List of Italian dishes
Encyclopedia
Italian cuisine
has become famous as one of the richest in the world. Pizza
and spaghetti
, both associated with the Neapolitan
traditions of cookery, are especially popular abroad, but the varying geographical conditions of the twenty regions
of Italy
, together with the strength of local traditions, afford a wide range of dishes in a wide variety of styles. There follows a list of some of these dishes.
Rice (Riso) dishes are very common in Northern Italy, especially in the Lombardia and Veneto regions, though rice dishes are found in all the country.
• Fruitti di bosco (fruit with pastry)
Stuffed Calamari in Tomato Sauce – Squid stuffed with breadcrumbs, garlic, oil/milk, and 3 eggs. The stuffed squid is baked with a white sauce, cheddar and olive oil.
Deep Fried Fish/Shrimp – Fish/Shrimp dipped into batter and placed into deep fryer. Dish is typically served with lemon and/or cocktail sauce.
Linguine with Clam Sauce – A mildly spicy dish that combines Linguine pasta served with tomato sauce and cooked clams.
Marinated Eel – Bite-size cut eel deep fried and seasoned with salt and pepper marinated, after being fried, in a garlic, balsamic vinegar, and sugar sauce.
Baccalà – De-salted, by soaking water, cod cut into bite-sized portions, pan fried until brown; and served with tomato sauce and pasta.
Tiramisù
– Layered dessert that incorporates layers of coffee soaked ladyfingers, marscapone crème with Marsala
, and cocoa powder.
Friuli-Venezia Giulia
Veneto
Lombardia
Piemonte
Liguria
Emilia-Romagna
Toscana
Tuscan bread specialties
Umbria
Specialties of the Norcineria (Umbrian Butcher)
Marche
Unique ham and sausage specialties
Abruzzo
Campania
Puglia
Puglia bread specialties
Basilicata
Calabria
Sicilia
Sardegna
Rice (Riso) dishes are very common in Northern Italy, especially in the Lombardia and Veneto regions, though rice dishes are found in all the country.
• Fruitti di bosco (fruit with pastry)
Stuffed Calamari in Tomato Sauce – Squid stuffed with breadcrumbs, garlic, oil/milk, and 3 eggs. The stuffed squid is baked with a white sauce, cheddar and olive oil.
Fried Smelt – Smelt, bite-sized fish, deep-fried with a salt and pepper seasoning.
Deep Fried Breaded Oysters – Oysters deep friend and breaded, typically rolled into a ball before frying.
Deep Fried Fish/Shrimp – Fish/Shrimp dipped into batter and placed into deep fryer. Dish is typically served with lemon and/or cocktail sauce.
Linguine with Clam Sauce – A mildly spicy dish that combines Linguine pasta served with tomato sauce and cooked clams.
Marinated Eel – Bite-size cut eel deep fried and seasoned with salt and pepper marinated, after being fried, in a garlic, balsamic vinegar, and sugar sauce.
Baccalà – De-salted, by soaking water, cod cut into bite-sized portions, pan fried until brown; and served with tomato sauce and pasta.
Whiting – Baked Whiting fish seasoned with salt, pepper, and drizzled olive oil. This dish can either be served with fish being whole or sliced into chunks.
Tiramisù
– Layered dessert that incorporates layers of coffee/Kahlua soaked ladyfingers, marscapone/crème, and chocolate bar shavings.
Friuli-Venezia Giulia
Veneto
Lombardia
Piemonte
Liguria
Emilia-Romagna
Toscana
Tuscan bread specialties
Umbria
Specialties of the Norcineria (Umbrian Butcher)
Marche
Unique ham and sausage specialties
Abruzzo
Campania
Puglia
Puglia bread specialties
Basilicata
Calabria
Sicilia
Sardegna
Other common ingredients:
Italian cuisine
Italian cuisine has developed through centuries of social and political changes, with roots as far back as the 4th century BCE. Italian cuisine in itself takes heavy influences, including Etruscan, ancient Greek, ancient Roman, Byzantine, Jewish and Arab cuisines...
has become famous as one of the richest in the world. Pizza
Pizza
Pizza is an oven-baked, flat, disc-shaped bread typically topped with a tomato sauce, cheese and various toppings.Originating in Italy, from the Neapolitan cuisine, the dish has become popular in many parts of the world. An establishment that makes and sells pizzas is called a "pizzeria"...
and spaghetti
Spaghetti
Spaghetti is a long, thin, cylindrical pasta of Italian origin. Spaghetti is made of semolina or flour and water. Italian dried spaghetti is made from durum wheat semolina, but outside of Italy it may be made with other kinds of flour...
, both associated with the Neapolitan
Naples
Naples is a city in Southern Italy, situated on the country's west coast by the Gulf of Naples. Lying between two notable volcanic regions, Mount Vesuvius and the Phlegraean Fields, it is the capital of the region of Campania and of the province of Naples...
traditions of cookery, are especially popular abroad, but the varying geographical conditions of the twenty regions
Regions of Italy
The regions of Italy are the first-level administrative divisions of the state, constituting its first NUTS administrative level. There are twenty regions, of which five are constitutionally given a broader amount of autonomy granted by special statutes....
of Italy
Italy
Italy , officially the Italian Republic languages]] under the European Charter for Regional or Minority Languages. In each of these, Italy's official name is as follows:;;;;;;;;), is a unitary parliamentary republic in South-Central Europe. To the north it borders France, Switzerland, Austria and...
, together with the strength of local traditions, afford a wide range of dishes in a wide variety of styles. There follows a list of some of these dishes.
Antipasti
- BracioleBracioleBraciola is the name of an Italian dish. Braciole are simply thin slices of beef pan-fried in their own juice, or in a small amount of light olive oil...
- BruschettaBruschettaBruschetta is an antipasto from Italy whose origin dates to at least the 15th century. It consists of roasted bread rubbed with garlic and topped with extra-virgin olive oil, salt and pepper...
- BresaolaBresaolaBresaola or brisaola is air-dried, salted beef that has been aged two or three months until it becomes hard and turns a dark red, almost purple colour. It is made from top round, and is lean and tender, with a sweet, musty smell...
- Crostini con condimenti misti
- CapicolloCapicolaCapocollo , or coppa, is a traditional Calabrian Italian cold cut made from pork shoulder or neck, and dry-cured whole. The name coppa is Italian for nape, while capocollo comes from capo—head—and collo—neck—of a pig. The Italian spelling, "capocollo'", is derived from Latin, "caput collum"...
- Culatello
- Curried Braised Rabbit stew
- Insalata capreseInsalata CapreseInsalata Caprese is a simple salad from the Italian region of Campania, made of sliced fresh buffalo mozzarella, tomatoes and basil, seasoned with salt, and olive oil...
- Insalata russaRussian saladSalade Olivier is a salad composed of diced potatoes, vegetables and meats bound in mayonnaise. The salad is usually called Russian salad in Western European and Latin American countries, and Salad Olivieh in Iranian cooking.-History:...
- Mozzarelline fritte (fried small mozzarellas)
- Nervetti (pressed beef cartilage seasoned with onions)
- OliveOliveThe olive , Olea europaea), is a species of a small tree in the family Oleaceae, native to the coastal areas of the eastern Mediterranean Basin as well as northern Iran at the south end of the Caspian Sea.Its fruit, also called the olive, is of major agricultural importance in the...
s - Peperoni imbottiti
- ProsciuttoProsciuttoProsciutto |ham]]) or Parma ham is a dry-cured ham that is usually thinly sliced and served uncooked; this style is called prosciutto crudo in Italian and is distinguished from cooked ham, prosciutto cotto....
e melone - Pizzette e salatini
- SalamiSalamiSalami is cured sausage, fermented and air-dried meat, originating from one of a variety of animals. Historically, salami has been popular among Southern European peasants because it can be stored at room temperature for periods of up to 10 years, supplementing a possibly meager or inconsistent...
- Strolghino
- Tortano
- Verdure in pinzimonio
- Vezione verro
Soup and sauce recipes
- Acquacotta
- Bagna càudaBagna CaudaBagna càuda, is a warm dip typical of Piedmont, Italy, but with numerous local variations...
- Garmugia
- Ginestrata
- MinestroneMinestroneMinestrone is the name for a variety of thick Italian soups made with vegetables, often with the addition of pasta or rice. Common ingredients include beans, onions, celery, carrots, stock, and tomatoes....
- Pasta e fagioli
- Risi e bisi
- Sugo al PomodoroMarinara SauceMarinara sauce is a southern Italian tomato sauce usually made with tomatoes, garlic, herbs , and onion. However, there are many variations. Some of these include the addition of capers, olives, anchovies, and/or spices....
- Fonduta (fondueFondueFondue is a Swiss dish of melted cheese served in a communal pot over a spirit lamp , and eaten by dipping long-stemmed forks with bread into the cheese...
) - Grine Sauce
- StraciatellaStracciatellaStracciatella is an Italian egg-drop soup usually said to be "alla Romana" , but also popular in Marche and Emilia Romagna. It is prepared by beating eggs and adding grated parmesan cheese, salt, pepper, nutmeg, and sometimes semolina, and then adding this mixture to boiling broth...
Breads
- Bari
- BigaBiga (bread baking)Biga is a type of pre-ferment used in Italian baking. Many popular Italian breads, including ciabatta, are made using a biga. Using a biga adds complexity to the bread's flavour and is often used in breads which need a light, open texture with holes...
- Bozza pratese
- BuccellatoBuccellatoA Buccellato is a Sicilian circular cake given by godparents to the godchild and family on the christening day. The cake is supposed to be as large as possible to ensure good luck. Legend has it that the cake has even once reached the size of a Ferris wheel...
- Casatiello
- CiabattaCiabattaCiabatta is an Italian white bread made with wheat flour and yeast. The loaf is somewhat elongated, broad and flattish. There are many variations of ciabatta.Ciabatta in its modern form was developed in 1982...
- Ciaccino
- Ciriola (typical bread of Roma)
- Colomba PasqualeColomba PasqualeColomba Pasquale or Colomba di Pasqua is an Easter counterpart of the two well-known Italian Christmas desserts, panettone and pandoro....
- Coppia FerrareseCoppia FerrareseCoppia Ferrarese is a type of sourdough bread made with flour, lard, olive oil, and malt, and has a twisted shape.It was first made around the 12th century in Ferrara, Italy, and has PGI status under European Law....
- CrocchèCrocchèCrocchè are a dish of Neapolitan origin, made from mashed potato and egg, which is covered in breadcrumbs and fried....
- Crescentina
- FarinataFarinataFarinata, socca, or cecina is a sort of thin, unleavened pancake or crêpe of chickpea flour originating in Genoa and later a typical food of the Ligurian Sea coast, from Nice to Pisa.-Names:...
- Ficattola
- FocacciaFocacciaFocaccia is a flat oven-baked Italian bread, which may be topped with herbs or other ingredients. It is related to pizza, but not considered to be the same....
- Fragguno
- Grissini torinesiBreadstickBreadsticks are generally pencil-sized sticks of crisp, dry bread originating in Turin and the surrounding area in Italy. They are originally thought to have been created in the 14th century; according to a local tradition, they would be instead invented by a baker in Lanzo Torinese in 1679...
- MichettaMichettaMichetta is an Italian white bread, recognizable from its hollow, bulged shape.Other similarly prepared types of Italian breads include the maggiolino and tartaruga.-History:...
(typical bread of Milano) - Moddizzosu
- MuffulettaMuffulettaThe muffuletta is a type of round Sicilian sesame bread, as well as a submarine sandwich made with that bread that originated from New Orleans, Louisiana.-Bread:...
- Neccio
- Pane carasauPane carasauPane carasau, or carta da musica, is a traditional flatbread from Sardinia.It is thin and crisp, usually in the form of a dish half a meter wide. It is made by taking baked flat bread , then separating it into two sheets which are baked again...
- Pane casareccio
- Pane pugliese
- Pane toscano (without salt)
- Pane di AltamuraPane di AltamuraPane di Altamura is a type of bread made from durum flour from the Altamura area in the Provincia di Bari in the Puglia region of Italy.In 2003 Pane di Altamura was granted PDO status within Europe....
- Panelle di ceciPanellePanelle are Sicilian fritters made from gram flour and other ingredients. They are a popular street food in Palermo and are often eaten between bread or on a roll, like a sandwich....
- Pane di Genzano (Lazio)
- PandoroPandoroPandoro is a traditional Italian sweet yeast bread, most popular around Christmas and New Year. Typically a Veronese product, pandoro is traditionally shaped like a frustum with an 8 pointed-star section....
- PanettonePanettonethumb|200px|right|A non-traditionally shaped panettone loaf.Panettone is a type of sweet bread loaf originally from Milan , usually prepared and enjoyed for Christmas and New Year in Italy, Malta, Brazil, Germany and Switzerland, and is one of the symbols of the city of Milan. Maltese nationals are...
- Panino
- PeniaPenia (bread)Penia is a sweet bread that originated in rural Italy and is made during the Easter holiday. Ingredients include sugar, butter, eggs, anise seeds and lemons....
- PiadinaPiadinaPiadina or Piada is a thin Italian flatbread, typically prepared in the Romagna region . It is usually made with white flour, lard , salt and water...
- PitaPitaPita or pitta is a round pocket bread widely consumed in many Middle Eastern, Mediterranean, and Balkan cuisines. It is prevalent in Greece, the Balkans the Levant, the Arabian Peninsula and Turkey. The "pocket" in pita bread is created by steam, which puffs up the dough...
(typical bread of Catanzaro) - Rosetta (typical bread of Roma)
- Schiacciata
- TaralliTaralliTaralli are an Italian snack food, common all over the southern half of the Italian Peninsula. A cracker similar in texture to a breadstick or a pretzel, taralli can be sweet or savory. Sweet taralli are sometimes glazed with sugar. Savory taralli may be flavored with onion, garlic, sesame seeds,...
- Testarolo
- Tigella
- Tortano
Common pizza recipes
- Focaccia al rosmarino - based on rosemaryRosemaryRosemary, , is a woody, perennial herb with fragrant, evergreen, needle-like leaves and white, pink, purple or blue flowers, native to the Mediterranean region. It is a member of the mint family Lamiaceae, which includes many other herbs, and is one of two species in the genus Rosmarinus...
and olive oilOlive oilOlive oil is an oil obtained from the olive , a traditional tree crop of the Mediterranean Basin. It is commonly used in cooking, cosmetics, pharmaceuticals, and soaps and as a fuel for traditional oil lamps...
, sometimes served with prosciuttoProsciuttoProsciutto |ham]]) or Parma ham is a dry-cured ham that is usually thinly sliced and served uncooked; this style is called prosciutto crudo in Italian and is distinguished from cooked ham, prosciutto cotto....
. Usually served as appetizerAntipastoAntipasto , means "before the meal" and is the traditional first course of a formal Italian meal. Traditional antipasto includes cured meats, olives, roasted garlic, peperoncini, mushrooms, anchovies, artichoke hearts, various cheeses... - Pizza marinara - based on tomato, oreganoOreganoOregano – scientifically named Origanum vulgare by Carolus Linnaeus – is a common species of Origanum, a genus of the mint family . It is native to warm-temperate western and southwestern Eurasia and the Mediterranean region.Oregano is a perennial herb, growing from 20–80 cm tall,...
and garlicGarlicAllium sativum, commonly known as garlic, is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive, and rakkyo. Dating back over 6,000 years, garlic is native to central Asia, and has long been a staple in the Mediterranean region, as well as a frequent... - Pizza Margherita - based on tomato and mozzarellaMozzarellaMozzarella is an Italian Traditional Speciality Guaranteed food product. The term is used for several kinds of Italian cheeses that are made using spinning and then cutting :...
- Pizza alla napoletana (or NapoliNaplesNaples is a city in Southern Italy, situated on the country's west coast by the Gulf of Naples. Lying between two notable volcanic regions, Mount Vesuvius and the Phlegraean Fields, it is the capital of the region of Campania and of the province of Naples...
) - tomato, mozzarellaMozzarellaMozzarella is an Italian Traditional Speciality Guaranteed food product. The term is used for several kinds of Italian cheeses that are made using spinning and then cutting :...
and anchovy - Pizza siciliana — tomato, mozzarella, capperi, olive and anchovy
- Pizza romana — tomato, mozzarella, capperi and anchovy
- Pizza pugliese — tomato, mozzarella and onions
- Pizza capricciosa - with tomato, mozzarellaMozzarellaMozzarella is an Italian Traditional Speciality Guaranteed food product. The term is used for several kinds of Italian cheeses that are made using spinning and then cutting :...
