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This is a list of Italian dishes and foods.
* Bari
* Bozza pratese
* Casatiello
* Ciabatta – 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
* Ai frutti di mare – an Italian seafood pizza that may be served with scampi, mussels or squid
*
* Agnolotti
* Bavette, bigoli, bucatini
* Cannelloni, crespelle
*
* Bucatini all' Amatriciana, bucatini coi funghi, bucatini alla Sorrentina
* Cannelloni al ragù, cannelloni ai carciofi
* Carbonara
* Ciceri e Tria
* Cacio e pepe
* Fettuccine Alfredo
* Lasagne
* Linguine alle vongole - with clam sauce
* Pansotti alla genovese – a type of huge ravioli
* Pasta all'Ortolana
* Pasta al pesto
* Penne all'arrabbiata
*
* Acciughe fritte in pastella
* Acciughe in carpione
* Acqua pazza
* Acquadella o latterino fritto
* Agghiotta di pesce spada
* Alici, sardine, anguilla marinate
* Anguilla marinata – marinated eel
*
*
* Asparagi bianchi e verdi (asparagus)
*
File:Carciofi alla Romana 1.jpg, Carciofi alla Romana
File:Sicilian caponata.jpg,
* Abruzzo
** Montepulciano d'Abruzzo
**
* Asiago cheese, Asiago
* Asino
* Bel Paese
* Bitto
* Bra (cheese), Bra
* Burrata
* Burrini
* Butirro
* Caciocavallo
* Cacioricotta
* Canestrato pugliese
* Caprino cheese, Caprino
* Casècc
* Casiello
* Castelmagno
* Casu marzu, Casu modde
* Ciccillo
* Crescenza
* Crotonese
* Fiore Sardo
* Fontina
* Formadi frânt e Formadi salât
* Formai de Mut dell'Alta Valle Brembana
* Giuncata
* Gorgonzola cheese, Gorgonzola
* Grana Padano
* Latteria
* Liptauer
* Malga
* Marzolino
* Marzotica
* Mascarpone
* Montasio
* Monte Re
* Monte Veronese
* Mozzarella
* Murazzano
* Paddraccio
* Parmigiano Reggiano (Parmesan)
* Pecorino di Fossa
* Pecorino friulano
* Pecorino romano
* Pecorino sardo
* Piacentinu
* Primo Sale
* Provolone
* Puzzone di Moena
* Quartirolo
* Ragusano cheese, Ragusano
* Raschera
* Ricotta affumicata (Scuete fumade)
* Ricotta rifatta
* Ricotta salata
* Robiola
* Scamorza
* Slattato
* Squacquerone
* Stracchino
* Tabor
* Taleggio (cheese), Taleggio
* Toma cheese, Toma
* Tumazzu
* Aceto dolce – fruit preserves made with vinegar, honey, and grape juice
* Anisette (cookie)
* Babà
* Biscotti
* Biscuit Tortoni
* Buccellato – a Sicily, Sicilian circle, circular cake given by godparents to the godchild and family on the infant baptism, christening day.
* Cannolo siciliano
* Cassata siciliana
* Angel wings, Chiacchiere – angel wings
* Ciarduna
* Crocetta of Caltanissetta
* Crostata
* Crostoli, Crostui
* Dobos of Trieste
* Frutti (fruits)
* Frutti di bosco (fruit with pastry)
* Gelato (ice cream)
* Gianduiotto and Gianduja (chocolate), gianduia – hazelnut chocolates or spread
* Granita
* Gubana
* Macedonia (food), Macedonia – fruit salad
* Canzo#Cuisine, Nocciolini di Canzo
* Pandoro
* Panettone
* Panforte
* Panna cotta
* Pastiera
* Piccoli Frutti – small garden fruits
* Pignolata
* Pizzelle
* Presnitz
* Profiterole
* Putizza and Pinza
* Rollò
* Semifreddo
* Sfogliatelle
* Spina santa
* Tiramisu, Tiramisù
* Torta Bertolina
* Torta caprese
* Strucchi or struki
* Strucoli or Strudel (Strudel)
* Struffoli – tiny fritters held together with honey and decorated with multi-colored sprinkles
* Zabaglione
* Zuppa Inglese
* Bicerin – coffee, hot chocolate and whipped cream, only in Turin
* Caffè americano 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 leccese or Caffè in ghiaccio – espresso over ice with addition of almond milk instead of sugar, typical in Salento
* Lungo, Caffè lungo
* Caffè macchiato
* Caffè Moka, made with a moka pot
* Caffè alla napoletana, made with a Neapolitan flip coffee pot, caffettiera napoletana
* Caffè shakerato, an Italian sweet iced coffee drink.
* Latte, Caffelatte
* Latte macchiato, similar to a caffelatte, but with less coffee
* Cappuccino
* Espresso – known generally in Italy simply as ''caffè''
* Granita
* Grolla dell'amicizia – coffee and grappa served in a traditional bulbous wooden loving cup, shaped like a multi-spouted teapot, and drunk in the Aosta Valley and Piedmont
* Marocchino – similar to a small cappuccino, invariably served in a glass, and drunk mainly in Turin, in the whole Piedmont and in Milan; similar to the espressino
* Ristretto
* Uovo sbattuto "con caffe". A once popular high energy breakfast item enjoyed by children.
* Baccalà alla Vicentina
* Bistecca alla fiorentina (Florentine beefsteak)
* cacciatore, Pollo alla cacciatora
* Carbonara
* Italian sausage, Salsiccia
* Lasagne
* Ossobuco
* Orecchiette con le cime di rapa
* Pasta e fagioli
*
* ''Canederli'' or ''Knödel'' – dumplings made with leftover bread and cold cuts
* ''Carne salada e fasoi'' – aromatized salt beef with beans
* ''Crauti'' – Sauerkraut
* ''Minestrone di orzetto'' – barley soup
* ''Speck'' – 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'' – 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
* ''Mostarda di Cremona'' – a sweet/spicy sauce made with candied fruits and meant to be served along boiled beef.
* ''Canzo#Cuisine, Nocciolini di Canzo'' – small sweet Amaretti di Saronno, amaretto-style biscuits with hazelnut flour
* '' Panettone'' – a Milanese Christmas traditional sweet bread made with a yeast and egg dough along with candied citrus peel, and raisins
* ''Pizzoccheri'' – buckwheat tagliatelle dressed with potatoes, greens (often Swiss Chard or Spinach), butter and Bitto cheese: a speciality of the Valtellina.
