7) Pasta alla Carbonara (Lazio)
“Alla carbonara”refers to the recipes prepared with a condiment based on pork cheek, the guanciale.
For pasta alla carbonara, penne were once preferred, today instead seems that spaghetti are the most popular to go with. The dressing is in general suitable for short and long pasta too.
The bacon used for carbonara, guanciale, is a salami similar to the bacon, but obtained from the pig’s cheek. It is matured for 3 months after being rubbed with salt and covered with ground black pepper. Connoisseurs advise against the use of smoked bacon due to its over-determined taste. There are many vegetarian variations to the classic carbonara.
6) Lasagne (Emilia-Romagna)
Lasagne, or lasagna with singular definition, are a traditional first complete, typical meal of a family Sunday lunch.
The recipes of lasagna lend themselves to a thousand interpretations while retaining a fixed base: the most famous (and copied) are the Bolognese lasagna (or Bolognese), but there are also vegetarian and lasagna or zucchini.
Baked lasagna, also often called lasagna alla Bolognese, is a rich and tasty dish typical of the Emilian cuisine prepared with puff pastry, ragout, and bechamel.
5) Tiramisu (Veneto)
Tiramisu is one of the most famous sweets in the world.
The tiramisu has uncertain origins, but in all likelihood was born in Veneto, in spite of the various stories that are read on the net.
It is part of the category of layered desserts: the originality of the tiramisu recipe is in the ingredients, where we find eggnog, coffee, mascarpone, dry biscuits.
Prepare the coffee and let it cool. Meanwhile whisk the egg yolks with the sugar until you get a frothy mixture. Add the mascarpone, cold from the refrigerator, and mix until you have a soft cream.
Sprinkle the Savoiardi in the coffee and make a first layer of biscuits on a serving plate or on a baking dish. On the first layer of Savoiardi, put part of the mascarpone cream. Continue again with a second layer made of Savoiardi wet with coffee and the remaining mascarpone cream. At this point sprinkle the cake with the bitter cocoa. Put everything in the refrigerator for at least 4-6 hours and serve