Pasta Garlic Oil Chilles,
Stoccafisso is air-dried cod (usually Atlantic cod from Norway’s Lofoten Islands) that is dried on racks by cold wind and, unlike baccalà, is not salted. It has a firm texture, an intense, earthy flavour, and requires soaking for 5–7 days before cooking. It is widely popular in Italian cuisine, especially in Liguria, Veneto, and the South.
Classic Italian meatballs – polpette – are a must in every home-cooking repertoire.
Bucatini is a thick, spaghetti-like Italian pasta distinguished by a hole running through its center, allowing it to absorb sauce both inside and out. Amatriciana sauce, known in Italian as amatriciana (matriciana in Romanesco dialect), is a sauce made with tomatoes, guanciale (cured pork cheek), pecorino.
zuppa inglese – zuppa inglese, either sponge cake or ladyfingers are dipped in alchermes, a bright red, extremely aromatic Italian herbal liqueur.