[{"data":1,"prerenderedAt":854},["ShallowReactive",2],{"jezici":3,"ui:en":12,"recipe:melanzane-alla-parmigiana:en":392,"recipe:country:italy":576},[4],{"code":5,"name":6,"nativeName":7,"isDefault":8,"position":9,"pgConfig":10,"collation":11},"en","Engleski","English",true,0,"english","en-x-icu",{"nav.recipes":13,"nav.countries":14,"nav.fridgeFinder":15,"nav.quick30":16,"nav.about":17,"nav.howWeTest":18,"nav.browseCountries":19,"nav.menu":20,"nav.closeMenu":21,"nav.openMenu":22,"header.tagline":23,"header.stats":24,"header.search":25,"header.searchPlaceholder":26,"header.surprise":27,"header.passport":28,"header.dishOfWeek":29,"lang.label":30,"lang.choose":31,"lang.search":32,"lang.current":33,"lang.note":34,"lang.close":35,"common.loadMore":36,"common.viewAll":37,"common.readMore":38,"common.minutes":39,"common.serves":40,"common.noResults":41,"common.back":42,"recipe.ingredients":43,"recipe.method":44,"recipe.tips":45,"recipe.faq":46,"recipe.prepTime":47,"recipe.cookTime":48,"recipe.restTime":49,"recipe.totalTime":50,"recipe.difficulty":51,"fridge.title":52,"fridge.addIngredient":53,"fridge.exactMatch":54,"fridge.missingOne":55,"fridge.missingTwo":56,"footer.cta":57,"footer.rights":58,"base.loadmore.loading":59,"base.loadmore.thatdidnotload":60,"layout.breadcrumbs.breadcrumb":61,"layout.prosepage.lastupdated":62,"layout.sitefooter.yourkitchenisthe":63,"layout.sitefooter.startcooking":64,"layout.sitefooter.surpriseme":27,"layout.sitefooter.theatlas":65,"layout.sitefooter.allcountries":66,"layout.sitefooter.cookbycourse":67,"layout.sitefooter.cookbydiet":68,"layout.sitefooter.timeampskill":69,"layout.sitefooter.tools":70,"layout.sitefooter.site":71,"layout.sitefooter.everyrecipetestedin":72,"layout.sitefooter.browsebycourse":73,"layout.sitefooter.browsebydiet":74,"layout.sitefooter.timeskillandtools":75,"layout.siteheader.allcountries":76,"layout.siteheader.search":25,"layout.siteheader.surprise":77,"layout.siteheader.mypassport":78,"layout.siteheader.browsecountries":19,"layout.siteheader.recipes":79,"layout.siteheader.surpriseme":27,"layout.siteheader.bycourse":80,"layout.siteheader.bydiet":81,"layout.siteheader.timeampskill":69,"layout.siteheader.about":17,"layout.siteheader.secondary":82,"layout.siteheader.searchforrecipes":83,"layout.siteheader.searchrecipes":84,"layout.siteheader.opensearch":85,"layout.siteheader.mainnavigation":86,"layout.siteheader.mobilenavigation":87,"layout.siteheader.closemenu":21,"recipe.crawlindex.withthecountryeach":88,"recipe.ingredientchecklist.optional":89,"recipe.ingredientchecklist.resetchecklist":90,"recipe.instructionsteps.tip":91,"recipe.listingpage.therecipes":92,"recipe.recipehero.sayit":93,"recipe.recipehero.jumptotherecipe":94,"recipe.recipehero.readthestory":95,"recipe.recipehero.pinit":96,"recipe.recipehero.gate":97,"recipe.recipehero.prep":47,"recipe.recipehero.cook":48,"recipe.recipehero.totaltime":50,"recipe.recipehero.serves":40,"recipe.recipehero.status":98,"recipe.recipehero.nutritionserving":99,"recipe.recipehero.estimated":100,"recipe.recipehero.pinitonpinterest":101,"recipe.relatedrecipes.youmightalsolike":102,"recipe.relatedrecipes.allrecipes":103,"recipe.servingscalculator.servings":104,"recipe.servingscalculator.fewerservings":105,"recipe.servingscalculator.moreservings":106,"search.searchdialog.popularnow":107,"search.searchdialog.randomdish":108,"search.searchdialog.loadingindex":109,"search.searchdialog.recipes":79,"search.searchdialog.countries":110,"search.searchdialog.collections":111,"search.searchdialog.searchdishroute":112,"search.searchdialog.searchdishescountriesingredients":113,"search.searchdialog.closesearch":114,"tools.fridgecombos.whattheseingredientsmake":115,"tools.fridgecombos.everydishinthe":116,"error.worldrecipeatlas":117,"error.backtothehomepage":118,"error.tryoneofthese":119,"error.backtohomepage":120,"layouts.default.skiptocontent":121,"about.dishrouteisarecipe":122,"about.westarteddishroutebecause":123,"about.whatwepromiseon":124,"about.ananswerupfront":125,"about.originalwritingneverscraped":126,"about.techniquewithsensorycheckpoints":127,"about.honestsubstitutionsforcooks":128,"about.culturalcontextthatis":129,"about.recipesaredevelopedand":130,"about.thedishroutekitchen":131,"about.oureditorialteamyou":132,"about.editorialpolicy":133,"about.contact":134,"about.spottedanerrorhave":135,"about.contactpage":136,"about.ifyouwantto":137,"about.termsofuse":138,"about.saywhatisallowed":139,"collection.slug.countriesonthisroute":140,"contact.thefastestwayto":141,"contact.hellodishroutecom":142,"contact.wereadeverythinga":143,"contact.corrections":144,"contact.ifarecipehas":145,"contact.reciperequests":146,"contact.tellusthedish":147,"contact.publishersamppartnerships":148,"contact.putpartnershipinthe":149,"contact.weaimtoreply":150,"contact.privacypolicy":151,"contact.firsttheanswermay":152,"cookie-policy.dishrouteitselfsetsno":153,"cookie-policy.storageweusedirectly":154,"cookie-policy.localstorage":155,"terms.usingourcontent":156,"label.sauce":157,"cookie-policy.savedrecipespassportingredient":158,"cookie-policy.thirdpartycookies":159,"cookie-policy.googleadsense":160,"cookie-policy.whenadsareshown":161,"cookie-policy.googleadssettings":162,"cookie-policy.whatwedonot":163,"cookie-policy.noanalyticscookiesour":164,"cookie-policy.nosocialmediapixels":165,"cookie-policy.nonewsletterormarketing":166,"cookie-policy.controllingcookies":167,"cookie-policy.everymodernbrowserlets":168,"countries.theatlascountryby":169,"countries.countries":170,"countries.recipesontheroute":171,"countries.jumpto":172,"countries.continentcuisine":173,"countries.fieldguide":174,"countries.showfewer":175,"country.slug.fieldguide":174,"country.slug.browsetherecipes":176,"country.slug.readthefieldguide":177,"country.slug.continent":178,"country.slug.recipesinatlas":179,"country.slug.musttrydishes":180,"country.slug.pantrystaples":181,"country.slug.startwiththeclassics":182,"country.slug.musttry":183,"country.slug.signaturepantry":184,"country.slug.theingredientsthiscuisine":185,"country.slug.regionalkitchens":186,"country.slug.keeptraveling":187,"country.slug.allcountries":76,"cuisine.continent.countriesinthisregion":188,"editorial-policy.everyrecipeondishroute":189,"editorial-policy.research":190,"countries.groupcount":191,"countries.morefrom":192,"editorial-policy.arecipestartswith":193,"editorial-policy.testing":194,"editorial-policy.recipesarecookedin":195,"editorial-policy.whatwerefuseto":196,"editorial-policy.recipescopiedorparaphrased":197,"editorial-policy.inventedtraditionsorunverifiable":198,"editorial-policy.fakeratingsinflatedcounters":199,"editorial-policy.sponsoredrecipesorpaid":200,"editorial-policy.thinfillerpagesa":201,"editorial-policy.corrections":144,"editorial-policy.whenareadershows":202,"editorial-policy.hellodishroutecom":142,"editorial-policy.aiassistance":203,"editorial-policy.weusesoftwaretools":204,"editorial-policy.aboutthephotographs":205,"editorial-policy.thedishimageson":206,"fridge-finder.fridgefinder":15,"countries.showmore":207,"country.slug.thekitchen":208,"fridge-finder.cookingrarelystartswith":209,"fridge-finder.inyourfridge":210,"fridge-finder.clearall":211,"fridge-finder.popular":212,"fridge-finder.browseallingredients":213,"fridge-finder.canmakerightnow":214,"fridge-finder.oneingredientaway":215,"fridge-finder.missing":216,"fridge-finder.twoaway":217,"fridge-finder.nothingwithintwoingredients":218,"fridge-finder.addaningredient":219,"app.takeout":220,"app.homecooked":221,"app.startcooking":64,"app.browsebycountry":222,"app.boardingpass":223,"app.musttry":183,"app.yourkitchen":224,"app.gate":97,"app.totaltime":50,"app.serves":40,"app.boardnow":225,"app.departurestonightskitchen":226,"app.origin":227,"app.dish":228,"app.time":229,"app.status":98,"app.anywhere":230,"app.imfeelinghungrysurprise":231,"app.rolldice":232,"app.searchtheatlas":233,"app.startwiththeclassics":182,"app.everycountrypagenames":234,"app.neweststampsinthe":235,"app.justlanded":236,"app.allrecipes":103,"app.onthetablein":237,"app.quickroute":238,"app.allunder30recipes":239,"app.explorebycontinent":240,"app.theatlasisorganized":241,"country.slug.allnrecipes":242,"label.bread":243,"app.questionsanswered":46,"app.howwework":244,"ingredient.slug.alsoknownas":245,"ingredient.slug.commonin":246,"passport.yourpersonalcookbook":247,"passport.yourculinarypassport":248,"passport.everyrecipeyousave":249,"passport.countriesexplored":250,"passport.savedrecipes":251,"passport.lateststamp":252,"passport.storedon":253,"passport.thisdeviceonly":254,"passport.stampscollected":255,"passport.nostampsyet":256,"passport.openanyrecipeand":257,"passport.browsetherecipes":176,"passport.browsebycountry":222,"passport.fieldguide":258,"passport.questionsanswered":46,"passport.exportpassport":259,"passport.importpassport":260,"passport.clearthepassport":261,"privacy-policy.dishrouteisastatic":262,"privacy-policy.datastoredonyour":263,"privacy-policy.featureslikesavedrecipes":264,"privacy-policy.localstorage":155,"privacy-policy.onyourdeviceonly":265,"privacy-policy.analytics":266,"privacy-policy.weuseprivacyrespectingcookiefree":267,"privacy-policy.advertising":268,"privacy-policy.dishroutemaydisplayadvertising":269,"privacy-policy.googleadsense":160,"privacy-policy.googleanditspartners":270,"label.street-food":