Spicy pugliese and margherita pizzas - NYC Pizza Expedition 2009

Tiramisu with blueberries and raspberries, July 2011

This is a list of Italian dishes and foods.

Italian cuisine Italian cuisine (, ) is a Mediterranean cuisine#CITEREFDavid1988, David 1988, Introduction, pp.101–103 consisting of the ingredients, recipes and List of cooking techniques, cooking techniques developed across the Italian Peninsula and late ...

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 ** Etrusca ...

ancient Greek Ancient Greek includes the forms of the Greek language used in ancient Greece and the ancient world from around 1500 BC to 300 BC. It is often roughly divided into the following periods: Mycenaean Greek (), Dark Ages (), the Archaic peri ...

, 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

potato The potato is a starchy food, a tuber of the plant ''Solanum tuberosum'' and is a root vegetable native to the Americas. The plant is a perennial in the nightshade family Solanaceae. Wild potato species can be found from the southern Unit ...

es,

tomato The tomato is the edible berry of the plant ''Solanum lycopersicum'', commonly known as the tomato plant. The species originated in western South America, Mexico, and Central America. The Mexican Nahuatl word gave rise to the Spanish word ...

es,

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 Maize ( ; ''Zea mays'' subsp. ''mays'', from es, maíz after tnq, mahiz), also known as corn (North American and Australian English), is a cereal grain first domesticated by indigenous peoples in southern Mexico about 10,000 years ago. Th ...

, now central to the

cuisine A cuisine is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region. Regional food preparation techniques, customs, and ingredients combine to ...

but not introduced in quantity until the 18th century. The cuisine of

Italy Italy ( it, Italia ), officially the Italian Republic, ) or the Republic of Italy, is a country in Southern Europe. It is located in the middle of the Mediterranean Sea, and its territory largely coincides with the homonymous geographical re ...

is noted for its regional diversity, abundance of difference in taste, and is known to be one of the most popular in the world, with influences abroad.

Pizza 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

spaghetti Spaghetti () is a long, thin, solid, cylindrical pasta.spaghetti
Dictionary.com. Dictionary.com Unabridg ...

, both associated with the

Neapolitan Neapolitan means of or pertaining to Naples, a city in Italy; or to: Geography and history * Province of Naples, a province in the Campania region of southern Italy that includes the city * Duchy of Naples, in existence during the Early and Hig ...

traditions of cookery, are especially popular abroad, but the varying geographical conditions of the twenty regions of

, together with the strength of local traditions, afford a wide range of dishes.

Dishes and foods

The

of Italy has many unique dishes and foods.

Zuppe e salse (soups and sauces)

Acquacotta Acquacotta (; Italian for "cooked water") is a hot broth-based bread soup in Italian cuisine that was originally a peasant food. Its preparation and consumption dates back to ancient history, and it originated in the coastal area known as the M ...

– an Italian soup that was originally a

peasant food Peasant foods are dishes eaten by peasants, made from accessible and inexpensive ingredients. In many historical periods, peasant foods have been stigmatized. They may use ingredients, such as offal and less-tender cuts of meat, which are not ...

. 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. * Agghiotta di lumache (Sicilian snail soup) *

Agliata Agliata (; from , "garlic"; lij, aggiadda ) is pungent, savory garlic sauce and condiment in Italian cuisine used to flavor and accompany grilled or boiled meats, fish and vegetables. It is first attested in Ancient Rome, and it remains part of ...

Agrodolce Sweet and sour is a generic term that encompasses many styles of sauce, cuisine and cooking methods. It is commonly used in East Asia and Southeast Asia, and has been used in England since the Middle Ages. Dickson Wright, Clarissa (2011) ''A Histor ...

Bagna càuda Bagna càuda (, meaning "hot dip", "hot gravy") is a hot dish made from garlic and anchovies, originating in Piedmont, Italy, during the 16th century. The dish is served and consumed in a manner similar to fondue, sometimes as an appetizer, with ...

Capra e fagioli ''Capra e fagioli'' (''Goat and beans'') or ''Stufato di capra e fagioli'' (''Stew of goat meat and beans'') is a typical dish of the hinterland of Imperia. ''Capra e fagioli'' is a stew made from goat meat (preferably shoulder meat), cooked o ...

Cioppino Cioppino (, ; from lij, cioppin ) is a fish stew originating in San Francisco, California. It is an Italian-American dish and is related to various regional fish soups and stews of Italian cuisine. Description Cioppino is traditionally made fro ...

broth based seafood stew, served with grilled bread *

Garmugia Garmugia, also referred to as gramugia, is a soup in Italian cuisine that originated in Lucca, Tuscany, central Italy. The soup's use in the cuisine of Lucca dates back to the 17th century. Garmugia has been described as being "a hearty soup" and o ...

Ginestrata Ginestrata is a soup in Italian cuisine that originated in Tuscany, Northern Italy that can be described as a thin, lightly spiced Egg (food), egg-based soup. Egg yolks, Stock (food), chicken stock, Marsala wine or white wine, butter, nutmeg and su ...

* Grine sauce *

Maccu ''Maccu'', (also known as ''maccu di fave'', and sometimes referred to as macco), is a Sicilian soup and also a foodstuff that is prepared with dried and crushed fava beans (also known as broad beans) and fennel as primary ingredients. Several ...

* Sugo al Pomodoro * Minestra di ceci * Minestra di pasta con pesce *

Minestrone Minestrone (; ) is a thick soup of Italian origin made with vegetables, often with the addition of pasta or rice, sometimes both. Common ingredients include beans, onions, celery, carrots, leaf vegetables, stock, parmesan cheese and tomatoes ...

Pasta e fagioli ''Pasta e fagioli'' (), meaning "pasta and beans", is a traditional Italian pasta soup. It is often called pasta fasul or pasta fazool in the New York Italian dialect, derived from its Neapolitan name, ''pasta e fasule''. Preparation Recipes fo ...

Ragù alla bolognese Bolognese sauce (, ; known in Italian as ''ragù alla bolognese'', , ''ragù bolognese'', or simply ''ragù'') is a meat-based sauce in Italian cuisine, typical of the city of Bologna. It is customarily used to dress ''tagliatelle al ragù'' and ...

* Ragù alla napoletana *

Ragù alla salsiccia Ragù alla salsiccia (English: "sauce with sausage") is a tomato-based sauce in Italian cuisine. In Italian cuisine, a ragù is a meat-based sauce that is often served with pasta. The primary ingredients in ragù alla salsiccia are tomato purée ...

Ragù In Italian cuisine, ragù () is a meat-based sauce that is commonly served with pasta. An Italian gastronomic society, Accademia Italiana della Cucina, documented several ragù recipes. The recipes' common characteristics are the presence of mea ...

– a meat-based sauce commonly served with pasta * Risi e bisi * Sciusceddu * Stracciatella * Boreto *

Fonduta Fondue (, , ) is a Swiss melted cheese dish served in a communal pot ( ''caquelon'' or fondue pot) over a portable stove () heated with a candle or spirit lamp, and eaten by dipping bread into the cheese using long-stemmed forks. It was promoted ...

* Minestra di fagioli *

Pesto Pesto () is a sauce that traditionally consists of crushed garlic, European pine nuts, coarse salt, basil leaves, and hard cheese such as Parmigiano-Reggiano (also known as Parmesan cheese) or Pecorino Sardo (cheese made from sheep's milk), a ...

Pane (bread)

Bari Bari ( , ; nap, label= Barese, Bare ; lat, Barium) is the capital city of the Metropolitan City of Bari and of the Apulia region, on the Adriatic Sea, southern Italy. It is the second most important economic centre of mainland Southern Italy a ...

* Bozza pratese *

Casatiello Casatiello ( nap, casatiéllo, it, casatello) is a leavened savory bread Neapolitan cuisine, originating from Naples prepared during the Easter period. Its basic ingredients are flour, lard, cheese, salami, cracklings, eggs and black pepper. ...

Ciabatta Ciabatta (, ; literally " slipper") is an Italian white bread made from wheat flour, water, salt, yeast and olive oil, created in 1982 by a baker in Adria, province of Rovigo, Veneto, Italy, in response to the popularity of French baguettes. Cia ...

– an Italian 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 * Ciaccino * Ciriola – typical bread of

Rome , established_title = Founded , established_date = 753 BC , founder = King Romulus (legendary) , image_map = Map of comune of Rome (metropolitan city of Capital Rome, region Lazio, Italy).svg , map_caption ...

Colomba Pasquale Colomba pasquale or colomba di Pasqua ("Easter Dove" in English) is an Italian traditional Easter bread, the counterpart of the two well-known Italian Christmas desserts, panettone and pandoro. The dough for the colomba is made in a similar m ...

* Coppia Ferrarese * Cornetto * Crescentina * Crescia *

Crocchè Crocchè (from the French ''croquettes'') are a dish of Neapolitan and Sicilian origin, made from mashed potato and egg, which is covered in bread crumbs and fried. Crocchè are typically a Southern Italian street food, ubiquitous at '' frig ...

Farinata Farinata (), socca (), torta di ceci (), or cecina () is a type of thin, unleavened pancake or crêpe made from chickpea flour. It originated in Italy and later became a typical food of the Ligurian Sea coast, from Nice to Sardinia and Elba isla ...

* Ficattola *

Focaccia Focaccia ( , , ; lij, fugassa ; nap, label= Barese, fecazze ) is a flat leavened oven-baked Italian bread, similar in style and texture to pizza; in some places, it is called ("white pizza"). Focaccia can be served as a side dish or as san ...

* Fragguno * Grissini torinesi *

Michetta Michetta (''little crumb''; only used in Northern Italy) or Rosetta (''little rose'', used in the rest of the country) is an Italian white bread, recognizable by its bulged shape. History Michetta is a variation of the Austrian ''Kaisersemmel ...

– typical bread of Milan * Moddizzosu *

Muffuletta The muffuletta or muffaletta is both a type of round Sicilian sesame bread and a popular sandwich that originated among Italian immigrants in New Orleans, Louisiana, using the same bread. History The muffuletta bread has origins in Sicily. T ...

Neccio ''Neccio'' (pl. ''necci''), also called ''niccio'', ''ciaccio'', or ''cian'', is a galette made with chestnut flour, typical of some mountain zones of Tuscany and Emilia, in Italy, and on the island of Corsica, in France. Today people tend ...

Pandoro Pandoro is a traditional Italian sweet bread, most popular around Christmas and New Year. Typically a Veronese product, pandoro is traditionally shaped like a frustum with an eight-pointed star section. It is often served dusted with vanil ...

Pane carasau ''Pane carasau'' (, ; "toasted bread" in Sardinian language, from the past participle of the Sardinian verb "to toast", referring to the crust) is a traditional flatbread from Sardinia. It is called in Italian, meaning "sheet music", in referen ...

* Pane casareccio *

Pane di Altamura Pane di Altamura is a type of Italian naturally leavened bread made from remilled durum wheat semola from the Altamura area of the Provincia di Bari, in the Apulia region. In 2003 ''Pane di Altamura'' was granted PDO status within Europe. ...

* Pane di Genzano (Lazio) * Pane pugliese * Pane di Laterza * Pane di Matera * Pane rustico – traditional crusty peasant bread * Pane toscano – without salt * Panelle di ceci *

Panettone Panettone (, ; lmo, label= Milanese, panetton ) is an Italian type of sweet bread, and fruitcake, originally from Milan, usually prepared and enjoyed for Christmas and New Year in Western, Southern, and Southeastern Europe as well as in South ...

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 ...

Penia In Plato's ''Symposium'', Penae ("deficiency" or "poverty" in Latin) or Penia (; "deficiency" or "poverty" in Greek) was the personification of poverty and need. She married Porus at Aphrodite's birthday and was sometimes considered the mother ...

Piadina ''Piadina'' or ''piada'' is a thin Italian flatbread, typically prepared in the Romagna historical region (Forlì, Cesena, Ravenna and Rimini). It is usually made with white flour, lard or olive oil, salt and water. The dough was tradit ...

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 Catanzaro (, or ; scn, label= Catanzarese, Catanzaru ; , or , ''Katastaríoi Lokrói''; ; la, Catacium), also known as the "City of the two Seas", is an Italian city of 86,183 inhabitants (2020), the capital of the Calabria region and of its p ...

Rosetta Rosetta or Rashid (; ar, رشيد ' ; french: Rosette ; cop, ϯⲣⲁϣⲓⲧ ''ti-Rashit'', Ancient Greek: Βολβιτίνη ''Bolbitinē'') is a port city of the Nile Delta, east of Alexandria, in Egypt's Beheira governorate. The Ro ...

– typical bread of Rome * Schiacciata *

Taralli Taralli are toroidal Italian snack foods, common in the southern half of the Italian Peninsula. A cracker similar in texture to a breadstick, a pretzel, a bublik, a Sushki or baranki, taralli can be sweet or savory. Sweet taralli are sometim ...

* Testarolo * Tigella * Tortano * Torta salata

Common pizzas

* 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 *

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 Ricotta ( in Italian) is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses. Like other whey cheeses, it is made by coagulating the proteins that remain after th ...

and other ingredients * Focaccia al rosmarino – a

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 ...

based on

rosemary ''Salvia rosmarinus'' (), commonly known as rosemary, is a shrub with fragrant, evergreen, needle-like leaves and white, pink, purple, or blue flowers, native plant, native to the Mediterranean Region, Mediterranean region. Until 2017, it was kn ...

and

olive oil Olive oil is a liquid fat obtained from olives (the fruit of ''Olea europaea''; family Oleaceae), a traditional tree crop of the Mediterranean Basin, produced by pressing whole olives and extracting the oil. It is commonly used in cooking: f ...

, sometimes served with prosciutto, usually served as

appetizer An hors d'oeuvre ( ; french: hors-d'œuvre ), appetiser or starter is a small dish served before a meal in European cuisine. Some hors d'oeuvres are served cold, others hot. Hors d'oeuvres may be served at the dinner table as a part of the m ...

* Pizza ai funghi e salsiccia – pizza with mushroom and sausage or boscaiola, with

mozzarella 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 anim ...

, mushrooms and sausages, with or without tomato *

Pizza al taglio Pizza al taglio or pizza al trancio (Italian for pizza by the slice — literally "by the cut") is a variety of pizza baked in large rectangular trays, and generally sold in rectangular or square slices by weight, with prices marked per ki ...

– (

Italian Italian(s) may refer to: * Anything of, from, or related to the people of Italy over the centuries ** Italians, an ethnic group or simply a citizen of the Italian Republic or Italian Kingdom ** Italian language, a Romance language *** Regional Ita ...

for

pizza by the slice Pizza by the slice is a fast food sold by pizzerias and food stands, making it also often a street food. The pizza slices may be plain or have various toppings. Some restaurants and pizza stands only sell pizza by the slice, while others sell b ...

— literally "by the cut") is 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

, and is common throughout Italy. * Pizza ai quattro formaggi – (four cheese pizza) with four different cheeses, typically Parmesan, Gorgonzola, Ricotta and Mozzarella (sometimes melted together, sometimes in sectors), with (rossa, red) or without tomato sauce (bianca, white) * Pizza alla napoletana (or

) – tomato, mozzarella and

anchovy An anchovy is a small, common forage fish of the family Engraulidae. Most species are found in marine waters, but several will enter brackish water, and some in South America are restricted to fresh water. More than 140 species are placed in 1 ...

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 The globe artichoke (''Cynara cardunculus'' var. ''scolymus'' ),Rottenberg, A., and D. Zohary, 1996: "The wild ancestry of the cultivated artichoke." Genet. Res. Crop Evol. 43, 53–58. also known by the names French artichoke and green articho ...

, black and green olives * Pizza Margherita – tomato and mozzarella * Pizza marinara – tomato, oregano 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 ...

Pizza pugliese Pizza pugliese () is a style of pizza in Italian cuisine prepared with tomato, onion, and mozzarella. It is named after the region of Apulia (called in Italian ''Puglia''). It should not be confused with ''pizza barese'', the local Barese vari ...

– tomato, mozzarella and onions *

Pizza quattro stagioni Pizza (, ) is a Dish (food), dish of Italian cuisine, Italian origin consisting of a usually round, flat base of Leavening agent, leavened wheat-based dough topped with tomatoes, cheese, and often various other ingredients (such as various ...

(four seasons pizza) – based on tomato and divided in four sectors, one for each season: * Pizza romana (

Roman pizza Roman pizza (Italian: ''pizza romana'') is a style of pizza originating in Rome, but now widespread, especially in Central Italy. Unlike Neapolitan pizza, which is recognised under the European Union's Traditional Speciality Guaranteed scheme ...

) – tomato, mozzarella, capers and anchovy * Pizza siciliana (

Sicilian pizza Sicilian pizza is pizza prepared in a manner that originated in Sicily, Italy. Sicilian pizza is also known as ''sfincione'' (; scn, sfinciuni ) or focaccia with toppings. This type of pizza became a popular dish in western Sicily by the mid-1 ...

and ''Sfincione / sfinciuni'') – tomato, mozzarella, capers, olive and anchovy

Pasta varieties

Agnolotti Agnolotti (; pms, agnolòt ) is a type of pasta typical of the Piedmont region of Italy, made with small pieces of flattened pasta dough, folded over a filling of roasted meat or vegetables. ''Agnolotti'' is the plural form of the Italian word ...

* Bavette,

bigoli Bigoli (Venetian: ''bìgołi'') is an extruded pasta in the form of a long and thick strand. Initially bigoli were made with buckwheat flour, but are now more commonly made with whole wheat flour, and sometimes include duck eggs. The preparatio ...

bucatini Bucatini (), also known as perciatelli (), are a thick spaghetti-like pasta with a hole running through the center. They are common throughout Lazio, particularly Rome. The similar ziti are long hollow rods which are also smooth in texture an ...

Cannelloni Cannelloni (; Italian for "large reeds") are a cylindrical type of lasagna generally served baked with a filling and covered by a sauce in Italian cuisine. Popular stuffings include spinach and ricotta or minced beef. The shells are then typi ...

, crespelle *

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 * Chitarra *

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 ...

Ditalini Ditalini (Italian: "small thimbles", also referred to as tubettini) is a type of pasta that is shaped like small tubes. It has been described as "thimble-sized" and as "very short macaroni". In some areas it is also called "salad macaroni." Duri ...

* 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 ...

, festoni,

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 ...

, filatieddi,

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 ...

