 biscotti a semisfera dal profumo tostato. Nati a Tortona e serviti alla corte dei Savoia nel 19° secolo, esprimono l’essenza della pasticceria piemontese. https://tabelia.app/en/recipes/risotto-al-limone/ 2026-05-30 https://tabelia.app/img/recipe-images/0e3cfa39-a260-4ab8-95d3-535709655f38_1790663689332.png?width=1200&resize=contain&quality=78 Lemon Risotto A risotto with the fragrance of Amalfi, finished through the balance of lemon, butter and Parmigiano and careful heat control. https://tabelia.app/it/ricette/risotto-al-limone/ 2026-05-30 https://tabelia.app/img/recipe-images/0e3cfa39-a260-4ab8-95d3-535709655f38_1790663689332.png?width=1200&resize=contain&quality=78 Risotto al limone Un risotto dal profumo amalfitano, definito dall'equilibrio fra limone, burro e Parmigiano e da un attento controllo del calore. https://tabelia.app/en/recipes/teurgoule-normande/ 2026-08-07 https://tabelia.app/img/recipe-images/0eec7213-cd5b-4f7a-8d7c-1548995323ee_1790654560403.png?width=1200&resize=contain&quality=78 Normandy Cinnamon Rice Pudding A traditional Normandy dessert made by slowly baking rice, milk, sugar and cinnamon in a deep earthenware dish at low temperature for about 5 hours. Prolonged baking forms a thick, dark brown skin above soft rice rich with milk. Few hands-on steps are needed; patiently maintaining the low temperature is the defining technique. https://tabelia.app/it/ricette/teurgoule-normande/ 2026-08-07 https://tabelia.app/img/recipe-images/0eec7213-cd5b-4f7a-8d7c-1548995323ee_1790654560403.png?width=1200&resize=contain&quality=78 Teurgoule normanna Dolce tradizionale della Normandia: riso, latte, zucchero e cannella cuociono in un recipiente profondo di terracotta a bassa temperatura per circa 5 ore. La lunga cottura forma una spessa pellicola bruno scuro, sotto la quale il riso assorbe il latte e diventa cremoso. Le operazioni manuali sono poche: la tecnica consiste nella pazienza di mantenere la temperatura bassa. https://tabelia.app/en/recipes/spaghetti-con-bottarga-di-muggine/ 2026-10-07 https://tabelia.app/img/recipe-images/0f733a8e-a21a-427b-a91b-423df233a308_1790663718859.png?width=1200&resize=contain&quality=78 Spaghetti with Mullet Bottarga A prized Sardinian dish of spaghetti with bottarga di muggine, salted and sun-dried mullet roe from Sardinia. Grating it over without heating delivers its delicate savor and marine aroma intact. https://tabelia.app/it/ricette/spaghetti-con-bottarga-di-muggine/ 2026-10-07 https://tabelia.app/img/recipe-images/0f733a8e-a21a-427b-a91b-423df233a308_1790663718859.png?width=1200&resize=contain&quality=78 Spaghetti con bottarga di muggine Un piatto pregiato sardo: spaghetti con bottarga di muggine, ovaie salate ed essiccate al sole. Grattugiarla senza scaldarla porta nel piatto intatti il sapore delicato e il profumo marino. https://tabelia.app/en/recipes/carottes-vichy/ 2026-10-07 https://tabelia.app/img/recipe-images/0fe2c0ec-8194-49a7-b978-e8caa1231d5b_1791218295507.png?width=1200&resize=contain&quality=78 Vichy-Style Glazed Carrots Thinly sliced carrots simmer uncovered with water, salt and sugar until almost all the liquid has evaporated. Toss with cold, diced butter off the heat and finish with parsley. Serve alongside veal chops or sautéed chicken. https://tabelia.app/it/ricette/carottes-vichy/ 2026-10-07 https://tabelia.app/img/recipe-images/0fe2c0ec-8194-49a7-b978-e8caa1231d5b_1791218295507.png?width=1200&resize=contain&quality=78 Carote alla Vichy Le carote tagliate a rondelle sottili cuociono senza coperchio con acqua, sale e zucchero finché il liquido è quasi del tutto evaporato. A fuoco spento si uniscono il burro freddo a pezzetti e il prezzemolo. Accompagnano costolette di vitello o pollo saltato in padella. https://tabelia.app/en/recipes/risotto-alla-zucca/ 2026-10-08 https://tabelia.app/img/recipe-images/1028c0d1-9d3f-4037-bb19-332108a4967b_1790690213135.png?width=1200&resize=contain&quality=78 Mantuan Pumpkin Risotto A Po Valley risotto in Mantua’s pumpkin tradition. Firm, floury winter squash is used in two ways: some is braised and mashed, while the rest is browned in cubes to retain texture. Homemade vegetable broth is held at 85°C and added gradually; Carnaroli is toasted before its starch is released, then finished off the heat with cold butter and Parmigiano to flow all’onda, in waves when the pan tilts. Mantua’s classic pairing layers the almond-like bitterness of amaretti over pumpkin sweetness, while browned sage butter sharpens the overall aroma. https://tabelia.app/it/ricette/risotto-alla-zucca/ 2026-10-08 https://tabelia.app/img/recipe-images/1028c0d1-9d3f-4037-bb19-332108a4967b_1790690213135.png?width=1200&resize=contain&quality=78 Risotto alla zucca Un risotto della pianura padana nella tradizione mantovana della zucca. La polpa soda e farinosa si usa in due modi: una parte stufata e schiacciata, l’altra rosolata a cubetti per conservarne la consistenza. Il brodo vegetale casalingo resta a 85°C e si aggiunge gradualmente; il Carnaroli si tosta prima di liberarne l’amido, poi si manteca fuori dal fuoco con burro freddo e Parmigiano fino all’onda. La nota amarognola di mandorla degli amaretti accompagna la dolcezza della zucca secondo l’uso mantovano, mentre il burro nocciola alla salvia completa il profumo. https://tabelia.app/en/recipes/coq-au-vin/ 2026-10-07 https://tabelia.app/img/recipe-images/107319ea-1b0a-4462-9f8c-e8c5f7c8b623_1790653045456.png?width=1200&resize=contain&quality=78 Coq au Vin Coq au vin, meaning “rooster steeped in wine,” is Burgundy’s chicken braised in red wine. Originally it softened a tough old rooster through long braising, but bone-in chicken thighs are now standard because roosters are hard to obtain. Chicken marinated overnight is braised and finished with beurre manié, a paste of butter and flour, to thicken the sauce. Brandy is always boiled to remove alcohol, never ignited, making this version suitable for safe home preparation. https://tabelia.app/it/ricette/coq-au-vin/ 2026-10-07 https://tabelia.app/img/recipe-images/107319ea-1b0a-4462-9f8c-e8c5f7c8b623_1790653045456.png?width=1200&resize=contain&quality=78 Coq au vin Il coq au vin, “gallo immerso nel vino”, è il pollo brasato al vino rosso della Borgogna. Nato per intenerire a lungo un vecchio gallo dalla carne dura, oggi si prepara normalmente con cosce di pollo con osso perché il gallo è difficile da reperire. Il pollo marinato una notte viene brasato e la salsa si addensa con beurre manié, burro impastato con farina. Il brandy si fa sempre bollire per eliminare l’alcol, senza infiammarlo, in una preparazione adatta alla sicurezza domestica. https://tabelia.app/en/recipes/castagnaccio/ 2026-09-29 https://tabelia.app/img/recipe-images/11ee9c6b-2be4-442d-a63f-97ab615e0bf3_1790690224744.png?width=1200&resize=contain&quality=78 Castagnaccio A Tuscan autumn cake with a batter of chestnut flour, water, olive oil and salt, scattered with soaked pine nuts, raisins and rosemary, drizzled with olive oil and baked thin at 200°C. With no sugar, eggs or raising agents, its flavor rests on 3 points: sift the flour 2 times, add water gradually to eliminate lumps, and use the surface oil film to form a dry, cracked crust. The authentic finish contrasts a chewy interior with a thin, dry, cracked surface. https://tabelia.app/it/ricette/castagnaccio/ 2026-09-29 https://tabelia.app/img/recipe-images/11ee9c6b-2be4-442d-a63f-97ab615e0bf3_1790690224744.png?width=1200&resize=contain&quality=78 Castagnaccio Dolce autunnale toscano con un impasto di sola farina di castagne, acqua, olio di oliva e sale, cosparso di pinoli ammollati, uvetta e rosmarino, irrorato d’olio e cotto sottile a 200°C. Senza zucchero, uova o lievito, il gusto dipende da 3 punti: setacciare la farina 2 volte, aggiungere l’acqua poco alla volta senza grumi e creare con il velo d’olio una crosticina asciutta e screpolata. La finitura autentica contrappone un interno elastico a una pelle sottile, asciutta e fessurata. https://tabelia.app/en/recipes/sfogliatelle-ricce/ 2026-05-28 https://tabelia.app/img/recipe-images/12361dcf-e285-4d47-9a11-9deeb1caca11_1790663703107.png?width=1200&resize=contain&quality=78 Crispy Layered Shell Pastries — Sfogliatelle Ricce An emblematic Neapolitan dessert with crisp, shell-shaped pastry. Dough stretched into dozens of layers is rolled into a log, sliced thinly, shaped into shells and baked with a semolina and ricotta filling. The process is complex, but the sense of achievement is exceptional. https://tabelia.app/it/ricette/sfogliatelle-ricce/ 2026-05-28 https://tabelia.app/img/recipe-images/12361dcf-e285-4d47-9a11-9deeb1caca11_1790663703107.png?width=1200&resize=contain&quality=78 Sfogliatelle ricce Un dolce simbolo di Napoli, con sfoglie croccanti a forma di conchiglia. La pasta, stesa in decine di strati, viene arrotolata, tagliata a fette sottili, modellata a conchiglia e cotta con un ripieno di semolino e ricotta. Il procedimento è complesso, ma la soddisfazione è speciale. https://tabelia.app/en/recipes/spaghetti-aglio-olio-e-peperoncino/ 2026-10-07 https://tabelia.app/img/recipe-images/1289f29f-7782-46af-92c2-cbe8d0d63b19_1790653046465.png?width=1200&resize=contain&quality=78 Spaghetti with Garlic, Oil and Chili A southern Italian pasta made with garlic, olive oil and chili. Pasta cooking water emulsifies the oil into a sauce. https://tabelia.app/it/ricette/spaghetti-aglio-olio-e-peperoncino/ 2026-10-07 https://tabelia.app/img/recipe-images/1289f29f-7782-46af-92c2-cbe8d0d63b19_1790653046465.png?width=1200&resize=contain&quality=78 Spaghetti aglio, olio e peperoncino Una pasta dell’Italia meridionale preparata con aglio, olio d’oliva e peperoncino. L’acqua di cottura emulsiona l’olio e lo trasforma in una salsa. https://tabelia.app/en/recipes/petit-sale-aux-lentilles/ 2026-10-07 https://tabelia.app/img/recipe-images/12d8e0e8-fd22-4ecf-baaf-39d7d7027974_1790648366220.png?width=1200&resize=contain&quality=78 Salted Pork with Lentils A stew of salted pork and lentils handed down in the mountains of Auvergne. Curing the pork yourself for 24 hours is its essence. After desalting and blanching, the meat simmers with green lentils, passing its cured savour into the pulses and broth for depth without reliance on seasonings. An everyday winter classic of French homes and bistros. https://tabelia.app/it/ricette/petit-sale-aux-lentilles/ 2026-10-07 https://tabelia.app/img/recipe-images/12d8e0e8-fd22-4ecf-baaf-39d7d7027974_1790648366220.png?width=1200&resize=contain&quality=78 Maiale salato con lenticchie Uno stufato di maiale salato e lenticchie tramandato nelle montagne dell’Alvernia. Il cuore del piatto è la salatura domestica della carne per 24 ore. Dopo dissalatura e sbollentatura, la carne cuoce con lenticchie verdi, trasferendo sapore a legumi e brodo senza affidarsi ai condimenti. Un classico quotidiano invernale delle case e dei bistrot francesi. https://tabelia.app/en/recipes/kouign-amann/ 2026-10-08 https://tabelia.app/img/recipe-images/12ff0651-72ca-435b-a963-d4bdbe71a138_1790654540833.png?width=1200&resize=contain&quality=78 Kouign-Amann A laminated pastry from Douarnenez in Brittany whose Breton name means “butter cake.” Butter and sugar in quantities approaching the dough’s own weight are folded into bread dough and baked at high heat, creating a crisp, deeply caramelized exterior and moist layers inside. Temperature control during lamination and baking determines the result, making this one of the most technically demanding French pastries. https://tabelia.app/it/ricette/kouign-amann/ 2026-10-08 https://tabelia.app/img/recipe-images/12ff0651-72ca-435b-a963-d4bdbe71a138_1790654540833.png?width=1200&resize=contain&quality=78 Kouign-amann Un dolce sfogliato nato a Douarnenez, in Bretagna, il cui nome bretone significa «dolce al burro». Nell’impasto da pane si incorporano, con le pieghe, burro e zucchero in quantità vicine al peso dell’impasto stesso. La cottura ad alta temperatura crea un esterno croccante e intensamente caramellato e strati interni umidi. Il controllo della temperatura durante sfogliatura e cottura determina interamente il risultato, rendendolo uno dei dolci francesi più impegnativi sul piano tecnico. https://tabelia.app/en/recipes/insalata-di-polpo/ 2026-05-28 https://tabelia.app/img/recipe-images/144feedb-eedd-4ff8-976e-a758fbc43d1a_1790663551813.png?width=1200&resize=contain&quality=78 Octopus and Potato Salad A Mediterranean appetizer of octopus boiled tender, combined with potatoes and finished with lemon and olive oil. The essential technique is making the octopus tender all the way through. https://tabelia.app/it/ricette/insalata-di-polpo/ 2026-05-28 https://tabelia.app/img/recipe-images/144feedb-eedd-4ff8-976e-a758fbc43d1a_1790663551813.png?width=1200&resize=contain&quality=78 Insalata di polpo Un antipasto mediterraneo di polpo lessato tenero, unito a patate e completato con limone e olio di oliva. La tecnica essenziale è rendere il polpo tenero fino al centro. https://tabelia.app/en/recipes/maiale-al-latte/ 2026-05-22 https://tabelia.app/img/recipe-images/14a255af-25d0-4010-b5a9-0b5deb9a1b4c_1790663568237.png?width=1200&resize=contain&quality=78 Pork Braised in Milk A traditional Emilia-Romagna dish of a whole pork loin braised in milk. The milk separates into curds as it cooks: this is the correct result. It is then reduced to a caramel-colored sauce. The meat becomes tender and takes on the milk's sweetness. https://tabelia.app/it/ricette/maiale-al-latte/ 2026-05-22 https://tabelia.app/img/recipe-images/14a255af-25d0-4010-b5a9-0b5deb9a1b4c_1790663568237.png?width=1200&resize=contain&quality=78 Maiale al latte Una specialità dell'Emilia-Romagna: un pezzo intero di lonza viene cotto nel latte. Durante la cottura il latte si separa e coagula: è il risultato corretto. Si lascia poi restringere fino a ottenere una salsa color caramello. La carne diventa tenera e assorbe la dolcezza del latte. https://tabelia.app/en/recipes/celeri-branche-braise/ 2026-10-05 https://tabelia.app/img/recipe-images/159be76c-20ea-40b8-be68-3019260fa293_1791218335891.png?width=1200&resize=contain&quality=78 French Braised Celery Whole celery heads are blanched, tied and braised in the oven with stock over pork belly and aromatic vegetables. Reduce the liquid and finish with butter and lemon juice to pour over the celery. A French accompaniment to roast beef or veal. https://tabelia.app/it/ricette/celeri-branche-braise/ 2026-10-05 https://tabelia.app/img/recipe-images/159be76c-20ea-40b8-be68-3019260fa293_1791218335891.png?width=1200&resize=contain&quality=78 Sedano brasato alla francese I cespi di sedano si sbollentano, si legano e si brasano al forno con brodo su pancetta fresca e verdure aromatiche. Il fondo ridotto si completa con burro e limone e si versa sul sedano. Un contorno francese per manzo arrosto o vitello. https://tabelia.app/en/recipes/bacalao-al-pil-pil/ 2026-10-07 https://tabelia.app/img/recipe-images/15f8f15e-6596-5c7c-b85d-33feac6d0f27_1790832702467.png?width=1200&resize=contain&quality=78 Salt Cod in Pil Pil Sauce Gelatin released by the skin of salt cod is emulsified with olive oil by gently moving the pan. This Basque dish uses the fish itself to create a smooth sauce, without flour or cream. https://tabelia.app/it/ricette/bacalao-al-pil-pil/ 2026-10-07 https://tabelia.app/img/recipe-images/15f8f15e-6596-5c7c-b85d-33feac6d0f27_1790832702467.png?width=1200&resize=contain&quality=78 Baccalà in salsa pil-pil La gelatina rilasciata dalla pelle del baccalà viene emulsionata con olio d’oliva muovendo delicatamente la casseruola. Questo piatto basco crea una salsa liscia grazie al pesce stesso, senza farina né panna. https://tabelia.app/en/recipes/totani-in-umido-con-piselli/ 2026-10-07 https://tabelia.app/img/recipe-images/1664e2ea-9bcf-4674-ac40-03d51bdfd35a_1790653047474.png?width=1200&resize=contain&quality=78 Squid Stewed with Peas A home-style seafood secondo of squid simmered until tender in white wine and tomato, then combined with peas. The keys are cooking the squid without toughening it and adjusting the thickness of the tomato sauce. https://tabelia.app/it/ricette/totani-in-umido-con-piselli/ 2026-10-07 https://tabelia.app/img/recipe-images/1664e2ea-9bcf-4674-ac40-03d51bdfd35a_1790653047474.png?width=1200&resize=contain&quality=78 Totani in umido con piselli Un secondo di mare casalingo: totani cotti dolcemente con vino bianco e pomodoro fino a diventare teneri, poi uniti ai piselli. Sono decisivi la cottura che non indurisce i totani e il giusto spessore del sugo. https://tabelia.app/en/recipes/totani-ripieni-al-forno/ 2026-10-07 https://tabelia.app/img/recipe-images/1680ce84-a7c5-4d34-821c-8693dae91041_1790663744610.png?width=1200&resize=contain&quality=78 Oven-Baked Stuffed Squid A southern Italian home dish of squid bodies filled with breadcrumbs, tentacles, capers and parsley, drizzled with white wine and baked. Since the filling expands, the essential rule is to fill the squid only 70% full. https://tabelia.app/it/ricette/totani-ripieni-al-forno/ 2026-10-07 https://tabelia.app/img/recipe-images/1680ce84-a7c5-4d34-821c-8693dae91041_1790663744610.png?width=1200&resize=contain&quality=78 Totani ripieni al forno Un piatto casalingo del sud Italia: sacche di calamaro farcite con pangrattato, tentacoli, capperi e prezzemolo, bagnate con vino bianco e cotte in forno. Il ripieno si gonfia, quindi la regola è riempirle soltanto al 70%. https://tabelia.app/en/recipes/tortilla-de-patatas/ 2026-10-01 https://tabelia.app/img/recipe-images/178ac936-5f5a-5b9e-9725-28e3cbc2995f_1790832783752.png?width=1200&resize=contain&quality=78 Spanish Potato Omelette A Spanish staple made by slowly softening potatoes in oil and binding them into a thick omelette with eggs. This version includes onion and is cooked until moist but without runny egg. https://tabelia.app/it/ricette/tortilla-de-patatas/ 2026-10-01 https://tabelia.app/img/recipe-images/178ac936-5f5a-5b9e-9725-28e3cbc2995f_1790832783752.png?width=1200&resize=contain&quality=78 Frittata spagnola di patate Un classico spagnolo in cui le patate vengono ammorbidite lentamente nell’olio e legate dalle uova in una frittata spessa. Questa versione comprende la cipolla e resta umida, con l’uovo cotto senza parti liquide. https://tabelia.app/en/recipes/butterbredele/ 2026-10-07 https://tabelia.app/img/recipe-images/18380d95-f663-4c45-84ee-dce8b97ee495_1791218381318.png?width=1200&resize=contain&quality=78 Alsatian Butter Christmas Cookies Alsatian Christmas butter cookies made by rubbing butter and sugar together with your fingers, rolling the dough thin, cutting out shapes, brushing with egg yolk and baking until golden. https://tabelia.app/it/ricette/butterbredele/ 2026-10-07 https://tabelia.app/img/recipe-images/18380d95-f663-4c45-84ee-dce8b97ee495_1791218381318.png?width=1200&resize=contain&quality=78 Butterbredele: biscotti alsaziani al burro Biscotti natalizi alsaziani al burro, preparati lavorando burro e zucchero con le dita, stendendo l’impasto sottile e ritagliandolo con gli stampini, poi spennellando con tuorlo e cuocendo fino a doratura. https://tabelia.app/en/recipes/struffoli-napoletani/ 2026-05-28 https://tabelia.app/img/recipe-images/184e584b-5bf3-4a53-8604-ed9b678c91b7_1790651352925.png?width=1200&resize=contain&quality=78 Neapolitan Struffoli A Neapolitan Christmas sweet of thumb-sized fried dough coated in honey and decorated with colorful sprinkles and sugar-coated almonds. The festive presentation is part of the dish. https://tabelia.app/it/ricette/struffoli-napoletani/ 2026-05-28 https://tabelia.app/img/recipe-images/184e584b-5bf3-4a53-8604-ed9b678c91b7_1790651352925.png?width=1200&resize=contain&quality=78 Struffoli napoletani Un dolce natalizio napoletano: palline di pasta fritte, grandi quanto un pollice, ricoperte di miele e decorate con confettini colorati e mandorle confettate. La presentazione festosa è parte del piatto. https://tabelia.app/en/recipes/melanzane-alla-parmigiana/ 2026-10-07 https://tabelia.app/img/recipe-images/18b2ed3c-118d-4d6f-ac21-b8580041b2f8_1790663574602.png?width=1200&resize=contain&quality=78 Eggplant Parmigiana A rich southern Italian vegetable dish: eggplant is salted to draw out moisture, fried, then layered with tomato sauce, mozzarella and Parmigiano and baked. https://tabelia.app/it/ricette/melanzane-alla-parmigiana/ 2026-10-07 https://tabelia.app/img/recipe-images/18b2ed3c-118d-4d6f-ac21-b8580041b2f8_1790663574602.png?width=1200&resize=contain&quality=78 Melanzane alla parmigiana Una ricca preparazione di verdure del Sud Italia: le melanzane vengono salate per perdere acqua, fritte e poi cotte al forno a strati con salsa di pomodoro, mozzarella e Parmigiano. https://tabelia.app/en/recipes/spaghetti-allassassina/ 2026-05-23 https://tabelia.app/img/recipe-images/19401688-4b5a-46b9-a967-a88d458b1e74_1790663710509.png?width=1200&resize=contain&quality=78 Spaghetti all’Assassina A singular cooking method born in Bari: dried spaghetti goes straight into the frying pan without boiling and is cooked by adding tomato sauce and boiling water little by little. Deliberate scorching gives this “killer” pasta a crisp exterior and a resilient center. The correct heat is high enough to make the pan smoke. https://tabelia.app/it/ricette/spaghetti-allassassina/ 2026-05-23 https://tabelia.app/img/recipe-images/19401688-4b5a-46b9-a967-a88d458b1e74_1790663710509.png?width=1200&resize=contain&quality=78 Spaghetti all’assassina Un metodo di cottura unico, nato a Bari: gli spaghetti secchi entrano direttamente in padella senza essere lessati e cuociono aggiungendo poco per volta salsa di pomodoro e acqua bollente. La bruciacchiatura intenzionale dà a questa pasta “assassina” un esterno croccante e un interno elastico. Il fuoco corretto è tanto alto da far fumare la padella. https://tabelia.app/en/recipes/tonno-alla-griglia-con-salmoriglio/ 2026-10-07 https://tabelia.app/img/recipe-images/19d9a5c2-efdd-4740-b24f-1ce1c4f98bce_1790663733650.png?width=1200&resize=contain&quality=78 Grilled Tuna with Salmoriglio A Sicilian fish dish of thick tuna steaks seared only on the outside, leaving the center rare, and finished with salmoriglio. https://tabelia.app/it/ricette/tonno-alla-griglia-con-salmoriglio/ 2026-10-07 https://tabelia.app/img/recipe-images/19d9a5c2-efdd-4740-b24f-1ce1c4f98bce_1790663733650.png?width=1200&resize=contain&quality=78 Tonno alla griglia con salmoriglio Un secondo siciliano di tonno spesso, scottato soltanto in superficie per mantenere il cuore al sangue e completato con salmoriglio. https://tabelia.app/en/recipes/trofie-al-pesto-genovese/ 2026-10-07 https://tabelia.app/img/recipe-images/1a5e71f9-dd36-4a1b-b132-b454fec97434_1790663749359.png?width=1200&resize=contain&quality=78 Trofie with Genoese Pesto A traditional Ligurian dish pairing twisted trofie pasta with Genoese pesto made from basil, pine nuts, Parmigiano, pecorino, garlic and olive oil. Grinding by hand in a mortar is the key to its aroma. https://tabelia.app/img/recipe-images/1a5e71f9-dd36-4a1b-b132-b454fec97434_1790663773541.png?width=1200&resize=contain&quality=78 Trofie with Genoese Pesto A traditional Ligurian dish pairing twisted trofie pasta with Genoese pesto made from basil, pine nuts, Parmigiano, pecorino, garlic and olive oil. Grinding by hand in a mortar is the key to its aroma. https://tabelia.app/img/recipe-images/1a5e71f9-dd36-4a1b-b132-b454fec97434_1790663774707.png?width=1200&resize=contain&quality=78 Trofie with Genoese Pesto A traditional Ligurian dish pairing twisted trofie pasta with Genoese pesto made from basil, pine nuts, Parmigiano, pecorino, garlic and olive oil. Grinding by hand in a mortar is the key to its aroma. https://tabelia.app/img/recipe-images/1a5e71f9-dd36-4a1b-b132-b454fec97434_1790663775728.png?width=1200&resize=contain&quality=78 Trofie with Genoese Pesto A traditional Ligurian dish pairing twisted trofie pasta with Genoese pesto made from basil, pine nuts, Parmigiano, pecorino, garlic and olive oil. Grinding by hand in a mortar is the key to its aroma. https://tabelia.app/it/ricette/trofie-al-pesto-genovese/ 2026-10-07 https://tabelia.app/img/recipe-images/1a5e71f9-dd36-4a1b-b132-b454fec97434_1790663749359.png?width=1200&resize=contain&quality=78 Trofie al pesto genovese Piatto ligure tradizionale che abbina le trofie, pasta dalla forma attorcigliata, al pesto di basilico, pinoli, Parmigiano, pecorino, aglio e olio d’oliva. La lavorazione a mano nel mortaio è decisiva per il profumo. https://tabelia.app/img/recipe-images/1a5e71f9-dd36-4a1b-b132-b454fec97434_1790663773541.png?width=1200&resize=contain&quality=78 Trofie al pesto genovese Piatto ligure tradizionale che abbina le trofie, pasta dalla forma attorcigliata, al pesto di basilico, pinoli, Parmigiano, pecorino, aglio e olio d’oliva. La lavorazione a mano nel mortaio è decisiva per il profumo. https://tabelia.app/img/recipe-images/1a5e71f9-dd36-4a1b-b132-b454fec97434_1790663774707.png?width=1200&resize=contain&quality=78 Trofie al pesto genovese Piatto ligure tradizionale che abbina le trofie, pasta dalla forma attorcigliata, al pesto di basilico, pinoli, Parmigiano, pecorino, aglio e olio d’oliva. La lavorazione a mano nel mortaio è decisiva per il profumo. https://tabelia.app/img/recipe-images/1a5e71f9-dd36-4a1b-b132-b454fec97434_1790663775728.png?width=1200&resize=contain&quality=78 Trofie al pesto genovese Piatto ligure tradizionale che abbina le trofie, pasta dalla forma attorcigliata, al pesto di basilico, pinoli, Parmigiano, pecorino, aglio e olio d’oliva. La lavorazione a mano nel mortaio è decisiva per il profumo. https://tabelia.app/en/recipes/salade-nicoise/ 2026-08-01 https://tabelia.app/img/recipe-images/1a792211-e8dd-474c-ab57-aa06d99cf074_1790654549161.png?width=1200&resize=contain&quality=78 Niçoise Salad A salad emblematic of summer tables in Mediterranean Nice. The local style excludes all cooked vegetables, including potatoes and green beans. Ripe tomatoes, raw vegetables, good olive-oil-packed tuna, anchovies and Niçoise olives are brought together with only olive oil and wine vinegar, letting the ingredients speak. It shines when summer vegetables are all in season. https://tabelia.app/it/ricette/salade-nicoise/ 2026-08-01 https://tabelia.app/img/recipe-images/1a792211-e8dd-474c-ab57-aa06d99cf074_1790654549161.png?width=1200&resize=contain&quality=78 Insalata nizzarda Insalata simbolo dell’estate a Nizza, sul Mediterraneo. Lo stile locale esclude tutte le verdure cotte, comprese patate e fagiolini. Pomodori maturi, verdure crude, buon tonno sott’olio d’oliva, acciughe e olive nizzarde si uniscono con soli olio d’oliva e aceto di vino, valorizzando ogni ingrediente. Dà il meglio quando sono disponibili tutte le verdure estive. https://tabelia.app/en/recipes/torta-della-nonna/ 2026-10-07 https://tabelia.app/img/recipe-images/1a8e3344-8414-43d5-96f0-b4c3c86e9be6_1790663738129.png?width=1200&resize=contain&quality=78 Tuscan Custard and Pine Nut Tart Tuscany’s classic “grandmother’s tart”: crisp pasta frolla filled with lemon-scented custard, scattered with pine nuts and baked. A simple home-baked flavour with depth. https://tabelia.app/it/ricette/torta-della-nonna/ 2026-10-07 https://tabelia.app/img/recipe-images/1a8e3344-8414-43d5-96f0-b4c3c86e9be6_1790663738129.png?width=1200&resize=contain&quality=78 Torta della nonna Il classico dolce toscano: pasta frolla friabile ripiena di crema al limone, cosparsa di pinoli e cotta in forno. Un sapore casalingo semplice ma profondo. https://tabelia.app/en/recipes/opera/ 2026-10-08 https://tabelia.app/img/recipe-images/1ac2c2e2-cd95-4663-b015-f878ea6e8e54_1791218441202.png?width=1200&resize=contain&quality=78 Opéra Cake Thin almond sponge, biscuit Joconde, is soaked in coffee syrup and layered with coffee buttercream and ganache. “Opéra” is written on the chocolate glaze of this Parisian cake, whose total height should not exceed 3cm. https://tabelia.app/it/ricette/opera/ 2026-10-08 https://tabelia.app/img/recipe-images/1ac2c2e2-cd95-4663-b015-f878ea6e8e54_1791218441202.png?width=1200&resize=contain&quality=78 Torta Opéra Sottili strati di biscuit Joconde alle mandorle, bagnati con sciroppo al caffè, si alternano a crema al burro al caffè e ganache. Sulla glassa al cioccolato si scrive «Opéra»; questo dolce parigino non deve superare 3cm di altezza. https://tabelia.app/en/recipes/linguine-al-limone/ 2026-10-07 https://tabelia.app/img/recipe-images/1b04ba19-1024-43ad-b224-c701166fab2f_1790663563114.png?width=1200&resize=contain&quality=78 Lemon Linguine A summer pasta from Campania, made by emulsifying Amalfi lemon zest and juice with olive oil, then tossing with Parmigiano. Finish it quickly while the lemon aroma is fresh. https://tabelia.app/it/ricette/linguine-al-limone/ 2026-10-07 https://tabelia.app/img/recipe-images/1b04ba19-1024-43ad-b224-c701166fab2f_1790663563114.png?width=1200&resize=contain&quality=78 Linguine al limone Una pasta estiva campana: scorza e succo dei limoni di Amalfi si emulsionano con l’olio d’oliva e si uniscono alla pasta con il Parmigiano. Si completa rapidamente, prima che si disperda il profumo del limone. https://tabelia.app/en/recipes/arista-di-maiale-al-forno/ 2026-10-07 https://tabelia.app/img/recipe-images/1b680419-d682-4d59-906a-ff95962c4ce2_1790663432848.png?width=1200&resize=contain&quality=78 Tuscan Roast Pork Loin A Florentine pork loin roast with a finely chopped rosemary-and-garlic battuto packed into slits in the meat before roasting. https://tabelia.app/it/ricette/arista-di-maiale-al-forno/ 2026-10-07 https://tabelia.app/img/recipe-images/1b680419-d682-4d59-906a-ff95962c4ce2_1790663432848.png?width=1200&resize=contain&quality=78 Arista di maiale al forno Un arrosto di lonza di maiale fiorentino, con un battuto di rosmarino e aglio inserito nelle incisioni della carne prima della cottura. https://tabelia.app/en/recipes/vitello-tonnato/ 2026-10-07 https://tabelia.app/img/recipe-images/1bc74c22-a4eb-44b7-9e35-ec5b6851f241_1790663754582.png?width=1200&resize=contain&quality=78 Veal with Tuna Sauce A summer antipasto from Piedmont: a whole cut of veal gently cooked the day before and finished with a cold sauce of tuna, anchovies and capers. https://tabelia.app/it/ricette/vitello-tonnato/ 2026-10-07 https://tabelia.app/img/recipe-images/1bc74c22-a4eb-44b7-9e35-ec5b6851f241_1790663754582.png?width=1200&resize=contain&quality=78 Vitello tonnato Un antipasto estivo piemontese: un taglio intero di vitello cotto dolcemente il giorno prima e completato con una salsa fredda di tonno, acciughe e capperi. https://tabelia.app/en/recipes/zuppa-gallurese/ 2026-05-28 https://tabelia.app/img/recipe-images/1d0c01a4-6930-4288-aa0a-8d0a2a567730_1790663768027.png?width=1200&resize=contain&quality=78 Gallura-Style Baked Bread and Cheese Despite its name meaning soup, this hearty dish from Gallura in northern Sardinia layers bread, broth and cheese and bakes them in the oven. Bread and pecorino absorb sheep or beef broth before baking, earning it the name Sardinian lasagna. It is a local staple at weddings and celebrations. https://tabelia.app/it/ricette/zuppa-gallurese/ 2026-05-28 https://tabelia.app/img/recipe-images/1d0c01a4-6930-4288-aa0a-8d0a2a567730_1790663768027.png?width=1200&resize=contain&quality=78 Zuppa gallurese Porta il nome di zuppa, ma è un piatto sostanzioso della Gallura, nel nord della Sardegna, con pane, brodo e formaggio a strati cotti in forno. Pane e pecorino assorbono brodo di pecora o manzo prima della cottura: per questo è chiamata anche lasagna sarda. È un classico locale di matrimoni e feste. https://tabelia.app/en/recipes/flan-di-zucca-con-fonduta/ 2026-09-29 https://tabelia.app/img/recipe-images/1d3b7bbb-bb5c-456a-92a8-e92fec6608ae_1790690251128.png?width=1200&resize=contain&quality=78 Pumpkin Flan with Fontina Fonduta A classic autumn antipasto from Piedmont’s Langhe: sweet, floury squash is cut into thick wedges and roasted skin-on in a hot oven to remove moisture, then sieved and set with eggs and cream. Its fonduta topping is a rich cheese sauce of milk-soaked Fontina melted with butter over a water bath and emulsified with egg yolks; a smooth sauce without separation determines the dish’s success. The essential effort lies in roasting rather than boiling the squash to concentrate sweetness, gently baking the flans in a water bath without bubbles forming inside, and serving them warm. https://tabelia.app/it/ricette/flan-di-zucca-con-fonduta/ 2026-09-29 https://tabelia.app/img/recipe-images/1d3b7bbb-bb5c-456a-92a8-e92fec6608ae_1790690251128.png?width=1200&resize=contain&quality=78 Flan di zucca con fonduta Un classico antipasto autunnale delle Langhe: zucca dolce e farinosa a spicchi spessi, arrostita con la buccia in forno caldo per asciugarla, poi passata e rassodata con uova e panna. La fonduta è una salsa ricca di Fontina ammollata nel latte, sciolta con burro a bagnomaria ed emulsionata con tuorli: la sua riuscita liscia, senza separazione, determina il piatto. L’impegno essenziale è arrostire anziché lessare la zucca per concentrarne la dolcezza, cuocere dolcemente i flan a bagnomaria senza alveoli e servirli caldi. https://tabelia.app/en/recipes/pate-de-campagne/ 2026-10-07 https://tabelia.app/img/recipe-images/1df5a78a-c288-4084-aec8-822987b54c34_1790663622093.png?width=1200&resize=contain&quality=78 French Country Pâté A classic country pâté found in charcuterie shops throughout France. Coarsely ground pork shoulder, pork belly and chicken liver are packed into a terrine and slowly baked in a water bath. An overnight rest in the refrigerator lets the flavours settle and the fat firm up for easier slicing. Bread and cornichons, small pickled cucumbers, are the customary accompaniments. https://tabelia.app/it/ricette/pate-de-campagne/ 2026-10-07 https://tabelia.app/img/recipe-images/1df5a78a-c288-4084-aec8-822987b54c34_1790663622093.png?width=1200&resize=contain&quality=78 Paté di campagna francese Un classico paté rustico presente nelle salumerie francesi. Spalla e pancetta di maiale e fegatini di pollo vengono macinati grossolanamente, pressati in una terrina e cotti lentamente a bagnomaria. Il riposo notturno in frigorifero amalgama i sapori e rassoda il grasso, facilitando il taglio. Si accompagna tradizionalmente con pane e cornichon, piccoli cetriolini sottaceto. https://tabelia.app/en/recipes/polpo-e-patate-alla-sarda/ 2026-05-22 https://tabelia.app/img/recipe-images/1e60cee6-0218-4bf6-a909-49ca09ac90cc_1790663668513.png?width=1200&resize=contain&quality=78 Sardinian Octopus and Potatoes A simple dish loved by Sardinian fishermen. Carefully boiled octopus and potatoes are dressed with mint, oregano, olive oil and lemon as a warm salad served as a secondo, highlighting the quality of the ingredients. https://tabelia.app/it/ricette/polpo-e-patate-alla-sarda/ 2026-05-22 https://tabelia.app/img/recipe-images/1e60cee6-0218-4bf6-a909-49ca09ac90cc_1790663668513.png?width=1200&resize=contain&quality=78 Polpo e patate alla sarda Un piatto semplice amato dai pescatori sardi: polpo lessato con cura e patate, conditi con menta, origano, olio e limone in un’insalata tiepida da secondo. Risalta la qualità degli ingredienti. https://tabelia.app/en/recipes/fusilli-con-crema-di-peperoni-arrosto/ 2026-05-22 https://tabelia.app/img/recipe-images/1ff19e14-e7d1-4b30-b6bc-59e941175235_1790663530989.png?width=1200&resize=contain&quality=78 Fusilli with Roasted Red Pepper Cream Southern Italian fusilli with red bell peppers blackened over a direct flame, peeled and blended into a velvety cream. Roasting until the skin chars concentrates the peppers’ sweetness. https://tabelia.app/it/ricette/fusilli-con-crema-di-peperoni-arrosto/ 2026-05-22 https://tabelia.app/img/recipe-images/1ff19e14-e7d1-4b30-b6bc-59e941175235_1790663530989.png?width=1200&resize=contain&quality=78 Fusilli con crema di peperoni arrosto Fusilli dell’Italia meridionale con peperoni rossi anneriti sulla fiamma, pelati e frullati in una crema vellutata. La cottura fino a bruciacchiare la pelle concentra la dolcezza dei peperoni. https://tabelia.app/en/recipes/fagioli-borlotti-al-pomodoro/ 2026-10-07 https://tabelia.app/img/recipe-images/2008a36c-886c-4ffc-a655-1773db445e8d_1790663503635.png?width=1200&resize=contain&quality=78 Borlotti Beans in Tomato Sauce A traditional Veneto dish of beautifully mottled borlotti beans simmered with sage, garlic and tomatoes. Their creamy, clinging texture meets tomato acidity, making them especially good beside red meat. https://tabelia.app/it/ricette/fagioli-borlotti-al-pomodoro/ 2026-10-07 https://tabelia.app/img/recipe-images/2008a36c-886c-4ffc-a655-1773db445e8d_1790663503635.png?width=1200&resize=contain&quality=78 Fagioli borlotti al pomodoro Un piatto tradizionale veneto di borlotti dalla bella screziatura, cotti con salvia, aglio e pomodoro. La loro consistenza cremosa si intreccia con l’acidità del pomodoro e si abbina particolarmente bene alle carni rosse. https://tabelia.app/en/recipes/insalata-di-rucola-con-grana/ 2026-05-28 https://tabelia.app/img/recipe-images/20b79bb5-d677-4200-b560-0fba993e4353_1790651339835.png?width=1200&resize=contain&quality=78 Arugula and Grana Padano Salad A classic Milanese salad of arugula and Grana Padano. Thin cheese shavings combine with the peppery leaves to make a refreshing accompaniment after meat dishes or fried foods. https://tabelia.app/it/ricette/insalata-di-rucola-con-grana/ 2026-05-28 https://tabelia.app/img/recipe-images/20b79bb5-d677-4200-b560-0fba993e4353_1790651339835.png?width=1200&resize=contain&quality=78 Insalata di rucola con grana La classica insalata milanese di rucola e Grana Padano. Le scaglie sottili di formaggio si uniscono al gusto piccante della rucola in un contorno rinfrescante dopo piatti di carne o fritti. https://tabelia.app/en/recipes/tonno-con-cipolla-alla-siciliana/ 2026-10-07 https://tabelia.app/img/recipe-images/20f0ae1a-201e-4135-b4d4-da213db07dc8_1790663734998.png?width=1200&resize=contain&quality=78 Sicilian Tuna with Sweet-and-Sour Onions A Sicilian home-style dish of seared tuna steaks served over white onions cooked until caramel-colored and made sweet and sour with balsamic vinegar. Tuna becomes tough if overcooked, so it is finished with a rosy center in the local style. https://tabelia.app/it/ricette/tonno-con-cipolla-alla-siciliana/ 2026-10-07 https://tabelia.app/img/recipe-images/20f0ae1a-201e-4135-b4d4-da213db07dc8_1790663734998.png?width=1200&resize=contain&quality=78 Tonno con cipolla alla siciliana Un piatto casalingo siciliano: tranci di tonno rosolati si adagiano su cipolle bianche cotte fino al color caramello e rese agrodolci con aceto balsamico. Il tonno diventa duro se troppo cotto, perciò l’uso locale lascia il cuore rosato. https://tabelia.app/en/recipes/pansotti-con-salsa-di-noci/ 2026-10-08 https://tabelia.app/img/recipe-images/22006c48-5bbc-411e-873f-cfb43de28c08_1790663592601.png?width=1200&resize=contain&quality=78 Pansotti with Walnut Sauce Triangular Ligurian filled pasta made with thin, eggless dough kneaded with white wine and water, enclosing preboggion wild greens and prescinsêua whey cheese. The uncooked white sauce is made by grinding walnuts, pine nuts and milk-soaked bread in a mortar (or blender) and emulsifying them; its essence is the balance between the slight bitterness of walnut skins and the sweetness of milk. Rolling the dough until translucent, controlling moisture in the filling and emulsifying the sauce without splitting determine the difficulty. https://tabelia.app/it/ricette/pansotti-con-salsa-di-noci/ 2026-10-08 https://tabelia.app/img/recipe-images/22006c48-5bbc-411e-873f-cfb43de28c08_1790663592601.png?width=1200&resize=contain&quality=78 Pansotti con salsa di noci Pasta ripiena triangolare ligure: una sfoglia sottile senza uova, impastata con vino bianco e acqua, racchiude preboggion, un misto di erbe spontanee, e prescinsêua, formaggio di siero. La salsa bianca cruda si prepara pestando noci, pinoli e mollica ammollata nel latte in un mortaio (o frullatore), fino a emulsionarli: la sua essenza è l’equilibrio tra la lieve amarezza della pellicina delle noci e la dolcezza del latte. La difficoltà dipende dalla capacità di stendere una sfoglia trasparente, controllare l’umidità del ripieno ed emulsionare la salsa senza separarla. https://tabelia.app/en/recipes/carciofi-alla-romana/ 2026-05-22 https://tabelia.app/img/recipe-images/2269b8fe-93a6-4630-bfb1-c39a3875c63d_1790663469774.png?width=1200&resize=contain&quality=78 Roman-Style Braised Artichokes A taste of Roman spring: artichokes stuffed with mint, garlic and flat-leaf parsley, then braised in olive oil and white wine. https://tabelia.app/img/recipe-images/2269b8fe-93a6-4630-bfb1-c39a3875c63d_1790663776582.png?width=1200&resize=contain&quality=78 Roman-Style Braised Artichokes A taste of Roman spring: artichokes stuffed with mint, garlic and flat-leaf parsley, then braised in olive oil and white wine. https://tabelia.app/img/recipe-images/2269b8fe-93a6-4630-bfb1-c39a3875c63d_1790663777941.png?width=1200&resize=contain&quality=78 Roman-Style Braised Artichokes A taste of Roman spring: artichokes stuffed with mint, garlic and flat-leaf parsley, then braised in olive oil and white wine. https://tabelia.app/img/recipe-images/2269b8fe-93a6-4630-bfb1-c39a3875c63d_1790663778968.png?width=1200&resize=contain&quality=78 Roman-Style Braised Artichokes A taste of Roman spring: artichokes stuffed with mint, garlic and flat-leaf parsley, then braised in olive oil and white wine. https://tabelia.app/it/ricette/carciofi-alla-romana/ 2026-05-22 https://tabelia.app/img/recipe-images/2269b8fe-93a6-4630-bfb1-c39a3875c63d_1790663469774.png?width=1200&resize=contain&quality=78 Carciofi alla romana Il sapore della primavera romana: carciofi farciti con menta, aglio e prezzemolo, poi stufati con olio di oliva e vino bianco. https://tabelia.app/img/recipe-images/2269b8fe-93a6-4630-bfb1-c39a3875c63d_1790663776582.png?width=1200&resize=contain&quality=78 Carciofi alla romana Il sapore della primavera romana: carciofi farciti con menta, aglio e prezzemolo, poi stufati con olio di oliva e vino bianco. https://tabelia.app/img/recipe-images/2269b8fe-93a6-4630-bfb1-c39a3875c63d_1790663777941.png?width=1200&resize=contain&quality=78 Carciofi alla romana Il sapore della primavera romana: carciofi farciti con menta, aglio e prezzemolo, poi stufati con olio di oliva e vino bianco. https://tabelia.app/img/recipe-images/2269b8fe-93a6-4630-bfb1-c39a3875c63d_1790663778968.png?width=1200&resize=contain&quality=78 Carciofi alla romana Il sapore della primavera romana: carciofi farciti con menta, aglio e prezzemolo, poi stufati con olio di oliva e vino bianco. https://tabelia.app/en/recipes/baba-al-rum/ 2026-10-07 https://tabelia.app/img/recipe-images/22edb74b-88eb-4547-ba0e-1ea6fcc77608_1790663436508.png?width=1200&resize=contain&quality=78 Rum Babà Naples’s celebrated yeast cake, lavishly soaked in rum syrup. This sweet of Polish origin developed its own identity in Naples. A true babà absorbs what seems an excessive amount of syrup. https://tabelia.app/it/ricette/baba-al-rum/ 2026-10-07 https://tabelia.app/img/recipe-images/22edb74b-88eb-4547-ba0e-1ea6fcc77608_1790663436508.png?width=1200&resize=contain&quality=78 Babà al rum Il dolce lievitato di cui Napoli va fiera, generosamente imbevuto di sciroppo al rum. Di origine polacca, ha sviluppato a Napoli una propria identità. Il vero babà assorbe sciroppo fino a sembrare quasi troppo inzuppato. https://tabelia.app/en/recipes/ostriche-alla-tarantina/ 2026-09-29 https://tabelia.app/img/recipe-images/230b80d6-073d-42c6-8dec-14d9e4f83979_1790690254539.png?width=1200&resize=contain&quality=78 Taranto-Style Baked Oysters A Taranto-style starter of oysters opened in their shells and baked with breadcrumbs mixed with garlic, parsley and pecorino. Keep their juices when shucking and add the crumbs lightly to create a fragrant crust. This recipe prioritizes cooking the centres thoroughly; if the topping browns first, cover with foil and continue cooking. https://tabelia.app/it/ricette/ostriche-alla-tarantina/ 2026-09-29 https://tabelia.app/img/recipe-images/230b80d6-073d-42c6-8dec-14d9e4f83979_1790690254539.png?width=1200&resize=contain&quality=78 Ostriche alla tarantina Un antipasto tarantino di ostriche aperte nel guscio e gratinate con pangrattato, aglio, prezzemolo e pecorino. Si conserva il liquido durante l'apertura e si distribuisce il pane senza comprimerlo, per ottenere una superficie fragrante. Questa ricetta dà priorità alla cottura completa al cuore: se il pane colora prima, coprire con alluminio e proseguire la cottura. https://tabelia.app/en/recipes/piselli-al-prosciutto/ 2026-10-07 https://tabelia.app/img/recipe-images/2333c608-171c-470b-b822-478a376dd467_1790663644298.png?width=1200&resize=contain&quality=78 Peas with Prosciutto A Roman spring side dish of peas sautéed and simmered with prosciutto. The sweetness of the peas merges with the cured ham’s saltiness and savor. https://tabelia.app/it/ricette/piselli-al-prosciutto/ 2026-10-07 https://tabelia.app/img/recipe-images/2333c608-171c-470b-b822-478a376dd467_1790663644298.png?width=1200&resize=contain&quality=78 Piselli al prosciutto Contorno primaverile romano di piselli saltati e stufati con prosciutto. La dolcezza dei legumi si unisce alla sapidità e al gusto del crudo. https://tabelia.app/en/recipes/caponata/ 2026-05-28 https://tabelia.app/img/recipe-images/23416c1e-ce2a-49c1-8ce5-b244119c9aa9_1790663465342.png?width=1200&resize=contain&quality=78 Caponata Sicily’s classic starter of eggplant simmered in sweet-and-sour seasoning with capers, olives, tomatoes and pine nuts. Its hallmark is agrodolce, or sweet and sour. Delicious at room temperature or the next day. https://tabelia.app/it/ricette/caponata/ 2026-05-28 https://tabelia.app/img/recipe-images/23416c1e-ce2a-49c1-8ce5-b244119c9aa9_1790663465342.png?width=1200&resize=contain&quality=78 Caponata Un classico antipasto siciliano a base di melanzane, con capperi, olive, pomodori e pinoli cotti in agrodolce. Il sapore dolce e acidulo ne è il tratto distintivo. Ottima a temperatura ambiente o il giorno successivo. https://tabelia.app/en/recipes/pate-en-croute/ 2026-10-07 https://tabelia.app/img/recipe-images/2463f26a-4137-4610-8234-b8474ad599e6_1791218049581.png?width=1200&resize=contain&quality=78 Pâté en Croûte with Pork, Chicken and Pistachios A filling of pork, chicken and pistachios is enclosed in buttery pastry and baked in a mold. Broth jelly fills the gaps left as the meat cools and contracts. This French appetizer takes 3 days from preparation to slicing. https://tabelia.app/it/ricette/pate-en-croute/ 2026-10-07 https://tabelia.app/img/recipe-images/2463f26a-4137-4610-8234-b8474ad599e6_1791218049581.png?width=1200&resize=contain&quality=78 Pâté en croûte con maiale, pollo e pistacchi Un ripieno di maiale, pollo e pistacchi viene racchiuso in pasta al burro e cotto in uno stampo. Una gelatina di brodo riempie gli spazi lasciati dal ripieno raffreddandosi. Questo antipasto francese richiede 3 giorni dalla preparazione al taglio. https://tabelia.app/en/recipes/tarte-tropezienne/ 2026-08-08 https://tabelia.app/img/recipe-images/2472c72e-b834-4fe0-93c3-e975cb347ccd_1790654558344.png?width=1200&resize=contain&quality=78 Saint-Tropez Cream-Filled Brioche A Saint-Tropez dessert of brioche baked with pearl sugar, split horizontally and generously filled with a cream combining pastry cream and butter. Orange blossom water supplies its characteristic southern French aroma. It brings together two techniques: brioche fermentation and emulsifying the cream. It is also known for the story that Brigitte Bardot named it while filming in 1955. https://tabelia.app/it/ricette/tarte-tropezienne/ 2026-08-08 https://tabelia.app/img/recipe-images/2472c72e-b834-4fe0-93c3-e975cb347ccd_1790654558344.png?width=1200&resize=contain&quality=78 Brioche alla crema di Saint-Tropez Dolce nato a Saint-Tropez: una brioche cotta con granella di zucchero, tagliata orizzontalmente e farcita generosamente con crema pasticciera e burro. L’acqua di fiori d’arancio ne definisce il profumo del sud della Francia. Riunisce la lievitazione della brioche e l’emulsione della crema ed è noto per il racconto secondo cui Brigitte Bardot gli diede il nome durante le riprese del 1955. https://tabelia.app/en/recipes/malloreddus-alla-campidanese/ 2026-05-22 https://tabelia.app/img/recipe-images/24c7c7cb-c479-4dd3-8056-44444ce608f3_1790663570353.png?width=1200&resize=contain&quality=78 Malloreddus alla Campidanese A dish from Campidano: malloreddus, Sardinia’s small pasta also called gnocchetti sardi, served with a ragù of fresh sausage and tomatoes. https://tabelia.app/it/ricette/malloreddus-alla-campidanese/ 2026-05-22 https://tabelia.app/img/recipe-images/24c7c7cb-c479-4dd3-8056-44444ce608f3_1790663570353.png?width=1200&resize=contain&quality=78 Malloreddus alla campidanese Un piatto del Campidano: malloreddus, la piccola pasta sarda detta anche gnocchetti sardi, con un ragù di salsiccia fresca e pomodoro. https://tabelia.app/en/recipes/zucca-in-agrodolce/ 2026-07-26 https://tabelia.app/img/recipe-images/24fc858b-8ba3-4af5-8050-c4f36d7cb702_1790663760325.png?width=1200&resize=contain&quality=78 Palermo Sweet-and-Sour Pumpkin A traditional Palermo agrodolce dish of pan-fried pumpkin marinated in a sweet-and-sour mixture of white wine vinegar, sugar, garlic and mint. https://tabelia.app/it/ricette/zucca-in-agrodolce/ 2026-07-26 https://tabelia.app/img/recipe-images/24fc858b-8ba3-4af5-8050-c4f36d7cb702_1790663760325.png?width=1200&resize=contain&quality=78 Zucca in agrodolce alla palermitana Tradizionale agrodolce palermitano: zucca rosolata e marinata con aceto di vino bianco, zucchero, aglio e menta. https://tabelia.app/en/recipes/poireaux-vinaigrette/ 2026-08-01 https://tabelia.app/img/recipe-images/25351026-577f-41b2-b67b-07ee539e19fa_1790651345055.png?width=1200&resize=contain&quality=78 Leeks with Vinaigrette A staple appetizer in bistros throughout France, showing technique through very few ingredients. Whole leeks are boiled until tender and dressed with mustard vinaigrette. Simple though it is, judging doneness and emulsifying the dressing determine the result. Often served chilled, it is a home favorite in summer and winter alike. https://tabelia.app/it/ricette/poireaux-vinaigrette/ 2026-08-01 https://tabelia.app/img/recipe-images/25351026-577f-41b2-b67b-07ee539e19fa_1790651345055.png?width=1200&resize=contain&quality=78 Porri alla vinaigrette Antipasto classico dei bistrot di tutta la Francia, dove pochi ingredienti mettono in luce la tecnica. I porri interi vengono lessati fino a renderli teneri e conditi con vinaigrette alla senape. La semplicità richiede una cottura ben valutata e una buona emulsione. Spesso servito freddo, è un classico domestico sia estivo sia invernale. https://tabelia.app/en/recipes/creme-brulee/ 2026-08-08 https://tabelia.app/img/recipe-images/254ef28e-fe6d-4fa2-9346-ed100a6e0acc_1790654529508.png?width=1200&resize=contain&quality=78 Crème Brûlée A rich egg-yolk and cream custard gently set in a low-temperature water bath, then topped just before eating with a thin, crisp layer of caramelized sugar. Its appeal lies in the sound of a spoon cracking the caramel and the contrast of cold cream with toasted sugar. Everything depends on 2 temperature judgments: baking gently enough to avoid bubbles and torching without burning. https://tabelia.app/it/ricette/creme-brulee/ 2026-08-08 https://tabelia.app/img/recipe-images/254ef28e-fe6d-4fa2-9346-ed100a6e0acc_1790654529508.png?width=1200&resize=contain&quality=78 Crème brûlée Una ricca crema di tuorli e panna rassodata dolcemente a bagnomaria a bassa temperatura, con una sottile crosta croccante di zucchero caramellato appena prima di mangiare. Il fascino è nel suono della crosta rotta dal cucchiaio e nel contrasto fra crema fredda e caramello tostato. Tutto dipende da 2 controlli della temperatura: cuocere senza creare bolle e caramellare senza bruciare. https://tabelia.app/en/recipes/gnocchi-alla-bava/ 2026-10-07 https://tabelia.app/img/recipe-images/2586d97b-691e-4fb3-a592-ee2d757ff302_1790663538663.png?width=1200&resize=contain&quality=78 Gnocchi alla Bava A primo from Piedmont’s mountains: floury potatoes are boiled in their skins and sieved hot, then made into light handmade gnocchi with minimal flour. They are coated in rich fonduta, Fontina slowly melted with milk and butter and bound with egg yolks. Bava, “drool,” refers to the long cheese strings formed when lifting a forkful. Biella and Valsesia also preserve a simpler method of layering hot gnocchi with thin Fontina and hot butter to melt with residual heat. This recipe takes the festive fonduta method as its traditional benchmark: long milk soaking followed by water-bath emulsification. Its value lies in controlling potato moisture and the 2-stage water-bath temperatures that keep the cheese emulsified. https://tabelia.app/it/ricette/gnocchi-alla-bava/ 2026-10-07 https://tabelia.app/img/recipe-images/2586d97b-691e-4fb3-a592-ee2d757ff302_1790663538663.png?width=1200&resize=contain&quality=78 Gnocchi alla bava Un primo delle montagne piemontesi: patate farinose lessate con la buccia e passate da calde diventano gnocchi leggeri con poca farina. Li avvolge una ricca fonduta, Fontina sciolta lentamente con latte e burro e legata con tuorli. “Bava” descrive i lunghi fili di formaggio sollevando la forchetta. Fra Biella e Valsesia esiste anche il metodo semplice di alternare gnocchi caldi, Fontina sottile e burro caldo, lasciando fondere col calore residuo. Questa ricetta assume come riferimento tradizionale la fonduta delle tavole festive: lungo ammollo nel latte ed emulsione a bagnomaria. Il valore risiede nel controllo dell’acqua delle patate e nelle 2 fasi di temperatura del bagnomaria che mantengono unito il formaggio. https://tabelia.app/en/recipes/bistecca-alla-fiorentina/ 2026-10-07 https://tabelia.app/img/recipe-images/25970fbd-c4ab-48bb-882e-dd08d97c5b0e_1791091757995.png?width=1200&resize=contain&quality=78 Florentine T-Bone Steak A thick T-bone grilled over hardwood charcoal embers, rested for 10 minutes and finished with salt and olive oil: a Florentine meat dish prepared outdoors. https://tabelia.app/it/ricette/bistecca-alla-fiorentina/ 2026-10-07 https://tabelia.app/img/recipe-images/25970fbd-c4ab-48bb-882e-dd08d97c5b0e_1791091757995.png?width=1200&resize=contain&quality=78 Bistecca alla fiorentina Una bistecca spessa con osso a T cotta sulla brace di legna di latifoglie, lasciata riposare 10 minuti e condita con sale e olio: una specialità fiorentina da cucinare all’aperto. https://tabelia.app/en/recipes/gateau-de-savoie/ 2026-08-08 https://tabelia.app/img/recipe-images/25a32b91-b2c2-47d1-a775-4be6fbbcb04e_1790654537939.png?width=1200&resize=contain&quality=78 Savoy Sponge Cake A light Savoy cake made by separating and whipping yolks and whites independently, then baking a fat-free batter. Said to originate at a 14th-century banquet of the Counts of Savoy, its cloud-like texture depends entirely on whipping and folding the meringue. With no butter in the batter, the egg flavor shines directly, and a dusting of icing sugar completes it. The separated-egg method, a fundamental pastry technique, becomes a