{
  "name": "Nonnario",
  "description": "The documented recipes of Italy",
  "url": "https://nonnario.com/",
  "guide": "https://nonnario.com/llms.txt",
  "updated": "2026-11-06",
  "units": "Metric: quantities in their unit (g, kg, ml, l, tbsp, tsp, pc, clove, pinch), times in minutes, temperatures in °C; a range is [least, most].",
  "cite": "Cite the recipe's page and the month its sources were checked; for the official text itself, cite the document listed under its sources.",
  "license": {
    "name": "CC BY-NC 4.0",
    "url": "https://creativecommons.org/licenses/by-nc/4.0/",
    "terms": "https://nonnario.com/about/#licence"
  },
  "levels": [
    {
      "id": "codified",
      "name": "EU-codified",
      "it": "Disciplinare europeo",
      "description": "The dish itself is protected by an EU specification (TSG, PDO or PGI) that fixes how it is made.",
      "url": "https://nonnario.com/method/#level-codified"
    },
    {
      "id": "deposited",
      "name": "Deposited recipe",
      "it": "Ricetta depositata",
      "description": "An official recipe filed with an Italian Chamber of Commerce or a notary by a recognised culinary body.",
      "url": "https://nonnario.com/method/#level-deposited"
    },
    {
      "id": "consortium",
      "name": "Consortium or town standard",
      "it": "Consorzio o comune",
      "description": "A reference recipe set by a protection consortium or by the town the dish is named after.",
      "url": "https://nonnario.com/method/#level-consortium"
    },
    {
      "id": "tradition",
      "name": "Documented tradition",
      "it": "Tradizione documentata",
      "description": "A regional tradition documented in cookbooks and local practice, with no single official text.",
      "url": "https://nonnario.com/method/#level-tradition"
    }
  ],
  "courses": [
    {
      "id": "antipasti",
      "it": "Antipasti",
      "en": "Starters"
    },
    {
      "id": "primi",
      "it": "Primi & Risotti",
      "en": "Pasta & Rice"
    },
    {
      "id": "secondi",
      "it": "Secondi",
      "en": "Main Courses"
    },
    {
      "id": "contorni",
      "it": "Contorni",
      "en": "Side Dishes"
    },
    {
      "id": "zuppe",
      "it": "Zuppe",
      "en": "Soups"
    },
    {
      "id": "dolci",
      "it": "Dolci",
      "en": "Desserts"
    },
    {
      "id": "sughi",
      "it": "Sughi",
      "en": "Sauces"
    },
    {
      "id": "pizze-pani",
      "it": "Pizze e Pani",
      "en": "Pizza & Bread"
    },
    {
      "id": "basi",
      "it": "Basi",
      "en": "Basics"
    }
  ],
  "diets": [
    {
      "id": "vegetarian",
      "label": "Vegetarian"
    },
    {
      "id": "vegan",
      "label": "Vegan"
    },
    {
      "id": "gluten-free",
      "label": "Gluten-free"
    }
  ],
  "ingredients": [
    {
      "en": "Tomato",
      "it": "Pomodoro",
      "also": [
        "tomato",
        "passata",
        "san marzano"
      ]
    },
    {
      "en": "Basil",
      "it": "Basilico",
      "also": [
        "basil",
        "basilico"
      ]
    },
    {
      "en": "Garlic",
      "it": "Aglio",
      "also": [
        "garlic"
      ]
    },
    {
      "en": "Aglione (Valdichiana giant garlic)",
      "it": "Aglione della Valdichiana",
      "also": [
        "aglione",
        "elephant garlic"
      ]
    },
    {
      "en": "Onion",
      "it": "Cipolla",
      "also": [
        "onion"
      ]
    },
    {
      "en": "Tropea red onion",
      "it": "Cipolla rossa di Tropea",
      "also": [
        "red onion",
        "tropea onion"
      ]
    },
    {
      "en": "Spring onions",
      "it": "Cipollotti",
      "also": [
        "spring onion",
        "scallion",
        "green onion",
        "cipollotto",
        "cipollotti"
      ]
    },
    {
      "en": "Carrot",
      "it": "Carota",
      "also": [
        "carrot"
      ]
    },
    {
      "en": "Celery",
      "it": "Sedano",
      "also": [
        "celery"
      ]
    },
    {
      "en": "Fennel",
      "it": "Finocchio",
      "also": [
        "fennel",
        "fennel fronds",
        "finocchio",
        "wild fennel"
      ]
    },
    {
      "en": "Potato",
      "it": "Patata",
      "also": [
        "potato"
      ]
    },
    {
      "en": "Aubergine",
      "it": "Melanzana",
      "also": [
        "aubergine",
        "eggplant"
      ]
    },
    {
      "en": "Turnip tops",
      "it": "Cime di rapa",
      "also": [
        "cime di rapa",
        "turnip tops",
        "broccoli rabe"
      ]
    },
    {
      "en": "Cavolo nero",
      "it": "Cavolo nero",
      "also": [
        "cavolo nero",
        "black kale",
        "kale"
      ]
    },
    {
      "en": "Savoy cabbage",
      "it": "Cavolo verza",
      "also": [
        "savoy cabbage",
        "cabbage"
      ]
    },
    {
      "en": "Chard",
      "it": "Bietola",
      "also": [
        "chard"
      ]
    },
    {
      "en": "Spinach",
      "it": "Spinaci",
      "also": [
        "spinach",
        "spinaci"
      ]
    },
    {
      "en": "Borage",
      "it": "Borragine",
      "also": [
        "borage",
        "borragine",
        "boraggine"
      ]
    },
    {
      "en": "Preboggion (wild herbs)",
      "it": "Preboggion",
      "also": [
        "preboggion",
        "prebuggiun",
        "wild herbs",
        "wild greens"
      ]
    },
    {
      "en": "Peas",
      "it": "Piselli",
      "also": [
        "pea",
        "garden pea",
        "piselli"
      ]
    },
    {
      "en": "Escarole",
      "it": "Scarola",
      "also": [
        "escarole",
        "scarola"
      ]
    },
    {
      "en": "Cauliflower",
      "it": "Cavolfiore",
      "also": [
        "cauliflower"
      ]
    },
    {
      "en": "Cardoon",
      "it": "Cardo",
      "also": [
        "cardoon"
      ]
    },
    {
      "en": "Artichoke",
      "it": "Carciofo",
      "also": [
        "artichoke",
        "carciofo",
        "carciofi",
        "mammole"
      ]
    },
    {
      "en": "Pumpkin",
      "it": "Zucca",
      "also": [
        "pumpkin",
        "squash"
      ]
    },
    {
      "en": "Sweet pepper",
      "it": "Peperone",
      "also": [
        "roasted pepper",
        "sweet pepper",
        "bell pepper"
      ]
    },
    {
      "en": "Peperone crusco",
      "it": "Peperone crusco",
      "also": [
        "senise pepper",
        "peperoni cruschi",
        "peperone crusco"
      ]
    },
    {
      "en": "Chilli",
      "it": "Peperoncino",
      "also": [
        "chilli",
        "chili",
        "peperoncino"
      ]
    },
    {
      "en": "Black truffle",
      "it": "Tartufo nero",
      "also": [
        "truffle",
        "tartufo"
      ]
    },
    {
      "en": "Olives",
      "it": "Olive",
      "also": [
        "olive"
      ]
    },
    {
      "en": "Capers",
      "it": "Capperi",
      "also": [
        "caper",
        "capperi"
      ]
    },
    {
      "en": "Lemon",
      "it": "Limone",
      "also": [
        "lemon"
      ]
    },
    {
      "en": "Apples",
      "it": "Mele",
      "also": [
        "apple"
      ]
    },
    {
      "en": "Pear",
      "it": "Pera",
      "also": [
        "pear",
        "pera"
      ]
    },
    {
      "en": "Grapes",
      "it": "Uva",
      "also": [
        "grape"
      ]
    },
    {
      "en": "Orange",
      "it": "Arancia",
      "also": [
        "orange",
        "arancia"
      ]
    },
    {
      "en": "Cannellini beans",
      "it": "Fagioli cannellini",
      "also": [
        "cannellini",
        "bean"
      ]
    },
    {
      "en": "Dried broad beans",
      "it": "Fave secche",
      "also": [
        "broad bean",
        "fava bean",
        "fave secche",
        "fave"
      ]
    },
    {
      "en": "Chicory",
      "it": "Cicoria",
      "also": [
        "chicory",
        "wild chicory",
        "cicoria",
        "cicorie",
        "catalogna"
      ]
    },
    {
      "en": "Brovada",
      "it": "Brovada",
      "also": [
        "brovada",
        "brovade",
        "fermented turnips",
        "rape acide"
      ]
    },
    {
      "en": "Borlotti beans",
      "it": "Fagioli borlotti",
      "also": [
        "borlotti",
        "borlotti bean",
        "cranberry bean"
      ]
    },
    {
      "en": "Sauerkraut",
      "it": "Crauti",
      "also": [
        "sauerkraut",
        "crauti",
        "capuzi garbi"
      ]
    },
    {
      "en": "Chickpea flour",
      "it": "Farina di ceci",
      "also": [
        "chickpea flour",
        "garbanzo bean flour",
        "garbanzo flour",
        "gram flour",
        "farina di ceci"
      ]
    },
    {
      "en": "Lentils",
      "it": "Lenticchie",
      "also": [
        "lentil",
        "lenticchie",
        "lenticchia"
      ]
    },
    {
      "en": "Chickpeas",
      "it": "Ceci",
      "also": [
        "chickpea",
        "ceci",
        "garbanzo"
      ]
    },
    {
      "en": "Parsley and chives",
      "it": "Prezzemolo ed erba cipollina",
      "also": [
        "parsley",
        "chives"
      ]
    },
    {
      "en": "Rosemary",
      "it": "Rosmarino",
      "also": [
        "rosemary"
      ]
    },
    {
      "en": "Bay leaves",
      "it": "Alloro",
      "also": [
        "bay leaf",
        "bay leaves",
        "laurel"
      ]
    },
    {
      "en": "Myrtle",
      "it": "Mirto",
      "also": [
        "myrtle",
        "mirto"
      ]
    },
    {
      "en": "Sage",
      "it": "Salvia",
      "also": [
        "sage",
        "salvia"
      ]
    },
    {
      "en": "Mint",
      "it": "Menta",
      "also": [
        "mint"
      ]
    },
    {
      "en": "Lemon balm",
      "it": "Melissa",
      "also": [
        "lemon balm",
        "melissa"
      ]
    },
    {
      "en": "Scented geranium",
      "it": "Geranio profumato",
      "also": [
        "scented geranium",
        "geranio profumato",
        "scented pelargonium"
      ]
    },
    {
      "en": "Marjoram",
      "it": "Maggiorana",
      "also": [
        "marjoram",
        "maggiorana"
      ]
    },
    {
      "en": "Oregano",
      "it": "Origano",
      "also": [
        "oregano",
        "origano"
      ]
    },
    {
      "en": "Flour",
      "it": "Farina",
      "also": [
        "flour"
      ]
    },
    {
      "en": "Durum wheat semolina",
      "it": "Semola di grano duro",
      "also": [
        "semolina",
        "semola"
      ]
    },
    {
      "en": "Wheat berries",
      "it": "Grano per pastiera",
      "also": [
        "wheat berries",
        "wheat berry",
        "soaked wheat",
        "cooked wheat",
        "grano cotto",
        "grano bagnato"
      ]
    },
    {
      "en": "Wheat bran",
      "it": "Cruschello",
      "also": [
        "cruschello",
        "tritello",
        "crusca",
        "wheat bran",
        "bran"
      ]
    },
    {
      "en": "Buckwheat flour",
      "it": "Farina di grano saraceno",
      "also": [
        "buckwheat flour",
        "buckwheat",
        "grano saraceno"
      ]
    },
    {
      "en": "Rye flour",
      "it": "Farina di segale",
      "also": [
        "rye flour",
        "farina di segale",
        "roggenmehl"
      ]
    },
    {
      "en": "Rice",
      "it": "Riso",
      "also": [
        "rice",
        "risotto",
        "carnaroli",
        "vialone nano",
        "arborio"
      ]
    },
    {
      "en": "Cornmeal",
      "it": "Farina di mais",
      "also": [
        "cornmeal",
        "polenta",
        "maize flour",
        "farina di mais"
      ]
    },
    {
      "en": "Long pasta",
      "it": "Pasta lunga",
      "also": [
        "spaghetti",
        "bucatini",
        "fileja",
        "fusilli lunghi",
        "linguine",
        "tagliatelle",
        "trenette"
      ]
    },
    {
      "en": "Ziti",
      "it": "Ziti",
      "also": [
        "ziti",
        "zite",
        "candele",
        "zitoni"
      ]
    },
    {
      "en": "Bigoli",
      "it": "Bigoli",
      "also": [
        "bigoli",
        "bigoi"
      ]
    },
    {
      "en": "Short pasta",
      "it": "Pasta corta",
      "also": [
        "rigatoni",
        "maccheroni",
        "penne",
        "paccheri",
        "short pasta",
        "trofie"
      ]
    },
    {
      "en": "Orecchiette",
      "it": "Orecchiette",
      "also": [
        "orecchiette",
        "strascinati"
      ]
    },
    {
      "en": "Bread",
      "it": "Pane",
      "also": [
        "bread"
      ]
    },
    {
      "en": "Breadcrumbs",
      "it": "Pangrattato",
      "also": [
        "breadcrumbs"
      ]
    },
    {
      "en": "Savoiardi",
      "it": "Savoiardi",
      "also": [
        "savoiardi",
        "ladyfingers"
      ]
    },
    {
      "en": "Amaretti",
      "it": "Amaretti",
      "also": [
        "amaretti",
        "amaretti biscuit"
      ]
    },
    {
      "en": "Dry biscuits",
      "it": "Biscotti secchi",
      "also": [
        "dry biscuit",
        "plain biscuit",
        "biscotti secchi",
        "tea biscuit"
      ]
    },
    {
      "en": "Brewer's yeast",
      "it": "Lievito di birra",
      "also": [
        "yeast"
      ]
    },
    {
      "en": "Sourdough starter",
      "it": "Lievito madre",
      "also": [
        "lievito madre",
        "sourdough starter",
        "sourdough",
        "pasta madre"
      ]
    },
    {
      "en": "Bicarbonate of soda",
      "it": "Bicarbonato",
      "also": [
        "bicarbonate",
        "baking soda",
        "bicarbonato"
      ]
    },
    {
      "en": "Baking powder",
      "it": "Lievito per dolci",
      "also": [
        "baking powder",
        "lievito per dolci",
        "lievito chimico"
      ]
    },
    {
      "en": "Baker's ammonia",
      "it": "Ammoniaca per dolci",
      "also": [
        "ammonium bicarbonate",
        "baker's ammonia",
        "ammoniaca per dolci"
      ]
    },
    {
      "en": "Wafer paper",
      "it": "Ostia",
      "also": [
        "wafer paper",
        "wafer sheet",
        "starch wafer",
        "ostia",
        "ostie"
      ]
    },
    {
      "en": "Eggs",
      "it": "Uova",
      "also": [
        "egg",
        "egg yolk",
        "yolk"
      ]
    },
    {
      "en": "Butter",
      "it": "Burro",
      "also": [
        "butter"
      ]
    },
    {
      "en": "Milk",
      "it": "Latte",
      "also": [
        "milk"
      ]
    },
    {
      "en": "Cream",
      "it": "Panna",
      "also": [
        "cream",
        "panna"
      ]
    },
    {
      "en": "Parmigiano Reggiano",
      "it": "Parmigiano Reggiano",
      "also": [
        "parmigiano",
        "parmesan",
        "grana padano"
      ]
    },
    {
      "en": "Pecorino",
      "it": "Pecorino",
      "also": [
        "pecorino",
        "fiore sardo"
      ]
    },
    {
      "en": "Mozzarella",
      "it": "Mozzarella",
      "also": [
        "mozzarella"
      ]
    },
    {
      "en": "Prescinsêua",
      "it": "Prescinsêua",
      "also": [
        "prescinsêua",
        "prescinseua",
        "prescinsoeua",
        "prescinseùa",
        "quagliata"
      ]
    },
    {
      "en": "Ricotta",
      "it": "Ricotta",
      "also": [
        "ricotta",
        "sheep's ricotta",
        "cow's ricotta"
      ]
    },
    {
      "en": "Smoked ricotta",
      "it": "Ricotta affumicata",
      "also": [
        "smoked ricotta",
        "ricotta affumicata",
        "scuete fumade"
      ]
    },
    {
      "en": "Ricotta salata",
      "it": "Ricotta salata",
      "also": [
        "ricotta salata"
      ]
    },
    {
      "en": "Cacioricotta",
      "it": "Cacioricotta",
      "also": [
        "cacioricotta"
      ]
    },
    {
      "en": "Mascarpone",
      "it": "Mascarpone",
      "also": [
        "mascarpone"
      ]
    },
    {
      "en": "Fontina",
      "it": "Fontina",
      "also": [
        "fontina"
      ]
    },
    {
      "en": "Montasio",
      "it": "Montasio",
      "also": [
        "montasio"
      ]
    },
    {
      "en": "Valtellina Casera",
      "it": "Valtellina Casera",
      "also": [
        "valtellina casera",
        "casera"
      ]
    },
    {
      "en": "Fresh sour cheese",
      "it": "Casu axedu",
      "also": [
        "casu axedu",
        "fresh sour cheese"
      ]
    },
    {
      "en": "Stracchino",
      "it": "Stracchino",
      "also": [
        "stracchino",
        "crescenza"
      ]
    },
    {
      "en": "Caciocavallo",
      "it": "Caciocavallo",
      "also": [
        "caciocavallo"
      ]
    },
    {
      "en": "Guanciale",
      "it": "Guanciale",
      "also": [
        "guanciale",
        "cured pork jowl"
      ]
    },
    {
      "en": "Pancetta",
      "it": "Pancetta",
      "also": [
        "pancetta",
        "pork pancetta"
      ]
    },
    {
      "en": "Lardo",
      "it": "Lardo",
      "also": [
        "lardo",
        "cured pork back fat"
      ]
    },
    {
      "en": "Speck",
      "it": "Speck",
      "also": [
        "speck"
      ]
    },
    {
      "en": "Prosciutto crudo",
      "it": "Prosciutto crudo",
      "also": [
        "prosciutto"
      ]
    },
    {
      "en": "Cooked ham",
      "it": "Prosciutto cotto",
      "also": [
        "cooked ham",
        "prosciutto cotto"
      ]
    },
    {
      "en": "Mortadella",
      "it": "Mortadella",
      "also": [
        "mortadella"
      ]
    },
    {
      "en": "'Nduja",
      "it": "'Nduja",
      "also": [
        "'nduja",
        "nduja"
      ]
    },
    {
      "en": "Pork",
      "it": "Maiale",
      "also": [
        "pork"
      ]
    },
    {
      "en": "Suckling pig",
      "it": "Maialino da latte",
      "also": [
        "suckling pig",
        "milk-fed piglet",
        "porceddu",
        "porcetto"
      ]
    },
    {
      "en": "Sausage",
      "it": "Salsiccia",
      "also": [
        "sausage",
        "pork sausage"
      ]
    },
    {
      "en": "Muset (Friulian cotechino)",
      "it": "Musetto",
      "also": [
        "muset",
        "musetto",
        "musèt",
        "cotechino"
      ]
    },
    {
      "en": "Beef",
      "it": "Manzo",
      "also": [
        "beef"
      ]
    },
    {
      "en": "Veal",
      "it": "Vitello",
      "also": [
        "veal",
        "veal chop",
        "veal rib chop"
      ]
    },
    {
      "en": "Bone marrow",
      "it": "Midollo",
      "also": [
        "bone marrow",
        "beef bone marrow"
      ]
    },
    {
      "en": "Chicken",
      "it": "Pollo",
      "also": [
        "chicken",
        "hen",
        "capon",
        "turkey"
      ]
    },
    {
      "en": "Mutton",
      "it": "Castrato",
      "also": [
        "mutton",
        "lamb",
        "sheep"
      ]
    },
    {
      "en": "Rabbit",
      "it": "Coniglio",
      "also": [
        "rabbit",
        "coniglio"
      ]
    },
    {
      "en": "Chicken giblets",
      "it": "Rigaglie di pollo",
      "also": [
        "giblets",
        "chicken giblets",
        "gizzard",
        "chicken liver",
        "rigaglie"
      ]
    },
    {
      "en": "Tripe",
      "it": "Trippa",
      "also": [
        "tripe",
        "trippa",
        "honeycomb tripe",
        "omasum",
        "reticulum",
        "rumen",
        "abomasum"
      ]
    },
    {
      "en": "Offal",
      "it": "Frattaglie",
      "also": [
        "offal",
        "frattaglie",
        "spleen",
        "lung",
        "heart",
        "large intestine",
        "intestine",
        "caecum",
        "sweetbread",
        "oesophagus",
        "windpipe",
        "trachea"
      ]
    },
    {
      "en": "Anchovies",
      "it": "Acciughe",
      "also": [
        "anchovy",
        "anchovies"
      ]
    },
    {
      "en": "Fish fry (neonata)",
      "it": "Neonata (bianchetto)",
      "also": [
        "neonata",
        "bianchetto",
        "bianchetti",
        "nunnata",
        "fish fry"
      ]
    },
    {
      "en": "Tuna in olive oil",
      "it": "Tonno sott'olio",
      "also": [
        "tuna",
        "tonno"
      ]
    },
    {
      "en": "Stockfish",
      "it": "Stoccafisso",
      "also": [
        "stockfish",
        "stoccafisso",
        "dried cod"
      ]
    },
    {
      "en": "Sardines",
      "it": "Sarde",
      "also": [
        "sardine",
        "salted sardine",
        "sarde"
      ]
    },
    {
      "en": "Sea fish",
      "it": "Pesce di mare",
      "also": [
        "firm-fleshed fish",
        "delicate fish",
        "white fish",
        "mixed fish",
        "red mullet",
        "gurnard",
        "scorpionfish",
        "hake"
      ]
    },
    {
      "en": "Cuttlefish and squid",
      "it": "Seppie e calamari",
      "also": [
        "cuttlefish",
        "squid",
        "calamari"
      ]
    },
    {
      "en": "Prawns and other crustaceans",
      "it": "Crostacei",
      "also": [
        "mantis shrimp",
        "langoustine",
        "scampi",
        "prawn",
        "shrimp",
        "crab"
      ]
    },
    {
      "en": "Clams",
      "it": "Vongole",
      "also": [
        "clam",
        "vongole",
        "vongola"
      ]
    },
    {
      "en": "Mussels",
      "it": "Cozze",
      "also": [
        "mussel",
        "cozze",
        "cozza",
        "mitili"
      ]
    },
    {
      "en": "Extra virgin olive oil",
      "it": "Olio extravergine d'oliva",
      "also": [
        "olive oil",
        "oil"
      ]
    },
    {
      "en": "Seed oil",
      "it": "Olio di semi",
      "also": [
        "seed oil",
        "peanut oil",
        "groundnut oil",
        "sunflower oil",
        "olio di semi"
      ]
    },
    {
      "en": "Lard",
      "it": "Strutto",
      "also": [
        "lard",
        "suet"
      ]
    },
    {
      "en": "Salt",
      "it": "Sale",
      "also": [
        "salt"
      ]
    },
    {
      "en": "Black pepper",
      "it": "Pepe nero",
      "also": [
        "black pepper",
        "pepper",
        "black peppercorn",
        "peppercorn"
      ]
    },
    {
      "en": "Nutmeg",
      "it": "Noce moscata",
      "also": [
        "nutmeg"
      ]
    },
    {
      "en": "Cloves",
      "it": "Chiodi di garofano",
      "also": [
        "whole clove",
        "ground clove"
      ]
    },
    {
      "en": "Cinnamon",
      "it": "Cannella",
      "also": [
        "cinnamon"
      ]
    },
    {
      "en": "Juniper berries",
      "it": "Bacche di ginepro",
      "also": [
        "juniper",
        "juniper berry",
        "juniper berries"
      ]
    },
    {
      "en": "Fennel seeds",
      "it": "Semi di finocchio",
      "also": [
        "fennel seed",
        "semi di finocchio"
      ]
    },
    {
      "en": "Caraway",
      "it": "Cumino dei prati",
      "also": [
        "caraway",
        "caraway seed",
        "carvi",
        "kümmel"
      ]
    },
    {
      "en": "Blue fenugreek",
      "it": "Trigonella azzurra",
      "also": [
        "blue fenugreek",
        "brotklee",
        "trigonella caerulea"
      ]
    },
    {
      "en": "Saffron",
      "it": "Zafferano",
      "also": [
        "saffron"
      ]
    },
    {
      "en": "Sweet paprika",
      "it": "Paprica dolce",
      "also": [
        "sweet paprika",
        "paprika",
        "ground sweet pepper",
        "peperoncino dolce"
      ]
    },
    {
      "en": "Pine nuts",
      "it": "Pinoli",
      "also": [
        "pine nut"
      ]
    },
    {
      "en": "Hazelnuts",
      "it": "Nocciole",
      "also": [
        "hazelnut",
        "nocciola",
        "nocciole"
      ]
    },
    {
      "en": "Pistachios",
      "it": "Pistacchi",
      "also": [
        "pistachio",
        "pistacchio",
        "pistacchi"
      ]
    },
    {
      "en": "Almonds",
      "it": "Mandorle",
      "also": [
        "almond",
        "mandorla",
        "mandorle"
      ]
    },
    {
      "en": "Bitter almonds",
      "it": "Mandorle amare",
      "also": [
        "bitter almond",
        "mandorla amara",
        "mandorle amare",
        "armelline",
        "apricot kernel"
      ]
    },
    {
      "en": "Walnuts",
      "it": "Noci",
      "also": [
        "walnuts",
        "walnut kernel",
        "walnut halves",
        "shelled walnut",
        "gherigli di noce"
      ]
    },
    {
      "en": "Sugar",
      "it": "Zucchero",
      "also": [
        "sugar"
      ]
    },
    {
      "en": "Vanilla",
      "it": "Vaniglia",
      "also": [
        "vanilla",
        "vanillin",
        "vanilla pod",
        "vanilla bean"
      ]
    },
    {
      "en": "Orange-flower water",
      "it": "Acqua di fiori d'arancio",
      "also": [
        "orange-flower water",
        "orange flower water",
        "orange blossom water",
        "acqua di fiori d'arancio"
      ]
    },
    {
      "en": "Honey",
      "it": "Miele",
      "also": [
        "honey",
        "miele"
      ]
    },
    {
      "en": "Jam",
      "it": "Marmellata",
      "also": [
        "jam",
        "marmellata",
        "confettura"
      ]
    },
    {
      "en": "Barley malt",
      "it": "Malto d'orzo",
      "also": [
        "malt",
        "barley malt",
        "malt extract",
        "malto"
      ]
    },
    {
      "en": "Raisins",
      "it": "Uvetta",
      "also": [
        "raisin",
        "sultana",
        "uvetta",
        "uva sultanina"
      ]
    },
    {
      "en": "Candied orange and citron",
      "it": "Canditi",
      "also": [
        "candied orange",
        "candied citron",
        "candied peel",
        "candied fruit",
        "canditi"
      ]
    },
    {
      "en": "Cocoa",
      "it": "Cacao",
      "also": [
        "cocoa"
      ]
    },
    {
      "en": "Cocoa mass",
      "it": "Pasta di cacao",
      "also": [
        "cocoa mass",
        "cocoa liquor",
        "chocolate liquor",
        "cocoa paste",
        "pasta di cacao",
        "massa di cacao"
      ]
    },
    {
      "en": "Dark chocolate",
      "it": "Cioccolato fondente",
      "also": [
        "dark chocolate",
        "plain chocolate",
        "cioccolato fondente"
      ]
    },
    {
      "en": "Coffee",
      "it": "Caffè",
      "also": [
        "coffee",
        "espresso"
      ]
    },
    {
      "en": "Water",
      "it": "Acqua",
      "also": [
        "water"
      ]
    },
    {
      "en": "Red wine",
      "it": "Vino rosso",
      "also": [
        "red wine",
        "red or white wine",
        "wine"
      ]
    },
    {
      "en": "White wine",
      "it": "Vino bianco",
      "also": [
        "white wine"
      ]
    },
    {
      "en": "Wine vinegar",
      "it": "Aceto di vino",
      "also": [
        "vinegar",
        "wine vinegar"
      ]
    },
    {
      "en": "Rum",
      "it": "Rum",
      "also": [
        "rum"
      ]
    },
    {
      "en": "Grappa",
      "it": "Grappa",
      "also": [
        "grappa",
        "slivovitz",
        "plum brandy",
        "sliwovitz"
      ]
    },
    {
      "en": "Cognac",
      "it": "Cognac",
      "also": [
        "cognac",
        "brandy"
      ]
    },
    {
      "en": "Vermouth",
      "it": "Vermouth",
      "also": [
        "vermouth"
      ]
    },
    {
      "en": "Barolo",
      "it": "Barolo",
      "also": [
        "barolo"
      ]
    },
    {
      "en": "Vino cotto",
      "it": "Vino cotto",
      "also": [
        "vino cotto",
        "vin cotto"
      ]
    },
    {
      "en": "Cooked grape must",
      "it": "Mosto cotto",
      "also": [
        "mosto cotto",
        "cooked grape must",
        "cooked must",
        "saba",
        "sapa"
      ]
    },
    {
      "en": "Meat broth",
      "it": "Brodo di carne",
      "also": [
        "broth",
        "beef broth",
        "meat broth",
        "meat or vegetable broth",
        "brodo",
        "stock"
      ]
    },
    {
      "en": "Vegetable broth",
      "it": "Brodo vegetale",
      "also": [
        "vegetable broth",
        "vegetable stock",
        "brodo vegetale"
      ]
    },
    {
      "en": "Ragù alla bolognese",
      "it": "Ragù alla bolognese",
      "also": [
        "ragù alla bolognese",
        "ragu alla bolognese",
        "bolognese ragù"
      ]
    },
    {
      "en": "Skewers",
      "it": "Spiedini",
      "also": [
        "skewer"
      ]
    }
  ],
  "regions": [
    {
      "slug": "piemonte",
      "name": "Piemonte",
      "url": "https://nonnario.com/regions/piemonte/",
      "recipes": 6
    },
    {
      "slug": "valle-d-aosta",
      "name": "Valle d'Aosta",