Garganelli Garganelli () are a type of egg-based pasta formed by rolling a flat, square noodle into a cylindrical shape. Garganelli resembles ribbed quills with points at both ends.MarcellinaInCucinaGarganelli Pasta/ref> While garganelli are very similar ...

Gnocchi Gnocchi ( , , ; singular ''gnocco'') are a varied family of dumpling in Italian cuisine. They are made of small lumps of dough most traditionally composed of a simple combination of wheat flour, egg, salt, and potato. Variations of the dish sup ...

* Gnocchi di semolino –

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 Semolina is coarsely milled durum wheat mainly used in making couscous, and sweet puddings. The term semolina is also used to designate coarse millings of other varieties of wheat, and sometimes other grains (such as rice or corn) as well. Etymo ...

flour *

Lasagna Lasagna (, also , also known as lasagne, ) is a type of pasta, possibly one of the oldest types, made of very wide, flat sheets. Either term can also refer to an Italian dish made of stacked layers of lasagna alternating with fillings such as ...

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 na ...

, lumache (snails),

lasagnette Lasagnette is a type of ribbon pasta and a shorter version of lasagnotte. Characteristics of lasagnette differ based on the form of their edges. Different kinds could have edges with a waved cut on both sides, straight cut edges on both side, or ...

Maccheroni 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 ...

( macaroni), malloreddus (

Sardinia Sardinia ( ; it, Sardegna, label=Italian, Corsican and Tabarchino ; sc, Sardigna , sdc, Sardhigna; french: Sardaigne; sdn, Saldigna; ca, Sardenya, label=Algherese and Catalan) is the second-largest island in the Mediterranean Sea, after ...

n pasta), maltagliati, marille, marrubini * Offelle,

orecchiette Orecchiette (; singular ; ) are a pasta typical of Apulia, a region of Southern Italy. Their name comes from their shape, which resembles a small ear. Description An orecchietta has the shape of a small dome, with its center thinner than its e ...

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 ...

* Paccheri, paglia e fieno, pansotti, panzarotti,

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 it, Toscano (man) it, Toscana (woman) , population_note = ...

penne Penne () is an Extrusion, extruded type of pasta with cylinder (geometry), cylinder-shaped pieces, their ends cut at an angle. ''Penne'' is the plural form of the Italian ''penna'' (meaning ''feather'' but ''pen'' as well), deriving from Latin ' ...

, perciatelli, pici, pinzillacchere,

pizzoccheri Pizzoccheri (; lmo, label= Lombard, pizòcher ) are a type of short tagliatelle, a flat ribbon pasta, made with 80% buckwheat flour and 20% wheat flour. When classically prepared in Valtellina (a small valley located in the Lombardy region of N ...

, *

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, tho ...

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 ...

Spaghetti Spaghetti () is a long, thin, solid, cylindrical pasta.spaghetti
Dictionary.com. Dictionary.com Unabridg ...

, spaghetti alla chitarra, strozzapreti, strangozzi, strascinati * Stelline – means "little stars" in

. The pasta is shaped like small stars. * Testaroli – sometimes served with

pesto Pesto () is a sauce that traditionally consists of crushed garlic, European pine nuts, coarse salt, basil leaves, and hard cheese such as Parmigiano-Reggiano (also known as Parmesan cheese) or Pecorino Sardo (cheese made from sheep's milk), a ...

* Tacconi,

tagliatelle Tagliatelle (; from the Italian ''tagliare'', meaning "to cut") are a traditional type of pasta from the Emilia-Romagna and Marche regions of Italy. Individual pieces of ''tagliatelle'' are long, flat ribbons that are similar in shape to fettucci ...

, tagliarini,

tonnarelli ''Spaghetti alla chitarra'' (), also known as ''maccheroni alla chitarra'', is a variety of egg pasta typical of the Abruzzo region in Italy, with a square cross section about 2–3 mm thick. ''Tonnarelli'' are a similar pasta from Lazio. ' ...

tortellini ''Tortellini'' are pasta originally from the Italian region of Emilia (in particular Bologna and Modena). Traditionally they are stuffed with a mix of meat (pork loin, raw prosciutto, mortadella), Parmigiano Reggiano cheese, egg and nutmeg and se ...

trenette Trenette () is a type of narrow, flat, dried pasta from Genoa and Liguria; it is similar to both linguine and fettuccine. ''Trenette'' is the plural of ''trenetta'', but is only used in the plural and is probably a diminutive of the Genoese ''t ...

, trottole, 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 ...

Pasta dishes

* Bucatini all'

Amatriciana Sugo all'amatriciana (), or alla matriciana (in ''Romanesco'' dialect),Ravaro (2005), p. 395 also known as salsa all'amatriciana, is a traditional Italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in ...

, bucatini coi funghi, bucatini alla Sorrentina * Cannelloni al ragù, cannelloni ai carciofi *

Carbonara Carbonara () is an Italian pasta dish from Rome made with eggs, hard cheese, cured pork and black pepper. The dish arrived at its modern form, with its current name, in the middle of the 20th century. The cheese is usually Pecorino Romano, ...

* Ciceri e Tria *

Cacio e pepe Cacio e pepe () is a pasta dish from the cuisine of the city of Rome.Boni (1930), p. 46 '' Cacio e pepe'' means "cheese and pepper" in several central Italian dialects. In keeping with its name, the dish contains grated Pecorino Romano chees ...

Fettuccine Alfredo Fettuccine Alfredo () or fettuccine al burro ("fettuccine with butter") is an Italian pasta dish of fresh fettuccine tossed with butter and Parmesan cheese ('' it, pasta al burro e parmigiano'').Carnacina (1975), p. 72–73 As the cheese melts, ...

Lasagne Lasagna (, also , also known as lasagne, ) is a type of pasta, possibly one of the oldest types, made of very wide, flat sheets. Either term can also refer to an Italian dish made of stacked layers of lasagna alternating with fillings such as ...

* Linguine alle vongole - with

clam sauce Clam sauce (Italian “alle vongole”) is a topping for pasta, usually linguine. The two most popular varieties are white, usually featuring minced clams, olive oil, garlic, lemon juice or white wine, and parsley, or red, usually a thin tomato sa ...

* Pansotti alla genovese – a type of huge ravioli * Pasta all'Ortolana * Pasta al pesto * Penne all'arrabbiata *

Pasta con i peperoni cruschi Pasta con i peperoni cruschi is an Italian pasta dish flavored with peppers and typical of the Basilicata region. Description The main ingredient is peperone crusco, a dried and crunchy pepper known for its sweet flavour and intense colour, ...

* Pasta con le sarde *

Rigatoni con la Pajata Rigatoni con la pajata ( Romanesco dialect; standard Italian rigatoni con la pagliata ) is a classic dish of the Roman cuisine. The dish can be found in some traditional trattorias in Rome. ''Pajata'' is the term for the intestines of an unwea ...

, rigatoni al forno con salsa aurora * Spaghetti alla Carrettiera,

Spaghetti bolognese Bolognese sauce (, ; known in Italian as ''ragù alla bolognese'', , ''ragù bolognese'', or simply ''ragù'') is a meat-based sauce in Italian cuisine, typical of the city of Bologna. It is customarily used to dress ''tagliatelle al ragù'' and ...

, Spaghetti al nero di seppia,

spaghetti alla Puttanesca ''Spaghetti alla puttanesca'' (; in Italian) is an Italian pasta dish invented in Naples in the mid-20th century and made typically with tomatoes, olive oil, olives, anchovies, chili peppers, capers, and garlic—with vermicelli or spaghetti ...

, Spaghetti con la bottarga, spaghetti all' aglio, olio e peperoncino, spaghetti indiavolati, Spaghetti Siracusani,

spaghetti alla carbonara Carbonara () is an Italian pasta dish from Rome made with eggs, hard cheese, cured pork and black pepper. The dish arrived at its modern form, with its current name, in the middle of the 20th century. The cheese is usually Pecorino Romano, Pa ...

, Spaghetti allo scarpariello * Tagliatelle alla boscaiola, Tagliatelle ai carciofi, Tagliatelle ai funghi, Tagliatelle al pomodoro, Tagliatelle al sugo di lepre, Tagliatelle al ragù * Tortelloni alla zucca * Tortellini, Cjarsons * Tortelloni ricotta and spinaci * Trofie al pesto, trofie al sugo di noci * Tumact me tulez *

Rice dishes

Rice Rice is the seed of the grass species ''Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima ''Oryza glaberrima'', commonly known as African rice, is one of the two domesticated rice species. It was first domesticated and grown i ...

(''riso'') 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 Lombardia and Veneto regions, though rice dishes are found throughout the country. *

Arancini Arancini (, , , ) are Italian rice balls that are stuffed, coated with breadcrumbs and deep fried, and are a staple of Sicilian cuisine. The most common arancini fillings are: ''al ragù'' or ''al sugo'', filled with ragù (meat or mince, slow ...

* Insalata di riso * Pomodori col riso * Risi e bisi –

rice and peas Rice and peas (or peas and rice) is a traditional food within the West Indian Caribbean islands. The 'peas' are traditionally pigeon peas, but more often substituted with kidney beans, and the dish is frequently served with curry goat. In 19 ...

* Riso al nero di seppia * Riso alla toscana * Riso con i porcini * Riso e indivia * Riso tonnato * Riso valdostano *

Risotto Risotto (, , from meaning "rice") is a northern Italian rice dish cooked with broth until it reaches a creamy consistency. The broth can be derived from meat, fish, or vegetables. Many types of risotto contain butter, onion, white wine, and Par ...

* Risotto ai gamberoni * Risotto ai quattro sapori * Risotto al Barolo * Risotto al cavolfiore * Risotto al Gorgonzola – risotto prepared with

Gorgonzola 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 ...

cheese * Risotto alla marinara * Risotto alla milanese – risotto with

saffron Saffron () is a spice derived from the flower of ''Crocus sativus'', commonly known as the "saffron crocus". The vivid crimson stigma and styles, called threads, are collected and dried for use mainly as a seasoning and colouring agent i ...

* Risotto alla sbirraglia * Risotto alla zucca * Risotto allo zafferano con petto d'anatra * Risotto con agoni * Risotto con la lüganega * Risotto con scamorza e champagne * Risotto di seppie alla veneziana * Risotto indivia e fiori di zucca * Risotto saltato * Sformato al basilico * Sformato di riso dolce * Tiella di riso, patate e cozze

Pesce (fish dishes)

* Acciughe fritte in pastella * Acciughe in carpione * Acqua pazza * Acquadella o latterino fritto * Agghiotta di pesce spada * Alici, sardine, anguilla marinate * Anguilla marinata –

marinated Marinating is the process of soaking foods in a seasoned, often acidic, liquid before cooking. The origin of the word alludes to the use of brine (''aqua marina'' or sea water) in the pickling process, which led to the technique of adding flavor b ...

eel Eels are ray-finned fish belonging to the order Anguilliformes (), which consists of eight suborders, 19 families, 111 genera, and about 800 species. Eels undergo considerable development from the early larval stage to the eventual adult stage ...

Baccalà Dried and salted cod, sometimes referred to as salt cod or saltfish or salt dolly, is cod which has been preserved by drying after salting. Cod which has been dried without the addition of salt is stockfish. Salt cod was long a major export o ...

Baccalà alla lucana Baccalà alla lucana is a traditional dish from Basilicata in southern Italy, particularly widespread in the area of the comune of Avigliano and therefore also known as baccalà all'aviglianese. A typical Christmas dish, it is made of cod and c ...

* Baccalà alla vicentina * Baccalà fritto *

Baccalà mantecato Baccalà mantecato (Also spelled bacalà mantecato) (meaning "whipped salt cod spread" or "creamed cod") is a Venetian appetizer made with dried cod (stoccafisso, stockfish). History Baccalà mantecato was created during the 18th-century in Ven ...

* Boreto alla graisana * Branzino al sale * Brodetto di arselle * Buridda *

Cacciucco Cacciucco () is an Italian fish stew native to the western coastal towns of Tuscany.Danny Meyer, ''The Union Square Cafe Cookbook: 160 Favorite Recipes from New York's Acclaimed Restaurant'' (HarperCollins 2005). It is especially associated with ...

* Calamaretti fritti – fried

squid True squid are molluscs with an elongated soft body, large eyes, eight arms, and two tentacles in the superorder Decapodiformes, though many other molluscs within the broader Neocoleoidea are also called squid despite not strictly fitting t ...

* Calamari in zimino *

Calamari ripieni Squid is eaten in many cuisines; in English, the culinary name calamari is often used for squid dishes.''Oxford English Dictionary'', 3rd edition, 2002''s.v.''/ref> There are many ways to prepare and cook squid. Fried squid is common in the M ...

* Capesante alla veneziana * Cappon magro * Carpaccio di pesce * Cartoccio di pesce spada * Cozze alla tarantina * Cozze fritte alla viareggina * Cozze ripiene * Filetti di baccalà * Filetti di orata al cartoccio * Fritata di bianchetti * Fritto misto di pesce * Frittura mista di pesce * Grancevola alla veneziana * Impanata di pesce spada * Involtini di pesce * Missultin e polenta * Moscardini lessati alla genovese * Murena fritta * Nasello al forno – baked

hake The term hake refers to fish in the: * Family Merlucciidae of northern and southern oceans * Family Phycidae (sometimes considered the subfamily Phycinae in the family Gadidae) of the northern oceans Hake Hake is in the same taxonomic order ( ...

* Orata arrosto *

Orate al forno Public speaking, also called oratory or oration, has traditionally meant the act of speaking face to face to a live audience. Today it includes any form of speaking (formally and informally) to an audience, including pre-recorded speech delive ...

* Pepata di cozze * Pesce a scabecciu *

Pesce al cartoccio Pesce may refer to: Geography * The Pesce Peninsula in West Antarctica Cinema * Il pesce innamorato (‘The Fish in Love’), Italian comedy film released in 1999 People * Brett Pesce (born 1994), American hockey player * Emidio Pesce (born 2002) ...

* Pesce alla pizzaiola *

Pesce spada alla siciliana Pesce may refer to: Geography * The Pesce Peninsula in West Antarctica Cinema * Il pesce innamorato (‘The Fish in Love’), Italian comedy film released in 1999 People * Brett Pesce (born 1994), American hockey player * Emidio Pesce (born 2002), I ...

* Pesce spada arrosto in salmoriglio * Polpettine di mare * Sarde a beccafico – stuffed

sardines "Sardine" and "pilchard" are common names for various species of small, oily forage fish in the herring family Clupeidae. The term "sardine" was first used in English during the early 15th century, a folk etymology says it comes from the Ital ...

* Sarde arraganate (sarde con origano e pane) *

Sarde grigliate Sarde is an Indian village in the Tehsil of Uran of the Raigad District of the Indian state of Maharashtra. Demographics As of the 2011 census, Sarde has a total population of 1389. 51% of the population is male, and 10% are aged 0–6. Of th ...

* Sarde ripiene * Sarde sfiziose panate *

Sardele in saor An anchovy is a small, common forage fish of the family Engraulidae. Most species are found in marine waters, but several will enter brackish water, and some in South America are restricted to fresh water. More than 140 species are placed in 1 ...

* Sbroscia bolsenese *

Scampi a zuppetta Scampi, also called Dublin Bay Prawn or Norway Lobster (''Nephrops norvegicus''), is an edible lobster of the order ''Decapoda''. It is widespread in the Mediterranean Sea, Mediterranean and northeastern Atlantic Ocean, Atlantic, from North A ...

Scampi gratinati Scampi, also called Dublin Bay Prawn or Norway Lobster (''Nephrops norvegicus''), is an edible lobster of the order '' Decapoda''. It is widespread in the Mediterranean and northeastern Atlantic, from North Africa to Norway and Iceland, and ...

* Seppie col nero alla veneziana * Seppie con i piselli * Seppie ripiene * Seppioline in umido * Sogliole alla mugnaia * Spiedini ai frutti di mare * Spiedini di alici * Spiedini di anguilla * Stoccafisso alla genovese * Stoccafisso alla ligure * Tonno sott'olio * Tortiera di cozze * Totano imbottito * Triglie alla livornese * Zuppa di pesce

Carne (meat dishes and cured meats)

Braised Quebec rabbit cacciatore - Giorgio's Trattoria

Abbacchio Abbacchio (''pronounced ah-bahk-yo'') is an Italian preparation of lamb. Abbacchio is consumed throughout central Italy. History Throughout central Italy, including Sardinia, pastoralism was the main source of meat. The tradition of consuming ...

alla Cacciatora *

brodettato * Bistecca Fiorentina *

Braciole Braciola (; plural braciole ) may refer to several distinct dishes in Italian cuisine. Cut of meat Braciola may refer to an Italian dish, consisting of slices of meat that are pan-fried or grilled, often in their own juice or in a small amoun ...

* Braciolone *

Bresaola Bresaola ( , , , ) is air-dried, salted beef (but it can also be made of 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 top (inside) round, and ...

* Brodo *

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 A meal is an eating occasion that takes place at a certain time and includes consumption of food. The names used for specific meals in English vary, depending on the speaker's culture, the time of day, or the size of the meal. Although they ca ...

prepared "hunter-style" with onions, herbs, usually tomatoes, often

s, and sometimes wine. * Capicollo * Carne al piatto *

Carne Pizzaiola Carne pizzaiola or carne alla pizzaiola (roughly translated as "meat in pizza style"), sometimes referred to just as pizzaiola, is a dish derived from the Neapolitan tradition that features meat (often less expensive cuts of beef) cooked with tom ...

* Ciabusco *

Coda alla vaccinara Coda alla vaccinara is an oxtail stew in modern Roman cuisine including various vegetables, notably celery. The tail is considered offal, nicknamed in Rome the '' quinto quarto'' 'the fifth fourth'. Preparation The oxtail is parboiled and then si ...

* Cotechino friulano or Musèt *

Cotechino Modena Cotechino Modena or Cotechino di Modena (spelled cotecchino or coteghino in some major dialects, but not in Italian) is a fresh sausage made from pork, fatback, and pork rind, and comes from Modena, Italy, where it has '' PGI'' status. Zampone M ...

Cotoletta alla milanese Veal Milanese, or veal alla Milanese ( it, cotoletta alla milanese ; lmo, label=Milanese, co(s)toletta a la milanesa ), is an Italian dish in Milanese Lombard cuisine, and a popular variety of cotoletta. It is traditionally prepared with a ve ...