271,"privacy-policy.googleadssettings":162,"privacy-policy.visitorsintheeeauk":272,"privacy-policy.howgoogleusesinformation":273,"privacy-policy.everycookieandevery":274,"privacy-policy.cookiepolicy":275,"privacy-policy.email":276,"privacy-policy.ifyouemailus":277,"privacy-policy.yourrights":278,"privacy-policy.undergdprandsimilar":279,"privacy-policy.hellodishroutecom":142,"privacy-policy.changes":280,"privacy-policy.ifthispolicychanges":281,"recipe.slug.whythisrecipeworks":282,"recipe.slug.ingredients":43,"recipe.slug.equipment":283,"recipe.slug.instructions":284,"recipe.slug.tipsfromourkitchen":285,"recipe.slug.substitutions":286,"recipe.slug.variations":287,"recipe.slug.storageampreheating":288,"recipe.slug.servewith":289,"recipe.slug.questionsanswered":46,"recipes.allrecipesato":290,"recipes.jumpto":172,"recipes.fieldguide":258,"recipes.jumptocountry":291,"search.searchtheatlas":233,"search.everydisheverycountry":292,"search.search":25,"search.recipes":13,"search.countries":14,"search.nothingfound":41,"search.orstartfroma":293,"search.dishcountryingredient":294,"terms.byusingdishrouteyou":295,"terms.alltextphotographyand":296,"terms.cookingisatyour":297,"terms.recipesinvolveheatsharp":298,"terms.nutritionandallergeninformation":299,"terms.nutritionfiguresonthe":300,"terms.nowarranty":301,"terms.thesiteisprovided":302,"terms.editorialpolicy":133,"terms.butwedonot":303,"terms.externallinksandads":304,"terms.pagesmaycontainadvertising":305,"terms.contact":134,"terms.questionsabouttheseterms":306,"terms.hellodishroutecom":142,"base.loadmore.loadmoren":307,"base.loadmore.nleft":308,"layout.sitefooter.nmore":309,"layout.sitefooter.copyright":310,"layout.siteheader.dishofweek":311,"layout.siteheader.exploreall":312,"recipe.crawlindex.allofthem":313,"recipe.listingpage.onroute.other":314,"recipe.listingpage.onroute.one":315,"recipe.recipehero.musttryin":316,"recipe.recipehero.inclrest":317,"recipe.savetopassport.stamped":318,"recipe.servingscalculator.resetto":319,"recipe.servingscalculator.nowshowing":320,"search.searchdialog.nothingfoundfor":321,"tools.fridgecombos.showmore":322,"country.slug.dishesexplain":323,"country.slug.insidekitchen":324,"country.slug.nstaples":325,"country.slug.howpeopleeat":326,"country.slug.cooksnways":327,"country.slug.allrecipesof":328,"country.slug.andcounting.other":329,"country.slug.andcounting.one":330,"country.slug.continentcuisine":331,"index.herolead":332,"index.countline":333,"index.allrecipes":242,"index.allcountries":334,"passport.nsaved":335,"recipe.slug.nitems":336,"recipe.slug.storybehind":337,"recipe.slug.keepexploring":338,"recipe.slug.ingredientrecipes":339,"recipe.slug.byline":340,"recipes.morefromcountry":341,"search.nothingfoundfor":342,"countries.intro":343,"recipes.intro":344,"common.countryone":345,"common.countryother":110,"common.recipeone":346,"common.recipeother":79,"label.breakfast":347,"label.appetizer":348,"label.soup":349,"label.main":350,"label.side":351,"label.dessert":352,"label.snack":353,"label.drink":354,"label.vegetarian":355,"label.vegan":356,"label.gluten-free":357,"label.dairy-free":358,"label.pescatarian":359,"label.halal-friendly":360,"label.nut-free":361,"label.easy":362,"label.medium":363,"label.hard":364,"ui.mypassport":78,"ui.searchatlas":233,"ui.about":17,"ui.editorialpolicy":365,"ui.contact":134,"ui.privacypolicy":366,"ui.termsofuse":367,"ui.cookiepolicy":368,"ui.recipes":13,"ui.browsebycourse":73,"ui.diet":369,"ui.browsebydiet":74,"ui.allrecipesatoz":370,"ui.timeskill":371,"ui.browsebytimeskill":372,"ui.fridgefinderlong":373,"ui.calories":374,"ui.protein":375,"ui.carbs":376,"ui.fat":377,"ui.fiber":378,"ui.sugar":379,"ui.sodium":380,"ui.allrecipesaz":381,"ui.countries":14,"ui.search":25,"ui.fridgefinder":15,"ui.countriescuisines":382,"ui.abouttheatlas":383,"ui.browsecountries":19,"ui.openfridgefinder":384,"ui.allrecipesazTitle":385,"ui.browsebycountry":222,"ui.onthetablein30":16,"ui.sitetitle":386,"common.underminutes":387,"index.status.ontime":388,"index.status.boarding":389,"index.status.longhaul":390,"common.hourshort":391,"common.minshort":39},"Recipes","Countries","Fridge Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":438,"variations":440,"ingredients":450,"instructions":496,"pronunciation":525,"substitutions":526,"slug":539,"title":540,"shortTitle":541,"nativeName":542,"countrySlug":543,"region":544,"baseServings":433,"prepMinutes":545,"cookMinutes":546,"restMinutes":480,"difficulty":547,"course":548,"diet":550,"mainIngredients":553,"images":554,"keywords":564,"publishedAt":571,"updatedAt":571,"authorSlug":572,"summary":573,"localeSlug":539,"alternates":574},[394,397,400,403,406],{"answer":395,"question":396},"Yes, for