This is a list of Italian foods and drinks.

Italian cuisine Italian cuisine is a Mediterranean cuisine#CITEREFDavid1988, David 1988, Introduction, pp. 101–103 consisting of the ingredients, recipes, and cooking techniques developed in Italy since Ancient Roman cuisine, Roman times, and later spread ...

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 *Etruscan civilization (1st millennium BC) and related things: **Etruscan language ** Etruscan architecture **Etruscan art **Etruscan cities **Etruscan coins **Etruscan history **Etruscan myt ...

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

and

ancient Roman In modern historiography, ancient Rome is the Roman people, Roman civilisation from the founding of Rome, founding of the Italian city of Rome in the 8th century BC to the Fall of the Western Roman Empire, collapse of the Western Roman Em ...

cuisines. Significant changes occurred with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers and

maize Maize (; ''Zea mays''), also known as corn in North American English, is a tall stout grass that produces cereal grain. It was domesticated by indigenous peoples in southern Mexico about 9,000 years ago from wild teosinte. Native American ...

, now central to the cuisine, but not introduced in quantity until the 18th century. Italian cuisine includes deeply rooted traditions common to the whole country, as well as all the regional gastronomies, different from each other, especially between the north, the centre and the south of Italy, which are in continuous exchange. Many dishes that were once regional have proliferated with variations throughout the country. Italian cuisine offers an abundance of taste, and is one of the most popular and copied around the world. The most popular dishes and recipes, over the centuries, have often been created by ordinary people more so than by

chef A chef is a professional Cook (profession), cook and tradesperson who is proficient in all aspects of outline of food preparation, food preparation, often focusing on a particular cuisine. The word "chef" is derived from the term (), the di ...

s, which is why many Italian recipes are suitable for home and daily

cooking Cooking, also known as cookery or professionally as the culinary arts, is the art, science and craft of using heat to make food more palatable, digestible, nutritious, or Food safety, safe. Cooking techniques and ingredients vary widely, from ...

, respecting regional specificities. Italy is home to 395

Michelin star The ''Michelin Guides'' ( ; ) are a series of guide books that have been published by the French tyre company Michelin since 1900. The ''Guide'' awards up to three Michelin stars for excellence to a select few restaurants in certain geographic ...

-rated restaurants. The

Mediterranean diet The Mediterranean diet is a concept first proposed in 1975 by the American biologist Ancel Keys and chemist Margaret Keys. The diet took inspiration from the eating habits and traditional food typical of Crete, much of the rest of Greece, and s ...

forms the basis of Italian cuisine, rich in

pasta Pasta (, ; ) is a type of food typically made from an Leavening agent, unleavened dough of wheat flour mixed with water or Eggs as food, eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Pasta was originally on ...

, fish, fruits and vegetables.

Cheese Cheese is a type of dairy product produced in a range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk (usually the milk of cows, buffalo, goats or sheep). During prod ...

cold cuts Lunch meats—also known as cold cuts, luncheon meats, cooked meats, sliced meats, cold meats, sandwich meats, delicatessens, and deli meats—are precooked or cured meats that are sliced and served cold or hot. They are typically served in ...

and

wine Wine is an alcoholic drink made from Fermentation in winemaking, fermented fruit. Yeast in winemaking, Yeast consumes the sugar in the fruit and converts it to ethanol and carbon dioxide, releasing heat in the process. Wine is most often made f ...

are central to Italian cuisine, and along with

pizza Pizza is an Italian cuisine, Italian, specifically Neapolitan cuisine, Neapolitan, dish typically consisting of a flat base of Leavening agent, leavened wheat-based dough topped with tomato, cheese, and other ingredients, baked at a high t ...

and coffee (especially

espresso Espresso (, ) is a concentrated form of coffee produced by forcing hot water under high pressure through finely ground coffee beans. Originating in Italy, espresso has become one of the most popular coffee-brewing methods worldwide. It is cha ...

) form part of Italian gastronomic culture. Desserts have a long tradition of merging local flavours such as citrus fruits,

pistachio The pistachio (, ; ''Pistacia vera'') is a small to medium-sized tree of the Anacardiaceae, cashew family, originating in Iran. The tree produces nut (fruit)#Culinary definition and uses, seeds that are widely consumed as food. In 2022, world ...

and almonds with sweet cheeses such as

mascarpone Mascarpone (, ; ) is a soft Italian cuisine, Italian Acid-set cheese, acid-set cream cheese. It is recognized as a ''prodotto agroalimentare tradizionale'' (PAT). Production process After Denaturation (biochemistry), denaturation of cream, the ...

and

ricotta Ricotta () 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 the casein h ...

or exotic tastes such as cocoa, vanilla and cinnamon.

Gelato Gelato (; ; ) refers to a specific type of ice cream of Italian origin. In Italian, ''Gelato'' is the common word for all types of ice cream. Artisanal gelato in Italy generally contains 6–9% butterfat, which is lower than other styles of ...

, tiramisu and cassata are among the most famous examples of Italian desserts, cakes and patisserie. Italian cuisine relies heavily on traditional products; the country has a large number of traditional specialities protected under

EU law European Union law is a system of Supranational union, supranational Law, laws operating within the 27 member states of the European Union (EU). It has grown over time since the 1952 founding of the European Coal and Steel Community, to promote ...

. Italy is the world's largest producer of wine, as well as the country with the widest variety of indigenous grapevine varieties in the world.

Foods and drinks

Note: the " Other foods and drinks" section is necessary to list foods without a specific placement.

Soups, sauces and condiments

* * * * * * * * * * * , , , * , , * * * * * * * (also called and ) * * * * * * , , , *

Minestrone Minestrone (, ) or ''minestrone di verdure'' is a thick soup of Italian origin based on vegetables. It typically includes onions, carrots, celery, potatoes, cabbage, tomatoes, often legumes, such as beans, chickpeas or fava beans, and sometimes ...

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Ragù In Italian cuisine, ragù (; from French '' ragoût'') is a meat sauce commonly served with pasta. An Italian gastronomic society, Accademia Italiana della Cucina, documented several ragù recipes. The recipes' common characteristics are the pr ...

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Creams

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Bread

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Bruschetta Bruschetta ( , ) is an Italian appetizer ( antipasto) consisting of grilled bread topped with garlic, olive oil, and salt. Most commonly it is served with toppings of tomatoes, vegetables, beans, cured meat or cheese. In Italy, bruschetta is ...

* *

Ciabatta Ciabatta (, ; ) is an Italian white bread created in 1982 by a baker in Adria, Veneto, in response to the popularity of French baguettes. Ciabatta is somewhat elongated, broad, and flat, and is baked in many variations, although unique for its ...

* * * * * * * * * *

Crostini Crostini (; : crostino) are an Italian appetizer (antipasto) consisting of small slices of grilled or toasted bread and toppings. The toppings may include a variety of different cheeses, meats, vegetables, and condiments, or may be presented mor ...

* (or ) * * *

Focaccia Focaccia is a Flatbread, flat leavening agent, leavened oven-baked Italian cuisine, Italian bread. In Rome, it is similar to a type of flatbread called (). Focaccia may be served as a side dish or as sandwich bread and it may be round, rectang ...

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Venetian language Venetian, also known as wider Venetian or Venetan ( or ), is a Romance languages, Romance language spoken natively in the northeast of Italy,Ethnologue mostly in Veneto, where most of the five million inhabitants can understand it. It is som ...

) * * Grissino * * *

Muffuletta Muffuletta or ''muffaletta'' is a type of round Sicilian sesame bread, as well as a popular sandwich, created by a Sicilian immigrant to the United States, that was popularized in the city of New Orleans. Etymology, pronunciation, and orthog ...