* Cotoletta alla petroniana * Fiorentina steak *

Culatello ''Prosciutto crudo'', in English often shortened to prosciutto ( , ), is Italian uncooked, unsmoked, and dry-cured ham. ''Prosciutto crudo'' is usually served thinly sliced. Several regions in Italy have their own variations of ''prosciutto crudo ...

Goulash Goulash ( hu, gulyás) is a soup or stew of meat and vegetables seasoned with paprika and other spices. Originating in Hungary, goulash is a common meal predominantly eaten in Central Europe but also in other parts of Europe. It is one of the n ...

or gulash *

Guanciale Guanciale () is an Italian cured meat product prepared from pork jowl or cheeks. Its name is derived from ''guancia'', the Italian word for 'cheek'. Production Pork cheek is rubbed with salt and spices (typically ground black or red pepper, ...

(cured pork jowl) * Lonza * Mortadella * Oca (goose) *

Osso buco ''Ossobuco'' or ''osso buco'' (; lmo, òss bus, label=Milanese or ''òs büüs'' ) is a specialty of Lombard cuisine of cross-cut veal shanks braised with vegetables, white wine, and broth. It is often garnished with ''gremolata'' and tradit ...

Pancetta Pancetta () is a salt-cured pork belly meat product in a category known as salume. In Italy, it is often used to add depth to soups and pastas. (in Italian). Uses For cooking, it is often cut into cubes (''cubetti di pancetta''). In Italy, ...

(bacon) * Pezzetti di cavallo * Porcaloca * Prosciutto affumicato (smoked ham) *

Prosciutto cotto ''Prosciutto crudo'', in English often shortened to prosciutto ( , ), is Italian uncooked, unsmoked, and dry-cured ham. ''Prosciutto crudo'' is usually served thinly sliced. Several regions in Italy have their own variations of ''prosciutto crudo ...

(cooked ham) *

Prosciutto crudo ''Prosciutto crudo'', in English often shortened to prosciutto ( , ), is Italian uncooked, unsmoked, and dry-cured ham. ''Prosciutto crudo'' is usually served thinly sliced. Several regions in Italy have their own variations of ''prosciutto crudo ...

Prosciutto di Parma ''Prosciutto crudo'', in English often shortened to prosciutto ( , ), is Italian uncooked, unsmoked, and dry-cured ham. ''Prosciutto crudo'' is usually served thinly sliced. Several regions in Italy have their own variations of ''prosciutto crudo ...

* Prosciutto di San Daniele *

Rosticciana ''Rosticciana'' () or ''rostinciana'' () is a traditional Italian pork food from the region of Tuscany, grilled on charcoal or wood fire. It consists of pork ribs that are seasoned with various spices (sometimes just pepper and salt) and rose ...

Scaloppine Scaloppine (plural and diminutive of '' scaloppa''—a small scallop, i.e., a thinly sliced cut of meat; in English usage ''scaloppini''; sometimes ''scallopini'') is a type of Italian dish that comes in many forms. It consists of thinly sliced ...

, of various varieties *

Salame Salami ( ) is a cured sausage consisting of fermented and air-dried meat, typically pork. Historically, salami was popular among Southern, Eastern, and Central European peasants because it can be stored at room temperature for up to 45 days ...

Salsiccia In North America, Italian sausage (''salsiccia'' in Italian) most often refers to a style of pork sausage. The sausage is often noted for being seasoned with fennel as the primary seasoning. In Italy, however, a wide variety of sausages are made, ...

(sausages) including

Salsiccia cruda Salsiccia cruda (raw sausage) is a spiced pork cruda made 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 regi ...

Saltimbocca alla Romana Saltimbocca, also spelled saltinbocca (, , ; ), is an Italian dish (also popular in southern Switzerland). It consists of veal that has been wrapped ("lined") with prosciutto and sage, and then marinated in wine, oil, or salt water, depending on ...

Soppressata Soppressata is an Italian dry salami. Although there are many variations, two principal types are made: a cured dry sausage typical of Basilicata, Apulia, and Calabria, and a very different uncured salame, made in Tuscany and Liguria. It ...

Spezzatino Spezzatino is a second course similar to stew. It is made from low-grade cuts of veal, beef, lamb or pork which are cooked for a long time in a stew after being browned with butter, oil and/or onions and accompanied by sauces, vegetables an ...

Speck Alto Adige PGI Speck Alto Adige PGI (Ladin language: Cioce or Ciociul; German: Südtiroler Speck g.g.A.) is a dry-cured, lightly smoked ham produced in South Tyrol, northern Italy. Parts of its production are regulated by the European Union under the protected g ...

* Speck friulano di Sauris * Straccetti, of various varieties *

Stigghiola The stigghiola (plural: ''stigghiole'' in Italian or ''stigghioli'' in Sicilian, also known as stigghiuola) is a Sicilian food specialty, typical of the streets of the city of Palermo. It consists of guts (usually of lamb, but also of goat or ...

* Trippa alla Romana *

Veal Milanese Veal Milanese, or veal alla Milanese ( it, cotoletta alla milanese ; lmo, label=Milanese, co(s)toletta a la milanesa ), is an Italian dish in Milanese Lombard cuisine, and a popular variety of cotoletta. It is traditionally prepared with a ve ...

* Violino Valtell * Vitello ( veal)

Verdura (vegetables)

* Asparagi bianchi e verdi (asparagus) * Caponata * Carciofi alla Romana *

Ciambotta ''Ciambotta'' or ''giambotta'' is a summer vegetable stew of southern Italian cuisine. The dish has different regional spellings;Michael ScicoloneMake It Your Way: Ciambotta ''Los Angeles Times'' (June 20, 2001).Anthony F. Buccini, "Western Medit ...

* Crauti (sauerkraut) *

Panzanella Panzanella or panmolle is a Tuscan and Umbrian chopped salad of soaked stale bread, onions and tomatoes that is popular in the summer. It often includes cucumbers, sometimes basil and is dressed with olive oil and vinegar. It is also popula ...

– a Tuscan salad of

bread Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. Throughout recorded history and around the world, it has been an important part of many cultures' diet. It is one of the oldest human-made f ...

and

es, popular in the summer *

Peperonata Peperonata is an Italian vegetable stew typically composed of red bell peppers, tomatoes and garlic. It may be used as a sauce for pasta or served as a side dish to meat and fish dishes. It may be also included as part of a ragù. See also * ...

* Pestât * Pinzimonio – Italian-style

crudités Crudités (, ) are French appetizers consisting of sliced or whole raw vegetables which are typically dipped in a vinaigrette or other dipping sauce. Examples of crudités include celery sticks, carrot sticks, cucumber sticks, bell pepper strips ...

Fried eggplant Fried eggplant, or fried aubergine, is featured in dishes of many different cuisines. Regional varieties Spain In Spanish cuisine, this dish takes the form of a '' tapa''. In the province of Córdoba it is usually made with honey. Tur ...

File:Carciofi alla Romana 1.jpg, Carciofi alla Romana File:Sicilian caponata.jpg, Caponata File:Italian Panzanella.jpg,

File:Parmigiana di melanzane.jpg, Parmigiana di melanzane

Nut dishes

Chestnut pie Chestnut pie is a pie prepared with chestnuts as a primary ingredient. It is a part of the cuisine of Italy, where it has been documented as dating back to the 15th century. It is also a part of the cuisine of the Southern United States. Shelled ...

– has been documented back to the 15th century in Italy, in the book ''

De honesta voluptate et valetudine ''De honesta voluptate et valetudine'' (''On honest indulgence and good health'', often shortened to ''De honesta voluptate'') was the first cookbook ever printed. Written ca. 1465 by Bartolomeo Platina, it first appeared between 1470 and 1475 in ...

'' ("On honourable pleasure and health") written by the Italian writer and gastronomist

Bartolomeo 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 ...

Vino (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 Montepulciano d'Abruzzo is an Italian red wine made from the Montepulciano wine grape in the Abruzzo region of east-central Italy. It should not be confused with Vino Nobile di Montepulciano, a Tuscan wine made from Sangiovese and other grapes. ...

Trebbiano d'Abruzzo Abruzzo ( historically plural Abruzzi) is an Italian wine region located in the mountainous central Italian region of Abruzzo along the Adriatic Sea. It is bordered by the Molise wine region to the south, Marche to the north and Lazio to the west ...

Basilicata it, Lucano (man) it, Lucana (woman) , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = , demographics1_footnotes = , demographics1_title1 = , demographics1_info1 = ...

** Aglianico del Vulture ** Grottino di Roccanova ** Matera **

Terre dell'Alta Val d'Agri "Terre" (meaning "Earth") is a song by Canadian singer Celine Dion, recorded for her 1998 French-language album, ''S'il suffisait d'aimer''. It was written by French songwriter and producer Erick Benzi, and produced by Jean-Jacques Goldman and Be ...

Calabria , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = , demographics1_footnotes = , demographics1_title1 = , demographics1_info1 = , demographics1_title2 ...

** Cirò *

Campania Campania (, also , , , ) is an administrative Regions of Italy, region of Italy; most of it is in the south-western portion of the Italian peninsula (with the Tyrrhenian Sea to its west), but it also includes the small Phlegraean Islands and the i ...

** Aglianico del Taburno **

Campi Flegrei The Phlegraean Fields ( it, Campi Flegrei ; nap, Campe Flegree, from Ancient Greek 'to burn') is a large region of supervolcanic calderas situated to the west of Naples, Italy. It was declared a regional park in 2003. The area of the calde ...

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 **

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 Cristi **

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 Taurasi is a town and municipality in the province of Avellino, Campania, southern Italy. In antiquity it was a town in Samnium. The town's name probably derives from the Latin ''Taurus''. Over time it changed from ''Taurasos'' to ''Taurasia ...

Emilia-Romagna egl, Emigliàn (man) egl, Emiglièna (woman) rgn, Rumagnòl (man) rgn, Rumagnòla (woman) it, Emiliano (man) it, Emiliana (woman) or it, Romagnolo (man) it, Romagnola (woman) , population_note = , population_blank1_title ...

** Albana ** Bonarda **

Gutturnio The Colli Piacentini ("Hills of Piacenza") are an Italian wine region located at the western end of Emilia-Romagna. In 1967, the region was given the '' denominazione di origine controllata'' (DOC) quality designation. Within its boundaries are sev ...

Lambrusco Lambrusco (; ) is the name of both an Italian red wine grape and a wine made principally from said grape. The grapes and the wine originate from four zones in Emilia-Romagna and one in Lombardy―principally around the central provinces of Mod ...

** Pignoletto **

Sangiovese Sangiovese (, also , , ) is a red Italian wine grape variety that derives its name from the Latin ''sanguis Jovis'', "the blood of Jupiter". Though it is the grape of most of central Italy from Romagna down to Lazio (the most widespread grape ...

** Trebbiano *

Friuli-Venezia Giulia (man), it, Friulana (woman), it, Giuliano (man), it, Giuliana (woman) , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = , demographics1_footnotes = , demographics1_t ...

** Friulano ** Pignolo ** Ramandolo ** Refosco dal peduncolo rosso ** Ribolla Gialla ** Schiopettino ** Tazzelenghe ** Verduzzo friulano *

Liguria Liguria (; lij, Ligûria ; french: Ligurie) is a Regions of Italy, region of north-western Italy; its Capital city, capital is Genoa. Its territory is crossed by the Alps and the Apennine Mountains, Apennines Mountain chain, mountain range and is ...

Cinque Terre The Cinque Terre (; lij, Çinque Tære, meaning "Five Lands") is a coastal area within Liguria, in the northwest of Italy. It lies in the west of La Spezia Province, and comprises five villages: Monterosso al Mare, Vernazza, Corniglia, Manarol ...

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 ...

(''Lombardia'') **

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 p ...

Barbera Barbera is a red Italian wine grape variety that, as of 2000, was the third most-planted red grape variety in Italy (after Sangiovese and Montepulciano). It produces good yields and is known for deep color, full body, low tannins and high level ...

** 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 ...

** Rosso Piceno Superiore ** Spumante Brut ** Valcalepio **

Verdicchio Verdicchio (, also , ) is a white Italian wine grape variety grown primarily in the Marche region of central Italy.J. Robinson ''Jancis Robinson's Guide to Wine Grapes'' pg 195 Oxford University Press 1996 The name ''Verdicchio'' derives from ' ...

Piedmont it, Piemontese , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = , demographics1_footnotes = , demographics1_title1 = , demographics1_info1 = , demographics1_title2 ...

(''Piemonte'') **

Acqui Acqui Terme (; pms, Àich ) is a city and ''comune'' in the province of Alessandria, Piedmont, northern Italy. It is about south-southwest of Alessandria. It is one of the principal winemaking communes of the Italian DOCG wine Brachetto d'A ...

Alba ''Alba'' ( , ) is the Scottish Gaelic name for Scotland. It is also, in English language historiography, used to refer to the polity of Picts and Scottish people, Scots united in the ninth century as the Kingdom of Alba, until it developed i ...

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 Barolo ( , , ; pms, bareul ) is a red (DOCG) wine produced in the northern Italian region of Piedmont. It is made from the nebbiolo grape and is often described as one of Italy's greatest wines. The zone of production extends into the comm ...

Carema Riserva Carema is a ''comune'' (municipality) in the Metropolitan City of Turin in the Italian region Piedmont, located about north of Turin. Carema borders the following municipalities: Perloz, Lillianes Lillianes ( Valdôtain: ; Issime wae, Elljin ...

** 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 Grignolino () is a red Italian wine grape variety commonly grown in the Piedmont (wine), Piedmont region. It makes light colored wines and rosés with very fruity aromas (wine), aromas, strong acidity (wine), acidity and grape tannins, tannins. ...

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, chee ...

** Monferrato **

Nebbiolo Nebbiolo (, ; pms, nebieul ) is an Italian red wine grape variety predominantly associated with its native Piedmont region, where it makes the '' Denominazione di Origine Controllata e Garantita'' (DOCG) wines of Barolo, Barbaresco, Roero ...

** Nizza **

Ovada Ovada (''Uà'' and ''Guà'' in Ligurian, ''Ovà'' in Piedmontese) is a ''comune'' (municipality) of 11,484 inhabitants in the Province of Alessandria in the northern Italian region Piedmont, located about southeast of Turin and about south of ...

Apulia it, Pugliese , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = , demographics1_footnotes = , demographics1_title1 = , demographics1_info1 = , demographic ...

(''Puglia'') **

Malvasia Malvasia (, also known as Malvazia) is a group of wine grape varieties grown historically in the Mediterranean region, Balearic Islands, Canary Islands and the island of Madeira, but now grown in many of the winemaking regions of the world. ...

Negroamaro Negroamaro (seldom Negro amaro; meaning "black ndbitter") is a red wine grape variety native to southern Italy. It is grown almost exclusively in Apulia and particularly in Salento, the peninsula which can be visualised as the "heel" of Italy. T ...

(''Sardegna'') **

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 Nuragus (Latin: Valentia) is a small town, in administrative terms a ''comune'' (municipality), in the Province of South Sardinia in the Italian autonomous region of Sardinia, located about north of the local capital Cagliari. Nuragus borders ...

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 (man) it, Siciliana (woman) , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = Ethnicity , demographics1_footnotes = , demographi ...

(''Sicilia'') ** Cerasuolo di Vittoria ** Donna Fugata **

Etna DOC Etna is a ''Denominazione di origine controllata'' (DOC) for wine from the Etna region in Italy. Etna D.O.C. territory is closely tied to the biggest active volcano in Europe, Etna. Much of the volcano is covered with crops and natural vegetation. ...

Noto Noto ( scn, Notu; la, Netum) is a city and in the Province of Syracuse, Sicily, Italy. It is southwest of the city of Syracuse at the foot of the Iblean Mountains. It lends its name to the surrounding area Val di Noto. In 2002 Noto and i ...

** 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) , population_note = , population_blank1_title = , population_blank1 = , ...

Trentino Trentino ( lld, Trentin), officially the Autonomous Province of Trento, is an autonomous province of Italy, in the country's far north. The Trentino and South Tyrol constitute the region of Trentino-Alto Adige/Südtirol, an autonomous region ...

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 Tuscany ( ; it, Toscana ) is a Regions of Italy, region in central Italy with an area of about and a population of about 3.8 million inhabitants. The regional capital is Florence (''Firenze''). Tuscany is known for its landscapes, history, art ...

(''Toscana'') **

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 ...

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 A Chianti wine (, also , ) is any wine produced in the Chianti region of central Tuscany. It was historically associated with a squat bottle enclosed in a straw basket, called a ''fiasco'' ("flask"; ''pl. fiaschi''). However, the ''fiasco'' is ...

** Colli Apuani **

Colli Etruria Centrale Colli may refer to: Places of Italy ;Municipalities (''comuni'') *Colli a Volturno, in the province of Isernia *Colli del Tronto, in the province of Ascoli Piceno *Colli sul Velino, in the province of Rieti ;Civil parishes (''frazioni'') * Colli ...

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 Elba ( it, isola d'Elba, ; la, Ilva) is a Mediterranean island in Tuscany, Italy, from the coastal town of Piombino on the Italian mainland, and the largest island of the Tuscan Archipelago. It is also part of the Arcipelago Toscano National ...

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 ...

** Montescudaio ** 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 Pitigliano is a town in the province of Grosseto, located about south-east of the city of Grosseto, Tuscany, Italy. The quaint old town is known as ''the little Jerusalem'', for the historical presence of a Jewish community that has always bee ...

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 Scansano is a town and comune, of medieval origin, in the province of Grosseto, Tuscany, central Italy. The area which Scansano lies within is called Maremma. Scansano area is home to the production of Morellino di Scansano, a type of wine. '' ...

Val di Chiana The Val di Chiana, Valdichiana, or Chiana Valley is an alluvial valley of central Italy, lying on the territories of the provinces of Arezzo and Siena in Tuscany and the provinces of Perugia and Terni in Umbria. Geography The Val di Chiana is ...

Val di Cornia Val may refer to: Val-a Film * ''Val'' (film), an American documentary about Val Kilmer, directed by Leo Scott and Ting Poo Military equipment * Aichi D3A, a Japanese World War II dive bomber codenamed "Val" by the Allies * AS Val, a So ...

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 (know ...

Umbria it, Umbro (man) it, Umbra (woman) , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = , demographics1_footnotes = , demographics1_title1 = , demographics1_info1 = , ...

