Trofie With Genoese Pesto â†’ Liguria
Liguria and Genoa, in particular, are very famous because of the preparation of pesto -- a fresh sauce made with basil, pine nuts, oil, and garlic. This has to be eaten with trofie -- a fresh pasta that is rolled up and is somewhat reminiscent of a corkscrew. Some consider trofie as the poor version of gnocchi because they are made only with water and flour instead of potatoes too.
Arrosticini â†’ Abruzzo
Arrosticini is a dish based on mutton. The meat is cut into small pieces then roasted and for this reason, they are called "Arrosticini." This dish was invented in the 1930s, when two shepherds had an old sheep whose meat was a bit hard and difficult to eat. They decided to cut it into small pieces so that it would be easier to eat.
Polenta Concia â†’ Valle dâ€™Aosta
This dish comes from the union of two typical products of those areas -- Polenta and Fontina! Polenta, consists of grated corn and salt that is put in boiling water and mixed with Fontina (a type of cheese), that becomes perfect for warming up in the long alpine nights.
Risi E Bisi â†’ Veneto
A mix between a risotto and a soup, is a traditional dish from the Serenissima Republic of Venice that was prepared and offered to the Doge on the Feast of Saint Mark on April 25th. The main ingredients? As the name implies, "risi" (rice), and "bisi" (peas).
Canederli â†’ Trentino - Alto Adige
Canederli are among the most popular dishes on the menus of restaurants in the region of Trentino, but they take their name from Germany. In particular, from Bavaria where they are called KnÃ¶del. They are small balls made with bread mixed with different ingredients that can vary from area to area, but usually are speck, cheese, and milk.
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