Typical recipes and wines of the traditions Italian regional enogastronomiche. Our itineraries enogastronomici and the critiques on restaurants and wine cellars derive from our direct experience

regional typical recipes

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Regional typical recipes

fregula - pizzoccheri - risotto to the saffron - pasta and faglioli - canederli - shin bone - dried cod - fasoi and frumenton - risiebisi - risotto to the chicory - gulash - partridges - caciucco - matriciana - puttanesca - pens to the angry one - meat sauce - lasagnas - arancini - cancelled - olives - it eats up to the tomato - vincisgraggi - cassola - it bathes cauda - Florentine beefsteak - braised to the barolo - Sicilian cannoli - cutlets to the valdostana - palombacci to the umbra - reboiled - liver to the Venetian -


	RICES È BISI how are the rices and bisi cooked?
	Ingredients: for 4 people: gr. 400 of tender peas and sweets (also frozen) gr. 300 of rice a liter and a half around of broth (also of dice) gr. 50 of butter a spoon of oil of olive gr. 50 of bacon half onion and a handful of parsley minced 4 spoons of parmesan cheese grated reggiano

	In a casserole you put gr. 20 of butter, the oil and the minced one of bacon, onion and parsley. You make imbiondire, you put the peas, cook them to low fire for about ten minutes, you pour the broth and fairies to take the excitement. You add the rice and hand him/it to cooking, often remixing. Before serving, you regulates of salt, you whip the all with the remaining butter and the grated cheese. You serve.

by Valeria

wines & typical recipes

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