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initial N
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| napoletana, alla |
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"Neapolitan style." Any of a variety of dishes associated with Naples, usually containing tomatoes and eggplant. |
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| nasello |
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Hake, often baked with a mixture of anchovies and breadcrumbs. |
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| navone |
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Parsnips, usually boiled, fried, or added to stews and soups. |
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| 'ncapriata |
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Apulian fava bean and wild greens soup or purée. |
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| 'ndocca 'ndocca |
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Abruzzese dish of many parts of a pig cut into chunks and stewed with chili peppers, herbs, vinegar and spices. |
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| 'ndugghia |
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Calabrian pork sausage containing the lungs and liver. |
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| necci |
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Tuscan chestnut flour crêpes baked in terracotta forms and served with pecorino and ricotta. |
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| neonata |
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Tiny fry fish, usually breaded and served with lemon. |
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| nervetti in insalata |
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Lombardian cold salad with calf's foot. |
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