Parma | Italian Culinary Tradition | Italian recipes - Italian food culture

Italian Culinary Tradition

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Chicory and Annoglia Sausage
- Time
  50 minutes
- Difficulty
  Easy
- Course
  Second Courses
- Italian Region
  Campania
Ischitana Mozzarella with Basil
- Time
  20 minutes
- Difficulty
  Easy
- Course
  Appetizers
- Italian Region
  Campania
Caciocavallo podolico
Caciocavallo podolico is semi-hard, pear-shaped, pasta filata (pulled-curd) cheese.
Mussel chowder
- Time
  25 minutes
- Difficulty
  Easy
- Course
  Appetizers
- Italian Region
  Campania
Mussel soup is typically served in Naples where it is known for its seductive flavor.
Napoli's pasta salad
- Time
  15 minutes
- Difficulty
  Easy
- Course
  First Courses
- Italian Region
  Campania
Neapolitan-style Pork Chops
- Time
  25 minutes
- Difficulty
  Easy
- Course
  Second Courses
- Italian Region
  Campania
Parthenopean-style Veal Medallions with Ham
- Time
  22 minutes
- Difficulty
  Easy
- Course
  Second Courses
- Italian Region
  Campania
Neapolitan-style Clam Soup
- Time
  15 minutes
- Difficulty
  Easy
- Course
  Second Courses
- Italian Region
  Campania
Neapolitan-style Fish Soup
- Time
  40 minutes
- Difficulty
  Medium
- Course
  Second Courses
- Italian Region
  Campania
Pomodoro San Marzano DOP
The area of production is located in the Campania region and more specifically in communes in the provinces of Naples, Salerno and Avellino
Neapolitan-style Ziti
- Time
  2 hours and 25 minutes
- Difficulty
  Medium
- Course
  First Courses
- Italian Region
  Campania
Parthenopean Cannelloni
- Time
  1 hour and 15 minutes
- Difficulty
  Medium
- Course
  First Courses
- Italian Region
  Campania
Excelsior Cannelloni
- Time
  5 hours and 10 minutes
- Difficulty
  Difficult
- Course
  First Courses
- Italian Region
  Campania
Neapolitan Bean Soup
- Time
  1 hour and 10 minutes
- Difficulty
  Easy
- Course
  First Courses
- Italian Region
  Campania
Neapolitan Vermicelli
- Time
  38 minutes
- Difficulty
  Easy
- Course
  First Courses
- Italian Region
  Campania
Bersagliere-style Vermicelli
- Time
  33 minutes
- Difficulty
  Easy
- Course
  First Courses
- Italian Region
  Campania
Zeppole di San Giuseppe - Saint Joseph's Fritters
- Time
  50 minutes
- Difficulty
  Difficult
- Course
  Desserts and Fruits
- Italian Region
  Campania
When served with pastry cream, these famous Neapolitan fritters are truly irresistible.
Sorrento-style Gnocchi
- Time
  40 minutes
- Difficulty
  Easy
- Course
  First Courses
- Italian Region
  Campania
Pasta with Zucchini and Ricotta
- Time
  37 minutes
- Difficulty
  Easy
- Course
  First Courses
- Italian Region
  Campania
Vegetable Ragout
- Time
  1 hour and 15 minutes
- Difficulty
  Easy
- Course
  Sauces
- Italian Region
  Campania