this dish. Modern aubergine varieties are not especially bitter, so the old reason for salting has faded, but the second reason still holds: salt draws out water, and drier slices absorb much less oil and brown far better in the pan. Thirty to forty minutes under salt in a colander is enough. Rinse briefly and dry the slices thoroughly before they meet hot oil.","Do I really need to salt the aubergine first?",{"answer":398,"question":399},"Three usual culprits, often together: the tomato sauce was not reduced enough, the mozzarella was not drained, and the aubergine went in still damp. Cook the sauce until it holds a line when you drag a spoon through the pan, drain torn mozzarella in a sieve for twenty minutes, and blot the fried slices on paper. Resting the baked dish for twenty minutes also lets the remaining liquid be reabsorbed rather than run out.","Why is my parmigiana watery at the bottom?",{"answer":401,"question":402},"It contains no meat, but genuine Parmigiano Reggiano is made with animal rennet, as are many traditional Italian mozzarellas. Strict vegetarians should look for a rennet-free hard cheese and a vegetarian mozzarella, both of which are widely sold. Nothing else in the dish poses a problem, and the swap changes the flavour only slightly.","Is melanzane alla parmigiana suitable for vegetarians?",{"answer":404,"question":405},"Yes, and it is a good idea for entertaining. Assemble the whole dish up to a day ahead, cover and refrigerate, then bake straight from cold, adding about 10 minutes to the oven time. Do not add the final layer of Parmigiano until just before baking, or it draws moisture overnight and bakes into a pasty rather than crisp crust.","Can I assemble it in advance and bake later?",{"answer":407,"question":408},"Parmigiana uses no pasta and no béchamel: the aubergine slices themselves are the layers. Aubergine lasagne is a lasagne in which aubergine has been added to or substituted for pasta sheets, usually keeping the white sauce. They look alike in a tray but taste quite different — parmigiana is sharper and more tomato-driven, lasagne is milder and creamier.","What is the difference between parmigiana and aubergine lasagne?",[410,411,412,413,414,415],"Buy firm, glossy aubergines that feel heavy for their size. Older, lighter ones have more seeds and a bitter edge that salting will not fully remove.","Slice lengthways about 7 mm thick — thinner slices disintegrate, thicker ones stay spongy in the centre of the bake.","Squeeze the salted slices gently between clean towels before frying. Surface water is what makes hot oil spit and what stops the slices browning.","Tear the mozzarella and leave it in a sieve for at least 20 minutes; even good fior di latte holds a surprising amount of whey.","Do not overload the layers with sauce. You want each slice barely coated — puddles of sauce turn the middle of the tray to soup.","Rest the finished bake for at least 20 minutes before cutting. Straight from the oven it slides apart; warm, it holds a clean square.","🍆","Parmigiana di melanzane is a southern Italian bake with a deceptively short ingredient list: aubergine, tomato, cheese, basil. The aubergine is sliced, salted and fried until it collapses into something silky, then stacked in a dish with sauce and torn mozzarella and baked until the layers fuse. Done properly it is not a vegetable side but a substantial main — creamy in the middle, with charred, chewy caramelised edges where the sauce has caught the dish. It is also one of the few Italian bakes that is arguably better warm than hot, and better still the next day, once the layers have settled into a sliceable whole.","Three regions claim parmigiana and none of them can be dismissed. Campania points to Naples and the surrounding countryside, where aubergine and tomato have grown together for centuries and where the fior di latte mozzarella of the dish is made. Sicily argues that aubergines arrived on the island with Arab agriculture long before they were common on the mainland, and that its version — often with a hard-boiled egg or a scattering of caciocavallo — is older. Emilia-Romagna, home of Parmigiano Reggiano, points at the name. That name is genuinely ambiguous: it may refer to the cheese, or to the Sicilian word parmiciana, meaning the overlapping slats of a shutter, which is exactly what a tray of layered aubergine looks like from above. Nobody has settled it, and both etymologies are defended by serious food historians.