, mushrooms, artichokesGlobe artichokeThe globe artichoke is a perennial thistle of the Cynara genus originating in Southern Europe around the Mediterranean. It grows to tall, with arching, deeply lobed, silvery, glaucous-green leaves long. The flowers develop in a large head from an edible bud about diameter with numerous...
, black and green olives - Pizza quattro stagioni - based on tomato and divided in four sectors, one for each season:
- Spring: olives and artichokesGlobe artichokeThe globe artichoke is a perennial thistle of the Cynara genus originating in Southern Europe around the Mediterranean. It grows to tall, with arching, deeply lobed, silvery, glaucous-green leaves long. The flowers develop in a large head from an edible bud about diameter with numerous...
- Summer: pepperBell pepperBell pepper, also known as sweet pepper or a pepper and capsicum , is a cultivar group of the species Capsicum annuum . Cultivars of the plant produce fruits in different colors, including red, yellow, orange and green. Bell peppers are sometimes grouped with less pungent pepper varieties as...
- Autumn: tomato and mozzarellaMozzarellaMozzarella is an Italian Traditional Speciality Guaranteed food product. The term is used for several kinds of Italian cheeses that are made using spinning and then cutting :...
(like Pizza Margherita) - Winter: mushrooms and boiled egg
- Spring: olives and artichokes
- Pizza ai quattro formaggi - with four different cheeses (sometimes melted together, sometimes in sectors)
- Pizza ai funghi e salsicce (or boscaiola)- with mozzarellaMozzarellaMozzarella is an Italian Traditional Speciality Guaranteed food product. The term is used for several kinds of Italian cheeses that are made using spinning and then cutting :...
, mushrooms and sausages, with or without tomato. - CalzoneCalzoneA calzone Italian: , "stocking" or "trouser") is a turnover that originates from Italy. It is shaped like a semicircle, made of dough folded over and filled with ingredients common to pizza....
- folded over dough usually filled with ricottaRicottaRicotta is an Italian dairy product made from sheep milk whey left over from the production of cheese. Although typically referred to as ricotta cheese, ricotta is not properly a cheese because it is not produced by coagulation of casein...
and other ingredients
Pasta varieties - (over 650)
- AgnolottiAgnolottiAgnolotti is a kind of ravioli typical of the Piedmont Region, made with small pieces of flattened pasta dough, folded over with a roast beef meat and vegetable stuffing. Agnolotti is the plural form of the Italian word agnolotto...
- Bavette, bigoliBigoliBigoli is an extruded pasta in the form of a long and thick tube. Traditionally they were made with buckwheat flour, but are more commonly made with whole wheat flour now. Traditionally, duck eggs are used for the pasta. It closely resembles bucatini...
, bucatiniBucatiniBucatini is a thick spaghetti-like pasta with a hole running through the center. The name comes from , meaning "hole", while bucato means "pierced".... - CannelloniCannelloniCannelloni are a cylindrical type of pasta generally served baked with a filling and covered by a sauce. Some type of cannelloni need to be boiled beforehand, for some others is enough to use runnier sauces/filling....
, crespelle - Cappellini, cappelletti
- Conchiglie
- Ditalini
- Eliche
- FarfalleFarfalleFarfalle are a type of pasta. Commonly known as "bow-tie pasta," the name is derived from the Italian word farfalla . The "e" at the end of the word is the Italian feminine plural ending, making the meaning of the word "butterflies."...
, festoni, fettuccineFettuccineFettuccine is a type of pasta popular in Roman Cuisine. It is a flat thick noodle made of egg and flour wider than but similar to the tagliatelle typical of Bologna...
, filatieddi, fusilliFusilliFusilli are long, thick, corkscrew shaped pasta. The word fusilli presumably comes from fusile, archaic or dialectal word for "rifle" , referring to the spiral-grooved barrel of the latter... - Garganelli
- GnocchiGnocchiGnocchi are various thick, soft dumplings. They may be made from semolina, ordinary wheat flour, flour and egg, flour, egg, and cheese, potato, bread crumbs, or similar ingredients. The smaller forms are called gnocchetti....
- Gnocchi di semolino
- LasagnaLasagnaLasagna is a wide and flat type of pasta and possibly one of the oldest shapes. As with most other pasta shapes, the word is generally used in its plural form lasagne in Italy and the U.K. Traditionally, the dough was prepared in Southern Italy with semolina and water and in the northern regions,...
, linguineLinguineLinguine is a form of pasta — flat like fettuccine and trenette. It is wider than spaghetti, about 1/4 to 3/8 inch, but not as wide as fettuccine. The name linguine means "little tongues" in Italian, where it is a plural of the feminine linguina. Linguine are also called trenette or bavette...
, lumache (snails) - MaccheroniMacaroniMacaroni is a variety of moderately extended, machine-made, dry pasta made with durum wheat. Macaroni noodles do not contain eggs, and are normally cut in short, hollow shapes; however, the term refers not to the shape of the pasta, but to the kind of dough from which the noodle is made...
(macaroniMacaroniMacaroni is a variety of moderately extended, machine-made, dry pasta made with durum wheat. Macaroni noodles do not contain eggs, and are normally cut in short, hollow shapes; however, the term refers not to the shape of the pasta, but to the kind of dough from which the noodle is made...
), malloreddus (SardiniaSardiniaSardinia is the second-largest island in the Mediterranean Sea . It is an autonomous region of Italy, and the nearest land masses are the French island of Corsica, the Italian Peninsula, Sicily, Tunisia and the Spanish Balearic Islands.The name Sardinia is from the pre-Roman noun *sard[],...
n pasta), maltagliate, marille, Marrubini - Offelle, orecchietteOrecchietteOrecchiette is a kind of home-made pasta typical of Puglia or Apulia, a region of Southern Italy. Its name comes from its shape, which reminds one of a small ear. In Italian orecchio means ear, and the suffix 'etto' means 'small'. In the vernacular of Taranto it is called recchietedd, or...
- Orzo
- Paccheri, paglia e fieno, pansotti, panzarottiPanzarottiPanzarotti or panzerotti are filled, savory pastries, different forms of which are popular in Italy, in Ontario, Canada, and in the United States, especially in Southern New Jersey.-Italy:...
, pappardellePappardellePappardelle are large, very broad fettuccine. The name derives from the verb “pappare", to gobble up. The fresh types are two to three centimetres wide and may have fluted edges. Dried egg pappardelle have straight sides. This traditional pasta, a cousin to the smaller tagliatelle, was...
, pennePennePenne is a type of pasta with cylinder-shaped pieces. Penne is the plural form of the Italian penna, deriving from Latin penna . In Italy, penne are produced in two main variants: "penne lisce" and "penne rigate" , the latter having ridges on each penna...
, perciatelli, pici, pinzillacchere, pizzoccheriPizzoccheriPizzoccheri are a type of short tagliatelle, a flat ribbon pasta, made with 80% buckwheat flour and 20% wheat flour. When classically prepared in Valtellina or in Graubünden, they are cooked along with greens , and cubed potatoes...
, - RavioliRavioliRavioli are a traditional type of Italian filled pasta. They are composed of a filling sealed between two layers of thin egg pasta dough and are served either in broth or with a pasta sauce. The word ravioli is reminiscent of the Italian verb riavvolgere , though the two words are not...
, rigatoniRigatoniRigatoni is a form of tube-shaped pasta of varying lengths and diameters. It is larger than penne and ziti and sometimes slightly curved. Rigatoni is usually ridged, and the tube's end is square-cut like ziti, not diagonal like penne.... - SpaghettiSpaghettiSpaghetti is a long, thin, cylindrical pasta of Italian origin. Spaghetti is made of semolina or flour and water. Italian dried spaghetti is made from durum wheat semolina, but outside of Italy it may be made with other kinds of flour...
, spaghetti alla chitarra, strozzapreti, strangozzi, strascinati - Stelline
- Tacconi, tagliatelleTagliatelleTagliatelle and tagliolini are a traditional type of pasta from Emilia-Romagna and Marches, regions of Italy. Individual pieces of tagliatelle are long, flat ribbons that are similar in shape to fettuccine and are typically about 0.65 cm to 1 cm wide...
, tagliarini, tonnarelli, tortelliniTortelliniTortellini are ring-shaped pasta. They are typically stuffed with a mix of meat or cheese. Originally from the Italian region of Emilia , they are usually served in broth, meat broth, either of beef, chicken, or both...
, trenetteTrenetteTrenette are a type of narrow, flat, dried pasta especially associated with Genoa and Liguria.Trenette are the most traditional form of pasta served with pesto alla genovese, a dish known as trenette al pesto, which can also include potatoes and green beans boiled in the same water.-Bibliography:*...
, trottole, trofie - VermicelliVermicelliVermicelli is a traditional type of pasta round in section that is thicker than spaghetti.-Vermicelli thickness comparison:In USA, the National Pasta Association, founded in 1904, lists, together with various spelling mistakes, vermicelli as a thinner type of spaghetti.-History in Italy:In...
- Ziti
Pasta dishes
- Ciceri e Tria
- Bucatini all'Amatriciana, Bucatini coi funghi, Bucatini alla Sorrentina
- Cannelloni al ragù, cannelloni ai carciofi
- CarbonaraCarbonaraPasta alla carbonara is an Italian pasta dish based on eggs, cheese , bacon , and black pepper...
- Linguini with Clam sauceClam sauceClam sauce is a topping for pasta, usually linguine. The two most popular varieties are white, usually featuring minced clams, olive oil, garlic, lemon juice and parsley, or red, usually a thin tomato sauce with minced clams. Other variants include the incorporation of whole clams, hot pepper...
- Penne all'arrabbiataPenne all'arrabbiataArrabbiata is a Roman sauce of garlic, tomatoes, and red chili cooked in olive oil. Basil is sometimes used, although the majority of chefs in Italy do not use basil for this recipe...
, pansotti alla genovese - Rigatoni con la Pajata, Rigatoni al forno con salsa aurora
- Spaghetti alla Carrettiera, Spaghetti al nero di seppia, Spaghetti alla PuttanescaPasta PuttanescaSpaghetti alla puttanesca is a spicy, tangy, somewhat salty Italian pasta dish invented in the mid-20th century. The ingredients are typical of Southern Italian cuisine.- Origin :...
, Spaghetti con la bottarga, Spaghetti all' aglio, olio e peperoncino, spaghetti indiavolati, Spaghetti Siracusani, spaghetti alla carbonara - Tagliatelle alla boscaiola, tagliatelle ai carciofi, tagliatelle ai funghi, tagliatelle al pomodoro, tagliatelle al sugo di lepre, tagliatelle al ragù
- Tortelloni alla zucca
- Trofie al pesto, trofie al sugo di noci
- Tortellini
- Tortelloni ricotta and spinaci
- LasagnaLasagnaLasagna is a wide and flat type of pasta and possibly one of the oldest shapes. As with most other pasta shapes, the word is generally used in its plural form lasagne in Italy and the U.K. Traditionally, the dough was prepared in Southern Italy with semolina and water and in the northern regions,...
- Ziti
- RavioliRavioliRavioli are a traditional type of Italian filled pasta. They are composed of a filling sealed between two layers of thin egg pasta dough and are served either in broth or with a pasta sauce. The word ravioli is reminiscent of the Italian verb riavvolgere , though the two words are not...
Rice dishes
- AranciniAranciniArancini or arancine are fried rice balls coated with breadcrumbs, said to have originated in Sicily in the 10th century. Arancine are usually filled with ragù , tomato sauce, mozzarella, and/or peas....
- Basic RisottoRisottoRisotto is a class of Italian dishes of rice cooked in broth to a creamy consistency. The broth may be meat-, fish-, or vegetable-based; many kinds include Parmesan cheese, butter, and onion...
- Insalata di riso
- Pomodori col riso
- Risotto alla milanese or Risotto with saffron
- Risi e bisi (rice and peasRice and peasRice and Peas also called Moros de guandules con coco in the Dominican Republic.-Dominican Republic:Moros de guandules con coco is a traditional coconut rice and pigeon pea dish served on Christmas. Moros in Dominican cuisine is very similar to Jamaican rice and peas...
) - Risotto con la lüganega
- Riso alla toscana
- Riso al nero di seppia
- Riso con i porcini
- Risotto alla sbirraglia
- Risotto alla zucca
- Risotto di seppie alla veneziana
- Sformato al basilico
- Riso e indivia
- Sformato di riso dolce
- Tiella di riso, patate e cozze
- Risotto ai gamberoni
- Risotto ai quattro sapori
- Risotto al cavolfiore
- Risotto al gorgonzola
- Riso tonnato
- Riso valdostano
- Risotto saltato
- Risotto al Barolo
- Risotto con scamorza e champagne
- Risotto indivia e fiori di zucca
- Risotto allo zafferano con petto d'anatra
- Risotto alla marinara
- Risotto con agoni
- Risotto mantecato con Grana Padano
- SupplìSupplìSupplì are Italian snacks consisting of a ball of rice with or without tomato sauce and raw egg around a piece of mozzarella; the whole morsel is soaked in egg and coated with breadcrumbs and then fried...
Fish
- BaccalàBaccalàBaccalà is Venetian Language for salt cod. Most baccalà dishes require that the fish be soaked numerous times to remove excess saltiness...
- Cacciucco
- Alici, Sardine, Anguilla marinate
- Seppioline in umido
- Missultin e polenta
- Fritata di bianchetti
- Fritto misto di pesce
- Orate al forno
- Acciughe fritte in pastella
- Acciughe in carpione
- Acquadella o latterino fritto
- Acqua pazzaAcqua pazza (food)The term acqua pazza is used in Italian cuisine to refer to a recipe for poached white fish, or to simply refer to the lightly herbed broth used to poach it.-Origin:...
- Agghiotta di pesce spada
- Anguilla marinata
- Baccalà alla vicentinaBaccalà alla vicentinaBaccalà alla vicentina is an Italian dish native to Vicenza made from baccalà, dried unsalted cod, served on or with white, soft polenta.-External links:**...
- Baccalà fritto
- Branzino al sale
- Brodetto di arselle
- Buridda
- Calamaretti fritti
- Calamari in zimino
- Calamari ripieni
- Capesante alla veneziana
- Cappon magroCappon magroCappon magro or capòn magro is an elaborate and rich Genoese salad of seafood and vegetables over hard tack arranged into a decorative pyramid and dressed with a rich sauce....
- Carpaccio di pesce
- Cartoccio di pesce spada
- Cozze alla tarantina
- Cozze fritte alla viareggina
- Cozze ripiene
- Filetti di baccalà
- Filetti di orata al cartoccio
- Frittura mista di pesce
- Grancevola alla veneziana
- Impanata di pesce spada
- Involtini di pesce
- Moscardini lessati alla genovese
- Murena fritta
- Nasello al forno
- Orata arrosto
- 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
- 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
- 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
Meat dishes and cured meats
- Bistecca Fiorentina (steak florentine)
- BresaolaBresaolaBresaola or brisaola is air-dried, salted beef that has been aged two or three months until it becomes hard and turns a dark red, almost purple colour. It is made from top round, and is lean and tender, with a sweet, musty smell...
- CapicolloCapicolaCapocollo , or coppa, is a traditional Calabrian Italian cold cut made from pork shoulder or neck, and dry-cured whole. The name coppa is Italian for nape, while capocollo comes from capo—head—and collo—neck—of a pig. The Italian spelling, "capocollo'", is derived from Latin, "caput collum"...
- Carne PizzaiolaCarne PizzaiolaCarne Pizzaiola is a dish derived from the Neapolitan tradition that features meat cooked with peppers, tomatoes and olive oil, long enough to tenderize the meat...
- Coda alla vaccinaraCoda alla vaccinaraCoda alla vaccinara is a modern Roman stew made of "oxtail" and various vegetables.Its introduction dates back to times when it was customary to pay a vaccinaro in kind with the entrails, hide, and tail of the animal...
- Cotechino ModenaCotechino ModenaCotechino Modena or Cotechino di Modena, also sometimes spelled cotecchino or coteghino, is a fresh sausage made from pork, fatback, and pork rind, and comes from Modena, Italy, where it has PGI status...
- Cotoletta alla milanese
- Cotoletta alla petroniana
- Culatello
- GuancialeGuancialeGuanciale is an unsmoked Italian bacon prepared with pig's jowl or cheeks. Its name is derived from guancia, Italian for cheek. Guanciale is similar to the jowl bacon of the United States....
(cured pork jowl) - MortadellaMortadellaMortadella is a large Italian sausage or cold cut made of finely hashed or ground, heat-cured pork sausage, which incorporates at least 15% small cubes of pork fat . Mortadella is a staple product of Bologna, Italy...