Grechetto Grechetto () or Grechetto bianco is a white Italian wine grape variety of Greek origins. The grape is planted throughout central Italy, particularly in the Umbria region where it is used in the ''Denominazione di origine controllata'' (DOC) win ...

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 Sagrantino is an Italian grape variety that is indigenous to the region of Umbria in Central Italy. It is grown primarily in the village of Montefalco and the surrounding area, with a recent rapid increase in planting area from in 2000 to by 2 ...

Torgiano Torgiano is a ''comune'' (municipality) in the Province of Perugia in the Italian region Umbria, located about 10 km southeast of Perugia. Torgiano borders the following municipalities: Bastia Umbra, Bettona, Deruta, Perugia. History Pro ...

Veneto Veneto (, ; vec, Vèneto ) or Venetia is one of the 20 regions of Italy. Its population is about five million, ranking fourth in Italy. The region's capital is Venice while the biggest city is Verona. Veneto was part of the Roman Empire unt ...

Amarone Amarone della Valpolicella, usually known as Amarone (, ), is an Italian DOCG denomination of typically rich dry red wine made from the partially dried grapes of the Corvina (45–95%, of which up to 50% could be substituted with Corvinone), R ...

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 The Euganean Hills ( it, Colli Euganei ) are a group of hills of volcanic origin that rise to heights of 300 to 600 m from the Padovan-Venetian plain a few km south of Padua. The ''Colli Euganei'' form the first Regional park established in the V ...

** Conegliano Veneto ** Custoza **

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. ...

** Soave **

Valdobbiadene Valdobbiadene () is a town in the province of Treviso, Veneto, Italy. Valdobbiadene is a wine growing area. Just below the Alpine-Dolomite areas of Veneto, it provides a climate for a cool variety of grape (Glera). The Conegliano Valdobbiadene ar ...

Valpolicella Valpolicella (, , ) is a viticultural zone of the province of Verona, Italy, east of Lake Garda. The hilly agricultural and marble-quarrying region of small holdings north of the Adige is famous for wine production. Valpolicella ranks just af ...

Formaggi (cheeses)

Asiago Asiago (; Venetian: ''Axiago'', Cimbrian: ''Slege'', German: ''Schlägen'' ) is a minor township (population roughly 6,500) in the surrounding plateau region (the ''Altopiano di Asiago'' or '' Altopiano dei Sette Comuni'', Asiago plateau) in th ...

* Asino * Bel Paese *

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 al ...

Bra A bra, short for brassiere or brassière (, or ; ), is a form-fitting undergarment that is primarily used to support and cover breasts. It can serve a range of other practical and aesthetic purposes, including enhancing or reducing the appea ...

* Burrata * Burrini * Butirro *

Caciocavallo Caciocavallo is a type of stretched-curd cheese made out of sheep's or cow's milk. It is produced throughout Southern Italy, particularly in the Apennine Mountains and in the Gargano peninsula. Shaped like a teardrop, it is similar in taste to ...

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 ...

Canestrato Canestrato is a hard cheese from the Italian regions of Basilicata, Apulia, Sicily, and Abruzzo, made from a mixture of sheep milk and goat milk. It is listed on the Ark of Taste. The cheese is typical in Basilicata. It is also a specialty of ...

pugliese * Caprino * Casècc * Casiello *

Castelmagno Castelmagno (Vivaro-Alpine: ''Chastèlmanh'') is a small ''comune'' (municipality) in the Province of Cuneo in the Italian region of Piedmont, located about southwest of Turin and about west of Cuneo. The population of the municipality of Caste ...

* Casu modde * Ciccillo * Crescenza * Crotonese * Fiore Sardo * Fontina * Formadi frânt e Formadi salât *

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 Ber ...

* Giuncata *

Grana Padano Grana Padano is a cheese originating in the Po river Valley in northern Italy that is similar to Parmigiano Reggiano cheese. There are less strict regulations governing its production compared to Parmigiano Reggiano. This hard, crumbly- textur ...

* Latteria * Liptauer * Malga * Marzolino * Marzotica *

Mascarpone Mascarpone (, , ) is a soft Italian acid-set cream cheese. It is recognized in Italy as a ("traditional agri-food product"). Outside Italy, mascarpone is sometimes mispronounced as "marscapone", even by food professionals. Production process ...

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 ...

Mozzarella 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 anim ...

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, ...

Paddraccio 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 o ...

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'' i ...

(Parmesan) * Pecorino di Fossa * Pecorino friulano *

Pecorino Pecorino cheeses are hard Italian cheeses made from sheep's milk. The name "" derives from ''pecora'' which means sheep in Italian. Overview Of the six main varieties of pecorino, all of which have Protected Designation of Origin (PDO) stat ...

romano * Pecorino sardo * Piacentinu * Primo Sale *

Provolone Provolone (, ) is an Italian cheese. It is an aged ''pasta filata'' (stretched-curd) cheese originating in Campania near Vesuvius, where it is still produced in pear, sausage, or cone shapes long. Provolone-type cheeses are also produced in othe ...

* Puzzone di Moena * Quartirolo * 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, ...

* Ricotta affumicata (Scuete fumade) *

Ricotta Ricotta ( in Italian) is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses. Like other whey cheeses, it is made by coagulating the proteins that remain after th ...

rifatta * 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 ...

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 th ...

* Slattato * Squacquerone *

Stracchino 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 flavou ...

* Tabor *

Taleggio Taleggio may refer to: *Taleggio, Lombardy Taleggio ( Bergamasque: ) is a ''comune'' (municipality) in the Province of Bergamo in the Italian region of Lombardy, located about northeast of Milan and about northwest of Bergamo. As of 31 Decembe ...

* Toma * Tumazzu

Cheese dishes

Carrozza (sandwich) A carrozza, also referred to as mozzarella in carrozza (Italian: ''mozzarella in carrozza'', English: "mozzarella in a carriage"), is a type of fried cheese sandwich or pastry in Italian cuisine. It is prepared by coating a mozzarella cheese sandw ...

Desserts and pastry

* Aceto dolce – fruit preserves made with vinegar, honey, and grape juice * Anisette (

cookie A cookie is a baked or cooked snack or dessert that is typically small, flat and sweet. It usually contains flour, sugar, egg, and some type of oil, fat, or butter. It may include other ingredients such as raisins, oats, chocolate chips, n ...

) * Babà *

Biscotti 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. Name ...

* Biscuit Tortoni *

Buccellato A Buccellato is a Sicilian circular cake. Buccellato contains figs and nuts.Gillian Riley, ''The Oxford Companion to Italian Food'' (Oxford University Press Oxford University Press (OUP) is the university press of the University of Oxford ...

– a Sicilian

circular Circular may refer to: * The shape of a circle * ''Circular'' (album), a 2006 album by Spanish singer Vega * Circular letter (disambiguation) ** Flyer (pamphlet), a form of advertisement * Circular reasoning, a type of logical fallacy * Circula ...

cake given by

godparent In infant baptism and denominations of Christianity, a godparent (also known as a sponsor, or '' gossiprede'') is someone who bears witness to a child's christening and later is willing to help in their catechesis, as well as their lifelon ...

s to the godchild and family on the christening day. * Cannolo siciliano * Cassata siciliana * Chiacchiere –

angel wings Angel wings are a traditional sweet crisp pastry made out of dough that has been shaped into thin twisted ribbons, deep-fried and sprinkled with powdered sugar. Common to many European cuisines, angel wings have been incorporated into other r ...

Ciarduna Ciarduna is a type of Italian pastry. Ciarduna siciliana is a traditional sweet pastry from the province of Agrigento, Sicily (Italy). It consists of an almond cookie shell filled with a ricotta Ricotta ( in Italian) is an Italian whey chee ...

* Crocetta of Caltanissetta *

Crostata A crostata is an Italian baked tart or pie, also known as ''coppi'' in Naples and ''sfogliata'' in Lombardy. The earliest known use of ''crostata'' in its modern sense can be traced to the cookbooks ''Libro de Arte Coquinaria'' (Book of the Ar ...

* Crostoli, Crostui * Dobos of Trieste * Frutti (fruits) * Frutti di bosco (fruit with pastry) * Gelato (

ice cream Ice cream is a sweetened frozen food typically eaten as a snack or dessert. It may be made from milk or cream and is flavoured with a sweetener, either sugar or an alternative, and a spice, such as cocoa or vanilla, or with fruit such as str ...

) *

Gianduiotto The gianduiotto (; pms, giandojòt ) is chocolate originally from Piedmont, in northern Italy. Gianduiotti are shaped like ingots and individually wrapped in a (usually) gold- or silver-colored foil cover. It is a specialty of Turin, and takes it ...

and gianduia – hazelnut chocolates or spread *

Granita Granita (; in Italian also granita siciliana ) is a semi-frozen dessert made from sugar, water and various flavorings. Originally from Sicily, it is available throughout Italy in varying forms. It is related to sorbet and Italian ice; however, i ...

* Gubana * Macedonia – fruit salad * Nocciolini di Canzo *

Panforte Panforte is a traditional chewy Italian dessert containing fruits and nuts. It is similar to a florentine but much thicker, or a little like a lebkuchen. Known throughout all Italy, it is a Christmas tradition associated most especially with the ...

Panna cotta Panna cotta (Italian for "cooked cream") is an Italian dessert of sweetened cream thickened with gelatin and molded. The cream may be aromatized with coffee, vanilla, or other flavorings. History The name ''panna cotta'' is not mentioned in Ita ...

Pastiera Pastiera napoletana (, ) is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water. It is usually eaten at Easter. Legends Various writers repeat legends about the origin of pastiera. One ...

* Piccoli Frutti – small garden fruits *

Pignolata Pignolata ( Sicilian: ''Pignulata'') is a Sicilian pastry, which originated in Messina and is also common in Calabria. It is a soft pastry, covered in chocolate and lemon-flavoured syrup or icing. This pastry is half covered or iced in one fla ...

Pizzelle ''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 ...

* Presnitz *

Profiterole A profiterole (), cream puff (US), or ''chou à la crème'' () is a filled French and Italian choux pastry ball with a typically sweet and moist filling of whipped cream, custard, pastry cream, or ice cream. The puffs may be decorated or left p ...

* Putizza and Pinza * Rollò *

Semifreddo 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� ...

Sfogliatelle A sfogliatella (, plural: sfogliatelle; nap, sfugliatella), sometimes called a lobster tail in the US, is a shell-shaped filled Italian pastry originating from Campania. ''Sfogliatella'' means "small, thin leaf/layer", as the pastry's texture res ...

* Spina santa *

Tiramisù Tiramisu ( it, tiramisù , from , "pick me up" or "cheer me up") is a coffee-flavoured Italian dessert. It is made of ladyfingers (savoiardi) dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese, flavoured w ...

Torta Bertolina Torta Bertolina, also known simply as Bertolina, is a typical autumnal dessert from the northern Italian town of 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 t ...

* Torta caprese * Strucchi or struki * Strucoli or Strudel (Strudel) *

Struffoli Struffoli also known as Honey Balls (; nap, struffule ) is a Neapolitan dish made of deep fried balls of sweet dough. The dough is used in many Italian sweet treats such as chiacchiere. For struffoli, the dough is formed in to balls about the s ...

– tiny

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 ...

s held together with honey and decorated with multi-colored

sprinkles Sprinkles are very small pieces of confectionery used as an often colourful decoration or to add texture to desserts such as brownies, cupcakes, doughnuts or ice cream. The tiny candies are produced in a variety of colors and are generally use ...

Zabaglione 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 dessert v ...

* Zuppa Inglese

Caffè (coffee)

Bicerin Bicerin () is a traditional hot drink native to Turin, Italy, made of espresso, drinking chocolate, and milk served layered in a small glass. Origin The word is and is the equivalent of Italian (diminutive of , 'glass'). This coffee bever ...

– coffee, hot chocolate and whipped cream, only in

Turin Turin ( , Piedmontese language, Piedmontese: ; it, Torino ) is a city and an important business and cultural centre in Northern Italy. It is the capital city of Piedmont and of the Metropolitan City of Turin, and was the first Italian capital ...

Caffè americano Caffè Americano (also known as Americano or American; ; es, café americano, lit=American coffee) is a type of coffee drink prepared by diluting an espresso with hot water, giving it a similar strength to, but different flavor from, tradition ...

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 corretto Caffè corretto (), an Italian caffeinated alcoholic drink, consists of a shot of espresso with a small amount of liquor, usually grappa, and sometimes sambuca or brandy. It is also known (outside Italy) as an "espresso corretto". It is ordere ...

* Caffè leccese or Caffè in ghiaccio – espresso over ice with addition of

almond milk Almond milk is a plant-based milk with a watery texture and nutty flavor manufactured from almonds, although some types or brands are flavored in imitation of cow's milk. It does not contain cholesterol or lactose and is low in saturated fat. ...

instead of sugar, typical in

Salento Salento ( Salentino: ''Salentu'', Salentino Griko: ''Σαλέντο'') is a cultural, historical and geographic region at the southern end of the administrative region of Apulia in Southern Italy. It is a sub-peninsula of the Italian Peninsula ...

* Caffè lungo *

Caffè macchiato Caffè macchiato (), sometimes called espresso macchiato, is an espresso coffee drink with a small amount of milk, usually foamed. In Italian, '' macchiato'' means "stained" or "spotted", so the literal translation of '' caffè macchiato'' is " ...

* Caffè Moka, made with a

moka pot The moka pot is a stove-top or electric coffee maker that brews coffee by passing boiling water pressurized by steam through ground coffee. Named after the Yemeni city of Mocha, it was invented by Italian engineer Alfonso Bialetti in 1933 and ...

* Caffè alla napoletana, made with a caffettiera napoletana * Caffè shakerato, an Italian sweet iced coffee drink. * Caffelatte * Latte macchiato, similar to a caffelatte, but with less coffee *

Cappuccino A cappuccino (; ; Italian plural: ''cappuccini'') is an espresso-based coffee drink that originated in Austria and was later popularized in Italy and is prepared with steamed milk foam ( microfoam). Variations of the drink involve the use of ...

Espresso Espresso (, ) is a coffee-brewing method of Italian origin, in which a small amount of nearly boiling water (about ) is forced under of pressure through finely-ground coffee beans. Espresso can be made with a wide variety of coffee beans and ...

– known generally in Italy simply as ''caffè'' *

* Grolla dell'amicizia – coffee and

grappa Grappa is an alcoholic beverage: a fragrant, grape-based pomace brandy of Italian origin that contains 35 to 60 percent alcohol by volume (70 to 120 US proof). Grappa is made by distilling the skins, pulp, seeds, and stems (i.e., the poma ...

served in a traditional bulbous wooden

loving cup A loving cup is a shared drinking container traditionally used at weddings and banquets. It usually has two handles and is often made of silver. Loving cups are often given as trophies to winners of games or competitions. Background Loving cups ...

, shaped like a multi-spouted teapot, and drunk in the

Aosta Valley , Valdostan or Valdotainian it, Valdostano (man) it, Valdostana (woman)french: Valdôtain (man)french: Valdôtaine (woman) , population_note = , population_blank1_title = Official languages , population_blank1 = Italian French ...

and

Marocchino Marocchino (Caffè Marocchino) is a coffee drink created in Alessandria, Italy. Preparation Generally, the glass cup is first dusted with cocoa powder, then topped with milk froth and espresso, with a second dusting of cocoa on top. Servi ...

– similar to a small cappuccino, invariably served in a glass, and drunk mainly in

, in the whole

and in

Milan Milan ( , , Lombard: ; it, Milano ) is a city in northern Italy, capital of Lombardy, and the second-most populous city proper in Italy after Rome. The city proper has a population of about 1.4 million, while its metropolitan city h ...

; similar to the

espressino Espressino is an Italian coffee drink originating in the southern region of Apulia. Espressino is usually served in a demitasse. Composition It is prepared with equal parts of espresso and milk, with some cocoa powder on the bottom of the cup and ...

Ristretto Ristretto () is a "short shot" (30 ml from a double basket) of a more highly concentrated espresso coffee. It is made with the same amount of ground coffee, but extracted with a finer grind (also in from 20 to 30 seconds) using half as much water. ...

Uovo sbattuto Uovo sbattuto (), also known as , or in Lombardy, is a common Italian breakfast item dating back to rustic times. Similar to ''zabaione'', uovo sbattuto consists of egg yolk and sugar, ingredients readily available in most villages and farms. ...

"con caffe". A once popular high energy breakfast item enjoyed by children.

Famous dishes

* Baccalà alla Vicentina *

Bistecca alla fiorentina The bistecca alla fiorentina (beefsteak Florentine style) is an Italian steak made of young steer (''vitellone'') or heifer (''scottona'') that, combined with the specific preparation, makes it one of the most popular dishes of Tuscan cuisine. ...

(Florentine beefsteak) * Pollo alla cacciatora *

Ossobuco ''Ossobuco'' or ''osso buco'' (; lmo, òss bus, label=Milanese or ''òs büüs'' ) is a specialty of Lombard cuisine of cross-cut veal shanks braised with vegetables, white wine, and broth. It is often garnished with ''gremolata'' and traditio ...

Orecchiette Orecchiette (; singular ; ) are a pasta typical of Apulia, a region of Southern Italy. Their name comes from their shape, which resembles a small ear. Description An orecchietta has the shape of a small dome, with its center thinner than its e ...

con le cime di rapa *

* Pasta con le sarde *

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. ...

– a meat-based sauce served with tagliatelle or other pasta; the American dish Spaghetti alla Bolognese derives from this. *

Tortellini ''Tortellini'' are pasta originally from the Italian region of Emilia (in particular Bologna and Modena). Traditionally they are stuffed with a mix of meat (pork loin, raw prosciutto, mortadella), Parmigiano Reggiano cheese, egg and nutmeg and se ...

Unique dishes and foods by region

Friuli-Venezia Giulia (man), it, Friulana (woman), it, Giuliano (man), it, Giuliana (woman) , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = , demographics1_footnotes = , demographics1_t ...

* '' Asino''- cheese of Carnic Prealps * ' or Brovade – cooked

turnip The turnip or white turnip ('' Brassica rapa'' subsp. ''rapa'') is a root vegetable commonly grown in temperate climates worldwide for its white, fleshy taproot. The word ''turnip'' is a compound of ''turn'' as in turned/rounded on a lathe and ...

s 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 o ...

