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This is a list of Italian foods and drinks. Italian cuisine has developed through centuries of social and political changes, with roots as far back as the 4th century BC. Italian cuisine has its origins in
* – a soup that was originally a peasant food. Historically, its primary ingredients were water, stale bread, onion, tomato and olive oil, along with various vegetables and leftover foods that may have been available.
*
*
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*
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* , ,
*
*
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*
*
*
*
*
*
*
*
*
* Agnolotti,
* Anelli,
*
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* Bucatini
*
*
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* Cannelloni
*
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* (or )
*
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* ()
* , ,
* Carbonara
*
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*
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* (or )
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* Fettuccine Alfredo,
*
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* Gnocchi, , , , (or ) –
Rice dishes are very common in
*
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* Carpaccio
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* – stuffed sardines, , , , ,
*
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* (Umbrian guanciale)
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* Braciola,
*
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* Bresaola,
*
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*
*
* (asparagus)
*
*
* Amaretto
** Disaronno Originale
* Amaro Del Diavolo
* Anisetta
*
*
This is a list of Italian foods and drinks. Italian cuisine has developed through centuries of social and political changes, with roots as far back as the 4th century BC. Italian cuisine has its origins in Etruscan __NOTOC__
Etruscan may refer to:
Ancient civilization
*The Etruscan language, an extinct language in ancient Italy
*Something derived from or related to the Etruscan civilization
**Etruscan architecture
**Etruscan art
**Etruscan cities
**Etruscan ...
, ancient Greek, and ancient Roman
In modern historiography, ancient Rome refers to Roman civilisation from the founding of the city of Rome in the 8th century BC to the collapse of the Western Roman Empire in the 5th century AD. It encompasses the Roman Kingdom (753–509 BC ...
cuisines.
Significant changes occurred with the discovery of the New World and the introduction of potatoes, tomatoes, bell pepper
The bell pepper (also known as paprika, sweet pepper, pepper, or capsicum ) is the fruit of plants in the Grossum Group of the species ''Capsicum annuum''. Cultivars of the plant produce fruits in different colors, including red, yellow, orange ...
s and maize, now central to the cuisine, but not introduced in quantity until the 18th century.
Italian cuisine includes deeply rooted traditions common to the whole country, as well as all the regional gastronomies, different from each other, especially between the north, the centre and the south of Italy, which are in continuous exchange. Many dishes that were once regional have proliferated with variations throughout the country. Italian cuisine offers an abundance of taste, and is one of the most popular and copied around the world. The most popular dishes and recipes, over the centuries, have often been created by ordinary people more so than by chef
A chef is a trained professional cook and tradesman who is proficient in all aspects of food preparation, often focusing on a particular cuisine. The word "chef" is derived from the term ''chef de cuisine'' (), the director or head of a kitche ...
s, which is why many Italian recipes are suitable for home and daily cooking
Cooking, cookery, or culinary arts is the art, science and craft of using heat to Outline of food preparation, prepare food for consumption. Cooking techniques and ingredients vary widely, from grilling food over an open fire to using electric ...
, respecting regional specificities.
The Mediterranean diet forms the basis of Italian cuisine, rich in pasta, fish, fruits and vegetables. Cheese
Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, ...
, cold cuts and wine are central to Italian cuisine, and along with pizza
Pizza (, ) is a dish of Italian origin consisting of a usually round, flat base of leavened wheat-based dough topped with tomatoes, cheese, and often various other ingredients (such as various types of sausage, anchovies, mushrooms, onions ...
and coffee (especially espresso) form part of Italian gastronomic
Gastronomy is the study of the relationship between food and culture, the art of preparing and serving rich or delicate and appetizing food, the cooking styles of particular regions, and the science of good eating. One who is well versed in gastr ...
culture. Desserts have a long tradition of merging local flavours such as citrus fruits, pistachio
The pistachio (, ''Pistacia vera''), a member of the cashew family, is a small tree originating from Central Asia and the Middle East. The tree produces seeds that are widely consumed as food.
''Pistacia vera'' is often confused with other sp ...
and almond
The almond (''Prunus amygdalus'', syn. ''Prunus dulcis'') is a species of tree native to Iran and surrounding countries, including the Levant. The almond is also the name of the edible and widely cultivated seed of this tree. Within the genus ...
s with sweet cheeses like mascarpone and ricotta or exotic tastes like cocoa, vanilla and cinnamon. Gelato
Gelato (; ) is the common word in Italian for all kinds of ice cream. In English, it specifically refers to a frozen dessert of Italian origin. Artisanal gelato in Italy generally contains 6%–9% butterfat, which is lower than other styles o ...
, tiramisu and cassata
Cassata or cassata siciliana ( , , ) is a traditional cake from Sicily, Italy. Cassata consists of round sponge cake moistened with fruit juices or liqueur and layered with ricotta cheese and candied fruit, a filling also used with cannoli. Cass ...
are among the most famous examples of Italian desserts, cakes and patisserie. Italian cuisine relies heavily on traditional products; the country has a large number of traditional specialities protected under EU law. Italy is the world's largest producer of wine, as well as the country with the widest variety of indigenous grapevine varieties in the world.
Foods and drinks
Note: the " Other foods" section is necessary to list foods without a specific placement.Soups, sauces and condiments
* – a soup that was originally a peasant food. Historically, its primary ingredients were water, stale bread, onion, tomato and olive oil, along with various vegetables and leftover foods that may have been available.
*
*
*
*
*
* , ,
*
*
*
*
* Checca sauce
Checca sauce is an uncooked tomato sauce used with pasta. ''Pasta alla checca'' is an Italian pasta dish using fresh, uncooked tomatoes, basil
Basil (, ; ''Ocimum basilicum'' , also called great basil, is a culinary herb of the family Lami ...
*
*
*
* (also called and )
*
*
*
* Macaroni soup
Macaroni soup is soup that includes macaroni. The food is a traditional dish in Italy, and is sometimes served with beans, which is known as ''pasta e fagioli'', and was also included in ''Mrs Beeton's Book of Household Management'' where the co ...
*
*
* , , , ,
* Minestrone
* (sometimes also called ),
* (or )
*
*
*
*
*
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* Pesto, , , (or ), ,
*
* Ragù – a meat-based sauce commonly served with pasta, (), , , , , , , ()
*
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* (soup)
* , (),
* , , , , , , , , , , , (or ),
Bread
*
*
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* Bruschetta
Bruschetta (, , ) is an antipasto (starter dish) from Italy consisting of grilled bread rubbed with garlic and topped with olive oil and salt. Variations may include toppings of tomato, vegetables, beans, cured meat, or cheese. In Italy, bruschet ...
*
* Ciabatta – a white bread made from wheat flour, water, salt, olive oil and yeast, created in 1982 by a baker in Adria, Veneto, Italy, in response to popularity of French baguettes
*
* – typical bread of Rome
*
*
*
*
*
*
* Crostini
Crostini (meaning "little crusts" in Italian; singular ''crostino'') are an Italian appetizer consisting of small slices of grilled or toasted bread and toppings. The toppings may include a variety of different cheeses, meats, vegetables and c ...
* (or )
*
*
* Focaccia, , , , , , , ( or in Venetian language)
*
*
* – typical bread of Milan
*
* Muffuletta
*
*
* , , (or ), , , , , , , , , , , , , , , – traditional crusty peasant bread, (or outside Tuscany) – without salt
* Panettone
*
*
*
* Panino
A panini (, meaning "small bread, bread rolls") or panino (meaning "bread roll") is a sandwich made with Italian bread (such as ciabatta, rosetta, and michetta). They are sometimes served warm after grilling or toasting.
In many English-speaki ...
– in English-speaking countries, is widely used as the singular form, with the plural form or , though some speakers use singular and plural as in Italian,
*
*
*
*
* (or simply , traditionally ),
* Pita
Pita ( or ) or pitta (British English), is a family of yeast-leavened round flatbreads baked from wheat flour, common in the Mediterranean, Middle East, and neighboring areas. It includes the widely known version with an interior pocket, als ...
– typical bread of Catanzaro
*
* () – a rustic pizza with cheese and pepper from the Teramo
Teramo (; nap, label= Abruzzese, Tèreme ) is a city and ''comune'' in the Italian region of Abruzzo, the capital of the province of Teramo.
The city, from Rome, is situated between the highest mountains of the Apennines (Gran Sasso d'Italia) ...
area
* ,
*
* – typical bread of Rome
* ,
* (or )
*
*
*
*
*
*
*
*
*
Common pizzas
* Calzone
A calzone (, , ; "stocking" or "trouser") is an Italian oven-baked folded pizza, often described as a turnover, made with leavened dough. It originated in Naples in the 18th century. A typical calzone is made from salted bread dough, baked in ...
– folded over dough usually filled with ricotta and other ingredients
* Panzerotto
* Pizza ai frutti di mare – an Italian seafood
Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. Shellfish include various species of molluscs (e.g. bivalve molluscs such as clams, oysters and mussels, and cephalopods such as octopus an ...
pizza that may be served with scampi, mussels or squid
* ( Italian for pizza by the slice) – a variety of pizza baked in large rectangular trays, and generally sold in rectangular or square slices by weight, with prices marked per kilogram or per 100 grams. This type of pizza was invented in Rome, Italy, and is common throughout Italy.
* (or ) – a small pan pizza common to Piedmont
* Pizza capricciosa
Pizza capricciosa () is a style of pizza in Italian cuisine prepared with mozzarella cheese, Italian baked ham, mushroom, artichoke and tomato. Types of edible mushrooms used may include '' cremini'' (white mushrooms) and others. Some versions ma ...
– with tomato, mozzarella, mushrooms, artichokes, black and green olives
* () – shallow-fried pizza
* Pizza Margherita – tomato and mozzarella
* Pizza marinara
Pizza marinara, also known as pizza alla marinara, is a style of Neapolitan pizza in Italian cuisine seasoned with only tomato sauce, extra virgin olive oil, oregano and garlic.
It is supposedly the most ancient tomato-topped pizza.
History
I ...
– tomato, oregano
Oregano (, ; ''Origanum vulgare'') is a species of flowering plant in the mint family Lamiaceae. It was native to the Mediterranean region, but widely naturalised elsewhere in the temperate Northern Hemisphere.
Oregano is a woody perennial pla ...
and garlic
Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus ''Allium''. Its close relatives include the onion, shallot, leek, chive, Allium fistulosum, Welsh onion and Allium chinense, Chinese onion. It is native to South A ...
* () – tomato, mozzarella and anchovy
* – tomato, mozzarella and onions
* Pizza quattro formaggi
Pizza quattro formaggi (four cheese pizza) is a variety of pizza in Italian cuisine that is topped with a combination of four kinds of cheese, usually melted together, with (''rossa'', red) or without (''bianca'', white) tomato sauce. It is po ...
() – with four different cheeses, typically Parmesan, Gorgonzola, ricotta and mozzarella (sometimes melted together, sometimes in sectors), with (''rossa'', ) or without tomato sauce (''bianca'', )
* Pizza quattro stagioni () – based on tomato and divided in four sectors, one for each season:
* () – tomato, mozzarella, capers and anchovy
* () and ) – tomato, mozzarella, capers, olive and anchovy
*
Pasta varieties
*
*
* Agnolotti,
* Anelli,
*
*
*
*
*
* Bucatini
*
*
*
* Cannelloni
*
*
* Capellini
Capellini (, literally "little hairs") is a thin variety of Italian pasta, with a diameter ranging from . It is made in the form of long, thin strands, similar to spaghetti. Capelli d'angelo (, literally "angel hair"—hence, "angel hair pasta" ...
*
* Cappelletti
*
*
*
*
*
*
*
*
*
*
* (more properly called )
*
* Conchiglie
Conchiglie (), commonly known as "shells" or "seashells", is a type of pasta. It is usually sold in the plain durum wheat variety, and also in colored varieties which use natural pigments, such as tomato extract, squid ink or spinach extract. Th ...
, ,
*
* (or )
* ,
* (or )
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* Eliche
*
*
* Farfalle
Farfalle () are a type of pasta commonly known as bow-tie pasta or butterfly pasta. The name is derived from the Italian word ''farfalle'' ( butterflies). In the Italian region of Emilia-Romagna, farfalle are known as ''strichetti'' (a local word ...
,
* (or )
*
*
*
* Fettuccine
Fettuccine (; lit. 'little ribbons'; sing. ''fettuccina'') is a type of pasta popular in Roman and Tuscan cuisine. It is descended from the extremely thin capelli d'angelo of the Renaissance but is a flat, thick pasta traditionally made of egg ...
*
* (or )
*
*
*
*
*
* Fusilli
Fusilli () are a variety of pasta that are formed into corkscrew or helical shapes. The word ''fusilli'' presumably comes from ''fuso'' ("spindle"), as traditionally it is "spun" by pressing and rolling a small rod over the thin strips of pasta to ...
, , ,
*
*
* Gnocchi
*
*
*
* Lasagna, , , ,
*
*
* Linguine
Linguine (, English: ; sometimes anglicized as linguini) is a type of pasta similar to fettuccine and trenette but elliptical in section rather than flat. It is about in width, which is wider than spaghetti but not as wide as fettuccine. The nam ...
*
* ,
* Macaroni
Macaroni (, Italian: maccheroni) is dry pasta shaped like narrow tubes.Oxford DictionaryMacaroni/ref> Made with durum wheat, macaroni is commonly cut in short lengths; curved macaroni may be referred to as elbow macaroni. Some home machines ...
*
*
*
*
*
* (or )
*
*
*
*
*
*
* Orecchiette
*
* Orzo
Orzo (, ; from , from Latin ), also known as risoni (; 'large rains ofrice'), is a form of short-cut pasta, shaped like a large grain of rice. Orzo is traditionally made from flour, but it can also be made of whole grain. It is often made with ...
*
*
*
*
*
*
* Pappardelle
Pappardelle (; singular: ''pappardella''; from the verb , "to gobble up") are large, very broad, flat pasta, similar to wide fettuccine, originating from the region of Tuscany
Tuscany ( ; it, Toscana ) is a Regions of Italy, region in central ...
*
*
*
* Penne,
*
*
*
*
* ,
* , ,
*
* Ravioli
Ravioli (; singular: ''raviolo'', ) are a type of pasta comprising a filling enveloped in thin pasta dough. Usually served in broth or with a sauce, they originated as a traditional food in Italian cuisine. Ravioli are commonly square, though o ...
* Rigatoni
Rigatoni () are a form of tube-shaped pasta of varying lengths and diameters originating in Italy. They are larger than penne and ziti, and sometimes slightly curved. If so, they are not as curved as elbow macaroni. Rigatoni characteristically ...
* (or )
*
*
*
*
*
* Spaghetti, , ,
* (or )
* – means 'little stars' in Italian. The pasta is shaped like small stars.
*
*
* (or )
*
*
* Tagliatelle
* (or tagliarini)
* – sometimes served with pesto
*
*
*
*
* Trofie
*
* Vermicelli
Vermicelli (; , , also , ) is a traditional type of pasta round in section similar to spaghetti. In English-speaking regions it is usually thinner than spaghetti, while in Italy it is typically thicker.
The term ''vermicelli'' is also used to ...
* Ziti
Ziti is an extruded pasta, originating in Campania. It is shaped into a long, wide tube, about 25 cm long, that needs to be broken by hand into smaller pieces before cooking. Ziti have similarities to bucatini but are much thicker.
Ziti are ...
, , (or )
Pasta dishes
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* (or )
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* Carbonara
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* Fettuccine Alfredo,
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* Gnocchi, , , , (or ) – dumpling
Dumpling is a broad class of dishes that consist of pieces of dough (made from a variety of starch sources), oftentimes wrapped around a filling. The dough can be based on bread, flour, buckwheat or potatoes, and may be filled with meat, fi ...
s made with semolina flour, , , , (or ), , , ,
*
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* Lasagna, , ,
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*
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* Ravioli
Ravioli (; singular: ''raviolo'', ) are a type of pasta comprising a filling enveloped in thin pasta dough. Usually served in broth or with a sauce, they originated as a traditional food in Italian cuisine. Ravioli are commonly square, though o ...
, , , , , , ,
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* Tortellini, , , , , , ,
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Rice dishes
Rice dishes are very common in northern Italy
Northern Italy ( it, Italia settentrionale, it, Nord Italia, label=none, it, Alta Italia, label=none or just it, Nord, label=none) is a geographical and cultural region in the northern part of Italy. It consists of eight administrative regions ...
, especially in the Lombardy
Lombardy ( it, Lombardia, Lombard language, Lombard: ''Lombardia'' or ''Lumbardia' '') is an administrative regions of Italy, region of Italy that covers ; it is located in the northern-central part of the country and has a population of about 10 ...
and Veneto regions, though rice dishes are found throughout the country.
* Arancini
*
*
*
* (in the Vercelli area), or (in the Novara area)
*
* – rice and peas
* , , risotto, , , , , , , , , – risotto prepared with Gorgonzola cheese
Gorgonzola (; ) is a veined blue cheese, originally from Italy, made from unskimmed cow's milk. It can be buttery or firm, crumbly and quite salty, with a "bite" from its blue veining.
History
Historically, gorgonzola has been produced for ...
, , , , , , , , (also called and ) – risotto with saffron, , , , , , , , , , , , , , (),
* ,
Fish dishes
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* Carpaccio
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Meat dishes and cured meats
* , , ,
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* (Umbrian guanciale)
*
*
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* ()
*
* Braciola,
*
* ,
* Bresaola,
*
*
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* Cacciatore
Cacciatore (, ; ) means "hunter" in Italian. In cuisine, ''alla cacciatora'' refers to a meal prepared "hunter-style" with onions, herbs, usually tomatoes, often bell peppers, and sometimes wine.
Cacciatore is popularly made with braised chicken ...
– refers to a meal prepared "hunter-style" with onions, herbs, usually tomatoes, often bell pepper
The bell pepper (also known as paprika, sweet pepper, pepper, or capsicum ) is the fruit of plants in the Grossum Group of the species ''Capsicum annuum''. Cultivars of the plant produce fruits in different colors, including red, yellow, orange ...
s, and sometimes wine.
*
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* Guanciale
*
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* Mortadella
Mortadella () is a large Italian cuisine, Italian sausage or luncheon meat (''salumi, salume'' ) made of finely hashed or ground heat-cured pork, which incorporates at least 15% small cubes of pork fat (principally the hard fat from the neck o ...
, , , , , , , (or ), , ,
*
*
* 'Nduja
'Nduja () is a spicy, spreadable pork sausage from the region of Calabria in Southern Italy. It is similar to sobrassada from the Balearic Islands in Spain, and is loosely based on the French andouille. It is Calabria's contribution to the many ...
*
* ()
*
* Ossobuco,
*
*
* Pancetta
*
*
*
*
*
*
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* Piccata
*
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* , ,
*
* (or )
* Porchetta
Porchetta () is a savory, fatty, and moist boneless pork roast of Italian culinary tradition. The carcass is deboned and spitted or roasted traditionally over wood for at least eight hours, fat and skin still on. In some traditions, porchetta ...
, ,
* , (), (), , , , , , , , , , , , (or )
* , (or ''Gröstl'')
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* Salami
* (), (),
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* Speck Alto Adige,
* ,
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*
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Vegetable dishes
* (asparagus)
* Caponata
Caponata ( Sicilian: ''capunata'') is a Sicilian dish consisting of chopped fried aubergine (U.S. eggplant) and other vegetables, seasoned with olive oil, tomato sauce, celery, olives, and capers, in an agrodolce sauce.
Numerous local variant ...
– a Sicilian aubergine (eggplant) dish consisting of a cooked vegetable salad made from chopped fried eggplant and celery seasoned with sweetened vinegar, with capers in a sweet and sour sauce
* ,
*
* ()
* (or )
* ,
*
* (or )
*
* () – a salad of tomatoes, mozzarella and basil, () – a typical salad dish of Sicilian and Spanish cuisine which uses oranges as its main ingredient. It is usually served at the beginning or at the end of a meal, , , , () – a salad consisting of tomatoes, boiled potatoes, red onions and mackerel (or fresh cheese) and seasoned with olive oil, oregano, salt and capers
*
* , , , , ,
* – a Tuscan salad of bread and tomatoes, popular in the summer
*
*
*
* , , ()
* – Italian-style crudités
*
* ,
* ,
* Rollatini
*
Nut dishes
* Chestnut pie – has been documented back to the 15th century in Italy, in the book (English: ''On honest indulgence and good health'') written by the Italian writer and gastronomistBartolomeo Platina
Bartolomeo Sacchi (; 1421 – 21 September 1481), known as Platina (in Italian ''il Platina'' ) after his birthplace (Piadena), and commonly referred to in English as Bartolomeo Platina, was an Italian Renaissance humanist writer and gastro ...
.
Wines
* Abruzzo
Abruzzo (, , ; nap, label=Neapolitan language, Abruzzese Neapolitan, Abbrùzze , ''Abbrìzze'' or ''Abbrèzze'' ; nap, label=Sabino dialect, Aquilano, Abbrùzzu; #History, historically Abruzzi) is a Regions of Italy, region of Southern Italy wi ...
** Montepulciano d'Abruzzo
** Trebbiano d'Abruzzo
* Apulia
it, Pugliese
, population_note =
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** Malvasia
** Negroamaro
* Basilicata
it, Lucano (man) it, Lucana (woman)
, population_note =
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, population_blank1 =
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...
** Aglianico del Vulture
Aglianico del Vulture and Aglianico del Vulture Superiore are Italian red wines based on the Aglianico grape and produced in the Vulture area of Basilicata. Located on volcanic soils derived from nearby Mount Vulture, it was awarded ''Denominaz ...
** Grottino di Roccanova
** Matera
** Terre dell'Alta Val d'Agri
* Calabria
, population_note =
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, demographics1_title2 ...
** Cirò
* Campania
** Aglianico del Taburno
** Campi Flegrei Piedirosso
** Falanghina
Falanghina, also called Falanghina Greco, is a variety of wine grape, ''Vitis vinifera,'' used for white wines. It is an ancient grape variety which may have provided a basis for the classical Falernian wine, and has considerable character.winep ...
** Falerno del Massico Falerno del Massico is an Italian red wine of Denominazione di origine controllata, DOC produced in the province of Caserta in the region of Campania. It received DOC classification in 1989. Falerno is produced in the same region as the highly reg ...
** Fiano di Avellino
Fiano is a white Italian wine grape variety that is grown primarily in the Campania region of southern Italy and on the island of Sicily. In Campania, this fairly strong flavored white wine grape is particularly noted around Avellino where the ...
** Greco di Tufo
Greco is an Italian wine grape that may be of Greek origin. The name relates to both white ''(Greco bianco)'' and black ''(Greco nero)'' grape varieties. While there is more land area dedicated to ''Greco nero'', the ''Greco bianco'' is the gra ...
** Lacryma Christi
Lacryma Christi () or Lachryma Christi of Vesuvius is the name of a Neapolitan type of wine produced on the slopes of Mount Vesuvius in Campania, Italy. White Lacryma Christi is made mainly from Verdeca and Coda di Volpe grapes, with smaller pr ...
** Solopaca
Solopaca (Campanian: ) is a ''comune'' (municipality) in the Province of Benevento in the Italian region Campania, located about northeast of Naples and about northwest of Benevento. As of 31 December 2004, it had a population of 4,134 and an a ...
** Taurasi
* Emilia-Romagna
** Albana
** Bonarda
** Gutturnio
** Lambrusco
** Pignoletto
** Sangiovese
** Trebbiano
Trebbiano is an Italian wine grape, one of the most widely planted grape varieties in the world. It gives good yields, but tends to yield undistinguished wine. It can be fresh and fruity, but does not keep long. Also known as ugni blanc, it h ...
* Friuli-Venezia Giulia
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** Friulano
** Pignolo
** Ramandolo
** Refosco dal peduncolo rosso
** Ribolla Gialla
** Schiopettino
** Tazzelenghe
** Verduzzo friulano
* Lazio
** Marino
* Liguria
** Cinque Terre
* Lombardy
Lombardy ( it, Lombardia, Lombard language, Lombard: ''Lombardia'' or ''Lumbardia' '') is an administrative regions of Italy, region of Italy that covers ; it is located in the northern-central part of the country and has a population of about 10 ...
** Oltrepò Pavese
The Oltrepò Pavese (; lmo, label=Western Lombard, Ultrepò Paves) is an area of the Province of Pavia, in the north-west Italian region of Lombardy, which lies to the south of the river Po. It is ('beyond') the Po when considered from the pro ...
** Barbera
** Bonarda
** Conero
** Franciacorta
The territory of Franciacorta, from Latin "franchae curtes", which means "exempted from paying duties", is a section of the Province of Brescia in the Italian Region of Lombardy. Franciacorta is known for its wine production and includes world-f ...
** Sassella
** Grumello
** Inferno
* Marche
Marche ( , ) is one of the twenty regions of Italy. In English, the region is sometimes referred to as The Marches ( ). The region is located in the central area of the country, bordered by Emilia-Romagna and the republic of San Marino to the ...
** Colli Maceratesi
** Falerio dei Colli Ascolani Falerio dei Colli Ascolani is a denominazione di origine controllata white wine that is located in the region of Marche, in Italy. The DOC was created in 1975.
Geography
The region lies on the eastern coast of Italy, encompassing the towns of Ci ...
** Rosso Piceno Superiore
** Spumante Brut
** Valcalepio
* Piedmont
** Acqui
** Alba
** Asti
Asti ( , , ; pms, Ast ) is a ''comune'' of 74,348 inhabitants (1-1-2021) located in the Piedmont region of northwestern Italy, about east of Turin in the plain of the Tanaro River. It is the capital of the province of Asti and it is deemed t ...
** Barolo
** Carema Riserva
** Colli Tortonesi
** Gattinara
Gattinara ( pms, Gatinera) is a ''comune'' (municipality) in the Province of Vercelli in the Italian region of Piedmont, located about northeast of Turin and about north of Vercelli. As of December 31, 2004, it had a population of 8,506 and an ...
** Gavi
GAVI, officially Gavi, the Vaccine Alliance (previously the GAVI Alliance, and before that the Global Alliance for Vaccines and Immunization) is a public–private global health partnership with the goal of increasing access to immunization ...