- Osso bucoOsso bucoOssobuco is a Milanese specialty of cross-cut veal shanks braised with vegetables, white wine and broth. It is often garnished with gremolata and traditionally served with risotto alla milanese....
- PancettaPancettaPancetta is Italian bacon, typically salt cured and seasoned with such spices as nutmeg, fennel, peppercorns, dried ground hot peppers and garlic, then dried for at least three months. Associated with Italy, pancetta varies by region. It is also produced broadly in Spain.-Styles:Pancetta can be...
- Pezzetti di cavallo
- Prosciutto di ParmaProsciuttoProsciutto |ham]]) or Parma ham is a dry-cured ham that is usually thinly sliced and served uncooked; this style is called prosciutto crudo in Italian and is distinguished from cooked ham, prosciutto cotto....
- Prosciutto cotto (cooked ham)
- Prosciutto crudoProsciuttoProsciutto |ham]]) or Parma ham is a dry-cured ham that is usually thinly sliced and served uncooked; this style is called prosciutto crudo in Italian and is distinguished from cooked ham, prosciutto cotto....
- SalameSalamiSalami is cured sausage, fermented and air-dried meat, originating from one of a variety of animals. Historically, salami has been popular among Southern European peasants because it can be stored at room temperature for periods of up to 10 years, supplementing a possibly meager or inconsistent...
- Salsiccia (sausages)
- Soppressata
- Speck Alto Adige PGISpeck Alto Adige PGISpeck Alto Adige PGI is a dry-cured, lightly smoked ham , produced in South Tyrol, northern Italy. Its production is regulated by the European Union under the protected geographical indication status.- History :...
- Violino Valtell
- Vitello (vealVealVeal is the meat of young cattle , as opposed to meat from older cattle. Though veal can be produced from a calf of either sex and any breed, most veal comes from male calves of dairy cattle breeds...
)
- Abruzzi
- Montepulciano d'AbruzzoMontepulciano d'AbruzzoMontepulciano d'Abruzzo is a red Italian wine made from the Montepulciano wine grape in the Abruzzo region of east-central Italy. The wine was classified as Denominazione di origine controllata in 1968 with a separate Denominazione di origine controllata e Garantita for wine produced around...
- Trebbiano d'Abruzzo
- Montepulciano d'Abruzzo
- CalabriaCalabriaCalabria , in antiquity known as Bruttium, is a region in southern Italy, south of Naples, located at the "toe" of the Italian Peninsula. The capital city of Calabria is Catanzaro....
- Cirò
- Emilia-RomagnaEmilia-RomagnaEmilia–Romagna is an administrative region of Northern Italy comprising the two historic regions of Emilia and Romagna. The capital is Bologna; it has an area of and about 4.4 million inhabitants....
- SangioveseSangioveseSangiovese is a red Italian wine grape variety whose name derives from the Latin sanguis Jovis, "the blood of Jove"...
- LambruscoLambruscoLambrusco is the name of both a red wine grape and an Italian wine made principally from the grape. The grapes and the wine originate from four zones in Emilia-Romagna and one in Lombardy, principally around the central provinces of Modena, Parma, Reggio nell'Emilia, and Mantua...
- Pignoletto
- Gutturnio
- BonardaBonardaBonarda is a name applied to several different grape varieties used to make red wine:* Charbono of California is widely grown in Argentina as Bonarda. It originates in Savoie, where it is known as Corbeau or Douce Noir , but is not the same as Piedmont's Dolcetto...
- TrebbianoTrebbianoTrebbiano is the second most widely planted grape in the world. It gives good yields, but makes undistinguished wine at best. It can be fresh and fruity, but does not keep long. Its high acidity makes it important in Cognac production...
- AlbanaAlbana (grape)Albana is a white Italian wine grape planted primarily in the Emilia-Romagna region.The wine made from the grape, Albana di Romagna, was first awarded DOCG status in 1987...
- Sangiovese
- CampaniaCampaniaCampania is a region in southern Italy. The region has a population of around 5.8 million people, making it the second-most-populous region of Italy; its total area of 13,590 km² makes it the most densely populated region in the country...
- Greco di Tufo
- TaurasiTaurasiTaurasi is a town and comune in the province of Avellino, Campania, Italy. Taurasi is a historic town which is located in the region of Sannio. The town's name probably derives from the Latin Taurus. With in time it changed to Taurasos and then to Taurasia before changing to the format we see...
- Fiano di Avellino
- Lacryma Cristi
- Aglianico del Taburno
- Campi FlegreiCampi FlegreiThe Phlegraean Fields, also known as Campi Flegrei, , is a large wide caldera situated to the west of Naples, Italy. It was declared a regional park in 2003. Lying mostly underwater, the area comprises 24 craters and volcanic edifices. Hydrothermal activity can be observed at Lucrino, Agnano and...
- Falerno del Massico
- SolopacaSolopacaSolopaca is a comune in the Province of Benevento in the Italian region Campania, located about 45 km northeast of Naples and about 20 km northwest of Benevento...
- Friuli-Venezia GiuliaFriuli-Venezia GiuliaFriuli–Venezia Giulia is one of the twenty regions of Italy, and one of five autonomous regions with special statute. The capital is Trieste. It has an area of 7,858 km² and about 1.2 million inhabitants. A natural opening to the sea for many Central European countries, the region is...
- FriulanoFriuli-Venezia Giulia wineFriuli-Venezia Giulia wine is wine made in the northeastern Italian region of Friuli-Venezia Giulia. Once part of the Venetian Republic and with sections under the influence of the Austro-Hungarian Empire for some time, The wines of the region have noticeable Slavic and Germanic influences...
- Friulano
- LiguriaLiguriaLiguria is a coastal region of north-western Italy, the third smallest of the Italian regions. Its capital is Genoa. It is a popular region with tourists for its beautiful beaches, picturesque little towns, and good food.-Geography:...
- Cinque TerreCinque TerreThe Cinque Terre is a rugged portion of coast on the Italian Riviera. It is in the Liguria region of Italy, to the west of the city of La Spezia. "The Five Lands" is composed of five villages: Monterosso al Mare, Vernazza, Corniglia, Manarola, and Riomaggiore...
- Cinque Terre
- LombardiaLombardyLombardy is one of the 20 regions of Italy. The capital is Milan. One-sixth of Italy's population lives in Lombardy and about one fifth of Italy's GDP is produced in this region, making it the most populous and richest region in the country and one of the richest in the whole of Europe...
- FranciacortaFranciacorta (wine)Franciacorta is a sparkling wine from Lombardy with DOCG status produced from grapes grown within the boundaries of the territory of Franciacorta, on the hills of a series of townships to the south of Lake Iseo in the Province of Brescia. It was awarded DOC status in 1967, the designation then...
- Oltrepò PaveseOltrepò PaveseThe Oltrepò Pavese is the area of the Province of Pavia, in the north-west Italian region of Lombardy, which lies to the south of the river Po. Extending over an area of c...
- Sassella
- Inferno
- Grumello
- Bonarda
- BarberaBarberaBarbera is a red Italian wine grape variety that, as of 2000, was the third most-planted red grape variety in Italy . It produces good yields and is known for deep color, low tannins and high levels of acid...
- Spumante Brut
- Valcalepio
- Franciacorta
- MarcheMarcheThe population density in the region is below the national average. In 2008, it was 161.5 inhabitants per km2, compared to the national figure of 198.8. It is highest in the province of Ancona , and lowest in the province of Macerata...
- VerdicchioVerdicchioVerdicchio is a white Italian wine grape variety grown primarily in the Marche region of central Italy. The name Verdicchio derives from verde and refers to the slight green/yellow hue that wines made from the grape can have....
- Conero
- Piceno
- Verdicchio
- Piemonte
- Alba
- Acqui
- Asti
- BaroloBaroloBarolo is a red Denominazione di Origine Controllata e Garantita wine produced in the northern Italian region of Piedmont. It is made from the Nebbiolo grape and is often described as one of Italy's greatest wines...
- Carema Riserva
- Colli Tortonesi
- GattinaraGattinara (wine)Gattinara is a red Italian wine with Denominazione di Origine Controllata e Garantita status produced from Nebbiolo grapes grown within the boundaries of the commune of Gattinara which is located in the hills in the north of the province of Vercelli, northwest of Novara in the Piedmont region...
- GrignolinoGrignolinoGrignolino is a red Italian wine grape variety commonly grown in the Piedmont region. It makes light colored wines and rosés with very fruity aromas, strong acidity and tannins. The name Grignolino derives from the word grignole which means "many pips" in the local Piedmontese dialect of the Asti...
- Gavi
- LangheLangheThe Langhe is a hilly area to the south and east of the river Tanaro in the province of Cuneo in Piedmont, northern Italy....
- Monferrato
- Nebbiolo
- OvadaOvadaOvada is a comune in the Province of Alessandria in the Italian region Piedmont, located about 90 km southeast of Turin and about 30 km south of Alessandria....
- Puglia
- NegroamaroNegroamaroNegroamaro, also Negro amaro, is a red wine grape variety native to southern Italy. It is grown almost exclusively in Puglia and particularly in Salento, the peninsula which can be visualised as the “heel” of Italy. The grape can produce wines very deep in color. Wines made from Negroamaro tend to...
- Negroamaro
- SardegnaSardiniaSardinia is the second-largest island in the Mediterranean Sea . It is an autonomous region of Italy, and the nearest land masses are the French island of Corsica, the Italian Peninsula, Sicily, Tunisia and the Spanish Balearic Islands.The name Sardinia is from the pre-Roman noun *sard[],...
- CagliariCagliariCagliari is the capital of the island of Sardinia, a region of Italy. Cagliari's Sardinian name Casteddu literally means castle. It has about 156,000 inhabitants, or about 480,000 including the outlying townships : Elmas, Assemini, Capoterra, Selargius, Sestu, Monserrato, Quartucciu, Quartu...
- MontiMontiMonti can refer to:Places* Monti, Lazio, the first rione of Rome, Italy* Monti, Sardinia, in the province of Olbia-Tempio, Italy* Monti, Iowa, a tiny town of six to eight houses in Buchanan County, Iowa, United StatesPeople...
- NuragusNuragusNuragus is a comune in the Province of Cagliari in the Italian region Sardinia, located about 60 km north of Cagliari...
- Ogliastra
- Cannonau
- Cagliari
- SiciliaSicilySicily is a region of Italy, and is the largest island in the Mediterranean Sea. Along with the surrounding minor islands, it constitutes an autonomous region of Italy, the Regione Autonoma Siciliana Sicily has a rich and unique culture, especially with regard to the arts, music, literature,...
- Etna
- Noto
- Passito di Pantelleria
- MarsalaMarsala wineMarsala is a wine produced in the region surrounding the Italian city of Marsala in Sicily. Marsala wine first received Denominazione di Origine Controllata status in 1969....
- Nero d'AvolaNero d'AvolaNero d'Avola is "the most important red wine grape in Sicily" and is one of Italy's most important indigenous varieties. It is named after Avola in the far south of Sicily and its wines are compared to New World Shirazes, with sweet tannins and plum or peppery flavours...
- Donna Fugata
- ToscanaTuscanyTuscany is a region in Italy. It has an area of about 23,000 square kilometres and a population of about 3.75 million inhabitants. The regional capital is Florence ....
- BolgheriBolgheriBolgheri is located in the comune of Castagneto Carducci, a few kilometers north-west of the capital and lies in the Province of Livorno, on the foothills of the Colline Metallifere, south of Montescudaio.-Wine:...
- CarignanoCarignanoCarignano is a comune in the Province of Turin in the Italian region Piedmont, located about 20 km south of Turin. As of 31 December 2004, it had a population of 8,777 and an area of 50.2 km².-Geography:...
- ChiantiChiantiChianti is a red Italian wine produced in Tuscany. It was historically associated with a squat bottle enclosed in a straw basket, called a fiasco ; however, the fiasco is only used by a few makers of the wine now; most Chianti is now bottled in more standard shaped wine bottles...
- Colli Apuani
- Colli Etruria Centrale
- Colline Lucchesi
- ElbaElbaElba is a Mediterranean island in Tuscany, Italy, from the coastal town of Piombino. The largest island of the Tuscan Archipelago, Elba is also part of the National Park of the Tuscan Archipelago and the third largest island in Italy after Sicily and Sardinia...
- ScansanoScansanoScansano is a town and comune, of medieval origin, in the Tuscan province of Grosseto, Italy. The area which Scansano lies within is called Maremma.Scansano is notable for Morellino di Scansano, a type of wine....
- MontalcinoMontalcinoMontalcino is a hilltown and comune in Tuscany, Italy. It is famous for its Brunello di Montalcino wine.The town is located to the west of Pienza, close to the Crete Senesi in Val d'Orcia. It is 42 km from Siena, 110 km from Florence and 150 km from Pisa...
- MontescudaioMontescudaioMontescudaio is a comune in the Province of Pisa in the Italian region Tuscany, located about 70 km southwest of Florence and about 45 km southeast of Pisa....
- Nipozzano
- Vino Nobile di MontepulcianoVino Nobile di MontepulcianoVino Nobile di Montepulciano is a red wine with Denominazione di Origine Controllata e Garantita status produced in the vineyards surrounding the town of Montepulciano, Italy. The wine is made primarily from the Sangiovese grape varietal , blended with Canaiolo Nero and small amounts of other...
- ParrinaParrinaParrina is a small Italian Denominazione di Origine Controllata comprising parts of the commune of Orbetello in the province of Grosseto, Tuscany. The DOC was awarded in 1971, and extends to 110.33 hectares , with about 20 wine producers, the largest of which, by far, is Antica Fattoria La Parrina...
- PitiglianoPitiglianoPitigliano is an Italian town and comune of province of Grosseto in the Maremma area of Tuscany. The town stands on an abrupt tuff butte high above the Olpeta, the Fiora and the Lente rivers.-History:...
- San GimignanoSan GimignanoSan Gimignano is a small walled medieval hill town in the province of Siena, Tuscany, north-central Italy. It is mainly famous for its medieval architecture, especially its towers, which may be seen from several kilometres outside the town....
- Val di Chiana
- Val di Cornia
- ValdinievoleValdinievoleValdinievole or Val di Nievole ") is an area in the south-western part of the province of Pistoia, Tuscany, Italy. The saint Allucio of Campigliano was born to a wealthy, landed family in the Valdinievole and he ministered to the poor and travellers there.-Geography:The area is made up of 11...
- Valle di Arbia
- Bolgheri
- UmbriaUmbriaUmbria is a region of modern central Italy. It is one of the smallest Italian regions and the only peninsular region that is landlocked.Its capital is Perugia.Assisi and Norcia are historical towns associated with St. Francis of Assisi, and St...
- OrvietoOrvietoOrvieto is a city and comune in Province of Terni, southwestern Umbria, Italy situated on the flat summit of a large butte of volcanic tuff...
- TorgianoTorgianoTorgiano is a comune in the Province of Perugia in the Italian region Umbria, located about 10 km southeast of Perugia.Torgiano borders the following municipalities: Bastia Umbra, Bettona, Deruta, Perugia.- History :...
- Rosso di Montefalco
- SagrantinoSagrantinoSagrantino is an Italian grape variety that is indigenous to the region of Umbria in Central Italy. It is grown primarily in the village of Montefalco and its surrounding areas, with only dedicated to the grape in the hands of about 25 producers. With such small production, the wine is not widely...
- GrechettoGrechettoGrechetto or Grechetto Bianco is an Italian wine grape of Greek origins. The grape is planted throughout central Italy, particularly in the Umbria region where it is used in the Denominazione di origine controllata wine Orvieto. It is primarily a blending grape, though some varietal wine is also...
- Orvieto
- VenetoVenetoVeneto is one of the 20 regions of Italy. Its population is about 5 million, ranking 5th in Italy.Veneto had been for more than a millennium an independent state, the Republic of Venice, until it was eventually annexed by Italy in 1866 after brief Austrian and French rule...
- AmaroneAmaroneAmarone della Valpolicella, usually known as Amarone, is a typically rich Italian dry red wine made from the partially dried grapes of the Corvina , Rondinella and Molinara varieties. The wine was awarded Denominazione di Origine Controllata status in December 1990...
- BardolinoBardolinoBardolino is a comune in the Province of Verona in the Italian region Veneto, located about 130 km west of Venice and about 25 km northwest of Verona....
- Colli EuganeiColli EuganeiColli Euganei are located in the Veneto region of northern Italy, a few kilometers south of Padua. They take their name from the Euganei, a semi-mythical population who inhabited the area before the Veneti....