* '' Cjarsons'' – sort of tortellini with a ricotta filling, of the Carnic Alps * '' Cuguluf'' – leavened cake of Viennese origin * '' Formadi frânt" and ''Formadi salât'' – cheeses * ''

Frico Frico (in original Friulian language ''fricò'') is a traditional dish of Friuli, a region in north-east Italy, consisting mainly of heated cheese and, optionally, other ingredients, such as potatoes. Originally frico was prepared in the impov ...

'' – sliced cooked potatoes with onions and

cheese * '' Gubana'' – cake made with a very rich filling of dry fruits, raisins and candied citron * '' Gulasch'' or Goulasch – alla triestina, alla goriziana, alla friulana * '' Jota'' or Iota or Jote – soup made with beans, potatoes and sauerkraut * '' Kaiserfleisch'' – smoked pork, sprinkled with grated horseradish and served with sauerkraut * '' Kipfel'' – small fried crescent, made with a kind of potato dumpling dough * '' Montasio'' – cheese of the Friuli * '' Palatschinken'' – pancake filled with apricot jam or chocolate sauce * '' Polenta'' – all over the region * '' Porcina'' or Porzina – boiled pork served with mustard and horseradish * '' Prosciutto di San Daniele DOP, famous ham exported all over the world * '' Scuete fumade'' – sweet smoked ricotta * '' Smoked hams '' of Sauris, of Cormons and of the Carso plateau * '' Speck friulano'' of Sauris

Veneto Veneto (, ; vec, Vèneto ) or Venetia is one of the 20 regions of Italy. Its population is about five million, ranking fourth in Italy. The region's capital is Venice while the biggest city is Verona. Veneto was part of the Roman Empire unt ...

* ''Bigoli con l'arna'' – a type of pasta similar to Tagliatelle but bigger with a sauce of liver of the duck * '' Galani or Crostoli'' – pastries * ''Lesso e pearà'' – 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 ...

* ''Pasta e fagioli'' – a soup of

pasta Pasta (, ; ) is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Rice flour, or legumes such as beans or lentils, are som ...

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 e osei'' –

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 * ''Radicchio e pancetta'' – raw or cooked

radicchio Radicchio ( or ; ) is a perennial cultivated form of leaf chicory (''Cichorium intybus'', Asteraceae) sometimes known as Italian chicory because of its common use in Italian cuisine. It is grown as a leaf vegetable and usually has colorful white ...

salad with

pancetta Pancetta () is a salt-cured pork belly meat product in a category known as salume. In Italy, it is often used to add depth to soups and pastas. (in Italian). Uses For cooking, it is often cut into cubes (''cubetti di pancetta''). In Italy, ...

* ''Risi e bisi'' – rice with young

pea The pea is most commonly the small spherical seed or the seed-pod of the flowering plant species ''Pisum sativum''. Each pod contains several peas, which can be green or yellow. Botanically, pea pods are fruit, since they contain seeds and d ...

s * ''

Sarde in saor Sarde in saor (sardèe in saór) are an appetizer based on fried sardines, seasoned with sweet and sour onions, pine nuts and raisins, typical of Venetian cuisine. They are often served as snacks in Venetian bacari. "Saor" means "flavor" in th ...

'' – fried, marinated

Trentino-Alto Adige/Südtirol it, Trentino (man) it, Trentina (woman) or it, Altoatesino (man) it, Altoatesina (woman) or it, Sudtirolesegerman: Südtiroler (man)german: Südtirolerin (woman) , population_note = , population_blank1_title = Official ...

* '' Canederli'' or ''Knödel'' – dumplings made with leftover bread and cold cuts * ''Carne salada e fasoi'' – aromatized salt beef with beans * ''Crauti'' –

Sauerkraut Sauerkraut (; , "sour cabbage") is finely cut raw cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferm ...

* ''Minestrone di orzetto'' – barley soup * ''

Speck Speck can refer to a number of European cured pork products, typically salted and air-cured and often lightly smoked but not cooked. In Germany, speck is pickled pork fat with or without some meat in it. Throughout much of the rest of Europe a ...

'' – is a type of salume from the historical-geographical region of Tyrol and generally obtained from pork leg subjected to a process of cold-smoking * '' Strangolapreti'' – spinach dumplings * '' Spatzle'' – typical Trentino Alto Adige first course, similar to Strangolapreti in flavour, different in form * '' Zelten'' – a typical dessert of the Christmas tradition of the Trentino-Alto Adige region. Made with dried fruit (pine nuts, walnuts, almonds) and candied fruit * '' Grostoli'' – in dialect "Grostoi" (Grøśtœį) tyopical fried dessert from the Trentino-Alto Adige culture * ''Strauben'' – Austro-Hungarian culinary artefact, served in every alpine hut with plenty of "currant jam" (Marmelada de ribes) on top * ''

Strudel A strudel (, ) is a type of layered pastry with a filling that is usually sweet, but savoury fillings are also common. It became popular in the 18th century throughout the Habsburg Empire. Strudel is part of Austrian cuisine but is also common ...

'' – is a sweet rolled or stuffed pastry that can be sweet or savory, but in its best known version is sweet with apples, pine nuts, raisins and cinnamon

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 ...

Panettone - Nicolettone 2017 - IMG 7085 (31752542285)

* ''

Mostarda ''Mostarda di frutta '' (sometime also called ''mostarda'') is a Northern Italian condiment made of candied fruit and a mustard-flavoured syrup. Commercially the essential oil of mustard is employed, which has the advantage of transparency; in ho ...

di Cremona'' – a sweet/spicy sauce made with candied fruits and meant to be served along boiled beef. * '' Nocciolini di Canzo'' – small sweet

amaretto Amaretto (Italian for "a little bitter") is a sweet Italian liqueur that originated in Saronno. Depending on the brand, it may be made from apricot kernels, bitter almonds, peach stones, or almonds, all of which are natural sources of the benz ...

-style biscuits with

hazelnut The hazelnut is the fruit of the hazel tree and therefore includes any of the nuts deriving from species of the genus ''Corylus'', especially the nuts of the species ''Corylus avellana''. They are also known as cobnuts or filberts according t ...

flour * ''

'' – a

Milanese Milanese (endonym in traditional orthography , ') is the central variety of the Western dialect of the Lombard language spoken in Milan, the rest of its metropolitan city, and the northernmost part of the province of Pavia. Milanese, due to ...

Christmas Christmas is an annual festival commemorating Nativity of Jesus, the birth of Jesus, Jesus Christ, observed primarily on December 25 as a religious and cultural celebration among billions of people Observance of Christmas by country, around t ...

traditional sweet bread made with a

yeast Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized. They are estimated to constitut ...

and egg dough along with candied

citrus ''Citrus'' is a genus of flowering plant, flowering trees and shrubs in the rue family, Rutaceae. Plants in the genus produce citrus fruits, including important crops such as Orange (fruit), oranges, Lemon, lemons, grapefruits, pomelos, and lim ...

peel, and

raisin A raisin is a dried grape. Raisins are produced in many regions of the world and may be eaten raw or used in cooking, baking, and brewing. In the United Kingdom, Ireland, New Zealand, and Australia, the word ''raisin'' is reserved for the d ...

s * ''

Pizzoccheri Pizzoccheri (; lmo, label= Lombard, pizòcher ) are a type of short tagliatelle, a flat ribbon pasta, made with 80% buckwheat flour and 20% wheat flour. When classically prepared in Valtellina (a small valley located in the Lombardy region of N ...

'' –

buckwheat Buckwheat (''Fagopyrum esculentum''), or common buckwheat, is a flowering plant in the knotweed family Polygonaceae cultivated for its grain-like seeds and as a cover crop. The name "buckwheat" is used for several other species, such as '' Fago ...

dressed with potatoes, greens (often

Swiss Chard Chard or Swiss chard (; ''Beta vulgaris'' subsp. ''vulgaris'', Cicla Group and Flavescens Group) is a green leafy vegetable. In the cultivars of the Flavescens Group, the leaf stalks are large and often prepared separately from the leaf blade; ...

Spinach Spinach (''Spinacia oleracea'') is a leafy green flowering plant native to central and western Asia. It is of the order Caryophyllales, family Amaranthaceae, subfamily Chenopodioideae. Its leaves are a common edible vegetable consumed either f ...

butter Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condiment ...

and

cheese: a speciality of the Valtellina. * ''Risotto alla milanese'' – A stirred rice dish made with Vialone or Carnaroli rice flavored with

and beef marrow * ''Torrone'' – a candy made of honey, sugar, and egg white, with toasted almonds or hazelnuts * ''Tortelli di zucca'' –

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, tho ...

with a

squash Squash may refer to: Sports * Squash (sport), the high-speed racquet sport also known as squash racquets * Squash (professional wrestling), an extremely one-sided match in professional wrestling * Squash tennis, a game similar to squash but pla ...

filling * ''Salame di Varzi''

Val D'Aosta , Valdostan or Valdotainian it, Valdostano (man) it, Valdostana (woman)french: Valdôtain (man)french: Valdôtaine (woman) , population_note = , population_blank1_title = Official languages , population_blank1 = Italian French ...

* ''Tortino di riso alla valdostana'' –

rice Rice is the seed of the grass species ''Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima ''Oryza glaberrima'', commonly known as African rice, is one of the two domesticated rice species. It was first domesticated and grown i ...

cake with ox

tongue The tongue is a muscular organ (anatomy), organ in the mouth of a typical tetrapod. It manipulates food for mastication and swallowing as part of the digestive system, digestive process, and is the primary organ of taste. The tongue's upper surfa ...

* ''Zuppa di Valpelline'' –

savoy cabbage Savoy cabbage (''Brassica oleracea'' var. ''sabauda'' L. or ''Brassica oleracea'' Savoy Cabbage Group) is a variety of the plant species ''Brassica oleracea''. Savoy cabbage is a winter vegetable and one of several cabbage varieties. It is named ...

stew thickened with stale bread

Piedmont it, Piemontese , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = , demographics1_footnotes = , demographics1_title1 = , demographics1_info1 = , demographics1_title2 ...
(''Piemonte'')

* ''

'' – A hot dip based on anchovies, olive oil and

(sometimes blanched in milk), to accompany vegetables (either raw or cooked), meat or fried polenta sticks * ''Bollito misto'' * ''Brasato al vino'' – stew made from wine marinated beef * ''Carne cruda all'albese'' –

steak tartare Steak tartare or tartar steak is a dish of raw ground (minced) beef. It is usually served with onions, capers, mushrooms, pepper, Worcestershire sauce, and other seasonings, often presented separately, to be added to taste. It is often ser ...

with

truffle A truffle is the fruiting body of a subterranean ascomycete fungus, predominantly one of the many species of the genus ''Tuber''. In addition to ''Tuber'', many other genera of fungi are classified as truffles including '' Geopora'', '' Pe ...

s * '' Gnocchi di semolino alla romana'' –

dumpling * ''Lepre in Civet'' – jugged

hare Hares and jackrabbits are mammals belonging to the genus ''Lepus''. They are herbivores, and live solitarily or in pairs. They nest in slight depressions called forms, and their young are able to fend for themselves shortly after birth. The ge ...

* ''Paniscia di Novara'' – a dish based on rice with borlotti beans, salame sotto grasso and red wine * ''Panissa di Vercelli'' - a dish based on rice with borlotti beans, salame sotto grasso and red wine * ''

'' – sweetened

cream Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, eventually rises to the top. In the industrial production of cream, this process ...

set with gelatin * ''Pere San Martin al vino rosso'' - winter

pear Pears are fruits produced and consumed around the world, growing on a tree and harvested in the Northern Hemisphere in late summer into October. The pear tree and shrub are a species of genus ''Pyrus'' , in the family Rosaceae, bearing the p ...

s in red

wine Wine is an alcoholic drink typically made from fermented grapes. Yeast consumes the sugar in the grapes and converts it to ethanol and carbon dioxide, releasing heat in the process. Different varieties of grapes and strains of yeasts are m ...

* ''Risotto alla piemontese'' –

risotto Risotto (, , from meaning "rice") is a northern Italian rice dish cooked with broth until it reaches a creamy consistency. The broth can be derived from meat, fish, or vegetables. Many types of risotto contain butter, onion, white wine, and Par ...

cooked with meat broth and seasoned with nutmeg,

parmesan 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'' ...

and

* ''Vitello tonnato'' – veal in

tuna A tuna is a saltwater fish that belongs to the tribe Thunnini, a subgrouping of the Scombridae (mackerel) family. The Thunnini comprise 15 species across five genera, the sizes of which vary greatly, ranging from the bullet tuna (max length: ...

sauce * ''Rane Fritte'' – fried frogs * ''Riso e Rane'' – risotto with frogs * ''Salame sotto Grasso'' – pork salami aged under a thick layer of lard

Liguria Liguria (; lij, Ligûria ; french: Ligurie) is a Regions of Italy, region of north-western Italy; its Capital city, capital is Genoa. Its territory is crossed by the Alps and the Apennine Mountains, Apennines Mountain chain, mountain range and is ...

* ''

'' – the direct ancestor of

, it is a spread made from garlic cloves, egg yolk and olive oil pestled in a mortar until creamy * ''Baccalà fritto'' – morsels of

salt cod Dried and salted cod, sometimes referred to as salt cod or saltfish or salt dolly, is cod which has been preserved by drying after salting. Cod which has been dried without the addition of salt is stockfish. Salt cod was long a major export o ...

dipped in flour batter and fried * '' Bagnun'' (literally ''Big Bath'' or ''Big Dip'') 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 hard tack instead of bread. * '' Bianchetti'' – Whitebait of anchovies and sardines, usually boiled and eaten with lemon juice, salt and olive oil as an entrée * '' Buridda'' – seafood stew * ''Cappon Magro'' – a preparation of fish, shellfishes and vegetables layered in an

aspic Aspic or meat jelly () is a savory gelatin made with a meat stock or broth, set in a mold to encase other ingredients. These often include pieces of meat, seafood, vegetable, or eggs. Aspic is also sometimes referred to as ''aspic gelée'' or ' ...

* ''

'' - a stew made of goat meat and white beans, a typical dish of the hinterland of

Imperia Imperia (; lij, Inpêia or ) is a coastal city and ''comune'' in the region of Liguria, Italy. It is the capital of the Province of Imperia, and historically it was capital of the ''Intemelia'' district of Liguria. Benito Mussolini created the ...

* ''Cima alla genovese'' – 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 * ''Cobeletti'' – sweet corn tarts * ''Condigiun'' – a salad made with tomatoes, bell peppers, cucumber, black olives, basil, garlic, anchovies, hard boiled egg, oregano, tuna. * ''Farinata di zucca'' – a preparation similar to chickpea farinata substituting pumpkin for the legumes' flour as its main ingredient, the end result is slightly sweeter and thicker than the original * ''Galantina'' – similar to Testa in cassetta but with added veal. * ''Latte dolce fritto'' – a thick milk based cream left to solidify, then cut in rectangular pieces which are breaded and fried. * ''Maccheroni con la Trippa'' – A traditional savonese soup uniting maccheroni pasta, tripe,

onion An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ''Allium''. The shallot is a botanical variety of the onion ...

carrot The carrot ('' Daucus carota'' subsp. ''sativus'') is a root vegetable, typically orange in color, though purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, ''Daucus carota'', nat ...

, sausage, "cardo" which is the Italian word for Swiss

chard Chard or Swiss chard (; ''Beta vulgaris'' subsp. ''vulgaris'', Cicla Group and Flavescens Group) is a green leafy vegetable. In the cultivars of the Flavescens Group, the leaf stalks are large and often prepared separately from the leaf blade; ...

parsley Parsley, or garden parsley (''Petroselinum crispum'') is a species of flowering plant in the family Apiaceae that is native to the central and eastern Mediterranean region (Sardinia, Lebanon, Israel, Cyprus, Turkey, southern Italy, Greece, Por ...

, 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: brodo di gallina o cappone, carota, cipolla, prezzemolo, foglie di cardo, trippa di vitello, salsiccia di maiale, maccheroni al torchio, vino bianco, burro, olio d'oliva, formaggio grana, sale.) * ''Mescciüa'' – a soup of chickpeas, beans and wheat grains, typical of eastern Liguria and likely of

Arab The Arabs (singular: Arab; singular ar, عَرَبِيٌّ, DIN 31635: , , plural ar, عَرَب, DIN 31635: , Arabic pronunciation: ), also known as the Arab people, are an ethnic group mainly inhabiting the Arab world in Western Asia, ...

origin * ''Mosciamme'' – originally a cut of

dolphin A dolphin is an aquatic mammal within the infraorder Cetacea. Dolphin species belong to the families Delphinidae (the oceanic dolphins), Platanistidae (the Indian river dolphins), Iniidae (the New World river dolphins), Pontoporiidae (the ...

meat dried and then made tender again thanks to immersion in

, for several decades tuna has replaced dolphin meat. * ''Pandolce'' – sweet bread made with raisins, pine nuts and candied orange and cedar skins * ''Panera genovese'' – a kind of

semifreddo 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� ...

rich in cream and eggs flavoured with coffee, similar to a

cappuccino A cappuccino (; ; Italian plural: ''cappuccini'') is an espresso-based coffee drink that originated in Austria and was later popularized in Italy and is prepared with steamed milk foam ( microfoam). Variations of the drink involve the use of ...

in ice cream form * ''Panissa'' and ''Farinata'' – chickpea-based polentas and pancakes respectively * ''Pansoti'' – triangle-shaped

stuffed pasta Filled pasta or stuffed pasta refers to a dumpling with a flour, especially pasta, wrapper or skin, usually sealed, surrounding a variety of fillings. Such pasta is especially common in non-tropical regions of Eurasia. Examples of filled past ...

filled with a mix of borage (or spinach) and ricotta cheese, they can be eaten with butter, tomato sauce or a white sauce made with either walnuts or pine nuts (the latter two being the more traditional ligurian options) * ''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 parmigiano cheese (or a mix of both) and olive oil. Traditionally used as a pasta dressing (especially with

gnocchi Gnocchi ( , , ; singular ''gnocco'') are a varied family of dumpling in Italian cuisine. They are made of small lumps of dough most traditionally composed of a simple combination of wheat flour, egg, salt, and potato. Variations of the dish sup ...