      "url": "https://nonnario.com/regions/valle-d-aosta/",
      "recipes": 5
    },
    {
      "slug": "lombardia",
      "name": "Lombardia",
      "url": "https://nonnario.com/regions/lombardia/",
      "recipes": 5
    },
    {
      "slug": "trentino-alto-adige",
      "name": "Trentino-Alto Adige",
      "url": "https://nonnario.com/regions/trentino-alto-adige/",
      "recipes": 6
    },
    {
      "slug": "veneto",
      "name": "Veneto",
      "url": "https://nonnario.com/regions/veneto/",
      "recipes": 5
    },
    {
      "slug": "friuli-venezia-giulia",
      "name": "Friuli-Venezia Giulia",
      "url": "https://nonnario.com/regions/friuli-venezia-giulia/",
      "recipes": 5
    },
    {
      "slug": "liguria",
      "name": "Liguria",
      "url": "https://nonnario.com/regions/liguria/",
      "recipes": 5
    },
    {
      "slug": "emilia-romagna",
      "name": "Emilia-Romagna",
      "url": "https://nonnario.com/regions/emilia-romagna/",
      "recipes": 12
    },
    {
      "slug": "toscana",
      "name": "Toscana",
      "url": "https://nonnario.com/regions/toscana/",
      "recipes": 8
    },
    {
      "slug": "umbria",
      "name": "Umbria",
      "url": "https://nonnario.com/regions/umbria/",
      "recipes": 7
    },
    {
      "slug": "marche",
      "name": "Marche",
      "url": "https://nonnario.com/regions/marche/",
      "recipes": 6
    },
    {
      "slug": "lazio",
      "name": "Lazio",
      "url": "https://nonnario.com/regions/lazio/",
      "recipes": 7
    },
    {
      "slug": "abruzzo",
      "name": "Abruzzo",
      "url": "https://nonnario.com/regions/abruzzo/",
      "recipes": 5
    },
    {
      "slug": "molise",
      "name": "Molise",
      "url": "https://nonnario.com/regions/molise/",
      "recipes": 5
    },
    {
      "slug": "campania",
      "name": "Campania",
      "url": "https://nonnario.com/regions/campania/",
      "recipes": 5
    },
    {
      "slug": "puglia",
      "name": "Puglia",
      "url": "https://nonnario.com/regions/puglia/",
      "recipes": 5
    },
    {
      "slug": "basilicata",
      "name": "Basilicata",
      "url": "https://nonnario.com/regions/basilicata/",
      "recipes": 5
    },
    {
      "slug": "calabria",
      "name": "Calabria",
      "url": "https://nonnario.com/regions/calabria/",
      "recipes": 6
    },
    {
      "slug": "sicilia",
      "name": "Sicilia",
      "url": "https://nonnario.com/regions/sicilia/",
      "recipes": 8
    },
    {
      "slug": "sardegna",
      "name": "Sardegna",
      "url": "https://nonnario.com/regions/sardegna/",
      "recipes": 6
    }
  ],
  "recipes": [
    {
      "slug": "bagna-cauda",
      "name": "Bagna càuda",
      "english": "Piedmontese warm garlic and anchovy dip",
      "aka": [
        "bagna caoda",
        "bagna cauda"
      ],
      "region": "piemonte",
      "place": "Asti",
      "course": "antipasti",
      "level": "deposited",
      "diet": [
        "gluten-free"
      ],
      "serves": 4,
      "makes": null,
      "scalable": true,
      "summary": "A pot of garlic, anchovies and olive oil kept hot at the table, with autumn and winter vegetables for dipping: the Piedmontese dish whose recipe the Accademia Italiana della Cucina's Asti delegation deposited in 2005.",
      "ingredients": [
        "heads of garlic",
        "extra virgin olive oil",
        "salted Spanish (Cantabrian) anchovies",
        "red wine",
        "butter",
        "eggs",
        "cardoons (ideally the ‘gobbo’ of Nizza Monferrato), Jerusalem artichokes, cauliflower and kale leaves, raw",
        "turnips, baked onions, steamed potatoes, roasted peppers and fried pumpkin",
        "lemon",
        "olive oil"
      ],
      "minutes": {
        "handsOn": 69,
        "cooking": 150,
        "resting": 120,
        "total": 339
      },
      "published": "2026-10-21",
      "checked": "2026-10-26",
      "url": "https://nonnario.com/recipes/bagna-cauda/",
      "markdown": "https://nonnario.com/recipes/bagna-cauda.md",
      "json": "https://nonnario.com/recipes/bagna-cauda.json",
      "image": "https://nonnario.com/assets/img/bagna-cauda.jpg"
    },
    {
      "slug": "vitello-tonnato",
      "name": "Vitello tonnato",
      "english": "Cold veal in tuna sauce",
      "aka": [
        "vitel tonné",
        "vitel tonnè",
        "veal with tuna sauce"
      ],
      "region": "piemonte",
      "place": "Torino",
      "course": "antipasti",
      "level": "tradition",
      "diet": [
        "gluten-free"
      ],
      "serves": 6,
      "makes": null,
      "scalable": true,
      "summary": "Piedmont's cold veal: girello marinated in white wine, gently simmered, sliced thin once cold and covered with a sauce of tuna, anchovies, capers and hard-boiled eggs.",
      "ingredients": [
        "veal girello (eye of round)",
        "dry white wine",
        "celery stalk",
        "carrot",
        "onion",
        "garlic",
        "bay leaf",
        "whole cloves",
        "black peppercorns",
        "fine salt",
        "water",
        "eggs",
        "tuna in oil",
        "anchovy fillets in oil",
        "capers in vinegar",
        "cooking water from the meat, strained",
        "capers or caper berries"
      ],
      "minutes": {
        "handsOn": 35,
        "cooking": 67,
        "resting": 930,
        "total": 1032,
        "days": 2
      },
      "published": "2026-10-26",
      "checked": "2026-10-27",
      "url": "https://nonnario.com/recipes/vitello-tonnato/",
      "markdown": "https://nonnario.com/recipes/vitello-tonnato.md",
      "json": "https://nonnario.com/recipes/vitello-tonnato.json",
      "image": "https://nonnario.com/assets/img/vitello-tonnato.jpg"
    },
    {
      "slug": "agnolotti-del-plin",
      "name": "Agnolotti del plin",
      "english": "Pinched pasta parcels filled with veal, pork and rabbit",
      "aka": [
        "ravioli del plin",
        "raviole del plin",
        "plin"
      ],
      "region": "piemonte",
      "place": "Langhe hills south of Alba",
      "course": "primi",
      "level": "tradition",
      "diet": [],
      "serves": 8,
      "makes": null,
      "scalable": true,
      "summary": "The small pinched agnolotti of the Langhe: veal, pork and rabbit cooked with vegetables and minced with greens, egg and Parmigiano, sealed in thin egg pasta and dressed with the meat's own juices.",
      "ingredients": [
        "flour, type 00",
        "eggs",
        "flour, for dusting",
        "pork loin, in one piece",
        "veal, lean, in one piece",
        "rabbit legs",
        "carrots",
        "celery",
        "onion, large",
        "spinach",
        "escarole",
        "egg",
        "Parmigiano Reggiano, finely grated",
        "fine salt",
        "black pepper, freshly ground",
        "extra virgin olive oil",
        "vegetable broth or water",
        "coarse salt, for the water"
      ],
      "minutes": {
        "handsOn": 142,
        "cooking": 83,
        "resting": 90,
        "total": 315
      },
      "published": "2026-10-26",
      "checked": "2026-10-27",
      "url": "https://nonnario.com/recipes/agnolotti-del-plin/",
      "markdown": "https://nonnario.com/recipes/agnolotti-del-plin.md",
      "json": "https://nonnario.com/recipes/agnolotti-del-plin.json",
      "image": "https://nonnario.com/assets/img/agnolotti-del-plin.jpg"
    },
    {
      "slug": "brasato-al-barolo",
      "name": "Brasato al Barolo",
      "english": "Beef braised in Barolo wine",
      "aka": [
        "brasô",
        "brasato di bue al Barolo",
        "beef braised in Barolo"
      ],
      "region": "piemonte",
      "place": "Barolo",
      "course": "secondi",
      "level": "tradition",
      "diet": [
        "gluten-free"
      ],
      "serves": 6,
      "makes": null,
      "scalable": true,
      "summary": "Piedmont's great braise: a piece of beef marinated for 12 hours in a bottle of Barolo, then simmered slowly in it, in the Cuneo style.",
      "ingredients": [
        "beef, in one piece",
        "Barolo DOCG",
        "carrots",
        "celery sticks",
        "onion",
        "garlic",
        "rosemary sprig",
        "bay leaves",
        "whole cloves",
        "black peppercorns",
        "small piece of cinnamon stick",
        "butter",
        "olive oil",
        "fine salt"
      ],
      "minutes": {
        "handsOn": 73,
        "cooking": 135,
        "resting": 760,
        "total": 968,
        "days": 2
      },
      "published": "2026-10-26",
      "checked": "2026-10-26",
      "url": "https://nonnario.com/recipes/brasato-al-barolo/",
      "markdown": "https://nonnario.com/recipes/brasato-al-barolo.md",
      "json": "https://nonnario.com/recipes/brasato-al-barolo.json",
      "image": "https://nonnario.com/assets/img/brasato-al-barolo.jpg"
    },
    {
      "slug": "bonet",
      "name": "Bonet",
      "english": "Piedmontese cocoa and amaretti custard with caramel",
      "aka": [
        "bunet",
        "bonèt",
        "bonet piemontese"
      ],
      "region": "piemonte",
      "place": "Langhe",
      "course": "dolci",
      "level": "tradition",
      "diet": [
        "vegetarian"
      ],
      "serves": 6,
      "makes": null,
      "scalable": true,
      "summary": "Piedmont's spoon dessert of eggs, milk, cocoa, crumbled dry amaretti and rum, baked slowly over caramel in a water bath and eaten cold; the Piedmont Region lists it among its traditional food products.",
      "ingredients": [
        "sugar",
        "water",
        "eggs",
        "egg yolk",
        "unsweetened cocoa powder",
        "fine salt",
        "dry amaretti",
        "rum",
        "whole milk",
        "amaretti"
      ],
      "minutes": {
        "handsOn": 26,
        "cooking": 65,
        "resting": 210,
        "total": 301
      },
      "published": "2026-10-26",
      "checked": "2026-10-27",
      "url": "https://nonnario.com/recipes/bonet/",
      "markdown": "https://nonnario.com/recipes/bonet.md",
      "json": "https://nonnario.com/recipes/bonet.json",
      "image": "https://nonnario.com/assets/img/bonet.jpg"
    },
    {
      "slug": "giandujotto-di-torino",
      "name": "Giandujotto di Torino",
      "english": "Turin's boat-shaped chocolate of cocoa, sugar and Piedmont hazelnuts",
      "aka": [
        "Giandujotto",
        "Gianduiotto",
        "Gianduiotti",
        "Giandujotti",
        "Gianduiotto di Torino",
        "Giandujotto di Torino IGP",
        "giandojòt",
        "Turin hazelnut chocolate"
      ],
      "region": "piemonte",
      "place": "Torino",
      "course": "dolci",
      "level": "codified",
      "diet": [
        "vegetarian",
        "vegan",
        "gluten-free"
      ],
      "serves": 55,
      "makes": null,
      "scalable": true,
      "summary": "Turin's chocolate of toasted Piedmont hazelnuts, sugar and cocoa, with no milk, tempered and shaped as a small triangular prism like an upturned boat, then wrapped in foil; a PGI applied for in 2026.",
      "ingredients": [
        "dark chocolate",
        "hazelnut paste"
      ],
      "minutes": {
        "handsOn": 79,
        "cooking": 0,
        "resting": 125,
        "total": 204
      },
      "published": "2026-11-06",
      "checked": "2026-11-06",
      "url": "https://nonnario.com/recipes/giandujotto-di-torino/",
      "markdown": "https://nonnario.com/recipes/giandujotto-di-torino.md",
      "json": "https://nonnario.com/recipes/giandujotto-di-torino.json",
      "image": "https://nonnario.com/assets/img/giandujotto-di-torino.jpg"
    },
    {
      "slug": "fonduta-valdostana",
      "name": "Fonduta valdostana",
      "english": "Aosta Valley Fontina fondue",
      "aka": [
        "fonduta alla valdostana",
        "fonduta di Fontina",
        "cacimperio",
        "Fontina fondue"
      ],
      "region": "valle-d-aosta",
      "place": "Aosta",
      "course": "antipasti",
      "level": "consortium",
      "diet": [
        "vegetarian"
      ],
      "serves": 4,
      "makes": null,
      "scalable": true,
      "summary": "Fontina soaked overnight in milk, then melted with butter and egg yolks over boiling water into a smooth, fluid cream, kept hot at the table in a fondue pot with toasted bread, potatoes, fruit and vegetables.",
      "ingredients": [
        "Fontina PDO, rind removed, thinly sliced",
        "whole milk",
        "butter, cold, in small pieces",
        "egg yolks",
        "black pepper",
        "toasted bread of different kinds, walnut bread and breadsticks",
        "small new potatoes, boiled",
        "apple and pear slices, broccoli and cauliflower florets, steamed Brussels sprouts"
      ],
      "minutes": {
        "handsOn": 39,
        "cooking": 10,
        "resting": 480,
        "total": 529,
        "days": 2
      },
      "published": "2026-10-21",
      "checked": "2026-10-27",
      "url": "https://nonnario.com/recipes/fonduta-valdostana/",
      "markdown": "https://nonnario.com/recipes/fonduta-valdostana.md",
      "json": "https://nonnario.com/recipes/fonduta-valdostana.json",
      "image": "https://nonnario.com/assets/img/fonduta-valdostana.jpg"
    },
    {
      "slug": "polenta-concia",
      "name": "Polenta concia",
      "english": "Aosta Valley polenta with Fontina and butter",
      "aka": [
        "polenta alla valdostana"
      ],
      "region": "valle-d-aosta",
      "place": "Aosta",
      "course": "primi",
      "level": "consortium",
      "diet": [
        "vegetarian",
        "gluten-free"
      ],
      "serves": 4,
      "makes": null,
      "scalable": true,
      "summary": "The Aosta Valley's dressed polenta: cornmeal cooked for about 50 minutes, Fontina PDO and butter stirred in off the heat and more butter poured over boiling hot, to the Fontina PDO consortium's recipe.",
      "ingredients": [
        "water",
        "coarse salt",
        "cornmeal",
        "Fontina PDO",
        "butter",
        "black pepper"
      ],
      "minutes": {
        "handsOn": 9,
        "cooking": 60,
        "resting": 0,
        "total": 69
      },
      "published": "2026-10-26",
      "checked": "2026-10-27",
      "url": "https://nonnario.com/recipes/polenta-concia/",
      "markdown": "https://nonnario.com/recipes/polenta-concia.md",
      "json": "https://nonnario.com/recipes/polenta-concia.json",
      "image": "https://nonnario.com/assets/img/polenta-concia.jpg"
    },
    {
      "slug": "carbonade-valdostana",
      "name": "Carbonade valdostana",
      "english": "Aosta Valley beef stewed in red wine",
      "aka": [
        "carbonada",
        "carbonade",
        "carbonade valdôtaine"
      ],
      "region": "valle-d-aosta",
      "place": "Aosta",
      "course": "secondi",
      "level": "tradition",
      "diet": [],
      "serves": 4,
      "makes": null,
      "scalable": true,
      "summary": "The Aosta Valley's most celebrated dish, once made with salted beef: thin sticks of beef marinated in full-bodied red wine with juniper, cloves and cinnamon, then floured, browned in butter and simmered in their own wine.",
      "ingredients": [
        "beef",
        "full-bodied dry red wine",
        "juniper berries",
        "whole cloves",
        "black peppercorns",
        "cinnamon stick",
        "butter",
        "onion",
        "garlic",
        "bunch of herbs: thyme, sage, rosemary, tarragon, savory, parsley, a bay leaf and a piece of celery",
        "plain flour, to dust the meat",
        "plain flour, for the sauce",
        "wine vinegar",
        "bay leaves",
        "meat broth",
        "capon (for the Brodo di carne)",
        "beef for boiling (‘doppione’) (for the Brodo di carne)",
        "beef femur bone (for the Brodo di carne)",
        "coarse salt (for the Brodo di carne)",
        "onion (for the Brodo di carne)",
        "carrots, peeled (for the Brodo di carne)",
        "celery stalks (for the Brodo di carne)",
        "ramato tomato (for the Brodo di carne)",
        "rind of Parmigiano Reggiano (for the Brodo di carne)",
        "cold water (for the Brodo di carne)",
        "salt",
        "black pepper, freshly ground"
      ],
      "minutes": {
        "handsOn": 45,
        "cooking": 40,
        "resting": 480,
        "total": 565
      },
      "published": "2026-10-26",
      "checked": "2026-10-27",
      "url": "https://nonnario.com/recipes/carbonade-valdostana/",
      "markdown": "https://nonnario.com/recipes/carbonade-valdostana.md",
      "json": "https://nonnario.com/recipes/carbonade-valdostana.json",
      "image": "https://nonnario.com/assets/img/carbonade-valdostana.jpg"
    },
    {
      "slug": "zuppa-alla-valpellinentze",
      "name": "Zuppa alla valpellinentze",
      "english": "Valpelline baked soup of bread, Fontina and broth",
      "aka": [
        "Seupa à la Vapelenentse",
        "Seupa à la Vapelenentze",
        "Seupa Vapelenentse",
        "zuppa valpellinese",
        "zuppa alla valpellinese",
        "Valpelline soup",
        "Vapelenentse soup"
      ],
      "region": "valle-d-aosta",
      "place": "Valpelline",
      "course": "zuppe",
      "level": "consortium",
      "diet": [],
      "serves": 4,
      "makes": null,
      "scalable": true,
      "summary": "Valpelline's baked soup of stale white bread and Fontina in three layers, soaked in a meat broth made with Savoy cabbage and herbs and finished with cinnamon butter, as the town's De.C.O. recipe sets it out.",
      "ingredients": [
        "beef for boiling",
        "beef bone",
        "cold water",
        "coarse salt",
        "Savoy cabbage",
        "carrot, peeled",
        "onion, peeled and halved",
        "sage leaves",
        "rosemary sprig",
        "bay leaves",
        "white bread, ‘brutto e buono’ type",
        "Fontina PDO, rind removed",
        "butter",
        "ground cinnamon"
      ],
      "minutes": {
        "handsOn": 74,
        "cooking": 130,
        "resting": 5,
        "total": 209
      },
      "published": "2026-10-26",
      "checked": "2026-10-26",
      "url": "https://nonnario.com/recipes/zuppa-alla-valpellinentze/",
      "markdown": "https://nonnario.com/recipes/zuppa-alla-valpellinentze.md",
      "json": "https://nonnario.com/recipes/zuppa-alla-valpellinentze.json",
      "image": "https://nonnario.com/assets/img/zuppa-alla-valpellinentze.jpg"
    },
    {
      "slug": "tegole-valdostane",
      "name": "Tegole valdostane",
      "english": "Hazelnut and almond tile wafers",
      "aka": [
        "tegole",
        "tegole di Aosta",
        "tegole dolci",
        "tegole della Valle d'Aosta",
        "tegole della Val d'Aosta",
        "tuiles valdôtaines"
      ],
      "region": "valle-d-aosta",
      "place": "Aosta",
      "course": "dolci",
      "level": "tradition",
      "diet": [
        "vegetarian"
      ],
      "serves": 40,
      "makes": null,
      "scalable": true,
      "summary": "Aosta's thin, crisp wafers of hazelnuts, almonds, sugar, butter and egg white, curved over a rolling pin as they cool.",
      "ingredients": [
        "sugar",
        "blanched almonds",
        "hazelnuts",
        "type 00 flour",
        "unsalted butter",
        "egg whites",
        "vanilla pod"
      ],
      "minutes": {
        "handsOn": 75,
        "cooking": 93,
        "resting": 20,
        "total": 188
      },
      "published": "2026-10-26",
      "checked": "2026-10-27",
      "url": "https://nonnario.com/recipes/tegole-valdostane/",
      "markdown": "https://nonnario.com/recipes/tegole-valdostane.md",
      "json": "https://nonnario.com/recipes/tegole-valdostane.json",
      "image": "https://nonnario.com/assets/img/tegole-valdostane.jpg"
    },
    {
      "slug": "pizzoccheri-della-valtellina",
      "name": "Pizzoccheri della Valtellina",
      "english": "Buckwheat pasta from Valtellina with potatoes, savoy cabbage and cheese",
      "aka": [
        "pizzoccheri",
        "pizzoccheri valtellinesi",
        "pizzoccheri di Teglio",
        "pizzocchero di Teglio"
      ],
      "region": "lombardia",
      "place": "Teglio",
      "course": "primi",
      "level": "tradition",
      "diet": [
        "vegetarian"
      ],
      "serves": 4,
      "makes": null,
      "scalable": true,
      "summary": "Short buckwheat noodles boiled with potatoes and savoy cabbage, then layered with Valtellina Casera and grana and doused with garlic butter: the dish of Teglio, whose pasta has been an EU PGI since 2016.",
      "ingredients": [
        "buckwheat flour",
        "white flour (soft wheat, tipo 00 or plain)",
        "lukewarm water",
        "white flour, for the board",
        "potatoes",
        "savoy cabbage",
        "water",
        "coarse salt",
        "Valtellina Casera PDO cheese",
        "Grana Padano or Parmigiano Reggiano, grated",
        "butter",
        "garlic",
        "black pepper, freshly ground"
      ],
      "minutes": {
        "handsOn": 61,
        "cooking": 15,
        "resting": 0,
        "total": 76
      },
      "published": "2026-10-26",
      "checked": "2026-10-27",
      "url": "https://nonnario.com/recipes/pizzoccheri-della-valtellina/",
      "markdown": "https://nonnario.com/recipes/pizzoccheri-della-valtellina.md",
      "json": "https://nonnario.com/recipes/pizzoccheri-della-valtellina.json",
      "image": "https://nonnario.com/assets/img/pizzoccheri-della-valtellina.jpg"
    },
    {
      "slug": "risotto-alla-milanese",
      "name": "Risotto alla milanese",
      "english": "Milanese saffron risotto",
      "aka": [
        "risotto giallo",
        "riso giallo",
        "risotto allo zafferano",
        "saffron risotto"
      ],
      "region": "lombardia",
      "place": "Milano",
      "course": "primi",
      "level": "consortium",
      "diet": [
        "gluten-free"
      ],
      "serves": 6,
      "makes": null,
      "scalable": true,
      "summary": "Milan's saffron risotto, cooked with beef marrow, roast fat and butter, finished with grana and never made with wine, whose recipe the City of Milan registered as a De.Co. in 2007.",
      "ingredients": [
        "risotto rice",
        "beef bone marrow, chopped",
        "roast dripping, pale and dark, or more bone marrow",
        "reduced broth",
        "capon (for the Brodo di carne)",
        "beef for boiling (‘doppione’) (for the Brodo di carne)",
        "beef femur bone (for the Brodo di carne)",
        "coarse salt (for the Brodo di carne)",
        "onion (for the Brodo di carne)",
        "carrots, peeled (for the Brodo di carne)",
        "celery stalks (for the Brodo di carne)",
        "ramato tomato (for the Brodo di carne)",
        "rind of Parmigiano Reggiano (for the Brodo di carne)",
        "cold water (for the Brodo di carne)",
        "small onion, finely chopped",
        "tuft of saffron threads, or a sachet of saffron powder",
        "butter",
        "knob of cold butter, for the end",
        "grana cheese, such as Grana Padano, grated",
        "salt"
      ],
      "minutes": {
        "handsOn": 34,
        "cooking": 15,
        "resting": 2,
        "total": 51
      },
      "published": "2026-10-21",
      "checked": "2026-10-27",
      "url": "https://nonnario.com/recipes/risotto-alla-milanese/",
      "markdown": "https://nonnario.com/recipes/risotto-alla-milanese.md",
      "json": "https://nonnario.com/recipes/risotto-alla-milanese.json",
      "image": "https://nonnario.com/assets/img/risotto-alla-milanese.jpg"
    },
    {
      "slug": "cotoletta-alla-milanese",
      "name": "Cotoletta alla milanese",
      "english": "Milan's breaded veal chop, fried in butter",
      "aka": [
        "costoletta alla milanese",
        "cutelèta",
        "Milanese veal chop",
        "veal Milanese"
      ],
      "region": "lombardia",
      "place": "Milano",
      "course": "secondi",
      "level": "consortium",
      "diet": [],
      "serves": 4,
      "makes": null,
      "scalable": true,
      "summary": "Milan's breaded veal chop: a bone-in rib chop cut as thick as the bone, dipped in egg and coarse breadcrumbs and fried slowly in butter, as the City of Milan's 2008 De.Co. recipe sheet sets it out.",
      "ingredients": [
        "veal rib chops, bone in",
        "eggs",
        "coarse breadcrumbs",
        "butter",
        "fine salt",
        "lemon"
      ],
      "minutes": {
        "handsOn": 31,
        "cooking": 14,
        "resting": 3,
        "total": 48
      },
      "published": "2026-10-26",
      "checked": "2026-10-27",
      "url": "https://nonnario.com/recipes/cotoletta-alla-milanese/",
      "markdown": "https://nonnario.com/recipes/cotoletta-alla-milanese.md",
      "json": "https://nonnario.com/recipes/cotoletta-alla-milanese.json",
      "image": "https://nonnario.com/assets/img/cotoletta-alla-milanese.jpg"
    },
    {
      "slug": "ossobuco-alla-milanese",
      "name": "Ossobuco alla milanese",
      "english": "Braised veal shanks, Milanese style",
      "aka": [
        "ossobuco",
        "osso buco",
        "ossibuchi alla milanese",
        "òss büs",
        "braised veal shanks"
      ],
      "region": "lombardia",
      "place": "Milano",
      "course": "secondi",
      "level": "consortium",
      "diet": [],
      "serves": 4,
      "makes": null,
      "scalable": true,
      "summary": "Milan's braised veal shank, floured, browned in butter and cooked slowly in a little broth, then finished with a gremolada of lemon, parsley and anchovy: a De.Co. of the City of Milan since 2007.",
      "ingredients": [
        "veal shank slices, 4 cm thick",
        "plain white flour",
        "butter",
        "onion, finely chopped",
        "meat broth, hot",
        "capon (for the Brodo di carne)",
        "beef for boiling (‘doppione’) (for the Brodo di carne)",
        "beef femur bone (for the Brodo di carne)",
        "coarse salt (for the Brodo di carne)",
        "onion (for the Brodo di carne)",
        "carrots, peeled (for the Brodo di carne)",
        "celery stalks (for the Brodo di carne)",
        "ramato tomato (for the Brodo di carne)",
        "rind of Parmigiano Reggiano (for the Brodo di carne)",
        "cold water (for the Brodo di carne)",
        "very small fresh tomato, peeled and chopped",
        "salt",
        "lemon, unwaxed",
        "parsley leaves, chopped",
        "whole anchovy, boned",
        "garlic"
      ],
      "minutes": {
        "handsOn": 39,
        "cooking": 95,
        "resting": 0,
        "total": 134
      },
      "published": "2026-10-26",
      "checked": "2026-10-27",
      "url": "https://nonnario.com/recipes/ossobuco-alla-milanese/",
      "markdown": "https://nonnario.com/recipes/ossobuco-alla-milanese.md",
      "json": "https://nonnario.com/recipes/ossobuco-alla-milanese.json",
      "image": "https://nonnario.com/assets/img/ossobuco-alla-milanese.jpg"
    },
    {
      "slug": "panettone",
      "name": "Panettone",
      "english": "Milan's sourdough Christmas cake",
      "aka": [
        "panatton",
        "panettone milanese"
      ],
      "region": "lombardia",
      "place": "Milano",
      "course": "dolci",
      "level": "tradition",
      "diet": [
        "vegetarian"
      ],
      "serves": 20,
      "makes": null,
      "scalable": true,
      "summary": "Milan's Christmas cake: a tall dome of dough rich in butter and yolks, with raisins and candied orange and citron, leavened by lievito madre over two days, the natural fermentation Italian law has required of panettone since 2005.",
      "ingredients": [
        "lievito madre (stiff sourdough starter), active",
        "strong 00 flour, W 280–320",
        "water",
        "lievito madre, from the third refreshment",
        "sugar",
        "butter, soft",
        "egg yolks",
        "vanilla powder",
        "lemon zest, finely grated",
        "orange zest, finely grated",
        "honey",
        "salt",
        "butter, soft but not melted",
        "raisins",
        "candied orange, in cubes",
        "candied citron, in cubes",
        "butter, a knob for each panettone"
      ],
      "minutes": {
        "handsOn": 96,
        "cooking": 52,
        "resting": 2470,
        "total": 2618,
        "days": 3
      },
      "published": "2026-10-27",
      "checked": "2026-10-27",
      "url": "https://nonnario.com/recipes/panettone/",
      "markdown": "https://nonnario.com/recipes/panettone.md",
      "json": "https://nonnario.com/recipes/panettone.json",
      "image": "https://nonnario.com/assets/img/panettone.jpg"
    },
    {