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Panino Panini (), nowadays less commonly called panino (), are sandwiches made with Italian bread (such as ciabatta and ), usually served warm after grilling or toasting. In many English-speaking countries, the name is given to a grilled sandwich ...

– in English dominant countries, is widely used as the singular form, with the plural form or , although some speakers use singular and plural as in Italian, * * * * (or simply , traditionally ), *

Pita Pita ( or ; ) or pitta (British English), also known as Arabic bread (, ), as Lebanese bread and as kmaj (from the Persian ''kumaj''), is a family of yeast- leavened round flatbreads baked from wheat flour, common in the Mediterranean, Levant ...

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Common pizzas

A great number of pizza varieties exist, defined by the choice of toppings and sometimes also crust. There are also several styles of pizza, defined by their preparation method. The following lists feature only the notable ones. *

Calzone Calzone is an Italian oven-baked folded pizza. A typical calzone is made from salted bread dough, baked in an oven and stuffed with prosciutto or salami, mozzarella or ricotta, and Parmesan or pecorino, as well as an egg. Different regio ...

* Panzerotto * * (

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

for

pizza by the slice Pizza by the slice is pizza sold in individual portions as a fast food by a restaurant or Street food, street vendor. Some restaurants and pizza stands only sell pizza by the slice, while others sell both slices and whole pizzas. The jumbo slice ...

) * (or ) * * Pizza capricciosa * () *

Pizza Margherita Pizza Margherita, also known as Margherita pizza, is, together with the pizza marinara, the typical Neapolitan pizza. It is roundish in shape with a raised edge (the ) and seasoned with hand-crushed peeled tomatoes, mozzarella (buffalo mozzar ...

Pizza marinara Pizza marinara, also known as , is, together with the pizza Margherita, the typical Neapolitan pizza. It is seasoned with tomatoes, extra virgin olive oil, oregano, and garlic. It is supposedly the oldest tomato-topped pizza. History It has be ...

* Pizza quattro formaggi () * Pizza quattro stagioni () * * *

Pizza preparation styles

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Pasta varieties

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Bucatini Bucatini (), also known as ''perciatelli'' (), is a thick spaghetti-like pasta with a hole running through the center. It is common throughout Lazio, particularly Rome. The similar ziti () consists of long hollow rods which are also smooth in t ...

* * * * * Cannelloni * * *

Capellini Capellini (; ) is a thin variety of pasta, with a diameter ranging from . It is made in the form of long, thin strands, similar to spaghetti. (, ; hence, in English) is even thinner, with a diameter ranging from . It is often sold in a nest-li ...

* * Cappelletti * * * * * * * * * * * * (more properly called ) * * * * Conchiglie, , * * (or ) * , * (or ) * , , * Eliche * * *

Farfalle Farfalle () are a type of 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 for 'bow ties'). A larger variation of farfalle ...

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Fettuccine Fettuccine is a type of pasta popular in Roman cuisine. It is descended from the extremely thin of the Renaissance, but is a flat, thick pasta traditionally made of egg and flour (usually one egg for every of flour). At about , it is wider an ...

* * (or ) * * * * * *

Fusilli Fusilli () are a variety of pasta from southern Italy, with a Helix, helical (corkscrew) or Helicoid, helicoidal shape. Etymology ''wikt:fusillo, Fusillo'', the singular form of ''fusilli'', means 'little spindle' in Italian language, Italian. F ...

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Gnocchi Gnocchi are a varied family of pasta-like dumplings in Italian cuisine. They are made of small rolls of dough, such as those composed of a simple combination of wheat flour,Buonassisi, recipe #831-833 potato,Buonassisi, recipe #854-857 egg,Buonas ...

* * * *

Lasagna Lasagna (, ; ), also known by the plural form lasagne (), is a type of pasta Pasta (, ; ) is a type of food typically made from an Leavening agent, unleavened dough of wheat flour mixed with water or Eggs as food, eggs, and formed in ...

* * *

Linguine Linguine (, ; English: ; sometimes anglicized as linguini) is a type of Italian 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 fettu ...

* * , * * * * , * * * (or ) * * * * * * * * Orecchiette * * Orzo * * * * *

Pappardelle Pappardelle (; : pappardella; from the verb , meaning 'to gobble up') are large, very broad, flat pasta, similar to wide fettuccine, originating from the Tuscany region of Italy. The fresh types are two to three centimetres (–1 inches) w ...

* * * , * *

Penne Penne () are an extruded type of pasta in the shape of tubular pieces with ends cut at an angle. They are usually made from wheat flour. Etymology ''Penne'' is the plural form of the Italian ''penna'' (meaning "feather", but "pen" as well), de ...

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Ravioli Ravioli (; : ''raviolo'', ) are a type of stuffed pasta comprising a filling enveloped in thin pasta dough. Usually served in broth or with a sauce, they originated as a traditional food in Italian cuisine. Ravioli are commonly square, though ...

Rigatoni Rigatoni (, ) is a type of pasta. They are larger than penne and ziti, and sometimes slightly curved, but not as curved as elbow macaroni. Rigatoni are characterized by ridges along their length, sometimes spiraling around the tube; unlike pe ...

* (or ) * * * * * * , * *

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

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

* (or tagliarini) * * *

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

Tortellini Tortellini is a type of stuffed pasta typical of the Italian cities of Bologna and Modena, in the Emilia-Romagna region. Traditionally it is stuffed with a mix of meat (pork loin, prosciutto, mortadella), Parmesan cheese, egg, and nutmeg and ...

Tortelloni ''Tortelloni'' is a type of stuffed pasta common in northern Italy, with a shape similar to tortellini, but larger and with a cheese-based filling. It is traditionally stuffed with ricotta, Parmesan, leafy herbs or vegetables such as parsley ...

* * * * * * * Trofie * * *

Vermicelli Vermicelli (, ; , literally "little worms"), is a traditional type of pasta round in section similar to spaghetti. In Anglosphere, English-speaking regions it is usually thinner than spaghetti, while in Italy it is thicker. It is typically made ...

Ziti Ziti () or ''zite'' () is a shape of extruded pasta originating from the Italy, Italian regions of Campania and Sicily. It is shaped into long, wide tubes, about long, that generally need to be broken by hand into smaller pieces before cooking. ...

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Pasta dishes

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Carbonara Carbonara () is a pasta dish made with Adipose tissue, fatty Curing (food preservation), cured pork, Types of cheese#Hard cheese, hard cheese, Eggs as food, eggs, salt, and black pepper. It is typical of the Lazio region of Italy. The dish took ...

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Fettuccine Alfredo Fettuccine Alfredo () is a pasta dish consisting of fettuccine tossed with butter and Parmesan cheese, which melt and emulsify to form a rich cheese sauce coating the pasta. Originating in Rome in the early 20th century, the recipe is now popu ...

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Rice dishes

Rice Rice is a cereal grain and in its Domestication, domesticated form is the staple food of over half of the world's population, particularly in Asia and Africa. Rice is the seed of the grass species ''Oryza sativa'' (Asian rice)—or, much l ...

dishes are very common in

northern Italy Northern Italy (, , ) is a geographical and cultural region in the northern part of Italy. The Italian National Institute of Statistics defines the region as encompassing the four Northwest Italy, northwestern Regions of Italy, regions of Piedmo ...

, especially in the

Lombardy The Lombardy Region (; ) is an administrative regions of Italy, region of Italy that covers ; it is located in northern Italy and has a population of about 10 million people, constituting more than one-sixth of Italy's population. Lombardy is ...

and

Veneto Veneto, officially the Region of Veneto, is one of the 20 regions of Italy, located in the Northeast Italy, north-east of the country. It is the fourth most populous region in Italy, with a population of 4,851,851 as of 2025. Venice is t ...

regions, although rice dishes are found throughout the country. * Arancini * * * * (in the Vercelli area), or (in the Novara area) * * –

rice and peas Rice and peas or peas and rice is a traditional rice dish in some Caribbean and Latin American countries. Sometimes, the dish is made with pigeon peas, otherwise called 'gungo peas' by Jamaicans. Kidney beans ('red peas'/beans) and other simi ...

