Gnocchi with Cheese and Cream Sauce - This rich, traditional Piedmontese family dish calls for the use of a cheese that melts easily. The original recipe specifies Fontina, a cheese typical of the Valle d'Aosta with its own characteristic flavor, but other cheeses are also used. Potato g
Recipe type: Italian, Cheese, European, Main Dish, Pasta, Side Dish, Vegetarian
http://www.cooking.com/recipes/static/recipe1395.htm

Grilled Radicchio, Treviso Stlye - As the name indicates, this recipe comes from Treviso, where the extraordinary and flavorful radicchio with the purplish-red leaves is grown.
Recipe type: Greens, Italian, European, Side Dish, Vegetables, Vegetarian
http://www.cooking.com/recipes/static/recipe1442.htm

Jewish Artichokes - Served above all in Rome, this dish used to be found only in the restaurants of the so-called Jewish ghetto area around Portico d'Ottavia, but now one can eat it in almost any restaurant.
Recipe type: Artichoke, Italian, European, Side Dish, Vegetables, Vegetarian
http://www.cooking.com/recipes/static/recipe1443.htm

Linguine with Mussels and Saffron - The term trenette, used only in Liguria (in the rest of Italy this type of pasta is known as bavette or linguine), comes from the Arab word itrja. It provides confirmation of the theory that pasta-making came to Liguria from Sicily by sea, during coa
Recipe type: European, Italian, Main Dish, Mussels, Pasta, Seafood, Seafood, Shellfish, Mussels, Shellfish, Side Dish
http://www.cooking.com/recipes/static/recipe1384.htm

Marinated Zucchini - This is a Neapolitan specialty served to accompany a main course.
Recipe type: Italian, Zucchini, European, Side Dish, Vegetables
http://www.cooking.com/recipes/static/recipe1075.htm

Milanese Asparagus - Asparagus is served throughout the Lombardy region as a light meal for spring and summer when it is in full season. The rather large, soft, white variety with purplish tips is the kind used in this recipe.
Recipe type: Asparagus, Italian, European, Side Dish, Vegetables, Vegetarian
http://www.cooking.com/recipes/static/recipe1445.htm

Mushrooms Fried with Garlic and Parsley - A very popular dish from Lombardy, this is usually served with a main course of meat, but may also be served alone, particularly as a light luncheon dish.
Recipe type: Italian, Mushrooms, Brunch, European, Main Dish, Side Dish, Vegetables, Vegetarian
http://www.cooking.com/recipes/static/recipe1460.htm

Orecchiette with Cauliflower and Bacon - Here is a truly great dish from Apulia. Just as the Piedmontese make gnocchi from the potatoes they grow in abundance, the south of Italy prepares a similar dish using the raw material that is easiest to come by - durum wheat flour: Unlike potato gno
Recipe type: Cauliflower, Italian, European, Main Dish, Pasta, Side Dish
http://www.cooking.com/recipes/static/recipe1393.htm

Pan Fried Bell Peppers - This very simple dish can be served either as a cold antipasto or as a hot or warm vegetable to accompany meat dishes It is common throughout southern Italy.
Recipe type: Antipasto, Italian, Sweet Pepper, Appetizer, European, Side Dish, Vegetables, Vegetarian
http://www.cooking.com/recipes/static/recipe1467.htm

Pan-Fried Endives with Anchovies and Garlic - The custom of boosting the flavor of vegetables with a second cooking after they have been boiled in water is quite widespread in Italy. The only difference is that butter is used in the north and oil in the center and the south. This endive dish, be
Recipe type: Greens, Italian, European, Side Dish, Vegetables, Vegetarian
http://www.cooking.com/recipes/static/recipe1472.htm