\n\nWhat all versions agree on is the treatment of the aubergine. It has to lose its water and gain fat before it goes into the dish, which is why the slices are salted to draw out moisture and then fried rather than boiled or steamed. Fried aubergine tastes nutty and turns creamy; steamed aubergine stays spongy and weeps into the sauce. Baking or grilling the slices is a legitimate lighter route and is now common in Italian home kitchens too, but be honest about the trade: you get a cleaner, less rich dish, not the same one.\n\nThe other point of contention is flour and egg. Neapolitan cooks often dredge the slices in flour and beaten egg before frying, producing a softer, almost custardy layer. Sicilian and much Calabrian practice is to fry the aubergine naked. Both are traditional. The version here fries the slices plain, because it keeps the aubergine flavour forward and makes the bake a good deal less heavy — and because with a properly reduced sauce you do not need the extra padding.","This is a dish that rewards waiting. Cooled and refrigerated, it keeps 3 days and slices far more cleanly on day two than on the day it was baked. Reheat covered at 170 °C for 20 minutes, or serve it at room temperature, which is how it is most often eaten in southern Italy in summer. It freezes well either baked or assembled raw: freeze in the dish, thaw overnight in the fridge, then bake or reheat. Frozen buffalo mozzarella turns grainy, so use low-moisture mozzarella if freezing is the plan.",[421,422,423,424],"Salting is timed and explained, so the slices lose their water rather than soaking up half a litre of oil in the pan.","The tomato sauce is reduced before it ever touches the aubergine, which is the single biggest defence against a watery bake.","Mozzarella is drained and torn rather than sliced, so it melts into pockets instead of flooding the tray with whey.","Includes a genuine oven-roasted alternative to frying, with an honest account of what changes.",[426,427,428,429],"Colander","Large frying pan","Baking dish, roughly 20 x 30 cm","Kitchen paper or clean tea towels",{"fat":431,"carbs":432,"fiber":433,"sugar":434,"sodium":435,"protein":436,"calories":437,"estimated":8},32,16,6,9,720,19,430,[439],"Bread for the sauce left in the dish, and a plain green salad with lemon — anything heavier fights it.",[441,444,447],{"name":442,"description":443},"Parmigiana siciliana","Sicilian style, with slices of hard-boiled egg tucked between the layers and caciocavallo alongside the Parmigiano — richer, and closer to a full meal on its own.",{"name":445,"description":446},"Parmigiana bianca","A tomato-free version from parts of Campania: aubergine layered with béchamel, mozzarella and Parmigiano, baked until the top browns in patches.",{"name":448,"description":449},"Parmigiana di zucchine","The same method with courgette in place of aubergine, common in summer. Courgette holds even more water, so salt it and roast rather than fry.",[451,456,460,466,472,476,479,483,487,492],{"qty":452,"ref":453,"name":454,"unit":455},1.2,"eggplant","aubergines (about 3 large), sliced lengthways 7 mm thick","kg",{"qty":457,"name":458,"unit":459,"noScale":8},2,"coarse salt, for drawing out water","tbsp",{"qty":461,"ref":462,"name":463,"note":464,"unit":465,"noScale":8},300,"olive-oil","olive oil, for shallow frying","sunflower oil is fine and cheaper for frying","ml",{"qty":467,"ref":468,"name":469,"unit":470,"group":471},800,"tomato","canned peeled plum tomatoes, crushed by hand","g","For the sauce",{"qty":457,"ref":473,"name":474,"unit":475,"group":471},"garlic","garlic, lightly crushed","clove",{"qty":477,"ref":462,"name":478,"unit":459,"group":471},3,"olive oil",{"qty":480,"ref":481,"name":482,"unit":470,"group":471},20,"basil","fresh basil, leaves picked",{"qty":484,"name":485,"unit":486,"group":471},null,"salt and a pinch of sugar if the tomatoes are sharp","to taste",{"qty":488,"ref":489,"name":490,"unit":470,"group":491},400,"mozzarella","mozzarella, torn and drained","For the layers",{"qty":493,"ref":494,"name":495,"unit":470,"group":491},100,"parmesan","Parmigiano Reggiano, finely grated",[497,501,506,510,513,517,521],{"text":498,"title":499,"timerSeconds":500},"Layer the aubergine slices in a colander, salting each layer, and set a plate with a weight on top. Leave for 40 minutes, until beads of brown liquid have collected on the surfaces and the slices feel floppy rather than rigid.","Salt the aubergine",2400,{"tip":502,"text":503,"title":504,"timerSeconds":505},"Season at the end, and add a pinch of sugar only if the tomatoes taste sharp rather than sweet.","Warm 3 tablespoons of olive oil with the crushed garlic over low heat until the garlic turns pale gold and perfumes the oil, then discard it. Add the