* (or ), ,

risotto Risotto ( , ; from , 'rice') is an Italian cuisine, 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, a ...

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Fish dishes

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Carpaccio Carpaccio is a dish of meat or fish (such as beef, veal, venison, salmon or tuna), thinly sliced or pounded thin, and served raw, typically as an appetiser. It was invented in 1950 by Giuseppe Cipriani founder of Harry's Bar in Venice, Ital ...

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sardines Sardine and pilchard are common names for various species of small, oily forage fish in the herring suborder Clupeoidei. The term "sardine" was first used in English during the early 15th century; a somewhat dubious etymology says it come ...

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Meat dishes and

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Braciola Braciola (; : 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 amount of l ...

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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 colour. It is made from top (inside) round, and it is le ...

, * * * * Cacciatora – refers to a

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

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

bell pepper The bell pepper (also known as sweet pepper, paprika, pepper, capsicum or, in some parts of the US midwest, mango) is the fruit of plants in the Grossum Group of the species ''Capsicum annuum''. Cultivars of the plant produce fruits in diff ...

s and sometimes wine. * * * (or ) * , * * * * * * * * * , * , * * * * , , , (or ), , * , , , , * , (also called or ) * * * * * * (or ) * * * * * , , * * *

Guanciale Guanciale () is an Italian salt-cured meat product prepared from pork jowl or cheeks. Its name is derived from , meaning 'cheek'. Its rendered fat gives flavour to and thickens the sauce of pasta dishes. Production Guanciale is usually rubbed ...

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Mortadella Mortadella () is a large made of finely hashed or ground cured pork, which incorporates at least 15% small cubes of pork fat (principally the hard fat from the neck of the pig). It is traditionally flavoured with Black pepper, peppercorns, bu ...

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'Nduja 'Nduja () is a spicy, spreadable pork sausage from the Calabria Calabria is a Regions of Italy, region in Southern Italy. It is a peninsula bordered by the region Basilicata to the north, the Ionian Sea to the east, the Strait of Messina ...

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

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Piccata Piccata is an Italian dish of thin pan-fried flour-dredged meat in a sauce of lemon juice, butter, parsley, and often capers. In Italian cuisine piccata is prepared using veal (''piccata di vitello al limone'', ), whereas in American cuisine, c ...

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Porchetta Porchetta () is a savory, fatty, and moist boneless pork roast of Italian culinary tradition. The carcass is deboned and spitted or roasted traditionally over wood for at least eight hours, fat and skin still on. In some traditions, porchett ...

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Speck Alto Adige Speck Alto Adige 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 geographical indication (PGI) status (see also: Tyrolean speck). Unli ...

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Vegetable dishes

* * *

Caponata Caponata ( Sicilian: ''capunata'') is a Sicilian dish consisting of chopped fried eggplant/aubergine and other vegetables, seasoned with olive oil, tomato sauce, celery, olives, and capers, in an agrodolce sauce. Variants may add carrots, be ...

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Nut dishes

Chestnut pie Chestnut pie is a pie prepared with chestnuts as a primary ingredient. It is a part of the French cuisine and Italian cuisine, where it has been documented as dating back to the 15th century. It is also a part of the cuisine of the Southern Unite ...

– has been documented back to the 15th century in Italy, in the book (English: ''On honest indulgence and good health'') written by the Italian writer and gastronomist

Bartolomeo Platina Bartolomeo Sacchi (; 1421 – 21 September 1481), known as il Platina () after his birthplace of Piadena, was an Italian Renaissance humanist writer and gastronomist, author of what is considered the first printed cookbook. Platina star ...

Wines

Fiasco di vino rosso da tavola Monteriggioni

Abruzzo Abruzzo (, ; ; , ''Abbrìzze'' or ''Abbrèzze'' ; ), historically also known as Abruzzi, is a Regions of Italy, region of Southern Italy with an area of 10,763 square km (4,156 sq mi) and a population of 1.3 million. It is divided into four ...

Montepulciano d'Abruzzo Montepulciano d'Abruzzo is an Italian wine, Italian red wine made from the Montepulciano (grape), Montepulciano vitis vinifera, wine grape in the Abruzzo (wine), Abruzzo region of east-central Italy. It should not be confused with Vino Nobile di M ...

Trebbiano d'Abruzzo Abruzzo ( historically : 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. Abr ...

Apulia Apulia ( ), also known by its Italian language, Italian name Puglia (), is a Regions of Italy, region of Italy, located in the Southern Italy, southern peninsular section of the country, bordering the Adriatic Sea to the east, the Strait of Ot ...

Malvasia Malvasia (), also known as Malvazia, is a group of wine grape varieties grown historically in the Mediterranean region and Macaronesia, but now grown in many of the winemaking regions of the world. In the past, the names Malvasia, Malvazia, ...

** Negroamaro *

Basilicata Basilicata (, ; ), also known by its ancient name Lucania (, , ), is an administrative region in Southern Italy, bordering on Campania to the west, Apulia to the north and east, and Calabria to the south. It has two coastlines: a 30-kilometr ...

Aglianico del Vulture Aglianico del Vulture and Aglianico del Vulture Superiore are Italian red wines based on the Aglianico grape and produced in the Vulture area of Basilicata. Located on volcanic soils derived from nearby Mount Vulture, it was awarded ''Denom ...

** Grottino di Roccanova ** Matera ** Terre dell'Alta Val d'Agri *

Calabria Calabria is a Regions of Italy, region in Southern Italy. It is a peninsula bordered by the region Basilicata to the north, the Ionian Sea to the east, the Strait of Messina to the southwest, which separates it from Sicily, and the Tyrrhenian S ...

** Cirò *

Campania Campania is an administrative Regions of Italy, region of Italy located in Southern 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 Islan ...

** Aglianico del Taburno ** Campi Flegrei Piedirosso **

Falanghina Falanghina, also called Falanghina Greco, is a variety of wine grape, ''Vitis vinifera,'' used for white wines. It is an ancient grape variety which may have provided a basis for the classical Falernian wine, and has considerable character.win ...

** Falerno del Massico ** 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 grape most commonl ...

Lacryma Christi or Lachryma Christi of Vesuvius is a Neapolitan type of wine produced on the slopes of Mount Vesuvius in Campania, Italy. White Lacryma Christi is made mainly from Verdeca and Coda di Volpe grapes, with smaller proportions of Falanghina, Capre ...

** Solopaca ** Taurasi *

Emilia-Romagna Emilia-Romagna (, , both , ; or ; ) is an Regions of Italy, administrative region of northern Italy, comprising the historical regions of Emilia (region), Emilia and Romagna. Its capital is Bologna. It has an area of , and a population of 4.4 m ...

** Albana ** Bonarda ** Gutturnio ** Lambrusco ** Pignoletto **

Sangiovese Sangiovese is a red Italian wine grape variety that derives its name from the Latin , "blood of Jove, Jupiter". Sangiovese Grosso, used for traditionally powerful and slow maturing red wines, is primarily grown in the central regions of Italy ...

Trebbiano Trebbiano is an Italian wine grape, one of the most widely planted grape varieties in the world. It gives good yields, but tends to yield undistinguished wine. It can be fresh and fruity, but does not keep long. Also known as ugni blanc, it ...

