Declassified archive · open source material

// ITALIAN RATIONS

10 recipes released to the public. The rest of the archive is not on the internet.

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Cannoli are Sicily's great pastry: a Marsala-and-lard dough rolled paper-thin, wrapped around metal tubes…

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Caponata is the Palermo dish of aubergine fried until deep gold, folded into a stewed base of onion, celery…

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A whole cut of beef shoulder marinated overnight in Nebbiolo with onion, carrot, celery, herbs and warm spices…

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Bistecca alla fiorentina is a single porterhouse a good three fingers thick, about 6 cm, cut from Chianina or…

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Risotto al nero di seppia is Venice's defining risotto: whole cuttlefish stewed slowly in a soffritto of onion and…

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The Neapolitan seafood pasta in its purest form: live carpet-shell clams steamed open in garlic, oil and a splash…

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Trofie al pesto genovese is Liguria's defining plate: short hand-rolled twists of flour-and-water pasta boiled in…

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Carbonara is a Roman pasta built from four things — guanciale, egg, Pecorino Romano and black pepper — bound into a…

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Tagliatelle al ragù is the Sunday primo of Bologna: hand-rolled egg sfoglia cut into ribbons and dressed with the…

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Pizza margherita is Naples' proof that restraint beats invention: a slow-fermented dough of nothing but flour…