tomatoes and simmer for 25–30 minutes, stirring now and then, until the sauce is thick enough to hold a clear line when you drag a spoon across the pan.","Make the sauce",1800,{"tip":507,"text":508,"title":509},"Test the oil with one slice — it should sizzle steadily on contact. Silent oil means soggy aubergine.","Rinse the salt off the aubergine, then press the slices firmly between towels until they feel dry to the touch. Shallow-fry in hot oil in batches, about 2 minutes a side, until deep golden and translucent at the edges, and drain on kitchen paper.","Dry and fry the slices",{"text":511,"title":512},"Tear the mozzarella into rough pieces and leave it in a sieve over a bowl while you fry, for at least 20 minutes. Discard the whey that collects underneath.","Drain the mozzarella",{"tip":514,"text":515,"title":516},"Keep the sauce sparse in the middle layers — the aubergine will release a little more liquid as it bakes.","Spread a thin film of sauce over the base of the baking dish. Lay in a single overlapping layer of aubergine, spoon over just enough sauce to coat, scatter mozzarella, torn basil and grated Parmigiano, and repeat for three or four layers, finishing with sauce and a heavy dusting of Parmigiano.","Build the layers",{"text":518,"title":519,"timerSeconds":520},"Bake at 190 °C for 40–45 minutes, until the top is patchy brown, the sauce is bubbling up the sides and the edges have caught and darkened against the dish. If the top is still pale, give it 3 minutes under the grill.","Bake until it blisters",2700,{"text":522,"title":523,"timerSeconds":524},"Take the dish out and leave it for at least 20 minutes on a rack. The layers need this time to set; cut it straight from the oven and each portion collapses into a heap.","Rest before cutting",1200,"meh-lahn-TSAH-neh AH-lah par-mee-JAH-nah",[527,531,535],{"note":528,"swap":529,"original":530},"Uses about a quarter of the oil and is genuinely good, but the texture is firmer and less creamy. Roast them further than looks necessary — pale slices stay rubbery in the bake.","Slices brushed with oil and roasted at 220 °C for 20–25 minutes until deeply coloured","Fried aubergine slices",{"note":532,"swap":533,"original":534},"Low-moisture mozzarella releases far less liquid and is the easier option if your bakes tend to come out wet. Buffalo mozzarella tastes best but must be drained hard.","Low-moisture mozzarella, or scamorza for a smokier bake","Fior di latte or buffalo mozzarella",{"note":536,"swap":537,"original":538},"Pecorino is saltier and sharper, so cut the added salt in the sauce. In Sicily and Calabria a young caciocavallo often replaces both.","Pecorino Romano, or a mix of the two","Parmigiano Reggiano","melanzane-alla-parmigiana","Melanzane alla Parmigiana (Baked Aubergine with Tomato and Mozzarella)","Melanzane alla Parmigiana","Melanzane alla parmigiana","italy","Campania",40,60,"medium",[549],"main",[551,552],"vegetarian","gluten-free",[453,468,489,494,481],[555,558,560,562],{"alt":556,"src":557},"Baked aubergine parmigiana in a dish, browned cheese on top and visible layers of aubergine and tomato in a cut portion","\u002Fimages\u002Frecipes\u002Fmelanzane-alla-parmigiana\u002Fhero.jpg",{"alt":556,"src":559},"\u002Fimages\u002Frecipes\u002Fmelanzane-alla-parmigiana\u002Fhero-16x9.jpg",{"alt":556,"src":561},"\u002Fimages\u002Frecipes\u002Fmelanzane-alla-parmigiana\u002Fhero-4x3.jpg",{"alt":556,"src":563},"\u002Fimages\u002Frecipes\u002Fmelanzane-alla-parmigiana\u002Fhero-1x1.jpg",[565,566,567,568,569,570],"parmigiana","melanzane","aubergine bake","eggplant parmesan","campania","vegetarian italian","2026-08-19","dishroute-kitchen","Fried aubergine slices layered with slow-cooked tomato sauce, basil, mozzarella and Parmigiano, then baked until the top blisters and the edges caramelise against the dish.",{"en":575},"\u002Frecipe\u002Fmelanzane-alla-parmigiana",{"items":577,"total":617,"page":851,"limit":852,"hasMore":853},[578,611,642,675,702,730,740,770,800,825],{"slug":579,"title":580,"shortTitle":581,"nativeName":582,"countrySlug":543,"region":583,"baseServings":433,"prepMinutes":546,"cookMinutes":584,"restMinutes":585,"difficulty":547,"course":586,"diet":590,"mainIngredients":591,"images":594,"keywords":604,"publishedAt":571,"updatedAt":571,"authorSlug":572},"arancini","Arancini (Sicilian Fried Stuffed Rice Balls)","Arancini","Arancini di riso","Sicily",70,240,[587,588,589],"street-food","snack","appetizer",[],[592,593,489,494,468],"rice","ground-beef",[595,598,600,602],{"alt":596,"src":597},"Golden fried Sicilian arancini, one broken open to show saffron rice, meat ragù, peas and melted