- Conegliano Veneto
- Custoza
- ProseccoProseccoProsecco is an Italian white wine — generally a Dry or Extra Dry sparkling wine — normally made from Glera grapes. DOC prosecco is produced in the regions of Veneto and Friuli Venezia Giulia in Italy, and traditionally mainly in the areas near Conegliano and Valdobbiadene, in the hills...
- SoaveSoave (wine)Soave is a dry white Italian wine from the Veneto region in northeast Italy, principally around the city of Verona. Within the Soave region are both a Denominazione di Origine Controllata zone and a Denominazione di Origine Controllata e Garantita designation known as Soave Superiore with both...
- ValdobbiadeneValdobbiadeneValdobbiadene is a town in the province of Treviso, Veneto, Italy. Valdobbiadene is a picturesque wine growing area. Just below the Alpine areas of Veneto, it provides a climate for cool varieties of grape. This area is the home of ProseccoConegliano-Valdobbiadene a dry sparkling white wine....
- ValpolicellaValpolicellaValpolicella is a viticultural zone of the province of Verona, Italy, east of Lake Garda. The hilly agricultural and marble-quarrying region of small holdings north of the Adige is famous for wine production. Valpolicella ranks just after Chianti in total Italian Denominazione di Origine...
- Amarone
- AsiagoAsiago cheeseAsiago is an Italian cow's milk cheese that can assume different textures, according to its aging, from smooth for the fresh Asiago to a crumbly texture for the aged cheese of which the flavor is reminiscent of Parmesan...
- Bel PaeseBel PaeseBel Paese is the classical poetical appellative for Italy, meaning the "Beautiful Country" in Italian, due to its mild weather, cultural heritage and natural endowment....
- BittoBitto-Plot:This story revovles around a innocent girl with a life full of hardships....
- BraBra (cheese)The Italian cheese Bra originates from the town of Bra in Cuneo in the region of Piemonte.Production of Bra may take place all year, but it may only legally take place within the province of Cuneo, however, aging may also take place in Villafranca, in Turin...
- Burrini
- BurrataBurrataBurrata is a fresh Italian cheese, made from mozzarella and cream. The outer shell is solid mozzarella while the inside contains both mozzarella and cream, giving it an unusual, soft texture. It is usually served fresh, at room temperature. The name "burrata" means "buttered" in...
- Butirro
- CaciocavalloCaciocavalloCaciocavallo is a type of stretched-curd cheese made out of sheep's or cow's milk. It is produced throughout Southern Italy, especially mostly on the Apennine Mountains...
- Cacioricotta
- Canestrato pugliese
- Casècc
- CastelmagnoCastelmagnoCastelmagno is a small comune in the Province of Cuneo in the Italian region of Piedmont, located about 80 km southwest of Turin and about 25 km west of Cuneo....
- Caprini
- Casiello
- Casu moddeCasu marzuCasu marzu is a traditional Sardinian sheep milk cheese, notable for containing live insect larvae...
- Ciccillo
- Crescenza
- Crotonese
- FontinaFontinaFontina is a cow's milk Italian cheese. Fontina cheese has been made in the Aosta Valley, in the Alps since the 12th century. It has a milk fat content of around 45%. As with many original varieties, the name "Fontina" has been imposed upon by such derivatives as "Fontinella", "Fontal", and...
- Fiore Sardo
- Formai de mut
- Giuncata
- Grana Padano
- Gorgonzola
- Marzolino
- Marzotica
- MascarponeMascarponeMascarpone |denaturation]], whey is removed without pressing or aging. One can manufacture mascarpone by using cream and tartaric acid, citric acid, or even lemon juice....
- MozzarellaMozzarellaMozzarella is an Italian Traditional Speciality Guaranteed food product. The term is used for several kinds of Italian cheeses that are made using spinning and then cutting :...
- MontasioMontasioMontasio is a cheese made from cow's milk, produced in the Friuli-Venezia Giulia and Veneto regions of northeastern Italy.It was awarded a protected designation of origin in 1986.-External links:**...
- Monte VeroneseMonte VeroneseMonte Veronese is an Italian cheese made from cow’s milk which is produced in the northern part of the Province of Verona. It is regarded as the great cheese of the Lessini mountains or the Veronese prealps and was awarded Italian Denominazione di Origine status in 1993 and EU PDO status in 1996...
- MurazzanoMurazzanoMurazzano is a comune in the Province of Cuneo in the Italian region Piedmont, located about 70 km southeast of Turin and about 40 km east of Cuneo....
- Parmigiano ReggianoParmigiano ReggianoParmigiano-Reggiano , also known in English as Parmesan , is a hard granular cheese, cooked but not pressed, named after the producing areas near Parma, Reggio Emilia, Modena, and Bologna , and Mantova , Italy...
(Parmesan) - Pecorino di Fossa
- PecorinoPecorinoPecorino is the name of a family of hard Italian cheeses made from ewe's milk. The word derives from pecora meaning ‘sheep’, also from the Latin pecora meaning livestock....
romano, - Pecorino SardoPecorino SardoPecorino sardo, also known as fiore sardo, is a firm cheese from the Italian island of Sardinia which is made from sheep milk: specifically from the milk of the local Sardinian breed. It was awarded Denominazione d'Origine status in 1991 and granted Protected designation of origin protection in...
- Piacentinu
- Primo Sale
- ProvoloneProvoloneProvolone is an Italian cheese that originated in Southern Italy, where it is still produced in various shapes as in 10 to 15 cm long pear, sausage, or cone shapes. A variant of Provolone is also produced in North America and Japan...
- Puzzone di Modena
- Quartirolo
- Ragusano
- RascheraRascheraRaschera is an Italian pressed semi-fat, semi-hard cheese made with partly skimmed raw or pasteurised cow milk, to which a small amount of sheep's and/or goat's milk may be added. It has an ivory white color inside with irregularly spaced small eyes, and a semi-hard rind which is red gray...
- RicottaRicottaRicotta is an Italian dairy product made from sheep milk whey left over from the production of cheese. Although typically referred to as ricotta cheese, ricotta is not properly a cheese because it is not produced by coagulation of casein...
rifatta - Ricotta salata
- RobiolaRobiolaRobiola is an Italian soft-ripened cheese of the Stracchino family, made with varying proportions of cow’s, goat’s milk and sheep milk. One theory is that the cheese gets its name from the town of Robbio in the province of Pavia; another that the name comes from the word rubeole because of the...
- Slattato
- StracchinoStracchinoStracchino also known as crescenza is a type of Italian cow’s-milk cheese, typical of Lombardy, Piedmont, and Veneto. It is eaten very young, has no rind and a very soft, creamy texture and normally a mild and delicate flavour. It is normally square in form.The name of the cheese derives from the...
- Squacquerone
- Taleggio
- TomaToma cheeseToma is a soft or semi-hard, Italian cow's milk cheese. It is made primarily in the Aosta Valley and Piedmont regions of Northern Italy. Toma varies with region and locale of production, and is closely related to the French tomme...
- Tumazzu
Desserts and pastry
- AnisetteAnisetteAnisette is an anise-flavored liqueur that is consumed mainly in France, Italy, Portugal, and Spain. It is colorless and, unlike some other anise-based liqueurs, contains no licorice.True anisette is produced by means of distilling aniseed...
(cookieCookieIn the United States and Canada, a cookie is a small, flat, baked treat, usually containing fat, flour, eggs and sugar. In most English-speaking countries outside North America, the most common word for this is biscuit; in many regions both terms are used, while in others the two words have...
) - BabàBaba- Geography :* Baba, Masovian Voivodeship * Baba, Mogilno County in Kuyavian-Pomeranian Voivodeship * Baba, Rypin County in Kuyavian-Pomeranian Voivodeship...
- BiscottiBiscottiBiscotti more correctly known as biscotti di Prato , also known as cantuccini , are twice-baked biscuits originating in the Italian city of Prato...
- Biscuit TortoniBiscuit TortoniBiscuit Tortoni is an ice cream made with eggs and heavy cream, often containing chopped cherries or topped with minced almonds or crumbled macaroons. It is believed to be named after an Italian café owner in Paris in the 18th century....
- Cannolo siciliano
- Cassata siciliana
- ChiacchiereAngel wingsAngel wings are a traditional sweet crisp pastry made out of dough that has been shaped into thin twisted ribbons, deep-fried and sprinkled with powdered sugar. Traditionally present in several European cuisines, angel wings are known by many other names and have been incorporated into other...
(angel wings) - CiardunaCiardunaCiarduna is a type of Italian pastry.Ciarduna siciliana is a traditional sweet pastry from the province of Palermo, Sicily . It consists of an almond cookie shell filled with a ricotta or mascarpone filling. Some variants are also covered with a shell of chocolate or chocolate frosting and...
- CrostataCrostataA crostata is an Italian baked dessert tart, and a form of pie. The jams that are traditionally used as a filling are cherries, peaches, apricots, berries. The crostata can also be blind-baked and then filled with pastry cream topped with pieces of fresh fruit; this is called crostata di frutta...
• Fruitti di bosco (fruit with pastry)
- GelatoGelatoGelato is the italian word for ice cream and sorbet. Italians use the word gelato to mean a sweet treat that is served frozen. Indeed, gelato, just like ice cream, is made with Milk, cream, various sugars, flavoring including fresh fruit and nut purees....
(ice creamIce creamIce cream is a frozen dessert usually made from dairy products, such as milk and cream, and often combined with fruits or other ingredients and flavours. Most varieties contain sugar, although some are made with other sweeteners...
) - GianduiottoGianduiottothumb|Two GianduiottiThe Gianduiotto is a Piedmontese chocolate whose shape is similar to an upturned boat. Gianduiotti are individually wrapped in a tinfoil cover, usually gold or silver-colored...
and GianduiaGianduja (chocolate)Gianduja is a sweet chocolate containing about 30% hazelnut paste, invented in Turin by Caffarel in 1852. It takes its name from Gianduja, a Carnival and marionette character who represents the archetypal Piedmontese, a native of the Italian region where hazelnut confectionery is common.Some...
(Hazelnut chocolates or spread) - GranitaGranitaGranita is a semi-frozen dessert made from sugar, water and various flavorings. Originally from Sicily, although available all over Italy , it is related to sorbet and italian ice. However, in most of Sicily, it has a coarser, more crystalline texture...
- Macedonia (fruit salad)Macedonia (food)Macedonia or macédoine is a salad composed of small pieces of fruit or vegetables.Fruit Macedonia or Macedonia de frutas is a fruit salad and is a common dessert in Spain, France, Italy and Latin America....
- Panna cottaPanna cottaPanna cotta is an Italian dessert made by simmering together cream, milk and sugar, mixing this with gelatin, and letting it cool until set. It is generally from the Northern Italian region of Piemonte, although it is eaten all over Italy, where it is served with wild berries, caramel, chocolate...
- PandoroPandoroPandoro is a traditional Italian sweet yeast bread, most popular around Christmas and New Year. Typically a Veronese product, pandoro is traditionally shaped like a frustum with an 8 pointed-star section....
- PanettonePanettonethumb|200px|right|A non-traditionally shaped panettone loaf.Panettone is a type of sweet bread loaf originally from Milan , usually prepared and enjoyed for Christmas and New Year in Italy, Malta, Brazil, Germany and Switzerland, and is one of the symbols of the city of Milan. Maltese nationals are...
- PanfortePanfortePanforte is a traditional Italian dessert containing fruits and nuts, and resembling fruitcake or Lebkuchen. It may date back to 13th century Siena, in Italy's Tuscany region. Documents from 1205 show that panforte was paid to the monks and nuns of a local monastery as a tax or tithe which was due...
- semifreddoSemifreddoSemifreddo is a class of semi-frozen desserts, typically ice-cream cakes, semi-frozen custards, and certain fruit tarts. It has the texture of frozen mousse because it is usually produced by uniting two equal parts of ice cream and whipped cream. Such a dessert's Spanish counterpart is called...
- PastieraPastieraPastiera is a type of Italian cake made with ricotta cheese. It originates from the area of Naples. It is a typical cake during Easter time.-Mythical origins:...
- PignolataPignolataPignolata is a Sicilian pastry, and is also common in Calabria. It is a soft pastry, covered in chocolate and lemon flavoured syrup/icing. This pastry is half covered or iced in one flavouring and the other half in the other flavour, which hardens when the pignolata is ready to be served...
- PizzellePizzellePizzelle are traditional Italian waffle cookies made from flour, eggs, sugar, butter or vegetable oil, and flavoring . Pizzelle can be hard and crisp or soft and chewy depending on the ingredients and method of preparation.Pizzelle were originally made in the Abruzzo region of south-central Italy...
- SemifreddoSemifreddoSemifreddo is a class of semi-frozen desserts, typically ice-cream cakes, semi-frozen custards, and certain fruit tarts. It has the texture of frozen mousse because it is usually produced by uniting two equal parts of ice cream and whipped cream. Such a dessert's Spanish counterpart is called...
- SfogliatelleSfogliatelleSfogliatelle , are shell shaped filled pastries native to Italian cuisine. "Sfogliatelle" means "many leaves/layers," the pastry's texture resembling leaves stacked on each other.-Origin:...
- TiramisùTiramisuTiramisu, , , literally "pick me up", is an Italian cake and dessert.It is made of ladyfingers dipped in coffee, layered with a whipped mixture of egg yolks and mascarpone, and flavored with liquor and cocoa...
- Torta capreseTorta capreseTorta caprese is a traditional Italian chocolate and almond or walnut cake named for the island of Capri from which it originates. As it is made without flour, it may be eaten by individuals following a gluten-free diet, such as those with coeliac disease....
- StruffoliStruffoliStruffoli is a Neapolitan dish made of deep fried balls of dough about the size of marbles. Struffoli are crunchy on the outside and light inside. They are mixed with honey and other sweet things...
(tiny fritters held together with honey and decorated with multi-colored sprinkles) - ZabaglioneZabaglioneZabaione , is an Italian dessert made with egg yolks, sugar, a sweet wine , and sometimes whole eggs. It is a very light custard, which has been whipped to incorporate a large amount of air. Zabaglione is traditionally served with fresh figs...
Coffee (caffè)
- BicerinBicerinBicerin is a traditional hot drink native to Turin, Italy, made of espresso, drinking chocolate and whole milk served layered in a small rounded glass. The word bicerin is Piedmontese for “small glass”. The beverage has been known since the 18th-century and was famously praised by Alexandre Dumas...
(coffee, hot chocolate and whipped cream, only in TurinTurinTurin is a city and major business and cultural centre in northern Italy, capital of the Piedmont region, located mainly on the left bank of the Po River and surrounded by the Alpine arch. The population of the city proper is 909,193 while the population of the urban area is estimated by Eurostat...
) - Caffè correttoCaffè correttoCaffè corretto, an Italian beverage, consists of a shot of espresso "corrected" with a shot of liquor, usually grappa, and sometimes sambuca or brandy. It is also known as an "espresso corretto"...
- Caffè macchiatoCaffè macchiatoCaffè macchiato , sometimes called espresso macchiato, is a coffee drink, made out of espresso with a small amount of milk.'Macchiato' simply means 'marked' or 'stained', and in the case of caffè macchiato, this means literally 'espresso stained/marked with milk'. Traditionally it is made with one...
- CaffelatteLatteA latte is a coffee drink made with espresso and steamed milk. Variants include replacing the coffee with another drink base such as masala chai, mate or matcha...
- CappuccinoCappuccinoA cappuccino is an Italian coffee drink prepared with espresso, hot milk, and steamed-milk foam. The name comes from the Capuchin friars, referring to the colour of their habits.- Definition :...
- EspressoEspressoEspresso is a concentrated beverage brewed by forcing a small amount of nearly boiling water under pressure through finely ground coffee. Espresso is widely known throughout the world....
(known generally in Italy simply as caffè) - Grolla dell'amicizia (coffee and grappaGrappaGrappa is an alcoholic beverage, a fragrant, grape-based pomace brandy of Italian origin that contains 35%–60% alcohol by volume...
served in a traditional bulbous wooden loving cupLoving cupA loving cup is a shared drinking container traditionally used at weddings and banquets. It usually has two handles and is often made of silver. Loving cups are commonly used as trophies. They can be found in several European cultures, including the Celtic quaich and the French coupe de marriage...
, shaped like a multi-spouted teapot, and drunk in the Aosta Valley and PiedmontPiedmontPiedmont is one of the 20 regions of Italy. It has an area of 25,402 square kilometres and a population of about 4.4 million. The capital of Piedmont is Turin. The main local language is Piedmontese. Occitan is also spoken by a minority in the Occitan Valleys situated in the Provinces of...
) - MarocchinoMarocchinoMarocchino is a coffee drink created in Turin, Italy. It is served in a small glass and consists of a shot of espresso , cocoa powder and milk froth...