Friuli-Venezia Giulia Friuli-Venezia Giulia () is one of the 20 regions of Italy and one of five autonomous regions with special statute. The regional capital is Trieste on the Gulf of Trieste, a bay of the Adriatic Sea. Friuli-Venezia Giulia has an area of and a ...

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

Lazio Lazio ( , ; ) or Latium ( , ; from Latium, the original Latin name, ) is one of the 20 Regions of Italy, administrative regions of Italy. Situated in the Central Italy, central peninsular section of the country, it has 5,714,882 inhabitants an ...

** Marino *

Liguria Liguria (; ; , ) 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 roughly coextensive with ...

Cinque Terre The Cinque Terre (; ; 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, Manarola and Riomaggio ...

Oltrepò Pavese The Oltrepò Pavese (; ; ) is a historical region making up the southern portion of the province of Pavia, in the northwest Italian region of Lombardy. The area is named after its location south of the Po (river), River Po as considered from th ...

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 levels ...

** Bonarda ** Conero **

Franciacorta Franciacorta () is a historical region in the Province of Brescia, Lombardy, Italy, with a population of around 158,249. It is known for its wine production and includes world-famous producers such as Berlucchi, Bellavista and Ca' del Bosco. Th ...

** Sassella ** Grumello ** Inferno *

Marche Marche ( ; ), in English sometimes referred to as the Marches ( ) from the Italian name of the region (Le Marche), is one of the Regions of Italy, twenty regions of Italy. The region is located in the Central Italy, central area of the country, ...

** Colli Maceratesi ** Falerio dei Colli Ascolani ** Rosso Piceno Superiore ** Spumante Brut ** Valcalepio *

Piedmont Piedmont ( ; ; ) is one of the 20 regions of Italy, located in the northwest Italy, Northwest of the country. It borders the Liguria region to the south, the Lombardy and Emilia-Romagna regions to the east, and the Aosta Valley region to the ...

** Acqui ** Alba **

Asti Asti ( , ; ; ) is a ''comune'' (municipality) of 74,348 inhabitants (1–1–2021) located in the Italy, Italian region of Piedmont, about east of Turin, in the plain of the Tanaro, Tanaro River. It is the capital of the province of Asti and ...

Barolo Barolo ( , , ; ) 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 communes of Baro ...

** Carema Riserva ** Colli Tortonesi **

Gattinara Gattinara () is a ''comune'' (municipality) in the Province of Vercelli in the Italy, Italian region of Piedmont, located about northeast of Turin and about north of Vercelli. As of 31 December 2004, it had a population of 8,506 and an area of ...

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 partnership, public–private global health partnership with the goal of incr ...

** Grignolino **

Langhe The Langhe (; ''Langa'' is from old dialect Mons Langa et Bassa Langa) is a hilly area to the south and east of the river Tanaro in the provinces of Cuneo and Asti in Piedmont, northern Italy. It is famous for its wines, cheeses, and truffles� ...

** Monferrato **

Nebbiolo Nebbiolo (, ; ) 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, Gattinara, Ghemme, a ...

** Nizza ** Ovada *

Sardinia Sardinia ( ; ; ) is the Mediterranean islands#By area, second-largest island in the Mediterranean Sea, after Sicily, and one of the Regions of Italy, twenty regions of Italy. It is located west of the Italian Peninsula, north of Tunisia an ...

Cagliari Cagliari (, , ; ; ; Latin: ''Caralis'') is an Comune, Italian municipality and the capital and largest city of the island of Sardinia, an Regions of Italy#Autonomous regions with special statute, autonomous region of Italy. It has about 146,62 ...

** 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 ( , ) was a former Provinces of Italy, province in eastern Sardinia, Italy. Ogliastra was the most mountainous province in Sardinia. With only some 57,642 inhabitants, it was also the least populous province of Italy. Th ...

Sicily Sicily (Italian language, Italian and ), officially the Sicilian Region (), is an island in the central Mediterranean Sea, south of the Italian Peninsula in continental Europe and is one of the 20 regions of Italy, regions of Italy. With 4. ...

Cerasuolo di Vittoria Cerasuolo di Vittoria is a dry red Italian wine from a region around the ''comune'' of Vittoria, Sicily. The only wine with DOCG status in Sicily, it is made from a blend of two Sicilian grape varieties, Nero d'Avola (locally known as ''Calabr ...

** Donna Fugata ** Etna DOC ** Noto ** Passito di Pantelleria **

Marsala Marsala (, ; ) is an Italian comune located in the Province of Trapani in the westernmost part of Sicily. Marsala is the most populated town in its province and the fifth largest in Sicily.The town is famous for the docking of Giuseppe Garibal ...

Nero d'Avola Nero d'Avola (; ) is "the most important red wine grape in Sicily"winecountry.iSicily Grape Varieties and is one of Italy's most important indigenous varieties. It is named after Avola in the far south of Sicily, and its wines are compared to New ...

Trentino Trentino (), officially the Autonomous Province of Trento (; ; ), is an Autonomous province#Italy, autonomous province of Italy in the Northern Italy, country's far north. Trentino and South Tyrol constitute the Regions of Italy, region of Tren ...

Marzemino Marzemino is a red Italian wine grape variety that is primarily grown around Isera, south of Trentino (wine), Trentino. The wine is most noted for its mention in the opera ''Don Giovanni'', the music for which was composed by Wolfgang Amadeus Mo ...

Tuscany Tuscany ( ; ) is a Regions of Italy, region in central Italy with an area of about and a population of 3,660,834 inhabitants as of 2025. The capital city is Florence. Tuscany is known for its landscapes, history, artistic legacy, and its in ...

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 Po ...

Brunello di Montalcino Brunello di Montalcino is a red DOCG Italian wine produced in the vineyards surrounding the town of Montalcino, in the province of Siena, located about 80 km south of Florence, in the Tuscan wine region. Brunello, a diminutive of ''bruno'' ...

** Carmignano **

Chianti Chianti is an Italian red wine produced in the Chianti (region), Chianti region of central Tuscan wine, Tuscany, principally from the Sangiovese grape. It was historically associated with a squat bottle enclosed in a straw basket, called a ''fia ...

** Colli Apuani ** Colli Etruria Centrale ** Colline Lucchesi **

Elba Elba (, ; ) is a Mediterranean Sea, 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 Park, a ...

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 l ...

** Montescudaio ** Moscadello di Montalcino ** Nipozzano ** Parrina **

Pitigliano Pitigliano is a town in the province of Grosseto, located about south-east of the city of Grosseto, Tuscany, Italy. It is one of I Borghi più belli d'Italia ("The most beautiful villages of Italy"). The town is known as ''the little Jerusale ...

San Gimignano San Gimignano (; named after St. Geminianus) is a small walled medieval hill town in the province of Siena, Tuscany, north-central Italy. Known as the Town of Five Towers, San Gimignano is famous for its medieval architecture, unique in the pr ...

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, formerly Clanis Valley, is a tectonic valley of central Italy, whose valley floor consists of important alluvial residues filled up since the 11th century, lying on the territories of the provinc ...

** Val di Cornia ** Valdinievole ** 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 varieta ...

** Vin Santo Toscano (or

Vin Santo Vin Santo (; ) is a style of Italian dessert wine. Traditional in Tuscany, these wines are often made from white grape varieties such as Trebbiano and Malvasia, although Sangiovese may be used to produce a rosé style known as "Occhio di Pernic ...

) *

Umbria Umbria ( ; ) is a Regions of Italy, region of central Italy. It includes Lake Trasimeno and Cascata delle Marmore, Marmore Falls, and is crossed by the Tiber. It is the only landlocked region on the Italian Peninsula, Apennine Peninsula. The re ...

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 **

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

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 followi ...