dessert in its own right. https://tabelia.app/it/ricette/gateau-de-savoie/ 2026-08-08 https://tabelia.app/img/recipe-images/25a32b91-b2c2-47d1-a775-4be6fbbcb04e_1790654537939.png?width=1200&resize=contain&quality=78 Torta di Savoia Un dolce leggero savoiardo: tuorli e albumi vengono separati e montati indipendentemente, poi cotti in un impasto senza grassi. La tradizione lo fa risalire a un banchetto dei conti di Savoia nel XIV secolo. La leggerezza simile a una nuvola dipende da montatura e incorporazione della meringa. Senza burro nell’impasto emerge netto il gusto delle uova, e basta zucchero a velo per completarlo. Il metodo delle uova montate separatamente, tecnica base di pasticceria, diventa esso stesso un dolce. https://tabelia.app/en/recipes/magret-de-canard-aux-figues/ 2026-10-07 https://tabelia.app/img/recipe-images/27538de5-6455-4885-a5f9-ed117886baf1_1790690239971.png?width=1200&resize=contain&quality=78 Duck Magret with Figs A signature dish of southwestern France: the breast of a duck fattened for foie gras, or magret, is started in a cold pan so its skin fat slowly renders, while the center remains pink. While the duck rests, onion is sautéed in the duck fat and browned pan juices, then a honey and sherry vinegar gastrique, Armagnac, red wine and chicken stock are rapidly reduced into a sauce balancing sweet, sour and savory flavors, with seared figs and a touch of cinnamon. The essential skills are controlling the heat to render the thick fat evenly without burning it, and judging the cooking together with the resting time. https://tabelia.app/it/ricette/magret-de-canard-aux-figues/ 2026-10-07 https://tabelia.app/img/recipe-images/27538de5-6455-4885-a5f9-ed117886baf1_1790690239971.png?width=1200&resize=contain&quality=78 Petto d’anatra con fichi Un piatto rappresentativo del sud-ovest francese: il petto di anatra ingrassata per il foie gras, detto magret, si cuoce partendo da una padella fredda per sciogliere lentamente il grasso della pelle e lasciare il cuore rosato. Mentre riposa, si rosola la cipolla nel grasso e nei succhi rimasti in padella, poi si riducono rapidamente una gastrique di miele e aceto di sherry, Armagnac, vino rosso e brodo di pollo, ottenendo una salsa in equilibrio tra dolcezza, acidità e sapore, con fichi rosolati e una nota di cannella. Il nucleo tecnico consiste nel regolare il fuoco per sciogliere uniformemente lo spesso grasso senza bruciarlo e nel valutare la cottura includendo il riposo. https://tabelia.app/en/recipes/fave-e-pecorino/ 2026-05-28 https://tabelia.app/img/recipe-images/27fd9400-fec5-40ea-bdfc-b70bcaf5fc9b_1790663510151.png?width=1200&resize=contain&quality=78 Fresh Fava Beans and Pecorino A spring tradition of Lazio, pairing fresh fava beans with Pecorino Romano. The beans’ sweetness and cheese’s saltiness meet beautifully in a seasonal dish enjoyed only from April to May. https://tabelia.app/it/ricette/fave-e-pecorino/ 2026-05-28 https://tabelia.app/img/recipe-images/27fd9400-fec5-40ea-bdfc-b70bcaf5fc9b_1790663510151.png?width=1200&resize=contain&quality=78 Fave e pecorino Un rito primaverile del Lazio: fave fresche con Pecorino Romano. Dolcezza del legume e sapidità del formaggio si incontrano in un piatto stagionale da gustare soltanto fra aprile e maggio. https://tabelia.app/en/recipes/maiale-in-agrodolce-alla-siciliana/ 2026-05-28 https://tabelia.app/img/recipe-images/28890e03-70b3-44f8-85f5-9b4e0fca4b33_1790663569417.png?width=1200&resize=contain&quality=78 Sicilian Sweet-and-Sour Pork A Sicilian dish strongly influenced by Arab rule. Browned pork is simmered in an agrodolce sauce of vinegar and sugar, or honey, with pine nuts and raisins. The acidity and sweetness complement the pork fat. https://tabelia.app/it/ricette/maiale-in-agrodolce-alla-siciliana/ 2026-05-28 https://tabelia.app/img/recipe-images/28890e03-70b3-44f8-85f5-9b4e0fca4b33_1790663569417.png?width=1200&resize=contain&quality=78 Maiale in agrodolce alla siciliana Un piatto siciliano fortemente influenzato dalla dominazione araba. Il maiale rosolato cuoce in una salsa agrodolce di aceto e zucchero, o miele, con pinoli e uvetta. Acidità e dolcezza si abbinano bene al grasso della carne. https://tabelia.app/en/recipes/tarte-bourdaloue/ 2026-10-08 https://tabelia.app/img/recipe-images/28bc3fa5-fa4f-42a4-beab-60ae6cc86d10_1790654554833.png?width=1200&resize=contain&quality=78 Bourdaloue Pear and Almond Tart A pear tart said to originate from a pastry shop on Paris’s Rue Bourdaloue. Pears poached in vanilla syrup are nestled in a butter-and-ground-almond cream and baked. Judging both the tenderness of the pears and the baking of the almond cream determines the result of this Parisian pâtisserie classic. https://tabelia.app/it/ricette/tarte-bourdaloue/ 2026-10-08 https://tabelia.app/img/recipe-images/28bc3fa5-fa4f-42a4-beab-60ae6cc86d10_1790654554833.png?width=1200&resize=contain&quality=78 Crostata Bourdaloue con pere e mandorle Crostata di pere attribuita a una pasticceria di rue Bourdaloue a Parigi. Le pere cotte dolcemente nello sciroppo alla vaniglia vengono adagiate nella crema di burro e mandorle macinate e infornate. La morbidezza delle pere e la cottura della crema determinano la riuscita di questo classico parigino. https://tabelia.app/en/recipes/granita-al-limone/ 2026-05-28 https://tabelia.app/img/recipe-images/28e6ef10-5561-4890-987a-7642e86cad40_1790663544583.png?width=1200&resize=contain&quality=78 Lemon Granita Authentic Sicilian lemon granita with a crystalline texture, also served for summer breakfast. Traditionally, its crystals are formed by stirring with a fork, without a machine. In Sicily, it is eaten with brioche. https://tabelia.app/it/ricette/granita-al-limone/ 2026-05-28 https://tabelia.app/img/recipe-images/28e6ef10-5561-4890-987a-7642e86cad40_1790663544583.png?width=1200&resize=contain&quality=78 Granita al limone La vera granita siciliana al limone, dalla consistenza cristallina, servita anche a colazione in estate. Il metodo tradizionale forma i cristalli mescolando con una forchetta, senza macchina. In Sicilia si gusta insieme alla brioche. https://tabelia.app/en/recipes/broccoli-affogati-alla-siciliana/ 2026-07-26 https://tabelia.app/img/recipe-images/2a0c78b9-f5a3-4cad-a2c4-eda398490b3d_1790663452104.png?width=1200&resize=contain&quality=78 Sicilian Broccoli Braised in Red Wine A winter staple from Catania: broccoli layered with onion, caciocavallo and olives, then gently braised as though “drowned” in red wine. https://tabelia.app/it/ricette/broccoli-affogati-alla-siciliana/ 2026-07-26 https://tabelia.app/img/recipe-images/2a0c78b9-f5a3-4cad-a2c4-eda398490b3d_1790663452104.png?width=1200&resize=contain&quality=78 Broccoli affogati alla siciliana Un classico invernale catanese: broccoli disposti a strati con cipolla, caciocavallo e olive, poi stufati come a “annegarli” nel vino rosso. https://tabelia.app/en/recipes/zuccotto/ 2026-05-28 https://tabelia.app/img/recipe-images/2a74e83a-7e63-44e7-b94a-d2d10d566239_1790663766166.png?width=1200&resize=contain&quality=78 Florentine Frozen Cream Dome A dome-shaped frozen dessert from Florence, its name meaning “little pumpkin.” A bowl is lined with liqueur-soaked sponge and filled with two layers, white whipped cream and chocolate cream, then frozen. Once unmoulded, the dome is finished with unsweetened cocoa and icing sugar in two colours, recalling the banquets of the Medici family. https://tabelia.app/it/ricette/zuccotto/ 2026-05-28 https://tabelia.app/img/recipe-images/2a74e83a-7e63-44e7-b94a-d2d10d566239_1790663766166.png?width=1200&resize=contain&quality=78 Zuccotto fiorentino Dolce freddo a cupola originario di Firenze. Il nome significa «piccola zucca»: si riveste una ciotola con pan di Spagna imbevuto di liquore e si riempie con due strati, uno di panna bianca e uno di crema al cioccolato, prima di congelare. Una volta sformata, la cupola si decora con cacao amaro e zucchero a velo in due colori, evocando i banchetti dei Medici. https://tabelia.app/en/recipes/branzino-al-cartoccio/ 2026-10-07 https://tabelia.app/img/recipe-images/2d8dead6-da25-4fa4-b9df-0af0ab646296_1790653048343.png?width=1200&resize=contain&quality=78 Sea Bass Baked in Parchment A northern Italian fish dish in which sea bass is wrapped with herbs, white wine and lemon and steam-roasted inside a paper parcel. https://tabelia.app/it/ricette/branzino-al-cartoccio/ 2026-10-07 https://tabelia.app/img/recipe-images/2d8dead6-da25-4fa4-b9df-0af0ab646296_1790653048343.png?width=1200&resize=contain&quality=78 Branzino al cartoccio Un piatto di pesce dell’Italia settentrionale: il branzino viene racchiuso con erbe aromatiche, vino bianco e limone e cotto al vapore nel proprio cartoccio in forno. https://tabelia.app/en/recipes/bagna-cauda/ 2026-05-22 https://tabelia.app/img/recipe-images/2e037e76-dfb7-495f-a98a-039cf134e317_1790663440016.png?width=1200&resize=contain&quality=78 Bagna Cauda A warm Piedmontese dip made by slowly melting garlic and anchovies in olive oil over low heat. Shared in autumn and winter, it is eaten with raw or roasted vegetables. https://tabelia.app/it/ricette/bagna-cauda/ 2026-05-22 https://tabelia.app/img/recipe-images/2e037e76-dfb7-495f-a98a-039cf134e317_1790663440016.png?width=1200&resize=contain&quality=78 Bagna cauda Una salsa calda piemontese in cui aglio e acciughe si sciolgono lentamente nell’olio di oliva a fuoco basso. È un piatto conviviale d’autunno e inverno, in cui intingere verdure crude o arrostite. https://tabelia.app/en/recipes/carciofi-alla-giudia/ 2026-05-28 https://tabelia.app/img/recipe-images/2e1281d8-de78-4204-8686-fe90696348b1_1790663467631.png?width=1200&resize=contain&quality=78 Jewish-Style Fried Artichokes Fried artichokes from Rome’s Jewish quarter. Frying 2 times makes the outside crisp and the center meltingly tender. One of Rome’s oldest vegetable dishes. https://tabelia.app/it/ricette/carciofi-alla-giudia/ 2026-05-28 https://tabelia.app/img/recipe-images/2e1281d8-de78-4204-8686-fe90696348b1_1790663467631.png?width=1200&resize=contain&quality=78 Carciofi alla giudia Carciofi fritti della tradizione del quartiere ebraico di Roma. La doppia frittura, in 2 passaggi, rende l’esterno croccante e il cuore morbido e fondente. È uno dei più antichi piatti di verdure romani. https://tabelia.app/en/recipes/merluzzo-alla-livornese/ 2026-10-07 https://tabelia.app/img/recipe-images/2e413026-66cb-41cf-8afd-bcfb37fc5d1e_1790663576868.png?width=1200&resize=contain&quality=78 Livorno-Style Cod A Livorno-style fish dish of cod fillets briefly simmered with garlic, tomatoes, black olives and capers. The key is controlling the heat to cook the fish without breaking it and balancing the salty supporting ingredients within the sauce. https://tabelia.app/it/ricette/merluzzo-alla-livornese/ 2026-10-07 https://tabelia.app/img/recipe-images/2e413026-66cb-41cf-8afd-bcfb37fc5d1e_1790663576868.png?width=1200&resize=contain&quality=78 Merluzzo alla livornese Un piatto di pesce alla livornese: filetti di merluzzo cotti brevemente con aglio, pomodoro, olive nere e capperi. Sono fondamentali il controllo del calore, per non rompere il pesce, e l’equilibrio degli ingredienti salati nella salsa. https://tabelia.app/en/recipes/penne-allarrabbiata/ 2026-10-07 https://tabelia.app/img/recipe-images/2e587d2d-0080-47cd-858b-8250aa11ab9a_1790663624450.png?width=1200&resize=contain&quality=78 Penne all’Arrabbiata True to its name, “angry style”, this is a spicy tomato sauce with plenty of chilli. It is traditionally served without cheese. Just 3 ingredients—garlic, chilli and tomato—define it, so slowly drawing their aromas into the oil determines the whole result. https://tabelia.app/it/ricette/penne-allarrabbiata/ 2026-10-07 https://tabelia.app/img/recipe-images/2e587d2d-0080-47cd-858b-8250aa11ab9a_1790663624450.png?width=1200&resize=contain&quality=78 Penne all’arrabbiata Come suggerisce il nome, un sugo di pomodoro piccante con abbondante peperoncino. Nel luogo d’origine non si aggiunge formaggio. Lo definiscono soltanto 3 ingredienti: aglio, peperoncino e pomodoro. Per questo estrarre lentamente i profumi nell’olio decide il risultato. https://tabelia.app/en/recipes/choucroute-garnie/ 2026-10-07 https://tabelia.app/img/recipe-images/2ec12ca5-49d3-4b2e-b856-b1195b27e45c_1790665436088.png?width=1200&resize=contain&quality=78 Choucroute Garnie A stew emblematic of winter tables in Alsace. Lacto-fermented cabbage is braised in Riesling and served on a platter with cured pork and several sausages. Fermentation’s acidity cuts through the rich meat, and sharing from a central platter is the Alsatian way. It is also a borderland dish shaped by the neighboring German-speaking world. https://tabelia.app/it/ricette/choucroute-garnie/ 2026-10-07 https://tabelia.app/img/recipe-images/2ec12ca5-49d3-4b2e-b856-b1195b27e45c_1790665436088.png?width=1200&resize=contain&quality=78 Choucroute garnie Uno stufato simbolo della tavola invernale alsaziana. Il cavolo fermentato latticamente viene cotto nel Riesling e servito su un grande vassoio con maiale salato e diversi tipi di salsiccia. L’acidità della fermentazione alleggerisce il grasso della carne e, secondo l’uso alsaziano, ognuno si serve dal piatto comune. È anche una cucina di frontiera, vicina al mondo germanico. https://tabelia.app/en/recipes/natillas-madrilenas/ 2026-10-13 https://tabelia.app/img/recipe-images/2ee8dcc8-314e-4718-8ff9-60a05a2f1487_1791853176079.png?width=1200&resize=contain&quality=78 Madrid-Style Vanilla Custard A Madrid dessert made by gently stirring egg yolks and milk over low heat until smooth. Chill the vanilla-scented custard, portion into small dishes and dust with cinnamon. https://tabelia.app/it/ricette/natillas-madrilenas/ 2026-10-13 https://tabelia.app/img/recipe-images/2ee8dcc8-314e-4718-8ff9-60a05a2f1487_1791853176079.png?width=1200&resize=contain&quality=78 Crema alla vaniglia di Madrid Un dolce madrileno di tuorli e latte mescolati a fuoco basso fino a ottenere una crema liscia. Si raffredda la crema profumata alla vaniglia, si distribuisce in coppette e si spolvera di cannella. https://tabelia.app/en/recipes/salsicce-alluva/ 2026-09-29 https://tabelia.app/img/recipe-images/2fa044d2-0204-4709-838c-e7ff7adf83bd_1790690221206.png?width=1200&resize=contain&quality=78 Sausages with Grapes A central Italian farmhouse dish made during vendemmia, the grape harvest. Fresh sausages are rolled to render their fat without splitting the skins; grapes collapse in that fat and white wine, their juice reducing to a rich sweet-sour sauce. The effort lies in creating it from the grapes' own sugar and acid, without added sugar or vinegar. https://tabelia.app/it/ricette/salsicce-alluva/ 2026-09-29 https://tabelia.app/img/recipe-images/2fa044d2-0204-4709-838c-e7ff7adf83bd_1790690221206.png?width=1200&resize=contain&quality=78 Salsicce all'uva Piatto contadino dell'Italia centrale preparato durante la vendemmia. Le salsicce fresche vengono girate per far uscire il grasso senza rompere il budello; in quel grasso e nel vino bianco l'uva si disfa e il succo si riduce in una salsa agrodolce intensa. Il lavoro vale per la salsa ottenuta soltanto dagli zuccheri e dagli acidi dell'uva, senza zucchero né aceto aggiunti. https://tabelia.app/en/recipes/arroz-negro/ 2026-10-07 https://tabelia.app/img/recipe-images/30106500-ac12-5410-ade4-48fd7afeeb0b_1790832699056.png?width=1200&resize=contain&quality=78 Cuttlefish Black Rice Rice absorbs the flavour of cuttlefish and fish stock, while ink turns it a deep black. Starting with homemade stock, this rice dish combines the aroma of the sea with distinct, firm grains. https://tabelia.app/it/ricette/arroz-negro/ 2026-10-07 https://tabelia.app/img/recipe-images/30106500-ac12-5410-ade4-48fd7afeeb0b_1790832699056.png?width=1200&resize=contain&quality=78 Riso nero con seppie Il riso assorbe il sapore delle seppie e del brodo di pesce, mentre il nero di seppia gli conferisce un colore intenso. La preparazione comincia dal brodo, per ottenere profumo di mare e chicchi ben distinti. https://tabelia.app/en/recipes/cepes-a-la-bordelaise/ 2026-10-07 https://tabelia.app/img/recipe-images/314569a0-6c67-4f9c-b3ed-a40395227862_1791218302377.png?width=1200&resize=contain&quality=78 Bordeaux-Style Porcini with Parsley and Garlic Thick porcini slices are covered and cooked with oil and lemon juice, drained, then browned over high heat. Chopped parsley and garlic finish the mushrooms off the heat. This Bordeaux-style preparation uses oil rather than butter and accompanies meat or poultry. https://tabelia.app/it/ricette/cepes-a-la-bordelaise/ 2026-10-07 https://tabelia.app/img/recipe-images/314569a0-6c67-4f9c-b3ed-a40395227862_1791218302377.png?width=1200&resize=contain&quality=78 Porcini alla bordolese con aglio e prezzemolo I porcini tagliati spessi cuociono coperti con olio e succo di limone, vengono scolati e poi rosolati a fuoco vivo. A fuoco spento si aggiungono prezzemolo e aglio tritati. Questa preparazione bordolese usa olio, senza burro, e accompagna carne o pollame. https://tabelia.app/en/recipes/papas-arrugadas-con-mojo/ 2026-10-07 https://tabelia.app/img/recipe-images/317277b9-8e0b-5dea-9a9c-d26da715c6ea_1790832753721.png?width=1200&resize=contain&quality=78 Wrinkled Potatoes with Red Mojo Small potatoes are boiled in strongly salted water, then dried until a thin film of salt forms on their skins. This Canary Islands dish is served with red mojo made by grinding garlic and chilli together. https://tabelia.app/it/ricette/papas-arrugadas-con-mojo/ 2026-10-07 https://tabelia.app/img/recipe-images/317277b9-8e0b-5dea-9a9c-d26da715c6ea_1790832753721.png?width=1200&resize=contain&quality=78 Patate rugose con mojo rosso Piccole patate vengono lessate in acqua molto salata, poi asciugate fino a formare un sottile velo di sale sulla buccia. Questo piatto delle Canarie si serve con mojo rosso, preparato pestando aglio e peperoncino. https://tabelia.app/en/recipes/rabo-de-toro/ 2026-10-07 https://tabelia.app/img/recipe-images/31c47fa6-e270-5825-8d6d-0e74cfcf2f9b_1790832770848.png?width=1200&resize=contain&quality=78 Spanish Oxtail Stew Oxtail is braised with red wine and vegetables until the gelatinous tissue around the bones softens. Excess fat is removed from the braising liquid, which is blended into a smooth sauce for this main course from Córdoba. https://tabelia.app/it/ricette/rabo-de-toro/ 2026-10-07 https://tabelia.app/img/recipe-images/31c47fa6-e270-5825-8d6d-0e74cfcf2f9b_1790832770848.png?width=1200&resize=contain&quality=78 Stufato spagnolo di coda di manzo La coda di manzo viene brasata con vino rosso e verdure fino ad ammorbidire il tessuto gelatinoso intorno alle ossa. Il fondo viene sgrassato e trasformato in una salsa liscia per questo secondo piatto di Córdoba. https://tabelia.app/en/recipes/kougelhopf-alsacien/ 2026-10-07 https://tabelia.app/img/recipe-images/31c6a03d-66ab-4960-9160-bb48b78e08b5_1790654539956.png?width=1200&resize=contain&quality=78 Alsatian Kougelhopf A brioche-dough cake scented with raisins and kirsch, baked in the spiral ceramic mold of Alsace. Almonds are placed in the grooves at the bottom before the dough is added, creating a fragrant toasted almond layer after baking. Dusted with icing sugar and served for Sunday breakfast or to welcome guests, it is deeply rooted in Alsatian life. https://tabelia.app/it/ricette/kougelhopf-alsacien/ 2026-10-07 https://tabelia.app/img/recipe-images/31c6a03d-66ab-4960-9160-bb48b78e08b5_1790654539956.png?width=1200&resize=contain&quality=78 Kougelhopf alsaziano Un dolce di pasta brioche profumato di uvetta e kirsch, cotto nel caratteristico stampo di ceramica a spirale dell’Alsazia. Disporre le mandorle nelle scanalature sul fondo prima di aggiungere l’impasto crea uno strato di mandorle fragranti dopo la cottura. Servito con zucchero a velo per la colazione della domenica o per accogliere gli ospiti, è profondamente radicato nella vita alsaziana. https://tabelia.app/en/recipes/iles-flottantes/ 2026-08-01 https://tabelia.app/img/recipe-images/31fc1e73-5356-48ea-84ae-b78eb3f242a4_1790654538860.png?width=1200&resize=contain&quality=78 Floating Islands Islands of milk-poached meringue float on cold crème anglaise and are drizzled with hot caramel. A beloved home and bistro classic requiring 2 techniques: thickening custard precisely to 83°C and poaching meringue without collapse. Built from eggs, milk and sugar, it embodies the foundations of French pastry. https://tabelia.app/it/ricette/iles-flottantes/ 2026-08-01 https://tabelia.app/img/recipe-images/31fc1e73-5356-48ea-84ae-b78eb3f242a4_1790654538860.png?width=1200&resize=contain&quality=78 Isole galleggianti Isole di meringa cotta dolcemente nel latte galleggiano su crema inglese fredda e ricevono fili di caramello caldo. Un classico amato in casa e nei bistrot, che richiede 2 tecniche: fermare la crema a 83°C e cuocere la meringa senza romperla. Uova, latte e zucchero racchiudono le basi della pasticceria francese. https://tabelia.app/en/recipes/ricciarelli-di-siena/ 2026-10-07 https://tabelia.app/img/recipe-images/324e4390-9336-47e0-8394-2101d4d7de5a_1790663683053.png?width=1200&resize=contain&quality=78 Sienese Almond Cookies Almond cookies of medieval origin from Siena, with a crisp powdered-sugar coating and a soft, moist interior. Rose water and orange peel add elegant fragrance. Protected by IGP certification. https://tabelia.app/it/ricette/ricciarelli-di-siena/ 2026-10-07 https://tabelia.app/img/recipe-images/324e4390-9336-47e0-8394-2101d4d7de5a_1790663683053.png?width=1200&resize=contain&quality=78 Ricciarelli di Siena Biscotti alle mandorle di origine medievale senese, con un rivestimento croccante di zucchero a velo e un interno morbido e umido. Acqua di rose e scorza d’arancia danno un profumo elegante. Hanno certificazione IGP. https://tabelia.app/en/recipes/babas-au-rhum/ 2026-10-05 https://tabelia.app/img/recipe-images/32f6c388-c490-43d7-b430-8db39ccee4b2_1791218455404.png?width=1200&resize=contain&quality=78 Rum Babas with Raisins A yeasted dough with rum-soaked raisins is baked in small molds and soaked with hot syrup scented with citrus peel, vanilla and rum. Finish with unheated rum, without flambéing. https://tabelia.app/it/ricette/babas-au-rhum/ 2026-10-05 https://tabelia.app/img/recipe-images/32f6c388-c490-43d7-b430-8db39ccee4b2_1791218455404.png?width=1200&resize=contain&quality=78 Baba al rum con uvetta Un impasto lievitato con uvetta ammollata nel rum viene cotto in piccoli stampi e imbevuto di sciroppo caldo profumato con scorze di agrumi, vaniglia e rum. Si completa con rum non riscaldato, senza flambare. https://tabelia.app/en/recipes/frittata-di-cipolle/ 2026-05-28 https://tabelia.app/img/recipe-images/330e51f8-fc29-4f8a-af8e-65300cf696c2_1790663519579.png?width=1200&resize=contain&quality=78 Onion Frittata An Italian egg dish of onions slowly sautéed to develop sweetness, combined with eggs and baked in the oven. Unlike a French omelet, it is cooked flat and cut into portions to serve. https://tabelia.app/it/ricette/frittata-di-cipolle/ 2026-05-28 https://tabelia.app/img/recipe-images/330e51f8-fc29-4f8a-af8e-65300cf696c2_1790663519579.png?width=1200&resize=contain&quality=78 Frittata di cipolle Un piatto italiano di uova: le cipolle vengono cotte lentamente per sviluppare dolcezza, unite alle uova e finite in forno. A differenza dell’omelette francese, si cuoce piatta e si serve tagliata a porzioni. https://tabelia.app/en/recipes/fabada-asturiana/ 2026-10-07 https://tabelia.app/img/recipe-images/33784d74-658e-5c20-b2c4-fd12b561b10d_1790832717949.png?width=1200&resize=contain&quality=78 Asturian Bean and Cured Pork Stew An Asturian bean dish made by simmering large white beans with salted pork, chorizo and morcilla. https://tabelia.app/it/ricette/fabada-asturiana/ 2026-10-07 https://tabelia.app/img/recipe-images/33784d74-658e-5c20-b2c4-fd12b561b10d_1790832717949.png?width=1200&resize=contain&quality=78 Stufato asturiano di fagioli e carni suine Un piatto di fagioli delle Asturie, preparato cuocendo grandi fagioli bianchi con maiale salato, chorizo e morcilla. https://tabelia.app/en/recipes/sarde-in-saor/ 2026-10-07 https://tabelia.app/img/recipe-images/33a75057-dde0-43f8-8477-754a8df622b9_1790663698206.png?width=1200&resize=contain&quality=78 Venetian Sweet-and-Sour Sardines A Venetian preserved dish of fried sardines layered with sweet-and-sour onions, pine nuts and raisins, then rested for 24–48 hours. https://tabelia.app/it/ricette/sarde-in-saor/ 2026-10-07 https://tabelia.app/img/recipe-images/33a75057-dde0-43f8-8477-754a8df622b9_1790663698206.png?width=1200&resize=contain&quality=78 Sarde in saor Una conserva veneziana di sarde fritte alternate a cipolle in agrodolce, pinoli e uvetta, da lasciare riposare per 24–48 ore. https://tabelia.app/en/recipes/cavolfiore-gratinato/ 2026-10-07 https://tabelia.app/img/recipe-images/33de230c-af59-4718-a23f-b0a970f530c1_1790663483538.png?width=1200&resize=contain&quality=78 Cauliflower Gratin Cauliflower coated in béchamel and Parmigiano and baked as a gratin. A classic northern Italian winter side dish, balancing the sweetness of tender cauliflower with savory cheese. https://tabelia.app/it/ricette/cavolfiore-gratinato/ 2026-10-07 https://tabelia.app/img/recipe-images/33de230c-af59-4718-a23f-b0a970f530c1_1790663483538.png?width=1200&resize=contain&quality=78 Cavolfiore gratinato Cavolfiore avvolto da besciamella e Parmigiano e gratinato al forno. Un classico contorno invernale dell’Italia settentrionale, in cui la dolcezza del cavolfiore tenero incontra la sapidità del formaggio. https://tabelia.app/en/recipes/tagliolini-al-tartufo-bianco-dalba/ 2026-10-07 https://tabelia.app/img/recipe-images/34997b7a-1ebf-46f3-b2ca-485b7c586c60_1790663730075.png?width=1200&resize=contain&quality=78 Tagliolini with Alba White Truffle An ultimate expression of Piedmontese autumn. Fine fresh pasta topped with Alba white truffle is supremely simple, its stature determined by ingredient quality. An emulsified butter and egg-yolk sauce draws out the truffle's aroma. https://tabelia.app/it/ricette/tagliolini-al-tartufo-bianco-dalba/ 2026-10-07 https://tabelia.app/img/recipe-images/34997b7a-1ebf-46f3-b2ca-485b7c586c60_1790663730075.png?width=1200&resize=contain&quality=78 Tagliolini al tartufo bianco d'Alba Un'espressione suprema dell'autunno piemontese. Pasta fresca finissima con tartufo bianco d'Alba: la semplicità è massima e il pregio degli ingredienti determina l'altezza del piatto. Una salsa emulsionata di burro e tuorlo esalta il profumo del tartufo. https://tabelia.app/en/recipes/risotto-agli-scampi/ 2026-10-07 https://tabelia.app/img/recipe-images/34fdd150-fc5e-4cb3-89a8-33a91c73c176_1790651344107.png?width=1200&resize=contain&quality=78 Scampi Risotto A Veneto shellfish risotto in which stock extracted from scampi heads and shells is absorbed into the rice under careful consistency control. https://tabelia.app/it/ricette/risotto-agli-scampi/ 2026-10-07 https://tabelia.app/img/recipe-images/34fdd150-fc5e-4cb3-89a8-33a91c73c176_1790651344107.png?width=1200&resize=contain&quality=78 Risotto agli scampi Un risotto veneto di crostacei: il brodo ricavato da teste e gusci degli scampi viene assorbito dal riso controllando attentamente la consistenza. https://tabelia.app/en/recipes/salade-perigourdine/ 2026-10-08 https://tabelia.app/img/recipe-images/354f7187-bd78-427b-b260-c33f63dbea07_1790690324750.png?width=1200&resize=contain&quality=78 Périgord Duck and Walnut Salad A traditional southwestern French starter bringing together Périgord’s 3 duck products—confit duck gizzards, smoked duck breast and foie gras—with walnut-oil vinaigrette. Warm potatoes cooked in duck fat, pommes de terre sarladaises, contrast with cold leaves and warm gizzards. Soft-boiled eggs let their yolks become part of the sauce. Walnut oil is never heated: emulsify with sherry vinegar and mustard and dress at the end to preserve the local walnut aroma. https://tabelia.app/it/ricette/salade-perigourdine/ 2026-10-08 https://tabelia.app/img/recipe-images/354f7187-bd78-427b-b260-c33f63dbea07_1790690324750.png?width=1200&resize=contain&quality=78 Insalata del Périgord con anatra e noci Un antipasto tradizionale del sudovest francese che unisce tre tesori del Périgord—ventrigli d’anatra confit, petto affumicato e foie gras—con vinaigrette all’olio di noci. Le patate alla sarlatese, cotte nel grasso d’anatra, si servono calde con foglie fredde e ventrigli caldi. Le uova morbide fanno partecipare il tuorlo alla salsa. L’olio di noci non si scalda: si emulsiona con aceto di Jerez e senape e si usa alla fine per conservarne il profumo. https://tabelia.app/en/recipes/risotto-al-radicchio-trevigiano/ 2026-05-28 https://tabelia.app/img/recipe-images/35a27d8e-bc01-472c-a6d2-0bdac3bf0306_1790663691775.png?width=1200&resize=contain&quality=78 Treviso Radicchio Risotto A risotto with the long red chicory of Treviso, radicchio rosso di Treviso. Sautéing changes its purple to muted wine-red, harmonizing gentle bitterness with the sweetness of butter. A hallmark of northern Italian winter. https://tabelia.app/it/ricette/risotto-al-radicchio-trevigiano/ 2026-05-28 https://tabelia.app/img/recipe-images/35a27d8e-bc01-472c-a6d2-0bdac3bf0306_1790663691775.png?width=1200&resize=contain&quality=78 Risotto al radicchio trevigiano Un risotto con il radicchio rosso di Treviso dalle foglie allungate. Cuocendo, il viola diventa rosso vino attenuato e l’amaro gentile si armonizza con la dolcezza del burro. Un segno dell’inverno settentrionale. https://tabelia.app/en/recipes/truite-aux-amandes/ 2026-10-07 https://tabelia.app/img/recipe-images/35a70a43-13dd-4d7b-8c1a-70931898ac8c_1791218242438.png?width=1200&resize=contain&quality=78 Pan-Fried Trout with Almonds Season whole rainbow trout and coat lightly in flour just before cooking. Brown both sides in butter, then lower the heat to cook through. Toast sliced almonds separately and add them toward the end. Serve the fish with lemon juice and parsley, topped with almonds and a hot butter-and-white-wine-vinegar sauce. https://tabelia.app/it/ricette/truite-aux-amandes/ 2026-10-07 https://tabelia.app/img/recipe-images/35a70a43-13dd-4d7b-8c1a-70931898ac8c_1791218242438.png?width=1200&resize=contain&quality=78 Trota in padella con mandorle Condire le trote iridee intere e infarinarle leggermente appena prima di cuocerle. Rosolare entrambi i lati nel burro, poi abbassare la fiamma per completare la cottura. Tostare a parte le mandorle a lamelle e aggiungerle verso la fine. Servire il pesce con limone e prezzemolo, completando con mandorle e salsa calda di burro e aceto di vino bianco. https://tabelia.app/en/recipes/conejo-en-salmorejo/ 2026-10-07 https://tabelia.app/img/recipe-images/3758c727-b86b-583b-946b-7772ec074e81_1790832705382.png?width=1200&resize=contain&quality=78 Canarian Rabbit in Salmorejo Rabbit rests in a marinade of garlic, paprika and herbs before being braised. This Canary Islands version uses crushed liver to give body to the sauce. https://tabelia.app/it/ricette/conejo-en-salmorejo/ 2026-10-07 https://tabelia.app/img/recipe-images/3758c727-b86b-583b-946b-7772ec074e81_1790832705382.png?width=1200&resize=contain&quality=78 Coniglio delle Canarie in salmorejo Il coniglio riposa in una marinata di aglio, paprica ed erbe prima di essere stufato. Questa versione delle Canarie usa il fegato pestato per dare corpo alla salsa. https://tabelia.app/en/recipes/pipi-e-patati/ 2026-07-26 https://tabelia.app/img/recipe-images/37d51261-afbe-45eb-acaa-61ff4050b990_1790663642495.png?width=1200&resize=contain&quality=78 Calabrian Peppers and Potatoes A classic Calabrian summer contorno of green peppers and potatoes slowly sautéed and stewed in olive oil. https://tabelia.app/it/ricette/pipi-e-patati/ 2026-07-26 https://tabelia.app/img/recipe-images/37d51261-afbe-45eb-acaa-61ff4050b990_1790663642495.png?width=1200&resize=contain&quality=78 Pipi e patati Un classico contorno estivo calabrese di peperoni verdi e patate cotti lentamente nell'olio d'oliva. https://tabelia.app/en/recipes/lenticchie-di-castelluccio/ 2026-10-07 https://tabelia.app/img/recipe-images/386c9e4f-eb5b-4488-bf67-618ec521caf7_1790663561314.png?width=1200&resize=contain&quality=78 Castelluccio Lentils A traditional dish of Castelluccio lentils from Umbria simmered with soffritto. Their small size and thin skins mean they need no soaking and are ready in 30 minutes. They are also loved at New Year as a good-luck food thought to bring growing wealth. https://tabelia.app/it/ricette/lenticchie-di-castelluccio/ 2026-10-07 https://tabelia.app/img/recipe-images/386c9e4f-eb5b-4488-bf67-618ec521caf7_1790663561314.png?width=1200&resize=contain&quality=78 Lenticchie di Castelluccio Una preparazione tradizionale di lenticchie umbre di Castelluccio stufate con il soffritto. Piccole e dalla buccia sottile, non richiedono ammollo e sono pronte in 30 minuti. Sono amate anche a Capodanno come portafortuna associato alla crescita della ricchezza. https://tabelia.app/en/recipes/boudin-blanc-aux-pommes/ 2026-10-05 https://tabelia.app/img/recipe-images/38ad5430-71ce-4e8d-b61c-98b605596b6d_1791218094888.png?width=1200&resize=contain&quality=78 White Pork Sausages with Apples Pork shoulder and back fat are combined with eggs and milk, stuffed into natural hog casings and poached in the style of Rethel in the Ardennes. Brown the white sausages in butter and serve with apples colored in butter and sugar. https://tabelia.app/it/ricette/boudin-blanc-aux-pommes/ 2026-10-05 https://tabelia.app/img/recipe-images/38ad5430-71ce-4e8d-b61c-98b605596b6d_1791218094888.png?width=1200&resize=contain&quality=78 Salsicce bianche di maiale con mele Spalla di maiale e lardo dorsale si uniscono a uova e latte, si insaccano in budello naturale e si lessano secondo la preparazione di Rethel nelle Ardenne. Le salsicce bianche si dorano nel burro e si accompagnano a mele cotte con burro e zucchero. https://tabelia.app/en/recipes/merluza-en-salsa-verde/ 2026-10-01 https://tabelia.app/img/recipe-images/39a3fcd6-beac-5a28-b392-b7f5b7434bdb_1790832747101.png?width=1200&resize=contain&quality=78 Hake in Green Sauce A Basque fish dish of hake and clams gently cooked in a garlic and parsley sauce. Serve with white asparagus, keeping the delicate fish intact. https://tabelia.app/it/ricette/merluza-en-salsa-verde/ 2026-10-01 https://tabelia.app/img/recipe-images/39a3fcd6-beac-5a28-b392-b7f5b7434bdb_1790832747101.png?width=1200&resize=contain&quality=78 Nasello in salsa verde Un piatto basco di nasello e vongole cotti dolcemente in una salsa all’aglio e prezzemolo. Si accompagna con asparagi bianchi, mantenendo integra la delicata polpa del pesce. https://tabelia.app/en/recipes/lasagne-alla-bolognese/ 2026-10-07 https://tabelia.app/img/recipe-images/39d7ed76-9ee0-4ac1-8421-8f25ca222c8c_1790663559624.png?width=1200&resize=contain&quality=78 Lasagne alla Bolognese The original lasagne from Bologna, layering ragù, béchamel and green fresh pasta. The prototype of the lasagne that spread around the world. https://tabelia.app/it/ricette/lasagne-alla-bolognese/ 2026-10-07 https://tabelia.app/img/recipe-images/39d7ed76-9ee0-4ac1-8421-8f25ca222c8c_1790663559624.png?width=1200&resize=contain&quality=78 Lasagne alla bolognese Le lasagne originali di Bologna, con strati di ragù, besciamella e pasta fresca verde. Il modello da cui derivano le lasagne diffuse in tutto il mondo. https://tabelia.app/en/recipes/carote-al-marsala/ 2026-07-26 https://tabelia.app/img/recipe-images/39ebeb6b-b5b4-462a-b5d0-e7f8688cf9f1_1790663473680.png?width=1200&resize=contain&quality=78 Carrots with Marsala A western Sicilian side dish of carrots sautéed in butter, with Marsala brought to a boil to drive off the alcohol before the carrots are gently braised to a glossy finish. https://tabelia.app/img/recipe-images/39ebeb6b-b5b4-462a-b5d0-e7f8688cf9f1_1790663779901.png?width=1200&resize=contain&quality=78 Carrots with Marsala A western Sicilian side dish of carrots sautéed in butter, with Marsala brought to a boil to drive off the alcohol before the carrots are gently braised to a glossy finish. https://tabelia.app/img/recipe-images/39ebeb6b-b5b4-462a-b5d0-e7f8688cf9f1_1790663780855.png?width=1200&resize=contain&quality=78 Carrots with Marsala A western Sicilian side dish of carrots sautéed in butter, with Marsala brought to a boil to drive off the alcohol before the carrots are gently braised to a glossy finish. https://tabelia.app/img/recipe-images/39ebeb6b-b5b4-462a-b5d0-e7f8688cf9f1_1790663782067.png?width=1200&resize=contain&quality=78 Carrots with Marsala A western Sicilian side dish of carrots sautéed in butter, with Marsala brought to a boil to drive off the alcohol before the carrots are gently braised to a glossy finish. https://tabelia.app/it/ricette/carote-al-marsala/ 2026-07-26 https://tabelia.app/img/recipe-images/39ebeb6b-b5b4-462a-b5d0-e7f8688cf9f1_1790663473680.png?width=1200&resize=contain&quality=78 Carote al Marsala Un contorno della Sicilia occidentale: le carote vengono saltate nel burro, sfumate con Marsala fatto bollire per eliminare l’alcol e poi stufate fino a diventare lucide. https://tabelia.app/img/recipe-images/39ebeb6b-b5b4-462a-b5d0-e7f8688cf9f1_1790663779901.png?width=1200&resize=contain&quality=78 Carote al Marsala Un contorno della Sicilia occidentale: le carote vengono saltate nel burro, sfumate con Marsala fatto bollire per eliminare l’alcol e poi stufate fino a diventare lucide. https://tabelia.app/img/recipe-images/39ebeb6b-b5b4-462a-b5d0-e7f8688cf9f1_1790663780855.png?width=1200&resize=contain&quality=78 Carote al Marsala Un contorno della Sicilia occidentale: le carote vengono saltate nel burro, sfumate con Marsala fatto bollire per eliminare l’alcol e poi stufate fino a diventare lucide. https://tabelia.app/img/recipe-images/39ebeb6b-b5b4-462a-b5d0-e7f8688cf9f1_1790663782067.png?width=1200&resize=contain&quality=78 Carote al Marsala Un contorno della Sicilia occidentale: le carote vengono saltate nel burro, sfumate con Marsala fatto bollire per eliminare l’alcol e poi stufate fino a diventare lucide. https://tabelia.app/en/recipes/risotto-alla-milanese/ 2026-05-22 https://tabelia.app/img/recipe-images/3aee2039-9e34-483f-a9c8-3056d9a12775_1790651346206.png?width=1200&resize=contain&quality=78 Milanese Saffron Risotto Milan’s risotto, colored golden with saffron. A representative Milanese dish, also known as an accompaniment to ossobuco. https://tabelia.app/it/ricette/risotto-alla-milanese/ 2026-05-22 https://tabelia.app/img/recipe-images/3aee2039-9e34-483f-a9c8-3056d9a12775_1790651346206.png?width=1200&resize=contain&quality=78 Risotto alla milanese Il risotto di Milano, colorato d’oro dallo zafferano. Un piatto rappresentativo della città, noto anche come accompagnamento all’ossobuco. https://tabelia.app/en/recipes/pommes-bonne-femme/ 2026-10-07 https://tabelia.app/img/recipe-images/3b6380a9-2d95-4e1c-9f8a-a3796cb1afc6_1791218467440.png?width=1200&resize=contain&quality=78 Bonne-Femme Baked Apples Core whole, unpeeled apples and score the skin around the middle. Fill with butter mixed with sugar, add a little water to the baking dish and bake slowly. Spoon the cooking juices over the apples and bring them to the table in their baking dish. https://tabelia.app/it/ricette/pommes-bonne-femme/ 2026-10-07 https://tabelia.app/img/recipe-images/3b6380a9-2d95-4e1c-9f8a-a3796cb1afc6_1791218467440.png?width=1200&resize=contain&quality=78 Mele al forno alla bonne-femme Si toglie il torsolo alle mele intere, senza sbucciarle, e si incide la buccia tutt’intorno. Si riempiono con burro e zucchero, si versa poca acqua nella pirofila e si cuociono lentamente in forno. Si irrorano con il fondo di cottura e si portano in tavola nella stessa pirofila. https://tabelia.app/en/recipes/farfalle-con-salmone-e-panna/ 2026-10-07 https://tabelia.app/img/recipe-images/3b75bc68-8a32-4079-b2e8-cfb79c02dacc_1790663509207.png?width=1200&resize=contain&quality=78 Farfalle with Smoked Salmon and Cream A modern Italian classic that became a staple of Milanese trattorias in the 1980s. Smoked salmon and cream are particularly suited to farfalle: their thick centers hold the sauce. Fold in the salmon at the end using residual heat. https://tabelia.app/it/ricette/farfalle-con-salmone-e-panna/ 2026-10-07 https://tabelia.app/img/recipe-images/3b75bc68-8a32-4079-b2e8-cfb79c02dacc_1790663509207.png?width=1200&resize=contain&quality=78 Farfalle con salmone e panna Un classico italiano moderno affermatosi nelle trattorie milanesi degli anni 1980. Salmone affumicato e panna si adattano particolarmente alle farfalle: il centro spesso trattiene il condimento. Il salmone si unisce alla fine con il calore residuo. https://tabelia.app/en/recipes/sbrisolona/ 2026-05-23 https://tabelia.app/img/recipe-images/3c9fbecd-caaa-43b8-bfe5-2eaebad7af85_1790667415891.png?width=1200&resize=contain&quality=78 Sbrisolona Almond Crumble Cake Mantua's almond and cornmeal cake, named for its crumbliness. Broken by hand rather than cut with a knife, its distinctive crunchy, shattering texture comes from baking an unkneaded, crumbly mixture. A court pastry of the 17th-century Gonzaga family. https://tabelia.app/it/ricette/sbrisolona/ 2026-05-23 https://tabelia.app/img/recipe-images/3c9fbecd-caaa-43b8-bfe5-2eaebad7af85_1790667415891.png?width=1200&resize=contain&quality=78 Sbrisolona Dolce mantovano di mandorle e farina di mais, il cui nome richiama la friabilità. Si spezza a mano, senza coltello; la consistenza croccante che si frantuma nasce dall'impasto lasciato in briciole senza lavorarlo. Dolce di corte dei Gonzaga nel Seicento. https://tabelia.app/en/recipes/blanquette-de-veau/ 2026-10-07 https://tabelia.app/img/recipe-images/3ca35172-a0b4-457d-a7d6-e5ae68fdf83f_1790665474088.png?width=1200&resize=contain&quality=78 Veal Blanquette Blanquette de veau is a classic French home-style white stew, in which the meat is cooked without any browning. Veal is blanched, gently simmered with aromatic vegetables, and finished with an egg-yolk and cream liaison to thicken the sauce. Pork shoulder or chicken thighs still allow you to experience white stewing and the liaison, but only veal provides the original delicate, milky flavor. Its whiteness and gentleness contrast with stews defined by red wine and browned meat. https://tabelia.app/it/ricette/blanquette-de-veau/ 2026-10-07 https://tabelia.app/img/recipe-images/3ca35172-a0b4-457d-a7d6-e5ae68fdf83f_1790665474088.png?width=1200&resize=contain&quality=78 Blanquette di vitello La blanquette de veau è un classico stufato bianco della cucina casalinga francese, in cui la carne cuoce senza mai essere rosolata. Il vitello viene sbollentato e poi cotto dolcemente con verdure aromatiche; alla fine si lega la salsa con tuorli e panna. Spalla di maiale o cosce di pollo consentono comunque di sperimentare la cottura in bianco e la legatura, ma soltanto il vitello offre la delicatezza lattica originale. È un piatto che punta su candore e dolcezza, in contrasto con gli stufati caratterizzati da vino rosso e rosolatura. https://tabelia.app/en/recipes/buche-de-noel-au-chocolat/ 2026-10-08 https://tabelia.app/img/recipe-images/3d4cdbbd-799b-4231-a5a3-28fefa55a878_1791218347347.png?width=1200&resize=contain&quality=78 Chocolate Bûche de Noël A cocoa sponge is brushed with rum syrup, spread with chocolate buttercream and rolled into a Christmas log. A cut end forms a branch, fork marks imitate bark, and meringue mushrooms and powdered-sugar snow finish this French dessert. https://tabelia.app/it/ricette/buche-de-noel-au-chocolat/ 2026-10-08 https://tabelia.app/img/recipe-images/3d4cdbbd-799b-4231-a5a3-28fefa55a878_1791218347347.png?width=1200&resize=contain&quality=78 Bûche de Noël al cioccolato Un biscuit al cacao viene bagnato con sciroppo al rum, farcito di crema al burro al cioccolato e arrotolato a forma di ceppo. Un’estremità tagliata diventa un ramo, la forchetta disegna la corteccia e funghi di meringa e neve di zucchero a velo completano il dolce natalizio francese. https://tabelia.app/en/recipes/profiteroles-au-chocolat/ 2026-08-07 https://tabelia.app/img/recipe-images/3dd26c3e-bf77-4280-b069-368bc5a1f1e0_1790654547026.png?width=1200&resize=contain&quality=78 Chocolate Profiteroles A classic dessert throughout France: small choux buns filled with vanilla ice cream and topped with warm chocolate sauce just before eating. Its character comes from the contrast of cold ice cream, hot sauce and crisp pastry. Pouring the final sauce at the table is a traditional presentation. https://tabelia.app/it/ricette/profiteroles-au-chocolat/ 2026-08-07 https://tabelia.app/img/recipe-images/3dd26c3e-bf77-4280-b069-368bc5a1f1e0_1790654547026.png?width=1200&resize=contain&quality=78 Profiteroles al cioccolato Classico dolce diffuso in Francia: piccoli bignè ripieni di gelato alla vaniglia, coperti con salsa calda al cioccolato appena prima di mangiare. Si distingue per il contrasto tra gelato freddo, salsa calda e pasta croccante. Versare la salsa a tavola è una presentazione tradizionale. https://tabelia.app/en/recipes/pesche-ripiene-al-forno-con-amaretti/ 2026-05-30 https://tabelia.app/img/recipe-images/3e4559cf-02dc-4a73-95b8-6c5f06fde504_1790663636897.png?width=1200&resize=contain&quality=78 Baked Peaches Stuffed with Amaretti Ripe peaches filled with amaretti, nuts and butter and baked: a Piedmontese dessert reserved for summer. https://tabelia.app/it/ricette/pesche-ripiene-al-forno-con-amaretti/ 2026-05-30 https://tabelia.app/img/recipe-images/3e4559cf-02dc-4a73-95b8-6c5f06fde504_1790663636897.png?width=1200&resize=contain&quality=78 Pesche ripiene al forno con amaretti Pesche mature farcite con amaretti, frutta secca e burro e cotte al forno: un dolce piemontese riservato all’estate. https://tabelia.app/en/recipes/pot-au-feu/ 2026-10-07 https://tabelia.app/img/recipe-images/3e499e79-a884-4ab1-9135-f9ac8d0fccd3_1790665610239.png?width=1200&resize=contain&quality=78 Pot-au-Feu A staple of French home cooking, made by slowly simmering several cuts of beef with root vegetables. The meat is the centerpiece of this Sunday main course. https://tabelia.app/it/ricette/pot-au-feu/ 2026-10-07 https://tabelia.app/img/recipe-images/3e499e79-a884-4ab1-9135-f9ac8d0fccd3_1790665610239.png?width=1200&resize=contain&quality=78 Pot-au-feu Un classico della cucina domestica francese, preparato cuocendo lentamente diversi tagli di manzo con ortaggi a radice. La carne è la protagonista di questo piatto principale domenicale. https://tabelia.app/en/recipes/paccheri-con-ragu-di-polpo/ 2026-10-07 https://tabelia.app/img/recipe-images/3ebd49d6-0048-4f78-92c2-891ae014b9e9_1790663588977.png?width=1200&resize=contain&quality=78 Paccheri with Octopus Ragù A Neapolitan seafood dish of octopus simmered for more than 1 hour with red wine, whole tomatoes and black olives. Paccheri hold the ragù infused with the octopus’s savory flavor. https://tabelia.app/it/ricette/paccheri-con-ragu-di-polpo/ 2026-10-07 https://tabelia.app/img/recipe-images/3ebd49d6-0048-4f78-92c2-891ae014b9e9_1790663588977.png?width=1200&resize=contain&quality=78 Paccheri con ragù di polpo Un piatto di mare napoletano con polpo cotto per oltre 1 ora insieme a vino rosso, pomodori pelati e olive nere. I paccheri raccolgono il ragù impregnato del sapore del polpo. https://tabelia.app/en/recipes/rigatoni-alla-gricia/ 2026-10-07 https://tabelia.app/img/recipe-images/3f13ab89-d568-4ce6-96b6-52558a402be5_1790663685309.png?width=1200&resize=contain&quality=78 Rigatoni alla Gricia A simple pasta without tomatoes or eggs, sometimes described as carbonara's predecessor. Made with guanciale and Pecorino. https://tabelia.app/it/ricette/rigatoni-alla-gricia/ 2026-10-07 https://tabelia.app/img/recipe-images/3f13ab89-d568-4ce6-96b6-52558a402be5_1790663685309.png?width=1200&resize=contain&quality=78 Rigatoni alla gricia Una pasta semplice senza pomodoro né uova, spesso considerata un'antenata della carbonara. Si prepara con guanciale e Pecorino. https://tabelia.app/en/recipes/mozzarella-in-carrozza/ 2026-05-28 https://tabelia.app/img/recipe-images/405b008a-0373-4b01-9f93-87d1c1df2110_1790663581320.png?width=1200&resize=contain&quality=78 Mozzarella in Carrozza A Neapolitan fried antipasto of mozzarella sandwiched in bread, dipped in egg and milk and fried. Crisp outside with molten cheese within, it encloses the mozzarella as though it were “riding in a carriage.” https://tabelia.app/it/ricette/mozzarella-in-carrozza/ 2026-05-28 https://tabelia.app/img/recipe-images/405b008a-0373-4b01-9f93-87d1c1df2110_1790663581320.png?width=1200&resize=contain&quality=78 Mozzarella in carrozza Un antipasto fritto napoletano: mozzarella racchiusa nel pane, passata in uova e latte e poi fritta. Croccante fuori e filante dentro, avvolge il formaggio come se fosse “in carrozza”. https://tabelia.app/en/recipes/fritto-misto-di-mare-alladriatica/ 2026-10-07 https://tabelia.app/img/recipe-images/40b1ae33-9e24-4261-bd78-e82cf4367fa9_1790663525001.png?width=1200&resize=contain&quality=78 Adriatic Mixed Fried Seafood Seafood fritto from the Adriatic coast, lightly dusted only with flour and fried crisp in hot oil. A thin coating preserves the character of the ingredients. Traditionally served freshly fried with lemon. https://tabelia.app/it/ricette/fritto-misto-di-mare-alladriatica/ 2026-10-07 https://tabelia.app/img/recipe-images/40b1ae33-9e24-4261-bd78-e82cf4367fa9_1790663525001.png?width=1200&resize=contain&quality=78 Fritto misto di mare all’adriatica Un fritto di pesce della costa adriatica, leggermente infarinato e cotto in olio caldo fino a renderlo croccante. La copertura sottile conserva il carattere degli ingredienti. Si mangia appena fritto con limone. https://tabelia.app/en/recipes/cannoli-siciliani/ 2026-10-07 https://tabelia.app/img/recipe-images/40d0972d-7532-4815-98e3-97cde88a44fe_1790663463179.png?width=1200&resize=contain&quality=78 Sicilian Cannoli Sicily’s iconic fried pastry tubes. Marsala dough is wrapped around molds and fried, then filled just before serving with sheep’s-milk ricotta and chocolate-chip cream. Freshly filled texture is everything. https://tabelia.app/it/ricette/cannoli-siciliani/ 2026-10-07 https://tabelia.app/img/recipe-images/40d0972d-7532-4815-98e3-97cde88a44fe_1790663463179.png?width=1200&resize=contain&quality=78 Cannoli siciliani Gli iconici dolci fritti a tubo della Sicilia. Una pasta al Marsala viene avvolta sugli stampi e fritta, poi farcita soltanto al momento del servizio con crema di ricotta di pecora e gocce di cioccolato. La consistenza appena farcita è essenziale. https://tabelia.app/en/recipes/mille-feuille-a-la-vanille/ 2026-10-05 https://tabelia.app/img/recipe-images/416e2984-e8fb-4c57-9130-91c129320b87_1791218447138.png?width=1200&resize=contain&quality=78 Vanilla Mille-Feuille Three thin baked puff-pastry sheets enclose pastry cream scented with vanilla and kirsch. Powdered sugar finishes this layered pastry. https://tabelia.app/it/ricette/mille-feuille-a-la-vanille/ 2026-10-05 https://tabelia.app/img/recipe-images/416e2984-e8fb-4c57-9130-91c129320b87_1791218447138.png?width=1200&resize=contain&quality=78 Millefoglie alla vaniglia Tre sottili sfoglie cotte racchiudono crema pasticcera profumata con vaniglia e kirsch. Il dolce si completa con zucchero a velo. https://tabelia.app/en/recipes/pesce-spada-alla-ghiotta/ 2026-10-07 https://tabelia.app/img/recipe-images/4287ebf5-6730-4011-a007-57e9c995a8f9_1790663634970.png?width=1200&resize=contain&quality=78 Swordfish alla Ghiotta A celebrated Sicilian dish of swordfish from the Strait of Messina, given sweet-sour flavor with olives, capers, pine nuts and raisins. Ghiotta means greedy, a name reflecting the many layers of flavor from its varied ingredients. https://tabelia.app/it/ricette/pesce-spada-alla-ghiotta/ 2026-10-07 https://tabelia.app/img/recipe-images/4287ebf5-6730-4011-a007-57e9c995a8f9_1790663634970.png?width=1200&resize=contain&quality=78 Pesce spada alla ghiotta Celebre piatto siciliano: il pesce spada dello Stretto di Messina acquista un gusto agrodolce con olive, capperi, pinoli e uvetta. Ghiotta richiama la golosità, espressa dai sapori stratificati dei numerosi ingredienti. https://tabelia.app/en/recipes/paccheri-al-forno-con-salsiccia-e-ricotta/ 2026-10-07 https://tabelia.app/img/recipe-images/42adc85d-ff72-466a-831f-1ec9cefbd036_1790663585780.png?width=1200&resize=contain&quality=78 Baked Paccheri with Sausage and Ricotta A Neapolitan festive dish. Partially boiled paccheri are layered with sausage, ricotta and mozzarella and baked into a rich, impressive dish. https://tabelia.app/it/ricette/paccheri-al-forno-con-salsiccia-e-ricotta/ 2026-10-07 https://tabelia.app/img/recipe-images/42adc85d-ff72-466a-831f-1ec9cefbd036_1790663585780.png?width=1200&resize=contain&quality=78 Paccheri al forno con salsiccia e ricotta Un piatto delle feste napoletane. I paccheri parzialmente lessati vengono stratificati con salsiccia, ricotta e mozzarella e cotti al forno, per un risultato ricco e imponente. https://tabelia.app/en/recipes/pardulas/ 2026-05-28 https://tabelia.app/img/recipe-images/43298fac-4406-4bce-85bf-b41ab0d2b41f_1790663596509.png?width=1200&resize=contain&quality=78 Pardulas: Sardinian Ricotta Tartlets Small tarts essential to Easter in Sardinia. A flower-shaped semolina pastry holds a bright saffron-tinted ricotta filling and is baked. Saffron is a Sardinian specialty, and its flavor and color are vital. https://tabelia.app/it/ricette/pardulas/ 2026-05-28 https://tabelia.app/img/recipe-images/43298fac-4406-4bce-85bf-b41ab0d2b41f_1790663596509.png?width=1200&resize=contain&quality=78 Pardulas Piccole tortine immancabili nella Pasqua sarda. Una sfoglia di semola a forma di fiore racchiude un vivace ripieno di ricotta colorato allo zafferano, da cuocere in forno. Lo zafferano è una specialità della Sardegna e profumo e colore ne sono l’essenza. https://tabelia.app/en/recipes/spaghetti-ai-ricci-di-mare/ 2026-05-22 https://tabelia.app/img/recipe-images/43f13482-00d2-440f-9a70-a69e5c383b55_1790663706215.png?width=1200&resize=contain&quality=78 Spaghetti with Sea Urchin Spaghetti with sea urchins caught around Taranto and Gallipoli in Puglia offers an exceptional taste of the sea. Avoiding excessive heat and mixing the cold sea urchin with pasta off the heat brings its fresh marine savor to the plate. The freshness of the ingredients determines everything. https://tabelia.app/it/ricette/spaghetti-ai-ricci-di-mare/ 2026-05-22 https://tabelia.app/img/recipe-images/43f13482-00d2-440f-9a70-a69e5c383b55_1790663706215.png?width=1200&resize=contain&quality=78 Spaghetti ai ricci di mare Gli spaghetti con i ricci pescati a Taranto e Gallipoli, in Puglia, offrono un gusto marino sublime. Senza scaldare eccessivamente i ricci, si uniscono freddi alla pasta a fuoco spento, portando nel piatto il loro sapore vivo di mare. La freschezza degli ingredienti determina tutto. https://tabelia.app/en/recipes/pollo-alla-valdostana/ 2026-05-28 https://tabelia.app/img/recipe-images/459fa2ee-0298-4561-b5e6-c90d961364dd_1790663663315.png?width=1200&resize=contain&quality=78 Valdostana Stuffed Chicken A regional dish from Alpine Valle d'Aosta. Chicken breast is filled with prosciutto and Fontina, pan-fried in butter and coated with Madeira or Marsala sauce. Rich and