* ''Risotto alla milanese'' – A stirred rice dish made with Vialone or Carnaroli rice flavored with
* '' Bagna càuda'' – A hot dip based on anchovies, olive oil and garlic (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 with truffles
* ''Gnocchi alla romana, Gnocchi di semolino alla romana'' – semolina dumpling
* ''Lepre in Civet'' – jugged hare
* ''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
* ''Panna cotta'' – sweetened cream set with gelatin
* ''Pere San Martin al vino rosso'' - winter pears in red wine
* ''Risotto alla piemontese'' – risotto cooked with meat broth and seasoned with nutmeg, parmesan and truffle
* ''Vitello tonnato'' – veal in tuna sauce
* ''Rane Fritte'' – fried frogs
* ''Riso e Rane'' – risotto with frogs
* ''Salame sotto Grasso'' – pork salami aged under a thick layer of lard
* '' Agliata'' – the direct ancestor of pesto, 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 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
* ''
* ''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
* '' Cannelloni'', ''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 (pasta), 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'' – cold meat made with pig's feet and head from Modena
* ''Capicola, Coppa'' – cured pork neck form Piacenza and Parma
* ''Cotechino'' – 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, Apennine mountains
* ''Crescentine'' – flat bread from Bologna and Modena: to be fried in pork fat or baked between hot dies (see Tigelle above)
* '' Culatello'' – 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
* '' Garganelli'' – 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.
* '' Lasagne'' – green or yellow egg pasta layered with Bolognese Ragù (meat sauce) and bechamel
* '' Mortadella'' – baked sweet and aromatic pork sausage from Bologna
* ''Panpepato'' – very rich Christmas dried fruit and nut dessert with almonds, candies and a lot of sweet spices
* ''Parmigiano-Reggiano'' – prized ancient long-aged cheese from Reggio Emilia, Parma. Modena and Bologna
* ''Passatelli'' – noodles made of breadcrumbs, Parmigiano Reggiano, cheese, lemon zest and nutmeg from Romagna* ''Pesto di Modena'' – cured pork back fat pounded with garlic,
* ''Bistecca alla fiorentina'' – grilled Florentine T-bone steak traditionally from the Chianina cattle breed.
* ''Crema paradiso'' – Tuscan cream
* ''Fegatelli di maiale'' – pig's liver forcemeat stuffed into pig's stomach and baked in a slow oven with stock and red wine
* ''Ossibuchi alla toscana'' – osso buco, sliced braised veal shank, "Tuscan-style"
* ''Pinzimonio'' – fresh seasonal raw or slightly blanched vegetables served with seasoned olive oil for dipping
* ''Ribollita'' – twice-cooked vegetable soup
* ''Lampredotto'' – cooked abomasum
Tuscan bread specialties
* ''Carsenta lunigianese'' – baked on a bed of chestnut leaves and served on Good Friday
* ''Ciaccia'' – from the Maremma 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 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 semolina with a crisp crust
* ''Pane con i grassetti'' – a bread from the Garfagnana 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,
* ''Lenticchie di Castelluccio con salsicce'' – lentil stew with sausages
* ''Minestra di farro'' – spelt soup
* ''Piccioni allo spiedo'' – spit-roasted pigeon
* ''Regina in porchetta'' – carp in fennel sauce
Specialties of the Norcineria (Umbrian Butcher)
* ''Barbozzo'' – cured, matured pig's cheek
* ''Budellacci'' – smoked, spiced pig intestines eaten raw, spit-roasted, or broiled
* ''Capocollo'' – Sausage highly seasoned with garlic and pepper
* ''Coppa'' – sausage made from the pig's head
* ''Mazzafegato, 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 acornsPiras, 256.
* ''Bucatini all'amatriciana'' – bucatini with guanciale, tomatoes and pecorino
* ''Carciofi alla giudia'' – 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 ragout
* ''Saltimbocca alla Romana'' – Veal cutlet, Roman-style; topped with raw ham and Common sage, sage and simmered with white wine and butter
* ''Spaghetti alla carbonara'' – spaghetti with eggs, guanciale and pecorino
* ''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.
* ''Caprese salad, Insalata caprese'' – salad of tomatoes, Mozzarella di Bufala (buffalo mozzarella) and basil
* ''Limoncello'' – Lemon liqueur
* ''Maccheroni alla napoletana'' – macaroni with Neapolitan sauce; a sauce of braised beef, carrot, celery, onion, garlic, white wine, tomato paste and fresh basil.
* ''Melanzane a Scapece'' – ''Scapece'' eggplant; marinated eggplant with red pepper and olive oil
* ''Melanzane al cioccolato'' – mid-August dessert; eggplants with chocolate and almonds
* ''Mozzarella di Bufala Campana'' – Particular variety of cheese products made exclusively with milk from buffalo
* ''Mozzarella in carrozza'' – fried mozzarella with slices of toasted bread and olive oil
* ''Mustacciuoli'' – Neapolitan Christmas dessert; cookies with almonds and coffee covered with chocolate
* ''Parmigiana'' – Sliced eggplant pan fried in oil, layered with tomato sauce and cheese, and baked in an oven
* ''Pastiera napoletana'' – Neapolitan ricotta cake
* ''Pepata di cozze'' – Mussel and Clam soup with tomato sauce, served with slices of toasted bread.
* ''Pizza napoletana'' – neapolitan pizza; the most popular is "Pizza Margherita": pizza topped with tomatoes sauce, mozzarella cheese, Parmesan cheese, basil and olive oil
* ''Polipo alla Luciana'' – ''Luciana'' Octopus; octopus with tomatoes sauce, chopped tomatoes, olives and garlic
* ''Ragù napoletano'' – Neapolitan ragù; tomatoes sauce, onions, olive oil, carrots, celery, veal shank, pork ribs, lard, basil, salt and pepper
* ''Roccocò'' – Neapolitan Christmas dessert; almond crunch cookies
* ''Sartù di riso'' – Rice ''Sartù''; rice with mushrooms, onions, tomato-paste, beef, peas, Parmesan cheese and Mozzarella cheese and olive oil
* ''Sfogliatelle'' – Neapolitan ricotta dessert; seashell-shaped pastry with ricotta cheese.
* ''Sfogliatella Santarosa'' – Neapolitan dessert; Slightly larger than a traditional sfogliatella, it is filled with a ''crema pasticciera'' and garnished with ''crema di amarene'' (sour black cherry)
* ''Spaghetti alle vongole'' – Spaghetti with clams in a white sauce with garlic, olive oil and pepper
* ''Struffoli'' – Neapolitan Christmas dessert; honey balls with lemon juice and colored candy
* ''Torta caprese'' – Chocolate cake with almonds
* ''Zeppole di San Giuseppe'' – Fritters for Saint Joseph's Day; Cream-filled with ''crema pasticciera''
* ''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, 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 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.
* ''Orecchiette alle cime di rapa'' – Ear-like pasta with rapini.
* ''Ostriche arrosto'' – oysters broiled with parsley, garlic, oregano, breadcrumbs, olive oil, and lemon juice.
* ''Pancotto'' – an ancient dish of Capitanata, made from a base of stale bread and accompanied with a wide variety of wild vegetables, fennel seeds, Tavoliere delle Puglie, oil of Tavoliere, and chili peppers.
*''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 Bari specialty made with rice, potatoes, and mussels, similar to paella, cooked in an earthenware pan or in the oven. It has a Salento variant called ''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 Salento 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.
* ''Torcinello, 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, 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.
* '' Pane di Altamura'' – sourdough 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. 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
*'' Taralli'' – a ring-shaped snack food which can be sweet or savory.