Colli Euganei The Euganean Hills ( ) 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 Veneto (1989), enc ...

** Conegliano Veneto **

Custoza Custoza (; ) is a northern Italy, Italian village and hamlet () of Sommacampagna, a municipality in the province of Verona, Veneto. As of 2011, its population was 812. History The name of the village is derived from Latin ('protection' or 'wa ...

** Fragolino **

Prosecco Prosecco (, ) is an Italian wine, Italian Denominazione di origine controllata#Denominazione di origine controllata (DOC), DOC or Denominazione di origine controllata#Denominazione di origine controllata e garantita (DOCG), DOCG white wine pro ...

** Soave **

Valdobbiadene Valdobbiadene (; ) is a town and (municipality) in the province of Treviso, Veneto, Italy. Valdobbiadene is a wine growing area: located below the Dolomites, Alpine-Dolomite areas of Veneto, the climate allows the cultivation of the Glera variety ...

Valpolicella Valpolicella (, , ) is a viticultural zone of the province of Verona, Italy (wine), 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 ra ...

Liqueurs

Amaretto Amaretto ( Italian for 'a little bitter') is a sweet Italian liqueur originating from the ''comune'' (municipality) of Saronno. Depending on the brand, it may be made from apricot kernels, bitter almonds, peach stones, or almonds, all of whi ...

* * Amaro Averna * Amaro Lucano * Amaro Montenegro * * Anisetta * Arancello * Centerbe * Disaronno Originale * Fernet * Gentian liqueur * Genziana liqueur (or ) * Italicus Rosolio di Bergamotto *

Limoncello Limoncello () is an Italian lemon liqueur mainly produced in southern Italy, especially in the regions around the Gulf of Naples, the Amalfi Coast, and Sicily. It is the second-most popular liqueur in Italy and is traditionally served chilled as ...

* Liquore Strega * Nocello *

Nocino Nocino is a dark brown liqueur from the Emilia-Romagna region of Italy. It is made from unripe green walnuts. The walnuts and the liquor are handled using ceramic or wooden tools (to avoid oxidation) and placed in an alcoholic base. After steepin ...

* Rosolio *

Sambuca Sambuca () is an Italian anise-flavoured liqueur. Its most common variety is often referred to as "white sambuca" to differentiate it from other varieties that are deep blue ("black sambuca") or bright red ("red sambuca"). Like other anise-fla ...

* Vecchio Amaro del Capo * Vespetrò

Cheeses

Considering the large number of Italian cheeses, only the most famous ones are listed below. Parmesan Cheese Parmigiano-Reggiano

* Acceglio * Alpkäse * Ambra di Talamello *

Asiago Asiago (; Venetian language, Venetian: ''Axiago'', Cimbrian: ''Slege'', German language, German: ''Schlägen'' ) is a minor township (population roughly 6,500) with the title of ciin the surrounding plateau region (the ''Altopiano di Asiago'' o ...

* Bastardo del Grappa * Bel Paese * Bocconcini *

Bra A bra, short for brassiere or brassière (, ; ), is a type of form-fitting underwear that is primarily used to support and cover a woman's breasts. A typical bra consists of a chest band that wraps around the torso, supporting two breast cups ...

Burrata Burrata () is an Italian cow's milk (occasionally buffalo milk) cheese made from mozzarella and cream. The outer casing is solid cheese, while the inside contains and clotted cream, giving it an unusual, soft texture. It is a speciality of ...

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 the ...

* Cacio figurato * Cacioricotta * Caciotta * Calcagno * Canestrato *

Caprino Caprino may refer to: * Caprino cheese, a type of Italian goat cheeses In places: * Caprino Bergamasco, a municipality in the Italian region of Lombardy * Caprino Veronese, a municipality in the Italian region Veneto * Caprino, Switzerland, a quar ...

* Casciotta d'Urbino * Casizolu * Caso peruto * Castelmagno * Castelrosso * Casu martzu * Crescenza * Crucolo * Crutin * Dolcelatte * Fior di latte (or fiordilatte) *

Fontina Fontina ( French: ''fontine'') is a cow's milk cheese, first produced in Italy. Over time, production of fontina has spread worldwide, including to the United States, Denmark, Sweden, Canada, France, and Argentina. Description Fontina is a chee ...

* Formai de Mut dell'Alta Valle Brembana *

Galbanino Galbanino is a soft, mild, cheese produced by the Italian company Galbani. It most closely resembles a mild provolone cheese. See also * List of Italian cheeses * List of stretch-curd cheeses This is a list of stretch-curd cheeses, compri ...

Gorgonzola Gorgonzola (, ) is a famously pungent Italian blue cheese made from unskimmed cow's milk; believed to have been created in the 9th century; now with use of its name controlled under the criteria of a Protected Designation of Origin (PDO). Gorg ...

Grana Padano Grana Padano is an Italian cheese originating in the Po Valley. It is similar to Parmesan but with less strict regulations governing its production. This hard, crumbly- textured cheese is made with unpasteurized cows' milk that is semi- skim ...

Mascarpone Mascarpone (, ; ) is a soft Italian cuisine, Italian Acid-set cheese, acid-set cream cheese. It is recognized as a ''prodotto agroalimentare tradizionale'' (PAT). Production process After Denaturation (biochemistry), denaturation of cream, the ...

* Montasio * 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 Lessinia, Lessini Mountains or the Veronese Alpine foothills, prealps. Like Asiago it comes in two ...

* Morlacco del Grappa *

Mozzarella Mozzarella is a Types of cheese#Semi-soft cheese, semi-soft non-aged cheese prepared using the ('stretched-curd') method with origins from southern Italy. It is prepared with cow's milk or buffalo milk, taking the following names: * or mozz ...

, mozzarella di bufala * Murazzano * Padraccio *

Parmigiano Reggiano Parmesan (, ) is an Italian hard, granular cheese produced from cow's milk and aged at least 12 months. It is a grana-type cheese, along with Grana Padano, the historic , and others. The term ''Parmesan'' may refer to either Parmigiano ...

(Parmesan) *

Pecorino Pecorino is an Italian hard cheese produced from sheep's milk. The name derives from , which means ' sheep' in Italian. Overview Of the six main varieties of pecorino, all of which have protected designation of origin (PDO) status under ...

* Pecorino di Carmasciano *

Pecorino di Filiano ''Pecorino di Filiano'' is a firm sheep milk cheese from Basilicata, produced in the province of Potenza. It was granted protected designation of origin (PDO) in 2007. Every year on the first Sunday of September in Filiano is organized the ''p ...

Pecorino romano ''Pecorino romano'' (; ) is a hard, salty Italian cheese made from sheep milk, often used for grating over pasta or other dishes. The name ''pecorino'' means 'ovine' or 'of sheep' in Italian; the name of the cheese, although protected, is ...

Pecorino sardo ''Pecorino sardo'' (; ) is a firm cheese from Sardinia made from sheep milk, specifically from the milk of the local Sarda sheep. It was awarded '' denominazione d'origine'' (DO) status in 1991 and granted protected designation of origin (PDO ...

* Pecorino siciliano *

Pecorino toscano ''Pecorino toscano'' () is a firm sheep milk cheese from Tuscany. Since 1996 it has enjoyed protected designation of origin (PDO) status. History Pliny the Elder, in his major encyclopaedic work ''Naturalis Historia'', describes several stage ...

* Piave * Provatura * Provola, provola silana *

Provolone Provolone (, ) is an Italian semi-hard cheese made from cow's milk. It is an aged ''pasta filata'' ('stretched-curd') cheese originating in the Campania region, near Vesuvius, where it is still produced in pear, sausage, or cone shapes long. P ...