elegant cooking born of mountain dairy farming. https://tabelia.app/it/ricette/pollo-alla-valdostana/ 2026-05-28 https://tabelia.app/img/recipe-images/459fa2ee-0298-4561-b5e6-c90d961364dd_1790663663315.png?width=1200&resize=contain&quality=78 Pollo alla valdostana Specialità alpina della Valle d'Aosta: petto di pollo farcito con prosciutto e Fontina, cotto nel burro e rivestito da una salsa al Madeira o Marsala. Un piatto ricco ed elegante nato dalla cultura casearia montana. https://tabelia.app/en/recipes/stoccafisso-allanconetana/ 2026-10-07 https://tabelia.app/img/recipe-images/4617f216-00c3-4e0d-813b-0ad40350c179_1790663723718.png?width=1200&resize=contain&quality=78 Ancona-Style Stockfish Stew A traditional dish from Marche in which Norwegian dried cod, or stoccafisso, is stewed with tomatoes, olives, capers and potatoes. Rosemary and the fish’s rich savory flavor come together in a deeply flavored stew. https://tabelia.app/it/ricette/stoccafisso-allanconetana/ 2026-10-07 https://tabelia.app/img/recipe-images/4617f216-00c3-4e0d-813b-0ad40350c179_1790663723718.png?width=1200&resize=contain&quality=78 Stoccafisso all’anconetana Un piatto tradizionale marchigiano in cui lo stoccafisso norvegese viene stufato con pomodori, olive, capperi e patate. Il profumo del rosmarino si unisce al gusto intenso del pesce in uno stufato ricco e profondo. https://tabelia.app/en/recipes/busiate-al-pesto-trapanese/ 2026-10-07 https://tabelia.app/img/recipe-images/46795e4e-7a56-434d-a223-c41df8a21374_1790663458477.png?width=1200&resize=contain&quality=78 Busiate with Trapani-Style Pesto Born in the port of Trapani, this dish coats dried spiral-shaped busiate with a raw pesto of almonds, tomatoes, basil and garlic. Genoese pesto adapted to Sicilian ingredients, its flavor depends on crushing and controlling moisture rather than emulsifying. https://tabelia.app/it/ricette/busiate-al-pesto-trapanese/ 2026-10-07 https://tabelia.app/img/recipe-images/46795e4e-7a56-434d-a223-c41df8a21374_1790663458477.png?width=1200&resize=contain&quality=78 Busiate al pesto trapanese Nato nel porto di Trapani, questo piatto condisce le busiate secche a spirale con un pesto crudo di mandorle, pomodori, basilico e aglio. È il pesto genovese trasformato dagli ingredienti siciliani: a determinarne il gusto sono la pestatura e il controllo dell’umidità, più che l’emulsione. https://tabelia.app/en/recipes/spaghetti-alla-carrettiera-alla-siciliana/ 2026-10-07 https://tabelia.app/img/recipe-images/47576ba8-e017-4ebc-a84d-431371e04e53_1790663711363.png?width=1200&resize=contain&quality=78 Sicilian Carrettiera Spaghetti A dish of uncooked tomato sauce tossed with piping-hot spaghetti, once made by carters along the roads. Hand-crushed ripe tomatoes marinate at room temperature for 30 minutes with plentiful garlic, olive oil and basil; uniting the released juice with oil is its central technique. Pecorino and crisp breadcrumbs toasted in anchovy-infused oil, mollica atturrata, finish it with contrasts of texture and savor. With no sauce cooking, tomato selection, the handling of garlic and tossing temperature directly determine flavor. https://tabelia.app/it/ricette/spaghetti-alla-carrettiera-alla-siciliana/ 2026-10-07 https://tabelia.app/img/recipe-images/47576ba8-e017-4ebc-a84d-431371e04e53_1790663711363.png?width=1200&resize=contain&quality=78 Spaghetti alla carrettiera siciliana Piatto dei carrettieri lungo le strade: salsa di pomodoro crudo condita con spaghetti bollenti. Pomodori maturi schiacciati a mano marinano 30 minuti a temperatura ambiente con molto aglio, olio e basilico; unire succo e olio è la tecnica centrale. Pecorino e mollica atturrata, pane tostato nell'olio con acciughe, aggiungono contrasti di consistenza e sapore. Senza cuocere il sugo, scelta dei pomodori, uso dell'aglio e temperatura di condimento determinano direttamente il gusto. https://tabelia.app/en/recipes/fagiolini-al-pomodoro/ 2026-10-07 https://tabelia.app/img/recipe-images/47adb6e6-e17f-4d47-8605-1e30d8ff8a39_1790663504530.png?width=1200&resize=contain&quality=78 Green Beans in Tomato Sauce A Neapolitan summer side dish of green beans simmered with tomato sauce, garlic and basil. This southern Italian home-style preparation keeps the beans’ texture while balancing tomato acidity. https://tabelia.app/it/ricette/fagiolini-al-pomodoro/ 2026-10-07 https://tabelia.app/img/recipe-images/47adb6e6-e17f-4d47-8605-1e30d8ff8a39_1790663504530.png?width=1200&resize=contain&quality=78 Fagiolini al pomodoro Un contorno estivo napoletano di fagiolini cotti con salsa di pomodoro, aglio e basilico. Una ricetta casalinga del Sud Italia che conserva la consistenza dei fagiolini e armonizza l’acidità del pomodoro. https://tabelia.app/en/recipes/involtini-di-pollo-alla-salvia/ 2026-10-07 https://tabelia.app/img/recipe-images/48d25a25-a6d9-4b4e-82a8-84162985ed65_1790663558552.png?width=1200&resize=contain&quality=78 Chicken Rolls with Sage A secondo of thinly pounded chicken breast rolled around prosciutto, sage and cheese, then gently braised with white wine. This fragrant preparation keeps chicken breast from drying out. https://tabelia.app/it/ricette/involtini-di-pollo-alla-salvia/ 2026-10-07 https://tabelia.app/img/recipe-images/48d25a25-a6d9-4b4e-82a8-84162985ed65_1790663558552.png?width=1200&resize=contain&quality=78 Involtini di pollo alla salvia Un secondo di petto di pollo battuto sottile, arrotolato con prosciutto crudo, salvia e formaggio, poi cotto coperto con vino bianco. Il petto di pollo rimane succoso e profumato. https://tabelia.app/en/recipes/frittata-di-spinaci/ 2026-07-26 https://tabelia.app/img/recipe-images/48dac87c-fb62-4bea-a6d7-128957d2f475_1790663521788.png?width=1200&resize=contain&quality=78 Spinach Frittata A home-style Italian secondo: sautéed, squeezed spinach and onion are mixed with eggs and slowly cooked on both sides. https://tabelia.app/it/ricette/frittata-di-spinaci/ 2026-07-26 https://tabelia.app/img/recipe-images/48dac87c-fb62-4bea-a6d7-128957d2f475_1790663521788.png?width=1200&resize=contain&quality=78 Frittata di spinaci Un secondo classico delle case italiane: spinaci saltati e strizzati e cipolla si uniscono alle uova, per una cottura lenta su entrambi i lati. https://tabelia.app/en/recipes/polenta-morbida/ 2026-05-25 https://tabelia.app/img/recipe-images/48f19b8f-93f0-4676-8726-3aacdf8bb2a5_1790663652737.png?width=1200&resize=contain&quality=78 Soft Polenta A fundamental northern Italian contorno, made by gradually adding cornmeal to hot water and stirring as it cooks until soft. It forms a base for dishes such as baccalà alla vicentina or beef braised in red wine. https://tabelia.app/it/ricette/polenta-morbida/ 2026-05-25 https://tabelia.app/img/recipe-images/48f19b8f-93f0-4676-8726-3aacdf8bb2a5_1790663652737.png?width=1200&resize=contain&quality=78 Polenta morbida Un contorno fondamentale del Nord Italia: farina di mais versata gradualmente nell'acqua calda e cotta mescolando fino a renderla morbida. Forma la base per baccalà alla vicentina e manzo brasato al vino rosso. https://tabelia.app/en/recipes/paris-brest/ 2026-10-07 https://tabelia.app/img/recipe-images/4a4aa7e1-b26e-4d92-a4b3-1eaf3e3d4b2e_1790654543806.png?width=1200&resize=contain&quality=78 Paris-Brest A wheel-shaped choux pastry said to have been created to commemorate the bicycle race between Paris and Brest. A homemade praline of toasted almonds and hazelnuts is blended into crème mousseline made with butter and pastry cream, then piped inside. One of the great Parisian pastries, it combines 3 techniques: raising choux pastry, caramelizing praline and emulsifying cream. https://tabelia.app/it/ricette/paris-brest/ 2026-10-07 https://tabelia.app/img/recipe-images/4a4aa7e1-b26e-4d92-a4b3-1eaf3e3d4b2e_1790654543806.png?width=1200&resize=contain&quality=78 Paris-Brest Dolce di pasta choux a forma di ruota, che si dice ideato per celebrare la gara ciclistica tra Parigi e Brest. Un pralinato di mandorle e nocciole tostate in casa viene incorporato nella crema mousseline, preparata con burro e crema pasticcera, e usato per farcire. Uno dei grandi dolci della pasticceria parigina, riunisce 3 tecniche: sviluppo della pasta choux, caramellizzazione del pralinato ed emulsione della crema. https://tabelia.app/en/recipes/bruschetta-al-pomodoro/ 2026-05-28 https://tabelia.app/img/recipe-images/4ae26d71-d498-42f0-aae7-d0cd369cd838_1790663454624.png?width=1200&resize=contain&quality=78 Tomato Bruschetta A classic Roman antipasto topped with ripe tomatoes. Ingredient quality is everything: the fragrance of toasted bread and extra virgin olive oil gives it life. https://tabelia.app/it/ricette/bruschetta-al-pomodoro/ 2026-05-28 https://tabelia.app/img/recipe-images/4ae26d71-d498-42f0-aae7-d0cd369cd838_1790663454624.png?width=1200&resize=contain&quality=78 Bruschetta al pomodoro Un classico antipasto romano con pomodori ben maturi. La qualità degli ingredienti è tutto: sono fondamentali il profumo del pane abbrustolito e l’olio extravergine di oliva. https://tabelia.app/en/recipes/gougeres/ 2026-10-05 https://tabelia.app/img/recipe-images/4b1be68d-f36a-4b63-b07c-8e97920ae016_1791217959443.png?width=1200&resize=contain&quality=78 Burgundian Comté Cheese Puffs Bite-sized Burgundian cheese puffs made from unsweetened milk-based choux pastry mixed with diced Comté, piped into small rounds and baked. https://tabelia.app/it/ricette/gougeres/ 2026-10-05 https://tabelia.app/img/recipe-images/4b1be68d-f36a-4b63-b07c-8e97920ae016_1791217959443.png?width=1200&resize=contain&quality=78 Bignè al Comté della Borgogna Piccoli bignè salati della Borgogna, preparati con pasta choux al latte senza zucchero e Comté a cubetti, formati in palline e cotti al forno. https://tabelia.app/en/recipes/paccheri-con-frutti-di-mare/ 2026-05-22 https://tabelia.app/img/recipe-images/4c1bcf32-e731-422c-aab8-bbaf1697bd0b_1790663587814.png?width=1200&resize=contain&quality=78 Paccheri with Mixed Seafood A Bay of Naples seafood pasta featuring 4 kinds of seafood: clams, mussels, shrimp and squid. The large paccheri hold the sauce inside, releasing the savour of the sea in every bite. https://tabelia.app/it/ricette/paccheri-con-frutti-di-mare/ 2026-05-22 https://tabelia.app/img/recipe-images/4c1bcf32-e731-422c-aab8-bbaf1697bd0b_1790663587814.png?width=1200&resize=contain&quality=78 Paccheri con frutti di mare Una pasta del Golfo di Napoli con 4 tipi di frutti di mare: vongole, cozze, gamberi e calamari. I grandi paccheri trattengono il sugo al loro interno e sprigionano il sapore del mare a ogni boccone. https://tabelia.app/en/recipes/douillon-aux-pommes/ 2026-08-08 https://tabelia.app/img/recipe-images/4c6fd487-ca41-4ade-af2a-7fa8d72e824e_1790654531946.png?width=1200&resize=contain&quality=78 Normandy Pastry-Wrapped Apples A Normandy home-style sweet of whole cored apples wrapped in pâte brisée and baked seam-side up. Butter and brown sugar fill the cavities and melt into the flesh during baking. Carefully shaping the pastry around the apples and judging when their centers are cooked determine the result. This dish has long baked in Normandy farmhouse ovens during the autumn apple harvest. https://tabelia.app/it/ricette/douillon-aux-pommes/ 2026-08-08 https://tabelia.app/img/recipe-images/4c6fd487-ca41-4ade-af2a-7fa8d72e824e_1790654531946.png?width=1200&resize=contain&quality=78 Douillon di mele Un dolce casalingo normanno di mele intere private del torsolo, avvolte nella pasta brisée e cotte con la chiusura in alto. La cavità viene riempita di burro e zucchero di canna, che si sciolgono nella polpa durante la cottura. La forma accurata dell’involucro e la capacità di riconoscere la cottura fino al cuore determinano il risultato. Si prepara nei forni delle fattorie normanne durante la raccolta autunnale delle mele. https://tabelia.app/en/recipes/soupe-au-pistou/ 2026-10-07 https://tabelia.app/img/recipe-images/4d774a6a-976e-45fe-b955-5771d7e3c673_1790654550463.png?width=1200&resize=contain&quality=78 Provençal Pistou Soup Summer vegetables from Provence are slowly simmered with white beans, then finished with pistou, a crushed paste of basil, garlic and olive oil. Whether to add cheese varies by household and commune. Essential to southern French tables in July and August, when summer vegetables are plentiful. https://tabelia.app/it/ricette/soupe-au-pistou/ 2026-10-07 https://tabelia.app/img/recipe-images/4d774a6a-976e-45fe-b955-5771d7e3c673_1790654550463.png?width=1200&resize=contain&quality=78 Zuppa al pistou Verdure estive provenzali cotte lentamente con fagioli bianchi e completate con pistou, una pasta pestata di basilico, aglio e olio d'oliva. L'aggiunta di formaggio varia fra famiglie e comuni. Un piatto essenziale sulle tavole del Sud della Francia in luglio e agosto, quando abbondano le verdure estive. https://tabelia.app/en/recipes/tarte-tatin/ 2026-10-07 https://tabelia.app/img/recipe-images/4da66c53-c696-4795-b335-7d668eefad04_1790654557310.png?width=1200&resize=contain&quality=78 Tarte Tatin An upside-down tart: apples simmer with caramel in the base of a pan, are covered with pâte brisée and baked, then inverted while hot. The caramel’s slight bitterness combines with the apples’ acidity, making tart varieties such as Granny Smith particularly suitable. https://tabelia.app/it/ricette/tarte-tatin/ 2026-10-07 https://tabelia.app/img/recipe-images/4da66c53-c696-4795-b335-7d668eefad04_1790654557310.png?width=1200&resize=contain&quality=78 Tarte Tatin Una crostata rovesciata: le mele cuociono con il caramello sul fondo dello stampo, vengono coperte con pasta brisée e cotte in forno, poi capovolte ancora calde. L’amaro delicato del caramello si unisce all’acidità delle mele, perciò sono particolarmente adatte varietà acidule come le renette. https://tabelia.app/en/recipes/espinacas-con-garbanzos/ 2026-10-07 https://tabelia.app/img/recipe-images/4e4dd666-460a-5d72-b88f-d0d3f4920b28_1790832714573.png?width=1200&resize=contain&quality=78 Spinach with Chickpeas Spinach and chickpeas are bound with a paste of shallow-fried bread and garlic. Paprika and cumin add their aromas to this vegetable dish, a Seville staple. https://tabelia.app/it/ricette/espinacas-con-garbanzos/ 2026-10-07 https://tabelia.app/img/recipe-images/4e4dd666-460a-5d72-b88f-d0d3f4920b28_1790832714573.png?width=1200&resize=contain&quality=78 Spinaci con ceci Gli spinaci e i ceci sono legati da una pasta di pane e aglio rosolati nell’olio. Paprica e cumino aggiungono il loro profumo alle verdure in questo classico di Siviglia. https://tabelia.app/en/recipes/trenette-al-pesto-con-patate-e-fagiolini/ 2026-05-28 https://tabelia.app/img/recipe-images/4ee7b218-c7f1-409b-8f55-ab8e81a911c1_1790663747072.png?width=1200&resize=contain&quality=78 Trenette with Pesto, Potatoes and Green Beans The traditional Ligurian approach cooks potatoes and green beans in the same pot as the pasta before dressing everything with pesto. The vegetables’ sweetness enhances the pesto in a complete, authentic regional dish. https://tabelia.app/it/ricette/trenette-al-pesto-con-patate-e-fagiolini/ 2026-05-28 https://tabelia.app/img/recipe-images/4ee7b218-c7f1-409b-8f55-ab8e81a911c1_1790663747072.png?width=1200&resize=contain&quality=78 Trenette al pesto con patate e fagiolini Lo stile tradizionale ligure prevede di lessare patate e fagiolini nella stessa pentola della pasta, prima di condire con il pesto. La dolcezza delle verdure esalta il pesto in un piatto regionale autentico e completo. https://tabelia.app/en/recipes/pasta-alla-sorrentina/ 2026-05-28 https://tabelia.app/img/recipe-images/4f2e8c80-a464-42ba-bd6c-c55309fd1b47_1790663605648.png?width=1200&resize=contain&quality=78 Pasta alla Sorrentina A regional dish from Sorrento on the Bay of Naples. This simple combination of tomato sauce, mozzarella and basil is baked in the oven, but the quality of Campanian ingredients—San Marzano tomatoes and buffalo mozzarella—determines its distinction. https://tabelia.app/it/ricette/pasta-alla-sorrentina/ 2026-05-28 https://tabelia.app/img/recipe-images/4f2e8c80-a464-42ba-bd6c-c55309fd1b47_1790663605648.png?width=1200&resize=contain&quality=78 Pasta alla sorrentina Una specialità di Sorrento, nel golfo di Napoli. Un piatto semplice di pasta al forno con sugo di pomodoro, mozzarella e basilico, la cui qualità dipende dagli ingredienti campani: pomodori San Marzano e mozzarella di bufala. https://tabelia.app/en/recipes/farfalle-con-crema-di-gorgonzola-e-noci/ 2026-10-07 https://tabelia.app/img/recipe-images/4ff793f5-4c7f-4ebe-a208-2a39749ffd57_1790653289237.png?width=1200&resize=contain&quality=78 Farfalle with Gorgonzola Cream and Walnuts A luxurious pasta beloved in Lombardy, home of Gorgonzola. The rich blue-cheese cream contrasts with walnuts’ texture and bitterness. Keep strictly to low heat: even one boil spoils it. Choose mild Gorgonzola dolce. https://tabelia.app/it/ricette/farfalle-con-crema-di-gorgonzola-e-noci/ 2026-10-07 https://tabelia.app/img/recipe-images/4ff793f5-4c7f-4ebe-a208-2a39749ffd57_1790653289237.png?width=1200&resize=contain&quality=78 Farfalle con crema di gorgonzola e noci Una pasta ricca amata in Lombardia, terra del Gorgonzola. La crema intensa di formaggio erborinato contrasta con consistenza e amarezza delle noci. Rispettare rigorosamente il fuoco basso: anche un solo bollore la compromette. Scegliere Gorgonzola dolce. https://tabelia.app/en/recipes/peperonata/ 2026-10-07 https://tabelia.app/img/recipe-images/50bad5d6-3885-4cbd-9808-07eb6d6a89d8_1790663628080.png?width=1200&resize=contain&quality=78 Peperonata A classic southern Italian contorno of peppers, tomatoes and onion simmered in olive oil. It pairs readily with meat or fish and is delicious cool as well. https://tabelia.app/img/recipe-images/50bad5d6-3885-4cbd-9808-07eb6d6a89d8_1790663783242.png?width=1200&resize=contain&quality=78 Peperonata A classic southern Italian contorno of peppers, tomatoes and onion simmered in olive oil. It pairs readily with meat or fish and is delicious cool as well. https://tabelia.app/img/recipe-images/50bad5d6-3885-4cbd-9808-07eb6d6a89d8_1790663784573.png?width=1200&resize=contain&quality=78 Peperonata A classic southern Italian contorno of peppers, tomatoes and onion simmered in olive oil. It pairs readily with meat or fish and is delicious cool as well. https://tabelia.app/img/recipe-images/50bad5d6-3885-4cbd-9808-07eb6d6a89d8_1790663785596.png?width=1200&resize=contain&quality=78 Peperonata A classic southern Italian contorno of peppers, tomatoes and onion simmered in olive oil. It pairs readily with meat or fish and is delicious cool as well. https://tabelia.app/it/ricette/peperonata/ 2026-10-07 https://tabelia.app/img/recipe-images/50bad5d6-3885-4cbd-9808-07eb6d6a89d8_1790663628080.png?width=1200&resize=contain&quality=78 Peperonata Un contorno classico dell'Italia meridionale: peperoni, pomodori e cipolla stufati nell'olio d'oliva. Accompagna facilmente carne e pesce ed è ottimo anche freddo. https://tabelia.app/img/recipe-images/50bad5d6-3885-4cbd-9808-07eb6d6a89d8_1790663783242.png?width=1200&resize=contain&quality=78 Peperonata Un contorno classico dell'Italia meridionale: peperoni, pomodori e cipolla stufati nell'olio d'oliva. Accompagna facilmente carne e pesce ed è ottimo anche freddo. https://tabelia.app/img/recipe-images/50bad5d6-3885-4cbd-9808-07eb6d6a89d8_1790663784573.png?width=1200&resize=contain&quality=78 Peperonata Un contorno classico dell'Italia meridionale: peperoni, pomodori e cipolla stufati nell'olio d'oliva. Accompagna facilmente carne e pesce ed è ottimo anche freddo. https://tabelia.app/img/recipe-images/50bad5d6-3885-4cbd-9808-07eb6d6a89d8_1790663785596.png?width=1200&resize=contain&quality=78 Peperonata Un contorno classico dell'Italia meridionale: peperoni, pomodori e cipolla stufati nell'olio d'oliva. Accompagna facilmente carne e pesce ed è ottimo anche freddo. https://tabelia.app/en/recipes/fettuccine-ai-funghi-misti/ 2026-05-22 https://tabelia.app/img/recipe-images/50fbfe16-e978-4a49-9753-fdef34b852a8_1790653051207.png?width=1200&resize=contain&quality=78 Fettuccine with Mixed Mushrooms A pasta of mixed mushrooms from Tuscany’s autumn woods, simply finished with butter and garlic. Fragrant chanterelles and dried porcini broth layer together. Dried porcini are essential to the stock and aroma; leaving them out makes another dish. https://tabelia.app/it/ricette/fettuccine-ai-funghi-misti/ 2026-05-22 https://tabelia.app/img/recipe-images/50fbfe16-e978-4a49-9753-fdef34b852a8_1790653051207.png?width=1200&resize=contain&quality=78 Fettuccine ai funghi misti Una pasta di funghi misti dei boschi autunnali toscani, rifiniti semplicemente con burro e aglio. Il profumo dei finferli e il fondo dei porcini secchi si sovrappongono. I porcini secchi sono il fulcro di brodo e aroma: senza, diventa un altro piatto. https://tabelia.app/en/recipes/frittelle-di-carnevale/ 2026-05-22 https://tabelia.app/img/recipe-images/52b00017-451d-4438-ac1d-fd01941d683a_1790663523884.png?width=1200&resize=contain&quality=78 Venetian Carnival Fritters Fried doughnuts essential to Venice’s Carnival. Yeast-raised dough with raisins, pine nuts and grated citrus zest is fried and coated in icing sugar: crisp outside, fluffy within. https://tabelia.app/it/ricette/frittelle-di-carnevale/ 2026-05-22 https://tabelia.app/img/recipe-images/52b00017-451d-4438-ac1d-fd01941d683a_1790663523884.png?width=1200&resize=contain&quality=78 Frittelle di Carnevale Dolci fritti immancabili nel Carnevale veneziano. L’impasto lievitato, arricchito con uvetta, pinoli e scorza grattugiata di agrumi, viene fritto e cosparso di zucchero a velo: croccante fuori e soffice dentro. https://tabelia.app/en/recipes/tarte-meringuee-au-citron/ 2026-10-08 https://tabelia.app/img/recipe-images/52f8cb25-f77e-4171-80cc-367068f3ad8d_1791218428325.png?width=1200&resize=contain&quality=78 Lemon Meringue Tart Lemon cream is poured into a blind-baked pâte brisée shell, covered to the edges with meringue and browned in the oven. Serve warm or chilled. https://tabelia.app/it/ricette/tarte-meringuee-au-citron/ 2026-10-08 https://tabelia.app/img/recipe-images/52f8cb25-f77e-4171-80cc-367068f3ad8d_1791218428325.png?width=1200&resize=contain&quality=78 Crostata al limone meringata La crema al limone si versa in un guscio di pasta brisée cotto in bianco, si copre con meringa fino al bordo e si fa dorare in forno. Si può servire tiepida oppure fredda. https://tabelia.app/en/recipes/crostata-di-ricotta/ 2026-05-28 https://tabelia.app/img/recipe-images/54308fc7-f9f5-485d-be45-638287896fe4_1790663495865.png?width=1200&resize=contain&quality=78 Roman Ricotta Tart A ricotta-filled crostata representing Roman desserts. A beautiful lattice of pasta frolla encloses a filling of ricotta cream with chocolate chips and lemon, then bakes to a golden tart. https://tabelia.app/it/ricette/crostata-di-ricotta/ 2026-05-28 https://tabelia.app/img/recipe-images/54308fc7-f9f5-485d-be45-638287896fe4_1790663495865.png?width=1200&resize=contain&quality=78 Crostata di ricotta Una crostata farcita di ricotta, rappresentativa dei dolci romani. La pasta frolla forma un bel reticolo sopra una crema di ricotta con gocce di cioccolato e limone, poi cotta al forno. https://tabelia.app/en/recipes/nougat-glace-provencal/ 2026-10-07 https://tabelia.app/img/recipe-images/543b88e1-ec25-44d7-9710-c91c3f2a46dd_1790654542706.png?width=1200&resize=contain&quality=78 Provençal Frozen Nougat A frozen dessert from Provence combining Italian meringue made with hot honey syrup, whipped cream, fragrant nuts and candied fruit. The traditional technique creates an airy, light texture using the meringue’s bubbles alone, without an ice cream maker. By translating the elements of nougat—honey, nuts and candied fruit—directly into a frozen dessert, it becomes a summer dish of southern France. https://tabelia.app/it/ricette/nougat-glace-provencal/ 2026-10-07 https://tabelia.app/img/recipe-images/543b88e1-ec25-44d7-9710-c91c3f2a46dd_1790654542706.png?width=1200&resize=contain&quality=78 Nougat gelato provenzale Un dessert freddo provenzale che unisce meringa italiana preparata con sciroppo di miele caldo, panna montata, frutta a guscio tostata e frutta candita, per poi congelarli. La tecnica tradizionale crea una consistenza soffice e leggera grazie alle sole bolle della meringa, senza gelatiera. Trasferisce direttamente gli elementi del nougat, miele, frutta a guscio e canditi, in un dolce freddo per l’estate del sud della Francia. https://tabelia.app/en/recipes/fagiolini-allagro/ 2026-07-26 https://tabelia.app/img/recipe-images/548de157-a5a9-452f-9494-16118a5328c0_1790663506158.png?width=1200&resize=contain&quality=78 Green Beans with Lemon and Olive Oil A household staple throughout Tuscany and central Italy: tender boiled green beans dressed simply with lemon juice and olive oil. https://tabelia.app/it/ricette/fagiolini-allagro/ 2026-07-26 https://tabelia.app/img/recipe-images/548de157-a5a9-452f-9494-16118a5328c0_1790663506158.png?width=1200&resize=contain&quality=78 Fagiolini all’agro Un contorno familiare classico dalla Toscana a tutta l’Italia centrale: fagiolini lessati teneri e conditi soltanto con succo di limone e olio di oliva. https://tabelia.app/en/recipes/frittata-di-zucchine/ 2026-05-28 https://tabelia.app/img/recipe-images/54913545-8308-408b-acbe-bb986fafa528_1790663522814.png?width=1200&resize=contain&quality=78 Zucchini Frittata A home-style main course: zucchini is sautéed first to remove moisture, then cooked into a thick frittata with eggs, Parmigiano and basil. Familiar ingredients require judgment of browning and tenderness without leaving the eggs runny. https://tabelia.app/it/ricette/frittata-di-zucchine/ 2026-05-28 https://tabelia.app/img/recipe-images/54913545-8308-408b-acbe-bb986fafa528_1790663522814.png?width=1200&resize=contain&quality=78 Frittata di zucchine Un secondo domestico: le zucchine vengono prima saltate per perdere acqua, poi cotte in una frittata spessa con uova, Parmigiano e basilico. Ingredienti comuni richiedono attenzione alla doratura e a una morbidezza che non sia semicruda. https://tabelia.app/en/recipes/fusilli-alla-calabrese/ 2026-05-22 https://tabelia.app/img/recipe-images/5491b97f-2027-4df3-826e-40ed397e9c6a_1790663530197.png?width=1200&resize=contain&quality=78 Calabrian Fusilli with ’Nduja A bold pasta starring Calabria’s spicy fermented pork ’nduja. Heated in a pan, its rendered fat becomes the sauce itself. Ricotta added at the end softens the heat: this is the Calabrian style. https://tabelia.app/it/ricette/fusilli-alla-calabrese/ 2026-05-22 https://tabelia.app/img/recipe-images/5491b97f-2027-4df3-826e-40ed397e9c6a_1790663530197.png?width=1200&resize=contain&quality=78 Fusilli alla calabrese Una pasta vigorosa con protagonista la ’nduja, maiale fermentato e piccante della Calabria. Scaldandola in padella, il grasso si scioglie e diventa esso stesso salsa. La ricotta aggiunta alla fine attenua il piccante: è lo stile calabrese. https://tabelia.app/en/recipes/sorbetto-alla-pesca/ 2026-10-07 https://tabelia.app/img/recipe-images/557cb417-3135-4b41-a25a-e212315362ad_1790663703963.png?width=1200&resize=contain&quality=78 Peach Sorbet A summer sorbet centered on ripe peaches, with balanced sugar syrup and lemon sharpening their aroma. Freezing in a shallow tray and breaking it up regularly combines peach flesh with a light frozen texture even in a home freezer. https://tabelia.app/it/ricette/sorbetto-alla-pesca/ 2026-10-07 https://tabelia.app/img/recipe-images/557cb417-3135-4b41-a25a-e212315362ad_1790663703963.png?width=1200&resize=contain&quality=78 Sorbetto alla pesca Sorbetto estivo incentrato sulle pesche mature, con sciroppo dal tenore zuccherino equilibrato e limone a definire il profumo. Congelare in un vassoio basso e rompere regolarmente i cristalli permette di unire polpa di pesca e leggerezza anche nel congelatore domestico. https://tabelia.app/en/recipes/rigatoni-al-ragu-napoletano/ 2026-10-07 https://tabelia.app/img/recipe-images/5651720d-48ed-4177-9b5b-d18ba754b88e_1790663684325.png?width=1200&resize=contain&quality=78 Rigatoni with Neapolitan Ragù A Neapolitan Sunday tradition: braciole, beef rolls filled with pecorino, pine nuts and raisins, pork ribs and sausages simmer in 1500ml passata at a barely perceptible pippiare for at least 4–5 hours. The meat is served separately as the secondo, while the sauce coats rigatoni for the primo: two dishes from one pot. https://tabelia.app/it/ricette/rigatoni-al-ragu-napoletano/ 2026-10-07 https://tabelia.app/img/recipe-images/5651720d-48ed-4177-9b5b-d18ba754b88e_1790663684325.png?width=1200&resize=contain&quality=78 Rigatoni al ragù napoletano La tradizione domenicale napoletana: braciole di manzo ripiene di pecorino, pinoli e uvetta, costine e salsiccia cuociono in 1500ml di passata per almeno 4–5 ore, facendo pippiare. La carne si serve a parte come secondo, il sugo condisce i rigatoni come primo: due piatti da una pentola. https://tabelia.app/en/recipes/peposo-alla-fornacina/ 2026-05-22 https://tabelia.app/img/recipe-images/56de9a33-a7d6-4180-a682-22447614e483_1790663633330.png?width=1200&resize=contain&quality=78 Peposo alla Fornacina A legendary dish created by 15th-century Florentine brickmakers, the fornacini. Beef shin was simmered for hours with abundant black pepper, garlic and Chianti in the residual heat of brick kilns. Few ingredients, pepper at center stage, and patience until the meat falls apart. https://tabelia.app/it/ricette/peposo-alla-fornacina/ 2026-05-22 https://tabelia.app/img/recipe-images/56de9a33-a7d6-4180-a682-22447614e483_1790663633330.png?width=1200&resize=contain&quality=78 Peposo alla fornacina Piatto leggendario dei fornacini fiorentini del XV secolo. Lo stinco di manzo cuoceva per ore con abbondante pepe nero, aglio e Chianti nel calore residuo delle fornaci. Pochi ingredienti, il pepe protagonista e l'attesa finché la carne si sfalda. https://tabelia.app/en/recipes/boeuf-bourguignon/ 2026-10-07 https://tabelia.app/img/recipe-images/572b7e8d-679a-4a12-996e-9b215c5fd906_1790653052010.png?width=1200&resize=contain&quality=78 Beef Bourguignon Beef bourguignon is Burgundy’s emblematic beef stew in red wine. In the traditional method, beef chuck is marinated overnight in red wine, then braised in that same marinade for nearly 3 hours, developing deep richness and complex acidity. Using slab bacon for lardons and a medium-bodied Pinot Noir for Burgundy wine still reproduces the essential technique and flavor. The proper finish is a garniture bourguignonne of pearl onions and mushrooms. https://tabelia.app/it/ricette/boeuf-bourguignon/ 2026-10-07 https://tabelia.app/img/recipe-images/572b7e8d-679a-4a12-996e-9b215c5fd906_1790653052010.png?width=1200&resize=contain&quality=78 Manzo alla borgognona Il manzo alla borgognona è lo stufato di manzo al vino rosso simbolo della Borgogna. Il metodo tradizionale prevede una notte di marinatura della spalla di manzo nel vino rosso, seguita da quasi 3 ore di cottura nella stessa marinata, per sviluppare ricchezza e acidità complesse. Usando bacon in pezzo al posto dei lardelli e un Pinot Nero di medio corpo al posto del vino di Borgogna, si possono comunque riprodurre la tecnica e la struttura del gusto. La finitura classica è la guarnizione alla borgognona di cipolline e funghi. https://tabelia.app/en/recipes/acquasale-pugliese/ 2026-10-07 https://tabelia.app/img/recipe-images/575e8102-26a9-4007-ac1d-cfda9a2561a6_1790663423449.png?width=1200&resize=contain&quality=78 Pugliese Bread and Summer Vegetable Acquasale A traditional Pugliese peasant dish of stale bread moistened with water and combined with ripe tomatoes, cucumber, red onion and oregano. https://tabelia.app/it/ricette/acquasale-pugliese/ 2026-10-07 https://tabelia.app/img/recipe-images/575e8102-26a9-4007-ac1d-cfda9a2561a6_1790663423449.png?width=1200&resize=contain&quality=78 Acquasale pugliese Un piatto tradizionale della cucina contadina pugliese: pane raffermo inumidito con acqua e unito a pomodori maturi, cetriolo, cipolla rossa e origano. https://tabelia.app/en/recipes/patate-mpacchiuse/ 2026-07-26 https://tabelia.app/img/recipe-images/577b92a0-025d-445c-ac55-43ba465fc58a_1790663616394.png?width=1200&resize=contain&quality=78 Calabrian Pan-Stuck Potatoes A traditional Calabrian contorno of potatoes and onion cooked covered in olive oil, enjoyed with the savory browned pieces that cling to the pan. https://tabelia.app/it/ricette/patate-mpacchiuse/ 2026-07-26 https://tabelia.app/img/recipe-images/577b92a0-025d-445c-ac55-43ba465fc58a_1790663616394.png?width=1200&resize=contain&quality=78 Patate 'mpacchiuse Un contorno tradizionale calabrese di patate e cipolla cotte coperte nell'olio d'oliva, da gustare con le parti saporite e dorate che si attaccano al fondo. https://tabelia.app/en/recipes/linguine-allo-scoglio/ 2026-05-22 https://tabelia.app/img/recipe-images/57be170d-edeb-4804-9e7a-333c3041036b_1790663566167.png?width=1200&resize=contain&quality=78 Seafood Linguine Clams, mussels, shrimp and squid are cooked separately, then combined with the juices from shellfish steamed in white wine and tossed with linguine. https://tabelia.app/it/ricette/linguine-allo-scoglio/ 2026-05-22 https://tabelia.app/img/recipe-images/57be170d-edeb-4804-9e7a-333c3041036b_1790663566167.png?width=1200&resize=contain&quality=78 Linguine allo scoglio Vongole, cozze, gamberi e calamari si cuociono separatamente, poi si uniscono al liquido dei molluschi aperti con vino bianco e si amalgamano alle linguine. https://tabelia.app/en/recipes/saltimbocca-alla-romana/ 2026-10-07 https://tabelia.app/img/recipe-images/58d89673-4c3a-4028-ae1e-b662e681f66b_1790663695897.png?width=1200&resize=contain&quality=78 Roman Saltimbocca A Roman meat dish of veal, prosciutto and sage layered and cooked in butter. True to the name, jump into the mouth, its aroma and savor fill the palate. https://tabelia.app/it/ricette/saltimbocca-alla-romana/ 2026-10-07 https://tabelia.app/img/recipe-images/58d89673-4c3a-4028-ae1e-b662e681f66b_1790663695897.png?width=1200&resize=contain&quality=78 Saltimbocca alla romana Un piatto romano di vitello, prosciutto e salvia sovrapposti e cotti nel burro. Come promette il nome, salta in bocca con profumo e sapore. https://tabelia.app/en/recipes/faraona-ai-funghi-porcini/ 2026-09-29 https://tabelia.app/img/recipe-images/59ef9b1a-2909-42ea-aad9-d9f871bbc401_1790690295290.png?width=1200&resize=contain&quality=78 Guinea Fowl with Porcini Bone-in guinea fowl is seared and simmered with dried porcini soaking liquid and white wine. Adding the legs and breasts to the pot at different times wraps each in the mushrooms’ deep aroma. https://tabelia.app/it/ricette/faraona-ai-funghi-porcini/ 2026-09-29 https://tabelia.app/img/recipe-images/59ef9b1a-2909-42ea-aad9-d9f871bbc401_1790690295290.png?width=1200&resize=contain&quality=78 Faraona ai funghi porcini Faraona con osso rosolata e cotta con acqua di ammollo dei porcini secchi e vino bianco. Cosce e petto entrano in pentola in momenti diversi e si avvolgono del profumo profondo dei funghi. https://tabelia.app/en/recipes/tagliatelle-al-ragu-ragu-alla-bolognese/ 2026-10-07 https://tabelia.app/img/recipe-images/5a68d4d1-c12e-408b-a064-377684c1abfb_1790653053083.png?width=1200&resize=contain&quality=78 Tagliatelle with Ragù alla Bolognese The traditional Bolognese preparation pairs fresh tagliatelle with a meat ragù. Serving it with spaghetti is considered unacceptable in its hometown. https://tabelia.app/it/ricette/tagliatelle-al-ragu-ragu-alla-bolognese/ 2026-10-07 https://tabelia.app/img/recipe-images/5a68d4d1-c12e-408b-a064-377684c1abfb_1790653053083.png?width=1200&resize=contain&quality=78 Tagliatelle al ragù alla bolognese La preparazione tradizionale bolognese abbina le tagliatelle fresche al ragù di carne. Nella città d’origine condirvi gli spaghetti è considerato inammissibile. https://tabelia.app/en/recipes/asparagi-alla-parmigiana/ 2026-05-28 https://tabelia.app/img/recipe-images/5a6f4e44-44f8-4bd5-b412-6ba8bfa84c4e_1790663434091.png?width=1200&resize=contain&quality=78 Asparagus with Butter and Parmigiano An Emilian side dish of boiled asparagus baked with butter and Parmigiano. The richness of butter and depth of Parmigiano bring out the asparagus’s sweetness in a luxurious, simple dish. https://tabelia.app/it/ricette/asparagi-alla-parmigiana/ 2026-05-28 https://tabelia.app/img/recipe-images/5a6f4e44-44f8-4bd5-b412-6ba8bfa84c4e_1790663434091.png?width=1200&resize=contain&quality=78 Asparagi alla parmigiana Un contorno emiliano di asparagi lessati e gratinati con burro e Parmigiano. La ricchezza del burro e la profondità del Parmigiano esaltano la dolcezza degli asparagi in un piatto semplice e sontuoso. https://tabelia.app/en/recipes/marrons-braises/ 2026-09-29 https://tabelia.app/img/recipe-images/5aff127d-20d5-42e5-b1c3-5aa31e08f65f_1790690358231.png?width=1200&resize=contain&quality=78 Braised Chestnuts Chestnuts are gently braised with stock and butter, keeping their shape and floury texture. This is an autumn and winter accompaniment for the juices of meat dishes, rather than a sweet dessert. https://tabelia.app/it/ricette/marrons-braises/ 2026-09-29 https://tabelia.app/img/recipe-images/5aff127d-20d5-42e5-b1c3-5aa31e08f65f_1790690358231.png?width=1200&resize=contain&quality=78 Castagne brasate Le castagne vengono brasate dolcemente con brodo e burro, mantenendo la forma e una consistenza farinosa. Sono un contorno autunnale e invernale che accoglie i succhi della carne, anziché un dolce. https://tabelia.app/en/recipes/tarte-normande/ 2026-10-08 https://tabelia.app/img/recipe-images/5b9be67c-2fe0-41ae-989a-85c76246e1cf_1790690243845.png?width=1200&resize=contain&quality=78 Normandy Apple Tart A classic baked tart combining Normandy apples, crème fraîche and Calvados. The pâte brisée, made with just 10g sugar, is blind-baked, brushed with egg white and baked again to seal it. A rich almond custard is then poured around radially arranged apples and baked gently until set. Key techniques include leaving cold butter pieces in the dough, fitting it snugly into the corners and preventing puffing and shrinkage during blind baking, and judging the heat to balance apple moisture with the setting of the custard. The care preserves a crisp base and clearly defined apples. Bake in a 22cm pan, let the initial heat dissipate, refrigerate until cold and dust with powdered sugar just before serving. https://tabelia.app/it/ricette/tarte-normande/ 2026-10-08 https://tabelia.app/img/recipe-images/5b9be67c-2fe0-41ae-989a-85c76246e1cf_1790690243845.png?width=1200&resize=contain&quality=78 Crostata normanna alle mele Una classica crostata da forno con mele della Normandia, crème fraîche e Calvados. La pasta brisée, con soli 10g di zucchero, viene cotta in bianco, spennellata con albume e ripassata in forno per sigillarla. Si versa poi una ricca crema alle mandorle fra le mele disposte a raggiera e si cuoce dolcemente fino a rassodarla. Sono essenziali i pezzetti di burro freddo nell’impasto, l’aderenza agli angoli dello stampo e il controllo di rigonfiamento e ritiro nella cottura in bianco, oltre a una temperatura che equilibri umidità delle mele e coagulazione della crema. Questa cura mantiene il fondo friabile e i contorni delle mele definiti. Si cuoce in uno stampo di 22cm, si lascia intiepidire e poi si raffredda in frigorifero e si cosparge di zucchero a velo appena prima di servire. https://tabelia.app/en/recipes/pasta-ncasciata/ 2026-10-08 https://tabelia.app/img/recipe-images/5c621fcd-ed05-4c7c-a1e8-3518444107d9_1790663599479.png?width=1200&resize=contain&quality=78 Sicilian Baked Pasta A Sicilian baked pasta from around Messina. Dried maccheroni are layered with meat ragù, fried eggplant, caciocavallo and boiled eggs, then baked until golden. A generous weekend family dish that calls for sauce-making, frying and assembly. https://tabelia.app/it/ricette/pasta-ncasciata/ 2026-10-08 https://tabelia.app/img/recipe-images/5c621fcd-ed05-4c7c-a1e8-3518444107d9_1790663599479.png?width=1200&resize=contain&quality=78 Pasta al forno siciliana Pasta al forno siciliana della zona di Messina. I maccheroni secchi si alternano a ragù di carne, melanzane fritte, caciocavallo e uova sode, poi si dorano in forno. Un grande piatto familiare per il fine settimana, con sugo, frittura e montaggio da preparare. https://tabelia.app/en/recipes/strudel-di-mele/ 2026-10-08 https://tabelia.app/img/recipe-images/5ccb671d-9ec4-4aad-b724-47a8577b7308_1790690303391.png?width=1200&resize=contain&quality=78 Apple Strudel An Alto Adige pastry wrapping apples in dough stretched by hand until translucent. Its defining skill is pasta tirata: an elastic flour, water, oil and egg dough pulled paper-thin over a cloth, rather than store-bought puff pastry. Butter-toasted crumbs absorb apple juice to protect the dough, while rum-soaked raisins, pine nuts, cinnamon and lemon zest provide a South Tyrolean fragrance. https://tabelia.app/it/ricette/strudel-di-mele/ 2026-10-08 https://tabelia.app/img/recipe-images/5ccb671d-9ec4-4aad-b724-47a8577b7308_1790690303391.png?width=1200&resize=contain&quality=78 Strudel di mele Dolce dell'Alto Adige che avvolge le mele in pasta tirata a mano fino a renderla trasparente. La tecnica centrale è stendere come carta, sopra un telo, l'impasto elastico di farina, acqua, olio e uovo, senza sfoglia pronta. Il pangrattato tostato nel burro assorbe il succo e protegge la pasta; uvetta al rum, pinoli, cannella e scorza di limone danno il profumo sudtirolese. https://tabelia.app/en/recipes/pasta-alla-norma/ 2026-05-28 https://tabelia.app/img/recipe-images/5cff08e7-fcd0-4591-a332-6484541552c8_1790663603739.png?width=1200&resize=contain&quality=78 Pasta alla Norma A signature Sicilian pasta with aubergine and ricotta salata, salted ricotta. It is said to have been named after Bellini’s operatic masterpiece Norma. https://tabelia.app/it/ricette/pasta-alla-norma/ 2026-05-28 https://tabelia.app/img/recipe-images/5cff08e7-fcd0-4591-a332-6484541552c8_1790663603739.png?width=1200&resize=contain&quality=78 Pasta alla Norma Una pasta simbolo della Sicilia con melanzane e ricotta salata. Si dice che il nome derivi da Norma, il capolavoro operistico di Bellini. https://tabelia.app/en/recipes/schiacciata-alluva/ 2026-09-29 https://tabelia.app/img/recipe-images/5d3c4e3b-c67e-4b38-a6b1-6558ff4c9bed_1790690299220.png?width=1200&resize=contain&quality=78 Tuscan Grape Flatbread — Schiacciata all’Uva A rustic sweet bread baked by Tuscan farmers and bakers during the grape harvest, or vendemmia, with generous quantities of black wine grapes. Two sheets of dough and two layers of grapes are baked together: the lower grapes release juice into the dough, while the upper grapes reduce to a jam-like consistency. Traditionally the seeds are left in, contrasting the tannins of the skins and seeds with the sweetness of sugar. https://tabelia.app/it/ricette/schiacciata-alluva/ 2026-09-29 https://tabelia.app/img/recipe-images/5d3c4e3b-c67e-4b38-a6b1-6558ff4c9bed_1790690299220.png?width=1200&resize=contain&quality=78 Schiacciata all’uva Un dolce rustico di pasta da pane che contadini e fornai toscani preparano durante la vendemmia con abbondante uva nera da vino. Si cuociono due sfoglie di pasta e due strati d'uva: il succo dello strato inferiore impregna la pasta, mentre l'uva superiore si concentra quasi come una confettura. Tradizionalmente si conservano i vinaccioli, contrapponendo l'astringenza di bucce e semi alla dolcezza dello zucchero. https://tabelia.app/en/recipes/brasato-al-barolo/ 2026-10-07 https://tabelia.app/img/recipe-images/5db4d94b-f594-4621-8b4b-90663497916a_1790653053855.png?width=1200&resize=contain&quality=78 Beef Braised in Barolo Piedmont’s proud dish fit for a king. Beef chuck or shin is marinated overnight in Barolo, the “king of wines,” then slowly braised for 3 hours. Fork-tender meat and a reduced deep-red sauce are the marks of the real thing. https://tabelia.app/it/ricette/brasato-al-barolo/ 2026-10-07 https://tabelia.app/img/recipe-images/5db4d94b-f594-4621-8b4b-90663497916a_1790653053855.png?width=1200&resize=contain&quality=78 Brasato al Barolo Un piatto regale, orgoglio del Piemonte. La spalla o lo stinco di manzo marinano una notte nel Barolo, il “re dei vini”, per poi cuocere lentamente per 3 ore. La carne che si sfalda con la forchetta e la salsa ridotta, rosso cupo, sono i segni dell’autenticità. https://tabelia.app/en/recipes/poires-belle-helene/ 2026-10-07 https://tabelia.app/img/recipe-images/5e3509a9-27f9-42f2-b106-9adf8f38671d_1790690361533.png?width=1200&resize=contain&quality=78 Pears Belle Hélène A classic French dessert pairing poached pears with vanilla ice cream and warm chocolate sauce. Poach the pears evenly to their cores, then finish with contrasts in temperature and texture. https://tabelia.app/it/ricette/poires-belle-helene/ 2026-10-07 https://tabelia.app/img/recipe-images/5e3509a9-27f9-42f2-b106-9adf8f38671d_1790690361533.png?width=1200&resize=contain&quality=78 Pere Bella Elena Un classico dessert francese che unisce pere sciroppate, gelato alla vaniglia e salsa al cioccolato calda. Le pere cuociono uniformemente fino al cuore, poi si completa con contrasti di temperatura e consistenza. https://tabelia.app/en/recipes/pesce-allacqua-pazza/ 2026-05-28 https://tabelia.app/img/recipe-images/5f26c8db-c55a-45b4-b1d3-f535a1dbb4ce_1790653054789.png?width=1200&resize=contain&quality=78 Fish in Acqua Pazza A Neapolitan fishermen’s dish of white fish gently braised in “crazy water” with cherry tomatoes, garlic and white wine. The broth is a precious concentration of flavour. The key is to avoid overcooking and finish before the fish turns white and firm. https://tabelia.app/it/ricette/pesce-allacqua-pazza/ 2026-05-28 https://tabelia.app/img/recipe-images/5f26c8db-c55a-45b4-b1d3-f535a1dbb4ce_1790653054789.png?width=1200&resize=contain&quality=78 Pesce all’acqua pazza Un piatto dei pescatori napoletani: pesce bianco stufato nell’«acqua pazza» con pomodorini, aglio e vino bianco. Il brodo è un prezioso concentrato di sapore. Il punto essenziale è non cuocere troppo, terminando prima che la carne diventi bianca e soda. https://tabelia.app/en/recipes/navets-glaces/ 2026-09-29 https://tabelia.app/img/recipe-images/5fa9d067-f9ac-4b2e-95c8-77522dc7753d_1790690354803.png?width=1200&resize=contain&quality=78 Glazed Turnips Turnips are gently braised with butter, sugar and water, then the cooking liquid is reduced completely to give them a thin sheen. This classic side dish calls for watching the size of the pan and the reduction of the liquid to achieve even tenderness and gloss. https://tabelia.app/it/ricette/navets-glaces/ 2026-09-29 https://tabelia.app/img/recipe-images/5fa9d067-f9ac-4b2e-95c8-77522dc7753d_1790690354803.png?width=1200&resize=contain&quality=78 Rape glassate Le rape cuociono dolcemente con burro, zucchero e acqua; il liquido viene poi ridotto completamente fino a rivestirle di una sottile lucentezza. È un contorno classico in cui occorre osservare la dimensione della pentola e la diminuzione dell’acqua per ottenere morbidezza e glassatura uniformi. https://tabelia.app/en/recipes/tagliata-di-manzo-con-rucola/ 2026-10-07 https://tabelia.app/img/recipe-images/60321ad7-7b80-45f7-89c7-9904e62c6464_1790647805330.png?width=1200&resize=contain&quality=78 Sliced Beef with Arugula One of Tuscany’s beef dishes, alongside the region’s famous bone-in bistecca. Sear sirloin over high heat to medium-rare, slice it thinly across the grain and serve with arugula, Parmigiano Reggiano and lemon. https://tabelia.app/it/ricette/tagliata-di-manzo-con-rucola/ 2026-10-07 https://tabelia.app/img/recipe-images/60321ad7-7b80-45f7-89c7-9904e62c6464_1790647805330.png?width=1200&resize=contain&quality=78 Tagliata di manzo con rucola Un piatto di manzo toscano, accanto alla celebre bistecca con l’osso. Il controfiletto viene rosolato a fuoco alto, lasciato rosato al cuore (medium rare), affettato sottile controfibra e servito con rucola, Parmigiano Reggiano e limone. https://tabelia.app/en/recipes/cajettes/ 2026-10-14 https://tabelia.app/img/recipe-images/60ad45f3-c1f5-4ebf-8fbd-88b744cb84bb_1791937318628.png?width=1200&resize=contain&quality=78 Cajettes: Piedmontese Potato and Rye Dumplings Small Piedmontese dumplings made with raw potatoes and rye flour. Spinach and Toma cheese are mixed into the dough, then the dumplings are layered with butter-sautéed onions and baked beneath a toasted breadcrumb topping. https://tabelia.app/it/ricette/cajettes/ 2026-10-14 https://tabelia.app/img/recipe-images/60ad45f3-c1f5-4ebf-8fbd-88b744cb84bb_1791937318628.png?width=1200&resize=contain&quality=78 Cajettes di patate e segale Piccoli gnocchi piemontesi preparati con patate crude e farina di segale. Spinaci e toma entrano nell’impasto; dopo la bollitura, le cajettes si stratificano con cipolle cotte nel burro e si infornano, formando una crosta di pangrattato sopra i bocconi morbidi. https://tabelia.app/en/recipes/salsicce-e-peperoni/ 2026-10-07 https://tabelia.app/img/recipe-images/615cf511-26ed-41ff-ab67-354cde0882bc_1790663694879.png?width=1200&resize=contain&quality=78 Sausages and Peppers A simple dish from southern Italy. Whole coarse-ground pork sausages, salsicce, are sautéed and braised with peppers. Their fat draws out the peppers’ sweetness. The method is straightforward, but ingredient quality determines everything. https://tabelia.app/it/ricette/salsicce-e-peperoni/ 2026-10-07 https://tabelia.app/img/recipe-images/615cf511-26ed-41ff-ab67-354cde0882bc_1790663694879.png?width=1200&resize=contain&quality=78 Salsicce e peperoni Un piatto semplice del Sud: salsicce di maiale a grana grossa, intere, rosolate e stufate con peperoni. Il grasso delle salsicce esalta la dolcezza delle verdure. La preparazione è semplice, ma la qualità degli ingredienti decide tutto. https://tabelia.app/en/recipes/crostini-con-crema-di-cannellini/ 2026-10-07 https://tabelia.app/img/recipe-images/61ae61b8-0682-4d34-9581-acc28a11dfed_1790663496825.png?width=1200&resize=contain&quality=78 Cannellini Bean Cream Crostini Cannellini beans sautéed with garlic and rosemary, made into a creamy paste and spread on crisp bread. A Tuscan starter balancing the beans’ rustic sweetness with the aroma of olive oil. https://tabelia.app/it/ricette/crostini-con-crema-di-cannellini/ 2026-10-07 https://tabelia.app/img/recipe-images/61ae61b8-0682-4d34-9581-acc28a11dfed_1790663496825.png?width=1200&resize=contain&quality=78 Crostini con crema di cannellini Cannellini saltati con aglio e rosmarino, ridotti in una crema e spalmati sul pane croccante. Un antipasto toscano in cui la dolcezza rustica dei fagioli si accorda al profumo dell’olio di oliva. https://tabelia.app/en/recipes/umbricelli-al-ragu-di-piccione/ 2026-10-07 https://tabelia.app/img/recipe-images/62e3bd9d-5c0c-4aaa-bcc3-cbe9f13d42b6_1790663750569.png?width=1200&resize=contain&quality=78 Umbricelli with Pigeon Ragù Thick handmade Umbrian umbricelli dressed with pigeon ragù. Made with the liver as well, the ragù has an intense savory flavor and a distinctive gamey character. https://tabelia.app/it/ricette/umbricelli-al-ragu-di-piccione/ 2026-10-07 https://tabelia.app/img/recipe-images/62e3bd9d-5c0c-4aaa-bcc3-cbe9f13d42b6_1790663750569.png?width=1200&resize=contain&quality=78 Umbricelli al ragù di piccione Gli spessi umbricelli umbri fatti a mano con ragù di piccione. Il ragù utilizza anche il fegato e ha un sapore intenso e un carattere selvatico particolare. https://tabelia.app/en/recipes/souffle-au-grand-marnier/ 2026-10-05 https://tabelia.app/img/recipe-images/63c20ca4-b134-4f56-8220-fa2a16bae826_1791218422839.png?width=1200&resize=contain&quality=78 Grand Marnier Soufflé Heat milk and sugar, thicken with flour and flavor with orange zest and Grand Marnier. Add egg yolks and butter, then fold in stiffly beaten egg whites. Bake in small buttered, sugar-coated molds, dust with powdered sugar shortly before the end and bring to the table immediately while risen. https://tabelia.app/it/ricette/souffle-au-grand-marnier/ 2026-10-05 https://tabelia.app/img/recipe-images/63c20ca4-b134-4f56-8220-fa2a16bae826_1791218422839.png?width=1200&resize=contain&quality=78 Soufflé al Grand Marnier Scaldare latte e zucchero, addensare con farina e profumare con scorza d’arancia e Grand Marnier. Unire tuorli e burro, poi incorporare gli albumi montati a neve ferma. Cuocere in piccoli stampi imburrati e rivestiti di zucchero; poco prima del termine spolverare con zucchero a velo e portare subito in tavola, mentre i soufflé sono gonfi. https://tabelia.app/en/recipes/arroz-al-horno/ 2026-10-07 https://tabelia.app/img/recipe-images/63e0c68a-474d-5c43-9f6c-1434931e9956_1790832691786.png?width=1200&resize=contain&quality=78 Valencian Oven-Baked Rice Rice absorbs the flavour of pork and chickpeas and is baked with potatoes, tomatoes and a whole head of garlic. This oven-baked rice dish is rooted in inland Valencia. https://tabelia.app/it/ricette/arroz-al-horno/ 2026-10-07 https://tabelia.app/img/recipe-images/63e0c68a-474d-5c43-9f6c-1434931e9956_1790832691786.png?width=1200&resize=contain&quality=78 Riso al forno valenciano Il riso assorbe il sapore della carne di maiale e dei ceci e cuoce in forno con patate, pomodori e una testa d’aglio intera. È un piatto di riso radicato nell’entroterra valenciano. https://tabelia.app/en/recipes/gateau-basque/ 2026-10-07 https://tabelia.app/img/recipe-images/640ff4b6-aa3b-47ea-9512-72b427dda8c8_1790654535674.png?width=1200&resize=contain&quality=78 Basque Cake with Pastry Cream A cake from the French Basque Country, enclosing pastry cream in buttery shortbread-like dough, scored with a lattice and baked. Enjoy the contrast between the fragrant thick pastry and the custard inside. Shaping the soft dough around the cream without disturbing the filling is difficult, so thorough chilling is essential. https://tabelia.app/it/ricette/gateau-basque/ 2026-10-07 https://tabelia.app/img/recipe-images/640ff4b6-aa3b-47ea-9512-72b427dda8c8_1790654535674.png?width=1200&resize=contain&quality=78 Torta basca con crema pasticcera Un dolce dei Paesi Baschi francesi che racchiude crema pasticcera in una pasta burrosa simile alla sablé, incisa a reticolo e cotta al forno. Si gusta il contrasto fra la pasta spessa e fragrante e la crema interna. Racchiudere il ripieno nella pasta morbida senza rovinarlo è difficile, perciò è fondamentale raffreddare bene la pasta. https://tabelia.app/en/recipes/finocchi-gratinati/ 2026-05-28 https://tabelia.app/img/recipe-images/64a9687a-576b-4bb0-8dba-1c2f1490f70b_1790663515691.png?width=1200&resize=contain&quality=78 Fennel Gratin A northern Italian gratin of fennel baked with cream and Parmigiano. Its anise aroma resonates with the richness of cream, bringing abundance to the winter table. https://tabelia.app/it/ricette/finocchi-gratinati/ 2026-05-28 https://tabelia.app/img/recipe-images/64a9687a-576b-4bb0-8dba-1c2f1490f70b_1790663515691.png?width=1200&resize=contain&quality=78 Finocchi gratinati Un gratin settentrionale di finocchi cotti con panna e Parmigiano. Il profumo di anice si accorda alla ricchezza della panna e arricchisce la tavola invernale. https://tabelia.app/en/recipes/tortellini-in-brodo-di-cappone/ 2026-10-07 