      "slug": "spatzle",
      "name": "Spätzle",
      "english": "Spinach spätzle with ham and cream",
      "aka": [
        "Spinatspätzle",
        "Spinatspatzlen",
        "Spatzln",
        "spätzle agli spinaci",
        "gnocchetti tirolesi",
        "spinach spaetzle"
      ],
      "region": "trentino-alto-adige",
      "place": "Bolzano",
      "course": "primi",
      "level": "tradition",
      "diet": [],
      "serves": 4,
      "makes": null,
      "scalable": true,
      "summary": "South Tyrol's green spätzle: spinach, eggs and flour pushed through a grater into boiling water, then folded into a sauce of butter, cream and cooked ham.",
      "ingredients": [
        "fresh leaf spinach",
        "water",
        "eggs",
        "plain white flour",
        "salt",
        "cooked ham",
        "fresh cream",
        "butter",
        "nutmeg, freshly grated",
        "black pepper, freshly ground",
        "Parmesan, freshly grated",
        "water, for blanching the spinach",
        "water, for cooking the spätzle",
        "salt, for the cooking water"
      ],
      "minutes": {
        "handsOn": 22,
        "cooking": 31,
        "resting": 0,
        "total": 53
      },
      "published": "2026-10-27",
      "checked": "2026-10-27",
      "url": "https://nonnario.com/recipes/spatzle/",
      "markdown": "https://nonnario.com/recipes/spatzle.md",
      "json": "https://nonnario.com/recipes/spatzle.json",
      "image": "https://nonnario.com/assets/img/spatzle.jpg"
    },
    {
      "slug": "strangolapreti",
      "name": "Strangolapreti",
      "english": "Bread and spinach dumplings with sage butter",
      "aka": [
        "strangolapreti alla trentina",
        "strangolapreti trentini",
        "gnocchi di pane e spinaci",
        "bread and spinach dumplings"
      ],
      "region": "trentino-alto-adige",
      "place": "Trento",
      "course": "primi",
      "level": "tradition",
      "diet": [
        "vegetarian"
      ],
      "serves": 4,
      "makes": null,
      "scalable": true,
      "summary": "Trentino's dumplings of stale bread soaked in milk, spinach, eggs and grana, poached at a gentle boil and served with butter and sage.",
      "ingredients": [
        "stale bread",
        "whole milk",
        "fresh leaf spinach",
        "small white onion",
        "butter",
        "eggs",
        "Grana Trentino or Parmigiano Reggiano, grated",
        "plain flour",
        "fine salt",
        "nutmeg",
        "breadcrumbs",
        "coarse salt, for the cooking water",
        "fresh sage leaves"
      ],
      "minutes": {
        "handsOn": 49,
        "cooking": 60,
        "resting": 40,
        "total": 149
      },
      "published": "2026-10-26",
      "checked": "2026-10-27",
      "url": "https://nonnario.com/recipes/strangolapreti/",
      "markdown": "https://nonnario.com/recipes/strangolapreti.md",
      "json": "https://nonnario.com/recipes/strangolapreti.json",
      "image": "https://nonnario.com/assets/img/strangolapreti.jpg"
    },
    {
      "slug": "tortel-di-patate",
      "name": "Tortel di patate",
      "english": "Grated potato fritters from Trentino's Val di Non",
      "aka": [
        "tortel de patate",
        "tortei de patate",
        "tortei di patate",
        "Trentino potato fritters"
      ],
      "region": "trentino-alto-adige",
      "place": "Val di Non",
      "course": "secondi",
      "level": "tradition",
      "diet": [
        "vegetarian",
        "vegan"
      ],
      "serves": 6,
      "makes": null,
      "scalable": true,
      "summary": "Fritters of raw potato, grated coarse, drained and bound with a little flour, fried crisp in hot oil: the famous dish of the Val di Non, in Trentino.",
      "ingredients": [
        "potatoes, white-fleshed (Kennebec), not new",
        "plain white flour (Italian type 00)",
        "fine salt",
        "black pepper, freshly ground",
        "extra virgin olive oil, for frying"
      ],
      "minutes": {
        "handsOn": 64,
        "cooking": 5,
        "resting": 5,
        "total": 74
      },
      "published": "2026-10-27",
      "checked": "2026-10-27",
      "url": "https://nonnario.com/recipes/tortel-di-patate/",
      "markdown": "https://nonnario.com/recipes/tortel-di-patate.md",
      "json": "https://nonnario.com/recipes/tortel-di-patate.json",
      "image": "https://nonnario.com/assets/img/tortel-di-patate.jpg"
    },
    {
      "slug": "canederli",
      "name": "Canederli in brodo",
      "english": "Speck and bread dumplings in broth",
      "aka": [
        "Knödel",
        "Speckknödel",
        "speck dumplings"
      ],
      "region": "trentino-alto-adige",
      "place": "Bolzano",
      "course": "zuppe",
      "level": "tradition",
      "diet": [],
      "serves": 4,
      "makes": null,
      "scalable": true,
      "summary": "Dumplings of South Tyrol and Trentino, made of stale bread, speck, milk and eggs, cooked in salted water and served in meat broth.",
      "ingredients": [
        "stale bread rolls with their crust",
        "speck, with its fat",
        "eggs",
        "milk",
        "finely chopped onion",
        "butter",
        "chopped parsley",
        "chopped chives",
        "flour",
        "salt",
        "pepper",
        "breadcrumbs",
        "meat broth",
        "capon (for the Brodo di carne)",
        "beef for boiling (‘doppione’) (for the Brodo di carne)",
        "beef femur bone (for the Brodo di carne)",
        "coarse salt (for the Brodo di carne)",
        "onion (for the Brodo di carne)",
        "carrots, peeled (for the Brodo di carne)",
        "celery stalks (for the Brodo di carne)",
        "ramato tomato (for the Brodo di carne)",
        "rind of Parmigiano Reggiano (for the Brodo di carne)",
        "cold water (for the Brodo di carne)",
        "chives, to serve"
      ],
      "minutes": {
        "handsOn": 44,
        "cooking": 45,
        "resting": 15,
        "total": 104
      },
      "published": "2026-10-21",
      "checked": "2026-10-27",
      "url": "https://nonnario.com/recipes/canederli/",
      "markdown": "https://nonnario.com/recipes/canederli.md",
      "json": "https://nonnario.com/recipes/canederli.json",
      "image": "https://nonnario.com/assets/img/canederli.jpg"
    },
    {
      "slug": "strudel-di-mele",
      "name": "Strudel di mele",
      "english": "Apple strudel in hand-stretched dough",
      "aka": [
        "Apfelstrudel",
        "apple strudel",
        "strudel",
        "strudel di mele con pasta tirata",
        "Apfelstrudel mit Ziehteig"
      ],
      "region": "trentino-alto-adige",
      "place": "Bolzano",
      "course": "dolci",
      "level": "tradition",
      "diet": [
        "vegetarian"
      ],
      "serves": 4,
      "makes": null,
      "scalable": true,
      "summary": "Apples, sultanas, pine nuts and buttered breadcrumbs rolled in a dough stretched by hand until you can see through it: South Tyrol's classic strudel, one of the Province of Bolzano's traditional food products.",
      "ingredients": [
        "plain flour (type 00)",
        "lukewarm water",
        "egg, beaten",
        "oil",
        "salt",
        "white wine vinegar",
        "oil, for brushing the dough",
        "medium apples",
        "lemon, juice only",
        "rum",
        "lemon zest, finely grated",
        "breadcrumbs",
        "butter, for the breadcrumbs",
        "sultanas",
        "pine nuts",
        "ground cinnamon",
        "sugar",
        "butter, melted",
        "icing sugar"
      ],
      "minutes": {
        "handsOn": 46,
        "cooking": 35,
        "resting": 35,
        "total": 116
      },
      "published": "2026-10-27",
      "checked": "2026-10-27",
      "url": "https://nonnario.com/recipes/strudel-di-mele/",
      "markdown": "https://nonnario.com/recipes/strudel-di-mele.md",
      "json": "https://nonnario.com/recipes/strudel-di-mele.json",
      "image": "https://nonnario.com/assets/img/strudel-di-mele.jpg"
    },
    {
      "slug": "schuttelbrot",
      "name": "Schüttelbrot",
      "english": "South Tyrol's crisp shaken rye flatbread",
      "aka": [
        "Südtiroler Schüttelbrot",
        "Schüttelbrot Alto Adige",
        "Schüttelbrot Alto Adige IGP",
        "Südtiroler Schüttelbrot g.g.A.",
        "Schüttelbrot PGI",
        "pane croccante alla segale",
        "Schüttelbrot crispbread"
      ],
      "region": "trentino-alto-adige",
      "place": "Bolzano",
      "course": "pizze-pani",
      "level": "codified",
      "diet": [
        "vegetarian",
        "vegan"
      ],
      "serves": 6,
      "makes": "five discs about 20 cm across and a smaller sixth",
      "scalable": false,
      "summary": "South Tyrol's crisp rye flatbread, protected since 2020: a very soft dough of rye and wheat flour with fennel seeds, shaken on a round board into thin, knobbly discs and baked until crisp and dry.",
      "ingredients": [
        "rye flour",
        "water",
        "fresh yeast",
        "soft wheat flour",
        "fine salt",
        "fennel seeds",
        "caraway seeds",
        "blue fenugreek (Brotklee), dried and ground",
        "rye flour, or wheat or rye bran, for dusting"
      ],
      "minutes": {
        "handsOn": 25,
        "cooking": 100,
        "resting": 105,
        "total": 230
      },
      "published": "2026-10-28",
      "checked": "2026-10-29",
      "url": "https://nonnario.com/recipes/schuttelbrot/",
      "markdown": "https://nonnario.com/recipes/schuttelbrot.md",
      "json": "https://nonnario.com/recipes/schuttelbrot.json",
      "image": "https://nonnario.com/assets/img/schuttelbrot.jpg"
    },
    {
      "slug": "sarde-in-saor",
      "name": "Sarde in saor",
      "english": "Fried sardines marinated in sweet-and-sour onions, Venetian style",
      "aka": [
        "sardee in saor",
        "sarde in saòr",
        "sardines in saor",
        "Venetian sweet-and-sour sardines",
        "sweet and sour sardines"
      ],
      "region": "veneto",
      "place": "Venezia",
      "course": "antipasti",
      "level": "tradition",
      "diet": [],
      "serves": 6,
      "makes": null,
      "scalable": true,
      "summary": "Fresh sardines opened like a book, floured and fried, then left overnight in the fridge under onions cooked very slowly in olive oil and finished with vinegar, pine nuts and raisins: a Venetian dish on the Veneto's list of traditional products.",
      "ingredients": [
        "large fresh sardines",
        "00 flour",
        "peanut oil, for frying",
        "salt",
        "golden onions",
        "extra virgin olive oil",
        "white wine vinegar",
        "pine nuts",
        "raisins",
        "sugar",
        "bay leaves",
        "black pepper",
        "slices of bread or white polenta, toasted"
      ],
      "minutes": {
        "handsOn": 82,
        "cooking": 20,
        "resting": 750,
        "total": 852,
        "days": 2
      },
      "published": "2026-11-02",
      "checked": "2026-11-02",
      "url": "https://nonnario.com/recipes/sarde-in-saor/",
      "markdown": "https://nonnario.com/recipes/sarde-in-saor.md",
      "json": "https://nonnario.com/recipes/sarde-in-saor.json",
      "image": "https://nonnario.com/assets/img/sarde-in-saor.jpg"
    },
    {
      "slug": "bigoli-in-salsa",
      "name": "Bigoli in salsa",
      "english": "Thick whole-wheat Venetian pasta with a sauce of slow-cooked onions and salted sardines",
      "aka": [
        "bigoi in salsa",
        "bigoli scuri in salsa",
        "bigoli in salsa alla veneziana",
        "Venetian bigoli with onions and sardines",
        "bigoli with anchovy sauce"
      ],
      "region": "veneto",
      "place": "Venezia",
      "course": "primi",
      "level": "tradition",
      "diet": [],
      "serves": 4,
      "makes": null,
      "scalable": true,
      "summary": "Thick whole-wheat bigoli dressed with a sauce of onions stewed slowly in olive oil until soft and pale, with salted sardines melted into them: a Venetian dish of meatless days, on the Veneto's list of traditional products.",
      "ingredients": [
        "salted sardines",
        "white onions",
        "garlic",
        "extra virgin olive oil",
        "water",
        "white wine",
        "black pepper",
        "whole-wheat bigoli",
        "water, for the bigoli",
        "coarse salt, for the pasta water"
      ],
      "minutes": {
        "handsOn": 35,
        "cooking": 32,
        "resting": 0,
        "total": 67
      },
      "published": "2026-11-03",
      "checked": "2026-11-03",
      "url": "https://nonnario.com/recipes/bigoli-in-salsa/",
      "markdown": "https://nonnario.com/recipes/bigoli-in-salsa.md",
      "json": "https://nonnario.com/recipes/bigoli-in-salsa.json",
      "image": "https://nonnario.com/assets/img/bigoli-in-salsa.jpg"
    },
    {
      "slug": "risi-e-bisi",
      "name": "Risi e bisi",
      "english": "Venetian rice and fresh peas",
      "aka": [
        "riso e piselli",
        "rice and peas"
      ],
      "region": "veneto",
      "place": "Venezia",
      "course": "primi",
      "level": "deposited",
      "diet": [
        "gluten-free"
      ],
      "serves": 6,
      "makes": null,
      "scalable": true,
      "summary": "Venice's rice and fresh peas, cooked with fresh white onions in a chicken broth and finished loose, ‘all’onda’, with butter and parmigiano, as the town of Scorzè, with the Accademia Italiana della Cucina's local delegation, deposited it with the Venice Chamber of Commerce in 2013.",
      "ingredients": [
        "chicken pieces on the bone",
        "celery stalk",
        "carrot",
        "onion",
        "garlic",
        "salt",
        "cold water",
        "fresh peas, shelled",
        "Vialone Nano rice",
        "fresh white onions",
        "olive oil",
        "parsley, chopped",
        "water",
        "butter",
        "Parmigiano Reggiano, grated",
        "black pepper, freshly ground"
      ],
      "minutes": {
        "handsOn": 85,
        "cooking": 160,
        "resting": 720,
        "total": 965,
        "days": 2
      },
      "published": "2026-11-03",
      "checked": "2026-11-03",
      "url": "https://nonnario.com/recipes/risi-e-bisi/",
      "markdown": "https://nonnario.com/recipes/risi-e-bisi.md",
      "json": "https://nonnario.com/recipes/risi-e-bisi.json",
      "image": "https://nonnario.com/assets/img/risi-e-bisi.jpg"
    },
    {
      "slug": "baccala-alla-vicentina",
      "name": "Baccalà alla vicentina",
      "english": "Stockfish slow-cooked in milk and olive oil, Vicenza style",
      "aka": [
        "bacalà alla vicentina",
        "baccala alla vicentina",
        "bacalà",
        "Vicenza-style stockfish",
        "stockfish Vicenza style"
      ],
      "region": "veneto",
      "place": "Sandrigo",
      "course": "secondi",
      "level": "consortium",
      "diet": [],
      "serves": 12,
      "makes": null,
      "scalable": true,
      "summary": "Stockfish soaked for days, floured and cooked very slowly for about four and a half hours under onion, salted sardines, milk, grana and olive oil, never stirred: a De.Co. of Sandrigo since 2012.",
      "ingredients": [
        "stockfish, already well beaten",
        "onions",
        "extra virgin olive oil",
        "salted sardines",
        "fresh milk",
        "plain white flour",
        "Grana Padano or Parmigiano Reggiano, grated",
        "parsley, chopped",
        "salt",
        "black pepper",
        "polenta"
      ],
      "minutes": {
        "handsOn": 77,
        "cooking": 270,
        "resting": 2890,
        "total": 3237,
        "days": 3
      },
      "published": "2026-11-02",
      "checked": "2026-11-02",
      "url": "https://nonnario.com/recipes/baccala-alla-vicentina/",
      "markdown": "https://nonnario.com/recipes/baccala-alla-vicentina.md",
      "json": "https://nonnario.com/recipes/baccala-alla-vicentina.json",
      "image": "https://nonnario.com/assets/img/baccala-alla-vicentina.jpg"
    },
    {
      "slug": "tiramisu",
      "name": "Tiramisù",
      "english": "Tiramisù",
      "aka": [
        "tiramisu",
        "tiramesù"
      ],
      "region": "veneto",
      "place": "Treviso",
      "course": "dolci",
      "level": "deposited",
      "diet": [
        "vegetarian"
      ],
      "serves": 12,
      "makes": null,
      "scalable": true,
      "summary": "Savoiardi moistened with coffee, layered with a cream of egg yolks, sugar and mascarpone and dusted with cocoa, following Le Beccherie's recipe of Treviso, deposited in 2010.",
      "ingredients": [
        "egg yolks, very fresh",
        "sugar",
        "mascarpone",
        "savoiardi (ladyfingers)",
        "coffee, brewed and cooled",
        "unsweetened cocoa powder"
      ],
      "minutes": {
        "handsOn": 29,
        "cooking": 0,
        "resting": 270,
        "total": 299
      },
      "published": "2026-10-21",
      "checked": "2026-10-26",
      "url": "https://nonnario.com/recipes/tiramisu/",
      "markdown": "https://nonnario.com/recipes/tiramisu.md",
      "json": "https://nonnario.com/recipes/tiramisu.json",
      "image": "https://nonnario.com/assets/img/tiramisu.jpg"
    },
    {
      "slug": "cjarsons",
      "name": "Cjarsons",
      "english": "Carnia's filled half-moons, here of potato dough with a sweet and savoury filling",
      "aka": [
        "cjalsons",
        "cjalzons",
        "cjalsòns",
        "cjarsòns",
        "cjalzòns",
        "Carnia ravioli"
      ],
      "region": "friuli-venezia-giulia",
      "place": "Val del But (Carnia)",
      "course": "primi",
      "level": "tradition",
      "diet": [
        "vegetarian"
      ],
      "serves": 6,
      "makes": null,
      "scalable": true,
      "summary": "The filled pasta of Carnia as made in the Val del But: discs of potato dough folded over a filling of potato, smoked ricotta and herbs sweetened with sultanas, cocoa, fruit and cinnamon, boiled and dressed with melted butter and smoked ricotta.",
      "ingredients": [
        "floury potatoes",
        "flour, type 00",
        "egg",
        "salt",
        "black pepper",
        "flour, for the board",
        "floury potatoes, medium",
        "smoked ricotta, grated",
        "sultanas",
        "cocoa powder, unsweetened",
        "sugar",
        "jam",
        "savoiardi, grated",
        "pear, finely grated",
        "apple, finely grated",
        "lemon, zest only, finely grated",
        "ground cinnamon",
        "sprig of parsley",
        "sprig of mint",
        "sprig of lemon balm",
        "sprig of marjoram",
        "sprig of scented geranium",
        "small bunch of chives",
        "sprig of basil",
        "sprig of fennel fronds",
        "butter, for the herbs",
        "water, for cooking",
        "coarse salt, for the water",
        "butter"
      ],
      "minutes": {
        "handsOn": 125,
        "cooking": 53,
        "resting": 45,
        "total": 223
      },
      "published": "2026-11-03",
      "checked": "2026-11-03",
      "url": "https://nonnario.com/recipes/cjarsons/",
      "markdown": "https://nonnario.com/recipes/cjarsons.md",
      "json": "https://nonnario.com/recipes/cjarsons.json",
      "image": "https://nonnario.com/assets/img/cjarsons.jpg"
    },
    {
      "slug": "brovada-e-muset",
      "name": "Brovada e muset",
      "english": "Friulian sour turnips fermented in grape marc, with a slow-simmered pork cooking sausage",
      "aka": [
        "muset e brovada",
        "brovade e muset",
        "musèt e brovade",
        "musetto e brovada",
        "cotechino con rape acide",
        "Friulian sausage with fermented turnips"
      ],
      "region": "friuli-venezia-giulia",
      "place": "Friuli (Udine)",
      "course": "secondi",
      "level": "tradition",
      "diet": [],
      "serves": 4,
      "makes": null,
      "scalable": true,
      "summary": "Friuli's winter pairing of brovada, white turnips fermented in red grape marc and grated, braised slowly with onion and pounded lardo, under thick slices of muset, a cooking sausage of pork, rind and snout simmered whole; the brovada has been an EU PDO since 2011.",
      "ingredients": [
        "muset",
        "water",
        "brovada",
        "lardo",
        "onion",
        "extra virgin olive oil",
        "bay leaves",
        "salt and black pepper"
      ],
      "minutes": {
        "handsOn": 28,
        "cooking": 255,
        "resting": 0,
        "total": 283
      },
      "published": "2026-11-03",
      "checked": "2026-11-03",
      "url": "https://nonnario.com/recipes/brovada-e-muset/",
      "markdown": "https://nonnario.com/recipes/brovada-e-muset.md",
      "json": "https://nonnario.com/recipes/brovada-e-muset.json",
      "image": "https://nonnario.com/assets/img/brovada-e-muset.jpg"
    },
    {
      "slug": "frico",
      "name": "Frico con patate",
      "english": "Friulian potato and Montasio cheese cake",
      "aka": [
        "frico morbido",
        "frico di patate",
        "frico con patate e cipolle"
      ],
      "region": "friuli-venezia-giulia",
      "place": "Tolmezzo (Carnia)",
      "course": "secondi",
      "level": "tradition",
      "diet": [
        "vegetarian",
        "gluten-free"
      ],
      "serves": 4,
      "makes": null,
      "scalable": true,
      "summary": "Friuli's cake of potatoes, onion and Montasio cheese, cooked slowly until golden outside and soft inside.",
      "ingredients": [
        "yellow-fleshed potatoes, coarsely grated",
        "onion, thinly sliced",
        "Montasio, coarsely grated",
        "butter",
        "salt and pepper"
      ],
      "minutes": {
        "handsOn": 39,
        "cooking": 33,
        "resting": 2,
        "total": 74
      },
      "published": "2026-10-21",
      "checked": "2026-10-26",
      "url": "https://nonnario.com/recipes/frico/",
      "markdown": "https://nonnario.com/recipes/frico.md",
      "json": "https://nonnario.com/recipes/frico.json",
      "image": "https://nonnario.com/assets/img/frico.jpg"
    },
    {
      "slug": "jota",
      "name": "Jota",
      "english": "Trieste bean, sauerkraut and potato soup",
      "aka": [
        "iota",
        "yota",
        "jota triestina",
        "Trieste bean and sauerkraut soup"
      ],
      "region": "friuli-venezia-giulia",
      "place": "Trieste",
      "course": "zuppe",
      "level": "tradition",
      "diet": [],
      "serves": 4,
      "makes": null,
      "scalable": true,
      "summary": "Trieste's dense winter soup of borlotti beans, potatoes and sauerkraut with smoked pork, bound with a dark roux of olive oil, garlic and flour, and on Italy's list of traditional foods of Friuli Venezia Giulia.",
      "ingredients": [
        "dried borlotti beans",
        "bicarbonate of soda",
        "potatoes",
        "sauerkraut",
        "smoked pork ribs",
        "plain white flour",
        "garlic",
        "bay leaf",
        "caraway seeds (Kümmel)",
        "extra virgin olive oil",
        "water",
        "salt and black pepper"
      ],
      "minutes": {
        "handsOn": 30,
        "cooking": 190,
        "resting": 1080,
        "total": 1300,
        "days": 2
      },
      "published": "2026-11-02",
      "checked": "2026-11-02",
      "url": "https://nonnario.com/recipes/jota/",
      "markdown": "https://nonnario.com/recipes/jota.md",
      "json": "https://nonnario.com/recipes/jota.json",
      "image": "https://nonnario.com/assets/img/jota.jpg"
    },
    {
      "slug": "gubana",
      "name": "Gubana",
      "english": "Spiral cake of the Natisone valleys, filled with walnuts and raisins",
      "aka": [
        "gubane",
        "gubanza",
        "gubana delle Valli del Natisone"
      ],
      "region": "friuli-venezia-giulia",
      "place": "Cividale del Friuli",
      "course": "dolci",
      "level": "tradition",
      "diet": [
        "vegetarian"
      ],
      "serves": 6,
      "makes": "one gubana 20 cm across, a little under 1 kg",
      "scalable": false,
      "summary": "The feast cake of the Valli del Natisone and Cividale del Friuli: a soft yeast dough rolled round walnuts, raisins, pine nuts and amaretti moistened with plum grappa, coiled into a tight snail and baked in a round tin, one of the region's traditional food products.",
      "ingredients": [
        "raisins",
        "rum",
        "walnuts, shelled",
        "sugar",
        "water",
        "vinegar",
        "oil, for the worktop",
        "pine nuts",
        "butter, for the pine nuts",
        "amaretti",
        "dry biscuits",
        "lemon, zest only",
        "salt",
        "vanillin",
        "ground cinnamon",
        "candied citron",
        "plum grappa (slivovitz)",
        "plain flour (type 00)",
        "fresh brewer's yeast",
        "milk, lukewarm",
        "egg",
        "egg yolk",
        "butter, soft",
        "honey",
        "butter, soft, to dot over the filling",
        "butter, for the tin",
        "egg white",
        "sugar, for the top"
      ],
      "minutes": {
        "handsOn": 72,
        "cooking": 75,
        "resting": 1755,
        "total": 1902,
        "days": 2
      },
      "published": "2026-11-02",
      "checked": "2026-11-02",
      "url": "https://nonnario.com/recipes/gubana/",
      "markdown": "https://nonnario.com/recipes/gubana.md",
      "json": "https://nonnario.com/recipes/gubana.json",
      "image": "https://nonnario.com/assets/img/gubana.jpg"
    },
    {
      "slug": "torta-pasqualina",
      "name": "Torta pasqualina",
      "english": "Genoa's Easter pie of thin oiled sheets around chard, curd cheese and whole eggs",
      "aka": [
        "torta pasqualinn-a"
      ],
      "region": "liguria",
      "place": "Genova",
      "course": "antipasti",
      "level": "tradition",
      "diet": [
        "vegetarian"
      ],
      "serves": 8,
      "makes": "one torta pasqualina in a round tin 26 cm across, for 8",
      "scalable": false,
      "summary": "Genoa's Easter pie: 33 sheets of olive-oil pastry, stretched until almost transparent, around a layer of chard with Parmigiano and marjoram, a layer of prescinsêua curd cheese and six whole eggs that set in the oven; on Liguria's list of traditional food products.",
      "ingredients": [
        "flour",
        "extra virgin olive oil",
        "water, lukewarm",
        "salt",
        "flour, for dusting",
        "young chard (bietoline)",
        "onion",
        "garlic",
        "eggs",
        "Parmigiano Reggiano, grated",
        "marjoram",
        "salt and black pepper",
        "prescinsêua",
        "extra virgin olive oil, for the tin and the sheets"
      ],
      "minutes": {
        "handsOn": 209,
        "cooking": 55,
        "resting": 101,
        "total": 365
      },
      "published": "2026-11-03",
      "checked": "2026-11-03",
      "url": "https://nonnario.com/recipes/torta-pasqualina/",
      "markdown": "https://nonnario.com/recipes/torta-pasqualina.md",
      "json": "https://nonnario.com/recipes/torta-pasqualina.json",
      "image": "https://nonnario.com/assets/img/torta-pasqualina.jpg"
    },
    {
      "slug": "pansoti-con-salsa-di-noci",
      "name": "Pansoti con salsa di noci",
      "english": "Ligurian herb-filled pasta triangles with walnut sauce",
      "aka": [
        "pansotti",
        "pansotti con salsa di noci di Rapallo",
        "pansöti co-a sàrsa de nôxe",
        "raviolo alle erbette",
        "pansoti al preboggion"
      ],
      "region": "liguria",
      "place": "Rapallo",
      "course": "primi",
      "level": "consortium",
      "diet": [
        "vegetarian"
      ],
      "serves": 8,
      "makes": null,
      "scalable": true,
      "summary": "Liguria's meatless pansoti: triangles of thin pasta made with durum wheat flour, egg and white wine, filled with borage, wild herbs and prescinsêua, and dressed with walnuts pounded in a mortar; a De.Co. of Rapallo since 2013.",
      "ingredients": [
        "durum wheat flour",
        "egg",
        "white wine",
        "fine sea salt",
        "water",
        "extra virgin olive oil, optional",
        "flour, for dusting",
        "borage",
        "chard",
        "preboggion (wild herbs)",
        "prescinsêua",
        "Parmigiano Reggiano, aged at least 24 months, grated",
        "eggs",
        "butter",
        "extra virgin olive oil",
        "nutmeg",
        "marjoram",
        "fine salt",
        "walnut kernels",
        "garlic",