** Grignolino
** Langhe
The Langhe (; ''Langa'' is from old dialect Mons Langa et Bassa Langa) is a hilly area to the south and east of the river Tanaro in the province of Cuneo and in the province of Asti in Piedmont, northern Italy.
It is famous for its wines, chees ...
** Monferrato
Montferrat (, ; it, Monferrato ; pms, Monfrà , locally ; la, Mons Ferratus) is part of the region of Piedmont in northern Italy. It comprises roughly (and its extent has varied over time) the modern provinces of Province of Alessandria, ...
** Nebbiolo
** Nizza
** Ovada
* Sardinia
** Cagliari
Cagliari (, also , , ; sc, Casteddu ; lat, Caralis) is an Italian municipality and the capital of the island of Sardinia, an autonomous region of Italy. Cagliari's Sardinian name ''Casteddu'' means ''castle''. It has about 155,000 inhabitant ...
** Cannonau
** Monti
** Nuragus
** Ogliastra
The province of Ogliastra ( it, provincia dell'Ogliastra , sc, provìntzia de s'Ogiastra) was a former province in eastern Sardinia, Italy. Ogliastra was the most mountainous province in Sardinia. With only some 57,642 inhabitants, it was also t ...
* Sicily
** Cerasuolo di Vittoria
Cerasuolo di Vittoria is a dry red Italian wine from a region around the ''comune'' of Vittoria, Sicily. The only wine with DOCG status in Sicily, it is made from a blend of two Sicilian grape varieties, Nero d'Avola (locally known as ''Calabrese' ...
** Donna Fugata
** Etna DOC
** Noto
** Passito di Pantelleria
** Marsala
Marsala (, local ; la, Lilybaeum) is an Italian town located in the Province of Trapani in the westernmost part of Sicily. Marsala is the most populated town in its province and the fifth in Sicily.
The town is famous for the docking of Gius ...
** Nero d'Avola
Nero d'Avola (; 'Black of Avola' in Italian) is "the most important red wine grape in Sicily
(man) it, Siciliana (woman)
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* Trentino
** Marzemino
Marzemino is a red Italian wine grape variety that is primarily grown around Isera, south of Trentino. The wine is most noted for its mention in the opera ''Don Giovanni'' of Wolfgang Amadeus Mozart ("Versa il vino! Eccellente ''Marzimino''!"). ...
* Tuscany
** Bolgheri
Bolgheri () is a central Italian village and hamlet (''frazione'') of Castagneto Carducci, a municipality (''comune'') in the province of Livorno, Tuscany. in 2011 it had a population of 131.
History
First mentioned in 1075, in a papal bull by ...
** Brunello di Montalcino
Brunello di Montalcino is a red DOCG Italian wine produced in the vineyards surrounding the town of Montalcino, in the province of Siena, located about 80 km south of Florence in the Tuscany wine region. Brunello, a diminutive of Bruno (" ...
** Carmignano
Carmignano is a ''comune'' (municipality) in the province of Prato, part of the Italian region Tuscany. It is located about west of Florence and about southwest of Prato. It is the centre of the wine region of the same name.
Geography
C ...
** Chianti
** Colli Apuani
** Colli Etruria Centrale
** Colline Lucchesi Colline Lucchesi is a denominazione di origine controllata (DOC) for wine, created in 1968, that is located in northern Tuscany, Italy, and centered near the commune of Lucca.
Geography
This DOC is broken into two near but nonadjacent areas that ...
** Elba
** Montalcino
Montalcino is a hill town and ''comune'' in the province of Siena, Tuscany, central Italy.
The town is located to the west of Pienza, close to the Crete Senesi in Val d'Orcia. It is from Siena, from Florence and from Pisa. Monte Amiata is loc ...
** Montescudaio
Montescudaio is a ''comune'' (municipality) in the Province of Pisa in the Italian region Tuscany, located about southwest of Florence and about southeast of Pisa.
Twin towns
* Castril, Spain, since 2006
* Eberstadt, Germany, since 1984
* C ...
** Moscadello di Montalcino
** Nipozzano
** Parrina Parrina is a small Italian Denominazione di Origine Controllata comprising parts of the commune of Orbetello in the province of Grosseto, Tuscany. The DOC was awarded in 1971, and extends to with about 20 wine producers, the largest of which, by fa ...
** Pitigliano
** San Gimignano
San Gimignano () is a small walled medieval hill town in the province of Siena, Tuscany, north-central Italy. Known as the Town of Fine Towers, San Gimignano is famous for its medieval architecture, unique in the preservation of about a dozen of ...
** Scansano
** Val di Chiana
** Val di Cornia
** Valdinievole
Valdinievole or Val di Nievole (; "Valley of the Nievole (River)") is an area in the south-western part of the province of Pistoia, Tuscany, Italy.
Geography
The area is made up of 11 comuni: Buggiano, Chiesina Uzzanese, Larciano, Lamporecchio, ...
** Valle di Arbia
** Vino Nobile di Montepulciano
Vino Nobile di Montepulciano is a red wine with a Denominazione di Origine Controllata e Garantita status produced in the vineyards surrounding the town of Montepulciano, Italy. The wine is made primarily from the Sangiovese grape varietal (known ...
** Vin Santo Toscano (or Vin Santo)
* Umbria
** Grechetto
** Orvieto
Orvieto () is a city and ''comune'' in the Province of Terni, southwestern Umbria, Italy, situated on the flat summit of a large butte of volcanic tuff. The city rises dramatically above the almost-vertical faces of tuff cliffs that are compl ...
** Rosso di Montefalco
** Sagrantino
** Torgiano
* Veneto
** Amarone
** Bardolino
Bardolino is a ''comune'' (municipality) in the Province of Verona in the Italian region Veneto, located about west of Venice and about northwest of Verona.
Geography
Located on the eastern shore of Lake Garda, Bardolino borders the followin ...
** Colli Euganei
** Conegliano Veneto
** Custoza
Custoza (; vec, Custoxa ) is a northern Italian village and hamlet (''frazione'') of Sommacampagna, a municipality in the province of Verona, Veneto. As of 2011, its population was 812.
History
The village is famous for two battles fought dur ...
** Fragolino
Fragolino is an Italian red wine produced in Veneto with grape, or ''uva fragola'' (literally, "strawberry-grape"). This kind of grape does not belong to the ''Vitis vinifera'' species, but to the related ''Vitis labrusca'' and it was introduced t ...
** Prosecco
Prosecco (; Italian: ) is an Italian DOC or DOCG white wine produced in a large area spanning nine provinces in the Veneto and Friuli Venezia Giulia regions, and named after the village of Prosecco which is in the province of Trieste, Italy. It ...
** Soave
** Valdobbiadene
** Valpolicella
Liqueurs
* Amaretto
** Disaronno Originale
* Amaro Del Diavolo
* Anisetta
* Centerbe
Centerbe or Centerba (Italian for "one hundred herbs"), is a liqueur made by aromatic herbs commonly found on Mount Majella. It is a typical abruzzese liquor in central Italy and it's made on a base of 70% alcohol. The liqueur comes in two stre ...
* Genziana liqueur
* Limoncello
Limoncello () is an Italian lemon liqueur mainly produced in Southern Italy, especially in the region around the Sorrentine Peninsula and the coast of Amalfi. It is the second most popular liqueur in Italy and is traditionally served chilled as a ...
* Rosolio
Rosolio is a type of Italian liqueur made from a base of alcohol, sugar, and water in the same proportion, which is flavored by adding an essence of any of various types.
Despite a common misconception based on the name, rosolio has no direct co ...
** Italicus Rosolio di Bergamotto
* Liquore Strega
* Nocello
Nocello is a walnut flavored liqueur from Italy. It is produced by the Toschi Vignola s.r.l. company of Savignano sul Panaro, Province of Modena, Emilia-Romagna, Italy. The product originated in Emilia-Romagna. It is labeled "Imitation Liqueur" in ...
* Nocino
* Vespetrò
Cheeses
* Acceglio
Acceglio (Vivaro-Alpine: ''Acelh'') is a ''comune'' (municipality) in the Province of Cuneo in the Italian region Piedmont. It is located above Prazzo in the upper Valle Maira about southwest of Turin and about west of Cuneo, on the border wi ...
* Alpkäse
Alpkäse is a type of cheese made with cow milk in the Alpine region (Austria, Italy, Switzerland, Germany). It is classified as a Swiss-type or Alpine cheese.
The origin of this type of cheese is associated with the Alps located in Germany and ...
* Ambra di Talamello
Ambra di Talamello is an Italian cheese that originated in the Marche region of Italy and is produced in Talamello, Italy.
It is a type of Formaggio di Fossa, a designation for cheeses that are aged underground. Ambra di Talamello is wrapped in ...
* Asiago
* Asino
* Bastardo del Grappa
Bastardo del Grappa is a traditional cheese produced in the foothills of Monte Grappa massif and in the provinces of Treviso, Belluno, and Vicenza, in Italy. Bastardo del Grappa is a certified PAT cheese qualifying it as a genuine Italian product ...
* Bel Paese
''Bel paese'' (or ''Belpaese'', ) is the classical poetical appellative for Italy, meaning the "beautiful country" in Italian, due to its mild weather, cultural heritage and natural endowment.
The usage of the term originated in the Middle Age ...
* Bitto
Bitto ( lmo, Bit) is an Italian DOP (''Denominazione di Origine Protetta'') cheese produced in the Valtelline valley in Lombardy. It owes its name to the Bitto river. Bitto is produced only in the summer months when the cows feed on the high alpi ...
* Bocconcini
* Bra
* Burrata
Burrata () is an Italian cow milk (occasionally buffalo milk) cheese made from mozzarella and cream. The outer casing is solid cheese, while the inside contains stracciatella and cream, giving it an unusual, soft texture. It is typical of Apuli ...
* Burrino
* Caciocavallo
* Cacio figurato
* Cacioricotta
Cacioricotta is a typical southern-Italian cheese produced in the regions of Basilicata, Apulia, and Calabria.
Production Method
Cacioricotta is produced with a "hybrid" method of preparation, following both the steps used in the production o ...
* Caciotta
Caciotta, from the Tuscan , is a type of cheese produced in Italy from the milk of cows, sheep, goats, or water buffalo. Cacciotta has more than a dozen variations.
The cheeses are cylindrical in shape and up to weight. The period of ripen ...
* Caciottella
* Calcagno
* Canestrato
* Caprino Caprino may refer to:
* Caprino cheese, a type of Italian goat cheeses
In places:
* Caprino Bergamasco, a municipality in the Italian region of Lombardy
* Caprino Veronese, a municipality in the Italian region Veneto
* Caprino, Switzerland, a quar ...
* Casciotta d'Urbino
* Casizolu
* Caso peruto
* Castelmagno
* Castelrosso
* Casu martzu
* Crescenza
Stracchino (), also known as ''crescenza'' (), is a type of Italian cow's-milk cheese, typical of Lombardy, Piedmont, Veneto, and Liguria. It is eaten very young, has no rind and a very soft, creamy texture and normally a mild and delicate flavo ...
* Crucolo
* Crutin
Crutin is an Italian cheese prepared using cow's milk and black truffle shavings that is prepared in Langhe, Piedmont. It is a crumbly cheese with a pale yellow coloration, and has a slight citrus flavor and aroma as well as the flavor of truffles ...
* Dolcelatte
* Fior di latte
* Fontina
Fontina (French: ''Fontine'') is a cow's milk cheese, first produced in Italy. Over time, production of Fontina has spread worldwide, including the United States, Denmark, Sweden, Canada, France and Argentina.
Description
Fontina is a cheese th ...
* Formai de Mut dell'Alta Valle Brembana
Formai de Mut dell'Alta Valle Brembana is an Italian cheese prepared from raw cow's milk that originated in Lombardy, Italy. It is prepared in a similar manner to Fontina d'Aosta cheese at Alta Valle Brembana in high pasture lands and in Bergamo ...
* Galbanino
Galbanino is a soft, mild, cheese produced by the Italian company Galbani. It most closely resembles a mild provolone cheese.
See also
* List of stretch-cured cheeses
This is a list of stretch-curd cheeses, comprising cheeses prepared using t ...
* Gorgonzola
* Grana Padano
* Granone Lodigiano
* Mascarpone
* Montasio
''Montasio'' is a mountain cheese made from cow's milk produced in northeastern Italy in the regions of Friuli-Venezia Giulia and Veneto.
It was awarded a protected designation of origin (PDO) in 1986.
History
It takes its name from the fa ...
* Monte Re
* Monte Veronese
Monte Veronese is an Italian cheese made from cow's milk which is produced in the northern part of the Province of Verona, more specifically in the Lessini mountains or the Veronese prealps. Like Asiago it comes in two varieties, one fresh and o ...
* Morlacco del Grappa
( vec, Morlac) or Morlacco del Grappa is an Italian cow's-milk cheese from Monte Grappa, in the provinces of Vicenza, Treviso, and Belluno) where cheesemakers once produced a soft cow's milk cheese, low in fat, with an uncooked curd th ...
* Mozzarella, mozzarella di bufala
Mozzarella (, ; nap, muzzarella ) is a southern Italian cheese traditionally made from Italian buffalo's milk by the pasta filata method.
Fresh mozzarella is generally white but when seasoned it turns to a light yellow depending on the anima ...