https://tabelia.app/img/recipe-images/66a176d9-13bd-43a3-94ec-35660560feba_1790651349836.png?width=1200&resize=contain&quality=78 Tortellini in Capon Broth A dish at the heart of Emilia, whose origin is disputed by Bologna and Modena. Small pasta rings filled with pork loin, prosciutto, mortadella and Parmigiano are served in golden capon broth. A Christmas tradition. https://tabelia.app/it/ricette/tortellini-in-brodo-di-cappone/ 2026-10-07 https://tabelia.app/img/recipe-images/66a176d9-13bd-43a3-94ec-35660560feba_1790651349836.png?width=1200&resize=contain&quality=78 Tortellini in brodo di cappone Piatto dell’anima emiliana, la cui origine è contesa tra Bologna e Modena. Piccoli anelli di pasta ripieni di lonza, prosciutto, mortadella e Parmigiano si servono nel brodo dorato di cappone. Una tradizione natalizia. https://tabelia.app/en/recipes/cervo-in-salmi/ 2026-10-07 https://tabelia.app/img/recipe-images/66a236ef-2e05-4915-b27d-a67ef065ee9a_1790690290640.png?width=1200&resize=contain&quality=78 Venison Salmì A classic Alpine game dish: venison shoulder is marinated in red wine with aromatic vegetables, juniper and spices for a full day, then braised in its marinade for 3 hours. Boiling and clarifying the marinade first, and browning the meat separately before returning it, gives a concentrated sauce that retains the game’s character without harsh astringency. A traditional finishing liaison of venison liver paste and butter creates the intense sauce behind the name salmì. https://tabelia.app/it/ricette/cervo-in-salmi/ 2026-10-07 https://tabelia.app/img/recipe-images/66a236ef-2e05-4915-b27d-a67ef065ee9a_1790690290640.png?width=1200&resize=contain&quality=78 Cervo in salmì Un classico della cucina di caccia alpina: la spalla di cervo viene marinata per un giorno intero nel vino rosso con verdure aromatiche, ginepro e spezie, poi stufata per 3 ore con la marinata. Bollire e chiarificare prima la marinata e rosolare la carne separatamente prima di riunirla dà una salsa densa che conserva il carattere selvatico senza asprezza tannica. La legatura antica finale con pasta di fegato di cervo e burro crea la salsa intensa da cui prende nome il salmì. https://tabelia.app/en/recipes/cabillaud-au-beurre-blanc/ 2026-10-08 https://tabelia.app/img/recipe-images/66f44ff2-011d-4590-9ef5-6597503b6531_1791218223145.png?width=1200&resize=contain&quality=78 Poached Cod with Beurre Blanc A Loire fish dish of gently poached Pacific cod with beurre blanc made by reducing shallots with vinegar and fish stock, then emulsifying cold butter. Serve with steamed potatoes. https://tabelia.app/it/ricette/cabillaud-au-beurre-blanc/ 2026-10-08 https://tabelia.app/img/recipe-images/66f44ff2-011d-4590-9ef5-6597503b6531_1791218223145.png?width=1200&resize=contain&quality=78 Merluzzo in camicia con beurre blanc Un piatto di pesce della Loira: merluzzo del Pacifico cotto delicatamente in camicia, con beurre blanc di scalogni ridotti con aceto e fumetto ed emulsionati con burro freddo. Si accompagna a patate al vapore. https://tabelia.app/en/recipes/insalata-di-sgombro/ 2026-05-22 https://tabelia.app/img/recipe-images/67b625bd-b9ad-4aee-9117-0e58ec5a7ed4_1790663553490.png?width=1200&resize=contain&quality=78 Mackerel Salad A Ligurian seafood salad of grilled mackerel, potatoes, red onion and olives dressed with lemon. A plate full of bright Mediterranean flavor. https://tabelia.app/it/ricette/insalata-di-sgombro/ 2026-05-22 https://tabelia.app/img/recipe-images/67b625bd-b9ad-4aee-9117-0e58ec5a7ed4_1790663553490.png?width=1200&resize=contain&quality=78 Insalata di sgombro Un’insalata ligure di sgombro grigliato, patate, cipolla rossa e olive, condita al limone. Un piatto ricco di vivaci sapori mediterranei. https://tabelia.app/en/recipes/chou-vert-braise/ 2026-10-05 https://tabelia.app/img/recipe-images/684871fb-7ec9-47ce-8fcc-80ce0e7465a7_1791218329593.png?width=1200&resize=contain&quality=78 French Braised Green Cabbage Quartered, blanched cabbage is layered with pork belly and aromatic vegetables, then slowly braised in the oven with stock. This French side dish accompanies roast pork, sausages or partridge. https://tabelia.app/it/ricette/chou-vert-braise/ 2026-10-05 https://tabelia.app/img/recipe-images/684871fb-7ec9-47ce-8fcc-80ce0e7465a7_1791218329593.png?width=1200&resize=contain&quality=78 Cavolo verde brasato alla francese Il cavolo, tagliato in quattro e sbollentato, viene disposto a strati con pancetta fresca e verdure aromatiche e brasato lentamente al forno nel brodo. Si accompagna a maiale arrosto, salsicce o pernice. https://tabelia.app/en/recipes/spaghetti-alla-nerano/ 2026-05-23 https://tabelia.app/img/recipe-images/68525cde-71ee-471e-ab1f-eb7ed08228a0_1790663713677.png?width=1200&resize=contain&quality=78 Spaghetti alla Nerano Nerano’s specialty pasta: thinly sliced, fried zucchini and spaghetti tossed in a sauce of Provolone del Monaco emulsified with pasta cooking water. https://tabelia.app/it/ricette/spaghetti-alla-nerano/ 2026-05-23 https://tabelia.app/img/recipe-images/68525cde-71ee-471e-ab1f-eb7ed08228a0_1790663713677.png?width=1200&resize=contain&quality=78 Spaghetti alla Nerano La pasta tipica di Nerano: spaghetti e zucchine affettate sottilmente e fritte, conditi con una salsa di Provolone del Monaco emulsionato con acqua di cottura. https://tabelia.app/en/recipes/minestra-di-ceci-e-castagne/ 2026-09-29 https://tabelia.app/img/recipe-images/686e6a54-bdbf-45d7-ac30-4664516d249d_1790690282944.png?width=1200&resize=contain&quality=78 Chickpea and Chestnut Soup A winter minestra from the mountains of Tuscany, made by soaking dried chickpeas and dried chestnuts separately for 12 hours, then slowly simmering them together until they begin to break down and combine. The starch of the chickpeas and sweetness of the chestnuts meld to thicken the soup, with no flour or cream. The key is to control its consistency solely through the quantity of liquid and the heat. Serve over toasted stale Tuscan bread, finishing with uncooked olive oil and coarsely ground black pepper for fragrance. The 12-hour soaking period is additional to the cooking time. https://tabelia.app/it/ricette/minestra-di-ceci-e-castagne/ 2026-09-29 https://tabelia.app/img/recipe-images/686e6a54-bdbf-45d7-ac30-4664516d249d_1790690282944.png?width=1200&resize=contain&quality=78 Minestra di ceci e castagne Una minestra invernale delle montagne toscane: ceci secchi e castagne secche si ammollano separatamente per 12 ore, poi cuociono lentamente nella stessa pentola fino a cominciare a disfarsi e amalgamarsi. L’amido dei ceci e la dolcezza delle castagne si fondono e danno densità, senza farina né panna. Il punto essenziale è regolare la consistenza soltanto con la quantità di liquido e il calore. Si versa su pane toscano raffermo tostato e si completa con olio crudo e pepe nero macinato grossolanamente. Le 12 ore di ammollo si aggiungono al tempo di preparazione e cottura. https://tabelia.app/en/recipes/polpette-al-sugo/ 2026-10-07 https://tabelia.app/img/recipe-images/68ba885f-6e88-4216-a956-782d843f0ad8_1790663666569.png?width=1200&resize=contain&quality=78 Meatballs in Tomato Sauce A home-style secondo of mixed ground meat, stale bread, egg, Parmigiano and parsley, shaped, shallow-fried and simmered in tomato sauce. Familiar ingredients depend on sound technique: soften bread in milk, avoid overworking the meat and brown before braising. https://tabelia.app/it/ricette/polpette-al-sugo/ 2026-10-07 https://tabelia.app/img/recipe-images/68ba885f-6e88-4216-a956-782d843f0ad8_1790663666569.png?width=1200&resize=contain&quality=78 Polpette al sugo Un secondo domestico di macinato misto, pane raffermo, uovo, Parmigiano e prezzemolo, rosolato e cotto nel pomodoro. Ingredienti comuni richiedono tecniche precise: ammorbidire il pane nel latte, non lavorare troppo la carne e rosolarla prima di cuocerla nel sugo. https://tabelia.app/en/recipes/agnolotti-del-plin-al-sugo-darrosto/ 2026-10-07 https://tabelia.app/img/recipe-images/693f496e-45b1-4cd6-84d8-5929ccc03b42_1790663426477.png?width=1200&resize=contain&quality=78 Agnolotti del Plin with Roast Meat Jus A masterpiece of Piedmontese stuffed pasta. These small ravioli are shaped with the distinctive finger pinch called plin and dressed with roast meat juices. Their filling grew from the farming tradition of making clever use of leftover meat. https://tabelia.app/it/ricette/agnolotti-del-plin-al-sugo-darrosto/ 2026-10-07 https://tabelia.app/img/recipe-images/693f496e-45b1-4cd6-84d8-5929ccc03b42_1790663426477.png?width=1200&resize=contain&quality=78 Agnolotti del plin al sugo d’arrosto Un capolavoro della pasta ripiena piemontese. Questi piccoli ravioli si formano con il caratteristico pizzicotto, il plin, e si condiscono con il fondo dell’arrosto. Il ripieno nasce dalla sapienza contadina di utilizzare bene gli avanzi di carne. https://tabelia.app/en/recipes/gnudi-di-ricotta-e-spinaci-al-burro-e-salvia/ 2026-08-15 https://tabelia.app/img/recipe-images/69436db3-be6c-45dc-ba31-c0b2fc565018_1790663542443.png?width=1200&resize=contain&quality=78 Ricotta and Spinach Gnudi with Butter and Sage Tuscan ravioli filling boiled naked, or gnudo, without a pasta wrapper. This Siena-style mixture contains no flour: drained ricotta and tightly squeezed spinach are bound only with egg yolks and Parmigiano, yielding dumplings so light they collapse in the mouth. A 12-hour rest buried in semolina forms a thin skin that prevents disintegration, instead of flour in the dough. Draining ricotta for 12 hours and drying the shaped gnudi for 12 hours requires 2 days, or 2 nights: begin draining on the first evening, shape on the morning of day 2 and cook from the morning of day 3; alternatively, start draining on the first morning, shape that evening and eat the next evening. Finish only with foaming butter, not excessively browned, and sage. https://tabelia.app/it/ricette/gnudi-di-ricotta-e-spinaci-al-burro-e-salvia/ 2026-08-15 https://tabelia.app/img/recipe-images/69436db3-be6c-45dc-ba31-c0b2fc565018_1790663542443.png?width=1200&resize=contain&quality=78 Gnudi di ricotta e spinaci al burro e salvia Il solo ripieno dei ravioli toscani, lessato nudo. Nella formula senese la farina non entra nell’impasto: ricotta scolata e spinaci ben strizzati si legano soltanto con tuorli e Parmigiano, per una leggerezza che si scioglie in bocca. A impedire che si disfino è la sottile pelle formata da 12 ore di riposo sepolti nella semola. Le 12 ore di scolatura e le 12 ore di asciugatura dopo la formatura richiedono 2 giorni, o 2 notti: iniziare la sera del primo giorno, formare la mattina del giorno 2 e lessare dalla mattina del giorno 3; oppure iniziare la prima mattina, formare la sera e mangiare la sera seguente. Si completano soltanto con burro spumeggiante, non troppo brunito, e salvia. https://tabelia.app/en/recipes/fideua/ 2026-10-07 https://tabelia.app/img/recipe-images/6a044cc1-1877-5623-9652-cb2c19dbd8e4_1790832720912.png?width=1200&resize=contain&quality=78 Seafood Fideuà A dish of short noodles and seafood rooted in the coast of Gandia. The noodles absorb stock made from fish bones and trimmings, joining monkfish and shell-on shrimp in a shallow pan. https://tabelia.app/it/ricette/fideua/ 2026-10-07 https://tabelia.app/img/recipe-images/6a044cc1-1877-5623-9652-cb2c19dbd8e4_1790832720912.png?width=1200&resize=contain&quality=78 Fideuà di pesce e crostacei Un piatto di pasta corta e prodotti del mare radicato sulla costa di Gandia. La pasta assorbe il brodo preparato con gli scarti del pesce e cuoce con rana pescatrice e gamberi con il guscio in un’unica padella bassa. https://tabelia.app/en/recipes/zucchine-gratinate-al-forno/ 2026-07-26 https://tabelia.app/img/recipe-images/6a1c53af-6ee8-4be7-9b74-af09867a0a43_1790663762523.png?width=1200&resize=contain&quality=78 Oven-Gratinated Zucchini A southern Italian home-style contorno: zucchini salted to draw out moisture, topped with breadcrumbs flavored with Parmigiano and oregano, then baked in the oven. https://tabelia.app/it/ricette/zucchine-gratinate-al-forno/ 2026-07-26 https://tabelia.app/img/recipe-images/6a1c53af-6ee8-4be7-9b74-af09867a0a43_1790663762523.png?width=1200&resize=contain&quality=78 Zucchine gratinate al forno Un contorno delle case del sud Italia: zucchine salate per eliminare l’acqua, ricoperte di pangrattato aromatico con Parmigiano e origano e cotte in forno. https://tabelia.app/en/recipes/pastiera-napoletana/ 2026-10-07 https://tabelia.app/img/recipe-images/6a4cc63b-0ece-41ec-945e-482dce3087e8_1790663615010.png?width=1200&resize=contain&quality=78 Neapolitan Easter Wheat and Ricotta Tart The tart that symbolizes Easter in Naples. A filling of cooked wheat (grano cotto), ricotta, eggs, sugar and orange blossom water is baked in a pasta frolla crust. Letting it stand for at least 1 day before eating is essential. https://tabelia.app/it/ricette/pastiera-napoletana/ 2026-10-07 https://tabelia.app/img/recipe-images/6a4cc63b-0ece-41ec-945e-482dce3087e8_1790663615010.png?width=1200&resize=contain&quality=78 Pastiera napoletana La crostata simbolo della Pasqua napoletana. Un ripieno di grano cotto, ricotta, uova, zucchero e acqua di fiori d’arancio viene cotto in un guscio di pasta frolla. È fondamentale aspettare almeno 1 giorno prima di mangiarla. https://tabelia.app/en/recipes/torta-caprese/ 2026-10-07 https://tabelia.app/img/recipe-images/6a87c2fc-b5b0-4905-97b8-15a1eecdc6b2_1790663736824.png?width=1200&resize=contain&quality=78 Torta Caprese A chocolate cake from Capri made without wheat flour. Dark chocolate and almonds give it a moist, dense texture. https://tabelia.app/it/ricette/torta-caprese/ 2026-10-07 https://tabelia.app/img/recipe-images/6a87c2fc-b5b0-4905-97b8-15a1eecdc6b2_1790663736824.png?width=1200&resize=contain&quality=78 Torta caprese Una torta al cioccolato di Capri senza farina di frumento. Cioccolato fondente e mandorle le danno una consistenza umida e densa. https://tabelia.app/en/recipes/torta-di-nocciole-piemontese/ 2026-10-07 https://tabelia.app/img/recipe-images/6adc699a-a25e-41e8-be0a-ca51aad6f1d6_1790663739592.png?width=1200&resize=contain&quality=78 Piedmontese Hazelnut Cake A flourless cake centred on Piedmont’s Tonda Gentile hazelnuts, with a slightly moist interior and fragrant toasted-nut flavour. A simple set of ingredients brings out their quality. https://tabelia.app/it/ricette/torta-di-nocciole-piemontese/ 2026-10-07 https://tabelia.app/img/recipe-images/6adc699a-a25e-41e8-be0a-ca51aad6f1d6_1790663739592.png?width=1200&resize=contain&quality=78 Torta di nocciole piemontese Una torta senza farina che mette al centro le nocciole piemontesi Tonda Gentile, con un interno leggermente umido e il profumo della frutta secca tostata. Pochi ingredienti ne esprimono al massimo la qualità. https://tabelia.app/en/recipes/paccheri-alla-genovese/ 2026-10-07 https://tabelia.app/img/recipe-images/6b059eb3-44c7-4b4a-96df-4d9282f15629_1790663586682.png?width=1200&resize=contain&quality=78 Paccheri with Neapolitan Genovese Sauce A traditional Neapolitan sauce in which 1kg onions melt over low heat for more than 3 hours and absorb the savory flavor of beef. A dish of Campania, unrelated to Genoa. https://tabelia.app/it/ricette/paccheri-alla-genovese/ 2026-10-07 https://tabelia.app/img/recipe-images/6b059eb3-44c7-4b4a-96df-4d9282f15629_1790663586682.png?width=1200&resize=contain&quality=78 Paccheri alla genovese Il tradizionale sugo napoletano in cui 1kg di cipolle si scioglie a fuoco basso per oltre 3 ore, assorbendo il sapore del manzo. Una preparazione campana senza legami con Genova. https://tabelia.app/en/recipes/taboule/ 2026-10-14 https://tabelia.app/img/recipe-images/6bf1d2d9-8093-422a-b7ef-7a6a4304de6d_1791938998007.png?width=1200&resize=contain&quality=78 French Couscous Salad A cold French salad of couscous, tomatoes, onion and mint, dressed with lemon juice and olive oil. Separate the couscous grains so they absorb the vegetable juices and aromas. https://tabelia.app/it/ricette/taboule/ 2026-10-14 https://tabelia.app/img/recipe-images/6bf1d2d9-8093-422a-b7ef-7a6a4304de6d_1791938998007.png?width=1200&resize=contain&quality=78 Insalata francese di cous cous Un’insalata fredda francese con cous cous, pomodori, cipolla e menta, condita con limone e olio d’oliva. Sgranare il cous cous permette di distribuire i succhi e i profumi delle verdure. https://tabelia.app/en/recipes/mendiants-au-chocolat/ 2026-10-05 https://tabelia.app/img/recipe-images/6c1012b8-d9b3-4de9-ae82-485e4eff02df_1791218504375.png?width=1200&resize=contain&quality=78 Chocolate Mendiants with Nuts and Dried Fruit Small disks of tempered chocolate topped with one almond, one hazelnut, one raisin and one piece of dried fig. They have a glossy surface and break with a crisp snap. https://tabelia.app/it/ricette/mendiants-au-chocolat/ 2026-10-05 https://tabelia.app/img/recipe-images/6c1012b8-d9b3-4de9-ae82-485e4eff02df_1791218504375.png?width=1200&resize=contain&quality=78 Mendiants al cioccolato con frutta secca Piccoli dischi di cioccolato temperato, ciascuno guarnito con una mandorla, una nocciola, un acino di uvetta e un pezzo di fico secco. Sono lucidi e si spezzano con uno scatto netto. https://tabelia.app/en/recipes/penne-ai-quattro-formaggi/ 2026-10-07 https://tabelia.app/img/recipe-images/6c79ac3f-e3a9-466d-91ce-13d391500800_1790663623208.png?width=1200&resize=contain&quality=78 Four-Cheese Penne A creamy northern Italian pasta coated in 4 cheeses: Gorgonzola, Fontina, Parmigiano and Pecorino. Do not let the sauce boil, or the cheeses will separate. https://tabelia.app/it/ricette/penne-ai-quattro-formaggi/ 2026-10-07 https://tabelia.app/img/recipe-images/6c79ac3f-e3a9-466d-91ce-13d391500800_1790663623208.png?width=1200&resize=contain&quality=78 Penne ai quattro formaggi Una pasta cremosa del Nord Italia con 4 formaggi: Gorgonzola, Fontina, Parmigiano e Pecorino. La salsa non deve bollire, altrimenti i formaggi si separano. https://tabelia.app/en/recipes/verdure-grigliate/ 2026-10-07 https://tabelia.app/img/recipe-images/6d75fdbd-6cef-4cd2-a9d3-e30c148c03ac_1790663751720.png?width=1200&resize=contain&quality=78 Grilled Vegetables Eggplant, zucchini, peppers and fennel grilled over charcoal or in a grill pan, then finished with olive oil and garlic. A simple technique brings out the ingredients’ savory flavor. https://tabelia.app/it/ricette/verdure-grigliate/ 2026-10-07 https://tabelia.app/img/recipe-images/6d75fdbd-6cef-4cd2-a9d3-e30c148c03ac_1790663751720.png?width=1200&resize=contain&quality=78 Verdure grigliate Melanzane, zucchine, peperoni e finocchi cotti alla brace o su una bistecchiera, poi conditi con olio d’oliva e aglio. Una tecnica semplice esalta il sapore degli ingredienti. https://tabelia.app/en/recipes/biancomangiare/ 2026-10-07 https://tabelia.app/img/recipe-images/6e9e5d67-9f58-454e-ae7d-05c252abfd9b_1790663442331.png?width=1200&resize=contain&quality=78 Sicilian Almond Biancomangiare Sicily’s white almond-milk pudding, with roots in the Middle Ages. This Sicilian version of blancmange sets homemade almond milk with cornstarch, without gelatin, for an elegant and refreshing dessert. https://tabelia.app/it/ricette/biancomangiare/ 2026-10-07 https://tabelia.app/img/recipe-images/6e9e5d67-9f58-454e-ae7d-05c252abfd9b_1790663442331.png?width=1200&resize=contain&quality=78 Biancomangiare Il bianco budino siciliano al latte di mandorla, tramandato dal Medioevo. Versione siciliana del blanc-manger, rassoda il latte di mandorla fatto in casa con amido di mais, senza gelatina, per un dolce elegante e fresco. https://tabelia.app/en/recipes/paella-de-marisco/ 2026-10-03 https://tabelia.app/img/recipe-images/6eb9d189-15b5-4eca-a6d1-0a4ee4969bb2_1791004708738.png?width=1200&resize=contain&quality=78 Seafood Paella Paella with shrimp, squid and mussels, cooked in fish stock with saffron. Spread the rice thinly in a shallow pan and cook without stirring to preserve the texture of the grains. https://tabelia.app/it/ricette/paella-de-marisco/ 2026-10-03 https://tabelia.app/img/recipe-images/6eb9d189-15b5-4eca-a6d1-0a4ee4969bb2_1791004708738.png?width=1200&resize=contain&quality=78 Paella di frutti di mare Paella con gamberi, calamari e cozze, cotta con brodo di pesce e zafferano. Il riso si distribuisce in uno strato sottile in una padella bassa e si cuoce senza mescolare, per conservare la consistenza dei chicchi. https://tabelia.app/en/recipes/canard-a-lorange/ 2026-10-05 https://tabelia.app/img/recipe-images/6ecd6582-7f03-4a94-b312-5f41d869b8f7_1791218112877.png?width=1200&resize=contain&quality=78 Roast Duck à l’Orange A whole duck is roasted, its pink breast cut lengthwise into fine aiguillettes and its legs cooked further, then served with orange sauce. The sauce combines citrus juice and julienned peel with gastrique, caramel dissolved in red wine vinegar. https://tabelia.app/it/ricette/canard-a-lorange/ 2026-10-05 https://tabelia.app/img/recipe-images/6ecd6582-7f03-4a94-b312-5f41d869b8f7_1791218112877.png?width=1200&resize=contain&quality=78 Anatra all’arancia arrosto L’anatra intera viene arrostita: il petto rosato si taglia per il lungo in aiguillettes sottili e le cosce cuociono ancora prima di servire con salsa all’arancia. La salsa unisce succo e scorze di agrumi a una gastrique di caramello sciolto nell’aceto di vino rosso. https://tabelia.app/en/recipes/tagliatelle-ai-funghi-porcini/ 2026-05-22 https://tabelia.app/img/recipe-images/6f76dea5-bc6d-4bde-bacc-4e1484289dec_1790663725655.png?width=1200&resize=contain&quality=78 Tagliatelle with Porcini Mushrooms An autumn classic around Bologna. The aromatic liquid from soaking dried porcini becomes part of the sauce coating the tagliatelle. A modest amount of cream adds elegance. Never discard the porcini soaking liquid: it holds their savory essence. https://tabelia.app/it/ricette/tagliatelle-ai-funghi-porcini/ 2026-05-22 https://tabelia.app/img/recipe-images/6f76dea5-bc6d-4bde-bacc-4e1484289dec_1790663725655.png?width=1200&resize=contain&quality=78 Tagliatelle ai funghi porcini Un classico autunnale dei dintorni di Bologna. Il liquido profumato d’ammollo dei porcini secchi entra nella salsa che avvolge le tagliatelle. Una quantità contenuta di panna aggiunge eleganza. Il liquido dei porcini non va mai scartato: racchiude la loro essenza saporita. https://tabelia.app/en/recipes/dentice-al-forno-con-olive-e-capperi/ 2026-05-28 https://tabelia.app/img/recipe-images/6f891b6a-7af2-4398-9f09-2411da749c41_1790663500825.png?width=1200&resize=contain&quality=78 Baked Sea Bream with Olives and Capers A quintessential southern Italian fish dish: a whole sea bream stuffed with olives, capers and cherry tomatoes, then baked with white wine and olive oil. The ingredients themselves make the dish. https://tabelia.app/it/ricette/dentice-al-forno-con-olive-e-capperi/ 2026-05-28 https://tabelia.app/img/recipe-images/6f891b6a-7af2-4398-9f09-2411da749c41_1790663500825.png?width=1200&resize=contain&quality=78 Dentice al forno con olive e capperi Un classico del sud Italia: un pesce intero farcito con olive, capperi e pomodorini, poi cotto con vino bianco e olio di oliva. È la forza degli ingredienti a costruire il piatto. https://tabelia.app/en/recipes/minestrone-alla-milanese/ 2026-05-28 https://tabelia.app/img/recipe-images/6fc062b1-ace3-48f8-b2a4-c3ae1d3df1c4_1790663578835.png?width=1200&resize=contain&quality=78 Milanese Minestrone Milan-style minestrone finished with rice. A soffritto sautéed in lard or pork fat creates a deeply savory base. It can also be enjoyed cold in summer. https://tabelia.app/it/ricette/minestrone-alla-milanese/ 2026-05-28 https://tabelia.app/img/recipe-images/6fc062b1-ace3-48f8-b2a4-c3ae1d3df1c4_1790663578835.png?width=1200&resize=contain&quality=78 Minestrone alla milanese Un minestrone milanese completato con il riso. Il soffritto nello strutto o nel grasso di maiale crea una base profondamente saporita. D’estate si può gustare anche freddo. https://tabelia.app/en/recipes/insalata-tricolore/ 2026-05-22 https://tabelia.app/img/recipe-images/71146e61-21eb-4a69-8d4f-381e872ce92c_1790663555591.png?width=1200&resize=contain&quality=78 Tricolor Salad A salad of arugula, mozzarella and tomatoes arranged in the three colors of the Italian flag. Finished with extra virgin olive oil and salt. https://tabelia.app/it/ricette/insalata-tricolore/ 2026-05-22 https://tabelia.app/img/recipe-images/71146e61-21eb-4a69-8d4f-381e872ce92c_1790663555591.png?width=1200&resize=contain&quality=78 Insalata tricolore Un’insalata che dispone rucola, mozzarella e pomodoro nei tre colori della bandiera italiana. Si completa con olio extravergine d’oliva e sale. https://tabelia.app/en/recipes/baeckeoffe/ 2026-10-05 https://tabelia.app/img/recipe-images/71262e1b-1252-4542-a692-6c7b27b3c481_1791218172421.png?width=1200&resize=contain&quality=78 Baeckeoffe: Alsatian Meat and Potato Casserole Lamb, pork and beef shoulder are marinated overnight in Alsatian white wine and aromatics, then layered with sliced potatoes. Seal the lid with flour dough, bake for 4 hours and break the seal at the table. https://tabelia.app/it/ricette/baeckeoffe/ 2026-10-05 https://tabelia.app/img/recipe-images/71262e1b-1252-4542-a692-6c7b27b3c481_1791218172421.png?width=1200&resize=contain&quality=78 Baeckeoffe alsaziano di tre carni e patate Spalla di agnello, maiale e manzo marinano per una notte nel vino bianco alsaziano con aromi, poi si stratificano con patate affettate. Il coperchio si sigilla con un impasto di farina e la pentola cuoce per 4 ore in forno; il sigillo si rompe a tavola. https://tabelia.app/en/recipes/ratatouille/ 2026-10-07 https://tabelia.app/img/recipe-images/712bf90e-95fe-429f-8fa4-346b95d1a9cd_1790653055756.png?width=1200&resize=contain&quality=78 Ratatouille A Provençal stew of summer vegetables centered on Nice. Traditionally, eggplant, zucchini, peppers and onion are always sautéed separately, 1 type at a time, before combining. Cooking them together releases water and blurs each vegetable’s character. Serve warm or cold; the flavors blend further overnight. https://tabelia.app/it/ricette/ratatouille/ 2026-10-07 https://tabelia.app/img/recipe-images/712bf90e-95fe-429f-8fa4-346b95d1a9cd_1790653055756.png?width=1200&resize=contain&quality=78 Ratatouille Stufato provenzale di verdure estive, legato soprattutto a Nizza. Nel metodo tradizionale melanzane, zucchine, peperoni e cipolla si saltano sempre separatamente, 1 tipo alla volta, prima di unirli. Cuocerli insieme libera acqua e annulla il carattere di ogni verdura. Si serve caldo o freddo; dopo una notte i sapori si amalgamano ancora. https://tabelia.app/en/recipes/veloute-de-potiron/ 2026-10-07 https://tabelia.app/img/recipe-images/71dfcb11-f8da-4c7d-85d7-046c7068208b_1790690231844.png?width=1200&resize=contain&quality=78 Classic Pumpkin Velouté A classical velouté of pumpkin simmered in chicken stock lightly thickened with a blond roux, then passed through a fine sieve until silky. A liaison of egg yolks and cream binds the soup, and cold butter adds gloss and roundness. The three stages of roux, straining and liaison create the texture described as velvety, rather than simply mashing the vegetables into a potage. Following the classical potage velouté form, buttery croutons are served separately. https://tabelia.app/it/ricette/veloute-de-potiron/ 2026-10-07 https://tabelia.app/img/recipe-images/71dfcb11-f8da-4c7d-85d7-046c7068208b_1790690231844.png?width=1200&resize=contain&quality=78 Vellutata classica di zucca Una vellutata classica di zucca cotta nel brodo di pollo leggermente addensato con roux biondo, poi passata al setaccio fino a diventare setosa. Si lega con tuorli e panna e si monta con burro freddo per dare lucentezza e rotondità. Roux, setaccio e liaison sono i tre passaggi che creano una consistenza di velluto, oltre la semplice riduzione in purea di un passato. Secondo il modello classico del potage velouté, si serve con crostini al burro a parte. https://tabelia.app/en/recipes/poulet-roti-du-dimanche/ 2026-08-01 https://tabelia.app/img/recipe-images/733f8ddb-0c3f-4869-8454-5da5e0c9d620_1790654545807.png?width=1200&resize=contain&quality=78 French Sunday Roast Chicken Whole roast chicken prepared for Sunday lunch in French homes and rotisseries. Repeated butter basting makes the skin crisp; the bird is carved for the family and served with jus made from its roasting juices. https://tabelia.app/it/ricette/poulet-roti-du-dimanche/ 2026-08-01 https://tabelia.app/img/recipe-images/733f8ddb-0c3f-4869-8454-5da5e0c9d620_1790654545807.png?width=1200&resize=contain&quality=78 Pollo arrosto della domenica Pollo intero arrosto preparato per il pranzo domenicale nelle case e nelle rosticcerie francesi. Il burro distribuito più volte rende la pelle croccante; si divide il pollo in famiglia e si accompagna con un jus ricavato dai succhi di cottura. https://tabelia.app/en/recipes/maritozzi-con-la-panna/ 2026-05-23 https://tabelia.app/img/recipe-images/73ce5a16-6bce-4a5b-8d7b-164d69428b46_1790663571541.png?width=1200&resize=contain&quality=78 Maritozzi with Whipped Cream A Roman breakfast pastry of sweet yeast bread scented with orange zest and honey and generously filled with whipped cream. https://tabelia.app/it/ricette/maritozzi-con-la-panna/ 2026-05-23 https://tabelia.app/img/recipe-images/73ce5a16-6bce-4a5b-8d7b-164d69428b46_1790663571541.png?width=1200&resize=contain&quality=78 Maritozzi con la panna Un dolce da colazione romano: pane dolce lievitato profumato di scorza di arancia e miele, farcito generosamente con panna montata. https://tabelia.app/en/recipes/cavolfiore-in-padella/ 2026-10-07 https://tabelia.app/img/recipe-images/73dbdd03-5199-4d39-b11a-9cff520177fc_1790663484623.png?width=1200&resize=contain&quality=78 Sicilian Skillet Cauliflower A Sicilian side dish of cauliflower sautéed with white wine, garlic and capers. Steam-sautéing makes it tender to the core while leaving the edges golden brown. https://tabelia.app/it/ricette/cavolfiore-in-padella/ 2026-10-07 https://tabelia.app/img/recipe-images/73dbdd03-5199-4d39-b11a-9cff520177fc_1790663484623.png?width=1200&resize=contain&quality=78 Cavolfiore in padella Un contorno siciliano di cavolfiore saltato con vino bianco, aglio e capperi. La cottura saltata e a vapore lo rende tenero fino al cuore, con bordi ben dorati. https://tabelia.app/en/recipes/spaghetti-allamatriciana/ 2026-05-22 https://tabelia.app/img/recipe-images/7405354b-e9b5-4d7c-a6da-7d07993d2878_1790663709473.png?width=1200&resize=contain&quality=78 Spaghetti all’Amatriciana A Roman pasta classic made with guanciale, tomatoes and Pecorino, originating in Amatrice and taking root in Rome. https://tabelia.app/it/ricette/spaghetti-allamatriciana/ 2026-05-22 https://tabelia.app/img/recipe-images/7405354b-e9b5-4d7c-a6da-7d07993d2878_1790663709473.png?width=1200&resize=contain&quality=78 Spaghetti all’amatriciana Classico romano con guanciale, pomodoro e Pecorino, nato ad Amatrice e radicato a Roma. https://tabelia.app/en/recipes/polenta-e-osei-alla-bergamasca/ 2026-10-07 https://tabelia.app/img/recipe-images/7418cb30-1c63-4ce1-911a-41c70d9cdfbf_1790663649644.png?width=1200&resize=contain&quality=78 Bergamo-Style Quail with Polenta A Bergamo classic once made with small wild birds such as snipe, now recreated with quail. Pancetta-wrapped quail are browned in butter and sage, gently finished with white wine and served with polenta. Precise cooking is essential. https://tabelia.app/it/ricette/polenta-e-osei-alla-bergamasca/ 2026-10-07 https://tabelia.app/img/recipe-images/7418cb30-1c63-4ce1-911a-41c70d9cdfbf_1790663649644.png?width=1200&resize=contain&quality=78 Polenta e osei alla bergamasca Classico di Bergamo, un tempo preparato con piccoli uccelli selvatici, come beccaccini, e oggi riproposto con quaglie. Avvolte nella pancetta, vengono rosolate con burro e salvia, terminate dolcemente con vino bianco e servite con polenta. Richiede precisione nella cottura. https://tabelia.app/en/recipes/salmorejo/ 2026-10-01 https://tabelia.app/img/recipe-images/74693f7f-3c7b-5507-86d0-1f150ac27307_1790832774119.png?width=1200&resize=contain&quality=78 Salmorejo: Chilled Tomato and Bread Soup A rich cold dish from Córdoba, made by emulsifying tomatoes and bread with olive oil. It contains no cucumber or green pepper and is finished with boiled egg and jamón. https://tabelia.app/it/ricette/salmorejo/ 2026-10-01 https://tabelia.app/img/recipe-images/74693f7f-3c7b-5507-86d0-1f150ac27307_1790832774119.png?width=1200&resize=contain&quality=78 Salmorejo: crema fredda di pomodoro e pane Un piatto freddo e denso di Córdoba, preparato emulsionando pomodori e pane con olio d’oliva. Non si aggiungono cetrioli o peperoni verdi; si completa con uova sode e jamón. https://tabelia.app/en/recipes/anelletti-al-forno/ 2026-10-07 https://tabelia.app/img/recipe-images/76c2d201-5da0-4ab3-8236-99ed5f99f947_1790663430831.png?width=1200&resize=contain&quality=78 Baked Anelletti An oven-baked pasta dish also famous as Palermo street food. Small pasta rings, ragù, peas, hard-boiled eggs and cheese are packed into a mold and baked. This Sicilian timballo is served at weekend family gatherings and celebrations. https://tabelia.app/it/ricette/anelletti-al-forno/ 2026-10-07 https://tabelia.app/img/recipe-images/76c2d201-5da0-4ab3-8236-99ed5f99f947_1790663430831.png?width=1200&resize=contain&quality=78 Anelletti al forno Una pasta al forno celebre anche come cibo di strada palermitano. Piccoli anelli di pasta, ragù, piselli, uova sode e formaggio vengono disposti in uno stampo e cotti al forno. Questo timballo siciliano si serve alle riunioni familiari del fine settimana e nei pasti di festa. https://tabelia.app/en/recipes/choux-de-bruxelles-aux-lardons/ 2026-10-07 https://tabelia.app/img/recipe-images/76fad8f4-9116-407e-a7be-b0eb0b1bf6c8_1791218312327.png?width=1200&resize=contain&quality=78 Brussels Sprouts with Bacon Trim Brussels sprouts, boil uncovered in salted water and drain without a cold-water bath. Blanch bacon strips to reduce their saltiness, fry in butter, then add the sprouts and brown over high heat. A French accompaniment to roast pork, pheasant or partridge. https://tabelia.app/it/ricette/choux-de-bruxelles-aux-lardons/ 2026-10-07 https://tabelia.app/img/recipe-images/76fad8f4-9116-407e-a7be-b0eb0b1bf6c8_1791218312327.png?width=1200&resize=contain&quality=78 Cavolini di Bruxelles con bacon Mondare i cavolini, lessarli senza coperchio in acqua salata e scolarli senza raffreddarli in acqua. Sbollentare il bacon a bastoncini per ridurne la sapidità, rosolarlo nel burro e aggiungere i cavolini, facendoli colorire a fuoco alto. Contorno francese per arrosto di maiale, fagiano o pernice. https://tabelia.app/en/recipes/pasta-al-pistacchio-di-bronte/ 2026-05-28 https://tabelia.app/img/recipe-images/771530d2-cabb-4cd1-9111-9dbaf1f03c80_1790663600529.png?width=1200&resize=contain&quality=78 Pasta with Bronte Pistachios A luxurious pasta made with world-class pistachios from Bronte at the foot of Mount Etna. The sauce of pistachio paste and cream has a beautiful vivid green color, with the nuts’ sweetness, savoriness and slight bitterness intertwined in complex layers. One of the most photogenic dishes in Italian cooking. https://tabelia.app/it/ricette/pasta-al-pistacchio-di-bronte/ 2026-05-28 https://tabelia.app/img/recipe-images/771530d2-cabb-4cd1-9111-9dbaf1f03c80_1790663600529.png?width=1200&resize=contain&quality=78 Pasta al pistacchio di Bronte Una pasta sontuosa con i pregiati pistacchi di Bronte, ai piedi dell’Etna, tra i migliori al mondo. La salsa di pasta di pistacchio e panna ha un bel verde vivace, in cui dolcezza, sapore e lieve amarezza della frutta a guscio si intrecciano in modo complesso. Uno dei piatti più fotogenici della cucina italiana. https://tabelia.app/en/recipes/chou-rouge-aux-pommes/ 2026-09-29 https://tabelia.app/img/recipe-images/77e8a022-2001-4b45-9deb-1ab0b07340a8_1790690347227.png?width=1200&resize=contain&quality=78 Red Cabbage with Apples An Alsace-inspired side dish of red cabbage and apples braised with red wine and spices. Begin slowly with an overnight marinade and finish with the apples retaining their shape. https://tabelia.app/it/ricette/chou-rouge-aux-pommes/ 2026-09-29 https://tabelia.app/img/recipe-images/77e8a022-2001-4b45-9deb-1ab0b07340a8_1790690347227.png?width=1200&resize=contain&quality=78 Cavolo rosso con mele Un contorno che richiama l’Alsazia: cavolo rosso e mele stufati con vino rosso e spezie. La preparazione comincia con calma dalla marinatura della sera precedente e termina lasciando intatta la forma delle mele. https://tabelia.app/en/recipes/pastis-gascon/ 2026-10-08 https://tabelia.app/img/recipe-images/784babf9-d1e7-4407-a724-79c7894546b8_1790654544825.png?width=1200&resize=contain&quality=78 Gascon Apple Pastry with Armagnac A Gascon pastry made by layering hand-stretched, translucent dough around Armagnac-soaked apples. On top, thin sheets are crumpled upright into a “crown of flowers” that bakes into light, crisp layers. Stretching the dough paper-thin without tearing is the heart of this pastry, one of the most demanding displays of hand skill in French baking. https://tabelia.app/it/ricette/pastis-gascon/ 2026-10-08 https://tabelia.app/img/recipe-images/784babf9-d1e7-4407-a724-79c7894546b8_1790654544825.png?width=1200&resize=contain&quality=78 Sfoglia guascone alle mele e Armagnac Un dolce della Guascogna che racchiude mele all’Armagnac fra molti strati di pasta tirata a mano fino a essere trasparente. In cima, fogli sottili accartocciati e disposti in piedi formano una «corona di fiori», che cuoce in strati leggeri e croccanti. Il cuore della preparazione è allungare la pasta come carta senza romperla: richiede una delle manualità più impegnative della pasticceria francese. https://tabelia.app/en/recipes/frittata-di-peperoni/ 2026-07-26 https://tabelia.app/img/recipe-images/78c6494f-adc5-4ebd-8917-09881d1635cb_1790665043796.png?width=1200&resize=contain&quality=78 Pepper Frittata A southern Italian home-style frittata mixing sweetly sautéed red and green peppers into eggs, then cooking both sides with the help of a plate to turn it. https://tabelia.app/it/ricette/frittata-di-peperoni/ 2026-07-26 https://tabelia.app/img/recipe-images/78c6494f-adc5-4ebd-8917-09881d1635cb_1790665043796.png?width=1200&resize=contain&quality=78 Frittata di peperoni Una frittata casalinga del Sud Italia: peperoni rossi e verdi saltati fino a diventare dolci, uniti alle uova e cotti sui 2 lati girandoli con un piatto. https://tabelia.app/en/recipes/saumon-en-croute/ 2026-10-05 https://tabelia.app/img/recipe-images/7a3bb218-dc85-4159-ab1d-2962ca868b1b_1791218137092.png?width=1200&resize=contain&quality=78 Salmon en Croûte with Fish Mousse Two salmon fillets enclose a white-fish mousse, are poached in court-bouillon and cooled, then wrapped in buttery puff pastry and baked. Scale patterns are marked with a knife tip, and whipped cream is folded into a mousseline sauce to serve alongside. https://tabelia.app/it/ricette/saumon-en-croute/ 2026-10-05 https://tabelia.app/img/recipe-images/7a3bb218-dc85-4159-ab1d-2962ca868b1b_1791218137092.png?width=1200&resize=contain&quality=78 Salmone in crosta con mousse di pesce Due filetti di salmone racchiudono una mousse di pesce bianco; si cuociono nel court-bouillon, si raffreddano e si avvolgono nella sfoglia al burro per la cottura in forno. Sulla pasta si disegnano squame con la punta del coltello e si serve una salsa mousseline con panna montata. https://tabelia.app/en/recipes/soupe-a-loignon-gratinee/ 2026-10-07 https://tabelia.app/img/recipe-images/7a924262-8b31-4117-8a64-9501b7f869c8_1790663705020.png?width=1200&resize=contain&quality=78 French Onion Soup Gratinée A soup of caramelized onions simmered in beef broth, topped with baguette and Gruyère cheese and baked in the oven. A classic starter in Parisian bistros. https://tabelia.app/it/ricette/soupe-a-loignon-gratinee/ 2026-10-07 https://tabelia.app/img/recipe-images/7a924262-8b31-4117-8a64-9501b7f869c8_1790663705020.png?width=1200&resize=contain&quality=78 Zuppa di cipolle gratinata Una zuppa di cipolle caramellate, cotte nel brodo di manzo, con baguette e Gruyère sulla superficie, poi gratinata in forno. Un antipasto classico dei bistrot parigini. https://tabelia.app/en/recipes/pasta-e-fagioli/ 2026-05-28 https://tabelia.app/img/recipe-images/7aa3a297-ec93-4c8e-8400-0c4b192c1561_1790663613518.png?width=1200&resize=contain&quality=78 Pasta and Bean Soup A soup combining pasta and beans, made throughout Italy, including Naples. A classic of cucina povera, it draws rich flavor from simple ingredients. https://tabelia.app/it/ricette/pasta-e-fagioli/ 2026-05-28 https://tabelia.app/img/recipe-images/7aa3a297-ec93-4c8e-8400-0c4b192c1561_1790663613518.png?width=1200&resize=contain&quality=78 Pasta e fagioli Una minestra di pasta e fagioli preparata in tutta Italia, a cominciare da Napoli. Un classico della cucina povera, ricco di sapore grazie a ingredienti semplici. https://tabelia.app/en/recipes/risotto-al-nero-di-seppia-alla-veneziana/ 2026-10-08 https://tabelia.app/img/recipe-images/7ac5c0cb-6b50-42e9-89cb-73c0b0ca8571_1790663690776.png?width=1200&resize=contain&quality=78 Venetian Cuttlefish Ink Risotto A Venetian primo made by cleaning whole cuttlefish, removing their ink sacs yourself, combining the recovered ink with store-bought cuttlefish ink and cooking the rice in fumetto drawn from fish trimmings. As in seppie in nero, the ink first simmers with the cuttlefish for 20 minutes to mellow its harshness and flavor the flesh; the remainder is added in the second half of cooking to deepen the color. Vialone Nano rice is toasted in oil, then white wine is added and cooked off. Hot fumetto is added gradually as the rice cooks for about 16 minutes, until all’onda: flowing in waves, with softened outer grains and a slight firm core. Cuttlefish are divided between braising and finishing; the finishing portion is seared separately over high heat, added at the end and cooked through to the center. Final mantecatura uses cold butter only, with no cheese, following the seafood-risotto rule. https://tabelia.app/it/ricette/risotto-al-nero-di-seppia-alla-veneziana/ 2026-10-08 https://tabelia.app/img/recipe-images/7ac5c0cb-6b50-42e9-89cb-73c0b0ca8571_1790663690776.png?width=1200&resize=contain&quality=78 Risotto al nero di seppia alla veneziana Un classico primo veneziano preparato pulendo seppie intere, estraendone le sacche del nero e unendo l’inchiostro recuperato al nero di seppia acquistato, con un fumetto ricavato dai ritagli del pesce. Come nelle seppie in nero, l’inchiostro cuoce prima con le seppie per 20 minuti per attenuarne l’asprezza e insaporire la polpa; il resto si aggiunge nella seconda metà della cottura per intensificare il colore. Il Vialone Nano viene tostato nell’olio, poi si aggiunge il vino bianco e si fa sfumare. Si versa gradualmente fumetto caldo e si cuoce per circa 16 minuti, fino all’onda, con l’esterno dei chicchi morbido e un lieve nucleo consistente. Le seppie sono divise fra cottura in umido e finitura: queste ultime si rosolano a parte a fuoco alto, si aggiungono alla fine e si cuociono fino al centro. La mantecatura usa soltanto burro freddo, senza formaggio, secondo la regola dei risotti di mare. https://tabelia.app/en/recipes/spinaci-al-burro-e-parmigiano/ 2026-07-26 https://tabelia.app/img/recipe-images/7baa779b-0d17-4bcd-82ef-a68baf4829de_1790663721730.png?width=1200&resize=contain&quality=78 Spinach with Butter and Parmigiano A classic northern Italian contorno: briefly boiled spinach sautéed in butter and finished with Parmigiano and nutmeg. https://tabelia.app/it/ricette/spinaci-al-burro-e-parmigiano/ 2026-07-26 https://tabelia.app/img/recipe-images/7baa779b-0d17-4bcd-82ef-a68baf4829de_1790663721730.png?width=1200&resize=contain&quality=78 Spinaci al burro e Parmigiano Un contorno classico dell’Italia settentrionale: spinaci sbollentati, saltati nel burro e completati con Parmigiano e noce moscata. https://tabelia.app/en/recipes/cotoletta-alla-milanese/ 2026-10-07 https://tabelia.app/img/recipe-images/7c0cb266-7dc3-448c-98a0-aa27d99be5ba_1790663494013.png?width=1200&resize=contain&quality=78 Cotoletta alla Milanese Milan’s celebrated bone-in veal chop, coated in egg and breadcrumbs and shallow-fried to golden perfection in clarified butter. https://tabelia.app/it/ricette/cotoletta-alla-milanese/ 2026-10-07 https://tabelia.app/img/recipe-images/7c0cb266-7dc3-448c-98a0-aa27d99be5ba_1790663494013.png?width=1200&resize=contain&quality=78 Cotoletta alla milanese La celebre costoletta di vitello con osso di Milano, rivestita di uovo e pangrattato e cotta nel burro chiarificato fino a doratura. https://tabelia.app/en/recipes/tournedos-rossini/ 2026-10-07 https://tabelia.app/img/recipe-images/7c296485-7cb1-4ccd-bd0a-de3f3b63b7ad_1791218229172.png?width=1200&resize=contain&quality=78 Tournedos Rossini This beef tenderloin steak is said to have originated in Paris. A pink-centered steak, foie gras cooked through and slices of black truffle are stacked on a butter-fried bread round, with Madeira and veal-stock sauce poured around it. https://tabelia.app/it/ricette/tournedos-rossini/ 2026-10-07 https://tabelia.app/img/recipe-images/7c296485-7cb1-4ccd-bd0a-de3f3b63b7ad_1791218229172.png?width=1200&resize=contain&quality=78 Tournedos Rossini Una bistecca di filetto di manzo che si ritiene nata a Parigi. Su un disco di pane rosolato nel burro si sovrappongono filetto rosato, foie gras cotto fino al centro e lamelle di tartufo nero; intorno si versa una salsa di Madeira e fondo di vitello. https://tabelia.app/en/recipes/orecchiette-con-cime-di-rapa/ 2026-05-28 https://tabelia.app/img/recipe-images/7c386567-fa44-4950-81c9-72720b4870a6_1790663584296.png?width=1200&resize=contain&quality=78 Orecchiette with Broccoli Rabe Puglia's little-ear-shaped pasta with cime di rapa, known as broccoli rabe in the United States. A simple southern Italian regional dish with deep savory flavor. https://tabelia.app/it/ricette/orecchiette-con-cime-di-rapa/ 2026-05-28 https://tabelia.app/img/recipe-images/7c386567-fa44-4950-81c9-72720b4870a6_1790663584296.png?width=1200&resize=contain&quality=78 Orecchiette con cime di rapa La pasta pugliese a forma di piccole orecchie con un condimento di cime di rapa. Un piatto regionale meridionale semplice ma dal sapore profondo. https://tabelia.app/en/recipes/involtini-di-manzo-al-sugo/ 2026-10-07 https://tabelia.app/img/recipe-images/7c44420c-cbbb-4390-80ba-6c06dae2557d_1790663556586.png?width=1200&resize=contain&quality=78 Beef Rolls in Tomato Sauce Thin beef slices wrapped around a filling of Parmigiano, parsley and pancetta, then simmered in tomato sauce. A Sunday dish in households in Lazio and Campania. https://tabelia.app/it/ricette/involtini-di-manzo-al-sugo/ 2026-10-07 https://tabelia.app/img/recipe-images/7c44420c-cbbb-4390-80ba-6c06dae2557d_1790663556586.png?width=1200&resize=contain&quality=78 Involtini di manzo al sugo Fettine di manzo avvolgono un ripieno di Parmigiano, prezzemolo e pancetta, poi cuociono nel sugo di pomodoro. Un piatto domenicale delle case del Lazio e della Campania. https://tabelia.app/en/recipes/melanzane-alla-griglia/ 2026-05-30 https://tabelia.app/img/recipe-images/7c6b7aaf-41c2-4ca8-85a8-e54fabb31ead_1790663573552.png?width=1200&resize=contain&quality=78 Grilled Eggplant with Mint A Sicilian summer vegetable dish of eggplant grilled over high heat and finished with olive oil, garlic and mint. https://tabelia.app/it/ricette/melanzane-alla-griglia/ 2026-05-30 https://tabelia.app/img/recipe-images/7c6b7aaf-41c2-4ca8-85a8-e54fabb31ead_1790663573552.png?width=1200&resize=contain&quality=78 Melanzane alla griglia Una preparazione estiva siciliana: melanzane grigliate a fuoco alto e completate con olio d’oliva, aglio e menta. https://tabelia.app/en/recipes/noisettes-de-chevreuil-sauce-grand-veneur/ 2026-10-07 https://tabelia.app/img/recipe-images/7d006bc6-2a28-4eef-b259-bc3727c3c226_1790690332723.png?width=1200&resize=contain&quality=78 Venison Medallions with Grand Veneur Sauce Thick venison loin medallions are seared and served with a sauce of red wine, vinegar and redcurrant jelly. Reduction balances the sauce’s acidity and fruit character, while the meat is thoroughly cooked to the center according to this home-cooking standard. https://tabelia.app/it/ricette/noisettes-de-chevreuil-sauce-grand-veneur/ 2026-10-07 https://tabelia.app/img/recipe-images/7d006bc6-2a28-4eef-b259-bc3727c3c226_1790690332723.png?width=1200&resize=contain&quality=78 Medaglioni di cervo con salsa grand veneur Il lombo di cervo viene tagliato spesso, rosolato e accompagnato da una salsa di vino rosso, aceto e gelatina di ribes rosso. La riduzione equilibra acidità e note fruttate della salsa; la carne, secondo il criterio adottato per questa versione domestica, viene cotta bene fino al centro. https://tabelia.app/en/recipes/flan-de-huevo/ 2026-10-01 https://tabelia.app/img/recipe-images/7de4e7b7-4904-50f3-828e-59850d0b4d97_1790832723988.png?width=1200&resize=contain&quality=78 Egg Flan A Spanish after-dinner sweet made by pouring an egg-and-milk mixture into caramel-lined molds and baking it gently in a water bath. The finished custard is smooth, with few bubbles. https://tabelia.app/it/ricette/flan-de-huevo/ 2026-10-01 https://tabelia.app/img/recipe-images/7de4e7b7-4904-50f3-828e-59850d0b4d97_1790832723988.png?width=1200&resize=contain&quality=78 Flan all’uovo Un dolce spagnolo da fine pasto, con un composto di uova e latte versato in stampini rivestiti di caramello e cotto dolcemente a bagnomaria. Si ottiene una consistenza liscia, con poche bolle. https://tabelia.app/en/recipes/pommes-duchesse/ 2026-10-05 https://tabelia.app/img/recipe-images/7eace055-1c2d-4253-8fdb-25be24207d91_1791218248516.png?width=1200&resize=contain&quality=78 Duchess Potatoes Strained potato purée is bound with egg yolks, piped into roses with a star tip and browned in the oven. A classical accompaniment to roast meat. https://tabelia.app/it/ricette/pommes-duchesse/ 2026-10-05 https://tabelia.app/img/recipe-images/7eace055-1c2d-4253-8fdb-25be24207d91_1791218248516.png?width=1200&resize=contain&quality=78 Patate duchessa Una purea di patate passata al setaccio viene legata con tuorli, formata a roselline con una bocchetta a stella e dorata in forno. Un contorno classico per carni arrosto. https://tabelia.app/en/recipes/verze-stufate/ 2026-10-07 https://tabelia.app/img/recipe-images/7ec2623d-03f2-4108-a4fe-e56f2fa45b3c_1790663753715.png?width=1200&resize=contain&quality=78 Milanese Braised Cabbage A Milanese winter side dish of white cabbage slowly braised with butter, garlic and white wine. Cooking it until thoroughly tender brings out its sweetness, creating a rustic dish with depth. https://tabelia.app/it/ricette/verze-stufate/ 2026-10-07 https://tabelia.app/img/recipe-images/7ec2623d-03f2-4108-a4fe-e56f2fa45b3c_1790663753715.png?width=1200&resize=contain&quality=78 Verze stufate alla milanese Contorno invernale milanese di cavolo cappuccio bianco stufato lentamente con burro, aglio e vino bianco. La cottura fino a completa morbidezza ne sviluppa la dolcezza, per un piatto rustico e profondo. https://tabelia.app/en/recipes/fagioli-alluccelletto/ 2026-05-25 https://tabelia.app/img/recipe-images/7edc9ba9-01d2-4ad6-a3d0-4cac2965bee5_1790663502787.png?width=1200&resize=contain&quality=78 Tuscan Beans with Tomato and Sage A classic Tuscan contorno of white beans gently simmered with garlic, sage and tomatoes. A natural companion for grilled beef, peposo, roast pork and other lean or richly fatty meat dishes. https://tabelia.app/it/ricette/fagioli-alluccelletto/ 2026-05-25 https://tabelia.app/img/recipe-images/7edc9ba9-01d2-4ad6-a3d0-4cac2965bee5_1790663502787.png?width=1200&resize=contain&quality=78 Fagioli all’uccelletto Un classico contorno toscano di fagioli bianchi insaporiti lentamente con aglio, salvia e pomodoro. Accompagna naturalmente manzo alla griglia, peposo, arrosto di maiale e altre carni magre o ricche di grasso. https://tabelia.app/en/recipes/fondue-de-poireaux/ 2026-10-07 https://tabelia.app/img/recipe-images/808b2796-58d5-4b8d-a14e-501a575c89dd_1791218289791.png?width=1200&resize=contain&quality=78 French Creamy Leeks Split and thoroughly wash the white parts of the leeks, then slice 5mm thick. Cover and cook very gently with butter and a little water for 20 minutes, without browning, until meltingly tender. Uncover to evaporate the moisture, add crème fraîche and cook for 5 minutes. Serve with sole or turbot, or as a bed for scallops. https://tabelia.app/it/ricette/fondue-de-poireaux/ 2026-10-07 https://tabelia.app/img/recipe-images/808b2796-58d5-4b8d-a14e-501a575c89dd_1791218289791.png?width=1200&resize=contain&quality=78 Fondue di porri Dividere e lavare bene la parte bianca dei porri, poi affettarla a 5mm. Cuocere coperto con burro e poca acqua, a fuoco bassissimo, per 20 minuti senza far prendere colore, fino a renderli fondenti. Scoprire e far evaporare l’acqua, aggiungere la crème fraîche e cuocere per 5 minuti. Servire con sogliola o rombo, oppure sotto le capesante. https://tabelia.app/en/recipes/cinghiale-in-agrodolce/ 2026-10-07 https://tabelia.app/img/recipe-images/81a50aec-f4c6-4568-bc09-7196ea80dc04_1790690286472.png?width=1200&resize=contain&quality=78 Sweet-and-Sour Wild Boar A Maremma hunting dish: wild boar is marinated for a full day and night in red wine with aromatic vegetables and juniper to remove strong odors, then slowly braised. To finish, agrodolce made by adding red wine vinegar to caramelized sugar is combined with pine nuts, raisins, high-cocoa chocolate and orange peel, enveloping the gamey meat in sweetness, acidity and bitterness. Reducing and straining the marinade, controlling the caramel’s browning and finally binding the sauce with chocolate determine the flavor. https://tabelia.app/it/ricette/cinghiale-in-agrodolce/ 2026-10-07 https://tabelia.app/img/recipe-images/81a50aec-f4c6-4568-bc09-7196ea80dc04_1790690286472.png?width=1200&resize=contain&quality=78 Cinghiale in agrodolce Piatto di cacciagione maremmano: il cinghiale marina per un giorno e una notte nel vino rosso con verdure aromatiche e ginepro per attenuarne l’odore forte, poi viene brasato a lungo. Alla fine si unisce un agrodolce ottenuto versando aceto di vino rosso nel caramello, con pinoli, uvetta, cioccolato ad alto contenuto di cacao e scorza d’arancia, avvolgendo la carne selvatica in un equilibrio dolce, acido e amaro. La riduzione e filtratura della marinata, il punto di caramellizzazione e la legatura finale con il cioccolato determinano il gusto. https://tabelia.app/en/recipes/ossobuco-alla-milanese/ 2026-10-07 https://tabelia.app/img/recipe-images/81b3612c-99c1-4ab1-bae7-9e9ef58636ee_1790653056446.png?width=1200&resize=contain&quality=78 Ossobuco alla Milanese A signature Milanese dish of bone-in veal shanks braised until tender in white wine and broth, then finished with lemon-scented gremolata. https://tabelia.app/it/ricette/ossobuco-alla-milanese/ 2026-10-07 https://tabelia.app/img/recipe-images/81b3612c-99c1-4ab1-bae7-9e9ef58636ee_1790653056446.png?width=1200&resize=contain&quality=78 Ossobuco alla milanese Un piatto simbolo di Milano: fette di stinco di vitello con osso brasate nel vino