Burrida Moderna di Gattuccio, Crema di Noci e Cipolla Rossa in Agrodolce — Modern Italian Sardinian Burrida with Dogfish, Walnut Cream & Sweet-and-Sour Red Onion Modern Italian Sardinian Burrida with Dogfish, Walnut Cream & Sweet-and-Sour Red Onion Story of the Dish Region: Sardinia Inspiration: Cagliari and southern Sardinia Course: Antipasto Serves: 4 Preparation time: 40 minutes Cooking time: 35 minutes Resting time: 30 minutes Difficulty: Advanced Style: Contemporary Sard

Traditional Italian Friulian Cheese and Potato Frico Story of the Dish Frico is one of the most representative dishes of Friuli Venezia Giulia, particularly associated with Carnia. Built around Montasio, potatoes and onion, it developed from Alpine farmhouse cooking and the practical use of cheesemaking remnants. The soft version should have a deeply golden crust and a creamy, cheesy interior. Servings: 4–6 | Prep Time: 20 minutes | Cook Time: 45 minutes | Total Time: 1 hour

Traditional Italian Passatelli in Broth Story of the Dish Passatelli in Brodo are among Romagna’s most distinctive foods. Unlike ordinary pasta, passatelli are made primarily from Parmigiano Reggiano, breadcrumbs and eggs, traditionally perfumed with nutmeg and a restrained amount of lemon zest. The dough is pressed through a ferro per passatelli, creating thick irregular strands whose rough surface absorbs broth. The dish developed from economical home cooking in which stale