(similar to a small cappuccino, invariably served in a glass, and drunk mainly in TurinTurinTurin is a city and major business and cultural centre in northern Italy, capital of the Piedmont region, located mainly on the left bank of the Po River and surrounded by the Alpine arch. The population of the city proper is 909,193 while the population of the urban area is estimated by Eurostat...
, in the whole PiedmontPiedmontPiedmont is one of the 20 regions of Italy. It has an area of 25,402 square kilometres and a population of about 4.4 million. The capital of Piedmont is Turin. The main local language is Piedmontese. Occitan is also spoken by a minority in the Occitan Valleys situated in the Provinces of...
and in MilanMilanMilan is the second-largest city in Italy and the capital city of the region of Lombardy and of the province of Milan. The city proper has a population of about 1.3 million, while its urban area, roughly coinciding with its administrative province and the bordering Province of Monza and Brianza ,...
) - RistrettoRistrettoRistretto is a very "short" shot of espresso coffee. Originally this meant pulling a hand press faster than usual using the same amount of water as a regular shot of espresso. Since the water came in contact with the grinds for a much shorter time the caffeine is extracted in reduced ratio to the...
Famous dishes
- Bistecca alla fiorentina (Florentine beefsteak)
- Baccalà alla VicentinaBaccalà alla vicentinaBaccalà alla vicentina is an Italian dish native to Vicenza made from baccalà, dried unsalted cod, served on or with white, soft polenta.-External links:**...
- LasagnaLasagnaLasagna is a wide and flat type of pasta and possibly one of the oldest shapes. As with most other pasta shapes, the word is generally used in its plural form lasagne in Italy and the U.K. Traditionally, the dough was prepared in Southern Italy with semolina and water and in the northern regions,...
- Pasta e fagioli (commonly known as "pasta fazool")
- PizzaPizzaPizza is an oven-baked, flat, disc-shaped bread typically topped with a tomato sauce, cheese and various toppings.Originating in Italy, from the Neapolitan cuisine, the dish has become popular in many parts of the world. An establishment that makes and sells pizzas is called a "pizzeria"...
- Ragù alla bolognese (a meat-based sauce served with tagliatelle or other pasta; the American dish Spaghetti alla Bolognese derives from this)
- Fettuccine Alfredo
- Salsiccia
- Ossobuco
- Pollo alla cacciatoraCacciatoreCacciatore means "hunter" in Italian. In cuisine, "alla cacciatora" refers to a meal prepared "hunter-style" with tomatoes, onions, mushrooms, herbs, often bell pepper, and sometimes wine. Cacciatore is popularly made with braised chicken or rabbit...
Special occasions
Feast of the Seven FishesFeast of the seven fishes
The Feast of the Seven Fishes , celebrated on Christmas Eve, also known as The Vigil , is believed to have originated in Southern Italy and is not a known tradition in many parts of Italy. Today, it is a feast that typically consists of seven different seafood dishes...
Stuffed Calamari in Tomato Sauce – Squid stuffed with breadcrumbs, garlic, oil/milk, and 3 eggs. The stuffed squid is baked with a white sauce, cheddar and olive oil.
Deep Fried Fish/Shrimp – Fish/Shrimp dipped into batter and placed into deep fryer. Dish is typically served with lemon and/or cocktail sauce.
Linguine with Clam Sauce – A mildly spicy dish that combines Linguine pasta served with tomato sauce and cooked clams.
Marinated Eel – Bite-size cut eel deep fried and seasoned with salt and pepper marinated, after being fried, in a garlic, balsamic vinegar, and sugar sauce.
Baccalà – De-salted, by soaking water, cod cut into bite-sized portions, pan fried until brown; and served with tomato sauce and pasta.
Tiramisù
Tiramisu
Tiramisu, , , literally "pick me up", is an Italian cake and dessert.It is made of ladyfingers dipped in coffee, layered with a whipped mixture of egg yolks and mascarpone, and flavored with liquor and cocoa...
– Layered dessert that incorporates layers of coffee soaked ladyfingers, marscapone crème with Marsala
Marsala wine
Marsala is a wine produced in the region surrounding the Italian city of Marsala in Sicily. Marsala wine first received Denominazione di Origine Controllata status in 1969....
, and cocoa powder.
Friuli-Venezia GiuliaFriuli-Venezia GiuliaFriuli–Venezia Giulia is one of the twenty regions of Italy, and one of five autonomous regions with special statute. The capital is Trieste. It has an area of 7,858 km² and about 1.2 million inhabitants. A natural opening to the sea for many Central European countries, the region is...
- Brovada - cooked turnipTurnipThe turnip or white turnip is a root vegetable commonly grown in temperate climates worldwide for its white, bulbous taproot. Small, tender varieties are grown for human consumption, while larger varieties are grown as feed for livestock...
s that were preserved in marcPomace brandyPomace brandy is a liquor distilled from pomace. Examples include the Croatian / Montenegrin / Serbian lozovača , Cypriot zivania, French marc, Georgian chacha, German Tresterbrand, Greek tsipouro, Hungarian törköly, Italian grappa, Bulgarian grozdova, Portuguese aguardente, Romanian rachiu de...
:it:Brovada - FricoFricoA frico, known in America as a cheese crisp, is an Italian food, typical of Friuli, which consists of a wafer of shredded cheese with a bit of flour, baked or fried until crisp. Common cheeses include Parmesan, Mozzarella, or Montasio...
- sliced cooked potatotes with onions and MontasioMontasioMontasio is a cheese made from cow's milk, produced in the Friuli-Venezia Giulia and Veneto regions of northeastern Italy.It was awarded a protected designation of origin in 1986.-External links:**...
cheese - JotaIstrian StewIstrian stew or yota is very popular in Istria as well as other regions in Croatia. It is also typical of Trieste, Gorizia, Friuli and the Slovenian Littoral. Its main ingredients are beans, sauerkraut, potatoes, bacon, spare ribs, and the main seasoning is garlic.-External links:**: a recipe...
- stew of beans with bacon - ProsciuttoProsciuttoProsciutto |ham]]) or Parma ham is a dry-cured ham that is usually thinly sliced and served uncooked; this style is called prosciutto crudo in Italian and is distinguished from cooked ham, prosciutto cotto....
San Daniele San Daniele del FriuliSan Daniele del FriuliSan Daniele del Friuli is a comune in the Province of Udine in the Italian region Friuli-Venezia Giulia, located about 80 km northwest of Trieste and about 20 km northwest of Udine....
- ham
VenetoVenetoVeneto is one of the 20 regions of Italy. Its population is about 5 million, ranking 5th in Italy.Veneto had been for more than a millennium an independent state, the Republic of Venice, until it was eventually annexed by Italy in 1866 after brief Austrian and French rule...
- Galani or CrostoliCrostoloThe Crostolo is a stream in the Province of Reggio Emilia, Emilia-Romagna Region, Italy. It starts in the Apennines of the province of Reggio Emilia and flows northwards, passing through the provincial capital, Reggio nell'Emilia until it empties into the River Po near Guastalla....
- pastries - Pasta e fagioli - a soup of pastaPastaPasta is a staple food of traditional Italian cuisine, now of worldwide renown. It takes the form of unleavened dough, made in Italy, mostly of durum wheat , water and sometimes eggs. Pasta comes in a variety of different shapes that serve for both decoration and to act as a carrier for the...
and beanBeanBean is a common name for large plant seeds of several genera of the family Fabaceae used for human food or animal feed....
s - Polenta e osei - polentaPolentaPolenta is a dish made from boiled cornmeal. The word "polenta" is borrowed from Italian.-Description:Polenta is made with ground yellow or white cornmeal , which can be ground coarsely or finely depending on the region and the texture desired.As it is known today, polenta derives from earlier...
accompanied with roasted wild birds - Radicchio e pancetta - raw or cooked radicchioRadicchioRadicchio is a leaf chicory , sometimes known as Italian chicory and is a perennial. It is grown as a leaf vegetable which usually has white-veined red leaves. It has a bitter and spicy taste, which mellows when it is grilled or roasted.- History :Humans have been using radicchio since ancient times...
salad with pancettaPancettaPancetta is Italian bacon, typically salt cured and seasoned with such spices as nutmeg, fennel, peppercorns, dried ground hot peppers and garlic, then dried for at least three months. Associated with Italy, pancetta varies by region. It is also produced broadly in Spain.-Styles:Pancetta can be... - Risi e bisi - rice with young peaPeaA pea is most commonly the small spherical seed or the seed-pod of the pod fruit Pisum sativum. Each pod contains several peas. Peapods are botanically a fruit, since they contain seeds developed from the ovary of a flower. However, peas are considered to be a vegetable in cooking...
s - Lesso e pearà - boiled meats with pepper sauce, most unique of the Province of VeronaProvince of VeronaThe Province of Verona is a province in the Veneto region of Italy. Its capital is the city of Verona.-Overview:The province has an area of 3,109 km², and a total population of 912,981...
- Sarde in saor - fried, marinated sardineSardineSardines, or pilchards, are several types of small, oily fish related to herrings, family Clupeidae. Sardines are named after the Mediterranean island of Sardinia, around which they were once abundant....
s - Bigoli con l'arna - a type of pasta similar to Tagliatelle but bigger with a sauce of liver of the duck
Trentino-Alto Adige/Südtirol
- SpeckSpeckSpeck is a distinctively juniper-flavored ham originally from Tyrol, a historical region that since 1918 partially lies in Austria and partially in Italy...
– juniper flavored ham - Strangolapreti – spinach dumplings
- Canederli or Knödel – dumplings made with leftover bread and cold cuts
- Minestrone di orzetto – barley soup
- Carnsalada e fasoi – aromatized salt beef with beans
- Crauti - SauerkrautSauerkrautSauerkraut , directly translated from German: "sour cabbage", is finely shredded cabbage that has been fermented by various lactic acid bacteria, including Leuconostoc, Lactobacillus, and Pediococcus. It has a long shelf-life and a distinctive sour flavor, both of which result from the lactic acid...
LombardiaLombardyLombardy is one of the 20 regions of Italy. The capital is Milan. One-sixth of Italy's population lives in Lombardy and about one fifth of Italy's GDP is produced in this region, making it the most populous and richest region in the country and one of the richest in the whole of Europe...
- Tortelli di zucca – ravioliRavioliRavioli are a traditional type of Italian filled pasta. They are composed of a filling sealed between two layers of thin egg pasta dough and are served either in broth or with a pasta sauce. The word ravioli is reminiscent of the Italian verb riavvolgere , though the two words are not...
with a squash filling - Risotto alla milanese – A stirred rice dish made with Vialone or Carnaroli riceRiceRice is the seed of the monocot plants Oryza sativa or Oryza glaberrima . As a cereal grain, it is the most important staple food for a large part of the world's human population, especially in East Asia, Southeast Asia, South Asia, the Middle East, and the West Indies...
flavored with saffronSaffronSaffron is a spice derived from the flower of Crocus sativus, commonly known as the saffron crocus. Crocus is a genus in the family Iridaceae. Each saffron crocus grows to and bears up to four flowers, each with three vivid crimson stigmas, which are each the distal end of a carpel...
and beef marrow - PanettonePanettonethumb|200px|right|A non-traditionally shaped panettone loaf.Panettone is a type of sweet bread loaf originally from Milan , usually prepared and enjoyed for Christmas and New Year in Italy, Malta, Brazil, Germany and Switzerland, and is one of the symbols of the city of Milan. Maltese nationals are...
– a MilaneseMilaneseMilanese is the central variety of the Western Lombard language spoken in the city and province of Milan....
ChristmasChristmasChristmas or Christmas Day is an annual holiday generally celebrated on December 25 by billions of people around the world. It is a Christian feast that commemorates the birth of Jesus Christ, liturgically closing the Advent season and initiating the season of Christmastide, which lasts twelve days...
traditional bread made with a yeastYeastYeasts are eukaryotic micro-organisms classified in the kingdom Fungi, with 1,500 species currently described estimated to be only 1% of all fungal species. Most reproduce asexually by mitosis, and many do so by an asymmetric division process called budding...
dough along with candied citrusCitrusCitrus is a common term and genus of flowering plants in the rue family, Rutaceae. Citrus is believed to have originated in the part of Southeast Asia bordered by Northeastern India, Myanmar and the Yunnan province of China...
peel, raisinRaisinRaisins are dried grapes. They are produced in many regions of the world. Raisins may be eaten raw or used in cooking, baking and brewing...
s and candied fruitFruitIn broad terms, a fruit is a structure of a plant that contains its seeds.The term has different meanings dependent on context. In non-technical usage, such as food preparation, fruit normally means the fleshy seed-associated structures of certain plants that are sweet and edible in the raw state,...
s - TorroneTurrónTurrón , torró , or torrone , or nougat is a confection, typically made of honey, sugar, and egg white, with toasted almonds or other nuts, and usually shaped into either a rectangular tablet or a round cake. It is frequently consumed as a traditional Christmas dessert in Spain and Italy. There are...
– a candy made of honey, sugar, and egg white, with toasted almonds or hazelnuts - MostardaMostardaMostarda is an Italian condiment made of candied fruit and a mustard flavoured syrup. Commercially the essential oil of mustard is employed, which has the advantage of transparency; in home cooking mustard powder heated in white wine may be used.Traditionally mostarda was served with boiled meats,...
di Cremona – a sweet/spicy sauce made with candied fruits and meant to be served along boiled beef meat. - PizzoccheriPizzoccheriPizzoccheri are a type of short tagliatelle, a flat ribbon pasta, made with 80% buckwheat flour and 20% wheat flour. When classically prepared in Valtellina or in Graubünden, they are cooked along with greens , and cubed potatoes...
– buckwheatBuckwheatBuckwheat refers to a variety of plants in the dicot family Polygonaceae: the Eurasian genus Fagopyrum, the North American genus Eriogonum, and the Northern Hemisphere genus Fallopia. Either of the latter two may be referred to as "wild buckwheat"...
tagliatelleTagliatelleTagliatelle and tagliolini are a traditional type of pasta from Emilia-Romagna and Marches, regions of Italy. Individual pieces of tagliatelle are long, flat ribbons that are similar in shape to fettuccine and are typically about 0.65 cm to 1 cm wide...
dressed with potatoes, greens (often Swiss Chard or SpinachSpinachSpinach is an edible flowering plant in the family of Amaranthaceae. It is native to central and southwestern Asia. It is an annual plant , which grows to a height of up to 30 cm. Spinach may survive over winter in temperate regions...
), butterButterButter is a dairy product made by churning fresh or fermented cream or milk. It is generally used as a spread and a condiment, as well as in cooking applications, such as baking, sauce making, and pan frying...
and BittoBitto-Plot:This story revovles around a innocent girl with a life full of hardships....
cheese: a speciality of the Valtellina.
Val D'Aosta
- Zuppa di Valpelline - savoy cabbageSavoy cabbageSavoy cabbage is a variety of the cabbage, a cultivar of the plant species Brassica oleracea. Savoy cabbage is a winter vegetable. A variety of the savoy cabbage is the January King Cabbage....
stew thickened with stale breadStalingStaling, or "going stale", is a chemical and physical process in bread and other foods that reduces their palatability. Stale bread is dry and leathery.-Mechanism and effects:... - Tortino de riso alla valdostana - riceRiceRice is the seed of the monocot plants Oryza sativa or Oryza glaberrima . As a cereal grain, it is the most important staple food for a large part of the world's human population, especially in East Asia, Southeast Asia, South Asia, the Middle East, and the West Indies...
cake with oxOxAn ox , also known as a bullock in Australia, New Zealand and India, is a bovine trained as a draft animal. Oxen are commonly castrated adult male cattle; castration makes the animals more tractable...
tongueTongueThe tongue is a muscular hydrostat on the floors of the mouths of most vertebrates which manipulates food for mastication. It is the primary organ of taste , as much of the upper surface of the tongue is covered in papillae and taste buds. It is sensitive and kept moist by saliva, and is richly...
PiemontePiedmontPiedmont is one of the 20 regions of Italy. It has an area of 25,402 square kilometres and a population of about 4.4 million. The capital of Piedmont is Turin. The main local language is Piedmontese. Occitan is also spoken by a minority in the Occitan Valleys situated in the Provinces of...