Puzzone di Moena Puzzone di Moena (in the Ladin language, Ladin language known as "Spretz tzaorì", ), is an Italian Protected designation of origin, PDO cheese, with a washed rind, fat and semi-hard pressed paste made from raw cow's milk. Puzzone di Moena is a ...

* Quartirolo Lombardo * Ragusano *

Raschera Raschera is an Italian pressed fat or medium fat, semi-hard cheese made with raw or pasteurized cow milk, to which a small amount of sheep's and/or goat's milk may be added. It has an ivory white color inside with irregularly spaced small eyes, ...

* Reblec *

Ricotta Ricotta () 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 the casein h ...

* Ricotta di fuscella * Ricotta forte * Ricotta salata *

Robiola ''Robiola'' is an Italian cuisine, Italian Types of cheese#Soft cheese, soft-Cheese ripening, ripened cheese of the stracchino family. It is from the Langhe region and made with varying proportions of Dairy cattle, cow's, Goat milk, goat's, and ...

* Rosa Camuna * Salva *

Scamorza () is a Southern Italy, southern Italian Cattle, cow's milk cheese. It can also be made from other milk, 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 allo ...

Silter Silter is an Italian hard cheese made within the Lombardy region, around province of Brescia and surrounding areas, and traditionally produced with unpasteurised cows milk during summer months and September,

* Squacquerone *

Stracchino Stracchino (), also known as ''crescenza'' (), is an Italian cow's milk cheese typical of the regions of Lombardy, Tuscany, Veneto, Friuli-Venezia Giulia, and Liguria. It is eaten very young, has no rind and has a very soft, creamy texture an ...

Stracciatella di bufala ''Stracciatella di bufala'' () is a cheese produced from Italian buffalo milk in the province of Foggia, located in the Apulia region of Italy, using a stretching (''pasta filata'') and a shredding technique. Description ''Stracciatella'' chee ...

* Taleggio * Toma * Valtellina Casera

Cheese dishes

* *

Desserts and pastries

* * – fruit preserves made with vinegar, honey and grape juice * Affogato (or ) * * * * Amaretto, * (or ) * , * * * * * * , , * * * * * * (''biciolan'' in

Piedmontese language Piedmontese ( ; autonym: or ; ) is a language spoken by some 2,000,000 people mostly in Piedmont, a region of Northwest Italy. Although considered by most linguists a separate Romance languages, language, in Italy it is often mistakenly regar ...

) * * * *

Biscotti Biscotti are Italian almond biscuits originating in the city of Prato, Tuscany. They are twice-baked, oblong-shaped, dry, and crunchy. In Italy, they are known as , or and may be dipped in a drink, traditionally Vin Santo. Smaller biscotti ...

(smaller biscotti: ), , , , , , , , (or ), , , (or ), (also known as or ; smaller : ) * * * * * * (or ) * * * , * * * * * * , * * * * * * * * * , * (or ) * * * * * (or ) * * * * (or ) * , * , , * * * (or ) * * * * * * * * * * * * , , (or ), * * * * * * * * * , , * (or ) * * * * * , , , , , * * * * * * , , , , , * * * (or ) * * * * * * * * * * * * * * * * * * * , * * *

( spumone, , , etc.) * * * and * * * *

Granita Granita () or () is a semi-frozen dessert made with 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, throughout Sicily its cons ...

* * * * (or ) * (or ) * * * * * * * * * * * , * * * * * * , , , * * * * * * * * * * * * , * * * * , * , * * * * * (or ) * * *

Panettone Panettone is an Italian type of sweet bread and fruitcake, originally from Milan, Italy, usually prepared and enjoyed for Christmas and New Year in Western, Southern, and Southeastern Europe, as well as in South America, Eritrea, Australia, ...

* * (or ) * * *

Panna cotta Panna cotta (; ; ) 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 Italian cookbooks before ...

* * * * * * * * * * * * * * * * , * * , , * * , * * , * * * * * * * (or ) * * * * (or ) * (or ) * * * * * * * * * * * * * * * * * * *

Semifreddo Semifreddo (; ) 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. Semifreddo was created during the 19th century, but did not gain popularity un ...

* * * * , * * * , , * * * * * * * * * * *

Strudel 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 monarchy, Habsburg Empire. Strudel is part of Austrian cuisine ...

, * * * * * * * * (or ) *

Tiramisu Tiramisu is an Italian dessert made of ladyfinger pastries () dipped in coffee, layered with a whipped mixture of egg yolks, sugar, and mascarpone, and topped with cocoa powder. The recipe has been adapted into many varieties of cakes and ...

* * , , , , * , , , , , , , , , , , , (or ), , , , , , (or ), , , , , , , (or less commonly ), , , , , , , * * * * * * * * Zabaione * (or ) * * , (or ) * * , * * Zuppa inglese

Other foods and drinks

* * * * (or ) * * * * * , (or and ) * * * (or ), (or ), * * * , *

Frittata Frittata is an egg-based Italian dish, similar to an omelette, crustless quiche or scrambled eggs, enriched with additional ingredients such as meats, cheeses or vegetables. History The Italian word ''frittata'' derives from ''friggere'' and ...

, , , , (or ), , , , * * (or ) * * * (or ) * * * * * * * * * * * *

Polenta Polenta (, ) is an Italian cuisine, Italian dish of boiled cornmeal that was historically made from other grains. It may be allowed to cool and solidify into a loaf that can be baked, fried or Grilling, grilled. The variety of cereal used is ...

, , , , , , (or ) * * (or ) * * * * * * , , , , * * * * , , , , * , * * * * * * *

Coffee

* Affogato (or ) * * – made with a * * *

Caffè latte Latte () or caffè latte (), also known as , or , is a coffee drink of Italian origin made with espresso and steamed milk, traditionally served in a glass. Variants include the chocolate-flavored ''caffè mocha'' or replacing the coffee wit ...

* or – espresso over ice with addition of

almond milk Almond milk is a plant-based milk substitute 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 saturat ...

instead of sugar, typical in

Salento Salento (; Salentino dialect, Salentino: ''Salentu''; Griko language, Salento Griko: ) is a Cultural area, cultural, List of historical states of Italy, historical, and geographic region at the southern end of the administrative region of Apuli ...

* * – made with a

moka pot The moka pot is a stove-top or electric coffee maker that brews coffee by passing hot water driven by vapor pressure and Charles's law, heat-driven gas expansion through ground coffee. Named after the Yemeni city of Mocha, Yemen, Mocha, it was ...

* – a sweet iced coffee drink *

Cappuccino Cappuccino (, ; from German ) is an espresso-based coffee drink traditionally prepared with steamed milk, including a layer of milk foam. Variations of the drink involve the use of cream instead of milk, using non-dairy milk substitutes ...

* Doppio (or ) * *

Espresso Espresso (, ) is a concentrated form of coffee produced by forcing hot water under high pressure through finely ground coffee beans. Originating in Italy, espresso has become one of the most popular coffee-brewing methods worldwide. It is cha ...

(or ) * * (or ) * *

Ristretto Ristretto (), known in full in Italian as ''caffè ristretto'', is a "short shot" ( from a double basket) of a highly concentrated espresso coffee. It is made with the same amount of ground coffee, but extracted (also in from 20 to 30 seconds) ...

(or ) * ""

Olive oil

* Italian olive oil

Vinegar

* * *

Doughs

Fruits, vegetables and legumes

* * * * , , (or ), , , * , * , , ,

Ingredients

Most important ingredients (see also: Italian herbs and spices): *

Extra virgin olive oil Olive oil is a vegetable oil obtained by pressing whole olives (the fruit of ''Olea europaea'', a traditional tree crop of the Mediterranean Basin) and extracting the oil. It is commonly used in cooking for frying foods, as a condiment, or ...