* ''Agnello alla pastora'' – Lamb with potatoes.
* '' Baccalà alla lucana'' – 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.
* ''
File:Oli de l'Empordà.jpg, Extra-virgin olive oil
File:Parmesan Series (4341277992).jpg, Parmigiano Reggiano
File:Pecorino di Filiano.jpg, Pecorino di Filiano
File:Italian Vine Tomatoes (3026014294).jpg, Italian vine
Other common ingredients:
* Acciughe (anchovies, preserved in olive oil, or in salt)
* Aceto balsamico (Balsamic vinegar)
* Asparagi (asparagus)
*
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, 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 pe ...
, and ancient Roman 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 Uni ...
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 peppers and maize
Maize ( ; ''Zea mays'' subsp. ''mays'', from es, maíz after tnq, mahiz), also known as corn (North American English, North American and Australian English), is a cereal grain first domesticated by indigenous peoples of Mexico, indigenous ...
, now central to the cuisine 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 ...
is noted for its regional diversity, abundance of difference in taste, and is known to be one of the most popular in the world, with influences abroad.
Pizza and spaghetti, both associated with the 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 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 ...
, together with the strength of local traditions, afford a wide range of dishes.
Dishes and foods
The cuisine of Italy has many unique dishes and foods.Zuppe e salse (soups and sauces)
* Acquacotta – an Italian soup that was originally a peasant food. Historically, its primary ingredients were water, stale bread, onion, tomato and olive oil, along with various vegetables and leftover foods that may have been available. * Agghiotta di lumache (Sicilian snail soup) * Agliata * Agrodolce * Bagna càuda * Capra e fagioli * Cioppino broth based seafood stew, served with grilled bread * Garmugia * Ginestrata * Grine sauce * Maccu * Sugo al Pomodoro *Minestra di ceci
Minestra di ceci (chickpea soup) is a soup in Italian cuisine prepared with chickpeas as a primary ingredient. Dried chickpeas that have been soaked or canned chickpeas may be used. Additional ingredients can vary, and may include foods such as ...
* Minestra di pasta con pesce
* Minestrone
* Pasta e fagioli
* Ragù alla bolognese
* 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 – a meat-based sauce commonly served with pasta
* Risi e bisi
* Sciusceddu
* Stracciatella
* Boreto
* Fonduta
* Minestra di fagioli
* Pesto
Pane (bread)
* Bari
* Bozza pratese
* Casatiello
* Ciabatta – 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
* Coppia Ferrarese
* Cornetto
* Crescentina
* Crescia
* Crocchè
* 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 is ...
* Ficattola
* Focaccia
* Fragguno
* Grissini torinesi
* Michetta – typical bread of Milan
* Moddizzosu
* Muffuletta
* Neccio
* Pandoro
* Pane carasau
* Pane casareccio
* Pane di Altamura
* 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
* Panino
* Penia
* 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 tradi ...
* Pita – typical bread of Catanzaro
* 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 R ...
– typical bread of Rome
* Schiacciata
* Taralli
* Testarolo
* Tigella
Crescentine, crescente or tigelle (sing: crescentina, crescenta or tigella) are thin, 10cm round breads from the Apennines
The Apennines or Apennine Mountains (; grc-gre, links=no, Ἀπέννινα ὄρη or Ἀπέννινον ὄρος; ...
* Tortano
* Torta salata
Common pizzas
* Ai frutti di mare – an Italian seafood 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 a ...
– 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 afte ...
and other ingredients
* Focaccia al rosmarino – a pizza 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, sometimes served with prosciutto, usually served as appetizer
* 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 – ( Italian 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 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 ...
, 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 ...
, 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 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 ...
) – tomato, mozzarella and anchovy
* 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 m ...
– with tomato, mozzarella, mushrooms, artichokes, black and green olives
* Pizza Margherita – tomato and mozzarella
* Pizza marinara – tomato, oregano and garlic
* Pizza pugliese – tomato, mozzarella and onions
* Pizza quattro stagioni (four seasons pizza) – based on tomato and divided in four sectors, one for each season:
* Pizza romana ( Roman pizza) – 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- ...
and ''Sfincione / sfinciuni'') – tomato, mozzarella, capers, olive and anchovy
Pasta varieties
* Agnolotti
* Bavette, bigoli, bucatini
* Cannelloni, 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
* 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 wo ...
, 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 eg ...
, 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 t ...
* Garganelli
* Gnocchi
* Gnocchi di semolino – dumplings made with semolina flour
* Lasagna, linguine, lumache (snails), lasagnette
* 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, aft ...
n pasta), maltagliati, marille, marrubini
* Offelle, orecchiette
* Orzo
Orzo (, ; from , from Latin ), also known as risoni (; 'large rains ofrice'), is a form of short-cut pasta, shaped like a large grain of rice. Orzo is traditionally made from flour, but it can also be made of whole grain. It is often made with ...
* 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
Fettuccine (; lit. 'little ribbons'; sing. ''fettuccina'') is a type of pasta popular in Roman and Tuscan ...
, penne
Penne () is an extruded type of pasta with 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 ''penna'' (meaning " feather" o ...
, perciatelli, pici, pinzillacchere, pizzoccheri,
* Ravioli, rigatoni
* Spaghetti, spaghetti alla chitarra, strozzapreti, strangozzi, strascinati
* Stelline – means "little stars" in Italian. The pasta is shaped like small stars.
* Testaroli
Testaroli, sometimes referred to as ''testarolo'', is a type of pasta or bread in Italian cuisine that is prepared using water, flour and salt, which is sliced into triangular shapes. A common dish in the Lunigiana region and historical territo ...
– sometimes served with pesto
* Tacconi, tagliatelle, tagliarini, tonnarelli, tortellini, trenette, 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 ...
* Ziti
Pasta dishes
* Bucatini all' Amatriciana, bucatini coi funghi, bucatini alla Sorrentina
* Cannelloni al ragù, cannelloni ai carciofi
* Carbonara
* Ciceri e Tria
* Cacio e pepe
* Fettuccine Alfredo
* Lasagne
* Linguine alle vongole - with clam sauce
* 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
Pasta con le sarde (; scn, Pasta chî sardi) is a Sicilian dish of pasta with sardines and anchovies. It is recognized as a traditional Italian food product in the Prodotto agroalimentare tradizionale scheme of the Italian government. It is mos ...
* Ravioli
* Rigatoni con la Pajata, 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'' an ...
, Spaghetti al nero di seppia, spaghetti alla Puttanesca, Spaghetti con la bottarga, spaghetti all' aglio, olio e peperoncino, spaghetti indiavolati, Spaghetti Siracusani, spaghetti alla carbonara, 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
Cjarsons (Friulan: ) (also known as ''cjalsons'' or ''cjalzons'') are a typical dish of Friulan cuisine; more specifically of the alpine region of Carnia, but also common in the Venetian Plain.
Description
Cjarsons consist of a filled soft wh ...
