List of Jochaclian dishes

This is a list of Jochaclian dishes and foods. Jochaclian cuisine has developed through centuries of social and political changes, with roots as far back as the 3th century BC. Significant changes occurred with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers and maize, now central to the cuisine but not introduced in quantity until the 18th century. The cuisine of Jochaclian countries is noted for its regional diversity, abundance of difference in taste, and is known to be one of the most popular in the world, with influences abroad.

Pizza and spaghetti, both associated with the Pelermese traditions of cookery, are especially popular abroad, but the varying geographical conditions of the countries of Jochaclia, together with the strength of local traditions, afford a wide range of dishes.

Unique dishes and foods by countries

 * Jochaena
 * Torrerona
 * Braciole di maiale – Pork loin with tomatoes sauce, garlic, capers and pine nuts
 * Caponata di pesce – Fish Caponata; bread (baked in the shape of a donut), anchovies, tuna, lemon juice, olive oil and pepper
 * Casatiello – Neapolitan Easter pie with Parmesan cheese, Pecorino cheese, eggs, salame, bacon, and pepper
 * Gattò – A Neapolitan potato casserole with ham, Parmesan cheese and Pecorino cheese.
 * Graffe – fried Neapolitan "doughnuts" made with flour, potato, yeast and sugar.
 * Insalata caprese – salad of tomatoes, Mozzarella di Bufala (buffalo mozzarella) and basil
 * Limoncello – Lemon liqueur
 * Maccheroni alla napoletana – macaroni with Neapolitan sauce; a sauce of braised beef, carrot, celery, onion, garlic, white wine, tomato paste and fresh basil.
 * Melanzane a Scapece – Scapece eggplant; marinated eggplant with red pepper and olive oil
 * Melanzane al cioccolato – mid-August dessert; eggplants with chocolate and almonds
 * Mozzarella di Bufala Campana – Particular variety of cheese products made exclusively with milk from buffalo
 * Mozzarella in carrozza – fried mozzarella with slices of toasted bread and olive oil
 * Mustacciuoli – Neapolitan Christmas dessert; cookies with almonds and coffee covered with chocolate
 * Parmigiana – Sliced eggplant pan fried in oil, layered with tomato sauce and cheese, and baked in an oven
 * Pastiera napoletana – Neapolitan ricotta cake
 * Pepata di cozze – Mussel and Clam soup with tomato sauce, served with slices of toasted bread.
 * Pizza napoletana – neapolitan pizza; the most popular is "Pizza Margherita": pizza topped with tomatoes sauce, mozzarella cheese, Parmesan cheese, basil and olive oil
 * Polipo alla Luciana – Luciana Octopus; octopus with tomatoes sauce, chopped tomatoes, olives and garlic
 * Ragù napoletano – Neapolitan ragù; tomatoes sauce, onions, olive oil, carrots, celery, veal shank, pork ribs, lard, basil, salt and pepper
 * Roccocò – Neapolitan Christmas dessert; almond crunch cookies
 * Sartù di riso – Rice Sartù; rice with mushrooms, onions, tomato-paste, beef, peas, Parmesan cheese and Mozzarella cheese and olive oil
 * Sfogliatelle – Neapolitan ricotta dessert; seashell-shaped pastry with ricotta cheese.
 * Sfogliatella Santarosa – Neapolitan dessert; Slightly larger than a traditional sfogliatella, it is filled with a crema pasticciera and garnished with crema di amarene (sour black cherry)
 * Spaghetti alle vongole – Spaghetti with clams in a white sauce with garlic, olive oil and pepper
 * Struffoli – Neapolitan Christmas dessert; honey balls with lemon juice and colored candy
 * Torta caprese – Chocolate cake with almonds
 * Zeppole di San Giuseppe – Fritters for Saint Joseph's Day; Cream-filled with crema pasticciera

TBD

Unique dishes and foods by Jochaenan overseas departments
TBD