        "bread roll, the crumb only",
        "milk",
        "coarse sea salt",
        "coarse salt"
      ],
      "minutes": {
        "handsOn": 161,
        "cooking": 60,
        "resting": 65,
        "total": 286
      },
      "published": "2026-11-02",
      "checked": "2026-11-02",
      "url": "https://nonnario.com/recipes/pansoti-con-salsa-di-noci/",
      "markdown": "https://nonnario.com/recipes/pansoti-con-salsa-di-noci.md",
      "json": "https://nonnario.com/recipes/pansoti-con-salsa-di-noci.json",
      "image": "https://nonnario.com/assets/img/pansoti-con-salsa-di-noci.jpg"
    },
    {
      "slug": "pesto-alla-genovese",
      "name": "Pesto alla genovese",
      "english": "Genoese basil pesto",
      "aka": [
        "pesto genovese",
        "Genoese pesto",
        "basil pesto"
      ],
      "region": "liguria",
      "place": "Genova",
      "course": "sughi",
      "level": "consortium",
      "diet": [
        "vegetarian"
      ],
      "serves": 6,
      "makes": null,
      "scalable": true,
      "summary": "Genoa's sauce of basil, garlic, pine nuts, two cheeses and olive oil, worked in a marble mortar.",
      "ingredients": [
        "young, small basil leaves (Basilico Genovese PDO)",
        "extra virgin olive oil",
        "Parmigiano Reggiano PDO, grated",
        "pecorino PDO, grated",
        "garlic",
        "pine nuts",
        "coarse salt",
        "dried trofie or trenette"
      ],
      "minutes": {
        "handsOn": 23,
        "cooking": 25,
        "resting": 0,
        "total": 48
      },
      "published": "2026-10-21",
      "checked": "2026-10-26",
      "url": "https://nonnario.com/recipes/pesto-alla-genovese/",
      "markdown": "https://nonnario.com/recipes/pesto-alla-genovese.md",
      "json": "https://nonnario.com/recipes/pesto-alla-genovese.json",
      "image": "https://nonnario.com/assets/img/pesto-alla-genovese.jpg"
    },
    {
      "slug": "farinata",
      "name": "Farinata",
      "english": "Ligurian chickpea flatbread",
      "aka": [
        "fainà",
        "farinata di ceci",
        "chickpea farinata"
      ],
      "region": "liguria",
      "place": "Genova",
      "course": "pizze-pani",
      "level": "tradition",
      "diet": [
        "vegetarian",
        "vegan",
        "gluten-free"
      ],
      "serves": 2,
      "makes": "one farinata in a 30 cm round tin",
      "scalable": false,
      "summary": "Liguria's farinata, or fainà: a thin round of chickpea flour, water, salt and olive oil, the batter rested for hours, then baked very hot until golden and crisp at the edges.",
      "ingredients": [
        "chickpea flour",
        "water",
        "salt",
        "extra virgin olive oil",
        "black pepper, freshly ground"
      ],
      "minutes": {
        "handsOn": 18,
        "cooking": 30,
        "resting": 245,
        "total": 293
      },
      "published": "2026-11-02",
      "checked": "2026-11-02",
      "url": "https://nonnario.com/recipes/farinata/",
      "markdown": "https://nonnario.com/recipes/farinata.md",
      "json": "https://nonnario.com/recipes/farinata.json",
      "image": "https://nonnario.com/assets/img/farinata.jpg"
    },
    {
      "slug": "focaccia-di-recco",
      "name": "Focaccia di Recco col formaggio",
      "english": "Recco's cheese focaccia",
      "aka": [
        "focaccia col formaggio",
        "focaccia al formaggio di Recco",
        "Recco cheese focaccia"
      ],
      "region": "liguria",
      "place": "Recco",
      "course": "pizze-pani",
      "level": "codified",
      "diet": [
        "vegetarian"
      ],
      "serves": 4,
      "makes": "two focacce, baked one tray at a time",
      "scalable": false,
      "summary": "Recco's focaccia, a PGI since 2015: two sheets of unleavened dough, stretched thinner than a millimetre around walnut-sized pieces of fresh, creamy cheese and baked very hot for a few minutes.",
      "ingredients": [
        "strong soft wheat flour, tipo 00",
        "water",
        "fine salt",
        "extra virgin olive oil",
        "stracchino or crescenza",
        "flaky sea salt"
      ],
      "minutes": {
        "handsOn": 71,
        "cooking": 14,
        "resting": 75,
        "total": 160
      },
      "published": "2026-10-27",
      "checked": "2026-10-27",
      "url": "https://nonnario.com/recipes/focaccia-di-recco/",
      "markdown": "https://nonnario.com/recipes/focaccia-di-recco.md",
      "json": "https://nonnario.com/recipes/focaccia-di-recco.json",
      "image": "https://nonnario.com/assets/img/focaccia-di-recco.jpg"
    },
    {
      "slug": "cappellacci-di-zucca-ferraresi",
      "name": "Cappellacci di zucca ferraresi",
      "english": "Ferrara's pumpkin-filled pasta hats",
      "aka": [
        "cappellacci di zucca",
        "cappellacci ferraresi",
        "caplaz",
        "Ferrara pumpkin cappellacci",
        "Cappellacci di zucca ferraresi PGI"
      ],
      "region": "emilia-romagna",
      "place": "Ferrara",
      "course": "primi",
      "level": "codified",
      "diet": [
        "vegetarian"
      ],
      "serves": 6,
      "makes": null,
      "scalable": true,
      "summary": "Ferrara's egg pasta folded like a farmer's straw hat around oven-baked violina pumpkin, grated cheese, breadcrumbs and nutmeg, a PGI since 2016.",
      "ingredients": [
        "soft wheat flour, tipo 00",
        "re-milled durum wheat semolina",
        "fresh eggs",
        "soft wheat flour, tipo 00, for dusting",
        "violina pumpkin, baked and scooped",
        "Parmigiano Reggiano or Grana Padano, finely grated",
        "dry breadcrumbs, fine",
        "nutmeg, grated",
        "sugar",
        "coarse salt",
        "butter",
        "fresh sage leaves",
        "Parmigiano Reggiano, grated"
      ],
      "minutes": {
        "handsOn": 122,
        "cooking": 145,
        "resting": 135,
        "total": 402
      },
      "published": "2026-10-28",
      "checked": "2026-10-28",
      "url": "https://nonnario.com/recipes/cappellacci-di-zucca-ferraresi/",
      "markdown": "https://nonnario.com/recipes/cappellacci-di-zucca-ferraresi.md",
      "json": "https://nonnario.com/recipes/cappellacci-di-zucca-ferraresi.json",
      "image": "https://nonnario.com/assets/img/cappellacci-di-zucca-ferraresi.jpg"
    },
    {
      "slug": "lasagne-alla-bolognese",
      "name": "Lasagne verdi alla bolognese",
      "english": "Bologna's green lasagne",
      "aka": [
        "lasagne alla bolognese",
        "lasagna alla bolognese",
        "green lasagne"
      ],
      "region": "emilia-romagna",
      "place": "Bologna",
      "course": "primi",
      "level": "deposited",
      "diet": [],
      "serves": 8,
      "makes": null,
      "scalable": true,
      "summary": "Bologna's green lasagne: spinach egg pasta layered at least six times with ragù, béchamel and Parmigiano Reggiano, as the Accademia Italiana della Cucina deposited it in 2003.",
      "ingredients": [
        "soft wheat flour, tipo 00",
        "fresh eggs",
        "spinach, boiled, squeezed dry and finely chopped",
        "butter",
        "fresh whole milk",
        "fine salt",
        "nutmeg, freshly grated",
        "ragù alla bolognese",
        "beef, coarsely minced (for the Ragù alla bolognese)",
        "fresh pork belly (pancetta fresca), raw and unsmoked, sliced (for the Ragù alla bolognese)",
        "onion (about 60 g), finely chopped (for the Ragù alla bolognese)",
        "carrot (about 60 g), finely chopped (for the Ragù alla bolognese)",
        "celery stalk (about 60 g), finely chopped (for the Ragù alla bolognese)",
        "glass of red or white wine (for the Ragù alla bolognese)",
        "tomato passata (for the Ragù alla bolognese)",
        "double-concentrated tomato paste (for the Ragù alla bolognese)",
        "glass of whole milk (for the Ragù alla bolognese)",
        "light meat or vegetable broth, boiling hot (for the Ragù alla bolognese)",
        "capon (for the Brodo di carne)",
        "beef for boiling (‘doppione’) (for the Brodo di carne)",
        "beef femur bone (for the Brodo di carne)",
        "coarse salt (for the Brodo di carne)",
        "onion (for the Brodo di carne)",
        "carrots, peeled (for the Brodo di carne)",
        "celery stalks (for the Brodo di carne)",
        "ramato tomato (for the Brodo di carne)",
        "rind of Parmigiano Reggiano (for the Brodo di carne)",
        "cold water (for the Brodo di carne)",
        "extra virgin olive oil (for the Ragù alla bolognese)",
        "salt and black pepper (for the Ragù alla bolognese)",
        "Parmigiano Reggiano, freshly grated",
        "coarse salt"
      ],
      "minutes": {
        "handsOn": 101,
        "cooking": 35,
        "resting": 35,
        "total": 171
      },
      "published": "2026-10-26",
      "checked": "2026-10-26",
      "url": "https://nonnario.com/recipes/lasagne-alla-bolognese/",
      "markdown": "https://nonnario.com/recipes/lasagne-alla-bolognese.md",
      "json": "https://nonnario.com/recipes/lasagne-alla-bolognese.json",
      "image": "https://nonnario.com/assets/img/lasagne-alla-bolognese.jpg"
    },
    {
      "slug": "passatelli-in-brodo",
      "name": "Passatelli in brodo",
      "english": "Breadcrumb and Parmigiano strands in broth",
      "aka": [
        "passatelli",
        "passatelli romagnoli"
      ],
      "region": "emilia-romagna",
      "place": "Ravenna",
      "course": "primi",
      "level": "tradition",
      "diet": [],
      "serves": 6,
      "makes": null,
      "scalable": true,
      "summary": "Romagna's festive minestra: breadcrumbs, Parmigiano Reggiano and eggs pressed through an iron into short strands and cooked in meat broth.",
      "ingredients": [
        "breadcrumbs, very fine",
        "Parmigiano Reggiano, finely grated",
        "eggs",
        "nutmeg, freshly grated",
        "meat broth",
        "capon (for the Brodo di carne)",
        "beef for boiling (‘doppione’) (for the Brodo di carne)",
        "beef femur bone (for the Brodo di carne)",
        "coarse salt (for the Brodo di carne)",
        "onion (for the Brodo di carne)",
        "carrots, peeled (for the Brodo di carne)",
        "celery stalks (for the Brodo di carne)",
        "ramato tomato (for the Brodo di carne)",
        "rind of Parmigiano Reggiano (for the Brodo di carne)",
        "cold water (for the Brodo di carne)"
      ],
      "minutes": {
        "handsOn": 25,
        "cooking": 17,
        "resting": 60,
        "total": 102
      },
      "published": "2026-10-26",
      "checked": "2026-10-26",
      "url": "https://nonnario.com/recipes/passatelli-in-brodo/",
      "markdown": "https://nonnario.com/recipes/passatelli-in-brodo.md",
      "json": "https://nonnario.com/recipes/passatelli-in-brodo.json",
      "image": "https://nonnario.com/assets/img/passatelli-in-brodo.jpg"
    },
    {
      "slug": "tagliatelle-al-ragu",
      "name": "Tagliatelle al ragù",
      "english": "Bologna's egg tagliatelle with meat ragù",
      "aka": [
        "tagliatelle alla bolognese",
        "tagliatelle with Bolognese sauce"
      ],
      "region": "emilia-romagna",
      "place": "Bologna",
      "course": "primi",
      "level": "deposited",
      "diet": [],
      "serves": 4,
      "makes": null,
      "scalable": true,
      "summary": "Bologna's egg tagliatelle, 8 mm wide once cooked, the measure the Accademia Italiana della Cucina deposited in 1972, dressed with the ragù it deposited to go with them.",
      "ingredients": [
        "soft wheat flour, tipo 00",
        "eggs, medium",
        "fine salt",
        "ragù alla bolognese",
        "beef, coarsely minced (for the Ragù alla bolognese)",
        "fresh pork belly (pancetta fresca), raw and unsmoked, sliced (for the Ragù alla bolognese)",
        "onion (about 60 g), finely chopped (for the Ragù alla bolognese)",
        "carrot (about 60 g), finely chopped (for the Ragù alla bolognese)",
        "celery stalk (about 60 g), finely chopped (for the Ragù alla bolognese)",
        "glass of red or white wine (for the Ragù alla bolognese)",
        "tomato passata (for the Ragù alla bolognese)",
        "double-concentrated tomato paste (for the Ragù alla bolognese)",
        "glass of whole milk (for the Ragù alla bolognese)",
        "light meat or vegetable broth, boiling hot (for the Ragù alla bolognese)",
        "capon (for the Brodo di carne)",
        "beef for boiling (‘doppione’) (for the Brodo di carne)",
        "beef femur bone (for the Brodo di carne)",
        "coarse salt (for the Brodo di carne)",
        "onion (for the Brodo di carne)",
        "carrots, peeled (for the Brodo di carne)",
        "celery stalks (for the Brodo di carne)",
        "ramato tomato (for the Brodo di carne)",
        "rind of Parmigiano Reggiano (for the Brodo di carne)",
        "cold water (for the Brodo di carne)",
        "extra virgin olive oil (for the Ragù alla bolognese)",
        "salt and black pepper (for the Ragù alla bolognese)",
        "water",
        "coarse salt"
      ],
      "minutes": {
        "handsOn": 62,
        "cooking": 23,
        "resting": 30,
        "total": 115
      },
      "published": "2026-10-26",
      "checked": "2026-10-26",
      "url": "https://nonnario.com/recipes/tagliatelle-al-ragu/",
      "markdown": "https://nonnario.com/recipes/tagliatelle-al-ragu.md",
      "json": "https://nonnario.com/recipes/tagliatelle-al-ragu.json",
      "image": "https://nonnario.com/assets/img/tagliatelle-al-ragu.jpg"
    },
    {
      "slug": "tortellini-in-brodo",
      "name": "Tortellini in brodo",
      "english": "Tortellini in meat broth",
      "aka": [
        "tortellini bolognesi",
        "tortellini in broth",
        "Tortellino di Bologna",
        "turtlén"
      ],
      "region": "emilia-romagna",
      "place": "Castelfranco Emilia",
      "course": "primi",
      "level": "deposited",
      "diet": [],
      "serves": 10,
      "makes": null,
      "scalable": true,
      "summary": "Tiny pork-filled pasta from the land between Bologna and Modena, served in a clear meat broth, following the recipe the Dotta Confraternita del Tortellino deposited in 1974 and, for the broth, the one it deposited in 2026.",
      "ingredients": [
        "fine salt",
        "black pepper, freshly ground",
        "sprig of rosemary, needles finely chopped",
        "garlic, crushed",
        "pork loin, in one piece",
        "butter",
        "prosciutto crudo",
        "mortadella di Bologna",
        "Parmigiano Reggiano, finely grated",
        "eggs",
        "whole nutmeg, grated",
        "soft wheat flour, tipo 00 or 0",
        "large eggs, at room temperature",
        "brodo di carne",
        "capon (for the Brodo di carne)",
        "beef for boiling (‘doppione’) (for the Brodo di carne)",
        "beef femur bone (for the Brodo di carne)",
        "coarse salt (for the Brodo di carne)",
        "onion (for the Brodo di carne)",
        "carrots, peeled (for the Brodo di carne)",
        "celery stalks (for the Brodo di carne)",
        "ramato tomato (for the Brodo di carne)",
        "rind of Parmigiano Reggiano (for the Brodo di carne)",
        "cold water (for the Brodo di carne)",
        "Parmigiano Reggiano, freshly grated"
      ],
      "minutes": {
        "handsOn": 266,
        "cooking": 403,
        "resting": 3750,
        "total": 4419,
        "days": 4
      },
      "published": "2026-10-21",
      "checked": "2026-10-26",
      "url": "https://nonnario.com/recipes/tortellini-in-brodo/",
      "markdown": "https://nonnario.com/recipes/tortellini-in-brodo.md",
      "json": "https://nonnario.com/recipes/tortellini-in-brodo.json",
      "image": "https://nonnario.com/assets/img/tortellini-in-brodo.jpg"
    },
    {
      "slug": "pampapato-di-ferrara",
      "name": "Pampapato di Ferrara",
      "english": "Ferrara's chocolate-covered spiced Christmas cake",
      "aka": [
        "Pampepato di Ferrara",
        "Pampapato di Ferrara IGP",
        "Pampepato di Ferrara IGP",
        "Panpepato di Ferrara",
        "pampapato ferrarese",
        "pampepato ferrarese",
        "Pan del Papa",
        "Ferrara pampapato"
      ],
      "region": "emilia-romagna",
      "place": "Ferrara",
      "course": "dolci",
      "level": "codified",
      "diet": [
        "vegetarian"
      ],
      "serves": 20,
      "makes": "two pampapati, cut into 20 wedges",
      "scalable": false,
      "summary": "Ferrara's Christmas sweet, a PGI since 2015: a dome of spiced dough of flour, cocoa, sugar, candied peel and toasted unpeeled almonds, baked, left to mature for days, then wholly covered in dark chocolate.",
      "ingredients": [
        "sweet almonds, unpeeled",
        "candied orange peel",
        "candied citron",
        "granulated sugar",
        "water",
        "unsweetened cocoa powder",
        "type 0 flour",
        "baking powder",
        "ground cinnamon",
        "nutmeg",
        "dark chocolate"
      ],
      "minutes": {
        "handsOn": 109,
        "cooking": 90,
        "resting": 3080,
        "total": 3279,
        "days": 3
      },
      "published": "2026-10-28",
      "checked": "2026-10-28",
      "url": "https://nonnario.com/recipes/pampapato-di-ferrara/",
      "markdown": "https://nonnario.com/recipes/pampapato-di-ferrara.md",
      "json": "https://nonnario.com/recipes/pampapato-di-ferrara.json",
      "image": "https://nonnario.com/assets/img/pampapato-di-ferrara.jpg"
    },
    {
      "slug": "ragu-alla-bolognese",
      "name": "Ragù alla bolognese",
      "english": "Bolognese meat ragù",
      "aka": [
        "ragù bolognese",
        "Bolognese sauce",
        "Bolognese ragu"
      ],
      "region": "emilia-romagna",
      "place": "Bologna",
      "course": "sughi",
      "level": "deposited",
      "diet": [],
      "serves": 6,
      "makes": null,
      "scalable": true,
      "summary": "The slow meat ragù of Bologna, in the updated version the Accademia Italiana della Cucina deposited with the city's Chamber of Commerce in 2023.",
      "ingredients": [
        "beef, coarsely minced",
        "fresh pork belly (pancetta fresca), raw and unsmoked, sliced",
        "onion (about 60 g), finely chopped",
        "carrot (about 60 g), finely chopped",
        "celery stalk (about 60 g), finely chopped",
        "glass of red or white wine",
        "tomato passata",
        "double-concentrated tomato paste",
        "glass of whole milk",
        "light meat or vegetable broth, boiling hot",
        "capon (for the Brodo di carne)",
        "beef for boiling (‘doppione’) (for the Brodo di carne)",
        "beef femur bone (for the Brodo di carne)",
        "coarse salt (for the Brodo di carne)",
        "onion (for the Brodo di carne)",
        "carrots, peeled (for the Brodo di carne)",
        "celery stalks (for the Brodo di carne)",
        "ramato tomato (for the Brodo di carne)",
        "rind of Parmigiano Reggiano (for the Brodo di carne)",
        "cold water (for the Brodo di carne)",
        "extra virgin olive oil",
        "salt and black pepper"
      ],
      "minutes": {
        "handsOn": 46,
        "cooking": 125,
        "resting": 10,
        "total": 181
      },
      "published": "2026-10-21",
      "checked": "2026-10-26",
      "url": "https://nonnario.com/recipes/ragu-alla-bolognese/",
      "markdown": "https://nonnario.com/recipes/ragu-alla-bolognese.md",
      "json": "https://nonnario.com/recipes/ragu-alla-bolognese.json",
      "image": "https://nonnario.com/assets/img/ragu-alla-bolognese.jpg"
    },
    {
      "slug": "coppia-ferrarese",
      "name": "Coppia ferrarese",
      "english": "Ferrara's twisted four-horned bread",
      "aka": [
        "Coppia Ferrarese IGP",
        "Coppia Ferrarese PGI",
        "Ciupèta",
        "Ciopa",
        "Pane ferrarese",
        "Ferrara bread"
      ],
      "region": "emilia-romagna",
      "place": "Ferrara",
      "course": "pizze-pani",
      "level": "codified",
      "diet": [],
      "serves": 4,
      "makes": "four coppie of about 200 g of dough each",
      "scalable": false,
      "summary": "Ferrara's bread of type 0 flour, pork lard, olive oil, malt and lievito madre, a hard dough rolled into four thin twisted horns joined in a soft middle, protected as a PGI since 2001.",
      "ingredients": [
        "lievito madre (sourdough starter), active",
        "strong soft wheat flour, type 0",
        "water",
        "soft wheat flour, type 0",
        "lievito madre, from the refreshment",
        "lard (strutto)",
        "extra virgin olive oil",
        "salt",
        "barley malt syrup (malt extract)",
        "soft wheat flour, for dusting"
      ],
      "minutes": {
        "handsOn": 71,
        "cooking": 41,
        "resting": 360,
        "total": 472
      },
      "published": "2026-10-28",
      "checked": "2026-10-29",
      "url": "https://nonnario.com/recipes/coppia-ferrarese/",
      "markdown": "https://nonnario.com/recipes/coppia-ferrarese.md",
      "json": "https://nonnario.com/recipes/coppia-ferrarese.json",
      "image": "https://nonnario.com/assets/img/coppia-ferrarese.jpg"
    },
    {
      "slug": "crescentine",
      "name": "Crescentine",
      "english": "Modenese mountain breads cooked in the tigelliera, with cunza",
      "aka": [
        "tigelle",
        "tigella",
        "crescentina",
        "crescenta",
        "crescentina modenese",
        "tigella modenese",
        "cherscènta modenese"
      ],
      "region": "emilia-romagna",
      "place": "Pavullo nel Frignano",
      "course": "pizze-pani",
      "level": "tradition",
      "diet": [],
      "serves": 6,
      "makes": "about 22–23 crescentine 8 cm across, with the scraps rolled again once",
      "scalable": false,
      "summary": "The small round breads of the Modenese Apennines, a soft dough of flour, milk, water, lard and yeast cooked in a hot tigelliera, then split and filled with cunza, lardo pounded with garlic and rosemary, under grated Parmigiano Reggiano; one of Emilia-Romagna's traditional food products.",
      "ingredients": [
        "soft wheat flour, tipo 00",
        "semi-skimmed milk",
        "lukewarm water",
        "fresh brewer's yeast",
        "sugar",
        "fine salt",
        "lard",
        "lardo",
        "garlic",
        "fresh rosemary",
        "Parmigiano Reggiano"
      ],
      "minutes": {
        "handsOn": 59,
        "cooking": 54,
        "resting": 180,
        "total": 293
      },
      "published": "2026-11-03",
      "checked": "2026-11-03",
      "url": "https://nonnario.com/recipes/crescentine/",
      "markdown": "https://nonnario.com/recipes/crescentine.md",
      "json": "https://nonnario.com/recipes/crescentine.json",
      "image": "https://nonnario.com/assets/img/crescentine.jpg"
    },
    {
      "slug": "erbazzone-reggiano",
      "name": "Erbazzone reggiano",
      "english": "Reggio Emilia's spinach and chard pie",
      "aka": [
        "erbazzone",
        "scarpazzone",
        "scarpasòun",
        "scarpazzoun"
      ],
      "region": "emilia-romagna",
      "place": "Reggio Emilia",
      "course": "pizze-pani",
      "level": "codified",
      "diet": [],
      "serves": 6,
      "makes": "one pie, in a tin of about 24 cm × 34 cm",
      "scalable": false,
      "summary": "Reggio Emilia's savoury pie of greens, a PGI since 2026: spinach and chard cooked with onion and lardo, then breadcrumbs and long-aged Parmigiano Reggiano, between two thin sheets of lard pastry topped with crisp curls of lardo.",
      "ingredients": [
        "soft wheat flour, tipo 00",
        "lard",
        "fine salt",
        "water",
        "Swiss chard",
        "spinach",
        "onion",
        "lardo",
        "Parmigiano Reggiano, aged at least 24 months",
        "breadcrumbs",
        "garlic",
        "flat-leaf parsley",
        "black pepper",
        "salt",
        "lard, for the tin"
      ],
      "minutes": {
        "handsOn": 110,
        "cooking": 42,
        "resting": 40,
        "total": 192
      },
      "published": "2026-10-28",
      "checked": "2026-10-29",
      "url": "https://nonnario.com/recipes/erbazzone-reggiano/",
      "markdown": "https://nonnario.com/recipes/erbazzone-reggiano.md",
      "json": "https://nonnario.com/recipes/erbazzone-reggiano.json",
      "image": "https://nonnario.com/assets/img/erbazzone-reggiano.jpg"
    },
    {
      "slug": "piadina-romagnola",
      "name": "Piadina romagnola",
      "english": "Romagna's flatbread",
      "aka": [
        "piada romagnola",
        "piada",
        "Romagna flatbread"
      ],
      "region": "emilia-romagna",
      "place": "Romagna",
      "course": "pizze-pani",
      "level": "codified",
      "diet": [],
      "serves": 4,
      "makes": null,
      "scalable": true,
      "summary": "Romagna's flatbread, protected since 2014: flour, water, salt and lard, rolled into a disc and cooked on both sides on a hot plate, as its PGI specification sets.",
      "ingredients": [
        "soft wheat flour, tipo 0",
        "lard",
        "bicarbonate of soda",
        "fine salt",
        "lukewarm water"
      ],
      "minutes": {
        "handsOn": 35,
        "cooking": 5,
        "resting": 30,
        "total": 70
      },
      "published": "2026-10-26",
      "checked": "2026-10-26",
      "url": "https://nonnario.com/recipes/piadina-romagnola/",
      "markdown": "https://nonnario.com/recipes/piadina-romagnola.md",
      "json": "https://nonnario.com/recipes/piadina-romagnola.json",
      "image": "https://nonnario.com/assets/img/piadina-romagnola.jpg"
    },
    {
      "slug": "brodo-di-carne",
      "name": "Brodo di carne",
      "english": "Bolognese capon and beef broth",
      "aka": [
        "brodo per il tortellino",
        "brodo per tortellini",
        "Bolognese meat broth"
      ],
      "region": "emilia-romagna",
      "place": "Bologna",
      "course": "basi",
      "level": "deposited",
      "diet": [
        "gluten-free"
      ],
      "serves": 20,
      "makes": null,
      "scalable": true,
      "summary": "The broth of Bologna's tortellini: capon and beef simmered for four hours with vegetables and a rind of Parmigiano Reggiano, as the Dotta Confraternita del Tortellino deposited it in 2026.",
      "ingredients": [
        "capon",
        "beef for boiling (‘doppione’)",
        "beef femur bone",
        "coarse salt",
        "onion",
        "carrots, peeled",
        "celery stalks",
        "ramato tomato",
        "rind of Parmigiano Reggiano",
        "cold water"
      ],
      "minutes": {
        "handsOn": 49,
        "cooking": 270,
        "resting": 90,
        "total": 409
      },
      "published": "2026-10-26",
      "checked": "2026-10-26",
      "url": "https://nonnario.com/recipes/brodo-di-carne/",
      "markdown": "https://nonnario.com/recipes/brodo-di-carne.md",
      "json": "https://nonnario.com/recipes/brodo-di-carne.json",
      "image": "https://nonnario.com/assets/img/brodo-di-carne.jpg"
    },
    {
      "slug": "pici-all-aglione",
      "name": "Pici all'aglione",
      "english": "Southern Tuscany's hand-rolled pasta of flour and water, in a slow tomato sauce made on aglione, the Valdichiana's large, mild garlic",
      "aka": [
        "pici with garlic",
        "pici with aglione"
      ],
      "region": "toscana",
      "place": "Celle sul Rigo",
      "course": "primi",
      "level": "tradition",
      "diet": [
        "vegetarian"
      ],
      "serves": 4,
      "makes": null,
      "scalable": true,
      "summary": "Thick pici rolled by hand from flour and water, with no egg, tossed in fresh tomato cooked slowly on aglione, the large, mild garlic of the Valdichiana, with olive oil and chilli; Italy has applied for EU protection of the garlic.",
      "ingredients": [
        "soft wheat flour, tipo 1",
        "slightly warm water",
        "fine salt",
        "extra virgin olive oil",
        "durum wheat semolina",
        "aglione",
        "ripe tomatoes",
        "chilli",
        "salt",
        "pecorino toscano, grated"
      ],
      "minutes": {
        "handsOn": 96,
        "cooking": 57,
        "resting": 40,
        "total": 193
      },
      "published": "2026-11-04",
      "checked": "2026-11-04",
      "url": "https://nonnario.com/recipes/pici-all-aglione/",
      "markdown": "https://nonnario.com/recipes/pici-all-aglione.md",
      "json": "https://nonnario.com/recipes/pici-all-aglione.json",
