Traditional Italian Winter food: 20 recipes from North to South

Italian cuisine and italian food are famous all over the world. Talking about "good food" means talking about Italy and its recipes, from north to south, from pasta and soup to fish, meat and desserts.

Since each season offers particular delicacies to be discovered, if you have chosen Italy as your winter destination, we have a few tips for you.

Here is the traditional Italian Winter food to taste this season, selected region by region. 

White week in Valle d'Aosta? Among the typical dishes of the region there are the Chnéffléne typical dumplings of Gressoney-Saint-Jean, a place near Monte Rosa.

It is a kind of pasta made by a special grater, made up of flour, eggs, milk, salt. Then it is cooked and served covered with fondue.

Have you chosen Veneto as the destination for a winter trip to Italy? You have to taste a typical dish of the city of Vicenza: baccalà alla Vicentina with polenta. It consist's of stockfish, milk, onions and cheese. It is often accompanied by the typical polenta.

Another great classic of Venetian winter cuisine is liver alla veneziana, consisting of only two ingredients, liver (pork but also veal) with onions, strictly white, thinly sliced ​​and cooked together with the meat.

Liguria, notoriously a region of fantastic seaside resorts, offers landscape and dishes to discover even during the winter season. Among these there is certainly the buridda, a fish-based soup with mushrooms and parsley. There are several variations, all tasty and able to warm the stomach.

Marche has a vast culinary tradition between the hinterland and the coastal area. If you visit this region in winter, you can enjoy an infinite number of dishes made with bread.

Among these, there is the famous "crescia", similar to focaccia or piadina. The most famous versions are those of the province of Pesaro and Urbino. You can find it accompanied by lard but also filled with cheese.

The spread the famous ciauscolo on it, a typical pork salami that has obtained the IGP denomination in the territories of Ancona, Macerata and Ascoli Piceno.

Fans of legumes and pasta will find in Umbria two perfect dishes to enjoy during the winter season.

We are talking about the famous pasta alla Norcina, symbol of the city of Norcia, prepared with pork sausages and fresh sheep's ricotta (sometimes replaced with cooking cream).

The lentil soup of Castelluccio is also very famous: an I.G.P. rich in nutrients and very tasty.

Lazio, a region rich in history, traditions, uses and customs to be discovered. If you decide to visit it during the winter season you will be spoiled for choice among the dishes to taste in the typical trattorias of towns and cities.

Among these we offer you the typical winter dish which, perhaps most of all, represents Rome and the entire region: beans with pork rinds. Dish to be enjoyed hot with bread prepared with pork rinds, rind, peeled tomatoes, white beans, lard, garlic and white wine.

Try it in one of the famous Roman trattorias, you won't regret it

The warmth of Campania warms the spirit of all the tourists who choose to visit it in winter and its recipes complete everything.

In fact, in the Avellino area, the granone pizza is very well known, traditionally accompanied by a stew of turnips and potatoes.

Naples? Here you will be spoiled for choice between pasta, potatoes and provola, rice with cabbage and the typical soups such as the one based on beans and escarole and the famous "minestra maritata", whose name derives from the combination of the various ingredients that give perfect results between They. Each area of ​​Campania boasts its own version of this soup but, of course, among the essential ingredients there are black cabbage, chicory and escarole with pork rinds, pins and sausage.

Visiting Molise in winter season above all means letting yourself be inebriated by the aromas of cheeses and cured meats typical of the area such as the Molise "coppa" and the Agnone caciocavallo.

Then there is a close-up that recalls tradition: we are talking about the crioli from Molise whose name derives from the shoe laces that the shepherds used during the winter. They are served with meat sauce or a cod and walnut sauce.

Basilicata is a region to be discovered as well as its culinary tradition. During the winter, and especially during the carnival, the "Rafanata" is served: it takes its name from the horseradish root and is similar to an omelette prepared with eggs and pecorino cheese. This type of omelette often accompanies fish and meat main courses such as the "Cutturidd": a boiled mutton or lamb stewed in a sauce of tomatoes, onion, potatoes, celery and garlic

Have you ever heard of Licurdia? Those who know Calabria certainly do: we are talking about a typical dish of the Calabrian tradition, enjoyed in winter. Licurdia is an onion soup typical of the peasant tradition, so much so that it is also considered "the shepherds' breakfast".

If you choose to visit Calabria during the Carnival period, then you will taste the typical Calabrese Chinulille, a crescent-shaped dessert, usually filled with ricotta and then fried but there are other versions filled with fig jam or dried fruit.

Sicily is famous for its not excessively harsh climate even during winter season and is therefore a tourist destination 365 days a year. However, there are some typical dishes that are mostly prepared during the coldest months of the year. An example is the famous "Pasta 'ncasciata", adored by Montalbano, a baked pasta prepared with meat sauce, hard-boiled eggs, aubergines and caciocavallo.

At the end of the meal, try the sfinci, fried balls dipped in sugar which hide nuggets of raisins inside.

During the Carnival period, the land of Sardinia offers a dish based on simple ingredients but full of flavour: the broad bean. A delicious first course from the province of Sassari and Cagliari that brings together pork, Carasau bread and broad beans that are soaked the night before and then cooked. And if you stroll among the pastry shops of the region, you will find waiting for the famous "zippulas", elongated-shaped pancakes scented with orange or lemon peel and covered in sugar.