NonnarioRicettario d'Italia

Ricettario documentato, anno MMXXVI

Italy's regional recipes, with their papers in order.

Every recipe on Nonnario says where it comes from and who wrote it down: an EU specification, a recipe deposited with a Chamber of Commerce, a consortium standard, or a documented regional tradition.

Bagna càudaFonduta valdostanaRisotto alla milaneseCanederli in brodoTiramisùFrico con patatePesto alla genoveseTortellini in brodoRagù alla bologneseRibollitaStrangozzi al tartufo neroOlive all'ascolanaSpaghetti all'amatricianaSpaghetti alla carbonaraArrosticiniCavatelli al ragù molisanoPizza napoletana MargheritaOrecchiette con le cime di rapaPasta con i peperoni cruschiFileja con la 'ndujaPasta alla NormaCulurgionis d'Ogliastra

Le quattro prove

Four levels of proof

How much of a recipe is fixed by a document you can check, and how much is living tradition.

  1. I Disciplinare europeo

    EU-codified

    The dish itself is protected by an EU specification (TSG, PDO or PGI) that fixes how it is made.

    See 4 recipes →
  2. II Ricetta depositata

    Deposited recipe

    An official recipe filed with an Italian Chamber of Commerce or a notary by a recognised culinary body.

    See 5 recipes →
  3. III Consorzio o comune

    Consortium or town standard

    A reference recipe set by a protection consortium or by the town the dish is named after.

    See 1 recipe →
  4. IV Tradizione documentata

    Documented tradition

    A regional tradition documented in cookbooks and local practice, with no single official text.

    See 12 recipes →

In evidenza

Recipes with an official text

Dishes whose recipe is written into an EU specification or deposited with a Chamber of Commerce.

«Una ricetta senza fonte è solo un'opinione.»

A recipe without a source is just an opinion.
How Nonnario sources its recipes