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

Traditional local dishes

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