, mozzarella di bufala campana
* Murazzano
Murazzano (; pms, Murassan ) is a ''comune'' (municipality) in the Province of Cuneo in the Italian region Piedmont, located about southeast of Turin and about east of Cuneo.
Murazzano borders the following municipalities: Belvedere Langhe, ...
* Padraccio
Padraccio is an Italian cheese made in Basilicata, typical of the Pollino National Park area. It is recognized as a prodotto agroalimentare tradizionale (''traditional regional food product'') of Basilicata.
The cheese is made from a mixture of t ...
* Parmigiano Reggiano
Parmesan ( it, Parmigiano Reggiano; ) is an Italian hard, granular cheese produced from cows’ milk and aged at least 12 months.
It is named after two of the areas which produce it, the provinces of Parma and Reggio Emilia (''Parmigiano'' is ...
(Parmesan)
* Pecorino
* Pecorino crotonese
* Pecorino di Carmasciano
* Pecorino di Filiano
* Pecorino di Forenza
* Pecorino romano
* Pecorino sardo
* Pecorino siciliano
* Pecorino toscano
* Piave
* Provola, provola affumicata, provola silana
* Provolone
* Puzzone di Moena
* Quartirolo Lombardo
Quartirolo Lombardo ( lmo, Quartiroeul Lombard) is a soft table cheese made with cow's milk, which has a Protected designation of origin (PDO) status.
History
The beginning of its production dates back to the 10th century. Its production was ...
* Ragusano
* Raschera
Raschera is an Italian pressed fat or medium fat, semi-hard cheese made with raw or pasteurized cow milk, to which a small amount of sheep's and/or goat's milk may be added. It has an ivory white color inside with irregularly spaced small eyes, ...
* Reblec
* Ricotta
* Ricotta di fuscella
* Ricotta forte
* Ricotta salata
* Robiola
Robiola is an Italian soft- ripened cheese of the Stracchino family. It is from the Langhe region and made with varying proportions of cow's, goat's, and sheep's milk. One theory is that the cheese gets its name from the town of Robbio in t ...
* Rosa Camuna
Rosa Camuna ( lmo, Roeusa Camuna) is an Italian mild semi-hard paste cheese made with partially skimmed cow's milk. Its shape and name come from the Camunian rose of Val Camonica where the cheese is produced. It has an ivory white color ins ...
* Salva
Salva (Latin for "Save") may refer to:
People
* Francisco Salva Campillo (1751-1828), Spanish scientist
*Ramon d'Salva (born 1921), Filipino actor
* Héctor Salva (1939-2015), Uruguayan football midfielder
*Salva Kiir Mayardit (born 1951), South ...
* Scamorza
Scamorza () is a Southern Italian cow's milk cheese. It can also be made from other milks, but that is less common. It is a stretched-curd cheese, in which the fresh curd matures in its own whey for several hours to allow acidity to develop thr ...
* Silter
Silter is an Italian hard cheese made within the Alpine Lombardy region around Province of Brescia and surrounding areas and traditionally produced with unpasteurised cows milk during summer months and September,
* Spongarda
* Squacquerone
''Squacquerone'' is an Italian cheese soft and crumbly type, originally from Romagna.
Description
Squacquerone is a cow's milk cheese, made from whole milk, with a very short maturation. It is similar to ''crescenza'', although the paste (white ...
* Stracchino
* Stracciatella di bufala
Stracciatella di bufala () is a cheese produced from Italian buffalo milk in the province of Foggia, located in the southern Italian region of Apulia, using a stretching (pasta filata) and a shredding technique.
Description
Stracciatella che ...
* Taleggio
* Toma Toma or TOMA may refer to:
Places
*Toma, Burkina Faso, a town in Nayala province
*Toma Department, a department in Nayala province
*Toma, Banwa, Burkina Faso, a town
* Tōma, Hokkaidō, Japan, a town
**Tōma Station, its railway station
*Toma, a t ...
* Valtellina Casera
Valtellina Casera ( lmo, Casera de la Valtolina) is a cheese made from semi-skimmed cows' milk in the northern Italian province of Sondrio.
*
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* – coffee, hot chocolate and whipped cream, only in Turin
* – made with a
* – believed to have originated in World War II, when American G.I.s in Italy would dilute espresso with hot water to approximate the coffee to which they were accustomed.
*
* Caffè latte
* or – espresso over ice with addition of almond milk instead of sugar, typical in Salento
*
* – made with a moka pot
* – a sweet iced coffee drink
* Cappuccino
*
* Asino – cheese of Carnic Prealps
* – cooked turnips that were preserved in
* – a type of pasta similar to tagliatelle but bigger with a sauce of liver of the duck
* or – pastries
* – boiled meats with pepper sauce, most common in the
* – aromatized salt beef with beans
* –
* – barley soup
* Speck – a type of salume from the historical-geographical region of Tyrol and generally obtained from pork leg subjected to a process of cold-smoking
* – spinach dumplings
* – a typical Trentino Alto Adige first course, similar to in flavour, different in form
* – a typical dessert of the Christmas tradition of the Trentino-Alto Adige region. Made with dried fruit (pine nuts, walnuts, almonds) and candied fruit.
* (in dialect ()) – typical fried dessert from the Trentino-Alto Adige culture
* – Austro-Hungarian culinary artefact, served in every alpine hut with plenty of "currant jam" () on top
* – a type of egg-based stuffed pasta originating from the province of Mantua (in the Mantuan dialect they are commonly called ''agnulìn'' or ''agnulì''), often eaten in soup or broth
* – a type of egg-based stuffed pasta served dry, with a sauce based on Pavese stew, or in goose broth
* – a type of , a bitter-sweet flavored macaron, traditional to Saronno, a (municipality) of Lombardy
* Bel Paese (cheese), Bel Paese – a Semi-soft cheese, semi-soft cheese. It was invented in 1906 by Egidio Galbani who wanted to produce a mild and delicate cheese to sell mainly in Italy. The name Bel Paese () comes from the title of a book written by Antonio Stoppani (though the reference is much older, being used by Dante and Petrarch); it is Bel paese (phrase), used as a phrase for Italy itself.
* – an artisanal sweet leavened bread originating from the Valtellina valley of Lombardy, Italy. It is typically prepared for Christmas, during which time it is an essential component of Christmas festivities.
*
entry at whatamieating.com. Accessed on 2010-01-14. * – a typical winter dish popular in Western Lombardy. The dish has a strong, decisive flavour, and was a favourite of conductor Arturo Toscanini. One writer describes it as a "noble, ancient Milanese dish", and writes of the inexpressible "pleasure that it furnishes the soul as well as the palate, especially on a wintry day". * – a traditional Easter bread, the counterpart of the two well-known Italian Christmas desserts, panettone and * – a popular variety of found in the city of Milan. It is traditionally prepared with a veal rib chop or Sirloin steak, sirloin bone-in and made into a breaded cutlet, fried in butter. * Gorgonzola – a veined Protected designation of origin, PDO Italian blue cheese, made from unskimmed cow's milk. It can be buttery or firm, crumbly and quite salty, with a "bite" from its blue veining. Outside the European Union, EU and the countries recognizing the geographical origin protection, the name "Gorgonzola" can legally be used for similar cheeses, with only the full Italian name unambiguously referring to PDO Gorgonzola. It is a famously pungent cheese. * Mascarpone – a soft acid-set cheese, acid-set cream cheese. It is recognized in Italy as a ("traditional agri-food product"; PAT). * – a white bread, recognizable by its bulged shape * – meatballs typical of Lombard cuisine, Milanese cuisine in the Italian region of Lombardy. The main ingredient of the dish is leftover meat, usually beef because of its popularity in Milan: the dish was developed to use up leftover cuts of beef. The meatballs are also enriched with sausage, raw salami, liver, mortadella and other pork. The first attested recipe for dates back to 1839. * – a spicy cookie typical of Crema, Lombardy, Crema, Lombardy, Italy. Mainly used in the preparation of the filling of , it includes nutmeg, cinnamon, cloves, mace, cilantro, star anise, black pepper and cocoa among the ingredients. It has a spicy flavour. * – a sweet/spicy sauce made with candied fruits and meant to be served along boiled beef * – a small sweet -style biscuits with hazelnut flour * Ossobuco – a specialty of Lombard cuisine of cross-cut veal Shank (meat), shanks Braising, braised with vegetables, white wine, and broth. It is often garnished with gremolata and traditionally served with either or
(Italian Language) (Accessed November 2015)
(Accessed November 2015) It is Brining, brined.Slow Food Editore, ''Italian Cheese'', * Spongarda – a local cake with its origins in Crema, Lombardy, Crema. The Lombardy region includes it as "" in the list of traditional food products. * Taleggio cheese, Taleggio – a types of cheese#Semi-soft cheese, semisoft, washed-rind, smear-ripened List of cheeses, Italian cheese that is named after Val Taleggio. The cheese has a thin crust and a strong aroma, but its flavour is comparatively mild with an unusual fruity tang. Taleggio and similar cheeses have been around since Roman times, with Cicero, Cato the Elder, and Pliny the Elder all mentioning it in their writings. * – a candy made of honey, sugar, and egg white, with toasted almonds or hazelnuts * – a typical autumnal dessert from the northern Italian town of Crema, Lombardy, Crema. It is presented in a round shape, but it is often available cut into slices. It has a golden brown hue and the fragrance of the small American or Concord grapes which are one of its main ingredients. The crust has an uneven texture with small holes in it. * – a typical cake of Mantuan and Brescian cuisine. It is made with leavened dough rich in butter and sugar, which is rolled up and placed in the baking tin, taking the characteristic shape of a basket of rosebuds, hence the name. * – a cake of the Lombard cuisine, notably from Brianza. Its main ingredients are stale bread, milk and Cocoa bean, cocoa, often enriched with biscuits, , sugar, Pine nut, pine seeds, raisins, candied fruit, candied Orange (fruit), orange and citron and aromatized with anise. * – ravioli with a Cucurbita, squash filling *
Desserts and pastry
* – fruit preserves made with vinegar, honey, and grape juice
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Biscotti (; ; en, biscuits), known also as cantucci (), are Italian almond biscuits that originated in the Tuscan city of Prato. They are twice-baked, oblong-shaped, dry, crunchy, and may be dipped in a drink, traditionally Vin Santo.
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Gelato (; ) is the common word in Italian for all kinds of ice cream. In English, it specifically refers to a frozen dessert of Italian origin. Artisanal gelato in Italy generally contains 6%–9% butterfat, which is lower than other styles o ...
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''Pizzelle'' (, singular ''pizzella'') are traditional Italian waffle cookies made from flour, eggs, sugar, butter or vegetable oil, and flavoring (usually anise or anisette, less commonly vanilla or lemon zest). Pizzelle can be hard and crisp ...
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Semifreddo (, Italian for 'half cold') is a class of frozen desserts similar to ice cream. The main ingredients are egg yolks, sugar, and cream.
It has the texture of frozen mousse or cake. The dessert's Spanish counterpart is called '' semifr ...
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A fritter is a portion of meat, seafood, fruit, vegetables or other ingredients which have been Batter (cooking), battered or breading, breaded, or just a portion of dough without further ingredients, that is deep-frying, deep-fried. Fritters ar ...
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Zabaione () or zabaglione (, , ) is an Italian dessert, or sometimes a beverage, made with egg yolks, sugar, and a sweet wine (usually Moscato d'Asti or Marsala wine). Some versions of the recipe incorporate spirits such as cognac. The desser ...
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A zeppola (; plural: zeppole; sometimes called frittelle, and in Sardinia the italianized ''zippole'' or ''zeppole sarde'' from the original Sardinian ) is an Italian pastry consisting of a deep-fried dough ball of varying size but typically ab ...
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Frittata is an egg-based Italian dish similar to an omelette or crustless quiche or scrambled eggs, enriched with additional ingredients such as meats, cheeses, or vegetables. The word ''frittata'' is Italian and roughly translates to "fried".
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Polenta (, ) is a dish of boiled cornmeal that was historically made from other grains. The dish comes from Italy. It may be served as a hot porridge, or it may be allowed to cool and solidify into a loaf that can be baked, fried, or grilled. ...
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* – coffee, hot chocolate and whipped cream, only in Turin
* – made with a
* – believed to have originated in World War II, when American G.I.s in Italy would dilute espresso with hot water to approximate the coffee to which they were accustomed.
*
* Caffè latte
* or – espresso over ice with addition of almond milk instead of sugar, typical in Salento
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* – made with a moka pot
* – a sweet iced coffee drink
* Cappuccino
* Doppio
Doppio espresso () is a double shot which is extracted using double the amount of ground coffee in a larger-sized portafilter basket. This results in of drink, double the amount of a single shot espresso. ''Doppio'' is Italian multiplier, meanin ...
*
* Espresso – known generally in Italy simply as
* – coffee and served in a traditional bulbous wooden loving cup, shaped like a multi-spouted teapot, and drunk in the Aosta Valley and Piedmont
* – similar to a caffè latte, but with less coffee
*
* – similar to a small cappuccino, invariably served in a glass, and drunk mainly in Turin, in the whole Piedmont and in Milan; similar to the
* Ristretto
* "" – a once popular high energy breakfast, item enjoyed by children
Olive oil
* Italian olive oilFruits and vegetables
* * , , (or ), , , *Unique dishes and foods by region
Friuli-Venezia Giulia
(man), it, Friulana (woman), it, Giuliano (man), it, Giuliana (woman)
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* Asino – cheese of Carnic Prealps
* – cooked turnips that were preserved in marc Marc or MARC may refer to:
People
* Marc (given name), people with the first name
* Marc (surname), people with the family name
Acronyms
* MARC standards, a data format used for library cataloging,
* MARC Train, a regional commuter rail system of ...