mozzarella","\u002Fimages\u002Frecipes\u002Farancini\u002Fhero.jpg",{"alt":596,"src":599},"\u002Fimages\u002Frecipes\u002Farancini\u002Fhero-16x9.jpg",{"alt":596,"src":601},"\u002Fimages\u002Frecipes\u002Farancini\u002Fhero-4x3.jpg",{"alt":596,"src":603},"\u002Fimages\u002Frecipes\u002Farancini\u002Fhero-1x1.jpg",[579,605,606,607,608,609,610],"arancine","sicilian street food","fried rice balls","saffron rice","ragu","sicily",{"slug":612,"title":613,"shortTitle":613,"nativeName":614,"countrySlug":543,"region":615,"baseServings":616,"prepMinutes":545,"cookMinutes":617,"restMinutes":585,"difficulty":547,"course":618,"diet":620,"mainIngredients":621,"images":624,"keywords":634,"publishedAt":641,"updatedAt":641,"authorSlug":572},"tiramisu","Classic Tiramisu","Tiramisù","Veneto \u002F Friuli Venezia Giulia",8,10,[619],"dessert",[551],[622,623],"eggs","heavy-cream",[625,628,630,632],{"alt":626,"src":627},"A slice of layered tiramisu with espresso-soaked savoiardi, mascarpone cream and cocoa dusting","\u002Fimages\u002Frecipes\u002Ftiramisu\u002Fhero.jpg",{"alt":626,"src":629},"\u002Fimages\u002Frecipes\u002Ftiramisu\u002Fhero-16x9.jpg",{"alt":626,"src":631},"\u002Fimages\u002Frecipes\u002Ftiramisu\u002Fhero-4x3.jpg",{"alt":626,"src":633},"\u002Fimages\u002Frecipes\u002Ftiramisu\u002Fhero-1x1.jpg",[612,635,636,637,638,639,640],"italian dessert","mascarpone","espresso","no-bake","savoiardi","veneto","2026-08-18",{"slug":643,"title":644,"shortTitle":645,"nativeName":646,"countrySlug":543,"region":647,"baseServings":616,"prepMinutes":648,"cookMinutes":480,"restMinutes":649,"difficulty":650,"course":651,"diet":653,"mainIngredients":656,"images":659,"keywords":669,"publishedAt":571,"updatedAt":571,"authorSlug":572},"focaccia","Focaccia Genovese (Dimpled Olive Oil Flatbread)","Focaccia Genovese","Fugassa","Liguria",25,180,"easy",[652],"bread",[551,654,655],"vegan","dairy-free",[657,462,658],"flour","yeast",[660,663,665,667],{"alt":661,"src":662},"Golden Genoese focaccia in a tray, its deep fingertip dimples glossy with olive oil and coarse salt","\u002Fimages\u002Frecipes\u002Ffocaccia\u002Fhero.jpg",{"alt":661,"src":664},"\u002Fimages\u002Frecipes\u002Ffocaccia\u002Fhero-16x9.jpg",{"alt":661,"src":666},"\u002Fimages\u002Frecipes\u002Ffocaccia\u002Fhero-4x3.jpg",{"alt":661,"src":668},"\u002Fimages\u002Frecipes\u002Ffocaccia\u002Fhero-1x1.jpg",[643,670,671,478,672,673,674],"focaccia genovese","italian bread","liguria","flatbread","no knead",{"slug":676,"title":677,"shortTitle":678,"nativeName":679,"countrySlug":543,"region":544,"baseServings":680,"prepMinutes":681,"cookMinutes":9,"restMinutes":617,"difficulty":650,"course":682,"diet":684,"mainIngredients":685,"images":686,"keywords":696,"publishedAt":571,"updatedAt":571,"authorSlug":572},"insalata-caprese","Insalata Caprese (Tomato, Mozzarella and Basil Salad)","Insalata Caprese","Insalata caprese",4,15,[589,683],"side",[551,552],[468,489,481,462],[687,690,692,694],{"alt":688,"src":689},"Plate of sliced ripe tomatoes with torn buffalo mozzarella, fresh basil leaves and olive oil","\u002Fimages\u002Frecipes\u002Finsalata-caprese\u002Fhero.jpg",{"alt":688,"src":691},"\u002Fimages\u002Frecipes\u002Finsalata-caprese\u002Fhero-16x9.jpg",{"alt":688,"src":693},"\u002Fimages\u002Frecipes\u002Finsalata-caprese\u002Fhero-4x3.jpg",{"alt":688,"src":695},"\u002Fimages\u002Frecipes\u002Finsalata-caprese\u002Fhero-1x1.jpg",[697,698,699,700,481,701],"caprese","tomato mozzarella salad","capri","buffalo mozzarella","summer salad",{"slug":703,"title":704,"shortTitle":705,"nativeName":706,"countrySlug":543,"region":707,"baseServings":477,"prepMinutes":545,"cookMinutes":681,"restMinutes":708,"difficulty":547,"course":709,"diet":710,"mainIngredients":712,"images":713,"keywords":723,"publishedAt":641,"updatedAt":641,"authorSlug":572},"margherita-pizza","Margherita Pizza (Neapolitan Style in a Home Oven)","Margherita Pizza","Pizza margherita","Naples, Campania",480,[549,587],[551,711],"nut-free",[657,468,481],[714,717,719,721],{"alt":715,"src":716},"Margherita pizza with blistered crust, melted mozzarella, tomato sauce and fresh basil leaves","\u002Fimages\u002Frecipes\u002Fmargherita-pizza\u002Fhero.jpg",{"alt":715,"src":718},"\u002Fimages\u002Frecipes\u002Fmargherita-pizza\u002Fhero-16x9.jpg",{"alt":715,"src":720},"\u002Fimages\u002Frecipes\u002Fmargherita-pizza\u002Fhero-4x3.jpg",{"alt":715,"src":722},"\u002Fimages\u002Frecipes\u002Fmargherita-pizza\u002Fhero-1x1.jpg",[724,725,726,727,728,489,729],"pizza","margherita","naples","neapolitan","pizza dough","home