Italy
Pancetta all'aceto
Pancetta all'aceto is a Mugello preparation of pancetta cooked with vinegar until the cured pork is tender and the sharp cooking liquid becomes a glossy sauce.
The complete directory
Find your next
favorite food.
6 foods match this view. Search local names, narrow the map, or follow a category.
Filters
Genoa, Italy
Pesto alla Genovese
Liguria's basil sauce pounded in a marble mortar with garlic, pine nuts, Parmigiano, Pecorino, and olive oil. The soul of Genovese cooking.
Naples, Italy
Pomodoro San Marzano
PDO plum tomato from Vesuvio, the gold standard for pizza and tomato sauce. Long, elongated, and sweet with low acidity.
Bologna, Italy
Ragù alla Bolognese
Ragù alla Bolognese is Bologna's slow-simmered meat sauce of beef, pancetta, soffritto, tomato, and milk or wine; it is served as a sauce with fresh egg pasta.
Naples, Italy
Ragù Napoletano
Naples' Sunday ragù slow-simmers beef or braciole in tomato for hours; the sauce is served first with pasta and the tender meat follows as a secondo.
Piedmont, Italy
Salsa Verde
Piedmontese green sauce of parsley, garlic, capers, anchovies, olive oil, and bread or vinegar. Served with bollito misto and fish.