* – sort of tortellini with a ricotta filling, of the Carnic Alps
* – leavened cake of Viennese origin
* Formadi frânt and formadi salât – cheeses
* – sliced cooked potatoes with onions and Montasio
''Montasio'' is a mountain cheese made from cow's milk produced in northeastern Italy in the regions of Friuli-Venezia Giulia and Veneto.
It was awarded a protected designation of origin (PDO) in 1986.
History
It takes its name from the fa ...
cheese
* – cake made with a very rich filling of dry fruits, raisins and candied citron
* – small fried crescent, made with a kind of potato dumpling dough
* Montasio
''Montasio'' is a mountain cheese made from cow's milk produced in northeastern Italy in the regions of Friuli-Venezia Giulia and Veneto.
It was awarded a protected designation of origin (PDO) in 1986.
History
It takes its name from the fa ...
– cheese of the Friuli
* – famous ham exported all over the world
* Scuete fumade – sweet smoked ricotta
* , of Cormons and of the Karst Plateau
*
* – a type of pasta similar to tagliatelle but bigger with a sauce of liver of the duck
* or – pastries
* – boiled meats with pepper sauce, most common in the province of Verona
The Province of Verona ( it, Provincia di Verona) is a province in the Veneto administrative region of Italy. On its northwestern border, Lake GardaItaly's largestis divided between Verona and the provinces of Brescia (Lombardy region) and Trenti ...
* – a soup of pasta and bean
A bean is the seed of several plants in the family Fabaceae, which are used as vegetables for human or animal food. They can be cooked in many different ways, including boiling, frying, and baking, and are used in many traditional dishes th ...
s
* – polenta
Polenta (, ) is a dish of boiled cornmeal that was historically made from other grains. The dish comes from Italy. It may be served as a hot porridge, or it may be allowed to cool and solidify into a loaf that can be baked, fried, or grilled. ...
accompanied with roasted wild birds
* – raw or cooked radicchio salad with pancetta
* – rice with young peas
* – fried, marinated Sardine (food), sardines
Trentino-Alto Adige/Südtirol
* – aromatized salt beef with beans
* –
* – barley soup
* Speck – a type of salume from the historical-geographical region of Tyrol and generally obtained from pork leg subjected to a process of cold-smoking
* – spinach dumplings
* – a typical Trentino Alto Adige first course, similar to in flavour, different in form
* – a typical dessert of the Christmas tradition of the Trentino-Alto Adige region. Made with dried fruit (pine nuts, walnuts, almonds) and candied fruit.
* (in dialect ()) – typical fried dessert from the Trentino-Alto Adige culture
* – Austro-Hungarian culinary artefact, served in every alpine hut with plenty of "currant jam" () on top
Lombardy
Lombardy ( it, Lombardia, Lombard language, Lombard: ''Lombardia'' or ''Lumbardia' '') is an administrative regions of Italy, region of Italy that covers ; it is located in the northern-central part of the country and has a population of about 10 ...
* – a type of egg-based stuffed pasta originating from the province of Mantua (in the Mantuan dialect they are commonly called ''agnulìn'' or ''agnulì''), often eaten in soup or broth
* – a type of egg-based stuffed pasta served dry, with a sauce based on Pavese stew, or in goose broth
* – a type of , a bitter-sweet flavored macaron, traditional to Saronno, a (municipality) of Lombardy
* Bel Paese (cheese), Bel Paese – a Semi-soft cheese, semi-soft cheese. It was invented in 1906 by Egidio Galbani who wanted to produce a mild and delicate cheese to sell mainly in Italy. The name Bel Paese () comes from the title of a book written by Antonio Stoppani (though the reference is much older, being used by Dante and Petrarch); it is Bel paese (phrase), used as a phrase for Italy itself.
* – an artisanal sweet leavened bread originating from the Valtellina valley of Lombardy, Italy. It is typically prepared for Christmas, during which time it is an essential component of Christmas festivities.
* Bitto
Bitto ( lmo, Bit) is an Italian DOP (''Denominazione di Origine Protetta'') cheese produced in the Valtelline valley in Lombardy. It owes its name to the Bitto river. Bitto is produced only in the summer months when the cows feed on the high alpi ...
– a DOP () cheese produced in the Valtellina, Valtelline Valley, in Lombardy. It owes its name to the Bitto River. Bitto is produced only in the summer months, when the cows feed on the high Alpine tundra, alpine meadows.
* Bresaola – an Drying (food), air-dried, salted beef (but it can also be made of Horse meat, horse, venison and pork) that has been aged two or three months until it becomes hard and turns a dark red, almost purple color. It is made from Round steak, top (inside) round, and it is lean and tender, with a sweet, musty smell.
* – a braised meat dish cut very thin and cooked in wine and Fennel, fennel seeds, historically obtained by stripping leftover meat. Originating from Alto Milanese, are common in the whole Insubria.
* – a kind of Filled pasta, stuffed pasta, typical of the culinary tradition of Lombardy, in the north-central part of ItalyCasoncellientry at whatamieating.com. Accessed on 2010-01-14. * – a typical winter dish popular in Western Lombardy. The dish has a strong, decisive flavour, and was a favourite of conductor Arturo Toscanini. One writer describes it as a "noble, ancient Milanese dish", and writes of the inexpressible "pleasure that it furnishes the soul as well as the palate, especially on a wintry day". * – a traditional Easter bread, the counterpart of the two well-known Italian Christmas desserts, panettone and * – a popular variety of found in the city of Milan. It is traditionally prepared with a veal rib chop or Sirloin steak, sirloin bone-in and made into a breaded cutlet, fried in butter. * Gorgonzola – a veined Protected designation of origin, PDO Italian blue cheese, made from unskimmed cow's milk. It can be buttery or firm, crumbly and quite salty, with a "bite" from its blue veining. Outside the European Union, EU and the countries recognizing the geographical origin protection, the name "Gorgonzola" can legally be used for similar cheeses, with only the full Italian name unambiguously referring to PDO Gorgonzola. It is a famously pungent cheese. * Mascarpone – a soft acid-set cheese, acid-set cream cheese. It is recognized in Italy as a ("traditional agri-food product"; PAT). * – a white bread, recognizable by its bulged shape * – meatballs typical of Lombard cuisine, Milanese cuisine in the Italian region of Lombardy. The main ingredient of the dish is leftover meat, usually beef because of its popularity in Milan: the dish was developed to use up leftover cuts of beef. The meatballs are also enriched with sausage, raw salami, liver, mortadella and other pork. The first attested recipe for dates back to 1839. * – a spicy cookie typical of Crema, Lombardy, Crema, Lombardy, Italy. Mainly used in the preparation of the filling of , it includes nutmeg, cinnamon, cloves, mace, cilantro, star anise, black pepper and cocoa among the ingredients. It has a spicy flavour. * – a sweet/spicy sauce made with candied fruits and meant to be served along boiled beef * – a small sweet -style biscuits with hazelnut flour * Ossobuco – a specialty of Lombard cuisine of cross-cut veal Shank (meat), shanks Braising, braised with vegetables, white wine, and broth. It is often garnished with gremolata and traditionally served with either or
polenta
Polenta (, ) is a dish of boiled cornmeal that was historically made from other grains. The dish comes from Italy. It may be served as a hot porridge, or it may be allowed to cool and solidify into a loaf that can be baked, fried, or grilled. ...
, depending on the regional variation. The Bone marrow (food), marrow in the hole in the bone, a prized delicacy, is the defining feature of the dish.
* – a typical Lombard dessert, from the provinces of Province of Milan, Milan, Province of Monza, Monza, Province of Lodi, Lodi, Province of Lecco, Lecco and Province of Como, Como. is a small sweet flatbread flavored with Sambucus, elderflower.
* Panettone – a Milanese Christmas traditional sweet bread made with a yeast and egg dough along with candied citrus peel, and raisins
* – buckwheat tagliatelle dressed with potatoes, greens (often Chard, Swiss chard or spinach), butter and Bitto, Bitto cheese: a speciality of the Valtellina
* Quartirolo Lombardo
Quartirolo Lombardo ( lmo, Quartiroeul Lombard) is a soft table cheese made with cow's milk, which has a Protected designation of origin (PDO) status.
History
The beginning of its production dates back to the 10th century. Its production was ...
– a Soft cheese, soft cheese made with cow's milk, which has a protected designation of origin (PDO) status
* – a stirred rice dish made with Vialone or Carnaroli rice flavored with saffron and bone marrow (food), beef marrow
* Rosa Camuna
Rosa Camuna ( lmo, Roeusa Camuna) is an Italian mild semi-hard paste cheese made with partially skimmed cow's milk. Its shape and name come from the Camunian rose of Val Camonica where the cheese is produced. It has an ivory white color ins ...
– a mild Semi-hard cheese, semi-hard paste cheese made with partially Skimmed milk, skimmed cow's milk. Its shape and name come from the Camunian rose of Val Camonica where the cheese is produced.
*
* Salva
Salva (Latin for "Save") may refer to:
People
* Francisco Salva Campillo (1751-1828), Spanish scientist
*Ramon d'Salva (born 1921), Filipino actor
* Héctor Salva (1939-2015), Uruguayan football midfielder
*Salva Kiir Mayardit (born 1951), South ...
– a cheese from Crema, Lombardy, Crema (Protected designation of origin, PDO) made with raw curd. It is a washed-rind cheese that undergoes a medium or long Cheese ripening, aging period.
* Silter
Silter is an Italian hard cheese made within the Alpine Lombardy region around Province of Brescia and surrounding areas and traditionally produced with unpasteurised cows milk during summer months and September,
– a hard cheese made within the Alpine Lombardy region around province of Brescia and surrounding areas and traditionally produced with Raw milk, unpasteurised cows milk during summer months and September.Formaggio.it Entry(Italian Language) (Accessed November 2015)
(Accessed November 2015) It is Brining, brined.Slow Food Editore, ''Italian Cheese'', * Spongarda – a local cake with its origins in Crema, Lombardy, Crema. The Lombardy region includes it as "" in the list of traditional food products. * Taleggio cheese, Taleggio – a types of cheese#Semi-soft cheese, semisoft, washed-rind, smear-ripened List of cheeses, Italian cheese that is named after Val Taleggio. The cheese has a thin crust and a strong aroma, but its flavour is comparatively mild with an unusual fruity tang. Taleggio and similar cheeses have been around since Roman times, with Cicero, Cato the Elder, and Pliny the Elder all mentioning it in their writings. * – a candy made of honey, sugar, and egg white, with toasted almonds or hazelnuts * – a typical autumnal dessert from the northern Italian town of Crema, Lombardy, Crema. It is presented in a round shape, but it is often available cut into slices. It has a golden brown hue and the fragrance of the small American or Concord grapes which are one of its main ingredients. The crust has an uneven texture with small holes in it. * – a typical cake of Mantuan and Brescian cuisine. It is made with leavened dough rich in butter and sugar, which is rolled up and placed in the baking tin, taking the characteristic shape of a basket of rosebuds, hence the name. * – a cake of the Lombard cuisine, notably from Brianza. Its main ingredients are stale bread, milk and Cocoa bean, cocoa, often enriched with biscuits, , sugar, Pine nut, pine seeds, raisins, candied fruit, candied Orange (fruit), orange and citron and aromatized with anise. * – ravioli with a Cucurbita, squash filling *
Valtellina Casera
Valtellina Casera ( lmo, Casera de la Valtolina) is a cheese made from semi-skimmed cows' milk in the northern Italian province of Sondrio.Valtellina Casera
, Consorzio Tutela Formaggi Valtellina Casera e Bitto. Its origins date back to the sixteenth century and it is much used in the cuisine of the Valtellina: particularly in dishes based on buckwheat flour such as pizzoccheri and sciatt ( in Lombard language). * – a sweet of the Lombard cuisine covered with sugar grains or almond icing. It is served in two versions: the bigger one is consumed during Christmas, like panettone; the smaller one is eaten as breakfast, along with cappuccino, like croissants. Veneziana is butter and flour-based and uses sourdough as leavening; the smaller version is usually plain, sometimes filled with custard, while the bigger version contains candied fruit, candied orange. * – a soup consisting of broth into which slices of staling, stale bread and poached eggs are placed. It is generally served with grated Parmesan. Usually in Lombardy either Grana Padano or Granone Lodigiano are used.
* – a hot dip based on anchovies, olive oil and
* – the direct ancestor of pesto, it is a spread made from garlic cloves, egg yolk and olive oil pestled in a mortar until creamy.
* – morsels of Dried and salted cod, salt cod dipped in flour batter and fried
* – a soup made with fresh anchovies, onion, olive oil and tomato sauce where crusty bread is then dipped; originally prepared by fishermen on long fishing expeditions and eaten with Hardtack, hard tack instead of bread.