      "image": "https://nonnario.com/assets/img/pici-all-aglione.jpg"
    },
    {
      "slug": "bistecca-alla-fiorentina",
      "name": "Bistecca alla fiorentina",
      "english": "Florentine T-bone steak of young beef, grilled over charcoal and served rare",
      "aka": [
        "bistecca",
        "fiorentina",
        "la fiorentina",
        "bistecca fiorentina",
        "carbonata",
        "Florentine steak",
        "Florentine T-bone steak",
        "T-bone steak Florentine style"
      ],
      "region": "toscana",
      "place": "Firenze",
      "course": "secondi",
      "level": "tradition",
      "diet": [
        "gluten-free"
      ],
      "serves": 3,
      "makes": "one bistecca of about 1 kg, for 2 or 3",
      "scalable": false,
      "summary": "A thick T-bone steak of well-hung young beef, traditionally from Tuscan breeds such as Chianina, seared on both sides over glowing charcoal, served rare and salted only once it is cut, often with a drizzle of olive oil: Florence's bistecca, on Italy's list of traditional food products since 2020.",
      "ingredients": [
        "T-bone steak of young beef (bistecca)",
        "flaky sea salt",
        "black pepper",
        "extra virgin olive oil"
      ],
      "minutes": {
        "handsOn": 44,
        "cooking": 41,
        "resting": 53,
        "total": 138
      },
      "published": "2026-11-04",
      "checked": "2026-11-04",
      "url": "https://nonnario.com/recipes/bistecca-alla-fiorentina/",
      "markdown": "https://nonnario.com/recipes/bistecca-alla-fiorentina.md",
      "json": "https://nonnario.com/recipes/bistecca-alla-fiorentina.json",
      "image": "https://nonnario.com/assets/img/bistecca-alla-fiorentina.jpg"
    },
    {
      "slug": "pappa-al-pomodoro",
      "name": "Pappa al pomodoro",
      "english": "Tuscan bread and tomato soup",
      "aka": [
        "pappa col pomodoro",
        "pappa al pomodoro toscana",
        "Tuscan tomato and bread soup",
        "Tuscan bread soup with tomato"
      ],
      "region": "toscana",
      "place": "Firenze",
      "course": "zuppe",
      "level": "tradition",
      "diet": [
        "vegetarian",
        "vegan"
      ],
      "serves": 4,
      "makes": null,
      "scalable": true,
      "summary": "The thick Tuscan soup of stale bread cooked into tomatoes, garlic and basil with a glass of extra virgin olive oil, rested for an hour and eaten hot, warm or at room temperature.",
      "ingredients": [
        "stale bread",
        "lievito madre (sourdough starter), active and firm (for the Pane toscano)",
        "soft wheat flour, type 0 (for the Pane toscano)",
        "water (for the Pane toscano)",
        "soft wheat flour, type 0, with its germ (for the Pane toscano)",
        "lievito madre, refreshed and doubled (for the Pane toscano)",
        "biga (sourdough first dough), from the night before (for the Pane toscano)",
        "flour, for dusting (for the Pane toscano)",
        "tomato pulp (polpa di pomodoro)",
        "garlic",
        "extra virgin olive oil",
        "fresh basil",
        "hot water or vegetable broth",
        "salt and black pepper"
      ],
      "minutes": {
        "handsOn": 30,
        "cooking": 20,
        "resting": 60,
        "total": 110
      },
      "published": "2026-11-03",
      "checked": "2026-11-04",
      "url": "https://nonnario.com/recipes/pappa-al-pomodoro/",
      "markdown": "https://nonnario.com/recipes/pappa-al-pomodoro.md",
      "json": "https://nonnario.com/recipes/pappa-al-pomodoro.json",
      "image": "https://nonnario.com/assets/img/pappa-al-pomodoro.jpg"
    },
    {
      "slug": "ribollita",
      "name": "Ribollita",
      "english": "Tuscan bread, bean and cabbage soup",
      "aka": [
        "ribollita toscana",
        "Tuscan bread and bean soup"
      ],
      "region": "toscana",
      "place": "Firenze",
      "course": "zuppe",
      "level": "deposited",
      "diet": [
        "vegetarian",
        "vegan"
      ],
      "serves": 6,
      "makes": null,
      "scalable": true,
      "summary": "A thick Tuscan winter soup of cannellini beans, cavolo nero, Savoy cabbage and stale bread, made the day before and ‘re-boiled’, whose recipe the Accademia's Florence delegation filed by notarial deed in 2001.",
      "ingredients": [
        "dried cannellini beans",
        "cavolo nero (Tuscan black kale), in strips",
        "Savoy cabbage, in strips",
        "chard, in strips",
        "potatoes, diced",
        "onions, sliced",
        "carrots, sliced",
        "celery stalks, sliced",
        "peeled tomatoes, chopped",
        "stale bread, sliced",
        "extra virgin olive oil",
        "salt and pepper"
      ],
      "minutes": {
        "handsOn": 47,
        "cooking": 205,
        "resting": 1440,
        "total": 1692,
        "days": 3
      },
      "published": "2026-10-21",
      "checked": "2026-10-26",
      "url": "https://nonnario.com/recipes/ribollita/",
      "markdown": "https://nonnario.com/recipes/ribollita.md",
      "json": "https://nonnario.com/recipes/ribollita.json",
      "image": "https://nonnario.com/assets/img/ribollita.jpg"
    },
    {
      "slug": "cantucci-toscani",
      "name": "Cantucci toscani",
      "english": "Tuscan almond biscuits",
      "aka": [
        "Cantuccini toscani",
        "Cantuccini Toscani IGP",
        "Cantucci Toscani IGP",
        "cantucci",
        "cantuccini",
        "biscotti di Prato",
        "Tuscan almond biscuits"
      ],
      "region": "toscana",
      "place": "Firenze",
      "course": "dolci",
      "level": "codified",
      "diet": [
        "vegetarian"
      ],
      "serves": 90,
      "makes": null,
      "scalable": true,
      "summary": "Tuscany's almond biscuits, protected since 2016: a dough of wheat flour, whole unpeeled almonds, sugar, eggs, butter and honey, baked in logs and cut on a slant as their PGI specification sets, then dried in the oven a second time.",
      "ingredients": [
        "soft wheat flour, type 00",
        "granulated sugar",
        "whole almonds, shelled but not skinned",
        "eggs",
        "unsalted butter",
        "wildflower honey",
        "baking powder",
        "fine salt",
        "egg",
        "water"
      ],
      "minutes": {
        "handsOn": 33,
        "cooking": 57,
        "resting": 70,
        "total": 160
      },
      "published": "2026-10-27",
      "checked": "2026-10-27",
      "url": "https://nonnario.com/recipes/cantucci-toscani/",
      "markdown": "https://nonnario.com/recipes/cantucci-toscani.md",
      "json": "https://nonnario.com/recipes/cantucci-toscani.json",
      "image": "https://nonnario.com/assets/img/cantucci-toscani.jpg"
    },
    {
      "slug": "panforte-di-siena",
      "name": "Panforte di Siena",
      "english": "Siena's spiced cake of candied fruit and almonds",
      "aka": [
        "Panforte Margherita",
        "panforte bianco",
        "panforte nero",
        "Panforte di Siena IGP",
        "Sienese panforte",
        "panforte"
      ],
      "region": "toscana",
      "place": "Siena",
      "course": "dolci",
      "level": "codified",
      "diet": [
        "vegetarian"
      ],
      "serves": 16,
      "makes": "one panforte of about 1 kg, 20 cm across",
      "scalable": false,
      "summary": "Siena's spiced Christmas cake, a PGI since 2013: candied citron and orange, whole unpeeled almonds and a little flour, bound with cooked sugar and honey, baked on a starch wafer inside a paper band and dusted with icing sugar.",
      "ingredients": [
        "candied citron",
        "candied orange peel",
        "whole almonds, unpeeled",
        "type 0 flour",
        "ground cinnamon",
        "ground nutmeg",
        "granulated sugar",
        "wildflower honey",
        "water",
        "sheet of edible wafer paper",
        "type 0 flour, for dusting",
        "icing sugar"
      ],
      "minutes": {
        "handsOn": 42,
        "cooking": 28,
        "resting": 130,
        "total": 200
      },
      "published": "2026-10-28",
      "checked": "2026-10-28",
      "url": "https://nonnario.com/recipes/panforte-di-siena/",
      "markdown": "https://nonnario.com/recipes/panforte-di-siena.md",
      "json": "https://nonnario.com/recipes/panforte-di-siena.json",
      "image": "https://nonnario.com/assets/img/panforte-di-siena.jpg"
    },
    {
      "slug": "ricciarelli-di-siena",
      "name": "Ricciarelli di Siena",
      "english": "Siena's soft almond biscuits",
      "aka": [
        "Ricciarelli di Siena IGP",
        "ricciarelli",
        "ricciarello",
        "ricciarelli senesi",
        "Sienese almond biscuits"
      ],
      "region": "toscana",
      "place": "Siena",
      "course": "dolci",
      "level": "codified",
      "diet": [
        "vegetarian"
      ],
      "serves": 20,
      "makes": null,
      "scalable": true,
      "summary": "Siena's soft almond biscuits, a PGI since 2010: peeled almonds ground fine with sugar and egg white, cut into rounded lozenges, dusted thickly with icing sugar and baked briefly so that they stay white and tender.",
      "ingredients": [
        "blanched whole almonds",
        "fine granulated sugar",
        "egg whites",
        "candied orange peel",
        "ammonium bicarbonate",
        "bitter almond extract",
        "icing sugar",
        "wafer paper sheets"
      ],
      "minutes": {
        "handsOn": 44,
        "cooking": 40,
        "resting": 45,
        "total": 129
      },
      "published": "2026-10-28",
      "checked": "2026-10-28",
      "url": "https://nonnario.com/recipes/ricciarelli-di-siena/",
      "markdown": "https://nonnario.com/recipes/ricciarelli-di-siena.md",
      "json": "https://nonnario.com/recipes/ricciarelli-di-siena.json",
      "image": "https://nonnario.com/assets/img/ricciarelli-di-siena.jpg"
    },
    {
      "slug": "pane-toscano",
      "name": "Pane toscano",
      "english": "Tuscany's saltless sourdough bread",
      "aka": [
        "Pane Toscano DOP",
        "Pane Toscano PDO",
        "pane sciocco",
        "filone toscano",
        "Tuscan bread",
        "Tuscan saltless bread"
      ],
      "region": "toscana",
      "place": "Arezzo",
      "course": "pizze-pani",
      "level": "codified",
      "diet": [
        "vegetarian",
        "vegan"
      ],
      "serves": 10,
      "makes": "one filone of about 1 kg",
      "scalable": false,
      "summary": "Tuscany's bread made without salt, protected since 2016: soft wheat flour with its germ, water and lievito madre, raised through a biga rested at least eight hours and shaped into a filone with rounded corners, as its PDO specification sets.",
      "ingredients": [
        "lievito madre (sourdough starter), active and firm",
        "soft wheat flour, type 0",
        "water",
        "soft wheat flour, type 0, with its germ",
        "lievito madre, refreshed and doubled",
        "biga (sourdough first dough), from the night before",
        "flour, for dusting"
      ],
      "minutes": {
        "handsOn": 36,
        "cooking": 55,
        "resting": 965,
        "total": 1056,
        "days": 2
      },
      "published": "2026-10-28",
      "checked": "2026-10-28",
      "url": "https://nonnario.com/recipes/pane-toscano/",
      "markdown": "https://nonnario.com/recipes/pane-toscano.md",
      "json": "https://nonnario.com/recipes/pane-toscano.json",
      "image": "https://nonnario.com/assets/img/pane-toscano.jpg"
    },
    {
      "slug": "strangozzi-al-tartufo",
      "name": "Strangozzi al tartufo nero",
      "english": "Umbrian strangozzi with black truffle",
      "aka": [
        "stringozzi",
        "strengozzi",
        "strongozzi",
        "strangozzi with black truffle"
      ],
      "region": "umbria",
      "place": "Norcia",
      "course": "primi",
      "level": "tradition",
      "diet": [
        "vegetarian",
        "vegan"
      ],
      "serves": 3,
      "makes": null,
      "scalable": true,
      "summary": "Umbrian strangozzi of flour and water, tossed in garlic-scented olive oil with grated black truffle that is only warmed.",
      "ingredients": [
        "soft wheat flour",
        "lukewarm water",
        "salt",
        "black truffle (Tuber melanosporum), brushed clean",
        "extra virgin olive oil",
        "garlic, lightly crushed"
      ],
      "minutes": {
        "handsOn": 44,
        "cooking": 13,
        "resting": 30,
        "total": 87
      },
      "published": "2026-10-21",
      "checked": "2026-10-27",
      "url": "https://nonnario.com/recipes/strangozzi-al-tartufo/",
      "markdown": "https://nonnario.com/recipes/strangozzi-al-tartufo.md",
      "json": "https://nonnario.com/recipes/strangozzi-al-tartufo.json",
      "image": "https://nonnario.com/assets/img/strangozzi-al-tartufo.jpg"
    },
    {
      "slug": "umbricelli",
      "name": "Umbricelli al pomodoro",
      "english": "Umbria's thick hand-rolled pasta of flour and water, with a fresh tomato sauce",
      "aka": [
        "umbrichelli",
        "umbrichi",
        "umbricelli with tomato sauce"
      ],
      "region": "umbria",
      "place": "Orvieto",
      "course": "primi",
      "level": "tradition",
      "diet": [
        "vegetarian"
      ],
      "serves": 4,
      "makes": null,
      "scalable": true,
      "summary": "Umbria's thick strands of flour and water, rolled by hand with no egg, tossed in a tomato sauce made on garlic and parsley in olive oil and finished with pecorino; a traditional food product of the region.",
      "ingredients": [
        "soft wheat flour (tipo 0 or 00)",
        "water",
        "salt",
        "ripe vine tomatoes",
        "extra virgin olive oil",
        "garlic",
        "bunch of flat-leaf parsley",
        "black pepper",
        "pecorino, grated"
      ],
      "minutes": {
        "handsOn": 67,
        "cooking": 45,
        "resting": 90,
        "total": 202
      },
      "published": "2026-11-03",
      "checked": "2026-11-03",
      "url": "https://nonnario.com/recipes/umbricelli/",
      "markdown": "https://nonnario.com/recipes/umbricelli.md",
      "json": "https://nonnario.com/recipes/umbricelli.json",
      "image": "https://nonnario.com/assets/img/umbricelli.jpg"
    },
    {
      "slug": "zuppa-di-lenticchie-di-castelluccio",
      "name": "Zuppa di lenticchie di Castelluccio",
      "english": "Castelluccio lentil soup from Norcia, Umbria",
      "aka": [
        "zuppa di lenticchie di Castelluccio di Norcia",
        "zuppa di lenticchie IGP di Castelluccio di Norcia",
        "Castelluccio lentil soup",
        "Umbrian lentil soup"
      ],
      "region": "umbria",
      "place": "Castelluccio di Norcia",
      "course": "zuppe",
      "level": "tradition",
      "diet": [
        "vegetarian",
        "vegan"
      ],
      "serves": 4,
      "makes": null,
      "scalable": true,
      "summary": "The lentil soup of Norcia's high plateau, made with the tiny, thin-skinned lentils of Castelluccio, an EU PGI since 1997, cooked without soaking over a soffritto of vegetables, garlic and sage.",
      "ingredients": [
        "Castelluccio di Norcia PGI lentils",
        "onion",
        "carrot",
        "celery stalk",
        "potato",
        "garlic",
        "tomato passata",
        "fresh sage leaves",
        "extra virgin olive oil",
        "cold water",
        "salt and black pepper",
        "slices of country bread"
      ],
      "minutes": {
        "handsOn": 30,
        "cooking": 58,
        "resting": 0,
        "total": 88
      },
      "published": "2026-11-02",
      "checked": "2026-11-02",
      "url": "https://nonnario.com/recipes/zuppa-di-lenticchie-di-castelluccio/",
      "markdown": "https://nonnario.com/recipes/zuppa-di-lenticchie-di-castelluccio.md",
      "json": "https://nonnario.com/recipes/zuppa-di-lenticchie-di-castelluccio.json",
      "image": "https://nonnario.com/assets/img/zuppa-di-lenticchie-di-castelluccio.jpg"
    },
    {
      "slug": "pampepato-di-terni",
      "name": "Pampepato di Terni",
      "english": "Terni's spiced chocolate and nut Christmas sweet",
      "aka": [
        "Panpepato di Terni",
        "Pampepato di Terni IGP",
        "Panpepato di Terni IGP",
        "pampepato ternano",
        "panpepato ternano",
        "Terni pampepato"
      ],
      "region": "umbria",
      "place": "Terni",
      "course": "dolci",
      "level": "codified",
      "diet": [
        "vegetarian"
      ],
      "serves": 8,
      "makes": null,
      "scalable": true,
      "summary": "Terni's Christmas sweet, protected since 2020: domes of toasted almonds, walnuts and hazelnuts, raisins and candied orange and citron, bound with melted dark chocolate, honey and cocoa, spiced with pepper, cinnamon and nutmeg, and baked briefly as its PGI specification sets.",
      "ingredients": [
        "peeled almonds",
        "skinned hazelnuts",
        "walnut kernels",
        "raisins",
        "candied orange peel",
        "candied citron",
        "unsweetened cocoa powder",
        "soft wheat flour, type 0",
        "ground cinnamon",
        "ground black pepper",
        "nutmeg",
        "dark chocolate",
        "wildflower honey",
        "cooked grape must (mosto cotto)",
        "strong coffee"
      ],
      "minutes": {
        "handsOn": 36,
        "cooking": 45,
        "resting": 720,
        "total": 801,
        "days": 2
      },
      "published": "2026-10-28",
      "checked": "2026-10-28",
      "url": "https://nonnario.com/recipes/pampepato-di-terni/",
      "markdown": "https://nonnario.com/recipes/pampepato-di-terni.md",
      "json": "https://nonnario.com/recipes/pampepato-di-terni.json",
      "image": "https://nonnario.com/assets/img/pampepato-di-terni.jpg"
    },
    {
      "slug": "torciglione",
      "name": "Torciglione",
      "english": "Umbrian almond snake from Lake Trasimeno, a Christmas sweet",
      "aka": [
        "torciglione umbro",
        "anguilla del lago"
      ],
      "region": "umbria",
      "place": "Lake Trasimeno",
      "course": "dolci",
      "level": "tradition",
      "diet": [
        "vegetarian",
        "gluten-free"
      ],
      "serves": 16,
      "makes": "one torciglione of about 1.2 kg, about 25 cm across",
      "scalable": false,
      "summary": "The almond snake of the Lake Trasimeno villages: toasted almonds and sugar in equal weights, bound with whipped egg whites and lemon zest, shaped by hand into a coiled snake with pine nuts for scales, candied ears and coffee-bean eyes, and baked until golden; one of Umbria's traditional food products.",
      "ingredients": [
        "sweet almonds",
        "sugar",
        "egg whites",
        "lemon, zest only",
        "pine nuts",
        "candied citron",
        "coffee beans, or red confetti (sugared almonds)"
      ],
      "minutes": {
        "handsOn": 40,
        "cooking": 43,
        "resting": 80,
        "total": 163
      },
      "published": "2026-11-03",
      "checked": "2026-11-03",
      "url": "https://nonnario.com/recipes/torciglione/",
      "markdown": "https://nonnario.com/recipes/torciglione.md",
      "json": "https://nonnario.com/recipes/torciglione.json",
      "image": "https://nonnario.com/assets/img/torciglione.jpg"
    },
    {
      "slug": "crescia-di-gubbio",
      "name": "Crescia di Gubbio",
      "english": "Gubbio's flatbread, cooked on the panaro",
      "aka": [
        "Gubbio flatbread"
      ],
      "region": "umbria",
      "place": "Gubbio",
      "course": "pizze-pani",
      "level": "codified",
      "diet": [],
      "serves": 6,
      "makes": null,
      "scalable": true,
      "summary": "Gubbio's round flatbread of soft wheat flour, water, sea salt and a raising agent, with no added fat, risen briefly, rolled and cooked on both sides on the panaro, as its proposed PGI specification of 2026 sets.",
      "ingredients": [
        "soft wheat flour, tipo 0",
        "fresh brewer's yeast",
        "baking powder",
        "fine sea salt",
        "lukewarm water"
      ],
      "minutes": {
        "handsOn": 21,
        "cooking": 16,
        "resting": 25,
        "total": 62
      },
      "published": "2026-11-06",
      "checked": "2026-11-06",
      "url": "https://nonnario.com/recipes/crescia-di-gubbio/",
      "markdown": "https://nonnario.com/recipes/crescia-di-gubbio.md",
      "json": "https://nonnario.com/recipes/crescia-di-gubbio.json",
      "image": "https://nonnario.com/assets/img/crescia-di-gubbio.jpg"
    },
    {
      "slug": "torta-al-testo",
      "name": "Torta al testo",
      "english": "Umbrian flatbread cooked on the testo",
      "aka": [
        "torta sul panaro",
        "crescia sul panaro",
        "torta del panaro",
        "ciaccia",
        "pizza sotto il fuoco",
        "Umbrian flatbread"
      ],
      "region": "umbria",
      "place": "Perugia",
      "course": "pizze-pani",
      "level": "tradition",
      "diet": [
        "vegetarian",
        "vegan"
      ],
      "serves": 6,
      "makes": null,
      "scalable": true,
      "summary": "Umbria's flatbread of flour, water, salt and bicarbonate, rolled about a centimetre thick, pricked and cooked dry on the testo, a hot disc of stone, clay or iron; one of the Region's traditional food products.",
      "ingredients": [
        "soft wheat flour, tipo 0",
        "bicarbonate of soda",
        "fine salt",
        "lukewarm water"
      ],
      "minutes": {
        "handsOn": 21,
        "cooking": 20,
        "resting": 0,
        "total": 41
      },
      "published": "2026-11-03",
      "checked": "2026-11-03",
      "url": "https://nonnario.com/recipes/torta-al-testo/",
      "markdown": "https://nonnario.com/recipes/torta-al-testo.md",
      "json": "https://nonnario.com/recipes/torta-al-testo.json",
      "image": "https://nonnario.com/assets/img/torta-al-testo.jpg"
    },
    {
      "slug": "olive-all-ascolana",
      "name": "Olive all'ascolana",
      "english": "Stuffed fried olives of Ascoli",
      "aka": [
        "olive ascolane",
        "Oliva Ascolana del Piceno",
        "Ascoli stuffed olives"
      ],
      "region": "marche",
      "place": "Ascoli Piceno",
      "course": "antipasti",
      "level": "codified",
      "diet": [],
      "serves": 6,
      "makes": null,
      "scalable": true,
      "summary": "Large green Ascolana Tenera olives stuffed with beef and pork, breaded and fried, and protected by the PDO ‘Oliva Ascolana del Piceno’.",
      "ingredients": [
        "mature beef, in chunks",
        "pork, in chunks",
        "chicken or turkey",
        "extra virgin olive oil and/or lard",
        "small onion, finely chopped",
        "carrot, finely chopped",
        "celery stalk, finely chopped",
        "dry white wine",
        "eggs",
        "aged hard cheese, grated (such as Parmigiano Reggiano)",
        "nutmeg and salt",
        "grated lemon zest, cloves or pepper",
        "tomato sauce",
        "large Ascolana Tenera green olives in brine",
        "eggs, beaten",
        "wheat flour and fine breadcrumbs",
        "peanut or other seed oil, for frying"
      ],
      "minutes": {
        "handsOn": 131,
        "cooking": 45,
        "resting": 75,
        "total": 251
      },
      "published": "2026-10-21",
      "checked": "2026-10-26",
      "url": "https://nonnario.com/recipes/olive-all-ascolana/",
      "markdown": "https://nonnario.com/recipes/olive-all-ascolana.md",
      "json": "https://nonnario.com/recipes/olive-all-ascolana.json",
      "image": "https://nonnario.com/assets/img/olive-all-ascolana.jpg"
    },
    {
      "slug": "maccheroncini-di-campofilone",
      "name": "Maccheroncini di Campofilone",
      "english": "Campofilone's very fine dried egg pasta, with a meat ragù",
      "aka": [
        "Maccheroncini di Campofilone IGP",
        "Maccheroncini di Campofilone PGI",
        "maccheroncini di Campofilone al ragù",
        "Campofilone egg pasta"
      ],
      "region": "marche",
      "place": "Campofilone",
      "course": "primi",
      "level": "codified",
      "diet": [],
      "serves": 4,
      "makes": null,
      "scalable": true,
      "summary": "Campofilone's pasta of durum wheat semolina and eggs, with no water, rolled almost transparent, cut into threads about a millimetre wide and dried, served here with a slow red ragù of beef and sausage; only the pasta is protected, an EU PGI since 2013.",
      "ingredients": [
        "durum wheat semolina, finely milled (semola rimacinata)",
        "large fresh eggs",
        "durum wheat semolina, for dusting",
        "extra virgin olive oil",
        "onion",
        "carrot",
        "celery stick",
        "beef stewing meat (spezzatino)",
        "minced beef",
        "Italian pork sausages",
        "whole cloves",
        "nutmeg, freshly grated",
        "dry white wine",
        "tomato passata",
        "water",
        "pecorino, grated",
        "fine salt",
        "black pepper, freshly ground",
        "coarse salt"
      ],
      "minutes": {
        "handsOn": 164,
        "cooking": 91,
        "resting": 155,
        "total": 410,
        "days": 2
      },
      "published": "2026-10-28",
      "checked": "2026-10-28",
      "url": "https://nonnario.com/recipes/maccheroncini-di-campofilone/",
      "markdown": "https://nonnario.com/recipes/maccheroncini-di-campofilone.md",
      "json": "https://nonnario.com/recipes/maccheroncini-di-campofilone.json",
      "image": "https://nonnario.com/assets/img/maccheroncini-di-campofilone.jpg"
    },
    {
      "slug": "vincisgrassi",
      "name": "Vincisgrassi alla maceratese",
      "english": "Macerata's baked pasta with meat and giblets",
      "aka": [
        "vincisgrassi",
        "vincesgrassi",
        "Vincisgrassi alla maceratese TSG",
        "Marche baked pasta"
      ],
      "region": "marche",
      "place": "Macerata",
      "course": "primi",
      "level": "codified",
      "diet": [],
      "serves": 6,
      "makes": null,
      "scalable": true,
      "summary": "Macerata's baked pasta: seven or eight layers of egg pasta made with vino cotto, a red sugo of poultry, veal and pork with chicken giblets, a little béchamel and grated cheese, protected by the EU as a TSG since 2022.",
      "ingredients": [
        "soft wheat flour, tipo 00",
        "fresh eggs",
        "vino cotto",
        "extra virgin olive oil",
        "fine salt",
        "guanciale, finely chopped",
        "chicken wings or necks, on the bone",
        "boneless veal",
        "boneless pork",
        "chicken giblets: gizzards and livers",
        "celery",
        "carrot",
        "white onion",
        "whole cloves",
        "fresh parsley stalks",
        "fresh bay leaf",
        "dry white wine",
        "tomato concentrate",
        "tomato passata",
        "hot water",
        "black pepper, freshly ground",
        "whole milk",
        "butter",
        "nutmeg, freshly grated",
        "Parmigiano Reggiano PDO or Grana Padano PDO, finely grated",
        "coarse salt"
      ],
      "minutes": {
        "handsOn": 141,
        "cooking": 135,
        "resting": 70,
        "total": 346
      },
      "published": "2026-10-27",
      "checked": "2026-10-27",
      "url": "https://nonnario.com/recipes/vincisgrassi/",
      "markdown": "https://nonnario.com/recipes/vincisgrassi.md",
      "json": "https://nonnario.com/recipes/vincisgrassi.json",
      "image": "https://nonnario.com/assets/img/vincisgrassi.jpg"
    },
    {
      "slug": "brodetto-all-anconetana",
      "name": "Brodetto all'anconetana",
      "english": "Ancona's fish stew of many kinds of Adriatic fish, with vinegar and tomato",
      "aka": [
        "brodetto anconetano",
        "brodetto all'anconitana",
        "brudetu",
        "Ancona fish stew",
        "Ancona-style brodetto"
      ],
      "region": "marche",
      "place": "Ancona",
      "course": "secondi",
      "level": "tradition",
      "diet": [],
      "serves": 8,
      "makes": null,
      "scalable": true,
      "summary": "Ancona's fish stew of at least thirteen kinds of Adriatic fish, cuttlefish, squid and crustaceans, cooked in a wide pan with olive oil, onion, vinegar and tomato, and served very hot with toasted country bread rubbed with garlic.",
      "ingredients": [
        "cuttlefish or squid",
        "mantis shrimp, and crabs or langoustines",
        "firm-fleshed fish",
        "delicate fish",
        "salt",
        "extra virgin olive oil",
        "wine vinegar",
        "large onion",