bianco e nel brodo fino a diventare tenere, poi completate con gremolata al limone. https://tabelia.app/en/recipes/spaghetti-alla-carbonara/ 2026-10-07 https://tabelia.app/img/recipe-images/81cf6fc3-bac4-4ddc-b21f-35665e95dab4_1790653057383.png?width=1200&resize=contain&quality=78 Spaghetti alla Carbonara A Roman pasta made with egg yolks, guanciale, Pecorino Romano and black pepper. No cream is used; eggs and cheese are emulsified into the sauce. https://tabelia.app/img/recipe-images/81cf6fc3-bac4-4ddc-b21f-35665e95dab4_1790663786635.png?width=1200&resize=contain&quality=78 Spaghetti alla Carbonara A Roman pasta made with egg yolks, guanciale, Pecorino Romano and black pepper. No cream is used; eggs and cheese are emulsified into the sauce. https://tabelia.app/img/recipe-images/81cf6fc3-bac4-4ddc-b21f-35665e95dab4_1790663787704.png?width=1200&resize=contain&quality=78 Spaghetti alla Carbonara A Roman pasta made with egg yolks, guanciale, Pecorino Romano and black pepper. No cream is used; eggs and cheese are emulsified into the sauce. https://tabelia.app/img/recipe-images/81cf6fc3-bac4-4ddc-b21f-35665e95dab4_1790663789041.png?width=1200&resize=contain&quality=78 Spaghetti alla Carbonara A Roman pasta made with egg yolks, guanciale, Pecorino Romano and black pepper. No cream is used; eggs and cheese are emulsified into the sauce. https://tabelia.app/it/ricette/spaghetti-alla-carbonara/ 2026-10-07 https://tabelia.app/img/recipe-images/81cf6fc3-bac4-4ddc-b21f-35665e95dab4_1790653057383.png?width=1200&resize=contain&quality=78 Spaghetti alla carbonara Una pasta romana con tuorli, guanciale, Pecorino Romano e pepe nero. Non si usa panna: uova e formaggio si emulsionano per formare la salsa. https://tabelia.app/img/recipe-images/81cf6fc3-bac4-4ddc-b21f-35665e95dab4_1790663786635.png?width=1200&resize=contain&quality=78 Spaghetti alla carbonara Una pasta romana con tuorli, guanciale, Pecorino Romano e pepe nero. Non si usa panna: uova e formaggio si emulsionano per formare la salsa. https://tabelia.app/img/recipe-images/81cf6fc3-bac4-4ddc-b21f-35665e95dab4_1790663787704.png?width=1200&resize=contain&quality=78 Spaghetti alla carbonara Una pasta romana con tuorli, guanciale, Pecorino Romano e pepe nero. Non si usa panna: uova e formaggio si emulsionano per formare la salsa. https://tabelia.app/img/recipe-images/81cf6fc3-bac4-4ddc-b21f-35665e95dab4_1790663789041.png?width=1200&resize=contain&quality=78 Spaghetti alla carbonara Una pasta romana con tuorli, guanciale, Pecorino Romano e pepe nero. Non si usa panna: uova e formaggio si emulsionano per formare la salsa. https://tabelia.app/en/recipes/gratin-dauphinois/ 2026-10-07 https://tabelia.app/img/recipe-images/822279f8-fd42-404e-8691-227f55690fd0_1790653058122.png?width=1200&resize=contain&quality=78 Gratin Dauphinois The traditional potato gratin of the Dauphiné region. In its local definition it contains no cheese at all, only potatoes, milk, cream and garlic. The starch in potatoes that have not been rinsed binds the sauce, with parboiling in milk and baking in cream producing a unified whole. Add cheese and it becomes a different dish from neighboring Savoy: that boundary is the mark of this dish’s authenticity. https://tabelia.app/it/ricette/gratin-dauphinois/ 2026-10-07 https://tabelia.app/img/recipe-images/822279f8-fd42-404e-8691-227f55690fd0_1790653058122.png?width=1200&resize=contain&quality=78 Gratin di patate del Delfinato Il gratin di patate tradizionale del Delfinato. Secondo la definizione locale non contiene formaggio, ma soltanto patate, latte, panna e aglio. L’amido delle patate non messe in acqua lega il condimento: la precottura nel latte e il passaggio in forno con la panna creano una salsa omogenea. Con il formaggio diventerebbe un’altra preparazione della vicina Savoia: proprio questo confine ne testimonia l’autenticità. https://tabelia.app/en/recipes/funghi-ripieni-al-forno/ 2026-07-26 https://tabelia.app/img/recipe-images/825bf1fc-3194-4e81-a209-7e9618fe1e21_1790663525905.png?width=1200&resize=contain&quality=78 Baked Stuffed Mushrooms A Ligurian-style appetizer: chopped mushroom stems become a breadcrumb and Parmigiano filling, baked until fragrant and golden. https://tabelia.app/it/ricette/funghi-ripieni-al-forno/ 2026-07-26 https://tabelia.app/img/recipe-images/825bf1fc-3194-4e81-a209-7e9618fe1e21_1790663525905.png?width=1200&resize=contain&quality=78 Funghi ripieni al forno Un antipasto di stile ligure: i gambi tritati dei funghi diventano un ripieno di pangrattato e Parmigiano, poi cotto al forno fino a doratura. https://tabelia.app/en/recipes/zucchine-ripiene-al-forno/ 2026-10-07 https://tabelia.app/img/recipe-images/826ffac9-dbc7-4e1c-8610-f69cd3849c26_1790663763804.png?width=1200&resize=contain&quality=78 Baked Zucchini Stuffed with Meat and Ricotta A home-style baked dish of hollowed zucchini filled with meat, ricotta and Parmigiano. https://tabelia.app/it/ricette/zucchine-ripiene-al-forno/ 2026-10-07 https://tabelia.app/img/recipe-images/826ffac9-dbc7-4e1c-8610-f69cd3849c26_1790663763804.png?width=1200&resize=contain&quality=78 Zucchine ripiene al forno con carne e ricotta Piatto casalingo al forno di zucchine svuotate e farcite con carne, ricotta e Parmigiano. https://tabelia.app/en/recipes/pan-co-santi/ 2026-09-29 https://tabelia.app/img/recipe-images/82d7307d-c68f-4909-a946-90d0fb98b66a_1790690306841.png?width=1200&resize=contain&quality=78 Sienese Walnut and Raisin Bread A sweet bread generously filled with walnuts and raisins, baked in Siena around All Saints’ Day on November 1. Its defining step is warming the walnuts with black pepper in olive oil before incorporating them into the dough: the pepper’s heat carried by the oil combines with the sweet aromas of honey and Vin Santo. Long fermentation with a biga preferment, and shaping a heavy dough rich in oil and fruit without letting it spread, determine the result. https://tabelia.app/it/ricette/pan-co-santi/ 2026-09-29 https://tabelia.app/img/recipe-images/82d7307d-c68f-4909-a946-90d0fb98b66a_1790690306841.png?width=1200&resize=contain&quality=78 Pan co’ santi Pane dolce ricco di noci e uvetta, preparato a Siena intorno a Ognissanti, il 1 novembre. Il passaggio essenziale consiste nello scaldare le noci con pepe nero e olio prima di incorporarle: la piccantezza trasferita all'olio si unisce ai profumi dolci di miele e Vin Santo. La lunga fermentazione con biga e la capacità di formare un impasto pesante, ricco di olio e frutta, senza farlo cedere determinano il risultato. https://tabelia.app/en/recipes/insalata-di-cavolo-cappuccio-alla-piemontese/ 2026-07-26 https://tabelia.app/img/recipe-images/8380f5bc-315b-45a4-8547-083796053e22_1790663547647.png?width=1200&resize=contain&quality=78 Piedmontese Cabbage Salad A Piedmontese salad of finely shredded cabbage dressed with warm anchovy and garlic dressing, in the tradition of bagna cauda. https://tabelia.app/it/ricette/insalata-di-cavolo-cappuccio-alla-piemontese/ 2026-07-26 https://tabelia.app/img/recipe-images/8380f5bc-315b-45a4-8547-083796053e22_1790663547647.png?width=1200&resize=contain&quality=78 Insalata di cavolo cappuccio alla piemontese Un’insalata piemontese di cavolo cappuccio tagliato sottile e condito con una salsa calda di acciughe e aglio, nella tradizione della bagna cauda. https://tabelia.app/en/recipes/pomodori-al-forno/ 2026-05-28 https://tabelia.app/img/recipe-images/83ab953b-8c9e-48b6-9af4-923c8b774b04_1790663669619.png?width=1200&resize=contain&quality=78 Oven-Roasted Tomatoes Ripe tomatoes slowly roasted at low heat with olive oil, oregano and garlic. As moisture evaporates, sweetness concentrates into a rich savor reminiscent of semi-dried tomatoes. https://tabelia.app/it/ricette/pomodori-al-forno/ 2026-05-28 https://tabelia.app/img/recipe-images/83ab953b-8c9e-48b6-9af4-923c8b774b04_1790663669619.png?width=1200&resize=contain&quality=78 Pomodori al forno Pomodori maturi cotti lentamente a bassa temperatura con olio, origano e aglio. L'acqua evapora e la dolcezza si concentra in un sapore intenso simile a quello dei pomodori semisecchi. https://tabelia.app/en/recipes/vincisgrassi/ 2026-10-08 https://tabelia.app/img/recipe-images/83ac4830-7903-4703-9e5a-1613c16f246e_1790690278813.png?width=1200&resize=contain&quality=78 Vincisgrassi Layered baked pasta from Marche, with handmade egg pasta, a ragù of beef, chicken giblets and veal sweetbreads, and béchamel. Assemble it the day before and refrigerate overnight, then bake and portion it the next day. https://tabelia.app/it/ricette/vincisgrassi/ 2026-10-08 https://tabelia.app/img/recipe-images/83ac4830-7903-4703-9e5a-1613c16f246e_1790690278813.png?width=1200&resize=contain&quality=78 Vincisgrassi Pasta al forno a strati delle Marche, con sfoglia all’uovo fatta a mano, ragù di manzo, rigaglie di pollo e animelle di vitello, e besciamella. Assemblare il giorno prima e lasciare riposare in frigorifero per una notte, poi cuocere e porzionare il giorno successivo. https://tabelia.app/en/recipes/porri-brasati-al-burro/ 2026-10-07 https://tabelia.app/img/recipe-images/83dc1f8f-d383-4fa8-ab4f-11bab977f357_1790663674464.png?width=1200&resize=contain&quality=78 Butter-Braised Leeks A Piedmontese side dish of leeks braised with butter and white wine and finished with grated Parmigiano. https://tabelia.app/it/ricette/porri-brasati-al-burro/ 2026-10-07 https://tabelia.app/img/recipe-images/83dc1f8f-d383-4fa8-ab4f-11bab977f357_1790663674464.png?width=1200&resize=contain&quality=78 Porri brasati al burro Un contorno piemontese di porri brasati con burro e vino bianco, completati con Parmigiano grattugiato. https://tabelia.app/en/recipes/lentilles-vertes-au-beurre-et-aux-lardons/ 2026-10-07 https://tabelia.app/img/recipe-images/8440dcc4-852b-4c83-a0b9-06c41b3d7df4_1791218342913.png?width=1200&resize=contain&quality=78 French Green Lentils with Butter and Bacon Rinse dried green lentils without soaking, start them in cold water with aromatic vegetables, skim and simmer gently under a lid. Drain, shake over the heat to dry and finish with salt, pepper, butter, separately cooked bacon and parsley. Serve alongside salted pork or sausage. https://tabelia.app/it/ricette/lentilles-vertes-au-beurre-et-aux-lardons/ 2026-10-07 https://tabelia.app/img/recipe-images/8440dcc4-852b-4c83-a0b9-06c41b3d7df4_1791218342913.png?width=1200&resize=contain&quality=78 Lenticchie verdi del Puy con burro e bacon Lavare le lenticchie verdi secche senza ammollo, partire da acqua fredda con verdure aromatiche, schiumare e cuocere dolcemente con il coperchio. Scolare, asciugare sul fuoco scuotendo la pentola e completare con sale, pepe, burro, bacon cotto a parte e prezzemolo. Accompagnare maiale salato o salsiccia. https://tabelia.app/en/recipes/sarde-a-beccafico/ 2026-10-07 https://tabelia.app/img/recipe-images/84aefa5f-f2f7-49b1-93c7-d0fd24537c21_1790663696910.png?width=1200&resize=contain&quality=78 Sicilian Stuffed Sardine Rolls Sardines filled with breadcrumbs, pine nuts, raisins and anchovies are rolled and baked side by side, alternating with bay leaves. This beautiful dish, a pride of Palermo, evokes little beccafico birds pecking at fruit. https://tabelia.app/it/ricette/sarde-a-beccafico/ 2026-10-07 https://tabelia.app/img/recipe-images/84aefa5f-f2f7-49b1-93c7-d0fd24537c21_1790663696910.png?width=1200&resize=contain&quality=78 Sarde a beccafico Sarde farcite con pangrattato, pinoli, uvetta e acciughe, arrotolate e cotte affiancate alternando foglie d’alloro. Un bellissimo vanto palermitano che richiama i piccoli beccafichi intenti a beccare frutti. https://tabelia.app/en/recipes/penne-alla-vodka/ 2026-05-28 https://tabelia.app/img/recipe-images/854f80b8-6589-4c59-b0fd-7f1fa90ad2b7_1790663625786.png?width=1200&resize=contain&quality=78 Penne alla Vodka A modern pasta said to date from the 1970s, with vodka added to a tomato and cream sauce. Its rich flavor, achieved with just a few ingredients, has made it popular. https://tabelia.app/it/ricette/penne-alla-vodka/ 2026-05-28 https://tabelia.app/img/recipe-images/854f80b8-6589-4c59-b0fd-7f1fa90ad2b7_1790663625786.png?width=1200&resize=contain&quality=78 Penne alla vodka Un piatto di pasta moderno, che si dice risalga agli anni Settanta, con vodka aggiunta a una salsa di pomodoro e panna. Piace per il gusto ricco ottenuto con pochi ingredienti. https://tabelia.app/en/recipes/cantucci-e-vin-santo/ 2026-05-28 https://tabelia.app/img/recipe-images/865d1432-60ad-4dec-a227-0543c9110de8_1790663464298.png?width=1200&resize=contain&quality=78 Cantucci and Vin Santo Crisp almond biscotti originating in Prato. Baking twice creates their distinctive texture. The Tuscan way is to eat them dipped in the dessert wine Vin Santo. https://tabelia.app/it/ricette/cantucci-e-vin-santo/ 2026-05-28 https://tabelia.app/img/recipe-images/865d1432-60ad-4dec-a227-0543c9110de8_1790663464298.png?width=1200&resize=contain&quality=78 Cantucci e Vin Santo Biscotti croccanti alle mandorle originari di Prato. La doppia cottura crea la loro consistenza particolare. L’uso toscano è intingerli nel vino da dessert Vin Santo. https://tabelia.app/en/recipes/pici-allaglione/ 2026-05-22 https://tabelia.app/img/recipe-images/86a6e85f-ba91-468c-b5fa-aa4a6dbb159a_1790663639950.png?width=1200&resize=contain&quality=78 Pici with Aglione Tomato Sauce Hand-rolled thick Tuscan pici with a tomato sauce made from large-cloved aglione garlic. The key is cooking the garlic until it dissolves, removing its pungency and developing sweetness. A regional dish whose rustic appearance belies its craftsmanship. https://tabelia.app/it/ricette/pici-allaglione/ 2026-05-22 https://tabelia.app/img/recipe-images/86a6e85f-ba91-468c-b5fa-aa4a6dbb159a_1790663639950.png?width=1200&resize=contain&quality=78 Pici all’aglione Pici toscani spessi, fatti a mano, con salsa di pomodoro e aglione dai grossi spicchi. Il punto decisivo è cuocere l’aglio fino a disfarlo, eliminando il pungente e sviluppando dolcezza. Un piatto regionale dall’aspetto rustico che richiede abilità artigiana. https://tabelia.app/en/recipes/fileja-con-nduja-e-pomodoro/ 2026-10-07 https://tabelia.app/img/recipe-images/8722b2d8-5209-4e66-8760-63ee2c25f5c3_1790663514832.png?width=1200&resize=contain&quality=78 Fileja with ’Nduja and Tomato Calabrian handmade fileja pasta tossed with a tomato sauce containing fiery ’nduja from Vibo Valentia. This soft salami is made with pork fat and chili; when it melts into the sauce, it adds intense heat and savory flavor. https://tabelia.app/it/ricette/fileja-con-nduja-e-pomodoro/ 2026-10-07 https://tabelia.app/img/recipe-images/8722b2d8-5209-4e66-8760-63ee2c25f5c3_1790663514832.png?width=1200&resize=contain&quality=78 Fileja con ’nduja e pomodoro Fileja calabresi fatte a mano, condite con una salsa di pomodoro e la piccantissima ’nduja di Vibo Valentia. Questo salume morbido, fatto con grasso suino e peperoncino, si scioglie nel sugo e sprigiona piccantezza e sapore intensi. https://tabelia.app/en/recipes/tagliolini-ai-gamberi-con-bisque/ 2026-10-07 https://tabelia.app/img/recipe-images/8880e916-9311-4bb3-91de-ebb0e397e113_1790663728853.png?width=1200&resize=contain&quality=78 Tagliolini with Shrimp Bisque A refined Ligurian-style primo of fine tagliolini coated in bisque made by sautéing shrimp shells. https://tabelia.app/it/ricette/tagliolini-ai-gamberi-con-bisque/ 2026-10-07 https://tabelia.app/img/recipe-images/8880e916-9311-4bb3-91de-ebb0e397e113_1790663728853.png?width=1200&resize=contain&quality=78 Tagliolini ai gamberi con bisque Un primo raffinato d’ispirazione ligure: i gusci dei gamberi vengono rosolati per ricavarne una bisque che avvolge i sottili tagliolini. https://tabelia.app/en/recipes/lapin-a-la-moutarde/ 2026-10-05 https://tabelia.app/img/recipe-images/88bb8eb5-0c9e-4381-b869-22df79bbc1be_1791218238708.png?width=1200&resize=contain&quality=78 Rabbit with Creamy Mustard Sauce Rabbit hind legs are braised in white wine and chicken stock and served in a French sauce of cream and two mustards. Crisp baked bacon finishes the dish. https://tabelia.app/it/ricette/lapin-a-la-moutarde/ 2026-10-05 https://tabelia.app/img/recipe-images/88bb8eb5-0c9e-4381-b869-22df79bbc1be_1791218238708.png?width=1200&resize=contain&quality=78 Coniglio in salsa cremosa alla senape Cosce di coniglio brasate nel vino bianco e nel brodo di pollo, con una salsa francese di panna e due senapi. Si completano con pancetta affumicata cotta croccante al forno. https://tabelia.app/en/recipes/pollo-con-i-peperoni-alla-romana/ 2026-05-28 https://tabelia.app/img/recipe-images/893e6378-cc9b-41c1-9db2-b9dcfcdb5ad4_1790663664758.png?width=1200&resize=contain&quality=78 Roman Chicken with Peppers A Roman summer home-cooking classic: chicken thighs braised with red and yellow peppers, white wine and tomatoes. Adding the peppers partway through preserves their texture. Around their August peak, the dish appears in eating places throughout Rome. https://tabelia.app/it/ricette/pollo-con-i-peperoni-alla-romana/ 2026-05-28 https://tabelia.app/img/recipe-images/893e6378-cc9b-41c1-9db2-b9dcfcdb5ad4_1790663664758.png?width=1200&resize=contain&quality=78 Pollo con i peperoni alla romana Un classico estivo delle case romane: cosce di pollo stufate con peperoni rossi e gialli, vino bianco e pomodoro. Aggiungere i peperoni a cottura avviata è essenziale per conservarne la consistenza. Intorno ad agosto, nel pieno della stagione, compare nelle trattorie di tutta Roma. https://tabelia.app/en/recipes/pommes-anna/ 2026-10-05 https://tabelia.app/img/recipe-images/8b2b8767-14d9-4a62-80d8-06cbb38b4296_1791218254540.png?width=1200&resize=contain&quality=78 Layered Potato Cake with Butter Thin potato rounds are layered in a circle with butter in a pan and baked into a French side dish. Turning it onto a plate reveals a cake-shaped round with a golden underside. Serve with beef tournedos or roast lamb. https://tabelia.app/it/ricette/pommes-anna/ 2026-10-05 https://tabelia.app/img/recipe-images/8b2b8767-14d9-4a62-80d8-06cbb38b4296_1791218254540.png?width=1200&resize=contain&quality=78 Tortino di patate a strati con burro Fette sottili di patata vengono sovrapposte in cerchio in una padella, alternandole al burro, e cotte al forno come contorno francese. Capovolgendole nel piatto appare un tortino con la superficie dorata. Si accompagna a tournedos di manzo o agnello arrosto. https://tabelia.app/en/recipes/zuppa-inglese/ 2026-05-22 https://tabelia.app/img/recipe-images/8bae5232-ecc7-411a-81a5-43be23d16e0e_1790663768997.png?width=1200&resize=contain&quality=78 Zuppa Inglese with Layered Custard A traditional dessert from Emilia-Romagna, with liqueur-soaked savoiardi layered with pastry cream and chocolate cream. Its name means “English soup,” but it is an Italian dessert. https://tabelia.app/it/ricette/zuppa-inglese/ 2026-05-22 https://tabelia.app/img/recipe-images/8bae5232-ecc7-411a-81a5-43be23d16e0e_1790663768997.png?width=1200&resize=contain&quality=78 Zuppa inglese con crema e cioccolato Un dolce tradizionale dell’Emilia-Romagna, con savoiardi imbevuti di liquore alternati a crema pasticciera e crema al cioccolato. Il nome richiama una zuppa inglese, ma è un dolce italiano. https://tabelia.app/en/recipes/gamberoni-alla-griglia-con-salmoriglio/ 2026-10-07 https://tabelia.app/img/recipe-images/8bd09567-70ed-4915-a9ed-e16485f36de8_1790663535185.png?width=1200&resize=contain&quality=78 Grilled Prawns with Salmoriglio A Sicilian main course of shell-on large prawns, grilled and finished with a lemon, oregano and olive oil salmoriglio. https://tabelia.app/it/ricette/gamberoni-alla-griglia-con-salmoriglio/ 2026-10-07 https://tabelia.app/img/recipe-images/8bd09567-70ed-4915-a9ed-e16485f36de8_1790663535185.png?width=1200&resize=contain&quality=78 Gamberoni alla griglia con salmoriglio Un secondo siciliano di gamberoni grigliati con il guscio e completati con salmoriglio di limone, origano e olio di oliva. https://tabelia.app/en/recipes/acciughe-al-verde/ 2026-05-28 https://tabelia.app/img/recipe-images/8bfee1a6-fc05-467c-978b-927b732af4ee_1790663422414.png?width=1200&resize=contain&quality=78 Anchovies in Green Sauce A classic Piedmontese appetizer of salt-cured anchovies dressed with salsa verde made from flat-leaf parsley, garlic, capers and vinegar. The vivid green sauce contrasts with the salty fish. https://tabelia.app/it/ricette/acciughe-al-verde/ 2026-05-28 https://tabelia.app/img/recipe-images/8bfee1a6-fc05-467c-978b-927b732af4ee_1790663422414.png?width=1200&resize=contain&quality=78 Acciughe al verde Un antipasto classico piemontese: acciughe sotto sale condite con una salsa verde di prezzemolo, aglio, capperi e aceto. Il verde intenso della salsa contrasta con la sapidità del pesce. https://tabelia.app/en/recipes/patate-in-umido/ 2026-10-07 https://tabelia.app/img/recipe-images/8c1b1496-6b32-4e01-b1ed-0c4229207886_1790663620004.png?width=1200&resize=contain&quality=78 Potatoes Braised in Tomato A Neapolitan home dish of potatoes slowly simmered with tomato, garlic and olive oil. The potatoes absorb the savory flavor of the tomato and blend with the sauce. https://tabelia.app/it/ricette/patate-in-umido/ 2026-10-07 https://tabelia.app/img/recipe-images/8c1b1496-6b32-4e01-b1ed-0c4229207886_1790663620004.png?width=1200&resize=contain&quality=78 Patate in umido Un piatto domestico napoletano di patate cotte lentamente con pomodoro, aglio e olio di oliva. Le patate assorbono il sapore del pomodoro fino a diventare parte del sugo. https://tabelia.app/en/recipes/cipolle-al-forno/ 2026-05-22 https://tabelia.app/img/recipe-images/8c85a56e-a377-42d4-a002-863f72bb5471_1790651349046.png?width=1200&resize=contain&quality=78 Whole Oven-Roasted Onions An Emilia-Romagna side dish in which whole onions roast slowly in the oven to bring out maximum sweetness. Their amber flesh concentrates sweetness and depth. https://tabelia.app/it/ricette/cipolle-al-forno/ 2026-05-22 https://tabelia.app/img/recipe-images/8c85a56e-a377-42d4-a002-863f72bb5471_1790651349046.png?width=1200&resize=contain&quality=78 Cipolle al forno Un contorno dell’Emilia-Romagna in cui le cipolle intere cuociono a lungo in forno per esprimere la massima dolcezza. Diventando ambrate, concentrano dolcezza e profondità di sapore. https://tabelia.app/en/recipes/gnocchi-di-patate-al-pomodoro-e-basilico/ 2026-08-15 https://tabelia.app/img/recipe-images/8d34ef51-6a04-4623-9ce3-a5a0f116e340_1790663541569.png?width=1200&resize=contain&quality=78 Potato Gnocchi with Tomato and Basil A dish from Campania: gnocchi made from whole, unpeeled floury potatoes, passed through a sieve and brought together with minimal flour, then coated in a light tomato sauce cooked briefly with garlic and olive oil and finished with basil. https://tabelia.app/it/ricette/gnocchi-di-patate-al-pomodoro-e-basilico/ 2026-08-15 https://tabelia.app/img/recipe-images/8d34ef51-6a04-4623-9ce3-a5a0f116e340_1790663541569.png?width=1200&resize=contain&quality=78 Gnocchi di patate al pomodoro e basilico Un piatto campano: patate farinose lessate con la buccia, passate al setaccio e amalgamate con poca farina diventano gnocchi, conditi con un sugo leggero di pomodoro cotto brevemente con aglio e olio e completato con basilico. https://tabelia.app/en/recipes/ficelle-picarde/ 2026-10-13 https://tabelia.app/img/recipe-images/8d41c318-a3ef-45c7-b9f1-244bd419d23b_1791851563831.png?width=1200&resize=contain&quality=78 Ficelle Picarde: Ham and Mushroom Crêpes Thin crêpes wrap a ham and mushroom filling, then are topped with cultured cream and cheese and baked. In this Picardy appetizer, the soft crêpes enclose slowly cooked shallots and mushrooms. https://tabelia.app/it/ricette/ficelle-picarde/ 2026-10-13 https://tabelia.app/img/recipe-images/8d41c318-a3ef-45c7-b9f1-244bd419d23b_1791851563831.png?width=1200&resize=contain&quality=78 Ficelle picarde: crêpes con prosciutto e funghi Crêpes sottili avvolgono un ripieno di prosciutto e funghi e vengono cotte con una copertura di panna fermentata e formaggio. In questo antipasto della Piccardia, le crêpes morbide racchiudono scalogni e funghi cotti lentamente. https://tabelia.app/en/recipes/funghi-trifolati/ 2026-10-07 https://tabelia.app/img/recipe-images/8d77a10b-2c8b-4dec-a44b-757ebc5a16a0_1790663527325.png?width=1200&resize=contain&quality=78 Garlic and Parsley Mushrooms A basic mushroom dish found throughout Italy, sautéed with garlic, parsley and white wine. Trifolati describes a method aiming for a truffle-like finish. A versatile side for meat and grilled fish. https://tabelia.app/it/ricette/funghi-trifolati/ 2026-10-07 https://tabelia.app/img/recipe-images/8d77a10b-2c8b-4dec-a44b-757ebc5a16a0_1790663527325.png?width=1200&resize=contain&quality=78 Funghi trifolati Una preparazione fondamentale diffusa in tutta Italia: funghi saltati con aglio, prezzemolo e vino bianco. Trifolati indica una tecnica che richiama una finitura simile al tartufo. Un contorno versatile per carne e pesce alla griglia. https://tabelia.app/en/recipes/spaghetti-alle-vongole/ 2026-10-07 https://tabelia.app/img/recipe-images/8d77a63d-a43a-4548-a495-585697cbe79a_1790663715715.png?width=1200&resize=contain&quality=78 Spaghetti with Clams A simple pasta finished with clam juices and olive oil. Vongole bianco is the traditional Neapolitan style, with no tomato. https://tabelia.app/it/ricette/spaghetti-alle-vongole/ 2026-10-07 https://tabelia.app/img/recipe-images/8d77a63d-a43a-4548-a495-585697cbe79a_1790663715715.png?width=1200&resize=contain&quality=78 Spaghetti alle vongole Una pasta semplice completata con il fondo delle vongole e olio d'oliva. La versione in bianco è lo stile tradizionale napoletano, senza pomodoro. https://tabelia.app/en/recipes/panzanella/ 2026-05-22 https://tabelia.app/img/recipe-images/8dcd0447-30b3-4289-b85a-bca612083171_1790651347089.png?width=1200&resize=contain&quality=78 Tuscan Bread and Tomato Salad A Tuscan summer starter of stale bread with tomatoes, onion and basil, dressed with wine vinegar. A refined expression of peasant cooking that makes use of leftover bread. https://tabelia.app/it/ricette/panzanella/ 2026-05-22 https://tabelia.app/img/recipe-images/8dcd0447-30b3-4289-b85a-bca612083171_1790651347089.png?width=1200&resize=contain&quality=78 Panzanella Un antipasto estivo toscano di pane raffermo con pomodori, cipolla e basilico, condito con aceto di vino. Un piatto contadino che valorizza il pane avanzato in una preparazione raffinata. https://tabelia.app/en/recipes/poulet-vallee-dauge/ 2026-10-08 https://tabelia.app/img/recipe-images/8ddb9f8d-162a-4995-a65c-ba5a9156a430_1790690235774.png?width=1200&resize=contain&quality=78 Normandy Chicken with Cider and Apples A Normandy classic: a whole chicken is cut into 8 pieces, braised with Calvados and cider, and finished with an egg-yolk and cream liaison. Apples and mushrooms accompany it, bringing together cider acidity, apple sweetness and creamy richness. One whole chicken makes a main course for 4 people. https://tabelia.app/it/ricette/poulet-vallee-dauge/ 2026-10-08 https://tabelia.app/img/recipe-images/8ddb9f8d-162a-4995-a65c-ba5a9156a430_1790690235774.png?width=1200&resize=contain&quality=78 Pollo della Vallée d'Auge Un classico normanno: un pollo intero diviso in 8 pezzi, cotto con Calvados e sidro e rifinito con una liaison di tuorlo e panna. Mele e funghi accompagnano il pollo, unendo l’acidità del sidro, la dolcezza delle mele e la morbidezza della panna. Un pollo intero basta per un secondo per 4 persone. https://tabelia.app/en/recipes/seadas/ 2026-05-28 https://tabelia.app/img/recipe-images/9003388c-6fc5-46a9-a9b0-b575371c3ef6_1790663701252.png?width=1200&resize=contain&quality=78 Sardinian Seadas A fried pastry rooted in rural Sardinia. Fresh Pecorino enclosed in semolina dough is fried and topped with bitter corbezzolo honey, creating a finely balanced contrast of saltiness and sweetness. https://tabelia.app/it/ricette/seadas/ 2026-05-28 https://tabelia.app/img/recipe-images/9003388c-6fc5-46a9-a9b0-b575371c3ef6_1790663701252.png?width=1200&resize=contain&quality=78 Seadas Dolce fritto di origine rurale sarda: Pecorino fresco racchiuso in pasta di semola, fritto e condito con miele amaro di corbezzolo. Il contrasto fra sapidità e dolcezza è raffinato. https://tabelia.app/en/recipes/bisque-de-homard/ 2026-10-07 https://tabelia.app/img/recipe-images/90157a59-027a-41ba-9713-d07a27160b16_1791218080137.png?width=1200&resize=contain&quality=78 Classic Lobster Bisque Thickened with Rice A classical lobster bisque thickened with rice. Lobster is sautéed and simmered in its shell, then crushed with cooked rice and strained thoroughly to extract its flavor. Finish with butter and cream without boiling. https://tabelia.app/it/ricette/bisque-de-homard/ 2026-10-07 https://tabelia.app/img/recipe-images/90157a59-027a-41ba-9713-d07a27160b16_1791218080137.png?width=1200&resize=contain&quality=78 Bisque classica di astice addensata con riso Una bisque di astice preparata con il metodo classico che usa il riso per addensare. L’astice viene rosolato e cotto nel guscio, poi frantumato con il riso e filtrato a fondo per estrarne il sapore. Si completa con burro e panna senza bollire. https://tabelia.app/en/recipes/daube-provencale/ 2026-10-05 https://tabelia.app/img/recipe-images/904de252-380c-4749-9302-94b4b73df776_1791218168506.png?width=1200&resize=contain&quality=78 Provençal Beef Daube Beef shoulder marinated in red wine and red wine vinegar is slowly braised over low heat in a tightly covered pot with garlic and orange peel. Rest overnight, remove the fat and reheat before serving. https://tabelia.app/it/ricette/daube-provencale/ 2026-10-05 https://tabelia.app/img/recipe-images/904de252-380c-4749-9302-94b4b73df776_1791218168506.png?width=1200&resize=contain&quality=78 Daube di manzo alla provenzale Spalla di manzo marinata in vino rosso e aceto di vino rosso, brasata lentamente a fuoco basso in una pentola ben chiusa con aglio e scorza d’arancia. Si riposa una notte, si sgrassa e si riscalda prima di servire. https://tabelia.app/en/recipes/fettuccine-alfredo/ 2026-05-28 https://tabelia.app/img/recipe-images/91b1d2d3-9d3a-4011-ac87-ee17f9804e9a_1790663511580.png?width=1200&resize=contain&quality=78 Fettuccine Alfredo Invented in 1914 by Roman restaurateur Alfredo Di Lelio, this dish features a cream-like sauce made only from butter, Parmigiano and pasta water. It spread in an altered form in America as “cream-sauce pasta,” but the original contains no cream. Emulsifying the sauce around handmade fettuccine is the essential technique. https://tabelia.app/it/ricette/fettuccine-alfredo/ 2026-05-28 https://tabelia.app/img/recipe-images/91b1d2d3-9d3a-4011-ac87-ee17f9804e9a_1790663511580.png?width=1200&resize=contain&quality=78 Fettuccine Alfredo Un piatto inventato nel 1914 dal ristoratore romano Alfredo Di Lelio. La salsa simile a una crema nasce soltanto da burro, Parmigiano e acqua di cottura. Diffuso in America in una forma modificata come “pasta alla panna”, nell’originale non contiene panna. La tecnica decisiva è emulsionare il condimento delle fettuccine fatte a mano. https://tabelia.app/en/recipes/barbabietole-al-forno/ 2026-05-28 https://tabelia.app/img/recipe-images/920bb2f9-5e29-4405-8771-aa9b08ece162_1790663441060.png?width=1200&resize=contain&quality=78 Roasted Beets A winter side dish from Veneto: whole beets baked in foil and finished with balsamic vinegar and thyme. Roasting brings out their sweetness to the fullest. https://tabelia.app/it/ricette/barbabietole-al-forno/ 2026-05-28 https://tabelia.app/img/recipe-images/920bb2f9-5e29-4405-8771-aa9b08ece162_1790663441060.png?width=1200&resize=contain&quality=78 Barbabietole al forno Un contorno invernale veneto: barbabietole intere cotte al forno in un involucro di alluminio, poi condite con aceto balsamico e timo. La cottura ne esalta al massimo la dolcezza. https://tabelia.app/en/recipes/linguine-al-tonno-fresco-e-capperi/ 2026-10-07 https://tabelia.app/img/recipe-images/92ad6e0a-e12d-4dba-a8d4-0ee3fd230846_1790663565256.png?width=1200&resize=contain&quality=78 Linguine with Fresh Tuna and Capers In the style of Mazara del Vallo, a Sicilian tuna fishing port. Residual heat cooks only the surface of fresh tuna, leaving it rare. Capers, olives and cherry tomatoes bring saltiness and acidity to this summer pasta. https://tabelia.app/it/ricette/linguine-al-tonno-fresco-e-capperi/ 2026-10-07 https://tabelia.app/img/recipe-images/92ad6e0a-e12d-4dba-a8d4-0ee3fd230846_1790663565256.png?width=1200&resize=contain&quality=78 Linguine al tonno fresco e capperi Una pasta estiva nello stile di Mazara del Vallo, porto siciliano della pesca al tonno. Il calore residuo cuoce il tonno fresco soltanto in superficie, lasciandolo al sangue, mentre capperi, olive e pomodorini aggiungono sapidità e acidità. https://tabelia.app/en/recipes/cjarsons-della-carnia/ 2026-10-07 https://tabelia.app/img/recipe-images/92d36080-386d-4432-9090-5d2d8bf56d70_1790663489931.png?width=1200&resize=contain&quality=78 Carnia Cjarsons Sweet-and-savory filled pasta traditionally made around Easter and for celebrations in Carnia’s mountain villages. A difficult dough incorporating boiled potatoes is rolled extremely thin and filled with potatoes, fresh ricotta, raisins, candied citron, unsweetened cocoa, cinnamon and wild herbs. Browned butter, grated smoked ricotta, sugar and cinnamon finish a dish whose filling varies by household, earning it the description “a dish with a hundred recipes.” https://tabelia.app/it/ricette/cjarsons-della-carnia/ 2026-10-07 https://tabelia.app/img/recipe-images/92d36080-386d-4432-9090-5d2d8bf56d70_1790663489931.png?width=1200&resize=contain&quality=78 Cjarsons della Carnia Pasta ripiena dolce e sapida preparata intorno a Pasqua e nelle feste dei villaggi montani della Carnia. Una delicata sfoglia con patate lessate viene stesa sottilissima e farcita con patate, ricotta fresca, uvetta, cedro candito, cacao amaro, cannella ed erbe spontanee. Si finisce con burro nocciola, ricotta affumicata grattugiata, zucchero e cannella. Le proporzioni del ripieno cambiano in ogni casa: è considerato “un piatto con cento ricette”. https://tabelia.app/en/recipes/pomodori-ripieni-di-riso/ 2026-05-28 https://tabelia.app/img/recipe-images/935c8328-cbbd-4309-b94a-2bf5036e514e_1790663671184.png?width=1200&resize=contain&quality=78 Tomatoes Stuffed with Rice A Roman home-cooking staple: hollowed tomatoes are stuffed with their flesh, rice, basil and garlic, then baked. The rice absorbs the tomato’s savor in this summer weekend dish. https://tabelia.app/it/ricette/pomodori-ripieni-di-riso/ 2026-05-28 https://tabelia.app/img/recipe-images/935c8328-cbbd-4309-b94a-2bf5036e514e_1790663671184.png?width=1200&resize=contain&quality=78 Pomodori ripieni di riso Classico della cucina domestica romana: i pomodori svuotati vengono farciti con la loro polpa, riso, basilico e aglio e cotti al forno. Il riso assorbe il sapore del pomodoro in un piatto da fine settimana estivo. https://tabelia.app/en/recipes/granseola-alla-veneziana/ 2026-10-07 https://tabelia.app/img/recipe-images/94a47245-e2f6-44af-91d7-abb90a5d9cc4_1790663545451.png?width=1200&resize=contain&quality=78 Venetian-Style Crab Adriatic crab, called granseola, is boiled, then its meat and roe are dressed with olive oil, lemon and parsley and served in the shell. A luxurious Venetian appetizer whose simplicity reveals the ingredient’s distinction. https://tabelia.app/it/ricette/granseola-alla-veneziana/ 2026-10-07 https://tabelia.app/img/recipe-images/94a47245-e2f6-44af-91d7-abb90a5d9cc4_1790663545451.png?width=1200&resize=contain&quality=78 Granseola alla veneziana La granseola adriatica viene lessata; polpa e uova si condiscono con olio di oliva, limone e prezzemolo e si servono nel carapace. Un antipasto veneziano raffinato, la cui semplicità rivela la qualità della materia prima. https://tabelia.app/en/recipes/coquilles-saint-jacques-a-la-bretonne/ 2026-09-29 https://tabelia.app/img/recipe-images/94dddd82-1aa4-4355-8161-69a0b8e0e882_1790690320964.png?width=1200&resize=contain&quality=78 Breton Scallops in Their Shells Lightly cook scallop meat and coral in the juices of shallots sautéed in salted butter and white wine. Return them to their deep shells, top with breadcrumbs and butter worked with parsley and garlic (beurre de persillade), and bake at high heat. This Breton dish highlights the scallops’ sweetness and briny flavor with browned butter and toasted breadcrumbs, unlike the Parisian style covered with cream or Mornay sauce. https://tabelia.app/it/ricette/coquilles-saint-jacques-a-la-bretonne/ 2026-09-29 https://tabelia.app/img/recipe-images/94dddd82-1aa4-4355-8161-69a0b8e0e882_1790690320964.png?width=1200&resize=contain&quality=78 Capesante alla bretone Cuocere brevemente noci e corallo delle capesante nel fondo di scalogno rosolato nel burro salato e vino bianco. Rimetterli nelle conchiglie profonde, coprire con pangrattato e burro lavorato con prezzemolo e aglio, il beurre de persillade, e cuocere ad alta temperatura. Questo piatto bretone esalta dolcezza e sapidità marina delle capesante con burro dorato e pangrattato tostato, diversamente dalla versione parigina ricoperta di panna o salsa Mornay. https://tabelia.app/en/recipes/involtini-di-pesce-spada/ 2026-10-07 https://tabelia.app/img/recipe-images/955a2f4b-0575-4863-8037-439ea0d36bba_1790663557428.png?width=1200&resize=contain&quality=78 Sicilian Swordfish Rolls A Sicilian specialty of thin swordfish slices rolled around breadcrumbs, pine nuts, raisins and parsley, threaded onto skewers and grilled. The Arab-influenced sweet and salty filling enhances the swordfish’s savory flavor. https://tabelia.app/it/ricette/involtini-di-pesce-spada/ 2026-10-07 https://tabelia.app/img/recipe-images/955a2f4b-0575-4863-8037-439ea0d36bba_1790663557428.png?width=1200&resize=contain&quality=78 Involtini di pesce spada Una specialità siciliana: sottili fette di pesce spada avvolgono un ripieno di pangrattato, pinoli, uvetta e prezzemolo, poi vengono infilzate e grigliate. Il ripieno dolce e sapido di influenza araba esalta il gusto del pesce. https://tabelia.app/en/recipes/patate-al-rosmarino/ 2026-05-28 https://tabelia.app/img/recipe-images/9679927e-78b1-4a1b-a542-0f987a95f9b6_1790663617637.png?width=1200&resize=contain&quality=78 Rosemary Roast Potatoes A classic Tuscan side dish of potatoes roasted at high heat with rosemary and garlic. Removing moisture thoroughly is the key to a crisp exterior and fluffy center. https://tabelia.app/it/ricette/patate-al-rosmarino/ 2026-05-28 https://tabelia.app/img/recipe-images/9679927e-78b1-4a1b-a542-0f987a95f9b6_1790663617637.png?width=1200&resize=contain&quality=78 Patate arrosto al rosmarino Un contorno classico toscano: patate arrostite ad alta temperatura con rosmarino e aglio. Eliminare bene l'umidità è essenziale per averle croccanti fuori e soffici dentro. https://tabelia.app/en/recipes/cozze-alla-marinara/ 2026-10-07 https://tabelia.app/img/recipe-images/96c8ca1a-3d4a-45b9-8855-3059471508ee_1790663494911.png?width=1200&resize=contain&quality=78 Neapolitan Mussels Marinara A Neapolitan seafood appetizer of mussels steamed with tomatoes, white wine, garlic and flat-leaf parsley. https://tabelia.app/it/ricette/cozze-alla-marinara/ 2026-10-07 https://tabelia.app/img/recipe-images/96c8ca1a-3d4a-45b9-8855-3059471508ee_1790663494911.png?width=1200&resize=contain&quality=78 Cozze alla marinara Un antipasto di mare napoletano di cozze cotte con pomodoro, vino bianco, aglio e prezzemolo. https://tabelia.app/en/recipes/gratin-de-potiron/ 2026-09-29 https://tabelia.app/img/recipe-images/96e44382-db39-4265-a36f-cb8dc2395e7f_1790690351248.png?width=1200&resize=contain&quality=78 Pumpkin Gratin A gratin made by gently braising pumpkin to remove moisture, then baking it with cream and cheese. Smooth inside and browned on top, it accompanies roasted meat. https://tabelia.app/it/ricette/gratin-de-potiron/ 2026-09-29 https://tabelia.app/img/recipe-images/96e44382-db39-4265-a36f-cb8dc2395e7f_1790690351248.png?width=1200&resize=contain&quality=78 Gratin di zucca Un gratin in cui la zucca viene stufata per eliminarne l’umidità, poi mescolata con panna e formaggio e cotta al forno. Morbido all’interno e dorato in superficie, accompagna le carni arrosto. https://tabelia.app/en/recipes/clafoutis-aux-cerises/ 2026-08-01 https://tabelia.app/img/recipe-images/988561c2-3866-4d07-b2dd-bf44a27bf660_1790654528212.png?width=1200&resize=contain&quality=78 Cherry Clafoutis An early-summer home-baked sweet from Limousin, with cherries submerged in crêpe-like batter. Traditionally they are baked unpitted, allowing an almond-like scent from around the stones to infuse the batter. Simple mixing, pouring and baking still demand judgment of fruit ripeness and doneness. An unadorned dish brought to the table in its baking dish. https://tabelia.app/it/ricette/clafoutis-aux-cerises/ 2026-08-01 https://tabelia.app/img/recipe-images/988561c2-3866-4d07-b2dd-bf44a27bf660_1790654528212.png?width=1200&resize=contain&quality=78 Clafoutis alle ciliegie Un dolce domestico d’inizio estate del Limosino, con ciliegie immerse in una pastella simile a quella delle crêpes. La tradizione lascia i noccioli, perché il loro profumo di mandorla passi nell’impasto. Mescolare, versare e cuocere è semplice, ma richiede attenzione alla maturazione della frutta e alla cottura. Si porta in tavola senza ornamenti, nella stessa pirofila. https://tabelia.app/en/recipes/arroz-con-leche/ 2026-10-07 https://tabelia.app/img/recipe-images/98e13938-d35d-5b48-b449-c382c63b4860_1790832695789.png?width=1200&resize=contain&quality=78 Asturian Rice Pudding In this Asturian version, the rice softens as the milk slowly reduces, with butter adding richness. Cinnamon and lemon perfume the pudding, which is served chilled. https://tabelia.app/it/ricette/arroz-con-leche/ 2026-10-07 https://tabelia.app/img/recipe-images/98e13938-d35d-5b48-b449-c382c63b4860_1790832695789.png?width=1200&resize=contain&quality=78 Riso al latte delle Asturie In questa versione asturiana il riso si ammorbidisce mentre il latte si restringe lentamente, e il burro aggiunge corpo. Cannella e limone profumano il dolce, che viene servito freddo. https://tabelia.app/en/recipes/mont-blanc/ 2026-10-08 https://tabelia.app/img/recipe-images/9984d41b-93f0-4105-ac88-defedd827690_1790690242032.png?width=1200&resize=contain&quality=78 Mont Blanc A classic Parisian pastry built on a crisp French meringue base, with homemade chestnut paste piped into fine strands and stiffly whipped Chantilly cream evoking a snow-covered mountain. The chestnuts are peeled by hand, removing both outer shells and inner skins, precooked, simmered in syrup and passed through a sieve to make the pâte de marron. Making every stage yourself, from peeling and precooking to syrup cooking, sieving and emulsifying with butter and spirits, rather than using store-bought paste, makes a decisive difference to the depth of aroma and melting texture. The key is to bring 3 different textures together on one plate: meringue dried slowly at low temperature, chestnut paste adjusted to a pipeable firmness, and Chantilly stiff enough to support a cone. Finish only with a snowlike dusting of powdered sugar, without extra decorations. https://tabelia.app/it/ricette/mont-blanc/ 2026-10-08 https://tabelia.app/img/recipe-images/9984d41b-93f0-4105-ac88-defedd827690_1790690242032.png?width=1200&resize=contain&quality=78 Monte Bianco Un classico della pasticceria parigina, con una base asciutta e croccante di meringa francese, pasta di castagne fatta in casa spremuta in fili sottili e chantilly montata a neve ferma a evocare una montagna innevata. Le castagne vengono pelate a mano, eliminando guscio e pellicina, precotte, cotte nello sciroppo e passate al setaccio per ottenere la pasta di castagne. Eseguire tutto il lavoro, dalla pulizia alla precottura, dalla cottura nello sciroppo al setaccio e all’emulsione con burro e liquore, senza usare una pasta pronta, cambia in modo decisivo l’intensità del profumo e la consistenza fondente. Il punto essenziale è far convivere nel piatto 3 consistenze: meringa asciugata a lungo a bassa temperatura, pasta di castagne regolata per essere spremuta e chantilly abbastanza soda da sostenere un cono. Si completa soltanto con zucchero a velo come neve, senza altre decorazioni. https://tabelia.app/en/recipes/linguine-ai-gamberi-e-zucchine/ 2026-10-07 https://tabelia.app/img/recipe-images/9a588535-7242-41d1-bc24-43c76a63fbc4_1790663562118.png?width=1200&resize=contain&quality=78 Linguine with Shrimp and Zucchini A summer staple of restaurants overlooking the Bay of Naples. Slowly sautéing the zucchini draws out their sweetness and savory flavor, which combine with the sweetness of shrimp. Seasoned only with garlic and oil, this coastal Campanian dish relies on the strength of its ingredients. https://tabelia.app/it/ricette/linguine-ai-gamberi-e-zucchine/ 2026-10-07 https://tabelia.app/img/recipe-images/9a588535-7242-41d1-bc24-43c76a63fbc4_1790663562118.png?width=1200&resize=contain&quality=78 Linguine ai gamberi e zucchine Un classico estivo dei ristoranti affacciati sul golfo di Napoli. Le zucchine vengono rosolate lentamente per concentrarne dolcezza e sapore, poi unite alla dolcezza dei gamberi. Condita soltanto con aglio e olio, questa cucina costiera campana punta sulla forza degli ingredienti. https://tabelia.app/en/recipes/cuscus-alla-trapanese/ 2026-10-07 https://tabelia.app/img/recipe-images/9c285b7b-b7b4-43d5-91f5-b128e80bdf46_1790663499550.png?width=1200&resize=contain&quality=78 Trapani-Style Seafood Couscous Seafood couscous from Trapani, a western Sicilian port shaped by Arab influence. A dish symbolizing the diversity of Italian cooking, also known through its couscous festival. https://tabelia.app/it/ricette/cuscus-alla-trapanese/ 2026-10-07 https://tabelia.app/img/recipe-images/9c285b7b-b7b4-43d5-91f5-b128e80bdf46_1790663499550.png?width=1200&resize=contain&quality=78 Cuscus alla trapanese Cuscus di mare del porto di Trapani, nella Sicilia occidentale segnata dall’influenza araba. Un piatto simbolo della varietà della cucina italiana, noto anche attraverso il festival del cuscus. https://tabelia.app/en/recipes/patatas-a-lo-pobre/ 2026-10-10 https://tabelia.app/img/recipe-images/9c77f914-886b-4eba-97de-f0f9887f6b7d_1791647279604.png?width=1200&resize=contain&quality=78 Andalusian Potatoes with Peppers and Onion An Andalusian side dish of sliced potatoes gently cooked in plenty of olive oil with onion and sweet peppers. The potatoes stay moist while the vegetables develop their sweetness. https://tabelia.app/it/ricette/patatas-a-lo-pobre/ 2026-10-10 https://tabelia.app/img/recipe-images/9c77f914-886b-4eba-97de-f0f9887f6b7d_1791647279604.png?width=1200&resize=contain&quality=78 Patate andaluse con peperoni e cipolla Un contorno andaluso di patate a fette, cipolla e peperoni, cotti lentamente in abbondante olio d’oliva. Le patate restano morbide e umide, mentre le verdure sviluppano la loro dolcezza. https://tabelia.app/en/recipes/spezzatino-di-manzo-con-patate/ 2026-05-22 https://tabelia.app/img/recipe-images/9ca79a0c-5bd3-4d36-bdb8-e309d15a2695_1790663720735.png?width=1200&resize=contain&quality=78 Beef and Potato Stew A weekend staple in Italian homes: beef is braised with white wine and tomatoes for 2 hours, then potatoes are added to give the stew a thick finish. https://tabelia.app/it/ricette/spezzatino-di-manzo-con-patate/ 2026-05-22 https://tabelia.app/img/recipe-images/9ca79a0c-5bd3-4d36-bdb8-e309d15a2695_1790663720735.png?width=1200&resize=contain&quality=78 Spezzatino di manzo con patate Un classico del fine settimana nelle case italiane: il manzo cuoce per 2 ore con vino bianco e pomodoro, poi si aggiungono le patate per ottenere un sugo denso. https://tabelia.app/en/recipes/suquet-de-peix/ 2026-10-07 https://tabelia.app/img/recipe-images/9cdd0f08-60bc-5a30-803f-36af8f60cd25_1790832777087.png?width=1200&resize=contain&quality=78 Catalan Fish and Potato Stew Fish and potatoes are simmered and finished with a bread-and-almond picada that brings the flavour and consistency together. This version of the Catalan coastal dish begins by making the stock. https://tabelia.app/it/ricette/suquet-de-peix/ 2026-10-07 https://tabelia.app/img/recipe-images/9cdd0f08-60bc-5a30-803f-36af8f60cd25_1790832777087.png?width=1200&resize=contain&quality=78 Stufato catalano di pesce e patate Pesce e patate vengono stufati e completati con una picada di pane e mandorle, che lega sapore e consistenza. Questa preparazione della costa catalana comincia dal brodo di pesce. https://tabelia.app/en/recipes/spinaci-alla-romana/ 2026-10-07 https://tabelia.app/img/recipe-images/9d311029-a8be-406b-81f7-19d0d351f795_1790663722886.png?width=1200&resize=contain&quality=78 Roman Spinach with Raisins and Pine Nuts A traditional Roman side dish of spinach sautéed with pine nuts and raisins. Its balance of sweetness and bitterness enhances rich meat dishes. https://tabelia.app/it/ricette/spinaci-alla-romana/ 2026-10-07 https://tabelia.app/img/recipe-images/9d311029-a8be-406b-81f7-19d0d351f795_1790663722886.png?width=1200&resize=contain&quality=78 Spinaci alla romana Contorno tradizionale romano di spinaci saltati con pinoli e uvetta. L'equilibrio fra dolcezza e amaro valorizza la ricchezza delle carni. https://tabelia.app/en/recipes/panna-cotta/ 2026-10-04 https://tabelia.app/img/recipe-images/9d3f2a26-baf7-4221-ba3c-cda6c49de612_1791091113676.png?width=1200&resize=contain&quality=78 Panna Cotta Vanilla panna cotta served with strained raspberry sauce and fresh berries. The fruit’s acidity complements the smooth cream. https://tabelia.app/it/ricette/panna-cotta/ 2026-10-04 https://tabelia.app/img/recipe-images/9d3f2a26-baf7-4221-ba3c-cda6c49de612_1791091113676.png?width=1200&resize=contain&quality=78 Panna cotta Panna cotta alla vaniglia con salsa di lamponi senza semi e frutti di bosco freschi. L’acidità della frutta accompagna la morbidezza della panna. https://tabelia.app/en/recipes/orata-al-forno-con-patate-e-pomodori/ 2026-10-07 https://tabelia.app/img/recipe-images/9ee10628-08c6-44dd-8232-d4c26b1b6ffa_1790663583332.png?width=1200&resize=contain&quality=78 Baked Sea Bream with Potatoes and Tomatoes A Puglian oven dish in which whole sea bream is baked over potatoes and tomatoes, allowing the vegetables to absorb the juices from the fish. https://tabelia.app/it/ricette/orata-al-forno-con-patate-e-pomodori/ 2026-10-07 https://tabelia.app/img/recipe-images/9ee10628-08c6-44dd-8232-d4c26b1b6ffa_1790663583332.png?width=1200&resize=contain&quality=78 Orata al forno con patate e pomodori Una preparazione pugliese in cui l'orata intera cuoce sopra patate e pomodori, lasciando che le verdure raccolgano i succhi del pesce. https://tabelia.app/en/recipes/ribollita/ 2026-05-22 https://tabelia.app/img/recipe-images/9f003759-1072-44d2-9d31-f4022aba4de2_1790663681837.png?width=1200&resize=contain&quality=78 Tuscan Ribollita True to its name, reboiled, this dish evolved from farmers reheating yesterday's minestrone. Cavolo nero, white beans and Tuscan bread merge into a dense, substantial soup. The value of authentic cooking lies in technique, not the status of its ingredients. https://tabelia.app/it/ricette/ribollita/ 2026-05-22 https://tabelia.app/img/recipe-images/9f003759-1072-44d2-9d31-f4022aba4de2_1790663681837.png?width=1200&resize=contain&quality=78 Ribollita toscana Come suggerisce il nome, nasce dall'evoluzione della zuppa contadina riscaldata il giorno dopo. Cavolo nero, fagioli bianchi e pane toscano si fondono in una minestra densa e sostanziosa. Il valore della cucina autentica sta nella tecnica, non nel prestigio degli ingredienti. https://tabelia.app/en/recipes/linguine-con-vongole-e-colatura/ 2026-05-22 https://tabelia.app/img/recipe-images/9fa92848-b618-4554-935d-a73920148a47_1790663567208.png?width=1200&resize=contain&quality=78 Linguine with Clams and Colatura An authentic pasta from the Campanian coast, adding colatura from Cetara to finish vongole in bianco. The dual savory depth of clam juices and colatura gives the white wine sauce a complex character. Drizzling in the colatura at the end without heating preserves its aroma to the fullest. https://tabelia.app/it/ricette/linguine-con-vongole-e-colatura/ 2026-05-22 https://tabelia.app/img/recipe-images/9fa92848-b618-4554-935d-a73920148a47_1790663567208.png?width=1200&resize=contain&quality=78 Linguine con vongole e colatura Una pasta autentica della costa campana: vongole in bianco completate con colatura di Cetara. Il liquido delle vongole e la colatura sommano la loro intensità sapida, dando profondità complessa alla salsa al vino bianco. La colatura si aggiunge alla fine senza scaldarla, per valorizzarne al massimo il profumo. https://tabelia.app/en/recipes/haricots-verts-au-beurre/ 2026-10-07 https://tabelia.app/img/recipe-images/9fc64cb8-3371-4c23-84cc-415f758cd20d_1791218321127.png?width=1200&resize=contain&quality=78 French Green Beans with Butter Trim and string the green beans, then boil them uncovered in plenty of salted water until just tender with a slight bite. Return them to the pan, shake off the surface moisture, season and coat with butter. Serve immediately alongside roast lamb. https://tabelia.app/it/ricette/haricots-verts-au-beurre/ 2026-10-07 https://tabelia.app/img/recipe-images/9fc64cb8-3371-4c23-84cc-415f758cd20d_1791218321127.png?width=1200&resize=contain&quality=78 Fagiolini al burro alla francese Mondare i fagiolini e lessarli senza coperchio in abbondante acqua salata, lasciandoli leggermente consistenti. Rimetterli nella pentola, scuoterla per asciugarli, condire e rivestire di burro. Servire subito come accompagnamento all’agnello arrosto. https://tabelia.app/en/recipes/tortelli-maremmani-al-ragu/ 2026-10-08 https://tabelia.app/img/recipe-images/a00f45ed-e3f0-4a1c-8e3e-21e0329703c7_1790663743746.png?width=1200&resize=contain&quality=78 Maremman Tortelli with Meat Ragù A festive primo from Maremma in southern Tuscany. A filling of sheep’s-milk ricotta, spinach and sheep’s-milk pecorino is enclosed in thin, egg-only handmade sfoglia and shaped into large squares. A rich ragù of ground beef and pork, red wine and tomato simmers for nearly 3 hours. Even hand-rolling, moisture control in the filling and gentle boiling without tearing determine the result. https://tabelia.app/it/ricette/tortelli-maremmani-al-ragu/ 2026-10-08 https://tabelia.app/img/recipe-images/a00f45ed-e3f0-4a1c-8e3e-21e0329703c7_1790663743746.png?width=1200&resize=contain&quality=78 Tortelli maremmani al ragù Un primo delle feste della Maremma, nella Toscana meridionale. Ricotta di pecora, spinaci e pecorino ovino formano il ripieno di una sfoglia sottile fatta a mano con sole uova, chiusa in grandi quadrati. Si accompagna a un ragù intenso di manzo e maiale, vino rosso e pomodoro, cotto per quasi 3 ore. Decisivi sono la stesura uniforme al matterello, il controllo dell’acqua nel ripieno e una lessatura delicata. https://tabelia.app/en/recipes/oeufs-mayonnaise/ 2026-10-07 https://tabelia.app/img/recipe-images/a07dc074-14c5-47bd-8893-598709494dd3_1790663582223.png?width=1200&resize=contain&quality=78 Eggs Mayonnaise A supremely simple appetizer of eggs and mayonnaise, long loved in Parisian bistros. Eggs boiled just short of