* Tortelloni ricotta and spinaci
* Trofie al pesto, trofie al sugo di noci
* Tumact me tulez
* Ziti
Rice dishes
Rice
Rice is the seed of the grass species '' Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima'' (African rice). The name wild rice is usually used for species of the genera '' Zizania'' and '' Porteresia'', both wild and domesticat ...
(''riso'') dishes are very common in Northern Italy, 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-c ...
* Insalata di riso
* Pomodori col riso
* Risi e bisi – rice and peas
* Riso al nero di seppia
* Riso alla toscana
* Riso con i porcini
* Riso e indivia
* Riso tonnato
* Riso valdostano
* Risotto
* Risotto ai gamberoni
* Risotto ai quattro sapori
* Risotto al Barolo
* Risotto al cavolfiore
* Risotto al Gorgonzola – risotto prepared with Gorgonzola 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 (botany), stigma and stigma (botany)#style, styles, called threads, are collected and dried for use mainly ...
* 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 eel
* 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 of ...
* Baccalà alla lucana
* Baccalà alla vicentina
* Baccalà fritto
* Baccalà mantecato
* Boreto alla graisana
* Branzino al sale
* Brodetto di arselle
* Buridda
Buridda is a seafood soup or stew in Italian cuisine from Liguria in northern Italy. Some preparations may be slow-cooked, while others are cooked in a relatively short amount of time (9–10 minutes). It has also been described as a stew, or as ...
* Cacciucco
* Calamaretti fritti – fried squid
* Calamari in zimino
* Calamari ripieni
* Capesante alla veneziana
* Cappon magro
''Cappon magro'' (; lij, capon magro ), is an elaborate Genoese salad of seafood and vegetables over hardtack arranged into a decorative pyramid and dressed with a rich sauce.
A similar but much less elaborate dish is called ''capponata'' in Li ...
* 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
* Orata arrosto
* Orate al forno
* Pepata di cozze
* Pesce a scabecciu
* Pesce al cartoccio
* Pesce alla pizzaiola
* Pesce spada alla siciliana
* Pesce spada arrosto in salmoriglio
* Polpettine di mare
* Sarde a beccafico – stuffed sardines
* Sarde arraganate (sarde con origano e pane)
* Sarde grigliate
* Sarde ripiene
* Sarde sfiziose panate
* Sardele in saor
* Sbroscia bolsenese
* Scampi a zuppetta
* Scampi gratinati
* 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
Zuppa may refer to:
Soups
* Zuppa pavese
Zuppa pavese ('Pavia soup') or zuppa alla Pavese ('Pavia-style soup') is an Italian soup consisting of broth into which slices of stale bread and poached eggs are placed. It is generally served with grat ...
Carne (meat dishes and cured meats)
* 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
* 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 ...
brodettato
* Bistecca Fiorentina
* Braciole
* Braciolone Braciolone is an Italian roulade meat dish consisting of braised beef, veal or pork that is filled with cheese, salami, hard-boiled eggs and breadcrumbs and then rolled. It is typically served topped with a tomato-based sauce. Various additional in ...
* Bresaola
* Brodo
* Cacciatore – refers to a meal prepared "hunter-style" with onions, herbs, usually tomatoes, often bell peppers, and sometimes wine.
* Capicollo
* Carne al piatto
* Carne Pizzaiola
* Ciabusco
* Coda alla vaccinara
* 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 veal ...
* Cotoletta alla petroniana
* Fiorentina steak
* Culatello
* Goulash or gulash
* Guanciale (cured pork jowl)
* Lonza
* Mortadella
* Oca (goose)
* Osso buco
* Pancetta (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 di Parma
* Prosciutto di San Daniele
* Rosticciana
* Scaloppine, of various varieties
* Salame
* Salsiccia (sausages) including Salsiccia cruda
* Saltimbocca alla Romana
* Soppressata
* 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 and he ...
* Speck Alto Adige PGI
* Speck friulano di Sauris
* Straccetti, of various varieties
* Stigghiola
* Trippa alla Romana
* Veal Milanese
* Violino Valtell
* Vitello ( veal)
Verdura (vegetables)
* Asparagi bianchi e verdi (asparagus)
* Caponata
Caponata ( Sicilian: ''capunata'') is a Sicilian dish consisting of chopped fried aubergine (U.S. eggplant) and other vegetables, seasoned with olive oil, tomato sauce, celery, olives, and capers, in an agrodolce sauce.
Numerous local variant ...
* Carciofi alla Romana
* Ciambotta
* 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 popu ...
– a Tuscan salad of bread and 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, popular in the summer
* Peperonata
* Pestât
* Pinzimonio – Italian-style crudités
* Fried eggplant
Caponata
Caponata ( Sicilian: ''capunata'') is a Sicilian dish consisting of chopped fried aubergine (U.S. eggplant) and other vegetables, seasoned with olive oil, tomato sauce, celery, olives, and capers, in an agrodolce sauce.
Numerous local variant ...
File:Italian Panzanella.jpg, 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 popu ...
File:Parmigiana di melanzane.jpg, Parmigiana di melanzane
Nut dishes
* Chestnut pie – has been documented back to the 15th century in Italy, in the book '' De honesta voluptate et valetudine'' ("On honourable pleasure and health") written by the Italian writer and gastronomistBartolomeo Platina
Bartolomeo Sacchi (; 1421 – 21 September 1481), known as Platina (in Italian ''il Platina'' ) after his birthplace (Piadena), and commonly referred to in English as Bartolomeo Platina, was an Italian Renaissance humanist writer and gastro ...
.
Vino (wines)
* Abruzzo
** Montepulciano d'Abruzzo
** 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)
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** Aglianico del Vulture
Aglianico del Vulture and Aglianico del Vulture Superiore are Italian red wines based on the Aglianico grape and produced in the Vulture area of Basilicata. Located on volcanic soils derived from nearby Mount Vulture, it was awarded ''Denomina ...
** Grottino di Roccanova
** Matera
** Terre dell'Alta Val d'Agri
* Calabria
** Cirò
* Campania
(man), it, Campana (woman)
, population_note =
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** Aglianico del Taburno
** Campi Flegrei
** Falerno del Massico Falerno del Massico is an Italian red wine of 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 regarded falernian wine of ancient Rome. ...
** Fiano di Avellino
Fiano is a white Italian wine grape variety that is grown primarily in the Campania region of southern Italy and on the island of Sicily. In Campania, this fairly strong flavored white wine grape is particularly noted around Avellino where th ...
** 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 gr ...
** 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
* 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 =
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** Albana
** Bonarda
** Gutturnio
** Lambrusco
** 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 grap ...
** Trebbiano
* Friuli-Venezia Giulia
** 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 (''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 ...
** Barbera
** Bonarda
** Conero
** Franciacorta
The territory of Franciacorta, from Latin "franchae curtes", which means "exempted from paying duties", is a section of the Province of Brescia in the Italian Region of Lombardy. Franciacorta is known for its wine production and includes world-f ...
** Sassella
** Grumello
** Inferno
* Marche
Marche ( , ) is one of the twenty regions of Italy. In English, the region is sometimes referred to as The Marches ( ). The region is located in the central area of the country, bordered by Emilia-Romagna and the republic of San Marino to the ...
