All recipes with Dried chile
ArrosticiniAbruzzo’s shepherd skewers: small cubes of mutton threaded tight, grilled fast over coals, salted, and eaten by the dozen straight off the stick.
Cavatelli al Ragù di MaialeMolise’s two-finger pasta in a pork rib ragù that simmers until the meat surrenders. The region Italy forgets makes the Sunday sauce it shouldn’t.
Ciambotta LucanaBasilicata’s summer vegetable stew: peppers, eggplant, potatoes, and tomatoes cooked separately, then married. The garden in one pot, without the mush.
Orecchiette alle Cime di RapaHand-shaped orecchiette with cime di rapa, anchovies, garlic and chile, finished with toasted breadcrumbs.
Pici all’AglioneHand-rolled eggless noodles from the Val di Chiana in a tomato sauce built on aglione, the giant mellow garlic that perfumes without biting.
Spaghetti alla Chitarra con PallottineAbruzzo’s square-cut egg spaghetti, strung through the chitarra, with tomato sauce and the region’s tiny hand-rolled pallottine.
Spaghetti alle VongoleSpaghetti finished in clam liquor with garlic, olive oil and parsley: a glossy version in bianco.