The World of Undiscovered Italian Cuisine 

Ossobuco alla Milanese

The word ossobuco means “pierced bone”. Ossobuco alla Milanese is basically braised veal shank with bone marrow, creating a deeply savory and tender entrée after a couple of hours of cooking. If you fancy making it at home, consider that veal shank isn't exactly easy to source, but you can substitute it with pork or beef if you can’t find a good veal shank. The rest of the ingredients are easy enough to find, including onion, celery, carrot, garlic, herbs, broth, canned tomatoes, and a portion of white wine. After cooking, the marrow inside the bone will become a creamy, spreadable mix packed with flavorful braising juices. For the ultimate Italian experience, ossobuco should be paired with risotto alla Milanese. Enjoy!

Baccalà Mantecato

Baccalà Mantecato is one of the highlights of Italian Masterchef Antonino Cannavacciuolo’s menu at Villa Crespi in Piemonte, which has joined the fine-dining èlite with three Michelin stars. This salt cod soft paste could be served as a patè or delicious aperitif while drinking a glass of Prosecco or Franciacorta. Cured cod from Norway is combined with slow-cooked onions and corn flour and poached in milk before being whipped into a paste and served on polenta bread or crispbread.

Cuculli Genovesi

These fritters, most likely the original street food, are a popular aperitif from Genoa, made from chickpea flour and pine nuts, although some recipes use potatoes in place of chickpea flour. Flavored with marjoram, rolled into balls, and fried in olive oil, these crispy treats are popular with all.

Cioppino

You might know the American version of this dish that originated in 19th-century San Francisco from Ligurian immigrants. In Italy we call it ciupìn, from the Ligurian dialect word ciùpar, meaning to cut into pieces. This fresh seafood soup is reminiscent of the famous Tuscan seafood stew called Livornese Cacciucco. Cioppino is cooked in fennel and tomato-infused broth with white fish, mussels, clams, and shrimp. The addition of fennel and white wine to the tomato broth gives it an incredibly welcome flavor boost, while the fresh fish, parsley, and garlic imbue the whole thing with a genuine taste of the Mediterranean coast.

Cassoeula

This is a typical dish from northern Italy, particularly Lombardy. In Italy, Cassoeula, or pork casserole, was long considered cucina povera. Italy isn’t famous for its casseroles in the same way that France, Ireland, or England are, but after WWII, when people were encouraged to make use of the entire pig, it became mainstream. This means the dish may well include trotters, rind, and even the pig’s head, stewed with plenty of vegetables to make for a hearty meal.

Pasta Con le Sarde

You may think you’ve tried every Italian pasta dish, but this one will surprise you and help you understand how contrasting flavors can make a perfect match. Supposedly of Arab origin, this pasta combines some exquisite ingredients starting with sardines as the main protein. The salty fish is then complemented with pine nuts, raisins, saffron, and fennel. Dried breadcrumbs are added as the finishing touch.

Panforte  di Siena

Panforte is a Christmas dessert from Siena but why not enjoy its soft and scented dough all-year round? This treat is made from almonds, candied fruits, honey, and spices. Traditionally, in medieval Italy, Panforte was a product for rich people, since its ingredients were very costly. That explains why it was only eaten during Christmas festivities. However, panforte is delicious at any time and can also be used to enrich many dishes. Because of the warming spices, nuts, and chewy texture, panforte’s bold flavors are ideally savored during the winter season and served with a dessert wine such as Vinsanto.