- Brasato al vino - stew made from wine marinated beef
- Risotto alla piemontese - risottoRisottoRisotto is a class of Italian dishes of rice cooked in broth to a creamy consistency. The broth may be meat-, fish-, or vegetable-based; many kinds include Parmesan cheese, butter, and onion...
cooked with meat broth and seasoned with nutmeg, parmesan and truffle - 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
- GnocchiGnocchiGnocchi are various thick, soft dumplings. They may be made from semolina, ordinary wheat flour, flour and egg, flour, egg, and cheese, potato, bread crumbs, or similar ingredients. The smaller forms are called gnocchetti....
di semolino alla romana - semolinaSemolinaSemolina is the coarse, purified wheat middlings of durum wheat used in making pasta, and also used for breakfast cereals and puddings. Semolina is also used to designate coarse middlings from other varieties of wheat, and from other grains such as rice and corn.-Name:The term semolina derives from...
dumpling - Bagna caudaBagna CaudaBagna càuda, is a warm dip typical of Piedmont, Italy, but with numerous local variations...
- A hot dip based on anchoviesAnchovyAnchovies are a family of small, common salt-water forage fish. There are 144 species in 17 genera, found in the Atlantic, Indian, and Pacific Oceans. Anchovies are usually classified as an oily fish.-Description:...
, olive oil and garlicGarlicAllium sativum, commonly known as garlic, is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive, and rakkyo. Dating back over 6,000 years, garlic is native to central Asia, and has long been a staple in the Mediterranean region, as well as a frequent...
blanched in milk, to accompany vegetables (either raw or cooked), meat or fried polenta sticks - Carne cruda all'albese - steak tartareSteak tartareSteak tartare is a meat dish made from finely chopped or minced raw beef. Tartare can also be made by thinly slicing a high grade of meat such as strip steak, marinating it in wine or other spirits, spicing it to taste, and then chilling it...
with truffles - Vitello tonnato - vealVealVeal is the meat of young cattle , as opposed to meat from older cattle. Though veal can be produced from a calf of either sex and any breed, most veal comes from male calves of dairy cattle breeds...
in tunaTunaTuna is a salt water fish from the family Scombridae, mostly in the genus Thunnus. Tuna are fast swimmers, and some species are capable of speeds of . Unlike most fish, which have white flesh, the muscle tissue of tuna ranges from pink to dark red. The red coloration derives from myoglobin, an...
sauce - Bollito misto
- "Salame sotto Grasso" - pork salami aged under a thick layer of lard
- "Rane Fritte" - fried frogs
- "Riso e Rane" - risotto with frogs
- Lepre in Civet - jugged hareHareHares and jackrabbits are leporids belonging to the genus Lepus. Hares less than one year old are called leverets. Four species commonly known as types of hare are classified outside of Lepus: the hispid hare , and three species known as red rock hares .Hares are very fast-moving...
- Pere San Martin al vino rosso — winter pearPearThe pear is any of several tree species of genus Pyrus and also the name of the pomaceous fruit of these trees. Several species of pear are valued by humans for their edible fruit, but the fruit of other species is small, hard, and astringent....
s in red wineWineWine is an alcoholic beverage, made of fermented fruit juice, usually from grapes. The natural chemical balance of grapes lets them ferment without the addition of sugars, acids, enzymes, or other nutrients. Grape wine is produced by fermenting crushed grapes using various types of yeast. Yeast... - Panna cottaPanna cottaPanna cotta is an Italian dessert made by simmering together cream, milk and sugar, mixing this with gelatin, and letting it cool until set. It is generally from the Northern Italian region of Piemonte, although it is eaten all over Italy, where it is served with wild berries, caramel, chocolate...
- sweetened creamCreamCream is a dairy product that is composed of the higher-butterfat layer skimmed from the top of milk before homogenization. In un-homogenized milk, over time, the lighter fat rises to the top. In the industrial production of cream this process is accelerated by using centrifuges called "separators"...
set with gelatinGelatinGelatin is a translucent, colorless, brittle , flavorless solid substance, derived from the collagen inside animals' skin and bones. It is commonly used as a gelling agent in food, pharmaceuticals, photography, and cosmetic manufacturing. Substances containing gelatin or functioning in a similar...
LiguriaLiguriaLiguria is a coastal region of north-western Italy, the third smallest of the Italian regions. Its capital is Genoa. It is a popular region with tourists for its beautiful beaches, picturesque little towns, and good food.-Geography:...
- PestoPestoPesto is a sauce originating in Genoa in the Liguria region of northern Italy , and traditionally consists of crushed garlic, basil and pine nuts blended with olive oil and Parmigiano Reggiano and Fiore Sardo...
- 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 gnocchiGnocchiGnocchi are various thick, soft dumplings. They may be made from semolina, ordinary wheat flour, flour and egg, flour, egg, and cheese, potato, bread crumbs, or similar ingredients. The smaller forms are called gnocchetti....
or trenetteTrenetteTrenette are a type of narrow, flat, dried pasta especially associated with Genoa and Liguria.Trenette are the most traditional form of pasta served with pesto alla genovese, a dish known as trenette al pesto, which can also include potatoes and green beans boiled in the same water.-Bibliography:*...
, 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 MonegliaMonegliaMoneglia is a comune in the Province of Genoa in the Italian region Liguria, located about 50 km southeast of Genoa. It is a tourist resort on the Riviera di Levante.-Main sights:...
- Baccalà fritto - morsels of salt cod dipped in flour batter and fried
- Torta pasqualina – savory flanFlanCrème caramel , flan , or caramel custard is a custard dessert with a layer of soft caramel on top, as opposed to crème brûlée, which is custard with a hard caramel top...
filled with a mixture of green vegetables, ricotta and parmigiano cheese, milk and marjoran; some eggs are then poured in the already-placed filling, so that their yolks will remain whole and firm when cooked - Buridda – seafood stew
- BagnunBagnunBagnun is the name given to a soup based mainly on anchovies, born in the 19th century, nearby Sestri Levante in the province of Genoa .Originally, this dish was cooked by the crew in typical fishing boats called leudi...
(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 tackHard TackHard Tack may refer to:*Hard Tack *Hardtack, a kind of biscuit...
instead of bread. - Mosciamme - originally a cut of dolphinDolphinDolphins are marine mammals that are closely related to whales and porpoises. There are almost forty species of dolphin in 17 genera. They vary in size from and , up to and . They are found worldwide, mostly in the shallower seas of the continental shelves, and are carnivores, mostly eating...
meat dried and then made tender again thanks to immersion in olive oilOlive oilOlive oil is an oil obtained from the olive , a traditional tree crop of the Mediterranean Basin. It is commonly used in cooking, cosmetics, pharmaceuticals, and soaps and as a fuel for traditional oil lamps...
, since several decades the dolphin meat has been substituted with tunaTunaTuna is a salt water fish from the family Scombridae, mostly in the genus Thunnus. Tuna are fast swimmers, and some species are capable of speeds of . Unlike most fish, which have white flesh, the muscle tissue of tuna ranges from pink to dark red. The red coloration derives from myoglobin, an... - Mescciüa - a soup of chickpeas, beans and wheat grains, typical of eastern Liguria and likely of ArabArabArab people, also known as Arabs , are a panethnicity primarily living in the Arab world, which is located in Western Asia and North Africa. They are identified as such on one or more of genealogical, linguistic, or cultural grounds, with tribal affiliations, and intra-tribal relationships playing...
origin - 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
- 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
- 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)
- Bianchetti - Whitebait of anchovies and sardines, usually boiled and eaten with lemon juice, salt and olive oil as an entrée
- Maccheroni con la Trippa - A traditional savonese soup uniting maccheroni pasta, tripe, onionOnionThe onion , also known as the bulb onion, common onion and garden onion, is the most widely cultivated species of the genus Allium. The genus Allium also contains a number of other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion The onion...
, carrotCarrotThe carrot is a root vegetable, usually orange in colour, though purple, red, white, and yellow varieties exist. It has a crisp texture when fresh...
, sausage, "cardo" which is the Italian word for Swiss chardChardChard , is a leafy green vegetable often used in Mediterranean cooking. While the leaves are always green, chard stalks vary in color. Chard has been bred to have highly nutrious leaves at the expense of the root...
, parsleyParsleyParsley is a species of Petroselinum in the family Apiaceae, native to the central Mediterranean region , naturalized elsewhere in Europe, and widely cultivated as an herb, a spice and a vegetable.- Description :Garden parsley is a bright green hairless biennial herbaceous plant in temperate...
, 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.) - Condigiun - a salad made with tomatoes, bell peppers, cucumber, black olives, basil, garlic, anchovies, hard boiled egg, oregano, tuna.
- Sgabei - fritters made from bread dough (often incorporating some cornmeal in it)
- Testa in cassetta - a salami made from all kind of leftover meats from pork butchering (especially from the head)
- Galantina - similar to Testa in cassetta but with added veal meat
- Torta di riso - Unlike all other rice cakes this preparation is not sweet, but a savoury pie made with rice, cailléCurdCurds are a dairy product obtained by curdling milk with rennet or an edible acidic substance such as lemon juice or vinegar, and then draining off the liquid portion. The increased acidity causes the milk proteins to tangle into solid masses, or curds. The remaining liquid, which contains only...
, parmigiano and eggs, it can be wrapped in a thin layer of dough or simply baked until firm - Panera genovese - a kind of semifreddoSemifreddoSemifreddo is a class of semi-frozen desserts, typically ice-cream cakes, semi-frozen custards, and certain fruit tarts. It has the texture of frozen mousse because it is usually produced by uniting two equal parts of ice cream and whipped cream. Such a dessert's Spanish counterpart is called...
rich in cream and eggs flavoured with coffee, similar to a cappuccinoCappuccinoA cappuccino is an Italian coffee drink prepared with espresso, hot milk, and steamed-milk foam. The name comes from the Capuchin friars, referring to the colour of their habits.- Definition :...
in ice cream form - Cappon Magro – a preparation of fish, shellfishes and vegetables layered in an aspicAspicAspic is a dish in which ingredients are set into a gelatin made from a meat stock or consommé. Non-savory dishes, often made with commercial gelatin mixes without stock or consommé, are usually called gelatin salads....
- Cobeletti – sweet corn tarts
- Latte dolce fritto - a thick milk based cream left to solidify, then cut in rectangular pieces which are breaded and fried
- Pandolce – sweet bread made with raisins, pine nuts and candied orange and cedar skins
- Panissa and Farinata – chickpeaChickpeaThe chickpea is a legume of the family Fabaceae, subfamily Faboideae...
-based polentas and pancakes respectively - Agliata - Pesto's direct ancestor, a spread made from garlic cloves, egg yolk and olive oil pestled in a mortar until creamy
- Trenette col pesto - Pasta with Pesto sauce.
Emilia-RomagnaEmilia-RomagnaEmilia–Romagna is an administrative region of Northern Italy comprising the two historic regions of Emilia and Romagna. The capital is Bologna; it has an area of and about 4.4 million inhabitants....
- Zampone - stuffed pig's trotter, fat, but leaner than cotechino's, stuffing; to be boiled (from Modena)
- Cotechino - big raw spiced pork sausage to be boiled, stuffing rich in pork rind (from Emilia provinces)
- Cappello da prete - "tricorno" hat shaped bag of pork rind with stuffing similar to zampone's, to be boiled (from Parma, Reggio Emilia and Modena)
- Erbazzone, spinach and cheese filled pie from Reggio Emilia
- Fave stufate - beans with mortadella
- Torta Barozzi o Torta Nera - Barozzi tart of black tart (a dessert made with a coffee/cocoa and almond filling encased in a fine pastry dough (from Modena)
- Tortelli - Uusally square, made in all Emilia-Romagna, filled with Swiss Chard or Spinach,ricotta 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 BolognaBolognaBologna is the capital city of Emilia-Romagna, in the Po Valley of Northern Italy. The city lies between the Po River and the Apennine Mountains, more specifically, between the Reno River and the Savena River. Bologna is a lively and cosmopolitan Italian college city, with spectacular history,...
and ModenaModenaModena is a city and comune on the south side of the Po Valley, in the Province of Modena in the Emilia-Romagna region of Italy....
: according to a legend, they were invented in Castelfranco EmiliaCastelfranco EmiliaCastelfranco Emilia is a town and comune in Italy in the province of Modena, region of Emilia-Romagna. The town lies c. 25 km northwest of Bologna....
by a peeping innkeeper after the navel of a beautiful guest) - Cappelletti - small egg pasta "hats" filled with ricotta, parsley, Parmigiano Reggiano and nutmeg, sometimes also chicken breast or pork and lemon zest, from Romagna
- Cappellacci - large size filled egg pasta with chestnut puree and sweet Mostarda di Bologna, from Romagna.
- Lasagne - green or yellow egg pasta layered with Bolognese Ragù (meat sauce) and bechamel
- Cannelloni, Crespelle and Rosette - pasta filled with bechamel, cream, ham and others
- Piadina Pancake shaped flat bread(from Romagna) which can be smaller and higher or larger and very thin
- Passatelli - noodles made of breadcrumbs, Parmigiano Reggiano, cheese, lemon zest and nutmeg from Romagna
- 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 Appennine mountains
- Parmigiano-Reggiano - prized ancient long-aged cheese from Reggio Emilia,Parma. Modena and Bologna
- Aceto Balsamico Tradizionale di Modena and Aceto Balsamico Tradizionale di Reggio Emilia' 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
- Pan Pepato - very rich Christmas dried fruit and nut dessert with almonds, candies and a lot of sweet spices
- 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
- Mortadella - baked sweet and aromatic pork sausage from Bologna
- Culatello - a cured ham made with the most tender of the pork rump: the best is from the small Zibello area in Parma lowlands
- Salame Felino - salami from Parma province
- Coppa - cured pork neck form Piacenza and Parma
- Garganelli - typical Romagna quill shaped egg pasta usually dressed with Guanciale (cheek bacon), peas, Parmigiano Reggiano and a hint of cream.
- Gramigna con salsiccia - typical Bologna short and small diameter curly pasta pipes with sausage ragù.
- Pisarei e Fasò - pasta peas with beans from Piacenza
- Torresani - rosted pigeons popular in Emilia
- Salamina da Sugo - soft sausage from Ferrara, righted to season.
- 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.
- Coppa - raw, seasoned pork salami; notably from Piacenza
- Ciccioli - cold meat made with pig's feet and head from Modena
- Squaquerone - Sweet, runny, milky cheese from Romagna
- Crescentine — flat bread from Bologna and Modena: to be fried in pork fat or baked between hot dies (see Tigelle above)
- 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)
- Piadina Fritta Fried Romagna pastry rectangles
- Tortelli alla Lastra- Griddle baked pasta rectangles filed with potato and pumpkin puree and sausage or bacon bits
- Borlengo from the hills South of Modena
- 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)
- Pesto di Modena - cured pork back fat pounded with garlic, rosemaryRosemaryRosemary, , is a woody, perennial herb with fragrant, evergreen, needle-like leaves and white, pink, purple or blue flowers, native to the Mediterranean region. It is a member of the mint family Lamiaceae, which includes many other herbs, and is one of two species in the genus Rosmarinus...
and Parmigiano-Reggiano used to fill borlenghi and baked crescentine
ToscanaTuscanyTuscany is a region in Italy. It has an area of about 23,000 square kilometres and a population of about 3.75 million inhabitants. The regional capital is Florence ....
- Pinzimonio - fresh seasonal raw or slightly blanched vegetables served with seasoned olive oil for dipping
- Ribollita - twice-cooked vegetable soup
- Ossibuchi alla toscana - osso bucoOsso bucoOssobuco is a Milanese specialty of cross-cut veal shanks braised with vegetables, white wine and broth. It is often garnished with gremolata and traditionally served with risotto alla milanese....
, sliced braised veal shank, "Tuscan-style" - Bistecca alla fiorentina - grilled Florentine T-bone steak. In past it was also called bistecca alla florentina
- Crema paradiso - Tuscan creamed bacon
- Fegatelli di maiale - pig's liver forcemeatForcemeatForcemeat is a mixture of ground, lean meat emulsified with fat. The emulsification can be accomplished by either grinding, sieving, or pureeing the ingredients. The emulsification may either be smooth or coarse, depending on the desired consistency of the final product...
stuffed into pig's stomach and baked in a slow oven with stock and red wine
Tuscan bread specialties
- Carsenta lunigianese - baked on a bed of chestnutChestnutChestnut , some species called chinkapin or chinquapin, is a genus of eight or nine species of deciduous trees and shrubs in the beech family Fagaceae, native to temperate regions of the Northern Hemisphere. The name also refers to the edible nuts they produce.-Species:The chestnut belongs to the...
leaves and served on Good FridayGood FridayGood Friday , is a religious holiday observed primarily by Christians commemorating the crucifixion of Jesus Christ and his death at Calvary. The holiday is observed during Holy Week as part of the Paschal Triduum on the Friday preceding Easter Sunday, and may coincide with the Jewish observance of... - Ciaccia - from the MaremmaMaremmaThe Maremma is a vast area in Italy bordering the Tyrrhenian Sea, consisting of part of south-western Tuscany - Maremma Livornese and Maremma Grossetana , and part of northern Lazio - Maremma Laziale .The poet Dante Alighieri in his Divina Commedia places the...
made from maizeMaizeMaize known in many English-speaking countries as corn or mielie/mealie, is a grain domesticated by indigenous peoples in Mesoamerica in prehistoric times. The leafy stalk produces ears which contain seeds called kernels. Though technically a grain, maize kernels are used in cooking as a vegetable... - Donzelle - round loaf fried in olive oilOlive oilOlive oil is an oil obtained from the olive , a traditional tree crop of the Mediterranean Basin. It is commonly used in cooking, cosmetics, pharmaceuticals, and soaps and as a fuel for traditional oil lamps...