(Parmesan) *

Tomato The tomato (, ), ''Solanum lycopersicum'', is a plant whose fruit is an edible Berry (botany), berry that is eaten as a vegetable. The tomato is a member of the nightshade family that includes tobacco, potato, and chili peppers. It originate ...

File:Oli de l'Empordà.jpg,

File:Parmesan Series (4341277992).jpg,

(Parmesan) File:Pecorino di Filiano.jpg,

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

tomato The tomato (, ), ''Solanum lycopersicum'', is a plant whose fruit is an edible Berry (botany), berry that is eaten as a vegetable. The tomato is a member of the nightshade family that includes tobacco, potato, and chili peppers. It originate ...

Other common ingredients

Anchovies 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 ...

, preserved in olive oil, or in salt *

Asparagus Asparagus (''Asparagus officinalis'') is a perennial flowering plant species in the genus ''Asparagus (genus), Asparagus'' native to Eurasia. Widely cultivated as a vegetable crop, its young shoots are used as a spring vegetable. Description ...

Balsamic vinegar Balsamic vinegar () is a dark, concentrated, intensely flavoured vinegar made wholly or partially from Must, grape must: freshly crushed grape juice with all the skins, seeds, and stems. Etymology The Italian language, Italian word (from Lat ...

* Baccala (dried, salted

cod Cod (: cod) is the common name for the demersal fish genus ''Gadus'', belonging to the family (biology), 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 ''Gad ...

) *

(air-dried salted beef) *

Broccoli Broccoli (''Brassica oleracea'' var. ''italica'') is an edible green plant in the Brassicaceae, cabbage family (family Brassicaceae, genus ''Brassica'') whose large Pseudanthium, flowering head, plant stem, stalk and small associated leafy gre ...

Butter Butter is a dairy product made from the fat and protein components of Churning (butter), churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 81% butterfat. It is used at room temperature as a spread (food ...

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 taxonomic status of the species is controversial and unsettled. Species with ...

s, preserved in vinegar or, more frequently, salt *

Artichokes The 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 other names: French artichoke, globe artichoke, ...

Cauliflower Cauliflower is one of several vegetables cultivated from the species '' Brassica oleracea'' in the genus '' Brassica'', which is in the Brassicaceae (or mustard) family. Cauliflower usually grows with one main stem that carries a large, rou ...

Kale Kale (), also called leaf cabbage, belongs to a group of cabbage (''Brassica oleracea'') cultivars primarily grown for their Leaf vegetable, edible leaves; it has also been used as an ornamental plant. Its multiple different cultivars vary quite ...

Chickpea The chickpea or chick pea (''Cicer arietinum'') is an annual plant, annual legume of the family (biology), family Fabaceae, subfamily Faboideae, cultivated for its edible seeds. Its different types are variously known as gram," Bengal gram, ga ...

s *

Cucumber The cucumber (''Cucumis sativus'') is a widely-cultivated creeping vine plant in the family Cucurbitaceae that bears cylindrical to spherical fruits, which are used as culinary vegetables.Chicory Common chicory (''Cichorium intybus'') is a somewhat woody, perennial herbaceous plant of the family Asteraceae, usually with bright blue flowers, rarely white or pink. Native to Europe, it has been introduced to the Americas and Australia. M ...

Sauerkraut Sauerkraut (; , ) 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 ferment the sugar ...

Bean A bean is the seed of some plants in the legume family (Fabaceae) used as a vegetable for human consumption or animal feed. The seeds are often preserved through drying (a ''pulse''), but fresh beans are also sold. Dried beans are traditi ...

s * ('

emmer Emmer is a hybrid species of wheat, producing edible seeds that have been used as food since ancient times. The domesticated types are ''Triticum turgidum'' subsp. ''dicoccum'' and ''T. t. ''conv.'' durum''. The wild plant is called ''T. t.'' s ...

') *

Strawberries The garden strawberry (or simply strawberry; ''Fragaria × ananassa'') is a widely grown hybrid plant cultivated worldwide for its fruit. The genus ''Fragaria'', the strawberries, is in the rose family, Rosaceae. The fruit is appreciated f ...

* Porcini mushrooms, white mushrooms *

Lard Lard is a Quasi-solid, semi-solid white fat product obtained by rendering (animal products), rendering the adipose tissue, fatty tissue of a domestic pig, pig.

Lentil The lentil (''Vicia lens'' or ''Lens culinaris'') is an annual plant, annual legume grown for its Lens (geometry), lens-shaped edible seeds or ''pulses'', also called ''lentils''. It is about tall, and the seeds grow in Legume, pods, usually w ...

s *

Lemon The lemon (''Citrus'' × ''limon'') is a species of small evergreen tree in the ''Citrus'' genus of the flowering plant family Rutaceae. A true lemon is a hybrid of the citron and the bitter orange. Its origins are uncertain, but some ...

* Aubergines *

Apples An apple is a round, edible fruit produced by an apple tree (''Malus'' spp.). Fruit trees of the orchard or domestic apple (''Malus domestica''), the most widely grown in the genus, are agriculture, cultivated worldwide. The tree originated ...

Honey Honey is a sweet and viscous substance made by several species of bees, the best-known of which are honey bees. Honey is made and stored to nourish bee colonies. Bees produce honey by gathering and then refining the sugary secretions of pl ...

Hazelnuts The hazelnut is the nut (fruit), fruit of the hazel, 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 fil ...

Walnuts A walnut is the edible seed of any tree of the genus ''Juglans'' (family Juglandaceae), particularly the Persian or English walnut, '' Juglans regia''. They are accessory fruit because the outer covering of the fruit is technically an invo ...

Olive The olive, botanical name ''Olea europaea'' ("European olive"), is a species of Subtropics, subtropical evergreen tree in the Family (biology), family Oleaceae. Originating in Anatolia, Asia Minor, it is abundant throughout the Mediterranean ...

s *

Barley Barley (), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains; it was domesticated in the Fertile Crescent around 9000 BC, giving it nonshattering spikele ...

Pasta Pasta (, ; ) is a type of food typically made from an Leavening agent, unleavened dough of wheat flour mixed with water or Eggs as food, eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Pasta was originally on ...

Potatoes The potato () is a starchy tuberous vegetable native to the Americas that is consumed as a staple food in many parts of the world. Potatoes are underground stem tubers of the plant ''Solanum tuberosum'', a perennial in the nightshade famil ...

Swordfish The swordfish (''Xiphias gladius''), also known as the broadbill in some countries, are large, highly migratory predatory fish characterized by a long, flat, pointed bill. They are the sole member of the Family (biology), family Xiphiidae. They ...

Bell pepper The bell pepper (also known as sweet pepper, paprika, pepper, capsicum or, in some parts of the US midwest, mango) is the fruit of plants in the Grossum Group of the species ''Capsicum annuum''. Cultivars of the plant produce fruits in diff ...

s *

Pears Pears are fruits produced and consumed around the world, growing on a tree and harvested in late summer into mid-autumn. The pear tree and shrub are a species of genus ''Pyrus'' , in the family Rosaceae, bearing the pomaceous fruit of the sa ...

* *

Pesto Pesto (), also known as ''pesto alla genovese'' () or ''pesto genovese'', is an Italian paste made with basil leaves, crushed garlic, pine nuts, olive oil, salt, and grated hard cheese such as Parmesan or '' pecorino sardo''. It originated ...

Pine nut Pine nuts, also called piñón (), pinoli (), or pignoli, 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 traded locall ...

s *

Pea Pea (''pisum'' in Latin) is a pulse or fodder crop, but the word often refers to the seed or sometimes the pod of this flowering plant species. Peas are eaten as a vegetable. Carl Linnaeus gave the species the scientific name ''Pisum sativum' ...

s *

Pistachios The pistachio (, ; ''Pistacia vera'') is a small to medium-sized tree of the Anacardiaceae, cashew family, originating in Iran. The tree produces nut (fruit)#Culinary definition and uses, seeds that are widely consumed as food. In 2022, world ...

