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X Italian Vegetable and Side Dishes
peperonata
Peperonata (with olive oil, onions, green or red peppers, tomatoes, and red wine vinegar)
Originated from: Lombardy, Italy
Occasion: Any time
Contributed by: Julia D.

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Peperonata (with olive oil, onions and red, yellow and green bell peppers)
Originated from: Lombardy, Italy
Occasion: Any time
Contributed by: Maria Ricci

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peperoni arrostiti
Peperoni Arrostiti (Roasted Peppers)
Originated from: Cascalenda, Molise, Italy
Occasion: Any time of the year
Contributed by: Mary Melfi

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fried peppers
Fried Peppers and/or Mushrooms
Originated from: Casacalenda, Molise, Italy
Occasion: Any tiime
Contributed by: Mary Melfi (her mother's recipe)

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Stuffed artichokes
Carciofi Ripieni alla Molisana (Stuffed Artichokes)
Originated from: Casacalenda, Campobasso
Occasion: Spring time
Contributed by: Mary Melfi (her mother's recipe)

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Carciofi Ripieni dei Poveri (Poor Man's Stuffed Artichokes)
Originated from: Casacalenda, Campobasso
Occasion: Early spring
Contributed by: Mary Melfi (her grandmother's recipe)

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Mary's Melanzana Imbottiti (Stuffed Eggplants, with Parmesan Cheese, Ground Veal and Mozzarella)
Originated from: Molise, Italy (North America version)
Occasion: Any time
Contributed by: Mary Melfi

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stuffed eggplant
Melanzane Ripiene/Stuffed Aubergine (Stuffed with bread and mushrooms)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Italian Cooking" by Dorothy Daly

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stuffed eggplant
Egg-Plant (Aubergine) "Farcite" (stuffed with force-meat)
Originated from: Tuscany, Italy
Occasion: Any time
Contributed by: Taken from "Leaves from our Tuscan Kitchen" by Ann Janet Ross (JM Dent & Co., 1900)

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fried eggplant
Egg-plant (Aubergine) "Fritte" (breaded fried eggplant slices)
Originated from: Tuscany, Italy
Occasion: Any time
Contributed by: Taken from "Leaves from our Tuscan Kitchen" by Ann Janet Ross (JM Dent & Co., 1900)

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