, it is finding wider uses as sandwich spread and finger-food filler) * '' Pizza all'Andrea'' – focaccia-style pizza topped with tomato slices (not sauce) onions and anchovies * ''Scabeggio'' – fried fish marinated in wine, garlic, lemon juice and sage, typical of Moneglia * ''Sgabei'' – fritters made from bread dough (often incorporating some cornmeal in it) * ''Stecchi alla genovese'' – wooden skewers alternating morsels of leftover chicken meats (crests, testicles, livers...) and mushrooms, dipped in white bechamel sauce, left to dry a bit and then breaded and fried * ''Testa in cassetta'' – a salami made from all kind of leftover meats from pork butchering (especially from the head) * ''Torta di riso'' – Unlike all other rice cakes this preparation is not sweet, but a savoury pie made with rice, caillé,

parmigiano 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'' i ...

and eggs, it can be wrapped in a thin layer of dough or simply baked until firm * ''Torta pasqualina'' – savory flan filled with a mixture of green vegetables, ricotta and parmigiano cheese, milk and marjoram; some eggs are then poured in the already-placed filling, so that their yolks will remain whole when cooked * ''Trenette col pesto'' – Pasta with

(Olive Oil,

Basil Basil (, ; ''Ocimum basilicum'' , also called great basil, is a culinary herb of the family Lamiaceae (mints). It is a tender plant, and is used in cuisines worldwide. In Western cuisine, the generic term "basil" refers to the variety also k ...

Parmigiano 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'' i ...

and Pecorino Sardo cheese) sauce

Emilia-Romagna egl, Emigliàn (man) egl, Emiglièna (woman) rgn, Rumagnòl (man) rgn, Rumagnòla (woman) it, Emiliano (man) it, Emiliana (woman) or it, Romagnolo (man) it, Romagnola (woman) , population_note = , population_blank1_title ...

* '' Aceto Balsamico Tradizionale di Modena'' (Traditional Balsamic Vinegar) and '' Aceto Balsamico Tradizionale di Reggio Emilia'' (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 "Tradizionale" denomination on the label to avoid confusing it with the cheaper and completely different "Aceto Balsamico di Modena" vinegar, mass-produced from wine and other ingredients * ''Borlengo'' from the hills South of Modena * ''

'', ''Crespelle'' and ''Rosette'' – pasta filled with bechamel, cream, ham and others * ''Cappellacci'' – large size filled egg pasta with chestnut puree and sweet Mostarda di Bologna, from Romagna. * '' Cappelletti'' – small egg pasta "hats" filled with ricotta, parsley, Parmigiano Reggiano and nutmeg, sometimes also chicken breast or pork and lemon zest, from Emilia, in particular Reggio. * '' Cappello del prete'' – "tricorno" hat shaped bag of pork rind with stuffing similar to zampone's, to be boiled (from Parma, Reggio Emilia and Modena) * ''

Ciccioli Ciccioli are pressed cakes of fatty pork. They are known under this name in Emilia Romagna, being popular in Modena, Reggio Emilia, Bologna, Parma and Romagna. In Naples they are called ''cicoli''.Adam Ledgeway, ''Grammatica diacronica del nap ...

'' – cold meat made with pig's feet and head from Modena * ''

Coppa The Children's Online Privacy Protection Act of 1998 (COPPA) is a United States federal law, located at (). The act, effective April 21, 2000, applies to the online collection of personal information by persons or entities under Federal ju ...

'' – cured pork neck form Piacenza and Parma * ''

Cotechino The ''cotechino'' (, ) is an Italian large pork sausage requiring slow cooking; usually it is simmered at low heat for several hours. Its name comes from ''cotica'' (rind), but it may take different names depending on its various locations of pr ...

'' – big raw spiced pork sausage to be boiled, stuffing rich in pork rind (from Emilia provinces) * ''Crescentine baked on Tigelle'' – (currently known also as Tigelle that is the traditional name of the stone dies which Crescentine were baked between) a small round (approx. 8 cm diameter, 1 cm or less thick) flat bread from the Modena Apennine mountains * ''Crescentine'' – flat bread from Bologna and Modena: to be fried in pork fat or baked between hot dies (see Tigelle above) * ''

'' – a cured ham made with the most tender of the pork rump: the best is from the small Zibello area in Parma lowlands * ''Erbazzone'' – spinach and cheese filled pie from Reggio Emilia * ''Fave stufate'' – broad beans with mortadella * ''

'' – typical Romagna quill shaped egg pasta usually dressed with Guanciale (cheek bacon), peas, Parmigiano Reggiano and a hint of cream. * ''Gnocco Fritto'' – fried pastry puffs from Modena (Gnocco Fritto was a very local name: until few decades ago it was unknown even in neighbouring Emilian provinces where different denominations, i.e. Crescentine Fritte in Bologna, for similar fried puffs) * ''Gramigna con salsiccia'' – typical Bologna short and small diameter curly pasta pipes with sausage

ragù In Italian cuisine, ragù () is a meat-based sauce that is commonly served with pasta. An Italian gastronomic society, Accademia Italiana della Cucina, documented several ragù recipes. The recipes' common characteristics are the presence of mea ...

. * ''

'' – green or yellow egg pasta layered with Bolognese Ragù (meat sauce) and bechamel * '' Mortadella'' – baked sweet and aromatic pork sausage from Bologna * ''

Panpepato Panpepato (Italian: "peppered bread") or pampepato is a round, sweet cake typical of the Province of Ferrara, Siena, the south Umbria and north of Lazio also called Pangiallo. Panpepato is a type of panforte. It is made according to traditional ...

'' – very rich Christmas dried fruit and nut dessert with almonds, candies and a lot of sweet spices * ''

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'' i ...

'' – prized ancient long-aged cheese from Reggio Emilia, Parma. Modena and Bologna * ''

Passatelli Passatelli are a pasta formed of bread crumbs, eggs, grated Parmesan cheese, and in some regions lemon, and nutmeg; it is typically cooked in chicken broth. Typically, it is found in Pesaro e Urbino province (northern Marche), Ancona province ( ...

'' – noodles made of breadcrumbs, Parmigiano Reggiano, cheese, lemon zest and nutmeg from Romagna* ''Pesto di Modena'' – cured pork back fat pounded with garlic,

and Parmigiano-Reggiano used to fill ''borlenghi'' and baked ''crescentine'' * ''Piadina Fritta '' – Fried Romagna pastry rectangles * ''

'' – Pancake shaped flat bread (from Romagna) which can be smaller and higher or larger and very thin * ''

Pisarei e faśö Pisarei e faśö (pronounced: or ), also called pisarei cui faśö, are a typical pasta dish of the Italian province of Piacenza, among the best known of Piacenza cuisine. These are small gnocchi made of flour and breadcrumbs served with a sau ...

'' – pasta peas with beans from Piacenza * ''

Salame Felino ''Salame Felino'' is a variety of Italian cuisine, Italian ''salame'' historically produced in the municipality of Felino (hence the name) and in some neighboring municipalities, such as Sala Baganza and Langhirano, all in the province of Parma. ...

'' – salami from Parma province * ''Salamina da Sugo'' – soft sausage from Ferrara, seasonal. * ''Spalla di San Secondo'' – gourmet salami from a small town near Parma; it is made with seasoned pork shoulder, stuffed in cow bladders and slowly boiled or steamed. * ''Spongata'' – 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'' – sweet, runny, milky cheese from Romagna * ''

Tagliatelle Tagliatelle (; from the Italian ''tagliare'', meaning "to cut") are a traditional type of pasta from the Emilia-Romagna and Marche regions of Italy. Individual pieces of ''tagliatelle'' are long, flat ribbons that are similar in shape to fettucci ...

all' uovo'' – 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 Tagliatelle alla Bolognese is officially registered at the local Chamber of Commerce) * ''Torresani'' – roasted pigeons popular in Emilia * ''

Torta Barozzi Torta Barozzi is a traditional Italy, Italian dessert. Italian pastry chef Eugenio Gollini created the cake in his pastry shop in 1897 in Vignola and named it in honor of Italian renaissance architect Giacomo Barozzi da Vignola. The ingredients fo ...

o Torta Nera'' – barozzi tart or black tart (a dessert made with a coffee/cocoa and almond filling encased in a fine pastry dough (from Modena) * ''Tortelli alla Lastra'' – griddle baked pasta rectangles filed with potato and pumpkin puree and sausage or bacon bits * ''

Tortelli Tortelli is a type of filled pasta traditionally made in the Lombardy, Emilia-Romagna, and Tuscany regions of Italy. It can be found in several shapes, including square (similar to ravioli), semi-circular (similar to agnolini), or twisted in ...

'' – usually square, made in all Emilia-Romagna, filled with

swiss chard Chard or Swiss chard (; ''Beta vulgaris'' subsp. ''vulgaris'', Cicla Group and Flavescens Group) is a green leafy vegetable. In the cultivars of the Flavescens Group, the leaf stalks are large and often prepared separately from the leaf blade; ...

or spinach,

and Parmigiano Reggiano in Romagna or ricotta, parsley, Parmigiano Reggiano in Bologna (where they are called Tortelloni) and Emilia, or with potatoes and

in the Apennine mountains * ''

'' – small egg pasta navel shapes filled with lean pork, eggs, Parmigiano-Reggiano, Mortadella, Parma Ham and nutmeg (from

Bologna Bologna (, , ; egl, label= Emilian, Bulåggna ; lat, Bononia) is the capital and largest city of the Emilia-Romagna region in Northern Italy. It is the seventh most populous city in Italy with about 400,000 inhabitants and 150 different nat ...

and

Modena Modena (, , ; egl, label=Emilian language#Dialects, Modenese, Mòdna ; ett, Mutna; la, Mutina) is a city and ''comune'' (municipality) on the south side of the Po Valley, in the Province of Modena in the Emilia-Romagna region of northern I ...

: according to a legend, they were invented in

Castelfranco Emilia Castelfranco Emilia ( Western Bolognese: ; Modenese: ) is a town and ''comune'' in Modena, Emilia-Romagna, north-central Italy. The town lies about northwest of Bologna. Castelfranco either occupies or lies near the site of the ancient For ...

by a peeping innkeeper after the navel of a beautiful guest) * ''

Zampone Cotechino Modena or Cotechino di Modena (spelled cotecchino or coteghino in some major dialects, but not in Italian) is a fresh sausage made from pork, fatback, and pork rind, and comes from Modena, Italy, where it has '' PGI'' status. Zampone Mo ...

'' – stuffed

pig's trotter A pig's trotter, also known as a pettitoe, or sometimes known as a pig's foot, is the culinary term for the foot of a pig. The cuts are used in various dishes around the world, and experienced a resurgence in the late 2000s. Description Pigs' ...

, fat, but leaner than cotechino's, stuffing; to be boiled (from Modena)

Tuscany Tuscany ( ; it, Toscana ) is a Regions of Italy, region in central Italy with an area of about and a population of about 3.8 million inhabitants. The regional capital is Florence (''Firenze''). Tuscany is known for its landscapes, history, art ...

* ''Bistecca alla fiorentina'' – grilled Florentine T-bone steak traditionally from the

Chianina The Chianina () is an Italian breed of large white cattle. It was formerly principally a draught breed; it is now raised mainly for beef. It is the largest and one of the oldest cattle breeds in the world. The ''bistecca alla fiorentina'' is ...

cattle breed. * ''Crema paradiso'' – Tuscan cream * ''Fegatelli di maiale'' – pig's liver

forcemeat Forcemeat (derived from the French ''farcir'', "to stuff") is a uniform mixture of lean meat with fat made by grinding or sieving the ingredients. The result may either be smooth or coarse. Forcemeats are used in the production of numerous item ...

stuffed into pig's stomach and baked in a slow oven with stock and red wine * ''Ossibuchi alla toscana'' –

osso buco ''Ossobuco'' or ''osso buco'' (; lmo, òss bus, label=Milanese or ''òs büüs'' ) is a specialty of Lombard cuisine of cross-cut veal shanks braised with vegetables, white wine, and broth. It is often garnished with ''gremolata'' and tradit ...

, sliced braised veal shank, "Tuscan-style" * ''Pinzimonio'' – fresh seasonal raw or slightly blanched vegetables served with seasoned olive oil for dipping * ''

Ribollita Ribollita is a Tuscan bread soup, panade, porridge, or potage made with bread and vegetables, often from leftovers. There are many variations but the main ingredients always include leftover bread, cannellini beans, lacinato kale, cabbage, a ...

'' – twice-cooked vegetable soup * ''

Lampredotto Lampredotto () is a typical Florentine dish, made from the fourth and final stomach of cattle, the abomasum.Ingrid K. Williams36 Hours in Florence, Italy ''New York Times'' (September 24, 2014). "Lampredotto" is derived from the Italian word for ...

'' – cooked

abomasum The abomasum, also known as the maw,The Cham ...

Tuscan bread specialties * ''Carsenta lunigianese'' – baked on a bed of chestnut leaves and served on

Good Friday Good Friday is a Christian holiday commemorating the crucifixion of Jesus and his death at Calvary. It is observed during Holy Week as part of the Paschal Triduum. It is also known as Holy Friday, Great Friday, Great and Holy Friday (also Hol ...

* ''Ciaccia'' – from the

Maremma The Maremma (, ; from Latin , "maritime and) is a coastal area of western central Italy, bordering the Tyrrhenian Sea. It includes much of south-western Tuscany and part of northern Lazio. It was formerly mostly marshland, often malarial, bu ...

made from maize * ''Donzelle'' – round loaf fried in olive oil * ''Fiandolone'' – made with sweet chestnut flour and strewn with rosemary leaves * '' Filone'' – classic Tuscan unsalted bread * ''Pan di granturco'' – made from maize flour * ''Pan di ramerino'' – a rosemary bread seasoned with sugar and salt. The bread was originally served during

Holy Week Holy Week ( la, Hebdomada Sancta or , ; grc, Ἁγία καὶ Μεγάλη Ἑβδομάς, translit=Hagia kai Megale Hebdomas, lit=Holy and Great Week) is the most sacred week in the liturgical year in Christianity. In Eastern Churches, w ...

decorated with a cross on top and sold at the Church by ''semellai''; it is, however, offered year round now. * ''Pan maoko'' – equal parts wheat and maize flour, with pine nuts and raisins added * ''Pane classico integrale'' – unsalted bread made with

with a crisp crust * ''Pane con i grassetti'' – a bread from the

Garfagnana The Garfagnana () is a historical and geographical region of central Italy, today part of the province of Lucca, in Tuscany. It is the upper valley or basin of the river Serchio, and thus lies between the main ridge of the Northern Apennines t ...

area, with pork cracklings mixed in * ''Pane con l'uva'' – 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 * ''Panigaccio'' – ''Lunigiana'' specialty made with flour, water and salt baked over red-hot coals and served with cheese and olive oil * ''Panina gialla aretina'' – an Easter bread with a high fat content, containing raisins,

, and spices. It is consecrated in a church before being served with eggs * ''Panini di Sant' Antonio'' – sweet rolls eaten on the feast day of St. Anthony * ''Schiacciata'' – dough rolled out onto baking sheet and can have pork

cracklings Cracklings (USA), crackling (British English), also known as scratchings, are the solid material which remains after rendering animal fat and skin to produce lard, tallow, or schmaltz, or as the result of roasting meat. It is often eaten as a snack ...

, herbs, potatoes and/or tomatoes added to the top along with a salt and olive oil * ''Schiacciatina'' – made with a fine flour, salt dough with yeast and olive oil * ''Panino co' i' lampredotto'' –

lampredotto Lampredotto () is a typical Florentine dish, made from the fourth and final stomach of cattle, the abomasum.Ingrid K. Williams36 Hours in Florence, Italy ''New York Times'' (September 24, 2014). "Lampredotto" is derived from the Italian word for ...

sandwich A sandwich is a food typically consisting of vegetables, sliced cheese or meat, placed on or between slices of bread, or more generally any dish wherein bread serves as a container or wrapper for another food type. The sandwich began as a po ...

Umbria it, Umbro (man) it, Umbra (woman) , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = , demographics1_footnotes = , demographics1_title1 = , demographics1_info1 = , ...

* ''Lenticchie di Castelluccio con salsicce'' –

lentil The lentil (''Lens culinaris'' or ''Lens esculenta'') is an edible legume. It is an annual plant known for its lens-shaped seeds. It is about tall, and the seeds grow in pods, usually with two seeds in each. As a food crop, the largest pro ...

stew with sausages * ''Minestra di farro'' – spelt soup * ''Piccioni allo spiedo'' – spit-roasted

pigeon Columbidae () is a bird family consisting of doves and pigeons. It is the only family in the order Columbiformes. These are stout-bodied birds with short necks and short slender bills that in some species feature fleshy ceres. They primarily ...

* ''Regina in porchetta'' –

carp Carp are various species of oily freshwater fish from the family Cyprinidae, a very large group of fish native to Europe and Asia. While carp is consumed in many parts of the world, they are generally considered an invasive species in parts of ...

fennel Fennel (''Foeniculum vulgare'') is a flowering plant species in the carrot family. It is a hardy, perennial herb with yellow flowers and feathery leaves. It is indigenous to the shores of the Mediterranean but has become widely naturalized ...

sauce Specialties of the Norcineria (Umbrian Butcher) * ''Barbozzo'' – cured, matured pig's cheek * ''Budellacci'' – smoked, spiced pig

intestine The gastrointestinal tract (GI tract, digestive tract, alimentary canal) is the tract or passageway of the digestive system that leads from the mouth to the anus. The GI tract contains all the major organs of the digestive system, in humans ...

s eaten raw, spit-roasted, or broiled * ''Capocollo'' – Sausage highly seasoned with garlic and pepper * ''Coppa'' – sausage made from the pig's head * '' Mazzafegati'' – sweet or hot pig's liver sausage, the sweet version containing raisins, orange peel and sugar * ''Prosciutto di Norcia'' – a pressed, cured ham made from the legs of pigs fed on a strict diet of

acorn The acorn, or oaknut, is the nut of the oaks and their close relatives (genera ''Quercus'' and '' Lithocarpus'', in the family Fagaceae). It usually contains one seed (occasionally two seeds), enclosed in a tough, leathery shell, and borne ...

sPiras, 256. Olive ascolane

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 ...

