Tutte le ricette con Pangrattato
Passatelli in brodoBreadcrumb and Parmigiano Reggiano strands gently cooked in meat broth.
Olive all’AscolanaTender Ascolana Tenera olives with a three-meat filling, breaded and fried until crisp.
Orecchiette alle Cime di RapaHand-shaped orecchiette with cime di rapa, anchovies, garlic and chile, finished with toasted breadcrumbs.
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.
Strascinati con Peperoni CruschiBasilicata’s dragged pasta with its crowning glory: Senise peppers flash-fried to a crimson crackle, crumbled over garlic oil and breadcrumbs.
Strudel di MeleApple strudel with hand-stretched pastry, pine nuts, raisins and cinnamon, served barely warm.
Tiella bareseBari’s layered bake of rice, potatoes, and mussels: raw layers, mussel water, and an oven doing all the work. Its resemblance to paella is often put down to centuries of Spanish rule in Puglia, though no one can prove the link.