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🇮🇹Lazio, Italy

Bietole al pomodoro

Bietole al pomodoro is a named Italian vegetable from Lazio, built around its defining ingredient and cooked in a specific local style; the texture, seasoning, and serving form distinguish the dish.

🇮🇹Veneto, Italy

Bisi in tecia

Bisi in tecia is a named Italian vegetable from Veneto, built around its defining ingredient and cooked in a specific local style; the texture, seasoning, and serving form distinguish the dish.

🇮🇹Lazio, Italy

Broccoli al prosciutto

Broccoli al prosciutto is a named Italian vegetable from Lazio, built around its defining ingredient and cooked in a specific local style; the texture, seasoning, and serving form distinguish the dish.

🇮🇹Sicily, Italy

Caponata

Sicilian sweet-and-sour eggplant relish with capers, olives, celery, and agrodolce (vinegar-sugar). Over 30 regional versions, served at room temperature.

🇮🇹Rome, Italy

Carciofi alla Giudia

Carciofi alla giudìa

Rome's Jewish-style artichokes: whole Roman artichokes flattened and double-fried until golden and crisp like a flower. A 16th-century ghetto classic.

🇮🇹Rome, Italy

Carciofi alla Romana

Roman-style braised artichokes stuffed with mint, garlic, and breadcrumbs, cooked upside down in olive oil and white wine until tender.

🇮🇹Italy

Carote al Marsala

Carote al Marsala is a named Italian vegetable from Italy, built around its defining ingredient and cooked in a specific local style; the texture, seasoning, and serving form distinguish the dish.

🇮🇹Sardinia, Italy

Cavolfiore soffocato (Suffocated Cauliflower)

Cavolfiore soffocato (Suffocated Cauliflower) is a named Italian vegetable from Sardinia, built around its defining ingredient and cooked in a specific local style; the texture, seasoning, and serving form distinguish the dish.

🇮🇹Naples, Italy

Ciambotta

Ciambotta is a named Italian vegetable from Naples, built around its defining ingredient and cooked in a specific local style; the texture, seasoning, and serving form distinguish the dish.

🇮🇹Basilicata, Italy

Ciaudedda

Ciaudedda is a named Italian vegetable from Basilicata, built around its defining ingredient and cooked in a specific local style; the texture, seasoning, and serving form distinguish the dish.

🇮🇹Calabria, Italy

Coste al sugo

Coste al sugo is a named Italian vegetable from Calabria, built around its defining ingredient and cooked in a specific local style; the texture, seasoning, and serving form distinguish the dish.

🇮🇹Italy

Parmigiana di Melanzane

Southern Italian baked eggplant casserole layered with fried eggplant, tomato, basil, and mozzarella or caciocavallo. A summer comfort food.