Lidia's Italy

Calabrese salad; eggplant, onion, and potatoes; steamed swordfish Bagnara-style.

Fregola casserole with pasta pearls and pancetta, onion and cherry tomatoes; roast lobster.

Fish soup with vegetables; taccozze pasta with sea bass.

Homemade maccheroni in a meat sauce of pork, tomatoes and vegetables; paccheri with clams, mussels, shrimp and scallops.

Soup made of Savoy cabbage, provolone and pecorino cheese; provolone turnover.

Rice and zucchini crostata; stuffed vegetables using tomatoes, mushrooms, peppers and zucchini; bread salad with summer vegetables.

Pasta with oil, garlic and peperoncino; baccalà with a sauce of garlic, wine and peppers; potatoes with garlic and peperoncini.

Shepherd's rigatoni with sausage, Parmigiano-Reggiano and basil; shepherd-style pork chops with stuffed figs.

Pasta with calamari, scallops and shrimp; octopus sauce with black olives, peperoncino and onions; fried ricotta balls drizzled with marmalade.

Lobster salad with celery and tomatoes in a light egg dressing; braised cauliflower with onions and olives; pasta with cold tomato mint sauce.

A soup made with fresh vegetables; pasta with string beans and potatoes; cherry jam tart.

Baked Cavatappi in a tomato sauce; chicken with homemade stuffing; almond biscotti.

Baked eggplant in tomato sauce; baked eggplant with onions and tomatoes; prune torte.

Traditional wedding soup with escarole, fennel, and meatballs; soup with monkfish and grouper; spaghetti with cherry tomatoes.

Tuna cooked with anchovies and porcini mushrooms; braised beef with mushrooms and pine nuts.

Spinach salad with pine nuts; German potato salad with pancetta; almond torta with chocolate chips.

Chestnut and lentil soup with tomato and basil; stuffed leg of lamb served with polenta.

Maccheroni; pasta in pork ragù sauce; artichokes and potatoes with vegetables, pancetta and nutmeg.

Maccheroni with zucchini, eggs and saffron; maccheroni with lemon.

Cavatelli, favas, and onions; rigatoni with pork butt, veal, and sausage braised in tomatoes.

Meatloaf with ricotta cheese and tomato sauce; ambrosia with wheat berries, fruit and chocolate.

Rice and chestnut dish; baked penne with mushrooms; almond pudding with poached pears.

Apple and bean soup; country salad with apples and potatoes; bread pudding with apples and apricots.

Strangozzi with veal and chicken liver sauce; pork chops with capers, lemon and pepperoncino; strudel with dried fruits and nuts.

Sweet-and-sour onions; vegetable tart with squash filling; vegetable tart with Swiss chard filling.

Braised cabbage rolls stuffed with sausage and cabbage; skillet-braised chicken bundles with pestata and bacon.