* ''Brodetto di San Benedetto del Tronto'' – fish stew, San Benedetto del Tronto-style, with green tomatoes and sweet green pepper. * ''Brodetto di Porto Recanati'' – fish stew, without tomato, wild saffron spiced. * '' Olive all'ascolana'' – fried stoned olives stuffed with pork, beef, chicken,

eggs Humans and human ancestors have scavenged and eaten animal eggs for millions of years. Humans in Southeast Asia had domesticated chickens and harvested their eggs for food by 1,500 BCE. The most widely consumed eggs are those of fowl, especial ...

and

Parmesan 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'' ...

cheese in Ascoli Piceno. * ''Passatelli all'urbinate'' – spinach and meat dumplings Unique ham and sausage specialties * ''

'' – coppa in this region refers to a boiling sausage made from pig's head, bacon, orange peel,

nutmeg Nutmeg is the seed or ground spice of several species of the genus ''Myristica''. ''Myristica fragrans'' (fragrant nutmeg or true nutmeg) is a dark-leaved evergreen tree cultivated for two spices derived from its fruit: nutmeg, from its seed, an ...

and sometimes

pinenut Pine nuts, also called piñón (), pinoli (), pignoli or chilgoza (), are the edible seeds of pines (family Pinaceae, genus ''Pinus''). According to the Food and Agriculture Organization, only 29 species provide edible nuts, while 20 are trade ...

s 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 * ''

Ciauscolo ''Ciauscolo'' (; sometimes also spelled ''ciavuscolo'' or ''ciabuscolo'') is a variety of Italian salame, typical of the Marche region (especially in the Province of Macerata), although it is also widely used in nearby Umbria (especially in the t ...

'' – 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. * ''Fegatino'' – a liver sausage with pork belly and shoulder, where the liver replaces the fat of other sausages * ''Mazzafegato di Fabriano'' – 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. * ''Prosciutto del Montefeltro'' – made from free-range black pigs, this is a smoked

Prosciutto ''Prosciutto crudo'', in English often shortened to prosciutto ( , ), is Italian uncooked, unsmoked, and dry-cured ham. ''Prosciutto crudo'' is usually served thinly sliced. Several regions in Italy have their own variations of ''prosciutto crud ...

washed with

vinegar Vinegar is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically contains 5–8% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting simple sugars to et ...

and ground black pepper * ''Salame del Montefeltro'' – made from the leg and loin meat of the black pig, this sausage is highly seasoned with peppercorns and hung to dry * ''Salame di Fabriano'' – similar to ''salame lardellato'' except that it is made solely from leg of pork with pepper and salt * ''Salame lardellato'' – 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 * ''Soppressata di Fabriano'' – finely emulsified pork flavored with bacon, salt and pepper, the sausage is smoked and then aged

Lazio it, Laziale , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = , demographics1_footnotes = , demographics1_title1 = , demographics1_info1 = , demographics1_title2 ...

* ''Bucatini all'

amatriciana Sugo all'amatriciana (), or alla matriciana (in ''Romanesco'' dialect),Ravaro (2005), p. 395 also known as salsa all'amatriciana, is a traditional Italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in ...

'' –

with

guanciale Guanciale () is an Italian cured meat product prepared from pork jowl or cheeks. Its name is derived from ''guancia'', the Italian word for 'cheek'. Production Pork cheek is rubbed with salt and spices (typically ground black or red pepper, ...

, tomatoes and pecorino * ''

Carciofi alla giudia Carciofi alla giudìa (; literally "Jewish-style artichokes") is among the best-known dishes of Roman Jewish cuisine.Malizia (1995), pg. 54 The recipe is essentially a deep-fried artichoke, and originated in the Jewish community of Rome, ''giudìo ...

'' – artichokes fried in olive oil, typical of Roman Jewish cooking * '' Carciofi alla Romana'' – artichokes Roman-style; outer leaves removed, stuffed with mint, garlic, breadcrumbs and braised * ''Coda di bue alla vaccinara'' –

oxtail Oxtail (occasionally spelled ox tail or ox-tail) is the culinary name for the tail of cattle. While the word once meant only the tail of an ox, today it can also refer to the tails of other cattle. An oxtail typically weighs around and is ski ...

ragout Ragout (French ''ragoût''; ) is a main dish stew. Etymology The term comes from the French ''ragoûter'', meaning: "to revive the taste". Preparation The basic method of preparation involves slow cooking over a low heat. The main ingredients ...

* ''

Saltimbocca Saltimbocca, also spelled saltinbocca (, , ; ), is an Italian dish (also popular in southern Switzerland). It consists of veal that has been wrapped ("lined") with prosciutto and sage, and then marinated in wine, oil, or salt water, depending on ...

alla Romana'' – Veal cutlet, Roman-style; topped with raw ham and

sage Sage or SAGE may refer to: Plants * ''Salvia officinalis'', common sage, a small evergreen subshrub used as a culinary herb ** Lamiaceae, a family of flowering plants commonly known as the mint or deadnettle or sage family ** ''Salvia'', a large ...

and simmered with white wine and butter * ''Spaghetti alla

carbonara Carbonara () is an Italian pasta dish from Rome made with eggs, hard cheese, cured pork and black pepper. The dish arrived at its modern form, with its current name, in the middle of the 20th century. The cheese is usually Pecorino Romano, ...

'' –

spaghetti Spaghetti () is a long, thin, solid, cylindrical pasta.spaghetti
Dictionary.com. Dictionary.com Unabridg ...

with eggs, guanciale and pecorino

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 ...
and
Molise Molise (, , ; nap, label=Neapolitan language, Neapolitan, Mulise) is a Regions of Italy, region of Southern Italy. Until 1963, it formed part of the region of Abruzzi e Molise, alongside the region of Abruzzo. The split, which did not become effe ...

* ''Agnello casc' e ove'' – Lamb stuffed with grated

Pecorino cheese Pecorino cheeses are hard Italian cheeses made from sheep's milk. The name "" derives from ''pecora'' which means sheep in Italian. Overview Of the six main varieties of pecorino, all of which have Protected Designation of Origin (PDO) status ...

and eggs * ''Agnello con le olive'' – * ''

Arrosticini Arrosticini are a class of traditional dishes of skewered grilled meat characteristic of Molisana and Abruzzese cuisine (from the Italian region of Abruzzo and Molise).'' Il Devoto-Oli 2014. Vocabolario della lingua Italiana'', edited by Luca ...

'' – skewered pieces of meat * ''Maccheroni alla chitarra'' – a narrow stripped pasta served with a sauce of tomatoes, bacon and

* Maccheroni alla molinara - also ''la pasta alla mugnaia'' is a long (single) hand made pasta served with tomato sauce * ''Mozzarelline allo zafferano'' – mini mozzarella cheese coated with a batter flavored with saffron * Parrozzo - a cake-like dessert made from a mixture of flour and crushed almonds, and coated in chocolate * ''Pizza Dolce'' - 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 ''Ferratelle''). A thin, cookie made with a waffle iron device, often flavored with anise. * Spaghetti all' aglio, olio e peperoncino * ''Scripelle 'Mbusse'' - Abruzzo crêpes (flour, water and eggs), seasoned with

, rolled and served in chicken broth. * ''Sugo di castrato'' –

mutton Lamb, hogget, and mutton, generically sheep meat, are the meat of domestic sheep, ''Ovis aries''. A sheep in its first year is a lamb and its meat is also lamb. The meat from sheep in their second year is hogget. Older sheep meat is mutton. Gen ...

sauce made with onion, rosemary, bacon, white wine, and tomatoes * ''Timballo teremana'' - A "

lasagne Lasagna (, also , also known as lasagne, ) is a type of pasta, possibly one of the oldest types, made of very wide, flat sheets. Either term can also refer to an Italian dish made of stacked layers of lasagna alternating with fillings such as ...

" 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 besciamella.

Campania Campania (, also , , , ) is an administrative Regions of Italy, region of Italy; most of it is in the south-western portion of the Italian peninsula (with the Tyrrhenian Sea to its west), but it also includes the small Phlegraean Islands and the i ...

Spaghetti Vongole by ayustety in Ginza, Tokyo

* '' Babà'' – Neapolitan rum-dippe dessert * ''Braciole di maiale'' – Pork loin with tomatoes sauce, garlic, capers and pine nuts * ''Caponata di pesce'' – Fish ''Caponata''; bread (baked in the shape of a donut), anchovies, tuna, lemon juice, olive oil and pepper * ''Casatiello'' – Neapolitan Easter pie with Parmesan cheese, Pecorino cheese, eggs, ''salame'', bacon, and pepper * ''Gattò'' – A Neapolitan potato casserole with ham, Parmesan cheese and Pecorino cheese. * ''Graffe'' – fried Neapolitan "doughnuts" made with flour, potato, yeast and sugar. * ''

Insalata caprese Caprese salad ( it, insalata caprese or simply ''caprese'') is an Italian salad, made of sliced fresh mozzarella, tomatoes, and sweet basil, seasoned with salt, and olive oil. It is usually arranged on a plate in restaurant practice. Like pizz ...

'' – salad of tomatoes, Mozzarella di Bufala (buffalo mozzarella) and basil * ''Limoncello'' – Lemon liqueur * ''Maccheroni alla napoletana'' – macaroni with Neapolitan sauce; a sauce of braised beef, carrot, celery, onion, garlic, white wine, tomato paste and fresh basil. * ''Melanzane a Scapece'' – ''Scapece'' eggplant; marinated eggplant with red pepper and olive oil * ''Melanzane al cioccolato'' – mid-August dessert; eggplants with chocolate and almonds * ''Mozzarella di Bufala Campana'' – Particular variety of cheese products made exclusively with milk from buffalo * ''Mozzarella in carrozza'' – fried mozzarella with slices of toasted bread and olive oil * '' Mustacciuoli'' – Neapolitan Christmas dessert; cookies with almonds and coffee covered with chocolate * ''

Parmigiana Parmigiana (, ), also called parmigiana di melanzane , melanzane alla parmigiana , or eggplant parmesan, is an Italian dish made with fried, sliced eggplant layered with cheese and tomato sauce, then baked. The origin of the dish is claimed by ...

'' – Sliced eggplant pan fried in oil, layered with tomato sauce and cheese, and baked in an oven * ''

napoletana'' – Neapolitan ricotta cake * ''Pepata di cozze'' – Mussel and Clam soup with tomato sauce, served with slices of toasted bread. * ''Pizza napoletana'' –

neapolitan pizza Neapolitan pizza (), also known as Naples-style pizza, is a style of pizza made with tomatoes and mozzarella cheese. The tomatoes must be either San Marzano tomatoes or Pomodorino del Piennolo del Vesuvio, which grow on the volcanic plains t ...

; the most popular is "Pizza Margherita": pizza topped with tomatoes sauce, mozzarella cheese, Parmesan cheese, basil and olive oil * ''Polipo alla Luciana'' – ''Luciana'' Octopus; octopus with tomatoes sauce, chopped tomatoes, olives and garlic * ''Ragù napoletano'' –

Neapolitan ragù Neapolitan ragù (known in Neapolitan as and Italian as or ''ragù napoletano'') is one of the two most famous varieties of meat sauces called ragù. It is a speciality of Naples, as its name indicates. The other variety originated in Bologna ...

; tomatoes sauce, onions, olive oil, carrots, celery, veal shank, pork ribs, lard, basil, salt and pepper * ''Roccocò'' – Neapolitan Christmas dessert; almond crunch cookies * ''Sartù di riso'' – Rice ''Sartù''; rice with mushrooms, onions, tomato-paste, beef, peas, Parmesan cheese and Mozzarella cheese and olive oil * ''

'' – Neapolitan ricotta dessert; seashell-shaped pastry with ricotta cheese. * ''Sfogliatella Santarosa'' – Neapolitan dessert; Slightly larger than a traditional sfogliatella, it is filled with a '' crema pasticciera'' and garnished with ''crema di amarene'' (sour black cherry) * ''

Spaghetti alle vongole ''Spaghetti alle vongole'' (), Italian for "spaghetti with clams", is a dish that is very popular throughout Italy, especially in Campania (where it is part of traditional Neapolitan cuisine). Types of clams Palourde, or carpet-shell clams, ...

'' – Spaghetti with clams in a white sauce with garlic, olive oil and pepper * ''

'' – Neapolitan Christmas dessert; honey balls with lemon juice and colored candy * ''Torta caprese'' – Chocolate cake with almonds * ''Zeppole di San Giuseppe'' – Fritters for Saint Joseph's Day; Cream-filled with '' crema pasticciera''

Apulia it, Pugliese , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = , demographics1_footnotes = , demographics1_title1 = , demographics1_info1 = , demographic ...
(''Puglia'')

* '' Burrata'' – 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 cow milk. * ''Cacioricotta'' – a cheese produced throughout Apulia. *''Calzone'' (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 * ''Cartellate'' – 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

vincotto ''Vincotto'' () is a dark, sweet, thick paste produced in rural areas of Italy. It is made by the slow cooking and reduction over many hours of non-fermented grape must until it has been reduced to about one-fifth of its original volume and the s ...

or honey. * ''Muscisca'' – 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. * ''

alle cime di rapa'' – Ear-like pasta with

rapini Rapini or broccoli rabe () is a green cruciferous vegetable, with the leaves, buds, and stems all being edible; the buds somewhat resemble broccoli, but do not form a large head. Rapini is known for its bitter taste, and is particularly associ ...

. * ''Ostriche arrosto'' – oysters broiled with parsley, garlic, oregano, breadcrumbs, olive oil, and lemon juice. * ''

Pancotto Pancotto is a soup prepared with pieces of stale bread boiled in broth or water and seasoned. It is a dish from the cuisine of recovery that recalls the thrifty and humble mentality of the peasant culture that never would have wasted a crumb ...

'' – an ancient dish of

Capitanata The Province of Foggia ( it, Provincia di Foggia ; Foggiano: ) is a province in the Apulia (Puglia) region of southern Italy. This province is also known as Daunia, after the Daunians, an Iapygian pre-Roman tribe living in Tavoliere plain, and ...

, made from a base of stale bread and accompanied with a wide variety of wild vegetables, fennel seeds, oil of Tavoliere, and chili peppers. *''Pasticciotto leccese - shortcrust pastry shell and a custard heart.'' *''Pitta di patate -'' potato focaccia stuffed with tomatoes, onions, bacon, mozzarella, parsley, and covered with breadcrumbs * ''Purea di fave'' ''(''or ''fave e cicorie, also known as "fave e fogghije", fava beans and leaves)'' – fava bean puree with stewed cicory. During Christmas festivities, cicory is stewed in red wine instead of water. * ''Riso, patate e cozze'' or ''Tiella barese'' – a

specialty made with rice, potatoes, and mussels, similar to

paella Paella (, , , , , ) is a rice dish originally from Valencia. While non-Spaniards commonly view it as Spain's national dish, Spaniards almost unanimously consider it to be a dish from the Valencian region. Valencians, in turn, regard ''paella'' ...

, cooked in an earthenware pan or in the oven. It has a

variant called ''Tajeddha.'' It is likely that this recipe is a variant of Paella given the long Spanish domination in the kingdom of Naples. *''Rustico leccese - typical street food of Salento: a puff pastry filled with béchamel, mozzarella and tomato'' *''Sagne 'ncannulate'' or ''sagne torte'' - home made pasta typical of

in the shape of long lagane rolled up on themselves that are served with fresh tomato sauce, basil and cacio-ricotta (someone adds a little breadcrumbs to dry any residual draining water), others use ''ricotta-shcante'' (a spicy ricotta cream), or with meat sauce (pork or lamb) with the addition of chilli, to taste. * ''Tiella di verdure'' – a casserole of baked vegetables topped with mozzarella cheese and fresh basil. * '' Torcinelli'' – lamb intestines wrapped around lamb liver or offal, typically testicles, generally grilled on a skewer, sometimes stewed in tomato and onions. * ''Zuppa di cozze alla Tarantina'' – mussels steamed with

peperoncino Peperoncino (; plural peperoncini ) is the generic Italian name for hot chili peppers, specifically some regional cultivars of the species ''Capsicum annuum'' and '' C. frutescens'' (chili pepper and Tabasco pepper, respectively). The sweet pep ...

, 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 *''Focaccia ripiena'' – a bread made of dough filled with mozzarella, tomatoes, ham, onion or leek, and served in slices. * ''Friselle'' – 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. * ''Pane casereccio'' – a bread made from durum wheat, yeast, flour, salt, and water. * ''

'' –

sourdough Sourdough or sourdough bread is a bread made by the fermentation of dough using wild lactobacillaceae and yeast. Lactic acid from fermentation imparts a sour taste and improves keeping qualities. History In the ''Encyclopedia of Food Microbio ...

durum wheat bread weighing up to . *''Puccia con le olive'' - a bread filled with olives *''Puccia di pane'' – a bread made in honor of the

Virgin Mary Mary; arc, ܡܪܝܡ, translit=Mariam; ar, مريم, translit=Maryam; grc, Μαρία, translit=María; la, Maria; cop, Ⲙⲁⲣⲓⲁ, translit=Maria was a first-century Jewish woman of Nazareth, the wife of Joseph and the mother o ...

. It is a small, soft, round loaf made of white flour. * ''Puddica'' – 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) , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = , demographics1_footnotes = , demographics1_title1 = , demographics1_info1 = ...

* ''Agnello alla pastora'' – Lamb with potatoes. * ''

'' – Cod with crunchy red peppers. * ''Ciaudedda'' – Stew with artichokes, potatoes, broad beans and pancetta * ''Orecchiette con la salsiccia piccante'' – Ear-like pasta with typical spicy salami from Basilicata * ''Pecorino di Forenza'' – Cheese made of sheep's milk, typical of the Forenza area. * ''

'' – Pasta dish served with

peperoni cruschi The peperone crusco ('crispy pepper', peperoni cruschi) also known as 'crusco pepper', is a typical product of the Italian region of Basilicata. It is recognized as a prodotto agroalimentare tradizionale (traditional regional food product). Bei ...

(crispy peppers), fried bread crumb and cacioricotta. * ''

Pasta mollicata Pasta mollicata (pasta with breadcrumbs) is a traditional Basilicata dish that is prepared all over the South of Italy. Compared to other pasta recipes, it is considered a "poor dish” because it is not prepared with many ingredients. Preparat ...

'' – Pasta dish served with tomato, onion dipped in red wine, lard and cacioricotta. * ''Pollo alla potentina'' –

Potenza Potenza (, also , ; , Potentino dialect: ''Putenz'') is a ''comune'' in the Southern Italian region of Basilicata (former Lucania). Capital of the Province of Potenza and the Basilicata region, the city is the highest regional capital and one ...

-style chicken; Chicken braised with tomatoes, onion, white wine, peperoncino, topped with fresh basil, parsley and pecorino cheese. * ''

Rafanata Rafanata is an egg-based dish from the Italian region of Basilicata. The name comes from ''rafano'', the main ingredient of the dish, which means "horseradish" in Italian. It is a kind of baked frittata made with horseradish, potato and cheese; ...