fully firm are generously covered with mayonnaise made by hand from yolk, mustard and oil. With so few ingredients, the precision of 2 basic techniques, cooking the eggs and emulsifying the mayonnaise, directly determines the quality of the dish. https://tabelia.app/it/ricette/oeufs-mayonnaise/ 2026-10-07 https://tabelia.app/img/recipe-images/a07dc074-14c5-47bd-8893-598709494dd3_1790663582223.png?width=1200&resize=contain&quality=78 Uova con maionese Un antipasto di estrema semplicità, composto da uova e maionese e amato da tempo nei bistrot parigini. Uova lessate mantenendo il tuorlo leggermente morbido vengono ricoperte generosamente di maionese fatta a mano con tuorlo, senape e olio. Con pochi ingredienti, la precisione di 2 tecniche fondamentali, cottura delle uova ed emulsione, determina direttamente la riuscita del piatto. https://tabelia.app/en/recipes/carbonade-flamande/ 2026-10-05 https://tabelia.app/img/recipe-images/a111e162-5e3d-44d3-a2d7-a9ac2e160ec4_1791218185231.png?width=1200&resize=contain&quality=78 Flemish Beef and Beer Stew A Flemish stew of beef shoulder, sautéed onions and brown beer. Mustard-spread pain d’épices dissolves to thicken the sauce, with sweetness from vergeoise, a soft brown beet sugar, and acidity from vinegar. https://tabelia.app/it/ricette/carbonade-flamande/ 2026-10-05 https://tabelia.app/img/recipe-images/a111e162-5e3d-44d3-a2d7-a9ac2e160ec4_1791218185231.png?width=1200&resize=contain&quality=78 Stufato fiammingo di manzo alla birra Uno stufato delle Fiandre con spalla di manzo, cipolle rosolate e birra scura. Il pain d’épices spalmato di senape si scioglie e addensa la salsa, con la dolcezza della vergeoise, zucchero morbido bruno di barbabietola, e l’acidità dell’aceto. https://tabelia.app/en/recipes/pinzimonio/ 2026-05-28 https://tabelia.app/img/recipe-images/a1a505f1-c474-4ee1-8d0b-42daad86edd7_1790663641347.png?width=1200&resize=contain&quality=78 Raw Vegetables with Olive Oil Dip A Tuscan starter of fresh raw vegetables dipped in a simple mixture of extra virgin olive oil, salt and white pepper. An exercise in simplicity, entirely dependent on the quality of the vegetables and oil. https://tabelia.app/it/ricette/pinzimonio/ 2026-05-28 https://tabelia.app/img/recipe-images/a1a505f1-c474-4ee1-8d0b-42daad86edd7_1790663641347.png?width=1200&resize=contain&quality=78 Pinzimonio Un antipasto toscano di verdure crude fresche da intingere in olio extravergine, sale e pepe bianco. Una preparazione essenziale in cui la qualità delle verdure e dell’olio determina tutto. https://tabelia.app/en/recipes/zuppa-di-farro-alla-garfagnana/ 2026-10-07 https://tabelia.app/img/recipe-images/a1baea59-a66d-423b-a9cd-cdb1008897af_1790663766946.png?width=1200&resize=contain&quality=78 Garfagnana Farro and Bean Soup A rich soup of ancient farro wheat (emmer) and borlotti beans from the mountain district of Garfagnana in northern Tuscany. The beans are soaked overnight, slowly cooked, and half are passed through a food mill to make a creamy broth in which the farro absorbs their flavor to its core. Pancetta, locally rigatino, and prosciutto rind form the base, with rosemary and sage adding mountain aromas. Time develops the layers of this peasant dish, yielding about 2 L, or 4 generous deep plates. https://tabelia.app/it/ricette/zuppa-di-farro-alla-garfagnana/ 2026-10-07 https://tabelia.app/img/recipe-images/a1baea59-a66d-423b-a9cd-cdb1008897af_1790663766946.png?width=1200&resize=contain&quality=78 Zuppa di farro alla garfagnana Zuppa densa di farro medio (Triticum dicoccum), e borlotti della Garfagnana, zona montana della Toscana settentrionale. I fagioli ammollati una notte vengono cotti lentamente e passati per metà; nel loro brodo cremoso cuoce il farro, che assorbe il sapore fino al centro. Pancetta, localmente rigatino, e cotenna di prosciutto formano la base, con i profumi montani di rosmarino e salvia. Il tempo sviluppa il gusto di questo piatto contadino: circa 2 L, per 4 fondine abbondanti. https://tabelia.app/en/recipes/frittata-di-melanzane/ 2026-07-26 https://tabelia.app/img/recipe-images/a2225606-f528-4e4f-a345-bc32db27103f_1790653060246.png?width=1200&resize=contain&quality=78 Eggplant Frittata A southern Italian home-style frittata of shallow-fried eggplant baked in eggs and Parmigiano. https://tabelia.app/it/ricette/frittata-di-melanzane/ 2026-07-26 https://tabelia.app/img/recipe-images/a2225606-f528-4e4f-a345-bc32db27103f_1790653060246.png?width=1200&resize=contain&quality=78 Frittata di melanzane Una frittata familiare del sud Italia con melanzane fritte in poco olio, unite a uova e Parmigiano e cotte in padella. https://tabelia.app/en/recipes/broccoletti-di-rapa-ripassati/ 2026-10-07 https://tabelia.app/img/recipe-images/a26b63a0-08d6-4ad4-98cf-f7d3770db22c_1790663449662.png?width=1200&resize=contain&quality=78 Garlicky Sautéed Broccoli Rabe A classic Puglian side dish of broccoli rabe, similar to flowering rapeseed greens, sautéed with garlic and chili. Ripassati refers to blanching vegetables and then sautéing them again. Its bitterness and aroma are its appeal. https://tabelia.app/it/ricette/broccoletti-di-rapa-ripassati/ 2026-10-07 https://tabelia.app/img/recipe-images/a26b63a0-08d6-4ad4-98cf-f7d3770db22c_1790663449662.png?width=1200&resize=contain&quality=78 Broccoletti di rapa ripassati Un contorno classico pugliese di cime di rapa, simili alle infiorescenze di colza, saltate con aglio e peperoncino. Ripassati indica la tecnica di saltare nuovamente una verdura già sbollentata. Il suo fascino sta nell’amaro e nel profumo. https://tabelia.app/en/recipes/pommes-de-terre-a-la-boulangere/ 2026-10-07 https://tabelia.app/img/recipe-images/a3131e97-b7d1-43a4-9b6f-375621a1f83e_1791218325066.png?width=1200&resize=contain&quality=78 Baker-Style Potatoes and Onions A French side dish of layered sliced potatoes and onions, baked while they absorb broth. Serve with roast leg of lamb or pork loin. https://tabelia.app/it/ricette/pommes-de-terre-a-la-boulangere/ 2026-10-07 https://tabelia.app/img/recipe-images/a3131e97-b7d1-43a4-9b6f-375621a1f83e_1791218325066.png?width=1200&resize=contain&quality=78 Patate e cipolle alla boulangère Un contorno francese di patate e cipolle affettate e disposte a strati, cotte in forno mentre assorbono il brodo. Accompagna il cosciotto d’agnello o la lonza di maiale. https://tabelia.app/en/recipes/ceci-in-umido/ 2026-10-07 https://tabelia.app/img/recipe-images/a3a8ea42-4e18-4ce2-afa4-96d024c859c2_1790663485687.png?width=1200&resize=contain&quality=78 Tuscan Braised Chickpeas A rustic Tuscan side dish of chickpeas slowly simmered with rosemary and tomatoes. A nourishing dish affectionately known to bean-loving Italians as il fagiolo del povero, the poor person’s bean. https://tabelia.app/it/ricette/ceci-in-umido/ 2026-10-07 https://tabelia.app/img/recipe-images/a3a8ea42-4e18-4ce2-afa4-96d024c859c2_1790663485687.png?width=1200&resize=contain&quality=78 Ceci in umido Un contorno rustico toscano di ceci cotti lentamente con rosmarino e pomodoro. Un piatto nutriente, legato a quel legume che gli italiani amanti dei fagioli hanno affettuosamente chiamato «il fagiolo del povero». https://tabelia.app/en/recipes/sgombro-al-forno-con-patate/ 2026-10-07 https://tabelia.app/img/recipe-images/a52569c7-ca7e-4304-8520-6454ab330706_1790644284905.png?width=1200&resize=contain&quality=78 Oven-Baked Mackerel with Potatoes A southern Italian oven-baked fish dish of mackerel with potatoes, cherry tomatoes, white wine, and herbs. Aromatic vegetables and acidity complement the oily fish, with the cooking times coordinated so the fish and potatoes finish together. https://tabelia.app/it/ricette/sgombro-al-forno-con-patate/ 2026-10-07 https://tabelia.app/img/recipe-images/a52569c7-ca7e-4304-8520-6454ab330706_1790644284905.png?width=1200&resize=contain&quality=78 Sgombro al forno con patate Un piatto di pesce al forno del Sud Italia, con sgombro, patate, pomodorini, vino bianco ed erbe. Verdure aromatiche e acidità accompagnano il pesce grasso, coordinando i tempi perché pesce e patate siano pronti insieme. https://tabelia.app/en/recipes/semifreddo-al-torroncino/ 2026-05-28 https://tabelia.app/img/recipe-images/a57e7fa9-a40d-405c-9323-1db40a301656_1790663702081.png?width=1200&resize=contain&quality=78 Torrone Semifreddo An Italian partly frozen dessert made with torrone nougat. Its texture lies between ice cream and mousse, creating an authentic dolce simply by setting it in the freezer. https://tabelia.app/img/recipe-images/a57e7fa9-a40d-405c-9323-1db40a301656_1790663789967.png?width=1200&resize=contain&quality=78 Torrone Semifreddo An Italian partly frozen dessert made with torrone nougat. Its texture lies between ice cream and mousse, creating an authentic dolce simply by setting it in the freezer. https://tabelia.app/img/recipe-images/a57e7fa9-a40d-405c-9323-1db40a301656_1790663791153.png?width=1200&resize=contain&quality=78 Torrone Semifreddo An Italian partly frozen dessert made with torrone nougat. Its texture lies between ice cream and mousse, creating an authentic dolce simply by setting it in the freezer. https://tabelia.app/img/recipe-images/a57e7fa9-a40d-405c-9323-1db40a301656_1790663792163.png?width=1200&resize=contain&quality=78 Torrone Semifreddo An Italian partly frozen dessert made with torrone nougat. Its texture lies between ice cream and mousse, creating an authentic dolce simply by setting it in the freezer. https://tabelia.app/it/ricette/semifreddo-al-torroncino/ 2026-05-28 https://tabelia.app/img/recipe-images/a57e7fa9-a40d-405c-9323-1db40a301656_1790663702081.png?width=1200&resize=contain&quality=78 Semifreddo al torroncino Dolce italiano semifreddo al torrone, con una consistenza a metà tra gelato e mousse. Un autentico dolce che si prepara lasciandolo rassodare nel congelatore. https://tabelia.app/img/recipe-images/a57e7fa9-a40d-405c-9323-1db40a301656_1790663789967.png?width=1200&resize=contain&quality=78 Semifreddo al torroncino Dolce italiano semifreddo al torrone, con una consistenza a metà tra gelato e mousse. Un autentico dolce che si prepara lasciandolo rassodare nel congelatore. https://tabelia.app/img/recipe-images/a57e7fa9-a40d-405c-9323-1db40a301656_1790663791153.png?width=1200&resize=contain&quality=78 Semifreddo al torroncino Dolce italiano semifreddo al torrone, con una consistenza a metà tra gelato e mousse. Un autentico dolce che si prepara lasciandolo rassodare nel congelatore. https://tabelia.app/img/recipe-images/a57e7fa9-a40d-405c-9323-1db40a301656_1790663792163.png?width=1200&resize=contain&quality=78 Semifreddo al torroncino Dolce italiano semifreddo al torrone, con una consistenza a metà tra gelato e mousse. Un autentico dolce che si prepara lasciandolo rassodare nel congelatore. https://tabelia.app/en/recipes/epinards-a-la-creme/ 2026-10-07 https://tabelia.app/img/recipe-images/a5ef0e30-94e2-4e5a-8b18-67577828fb83_1791218308060.png?width=1200&resize=contain&quality=78 French Creamed Spinach A French side dish of spinach boiled in salted water and finely chopped, then cooked in butter to remove moisture before simmering in cream. https://tabelia.app/it/ricette/epinards-a-la-creme/ 2026-10-07 https://tabelia.app/img/recipe-images/a5ef0e30-94e2-4e5a-8b18-67577828fb83_1791218308060.png?width=1200&resize=contain&quality=78 Spinaci alla crema alla francese Un contorno francese di spinaci lessati in acqua salata e tritati finemente, poi asciugati nel burro e cotti nella panna. https://tabelia.app/en/recipes/minestrone-alla-genovese/ 2026-05-22 https://tabelia.app/img/recipe-images/a707ce6d-70b1-4af0-91b6-10d1590362fc_1790663577719.png?width=1200&resize=contain&quality=78 Genoese Minestrone In the Ligurian style, plenty of seasonal vegetables and beans are finished with a spoonful of Genoese pesto. Its aroma spreads throughout the soup, creating a deeply savory, authentic minestrone with a richness surprising in a vegetable dish. https://tabelia.app/it/ricette/minestrone-alla-genovese/ 2026-05-22 https://tabelia.app/img/recipe-images/a707ce6d-70b1-4af0-91b6-10d1590362fc_1790663577719.png?width=1200&resize=contain&quality=78 Minestrone alla genovese Tante verdure di stagione e legumi, completati con una cucchiaiata di pesto genovese: questo è lo stile ligure. Il profumo del pesto si diffonde in tutta la zuppa, creando un minestrone autentico dal sapore profondo, sorprendente per un piatto di verdure. https://tabelia.app/en/recipes/tarte-aux-noix-grenobloise/ 2026-10-07 https://tabelia.app/img/recipe-images/a79450d0-4c73-4fe0-a50c-0a17ab00d664_1790690367927.png?width=1200&resize=contain&quality=78 Grenoble-Style Walnut Tart A Grenoble-style tart filled with walnuts coated in caramel and cream, set in a well-baked pastry shell. This autumn dessert combines the texture of nuts with the deep, bittersweet flavor of caramel. https://tabelia.app/it/ricette/tarte-aux-noix-grenobloise/ 2026-10-07 https://tabelia.app/img/recipe-images/a79450d0-4c73-4fe0-a50c-0a17ab00d664_1790690367927.png?width=1200&resize=contain&quality=78 Crostata alle noci alla maniera di Grenoble Una crostata alla maniera di Grenoble, con noci avvolte da caramello e panna in un guscio di frolla ben cotto. Un dolce autunnale che unisce la consistenza della frutta secca all’intensità leggermente amara del caramello. https://tabelia.app/en/recipes/arancini-siciliani/ 2026-10-07 https://tabelia.app/img/recipe-images/a7e27d01-b217-4263-9f64-d97e2d5a3817_1790663431700.png?width=1200&resize=contain&quality=78 Sicilian Arancini A Sicilian rice dish made by enclosing ragù, peas and mozzarella in saffron rice, coating in breadcrumbs and deep-frying. https://tabelia.app/it/ricette/arancini-siciliani/ 2026-10-07 https://tabelia.app/img/recipe-images/a7e27d01-b217-4263-9f64-d97e2d5a3817_1790663431700.png?width=1200&resize=contain&quality=78 Arancini siciliani Una preparazione siciliana di riso allo zafferano che racchiude ragù, piselli e mozzarella, rivestita di pangrattato e fritta. https://tabelia.app/en/recipes/patate-e-cipolla-al-forno/ 2026-05-28 https://tabelia.app/img/recipe-images/a95f0648-1946-424a-9f75-ea6040cd9c95_1790663618823.png?width=1200&resize=contain&quality=78 Baked Potatoes and Onions A southern Italian home dish of alternating layers of potatoes and onions baked with olive oil. This sturdy side dish reveals surprising depth from just 2 main ingredients. https://tabelia.app/it/ricette/patate-e-cipolla-al-forno/ 2026-05-28 https://tabelia.app/img/recipe-images/a95f0648-1946-424a-9f75-ea6040cd9c95_1790663618823.png?width=1200&resize=contain&quality=78 Patate e cipolla al forno Piatto domestico del Sud Italia, con patate e cipolle alternate a strati e cotte al forno con olio d’oliva. Un contorno sostanzioso, sorprendente per la profondità di gusto ottenuta da soli 2 ingredienti principali. https://tabelia.app/en/recipes/cailles-aux-raisins/ 2026-10-08 https://tabelia.app/img/recipe-images/a969eedd-7d5c-4245-86a4-eefa566d6c3c_1790690335937.png?width=1200&resize=contain&quality=78 Quail with Grapes A classic Burgundian small-bird dish made during the grape harvest, or vendanges. Quail wrapped in thin pork fatback and tied with string are browned in a pot, then deglazed with Marc de Bourgogne and white wine; peeled, seeded white grapes are warmed at the end. The cooking juices and chicken stock are reduced and bound with cream and cold butter, then spooned over the quail on butter-fried croutons. Precise cooking of the small birds and gentle warming that preserves the grapes’ texture are crucial. https://tabelia.app/it/ricette/cailles-aux-raisins/ 2026-10-08 https://tabelia.app/img/recipe-images/a969eedd-7d5c-4245-86a4-eefa566d6c3c_1790690335937.png?width=1200&resize=contain&quality=78 Quaglie all’uva Un classico piatto borgognone di piccoli volatili preparato durante la vendemmia. Le quaglie, avvolte in sottili fette di lardo dorsale e legate, vengono rosolate in pentola e deglassate con Marc de Bourgogne e vino bianco; l’uva bianca pelata e privata dei semi si scalda alla fine. Il fondo di cottura e il fondo di pollo si riducono e si legano con panna e burro freddo, poi si versano sulle quaglie adagiate su crostoni dorati nel burro. Sono fondamentali la cottura dei piccoli volatili e un riscaldamento delicato che preservi la consistenza dell’uva. https://tabelia.app/en/recipes/crostini-con-fegatini-di-pollo/ 2026-05-28 https://tabelia.app/img/recipe-images/aa783431-d7e9-4fc2-92d4-73bad22bb855_1790663497764.png?width=1200&resize=contain&quality=78 Chicken Liver Crostini Traditional Tuscan crostini topped with a paste of chicken livers cooked with wine, sage and capers. The livers bring a gently bitter, savory flavor. https://tabelia.app/it/ricette/crostini-con-fegatini-di-pollo/ 2026-05-28 https://tabelia.app/img/recipe-images/aa783431-d7e9-4fc2-92d4-73bad22bb855_1790663497764.png?width=1200&resize=contain&quality=78 Crostini con fegatini di pollo Crostini tradizionali toscani con fegatini di pollo cotti con vino, salvia e capperi e ridotti in pasta. Si gustano l’amaro delicato e la sapidità del fegato. https://tabelia.app/en/recipes/bruschetta-con-ricotta-e-pomodorini/ 2026-05-28 https://tabelia.app/img/recipe-images/aa894668-0de4-4bde-90b0-73424e9ffde1_1790663456610.png?width=1200&resize=contain&quality=78 Bruschetta with Ricotta and Cherry Tomatoes A contemporary bruschetta of grilled bread topped with ricotta and cherry tomatoes, finished with honey and basil. Smooth ricotta contrasts pleasantly with sweet-tart tomatoes. https://tabelia.app/it/ricette/bruschetta-con-ricotta-e-pomodorini/ 2026-05-28 https://tabelia.app/img/recipe-images/aa894668-0de4-4bde-90b0-73424e9ffde1_1790663456610.png?width=1200&resize=contain&quality=78 Bruschetta con ricotta e pomodorini Una bruschetta contemporanea con pane grigliato, ricotta e pomodorini, completata da miele e basilico. La morbidezza della ricotta contrasta piacevolmente con il gusto dolce e acidulo del pomodoro. https://tabelia.app/en/recipes/tartiflette/ 2026-10-07 https://tabelia.app/img/recipe-images/aafae4f3-a8bd-4b67-b023-174b208e2f33_1790654559253.png?width=1200&resize=contain&quality=78 Tartiflette A potato dish from Savoie. Boiled potatoes are layered with bacon and onions, topped with a whole Reblochon washed-rind cheese cut in half, then baked. A relatively recent regional dish popularized with support from Reblochon producers in the 1980s, it is now a Savoie staple at ski resorts and family tables in winter. https://tabelia.app/it/ricette/tartiflette/ 2026-10-07 https://tabelia.app/img/recipe-images/aafae4f3-a8bd-4b67-b023-174b208e2f33_1790654559253.png?width=1200&resize=contain&quality=78 Tartiflette Un piatto di patate della Savoia. Le patate lessate si alternano a pancetta e cipolle, si coprono con una forma intera di Reblochon a crosta lavata tagliata a metà e si cuociono in forno. È una specialità relativamente recente, diffusa negli anni 1980 con il sostegno dei produttori di Reblochon, ma ormai è un classico immancabile nelle stazioni sciistiche e sulle tavole familiari invernali della Savoia. https://tabelia.app/en/recipes/costine-di-maiale-al-forno-alla-sarda/ 2026-05-22 https://tabelia.app/img/recipe-images/ab98b12f-5ffd-405c-a51b-26074da714b8_1790663491675.png?width=1200&resize=contain&quality=78 Sardinian Oven-Roasted Pork Ribs Sardinian oven-roasted pork spare ribs, marinated with fennel, rosemary and myrtle berries, or juniper berries, then roasted in a hot oven until crisp. The cooking is rustic, with especially flavorful meat around the bones. https://tabelia.app/it/ricette/costine-di-maiale-al-forno-alla-sarda/ 2026-05-22 https://tabelia.app/img/recipe-images/ab98b12f-5ffd-405c-a51b-26074da714b8_1790663491675.png?width=1200&resize=contain&quality=78 Costine di maiale al forno alla sarda Costine di maiale al forno della tradizione sarda, marinate con finocchio, rosmarino e bacche di mirto, oppure di ginepro, e cotte nel forno caldo fino a diventare croccanti. La preparazione è rustica e la carne attorno alle ossa è particolarmente saporita. https://tabelia.app/en/recipes/endives-au-jambon/ 2026-10-05 https://tabelia.app/img/recipe-images/ac1eeb72-c067-4abe-ab70-4081e5fecbbc_1791218208445.png?width=1200&resize=contain&quality=78 Belgian Endive and Ham Gratin Belgian endives, a vegetable developed in Brussels, are braised and individually wrapped in ham, covered in a thick Gruyère béchamel and baked as a gratin. https://tabelia.app/it/ricette/endives-au-jambon/ 2026-10-05 https://tabelia.app/img/recipe-images/ac1eeb72-c067-4abe-ab70-4081e5fecbbc_1791218208445.png?width=1200&resize=contain&quality=78 Indivia belga al prosciutto gratinata L’indivia belga, sviluppata a Bruxelles, viene brasata, avvolta singolarmente nel prosciutto e coperta da una besciamella densa al Gruyère prima della gratinatura. https://tabelia.app/en/recipes/paella-valenciana/ 2026-10-07 https://tabelia.app/img/recipe-images/ac35c08c-66ac-565f-8f4d-fd4471d69f09_1790832750425.png?width=1200&resize=contain&quality=78 Valencian Paella Valencian paella made with chicken, rabbit, flat green beans and large beans. The broth is prepared in the pan first, then absorbed by a thin layer of rice. https://tabelia.app/it/ricette/paella-valenciana/ 2026-10-07 https://tabelia.app/img/recipe-images/ac35c08c-66ac-565f-8f4d-fd4471d69f09_1790832750425.png?width=1200&resize=contain&quality=78 Paella valenciana con pollo e coniglio La paella valenciana si prepara con pollo, coniglio, fagiolini piatti e fagioli grandi. Prima si forma il brodo nella padella, poi lo si fa assorbire al riso distribuito in uno strato sottile. https://tabelia.app/en/recipes/quiche-lorraine/ 2026-08-01 https://tabelia.app/img/recipe-images/ac4f40db-9687-4698-9191-c7f690a8041e_1790653061211.png?width=1200&resize=contain&quality=78 Quiche Lorraine A tart born at farm tables in Lorraine. Make pâte brisée from flour and bake lardons, pork belly batons, in an egg custard. Authentic quiche Lorraine contains no cheese: rich eggs and crème fraîche with salty lardons complete it. The short ingredient list makes technique all the more important. https://tabelia.app/it/ricette/quiche-lorraine/ 2026-08-01 https://tabelia.app/img/recipe-images/ac4f40db-9687-4698-9191-c7f690a8041e_1790653061211.png?width=1200&resize=contain&quality=78 Quiche Lorraine Una torta salata nata sulle tavole contadine della Lorena. Si prepara la pasta brisée dalla farina e si cuociono i lardelli di pancetta in un composto d’uova. La quiche Lorraine tradizionale non contiene formaggio: bastano la ricchezza di uova e crème fraîche e la sapidità dei lardelli. Proprio i pochi ingredienti mettono alla prova la tecnica. https://tabelia.app/en/recipes/canederli-allo-speck-in-brodo/ 2026-08-15 https://tabelia.app/img/recipe-images/ac919d97-70f1-4f92-8ff4-546a8989a274_1790663461891.png?width=1200&resize=contain&quality=78 Speck Bread Dumplings in Broth A South Tyrolean primo of bread dumplings served in clear beef broth. Stale white bread is softened in milk and combined with speck, a smoked cured ham, sautéed onion, eggs and a little flour. https://tabelia.app/it/ricette/canederli-allo-speck-in-brodo/ 2026-08-15 https://tabelia.app/img/recipe-images/ac919d97-70f1-4f92-8ff4-546a8989a274_1790663461891.png?width=1200&resize=contain&quality=78 Canederli allo speck in brodo Un primo altoatesino di canederli in brodo limpido di manzo. Il pane bianco raffermo viene ammorbidito nel latte e legato con speck, cipolla soffritta, uova e poca farina. https://tabelia.app/en/recipes/insalata-mista/ 2026-05-28 https://tabelia.app/img/recipe-images/af0d52bc-8380-482f-a60c-bd6199da6d63_1790663554513.png?width=1200&resize=contain&quality=78 Italian Mixed Salad A classic salad of several vegetables served in trattorias throughout Italy. Slightly bitter arugula and tangy tomatoes are dressed with oil and vinegar. https://tabelia.app/it/ricette/insalata-mista/ 2026-05-28 https://tabelia.app/img/recipe-images/af0d52bc-8380-482f-a60c-bd6199da6d63_1790663554513.png?width=1200&resize=contain&quality=78 Insalata mista Un’insalata classica con diversi ortaggi, servita nelle trattorie di tutta Italia. La rucola leggermente amara e i pomodori aciduli si condiscono con olio e aceto. https://tabelia.app/en/recipes/saint-honore/ 2026-10-08 https://tabelia.app/img/recipe-images/af3c87f1-78d6-4fa2-94d7-b518d7edbd4f_1790654548232.png?width=1200&resize=contain&quality=78 Saint-Honoré Named for the patron saint of bakers and pastry chefs, this dessert is said to have originated at Paris's Chiboust pastry shop in the 19th century. Small choux puffs are fixed with caramel in a close ring around puff pastry, with crème Chiboust, a light blend of pastry cream and Italian meringue, piped into the center. Combining 4 techniques—puff pastry, choux, caramel and cream—it is considered a technical landmark of French pâtisserie. Store-bought all-butter puff pastry makes the base reproducible at home. https://tabelia.app/it/ricette/saint-honore/ 2026-10-08 https://tabelia.app/img/recipe-images/af3c87f1-78d6-4fa2-94d7-b518d7edbd4f_1790654548232.png?width=1200&resize=contain&quality=78 Saint-Honoré Dedicato al patrono di fornai e pasticcieri, questo dolce sarebbe nato nella pasticceria parigina Chiboust nell'Ottocento. Piccoli bignè fissati con caramello circondano una base di sfoglia, mentre al centro si dressa la crema Chiboust, leggera miscela di crema pasticcera e meringa italiana. Riunisce 4 tecniche, sfoglia, bignè, caramello e crema, ed è considerato un traguardo tecnico della pasticceria francese. Per una buona riproducibilità domestica si usa sfoglia pronta di solo burro. https://tabelia.app/en/recipes/melanzane-alla-scapece/ 2026-05-28 https://tabelia.app/img/recipe-images/afd5424f-1c7d-4d32-9324-76639e1cc1d7_1790663575645.png?width=1200&resize=contain&quality=78 Eggplant alla Scapece A traditional Neapolitan appetizer of fried eggplant marinated with mint and vinegar. An overnight rest mellows the acidity and brings out the freshness of the mint. It is also a preserved preparation that can be made ahead in summer. https://tabelia.app/it/ricette/melanzane-alla-scapece/ 2026-05-28 https://tabelia.app/img/recipe-images/afd5424f-1c7d-4d32-9324-76639e1cc1d7_1790663575645.png?width=1200&resize=contain&quality=78 Melanzane alla scapece Un antipasto tradizionale napoletano di melanzane fritte marinate con menta e aceto. Il riposo di una notte addolcisce gli spigoli dell’acidità e mette in risalto la freschezza della menta. È anche una preparazione da conservare e tenere pronta in estate. https://tabelia.app/en/recipes/patate-schiacciate/ 2026-10-07 https://tabelia.app/img/recipe-images/b0bd60c6-b395-4fe7-a232-6fb6c2cebc80_1790663621071.png?width=1200&resize=contain&quality=78 Crisp Smashed Potatoes A Tuscan accompaniment of boiled potatoes smashed and roasted with olive oil and rosemary. Enjoy the contrast between a crisp exterior and fluffy interior. https://tabelia.app/it/ricette/patate-schiacciate/ 2026-10-07 https://tabelia.app/img/recipe-images/b0bd60c6-b395-4fe7-a232-6fb6c2cebc80_1790663621071.png?width=1200&resize=contain&quality=78 Patate schiacciate Contorno toscano di patate bollite, schiacciate e cotte al forno con olio d’oliva e rosmarino. Il piacere è nel contrasto tra esterno croccante e interno soffice. https://tabelia.app/en/recipes/insalata-di-farro/ 2026-10-07 https://tabelia.app/img/recipe-images/b0d3c404-72b6-40f0-a5f2-a6cffb4654c2_1790663549736.png?width=1200&resize=contain&quality=78 Farro Salad An Umbrian salad pairing farro, an ancient grain with a rustic, nutty flavor, with refreshing summer vegetables. It also makes a good lunch. https://tabelia.app/it/ricette/insalata-di-farro/ 2026-10-07 https://tabelia.app/img/recipe-images/b0d3c404-72b6-40f0-a5f2-a6cffb4654c2_1790663549736.png?width=1200&resize=contain&quality=78 Insalata di farro Un’insalata umbra che abbina il farro, antico cereale dal sapore rustico che ricorda la frutta secca, alla freschezza delle verdure estive. Adatta anche al pranzo. https://tabelia.app/en/recipes/agnello-alla-scottadito/ 2026-05-30 https://tabelia.app/img/recipe-images/b0eef731-c4ab-440e-9e51-1c676551cf42_1790663424713.png?width=1200&resize=contain&quality=78 Roman Grilled Lamb Chops Scottadito A Roman open-fire dish of bone-in lamb dressed with rosemary and olive oil and served piping hot. https://tabelia.app/it/ricette/agnello-alla-scottadito/ 2026-05-30 https://tabelia.app/img/recipe-images/b0eef731-c4ab-440e-9e51-1c676551cf42_1790663424713.png?width=1200&resize=contain&quality=78 Agnello alla scottadito Una preparazione romana alla brace: costolette di agnello con osso, rosmarino e olio di oliva, servite bollenti. https://tabelia.app/en/recipes/pappa-al-pomodoro/ 2026-10-07 https://tabelia.app/img/recipe-images/b0f57aff-e383-4b93-b22b-c60a2fc1cfbf_1790663593997.png?width=1200&resize=contain&quality=78 Pappa al Pomodoro A rustic Tuscan soup of stale bread simmered with tomatoes until porridge-like. Garlic, basil and high-quality olive oil complete this peasant dish. https://tabelia.app/it/ricette/pappa-al-pomodoro/ 2026-10-07 https://tabelia.app/img/recipe-images/b0f57aff-e383-4b93-b22b-c60a2fc1cfbf_1790663593997.png?width=1200&resize=contain&quality=78 Pappa al pomodoro Una zuppa rustica toscana di pane raffermo cotto con pomodoro fino a diventare una pappa, con aglio, basilico e olio extravergine di qualità. È un piatto della cucina contadina. https://tabelia.app/en/recipes/broccoli-saltati-con-aglio/ 2026-10-07 https://tabelia.app/img/recipe-images/b19c1676-480a-4017-8d79-90510197ca60_1790663453242.png?width=1200&resize=contain&quality=78 Broccoli Sautéed with Garlic A classic Puglian side dish of blanched broccoli briefly sautéed in olive oil with garlic and chili. https://tabelia.app/it/ricette/broccoli-saltati-con-aglio/ 2026-10-07 https://tabelia.app/img/recipe-images/b19c1676-480a-4017-8d79-90510197ca60_1790663453242.png?width=1200&resize=contain&quality=78 Broccoli saltati con aglio Un contorno classico pugliese di broccoli sbollentati e saltati brevemente nell’olio d’oliva con aglio e peperoncino. https://tabelia.app/en/recipes/cicoria-ripassata/ 2026-05-25 https://tabelia.app/img/recipe-images/b37e5f9c-7091-46c1-ab3d-95b844f11392_1790663487789.png?width=1200&resize=contain&quality=78 Roman Sautéed Chicory A classic Roman contorno of blanched chicory sautéed again with garlic, chili and olive oil. Its bitterness gives definition to rich, salty second courses such as saltimbocca, porchetta and grilled chicken. https://tabelia.app/img/recipe-images/b37e5f9c-7091-46c1-ab3d-95b844f11392_1790663793048.png?width=1200&resize=contain&quality=78 Roman Sautéed Chicory A classic Roman contorno of blanched chicory sautéed again with garlic, chili and olive oil. Its bitterness gives definition to rich, salty second courses such as saltimbocca, porchetta and grilled chicken. https://tabelia.app/img/recipe-images/b37e5f9c-7091-46c1-ab3d-95b844f11392_1790663794016.png?width=1200&resize=contain&quality=78 Roman Sautéed Chicory A classic Roman contorno of blanched chicory sautéed again with garlic, chili and olive oil. Its bitterness gives definition to rich, salty second courses such as saltimbocca, porchetta and grilled chicken. https://tabelia.app/img/recipe-images/b37e5f9c-7091-46c1-ab3d-95b844f11392_1790663795096.png?width=1200&resize=contain&quality=78 Roman Sautéed Chicory A classic Roman contorno of blanched chicory sautéed again with garlic, chili and olive oil. Its bitterness gives definition to rich, salty second courses such as saltimbocca, porchetta and grilled chicken. https://tabelia.app/it/ricette/cicoria-ripassata/ 2026-05-25 https://tabelia.app/img/recipe-images/b37e5f9c-7091-46c1-ab3d-95b844f11392_1790663487789.png?width=1200&resize=contain&quality=78 Cicoria ripassata Un classico contorno romano: cicoria sbollentata e ripassata con aglio, peperoncino e olio d’oliva. L’amaro dà carattere a secondi ricchi e sapidi come saltimbocca, porchetta e pollo alla griglia. https://tabelia.app/img/recipe-images/b37e5f9c-7091-46c1-ab3d-95b844f11392_1790663793048.png?width=1200&resize=contain&quality=78 Cicoria ripassata Un classico contorno romano: cicoria sbollentata e ripassata con aglio, peperoncino e olio d’oliva. L’amaro dà carattere a secondi ricchi e sapidi come saltimbocca, porchetta e pollo alla griglia. https://tabelia.app/img/recipe-images/b37e5f9c-7091-46c1-ab3d-95b844f11392_1790663794016.png?width=1200&resize=contain&quality=78 Cicoria ripassata Un classico contorno romano: cicoria sbollentata e ripassata con aglio, peperoncino e olio d’oliva. L’amaro dà carattere a secondi ricchi e sapidi come saltimbocca, porchetta e pollo alla griglia. https://tabelia.app/img/recipe-images/b37e5f9c-7091-46c1-ab3d-95b844f11392_1790663795096.png?width=1200&resize=contain&quality=78 Cicoria ripassata Un classico contorno romano: cicoria sbollentata e ripassata con aglio, peperoncino e olio d’oliva. L’amaro dà carattere a secondi ricchi e sapidi come saltimbocca, porchetta e pollo alla griglia. https://tabelia.app/en/recipes/leche-frita/ 2026-10-07 https://tabelia.app/img/recipe-images/b3e3d75c-ebe2-5176-972b-34fd9aafdb01_1790832733496.png?width=1200&resize=contain&quality=78 Fried Milk Custard Cinnamon-scented milk is cooked into a thick mixture, chilled, cut and fried. A thin coating and soft centre are finished with cinnamon sugar. https://tabelia.app/it/ricette/leche-frita/ 2026-10-07 https://tabelia.app/img/recipe-images/b3e3d75c-ebe2-5176-972b-34fd9aafdb01_1790832733496.png?width=1200&resize=contain&quality=78 Latte fritto alla spagnola Il latte profumato alla cannella viene cotto fino a formare un composto denso, poi raffreddato, tagliato e fritto. Una copertura sottile e un interno morbido vengono completati con zucchero alla cannella. https://tabelia.app/en/recipes/tarte-aux-mirabelles/ 2026-08-07 https://tabelia.app/img/recipe-images/b537d5bb-4245-4d32-a943-e6936e9dedb5_1790654552730.png?width=1200&resize=contain&quality=78 Lorraine Mirabelle Plum Tart A tart of mirabelles, Lorraine’s small golden plums, arranged on pâte brisée and baked twice with an egg and crème fraîche custard. It appears on Lorraine tables during the August–September harvest. https://tabelia.app/it/ricette/tarte-aux-mirabelles/ 2026-08-07 https://tabelia.app/img/recipe-images/b537d5bb-4245-4d32-a943-e6936e9dedb5_1790654552730.png?width=1200&resize=contain&quality=78 Crostata di mirabelle della Lorena Una crostata di mirabelle, le piccole prugne dorate della Lorena, disposte sulla pasta brisée e cotte in due tempi con un composto di uova e crème fraîche. Compare sulle tavole lorenesi durante la raccolta di agosto e settembre. https://tabelia.app/en/recipes/spaghetti-con-colatura-di-alici/ 2026-10-07 https://tabelia.app/img/recipe-images/b6164cfe-22f3-4847-8752-0ed062fc2c8c_1790651351580.png?width=1200&resize=contain&quality=78 Spaghetti with Colatura di Alici Spaghetti flavored with colatura, the aged anchovy fish sauce made in Cetara on the Amalfi Coast. The sauce is left uncooked and emulsified with pasta cooking water and olive oil. https://tabelia.app/it/ricette/spaghetti-con-colatura-di-alici/ 2026-10-07 https://tabelia.app/img/recipe-images/b6164cfe-22f3-4847-8752-0ed062fc2c8c_1790651351580.png?width=1200&resize=contain&quality=78 Spaghetti con colatura di alici Spaghetti conditi con la colatura, salsa di acciughe stagionata prodotta a Cetara, sulla Costiera Amalfitana. Il condimento non si scalda, ma si emulsiona con acqua di cottura della pasta e olio d’oliva. https://tabelia.app/en/recipes/strangozzi-al-tartufo-nero-di-norcia/ 2026-05-22 https://tabelia.app/img/recipe-images/b6d8bf09-7df4-4cfb-a9e5-91ee2b8f4dd2_1790663724485.png?width=1200&resize=contain&quality=78 Strangozzi with Norcia Black Truffle Umbria's handmade flat pasta with a simple Norcia black-truffle sauce. Warming truffle in olive oil and deepening savor with garlic and anchovy is the Umbrian approach. Its earthy, powerful aroma differs from white truffle. https://tabelia.app/it/ricette/strangozzi-al-tartufo-nero-di-norcia/ 2026-05-22 https://tabelia.app/img/recipe-images/b6d8bf09-7df4-4cfb-a9e5-91ee2b8f4dd2_1790663724485.png?width=1200&resize=contain&quality=78 Strangozzi al tartufo nero di Norcia Pasta piatta umbra fatta a mano con una salsa semplice di tartufo nero di Norcia. Scaldarlo nell'olio e rafforzare il sapore con aglio e acciuga è l'uso umbro. Il profumo terroso e deciso si distingue da quello del tartufo bianco. https://tabelia.app/en/recipes/albondigas-en-salsa/ 2026-10-07 https://tabelia.app/img/recipe-images/b8c6e0a1-c6a0-580e-9204-45c35695c0b7_1790832688367.png?width=1200&resize=contain&quality=78 Meatballs in Vegetable and Red Wine Sauce Beef and pork are mixed with milk-soaked bread to make tender meatballs. Browned and then simmered in a vegetable and red wine sauce, they make a home-style main course. https://tabelia.app/it/ricette/albondigas-en-salsa/ 2026-10-07 https://tabelia.app/img/recipe-images/b8c6e0a1-c6a0-580e-9204-45c35695c0b7_1790832688367.png?width=1200&resize=contain&quality=78 Polpette in salsa di verdure e vino rosso La carne di manzo e maiale si mescola con pane ammollato nel latte per ottenere polpette morbide. Rosolate e poi stufate in una salsa di verdure e vino rosso, sono un secondo piatto di casa. https://tabelia.app/en/recipes/fiadone-corse/ 2026-08-08 https://tabelia.app/img/recipe-images/b99d1139-dd5c-47f5-9224-695af7ea4966_1790654534671.png?width=1200&resize=contain&quality=78 Corsican Fiadone A crustless baked cheese dessert made only from Corsica’s specialty cheese brocciu, lemon, eggs and sugar. Without flour, it is light on the palate, with direct flavors of cheese and lemon. A deeply browned surface is the Corsican style; with so few ingredients, judging the baking determines the result. Traditionally baked in island homes for Easter and Sunday meals. https://tabelia.app/it/ricette/fiadone-corse/ 2026-08-08 https://tabelia.app/img/recipe-images/b99d1139-dd5c-47f5-9224-695af7ea4966_1790654534671.png?width=1200&resize=contain&quality=78 Fiadone corso Dolce al formaggio cotto senza base, preparato soltanto con brocciu, formaggio tipico della Corsica, limone, uova e zucchero. Senza farina è leggero al palato e lascia emergere direttamente formaggio e limone. La superficie ben dorata è tipica della Corsica: con pochi ingredienti, il punto di cottura determina il risultato. Nelle case dell’isola si prepara per Pasqua e per la tavola domenicale. https://tabelia.app/en/recipes/confit-de-canard-aux-pommes-sarladaises/ 2026-10-07 https://tabelia.app/img/recipe-images/b9add530-ea4e-4abf-b187-a72000dbbd86_1790663490777.png?width=1200&resize=contain&quality=78 Duck Confit with Sarlat-Style Potatoes A main course born from the preserving techniques of Périgord in southwestern France. Duck legs are salt-cured, then slowly cooked in low-temperature fat for remarkably moist, tender meat. The skin is crisped to finish, and the duck is served with Sarlat-style potatoes sautéed in duck fat and garlic. It takes time, but most of the process is waiting, allowing genuine confit to be made at home. https://tabelia.app/it/ricette/confit-de-canard-aux-pommes-sarladaises/ 2026-10-07 https://tabelia.app/img/recipe-images/b9add530-ea4e-4abf-b187-a72000dbbd86_1790663490777.png?width=1200&resize=contain&quality=78 Confit d’anatra con patate alla sarlatese Un secondo nato dalle tecniche di conservazione del Périgord, nel Sud-Ovest francese. Le cosce d’anatra vengono salate e poi cotte lentamente nel grasso a bassa temperatura, ottenendo carne straordinariamente umida e tenera. Si rende croccante la pelle e si accompagna con patate alla sarlatese saltate nel grasso d’anatra con aglio. Richiede tempo, ma gran parte consiste nell’attesa: il vero confit si può riprodurre anche in casa. https://tabelia.app/en/recipes/mousse-au-chocolat/ 2026-08-01 https://tabelia.app/img/recipe-images/b9e0764e-451c-4e54-8670-78ee4f8453a2_1790654541826.png?width=1200&resize=contain&quality=78 Chocolate Mousse The traditional French household mousse, built on eggs and chocolate. In French homes, the standard method uses no cream and relies solely on beaten egg whites for lightness. Nothing dilutes the flavor of 60–70% cocoa chocolate, so the precision of the meringue and gentle folding directly determine the texture. It can be prepared and chilled the day before, making an apt finish to a meal. https://tabelia.app/it/ricette/mousse-au-chocolat/ 2026-08-01 https://tabelia.app/img/recipe-images/b9e0764e-451c-4e54-8670-78ee4f8453a2_1790654541826.png?width=1200&resize=contain&quality=78 Mousse al cioccolato La mousse tradizionale delle case francesi, basata su uova e cioccolato. La versione domestica abituale non usa panna: la leggerezza deriva soltanto dalle bolle degli albumi. Nulla attenua il gusto del cioccolato al 60–70% di cacao, quindi la precisione della meringa e la delicatezza nell’incorporarla determinano direttamente la consistenza. Si può preparare e raffreddare il giorno prima, per concludere il pasto. https://tabelia.app/en/recipes/bigoli-in-salsa/ 2026-05-28 https://tabelia.app/img/recipe-images/b9ed7bb4-ead1-40df-b92a-a722d65e985c_1790663444182.png?width=1200&resize=contain&quality=78 Bigoli with Onion and Anchovy Sauce Thick Venetian bigoli pasta with an onion and anchovy sauce. A rustic dish once eaten during religious fasting, traditionally served on Fridays. https://tabelia.app/it/ricette/bigoli-in-salsa/ 2026-05-28 https://tabelia.app/img/recipe-images/b9ed7bb4-ead1-40df-b92a-a722d65e985c_1790663444182.png?width=1200&resize=contain&quality=78 Bigoli in salsa I grossi bigoli veneziani con una salsa di cipolla e acciughe. Un piatto rustico nato come cibo di magro, tradizionalmente consumato il venerdì. https://tabelia.app/en/recipes/alici-in-tortiera-alla-pugliese/ 2026-10-07 https://tabelia.app/img/recipe-images/b9f282ed-7bc1-415f-a03f-e30b4e830c2d_1790663427550.png?width=1200&resize=contain&quality=78 Pugliese Baked Anchovies A Pugliese home-style dish of fresh anchovies layered with breadcrumbs, garlic and parsley, then baked with lemon juice and olive oil. Crisp breadcrumbs contrast beautifully with the tender fish. https://tabelia.app/it/ricette/alici-in-tortiera-alla-pugliese/ 2026-10-07 https://tabelia.app/img/recipe-images/b9f282ed-7bc1-415f-a03f-e30b4e830c2d_1790663427550.png?width=1200&resize=contain&quality=78 Alici in tortiera alla pugliese Una ricetta casalinga pugliese: alici fresche disposte a strati con pangrattato, aglio e prezzemolo, poi cotte al forno con succo di limone e olio d’oliva. Il contrasto fra pangrattato croccante e pesce tenero è squisito. https://tabelia.app/en/recipes/necci-con-ricotta/ 2026-10-07 https://tabelia.app/img/recipe-images/ba017439-0f08-4ae3-ac73-53ac834d726e_1790690310704.png?width=1200&resize=contain&quality=78 Chestnut Crêpes with Ricotta An autumn and winter sweet from the mountains of Garfagnana: a rustic batter of chestnut flour, water and salt is cooked paper-thin and wrapped around sheep’s-milk ricotta. Traditionally it is sandwiched between cast-iron or stone discs called testi, heated over a hearth, to bring out the characteristic sweetness and toasted aroma of chestnut flour. The essential work lies in sifting the flour, mixing a lump-free batter and resting it, then keeping the iron at an even temperature to cook thin crêpes until their edges dry without burning. https://tabelia.app/it/ricette/necci-con-ricotta/ 2026-10-07 https://tabelia.app/img/recipe-images/ba017439-0f08-4ae3-ac73-53ac834d726e_1790690310704.png?width=1200&resize=contain&quality=78 Necci con ricotta Un dolce autunnale e invernale della Garfagnana montana: una pastella rustica di sola farina di castagne, acqua e sale viene cotta sottilissima e avvolta attorno alla ricotta di pecora. Tradizionalmente si cuoce tra dischi di ghisa o pietra, i testi, scaldati sul focolare, per esaltare dolcezza e profumo tostato della farina. Il lavoro essenziale consiste nel setacciare la farina, preparare una pastella senza grumi e farla riposare, poi mantenere costante la temperatura del ferro per cuocere necci sottili fino ad asciugarne i bordi senza bruciarli. https://tabelia.app/en/recipes/cote-de-porc-sauce-charcutiere/ 2026-10-07 https://tabelia.app/img/recipe-images/ba84a890-ed28-4607-b87e-e2573ada27bc_1791218190697.png?width=1200&resize=contain&quality=78 Pork Chops with Charcutière Sauce Bone-in pork loin chops browned in butter and served with charcutière sauce. Its base is sauce Robert: lightly browned onion reduced almost dry with white wine and vinegar, then reduced again with veal stock. Add mustard and short, thick strips of cornichons to make charcutière sauce. Escoffier specified potato purée alongside. https://tabelia.app/it/ricette/cote-de-porc-sauce-charcutiere/ 2026-10-07 https://tabelia.app/img/recipe-images/ba84a890-ed28-4607-b87e-e2573ada27bc_1791218190697.png?width=1200&resize=contain&quality=78 Costolette di maiale con salsa charcutière Costolette di lonza con osso dorate nel burro e accompagnate da salsa charcutière. La base è la salsa Robert: cipolla leggermente dorata, ridotta quasi a secco con vino bianco e aceto, poi ridotta di nuovo con fondo di vitello. Senape e cornichons a strisce corte e spesse la trasformano in charcutière. Escoffier indicava purea di patate come contorno. https://tabelia.app/en/recipes/moules-marinieres/ 2026-08-01 https://tabelia.app/img/recipe-images/bafbaec8-070a-44eb-a74a-57c216a46b55_1790663579846.png?width=1200&resize=contain&quality=78 Mussels Marinière Sailor-style mussels steamed in white wine, popular along the coast of northern France. The cleaned mussels are steamed quickly with white wine, shallots and butter. Traditionally, an empty shell is used as tongs to remove the meat, and baguette is dipped into the remaining cooking juices. https://tabelia.app/it/ricette/moules-marinieres/ 2026-08-01 https://tabelia.app/img/recipe-images/bafbaec8-070a-44eb-a74a-57c216a46b55_1790663579846.png?width=1200&resize=contain&quality=78 Cozze alla marinara francese Cozze al vapore con vino bianco, alla maniera dei marinai, diffuse lungo le coste della Francia settentrionale. Le cozze pulite si cuociono rapidamente con vino bianco, scalogno e burro. Tradizionalmente si usa un guscio vuoto come pinza per estrarre la polpa e si intinge la baguette nel liquido di cottura rimasto. https://tabelia.app/en/recipes/far-breton/ 2026-08-01 https://tabelia.app/img/recipe-images/bb6db2a6-b306-456c-b010-0237c6b59a56_1790654533226.png?width=1200&resize=contain&quality=78 Breton Prune Far A dense Breton home-style dessert of batter studded with prunes and baked at high heat. Descended from grain porridge, its chewy, close texture is neither pudding nor cake. Resting the batter for 1 hour to fully hydrate the flour is key. The acidity and aroma of tea-soaked prunes sharpen the simple batter. https://tabelia.app/it/ricette/far-breton/ 2026-08-01 https://tabelia.app/img/recipe-images/bb6db2a6-b306-456c-b010-0237c6b59a56_1790654533226.png?width=1200&resize=contain&quality=78 Far bretone alle prugne Un dolce casalingo bretone denso, con prugne secche immerse nella pastella e cotto ad alta temperatura. Nato da una pappa di cereali, ha una consistenza compatta ed elastica, diversa da budino e torta. Il riposo di 1 ora, che idrata bene la farina, è decisivo. Acidità e profumo delle prugne rinvenute nel tè danno carattere alla semplice pastella. https://tabelia.app/en/recipes/gnocchi-alla-sorrentina/ 2026-08-15 https://tabelia.app/img/recipe-images/bbd9dd16-bec8-4755-9068-f977d1597560_1790663540571.png?width=1200&resize=contain&quality=78 Gnocchi alla Sorrentina A signature first course of the Sorrento peninsula: potatoes are riced while hot and bound without egg using the minimum flour to make light gnocchi. They are dressed with a simple garlic-and-basil tomato sauce, layered with fiordilatte and Parmigiano and baked in earthenware. Worthwhile care goes into limiting flour absorption, checking the amount with a test boil, judging a short cooking time and keeping the cheese stringy during baking. The result is light yet rich, without flouriness or heaviness. https://tabelia.app/it/ricette/gnocchi-alla-sorrentina/ 2026-08-15 https://tabelia.app/img/recipe-images/bbd9dd16-bec8-4755-9068-f977d1597560_1790663540571.png?width=1200&resize=contain&quality=78 Gnocchi alla sorrentina Un primo simbolo della penisola sorrentina: patate passate da calde, legate senza uova con il minimo di farina, diventano gnocchi leggeri conditi con un semplice pomodoro all’aglio e basilico, stratificati con fiordilatte e Parmigiano e cotti nella terracotta. Meritano cura l’assorbimento limitato della farina, la prova di cottura per dosarla, la breve lessatura e il calore del forno che mantiene il formaggio filante. Così si ottiene ricchezza e leggerezza senza farinosità né pesantezza. https://tabelia.app/en/recipes/galette-des-rois-a-la-frangipane/ 2026-10-05 https://tabelia.app/img/recipe-images/bccc4638-a221-4376-a811-ae0ffe975184_1791218371922.png?width=1200&resize=contain&quality=78 Galette des Rois with Frangipane Frangipane, almond cream combined with pastry cream, is enclosed between 2 sheets of laminated puff pastry and baked for Epiphany on January 6. Patterns are scored into the top, which is brushed with syrup after baking for a glossy finish. https://tabelia.app/it/ricette/galette-des-rois-a-la-frangipane/ 2026-10-05 https://tabelia.app/img/recipe-images/bccc4638-a221-4376-a811-ae0ffe975184_1791218371922.png?width=1200&resize=contain&quality=78 Galette des rois alla frangipane La frangipane, crema di mandorle unita a crema pasticcera, viene racchiusa tra 2 strati di pasta sfoglia e cotta per l’Epifania del 6 gennaio. La superficie si incide e, dopo la cottura, si spennella di sciroppo per renderla lucida. https://tabelia.app/en/recipes/impepata-di-cozze/ 2026-05-22 https://tabelia.app/img/recipe-images/bcebb6de-a2d5-4c4a-be24-63c164211d60_1790663546690.png?width=1200&resize=contain&quality=78 Peppered Mussels A simple seafood dish popular in Naples. Mussels are steamed quickly in a covered pot until their shells open, generously seasoned with black pepper, and enjoyed with their fragrant juices. https://tabelia.app/it/ricette/impepata-di-cozze/ 2026-05-22 https://tabelia.app/img/recipe-images/bcebb6de-a2d5-4c4a-be24-63c164211d60_1790663546690.png?width=1200&resize=contain&quality=78 Impepata di cozze Un semplice piatto di mare amato a Napoli. Le cozze si fanno aprire rapidamente in una pentola coperta, si insaporiscono con abbondante pepe nero e si gustano con il loro liquido profumato. https://tabelia.app/en/recipes/creme-dubarry/ 2026-10-05 https://tabelia.app/img/recipe-images/bdda4581-7b12-498e-b47c-3172301656a3_1791218090467.png?width=1200&resize=contain&quality=78 French Cream of Cauliflower Soup A white cream soup: cauliflower is simmered until soft in a light béchamel, puréed and strained, then finished with cream without egg yolks. Garnish with reserved small florets and chervil tips. https://tabelia.app/it/ricette/creme-dubarry/ 2026-10-05 https://tabelia.app/img/recipe-images/bdda4581-7b12-498e-b47c-3172301656a3_1791218090467.png?width=1200&resize=contain&quality=78 Crema francese di cavolfiore Una vellutata bianca: il cavolfiore cuoce in una besciamella leggera, viene frullato e passato al setaccio e si completa con panna, senza tuorli. Si guarnisce con piccole cimette tenute da parte e ciuffi di cerfoglio. https://tabelia.app/en/recipes/granita-al-caffe-con-panna/ 2026-10-07 https://tabelia.app/img/recipe-images/be228526-cd9a-4cc5-9ddf-c3453222541d_1790663543495.png?width=1200&resize=contain&quality=78 Coffee Granita with Whipped Cream A Sicilian summer dessert of strong coffee hand-scraped into ice crystals and served with unsweetened cream. https://tabelia.app/it/ricette/granita-al-caffe-con-panna/ 2026-10-07 https://tabelia.app/img/recipe-images/be228526-cd9a-4cc5-9ddf-c3453222541d_1790663543495.png?width=1200&resize=contain&quality=78 Granita al caffè con panna Un dolce estivo siciliano: caffè concentrato trasformato in cristalli di ghiaccio raschiati a mano e accompagnato da panna non zuccherata. https://tabelia.app/en/recipes/pollo-alla-cacciatora/ 2026-10-07 https://tabelia.app/img/recipe-images/be5407ad-132b-4e77-b8ef-44a1e63e8a2d_1790663660020.png?width=1200&resize=contain&quality=78 Hunter-Style Chicken A hunter-style secondo of browned chicken thighs braised with aromatic vegetables, white wine, tomatoes and rosemary. https://tabelia.app/it/ricette/pollo-alla-cacciatora/ 2026-10-07 https://tabelia.app/img/recipe-images/be5407ad-132b-4e77-b8ef-44a1e63e8a2d_1790663660020.png?width=1200&resize=contain&quality=78 Pollo alla cacciatora Un secondo alla cacciatora di cosce di pollo rosolate e cotte con verdure aromatiche, vino bianco, pomodoro e rosmarino. https://tabelia.app/en/recipes/spaghetti-al-pomodoro/ 2026-10-07 https://tabelia.app/img/recipe-images/be58a032-d9ba-4969-9df7-81aaf684ca6f_1790663708539.png?width=1200&resize=contain&quality=78 Spaghetti with Tomato Sauce A simple Neapolitan pasta made with tomatoes, garlic, basil, and olive oil. The quality of the ingredients comes through directly in the flavor. https://tabelia.app/it/ricette/spaghetti-al-pomodoro/ 2026-10-07 https://tabelia.app/img/recipe-images/be58a032-d9ba-4969-9df7-81aaf684ca6f_1790663708539.png?width=1200&resize=contain&quality=78 Spaghetti al pomodoro Una pasta semplice napoletana preparata con pomodoro, aglio, basilico e olio d’oliva. La qualità degli ingredienti si ritrova direttamente nel gusto. https://tabelia.app/en/recipes/hachis-parmentier/ 2026-10-05 https://tabelia.app/img/recipe-images/bf04243c-237a-48cb-8f73-50cab6bd916d_1791218181698.png?width=1200&resize=contain&quality=78 French Beef and Potato Gratin Finely chopped cooked beef shank and aromatic vegetables are bound with sauce, topped with potato purée finished with butter and milk, then browned in the oven. Chop the beef with a knife rather than grinding it. https://tabelia.app/it/ricette/hachis-parmentier/ 2026-10-05 https://tabelia.app/img/recipe-images/bf04243c-237a-48cb-8f73-50cab6bd916d_1791218181698.png?width=1200&resize=contain&quality=78 Gratin francese di manzo e patate Lo stinco di manzo lessato e gli aromi, tritati al coltello e legati con salsa, vengono coperti da purea di patate al burro e latte e dorati al forno. La carne si trita al coltello, senza macinarla. https://tabelia.app/en/recipes/gazpacho/ 2026-10-01 https://tabelia.app/img/recipe-images/c041baa5-1131-502c-95a5-236103e6be51_1790832730405.png?width=1200&resize=contain&quality=78 Chilled Tomato and Vegetable Soup A chilled soup that blends ripe tomatoes, summer vegetables, bread and olive oil into a smooth whole. Straining out the vegetable fibres balances the acidity with the rounded texture of the emulsified oil. https://tabelia.app/it/ricette/gazpacho/ 2026-10-01 https://tabelia.app/img/recipe-images/c041baa5-1131-502c-95a5-236103e6be51_1790832730405.png?width=1200&resize=contain&quality=78 Zuppa fredda di pomodoro e verdure Una zuppa fredda che unisce pomodori maturi, verdure estive, pane e olio d’oliva in una consistenza liscia. Filtrare le fibre delle verdure permette di equilibrare l’acidità con la rotondità dell’olio emulsionato. https://tabelia.app/en/recipes/polpo-alla-luciana/ 2026-10-07 