Below is a selection of lesser-known but still-found local dishes – worth trying if you happen to be visiting and/or enjoy cooking.

SOUPS

Zuppa di Farro e Fagioli (spelt & borlotti beans)

Cassaruola Primavera Spring Casserole (spring vegetables cooked in broth, thickened with egg)

Zuppa di Fagioli e Sedano (borlotti beans & celery)

Zuppa d’Orzo (barley)

PASTA

Pasta e Minestre (pasta with local broccoli sprouts)

Pasta e Fave (fava beans)

Pasta e Patate Lardiate (pasta and potatoes with chopped lard and basil)

Pasta alla Genovese (with Genovese sauce)

MEAT/FISH

Braciole

Salsiccia e Broccoli (fried local sausage with broccoli)

Baccalà e Patate (salt cod with potatoes)

Stock e Patate (dried cod with potatoes)

VEGETABLES

Cime di Rape / ‘Friarielli’ (sautéed local broccoli sprouts)

Sarchiapone (stuffed long marrow)

DESSERT

Melanzane alla Cioccolata (aubergines/eggplant in chocolate sauce)

Zeppole di Castagne (chestnut doughnuts)

Gelato Affogato (‘drowned’ ice-cream)

LIQUEURS

Cunciert (home-made liqueur with spices)