** 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
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(''Piemonte'')
** Acqui
** 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 Scots united in the ninth century as the Kingdom of Alba, until it developed into the Kin ...
** Asti
** Barolo
** Carema Riserva
** Colli Tortonesi
** Gattinara
Gattinara ( pms, Gatinera) is a '' comune'' (municipality) in the Province of Vercelli in the Italian region of Piedmont, located about northeast of Turin and about north of Vercelli. As of December 31, 2004, it had a population of 8,506 and an ...
** Gavi
GAVI, officially Gavi, the Vaccine Alliance (previously the GAVI Alliance, and before that the Global Alliance for Vaccines and Immunization) is a public–private global health partnership with the goal of increasing access to immunization ...
** Grignolino
** Langhe
The Langhe (; ''Langa'' is from old dialect Mons Langa et Bassa Langa) is a hilly area to the south and east of the river Tanaro in the province of Cuneo and in the province of Asti in Piedmont, northern Italy.
It is famous for its wines, c ...
** Monferrato
** Nebbiolo
** Nizza
** Ovada
* Apulia (''Puglia'')
** Malvasia
** Negroamaro
* 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, aft ...
(''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 border ...
** 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 ...
* Sicily
(man) it, Siciliana (woman)
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(''Sicilia'')
** Cerasuolo di Vittoria
Cerasuolo di Vittoria is a dry red Italian wine from a region around the '' comune'' of Vittoria, Sicily. The only wine with DOCG status in Sicily, it is made from a blend of two Sicilian grape varieties, Nero d'Avola (locally known as ''Calabrese ...
** Donna Fugata
** Etna DOC
** Noto
** Passito di Pantelleria
** Marsala
** Nero d'Avola
Nero d'Avola (; 'Black of Avola' in Italian) 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 it ...
* 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
* Tuscany
it, Toscano (man) it, Toscana (woman)
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(''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
Ca ...
** Chianti
** Colli Apuani
** Colli Etruria Centrale
** Colline Lucchesi
** Elba
** Montalcino
Montalcino is a hill town and ''comune'' in the province of Siena, Tuscany, central Italy.
The town is located to the west of Pienza, close to the Crete Senesi in Val d'Orcia. It is from Siena, from Florence and from Pisa. Monte Amiata is ...
** Montescudaio
** Nipozzano
** Parrina
** Pitigliano
** San Gimignano
** Scansano
** Val di Chiana
** Val di Cornia
** Valdinievole
Valdinievole or Val di Nievole (; "Valley of the Nievole (River)") is an area in the south-western part of the province of Pistoia, Tuscany, Italy.
Geography
The area is made up of 11 comuni: Buggiano, Chiesina Uzzanese, Larciano, Lamporecch ...
** Valle di Arbia
** Vino Nobile di Montepulciano
* Umbria
** Grechetto
** Orvieto
** Rosso di Montefalco
** Sagrantino
** Torgiano
* Veneto
** Amarone
** Bardolino
Bardolino is a ''comune'' (municipality) in the Province of Verona in the Italian region Veneto, located about west of Venice and about northwest of Verona.
Geography
Located on the eastern shore of Lake Garda, Bardolino borders the followi ...
** Colli Euganei
** Conegliano Veneto
Conegliano (; Venetian: ''Conejan'') is a town and '' comune'' of the Veneto region, Italy, in the province of Treviso, about north by rail from the town of Treviso. The population of the city is of people. The remains of a 10th-century castle a ...
** 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, It ...
** Soave
** Valdobbiadene
** Valpolicella (wine), Valpolicella
Formaggi (cheeses)
* Asiago cheese, Asiago
* Asino
* Bel Paese
* Bitto
* Bra (cheese), Bra
* Burrata
* Burrini
* Butirro
* Caciocavallo
* Cacioricotta
* Canestrato pugliese
* Caprino cheese, Caprino
* Casècc
* Casiello
* Castelmagno
* Casu marzu, Casu modde
* Ciccillo
* Crescenza
* Crotonese
* Fiore Sardo
* Fontina
* Formadi frânt e Formadi salât
* Formai de Mut dell'Alta Valle Brembana
* Giuncata
* Gorgonzola cheese, Gorgonzola
* Grana Padano
* Latteria
* Liptauer
* Malga
* Marzolino
* Marzotica
* Mascarpone
* Montasio
* Monte Re
* Monte Veronese
* Mozzarella
* Murazzano
* Paddraccio
* Parmigiano Reggiano (Parmesan)
* Pecorino di Fossa
* Pecorino friulano
* Pecorino romano
* Pecorino sardo
* Piacentinu
* Primo Sale
* Provolone
* Puzzone di Moena
* Quartirolo
* Ragusano cheese, Ragusano
* Raschera
* Ricotta affumicata (Scuete fumade)
* Ricotta rifatta
* Ricotta salata
* Robiola
* Scamorza
* Slattato
* Squacquerone
* Stracchino
* Tabor
* Taleggio (cheese), Taleggio
* Toma cheese, Toma
* Tumazzu
Cheese dishes
* Carrozza (sandwich)Desserts and pastry
* Aceto dolce – fruit preserves made with vinegar, honey, and grape juice
* Anisette (cookie)
* Babà
* Biscotti
* Biscuit Tortoni
* Buccellato – a Sicily, Sicilian circle, circular cake given by godparents to the godchild and family on the infant baptism, christening day.
* Cannolo siciliano
* Cassata siciliana
* Angel wings, Chiacchiere – angel wings
* Ciarduna
* Crocetta of Caltanissetta
* Crostata
* Crostoli, Crostui
* Dobos of Trieste
* Frutti (fruits)
* Frutti di bosco (fruit with pastry)
* Gelato (ice cream)
* Gianduiotto and Gianduja (chocolate), gianduia – hazelnut chocolates or spread
* Granita
* Gubana
* Macedonia (food), Macedonia – fruit salad
* Canzo#Cuisine, Nocciolini di Canzo
* Pandoro
* Panettone
* Panforte
* Panna cotta
* Pastiera
* Piccoli Frutti – small garden fruits
* Pignolata
* Pizzelle
* Presnitz
* Profiterole
* Putizza and Pinza
* Rollò
* Semifreddo
* Sfogliatelle
* Spina santa
* Tiramisu, Tiramisù
* Torta Bertolina
* Torta caprese
* Strucchi or struki
* Strucoli or Strudel (Strudel)
* Struffoli – tiny fritters held together with honey and decorated with multi-colored sprinkles
* Zabaglione
* Zuppa Inglese
Caffè (coffee)
* Bicerin – coffee, hot chocolate and whipped cream, only in Turin
* Caffè americano 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 leccese or Caffè in ghiaccio – espresso over ice with addition of almond milk instead of sugar, typical in Salento
* Lungo, Caffè lungo
* Caffè macchiato
* Caffè Moka, made with a moka pot
* Caffè alla napoletana, made with a Neapolitan flip coffee pot, caffettiera napoletana
* Caffè shakerato, an Italian sweet iced coffee drink.
