ItalianThe Italian Foundation
Dishes
- CRO.03.0001 Aperitivo Culture
- CRO.04.0001 Besciamella
- CRO.05.0001 Gelato Italiano
- CRO.05.0002 Semifreddo
- CRO.07.0001 Pasta di Semola
- CRO.07.0002 Pasta Fresca all'Uovo
- CRO.07.0003 Pasta Secca Industriale
- CRO.09.0001 Cavatelli
- FIN.01.0002 Pasta and sauce marriage
- GN.104.0071 Battuto and Its Evolution Into Soffritto
- GN.104.0205 Contorni: Italian Vegetable Side Dishes
- GN.104.0340 Frittata: The Italian Set Omelette
- GN.104.0448 Infused Oils: Flavour Extraction into Fat Ottolenghi Flavour's treat
- GN.104.0452 Italian Meringue — The Syrup Timing and the Cook Who Pours Without Looking Italian meringue — egg whi
- GN.104.0897 Soffrito Italiano: The Aromatic Base Hazan's treatment of the I
- GN.104.0898 Soffritto: The Aromatic Foundation of Italian Cooking Soffritto is documented in
- GN.104.1020 The Italian Approach to Fish
- GN.106.0053 Pasta Shape to Sauce Matching: The Principle
- GN.123.0011 Béchamel (Besciamella): The Italian Version
- GN.123.0012 Béchamel: Italian White Sauce
- GN.123.0021 Brodo: Italian Meat Broth
- GN.123.0085 Italian regional pasta sauces
- GN.123.0164 Salsa Verde and Italian Cold Sauces
- GN.144.0010 MS Theory — Wine Regions of Italy
- GN.168.0019 Braised Meat Italian Style (Stracotto)
- GN.168.0093 Italian Braised Rabbit (Coniglio in Umido)
- GN.168.0206 Veal Stew with Peas: Spezzatino
- GN.20.0003 Brodo di Carne — Long-Simmered Meat Broth Cross-regional Italian tec
- GN.20.0005 Soffritto
- GN.28.0009 Timbale de Macaroni — Classical Pasta Timbale
- GN.51.0070 L'Identità Golosа: La Cucina Italiana Come Sistema Italian academic food writ
- GN.51.0108 Soffritto (Italian aromatic base)
- GN.66.0052 Dried Pasta: Cooking Correctly
- GN.66.0061 Fresh Pasta — Flour, Egg, and Feel
- GN.66.0062 Fresh pasta (sfoglia)
- GN.66.0074 Italian Bread: The Straight Dough
- GN.66.0125 Minestra di Pasta e Ceci: Pasta and Chickpea Soup
- GN.66.0154 Pasta Dough Shaping with Energetic Movement
- GN.66.0156 Pasta dried (industrial and artisanal)
- GN.66.0158 Pasta Fresca: Egg Pasta and the Sfoglia Standard The Silver Spoon documents
- GN.66.0159 Pasta: The No-Recipe Approach Lawson's approach to pasta
- GN.66.0160 Pasta with Vegetables: The Italian Philosophy
- GN.66.0170 Polenta: Correct Preparation
- GN.66.0172 Polenta: The Long Cook and the Ratio Rodgers' polenta documenta
- GN.71.0090 Fritto Misto: Italian Mixed Fry
- GN.71.0140 Lamb alla Scottadito: Grilled Lamb Chops
- GN.71.0171 Pasta Water: Starch Concentration and Sauce Binding The role of pasta cooking
- GN.71.0180 Pesce al Cartoccio: Fish in Parchment
- GN.97.0063 Crostata: Italian Jam Tart
- GN.97.0064 Crostata: Italian Tart Pastry
- GN.97.0096 Italian Meringue: Hot Syrup Stabilisation Italian meringue distingui
- GN.97.0154 Pasta Frolla: Italian Short Pastry
- IT.145.0036 Minestrone Italy-wide, with regional
- IT.149.0001 Bruschetta al Pomodoro e Basilico Originale Rome and Lazio (widespread
- IT.78.0014 Pasta e Fagioli
- IT.78.0022 Spaghetti aglio, olio e peperoncino
- IT.91.0006 Peperonata
- PAT.01.0001 Crème Chiboust — Pastry Cream with Italian Meringue
- PAT.18.0003 Meringue Italienne — Italian Meringue
- PRO.06.0019 Pasta e Fagioli (Naturally Vegan) Italy (Campania, Calabria,