        "parsley",
        "garlic",
        "tomato paste (conserva di pomodoro)",
        "black pepper or chilli",
        "slices of stale country bread"
      ],
      "minutes": {
        "handsOn": 93,
        "cooking": 44,
        "resting": 15,
        "total": 152
      },
      "published": "2026-11-02",
      "checked": "2026-11-02",
      "url": "https://nonnario.com/recipes/brodetto-all-anconetana/",
      "markdown": "https://nonnario.com/recipes/brodetto-all-anconetana.md",
      "json": "https://nonnario.com/recipes/brodetto-all-anconetana.json",
      "image": "https://nonnario.com/assets/img/brodetto-all-anconetana.jpg"
    },
    {
      "slug": "coniglio-in-porchetta",
      "name": "Coniglio in porchetta",
      "english": "Whole rabbit roasted like a porchetta, with wild fennel and its own liver",
      "aka": [
        "coniglio porchettato",
        "coniglio in porchetta alla marchigiana",
        "rabbit in porchetta",
        "porchetta-style rabbit",
        "stuffed rabbit with wild fennel"
      ],
      "region": "marche",
      "place": "Marche (the whole region)",
      "course": "secondi",
      "level": "tradition",
      "diet": [
        "gluten-free"
      ],
      "serves": 4,
      "makes": null,
      "scalable": true,
      "summary": "A whole rabbit seasoned the way central Italy seasons its roast pig, rubbed inside and out with wild fennel, garlic and lardo, stuffed with its own liver and pancetta and roasted slowly with white wine: the Marche's coniglio in porchetta, celebrated at Frontone with a sagra without a break since 1957.",
      "ingredients": [
        "whole rabbit, cleaned, with its liver",
        "wild fennel, fronds and stems",
        "lardo",
        "garlic, peeled",
        "extra virgin olive oil",
        "fine salt and black pepper",
        "thin slices of pancetta",
        "water, lightly salted",
        "white wine"
      ],
      "minutes": {
        "handsOn": 77,
        "cooking": 120,
        "resting": 340,
        "total": 537
      },
      "published": "2026-11-03",
      "checked": "2026-11-04",
      "url": "https://nonnario.com/recipes/coniglio-in-porchetta/",
      "markdown": "https://nonnario.com/recipes/coniglio-in-porchetta.md",
      "json": "https://nonnario.com/recipes/coniglio-in-porchetta.json",
      "image": "https://nonnario.com/assets/img/coniglio-in-porchetta.jpg"
    },
    {
      "slug": "crescia-sfogliata",
      "name": "Crescia sfogliata",
      "english": "Urbino's flaky flatbread with eggs, lard and pepper, cooked on the testo",
      "aka": [
        "crescia sfogliata di Urbino",
        "crescia urbinate",
        "Urbino flatbread"
      ],
      "region": "marche",
      "place": "Urbino",
      "course": "pizze-pani",
      "level": "tradition",
      "diet": [],
      "serves": 8,
      "makes": null,
      "scalable": true,
      "summary": "The flaky flatbread of Urbino, a dough of flour, eggs, lard, salt and plenty of black pepper rolled thin, spread with lard, rolled up into a coil, then rolled out again and cooked on a hot testo; one of the Marche's traditional food products.",
      "ingredients": [
        "soft wheat flour, tipo 00",
        "eggs",
        "lard",
        "fine salt",
        "black pepper, freshly ground",
        "lukewarm water"
      ],
      "minutes": {
        "handsOn": 66,
        "cooking": 0,
        "resting": 60,
        "total": 126
      },
      "published": "2026-11-03",
      "checked": "2026-11-03",
      "url": "https://nonnario.com/recipes/crescia-sfogliata/",
      "markdown": "https://nonnario.com/recipes/crescia-sfogliata.md",
      "json": "https://nonnario.com/recipes/crescia-sfogliata.json",
      "image": "https://nonnario.com/assets/img/crescia-sfogliata.jpg"
    },
    {
      "slug": "spaghetti-all-amatriciana",
      "name": "Spaghetti all'amatriciana",
      "english": "Pasta with guanciale and tomato, from Amatrice",
      "aka": [
        "matriciana",
        "pasta all'amatriciana",
        "Amatriciana Tradizionale"
      ],
      "region": "lazio",
      "place": "Amatrice",
      "course": "primi",
      "level": "codified",
      "diet": [],
      "serves": 5,
      "makes": null,
      "scalable": true,
      "summary": "Pasta with the sauce of guanciale, tomato, white wine and chilli that the EU has protected since 2020 as ‘Amatriciana Tradizionale’, finished with pecorino.",
      "ingredients": [
        "spaghetti",
        "guanciale (cured pork jowl), rind removed, in strips",
        "tomato passata and/or chopped peeled tomatoes",
        "extra virgin olive oil",
        "dry white wine",
        "chilli, fresh or dried, and/or black pepper",
        "salt",
        "Pecorino di Amatrice or Pecorino Romano PDO from Lazio, grated"
      ],
      "minutes": {
        "handsOn": 11,
        "cooking": 47,
        "resting": 0,
        "total": 58
      },
      "published": "2026-10-21",
      "checked": "2026-10-26",
      "url": "https://nonnario.com/recipes/spaghetti-all-amatriciana/",
      "markdown": "https://nonnario.com/recipes/spaghetti-all-amatriciana.md",
      "json": "https://nonnario.com/recipes/spaghetti-all-amatriciana.json",
      "image": "https://nonnario.com/assets/img/spaghetti-all-amatriciana.jpg"
    },
    {
      "slug": "spaghetti-alla-carbonara",
      "name": "Spaghetti alla carbonara",
      "english": "Roman carbonara",
      "aka": [
        "carbonara",
        "pasta alla carbonara",
        "spaghetti carbonara"
      ],
      "region": "lazio",
      "place": "Roma",
      "course": "primi",
      "level": "tradition",
      "diet": [],
      "serves": 4,
      "makes": null,
      "scalable": true,
      "summary": "Guanciale, egg yolks, Pecorino Romano and black pepper: the Roman carbonara as it is made today, and on this page the yolks are first cooked over a bain-marie so the sauce is safe to eat.",
      "ingredients": [
        "spaghetti",
        "guanciale",
        "egg yolks",
        "cold water, for cooking the yolks",
        "Pecorino Romano PDO, finely grated",
        "Pecorino Romano PDO, grated",
        "black pepper",
        "salt"
      ],
      "minutes": {
        "handsOn": 31,
        "cooking": 24,
        "resting": 0,
        "total": 55
      },
      "published": "2026-10-21",
      "checked": "2026-10-27",
      "url": "https://nonnario.com/recipes/spaghetti-alla-carbonara/",
      "markdown": "https://nonnario.com/recipes/spaghetti-alla-carbonara.md",
      "json": "https://nonnario.com/recipes/spaghetti-alla-carbonara.json",
      "image": "https://nonnario.com/assets/img/spaghetti-alla-carbonara.jpg"
    },
    {
      "slug": "cacio-e-pepe",
      "name": "Spaghetti cacio e pepe",
      "english": "Roman pasta with pecorino and black pepper",
      "aka": [
        "cacio e pepe",
        "tonnarelli cacio e pepe",
        "pasta cacio e pepe",
        "spaghetti a cacio e pepe"
      ],
      "region": "lazio",
      "place": "Roma",
      "course": "primi",
      "level": "tradition",
      "diet": [],
      "serves": 4,
      "makes": null,
      "scalable": true,
      "summary": "Thick spaghetti tossed in a warm tureen with grated Pecorino Romano, freshly ground black pepper and a few spoonfuls of their own cooking water, stirred until the cheese turns into a cream: one of the dishes Rome is known by.",
      "ingredients": [
        "thick spaghetti (spaghetti grossi)",
        "Pecorino Romano PDO, finely grated",
        "black pepper, freshly ground",
        "salt, for the pasta water"
      ],
      "minutes": {
        "handsOn": 15,
        "cooking": 23,
        "resting": 0,
        "total": 38
      },
      "published": "2026-11-03",
      "checked": "2026-11-03",
      "url": "https://nonnario.com/recipes/cacio-e-pepe/",
      "markdown": "https://nonnario.com/recipes/cacio-e-pepe.md",
      "json": "https://nonnario.com/recipes/cacio-e-pepe.json",
      "image": "https://nonnario.com/assets/img/cacio-e-pepe.jpg"
    },
    {
      "slug": "porchetta-di-ariccia",
      "name": "Porchetta di Ariccia",
      "english": "Ariccia's boned, rolled roast pork",
      "aka": [
        "Porchetta di Ariccia IGP",
        "Porchetta di Ariccia PGI",
        "Ariccia porchetta",
        "tronchetto di porchetta"
      ],
      "region": "lazio",
      "place": "Ariccia",
      "course": "secondi",
      "level": "codified",
      "diet": [],
      "serves": 10,
      "makes": "one roll, from a 4 kg piece of pork",
      "scalable": false,
      "summary": "Pork from female pigs, boned by hand, salted, seasoned only with black pepper, rosemary and garlic, rolled, sewn and roasted until the crust is crisp: Ariccia's porchetta, a PGI since 2011.",
      "ingredients": [
        "boned pork mid-section, loin and belly in one piece, skin on",
        "fine sea salt",
        "black pepper, finely or coarsely ground",
        "rosemary needles, finely chopped",
        "garlic, finely chopped"
      ],
      "minutes": {
        "handsOn": 62,
        "cooking": 180,
        "resting": 60,
        "total": 302
      },
      "published": "2026-10-27",
      "checked": "2026-10-27",
      "url": "https://nonnario.com/recipes/porchetta-di-ariccia/",
      "markdown": "https://nonnario.com/recipes/porchetta-di-ariccia.md",
      "json": "https://nonnario.com/recipes/porchetta-di-ariccia.json",
      "image": "https://nonnario.com/assets/img/porchetta-di-ariccia.jpg"
    },
    {
      "slug": "carciofi-alla-romana",
      "name": "Carciofi alla romana",
      "english": "Roman artichokes filled with mentuccia, parsley and garlic, braised upside down in oil and water",
      "aka": [
        "carciofo alla romana",
        "Roman-style artichokes",
        "artichokes Roman style"
      ],
      "region": "lazio",
      "place": "Roma",
      "course": "contorni",
      "level": "tradition",
      "diet": [
        "vegetarian",
        "vegan",
        "gluten-free"
      ],
      "serves": 4,
      "makes": null,
      "scalable": true,
      "summary": "Whole romanesco artichokes trimmed to their tender heart, filled with chopped mentuccia, parsley and garlic, and braised upside down in olive oil and water until soft but whole: the Roman side dish of the artichoke protected in Lazio as a PGI since 2002.",
      "ingredients": [
        "romanesco artichokes (mammole)",
        "lemons",
        "bunch of flat-leaf parsley",
        "bunch of mentuccia (lesser calamint) or mint",
        "garlic",
        "fine salt",
        "extra virgin olive oil",
        "water"
      ],
      "minutes": {
        "handsOn": 60,
        "cooking": 34,
        "resting": 5,
        "total": 99
      },
      "published": "2026-11-03",
      "checked": "2026-11-04",
      "url": "https://nonnario.com/recipes/carciofi-alla-romana/",
      "markdown": "https://nonnario.com/recipes/carciofi-alla-romana.md",
      "json": "https://nonnario.com/recipes/carciofi-alla-romana.json",
      "image": "https://nonnario.com/assets/img/carciofi-alla-romana.jpg"
    },
    {
      "slug": "amaretto-di-guarcino",
      "name": "Amaretto di Guarcino",
      "english": "Guarcino's soft almond biscuits",
      "aka": [
        "Amaretto di Guarcino IGP",
        "amaretti di Guarcino",
        "Guarcino amaretti",
        "Guarcino almond biscuits"
      ],
      "region": "lazio",
      "place": "Guarcino",
      "course": "dolci",
      "level": "codified",
      "diet": [
        "vegetarian"
      ],
      "serves": 11,
      "makes": null,
      "scalable": true,
      "summary": "Guarcino's soft almond biscuits, a PGI applied for in 2025: peeled sweet almonds and bitter almonds ground fine, kneaded with sugar and egg white, shaped by hand into rounded lozenges on starch wafers and baked until hazelnut brown and cracked.",
      "ingredients": [
        "sweet almonds",
        "bitter almonds",
        "granulated sugar",
        "egg whites",
        "wafer paper sheets"
      ],
      "minutes": {
        "handsOn": 50,
        "cooking": 55,
        "resting": 45,
        "total": 150
      },
      "published": "2026-11-06",
      "checked": "2026-11-06",
      "url": "https://nonnario.com/recipes/amaretto-di-guarcino/",
      "markdown": "https://nonnario.com/recipes/amaretto-di-guarcino.md",
      "json": "https://nonnario.com/recipes/amaretto-di-guarcino.json",
      "image": "https://nonnario.com/assets/img/amaretto-di-guarcino.jpg"
    },
    {
      "slug": "pane-casareccio-di-genzano",
      "name": "Pane casareccio di Genzano",
      "english": "Genzano's bran-dusted country bread",
      "aka": [
        "Pane di Genzano",
        "Pane casareccio di Genzano IGP",
        "Pane casareccio di Genzano PGI",
        "Pane casereccio di Genzano",
        "Pane Casareccio Genzano",
        "Genzano bread"
      ],
      "region": "lazio",
      "place": "Genzano di Roma",
      "course": "pizze-pani",
      "level": "codified",
      "diet": [
        "vegetarian",
        "vegan"
      ],
      "serves": 12,
      "makes": "one round loaf of about 1.4 kg",
      "scalable": false,
      "summary": "Genzano's bread of type 0 or 00 flour, lievito naturale, salt and water, built on a biga, dusted with wheat bran and baked in a very hot oven, as its PGI specification has set since 1997.",
      "ingredients": [
        "lievito naturale (sourdough starter), active",
        "soft wheat flour, type 0 or 00",
        "water",
        "lievito naturale (sourdough starter), from the refreshment",
        "ripe biga, all of it (flour, water and sourdough starter)",
        "salt",
        "cruschello (fine wheat bran) or tritello, for dusting",
        "soft wheat flour, for the board"
      ],
      "minutes": {
        "handsOn": 47,
        "cooking": 60,
        "resting": 1000,
        "total": 1107,
        "days": 2
      },
      "published": "2026-10-28",
      "checked": "2026-10-28",
      "url": "https://nonnario.com/recipes/pane-casareccio-di-genzano/",
      "markdown": "https://nonnario.com/recipes/pane-casareccio-di-genzano.md",
      "json": "https://nonnario.com/recipes/pane-casareccio-di-genzano.json",
      "image": "https://nonnario.com/assets/img/pane-casareccio-di-genzano.jpg"
    },
    {
      "slug": "maccheroni-alla-chitarra",
      "name": "Maccheroni alla chitarra",
      "english": "Abruzzo's square egg pasta cut on the chitarra, with a ragù of three meats",
      "aka": [
        "spaghetti alla chitarra",
        "pasta alla chitarra",
        "maccheroni alla chitarra al ragù",
        "guitar-cut pasta",
        "chitarra pasta with three-meat ragù"
      ],
      "region": "abruzzo",
      "place": "San Martino sulla Marrucina",
      "course": "primi",
      "level": "tradition",
      "diet": [],
      "serves": 6,
      "makes": null,
      "scalable": true,
      "summary": "Abruzzo's egg pasta of flour and eggs, rolled into a sheet not too thin and pressed through the steel strings of the chitarra into square strands, served with a ragù of beef, lamb and pork in passata; a traditional agri-food product of the region.",
      "ingredients": [
        "soft wheat flour (tipo 00 or 0)",
        "fresh eggs",
        "fine salt",
        "durum wheat semolina, for dusting",
        "beef, chuck or shin, boneless",
        "lamb, boneless shoulder or leg",
        "lean pork, leg or loin",
        "tomato passata",
        "olive oil",
        "red wine (Montepulciano d'Abruzzo)",
        "onion",
        "carrot",
        "celery stick",
        "salt",
        "water, for the pasta",
        "coarse salt, for the pasta water",
        "pecorino dolce (young pecorino), grated",
        "chilli (peperoncino), fresh or dried"
      ],
      "minutes": {
        "handsOn": 84,
        "cooking": 78,
        "resting": 33,
        "total": 195
      },
      "published": "2026-11-02",
      "checked": "2026-11-02",
      "url": "https://nonnario.com/recipes/maccheroni-alla-chitarra/",
      "markdown": "https://nonnario.com/recipes/maccheroni-alla-chitarra.md",
      "json": "https://nonnario.com/recipes/maccheroni-alla-chitarra.json",
      "image": "https://nonnario.com/assets/img/maccheroni-alla-chitarra.jpg"
    },
    {
      "slug": "arrosticini",
      "name": "Arrosticini",
      "english": "Abruzzese mutton skewers",
      "aka": [
        "arrosticini di pecora",
        "rustelle",
        "arrustelle",
        "Abruzzo mutton skewers"
      ],
      "region": "abruzzo",
      "place": "Villa Celiera, Voltigno plateau",
      "course": "secondi",
      "level": "tradition",
      "diet": [],
      "serves": 4,
      "makes": null,
      "scalable": true,
      "summary": "Abruzzo's small pieces of sheep meat on thin wooden skewers, grilled over embers in a long trough called the ‘canala’.",
      "ingredients": [
        "mutton from a young sheep, about a quarter of it fat",
        "thin wooden skewers, soaked",
        "medium-grain salt",
        "country bread, sliced and toasted",
        "extra virgin olive oil"
      ],
      "minutes": {
        "handsOn": 71,
        "cooking": 33,
        "resting": 30,
        "total": 134
      },
      "published": "2026-10-21",
      "checked": "2026-10-26",
      "url": "https://nonnario.com/recipes/arrosticini/",
      "markdown": "https://nonnario.com/recipes/arrosticini.md",
      "json": "https://nonnario.com/recipes/arrosticini.json",
      "image": "https://nonnario.com/assets/img/arrosticini.jpg"
    },
    {
      "slug": "brodetto-alla-vastese",
      "name": "Brodetto alla vastese",
      "english": "Vasto's fish stew in a terracotta pot",
      "aka": [
        "lu vrudàtte",
        "lu vrudatte a la uastareule",
        "lu vrudátte a la uaštaréule",
        "brodetto di pesce alla vastese",
        "brodetto vastese",
        "Vasto fish stew"
      ],
      "region": "abruzzo",
      "place": "Vasto",
      "course": "secondi",
      "level": "deposited",
      "diet": [
        "gluten-free"
      ],
      "serves": 4,
      "makes": null,
      "scalable": true,
      "summary": "Mixed Adriatic fish, squid, mantis shrimp, mussels and clams laid one kind at a time over small tomatoes, sweet pepper, garlic, parsley and oil in a wide terracotta pot, cooked with the lid on and never stirred: Vasto's brodetto, whose recipe the Accademia Italiana della Cucina deposited with a notary in 2019.",
      "ingredients": [
        "mantis shrimp",
        "gurnard",
        "small squid",
        "firm-fleshed fish",
        "delicate fish",
        "live mussels in the shell",
        "live clams in the shell",
        "olive oil",
        "water",
        "red sweet pepper",
        "garlic",
        "flat-leaf parsley",
        "basil leaves",
        "fine salt",
        "small tomatoes",
        "fresh red chilli"
      ],
      "minutes": {
        "handsOn": 88,
        "cooking": 28,
        "resting": 0,
        "total": 116
      },
      "published": "2026-11-03",
      "checked": "2026-11-03",
      "url": "https://nonnario.com/recipes/brodetto-alla-vastese/",
      "markdown": "https://nonnario.com/recipes/brodetto-alla-vastese.md",
      "json": "https://nonnario.com/recipes/brodetto-alla-vastese.json",
      "image": "https://nonnario.com/assets/img/brodetto-alla-vastese.jpg"
    },
    {
      "slug": "scrippelle-mbusse",
      "name": "Scrippelle 'mbusse",
      "english": "Teramo crêpes rolled with pecorino, in hot broth",
      "aka": [
        "scrippelle mbusse",
        "scrippelle 'mbrusse",
        "screppelle 'mbusse",
        "scrippelle teramane in brodo",
        "crespelle in brodo",
        "Teramo crêpes in broth"
      ],
      "region": "abruzzo",
      "place": "Teramo",
      "course": "zuppe",
      "level": "tradition",
      "diet": [],
      "serves": 4,
      "makes": null,
      "scalable": true,
      "summary": "Teramo's thin crêpes of eggs and flour, each sprinkled with grated pecorino, rolled up and covered with hot broth of beef, chicken and turkey; the scrippelle are a traditional agri-food product of Abruzzo.",
      "ingredients": [
        "beef for boiling, in one piece",
        "chicken legs or thighs, on the bone",
        "piece of turkey wing",
        "carrot",
        "celery stalk",
        "small bunch of parsley",
        "cold water",
        "salt",
        "eggs",
        "soft wheat flour, tipo 00",
        "extra virgin olive oil",
        "pecorino dolce, finely grated"
      ],
      "minutes": {
        "handsOn": 70,
        "cooking": 215,
        "resting": 90,
        "total": 375
      },
      "published": "2026-11-03",
      "checked": "2026-11-03",
      "url": "https://nonnario.com/recipes/scrippelle-mbusse/",
      "markdown": "https://nonnario.com/recipes/scrippelle-mbusse.md",
      "json": "https://nonnario.com/recipes/scrippelle-mbusse.json",
      "image": "https://nonnario.com/assets/img/scrippelle-mbusse.jpg"
    },
    {
      "slug": "parrozzo",
      "name": "Parrozzo",
      "english": "Pescara's dome-shaped almond and semolina cake covered in dark chocolate",
      "aka": [
        "pan rozzo",
        "parrozzo abruzzese",
        "parrozzino"
      ],
      "region": "abruzzo",
      "place": "Pescara",
      "course": "dolci",
      "level": "tradition",
      "diet": [
        "vegetarian"
      ],
      "serves": 8,
      "makes": "one parrozzo about 20 cm across, for 8",
      "scalable": false,
      "summary": "Pescara's Christmas cake, created by a pastry maker in 1920 and named by Gabriele D'Annunzio: whisked eggs, sugar, chopped almonds with a few bitter ones and semolina, baked in a dome and covered in dark chocolate.",
      "ingredients": [
        "eggs",
        "granulated sugar",
        "almonds",
        "bitter almonds",
        "fine semolina (semolino)",
        "unwaxed orange",
        "fine salt",
        "butter",
        "plain flour",
        "dark chocolate"
      ],
      "minutes": {
        "handsOn": 47,
        "cooking": 60,
        "resting": 185,
        "total": 292
      },
      "published": "2026-11-02",
      "checked": "2026-11-02",
      "url": "https://nonnario.com/recipes/parrozzo/",
      "markdown": "https://nonnario.com/recipes/parrozzo.md",
      "json": "https://nonnario.com/recipes/parrozzo.json",
      "image": "https://nonnario.com/assets/img/parrozzo.jpg"
    },
    {
      "slug": "cavatelli-al-ragu",
      "name": "Cavatelli al sugo di maiale",
      "english": "Molise cavatelli in a slow pork and tomato sauce",
      "aka": [
        "cavatielle e carne e puorche",
        "cavatelli al ragù",
        "cuzzutill",
        "cavatelli with pork sauce"
      ],
      "region": "molise",
      "place": "Campobasso",
      "course": "primi",
      "level": "tradition",
      "diet": [],
      "serves": 4,
      "makes": null,
      "scalable": true,
      "summary": "Molise's hand-shaped cavatelli, dressed with a sauce of pork shoulder, ribs and sausage cooked slowly in peeled tomatoes and finished with pecorino.",
      "ingredients": [
        "re-milled durum wheat semolina (semola rimacinata)",
        "00 flour",
        "water",
        "extra virgin olive oil",
        "re-milled durum wheat semolina, for dusting",
        "pork shoulder or neck, boneless",
        "pork ribs",
        "fresh pork sausage",
        "peeled tomatoes (pelati), tinned",
        "garlic, peeled and left whole",
        "onion, peeled and left whole",
        "dry white wine",
        "salt and black pepper",
        "pecorino, grated",
        "parsley, chopped",
        "water, for the pasta",
        "salt, for the pasta water"
      ],
      "minutes": {
        "handsOn": 80,
        "cooking": 138,
        "resting": 30,
        "total": 248
      },
      "published": "2026-10-21",
      "checked": "2026-10-27",
      "url": "https://nonnario.com/recipes/cavatelli-al-ragu/",
      "markdown": "https://nonnario.com/recipes/cavatelli-al-ragu.md",
      "json": "https://nonnario.com/recipes/cavatelli-al-ragu.json",
      "image": "https://nonnario.com/assets/img/cavatelli-al-ragu.jpg"
    },
    {
      "slug": "pampanella",
      "name": "Pampanella",
      "english": "Molise roast pork with sweet and hot red pepper",
      "aka": [
        "pampanella molisana",
        "Pampanella di San Martino in Pensilis",
        "carne di maiale cotta alla pampanella"
      ],
      "region": "molise",
      "place": "San Martino in Pensilis",
      "course": "secondi",
      "level": "consortium",
      "diet": [],
      "serves": 8,
      "makes": null,
      "scalable": true,
      "summary": "Bone-in pork from San Martino in Pensilis, cut into thick slices held by the rind, coated in dried sweet and hot red pepper with garlic and salt, roasted under damp straw paper and sprinkled with vinegar; the town's De.Co. since 2009.",
      "ingredients": [
        "bone-in pork with its rind, in one piece",
        "sweet paprika",
        "dried hot chilli",
        "fresh garlic",
        "fine salt",
        "vinegar"
      ],
      "minutes": {
        "handsOn": 44,
        "cooking": 150,
        "resting": 310,
        "total": 504
      },
      "published": "2026-11-02",
      "checked": "2026-11-02",
      "url": "https://nonnario.com/recipes/pampanella/",
      "markdown": "https://nonnario.com/recipes/pampanella.md",
      "json": "https://nonnario.com/recipes/pampanella.json",
      "image": "https://nonnario.com/assets/img/pampanella.jpg"
    },
    {
      "slug": "pezzata",
      "name": "Pezzata",
      "english": "Capracotta sheep boiled slowly with potatoes, celery and tomato",
      "aka": [
        "La Pezzata",
        "Pezzata di Capracotta",
        "pezzata di pecora",
        "pecora pezzata"
      ],
      "region": "molise",
      "place": "Capracotta",
      "course": "secondi",
      "level": "consortium",
      "diet": [],
      "serves": 8,
      "makes": null,
      "scalable": true,
      "summary": "Large pieces of bone-in sheep started in cold salted water, skimmed with care, then cooked slowly with potato, celery, a little tomato and chilli until the water has almost gone; the dish of Capracotta's festival since 1961.",
      "ingredients": [
        "bone-in mutton, in large pieces",
        "potato",
        "celery stalk",
        "ripe tomato",
        "hot chilli",
        "salt",
        "cold water"
      ],
      "minutes": {
        "handsOn": 75,
        "cooking": 210,
        "resting": 0,
        "total": 285
      },
      "published": "2026-11-02",
      "checked": "2026-11-02",
      "url": "https://nonnario.com/recipes/pezzata/",
      "markdown": "https://nonnario.com/recipes/pezzata.md",
      "json": "https://nonnario.com/recipes/pezzata.json",
      "image": "https://nonnario.com/assets/img/pezzata.jpg"
    },
    {
      "slug": "sagne-e-fagioli",
      "name": "Sagne e fagioli",
      "english": "Short hand-cut semolina pasta with roughly crushed white beans, garlic, chilli and olive oil",
      "aka": [
        "sagne e fagioli bianchi",
        "’a murrecene"
      ],
      "region": "molise",
      "place": "Isernia",
      "course": "zuppe",
      "level": "tradition",
      "diet": [
        "vegetarian",
        "vegan"
      ],
      "serves": 4,
      "makes": null,
      "scalable": true,
      "summary": "Molise's sagne, short strips of semolina-and-water pasta, mixed in the tureen with small white beans cooked with onion and celery and roughly crushed, then dressed with hot olive oil, garlic, chilli and parsley.",
      "ingredients": [
        "dried small round white beans",
        "small onion",
        "celery stalk",
        "salt",
        "fine durum wheat semolina",
        "water",
        "extra virgin olive oil",
        "garlic",
        "dried hot chilli",
        "flat-leaf parsley, chopped"
      ],
      "minutes": {
        "handsOn": 52,
        "cooking": 73,
        "resting": 725,
        "total": 850,
        "days": 2
      },
      "published": "2026-11-03",
      "checked": "2026-11-03",
      "url": "https://nonnario.com/recipes/sagne-e-fagioli/",
      "markdown": "https://nonnario.com/recipes/sagne-e-fagioli.md",
      "json": "https://nonnario.com/recipes/sagne-e-fagioli.json",
      "image": "https://nonnario.com/assets/img/sagne-e-fagioli.jpg"
    },
    {
      "slug": "calcioni",
      "name": "Calcioni",
      "english": "Molise sweet ravioli filled with chickpeas, cocoa and spices, fried and brushed with honey",
      "aka": [
        "cauciune",
        "cauciuni",
        "calciuni"
      ],
