Tutte le ricette con Semola rimacinata di grano duro
Focaccia barese con pomodoriniA crisp-edged focaccia with cherry tomatoes, brined Barese olives and dried oregano, made with refreshed sourdough starter.
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.
Fileja alla ’NdujaCalabria’s rod-rolled pasta in a sauce of melting ’nduja: Spilinga’s fiery spreadable salume dissolved into tomatoes until the heat glows instead of burns.
Malloreddus alla CampidaneseSardinia’s saffron gnocchetti in a sausage and tomato ragù, finished with pecorino sardo: the Campidano plain’s feast-day standard.
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.
SeadasSardinian fried pastry with warm, lemon-scented young pecorino and a ribbon of corbezzolo honey.
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.