Arancine or Arancini
Saffron rice encloses a compact beef-and-pea ragù and caciocavallo before a thin batter, breadcrumbs and a controlled 175 °C fry….
Arrosticini
Small, fatty cubes of sheep meat are packed onto short skewers and grilled fast over embers, then brushed lightly with…
Babà Napoletano
Elastic yeast dough rises in individual moulds, bakes at 190 °C, then absorbs a warm lemon-rum syrup before an apricot…
Baccalà alla Lucana
Desalted cod is poached until just flaky, then dressed with sweet red pepper, crisp peperoni cruschi, parsley and the fragrant…
Baccalà alla Vicentina
Soaked stockfish is layered with onion, salted sardine, milk, Grana and olive oil, then cooked at the faintest simmer without…
Abbacchio a Scottadito
Small lamb chops take a short white-wine and herb marinade, then meet a very hot grill for only a few…
Agnello a Cutturidd
Lamb shoulder, onion, tomato and potatoes share one heavy pot with rosemary, bay and chilli, braising slowly until the meat…
Agnolotti del Plin
Thin egg pasta encloses a slow-cooked pork, rabbit, veal and escarole filling, then each pocket receives the small pinch that…
Anelletti al Forno
Palermo ring pasta is mixed with a thick meat-and-pea ragù, layered with caciocavallo and egg, then baked in a breadcrumb-lined…
Anolini Parmigiani
Small smooth-edged egg-pasta discs enclose a Parmigiano and breadcrumb filling, then cook directly in a clear broth made from three…