      "region": "molise",
      "place": "Campobasso",
      "course": "dolci",
      "level": "tradition",
      "diet": [],
      "serves": 6,
      "makes": null,
      "scalable": true,
      "summary": "The sweet ravioli of Molise for Christmas and Carnival: a filling of chickpeas, cocoa, cloves, cinnamon, candied citron and cognac sealed between two sheets of dough, fried, brushed with warm honey and dusted with icing sugar.",
      "ingredients": [
        "dried chickpeas",
        "salt, for the chickpea water",
        "unsweetened cocoa powder",
        "whole cloves",
        "cinnamon stick",
        "candied citron",
        "cognac",
        "plain flour",
        "eggs",
        "egg white",
        "sugar",
        "white vermouth",
        "peanut or sunflower oil, for frying",
        "honey",
        "icing sugar, to dust",
        "plain flour, for the board and the tray"
      ],
      "minutes": {
        "handsOn": 111,
        "cooking": 90,
        "resting": 750,
        "total": 951,
        "days": 2
      },
      "published": "2026-11-03",
      "checked": "2026-11-03",
      "url": "https://nonnario.com/recipes/calcioni/",
      "markdown": "https://nonnario.com/recipes/calcioni.md",
      "json": "https://nonnario.com/recipes/calcioni.json",
      "image": "https://nonnario.com/assets/img/calcioni.jpg"
    },
    {
      "slug": "spaghetti-alle-vongole",
      "name": "Spaghetti alle vongole",
      "english": "Neapolitan spaghetti with clams, without tomato",
      "aka": [
        "spaghetti con le vongole",
        "spaghetti alle vongole in bianco",
        "spaghetti with clams",
        "Neapolitan clam spaghetti"
      ],
      "region": "campania",
      "place": "Napoli",
      "course": "primi",
      "level": "tradition",
      "diet": [],
      "serves": 4,
      "makes": null,
      "scalable": true,
      "summary": "Spaghetti finished in the pan with live clams opened in their own liquid, olive oil in which garlic was browned and then lifted out, parsley and black pepper: the Neapolitan version in bianco, without tomato.",
      "ingredients": [
        "live clams in the shell",
        "cold water, for purging the clams",
        "coarse salt, for purging the clams",
        "extra virgin olive oil, for opening the clams",
        "spaghetti",
        "extra virgin olive oil",
        "garlic",
        "small bunch of flat-leaf parsley",
        "black pepper",
        "salt, for the pasta water"
      ],
      "minutes": {
        "handsOn": 38,
        "cooking": 28,
        "resting": 120,
        "total": 186
      },
      "published": "2026-11-02",
      "checked": "2026-11-02",
      "url": "https://nonnario.com/recipes/spaghetti-alle-vongole/",
      "markdown": "https://nonnario.com/recipes/spaghetti-alle-vongole.md",
      "json": "https://nonnario.com/recipes/spaghetti-alle-vongole.json",
      "image": "https://nonnario.com/assets/img/spaghetti-alle-vongole.jpg"
    },
    {
      "slug": "parmigiana-di-melanzane",
      "name": "Parmigiana di melanzane",
      "english": "Neapolitan baked aubergine with tomato, fior di latte and Parmigiano",
      "aka": [
        "melanzane alla parmigiana",
        "parmigiana 'e mulignane",
        "parmigiana",
        "aubergine parmigiana",
        "eggplant parmigiana"
      ],
      "region": "campania",
      "place": "Napoli",
      "course": "secondi",
      "level": "tradition",
      "diet": [
        "vegetarian",
        "gluten-free"
      ],
      "serves": 6,
      "makes": null,
      "scalable": true,
      "summary": "Long aubergines salted, fried and layered with tomato sauce, fior di latte, basil and Parmigiano, then baked until crisp on top: the Neapolitan parmigiana, one of Campania's traditional food products.",
      "ingredients": [
        "long aubergines, firm and dark",
        "fine salt",
        "peanut or other seed oil, for frying",
        "tomato passata (salsa di pomodoro)",
        "small onion, thinly sliced",
        "extra virgin olive oil",
        "salt",
        "fior di latte mozzarella",
        "Parmigiano Reggiano, grated",
        "bunch of fresh basil"
      ],
      "minutes": {
        "handsOn": 90,
        "cooking": 70,
        "resting": 150,
        "total": 310
      },
      "published": "2026-11-02",
      "checked": "2026-11-02",
      "url": "https://nonnario.com/recipes/parmigiana-di-melanzane/",
      "markdown": "https://nonnario.com/recipes/parmigiana-di-melanzane.md",
      "json": "https://nonnario.com/recipes/parmigiana-di-melanzane.json",
      "image": "https://nonnario.com/assets/img/parmigiana-di-melanzane.jpg"
    },
    {
      "slug": "pastiera-napoletana",
      "name": "Pastiera napoletana",
      "english": "Neapolitan Easter tart of wheat, ricotta and orange-flower water",
      "aka": [
        "pastiera",
        "pastiere",
        "pastiera di grano",
        "Neapolitan Easter pie",
        "Neapolitan wheat and ricotta tart"
      ],
      "region": "campania",
      "place": "Napoli",
      "course": "dolci",
      "level": "tradition",
      "diet": [],
      "serves": 10,
      "makes": "one pastiera in a tin 28 cm across and 4 cm deep, for 10",
      "scalable": false,
      "summary": "Naples' Easter tart: a lard shortcrust filled with wheat cooked slowly in milk, ricotta, eggs, candied fruit and orange-flower water under a lattice of pastry strips, one of Campania's listed traditional foods.",
      "ingredients": [
        "white flour (farina bianca)",
        "sugar",
        "lard (strutto)",
        "egg yolks",
        "lemon zest, grated",
        "lard, for greasing the tin",
        "soaked wheat (grano bagnato)",
        "milk",
        "knobs of lard",
        "sachets of vanillin",
        "orange, the peel only",
        "ricotta",
        "egg whites",
        "vials of orange-flower water (fialette)",
        "candied fruit",
        "ground cinnamon",
        "icing sugar, for dusting"
      ],
      "minutes": {
        "handsOn": 78,
        "cooking": 230,
        "resting": 4950,
        "total": 5258,
        "days": 4
      },
      "published": "2026-11-02",
      "checked": "2026-11-02",
      "url": "https://nonnario.com/recipes/pastiera-napoletana/",
      "markdown": "https://nonnario.com/recipes/pastiera-napoletana.md",
      "json": "https://nonnario.com/recipes/pastiera-napoletana.json",
      "image": "https://nonnario.com/assets/img/pastiera-napoletana.jpg"
    },
    {
      "slug": "genovese",
      "name": "Genovese napoletana",
      "english": "Neapolitan beef and onion sauce, cooked down for hours",
      "aka": [
        "genovese",
        "salsa genovese",
        "sugo alla genovese",
        "pasta alla genovese",
        "carne alla genovese",
        "Genovese sauce"
      ],
      "region": "campania",
      "place": "Napoli",
      "course": "sughi",
      "level": "tradition",
      "diet": [],
      "serves": 6,
      "makes": null,
      "scalable": true,
      "summary": "Onions cooked down for at least three hours with a piece of beef until they melt into a dense amber cream: the Neapolitan sauce for pasta, with the meat served as a second course, one of Campania's traditional food products.",
      "ingredients": [
        "beef girello (lacerto), in one piece",
        "onions",
        "celery sticks",
        "carrots",
        "lardo (cured pork back fat)",
        "lard (strutto)",
        "butter",
        "glass of extra virgin olive oil",
        "glasses of dry white wine",
        "glass of water",
        "salt and black pepper",
        "ziti or candele",
        "Parmigiano Reggiano, grated"
      ],
      "minutes": {
        "handsOn": 86,
        "cooking": 192,
        "resting": 10,
        "total": 288
      },
      "published": "2026-11-03",
      "checked": "2026-11-03",
      "url": "https://nonnario.com/recipes/genovese/",
      "markdown": "https://nonnario.com/recipes/genovese.md",
      "json": "https://nonnario.com/recipes/genovese.json",
      "image": "https://nonnario.com/assets/img/genovese.jpg"
    },
    {
      "slug": "pizza-napoletana",
      "name": "Pizza napoletana Margherita",
      "english": "Neapolitan pizza Margherita",
      "aka": [
        "pizza Margherita",
        "Neapolitan pizza",
        "Pizza Napoletana TSG"
      ],
      "region": "campania",
      "place": "Napoli",
      "course": "pizze-pani",
      "level": "codified",
      "diet": [
        "vegetarian"
      ],
      "serves": 14,
      "makes": null,
      "scalable": true,
      "summary": "Neapolitan pizza Margherita as the EU's ‘Pizza Napoletana’ TSG (Regulation 97/2010) defines it: a soft disc with a raised rim, easily folded in four, topped with tomato, mozzarella, basil and olive oil.",
      "ingredients": [
        "drinkable water",
        "sea salt or kitchen salt",
        "brewer's yeast",
        "common wheat flour, strength W 220–380",
        "flour for dusting",
        "peeled tomatoes, crushed",
        "salt",
        "Mozzarella di Bufala Campana PDO or Mozzarella TSG, sliced",
        "fresh basil leaves",
        "extra virgin olive oil"
      ],
      "minutes": {
        "handsOn": 34,
        "cooking": 20,
        "resting": 360,
        "total": 414
      },
      "published": "2026-10-21",
      "checked": "2026-10-26",
      "url": "https://nonnario.com/recipes/pizza-napoletana/",
      "markdown": "https://nonnario.com/recipes/pizza-napoletana.md",
      "json": "https://nonnario.com/recipes/pizza-napoletana.json",
      "image": "https://nonnario.com/assets/img/pizza-napoletana.jpg"
    },
    {
      "slug": "orecchiette-con-cime-di-rapa",
      "name": "Orecchiette con le cime di rapa",
      "english": "Orecchiette with turnip tops",
      "aka": [
        "orecchiette con cime di rape",
        "orecchiette alle cime di rapa",
        "orecchiette with broccoli rabe"
      ],
      "region": "puglia",
      "place": "Bari",
      "course": "primi",
      "level": "tradition",
      "diet": [],
      "serves": 4,
      "makes": null,
      "scalable": true,
      "summary": "Apulia's ear-shaped pasta, cooked in the same water as the tender tops of cime di rapa, then tossed with olive oil, garlic, chilli and salted anchovies.",
      "ingredients": [
        "fresh orecchiette",
        "cime di rapa (turnip tops)",
        "anchovy fillets in salt",
        "garlic, peeled and left whole",
        "fresh chilli",
        "extra virgin olive oil",
        "coarse salt",
        "durum wheat semolina",
        "lukewarm water"
      ],
      "minutes": {
        "handsOn": 85,
        "cooking": 45,
        "resting": 30,
        "total": 160
      },
      "published": "2026-10-21",
      "checked": "2026-10-27",
      "url": "https://nonnario.com/recipes/orecchiette-con-cime-di-rapa/",
      "markdown": "https://nonnario.com/recipes/orecchiette-con-cime-di-rapa.md",
      "json": "https://nonnario.com/recipes/orecchiette-con-cime-di-rapa.json",
      "image": "https://nonnario.com/assets/img/orecchiette-con-cime-di-rapa.jpg"
    },
    {
      "slug": "tiella-barese",
      "name": "Tiella barese",
      "english": "Bari's baked rice, potatoes and mussels",
      "aka": [
        "riso, patate e cozze",
        "patate, riso e cozze",
        "tiella di riso, patate e cozze",
        "tiella di riso e cozze",
        "teglia al forno con patate, riso e cozze",
        "tièdde",
        "baked rice, potatoes and mussels"
      ],
      "region": "puglia",
      "place": "Bari",
      "course": "primi",
      "level": "tradition",
      "diet": [
        "gluten-free"
      ],
      "serves": 6,
      "makes": null,
      "scalable": true,
      "summary": "Raw rice, sliced potatoes and mussels opened raw on the half shell, layered in one dish with onion, small tomatoes, pecorino, garlic and parsley, covered with water and baked until the rice is cooked: Bari's tiella, on Italy's list of traditional food products for Puglia since 2017.",
      "ingredients": [
        "live mussels in the shell",
        "potatoes",
        "rice",
        "small tomatoes",
        "large onions",
        "garlic",
        "flat-leaf parsley",
        "pecorino, grated",
        "extra virgin olive oil",
        "fine salt",
        "cold water"
      ],
      "minutes": {
        "handsOn": 85,
        "cooking": 50,
        "resting": 10,
        "total": 145
      },
      "published": "2026-11-03",
      "checked": "2026-11-03",
      "url": "https://nonnario.com/recipes/tiella-barese/",
      "markdown": "https://nonnario.com/recipes/tiella-barese.md",
      "json": "https://nonnario.com/recipes/tiella-barese.json",
      "image": "https://nonnario.com/assets/img/tiella-barese.jpg"
    },
    {
      "slug": "fave-e-cicorie",
      "name": "Fave e cicorie",
      "english": "Purée of dried broad beans with boiled wild chicory and raw olive oil",
      "aka": [
        "'ncapriata",
        "fave bianche e cicorie",
        "fave e cicoria",
        "fae e foje",
        "fae nette e foje",
        "fae janche e cicore",
        "favi e fogghi",
        "fae e fogghie",
        "broad beans and chicory",
        "fava bean purée with chicory"
      ],
      "region": "puglia",
      "place": "Foggia",
      "course": "contorni",
      "level": "tradition",
      "diet": [
        "vegetarian",
        "vegan",
        "gluten-free"
      ],
      "serves": 4,
      "makes": null,
      "scalable": true,
      "summary": "Apulia's purée of dried skinned broad beans, soaked overnight and cooked slowly for hours until they fall apart, beaten with olive oil and served on boiled wild chicory with more raw oil poured over.",
      "ingredients": [
        "dried broad beans, skinned",
        "extra virgin olive oil, beaten into the purée",
        "salt",
        "chicory, wild if possible",
        "extra virgin olive oil, raw"
      ],
      "minutes": {
        "handsOn": 21,
        "cooking": 195,
        "resting": 720,
        "total": 936,
        "days": 2
      },
      "published": "2026-11-03",
      "checked": "2026-11-03",
      "url": "https://nonnario.com/recipes/fave-e-cicorie/",
      "markdown": "https://nonnario.com/recipes/fave-e-cicorie.md",
      "json": "https://nonnario.com/recipes/fave-e-cicorie.json",
      "image": "https://nonnario.com/assets/img/fave-e-cicorie.jpg"
    },
    {
      "slug": "focaccia-barese",
      "name": "Focaccia barese",
      "english": "Bari's soft focaccia with cherry tomatoes and olives",
      "aka": [
        "fcazz",
        "fecàzze",
        "focaccia di Bari",
        "Bari focaccia"
      ],
      "region": "puglia",
      "place": "Bari",
      "course": "pizze-pani",
      "level": "tradition",
      "diet": [
        "vegetarian",
        "vegan"
      ],
      "serves": 4,
      "makes": "two round focacce, 32 cm across, baked one at a time",
      "scalable": false,
      "summary": "Bari's round focaccia of durum wheat semolina and soft wheat flour with a boiled potato in the dough, risen slowly with lievito madre and baked very hot under cherry tomatoes, olives and oregano; on Italy's list of traditional food products since 2012.",
      "ingredients": [
        "lievito madre (sourdough starter), active",
        "type 0 flour (farina 0)",
        "water",
        "semola rimacinata di grano duro (re-milled durum wheat semolina)",
        "potato",
        "lievito madre, refreshed",
        "fine salt",
        "extra virgin olive oil",
        "cherry tomatoes (ciliegino)",
        "Bari olives in brine (olive baresane)",
        "dried oregano"
      ],
      "minutes": {
        "handsOn": 84,
        "cooking": 40,
        "resting": 740,
        "total": 864
      },
      "published": "2026-11-02",
      "checked": "2026-11-02",
      "url": "https://nonnario.com/recipes/focaccia-barese/",
      "markdown": "https://nonnario.com/recipes/focaccia-barese.md",
      "json": "https://nonnario.com/recipes/focaccia-barese.json",
      "image": "https://nonnario.com/assets/img/focaccia-barese.jpg"
    },
    {
      "slug": "pane-di-altamura",
      "name": "Pane di Altamura",
      "english": "Altamura's durum wheat bread",
      "aka": [
        "Altamura bread",
        "Pane di Altamura DOP",
        "Pane di Altamura PDO",
        "u sckuanète",
        "pane accavallato"
      ],
      "region": "puglia",
      "place": "Altamura",
      "course": "pizze-pani",
      "level": "codified",
      "diet": [
        "vegetarian",
        "vegan"
      ],
      "serves": 12,
      "makes": "one loaf of about 1.5 kg",
      "scalable": false,
      "summary": "Altamura's bread of re-milled durum wheat semolina, lievito madre, sea salt and water, shaped twice by hand and baked for an hour, as its PDO specification has set since 2003.",
      "ingredients": [
        "lievito madre (sourdough starter), active",
        "semola rimacinata di grano duro (re-milled durum wheat semolina)",
        "water",
        "lievito madre, from the third refreshment",
        "sea salt",
        "semola rimacinata, for dusting"
      ],
      "minutes": {
        "handsOn": 55,
        "cooking": 65,
        "resting": 795,
        "total": 915
      },
      "published": "2026-10-27",
      "checked": "2026-10-27",
      "url": "https://nonnario.com/recipes/pane-di-altamura/",
      "markdown": "https://nonnario.com/recipes/pane-di-altamura.md",
      "json": "https://nonnario.com/recipes/pane-di-altamura.json",
      "image": "https://nonnario.com/assets/img/pane-di-altamura.jpg"
    },
    {
      "slug": "lagane-e-ceci",
      "name": "Lagane e ceci",
      "english": "Broad hand-cut pasta with chickpeas and crisp-fried Senise peppers",
      "aka": [
        "piatto dei briganti",
        "lagane ai ceci"
      ],
      "region": "basilicata",
      "place": "Potenza",
      "course": "primi",
      "level": "tradition",
      "diet": [
        "vegetarian"
      ],
      "serves": 5,
      "makes": null,
      "scalable": true,
      "summary": "Basilicata's broad hand-cut lagane of durum wheat and egg, tossed with boiled chickpeas sautéed in garlic and olive oil, and finished with crisp-fried Peperoni di Senise PGI.",
      "ingredients": [
        "fine durum wheat semolina",
        "soft wheat flour",
        "eggs",
        "lukewarm water",
        "salt",
        "dried chickpeas",
        "bay leaves",
        "garlic",
        "extra virgin olive oil",
        "dried Senise peppers (peperoni cruschi)",
        "extra virgin olive oil, for frying the peppers"
      ],
      "minutes": {
        "handsOn": 54,
        "cooking": 103,
        "resting": 745,
        "total": 902,
        "days": 2
      },
      "published": "2026-11-02",
      "checked": "2026-11-02",
      "url": "https://nonnario.com/recipes/lagane-e-ceci/",
      "markdown": "https://nonnario.com/recipes/lagane-e-ceci.md",
      "json": "https://nonnario.com/recipes/lagane-e-ceci.json",
      "image": "https://nonnario.com/assets/img/lagane-e-ceci.jpg"
    },
    {
      "slug": "pasta-con-peperoni-cruschi",
      "name": "Pasta con i peperoni cruschi",
      "english": "Fresh pasta with crisp-fried dried Senise peppers and fried breadcrumbs",
      "aka": [
        "strascinati mollicati",
        "strascinati con peperone crusco e mollica",
        "pasta con mollica e peperoni cruschi"
      ],
      "region": "basilicata",
      "place": "Senise",
      "course": "primi",
      "level": "tradition",
      "diet": [
        "vegetarian"
      ],
      "serves": 4,
      "makes": null,
      "scalable": true,
      "summary": "Basilicata's fresh strascinati, tossed in garlic oil with crisp-fried dried Senise peppers, crumbs of stale bread fried golden and grated cacioricotta.",
      "ingredients": [
        "fresh strascinati",
        "dried Senise peppers (peperoni cruschi)",
        "garlic",
        "extra virgin olive oil",
        "crumb of stale country bread",
        "cacioricotta, grated",
        "salt"
      ],
      "minutes": {
        "handsOn": 27,
        "cooking": 6,
        "resting": 0,
        "total": 33
      },
      "published": "2026-10-21",
      "checked": "2026-10-27",
      "url": "https://nonnario.com/recipes/pasta-con-peperoni-cruschi/",
      "markdown": "https://nonnario.com/recipes/pasta-con-peperoni-cruschi.md",
      "json": "https://nonnario.com/recipes/pasta-con-peperoni-cruschi.json",
      "image": "https://nonnario.com/assets/img/pasta-con-peperoni-cruschi.jpg"
    },
    {
      "slug": "cutturiddi",
      "name": "Cutturiddi",
      "english": "Basilicata lamb stewed slowly in layers with celery, spring onions, tomato and herbs",
      "aka": [
        "Cutturidde",
        "Cutturidd'",
        "Cutturidd",
        "Agnello a cutturiello",
        "Aine a cutturieddu"
      ],
      "region": "basilicata",
      "place": "Matera",
      "course": "secondi",
      "level": "tradition",
      "diet": [],
      "serves": 4,
      "makes": null,
      "scalable": true,
      "summary": "Lamb shoulder and breast layered raw in a deep pot with celery, spring onions, seeded tomatoes, bay, rosemary and chilli, barely covered with water and simmered slowly, salted only at the end; a Lucanian Easter dish on Italy's list of traditional food products.",
      "ingredients": [
        "lamb shoulder and breast",
        "celery stalk",
        "spring onions",
        "tomatoes",
        "bay leaves",
        "rosemary",
        "hot chilli",
        "salt",
        "cold water",
        "durum-wheat bread, to serve",
        "ripe grapes or figs (for the Pane di Matera)",
        "water (for the Pane di Matera)",
        "semola rimacinata (re-milled durum wheat semolina) (for the Pane di Matera)",
        "lievito madre, from the feed before (for the Pane di Matera)",
        "semola rimacinata (for the Pane di Matera)",
        "lievito madre, ready (for the Pane di Matera)",
        "lievito madre, doubled, from the refresh (for the Pane di Matera)",
        "fine salt (for the Pane di Matera)",
        "fresh yeast (for the Pane di Matera)"
      ],
      "minutes": {
        "handsOn": 37,
        "cooking": 90,
        "resting": 0,
        "total": 127
      },
      "published": "2026-11-03",
      "checked": "2026-11-03",
      "url": "https://nonnario.com/recipes/cutturiddi/",
      "markdown": "https://nonnario.com/recipes/cutturiddi.md",
      "json": "https://nonnario.com/recipes/cutturiddi.json",
      "image": "https://nonnario.com/assets/img/cutturiddi.jpg"
    },
    {
      "slug": "ciammotta",
      "name": "Ciammotta",
      "english": "Lucanian potatoes, peppers and aubergines, fried one by one and stewed with tomato",
      "aka": [
        "ciambotta",
        "ciambotta lucana",
        "Lucanian vegetable stew"
      ],
      "region": "basilicata",
      "place": "Potenza",
      "course": "contorni",
      "level": "tradition",
      "diet": [
        "vegetarian",
        "vegan",
        "gluten-free"
      ],
      "serves": 4,
      "makes": null,
      "scalable": true,
      "summary": "Potatoes, sweet peppers and salted aubergines fried one after another in olive oil, then stewed in a covered pot with fresh tomato and garlic until fairly dry, and served warm or even cold: a vegetable dish of Basilicata.",
      "ingredients": [
        "potatoes",
        "sweet peppers",
        "aubergines",
        "tomatoes, ripe but firm",
        "garlic",
        "fine salt",
        "olive oil, for frying",
        "fresh basil or parsley"
      ],
      "minutes": {
        "handsOn": 82,
        "cooking": 60,
        "resting": 50,
        "total": 192
      },
      "published": "2026-11-03",
      "checked": "2026-11-03",
      "url": "https://nonnario.com/recipes/ciammotta/",
      "markdown": "https://nonnario.com/recipes/ciammotta.md",
      "json": "https://nonnario.com/recipes/ciammotta.json",
      "image": "https://nonnario.com/assets/img/ciammotta.jpg"
    },
    {
      "slug": "pane-di-matera",
      "name": "Pane di Matera",
      "english": "Matera's durum wheat bread",
      "aka": [
        "Pane di Matera IGP",
        "cornetto materano",
        "Matera bread"
      ],
      "region": "basilicata",
      "place": "Matera",
      "course": "pizze-pani",
      "level": "codified",
      "diet": [],
      "serves": 10,
      "makes": "one loaf of about 1 kg",
      "scalable": false,
      "summary": "Matera's durum wheat bread, protected since 2008: re-milled semola and a lievito madre begun from fresh fruit, shaped by hand into a cornetto or a tall loaf, stamped on top and baked long for a thick crust, as its PGI specification sets.",
      "ingredients": [
        "ripe grapes or figs",
        "water",
        "semola rimacinata (re-milled durum wheat semolina)",
        "lievito madre, from the feed before",
        "semola rimacinata",
        "lievito madre, ready",
        "lievito madre, doubled, from the refresh",
        "fine salt",
        "fresh yeast"
      ],
      "minutes": {
        "handsOn": 45,
        "cooking": 75,
        "resting": 350,
        "total": 470
      },
      "published": "2026-10-27",
      "checked": "2026-10-27",
      "url": "https://nonnario.com/recipes/pane-di-matera/",
      "markdown": "https://nonnario.com/recipes/pane-di-matera.md",
      "json": "https://nonnario.com/recipes/pane-di-matera.json",
      "image": "https://nonnario.com/assets/img/pane-di-matera.jpg"
    },
    {
      "slug": "sardella",
      "name": "Sardella",
      "english": "Calabrian preserve of newborn fish fry with hot chilli and wild fennel",
      "aka": [
        "rosamarina",
        "sardella calabrese",
        "sardella crotonese",
        "sardella salata di Crotone",
        "caviale dei poveri",
        "caviale calabrese",
        "Calabrian caviar",
        "poor man's caviar",
        "'nduja di pesce"
      ],
      "region": "calabria",
      "place": "Crucoli",
      "course": "antipasti",
      "level": "tradition",
      "diet": [],
      "serves": 20,
      "makes": "the sardella from 1 kg of fish, in small jars",
      "scalable": false,
      "summary": "Newborn sardine or anchovy fry, salted, then kneaded with plenty of ground hot chilli, salt and wild fennel seeds into a bright red paste to spread on bread: the sardella of the Crotone coast, on Calabria's list of traditional food products.",
      "ingredients": [
        "neonata (newborn fish fry)",
        "sea salt",
        "ground hot Calabrian chilli",
        "ground sweet chilli",
        "wild fennel seeds",
        "salt",
        "extra virgin olive oil",
        "Tropea red onion",
        "toasted bread or crostini"
      ],
      "minutes": {
        "handsOn": 61,
        "cooking": 0,
        "resting": 10990,
        "total": 11051,
        "days": 9
      },
      "published": "2026-11-03",
      "checked": "2026-11-03",
      "url": "https://nonnario.com/recipes/sardella/",
      "markdown": "https://nonnario.com/recipes/sardella.md",
      "json": "https://nonnario.com/recipes/sardella.json",
      "image": "https://nonnario.com/assets/img/sardella.jpg"
    },
    {
      "slug": "fileja-con-nduja",
      "name": "Fileja alla 'nduja",
      "english": "Calabrian fileja with 'nduja, tomato and pecorino",
      "aka": [
        "fileja with 'nduja"
      ],
      "region": "calabria",
      "place": "Spilinga",
      "course": "primi",
      "level": "tradition",
      "diet": [],
      "serves": 4,
      "makes": null,
      "scalable": true,
      "summary": "Fileja, the twisted pasta of the Vibo Valentia area, in a sauce of 'nduja melted with garlic and peeled tomatoes, finished with aged pecorino and basil.",
      "ingredients": [
        "fileja",
        "'nduja",
        "tinned peeled tomatoes (pelati)",
        "garlic, peeled",
        "extra virgin olive oil",
        "fresh basil",
        "aged pecorino, grated",
        "salt",
        "durum wheat flour (farina di grano duro)",
        "lukewarm water"
      ],
      "minutes": {
        "handsOn": 66,
        "cooking": 38,
        "resting": 0,
        "total": 104
      },
      "published": "2026-10-21",
      "checked": "2026-10-27",
      "url": "https://nonnario.com/recipes/fileja-con-nduja/",
      "markdown": "https://nonnario.com/recipes/fileja-con-nduja.md",
      "json": "https://nonnario.com/recipes/fileja-con-nduja.json",
      "image": "https://nonnario.com/assets/img/fileja-con-nduja.jpg"
    },
    {
      "slug": "morzello",
      "name": "Morzello catanzarese",