* – whitebait of anchovies and sardines, usually boiled and eaten with lemon juice, salt and olive oil as an entrée
* – seafood stew
* – a preparation of fish, shellfishes and vegetables layered in an aspic
* – a stew made of goat meat and white beans, a typical dish of the hinterland of Imperia
* – this cold preparation features an outer layer of beef breast made into a pocket and stuffed with a mix of brain, lard, onion, carrot, peas, eggs and breadcrumbs, then sewn and boiled. It is then sliced and eaten as an entrée or a sandwich filler.
* – sweet corn tarts
* – a salad made with tomatoes, bell peppers, cucumber, black olives, basil, garlic, anchovies, hard boiled egg, oregano and tuna
* – a preparation similar to chickpea farinata substituting pumpkin for the legumes' flour as its main ingredient; the result is slightly sweeter and thicker than the original.
* – similar to , but with added veal
* – a thick milk based cream left to solidify, then cut in rectangular pieces which are breaded and fried
* – a traditional Savonese soup uniting macaroni pasta, tripe, onion, carrot, sausage, "", which is the Italian word for Swiss chard, parsley, and white wine in a base of capon broth, with olive oil to help make it satisyfing. Tomato may be added but that is not the traditional way to make it (traditional ingredients: chicken or capon broth, carrot, onion, parsley, thistle leaves, veal tripe, pork sausage, , white wine, butter, olive oil, Parmesan cheese, salt).
* – a soup of chickpeas, beans and wheat grains, typical of eastern Liguria and likely of Arabs, Arab origin
* – originally a cut of dolphin meat dried and then made tender again thanks to immersion in olive oil, for several decades tuna has replaced dolphin meat
* – sweet bread made with raisins, pine nuts and candied orange and cedar skins
* – a kind of semifreddo rich in cream and eggs flavoured with coffee, similar to a cappuccino in ice cream form
* and – chickpea-based polentas and pancakes respectively
* Pesto – probably Liguria's most famous recipe, widely enjoyed beyond regional borders, is a green sauce made from basil leaves, sliced garlic, pine nuts, pecorino or Parmesan (or a mix of both) and olive oil. Traditionally used as a pasta dressing (especially with gnocchi or , it is finding wider uses as sandwich spread and finger-food filler).
* – focaccia-style pizza topped with tomato slices (not sauce) onions and anchovies
* – fried fish marinated in wine, garlic, lemon juice and sage, typical of Moneglia
* – fritters made from bread dough (often incorporating some cornmeal in it)
* – wooden skewers alternating morsels of leftover chicken meats (crests, testicles, livers...) and mushrooms, dipped in white béchamel sauce, left to dry a bit and then breaded and fried
* – a salami made from all kind of leftover meats from pork butchering (especially from the head)
* – unlike all other rice cakes this preparation is not sweet, but a savoury pie made with rice, Curd, caillé, Parmesan and eggs, it can be wrapped in a thin layer of dough or simply baked until firm.
* – savory Flan (pie), flan filled with a mixture of green vegetables, ricotta and Parmesan cheese, milk and marjoram; some eggs are then poured in the already-placed filling, so that their yolks will remain whole when cooked.
* – pasta with pesto (olive oil,
* Traditional balsamic vinegar and balsamic vinegar – very precious, expensive and rare sweet, dark, sweet and aromatic vinegar, made in small quantities according to elaborated and time-consuming procedures (it takes at least 12 years to brew the youngest ''aceto balsamico'') from local grapes must (look for the essential denomination on the label to avoid confusing it with the cheaper and completely different vinegar, mass-produced from wine and other ingredients
* – from the hills south of Modena
* Cannelloni, and – pasta filled with béchamel, cream, ham and others
* – large size filled egg pasta with chestnut puree and sweet , from Romagna
* Cappelletti – small egg pasta "hats" filled with ricotta, parsley, Parmesan and nutmeg, sometimes also chicken breast or pork and lemon zest, from Emilia, in particular Reggio
* – hat shaped bag of pork rind with stuffing similar to 's, to be boiled (from Parma, Reggio Emilia and Modena)
* – cold meat made with pig's feet and head from Modena
* – cured pork neck form Piacenza and Parma
* – big raw spiced pork sausage to be boiled, stuffing rich in pork rind (from Emilia provinces)
* Baked or (currently known also as "", that is the traditional name of the stone dies which were baked between) – a small round (approx. 8 cm diameter, 1 cm or less thick) flat bread from the Modena Apennine Mountains
* – flat bread from Bologna and Modena: to be fried in pork fat or baked between hot dies (see above)
* – a cured ham made with the most tender of the pork rump: the best is from the small Zibello () area, in Parma lowlands.
* – spinach and cheese filled pie from Reggio Emilia
* – broad beans with mortadella
* – typical Romagna quill shaped egg pasta usually dressed with guanciale ('cheek bacon'), peas, Parmesan and a hint of cream
* – fried pastry puffs from Modena ( was a very local name: until few decades ago it was unknown even in neighbouring Emilian provinces where different denominations, i.e. in Bologna, for similar fried puffs).
* – typical Bologna short and small diameter curly pasta pipes with sausage ragù
*
* – grilled Florentine T-bone steak traditionally from the Chianina cattle breed
* – Tuscan cream
* – pig's liver forcemeat stuffed into pig's stomach and baked in a Oven temperatures, slow oven with stock and red wine
* – ossobuco "Tuscan-style"
* – fresh seasonal raw or slightly blanched vegetables served with seasoned olive oil for dipping
* – twice-cooked vegetable soup
* – cooked abomasum
Tuscan bread specialties
* – baked on a bed of chestnut leaves and served on Good Friday
* – from the Maremma made from maize
* – round loaf fried in olive oil
* – classic Tuscan unsalted bread
* – made from maize flour
* – a rosemary bread seasoned with sugar and salt. The bread was originally served during Holy Week decorated with a cross on top and sold at the Church by ; it is, however, offered year round now.
* – equal parts wheat and maize flour, with pine nuts and raisins added
* – unsalted bread made with semolina with a crisp crust
* – a bread from the Garfagnana area, with pork cracklings mixed in
* – in other areas this bread often takes the form of small loaves or rolls, but in Tuscany it is a rolled-out dough with red grapes incorporated into it and sprinkled with sugar. It is bread served often in the autumn in place of dessert and often served with figs.
* – Lunigiana specialty made with flour, water and salt baked over red-hot coals and served with cheese and olive oil
* – an Easter bread with a high fat content, containing raisins, saffron, and spices. It is consecrated in a church before being served with eggs.
* – sweet rolls eaten on the feast day of Anthony of Padua, St. Anthony
* – dough rolled out onto baking sheet and can have pork Pork rind, cracklings, herbs, potatoes and/or tomatoes added to the top along with a salt and olive oil
* – made with a fine flour, salt dough with yeast and olive oil
* – sandwich
* – lentil stew with sausages
* – spelt soup
* ( – spit-roasted Columbidae, pigeon
* – carp in fennel sauce
Specialties of the Norcineria (Umbrian Butcher)
* – cured, matured pig's cheek
* – smoked, spiced pig intestines eaten raw, spit-roasted, or broiled
* – Sausage highly seasoned with garlic and pepper
* – sausage made from the pig's head
* – sweet or hot pig's liver sausage, the sweet version containing raisins, orange peel and sugar
* – a pressed, cured ham made from the legs of pigs fed on a strict diet of acornsPiras, 256.
* – fish stew, San Benedetto del Tronto-style, with green tomatoes and sweet green pepper
* – fish stew, without tomato, Safflower, wild saffron spiced
* – fried stoned olives stuffed with pork, beef, chicken, Eggs as food, eggs and Parmesan in Ascoli Piceno – spinach and meat dumplings
Unique ham and sausage specialties
* – in this region refers to a boiling sausage made from pig's head, bacon, orange peel, nutmeg and sometimes Pine nut, pinenuts or
* – bucatini with guanciale, tomatoes and pecorino
* – artichokes fried in olive oil, typical of Roman Jewish cooking
* – artichokes Roman-style; outer leaves removed, stuffed with mint, garlic, breadcrumbs and braised
* – oxtail ragout
*
* – veal cutlet, Roman-style; topped with raw ham and Salvia officinalis, sage and simmered with white wine and butter
* – spaghetti with eggs, guanciale and pecorino
* – pork loin with tomatoes sauce, garlic, capers and pine nuts
* – fish caponata; bread (baked in the shape of a donut), anchovies, tuna, lemon juice, olive oil and pepper
* – Neapolitan Easter pie with Parmesan, pecorino, eggs, salami, bacon, and pepper
* – a Neapolitan potato casserole with ham, Parmesan and pecorino
* – fried Neapolitan "doughnuts" made with flour, potato, yeast and sugar
* Caprese salad – salad of tomatoes, mozzarella and basil
* Limoncello – lemon liqueur
* – macaroni with Neapolitan sauce; a sauce of braised beef, carrot, celery, onion, garlic, white wine, tomato paste and fresh basil
* – eggplant; marinated eggplant with red pepper and olive oil
* – mid-August dessert; eggplants with chocolate and almonds
* – particular variety of cheese products made exclusively with milk from buffalo
* – fried mozzarella with slices of toasted bread and olive oil
* – Neapolitan Christmas dessert; cookies with almonds and coffee covered with chocolate
* – sliced eggplant pan fried in oil, layered with tomato sauce and cheese, and baked in an oven
* – Neapolitan ricotta cake
* – mussel and Clam soup with tomato sauce, served with slices of toasted bread
* () – the most popular is pizza Margherita: pizza topped with tomatoes sauce, mozzarella, Parmesan, basil and olive oil
* () – octopus with tomatoes sauce, chopped tomatoes, olives and garlic
* () – tomatoes sauce, onions, olive oil, carrots, celery, veal shank, pork ribs, lard, basil, salt and pepper
* – Neapolitan Christmas dessert; almond crunch cookies
* () – rice with mushrooms, onions, tomato-paste, beef, peas, Parmesan, mozzarella and olive oil
* – Neapolitan ricotta dessert; seashell-shaped pastry with ricotta
* – Neapolitan dessert; slightly larger than a traditional , it is filled with a and garnished with ('sour black cherry').
* – spaghetti with clams in a white sauce with garlic, olive oil and pepper
* – Neapolitan Christmas dessert; honey balls with lemon juice and colored candy
* – chocolate cake with almonds
* – fritters for Saint Joseph's Day; cream-filled with crème pâtissière
*
* – lamb with potatoes
* – cod with crunchy red peppers
* – stew with artichokes, potatoes, broad beans and pancetta
* – ear-like pasta with typical spicy salami from
* – a very milky cheese
*
* – a tomato salad with hot pepper
* – home made pasta with goat or pork meat and tomatoes
* – eggplant marinated with mint
* – stuffed eggplant
*
* Arancini – stuffed rice balls which are coated with breadcrumbs and fried
* Cannoli – shortcrust pastry cylinder shell filled with sweet ricotta, mascarpone or chocolate or vanilla cream
*
File:Oli de l'Empordà.jpg, Extra-virgin olive oil
File:Parmesan Series (4341277992).jpg, Parmesan
File:Pecorino di Filiano.jpg, Pecorino
File:Italian Vine Tomatoes (3026014294).jpg, Italian vine tomatoes
* Anchovies, preserved in olive oil, or in salt
* Asparagus
* Balsamic vinegar
* Baccala (dried, salted cod)
* Bresaola (air-dried salted beef)
* Broccoli
* Butter
* Capers, preserved in vinegar or, more frequently, salt
* Globe artichoke, Artichokes
* Cauliflower
* Kale
* Chickpeas
* Cucumber
* Chicory
* Sauerkraut
* Beans
* ("emmer")
* Garden strawberry, Strawberries
* Porcini, Porcini mushrooms, Agaricus bisporus, white mushrooms
* Lard
* Lentils
* Lemon
* Eggplants (aubergines)
* Apples
* Honey
* Hazelnuts
* Walnuts
* Olives
* Barley
* Pasta
* Potatoes
* Swordfish
* Bell peppers
* Pears
*
* Pesto
* Pine nuts
* Peas
* Pistachios
*
, Consorzio Tutela Formaggi Valtellina Casera e Bitto. Its origins date back to the sixteenth century and it is much used in the cuisine of the Valtellina: particularly in dishes based on buckwheat flour such as pizzoccheri and sciatt ( in Lombard language). * – a sweet of the Lombard cuisine covered with sugar grains or almond icing. It is served in two versions: the bigger one is consumed during Christmas, like panettone; the smaller one is eaten as breakfast, along with cappuccino, like croissants. Veneziana is butter and flour-based and uses sourdough as leavening; the smaller version is usually plain, sometimes filled with custard, while the bigger version contains candied fruit, candied orange. * – a soup consisting of broth into which slices of staling, stale bread and poached eggs are placed. It is generally served with grated Parmesan. Usually in Lombardy either Grana Padano or Granone Lodigiano are used.
Aosta Valley, Valle D'Aosta
* – rice cake with ox tongue * – savoy cabbage stew thickened with staling, stale breadPiemonte, Piedmont
* – a hot dip based on anchovies, olive oil and garlic
Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus ''Allium''. Its close relatives include the onion, shallot, leek, chive, Allium fistulosum, Welsh onion and Allium chinense, Chinese onion. It is native to South A ...