Prosciutto Prosciutto ( ; ), also known as ''prosciutto crudo'', is an uncooked, unsmoked, and dry-cured ham. It is usually served thinly sliced. Several regions in Italy have their own variations of ''prosciutto crudo'', each with degrees of protected ...

Radicchio Radicchio is a perennial cultivated form of leaf chicory (''Cichorium intybus'', Asteraceae), commonly used in Italian cuisine. It is grown as a leaf vegetable and usually has colourful, white-veined red leaves that form a head. Radicchio has ...

– leaf

chicory Common chicory (''Cichorium intybus'') is a somewhat woody, perennial herbaceous plant of the family Asteraceae, usually with bright blue flowers, rarely white or pink. Native to Europe, it has been introduced to the Americas and Australia. M ...

, sometimes known as Italian chicory. resembles a large red

Belgian endive Belgian endive (''Cichorium intybus),'' also known as ("white leaf") chicory or ''chicon'', is a lettuce-like vegetable or salad green. Belgian endive was developed in Belgium in the 1850s and is nicknamed "white gold" in that country. In 2021 ...

. *

Rocket A rocket (from , and so named for its shape) is a vehicle that uses jet propulsion to accelerate without using any surrounding air. A rocket engine produces thrust by reaction to exhaust expelled at high speed. Rocket engines work entirely ...

(rucola or arugula) *

Cuttlefish Cuttlefish, or cuttles, are Marine (ocean), marine Mollusca, molluscs of the order (biology), suborder Sepiina. They belong to the class (biology), class Cephalopoda which also includes squid, octopuses, and nautiluses. Cuttlefish have a unique ...

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. In the Netherlands and Flanders, in Du ...

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

Truffle A truffle is the Sporocarp (fungi), fruiting body of a subterranean ascomycete fungus, one of the species of the genus ''Tuber (fungus), Tuber''. More than one hundred other genera of fungi are classified as truffles including ''Geopora'', ''P ...

Tripe Tripe is a type of edible lining from the stomachs of various farm animals. Most tripe is from cattle and sheep. Types Beef Beef tripe is made from the muscle wall (the interior mucosal lining is removed) of a cow's stomach chambers: th ...

Tuna A tuna (: tunas or 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 bul ...

Grape A grape is a fruit, botanically a berry, of the deciduous woody vines of the flowering plant genus ''Vitis''. Grapes are a non- climacteric type of fruit, generally occurring in clusters. The cultivation of grapes began approximately 8,0 ...

s *

Pumpkin A pumpkin is a cultivar, cultivated winter squash in the genus ''Cucurbita''. The term is most commonly applied to round, orange-colored squash varieties, but does not possess a scientific definition. It may be used in reference to many dif ...

Courgette Zucchini (; : ''zucchini'' or ''zucchinis''), courgette () or ''Cucurbita pepo'' is a summer squash, a vining herbaceous plant whose fruit are harvested when their immature seeds and epicarp (rind) are still soft and edible. It is closely r ...

Herbs and spices

Anise Anise (; '), also called aniseed or rarely anix, is a flowering plant in the family Apiaceae native to the eastern Mediterranean region and Southwest Asia. The flavor and aroma of its seeds have similarities with some other spices and herbs, ...

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

Bay leaves The bay leaf is an aromatic leaf commonly used as a herb in cooking. It can be used whole, either dried or fresh, in which case it is removed from the dish before consumption, or less commonly used in ground form. The flavour that a bay leaf ...

Black pepper Black pepper (''Piper nigrum'') is a flowering vine in the family Piperaceae, cultivated for its fruit (the peppercorn), which is usually dried and used as a spice and seasoning. The fruit is a drupe (stonefruit) which is about in diameter ...

* Calamint *

Chili pepper Chili peppers, also spelled chile or chilli ( ), are varieties of fruit#Berries, berry-fruit plants from the genus ''Capsicum'', which are members of the nightshade family Solanaceae, cultivated for their pungency. They are used as a spice to ...

Chives Chives, scientific name ''Allium schoenoprasum'', is a species of flowering plant in the family Amaryllidaceae. A perennial plant, ''A. schoenoprasum'' is widespread in nature across much of Eurasia and North America. It is the only spe ...

Cinnamon Cinnamon is a spice obtained from the inner bark of several tree species from the genus ''Cinnamomum''. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, biscuits, b ...

Capers ''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 taxonomic status of the species is controversial and unsettled. Species with ...

Clove Cloves are the aromatic flower buds of a tree in the family Myrtaceae, ''Syzygium aromaticum'' (). They are native to the Maluku Islands, or Moluccas, in Indonesia, and are commonly used as a spice, flavoring, or Aroma compound, fragrance in fin ...

Dill Dill (''Anethum graveolens'') is an annual herb in the celery family Apiaceae. It is native to North Africa, Iran, and the Arabian Peninsula; it is grown widely in Eurasia, where its leaves and seeds are used as a herb or spice for flavouring ...

Garlic Garlic (''Allium sativum'') is a species of bulbous flowering plants in the genus '' Allium''. Its close relatives include the onion, shallot, leek, chives, Welsh onion, and Chinese onion. Garlic is native to central and south Asia, str ...

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 ...

Horseradish Horseradish (''Armoracia rusticana'', syn. ''Cochlearia armoracia'') is a perennial plant of the family Brassicaceae (which also includes Mustard plant, mustard, wasabi, broccoli, cabbage, and radish). It is a root vegetable, cultivated and us ...

Juniper Junipers are coniferous trees and shrubs in the genus ''Juniperus'' ( ) of the cypress family Cupressaceae. Depending on the taxonomy, between 50 and 67 species of junipers are widely distributed throughout the Northern Hemisphere as far south ...

Marjoram Marjoram (, ''Origanum majorana'') is a cold-sensitive perennial plant, perennial herb or undershrub with sweet pine and citrus flavours. In some Middle Eastern countries, marjoram is synonymous with oregano, and there the names sweet marjoram ...

Mint Mint or The Mint may refer to: Plants * Lamiaceae, the mint family ** ''Mentha'', the genus of plants commonly known as "mint" Coins and collectibles * Mint (facility), a facility for manufacturing coins * Mint condition, a state of like-new ...

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

Onion An onion (''Allium cepa'' , from Latin ), 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 which was classifie ...

Oregano Oregano (, ; ''Origanum vulgare'') is a species of flowering plant in the mint family, Lamiaceae. It was native to the Mediterranean region, but widely naturalised elsewhere in the temperate climate, temperate Northern Hemisphere. Oregano is a ...

Parsley Parsley, or garden parsley (''Petroselinum crispum''), is a species of flowering plant in the family Apiaceae that is native to Greece, Morocco and the former Yugoslavia. It has been introduced and naturalisation (biology), naturalized in Eur ...

Rosemary ''Salvia rosmarinus'' (), commonly known as rosemary, is a shrub with fragrant, evergreen, needle-like leaves and white, pink, purple, or blue flowers. It is a member of the sage family, Lamiaceae. The species is native to the Mediterranean r ...

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 ...

* Sage * Starflower *

Thyme Thyme () is a culinary herb consisting of the dried aerial parts of some members of the genus ''Thymus (plant), Thymus'' of flowering plants in the mint family Lamiaceae. Thymes are native to Eurasia and north Africa. Thymes have culinary, medici ...

Notes

References

{{DEFAULTSORT:Italian Dishes, List Of Dishes Italian breads * Cuisine-related lists