https://tabelia.app/img/recipe-images/c135497c-ad1a-4f8d-a13d-4177f41d3858_1790645355446.png?width=1200&resize=contain&quality=78 Luciana-Style Octopus An octopus braise created by fishermen in Naples. In a covered earthenware pot, the octopus is gently cooked without added water, using only its own juices and those from tomatoes, olives and capers, until meltingly tender. https://tabelia.app/it/ricette/polpo-alla-luciana/ 2026-10-07 https://tabelia.app/img/recipe-images/c135497c-ad1a-4f8d-a13d-4177f41d3858_1790645355446.png?width=1200&resize=contain&quality=78 Polpo alla luciana Un umido di polpo nato fra i pescatori di Napoli. In una pentola di terracotta coperta, il polpo cuoce senza acqua aggiunta, con il proprio liquido e quello di pomodori, olive e capperi, fino a una consistenza fondente. https://tabelia.app/en/recipes/lotte-a-larmoricaine/ 2026-10-07 https://tabelia.app/img/recipe-images/c18241b6-4ef5-49fa-976b-b0e3534f6eda_1791218217267.png?width=1200&resize=contain&quality=78 Monkfish à l’Armoricaine Bone-in monkfish tail is simmered with langoustine shells, tomatoes, Cognac and white wine and served in an orange-colored sauce finished with cream. Basmati rice forms a ring around the fish. https://tabelia.app/it/ricette/lotte-a-larmoricaine/ 2026-10-07 https://tabelia.app/img/recipe-images/c18241b6-4ef5-49fa-976b-b0e3534f6eda_1791218217267.png?width=1200&resize=contain&quality=78 Coda di rospo all’armoricana La coda di rospo con l’osso si cuoce con teste e gusci di scampi, pomodori, Cognac e vino bianco. Si serve con una salsa arancione completata con panna e un anello di riso basmati. https://tabelia.app/en/recipes/gamberoni-alla-busara/ 2026-05-28 https://tabelia.app/img/recipe-images/c229a011-7b05-4a32-a461-33ce2bb534f1_1790663534292.png?width=1200&resize=contain&quality=78 Busara-Style Prawns A dish from Trieste and the Istrian peninsula: large shell-on prawns cooked with tomato, white wine and breadcrumbs. Cooking in the shells draws their savor into the sauce. Its distinctive technique uses breadcrumbs to thicken. https://tabelia.app/it/ricette/gamberoni-alla-busara/ 2026-05-28 https://tabelia.app/img/recipe-images/c229a011-7b05-4a32-a461-33ce2bb534f1_1790663534292.png?width=1200&resize=contain&quality=78 Gamberoni alla busara Una preparazione di Trieste e dell’Istria: grandi gamberi con il guscio cotti con pomodoro, vino bianco e pangrattato. Il guscio rilascia sapore nella salsa. La tecnica caratteristica impiega il pangrattato come addensante. https://tabelia.app/en/recipes/tagliatelle-al-salmone-affumicato/ 2026-10-07 https://tabelia.app/img/recipe-images/c231d732-9010-4f9c-9c26-68268d19d469_1790663726734.png?width=1200&resize=contain&quality=78 Smoked Salmon Tagliatelle A cream pasta established in northern Italian lakeside and port-town trattorias in the 1970s–1980s. The saltiness of smoked salmon pairs with the sweetness of cream and the acidity of lemon. Avoid overheating the salmon; combine it using residual heat. https://tabelia.app/it/ricette/tagliatelle-al-salmone-affumicato/ 2026-10-07 https://tabelia.app/img/recipe-images/c231d732-9010-4f9c-9c26-68268d19d469_1790663726734.png?width=1200&resize=contain&quality=78 Tagliatelle al salmone affumicato Una pasta alla panna affermatasi nelle trattorie dei laghi e delle città portuali del Nord Italia dagli anni Settanta e Ottanta. La sapidità del salmone affumicato si abbina alla dolcezza della panna e all’acidità del limone. Non scaldare troppo il salmone: unirlo con il calore residuo. https://tabelia.app/en/recipes/mejillones-en-escabeche/ 2026-10-07 https://tabelia.app/img/recipe-images/c2406522-e920-522c-b414-bb2dc5ab9980_1790832739684.png?width=1200&resize=contain&quality=78 Mussels in Escabeche Mussels are steamed, then rested in a marinade of aromatic vegetables, paprika, vinegar and oil. This chilled small plate retains the savoury flavour of the shellfish beneath its acidity. https://tabelia.app/it/ricette/mejillones-en-escabeche/ 2026-10-07 https://tabelia.app/img/recipe-images/c2406522-e920-522c-b414-bb2dc5ab9980_1790832739684.png?width=1200&resize=contain&quality=78 Cozze in escabeche Le cozze vengono cotte al vapore e lasciate riposare in una marinata di verdure aromatiche, paprica, aceto e olio. Un piccolo piatto freddo in cui, sotto l’acidità, rimane il sapore sapido dei molluschi. https://tabelia.app/en/recipes/prosciutto-e-melone/ 2026-05-28 https://tabelia.app/img/recipe-images/c2e66016-eb97-4ba5-8ad4-c96a0f9ef348_1790663676985.png?width=1200&resize=contain&quality=78 Prosciutto and Melon A simple antipasto of cured ham and ripe cantaloupe. The contrast of sweetness and saltiness is a summer classic. https://tabelia.app/it/ricette/prosciutto-e-melone/ 2026-05-28 https://tabelia.app/img/recipe-images/c2e66016-eb97-4ba5-8ad4-c96a0f9ef348_1790663676985.png?width=1200&resize=contain&quality=78 Prosciutto e melone Un antipasto semplice di prosciutto crudo e cantalupo maturo. Il contrasto fra dolcezza e sapidità è un classico estivo. https://tabelia.app/en/recipes/frittelle-di-mele/ 2026-10-07 https://tabelia.app/img/recipe-images/c3553c90-614e-4937-ad67-a226a903dbb2_1790690313790.png?width=1200&resize=contain&quality=78 Apple Fritters A Carnival sweet from the Alpine foothills: cored apple rings marinated with grappa and lemon, coated in a pastella batter lightened with whipped egg white and fried in hot oil. The batter should cling thinly, leaving juicy, steam-cooked apple inside and an exceptionally thin, crisp exterior. Coat freshly fried rings with cinnamon sugar and serve warm. https://tabelia.app/it/ricette/frittelle-di-mele/ 2026-10-07 https://tabelia.app/img/recipe-images/c3553c90-614e-4937-ad67-a226a903dbb2_1790690313790.png?width=1200&resize=contain&quality=78 Frittelle di mele Dolce di Carnevale delle zone alpine: anelli di mela privati del torsolo, marinati con grappa e limone, rivestiti di pastella alleggerita con albume montato e fritti in olio caldo. La pastella deve aderire sottile, lasciando la mela succosa e cotta a vapore all’interno e una crosta sottilissima e croccante fuori. Passare nello zucchero alla cannella appena fritti e servire caldi. https://tabelia.app/en/recipes/tortelli-derbetta-alla-parmigiana/ 2026-08-15 https://tabelia.app/img/recipe-images/c35beb68-6618-4b21-85f0-2a0be1985921_1790663741550.png?width=1200&resize=contain&quality=78 Parma Chard and Ricotta Tortelli Tortelli with a pale filling of tender chard, ricotta and Parmigiano Reggiano, essential to Parma’s night of Saint John on 23 June. Hand-rolled egg pasta is made almost translucent and the filling drained thoroughly, so it does not tear during boiling and the greens’ fresh aroma unites with milky sweetness. To finish, layer the cooked tortelli, melted butter and Parmigiano in a warm dish. The thinness of the dough and control of the filling’s moisture determine this uncompromising dish. https://tabelia.app/it/ricette/tortelli-derbetta-alla-parmigiana/ 2026-08-15 https://tabelia.app/img/recipe-images/c35beb68-6618-4b21-85f0-2a0be1985921_1790663741550.png?width=1200&resize=contain&quality=78 Tortelli d’erbetta alla parmigiana Tortelli dal ripieno chiaro di erbette tenere, ricotta e Parmigiano Reggiano, immancabili a Parma nella notte di San Giovanni, il 23 giugno. La sfoglia all’uovo tirata quasi trasparente e il ripieno ben asciutto evitano rotture in cottura e uniscono il profumo verde delle foglie alla dolcezza del latte. Si finiscono a strati in un recipiente caldo con burro fuso e Parmigiano. Sottigliezza della sfoglia e controllo dell’umidità determinano un piatto senza scorciatoie. https://tabelia.app/en/recipes/alici-marinate-alla-cetarese/ 2026-05-22 https://tabelia.app/img/recipe-images/c42cb0eb-0091-4915-84c2-f99e5d3a26c4_1790663429009.png?width=1200&resize=contain&quality=78 Cetara-Style Marinated Anchovies A traditional starter from Cetara, the birthplace of colatura. Fresh anchovies are “cooked in acid” for 24 hours in lemon juice and white wine vinegar, then finished with colatura and fine olive oil. Fishermen’s knowledge brings out the fish’s full savor without heat. https://tabelia.app/it/ricette/alici-marinate-alla-cetarese/ 2026-05-22 https://tabelia.app/img/recipe-images/c42cb0eb-0091-4915-84c2-f99e5d3a26c4_1790663429009.png?width=1200&resize=contain&quality=78 Alici marinate alla cetarese Un antipasto tradizionale di Cetara, patria della colatura. Le alici fresche vengono “cotte nell’acido” per 24 ore con succo di limone e aceto di vino bianco, poi finite con colatura e ottimo olio di oliva. Il sapere dei pescatori esalta il sapore del pesce senza calore. https://tabelia.app/en/recipes/gigot-dagneau-aux-flageolets/ 2026-10-08 https://tabelia.app/img/recipe-images/c46cd3cb-276a-4384-a2df-3f379efe0632_1790690343721.png?width=1200&resize=contain&quality=78 Roast Leg of Lamb with Flageolet Beans A French Easter dish of a whole bone-in leg of lamb roasted with garlic and thyme, served with tender flageolet beans and roasting juices. The large roast is carved at the table. https://tabelia.app/it/ricette/gigot-dagneau-aux-flageolets/ 2026-10-08 https://tabelia.app/img/recipe-images/c46cd3cb-276a-4384-a2df-3f379efe0632_1790690343721.png?width=1200&resize=contain&quality=78 Cosciotto d’agnello con fagioli flageolet Un piatto francese di Pasqua: cosciotto d’agnello con osso arrostito intero con aglio e timo, servito con flageolet teneri e fondo di cottura. La carne si taglia a tavola. https://tabelia.app/en/recipes/bistecca-alla-pizzaiola/ 2026-10-07 https://tabelia.app/img/recipe-images/c4c75458-01a0-4819-8478-9efa600be1c8_1790663446178.png?width=1200&resize=contain&quality=78 Steak Pizzaiola A beef dish originating with the pizza makers of Naples, finished with tomatoes, garlic, and oregano. https://tabelia.app/it/ricette/bistecca-alla-pizzaiola/ 2026-10-07 https://tabelia.app/img/recipe-images/c4c75458-01a0-4819-8478-9efa600be1c8_1790663446178.png?width=1200&resize=contain&quality=78 Bistecca alla pizzaiola Un piatto di manzo nato dai pizzaioli di Napoli, preparato con pomodoro, aglio e origano. https://tabelia.app/en/recipes/cavolfiore-alla-siciliana/ 2026-07-26 https://tabelia.app/img/recipe-images/c506cbb8-ff15-43f5-83df-3f7ead1c2e5e_1790663482189.png?width=1200&resize=contain&quality=78 Sicilian-Style Cauliflower A Sicilian contorno of cauliflower braised with anchovies, black olives, raisins and pine nuts, layering sweetness and saltiness. https://tabelia.app/it/ricette/cavolfiore-alla-siciliana/ 2026-07-26 https://tabelia.app/img/recipe-images/c506cbb8-ff15-43f5-83df-3f7ead1c2e5e_1790663482189.png?width=1200&resize=contain&quality=78 Cavolfiore alla siciliana Un contorno siciliano di cavolfiore stufato con acciughe, olive nere, uvetta e pinoli, in cui dolce e salato si sovrappongono. https://tabelia.app/en/recipes/spaghetti-allo-scorfano/ 2026-10-08 https://tabelia.app/img/recipe-images/c5080692-1930-40db-9c32-c1143b586e34_1790663716588.png?width=1200&resize=contain&quality=78 Spaghetti with Scorpionfish Southern Italian fish pasta made by drawing broth from a whole scorpionfish, then combining its flaked flesh with tomatoes. https://tabelia.app/it/ricette/spaghetti-allo-scorfano/ 2026-10-08 https://tabelia.app/img/recipe-images/c5080692-1930-40db-9c32-c1143b586e34_1790663716588.png?width=1200&resize=contain&quality=78 Spaghetti allo scorfano Pasta di pesce meridionale: si ricava un brodo dallo scorfano intero e si unisce la polpa sfaldata al pomodoro. https://tabelia.app/en/recipes/risotto-alla-pilota/ 2026-08-15 https://tabelia.app/img/recipe-images/c54c4d0c-ba5c-49cc-942c-c7288e07ecdd_1790663692936.png?width=1200&resize=contain&quality=78 Mantuan Risotto alla Pilota A Mantuan risotto. Unlike the Milanese method of stirring to release starch, rice is cooked in salted water and rested under a cloth and lid until sgranato, with separate grains. Crumbled and browned salamella, Mantua’s fresh sausage, is mixed in with all its juices and fat. https://tabelia.app/it/ricette/risotto-alla-pilota/ 2026-08-15 https://tabelia.app/img/recipe-images/c54c4d0c-ba5c-49cc-942c-c7288e07ecdd_1790663692936.png?width=1200&resize=contain&quality=78 Risotto alla pilota Un risotto mantovano. A differenza del metodo milanese, che libera amido mescolando, il riso si cuoce in acqua salata e riposa sotto panno e coperchio fino a risultare sgranato. Si unisce la salamella mantovana sbriciolata e rosolata, con tutti i suoi succhi e il grasso. https://tabelia.app/en/recipes/pasta-chi-vroccoli-arriminati/ 2026-08-15 https://tabelia.app/img/recipe-images/c606f9ce-1075-4ceb-a27a-40f4ea29973b_1790663609779.png?width=1200&resize=contain&quality=78 Palermitan Pasta with Stirred Cauliflower A characteristic Palermo pasta dish. A whole green cauliflower, called vruocculu in Sicily, is boiled, then mashed and stirred with a wooden spoon into a sauce with the sweet and savory flavors of anchovies, raisins, pine nuts, and saffron. The finish is golden toasted breadcrumbs, muddica atturrata, rather than cheese. https://tabelia.app/it/ricette/pasta-chi-vroccoli-arriminati/ 2026-08-15 https://tabelia.app/img/recipe-images/c606f9ce-1075-4ceb-a27a-40f4ea29973b_1790663609779.png?width=1200&resize=contain&quality=78 Pasta chi vruoccoli arriminati Una pasta tipica di Palermo. Il cavolfiore verde, chiamato vruocculu in Sicilia, si lessa intero e si schiaccia mescolando con un cucchiaio di legno per farne un condimento con i sapori dolci e sapidi di acciughe, uvetta, pinoli e zafferano. Si completa con pangrattato tostato dorato, muddica atturrata, anziché formaggio. https://tabelia.app/en/recipes/carote-al-burro-e-prezzemolo/ 2026-10-07 https://tabelia.app/img/recipe-images/c65be277-686a-46c0-a3c8-35cdfb557aed_1790663472731.png?width=1200&resize=contain&quality=78 Carrots with Butter and Parsley An elegant Emilian accompaniment of carrots gently sautéed and braised with butter and parsley. Simple ingredients yield a refined dish in which butter and the carrots’ sweetness melt together. https://tabelia.app/it/ricette/carote-al-burro-e-prezzemolo/ 2026-10-07 https://tabelia.app/img/recipe-images/c65be277-686a-46c0-a3c8-35cdfb557aed_1790663472731.png?width=1200&resize=contain&quality=78 Carote al burro e prezzemolo Un contorno emiliano delicato: carote rosolate e stufate lentamente con burro e prezzemolo. Ingredienti semplici danno un risultato raffinato, in cui burro e dolcezza delle carote si fondono. https://tabelia.app/en/recipes/fettuccine-con-asparagi-e-speck/ 2026-05-28 https://tabelia.app/img/recipe-images/c6a77b22-fa95-454e-a56d-7ce8eaa4efef_1790663513566.png?width=1200&resize=contain&quality=78 Fettuccine with Asparagus and Speck A dish rich in Alto Adige’s mountain cooking. The aroma of speck, South Tyrolean smoked cured ham, and asparagus sweetness are united by cream and tossed with fettuccine. Bacon may replace unavailable speck, but the smoky aroma must be present. https://tabelia.app/it/ricette/fettuccine-con-asparagi-e-speck/ 2026-05-28 https://tabelia.app/img/recipe-images/c6a77b22-fa95-454e-a56d-7ce8eaa4efef_1790663513566.png?width=1200&resize=contain&quality=78 Fettuccine con asparagi e speck Un piatto ricco degli elementi della cucina montana altoatesina. Il profumo dello speck e la dolcezza degli asparagi si uniscono nella panna e avvolgono le fettuccine. Se lo speck manca, si può usare bacon, ma deve esserci l’aroma affumicato. https://tabelia.app/en/recipes/pasta-e-zucca/ 2026-10-07 https://tabelia.app/img/recipe-images/c6c03857-284b-48fd-92e1-ebee2ba483c2_1790690217328.png?width=1200&resize=contain&quality=78 Neapolitan Pasta and Pumpkin An autumn and winter pasta dish from Neapolitan homes. Pasta mista, a mixture of short pasta shapes, is added directly to simmered pumpkin and cooked like risotto with gradual additions of hot water. This pasta risottata uses water rather than broth and becomes thick and creamy without cream. https://tabelia.app/it/ricette/pasta-e-zucca/ 2026-10-07 https://tabelia.app/img/recipe-images/c6c03857-284b-48fd-92e1-ebee2ba483c2_1790690217328.png?width=1200&resize=contain&quality=78 Pasta e zucca Una pasta preparata nelle case napoletane dall’autunno all’inverno. La pasta mista, un insieme di formati corti, si aggiunge direttamente alla zucca cotta e si cuoce come un risotto, con acqua calda poco alla volta. Questa pasta risottata usa acqua senza brodo e diventa densa e cremosa senza panna. https://tabelia.app/en/recipes/spaghetti-alla-chitarra-con-ragu-dagnello/ 2026-10-07 https://tabelia.app/img/recipe-images/c72af803-ddb6-43ce-84e9-88c5a69a8f79_1790663712404.png?width=1200&resize=contain&quality=78 Spaghetti alla Chitarra with Lamb Ragù Abruzzo’s chitarra pasta with lamb ragù. Lamb shoulder is simmered with red wine, rosemary, and red bell peppers to make a sauce combining sweetness and rustic character. https://tabelia.app/it/ricette/spaghetti-alla-chitarra-con-ragu-dagnello/ 2026-10-07 https://tabelia.app/img/recipe-images/c72af803-ddb6-43ce-84e9-88c5a69a8f79_1790663712404.png?width=1200&resize=contain&quality=78 Spaghetti alla chitarra con ragù d’agnello La pasta alla chitarra abruzzese con ragù d’agnello. La spalla cuoce con vino rosso, rosmarino e peperoni, formando un sugo che unisce dolcezza e carattere rustico. https://tabelia.app/en/recipes/carote-in-agrodolce-alla-siciliana/ 2026-07-26 https://tabelia.app/img/recipe-images/c7596f82-5333-430b-bc14-32d8ccc67846_1790663474564.png?width=1200&resize=contain&quality=78 Sicilian Sweet-and-Sour Carrots A Sicilian side dish of gently braised carrots coated with a sweet-and-sour mixture of sugar and wine vinegar, then left at room temperature with mint to absorb the flavors. https://tabelia.app/it/ricette/carote-in-agrodolce-alla-siciliana/ 2026-07-26 https://tabelia.app/img/recipe-images/c7596f82-5333-430b-bc14-32d8ccc67846_1790663474564.png?width=1200&resize=contain&quality=78 Carote in agrodolce alla siciliana Un contorno siciliano di carote stufate e avvolte nell’agrodolce di zucchero e aceto di vino, poi lasciate insaporire a temperatura ambiente con la menta. https://tabelia.app/en/recipes/risi-e-bisi-alla-veneziana/ 2026-10-07 https://tabelia.app/img/recipe-images/c75b3ec3-c2d7-467f-b284-9f49554fded6_1790663687311.png?width=1200&resize=contain&quality=78 Venetian Rice and Peas A signature dish of springtime Venice. Its authentic flowing texture, called onda, “wave”, lies between risotto and soup. Associated with the Venetian Republic, it is said to have been presented to the Doge on Saint Mark’s Day, April 25. https://tabelia.app/it/ricette/risi-e-bisi-alla-veneziana/ 2026-10-07 https://tabelia.app/img/recipe-images/c75b3ec3-c2d7-467f-b284-9f49554fded6_1790663687311.png?width=1200&resize=contain&quality=78 Risi e bisi alla veneziana Un piatto simbolo della primavera veneziana. La consistenza autentica, fluida e «all’onda», sta fra risotto e minestra. Legato alla Repubblica di Venezia, si dice fosse offerto al doge per San Marco, il 25 aprile. https://tabelia.app/en/recipes/budino-al-cioccolato/ 2026-05-23 https://tabelia.app/img/recipe-images/c7fa2ef7-45a4-417a-9ff5-21e7c98e1721_1790663457590.png?width=1200&resize=contain&quality=78 Chocolate Budino An Italian chocolate pudding made with milk, cream, dark chocolate and cornstarch. Thickening with cornstarch rather than gelatin creates a distinctive smoothness, richer than mousse yet lighter than crème. This classic Italian home dessert is finished simply by chilling. https://tabelia.app/it/ricette/budino-al-cioccolato/ 2026-05-23 https://tabelia.app/img/recipe-images/c7fa2ef7-45a4-417a-9ff5-21e7c98e1721_1790663457590.png?width=1200&resize=contain&quality=78 Budino al cioccolato Un budino italiano preparato con latte, panna, cioccolato fondente e amido di mais. L’amido, usato al posto della gelatina, crea una particolare consistenza liscia, più ricca di una mousse e più leggera di una crema. Un dolce casalingo classico che si completa lasciandolo raffreddare. https://tabelia.app/en/recipes/risotto-ai-funghi-porcini/ 2026-05-22 https://tabelia.app/img/recipe-images/c9dafab9-a329-4209-86c6-c879ab8c3ec6_1790663688240.png?width=1200&resize=contain&quality=78 Porcini Mushroom Risotto A porcini mushroom risotto that represents Italian autumn tables. Its earthy aroma and concentrated savory flavor blend with butter in this northern Italian classic. https://tabelia.app/it/ricette/risotto-ai-funghi-porcini/ 2026-05-22 https://tabelia.app/img/recipe-images/c9dafab9-a329-4209-86c6-c879ab8c3ec6_1790663688240.png?width=1200&resize=contain&quality=78 Risotto ai funghi porcini Un risotto ai porcini rappresentativo della tavola autunnale italiana. Il profumo di terra e il sapore intenso si uniscono al burro in questo classico del Nord Italia. https://tabelia.app/en/recipes/costolette-di-maiale-alla-milanese/ 2026-10-07 https://tabelia.app/img/recipe-images/ca1b1a3c-9c3c-41e9-8075-b8c8cdb1f832_1790663492849.png?width=1200&resize=contain&quality=78 Milanese Pork Chops The pork version of the famous cotoletta alla milanese. The original uses veal, but the same technique shines with pork loin: pound the thick meat and shallow-fry its breadcrumbs in butter until golden. A thin, crisp coating is essential. https://tabelia.app/it/ricette/costolette-di-maiale-alla-milanese/ 2026-10-07 https://tabelia.app/img/recipe-images/ca1b1a3c-9c3c-41e9-8075-b8c8cdb1f832_1790663492849.png?width=1200&resize=contain&quality=78 Costolette di maiale alla milanese La versione suina della celebre cotoletta alla milanese. L’originale usa il vitello, ma la stessa tecnica valorizza la lonza: si batte la carne spessa e si frigge la panatura nel burro fino a doratura. Sono essenziali una crosta sottile e croccante. https://tabelia.app/en/recipes/cacio-e-pepe/ 2026-10-07 https://tabelia.app/img/recipe-images/ca5cc5af-85a4-49af-b655-77d1ccbb6a09_1790663460954.png?width=1200&resize=contain&quality=78 Cacio e Pepe Rome’s oldest pasta dish, made with just cheese and black pepper. The ingredients are simple, but the technique of emulsification is put to the test. https://tabelia.app/it/ricette/cacio-e-pepe/ 2026-10-07 https://tabelia.app/img/recipe-images/ca5cc5af-85a4-49af-b655-77d1ccbb6a09_1790663460954.png?width=1200&resize=contain&quality=78 Cacio e pepe La più antica pasta romana, condita soltanto con formaggio e pepe nero. Gli ingredienti sono semplici, ma mettono alla prova la tecnica dell’emulsione. https://tabelia.app/en/recipes/salsicce-e-friarielli/ 2026-05-28 https://tabelia.app/img/recipe-images/caa29642-fed0-44ba-b4fa-30256a849bbf_1790663694048.png?width=1200&resize=contain&quality=78 Sausages with Friarielli An emblematic Neapolitan pairing: the bitterness of flowering greens or broccoli rabe meets the sweet fat of pork sausages. It invariably appears as a side dish in Neapolitan pizzerias too. Whether to briefly blanch the greens to reduce bitterness is a matter of personal preference. https://tabelia.app/it/ricette/salsicce-e-friarielli/ 2026-05-28 https://tabelia.app/img/recipe-images/caa29642-fed0-44ba-b4fa-30256a849bbf_1790663694048.png?width=1200&resize=contain&quality=78 Salsicce e friarielli Abbinamento simbolo di Napoli: l’amaro dei friarielli, o delle cime di rapa, incontra il grasso dolce della salsiccia di maiale. Compare immancabilmente anche come contorno nelle pizzerie napoletane. Sbollentare o meno le verdure per attenuarne l’amaro è una scelta personale. https://tabelia.app/en/recipes/fagiolini-alla-genovese/ 2026-10-07 https://tabelia.app/img/recipe-images/cac09972-d40a-44ef-9cea-fdbf7d923f47_1790663507020.png?width=1200&resize=contain&quality=78 Genoese Green Beans with Pesto A Ligurian side dish of boiled green beans dressed with basil pesto. https://tabelia.app/it/ricette/fagiolini-alla-genovese/ 2026-10-07 https://tabelia.app/img/recipe-images/cac09972-d40a-44ef-9cea-fdbf7d923f47_1790663507020.png?width=1200&resize=contain&quality=78 Fagiolini alla genovese Un contorno ligure di fagiolini lessati e conditi con pesto di basilico. https://tabelia.app/en/recipes/porchetta-al-forno-versione-casalinga/ 2026-05-22 https://tabelia.app/img/recipe-images/cbae4318-54d3-4b45-ba94-58b9cb022d38_1790663672603.png?width=1200&resize=contain&quality=78 Home-Style Roast Porchetta A home version of porchetta, the whole roast pig of Lazio and Umbria, made with pork belly. Fennel, rosemary, sage and garlic are rolled inside, then the pork is roasted at high heat to crisp the skin. https://tabelia.app/it/ricette/porchetta-al-forno-versione-casalinga/ 2026-05-22 https://tabelia.app/img/recipe-images/cbae4318-54d3-4b45-ba94-58b9cb022d38_1790663672603.png?width=1200&resize=contain&quality=78 Porchetta al forno, versione casalinga La versione casalinga della porchetta, il maiale intero arrosto del Lazio e dell’Umbria, preparata con la pancia di maiale. Si farcisce con finocchio, rosmarino, salvia e aglio, si arrotola e si cuoce ad alta temperatura per rendere croccante la cotenna. https://tabelia.app/en/recipes/pollo-alla-diavola/ 2026-05-22 https://tabelia.app/img/recipe-images/cc269c19-d29b-4333-89ef-3c260705db12_1790645399739.png?width=1200&resize=contain&quality=78 Devil-Style Grilled Chicken A chicken grill from Tuscany and Lazio: a whole chicken is spatchcocked, generously seasoned with chili and black pepper, and grilled under a weight. The even thickness gives a crisp exterior and juicy interior. https://tabelia.app/it/ricette/pollo-alla-diavola/ 2026-05-22 https://tabelia.app/img/recipe-images/cc269c19-d29b-4333-89ef-3c260705db12_1790645399739.png?width=1200&resize=contain&quality=78 Pollo alla diavola Un pollo alla griglia della Toscana e del Lazio: si elimina la spina dorsale, si apre il pollo e si condisce abbondantemente con peperoncino e pepe nero, cuocendolo sotto un peso. Lo spessore uniforme rende l’esterno croccante e l’interno succoso. https://tabelia.app/en/recipes/gamberi-allaglio-e-olio/ 2026-10-07 https://tabelia.app/img/recipe-images/cce1bd1f-06d6-4987-bc15-140c19eb2e16_1790663532858.png?width=1200&resize=contain&quality=78 Shrimp with Garlic and Olive Oil A Sicilian seafood appetizer of shrimp sautéed with garlic, chili, and olive oil. Fresh ingredients and high-quality olive oil are key. https://tabelia.app/it/ricette/gamberi-allaglio-e-olio/ 2026-10-07 https://tabelia.app/img/recipe-images/cce1bd1f-06d6-4987-bc15-140c19eb2e16_1790663532858.png?width=1200&resize=contain&quality=78 Gamberi all’aglio e olio Un antipasto di mare siciliano di gamberi saltati con aglio, peperoncino e olio d’oliva. Sono fondamentali la freschezza degli ingredienti e un olio di qualità. https://tabelia.app/en/recipes/coulant-au-chocolat/ 2026-10-07 https://tabelia.app/img/recipe-images/cd3540df-3d88-45ac-b647-ce3760ab4248_1791218435373.png?width=1200&resize=contain&quality=78 Molten Chocolate Cakes with a Ganache Center Frozen ganache disks are enclosed in chocolate-and-butter batter and baked in 5cm rings. The outside forms a baked shell; unmold while warm and open with a spoon to release the melted ganache. https://tabelia.app/it/ricette/coulant-au-chocolat/ 2026-10-07 https://tabelia.app/img/recipe-images/cd3540df-3d88-45ac-b647-ce3760ab4248_1791218435373.png?width=1200&resize=contain&quality=78 Coulant al cioccolato con cuore di ganache Dischi di ganache congelata vengono racchiusi in un impasto di cioccolato e burro e cotti in anelli di 5cm. L’esterno forma una parete di impasto cotto; sformati ancora tiepidi, rilasciano la ganache fusa quando si apre il centro con un cucchiaio. https://tabelia.app/en/recipes/vongole-al-vino-bianco/ 2026-10-07 https://tabelia.app/img/recipe-images/ce051694-d421-46e6-b1e0-51144a07a535_1790663755598.png?width=1200&resize=contain&quality=78 Clams Steamed in White Wine A seafood starter especially loved in Naples and Venice: clams steamed with white wine, garlic and flat-leaf parsley. The savoury juices released by the shellfish are its main seasoning. https://tabelia.app/it/ricette/vongole-al-vino-bianco/ 2026-10-07 https://tabelia.app/img/recipe-images/ce051694-d421-46e6-b1e0-51144a07a535_1790663755598.png?width=1200&resize=contain&quality=78 Vongole al vino bianco Antipasto di mare particolarmente amato a Napoli e Venezia: vongole cotte a vapore con vino bianco, aglio e prezzemolo. I succhi saporiti rilasciati dai molluschi sono il condimento principale. https://tabelia.app/en/recipes/pasta-alla-genovese-napoletana/ 2026-10-07 https://tabelia.app/img/recipe-images/ce98f062-e2b2-4e39-8e3c-836de14b4af9_1790663602305.png?width=1200&resize=contain&quality=78 Neapolitan Pasta alla Genovese Naples’ own genovese, unrelated to Ligurian pesto. A great quantity of onions is simmered for 3–4 hours until meltingly soft, extracting the savor of beef into the sauce. The sweetness of amber-colored onions defines this beloved Neapolitan Sunday dish. https://tabelia.app/it/ricette/pasta-alla-genovese-napoletana/ 2026-10-07 https://tabelia.app/img/recipe-images/ce98f062-e2b2-4e39-8e3c-836de14b4af9_1790663602305.png?width=1200&resize=contain&quality=78 Pasta alla genovese napoletana La genovese propria di Napoli, senza legami con il pesto ligure. Una grande quantità di cipolle cuoce per 3–4 ore fino a disfarsi, assorbendo il sapore del manzo. La dolcezza delle cipolle color ambra domina questo amatissimo piatto napoletano della domenica. https://tabelia.app/en/recipes/melanzane-al-funghetto/ 2026-10-07 https://tabelia.app/img/recipe-images/ceb44988-d31a-404b-b38f-c56a78e46235_1790663572539.png?width=1200&resize=contain&quality=78 Neapolitan Sautéed Eggplant A Neapolitan side dish of eggplant cut into small mushroom-like pieces and sautéed with garlic and olive oil. As the name “mushroom style” suggests, the eggplant develops a mushroom-like texture. https://tabelia.app/it/ricette/melanzane-al-funghetto/ 2026-10-07 https://tabelia.app/img/recipe-images/ceb44988-d31a-404b-b38f-c56a78e46235_1790663572539.png?width=1200&resize=contain&quality=78 Melanzane al funghetto Un contorno napoletano di melanzane tagliate a piccoli pezzi simili a funghi e rosolate con aglio e olio di oliva. Come suggerisce il nome, le melanzane acquistano una consistenza che ricorda i funghi. https://tabelia.app/en/recipes/endives-braisees/ 2026-10-07 https://tabelia.app/img/recipe-images/ceda3bd9-1ee2-48fe-baaf-ebeeacf38b86_1791218283587.png?width=1200&resize=contain&quality=78 French Braised Belgian Endive A French side dish of endives with the bitter core removed, braised under a lid with butter and water, kept pale with lemon juice, and finished with brown butter. Serve alongside roasted or braised meat. https://tabelia.app/it/ricette/endives-braisees/ 2026-10-07 https://tabelia.app/img/recipe-images/ceda3bd9-1ee2-48fe-baaf-ebeeacf38b86_1791218283587.png?width=1200&resize=contain&quality=78 Indivia belga brasata Un contorno francese di indivia privata del torsolo amaro, brasata coperta con burro e acqua, mantenuta chiara dal succo di limone e completata con burro nocciola. Accompagna carni arrosto o brasate. https://tabelia.app/en/recipes/farfalle-ai-piselli-e-prosciutto-cotto/ 2026-10-07 https://tabelia.app/img/recipe-images/cf0af0c4-c124-43dd-9e65-7267ebd5cd6c_1790663508061.png?width=1200&resize=contain&quality=78 Farfalle with Peas and Cooked Ham A spring pasta from Emilia-Romagna, with the sweetness of peas and the saltiness of ham blended into a butter-and-Parmigiano sauce. https://tabelia.app/it/ricette/farfalle-ai-piselli-e-prosciutto-cotto/ 2026-10-07 https://tabelia.app/img/recipe-images/cf0af0c4-c124-43dd-9e65-7267ebd5cd6c_1790663508061.png?width=1200&resize=contain&quality=78 Farfalle ai piselli e prosciutto cotto Una pasta primaverile dell’Emilia-Romagna, con la dolcezza dei piselli e la sapidità del prosciutto che si fondono in un sugo di burro e Parmigiano. https://tabelia.app/en/recipes/risotto-al-barolo/ 2026-05-28 https://tabelia.app/img/recipe-images/cf21a8cb-0306-498e-a03b-4baa47aeb2fc_1790651342946.png?width=1200&resize=contain&quality=78 Barolo Risotto A luxurious Piedmontese risotto made with a generous amount of Barolo, the “king of wines”. Its deep crimson colour is striking, and the wine’s astringency combines with butter and Parmigiano fat to create complex savour. A dish for special occasions. https://tabelia.app/it/ricette/risotto-al-barolo/ 2026-05-28 https://tabelia.app/img/recipe-images/cf21a8cb-0306-498e-a03b-4baa47aeb2fc_1790651342946.png?width=1200&resize=contain&quality=78 Risotto al Barolo Un risotto piemontese sontuoso, preparato con generoso Barolo, il «re dei vini». Il rosso profondo è scenografico e l’astringenza del vino si unisce ai grassi di burro e Parmigiano creando un sapore complesso. Un piatto per occasioni speciali. https://tabelia.app/en/recipes/pisto-manchego/ 2026-10-01 https://tabelia.app/img/recipe-images/cf41e6e5-728c-511c-bd35-8605d98cea04_1790832759495.png?width=1200&resize=contain&quality=78 La Mancha Vegetable Stew A dish from La Mancha built around tomatoes and peppers, layering the sweetness of vegetables. Some versions are topped with eggs; this version uses vegetables alone, to accompany meat or fish. https://tabelia.app/it/ricette/pisto-manchego/ 2026-10-01 https://tabelia.app/img/recipe-images/cf41e6e5-728c-511c-bd35-8605d98cea04_1790832759495.png?width=1200&resize=contain&quality=78 Stufato di verdure della Mancia Un piatto della Mancia incentrato su pomodori e peperoni, che unisce la dolcezza di diverse verdure. Esistono versioni con un uovo sopra; qui si propone quella di sole verdure, da accompagnare a carne o pesce. https://tabelia.app/en/recipes/pain-depices/ 2026-10-05 https://tabelia.app/img/recipe-images/cff20d6a-f1b2-41a7-9d69-f18ad027e1a3_1791218377415.png?width=1200&resize=contain&quality=78 French Honey Spice Bread A honey-and-flour spice bread from Champagne and Alsace, with anise seeds, cinnamon, cloves and citrus zest mixed into the dough and baked in loaf pans. https://tabelia.app/it/ricette/pain-depices/ 2026-10-05 https://tabelia.app/img/recipe-images/cff20d6a-f1b2-41a7-9d69-f18ad027e1a3_1791218377415.png?width=1200&resize=contain&quality=78 Pain d’épices: pane dolce al miele e spezie Un dolce della Champagne e dell’Alsazia, con un impasto di miele e farina arricchito da semi di anice, cannella, chiodi di garofano e scorza di agrumi, cotto in stampi da plumcake. https://tabelia.app/en/recipes/ravioli-alla-caprese/ 2026-10-07 https://tabelia.app/img/recipe-images/d052af2a-c52d-4a24-874b-988eb5c58f81_1790663680725.png?width=1200&resize=contain&quality=78 Capri-Style Cheese and Marjoram Ravioli A primo from Capri with fresh caciotta and abundant marjoram enclosed in pasta matta, an egg-free dough of mainly semolina kneaded with boiling water and strutto, lard. The hot water partially alters the starch and gluten, reducing stretch but giving a distinctive chewy bite that withstands boiling. Cheese and egg alone bind the filling, making moisture control and chilling vital. A briefly cooked sauce preserves ripe tomato and basil’s lively acidity. Marjoram defines the dish: reducing it changes its identity. https://tabelia.app/it/ricette/ravioli-alla-caprese/ 2026-10-07 https://tabelia.app/img/recipe-images/d052af2a-c52d-4a24-874b-988eb5c58f81_1790663680725.png?width=1200&resize=contain&quality=78 Ravioli alla caprese Un primo di Capri con caciotta fresca e abbondante maggiorana racchiuse nella pasta matta: un impasto senza uova, prevalentemente di semola, lavorato con acqua bollente e strutto. Il calore modifica parzialmente amido e glutine, limitando l’estensibilità ma creando un morso tenace che resiste alla lessatura. Il ripieno è legato soltanto da formaggio e uova: umidità e raffreddamento sono decisivi. Il sugo cuoce brevemente per conservare l’acidità vivace di pomodoro maturo e basilico. La maggiorana definisce il piatto: ridurla ne cambia l’identità. https://tabelia.app/en/recipes/gateau-nantais/ 2026-10-05 https://tabelia.app/img/recipe-images/d0aca099-460a-49b7-bcd5-74a819de0656_1791218478842.png?width=1200&resize=contain&quality=78 Nantes Almond and Rum Cake A round Nantes cake with almonds and dark rum in the batter, finished with a thin white icing of powdered sugar mixed with rum. The crumb is dense and moist, with slight cracks in the icing. https://tabelia.app/it/ricette/gateau-nantais/ 2026-10-05 https://tabelia.app/img/recipe-images/d0aca099-460a-49b7-bcd5-74a819de0656_1791218478842.png?width=1200&resize=contain&quality=78 Torta di Nantes alle mandorle e rum Una torta rotonda di Nantes con mandorle e rum scuro nell’impasto e una sottile glassa bianca di zucchero a velo e rum. L’interno è compatto e umido e la glassa presenta piccole crepe. https://tabelia.app/en/recipes/passatelli-in-brodo/ 2026-10-07 https://tabelia.app/img/recipe-images/d0bd3ac4-f1ff-4207-9b16-93c3ecd93124_1790663598036.png?width=1200&resize=contain&quality=78 Passatelli in Broth A soup of thick pasta-like strands made from Parmigiano, breadcrumbs and eggs, served in broth. A winter staple of home cooking in Emilia-Romagna. https://tabelia.app/it/ricette/passatelli-in-brodo/ 2026-10-07 https://tabelia.app/img/recipe-images/d0bd3ac4-f1ff-4207-9b16-93c3ecd93124_1790663598036.png?width=1200&resize=contain&quality=78 Passatelli in brodo Una minestra di grossi filamenti preparati con Parmigiano, pangrattato e uova, serviti in brodo. Un classico invernale della cucina domestica emiliano-romagnola. https://tabelia.app/en/recipes/polenta-taragna/ 2026-10-07 https://tabelia.app/img/recipe-images/d177df54-0131-440f-a83d-3beab7bb8b16_1790663656055.png?width=1200&resize=contain&quality=78 Buckwheat Polenta with Mountain Cheese A mountain polenta made with cornmeal and buckwheat flour, grano saraceno, with cheese and butter melted in. Local cheeses such as Casera or Scimudin are key to a flavor and texture distinct from ordinary polenta. https://tabelia.app/it/ricette/polenta-taragna/ 2026-10-07 https://tabelia.app/img/recipe-images/d177df54-0131-440f-a83d-3beab7bb8b16_1790663656055.png?width=1200&resize=contain&quality=78 Polenta taragna Una polenta di montagna preparata con farina di mais e grano saraceno, con formaggio e burro sciolti nel composto. Formaggi locali come Casera o Scimudin determinano un gusto e una consistenza diversi dalla polenta comune. https://tabelia.app/en/recipes/casoncelli-alla-bergamasca/ 2026-10-08 https://tabelia.app/img/recipe-images/d3ebeb70-8304-4b1d-bdc4-1bea385843e1_1790663479155.png?width=1200&resize=contain&quality=78 Bergamo-Style Casoncelli Half-moon-shaped filled pasta from Bergamo, with a filling of ground beef, fresh sausage and raisins, among other ingredients. Served with a browned-butter, pancetta and sage sauce. https://tabelia.app/it/ricette/casoncelli-alla-bergamasca/ 2026-10-08 https://tabelia.app/img/recipe-images/d3ebeb70-8304-4b1d-bdc4-1bea385843e1_1790663479155.png?width=1200&resize=contain&quality=78 Casoncelli alla bergamasca Pasta ripiena a mezzaluna di Bergamo, con una farcia di manzo macinato, salamella fresca e uvetta, fra gli altri ingredienti. Si serve con burro nocciola, pancetta e salvia. https://tabelia.app/en/recipes/cassata-siciliana/ 2026-10-07 https://tabelia.app/img/recipe-images/d5261583-b309-46a7-a5b3-8d51b75141e9_1790663480164.png?width=1200&resize=contain&quality=78 Sicilian Cassata Sicily’s splendid layered cake of sponge, ricotta, marzipan, icing and candied fruit. A historic sweet bringing together Arab, Norman and Spanish food cultures. A beautiful finish is a mark of authenticity. https://tabelia.app/img/recipe-images/d5261583-b309-46a7-a5b3-8d51b75141e9_1790663796281.png?width=1200&resize=contain&quality=78 Sicilian Cassata Sicily’s splendid layered cake of sponge, ricotta, marzipan, icing and candied fruit. A historic sweet bringing together Arab, Norman and Spanish food cultures. A beautiful finish is a mark of authenticity. https://tabelia.app/img/recipe-images/d5261583-b309-46a7-a5b3-8d51b75141e9_1790663797607.png?width=1200&resize=contain&quality=78 Sicilian Cassata Sicily’s splendid layered cake of sponge, ricotta, marzipan, icing and candied fruit. A historic sweet bringing together Arab, Norman and Spanish food cultures. A beautiful finish is a mark of authenticity. https://tabelia.app/img/recipe-images/d5261583-b309-46a7-a5b3-8d51b75141e9_1790663798897.png?width=1200&resize=contain&quality=78 Sicilian Cassata Sicily’s splendid layered cake of sponge, ricotta, marzipan, icing and candied fruit. A historic sweet bringing together Arab, Norman and Spanish food cultures. A beautiful finish is a mark of authenticity. https://tabelia.app/it/ricette/cassata-siciliana/ 2026-10-07 https://tabelia.app/img/recipe-images/d5261583-b309-46a7-a5b3-8d51b75141e9_1790663480164.png?width=1200&resize=contain&quality=78 Cassata siciliana La sontuosa torta siciliana a strati di pan di Spagna, ricotta, marzapane, glassa e frutta candita. Un dolce storico che unisce culture gastronomiche arabe, normanne e spagnole. La bellezza della finitura è segno di autenticità. https://tabelia.app/img/recipe-images/d5261583-b309-46a7-a5b3-8d51b75141e9_1790663796281.png?width=1200&resize=contain&quality=78 Cassata siciliana La sontuosa torta siciliana a strati di pan di Spagna, ricotta, marzapane, glassa e frutta candita. Un dolce storico che unisce culture gastronomiche arabe, normanne e spagnole. La bellezza della finitura è segno di autenticità. https://tabelia.app/img/recipe-images/d5261583-b309-46a7-a5b3-8d51b75141e9_1790663797607.png?width=1200&resize=contain&quality=78 Cassata siciliana La sontuosa torta siciliana a strati di pan di Spagna, ricotta, marzapane, glassa e frutta candita. Un dolce storico che unisce culture gastronomiche arabe, normanne e spagnole. La bellezza della finitura è segno di autenticità. https://tabelia.app/img/recipe-images/d5261583-b309-46a7-a5b3-8d51b75141e9_1790663798897.png?width=1200&resize=contain&quality=78 Cassata siciliana La sontuosa torta siciliana a strati di pan di Spagna, ricotta, marzapane, glassa e frutta candita. Un dolce storico che unisce culture gastronomiche arabe, normanne e spagnole. La bellezza della finitura è segno di autenticità. https://tabelia.app/en/recipes/foie-gras-poele-aux-raisins/ 2026-10-08 https://tabelia.app/img/recipe-images/d5318ed7-af4c-40de-a334-31c090e9a8f2_1790690329268.png?width=1200&resize=contain&quality=78 Pan-Seared Foie Gras with Grapes A warm appetizer of duck foie gras seared until browned and cooked through to the center, served with grapes and a sweet-wine sauce. https://tabelia.app/it/ricette/foie-gras-poele-aux-raisins/ 2026-10-08 https://tabelia.app/img/recipe-images/d5318ed7-af4c-40de-a334-31c090e9a8f2_1790690329268.png?width=1200&resize=contain&quality=78 Foie gras in padella con uva Un antipasto caldo di foie gras d’anatra rosolato e cotto fino al cuore, accompagnato da uva e salsa al vino dolce. https://tabelia.app/en/recipes/pestinos/ 2026-10-14 https://tabelia.app/img/recipe-images/d55fabfd-89b1-451f-91a9-07a340880915_1791942591489.png?width=1200&resize=contain&quality=78 Pestiños: Andalusian Honey-Coated Pastries These Andalusian fried pastries combine sherry with olive oil scented with anise and citrus peel. Thin dough is folded with overlapping corners, fried until golden and coated with honey. https://tabelia.app/it/ricette/pestinos/ 2026-10-14 https://tabelia.app/img/recipe-images/d55fabfd-89b1-451f-91a9-07a340880915_1791942591489.png?width=1200&resize=contain&quality=78 Pestiños: dolcetti andalusi fritti al miele Questi dolcetti fritti andalusi uniscono lo sherry all’olio d’oliva profumato con anice e scorze di agrumi. Gli angoli della sfoglia sottile si sovrappongono e si fissano, poi si frigge fino a doratura e si ricopre di miele. https://tabelia.app/en/recipes/rapini-affogati/ 2026-05-28 https://tabelia.app/img/recipe-images/d584c2fc-34b7-4e33-8e3a-1c3b43a6c560_1790663679261.png?width=1200&resize=contain&quality=78 Braised Broccoli Rabe A traditional Puglian preparation in which broccoli rabe is braised, or affogato, with garlic, chili and white wine. Between sautéing and steaming, this method softens the vegetable's bitterness. https://tabelia.app/it/ricette/rapini-affogati/ 2026-05-28 https://tabelia.app/img/recipe-images/d584c2fc-34b7-4e33-8e3a-1c3b43a6c560_1790663679261.png?width=1200&resize=contain&quality=78 Rapini affogati Preparazione tradizionale pugliese: cime di rapa affogate con aglio, peperoncino e vino bianco. A metà fra rosolatura e vapore, questa tecnica ne ammorbidisce l'amaro. https://tabelia.app/en/recipes/crema-catalana/ 2026-10-01 https://tabelia.app/img/recipe-images/d5befd47-d06b-59ac-9840-059219b4fa0e_1790832708520.png?width=1200&resize=contain&quality=78 Catalan Custard with Caramelized Sugar Milk and egg yolks are infused with lemon and cinnamon and cooked into a custard in a saucepan. This Catalan dessert combines a cold centre with a thin lid of caramel. https://tabelia.app/it/ricette/crema-catalana/ 2026-10-01 https://tabelia.app/img/recipe-images/d5befd47-d06b-59ac-9840-059219b4fa0e_1790832708520.png?width=1200&resize=contain&quality=78 Crema catalana con zucchero caramellato Latte e tuorli, profumati con limone e cannella, vengono cotti in pentola fino a formare una crema. Questo dessert catalano abbina un cuore freddo a una sottile crosta di caramello. https://tabelia.app/en/recipes/gratin-de-chou-fleur/ 2026-10-07 https://tabelia.app/img/recipe-images/d6a3dea6-7673-47aa-84e9-a20ca395df3a_1791218316371.png?width=1200&resize=contain&quality=78 Cauliflower Gratin with Mornay Sauce A French gratin of cauliflower blanched in salted water lightly browned in butter, coated in Mornay sauce with egg yolks and Gruyère, then browned in a hot oven. Serve alongside roast beef or other meat. https://tabelia.app/it/ricette/gratin-de-chou-fleur/ 2026-10-07 https://tabelia.app/img/recipe-images/d6a3dea6-7673-47aa-84e9-a20ca395df3a_1791218316371.png?width=1200&resize=contain&quality=78 Gratin di cavolfiore con salsa Mornay Un gratin francese di cavolfiore sbollentato in acqua salata e leggermente dorato nel burro, coperto con salsa Mornay ai tuorli e Gruyère e gratinato in forno caldo. Si serve con manzo arrosto o altre carni. https://tabelia.app/en/recipes/bietola-saltata/ 2026-10-07 https://tabelia.app/img/recipe-images/d6f191f8-5c8e-4e7d-9c28-595d54140fe6_1790663443262.png?width=1200&resize=contain&quality=78 Sautéed Swiss Chard A simple Tuscan side dish of Swiss chard, or bietola, sautéed with garlic and chili. Leaves and stalks cook at different rates, so cooking the stalks first is the key to a beautiful result. https://tabelia.app/it/ricette/bietola-saltata/ 2026-10-07 https://tabelia.app/img/recipe-images/d6f191f8-5c8e-4e7d-9c28-595d54140fe6_1790663443262.png?width=1200&resize=contain&quality=78 Bietola saltata Un semplice contorno toscano di bietola saltata con aglio e peperoncino. Foglie e coste hanno tempi di cottura diversi: cuocere prima le coste è il segreto per un risultato ben riuscito. https://tabelia.app/en/recipes/pere-al-vino-rosso/ 2026-10-07 https://tabelia.app/img/recipe-images/d77e2a98-dd67-492f-9d71-7a44400f0215_1790690227733.png?width=1200&resize=contain&quality=78 Pears Poached in Red Wine A classic Piedmontese dessert of whole firm pears gently poached in full-bodied red wine and spices until red-purple to the core. Keep the liquid below boiling, remove from the heat just before a skewer slides through freely, and rest immersed for a total of 5 hours at room temperature and in the refrigerator (or overnight when prepared the day before) to deepen penetration. Finally, reduce the liquid alone to a coating syrup and pour it over the pears. Controlling the temperature so color and aroma penetrate without breaking down the fruit’s fibers determines the success of this simple dish. https://tabelia.app/it/ricette/pere-al-vino-rosso/ 2026-10-07 https://tabelia.app/img/recipe-images/d77e2a98-dd67-492f-9d71-7a44400f0215_1790690227733.png?width=1200&resize=contain&quality=78 Pere al vino rosso Dolce classico piemontese di pere intere e sode, cotte dolcemente in vino rosso corposo e spezie fino a diventare rosso-violacee al cuore. È essenziale evitare il bollore, togliere dal fuoco appena prima che uno spiedino le attraversi senza resistenza e lasciarle immerse per 5 ore complessive tra temperatura ambiente e frigorifero (o una notte preparandole il giorno prima), per far penetrare il colore. Infine si riduce il solo liquido a sciroppo nappante e lo si versa sulle pere. La riuscita dipende dalla temperatura: colore e profumo devono penetrare senza disfare le fibre del frutto. https://tabelia.app/en/recipes/terrine-de-foie-gras/ 2026-10-07 https://tabelia.app/img/recipe-images/d8221980-0c05-41be-bbe6-b84004ae16be_1791218013000.png?width=1200&resize=contain&quality=78 Duck Foie Gras Terrine Raw duck foie gras is deveined, packed into a terrine mold, scented with Armagnac and baked in a water bath. This cold appetizer rests in the refrigerator for 72 hours after cooking before being sliced 1cm thick. https://tabelia.app/it/ricette/terrine-de-foie-gras/ 2026-10-07 https://tabelia.app/img/recipe-images/d8221980-0c05-41be-bbe6-b84004ae16be_1791218013000.png?width=1200&resize=contain&quality=78 Terrina di foie gras d’anatra Il foie gras crudo d’anatra viene privato delle vene, disposto in una terrina, profumato con Armagnac e cotto a bagnomaria. Questo antipasto freddo riposa in frigorifero per 72 ore dopo la cottura, prima di essere tagliato in fette di 1cm. https://tabelia.app/en/recipes/cacciucco-alla-livornese/ 2026-10-07 https://tabelia.app/img/recipe-images/d90f4139-3448-41f6-aa87-2c5f889a266f_1790663459777.png?width=1200&resize=contain&quality=78 Livorno-Style Cacciucco A Livorno seafood stew of several kinds of fish and shellfish simmered with chili-spiced tomatoes and red wine. https://tabelia.app/it/ricette/cacciucco-alla-livornese/ 2026-10-07 https://tabelia.app/img/recipe-images/d90f4139-3448-41f6-aa87-2c5f889a266f_1790663459777.png?width=1200&resize=contain&quality=78 Cacciucco alla livornese Una zuppa livornese con diversi tipi di pesce e frutti di mare, cotti nel pomodoro e nel vino rosso con peperoncino. https://tabelia.app/en/recipes/fettuccine-alla-papalina/ 2026-10-07 https://tabelia.app/img/recipe-images/d9c804ca-2caf-4704-af5f-04c4c97db628_1790663512448.png?width=1200&resize=contain&quality=78 Fettuccine alla Papalina Said to have been devised for Pope Pius XII by Rome’s La Papalina trattoria. A luxurious version based on carbonara, with cooked ham and peas. Turn off the heat when adding the egg mixture: the same iron rule as carbonara. https://tabelia.app/it/ricette/fettuccine-alla-papalina/ 2026-10-07 https://tabelia.app/img/recipe-images/d9c804ca-2caf-4704-af5f-04c4c97db628_1790663512448.png?width=1200&resize=contain&quality=78 Fettuccine alla papalina Si racconta che la trattoria romana La Papalina le abbia create per papa Pio XII. Una versione ricca sulla base della carbonara, con prosciutto cotto e piselli. Spegnere il fuoco quando si aggiungono le uova è la stessa regola ferrea della carbonara. https://tabelia.app/en/recipes/gelo-di-melone/ 2026-05-30 https://tabelia.app/img/recipe-images/d9cc4970-5d28-4e7e-aabd-c699aee75f4d_1790663537648.png?width=1200&resize=contain&quality=78 Sicilian Watermelon Pudding A Palermo summer sweet of watermelon juice softly set with starch and decorated with chocolate chips and pistachios. Brief heating preserves the watermelon’s aroma and translucency. https://tabelia.app/it/ricette/gelo-di-melone/ 2026-05-30 https://tabelia.app/img/recipe-images/d9cc4970-5d28-4e7e-aabd-c699aee75f4d_1790663537648.png?width=1200&resize=contain&quality=78 Gelo di melone Dolce estivo palermitano di succo d’anguria rassodato delicatamente con amido e decorato con gocce di cioccolato e pistacchi. La cottura breve preserva profumo e trasparenza dell’anguria. https://tabelia.app/en/recipes/insalata-di-ceci/ 2026-05-28 https://tabelia.app/img/recipe-images/d9da8ca6-2fc6-4690-ab8a-011b9e88ac0d_1790663548861.png?width=1200&resize=contain&quality=78 Chickpea Salad A Puglian chickpea salad dressed with olive oil, garlic and rosemary. Humble ingredients combine into a deeply flavorful southern Italian home-style appetizer. https://tabelia.app/it/ricette/insalata-di-ceci/ 2026-05-28 https://tabelia.app/img/recipe-images/d9da8ca6-2fc6-4690-ab8a-011b9e88ac0d_1790663548861.png?width=1200&resize=contain&quality=78 Insalata di ceci Un’insalata pugliese di ceci con olio di oliva, aglio e rosmarino. Ingredienti semplici danno un antipasto domestico meridionale dal sapore concentrato. https://tabelia.app/en/recipes/tarte-aux-pralines-roses/ 2026-10-07 https://tabelia.app/img/recipe-images/d9e179f8-1a66-4680-98ac-1d5b1ced5b16_1790654553754.png?width=1200&resize=contain&quality=78 Lyon Pink Praline Tart Lyon's vivid pink tart combines crushed pralines roses, almonds in rose-colored sugar, reduced with cream and poured into a shell. Starting with homemade pralines, the cream reduction determines gloss and firmness. It is a signature sweet coloring bakery displays and the city's bouchon eateries pink. https://tabelia.app/it/ricette/tarte-aux-pralines-roses/ 2026-10-07 https://tabelia.app/img/recipe-images/d9e179f8-1a66-4680-98ac-1d5b1ced5b16_1790654553754.png?width=1200&resize=contain&quality=78 Crostata alle praline rosa La vivace crostata rosa di Lione unisce praline roses, mandorle rivestite di zucchero rosa, frantumate e ridotte con panna nel guscio. Si parte dalle praline fatte in casa; la riduzione determina lucentezza e consistenza. È il dolce simbolo che colora le vetrine dei panifici e i bouchon cittadini. https://tabelia.app/en/recipes/marmitako/ 2026-10-01 https://tabelia.app/img/recipe-images/da0ef5d8-836e-59e9-9fce-e4acea8d6d0b_1790832736304.png?width=1200&resize=contain&quality=78 Basque Skipjack Tuna and Potato Stew A dish from the Basque coast in which skipjack tuna is added to a potato and vegetable stew at the end. It combines the potatoes’ natural thickening with careful cooking that keeps the fish from overcooking. https://tabelia.app/it/ricette/marmitako/ 2026-10-01 https://tabelia.app/img/recipe-images/da0ef5d8-836e-59e9-9fce-e4acea8d6d0b_1790832736304.png?width=1200&resize=contain&quality=78 Stufato basco di tonnetto striato e patate Un piatto della costa basca in cui il tonnetto striato viene aggiunto alla fine a uno stufato di patate e verdure. Unisce la densità naturale delle patate a una cottura attenta a non cuocere troppo il pesce. https://tabelia.app/en/recipes/paccheri-con-ragu-di-totani-e-colatura/ 2026-10-07 https://tabelia.app/img/recipe-images/da5ac7ba-5566-413b-a4c9-0ee61b1b4881_1790663590416.png?width=1200&resize=contain&quality=78 Paccheri with Squid Ragù and Colatura An authentic Campanian pasta based on Neapolitan seafood ragù, made with squid and deepened with colatura. The ragù slowly simmers with tomatoes and white wine for 40 minutes before gaining the depth of colatura. The large hollows of paccheri hold the ragù, releasing concentrated savory flavor in every bite. https://tabelia.app/it/ricette/paccheri-con-ragu-di-totani-e-colatura/ 2026-10-07 https://tabelia.app/img/recipe-images/da5ac7ba-5566-413b-a4c9-0ee61b1b4881_1790663590416.png?width=1200&resize=contain&quality=78 Paccheri con ragù di totani e colatura Una pasta campana autentica che prepara il ragù di mare napoletano con i totani e ne approfondisce il sapore con la colatura. Il ragù, cotto lentamente con pomodoro e vino bianco per 40 minuti, acquista