(sometimes blanched in milk), to accompany vegetables (either raw or cooked), meat or fried polenta sticks
*
* – stew made from wine marinated beef
* – semolina dumpling
* – jugged hare
* – a dish based on rice with Cranberry bean, borlotti beans, and red wine
* – a dish based on rice with borlotti beans, and red wine
* Panna cotta – sweetened cream set with gelatin
* – winter pears in red wine
* – risotto cooked with meat broth and seasoned with nutmeg, Parmesan and truffle
* – veal in tuna sauce
* – fried frogs
* – risotto with frogs
* – pork salami aged under a thick layer of lard
* – the direct ancestor of pesto, it is a spread made from garlic cloves, egg yolk and olive oil pestled in a mortar until creamy.
* – morsels of Dried and salted cod, salt cod dipped in flour batter and fried
* – a soup made with fresh anchovies, onion, olive oil and tomato sauce where crusty bread is then dipped; originally prepared by fishermen on long fishing expeditions and eaten with Hardtack, hard tack instead of bread.
* – whitebait of anchovies and sardines, usually boiled and eaten with lemon juice, salt and olive oil as an entrée
* – seafood stew
* – a preparation of fish, shellfishes and vegetables layered in an aspic
* – a stew made of goat meat and white beans, a typical dish of the hinterland of Imperia
* – this cold preparation features an outer layer of beef breast made into a pocket and stuffed with a mix of brain, lard, onion, carrot, peas, eggs and breadcrumbs, then sewn and boiled. It is then sliced and eaten as an entrée or a sandwich filler.
* – sweet corn tarts
* – a salad made with tomatoes, bell peppers, cucumber, black olives, basil, garlic, anchovies, hard boiled egg, oregano and tuna
* – a preparation similar to chickpea farinata substituting pumpkin for the legumes' flour as its main ingredient; the result is slightly sweeter and thicker than the original.
* – similar to , but with added veal
* – a thick milk based cream left to solidify, then cut in rectangular pieces which are breaded and fried
* – a traditional Savonese soup uniting macaroni pasta, tripe, onion, carrot, sausage, "", which is the Italian word for Swiss chard, parsley, and white wine in a base of capon broth, with olive oil to help make it satisyfing. Tomato may be added but that is not the traditional way to make it (traditional ingredients: chicken or capon broth, carrot, onion, parsley, thistle leaves, veal tripe, pork sausage, , white wine, butter, olive oil, Parmesan cheese, salt).
* – a soup of chickpeas, beans and wheat grains, typical of eastern Liguria and likely of Arabs, Arab origin
* – originally a cut of dolphin meat dried and then made tender again thanks to immersion in olive oil, for several decades tuna has replaced dolphin meat
* – sweet bread made with raisins, pine nuts and candied orange and cedar skins
* – a kind of semifreddo rich in cream and eggs flavoured with coffee, similar to a cappuccino in ice cream form
* and – chickpea-based polentas and pancakes respectively
* Pesto – probably Liguria's most famous recipe, widely enjoyed beyond regional borders, is a green sauce made from basil leaves, sliced garlic, pine nuts, pecorino or Parmesan (or a mix of both) and olive oil. Traditionally used as a pasta dressing (especially with gnocchi or , it is finding wider uses as sandwich spread and finger-food filler).
* – focaccia-style pizza topped with tomato slices (not sauce) onions and anchovies
* – fried fish marinated in wine, garlic, lemon juice and sage, typical of Moneglia
* – fritters made from bread dough (often incorporating some cornmeal in it)
* – wooden skewers alternating morsels of leftover chicken meats (crests, testicles, livers...) and mushrooms, dipped in white béchamel sauce, left to dry a bit and then breaded and fried
* – a salami made from all kind of leftover meats from pork butchering (especially from the head)
* – unlike all other rice cakes this preparation is not sweet, but a savoury pie made with rice, Curd, caillé, Parmesan and eggs, it can be wrapped in a thin layer of dough or simply baked until firm.
* – savory Flan (pie), flan filled with a mixture of green vegetables, ricotta and Parmesan cheese, milk and marjoram; some eggs are then poured in the already-placed filling, so that their yolks will remain whole when cooked.
* – pasta with pesto (olive oil, garlic
Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus ''Allium''. Its close relatives include the onion, shallot, leek, chive, Allium fistulosum, Welsh onion and Allium chinense, Chinese onion. It is native to South A ...
, basil, Parmesan and cheese) sauce
* Traditional balsamic vinegar and balsamic vinegar – very precious, expensive and rare sweet, dark, sweet and aromatic vinegar, made in small quantities according to elaborated and time-consuming procedures (it takes at least 12 years to brew the youngest ''aceto balsamico'') from local grapes must (look for the essential denomination on the label to avoid confusing it with the cheaper and completely different vinegar, mass-produced from wine and other ingredients
* – from the hills south of Modena
* Cannelloni, and – pasta filled with béchamel, cream, ham and others
* – large size filled egg pasta with chestnut puree and sweet , from Romagna
* Cappelletti – small egg pasta "hats" filled with ricotta, parsley, Parmesan and nutmeg, sometimes also chicken breast or pork and lemon zest, from Emilia, in particular Reggio
* – hat shaped bag of pork rind with stuffing similar to 's, to be boiled (from Parma, Reggio Emilia and Modena)
* – cold meat made with pig's feet and head from Modena
* – cured pork neck form Piacenza and Parma
* – big raw spiced pork sausage to be boiled, stuffing rich in pork rind (from Emilia provinces)
* Baked or (currently known also as "", that is the traditional name of the stone dies which were baked between) – a small round (approx. 8 cm diameter, 1 cm or less thick) flat bread from the Modena Apennine Mountains
* – flat bread from Bologna and Modena: to be fried in pork fat or baked between hot dies (see above)
* – a cured ham made with the most tender of the pork rump: the best is from the small Zibello () area, in Parma lowlands.
* – spinach and cheese filled pie from Reggio Emilia
* – broad beans with mortadella
* – typical Romagna quill shaped egg pasta usually dressed with guanciale ('cheek bacon'), peas, Parmesan and a hint of cream
* – fried pastry puffs from Modena ( was a very local name: until few decades ago it was unknown even in neighbouring Emilian provinces where different denominations, i.e. in Bologna, for similar fried puffs).
* – typical Bologna short and small diameter curly pasta pipes with sausage ragù
* Mortadella
Mortadella () is a large Italian cuisine, Italian sausage or luncheon meat (''salumi, salume'' ) made of finely hashed or ground heat-cured pork, which incorporates at least 15% small cubes of pork fat (principally the hard fat from the neck o ...
– baked sweet and aromatic pork sausage from Bologna
* – very rich Christmas dried fruit and nut dessert with almonds, candies and a lot of sweet spices
* Parmesan – prized ancient long-aged cheese from Reggio Emilia, Parma, Modena and Bologna
* – noodles made of breadcrumbs, Parmesan cheese, lemon zest and nutmeg from Romagna – cured pork back fat pounded with garlic, rosemary and Parmesan used to fill and baked
* – a sweet focaccia topped with raisins, almonds, walnuts and pine nuts, native to Rimini, and traditionally eaten in November for All Souls' Day
* – pancake shaped flat bread (from Romagna) which can be smaller and higher or larger and very thin
* – fried Romagna pastry rectangles
* – jam-filled pastry
* – pasta peas with beans from Piacenza
* – salami from province of Parma
* – soft sausage from Ferrara, seasonal
* – gourmet salami from a small town near Parma; it is made with seasoned pork shoulder, stuffed in cow bladders and slowly boiled or steamed.
* – very rich Christmas time thin tart: a soft crust with flour sugar dusting, stuffed with finely broken almonds and other nuts, candies and a lot of sweet spices, from Reggio Emilia
* Squacquerone
''Squacquerone'' is an Italian cheese soft and crumbly type, originally from Romagna.
Description
Squacquerone is a cow's milk cheese, made from whole milk, with a very short maturation. It is similar to ''crescenza'', although the paste (white ...
– sweet, runny, milky cheese from Romagna
* Tagliatelle – egg pasta noodles, very popular across Emilia-Romagna; they are made in slightly different thickness, width and length according to local practise (in Bologna the authentic size of bolognese is officially registered at the local Chamber of Commerce).
* – roasted pigeons popular in Emilia
* o ("Barozzi tart" or "black tart") – a dessert made with a coffee/cocoa and almond filling encased in a fine pastry dough (from Modena)
* – griddle baked pasta rectangles filed with potato and pumpkin puree and sausage or bacon bits
* Tortelli – usually square, made in all Emilia-Romagna, filled with Chard, Swiss chard or spinach, ricotta and Parmesan in Romagna or ricotta, parsley, Parmesan in Bologna (where they are called "") and Emilia, or with potatoes and pancetta in the Apennine mountains
* Tortellini – small egg pasta navel shapes filled with lean pork, eggs, Parmesan, mortadella, and nutmeg (from Bologna and Modena: according to a legend, they were invented in Castelfranco Emilia by a peeping innkeeper after the navel of a beautiful guest)
* – stuffed pig's trotter, fat, but leaner than 's, stuffing; to be boiled (from Modena)
Toscana, Tuscany
* – grilled Florentine T-bone steak traditionally from the Chianina cattle breed
* – Tuscan cream
* – pig's liver forcemeat stuffed into pig's stomach and baked in a Oven temperatures, slow oven with stock and red wine
* – ossobuco "Tuscan-style"
* – fresh seasonal raw or slightly blanched vegetables served with seasoned olive oil for dipping
* – twice-cooked vegetable soup
* – cooked abomasum
Tuscan bread specialties
* – baked on a bed of chestnut leaves and served on Good Friday
* – from the Maremma made from maize
* – round loaf fried in olive oil
* – classic Tuscan unsalted bread
* – made from maize flour
* – a rosemary bread seasoned with sugar and salt. The bread was originally served during Holy Week decorated with a cross on top and sold at the Church by ; it is, however, offered year round now.
* – equal parts wheat and maize flour, with pine nuts and raisins added
* – unsalted bread made with semolina with a crisp crust
* – a bread from the Garfagnana area, with pork cracklings mixed in
* – in other areas this bread often takes the form of small loaves or rolls, but in Tuscany it is a rolled-out dough with red grapes incorporated into it and sprinkled with sugar. It is bread served often in the autumn in place of dessert and often served with figs.
* – Lunigiana specialty made with flour, water and salt baked over red-hot coals and served with cheese and olive oil
* – an Easter bread with a high fat content, containing raisins, saffron, and spices. It is consecrated in a church before being served with eggs.
* – sweet rolls eaten on the feast day of Anthony of Padua, St. Anthony
* – dough rolled out onto baking sheet and can have pork Pork rind, cracklings, herbs, potatoes and/or tomatoes added to the top along with a salt and olive oil
* – made with a fine flour, salt dough with yeast and olive oil
* – sandwich
Marche
Marche ( , ) is one of the twenty regions of Italy. In English, the region is sometimes referred to as The Marches ( ). The region is located in the central area of the country, bordered by Emilia-Romagna and the republic of San Marino to the ...
* – fish stew, San Benedetto del Tronto-style, with green tomatoes and sweet green pepper
* – fish stew, without tomato, Safflower, wild saffron spiced
* – fried stoned olives stuffed with pork, beef, chicken, Eggs as food, eggs and Parmesan in Ascoli Piceno – spinach and meat dumplings
Unique ham and sausage specialties
* – in this region refers to a boiling sausage made from pig's head, bacon, orange peel, nutmeg and sometimes Pine nut, pinenuts or almond
The almond (''Prunus amygdalus'', syn. ''Prunus dulcis'') is a species of tree native to Iran and surrounding countries, including the Levant. The almond is also the name of the edible and widely cultivated seed of this tree. Within the genus ...
s. It is meant to be eaten within a month of preparation.
* – made from the belly and shoulder of pig with half its weight in pork fat and seasoned with salt, pepper, orange peel and fennel. It is stuffed into an intestine casing, dried in a smoking chamber and cured for three weeks.
* – a liver sausage with pork belly and shoulder, where the liver replaces the fat of other sausages
* – mortadella made from fat and lean pork with liver and lung added to the fine-grained emulsification. It is seasoned with salt and pepper, stuffed into casings and smoked. This sausage is often served at festivals.
* – made from free-range black pigs, this is a smoked prosciutto washed with vinegar and ground black pepper
* – made from the leg and loin meat of the black pig, this sausage is highly seasoned with peppercorns and hung to dry
* – similar to , except that it is made solely from leg of pork with pepper and salt
* – made with lean pork shoulder, or leg meat, along with diced bacon, salt, pepper, and whole peppercorns. It is cased in hog's intestines, dried for one-and-a-half days and then placed in a warm room for 3–4 days, two days in a cold room and then two months in a ventilated storage room.
* – finely emulsified pork flavored with bacon, salt and pepper. The sausage is smoked and then aged.