* Latte, Caffelatte
* Latte macchiato, similar to a caffelatte, but with less coffee
* Cappuccino
* Espresso – known generally in Italy simply as ''caffè''
* Granita
* Grolla dell'amicizia – coffee and grappa served in a traditional bulbous wooden loving cup, shaped like a multi-spouted teapot, and drunk in the Aosta Valley and Piedmont
* Marocchino – similar to a small cappuccino, invariably served in a glass, and drunk mainly in Turin, in the whole Piedmont and in Milan; similar to the espressino
* Ristretto
* Uovo sbattuto "con caffe". A once popular high energy breakfast item enjoyed by children.
Famous dishes
* Baccalà alla Vicentina
* Bistecca alla fiorentina (Florentine beefsteak)
* cacciatore, Pollo alla cacciatora
* Carbonara
* Italian sausage, Salsiccia
* Lasagne
* Ossobuco
* Orecchiette con le cime di rapa
* Pasta e fagioli
* Pasta con le sarde
Pasta con le sarde (; scn, Pasta chî sardi) is a Sicilian dish of pasta with sardines and anchovies. It is recognized as a traditional Italian food product in the Prodotto agroalimentare tradizionale scheme of the Italian government. It is mos ...
* Pesto
* Pizza
* Polenta
* Ragù alla bolognese – a meat-based sauce served with tagliatelle or other pasta; the American dish Spaghetti alla Bolognese derives from this.
* Tortellini
Unique dishes and foods by region
Friuli-Venezia Giulia
* '' Asino''- cheese of Carnic Prealps * ' or Brovade – cooked turnips that were preserved in Pomace brandy, marc * '' 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'' – sliced cooked potatoes with onions and Montasio 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 SaurisVeneto
* ''Bigoli con l'arna'' – a type of pasta similar to Tagliatelle but bigger with a sauce of liver of the duck * ''Galani or Crostolo, Crostoli'' – pastries * ''Lesso e pearà'' – boiled meats with pepper sauce, most common in the Province of Verona * ''Pasta e fagioli'' – a soup of pasta and beans * ''Polenta e osei'' – polenta accompanied with roasted wild birds * ''Radicchio e pancetta'' – raw or cooked radicchio salad with pancetta * ''Risi e bisi'' – rice with young peas * ''Sarde in saor'' – fried, marinated Sardine (food), sardinesTrentino-Alto Adige/Südtirol
* ''Canederli'' or ''Knödel'' – dumplings made with leftover bread and cold cuts
* ''Carne salada e fasoi'' – aromatized salt beef with beans
* ''Crauti'' – Sauerkraut
* ''Minestrone di orzetto'' – barley soup
* ''Speck'' – 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'' – 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
* ''Mostarda di Cremona'' – a sweet/spicy sauce made with candied fruits and meant to be served along boiled beef.
* ''Canzo#Cuisine, Nocciolini di Canzo'' – small sweet Amaretti di Saronno, amaretto-style biscuits with hazelnut flour
* '' Panettone'' – a Milanese Christmas traditional sweet bread made with a yeast and egg dough along with candied citrus peel, and raisins
* ''Pizzoccheri'' – buckwheat tagliatelle dressed with potatoes, greens (often Swiss Chard or Spinach), butter and Bitto cheese: a speciality of the Valtellina.
* ''Risotto alla milanese'' – A stirred rice dish made with Vialone or Carnaroli rice flavored with saffron
Saffron () is a spice derived from the flower of ''Crocus sativus'', commonly known as the "saffron crocus". The vivid crimson stigma (botany), stigma and stigma (botany)#style, styles, called threads, are collected and dried for use mainly ...
and bone marrow (food), beef marrow
* turron, ''Torrone'' – a candy made of honey, sugar, and egg white, with toasted almonds or hazelnuts
* ''Tortelli di zucca'' – ravioli with a Squash (plant), squash filling
* ''Salame di Varzi''
Aosta Valley, Val D'Aosta
* ''Tortino di riso alla valdostana'' – rice cake with ox tongue * ''Zuppa di Valpelline'' – savoy cabbage stew thickened with staling, stale breadPiedmont (''Piemonte'')
* '' Bagna càuda'' – A hot dip based on anchovies, olive oil and garlic (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 with truffles
* ''Gnocchi alla romana, Gnocchi di semolino alla romana'' – semolina dumpling
* ''Lepre in Civet'' – jugged hare
* ''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
* ''Panna cotta'' – sweetened cream set with gelatin
* ''Pere San Martin al vino rosso'' - winter pears in red wine
* ''Risotto alla piemontese'' – risotto cooked with meat broth and seasoned with nutmeg, parmesan and truffle
* ''Vitello tonnato'' – veal in tuna 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 ...
* '' Agliata'' – the direct ancestor of pesto, 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 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
Buridda is a seafood soup or stew in Italian cuisine from Liguria in northern Italy. Some preparations may be slow-cooked, while others are cooked in a relatively short amount of time (9–10 minutes). It has also been described as a stew, or as ...
'' – seafood stew
* ''Cappon Magro'' – a preparation of fish, shellfishes and vegetables layered in an aspic
* '' Capra e fagioli'' - a stew made of goat meat and white beans, a typical dish of the hinterland of Imperia
* ''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, carrot, sausage, "cardo" which is the Italian word for Swiss chard, parsley, and white wine in a base of capon broth, with olive oil to help make it satisyfing. Tomato may be added but that is not the traditional way to make it. (Traditional ingredients: 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 origin
* ''Mosciamme'' – originally a cut of dolphin meat dried and then made tender again thanks to immersion in olive oil, for several decades tuna has replaced dolphin meat.
* ''Pandolce'' – sweet bread made with raisins, pine nuts and candied orange and cedar skins
* ''Panera genovese'' – a kind of semifreddo rich in cream and eggs flavoured with coffee, similar to a cappuccino in ice cream form
* ''Panissa'' and ''Farinata'' – chickpea-based polentas and pancakes respectively
* ''Pansoti'' – triangle-shaped stuffed pasta 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 or trenette, 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, Curd, caillé, parmigiano and eggs, it can be wrapped in a thin layer of dough or simply baked until firm
* ''Torta pasqualina'' – savory Flan (pie), 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 Pesto (Olive Oil, garlic, Basil, Parmigiano 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)
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* ''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
* '' Cannelloni'', ''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 (pasta), 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'' – cold meat made with pig's feet and head from Modena
* ''Capicola, Coppa'' – cured pork neck form Piacenza and Parma
* ''Cotechino'' – 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, Apennine mountains
* ''Crescentine'' – flat bread from Bologna and Modena: to be fried in pork fat or baked between hot dies (see Tigelle above)
* '' Culatello'' – 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
* '' Garganelli'' – 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.