- Fiandolone - made with sweet chestnut flour and strewn with rosemaryRosemaryRosemary, , is a woody, perennial herb with fragrant, evergreen, needle-like leaves and white, pink, purple or blue flowers, native to the Mediterranean region. It is a member of the mint family Lamiaceae, which includes many other herbs, and is one of two species in the genus Rosmarinus...
leaves - Pan maoko - equal parts wheat and maize flour, with pine nuts and raisins added
- 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 EasterEasterEaster is the central feast in the Christian liturgical year. According to the Canonical gospels, Jesus rose from the dead on the third day after his crucifixion. His resurrection is celebrated on Easter Day or Easter Sunday...
bread with a high fat content, containing raisins, saffronSaffronSaffron is a spice derived from the flower of Crocus sativus, commonly known as the saffron crocus. Crocus is a genus in the family Iridaceae. Each saffron crocus grows to and bears up to four flowers, each with three vivid crimson stigmas, which are each the distal end of a carpel...
, and spices. It is consecrated in a church before being served with eggEgg (food)Eggs are laid by females of many different species, including birds, reptiles, amphibians, and fish, and have probably been eaten by mankind for millennia. Bird and reptile eggs consist of a protective eggshell, albumen , and vitellus , contained within various thin membranes...
s - Panini di San Antonio - sweet rolls eaten on the feast day of St. AnthonyAnthony of PaduaAnthony of Padua or Anthony of Lisbon, O.F.M., was a Portuguese Catholic priest and friar of the Franciscan Order. Though he died in Padua, Italy, he was born to a wealthy family in Lisbon, Portugal, which is where he was raised...
- Schiacciata - dough rolled out onto baking sheet and can have pork cracklingsCracklingsCracklings or crackling is a crisp, deep fried food that may be made from various animals. Pork rind cracklings are popular in the American south. The skin of all kinds of poultry are used to make cracklings, including duck, chicken, goose and game birds...
, herbs, potatoes and/or tomatoes added to the top along with a salt and olive oilOlive oilOlive oil is an oil obtained from the olive , a traditional tree crop of the Mediterranean Basin. It is commonly used in cooking, cosmetics, pharmaceuticals, and soaps and as a fuel for traditional oil lamps... - Pan di granturco - made from maize flour
- Pane classico integrale - unsalted bread made with semolinaSemolinaSemolina is the coarse, purified wheat middlings of durum wheat used in making pasta, and also used for breakfast cereals and puddings. Semolina is also used to designate coarse middlings from other varieties of wheat, and from other grains such as rice and corn.-Name:The term semolina derives from...
with a crisp crust - Schiacciatina - made with a fine flour, salt dough with yeastYeastYeasts are eukaryotic micro-organisms classified in the kingdom Fungi, with 1,500 species currently described estimated to be only 1% of all fungal species. Most reproduce asexually by mitosis, and many do so by an asymmetric division process called budding...
and olive oil - Filone - classic Tuscan unsalted bread
- Pan di ramerino - a rosemaryRosemaryRosemary, , is a woody, perennial herb with fragrant, evergreen, needle-like leaves and white, pink, purple or blue flowers, native to the Mediterranean region. It is a member of the mint family Lamiaceae, which includes many other herbs, and is one of two species in the genus Rosmarinus...
bread seasoned with sugar and salt. The bread was originally served during Holy WeekHoly WeekHoly Week in Christianity is the last week of Lent and the week before Easter...
decorated with a cross on top and sold at the Church by semellai; it is, however, offered year round now. - Pane con i grassetti - a bread from the GarfagnanaGarfagnanaGarfagnana is an historical region of Italy, today part of the province of Lucca in the Apennines, in northwest Tuscany, but before the unification of Italy it belonged to the Duchy of Modena and Reggio, ruled by the Este family. For a short time, in the 16th century, it was governed by the poet...
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 figCommon figThe Common fig is a deciduous tree growing to heights of up to 6 m in the genus Ficus from the family Moraceae known as Common fig tree. It is a temperate species native to the Middle East.-Description:...
s
UmbriaUmbriaUmbria is a region of modern central Italy. It is one of the smallest Italian regions and the only peninsular region that is landlocked.Its capital is Perugia.Assisi and Norcia are historical towns associated with St. Francis of Assisi, and St...
- Lenticchie di Castelluccio con salsicce - lentilLentilThe lentil is an edible pulse. It is a bushy annual plant of the legume family, grown for its lens-shaped seeds...
stew with sausages - Minestra di farro - speltSpeltSpelt is a hexaploid species of wheat. Spelt was an important staple in parts of Europe from the Bronze Age to medieval times; it now survives as a relict crop in Central Europe and northern Spain and has found a new market as a health food. Spelt is sometimes considered a subspecies of the...
soup - Regina in porchetta - carpCarpCarp are various species of oily freshwater fish of the family Cyprinidae, a very large group of fish native to Europe and Asia. The cypriniformes are traditionally grouped with the Characiformes, Siluriformes and Gymnotiformes to create the superorder Ostariophysi, since these groups have certain...
in fennelFennelFennel is a plant species in the genus Foeniculum . It is a member of the family Apiaceae . It is a hardy, perennial, umbelliferous herb, with yellow flowers and feathery leaves...
sauce - Piccioni all spiedo - spit-roasted pigeon
Specialties of the Norcineria (Umbrian Butcher)
- Barbozzo - cured, matured pig's cheek
- Mazzafegati - sweet or hot pig's liver sausage, the sweet version containing raisins, orange peel and sugar
- 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
- Prosciutto di Norcia - a pressed, cured ham made from the legs of pigs fed on a strict diet of acornAcornThe acorn, or oak nut, is the nut of the oaks and their close relatives . It usually contains a single seed , enclosed in a tough, leathery shell, and borne in a cup-shaped cupule. Acorns vary from 1–6 cm long and 0.8–4 cm broad...
s
MarcheMarcheThe population density in the region is below the national average. In 2008, it was 161.5 inhabitants per km2, compared to the national figure of 198.8. It is highest in the province of Ancona , and lowest in the province of Macerata...
- Brodetto di San Benedetto del Tronto - fish stew, San Benedetto del Tronto-style
- Passatelli all'urbinate - spinach and meat dumplingDumplingDumplings are cooked balls of dough. They are based on flour, potatoes or bread, and may include meat, fish, vegetables, or sweets. They may be cooked by boiling, steaming, simmering, frying, or baking. They may have a filling, or there may be other ingredients mixed into the dough. Dumplings may...
s - Olive all'ascolana - fried olives stuffed with pork, beef, chicken livers, tomato paste and Parmesan cheese in Ascoli PicenoAscoli PicenoAscoli Piceno is a town and comune in the Marche region of Italy, capital of the province of the same name. Its population is c. 51,400.-Geography:...
.
Unique ham and sausage specialties
- CiauscoloCiauscoloCiauscolo is a variety of Italian salame, typical of the Marche region , although it is also widely used in nearby Umbria .Ciauscolo is a smoked and dry-cured sausage, made from pork meat and fat cut from the shoulder...
- 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. - Coppa - coppa in this region refers to a boiling sausage made from pig's head, bacon, orange peel, nutmegNutmegThe nutmeg tree is any of several species of trees in genus Myristica. The most important commercial species is Myristica fragrans, an evergreen tree indigenous to the Banda Islands in the Moluccas of Indonesia...
and sometimes pinenuts or almondAlmondThe almond , is a species of tree native to the Middle East and South Asia. Almond is also the name of the edible and widely cultivated seed of this tree...
s. It is meant to be eaten within a month of preparation - 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
- Prosciutto de Montefeltro - made from free-range black pigs, this is a smoked ProsciuttoProsciuttoProsciutto |ham]]) or Parma ham is a dry-cured ham that is usually thinly sliced and served uncooked; this style is called prosciutto crudo in Italian and is distinguished from cooked ham, prosciutto cotto....
washed with vinegarVinegarVinegar is a liquid substance consisting mainly of acetic acid and water, the acetic acid being produced through the fermentation of ethanol by acetic acid bacteria. Commercial vinegar is produced either by fast or slow fermentation processes. Slow methods generally are used with traditional...
and ground black pepper - Salame de Montefeltro - made from the leg and loin meat of the black pig, this sausage is highly seasoned with peppercorns and hung to dry
- Salame de Fabriano - similar to salame lardellato except that it is made solely from leg of pork with pepper and salt
- Fegatino - a liver sausage with pork belly and shoulder, where the liver replaces the fat of other sausages
- Soppressata de Fabriano - finely emulsified pork flavored with bacon, salt and pepper, the sausage is smoked and then aged
- Mazzafegato da Fabriano - mortadellaMortadellaMortadella is a large Italian sausage or cold cut made of finely hashed or ground, heat-cured pork sausage, which incorporates at least 15% small cubes of pork fat . Mortadella is a staple product of Bologna, Italy...
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.
Lazio
- SaltimboccaSaltimboccaSaltimbocca is a dish made of veal lined or topped with prosciutto and sage; marinated in wine, oil or saltwater depending on the region or one's own taste...
alla Romana - Veal cutlet, Roman-style; topped with raw ham and sageCommon sageSalvia officinalis is a small, perennial, evergreen subshrub, with woody stems, grayish leaves, and blue to purplish flowers. It is a member of the family Lamiaceae and is native to the Mediterranean region, though it has naturalized in many places throughout the world...
and simmered with white wine and butter - Coda di bue alla vaccinara - oxtailOxtailOxtail is the culinary name for the tail of cattle. Formerly, it referred only to the tail of an ox or steer, a castrated male. An oxtail typically weighs 2 to 4 lbs. and is skinned and cut into short lengths for sale.Oxtail is a bony, gelatinous meat, and is usually slow-cooked, often stewed or...
ragoutRagout-Etymology:The term comes from the French ragoûter, to revive the taste. The etymologically related Italian ragù is a sauce such as Bolognese used typically to dress pasta.-Preparation:... - Carciofi alla giudiaCarciofi alla giudiaCarciofi alla giudía is one of the most famous dishes of the Roman Jewish cuisine.This recipe originated in Rome and is basically a deeply fried artichoke...
- 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
- Spaghetti alla carbonaraCarbonaraPasta alla carbonara is an Italian pasta dish based on eggs, cheese , bacon , and black pepper...
- spaghettiSpaghettiSpaghetti is a long, thin, cylindrical pasta of Italian origin. Spaghetti is made of semolina or flour and water. Italian dried spaghetti is made from durum wheat semolina, but outside of Italy it may be made with other kinds of flour...
with bacon, eggs and pecorino - Bucatini all'amatriciana - bucatiniBucatiniBucatini is a thick spaghetti-like pasta with a hole running through the center. The name comes from , meaning "hole", while bucato means "pierced"....
with guancialeGuancialeGuanciale is an unsmoked Italian bacon prepared with pig's jowl or cheeks. Its name is derived from guancia, Italian for cheek. Guanciale is similar to the jowl bacon of the United States....
, tomatoes and pecorino
AbruzzoAbruzzoAbruzzo is a region in Italy, its western border lying less than due east of Rome. Abruzzo borders the region of Marche to the north, Lazio to the west and south-west, Molise to the south-east, and the Adriatic Sea to the east...
and MoliseMoliseMolise is a region of Southern Italy, the second smallest of the regions. It was formerly part of the region of Abruzzi e Molise and now a separate entity...
- Agnello con le olive -
- Maccheroni alla chitarra - a narrow stripped pasta served with a sauce of tomatoes, bacon and PecorinoPecorinoPecorino is the name of a family of hard Italian cheeses made from ewe's milk. The word derives from pecora meaning ‘sheep’, also from the Latin pecora meaning livestock....
cheese - Sugo di castrato - mutton sauce made with onion, rosemary, bacon, white wine, and tomatoes
- Mozzarelline allo zafferano - mini mozzarella cheese coated with a batter flavored with saffron
- Agnello casc' e ove - Lamb stuffed with grated pecorino cheese and eggs
- ArrosticiniArrosticiniArrosticini are a traditional dish from the Italian region of Abruzzo. Arrosticini are typically made from castrated sheep's meat , cut in chunks and pierced by a skewer...
- skewered pieces of meat - Spaghetti all' aglio, olio e peperoncino
CampaniaCampaniaCampania is a region in southern Italy. The region has a population of around 5.8 million people, making it the second-most-populous region of Italy; its total area of 13,590 km² makes it the most densely populated region in the country...
- Insalata caprese - salad of tomatoes, Mozzarella di Bufala (buffalo mozzarella) and basil
- Maccheroni alla napoletana - macaroni with Neapolitan sauce; a sauce of braised beef, carrot, celery, onion, garlic, white wine, tomato paste and fresh basil.
- ParmigianaParmigianaParmigiana is a Southern Italian dish made with a shallow-fried sliced filling, layered with cheese and tomato sauce, then baked. Parmigiana made with a filling of aubergine is the earliest version...
- Sliced eggplant pan fried in oil, layered with tomato sauce and cheese, and baked in an oven - Pizza napoletana - Neapolitan pizzaPizzaPizza is an oven-baked, flat, disc-shaped bread typically topped with a tomato sauce, cheese and various toppings.Originating in Italy, from the Neapolitan cuisine, the dish has become popular in many parts of the world. An establishment that makes and sells pizzas is called a "pizzeria"...
; the most popular is "Pizza Margherita": pizza topped with tomatoes sauce, mozzarella cheese, Parmesan cheese, basil and olive oil - Spaghetti alle vongoleSpaghetti alle vongoleSpaghetti alle vongole is a dish that's part of traditional Neapolitan cuisine. It is very popular throughout the surrounding Campania region and is also popular in Rome....
- Spaghetti with clams in a white sauce with garlic, olive oil and pepper - Sartù di riso - Rice Sartù; rice with mushrooms, onions, tomato-paste, beef, peas, Parmesan cheese and Mozzarella cheese and olive oil
- Pepata di cozze - Mussel and Clam soup with tomato sauce, served with slices of toasted bread.
- Mozzarella in carrozza - fried mozzarella with slices of toasted bread and olive oil
- Ragù napoletano - Neapolitan ragùNeapolitan ragùNeapolitan ragù is one of the two most famous varieties of meat sauces called ragù...
; tomatoes sauce, onions, olive oil, carrots, celery, veal shank, pork ribs, lard, basil, salt and pepper - Braciole di maiale - Pork loin with tomatoes sauce, garlic, capers and pine nuts
- Polipo alla Luciana - Luciana Octopus ; octopus with tomatoes sauce, chopped tomatoes, olives and garlic
- Gattò - A Neapolitan potato casserole with ham, Parmesan cheese and Pecorino cheese.
- Casatiello - Neapolitan Easter pie with Parmesan cheese, Pecorino cheese, eggs, salame, bacon, and pepper
- Caponata di pesce - Fish Caponata; bread (baked in the shape of a donut), anchovies, tuna, lemon juice, olive oil and pepper
- Melanzane a Scapece - Scapece eggplant; marinated eggplant with red pepper and olive oil
- Mozzarella di Bufala Campana - Particular variety of cheese products made exclusively with milk from buffalo
- PastieraPastieraPastiera is a type of Italian cake made with ricotta cheese. It originates from the area of Naples. It is a typical cake during Easter time.-Mythical origins:...
napoletana - Neapolitan ricotta cake - SfogliatelleSfogliatelleSfogliatelle , are shell shaped filled pastries native to Italian cuisine. "Sfogliatelle" means "many leaves/layers," the pastry's texture resembling leaves stacked on each other.-Origin:...
- 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 pasticcera and garnished with crema di amarene (sour black cherry)
- BabàBaba- Geography :* Baba, Masovian Voivodeship * Baba, Mogilno County in Kuyavian-Pomeranian Voivodeship * Baba, Rypin County in Kuyavian-Pomeranian Voivodeship...
- Neapolitan rum-dippe dessert - Graffe - fried Neapolitan "doughnuts" made with flour, potato, yeast and sugar.