* – bucatini with guanciale, tomatoes and pecorino
* – artichokes fried in olive oil, typical of Roman Jewish cooking
* – artichokes Roman-style; outer leaves removed, stuffed with mint, garlic, breadcrumbs and braised
* – oxtail ragout
*
* – veal cutlet, Roman-style; topped with raw ham and Salvia officinalis, sage and simmered with white wine and butter
* – spaghetti with eggs, guanciale and pecorino
Abruzzo and Molise
* – lamb stuffed with grated pecorino and eggs * * – skewered pieces of meat * – a narrow stripped pasta served with a sauce of tomatoes, bacon and pecorino * (also known as ) – a long (single) hand made pasta served with tomato sauce * – mini mozzarella cheese coated with a batter flavored with saffron * – a cake-like dessert made from a mixture of flour and crushed almonds, and coated in chocolate * – a layered (with two or three cream fillings – white custard, chocolate or almond) sponge cake, that is soaked with alchermes (if you can find it) or rum. * (also known as ) – a thin, cookie made with a waffle iron device, often flavored with anise * * – Abruzzo crêpes (flour, water and eggs), seasoned with pecorino, rolled and served in chicken broth * – Lamb and mutton, mutton sauce made with onion, rosemary, bacon, white wine, and tomatoes * – a lasagne made with scripelle (Abruzzo crêpes) layered with a ragout of beef, pork, onion, carrot and celery, also layered with mushrooms, crumbled hard boiled egg, peas and béchamel sauce
* – pork loin with tomatoes sauce, garlic, capers and pine nuts
* – fish caponata; bread (baked in the shape of a donut), anchovies, tuna, lemon juice, olive oil and pepper
* – Neapolitan Easter pie with Parmesan, pecorino, eggs, salami, bacon, and pepper
* – a Neapolitan potato casserole with ham, Parmesan and pecorino
* – fried Neapolitan "doughnuts" made with flour, potato, yeast and sugar
* Caprese salad – salad of tomatoes, mozzarella and basil
* Limoncello – lemon liqueur
* – macaroni with Neapolitan sauce; a sauce of braised beef, carrot, celery, onion, garlic, white wine, tomato paste and fresh basil
* – eggplant; marinated eggplant with red pepper and olive oil
* – mid-August dessert; eggplants with chocolate and almonds
* – particular variety of cheese products made exclusively with milk from buffalo
* – fried mozzarella with slices of toasted bread and olive oil
* – Neapolitan Christmas dessert; cookies with almonds and coffee covered with chocolate
* – sliced eggplant pan fried in oil, layered with tomato sauce and cheese, and baked in an oven
* – Neapolitan ricotta cake
* – mussel and Clam soup with tomato sauce, served with slices of toasted bread
* () – the most popular is pizza Margherita: pizza topped with tomatoes sauce, mozzarella, Parmesan, basil and olive oil
* () – octopus with tomatoes sauce, chopped tomatoes, olives and garlic
* () – tomatoes sauce, onions, olive oil, carrots, celery, veal shank, pork ribs, lard, basil, salt and pepper
* – Neapolitan Christmas dessert; almond crunch cookies
* () – rice with mushrooms, onions, tomato-paste, beef, peas, Parmesan, mozzarella and olive oil
* – Neapolitan ricotta dessert; seashell-shaped pastry with ricotta
* – Neapolitan dessert; slightly larger than a traditional , it is filled with a and garnished with ('sour black cherry').
* – spaghetti with clams in a white sauce with garlic, olive oil and pepper
* – Neapolitan Christmas dessert; honey balls with lemon juice and colored candy
* – chocolate cake with almonds
* – fritters for Saint Joseph's Day; cream-filled with crème pâtissière
Apulia
it, Pugliese
, population_note =
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* Burrata
Burrata () is an Italian cow milk (occasionally buffalo milk) cheese made from mozzarella and cream. The outer casing is solid cheese, while the inside contains stracciatella and cream, giving it an unusual, soft texture. It is typical of Apuli ...
– an Italian cow milk cheese (occasionally buffalo milk) made from mozzarella and cream. The outer casing is solid cheese, while the inside contains stracciatella and cream, giving it an unusual, soft texture. It is typical of Apulia.
* Caciocavallo podolico – a variety of cheese products made exclusively with Podolica, Podolica cow milk
* Cacioricotta
Cacioricotta is a typical southern-Italian cheese produced in the regions of Basilicata, Apulia, and Calabria.
Production Method
Cacioricotta is produced with a "hybrid" method of preparation, following both the steps used in the production o ...
– a cheese produced throughout Apulia
*Calzone
A calzone (, , ; "stocking" or "trouser") is an Italian oven-baked folded pizza, often described as a turnover, made with leavened dough. It originated in Naples in the 18th century. A typical calzone is made from salted bread dough, baked in ...
(in Lecce) or panzerotto (in Bari and Taranto) – puff pastry with oil which in its typicality contemplated the use of olives, ham, onions, mozzarella, cheese and tomato sauce for filling. Cooked either in the oven as savory pie, or deep fried.
* – a pastry, particularly prepared around Christmas, made of a thin strip of a dough made of flour, olive oil, and white wine that is wrapped upon itself, intentionally leaving cavities and openings, to form a sort of "rose" shape; the dough is then deep-fried, dried, and soaked in either lukewarm or honey.
* – bacon or boneless meat from sheep or goat (and in some cases veal), which is cut into long (20–30 cm) and thin (3–4 cm) strips, and seasoned with salt, chili, and fennel seeds before being sun-dried
* – ear-like pasta with rapini
* – oysters broiled with parsley, garlic, oregano, breadcrumbs, olive oil, and lemon juice
* – an ancient dish of Province of Foggia, Capitanata, made from a base of stale bread and accompanied with a wide variety of wild vegetables, fennel seeds, Tavoliere delle Puglie, oil of Tavoliere, and chili peppers
* – shortcrust pastry shell and a custard heart
* – potato focaccia stuffed with tomatoes, onions, bacon, mozzarella, parsley, and covered with breadcrumbs
* (or , also known as , "fava beans and leaves") – fava bean puree with stewed cicory. During Christmas festivities, cicory is stewed in red wine instead of water.
* or – a Bari specialty made with rice, potatoes, and mussels, similar to paella, cooked in an earthenware pan or in the oven. It has a Salento variant called It is likely that this recipe is a variant of paella, given the long Spanish domination in the Kingdom of Naples.
* – typical street food of Salento: a puff pastry filled with béchamel, mozzarella and tomato
* or – home made pasta typical of Salento in the shape of long lagane rolled up on themselves that are served with fresh tomato sauce, basil and (someone adds a little breadcrumbs to dry any residual draining water), others use (a spicy ricotta cream), or with meat sauce (pork or lamb) with the addition of chilli, to taste
* – a casserole of baked vegetables topped with mozzarella and fresh basil
* – lamb intestines wrapped around lamb liver or offal, typically testicles, generally grilled on a skewer, sometimes stewed in tomato and onions
* – mussels steamed with , garlic, tomatoes, and white wine. Often eaten with short pasta types. Variations prepared in the hinterland of Taranto may include white beans or kidney beans.
Apulian bread specialties
* – a bread made of dough filled with mozzarella, tomatoes, ham, onion or leek, and served in slices
* – a bread made from barley flour and durum wheat flour, which goes through a dual baking process becoming very similar to hardtack, and is soaked in water before being prepared and eaten
* – a bread made from durum wheat, yeast, flour, salt, and water
* – sourdough durum wheat bread weighing up to
* – a bread made in honor of the Mary, mother of Jesus, Virgin Mary. It is a small, soft, round loaf made of white flour.
* – a bread filled with olives
* – bread dough mixed with mashed potato and rolled into flat cakes, covered with halved tomatoes and seasoned with salt and pepper
* – a ring-shaped snack food which can be sweet or savory
Basilicata
it, Lucano (man) it, Lucana (woman)
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...
* – lamb with potatoes
* – cod with crunchy red peppers
* – stew with artichokes, potatoes, broad beans and pancetta
* – ear-like pasta with typical spicy salami from Basilicata
it, Lucano (man) it, Lucana (woman)
, population_note =
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...
* – cheese made of sheep's milk, typical of the Forenza area
* – pasta dish served with , fried bread crumb and
* – pasta dish served with tomato, onion dipped in red wine, lard and
* – Potenza-style chicken; chicken braised with tomatoes, onion, white wine, , topped with fresh basil, parsley and pecorino cheese
* – type of omelette with horseradish, potatoes and cheese
* – pasta dish served with tomato, anchovy, fried bread crumb and chopped walnuts
* – baked turnover filled with pork, eggs and cheese
Calabria
* – a very milky cheese
*
* – a tomato salad with hot pepper
* – home made pasta with goat or pork meat and tomatoes
* – eggplant marinated with mint
* – stuffed eggplant
* 'Nduja
'Nduja () is a spicy, spreadable pork sausage from the region of Calabria in Southern Italy. It is similar to sobrassada from the Balearic Islands in Spain, and is loosely based on the French andouille. It is Calabria's contribution to the many ...
– a spicy preserved meat, similar to the French Andouille
* – swordfish rolls in tomato sauce
* – padded pepper
* – stockfish with olive, tomatoes and caper bush
* – typical sausages made with fennel and pepper (the prototypical "Italian" sausage as sold in the United States)
* – a uniquely Calabrian salami
*
Sicilia, Sicily
* Arancini – stuffed rice balls which are coated with breadcrumbs and fried
* Cannoli – shortcrust pastry cylinder shell filled with sweet ricotta, mascarpone or chocolate or vanilla cream
* Caponata
Caponata ( Sicilian: ''capunata'') is a Sicilian dish consisting of chopped fried aubergine (U.S. eggplant) and other vegetables, seasoned with olive oil, tomato sauce, celery, olives, and capers, in an agrodolce sauce.
Numerous local variant ...
– eggplants with tomatoes and olives
*
* – Sicilian pie; pastry dough baked with a filling of , Parmesan, and bound a sauce of ham, chicken, liver, onion, carrot, truffles, diced hard-boiled egg and seasoned with clove, cinnamon, salt and pepper. ("serval") makes reference to the arms of the Lampedusa family and Giuseppe Tomasi di Lampedusa's well-known novel , not the contents of the dish.
* Granita – semi-frozen dessert made from sugar, water and various flavorings, typically lemon or almond or coffee or Morus (plant), mulberry
* – bean paste with fennel
* – dish of the island of Pantelleria
* – spaghetti with tomato and eggplant
* – a Sicily, Sicilian chickpea fritter
A fritter is a portion of meat, seafood, fruit, vegetables or other ingredients which have been Batter (cooking), battered or breading, breaded, or just a portion of dough without further ingredients, that is deep-frying, deep-fried. Fritters ar ...
, often eaten as a sandwich and popular as street food
* – flat bread stuffed in different ways
* () – pizza prepared in a manner that originated in Sicily
* – tuna Palermo-style; tuna marinated in white wine, lemon, garlic, rosemary and broiled, then served with pan-seared sardines
Sardegna, Sardinia
* – type of cheese * – a kind of ravioli * – semolina gnocchi with saffron * – type of bread * or – small pig cooked with myrtle * – a pie filled with meat or vegetables * – bread and cheese soupIngredients
Most important ingredients (see also: #Herbs and spices, Italian herbs and spices): * Extra-virgin olive oil * Parmesan (aged cow's-milk cheese) * Pecorino (aged sheep's-milk cheese) * TomatoOther common ingredients
* Anchovies, preserved in olive oil, or in salt
* Asparagus
* Balsamic vinegar
* Baccala (dried, salted cod)
* Bresaola (air-dried salted beef)
* Broccoli
* Butter
* Capers, preserved in vinegar or, more frequently, salt
* Globe artichoke, Artichokes
* Cauliflower
* Kale
* Chickpeas
* Cucumber
* Chicory
* Sauerkraut
* Beans
* ("emmer")
* Garden strawberry, Strawberries
* Porcini, Porcini mushrooms, Agaricus bisporus, white mushrooms
* Lard
* Lentils
* Lemon
* Eggplants (aubergines)
* Apples
* Honey
* Hazelnuts
* Walnuts
* Olives
* Barley
* Pasta
* Potatoes
* Swordfish
* Bell peppers
* Pears
*
* Pesto
* Pine nuts
* Peas
* Pistachios
* Polenta
Polenta (, ) is a dish of boiled cornmeal that was historically made from other grains. The dish comes from Italy. It may be served as a hot porridge, or it may be allowed to cool and solidify into a loaf that can be baked, fried, or grilled. ...
* Prosciutto
* Radicchio – leaf chicory (Cichorium intybus, Asteraceae), sometimes known as Italian chicory. resembles a large red Belgian endive.
* Ricotta
* Rice
* Eruca vesicaria, Rocket (rucola or arugula)
* Cuttlefish#Gastronomy, Cuttlefish
* Speck
* Spinach
* Truffle
* Tripe
* Tuna
* Grapes
* Pumpkin
* Zucchini (courgette)
Herbs and spices
* Garlic * Bay leaves * Dill * Anise * Basil * Borage, Starflower * Cinnamon * Capers * Clove * Onion * Chives * Fennel * Juniper * Marjoram * Mentha, Mint * Clinopodium nepeta, Calamint * Nutmeg * Oregano * Black pepper * Chili pepper * Parsley * Horseradish * Rosemary * Salvia, Sage * Thyme * SaffronSee also
* Italian meal structure * List of Italian restaurants * List of Italian chefsReferences
{{DEFAULTSORT:Italian Dishes, List Of Italian cuisine-related lists, Dishes Italian breads Italian cuisine, * Lists of foods by nationality