* '' Lasagne'' – green or yellow egg pasta layered with Bolognese Ragù (meat sauce) and bechamel
* '' Mortadella'' – baked sweet and aromatic pork sausage from Bologna
* ''Panpepato'' – very rich Christmas dried fruit and nut dessert with almonds, candies and a lot of sweet spices
* ''Parmigiano-Reggiano'' – prized ancient long-aged cheese from Reggio Emilia, Parma. Modena and Bologna
* ''Passatelli'' – noodles made of breadcrumbs, Parmigiano Reggiano, cheese, lemon zest and nutmeg from Romagna* ''Pesto di Modena'' – cured pork back fat pounded with garlic, 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 Parmigiano-Reggiano used to fill ''borlenghi'' and baked ''crescentine''
* ''Piadina Fritta '' – Fried Romagna pastry rectangles
* ''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 tradi ...
'' – Pancake shaped flat bread (from Romagna) which can be smaller and higher or larger and very thin
* ''Pisarei e faśö'' – pasta peas with beans from Piacenza
* ''Salame Felino'' – 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 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 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'' – usually square, made in all Emilia-Romagna, filled with swiss chard or spinach, 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 afte ...
and Parmigiano Reggiano in Romagna or ricotta, parsley, Parmigiano Reggiano in Bologna (where they are called Tortelloni) and Emilia, or with potatoes and pancetta in the Apennine mountains
* ''Tortellini'' – small egg pasta navel shapes filled with lean pork, eggs, Parmigiano-Reggiano, Mortadella, Parma Ham and nutmeg (from Bologna and Modena: according to a legend, they were invented in Castelfranco Emilia by a peeping innkeeper after the navel of a beautiful guest)
* ''Zampone'' – stuffed pig's trotter, fat, but leaner than cotechino's, stuffing; to be boiled (from Modena)
Tuscany
* ''Bistecca alla fiorentina'' – grilled Florentine T-bone steak traditionally from the Chianina cattle breed.
* ''Crema paradiso'' – Tuscan cream
* ''Fegatelli di maiale'' – pig's liver forcemeat stuffed into pig's stomach and baked in a slow oven with stock and red wine
* ''Ossibuchi alla toscana'' – osso buco, sliced braised veal shank, "Tuscan-style"
* ''Pinzimonio'' – fresh seasonal raw or slightly blanched vegetables served with seasoned olive oil for dipping
* ''Ribollita'' – twice-cooked vegetable soup
* ''Lampredotto'' – cooked abomasum
Tuscan bread specialties
* ''Carsenta lunigianese'' – baked on a bed of chestnut leaves and served on Good Friday
* ''Ciaccia'' – from the Maremma 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 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 semolina with a crisp crust
* ''Pane con i grassetti'' – a bread from the Garfagnana 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, saffron
Saffron () is a spice derived from the flower of ''Crocus sativus'', commonly known as the "saffron crocus". The vivid crimson stigma (botany), stigma and stigma (botany)#style, styles, called threads, are collected and dried for use mainly ...
, 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 Anthony of Padua, St. Anthony
* ''Schiacciata'' – dough rolled out onto baking sheet and can have pork Pork rind, cracklings, herbs, potatoes and/or tomatoes added to the top along with a salt and olive oil
* ''Schiacciatina'' – made with a fine flour, salt dough with yeast and olive oil
* ''Panino co' i' lampredotto'' – lampredotto sandwich
Marche
Marche ( , ) is one of the twenty regions of Italy. In English, the region is sometimes referred to as The Marches ( ). The region is located in the central area of the country, bordered by Emilia-Romagna and the republic of San Marino to the ...
* ''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, Safflower, wild saffron spiced.
* ''Olive all'ascolana'' – fried stoned olives stuffed with pork, beef, chicken, Egg (food), eggs and Parmesan cheese in Ascoli Piceno.
* ''Passatelli all'urbinate'' – spinach and meat dumplings
Unique ham and sausage specialties
* ''Capicola, Coppa'' – coppa in this region refers to a boiling sausage made from pig's head, bacon, orange peel, nutmeg and sometimes pinenuts or almonds. It is meant to be eaten within a month of preparation
* ''Ciauscolo'' – 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 washed with vinegar 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
* ''Bucatini all'amatriciana'' – bucatini with guanciale, tomatoes and pecorino
* ''Carciofi alla giudia'' – 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 ragout
* ''Saltimbocca alla Romana'' – Veal cutlet, Roman-style; topped with raw ham and Common sage, sage and simmered with white wine and butter
* ''Spaghetti alla carbonara'' – spaghetti with eggs, guanciale and pecorino
Abruzzo and Molise
* ''Agnello casc' e ove'' – Lamb stuffed with grated Pecorino cheese and eggs * ''Agnello con le olive'' – * ''Arrosticini'' – skewered pieces of meat * ''Maccheroni alla chitarra'' – a narrow stripped pasta served with a sauce of tomatoes, bacon and Pecorino cheese * 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. * Pizzelle - (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 Pecorino cheese, rolled and served in chicken broth. * ''Sugo di castrato'' – mutton sauce made with onion, rosemary, bacon, white wine, and tomatoes * ''Timballo teremana'' - A "lasagne" made with scripelle (Abruzzo crêpes) layered with a ragout of beef, pork, onion, carrot and celery, also layered with mushrooms, crumbled hard boiled egg, peas and Béchamel sauce, besciamella.Campania
* ''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.
* ''Caprese salad, Insalata caprese'' – salad of tomatoes, Mozzarella di Bufala (buffalo mozzarella) and basil
* ''Limoncello'' – Lemon liqueur
* ''Maccheroni alla napoletana'' – macaroni with Neapolitan sauce; a sauce of braised beef, carrot, celery, onion, garlic, white wine, tomato paste and fresh basil.
* ''Melanzane a Scapece'' – ''Scapece'' eggplant; marinated eggplant with red pepper and olive oil
* ''Melanzane al cioccolato'' – mid-August dessert; eggplants with chocolate and almonds
* ''Mozzarella di Bufala Campana'' – Particular variety of cheese products made exclusively with milk from buffalo
* ''Mozzarella in carrozza'' – fried mozzarella with slices of toasted bread and olive oil
* ''Mustacciuoli'' – Neapolitan Christmas dessert; cookies with almonds and coffee covered with chocolate
* ''Parmigiana'' – Sliced eggplant pan fried in oil, layered with tomato sauce and cheese, and baked in an oven
* ''Pastiera napoletana'' – Neapolitan ricotta cake
* ''Pepata di cozze'' – Mussel and Clam soup with tomato sauce, served with slices of toasted bread.
* ''Pizza napoletana'' – neapolitan pizza; the most popular is "Pizza Margherita": pizza topped with tomatoes sauce, mozzarella cheese, Parmesan cheese, basil and olive oil
* ''Polipo alla Luciana'' – ''Luciana'' Octopus; octopus with tomatoes sauce, chopped tomatoes, olives and garlic
* ''Ragù napoletano'' – Neapolitan ragù; tomatoes sauce, onions, olive oil, carrots, celery, veal shank, pork ribs, lard, basil, salt and pepper
* ''Roccocò'' – Neapolitan Christmas dessert; almond crunch cookies
* ''Sartù di riso'' – Rice ''Sartù''; rice with mushrooms, onions, tomato-paste, beef, peas, Parmesan cheese and Mozzarella cheese and olive oil
* ''Sfogliatelle'' – Neapolitan ricotta dessert; seashell-shaped pastry with ricotta cheese.