'' – Type of omelette with horseradish, potatoes and cheese. * '' Tumact me tulez'' – Pasta dish served with tomato, anchovy, fried bread crumb and chopped walnuts. * ''

U' pastizz 'rtunnar U' pastizz 'rtunnar, commonly known as pastizz, is a baked turnover (food), turnover with a savoury filling, typical of the Italian Basilicata region. Meaning It is a Basilicata, Lucanian dialect noun, roughly translated in "The pastry of Rotonde ...

'' – Baked turnover filled with pork, eggs and cheese.

Calabria , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = , demographics1_footnotes = , demographics1_title1 = , demographics1_info1 = , demographics1_title2 ...

* ''

'' A very milky cheese * ''Cuzzupa'' * ''Insalata Pomodoro'' A tomato salad with hot pepper * ''Maccarruni i'casa'' home made pasta with goat or pork meat and tomatoes * ''Melanzane alla menta'' – Eggplant marinated with mint * ''Melanzane ripiene'' – 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 m ...

'' – A spicy preserved meat, similar to the French Andouille * ''Pesce spada alla ghiotta'' – swordfish rolls in tomato sauce * ''Pipi chini'' padded pepper * ''pisci stoccu ''Stockfish with olive, tomatoes and caper bush * ''satizzu '' typical sausages made with fennel and pepper (The prototypical "Italian" sausage as sold in the United States) * ''

'' A uniquely Calabrian

salami Salami ( ) is a cured sausage consisting of fermented and air-dried meat, typically pork. Historically, salami was popular among Southern, Eastern, and Central European peasants because it can be stored at room temperature for up to 45 days ...

* '' Zippuli''

Sicily (man) it, Siciliana (woman) , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = Ethnicity , demographics1_footnotes = , demographi ...
(''Sicilia'')

* ''

'' – stuffed rice balls which are coated with breadcrumbs and fried. * ''

Cannoli Cannoli (; scn, cannola ) are Italian pastries consisting of tube-shaped shells of fried pastry dough, filled with a sweet, creamy filling containing ricotta—a staple of Sicilian cuisine. They range in size from . In mainland Italy, they are ...

'' – shortcrust pastry cylinder shell filled with sweet ricotta, mascarpone or chocolate or vanilla cream. * '' Caponata'' – eggplants with tomatoes and olives * '' Cous Cous trapanese'' * ''Il timballo del gattopardo'' – Sicilian pie; pastry dough baked with a filling of penne rigata, Parmesan, and bound a sauce of ham, chicken, liver, onion, carrot, truffles, diced hard-boiled egg and seasoned with clove, cinnamon, salt and pepper. ''Gattopardo'' (the

Serval The serval (''Leptailurus serval'') is a wild cat native to Africa. It is widespread in sub-Saharan countries, except rainforest regions. Across its range, it occurs in protected areas, and hunting it is either prohibited or regulated in ran ...

) makes reference to the arms of the Lampedusa family and

Giuseppe Tomasi di Lampedusa Giuseppe Tomasi di Lampedusa, 11th Prince of Lampedusa, 12th Duke of Palma, GE (; 23 December 1896 – 23 July 1957) was an Italian writer and the last Prince of Lampedusa. He is most famous for his only novel, '' Il Gattopardo'' (first publish ...

's well-known novel

Il Gattopardo ''The Leopard'' ( it, Il Gattopardo ) is a novel by Giuseppe Tomasi di Lampedusa that chronicles the changes in Sicilian life and society during the ''Risorgimento''. Published posthumously in 1958 by Feltrinelli, after two rejections by the ...

, not the contents of the dish. * ''

'' - semi-frozen dessert made from sugar, water and various flavorings, typically lemon or almond or caffè or

mulberry ''Morus'', a genus of flowering plants in the family Moraceae, consists of diverse species of deciduous trees commonly known as mulberries, growing wild and under cultivation in many temperate world regions. Generally, the genus has 64 identif ...

* ''Maccu di San Giuseppe'' – bean paste with fennel. * '' Pantesca salad'' - dish of the island of

Pantelleria Pantelleria (; Sicilian: ''Pantiddirìa'', Maltese: ''Pantellerija'' or ''Qawsra''), the ancient Cossyra or Cossura, is an Italian island and comune in the Strait of Sicily in the Mediterranean Sea, southwest of Sicily and east of the Tunis ...

. * ''

Pasta alla Norma Pasta alla Norma (), earlier called ''pasta con le melanzane'' 'pasta with eggplant',Touring Club Italiano, ''Vie d'Italia e del mondo'', 1928?p. 750/ref>Gioacchino Balducci, ''Italia moderna'', 1973, , p. 109 is an Italian dish of pasta and e ...

'' - Spaghetti with tomato and eggplant. * ''

Panelle ''Panelle'' (or ''panelle di ceci'') are Sicilian fritters made from chickpea flour and other ingredients, usually including water, salt, pepper, olive oil, and finely chopped parsley. They are a popular street food in Palermo and are often e ...

'' – a Sicilian chickpea

, often eaten as a sandwich and popular as street food * ''

Scaccia Scaccia (plural: scacce), scacciata or sciachiatta is a stuffed flat bread in Sicilian cuisine. Scaccia is made with a very thin rectangular layer of dough, folded on itself three or four times. It can be stuffed with different ingredients, th ...

'' – flat bread stuffed in different ways * ''

'' - pizza prepared in a manner that originated in Sicily * ''Tonno alla palermitana'' – tuna Palermo-style; tuna marinated in white wine, lemon, garlic, rosemary and broiled, then served with pan-seared sardines

Sardinia Sardinia ( ; it, Sardegna, label=Italian, Corsican and Tabarchino ; sc, Sardigna , sdc, Sardhigna; french: Sardaigne; sdn, Saldigna; ca, Sardenya, label=Algherese and Catalan) is the second-largest island in the Mediterranean Sea, after ...
''(Sardegna)''

* ''

Casu marzu (; literally 'rotten/putrid cheese'), sometimes spelled , and also called , and in Sardinian, is a traditional Sardinian sheep milk cheese that contains live insect larvae (maggots). A variation of this cheese exists also in Corsica (Franc ...

'' – type of cheese * '' Culurgiones'' – a kind of ravioli * ''Malloreddus'' – semolina gnocchi with saffron * ''

'' – type of bread * ''Porcetto'' or ''Porceddu'' – small pig cooked with myrtle * ''

Panada Panada or panado is a sort of bread soup found in some Western European and Southern European cuisines and consisting of stale bread boiled to a pulp in water or other liquids. In British cuisine, it may be flavoured with sugar, Zante curran ...

'' – a pie filled with meat or vegetables * ''Zuppa Cuata'' – bread and cheese soup

Ingredients

Most important ingredients (see also Italian Herbs and Spices): * Olio extravergine di oliva (

Extra virgin olive oil Olive oil is a liquid fat obtained from olives (the fruit of ''Olea europaea''; family Oleaceae), a traditional tree crop of the Mediterranean Basin, produced by pressing whole olives and extracting the oil. It is commonly used in cooking: f ...

) *

(aged cow's-milk cheese), in the North *

(aged sheep's-milk cheese), in the Middle and South * Pomodoro (

Tomato The tomato is the edible berry of the plant ''Solanum lycopersicum'', commonly known as the tomato plant. The species originated in western South America, Mexico, and Central America. The Mexican Nahuatl word gave rise to the Spanish word ...

) File:Oli de l'Empordà.jpg,

Extra-virgin olive oil Olive oil is a liquid fat obtained from olives (the fruit of ''Olea europaea''; family Oleaceae), a traditional tree crop of the Mediterranean Basin, produced by pressing whole olives and extracting the oil. It is commonly used in cooking: f ...

File:Parmesan Series (4341277992).jpg,

File:Pecorino di Filiano.jpg,

Filiano Filiano ( Lucano: ) is a town and ''comune'' in the province of Potenza, in the Southern Italian region of Basilicata. It is bounded by the comuni (Municipalities,) of Atella, Avigliano, Forenza, Ripacandida, San Fele San Fele ( nap, Sandə ...

File:Italian Vine Tomatoes (3026014294).jpg, Italian vine

es Other common ingredients: Balsamic vinegar (drops)

* Acciughe (anchovies, preserved in olive oil, or in salt) * Aceto balsamico (

Balsamic vinegar Balsamic vinegar ( it, aceto balsamico) is a very dark, concentrated and intensely flavoured vinegar originating in Modena, Italy, made wholly or partially from grape must: freshly crushed grape juice with all the skins, seeds and stems. The te ...

) * Asparagi (

asparagus Asparagus, or garden asparagus, folk name sparrow grass, scientific name ''Asparagus officinalis'', is a perennial flowering plant species in the genus ''Asparagus''. Its young shoots are used as a spring vegetable. It was once classified in ...

) *

(Dried, salted

cod Cod is the common name for the demersal fish genus '' Gadus'', belonging to the family Gadidae. Cod is also used as part of the common name for a number of other fish species, and one species that belongs to genus ''Gadus'' is commonly not call ...

) *

(air-dried salted beef) *

Broccoli Broccoli (''Brassica oleracea'' var. ''italica'') is an edible green plant in the cabbage family (family Brassicaceae, genus ''Brassica'') whose large flowering head, stalk and small associated leaves are eaten as a vegetable. Broccoli is cl ...

* Capperi (

caper ''Capparis spinosa'', the caper bush, also called Flinders rose, is a perennial plant that bears rounded, fleshy leaves and large white to pinkish-white flowers. The plant is best known for the edible flower buds (capers), used as a seasoning ...

s, preserved in vinegar or, more frequently, salt) * Carciofi (

) * Cavolfiore ( Cauliflower) * Ceci ( Chickpeas) * Cetrioli (

Cucumber Cucumber (''Cucumis sativus'') is a widely-cultivated Vine#Horticultural climbing plants, creeping vine plant in the Cucurbitaceae family that bears usually cylindrical Fruit, fruits, which are used as culinary vegetables.

) * Cicoria (Chicory) * Crauti (Sauerkraut) * Fagioli (

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) * Farro (

Emmer Emmer wheat or hulled wheat is a type of awned wheat. Emmer is a tetraploid (4''n'' = 4''x'' = 28 chromosomes). The domesticated types are ''Triticum turgidum'' subsp. ''dicoccum'' and ''Triticum turgidum ''conv.'' durum''. The wild plant is ...

) * Fragole (

strawberries The garden strawberry (or simply strawberry; ''Fragaria × ananassa'') is a widely grown hybrid species of the genus '' Fragaria'', collectively known as the strawberries, which are cultivated worldwide for their fruit. The fruit is widely ap ...

) * Funghi ( Porcini mushrooms, white mushrooms) * Lardo (Lard) * Lenticchie (

Lentil The lentil (''Lens culinaris'' or ''Lens esculenta'') is an edible legume. It is an annual plant known for its lens-shaped seeds. It is about tall, and the seeds grow in pods, usually with two seeds in each. As a food crop, the largest pro ...

s) * Limone (

Lemon The lemon (''Citrus limon'') is a species of small evergreen trees in the flowering plant family Rutaceae, native to Asia, primarily Northeast India (Assam), Northern Myanmar or China. The tree's ellipsoidal yellow fruit is used for culin ...

) * Melanzane (

eggplant Eggplant ( US, Canada), aubergine ( UK, Ireland) or brinjal (Indian subcontinent, Singapore, Malaysia, South Africa) is a plant species in the nightshade family Solanaceae. ''Solanum melongena'' is grown worldwide for its edible fruit. Mos ...

s) * Mele (Apples) * Miele (Honey) * Noci (Nuts) * Olive (

olive The olive, botanical name ''Olea europaea'', meaning 'European olive' in Latin, is a species of small tree or shrub in the family Oleaceae, found traditionally in the Mediterranean Basin. When in shrub form, it is known as ''Olea europaea'' ...

s) * Orzo *

Pasta Pasta (, ; ) is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Rice flour, or legumes such as beans or lentils, are som ...

* Patate (Potatoes) * Pesce spada ( Swordfish) * Peperoni (

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) * Pere (Pears) * Pestât *

* Piccoli frutti (Small Fruits) * Pinoli (

pine nut Pine nuts, also called piñón (), pinoli (), pignoli or chilgoza (), are the edible seeds of pines (family Pinaceae, genus ''Pinus''). According to the Food and Agriculture Organization, only 29 species provide edible nuts, while 20 are trad ...

s) * Piselli (

Pea The pea is most commonly the small spherical seed or the seed-pod of the flowering plant species ''Pisum sativum''. Each pod contains several peas, which can be green or yellow. Botanically, pea pods are fruit, since they contain seeds and d ...

s) * Polenta *

* Radicchio – a leaf chicory (Cichorium intybus, Asteraceae), sometimes known as Italian chicory. Radicchio rosso di Treviso resembles a large red Belgian endive. * Ricotta * Riso (

) * Rucola (or Rughetta) (Rocket or Arugula) * Seppie (Cuttlefish#Gastronomy, Cuttlefish) * Speck * Spinaci (

) * Tartufo (Truffle) * Trippa (Tripe) * Tonno (Tuna) * Zucchine (Zucchini)

Herbs and spices

* Aglio (Garlic) * Alloro (Bay leaves) * Basilico (

) * Cipolla (Onion) * Erba cipollina (Chives) * Finocchio (Fennel) * Maggiorana (Marjoram) * Menta (Mentha, Mint) * Mentuccia (''Calamintha nepeta'') * Origano (Oregano) * Peperoncino (Chili pepper) * Prezzemolo (Parsley) * Rosmarino (Rosemary) * Salvia (Salvia, Sage) * Timo (Thyme)

References

{{DEFAULTSORT:Italian Dishes, List Of Italian cuisine-related lists, Dishes Italian breads Italian cuisine, * Lists of foods by nationality

Dishes and foods

Zuppe e salse (soups and sauces)

Pane (bread)

Common pizzas

Pasta varieties

Pasta dishes

Rice dishes

Pesce (fish dishes)

Carne (meat dishes and cured meats)

Verdura (vegetables)

Nut dishes

Vino (wines)

Formaggi (cheeses)

Cheese dishes

Desserts and pastry

Caffè (coffee)

Famous dishes

Unique dishes and foods by region

Friuli-Venezia Giulia (man), it, Friulana (woman), it, Giuliano (man), it, Giuliana (woman) , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = , demographics1_footnotes = , demographics1_t ...

Veneto Veneto (, ; vec, Vèneto ) or Venetia is one of the 20 regions of Italy. Its population is about five million, ranking fourth in Italy. The region's capital is Venice while the biggest city is Verona. Veneto was part of the Roman Empire unt ...

Trentino-Alto Adige/Südtirol it, Trentino (man) it, Trentina (woman) or it, Altoatesino (man) it, Altoatesina (woman) or it, Sudtirolesegerman: Südtiroler (man)german: Südtirolerin (woman) , population_note = , population_blank1_title = Official ...

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 ...

Val D'Aosta , Valdostan or Valdotainian it, Valdostano (man) it, Valdostana (woman)french: Valdôtain (man)french: Valdôtaine (woman) , population_note = , population_blank1_title = Official languages , population_blank1 = Italian French ...

Piedmont it, Piemontese , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = , demographics1_footnotes = , demographics1_title1 = , demographics1_info1 = , demographics1_title2 ... (''Piemonte'')

Liguria Liguria (; lij, Ligûria ; french: Ligurie) is a Regions of Italy, region of north-western Italy; its Capital city, capital is Genoa. Its territory is crossed by the Alps and the Apennine Mountains, Apennines Mountain chain, mountain range and is ...

Emilia-Romagna egl, Emigliàn (man) egl, Emiglièna (woman) rgn, Rumagnòl (man) rgn, Rumagnòla (woman) it, Emiliano (man) it, Emiliana (woman) or it, Romagnolo (man) it, Romagnola (woman) , population_note = , population_blank1_title ...

Tuscany Tuscany ( ; it, Toscana ) is a Regions of Italy, region in central Italy with an area of about and a population of about 3.8 million inhabitants. The regional capital is Florence (''Firenze''). Tuscany is known for its landscapes, history, art ...

Umbria it, Umbro (man) it, Umbra (woman) , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = , demographics1_footnotes = , demographics1_title1 = , demographics1_info1 = , ...

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 ...

Lazio it, Laziale , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = , demographics1_footnotes = , demographics1_title1 = , demographics1_info1 = , demographics1_title2 ...

Campania Campania (, also , , , ) is an administrative Regions of Italy, region of Italy; most of it is in the south-western portion of the Italian peninsula (with the Tyrrhenian Sea to its west), but it also includes the small Phlegraean Islands and the i ...

Apulia it, Pugliese , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = , demographics1_footnotes = , demographics1_title1 = , demographics1_info1 = , demographic ... (''Puglia'')

Basilicata it, Lucano (man) it, Lucana (woman) , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = , demographics1_footnotes = , demographics1_title1 = , demographics1_info1 = ...

Calabria , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = , demographics1_footnotes = , demographics1_title1 = , demographics1_info1 = , demographics1_title2 ...

Sicily (man) it, Siciliana (woman) , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = Ethnicity , demographics1_footnotes = , demographi ... (''Sicilia'')

Sardinia Sardinia ( ; it, Sardegna, label=Italian, Corsican and Tabarchino ; sc, Sardigna , sdc, Sardhigna; french: Sardaigne; sdn, Saldigna; ca, Sardenya, label=Algherese and Catalan) is the second-largest island in the Mediterranean Sea, after ... ''(Sardegna)''

Ingredients

Herbs and spices

See also

References

Piedmont it, Piemontese , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = , demographics1_footnotes = , demographics1_title1 = , demographics1_info1 = , demographics1_title2 ...
(''Piemonte'')

Apulia it, Pugliese , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = , demographics1_footnotes = , demographics1_title1 = , demographics1_info1 = , demographic ...
(''Puglia'')

Sicily (man) it, Siciliana (woman) , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = Ethnicity , demographics1_footnotes = , demographi ...
(''Sicilia'')

Sardinia Sardinia ( ; it, Sardegna, label=Italian, Corsican and Tabarchino ; sc, Sardigna , sdc, Sardhigna; french: Sardaigne; sdn, Saldigna; ca, Sardenya, label=Algherese and Catalan) is the second-largest island in the Mediterranean Sea, after ...
''(Sardegna)''