      "english": "Catanzaro's spiced stew of beef offal in tomato and chilli, eaten in pitta bread",
      "aka": [
        "'u morzeddhu",
        "morzeddhu",
        "morzello di Catanzaro",
        "Illustrissimo"
      ],
      "region": "calabria",
      "place": "Catanzaro",
      "course": "secondi",
      "level": "consortium",
      "diet": [],
      "serves": 4,
      "makes": null,
      "scalable": true,
      "summary": "Catanzaro's stew of beef offal (four kinds of tripe, heart, lung, spleen and more), simmered for hours in tomato and pepper concentrate with bay and oregano, finished with fresh chilli and eaten in the pitta; a De.C.O. of Catanzaro, made here to the rules of a certification mark registered in 2024.",
      "ingredients": [
        "tripe: abomasum, omasum, reticulum and rumen",
        "spleen",
        "lung",
        "heart, upper part",
        "large intestine and caecum",
        "suet, kidney or heart fat",
        "sweetbreads (salivary glands)",
        "oesophagus",
        "windpipe (trachea)",
        "tomato paste (concentrato di pomodoro)",
        "pepper paste (concentrato di peperoni)",
        "fresh hot chillies",
        "bunch of oregano",
        "dried bay leaves",
        "fine salt",
        "coarse salt",
        "lemons",
        "pieces of pitta, Catanzaro's ring-shaped bread"
      ],
      "minutes": {
        "handsOn": 128,
        "cooking": 305,
        "resting": 405,
        "total": 838
      },
      "published": "2026-11-02",
      "checked": "2026-11-02",
      "url": "https://nonnario.com/recipes/morzello/",
      "markdown": "https://nonnario.com/recipes/morzello.md",
      "json": "https://nonnario.com/recipes/morzello.json",
      "image": "https://nonnario.com/assets/img/morzello.jpg"
    },
    {
      "slug": "licurdia",
      "name": "Licurdia",
      "english": "Calabrian onion soup over toasted bread",
      "aka": [
        "licurdìa",
        "zuppa di pane e cipolla",
        "zuppa di cipolle alla calabrese",
        "brodo con le cipolle",
        "Tropea onion soup",
        "Calabrian onion soup"
      ],
      "region": "calabria",
      "place": "Cosenza",
      "course": "zuppe",
      "level": "tradition",
      "diet": [],
      "serves": 4,
      "makes": null,
      "scalable": true,
      "summary": "The onion soup of Calabria's poor kitchen: sweet Tropea red onions, an EU PGI since 2008, cooked for about an hour in water with a little lard, then poured boiling over toasted stale bread rubbed with chilli and finished with pecorino.",
      "ingredients": [
        "Tropea red onions",
        "lard",
        "water",
        "salt",
        "stale bread",
        "hot red chilli",
        "pecorino"
      ],
      "minutes": {
        "handsOn": 35,
        "cooking": 60,
        "resting": 0,
        "total": 95
      },
      "published": "2026-11-03",
      "checked": "2026-11-03",
      "url": "https://nonnario.com/recipes/licurdia/",
      "markdown": "https://nonnario.com/recipes/licurdia.md",
      "json": "https://nonnario.com/recipes/licurdia.json",
      "image": "https://nonnario.com/assets/img/licurdia.jpg"
    },
    {
      "slug": "pitta-mpigliata",
      "name": "Pitta 'mpigliata",
      "english": "Calabrian rose pastry filled with walnuts, raisins and orange, finished with honey",
      "aka": [
        "pitta 'nchiusa",
        "pitta mpigliata",
        "pitta nchiusa"
      ],
      "region": "calabria",
      "place": "San Giovanni in Fiore",
      "course": "dolci",
      "level": "tradition",
      "diet": [
        "vegetarian"
      ],
      "serves": 6,
      "makes": "one pitta 22 cm across",
      "scalable": false,
      "summary": "The festive sweet of San Giovanni in Fiore in the Sila: thin strips of spiced pastry spread with walnuts, raisins and orange zest, rolled into roses, baked close together in a round tin and covered with honey while hot, one of Calabria's traditional food products.",
      "ingredients": [
        "fine durum wheat semolina (semola rimacinata)",
        "plain flour (type 00)",
        "sugar",
        "extra virgin olive oil",
        "sweet white wine",
        "water",
        "ground cinnamon and cloves, mixed",
        "salt",
        "walnuts, shelled",
        "raisins",
        "orange, zest only",
        "honey",
        "extra virgin olive oil, to brush",
        "plain flour, for the board"
      ],
      "minutes": {
        "handsOn": 50,
        "cooking": 60,
        "resting": 340,
        "total": 450
      },
      "published": "2026-11-03",
      "checked": "2026-11-03",
      "url": "https://nonnario.com/recipes/pitta-mpigliata/",
      "markdown": "https://nonnario.com/recipes/pitta-mpigliata.md",
      "json": "https://nonnario.com/recipes/pitta-mpigliata.json",
      "image": "https://nonnario.com/assets/img/pitta-mpigliata.jpg"
    },
    {
      "slug": "torrone-di-bagnara",
      "name": "Torrone di Bagnara",
      "english": "Bagnara's crunchy almond torrone, cooked over direct heat",
      "aka": [
        "Torrone di Bagnara IGP",
        "Martiniana",
        "torrone martiniana",
        "Bagnara nougat",
        "Nougat of Bagnara"
      ],
      "region": "calabria",
      "place": "Bagnara Calabra",
      "course": "dolci",
      "level": "codified",
      "diet": [
        "vegetarian",
        "gluten-free"
      ],
      "serves": 20,
      "makes": "about 500 g, in 20 bars",
      "scalable": false,
      "summary": "The crunchy torrone of Bagnara Calabra, a PGI since 2014: unpeeled almonds cooked over direct heat in sugar and a little honey until brown and glassy, spiced with cinnamon and cloves, cut into bars, dipped in syrup and rolled in sugar.",
      "ingredients": [
        "granulated sugar",
        "honey",
        "whole almonds, unpeeled",
        "ground cinnamon",
        "ground cloves",
        "granulated sugar, for the syrup",
        "water",
        "granulated sugar, for rolling"
      ],
      "minutes": {
        "handsOn": 64,
        "cooking": 0,
        "resting": 95,
        "total": 159
      },
      "published": "2026-10-28",
      "checked": "2026-10-29",
      "url": "https://nonnario.com/recipes/torrone-di-bagnara/",
      "markdown": "https://nonnario.com/recipes/torrone-di-bagnara.md",
      "json": "https://nonnario.com/recipes/torrone-di-bagnara.json",
      "image": "https://nonnario.com/assets/img/torrone-di-bagnara.jpg"
    },
    {
      "slug": "arancine",
      "name": "Arancine",
      "english": "Sicilian fried rice balls with meat ragù",
      "aka": [
        "arancina",
        "arancino",
        "arancini",
        "arancini di riso",
        "arancine di riso",
        "arancina al ragù",
        "arancina a carne",
        "Sicilian rice balls"
      ],
      "region": "sicilia",
      "place": "Palermo",
      "course": "antipasti",
      "level": "tradition",
      "diet": [],
      "serves": 12,
      "makes": null,
      "scalable": true,
      "summary": "Sicily's fried rice balls in their round Palermo form: saffron rice with butter and caciocavallo wrapped around a ragù of beef and peas, coated in breadcrumbs and listed among Italy's traditional food products as arancini di riso.",
      "ingredients": [
        "Arborio rice",
        "butter",
        "caciocavallo, grated",
        "sachets of powdered saffron",
        "egg",
        "egg yolk",
        "salt",
        "minced beef",
        "shelled peas",
        "onion, finely chopped",
        "carrot, finely chopped",
        "celery stalk, finely chopped",
        "tomato passata",
        "tomato paste",
        "dry white wine",
        "olive oil",
        "salt and black pepper",
        "fresh caciocavallo or primo sale, in cubes",
        "eggs",
        "fine breadcrumbs",
        "olive oil, for frying"
      ],
      "minutes": {
        "handsOn": 125,
        "cooking": 92,
        "resting": 170,
        "total": 387
      },
      "published": "2026-11-02",
      "checked": "2026-11-02",
      "url": "https://nonnario.com/recipes/arancine/",
      "markdown": "https://nonnario.com/recipes/arancine.md",
      "json": "https://nonnario.com/recipes/arancine.json",
      "image": "https://nonnario.com/assets/img/arancine.jpg"
    },
    {
      "slug": "pasta-alla-norma",
      "name": "Pasta alla Norma",
      "english": "Catanese pasta with fried aubergine and ricotta salata",
      "aka": [
        "pasta câ Norma",
        "pasta cu sucu di mulinciani",
        "pasta with eggplant and ricotta salata"
      ],
      "region": "sicilia",
      "place": "Catania",
      "course": "primi",
      "level": "tradition",
      "diet": [
        "vegetarian"
      ],
      "serves": 4,
      "makes": null,
      "scalable": true,
      "summary": "Short pasta with tomato sauce, fried aubergine and plenty of ricotta salata: the Catanese dish whose name may come from Bellini's opera.",
      "ingredients": [
        "short pasta: maccheroni or penne",
        "round aubergines (ideally Violetta), firm, with as few seeds as possible",
        "coarse salt",
        "ripe tomatoes (ideally Costoluto)",
        "extra virgin olive oil",
        "garlic, peeled",
        "bunch of basil",
        "ricotta salata, grated",
        "fine salt",
        "seed oil, such as peanut, for frying"
      ],
      "minutes": {
        "handsOn": 33,
        "cooking": 30,
        "resting": 30,
        "total": 93
      },
      "published": "2026-10-21",
      "checked": "2026-10-26",
      "url": "https://nonnario.com/recipes/pasta-alla-norma/",
      "markdown": "https://nonnario.com/recipes/pasta-alla-norma.md",
      "json": "https://nonnario.com/recipes/pasta-alla-norma.json",
      "image": "https://nonnario.com/assets/img/pasta-alla-norma.jpg"
    },
    {
      "slug": "pasta-con-le-sarde",
      "name": "Pasta con le sarde",
      "english": "Bucatini with fresh sardines, wild fennel, raisins, pine nuts and saffron, Palermo style",
      "aka": [
        "pasta chi sardi",
        "pasta che sàrdi",
        "pasta con le sarde alla palermitana",
        "bucatini con le sarde",
        "pasta with sardines",
        "Sicilian pasta with sardines and fennel"
      ],
      "region": "sicilia",
      "place": "Palermo",
      "course": "primi",
      "level": "tradition",
      "diet": [],
      "serves": 4,
      "makes": null,
      "scalable": true,
      "summary": "Bucatini boiled in the water of wild fennel and dressed with fresh sardines cooked with onion, melted salted anchovies, small raisins, pine nuts, the fennel and saffron, finished with toasted breadcrumbs: the pasta of Palermo, on Italy's national list of traditional food products.",
      "ingredients": [
        "fresh sardines",
        "bunch of wild fennel",
        "onion",
        "salted anchovies",
        "small raisins (uva passolina)",
        "pine nuts",
        "sachet of ground saffron",
        "extra virgin olive oil",
        "salt",
        "black pepper",
        "bucatini",
        "water, for the fennel and the bucatini",
        "coarse salt, for the water",
        "dried breadcrumbs"
      ],
      "minutes": {
        "handsOn": 61,
        "cooking": 36,
        "resting": 0,
        "total": 97
      },
      "published": "2026-11-03",
      "checked": "2026-11-04",
      "url": "https://nonnario.com/recipes/pasta-con-le-sarde/",
      "markdown": "https://nonnario.com/recipes/pasta-con-le-sarde.md",
      "json": "https://nonnario.com/recipes/pasta-con-le-sarde.json",
      "image": "https://nonnario.com/assets/img/pasta-con-le-sarde.jpg"
    },
    {
      "slug": "caponata",
      "name": "Caponata",
      "english": "Sweet-and-sour Sicilian aubergines with celery, olives and capers",
      "aka": [
        "caponata di melanzane",
        "caponata di melenzane",
        "caponata siciliana",
        "Sicilian caponata",
        "aubergine caponata",
        "eggplant caponata"
      ],
      "region": "sicilia",
      "place": "Palermo",
      "course": "contorni",
      "level": "tradition",
      "diet": [
        "vegetarian",
        "vegan",
        "gluten-free"
      ],
      "serves": 4,
      "makes": null,
      "scalable": true,
      "summary": "Diced aubergines salted and fried, then stirred into onion, tomato, boiled celery, green olives, capers and pine nuts and finished with vinegar and sugar, served at room temperature: a dish of western Sicily on the national list of traditional food products.",
      "ingredients": [
        "aubergines",
        "coarse salt",
        "seed oil, for frying",
        "celery",
        "white onions",
        "ripe red tomatoes",
        "pitted green olives",
        "capers, desalted",
        "pine nuts",
        "extra virgin olive oil",
        "salt",
        "white wine vinegar",
        "sugar",
        "fresh basil leaves"
      ],
      "minutes": {
        "handsOn": 79,
        "cooking": 35,
        "resting": 120,
        "total": 234
      },
      "published": "2026-11-03",
      "checked": "2026-11-03",
      "url": "https://nonnario.com/recipes/caponata/",
      "markdown": "https://nonnario.com/recipes/caponata.md",
      "json": "https://nonnario.com/recipes/caponata.json",
      "image": "https://nonnario.com/assets/img/caponata.jpg"
    },
    {
      "slug": "cannoli-siciliani",
      "name": "Cannoli siciliani",
      "english": "Sicilian fried pastry tubes filled with sweetened ricotta and dark chocolate",
      "aka": [
        "cannolo siciliano",
        "cannolo alla ricotta",
        "cannoli",
        "Sicilian cannoli"
      ],
      "region": "sicilia",
      "place": "Palermo",
      "course": "dolci",
      "level": "tradition",
      "diet": [],
      "serves": 12,
      "makes": null,
      "scalable": true,
      "summary": "Sicily's fried pastry tubes: a firm dough of flour, lard, a little sugar and cocoa, vinegar or Marsala and white wine, wrapped round tubes and fried deep brown, then filled just before serving with ricotta sieved with sugar and dark chocolate, the ends finished with candied orange or pistachio.",
      "ingredients": [
        "plain flour",
        "lard",
        "vinegar or Marsala",
        "sugar",
        "unsweetened cocoa powder",
        "salt",
        "dry white wine, to knead",
        "egg white, to seal the shells",
        "ricotta, firm and dry",
        "dark chocolate, in small pieces",
        "olive oil, for frying",
        "lard, for frying",
        "candied orange peel, in thin strips",
        "icing sugar, to dust"
      ],
      "minutes": {
        "handsOn": 97,
        "cooking": 15,
        "resting": 285,
        "total": 397,
        "days": 2
      },
      "published": "2026-11-04",
      "checked": "2026-11-04",
      "url": "https://nonnario.com/recipes/cannoli-siciliani/",
      "markdown": "https://nonnario.com/recipes/cannoli-siciliani.md",
      "json": "https://nonnario.com/recipes/cannoli-siciliani.json",
      "image": "https://nonnario.com/assets/img/cannoli-siciliani.jpg"
    },
    {
      "slug": "cioccolato-di-modica",
      "name": "Cioccolato di Modica",
      "english": "Modica's grainy, cold-worked chocolate",
      "aka": [
        "Cioccolato di Modica IGP",
        "Cioccolata di Modica",
        "cioccolato modicano",
        "cioccolata modicana",
        "Modica chocolate"
      ],
      "region": "sicilia",
      "place": "Modica",
      "course": "dolci",
      "level": "codified",
      "diet": [
        "vegetarian",
        "vegan",
        "gluten-free"
      ],
      "serves": 5,
      "makes": null,
      "scalable": true,
      "summary": "Modica's chocolate, worked cold and a PGI since 2018: cocoa mass melted gently, never above 50 °C, with sugar stirred in so that its crystals stay whole, then set in small bars with sloping sides.",
      "ingredients": [
        "cocoa mass",
        "granulated sugar"
      ],
      "minutes": {
        "handsOn": 44,
        "cooking": 5,
        "resting": 180,
        "total": 229
      },
      "published": "2026-10-28",
      "checked": "2026-10-28",
      "url": "https://nonnario.com/recipes/cioccolato-di-modica/",
      "markdown": "https://nonnario.com/recipes/cioccolato-di-modica.md",
      "json": "https://nonnario.com/recipes/cioccolato-di-modica.json",
      "image": "https://nonnario.com/assets/img/cioccolato-di-modica.jpg"
    },
    {
      "slug": "torrone-di-caltanissetta",
      "name": "Torrone di Caltanissetta",
      "english": "Caltanissetta's honey torrone with almonds and pistachios, cooked slowly for hours",
      "aka": [
        "Turruni",
        "U turruni",
        "Torrone nisseno",
        "Torrone di Caltanissetta Bloc o Classico",
        "Caltanissetta nougat"
      ],
      "region": "sicilia",
      "place": "Caltanissetta",
      "course": "dolci",
      "level": "codified",
      "diet": [
        "vegetarian",
        "gluten-free"
      ],
      "serves": 20,
      "makes": "about 500 g, in 20 bars",
      "scalable": false,
      "summary": "The honey torrone of Caltanissetta, applied for as a PGI in 2025: honey cooked slowly for seven to eight hours, then toasted unpeeled almonds and raw pistachios worked in, spread in a frame and cut into bars that show the nuts in section.",
      "ingredients": [
        "honey",
        "sweet almonds, unpeeled, toasted",
        "shelled pistachios, raw"
      ],
      "minutes": {
        "handsOn": 44,
        "cooking": 435,
        "resting": 35,
        "total": 514
      },
      "published": "2026-11-06",
      "checked": "2026-11-06",
      "url": "https://nonnario.com/recipes/torrone-di-caltanissetta/",
      "markdown": "https://nonnario.com/recipes/torrone-di-caltanissetta.md",
      "json": "https://nonnario.com/recipes/torrone-di-caltanissetta.json",
      "image": "https://nonnario.com/assets/img/torrone-di-caltanissetta.jpg"
    },
    {
      "slug": "pagnotta-del-dittaino",
      "name": "Pagnotta del Dittaino",
      "english": "Durum wheat loaf of the Dittaino valley",
      "aka": [
        "Pagnotta del Dittaino DOP",
        "Pagnotta del Dittaino PDO",
        "Dittaino bread"
      ],
      "region": "sicilia",
      "place": "Enna",
      "course": "pizze-pani",
      "level": "codified",
      "diet": [
        "vegetarian",
        "vegan"
      ],
      "serves": 10,
      "makes": "one round loaf of about 1 kg",
      "scalable": false,
      "summary": "The round loaf of the Dittaino valley in inland Sicily: re-milled durum wheat semola, lievito naturale, water and salt, proved warm and baked with a burst of steam, as its PDO specification has set since 2009.",
      "ingredients": [
        "lievito madre (sourdough starter), active",
        "semola rimacinata di grano duro (re-milled durum wheat semolina)",
        "water",
        "lievito naturale (the matured sourdough)",
        "fine salt"
      ],
      "minutes": {
        "handsOn": 42,
        "cooking": 45,
        "resting": 555,
        "total": 642
      },
      "published": "2026-10-28",
      "checked": "2026-10-29",
      "url": "https://nonnario.com/recipes/pagnotta-del-dittaino/",
      "markdown": "https://nonnario.com/recipes/pagnotta-del-dittaino.md",
      "json": "https://nonnario.com/recipes/pagnotta-del-dittaino.json",
      "image": "https://nonnario.com/assets/img/pagnotta-del-dittaino.jpg"
    },
    {
      "slug": "culurgiones",
      "name": "Culurgionis d'Ogliastra",
      "english": "Sardinian potato and cheese ravioli",
      "aka": [
        "culurgiones",
        "culurzones",
        "Sardinian ravioli"
      ],
      "region": "sardegna",
      "place": "Ogliastra",
      "course": "primi",
      "level": "codified",
      "diet": [],
      "serves": 4,
      "makes": null,
      "scalable": true,
      "summary": "Potato and cheese ravioli closed by hand with a pleated seam like an ear of wheat, and a PGI of the Ogliastra area in central eastern Sardinia.",
      "ingredients": [
        "durum wheat semolina",
        "soft wheat flour",
        "warm water",
        "lard",
        "salt",
        "floury potatoes, boiled, peeled and riced",
        "aged Sardinian pecorino, grated",
        "casu axedu (fresh sour cheese), crumbled",
        "extra virgin olive oil",
        "fresh mint leaves, finely chopped",
        "garlic, finely chopped"
      ],
      "minutes": {
        "handsOn": 97,
        "cooking": 45,
        "resting": 135,
        "total": 277
      },
      "published": "2026-10-21",
      "checked": "2026-10-26",
      "url": "https://nonnario.com/recipes/culurgiones/",
      "markdown": "https://nonnario.com/recipes/culurgiones.md",
      "json": "https://nonnario.com/recipes/culurgiones.json",
      "image": "https://nonnario.com/assets/img/culurgiones.jpg"
    },
    {
      "slug": "malloreddus",
      "name": "Malloreddus alla campidanese",
      "english": "Sardinian ridged semolina gnocchetti with sausage, tomato and saffron",
      "aka": [
        "malloreddus a sa campidanesa",
        "gnocchetti alla campidanese",
        "gnocchetti sardi",
        "Sardinian gnocchetti",
        "malloreddus with sausage and saffron"
      ],
      "region": "sardegna",
      "place": "Campidano di Cagliari",
      "course": "primi",
      "level": "tradition",
      "diet": [],
      "serves": 6,
      "makes": null,
      "scalable": true,
      "summary": "Sardinia's small ridged gnocchetti of durum wheat semolina, made by hand and dried for three days, dressed in the Campidano way with sausage, tomato, Sardinian saffron and grated Pecorino Sardo.",
      "ingredients": [
        "durum wheat semolina (semola di grano duro)",
        "lukewarm water",
        "salt, for the dough water",
        "saffron threads, for the dough",
        "durum wheat semolina, for dusting",
        "fresh Sardinian pork sausage (salsiccia campidanese)",
        "tomato passata",
        "extra virgin olive oil",
        "garlic",
        "small onion",
        "bay leaf",
        "basil leaves",
        "Sardinian saffron threads, for the sauce",
        "salt",
        "Pecorino Sardo PDO, matured (maturo)",
        "water, for the pasta",
        "salt, for the pasta water"
      ],
      "minutes": {
        "handsOn": 123,
        "cooking": 60,
        "resting": 4380,
        "total": 4563,
        "days": 4
      },
      "published": "2026-11-02",
      "checked": "2026-11-02",
      "url": "https://nonnario.com/recipes/malloreddus/",
      "markdown": "https://nonnario.com/recipes/malloreddus.md",
      "json": "https://nonnario.com/recipes/malloreddus.json",
      "image": "https://nonnario.com/assets/img/malloreddus.jpg"
    },
    {
      "slug": "porceddu",
      "name": "Porceddu",
      "english": "Sardinian suckling pig roasted on a spit by the fire",
      "aka": [
        "porcheddu",
        "proheddu",
        "porcheddeddu",
        "su porceddu",
        "porcetto",
        "porcetto sardo da latte",
        "maialetto sardo arrosto",
        "maialino sardo",
        "Sardinian suckling pig",
        "Sardinian roast suckling pig"
      ],
      "region": "sardegna",
      "place": "Sardinia (the whole island)",
      "course": "secondi",
      "level": "tradition",
      "diet": [
        "gluten-free"
      ],
      "serves": 8,
      "makes": "one whole suckling pig of 5 kg–9 kg",
      "scalable": false,
      "summary": "A whole milk-fed piglet set upright on a spit before embers of olive or juniper wood and roasted slowly for 4–5 hours, salted halfway and basted with melted lard until the skin is crisp: Sardinia's porceddu, whose piglet is on Italy's list of traditional food products.",
      "ingredients": [
        "whole suckling pig, cleaned and gutted",
        "fine sea salt",
        "lardo, fresh back fat, in one piece",
        "fresh myrtle branches"
      ],
      "minutes": {
        "handsOn": 113,
        "cooking": 240,
        "resting": 15,
        "total": 368
      },
      "published": "2026-11-03",
      "checked": "2026-11-03",
      "url": "https://nonnario.com/recipes/porceddu/",
      "markdown": "https://nonnario.com/recipes/porceddu.md",
      "json": "https://nonnario.com/recipes/porceddu.json",
      "image": "https://nonnario.com/assets/img/porceddu.jpg"
    },
    {
      "slug": "seadas",
      "name": "Seadas",
      "english": "Sardinian fried cheese pastries with honey",
      "aka": [
        "Sebadas",
        "Sabadas",
        "Seattas",
        "Savadas",
        "Sevadas di Sardegna",
        "Sebadas di Sardegna",
        "Seadas di Sardegna",
        "seada",
        "sebada",
        "Sardinian cheese fritters"
      ],
      "region": "sardegna",
      "place": "Barbagia",
      "course": "dolci",
      "level": "codified",
      "diet": [],
      "serves": 8,
      "makes": null,
      "scalable": true,
      "summary": "Sardinia's fried pastries of semolina and lard sealed round melted fresh pecorino and lemon zest, eaten hot under honey, and a PGI since 2023.",
      "ingredients": [
        "fine durum wheat semolina (semola rimacinata)",
        "lukewarm water",
        "lard",
        "fine salt",
        "fresh pecorino sardo",
        "unwaxed lemon",
        "peanut oil, for frying",
        "strawberry-tree (corbezzolo) honey"
      ],
      "minutes": {
        "handsOn": 87,
        "cooking": 8,
        "resting": 40,
        "total": 135
      },
      "published": "2026-10-27",
      "checked": "2026-10-27",
      "url": "https://nonnario.com/recipes/seadas/",
      "markdown": "https://nonnario.com/recipes/seadas.md",
      "json": "https://nonnario.com/recipes/seadas.json",
      "image": "https://nonnario.com/assets/img/seadas.jpg"
    },
    {
      "slug": "pane-carasau",
      "name": "Pane carasau",
      "english": "Sardinia's thin, crisp, twice-baked durum wheat bread",
      "aka": [
        "carta da musica",
        "carta musica",
        "pane carasatu",
        "music paper bread"
      ],
      "region": "sardegna",
      "place": "Province of Nuoro",
      "course": "pizze-pani",
      "level": "tradition",
      "diet": [
        "vegetarian",
        "vegan"
      ],
      "serves": 4,
      "makes": "6 crisp sheets about 40 cm across, from 3 discs",
      "scalable": false,
      "summary": "Sardinia's crisp, crumbless bread of durum wheat semolina: thin discs baked until they puff into a ball, split in two while hot and baked again until golden; on Italy's list of traditional food products.",
      "ingredients": [
        "water",
        "fresh brewer's yeast",
        "semola rimacinata di grano duro (re-milled durum wheat semolina)",
        "fine sea salt",
        "semola rimacinata, for dusting"
      ],
      "minutes": {
        "handsOn": 36,
        "cooking": 15,
        "resting": 120,
        "total": 171
      },
      "published": "2026-11-03",
      "checked": "2026-11-03",
      "url": "https://nonnario.com/recipes/pane-carasau/",
      "markdown": "https://nonnario.com/recipes/pane-carasau.md",
      "json": "https://nonnario.com/recipes/pane-carasau.json",
      "image": "https://nonnario.com/assets/img/pane-carasau.jpg"
    },
    {
      "slug": "pane-coccoi",
      "name": "Pane Coccoi",
      "english": "Sardinian durum wheat bread, shaped and cut by hand",
      "aka": [
        "Coccoi",
        "Su coccoi",
        "Coccoi a pitzus",
        "Su scetti",
        "Pasta dura",
        "Coccoi de is sposus"
      ],
      "region": "sardegna",
      "place": "Sardinia (the whole island)",
      "course": "pizze-pani",
      "level": "codified",
      "diet": [
        "vegetarian",
        "vegan"
      ],
      "serves": 6,
      "makes": null,
      "scalable": true,
      "summary": "The decorated bread of Sardinia: a firm dough of durum wheat semola, water, salt and leaven, shaped by hand into rings, horseshoes and S shapes and snipped with scissors into points, now awaiting EU protection as a PGI.",
      "ingredients": [
        "semola rimacinata di grano duro (re-milled durum wheat semolina)",
        "water",
        "fresh brewer's yeast",
        "fine sea salt"
      ],
      "minutes": {
        "handsOn": 62,
        "cooking": 40,
        "resting": 80,
        "total": 182
      },
      "published": "2026-11-06",
      "checked": "2026-11-06",
      "url": "https://nonnario.com/recipes/pane-coccoi/",
      "markdown": "https://nonnario.com/recipes/pane-coccoi.md",
      "json": "https://nonnario.com/recipes/pane-coccoi.json",
      "image": "https://nonnario.com/assets/img/pane-coccoi.jpg"
    }
  ]
}