oven",{"slug":539,"title":540,"shortTitle":541,"nativeName":542,"countrySlug":543,"region":544,"baseServings":433,"prepMinutes":545,"cookMinutes":546,"restMinutes":480,"difficulty":547,"course":731,"diet":732,"mainIngredients":733,"images":734,"keywords":739,"publishedAt":571,"updatedAt":571,"authorSlug":572},[549],[551,552],[453,468,489,494,481],[735,736,737,738],{"alt":556,"src":557},{"alt":556,"src":559},{"alt":556,"src":561},{"alt":556,"src":563},[565,566,567,568,569,570],{"slug":741,"title":742,"shortTitle":743,"nativeName":743,"countrySlug":543,"region":744,"baseServings":433,"prepMinutes":648,"cookMinutes":546,"difficulty":650,"course":745,"diet":747,"mainIngredients":748,"images":754,"keywords":764,"publishedAt":571,"updatedAt":571,"authorSlug":572},"minestrone","Minestrone (Italian Thick Vegetable and Bean Soup)","Minestrone","Northern and central Italy",[746,549],"soup",[551],[749,750,751,752,468,753],"carrot","onion","potato","zucchini","pasta",[755,758,760,762],{"alt":756,"src":757},"Bowl of thick minestrone packed with diced vegetables, beans and small pasta, drizzled with olive oil","\u002Fimages\u002Frecipes\u002Fminestrone\u002Fhero.jpg",{"alt":756,"src":759},"\u002Fimages\u002Frecipes\u002Fminestrone\u002Fhero-16x9.jpg",{"alt":756,"src":761},"\u002Fimages\u002Frecipes\u002Fminestrone\u002Fhero-4x3.jpg",{"alt":756,"src":763},"\u002Fimages\u002Frecipes\u002Fminestrone\u002Fhero-1x1.jpg",[741,765,766,767,768,769],"italian vegetable soup","bean soup","soffritto","ribollita","seasonal vegetables",{"slug":771,"title":772,"shortTitle":773,"nativeName":774,"countrySlug":543,"region":775,"baseServings":680,"prepMinutes":648,"cookMinutes":776,"restMinutes":617,"difficulty":547,"course":777,"diet":778,"mainIngredients":779,"images":782,"keywords":792,"publishedAt":571,"updatedAt":571,"authorSlug":572},"ossobuco-alla-milanese","Ossobuco alla Milanese (Braised Veal Shanks with Gremolata)","Ossobuco alla Milanese","Ossobuco alla milanese","Lombardy",135,[549],[],[780,749,750,468,781],"veal","lemon",[783,786,788,790],{"alt":784,"src":785},"Braised veal shank with soft marrow in the bone, coated in dark sauce and topped with green gremolata","\u002Fimages\u002Frecipes\u002Fossobuco-alla-milanese\u002Fhero.jpg",{"alt":784,"src":787},"\u002Fimages\u002Frecipes\u002Fossobuco-alla-milanese\u002Fhero-16x9.jpg",{"alt":784,"src":789},"\u002Fimages\u002Frecipes\u002Fossobuco-alla-milanese\u002Fhero-4x3.jpg",{"alt":784,"src":791},"\u002Fimages\u002Frecipes\u002Fossobuco-alla-milanese\u002Fhero-1x1.jpg",[793,794,795,796,797,798,799],"ossobuco","veal shank","gremolata","milan","braised veal","lombardy","slow braise",{"slug":801,"title":802,"shortTitle":803,"nativeName":804,"countrySlug":543,"region":775,"baseServings":680,"prepMinutes":681,"cookMinutes":805,"restMinutes":457,"difficulty":547,"course":806,"diet":807,"mainIngredients":808,"images":810,"keywords":820,"publishedAt":571,"updatedAt":571,"authorSlug":572},"risotto-alla-milanese","Risotto alla Milanese (Saffron Risotto from Milan)","Risotto alla Milanese","Risotto alla milanese",30,[549],[552],[592,494,809,750],"butter",[811,814,816,818],{"alt":812,"src":813},"Golden saffron risotto spread in a wave across a shallow white plate with grated Parmigiano on top","\u002Fimages\u002Frecipes\u002Frisotto-alla-milanese\u002Fhero.jpg",{"alt":812,"src":815},"\u002Fimages\u002Frecipes\u002Frisotto-alla-milanese\u002Fhero-16x9.jpg",{"alt":812,"src":817},"\u002Fimages\u002Frecipes\u002Frisotto-alla-milanese\u002Fhero-4x3.jpg",{"alt":812,"src":819},"\u002Fimages\u002Frecipes\u002Frisotto-alla-milanese\u002Fhero-1x1.jpg",[821,822,796,823,798,824],"risotto alla milanese","saffron risotto","carnaroli","italian rice",{"slug":826,"title":827,"shortTitle":828,"nativeName":829,"countrySlug":543,"region":830,"baseServings":680,"prepMinutes":617,"cookMinutes":681,"difficulty":547,"course":831,"diet":832,"mainIngredients":833,"images":834,"keywords":844,"publishedAt":641,"updatedAt":641,"authorSlug":572},"spaghetti-carbonara","Spaghetti Carbonara (Roman Guanciale and Egg Pasta)","Spaghetti Carbonara","Spaghetti alla carbonara","Rome, Lazio",[549],[711],[753,622,494],[835,838,840,842],{"alt":836,"src":837},"Spaghetti carbonara with glossy egg and pecorino sauce, crisp guanciale and black pepper","\u002Fimages\u002Frecipes\u002Fspaghetti-carbonara\u002Fhero.jpg",{"alt":836,"src":839},"\u002Fimages\u002Frecipes\u002Fspaghetti-carbonara\u002Fhero-16x9.jpg",{"alt":836,"src":841},"\u002Fimages\u002Frecipes\u002Fspaghetti-carbonara\u002Fhero-4x3.jpg",{"alt":836,"src":843},"\u002Fimages\u002Frecipes\u002Fspaghetti-carbonara\u002Fhero-1x1.jpg",[845,753,846,847,848,849,850],"carbonara","rome","guanciale","pecorino","no cream","roman pasta",1,24,false,1788563779273]