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DestinationsExplore countries, regions and cities Belgrade Facts: 50 Truths Behind Serbia’s White City MagazineTravel ideas, culture and context Square view of fried arancine, including a cut piece showing rice, ragù, peas and melted cheese. World of FoodNational cuisines and traditional recipes
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Landscape view of baked baccalà arracanato portions under browned breadcrumbs with dark raisins in a ceramic dish

Italian National Dishes

Baccalà arracanato

Make Molise baccalà arracanato with desalted cod, coarse breadcrumbs, walnuts, raisins, dried figs, garlic and a light mosto cotto drizzle.

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Baccalà mantecato: landscape card view of small rustic crostini topped generously with pale whipped Venetian stockfish, green herb flecks and a little yellow zest

Italian National Dishes

Baccalà mantecato

Make Venetian baccalà mantecato by poaching soaked stockfish and whipping it warm with gradually added olive oil, then serve the pale spread on crisp crostini.

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Baci di dama: landscape card view of the finished traditional dish

Italian National Dishes

Baci di dama

Make Piedmontese baci di dama with equal parts hazelnuts, flour, butter and sugar, chilled into small domes and paired with dark chocolate.

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A closer landscape view of pale smooth bagna càuda in a rustic bowl surrounded by red radicchio, pale leafy vegetables, celery-like stalks and radishes

Italian National Dishes

Bagna càuda

Make a milk-softened Piedmontese bagna càuda with anchovies, garlic and olive oil, held gently warm for dipping crisp winter vegetables.

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Balanzoni: landscape card view of the finished traditional dish

Italian National Dishes

Balanzoni

Make Bologna balanzoni with spinach egg pasta, ricotta, Mortadella Bologna and Parmigiano, folded and finished simply with butter and sage.

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Bigoli in salsa: landscape card view of thick long pasta in a shallow pale bowl coated with brown-gold softened onion and anchovy sauce, with visible onion strands and small parsley flecks

Italian National Dishes

Bigoli in salsa

Make Venetian bigoli in salsa with slow-softened onions and anchovies, finished with pasta water for a glossy coating on thick traditional noodles.

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