Rome, Italy
Agnello brodettato
In Rome, Agnello brodettato is lamb simmered in a light egg-and-lemon brodetto until tender.
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Veneto, Italy
Baccalà alla Vicentina
Vicenza's signature: stockfish (air-dried cod) slow-simmered with milk, onion, celery, and olive oil until silky. Served with polenta.
Veneto, Italy
Bigoli con l'Anatra
Veneto's thick, rustic whole-wheat spaghetti dressed with a long-simmered duck ragù. The rough pasta surface grips the rich sauce.
Friuli-Venezia Giulia, Italy
Boreto alla graisana
In Friuli, Boreto alla graisana is Grado fish stew with mixed fish, garlic, vinegar, and oil.
Campania, Italy
Braciole Napoletane
Neapolitan beef rolls stuffed with pine nuts, raisins, pecorino, and garlic, slow-simmered in Sunday ragù. Eaten with the ragù or as a secondo.
Marche, Italy
Brodetto all'Anconetana
Marche's Adriatic fish stew with tomato, vinegar, and mixed seafood, traditionally made with 13 kinds of fish. A coastal ritual.
Marche, Italy
Brodetto alla recanatese
In the Marche, Brodetto alla recanatese is mixed Adriatic fish cooked with garlic, tomato, vinegar, and olive oil.
Molise, Italy
Brodetto alla termolese
In Molise, Brodetto alla termolese is mixed Adriatic fish cooked with garlic, tomato, vinegar, and olive oil.
Marche, Italy
Brodetto fanese
In the Marche, Brodetto fanese is mixed Adriatic fish cooked with garlic, tomato, vinegar, and olive oil.
Liguria, Italy
Buridda
In Liguria, Buridda is fish and seafood stew with tomato, garlic, pine nuts, and olives.
Tuscany, Italy
Cacciucco
Livornese/Tuscan fish stew with five kinds of seafood.
Italy
Cacciucco alla Viareggina
In Italy, Cacciucco alla Viareggina is Tuscan stew of mixed fish and shellfish in garlicky tomato broth.
Friuli-Venezia Giulia, Italy
Calandraca
In Friuli, Calandraca is Trieste beef-and-potato stew with onion, tomato, and paprika.
Aosta Valley, Italy
Capriolo alla Valdostana
In Aosta Valley, Capriolo alla Valdostana is venison braised with red wine, juniper, and mountain herbs.
Aosta Valley, Italy
Carbonade Valdostana
In Aosta Valley, Carbonade Valdostana is beef and onions slowly cooked in red wine.
Lombardy, Italy
Cassoeula
Cassöeula
Lombard winter stew of pork ribs, rind, and sausages with Savoy cabbage, slow-cooked until the cabbage turns dark and silky. A peasant dish from the cold months.
Tuscany, Italy
Cinghiale in dolceforte
In Tuscany, Cinghiale in dolceforte is wild boar stewed with red wine, spices, and a sweet-sour sauce.
Tuscany, Italy
Cinghiale in umido
In Tuscany, Cinghiale in umido is wild boar stewed with red wine, tomato, onion, juniper, and herbs.
Rome, Italy
Coda alla Vaccinara
Roman oxtail stewed long with celery, tomato, wine, and a hint of cocoa and pine nuts. The most refined of the quinto quarto dishes.
Lazio, Italy
Fave al guanciale
In Lazio, Fave al guanciale is broad beans cooked with crisp guanciale, onion, and oil.
Friuli-Venezia Giulia, Italy
Goulash alla Goriziana
In Friuli, Goulash alla Goriziana is Gorizia beef goulash with onion, paprika, and tender braise.
Istria, Croatia
Jota
La jota triestina
Traditional stew popular in Istria with sauerkraut, beans, and potatoes, tangy and hearty, a winter comfort food.
Milan, Italy
Ossobuco alla Milanese
Milan's braised veal shank cooked with white wine, vegetables, and broth, finished with gremolata (lemon zest, garlic, parsley). The marrow is the prize.
Naples, Italy
Sugo alla Genovese
Neapolitan slow-cooked onion and beef ragù, despite the name (no relation to Genoa). Served with ziti or paccheri, a Sunday primo of Naples.