ulteriore profondità dalla colatura. L’ampia cavità dei paccheri raccoglie il condimento, liberando un sapore concentrato a ogni boccone. https://tabelia.app/en/recipes/verdure-grigliate-miste/ 2026-05-28 https://tabelia.app/img/recipe-images/dac38ed5-ec21-4b4f-974a-a58a3203993e_1790663752569.png?width=1200&resize=contain&quality=78 Mixed Grilled Vegetables A classic Italian contorno of several vegetables grilled over charcoal or in a grill pan, then left to absorb a marinade of olive oil, balsamic vinegar and garlic. Toasted grill marks and the vegetables’ sweetness stand out. https://tabelia.app/it/ricette/verdure-grigliate-miste/ 2026-05-28 https://tabelia.app/img/recipe-images/dac38ed5-ec21-4b4f-974a-a58a3203993e_1790663752569.png?width=1200&resize=contain&quality=78 Verdure grigliate miste Un classico contorno italiano di diversi tipi di verdure cotte alla brace o sulla bistecchiera e lasciate insaporire in una marinata di olio d’oliva, aceto balsamico e aglio. Risaltano il profumo dei segni della griglia e la dolcezza delle verdure. https://tabelia.app/en/recipes/escargots-a-la-bourguignonne/ 2026-10-05 https://tabelia.app/img/recipe-images/dada5630-fb52-4acb-bd34-70772dd61fe8_1791218006164.png?width=1200&resize=contain&quality=78 Burgundy-Style Snails in Garlic-Parsley Butter Burgundy snails are placed in the wells of snail dishes, sealed with butter mixed with shallot, garlic and parsley, and baked in a hot oven. Serve this French appetizer while the melted butter is bubbling. https://tabelia.app/it/ricette/escargots-a-la-bourguignonne/ 2026-10-05 https://tabelia.app/img/recipe-images/dada5630-fb52-4acb-bd34-70772dd61fe8_1791218006164.png?width=1200&resize=contain&quality=78 Lumache alla borgognona con burro all’aglio e prezzemolo Le lumache di Borgogna si sistemano negli incavi degli appositi piatti, si coprono con burro lavorato con scalogno, aglio e prezzemolo e si cuociono in forno caldo. Questo antipasto francese si serve subito, quando il burro fuso fa le bollicine. https://tabelia.app/en/recipes/veloute-de-chataignes/ 2026-09-29 https://tabelia.app/img/recipe-images/db751da2-6a1c-4ab9-9454-e07d128cef87_1790690317221.png?width=1200&resize=contain&quality=78 Chestnut Velouté A characteristic autumn and winter soup from Ardèche, made by boiling chestnuts, removing their shells and inner skins, then simmering them until crumbly in chicken stock and milk and straining. The chestnuts’ own starch thickens it without a roux. Crisp lardons and hazelnut oil on the surface contrast smoky and rich aromas with the sweet chestnuts. https://tabelia.app/it/ricette/veloute-de-chataignes/ 2026-09-29 https://tabelia.app/img/recipe-images/db751da2-6a1c-4ab9-9454-e07d128cef87_1790690317221.png?width=1200&resize=contain&quality=78 Vellutata di castagne Una zuppa tipica dell’autunno e dell’inverno in Ardèche, preparata con castagne lessate e private del guscio e della pellicina, cotte fino a disfarsi in brodo di pollo e latte e poi passate. L’amido delle castagne addensa senza roux. Lardelli croccanti e olio di nocciole in superficie contrappongono note affumicate e ricche alla dolcezza delle castagne. https://tabelia.app/en/recipes/crepes-suzette/ 2026-10-05 https://tabelia.app/img/recipe-images/db93b70d-9f80-424f-8522-a7bf55ad5471_1791218387098.png?width=1200&resize=contain&quality=78 Crêpes with Mandarin Butter Thin crêpes are spread with butter worked with mandarin zest and juice, sugar and curaçao, folded into quarters and warmed in a skillet. Serve with the melted butter. The batter also contains mandarin juice and curaçao. Do not flambé. https://tabelia.app/it/ricette/crepes-suzette/ 2026-10-05 https://tabelia.app/img/recipe-images/db93b70d-9f80-424f-8522-a7bf55ad5471_1791218387098.png?width=1200&resize=contain&quality=78 Crêpes al burro di mandarino Crêpes sottili spalmate con burro lavorato con scorza e succo di mandarino, zucchero e curaçao, piegate in quattro e scaldate in padella. Si servono con il burro fuso. Anche la pastella contiene succo e curaçao. Non si flambano. https://tabelia.app/en/recipes/pollo-allarancia-rossa-di-sicilia/ 2026-10-07 https://tabelia.app/img/recipe-images/db99ae52-b4ad-41fc-9f90-872fca9b143e_1790663657817.png?width=1200&resize=contain&quality=78 Chicken with Sicilian Blood Oranges Chicken made with Moro blood oranges grown around Catania at the foot of Mount Etna. The sweetness and acidity of the blood-red juice blend into a butter and white wine sauce. Best in the January–March season, it is also delicious with ordinary oranges. https://tabelia.app/it/ricette/pollo-allarancia-rossa-di-sicilia/ 2026-10-07 https://tabelia.app/img/recipe-images/db99ae52-b4ad-41fc-9f90-872fca9b143e_1790663657817.png?width=1200&resize=contain&quality=78 Pollo all’arancia rossa di Sicilia Pollo con arance rosse siciliane Moro coltivate intorno a Catania, ai piedi dell’Etna. Dolcezza e acidità del succo rosso sangue si fondono nella salsa di burro e vino bianco. Il periodo migliore è gennaio–marzo, ma anche le arance comuni danno un buon risultato. https://tabelia.app/en/recipes/poires-au-vin-rouge/ 2026-10-05 https://tabelia.app/img/recipe-images/dbf751b3-91f1-4010-94c5-7a32c703ae99_1791218472775.png?width=1200&resize=contain&quality=78 Pears Poached in Red Wine with Honey and Vanilla A French dessert of pears simmered with their peel in red wine flavored with honey and spices. Refrigerate submerged in the poaching liquid for 24 hours and serve with the cold liquid. https://tabelia.app/it/ricette/poires-au-vin-rouge/ 2026-10-05 https://tabelia.app/img/recipe-images/dbf751b3-91f1-4010-94c5-7a32c703ae99_1791218472775.png?width=1200&resize=contain&quality=78 Pere al vino rosso con miele e vaniglia Un dolce francese di pere cotte insieme alle bucce nel vino rosso aromatizzato con miele e spezie. Si raffreddano immerse nel liquido per 24 ore in frigorifero e si servono con il liquido freddo. https://tabelia.app/en/recipes/insalata-di-pomodori-alla-siciliana/ 2026-07-26 https://tabelia.app/img/recipe-images/dd4a41b2-abb0-4e26-bfa7-18429798b75a_1790663552635.png?width=1200&resize=contain&quality=78 Sicilian Tomato Salad A Sicilian summer staple of ripe tomatoes layered with soaked red onion and dried oregano, then allowed to mingle with olive oil. https://tabelia.app/it/ricette/insalata-di-pomodori-alla-siciliana/ 2026-07-26 https://tabelia.app/img/recipe-images/dd4a41b2-abb0-4e26-bfa7-18429798b75a_1790663552635.png?width=1200&resize=contain&quality=78 Insalata di pomodori alla siciliana Un classico estivo siciliano: pomodori maturi con cipolla rossa lasciata in acqua e origano secco, fatti insaporire con olio d’oliva. https://tabelia.app/en/recipes/tonno-e-fagioli/ 2026-05-22 https://tabelia.app/img/recipe-images/dd6bdf6d-326d-479e-97e7-a55e4a9e4bee_1790663735846.png?width=1200&resize=contain&quality=78 Tuna and White Bean Salad A homely Tuscan antipasto of tuna, white beans and red onion dressed with olive oil. Although made with canned ingredients, its success depends on the quality of the olive oil and beans. https://tabelia.app/it/ricette/tonno-e-fagioli/ 2026-05-22 https://tabelia.app/img/recipe-images/dd6bdf6d-326d-479e-97e7-a55e4a9e4bee_1790663735846.png?width=1200&resize=contain&quality=78 Tonno e fagioli Un antipasto domestico toscano di tonno, fagioli bianchi e cipolla rossa conditi con olio d’oliva. Pur usando ingredienti in scatola, la riuscita dipende dalla qualità dell’olio e dei fagioli. https://tabelia.app/en/recipes/aragosta-alla-catalana/ 2026-10-07 https://tabelia.app/img/recipe-images/de1719f3-7fd0-40bc-a4e5-3069ed409bd9_1790653061920.png?width=1200&resize=contain&quality=78 Catalan-Style Lobster A specialty of Alghero in northwestern Sardinia, where Spanish influence remains strong. Boiled lobster is served as a simple salad with tomatoes, onion, olive oil and lemon. Everything depends on the freshness of the ingredients. https://tabelia.app/it/ricette/aragosta-alla-catalana/ 2026-10-07 https://tabelia.app/img/recipe-images/de1719f3-7fd0-40bc-a4e5-3069ed409bd9_1790653061920.png?width=1200&resize=contain&quality=78 Aragosta alla catalana Una specialità di Alghero, nel nord-ovest della Sardegna, dove l’influenza spagnola è ancora forte. L’astice lessato si gusta in una semplice insalata di pomodori, cipolla, olio di oliva e limone. Tutto dipende dalla freschezza degli ingredienti. https://tabelia.app/en/recipes/piccata-di-pollo-al-limone/ 2026-10-07 https://tabelia.app/img/recipe-images/de570fd6-94b3-4f7d-8282-b9e195b06d38_1790663638583.png?width=1200&resize=contain&quality=78 Lemon Chicken Piccata A familiar meat dish that uses chicken breast in place of veal scaloppine. Pound the chicken thin, cook it quickly and finish with a lemon, caper and butter sauce. It is often made in Italian homes. https://tabelia.app/it/ricette/piccata-di-pollo-al-limone/ 2026-10-07 https://tabelia.app/img/recipe-images/de570fd6-94b3-4f7d-8282-b9e195b06d38_1790663638583.png?width=1200&resize=contain&quality=78 Piccata di pollo al limone Un piatto abituale in cui il petto di pollo sostituisce le scaloppine di vitello. Il pollo viene battuto sottile, cotto rapidamente e rifinito con una salsa di limone, capperi e burro. Si prepara spesso nelle case italiane. https://tabelia.app/en/recipes/pimientos-del-piquillo-rellenos-de-bacalao/ 2026-10-07 https://tabelia.app/img/recipe-images/df126da4-16be-59ed-a79f-6590a2503649_1790832756326.png?width=1200&resize=contain&quality=78 Piquillo Peppers Stuffed with Salt Cod Charcoal-roasted, peeled piquillo peppers are filled with a béchamel made with desalted cod. The sweet red flesh meets the matured savoriness of the cod in a dish at home on Navarrese tables. https://tabelia.app/it/ricette/pimientos-del-piquillo-rellenos-de-bacalao/ 2026-10-07 https://tabelia.app/img/recipe-images/df126da4-16be-59ed-a79f-6590a2503649_1790832756326.png?width=1200&resize=contain&quality=78 Peperoni del piquillo ripieni di baccalà Peperoni del piquillo arrostiti sulla brace e spellati vengono farciti con una besciamella al baccalà dissalato. La dolcezza dell’involucro rosso incontra il sapore maturato del baccalà in un piatto familiare sulle tavole della Navarra. https://tabelia.app/en/recipes/tagliatelle-con-prosciutto-di-parma-e-piselli/ 2026-05-22 https://tabelia.app/img/recipe-images/dfd624b1-9ba9-4633-b9e9-614ba87b46e0_1790663727778.png?width=1200&resize=contain&quality=78 Tagliatelle with Parma Ham and Peas Parma prosciutto and green peas evoke spring in Emilia-Romagna, adding colour to a rich butter and Parmigiano sauce. In-season peas bring a distinctly greater sweetness. https://tabelia.app/it/ricette/tagliatelle-con-prosciutto-di-parma-e-piselli/ 2026-05-22 https://tabelia.app/img/recipe-images/dfd624b1-9ba9-4633-b9e9-614ba87b46e0_1790663727778.png?width=1200&resize=contain&quality=78 Tagliatelle con prosciutto di Parma e piselli Prosciutto di Parma e piselli evocano la primavera emiliano-romagnola, dando colore a una salsa ricca di burro e Parmigiano. I piselli di stagione offrono una dolcezza nettamente diversa. https://tabelia.app/en/recipes/galette-complete/ 2026-08-01 https://tabelia.app/img/recipe-images/e0a96283-cf9e-4b96-b9e7-900d18dacb7f_1790663531898.png?width=1200&resize=contain&quality=78 Galette Complète A savory buckwheat galette passed down as a Breton staple. The complète, topped with ham, cheese and egg, is the classic of classics. The basic batter is only buckwheat flour, water and salt. Folded square edges and a soft yolk define its appearance. https://tabelia.app/it/ricette/galette-complete/ 2026-08-01 https://tabelia.app/img/recipe-images/e0a96283-cf9e-4b96-b9e7-900d18dacb7f_1790663531898.png?width=1200&resize=contain&quality=78 Galette complète Una galette salata di grano saraceno, tramandata come alimento di base bretone. La complète, con prosciutto, formaggio e uovo, è il classico per eccellenza. La pastella di base contiene soltanto farina di grano saraceno, acqua e sale. Il bordo ripiegato a quadrato e il tuorlo morbido ne definiscono l’aspetto. https://tabelia.app/en/recipes/fusilli-al-pesto-di-rucola-e-pomodorini/ 2026-10-07 https://tabelia.app/img/recipe-images/e0e85b44-b639-45c3-a60b-4b668477d6c1_1790663528496.png?width=1200&resize=contain&quality=78 Fusilli with Arugula Pesto and Cherry Tomatoes Fusilli with a peppery, bitter pesto made from arugula instead of basil. Heating arugula increases its bitterness and changes its color, so the sauce is tossed without direct heat, using only the warmth of freshly cooked pasta to preserve its peppery flavor and vivid green. https://tabelia.app/it/ricette/fusilli-al-pesto-di-rucola-e-pomodorini/ 2026-10-07 https://tabelia.app/img/recipe-images/e0e85b44-b639-45c3-a60b-4b668477d6c1_1790663528496.png?width=1200&resize=contain&quality=78 Fusilli al pesto di rucola e pomodorini Fusilli con un pesto piccante e amaro, preparato con rucola al posto del basilico. Il calore aumenta l’amaro della rucola e ne altera il colore, perciò si condisce senza fuoco diretto, usando solo il calore residuo della pasta per conservare il pizzicore e il verde brillante. https://tabelia.app/en/recipes/peperoni-arrostiti/ 2026-05-28 https://tabelia.app/img/recipe-images/e22e545b-0279-4184-9db3-58db815e56ed_1790663630180.png?width=1200&resize=contain&quality=78 Roasted Peppers Peppers are charred over a direct flame, peeled and dressed with olive oil, garlic and capers. A classic southern Italian appetizer, simple yet marked by deep sweetness and roasted aromas. https://tabelia.app/it/ricette/peperoni-arrostiti/ 2026-05-28 https://tabelia.app/img/recipe-images/e22e545b-0279-4184-9db3-58db815e56ed_1790663630180.png?width=1200&resize=contain&quality=78 Peperoni arrostiti Peperoni abbrustoliti sulla fiamma fino ad annerire la pelle, poi pelati e conditi con olio d’oliva, aglio e capperi. Un classico antipasto del Sud Italia, semplice ma intenso per dolcezza e profumo tostato. https://tabelia.app/en/recipes/piselli-alla-fiorentina/ 2026-07-26 https://tabelia.app/img/recipe-images/e2955bd2-3dc1-4066-9d2b-8129160c50a5_1790663645722.png?width=1200&resize=contain&quality=78 Florentine Peas with Pancetta A classic Florentine spring side dish of peas gently simmered until tender with the aromas of pancetta and garlic. https://tabelia.app/it/ricette/piselli-alla-fiorentina/ 2026-07-26 https://tabelia.app/img/recipe-images/e2955bd2-3dc1-4066-9d2b-8129160c50a5_1790663645722.png?width=1200&resize=contain&quality=78 Piselli alla fiorentina Un classico contorno primaverile fiorentino di piselli cotti dolcemente fino a diventare teneri, con il profumo di pancetta e aglio. https://tabelia.app/en/recipes/pappardelle-sulla-nana/ 2026-10-07 https://tabelia.app/img/recipe-images/e2f8c4c7-d48a-4f61-a440-97fe5fe00eca_1790690274564.png?width=1200&resize=contain&quality=78 Pappardelle with Tuscan Duck Ragù “Nana” is the Tuscan dialect word for duck. This festive dish slowly braises bone-in duck with wine and herbs, then returns the shredded meat to the sauce. The handmade pappardelle use a rich, yolk-heavy sfoglia rolled thin by hand and cut 2cm wide, its rough surface catching the ragù. Adding duck liver at the end for body and aroma is the classic Val di Chiana method; careful rendering of the fat and slow braising determine the flavour. https://tabelia.app/it/ricette/pappardelle-sulla-nana/ 2026-10-07 https://tabelia.app/img/recipe-images/e2f8c4c7-d48a-4f61-a440-97fe5fe00eca_1790690274564.png?width=1200&resize=contain&quality=78 Pappardelle sulla nana «Nana» è il nome toscano dell’anatra. In questo piatto di festa, l’anatra con l’osso cuoce lentamente con vino ed erbe, poi la carne disossata e sfilacciata torna nel sugo. Le pappardelle fatte a mano partono da una sfoglia ricca di tuorli, tirata sottile e tagliata larga 2cm, con una superficie ruvida che trattiene il ragù. L’aggiunta finale del fegato per dare corpo e profumo segue l’uso classico della Val di Chiana: la paziente eliminazione del grasso e la lunga cottura determinano il sapore. https://tabelia.app/en/recipes/gateau-battu/ 2026-10-07 https://tabelia.app/img/recipe-images/e313815d-6340-4517-bc9e-ba8d95a3df8d_1790654536670.png?width=1200&resize=contain&quality=78 Gâteau Battu A traditional Picardy cake of rich yeasted dough with abundant egg yolks, baked in a tall cylindrical mold. The richness of butter and yolks stands out, and judging the rise determines the finished cake. https://tabelia.app/it/ricette/gateau-battu/ 2026-10-07 https://tabelia.app/img/recipe-images/e313815d-6340-4517-bc9e-ba8d95a3df8d_1790654536670.png?width=1200&resize=contain&quality=78 Gâteau battu Un dolce della Piccardia, con impasto lievitato ricco di tuorli cotto in uno stampo cilindrico alto. Risaltano la ricchezza del burro e dei tuorli, e il risultato dipende dalla corretta valutazione della lievitazione. https://tabelia.app/en/recipes/garganelli-al-ragu-bianco-di-vitello/ 2026-10-07 https://tabelia.app/img/recipe-images/e39b1566-a6a1-46b5-9108-110da93a4814_1790663536391.png?width=1200&resize=contain&quality=78 Garganelli with White Veal Ragù Handmade pasta from Emilia-Romagna finished with a tomato-free white ragù, ragù bianco. White wine and vegetables bring out the delicate savory flavor of veal. https://tabelia.app/it/ricette/garganelli-al-ragu-bianco-di-vitello/ 2026-10-07 https://tabelia.app/img/recipe-images/e39b1566-a6a1-46b5-9108-110da93a4814_1790663536391.png?width=1200&resize=contain&quality=78 Garganelli al ragù bianco di vitello Una pasta fatta a mano dell’Emilia-Romagna con ragù bianco, senza pomodoro. Vino bianco e verdure valorizzano il sapore delicato del vitello. https://tabelia.app/en/recipes/baccala-alla-vicentina/ 2026-10-07 https://tabelia.app/img/recipe-images/e4713f13-f3b2-485a-8388-11ac52105949_1790663437650.png?width=1200&resize=contain&quality=78 Vicenza-Style Stockfish A distinctive Vicenza specialty of stockfish simmered over very low heat for 4 hours with onion, anchovies and milk. Never stirring is essential to keep the fish intact. Serve with polenta. https://tabelia.app/it/ricette/baccala-alla-vicentina/ 2026-10-07 https://tabelia.app/img/recipe-images/e4713f13-f3b2-485a-8388-11ac52105949_1790663437650.png?width=1200&resize=contain&quality=78 Baccalà alla vicentina Una specialità tipica di Vicenza: baccalà cotto a fuoco dolcissimo per 4 ore con cipolle, acciughe e latte. La regola fondamentale è non mescolare mai, per non disfare il pesce. Si accompagna con la polenta. https://tabelia.app/en/recipes/gnocchi-alla-romana/ 2026-05-22 https://tabelia.app/img/recipe-images/e47aca51-15bf-48a4-a643-19987ee9789c_1790663539488.png?width=1200&resize=contain&quality=78 Roman Semolina Gnocchi Roman-style gnocchi made from semolina, coarsely milled durum wheat, rather than potatoes. Semolina cooked in milk is mixed with butter, yolks and Parmigiano, chilled, cut into rounds and baked. The contrast of crisp surface and creamy center marks this authentic dish. https://tabelia.app/it/ricette/gnocchi-alla-romana/ 2026-05-22 https://tabelia.app/img/recipe-images/e47aca51-15bf-48a4-a643-19987ee9789c_1790663539488.png?width=1200&resize=contain&quality=78 Gnocchi alla romana Gnocchi romani di semolino, grano duro macinato grossolanamente, anziché patate. Il semolino cotto nel latte si mescola con burro, tuorli e Parmigiano, si raffredda, si ritaglia a dischi e si cuoce in forno. Il contrasto fra crosta croccante e cuore cremoso caratterizza la preparazione autentica. https://tabelia.app/en/recipes/aligot/ 2026-08-01 https://tabelia.app/img/recipe-images/e49702a3-bb85-47f4-9b72-f6648069cec6_1790663430043.png?width=1200&resize=contain&quality=78 Aligot A specialty of the Aubrac plateau in Auvergne. Unaged tome fraîche cheese is worked into potato purée in one direction until it stretches into ribbons. In its homeland it accompanies sausages or meat dishes. A long strand stretching from the raised wooden spoon signals that it is ready. https://tabelia.app/it/ricette/aligot/ 2026-08-01 https://tabelia.app/img/recipe-images/e49702a3-bb85-47f4-9b72-f6648069cec6_1790663430043.png?width=1200&resize=contain&quality=78 Aligot Una specialità dell’altopiano dell’Aubrac, in Alvernia. Alla purea di patate si aggiunge la tome fraîche, un formaggio non stagionato, lavorando sempre nella stessa direzione finché si allunga in nastri. Nella zona d’origine accompagna salsicce e piatti di carne. Il momento in cui, sollevando il cucchiaio di legno, il composto forma un lungo nastro indica che è pronto. https://tabelia.app/en/recipes/zarangollo/ 2026-10-12 https://tabelia.app/img/recipe-images/e50128a9-bc7b-4d8d-ad30-0bf077c9488e_1791765862190.png?width=1200&resize=contain&quality=78 Murcian Zucchini and Eggs Zucchini and onion cook gently until tender, then are bound with softly set eggs in this vegetable dish from Murcia. Serve it warm as an appetizer, with the sweetness of the vegetables at the center. https://tabelia.app/it/ricette/zarangollo/ 2026-10-12 https://tabelia.app/img/recipe-images/e50128a9-bc7b-4d8d-ad30-0bf077c9488e_1791765862190.png?width=1200&resize=contain&quality=78 Zucchine e uova alla murciana Zucchine e cipolle cuociono lentamente fino a diventare morbide, poi vengono legate dalle uova in questo piatto di Murcia. La dolcezza delle verdure caratterizza un antipasto da servire caldo. https://tabelia.app/en/recipes/pollo-alla-marsala/ 2026-10-07 https://tabelia.app/img/recipe-images/e5c43b33-81fb-4b2e-a903-26a7dab74599_1790663661386.png?width=1200&resize=contain&quality=78 Chicken Marsala An elegant dish originating in Sicily, using its fortified Marsala wine. Chicken, or veal, is finished in a Marsala and mushroom sauce. The wine’s sweetness and astringency blend into butter to create a restaurant-quality sauce. https://tabelia.app/it/ricette/pollo-alla-marsala/ 2026-10-07 https://tabelia.app/img/recipe-images/e5c43b33-81fb-4b2e-a903-26a7dab74599_1790663661386.png?width=1200&resize=contain&quality=78 Pollo alla Marsala Un piatto elegante di origine siciliana con il vino liquoroso Marsala. Il pollo, o il vitello, si completa con una salsa al Marsala e funghi. Dolcezza e astringenza del vino si fondono nel burro, dando una salsa da ristorante. https://tabelia.app/en/recipes/zucchine-alla-scapece/ 2026-10-07 https://tabelia.app/img/recipe-images/e5f065be-de6c-4386-a243-15470b3c1c4a_1790663761523.png?width=1200&resize=contain&quality=78 Neapolitan Marinated Zucchini A traditional Neapolitan antipasto of fried zucchini marinated with wine vinegar, mint and garlic. Resting for several hours or longer lets the acidity and aromas penetrate the vegetables. https://tabelia.app/it/ricette/zucchine-alla-scapece/ 2026-10-07 https://tabelia.app/img/recipe-images/e5f065be-de6c-4386-a243-15470b3c1c4a_1790663761523.png?width=1200&resize=contain&quality=78 Zucchine alla scapece Un antipasto tradizionale napoletano di zucchine fritte e marinate con aceto di vino, menta e aglio. Un riposo di diverse ore o più fa penetrare acidità e profumi nelle verdure. https://tabelia.app/en/recipes/tarta-de-santiago/ 2026-10-07 https://tabelia.app/img/recipe-images/e6aced34-2461-54ca-9448-1f93715ff2f9_1790832780281.png?width=1200&resize=contain&quality=78 Galician Almond Cake A Galician cake baked mainly from almonds, sugar and eggs. This version has no flour-based crust, pairing a lightly browned surface with a moist interior. https://tabelia.app/it/ricette/tarta-de-santiago/ 2026-10-07 https://tabelia.app/img/recipe-images/e6aced34-2461-54ca-9448-1f93715ff2f9_1790832780281.png?width=1200&resize=contain&quality=78 Torta galiziana alle mandorle Un dolce galiziano preparato principalmente con mandorle, zucchero e uova. Questa versione non ha una base di farina di frumento e unisce una superficie leggermente dorata a un interno umido. https://tabelia.app/en/recipes/escalivada/ 2026-10-11 https://tabelia.app/img/recipe-images/e706f4b0-4b7e-47c8-bb74-df2e4b2c74cf_1791677950781.png?width=1200&resize=contain&quality=78 Catalan Roasted Eggplant and Peppers A Catalan vegetable dish of whole-roasted eggplant and red peppers, peeled, torn into long strips and dressed with olive oil. https://tabelia.app/it/ricette/escalivada/ 2026-10-11 https://tabelia.app/img/recipe-images/e706f4b0-4b7e-47c8-bb74-df2e4b2c74cf_1791677950781.png?width=1200&resize=contain&quality=78 Melanzane e peperoni arrostiti alla catalana Un piatto catalano di melanzane e peperoni rossi arrostiti interi, spellati, divisi in strisce lunghe e conditi con olio d’oliva. https://tabelia.app/en/recipes/pizzoccheri-della-valtellina/ 2026-05-22 https://tabelia.app/img/recipe-images/e892bb66-6822-42e6-b962-53d260bf3af9_1790663647101.png?width=1200&resize=contain&quality=78 Valtellina Buckwheat Pasta Wide, flat buckwheat pasta with butter, cheese, cabbage and potatoes: a nourishing winter specialty from Lombardy's mountains, passed down through Alpine farmhouse cooking. https://tabelia.app/it/ricette/pizzoccheri-della-valtellina/ 2026-05-22 https://tabelia.app/img/recipe-images/e892bb66-6822-42e6-b962-53d260bf3af9_1790663647101.png?width=1200&resize=contain&quality=78 Pizzoccheri della Valtellina Pasta larga e piatta al grano saraceno con burro, formaggio, verza e patate: un nutriente piatto invernale delle montagne lombarde, tramandato dalla cucina contadina alpina. https://tabelia.app/en/recipes/lattuga-stufata-alla-romana/ 2026-07-26 https://tabelia.app/img/recipe-images/e8d86699-b95c-4af3-80f8-dcea397a70ba_1790663560486.png?width=1200&resize=contain&quality=78 Roman-Style Braised Romaine Lettuce Romaine lettuce braised in garlic-infused olive oil, a side dish rooted in Rome’s tradition of cooked leafy vegetables. https://tabelia.app/it/ricette/lattuga-stufata-alla-romana/ 2026-07-26 https://tabelia.app/img/recipe-images/e8d86699-b95c-4af3-80f8-dcea397a70ba_1790663560486.png?width=1200&resize=contain&quality=78 Lattuga stufata alla romana Lattuga romana stufata nell’olio d’oliva profumato all’aglio: un contorno legato alla tradizione romana delle verdure a foglia cotte. https://tabelia.app/en/recipes/sole-meuniere/ 2026-10-05 https://tabelia.app/img/recipe-images/e9ffe45e-1a77-4810-9712-8ab5c1b7ad6d_1791218127121.png?width=1200&resize=contain&quality=78 Dover Sole with Brown Butter Dover sole, stripped of both dark and white skin, is dusted with flour, fried golden in clarified butter and served with brown butter. Keep the frying butter from browning and cook the thickest flesh through to the bone. https://tabelia.app/it/ricette/sole-meuniere/ 2026-10-05 https://tabelia.app/img/recipe-images/e9ffe45e-1a77-4810-9712-8ab5c1b7ad6d_1791218127121.png?width=1200&resize=contain&quality=78 Sogliola al burro nocciola La sogliola, privata della pelle scura e bianca, si infarina e si dora nel burro chiarificato, poi si serve con burro nocciola. Il burro chiarificato usato per cuocere non deve scurire e la polpa più spessa deve cuocere fino alla lisca. https://tabelia.app/en/recipes/testaroli-al-pesto/ 2026-08-15 https://tabelia.app/img/recipe-images/ea019e89-6c1d-4e98-8ecf-036e13c49248_1790663732602.png?width=1200&resize=contain&quality=78 Testaroli with Pesto A flat pasta said to date to antiquity, made from a loose batter of flour, water and salt cooked on each side in a hot cast-iron testo. It is cut into diamonds, softened in salted hot water with the heat off, and dressed with Genovese pesto ground in a marble mortar. https://tabelia.app/it/ricette/testaroli-al-pesto/ 2026-08-15 https://tabelia.app/img/recipe-images/ea019e89-6c1d-4e98-8ecf-036e13c49248_1790663732602.png?width=1200&resize=contain&quality=78 Testaroli al pesto Una pasta piatta che si fa risalire all’antichità, ottenuta da una pastella fluida di farina, acqua e sale cotta su ciascun lato in un testo di ghisa caldo. Si taglia a rombi, si fa rinvenire in acqua salata a fuoco spento e si condisce con pesto genovese lavorato nel mortaio di marmo. https://tabelia.app/en/recipes/carpaccio-di-manzo/ 2026-05-28 https://tabelia.app/img/recipe-images/ed05c556-22fd-4e13-9424-008f32e2e781_1790663475793.png?width=1200&resize=contain&quality=78 Beef Carpaccio An appetizer from Venice of thinly sliced raw beef finished with arugula, Parmigiano and lemon. With such a simple composition, ingredient quality directly determines the flavor. https://tabelia.app/it/ricette/carpaccio-di-manzo/ 2026-05-28 https://tabelia.app/img/recipe-images/ed05c556-22fd-4e13-9424-008f32e2e781_1790663475793.png?width=1200&resize=contain&quality=78 Carpaccio di manzo Un antipasto nato a Venezia: carne bovina cruda affettata sottilmente, completata con rucola, Parmigiano e limone. La composizione semplice riflette direttamente la qualità degli ingredienti. https://tabelia.app/en/recipes/polenta-fritta/ 2026-10-07 https://tabelia.app/img/recipe-images/ed44688d-1145-48ff-a364-9ed6855c1e12_1790663650969.png?width=1200&resize=contain&quality=78 Crisp Fried Polenta Soft-cooked polenta is set in a mould, cut into sticks and fried until crisp outside and pleasantly chewy within. An authentic fritto enjoyed with drinks in Veneto bars, flavoured with rosemary and Parmigiano mixed into the polenta. https://tabelia.app/it/ricette/polenta-fritta/ 2026-10-07 https://tabelia.app/img/recipe-images/ed44688d-1145-48ff-a364-9ed6855c1e12_1790663650969.png?width=1200&resize=contain&quality=78 Polenta fritta La polenta morbida viene rassodata in uno stampo, tagliata a bastoncini e fritta: croccante fuori e morbida ed elastica dentro. Un fritto tradizionale dei bar veneti da accompagnare a un bicchiere, profumato con rosmarino e Parmigiano incorporati. https://tabelia.app/en/recipes/tartare-di-tonno/ 2026-10-07 https://tabelia.app/img/recipe-images/edbd6601-b035-418e-a89a-194e90d97ef9_1790663731120.png?width=1200&resize=contain&quality=78 Sicilian Tuna Tartare A Sicilian starter of finely cut fresh tuna dressed with lemon, olive oil and capers. The freshness of the ingredients is essential. https://tabelia.app/it/ricette/tartare-di-tonno/ 2026-10-07 https://tabelia.app/img/recipe-images/edbd6601-b035-418e-a89a-194e90d97ef9_1790663731120.png?width=1200&resize=contain&quality=78 Tartare di tonno alla siciliana Antipasto siciliano di tonno fresco tagliato finemente e condito con limone, olio d’oliva e capperi. La freschezza degli ingredienti è essenziale. https://tabelia.app/en/recipes/calamari-ripieni-alla-siciliana/ 2026-05-30 https://tabelia.app/img/recipe-images/eebefe88-fb66-4d0d-b46c-d9cfa79d83ab_1790653062740.png?width=1200&resize=contain&quality=78 Sicilian Stuffed Squid A Sicilian home-style dish of squid stuffed with its tentacles, breadcrumbs, raisins, pine nuts and capers, then gently simmered in tomato sauce. A summer main course combining sweet-sour flavors and seafood savor. https://tabelia.app/it/ricette/calamari-ripieni-alla-siciliana/ 2026-05-30 https://tabelia.app/img/recipe-images/eebefe88-fb66-4d0d-b46c-d9cfa79d83ab_1790653062740.png?width=1200&resize=contain&quality=78 Calamari ripieni alla siciliana Un piatto familiare siciliano di calamari farciti con tentacoli, pangrattato, uvetta, pinoli e capperi, poi cotti dolcemente nel pomodoro. Un secondo estivo in cui l’agrodolce incontra il sapore del mare. https://tabelia.app/en/recipes/pulpo-a-la-gallega/ 2026-10-07 https://tabelia.app/img/recipe-images/ef34d2ce-20b2-5e4e-8916-f6343ae90fc4_1790832767481.png?width=1200&resize=contain&quality=78 Galician-Style Octopus Tender boiled octopus and potatoes are served with olive oil and paprika. The key is cooking that preserves the octopus’s springy texture and slicing it while still warm. https://tabelia.app/it/ricette/pulpo-a-la-gallega/ 2026-10-07 https://tabelia.app/img/recipe-images/ef34d2ce-20b2-5e4e-8916-f6343ae90fc4_1790832767481.png?width=1200&resize=contain&quality=78 Polpo alla galiziana Polpo lessato fino a diventare tenero e patate vengono conditi con olio d’oliva e paprica. Sono essenziali una cottura che conservi l’elasticità del polpo e il taglio quando è ancora caldo. https://tabelia.app/en/recipes/pasta-cacio-e-uova/ 2026-10-07 https://tabelia.app/img/recipe-images/efa81477-cf5d-40c4-86f7-34f17380adc3_1790663607647.png?width=1200&resize=contain&quality=78 Pasta with Cheese and Eggs Neapolitan pasta with eggs and cheese, said to predate carbonara. Without guanciale, it relies solely on eggs, Pecorino and lardo (pork fat), expressing the heart of Neapolitan cucina povera. The technique of emulsifying without setting the eggs is the same as carbonara, but the result is more rustic and robust. https://tabelia.app/it/ricette/pasta-cacio-e-uova/ 2026-10-07 https://tabelia.app/img/recipe-images/efa81477-cf5d-40c4-86f7-34f17380adc3_1790663607647.png?width=1200&resize=contain&quality=78 Pasta cacio e uova La pasta napoletana con uova e formaggio, considerata da alcuni più antica della carbonara. Senza guanciale, si completa con uova, Pecorino e lardo, esprimendo il cuore della cucina povera napoletana. L’emulsione senza far rapprendere le uova usa la stessa tecnica della carbonara, con un carattere più rustico e deciso. https://tabelia.app/en/recipes/puree-de-pommes-de-terre/ 2026-08-01 https://tabelia.app/img/recipe-images/f05bddb3-41ec-4b20-94f1-e5109b523c2b_1790663678015.png?width=1200&resize=contain&quality=78 French Potato Purée A foundational side dish throughout France and one said to reveal a chef’s skill most clearly. Potatoes are boiled whole in their skins to avoid taking on water, sieved while hot, then gradually emulsified with cold butter weighing 25–30% of the potatoes. The result is silky smooth and almost sauce-like. https://tabelia.app/it/ricette/puree-de-pommes-de-terre/ 2026-08-01 https://tabelia.app/img/recipe-images/f05bddb3-41ec-4b20-94f1-e5109b523c2b_1790663678015.png?width=1200&resize=contain&quality=78 Purè di patate alla francese Contorno fondamentale in tutta la Francia e considerato uno dei piatti che rivelano meglio l’abilità dello chef. Le patate si lessano intere con la buccia per non assorbire acqua, si passano al setaccio da calde e si emulsionano gradualmente con burro freddo pari al 25–30% del loro peso. Il risultato è setoso e quasi simile a una salsa. https://tabelia.app/en/recipes/tarte-au-sucre-du-nord/ 2026-08-07 https://tabelia.app/img/recipe-images/f060a9eb-94bf-4371-b769-8f4eb807152d_1790654551535.png?width=1200&resize=contain&quality=78 Northern French Sugar Tart A brioche-dough sweet from Hauts-de-France in northern France. Finger-made hollows are filled with vergeoise beet sugar and crème fraîche, then baked until the surface caramelizes. https://tabelia.app/it/ricette/tarte-au-sucre-du-nord/ 2026-08-07 https://tabelia.app/img/recipe-images/f060a9eb-94bf-4371-b769-8f4eb807152d_1790654551535.png?width=1200&resize=contain&quality=78 Torta allo zucchero del nord della Francia Un dolce di pasta brioche dell’Hauts-de-France, nel nord della Francia. Le fossette praticate con le dita si riempiono con vergeoise, zucchero di barbabietola, e crème fraîche, poi la superficie si cuoce fino a caramellare. https://tabelia.app/en/recipes/zucchine-trifolate/ 2026-10-07 https://tabelia.app/img/recipe-images/f11127c1-daa6-4dd2-9e2f-5a337540e390_1790663765006.png?width=1200&resize=contain&quality=78 Sautéed Zucchini with Garlic and Parsley A basic zucchini side dish sautéed with garlic, parsley and white wine. Its success depends on a fine balance: cooking the zucchini through to bring out their sweetness without overcooking them. https://tabelia.app/it/ricette/zucchine-trifolate/ 2026-10-07 https://tabelia.app/img/recipe-images/f11127c1-daa6-4dd2-9e2f-5a337540e390_1790663765006.png?width=1200&resize=contain&quality=78 Zucchine trifolate Un contorno fondamentale di zucchine saltate con aglio, prezzemolo e vino bianco. La riuscita dipende dall’equilibrio tra cuocerle abbastanza da esaltarne la dolcezza e non farle cuocere troppo. https://tabelia.app/en/recipes/culurgiones-allogliastrina/ 2026-10-07 https://tabelia.app/img/recipe-images/f1871d6d-b76a-4026-8db2-56797ab48ec0_1790663498579.png?width=1200&resize=contain&quality=78 Ogliastra-Style Culurgiones Stuffed pasta from Ogliastra in eastern Sardinia. A filling of potato, Pecorino, mint and saffron is sealed with intricate wheat-ear pleating, called pinzatura. This shaping skill is a source of pride for Ogliastra’s women, a traditional craft that takes years to master. https://tabelia.app/it/ricette/culurgiones-allogliastrina/ 2026-10-07 https://tabelia.app/img/recipe-images/f1871d6d-b76a-4026-8db2-56797ab48ec0_1790663498579.png?width=1200&resize=contain&quality=78 Culurgiones all’ogliastrina Pasta ripiena dell’Ogliastra, nella Sardegna orientale. Il ripieno di patate, Pecorino, menta e zafferano viene racchiuso con una raffinata pinzatura a spiga di grano. Questa abilità, orgoglio delle donne ogliastrine, rende il piatto un’opera artigianale tradizionale che richiede anni per essere padroneggiata. https://tabelia.app/en/recipes/branzino-al-sale/ 2026-05-28 https://tabelia.app/img/recipe-images/f1eb261e-34a5-4fcb-a9dd-5a016cf7b8ea_1790663448563.png?width=1200&resize=contain&quality=78 Salt-Baked Sea Bass A dramatic salt-crust roast: a whole sea bass enclosed in coarse salt with plenty of herbs and baked. The salt acts as a sealed vessel, steaming the fish to keep it moist. Breaking the crust with a hammer at the table adds to the appeal. https://tabelia.app/it/ricette/branzino-al-sale/ 2026-05-28 https://tabelia.app/img/recipe-images/f1eb261e-34a5-4fcb-a9dd-5a016cf7b8ea_1790663448563.png?width=1200&resize=contain&quality=78 Branzino al sale Una scenografica cottura in crosta di sale: il branzino intero viene racchiuso in sale grosso con abbondanti erbe e cotto al forno. Il sale forma un contenitore sigillato che trattiene il vapore e mantiene umida la polpa. Anche rompere la crosta a tavola con un martello fa parte del fascino del piatto. https://tabelia.app/en/recipes/bouchees-a-la-reine/ 2026-10-05 https://tabelia.app/img/recipe-images/f23d4dcf-1ef1-4cd1-82a5-cdcf1b8b829c_1791218075025.png?width=1200&resize=contain&quality=78 Bouchées à la Reine with Chicken and Mushrooms Scalloped puff-pastry cases are filled with chicken breast poached in an aromatic vegetable broth and mushrooms cooked without browning, all combined in a creamy sauce. A warm French appetizer. https://tabelia.app/it/ricette/bouchees-a-la-reine/ 2026-10-05 https://tabelia.app/img/recipe-images/f23d4dcf-1ef1-4cd1-82a5-cdcf1b8b829c_1791218075025.png?width=1200&resize=contain&quality=78 Bouchées à la reine con pollo e funghi Cestini di pasta sfoglia tagliati con uno stampo smerlato vengono riempiti di petto di pollo lessato in brodo di verdure aromatiche e champignon cotti senza colorirli, amalgamati in una salsa cremosa. Un antipasto caldo francese. https://tabelia.app/en/recipes/farz-pitilig/ 2026-10-14 https://tabelia.app/img/recipe-images/f29c2b7d-c153-4dfe-ae17-79b26a939f52_1791939801844.png?width=1200&resize=contain&quality=78 Breton Skillet Cake with Prunes A Breton cake made by gently gathering an egg, milk and flour batter as it sets in a skillet, adding prunes and browning both sides. Eat it warm, with its buttery surface and thick, soft interior. https://tabelia.app/it/ricette/farz-pitilig/ 2026-10-14 https://tabelia.app/img/recipe-images/f29c2b7d-c153-4dfe-ae17-79b26a939f52_1791939801844.png?width=1200&resize=contain&quality=78 Dolce bretone in padella con prugne Un dolce bretone di uova, latte e farina: si raccoglie delicatamente la pastella mentre si rapprende in padella, si aggiungono le prugne e si dorano entrambi i lati. Si gusta caldo, con la superficie al burro e l’interno spesso e morbido. https://tabelia.app/en/recipes/huitres-gratinees-au-champagne/ 2026-10-08 https://tabelia.app/img/recipe-images/f2efa804-a0bd-4a31-9cff-e5beb70d0779_1791218062113.png?width=1200&resize=contain&quality=78 Oysters Gratinéed with Champagne Sabayon Shucked oysters are poached in Champagne, returned to their shells over leeks softened in butter, covered with Champagne sabayon and browned only on the surface. A warm French appetizer. https://tabelia.app/it/ricette/huitres-gratinees-au-champagne/ 2026-10-08 https://tabelia.app/img/recipe-images/f2efa804-a0bd-4a31-9cff-e5beb70d0779_1791218062113.png?width=1200&resize=contain&quality=78 Ostriche gratinate allo Champagne con sabayon Le ostriche sgusciate vengono cotte nello Champagne, rimesse nei gusci sopra porri stufati nel burro e ricoperte di sabayon allo Champagne, che si fa dorare solo in superficie. Un antipasto caldo francese. https://tabelia.app/en/recipes/bruschetta-con-funghi/ 2026-05-28 https://tabelia.app/img/recipe-images/f50157de-1e3d-40bf-8570-34e4c2f6b7bf_1790663455633.png?width=1200&resize=contain&quality=78 Mushroom Bruschetta Porcini or mixed mushrooms sautéed with garlic and thyme and piled onto freshly toasted bruschetta. An autumn starter in which mushroom fragrance and olive oil become one. https://tabelia.app/it/ricette/bruschetta-con-funghi/ 2026-05-28 https://tabelia.app/img/recipe-images/f50157de-1e3d-40bf-8570-34e4c2f6b7bf_1790663455633.png?width=1200&resize=contain&quality=78 Bruschetta con funghi Porcini o funghi misti saltati con aglio e timo e adagiati sulla bruschetta appena tostata. Un antipasto autunnale in cui il profumo dei funghi si fonde con l’olio di oliva. https://tabelia.app/en/recipes/pollo-al-chilindron/ 2026-10-07 https://tabelia.app/img/recipe-images/f5e57a03-fc55-5e41-b8b8-d8b9c70c38db_1790832762494.png?width=1200&resize=contain&quality=78 Chicken with Peppers, Tomatoes and Jamón An Aragonese home-style dish of browned bone-in chicken simmered with peppers, tomatoes and jamón. https://tabelia.app/it/ricette/pollo-al-chilindron/ 2026-10-07 https://tabelia.app/img/recipe-images/f5e57a03-fc55-5e41-b8b8-d8b9c70c38db_1790832762494.png?width=1200&resize=contain&quality=78 Pollo con peperoni, pomodori e jamón Un piatto della cucina domestica aragonese di pollo con osso rosolato e cotto con peperoni, pomodori e jamón. https://tabelia.app/en/recipes/triglie-alla-livornese/ 2026-05-28 https://tabelia.app/img/recipe-images/f5f7f6a4-4fc3-4548-b5a5-dd5dc8b5505a_1790663748148.png?width=1200&resize=contain&quality=78 Livorno-Style Red Mullet A signature dish of Livorno, briefly simmering prized Mediterranean red mullet in a simple tomato sauce. The rich flavor unique to red mullet, whose liver can be eaten with the fish, comes fully to the fore. https://tabelia.app/it/ricette/triglie-alla-livornese/ 2026-05-28 https://tabelia.app/img/recipe-images/f5f7f6a4-4fc3-4548-b5a5-dd5dc8b5505a_1790663748148.png?width=1200&resize=contain&quality=78 Triglie alla livornese Un piatto simbolo di Livorno: le pregiate triglie del Mediterraneo cotte brevemente in un semplice sugo di pomodoro. Emerge tutto il loro gusto intenso, caratteristico di un pesce di cui si può gustare anche il fegato. https://tabelia.app/en/recipes/broccoletti-ripassati-con-colatura/ 2026-10-07 https://tabelia.app/img/recipe-images/f67bd0a7-c786-4151-a1cd-d48045127305_1790663450726.png?width=1200&resize=contain&quality=78 Sautéed Broccoli Greens with Colatura A side dish of boiled greens sautéed again in olive oil with garlic and chili—the Neapolitan home-cooking technique ripassare—then finished with colatura, the fish sauce of the Amalfi Coast. https://tabelia.app/it/ricette/broccoletti-ripassati-con-colatura/ 2026-10-07 https://tabelia.app/img/recipe-images/f67bd0a7-c786-4151-a1cd-d48045127305_1790663450726.png?width=1200&resize=contain&quality=78 Broccoletti ripassati con colatura Un contorno di verdure lessate e ripassate nell’olio d’oliva con aglio e peperoncino, secondo la tecnica casalinga napoletana del ripassare, completato con colatura, la salsa di pesce della Costiera Amalfitana. https://tabelia.app/en/recipes/pasta-con-le-sarde/ 2026-05-28 https://tabelia.app/img/recipe-images/f80b0e77-05b8-48df-9150-0d3d3ef95300_1790663611962.png?width=1200&resize=contain&quality=78 Pasta with Sardines A masterpiece of Sicilian cooking that strongly preserves the influence of Arab rule. The agrodolce, or sweet-and-sour, sauce combines fresh sardines, fennel, raisins, pine nuts and saffron and carries the DNA of Arab cuisine. A complex dish layering sweetness, saltiness and the savory flavor of seafood. https://tabelia.app/it/ricette/pasta-con-le-sarde/ 2026-05-28 https://tabelia.app/img/recipe-images/f80b0e77-05b8-48df-9150-0d3d3ef95300_1790663611962.png?width=1200&resize=contain&quality=78 Pasta con le sarde Un capolavoro della cucina siciliana che conserva fortemente l’influenza della dominazione araba. Il condimento agrodolce di sarde fresche, finocchio, uvetta, pinoli e zafferano porta il DNA della cucina araba. Un piatto complesso in cui si sovrappongono dolcezza, sapidità e sapore di mare. https://tabelia.app/en/recipes/tarte-aux-figues/ 2026-10-07 https://tabelia.app/img/recipe-images/f88dabc7-e34f-44d3-9f23-ffa7a597dea3_1790690364657.png?width=1200&resize=contain&quality=78 Fig and Almond Tart An autumn tart of sweet pastry filled with almond cream and baked figs. The cream catches the fruit juices, bringing crisp baked pastry and a moist center together. https://tabelia.app/it/ricette/tarte-aux-figues/ 2026-10-07 https://tabelia.app/img/recipe-images/f88dabc7-e34f-44d3-9f23-ffa7a597dea3_1790690364657.png?width=1200&resize=contain&quality=78 Crostata di fichi e mandorle Crostata autunnale di pasta dolce, crema di mandorle e fichi cotti. La crema raccoglie i succhi, unendo il guscio cotto e il centro umido. https://tabelia.app/en/recipes/linguine-al-polpo-in-bianco/ 2026-10-08 https://tabelia.app/img/recipe-images/fa7a74c1-3454-4f28-a02d-7873887ae269_1790663563981.png?width=1200&resize=contain&quality=78 Linguine with Octopus in Bianco A tomato-free pasta from Salento in Puglia. Octopus is simmered until tender in aromatic vegetable broth, which is strained, reduced, and absorbed by linguine as it finishes cooking in the pan, risottata-style. The thick arms are cut into large pieces for texture, while the head and thin arms are chopped into the sauce. https://tabelia.app/it/ricette/linguine-al-polpo-in-bianco/ 2026-10-08 https://tabelia.app/img/recipe-images/fa7a74c1-3454-4f28-a02d-7873887ae269_1790663563981.png?width=1200&resize=contain&quality=78 Linguine al polpo in bianco Una pasta in bianco del Salento, in Puglia. Il polpo si cuoce fino a renderlo tenero nel brodo di verdure aromatiche, che viene filtrato e ristretto e fatto assorbire alle linguine durante la finitura risottata. I tentacoli spessi si tagliano in pezzi grandi per mantenerne la consistenza, mentre testa e tentacoli sottili si tritano nel sugo. https://tabelia.app/en/recipes/polenta-pasticciata-al-forno/ 2026-10-07 https://tabelia.app/img/recipe-images/fb087a8f-f3e2-4aa6-b5dc-05e4b2055d30_1790663654338.png?width=1200&resize=contain&quality=78 Baked Layered Polenta with Sausage and Porcini A Lombard primo of cooked polenta set in a tin, then layered with sausage and porcini ragù and Fontina before baking. A Sunday sharing dish known as polenta lasagne. https://tabelia.app/it/ricette/polenta-pasticciata-al-forno/ 2026-10-07 https://tabelia.app/img/recipe-images/fb087a8f-f3e2-4aa6-b5dc-05e4b2055d30_1790663654338.png?width=1200&resize=contain&quality=78 Polenta pasticciata al forno Primo lombardo di polenta cotta e rassodata in uno stampo, poi alternata a ragù di salsiccia e porcini e Fontina e cotta al forno. Un grande piatto domenicale chiamato lasagna di polenta. https://tabelia.app/en/recipes/cipolle-borettane-in-agrodolce/ 2026-05-28 https://tabelia.app/img/recipe-images/fbb0c33e-cd83-4651-8874-67394b65d856_1790663489050.png?width=1200&resize=contain&quality=78 Sweet-and-Sour Borettane Onions A traditional Emilian appetizer of small Borettane onions reduced with butter and balsamic vinegar into a sweet-and-sour glaze. Served with meat antipasti or as a delicatessen preparation. https://tabelia.app/it/ricette/cipolle-borettane-in-agrodolce/ 2026-05-28 https://tabelia.app/img/recipe-images/fbb0c33e-cd83-4651-8874-67394b65d856_1790663489050.png?width=1200&resize=contain&quality=78 Cipolle borettane in agrodolce Un antipasto tradizionale emiliano di cipolline borettane cotte con burro e aceto balsamico fino a ottenere una glassa agrodolce. Si servono con antipasti di carne o come preparazione di gastronomia. https://tabelia.app/en/recipes/gambas-al-ajillo/ 2026-10-01 https://tabelia.app/img/recipe-images/fc8b4b6a-b107-5672-9a4c-bd27599c9752_1790832727518.png?width=1200&resize=contain&quality=78 Garlic Shrimp A small plate of shrimp briefly cooked in olive oil infused with garlic and chili. Knowing when to turn off the heat preserves both the toasted aromas and the springy texture of the shrimp. https://tabelia.app/it/ricette/gambas-al-ajillo/ 2026-10-01 https://tabelia.app/img/recipe-images/fc8b4b6a-b107-5672-9a4c-bd27599c9752_1790832727518.png?width=1200&resize=contain&quality=78 Gamberi all’aglio Un piccolo piatto di gamberi cotti brevemente in olio d’oliva aromatizzato con aglio e peperoncino. Scegliere quando spegnere il fuoco permette di conservare sia gli aromi tostati sia l’elasticità della polpa. https://tabelia.app/en/recipes/fregola-con-aragosta/ 2026-10-07 https://tabelia.app/img/recipe-images/fcf3dd10-b70e-42a6-b011-fff73a3122a3_1790653063749.png?width=1200&resize=contain&quality=78 Fregola with Spiny Lobster A soupy pasta dish combining Sardinia’s distinctive round fregola with spiny lobster: an island treasure full of Mediterranean abundance. https://tabelia.app/it/ricette/fregola-con-aragosta/ 2026-10-07 https://tabelia.app/img/recipe-images/fcf3dd10-b70e-42a6-b011-fff73a3122a3_1790653063749.png?width=1200&resize=contain&quality=78 Fregola con aragosta Una pasta in brodo che unisce la fregola sferica tipica della Sardegna e l’aragosta: un tesoro dell’isola che racchiude la ricchezza mediterranea. https://tabelia.app/en/recipes/gnocchi-di-zucca/ 2026-09-29 https://tabelia.app/img/recipe-images/fda565f7-d896-43a2-812b-54242f691c94_1790690270873.png?width=1200&resize=contain&quality=78 Pumpkin Gnocchi A traditional Mantuan autumn primo: pumpkin is halved and roasted to lose moisture, then its sieved flesh is mixed with minimal flour and egg yolk. Its dough loosens more easily than potato gnocchi; judging the narrow margin between too much flour, producing heavy dumplings, and too little, causing disintegration in water, requires skill. Browned butter, sage, Grana Padano and the bittersweet aroma of crushed amaretti create Mantua’s distinctive sweet-and-savory contrast. https://tabelia.app/it/ricette/gnocchi-di-zucca/ 2026-09-29 https://tabelia.app/img/recipe-images/fda565f7-d896-43a2-812b-54242f691c94_1790690270873.png?width=1200&resize=contain&quality=78 Gnocchi di zucca Primo autunnale tradizionale mantovano: la zucca si divide a metà e si arrostisce per asciugarla, poi la polpa passata si unisce a poca farina e tuorlo. L’impasto si allenta più facilmente di quello di patate: serve abilità per riconoscere lo stretto equilibrio fra troppa farina, che lo rende pesante, e troppo poca, che lo fa disfare nell’acqua. Burro nocciola, salvia, Grana Padano e il profumo dolce-amaro degli amaretti sbriciolati creano il contrasto dolce-sapido mantovano. https://tabelia.app/en/recipes/zucca-al-forno-con-rosmarino/ 2026-05-22 https://tabelia.app/img/recipe-images/fe4a1d52-b45f-48dc-97b9-48b25c8f77b2_1790663759274.png?width=1200&resize=contain&quality=78 Roasted Pumpkin with Rosemary An autumn side dish from Veneto: pumpkin scented with rosemary and garlic and roasted in the oven. Browned, caramelized edges give it a deep sweetness. https://tabelia.app/it/ricette/zucca-al-forno-con-rosmarino/ 2026-05-22 https://tabelia.app/img/recipe-images/fe4a1d52-b45f-48dc-97b9-48b25c8f77b2_1790663759274.png?width=1200&resize=contain&quality=78 Zucca al forno con rosmarino Un contorno autunnale veneto di zucca profumata con rosmarino e aglio, cotta in forno. I bordi abbrustoliti e caramellati regalano una dolcezza intensa. https://tabelia.app/en/recipes/spaghetti-con-le-cozze/ 2026-10-08 https://tabelia.app/img/recipe-images/fe4e523a-24e5-423d-9719-79a3fa67232e_1790663719831.png?width=1200&resize=contain&quality=78 Spaghetti with Mussels A primo rooted in Bay of Naples fishing communities, built around mussel juices. The seawater-like liquid released on steaming is strained through cloth and reserved as the sauce's source of salt and savor, so added salt is limited to pasta water. White wine enters down the pot wall as shells start opening. Their juices meet garlic-chili oil and nearly al dente spaghetti is tossed in the pan to emulsify. Heat and timing are essential. https://tabelia.app/it/ricette/spaghetti-con-le-cozze/ 2026-10-08 https://tabelia.app/img/recipe-images/fe4e523a-24e5-423d-9719-79a3fa67232e_1790663719831.png?width=1200&resize=contain&quality=78 Spaghetti con le cozze Primo nato fra i pescatori del Golfo di Napoli, costruito sul liquido delle cozze. Il fondo simile ad acqua marina, rilasciato all'apertura, viene filtrato nel telo e costituisce sapidità e gusto della salsa: il sale aggiunto resta soltanto nell'acqua della pasta. Il vino entra lungo la parete quando i gusci iniziano ad aprirsi. Il liquido incontra olio all'aglio e peperoncino e gli spaghetti quasi al dente vengono saltati per emulsionare. Calore e tempi sono essenziali. https://tabelia.app/en/recipes/caprese/ 2026-05-28 https://tabelia.app/img/recipe-images/fe6694ce-1f67-4959-af1b-ab1d22cc17e6_1790663466322.png?width=1200&resize=contain&quality=78 Caprese Salad A simple appetizer of mozzarella, tomatoes and basil. Its name refers to Capri, and its red, white and green echo the colors of the Italian flag. https://tabelia.app/it/ricette/caprese/ 2026-05-28 https://tabelia.app/img/recipe-images/fe6694ce-1f67-4959-af1b-ab1d22cc17e6_1790663466322.png?width=1200&resize=contain&quality=78 Caprese Un antipasto semplice di mozzarella, pomodoro e basilico. Il nome richiama Capri e i colori rosso, bianco e verde ricordano la bandiera italiana. https://tabelia.app/en/recipes/creme-caramel/ 2026-10-07 https://tabelia.app/img/recipe-images/ff7440dc-2432-4869-b492-3b0fd8dc307c_1790654530951.png?width=1200&resize=contain&quality=78 Crème Caramel A classic French dessert with bittersweet caramel lining the bottom of the mold and a milk-and-egg custard gently baked in a water bath. After thorough chilling, amber caramel flows out when the custard is unmolded. https://tabelia.app/it/ricette/creme-caramel/ 2026-10-07 https://tabelia.app/img/recipe-images/ff7440dc-2432-4869-b492-3b0fd8dc307c_1790654530951.png?width=1200&resize=contain&quality=78 Crème caramel Un classico dessert francese con caramello amarognolo sul fondo dello stampo e una crema di latte e uova cotta lentamente a bagnomaria. Dopo un accurato raffreddamento, allo sformare cola il caramello ambrato. https://tabelia.app/en/recipes/tiramisu/ 2026-05-22 https://tabelia.app/img/recipe-images/ffe5dd47-4ebe-4603-b2c2-1f2681b00526_1790686400036.png?width=1200&resize=contain&quality=78 Tiramisu One of Italy’s signature desserts, layering a cream of mascarpone and egg yolks over savoiardi and flavoring it with Cointreau and espresso. https://tabelia.app/it/ricette/tiramisu/ 2026-05-22 https://tabelia.app/img/recipe-images/ffe5dd47-4ebe-4603-b2c2-1f2681b00526_1790686400036.png?width=1200&resize=contain&quality=78 Tiramisù Uno dei dolci simbolo dell’Italia, con crema di mascarpone e tuorli disposta sui savoiardi e profumata con Cointreau ed espresso.