Pasta with Chickpeas - This is a very old peasant dish from Romagna, and the recipe that follows is the most orthodox one. This version is presented in many elegant restaurants as an example of modern Italian gastronomy. It is, without a doubt, one of the clearest examples
Recipe type: Italian, European, Legume, Main Dish, Pasta, Side Dish, Vegetarian
http://www.cooking.com/recipes/static/recipe1407.htm

Pasta with Ham, Peas and Wild Herbs - Although there are a number of ready-packed commercial butterfly pastas on the market, many families-especially in Emilia-keep up the custom of making these pasta shapes at home.
Recipe type: Ham, Italian, Pea, Pork, European, Main Dish, Meat, Pasta, Side Dish
http://www.cooking.com/recipes/static/recipe1392.htm

Pasta with Pesto Sauce - This is the prince of Genoese dishes. In Italian cuisine, pesto is considered the most important and the most famous of uncooked sauces. A true pesto, as the name indicates (it means ground or pounded), is made in a stone mortar with a boxwood pestle
Recipe type: Italian, European, Main Dish, Pasta, Pesto, Side Dish, Vegetarian
http://www.cooking.com/recipes/static/recipe1387.htm

Pasta with Red Wine, Shallots and Zucchini Sauce - The Emilia-Romagna region, with Bologna as its capital, is divided into two parts which differ noticeably in inhabitants and in gastronomic traditions. Garganelli are perhaps the most typical example of a first course served in Romagna.
Recipe type: Italian, Zucchini, European, Main Dish, Pasta, Side Dish, Vegetarian
http://www.cooking.com/recipes/static/recipe1396.htm

Peas with Prosciutto - This is another Roman dish that has entered the national Italian cuisine. In Rome, and especially in family homes and the more modest trattorie, it is considered a light and economical main course, but there is a tendency these days to serve it as an
Recipe type: Prosciutto, Ham, Italian, Pea, Pork, European, Main Dish, Meat, Side Dish, Vegetables
http://www.cooking.com/recipes/static/recipe1457.htm

Penne All' Arrabbiata - This extremely common dish is offered in all Italian restaurants especially where the cooking style is Tuscan or Roman. The name salsa all' arrabbiata (enraged sauced) comes from the hot red pepper:
Recipe type: Chile Pepper, Italian, European, Main Dish, Pasta, Side Dish
http://www.cooking.com/recipes/static/recipe1391.htm

Polenta - Basic - There is no really precise rule for cooking polenta. The same rules apply as for pasta dough: the capacity of the flour to absorb liquid depends on its quality, the climate, the humidity in the air and the composition of the water used. One learns...
Recipe type: Italian, European, Main Dish, Polenta, Side Dish, Vegetarian
http://www.cooking.com/recipes/static/recipe1410.htm

Polenta alla Romana - Italian polenta, or coarsely ground cornmeal (maize flour), can be served as soft polenta or, as in this case, moulded and chilled, then sliced, grilled, and topped with cheese. You may use leftover slices to make Barbecued Polenta with Barbecued-Tom
Recipe type: Italian, European, Polenta, Side Dish, Vegetarian
http://www.cooking.com/recipes/static/recipe113.htm

Potato Fritters - In a strictly traditional lunch in Genoa these cuculli, a kind of rough and tasty croquette of fried potatoes, are served as a hot antipasto, or as a vegetable with stewed rabbit or lamb. Other Italian regions have similar dishes, but what makes the
Recipe type: Italian, Potatoes, Appetizer, European, Side Dish, Vegetables, Vegetarian
http://www.cooking.com/recipes/static/recipe1452.htm

Potatoes Baked with Tomato and Onion - This is one of the many baked vegetable dishes from Apulia, and is known locally by its dialect name, tiella, from the large baking dish in which it is cooked. Regularly made at home as well as in restaurants it is a classic example of Mediterranean
Recipe type: Italian, Onion, Potatoes, Tomatoes, European, Side Dish, Vegetables, Vegetarian
http://www.cooking.com/recipes/static/recipe1451.htm