* ''Sfogliatella Santarosa'' – Neapolitan dessert; Slightly larger than a traditional sfogliatella, it is filled with a ''crema pasticciera'' and garnished with ''crema di amarene'' (sour black cherry)
* ''Spaghetti alle vongole'' – Spaghetti with clams in a white sauce with garlic, olive oil and pepper
* ''Struffoli'' – Neapolitan Christmas dessert; honey balls with lemon juice and colored candy
* ''Torta caprese'' – Chocolate cake with almonds
* ''Zeppole di San Giuseppe'' – Fritters for Saint Joseph's Day; Cream-filled with ''crema pasticciera''
Apulia (''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, 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 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.
* ''Orecchiette alle cime di rapa'' – Ear-like pasta with rapini.
* ''Ostriche arrosto'' – oysters broiled with parsley, garlic, oregano, breadcrumbs, olive oil, and lemon juice.
* ''Pancotto'' – an ancient dish of Capitanata, made from a base of stale bread and accompanied with a wide variety of wild vegetables, fennel seeds, Tavoliere delle Puglie, oil of Tavoliere, and chili peppers.
*''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 Bari specialty made with rice, potatoes, and mussels, similar to paella, cooked in an earthenware pan or in the oven. It has a Salento variant called ''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 Salento 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.
* ''Torcinello, 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, 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.
* '' Pane di Altamura'' – sourdough 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. 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
*'' Taralli'' – a ring-shaped snack food which can be sweet or savory.
Basilicata
it, Lucano (man) it, Lucana (woman)
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...
* ''Agnello alla pastora'' – Lamb with potatoes.
* '' Baccalà alla lucana'' – 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 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 dish served with peperoni cruschi (crispy peppers), fried bread crumb and cacioricotta.
* ''Pasta mollicata'' – Pasta dish served with tomato, onion dipped in red wine, lard and cacioricotta.
* ''Pollo alla potentina'' – Potenza-style chicken; Chicken braised with tomatoes, onion, white wine, peperoncino, topped with fresh basil, parsley and pecorino cheese.
* ''Rafanata'' – 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'' – Baked turnover filled with pork, eggs and cheese.
Calabria
* ''Caciocavallo'' 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'' – 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) * '' Soppressata'' A uniquely Calabrian salami * ''Zippuli''
Sicily
(man) it, Siciliana (woman)
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, demographi ...
(''Sicilia'')
* ''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-c ...
'' – stuffed rice balls which are coated with breadcrumbs and fried.
* ''Cannoli'' – shortcrust pastry cylinder shell filled with sweet ricotta, mascarpone or chocolate or vanilla cream.
* ''Caponata
Caponata ( Sicilian: ''capunata'') is a Sicilian dish consisting of chopped fried aubergine (U.S. eggplant) and other vegetables, seasoned with olive oil, tomato sauce, celery, olives, and capers, in an agrodolce sauce.
Numerous local variant ...
'' – eggplants with tomatoes and olives
* ''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) makes reference to the arms of the Lampedusa family and Giuseppe Tomasi di Lampedusa's well-known novel Il Gattopardo, not the contents of the dish.
* ''Granita'' - semi-frozen dessert made from sugar, water and various flavorings, typically lemon or almond or caffè or mulberry
* ''Maccu di San Giuseppe'' – bean paste with fennel.
* ''Pantesca salad'' - dish of the island of Pantelleria.
* ''Pasta alla Norma'' - Spaghetti with tomato and eggplant.
* ''Panelle'' – a Sicily, Sicilian chickpea fritter, often eaten as a sandwich and popular as street food
* ''Scaccia'' – flat bread stuffed in different ways
* ''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- ...
'' - 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, aft ...
''(Sardegna)''
* ''Casu marzu'' – type of cheese
* ''Culurgiones'' – a kind of ravioli
* ''Malloreddus'' – semolina gnocchi with saffron
* '' Pane carasau'' – type of bread
* ''Porcetto'' or ''Porceddu'' – small pig cooked with myrtle
* ''Panada'' – a pie filled with meat or vegetables
* ''Zuppa Cuata'' – bread and cheese soup
Ingredients
Most important ingredients (see also #Herbs and spices, Italian Herbs and Spices): * Olio extravergine di oliva (olive oil, Extra virgin olive oil) * Parmigiano Reggiano (aged cow's-milk cheese), in the North * Pecorino (aged sheep's-milk cheese), in the Middle and South * Pomodoro (Tomato)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
* Acciughe (anchovies, preserved in olive oil, or in salt)
* Aceto balsamico (Balsamic vinegar)
* Asparagi (asparagus)
* 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 of ...
(Dried, salted cod)
* Bresaola (air-dried salted beef)
* Broccoli
* Capperi (capers, preserved in vinegar or, more frequently, salt)
* Carciofi ( artichokes)
* Cavolfiore (Cauliflower)
* Ceci (Chickpeas)
* Cetrioli (Cucumber)
* Cicoria (Chicory)
* Crauti (Sauerkraut)
* Fagioli (Beans)
* Farro (Emmer)
* Fragole (Garden strawberry, strawberries)
* Funghi (Porcini, Porcini mushrooms, Agaricus bisporus, white mushrooms)
* Lardo (Lard)
* Lenticchie (Lentils)
* Limone (Lemon)
* Melanzane (eggplants)
* Mele (Apples)
* Miele (Honey)
* Noci (Nuts)
* Olive (olives)
* Orzo
* Pasta
* Patate (Potatoes)
* Pesce spada (Swordfish)
* Peperoni (Bell peppers)
* Pere (Pears)
* Pestât
* Pesto
* Piccoli frutti (Small Fruits)
* Pinoli (pine nuts)
* Piselli (Peas)
* Polenta
* Prosciutto
* Radicchio – a leaf chicory (Cichorium intybus, Asteraceae), sometimes known as Italian chicory. Radicchio rosso di Treviso resembles a large red Belgian endive.
* Ricotta
* Riso (Rice
Rice is the seed of the grass species '' Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima'' (African rice). The name wild rice is usually used for species of the genera '' Zizania'' and '' Porteresia'', both wild and domesticat ...
)
* Rucola (or Rughetta) (Rocket or Arugula)
* Seppie (Cuttlefish#Gastronomy, Cuttlefish)
* Speck
* Spinaci (Spinach)
* Tartufo (Truffle)
* Trippa (Tripe)
* Tonno (Tuna)
* Zucchine (Zucchini)
Herbs and spices
* Aglio (Garlic) * Alloro (Bay leaves) * Basilico (Basil) * 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)See also
* Italian food products * Italian meal structure * List of Italian chefs * List of Italian restaurantsReferences
{{DEFAULTSORT:Italian Dishes, List Of Italian cuisine-related lists, Dishes Italian breads Italian cuisine, * Lists of foods by nationality