- Torta caprese - Chocolate cake with almonds
- Malanzane al cioccolato - mid-August dessert; eggplants with chocolate and almonds
- Zeppole di San Giuseppe - Fritters for Saint Joseph's Day; Cream-filled with crema pasticcera
- StruffoliStruffoliStruffoli is a Neapolitan dish made of deep fried balls of dough about the size of marbles. Struffoli are crunchy on the outside and light inside. They are mixed with honey and other sweet things...
- Neapolitan Christmas dessert; honey balls with lemon juice and colored candy - MustacciuoliMustacciuoliMustacciuoli are typical Neapolitan Christmas cookies, with a rhomboidal shape covered with chocolate.Ingredients: Flour, Almonds, Chocolate, Sugar, Cloves, Coffee, Olive oil....
- Neapolitan Christmas dessert; cookies with almonds and coffee covered with chocolate - Roccocò - Neapolitan Christmas dessert; almond crunch cookies
- Limoncello - Lemon liqueur
PugliaApuliaApulia is a region in Southern Italy bordering the Adriatic Sea in the east, the Ionian Sea to the southeast, and the Strait of Òtranto and Gulf of Taranto in the south. Its most southern portion, known as Salento peninsula, forms a high heel on the "boot" of Italy. The region comprises , and...
- OrecchietteOrecchietteOrecchiette is a kind of home-made pasta typical of Puglia or Apulia, a region of Southern Italy. Its name comes from its shape, which reminds one of a small ear. In Italian orecchio means ear, and the suffix 'etto' means 'small'. In the vernacular of Taranto it is called recchietedd, or...
alle cime di rapa - Ear-like pasta with rapiniRapiniRapini Rapini Rapini (also known as Broccoli Rabe (or Raap or Raab), Broccoletti, Broccoli di Rape, Cime di Rapa, Rape, Rappi, Friarielli (in Naples) is a common vegetable in the cuisines of southern Italy (in particular Basilicata , Puglia, and Sicily), Galicia (northwestern Spain), and China... - Pancotto - is an ancient dish of Capitanata, poor but tasty, aa basis of stale bread and a wide variety of wild vegetables, accompanied by fennel seeds, oil of TavoliereTavoliere delle Pugliethumb|300px|The Tavoliere seen from the [[Gargano]] promontory.The Tavoliere delle Puglie is a plain in northern Apulia, southern Italy, occupying nearly a half of the Capitanata traditional region. It covers a surface of c...
and chilli peppers. - Tiella di verdure - casserole of baked vegetable topped with mozzarella cheese and fresh basil
- Riso, patate e cozze - this specialty of BariBariBari is the capital city of the province of Bari and of the Apulia region, on the Adriatic Sea, in Italy. It is the second most important economic centre of mainland Southern Italy after Naples, and is well known as a port and university city, as well as the city of Saint Nicholas...
based on rice can be compared to the paella, but the manner of dress differs barese Whereas traditional ingredients working in the area of Bari - Purea di fave - broad bean puree
- Zuppa di cozze alla Tarantina - mussels steamed with peperoncino, garlic, tomatoes, white wine and garlic
- Ostriche arrosto - oysters broiled with parsley, garlic, oregano, breadcrumbs, olive oil and lemon juice
- Muscisca - the bacon or boneless meat from sheep or goat (and in some cases young calf) is cut into long strips (20–30 cm) and thin (3–4 cm) and seasoned with salt, chilli and fennel seeds before to be put to dry in the sun, enough to get the drying
- Torcinelli - involtini of offal linked with guts scented with parsley and cooked on the grill
- Cartellate - a thin strip of puff pastry, made with flour, oil and white wine, together and wrapped on itself to form a sort of "pink" choreographed with cavities and openings, which is then fried in abundant oil. The typical recipe is one that sees impregnated "vincotto" lukewarm or honey.
- Cacioricotta cheese - the cacioricotta is a cheese produced in product throughout the Apulia.
- Burrata cheese - the burrata is a fresh cheese with spun dough, similar to mozzarella but by much softer consistency and filamentous, produced in Murgia Andria in particular to its place of invention and in various areas of Puglia. The burrata is worked by hand with a filling of cream and pieces of dough spun, and the stuffing is called stracciatellaStracciatellaStracciatella is an Italian egg-drop soup usually said to be "alla Romana" , but also popular in Marche and Emilia Romagna. It is prepared by beating eggs and adding grated parmesan cheese, salt, pepper, nutmeg, and sometimes semolina, and then adding this mixture to boiling broth...
, because the pieces of dough are torn by hand, and is contained in an envelope ("bag") is also formed by paste spun. - Caciocavallo podolico - Is particular variety of cheese products made exclusively with milk from cows Podolico
Puglia bread specialties
- Pane di Altamura - sourdoughSourdoughSourdough is a dough containing a Lactobacillus culture, usually in symbiotic combination with yeasts. It is one of two principal means of biological leavening in bread baking, along with the use of cultivated forms of yeast . It is of particular importance in baking rye-based breads, where yeast...
durum wheat bread weighing up to 44 lb (20 kg) in Puglia - Pane casereccio - made from duram wheat, yeast, flour, salt and water, this loaf is a tradition of the region
- Puccia di pane - small, soft, round loaf made of white flour to remind the people of the Virgin Mary
- Puddica - bread dough mixed with mashed potato and rolled into flat cakes, covered with halved tomatoes and seasoned with salt and pepper
- Focaccia ripiena - bread dough filled with mozzarella, tomatoes, ham, onion or leek and served in slices
- TaralliTaralliTaralli are an Italian snack food, common all over the southern half of the Italian Peninsula. A cracker similar in texture to a breadstick or a pretzel, taralli can be sweet or savory. Sweet taralli are sometimes glazed with sugar. Savory taralli may be flavored with onion, garlic, sesame seeds,...
- wheat flour, lard, olive oil, brewer's yeast, fennel seeds, red pepper and salt, baked into rings - Friselle - made from barley flour, duram wheat flour and go through a dual baking process, first in a hot oven and finished in a moderate oven
BasilicataBasilicataBasilicata , also known as Lucania, is a region in the south of Italy, bordering on Campania to the west, Apulia to the north and east, and Calabria to the south, having one short southwestern coastline on the Tyrrhenian Sea between Campania in the northwest and Calabria in the southwest, and a...
- Pollo alla potentina - PotenzaPotenza-Transportation:Potenza is a rail junction on the main line from Salerno to Taranto, managed by FS Trenitalia; it has also a connection to Altamura, served by the Ferrovie Appulo Lucane regional company...
-style chicken; Chicken braised with tomatoes, onion, white wine, peperoncino, topped with fresh basil, parsley and pecorino cheese - Agnello alla pastora - Lamb with potatoes
- Orecchiette con la salsiccia piccante - Ear-like pasta with typical spicy salami from Basilicata
- Pecorino di Forenza - Typical Forenza's sheep cheese
- Salsiccia Lucana - Refined spicy salami called also Luganega
- Scarteddate - typical Christmas biscuits
- Sanguinaccio - homemade jam with chocolate and pig blood
CalabriaCalabriaCalabria , in antiquity known as Bruttium, is a region in southern Italy, south of Naples, located at the "toe" of the Italian Peninsula. The capital city of Calabria is Catanzaro....
- Melanzane alla menta - Eggplant marinated with mint
- Pitta coi pomodori - pita bread with tomatoes
- Pesce spada alla ghiotta - swordfish rolls in tomato sauce
- Zippuli
- Cuzzupa
SiciliaSicilySicily is a region of Italy, and is the largest island in the Mediterranean Sea. Along with the surrounding minor islands, it constitutes an autonomous region of Italy, the Regione Autonoma Siciliana Sicily has a rich and unique culture, especially with regard to the arts, music, literature,...
- Tonno alla palermitana - tuna Palermo-style; tuna marinated in white wine, lemon, garlic, rosemary and broiled, then served with pan-seared sardines
- 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 ServalServalThe serval , Leptailurus serval or Caracal serval, known in Afrikaans as Tierboskat, "tiger-forest-cat", is a medium-sized African wild cat. DNA studies have shown that the serval is closely related to the African golden cat and the caracal...
) makes reference to the arms of the Lampedusa family and Giuseppe Tomasi di LampedusaGiuseppe Tomasi di LampedusaGiuseppe Tomasi di Lampedusa , was a Sicilian writer. He is most famous for his only novel, Il Gattopardo which is set in Sicily during the Risorgimento...
’s well-known novel Il GattopardoIl gattopardoIl gattopardo may refer to:*The Leopard, a novel*The Leopard , a film based on the novel...
. (The dish does not contain catmeat.) - Caponata - eggplants with tomatoes and olives
- Maccu di San Giuseppe - bean paste with fennel
- Panelle - a SicilianSicilySicily is a region of Italy, and is the largest island in the Mediterranean Sea. Along with the surrounding minor islands, it constitutes an autonomous region of Italy, the Regione Autonoma Siciliana Sicily has a rich and unique culture, especially with regard to the arts, music, literature,...
chickpea fritterFritterA fritter is any kind of food coated in batter and deep fried. Although very similar to a doughnut it differs in the fact that it requires some base ingredient beyond the dough it is cooked with.-Anglo-American fritters:...
, often eaten as a sandwich and popular as street food
SardegnaSardiniaSardinia is the second-largest island in the Mediterranean Sea . It is an autonomous region of Italy, and the nearest land masses are the French island of Corsica, the Italian Peninsula, Sicily, Tunisia and the Spanish Balearic Islands.The name Sardinia is from the pre-Roman noun *sard[],...
- Porcetto - Small pig cooked with myrtle
- Malloreddus - semolina gnocchi with saffron
- Sa fregula - couscousCouscousCouscous is a Berber dish of semolina traditionally served with a meat or vegetable stew spooned over it. Couscous is a staple food throughout Algeria, Morocco and Tunisia.-Etymology:...
- Culurgiones - A kind of ravioli
Soup and sauce recipes
- Acquacotta
- Bagna càudaBagna CaudaBagna càuda, is a warm dip typical of Piedmont, Italy, but with numerous local variations...
- Garmugia
- Ginestrata
- MinestroneMinestroneMinestrone is the name for a variety of thick Italian soups made with vegetables, often with the addition of pasta or rice. Common ingredients include beans, onions, celery, carrots, stock, and tomatoes....
- Pasta e fagioli
- Risi e bisi
- Sugo al PomodoroMarinara SauceMarinara sauce is a southern Italian tomato sauce usually made with tomatoes, garlic, herbs , and onion. However, there are many variations. Some of these include the addition of capers, olives, anchovies, and/or spices....
- Fonduta
- Grine Sauce
- StraciatellaStracciatellaStracciatella is an Italian egg-drop soup usually said to be "alla Romana" , but also popular in Marche and Emilia Romagna. It is prepared by beating eggs and adding grated parmesan cheese, salt, pepper, nutmeg, and sometimes semolina, and then adding this mixture to boiling broth...
Breads
- Bari
- BigaBiga (bread baking)Biga is a type of pre-ferment used in Italian baking. Many popular Italian breads, including ciabatta, are made using a biga. Using a biga adds complexity to the bread's flavour and is often used in breads which need a light, open texture with holes...
- Bozza pratese
- BuccellatoBuccellatoA Buccellato is a Sicilian circular cake given by godparents to the godchild and family on the christening day. The cake is supposed to be as large as possible to ensure good luck. Legend has it that the cake has even once reached the size of a Ferris wheel...
- Casatiello
- CiabattaCiabattaCiabatta is an Italian white bread made with wheat flour and yeast. The loaf is somewhat elongated, broad and flattish. There are many variations of ciabatta.Ciabatta in its modern form was developed in 1982...
- Ciaccino
- Ciriola (typical bread of Roma)
- Colomba PasqualeColomba PasqualeColomba Pasquale or Colomba di Pasqua is an Easter counterpart of the two well-known Italian Christmas desserts, panettone and pandoro....
- Coppia FerrareseCoppia FerrareseCoppia Ferrarese is a type of sourdough bread made with flour, lard, olive oil, and malt, and has a twisted shape.It was first made around the 12th century in Ferrara, Italy, and has PGI status under European Law....
- CrocchèCrocchèCrocchè are a dish of Neapolitan origin, made from mashed potato and egg, which is covered in breadcrumbs and fried....
- Crescentina
- FarinataFarinataFarinata, socca, or cecina is a sort of thin, unleavened pancake or crêpe of chickpea flour originating in Genoa and later a typical food of the Ligurian Sea coast, from Nice to Pisa.-Names:...
- Ficattola
- FocacciaFocacciaFocaccia is a flat oven-baked Italian bread, which may be topped with herbs or other ingredients. It is related to pizza, but not considered to be the same....
- Fragguno
- Grissini torinesiBreadstickBreadsticks are generally pencil-sized sticks of crisp, dry bread originating in Turin and the surrounding area in Italy. They are originally thought to have been created in the 14th century; according to a local tradition, they would be instead invented by a baker in Lanzo Torinese in 1679...
- MichettaMichettaMichetta is an Italian white bread, recognizable from its hollow, bulged shape.Other similarly prepared types of Italian breads include the maggiolino and tartaruga.-History:...
(typical bread of Milano) - Moddizzosu
- MuffulettaMuffulettaThe muffuletta is a type of round Sicilian sesame bread, as well as a submarine sandwich made with that bread that originated from New Orleans, Louisiana.-Bread:...
- Neccio
- Pane carasauPane carasauPane carasau, or carta da musica, is a traditional flatbread from Sardinia.It is thin and crisp, usually in the form of a dish half a meter wide. It is made by taking baked flat bread , then separating it into two sheets which are baked again...
- Pane casareccio
- Pane pugliese
- Pane toscano (without salt)
- Pane di AltamuraAltamuraAltamura is a town and comune of Apulia, southern Italy. It is located on the Murge plateau in the province of Bari, 45 km South-West of Bari, close to the border with Basilicata. As of 2011 its population was of 69,728.-Overview:...
- Panelle di ceciPanellePanelle are Sicilian fritters made from gram flour and other ingredients. They are a popular street food in Palermo and are often eaten between bread or on a roll, like a sandwich....
- Pane di Genzano (Lazio)
- PandoroPandoroPandoro is a traditional Italian sweet yeast bread, most popular around Christmas and New Year. Typically a Veronese product, pandoro is traditionally shaped like a frustum with an 8 pointed-star section....
- PanettonePanettonethumb|200px|right|A non-traditionally shaped panettone loaf.Panettone is a type of sweet bread loaf originally from Milan , usually prepared and enjoyed for Christmas and New Year in Italy, Malta, Brazil, Germany and Switzerland, and is one of the symbols of the city of Milan. Maltese nationals are...
- Panino
- PeniaPenia (bread)Penia is a sweet bread that originated in rural Italy and is made during the Easter holiday. Ingredients include sugar, butter, eggs, anise seeds and lemons....
- PiadinaPiadinaPiadina or Piada is a thin Italian flatbread, typically prepared in the Romagna region . It is usually made with white flour, lard , salt and water...
- PitaPitaPita or pitta is a round pocket bread widely consumed in many Middle Eastern, Mediterranean, and Balkan cuisines. It is prevalent in Greece, the Balkans the Levant, the Arabian Peninsula and Turkey. The "pocket" in pita bread is created by steam, which puffs up the dough...
(typical bread of Catanzaro) - Rosetta (typical bread of Roma)
- Schiacciata
- TaralliTaralliTaralli are an Italian snack food, common all over the southern half of the Italian Peninsula. A cracker similar in texture to a breadstick or a pretzel, taralli can be sweet or savory. Sweet taralli are sometimes glazed with sugar. Savory taralli may be flavored with onion, garlic, sesame seeds,...
- Testarolo
- Tigella
- Tortano
Common pizza recipes
- Focaccia al rosmarino - based on rosemaryRosemaryRosemary, , is a woody, perennial herb with fragrant, evergreen, needle-like leaves and white, pink, purple or blue flowers, native to the Mediterranean region. It is a member of the mint family Lamiaceae, which includes many other herbs, and is one of two species in the genus Rosmarinus...
and olive oilOlive oilOlive oil is an oil obtained from the olive , a traditional tree crop of the Mediterranean Basin. It is commonly used in cooking, cosmetics, pharmaceuticals, and soaps and as a fuel for traditional oil lamps...
, sometimes served with prosciuttoProsciuttoProsciutto |ham]]) or Parma ham is a dry-cured ham that is usually thinly sliced and served uncooked; this style is called prosciutto crudo in Italian and is distinguished from cooked ham, prosciutto cotto....
. Usually served as appetizerAntipastoAntipasto , means "before the meal" and is the traditional first course of a formal Italian meal. Traditional antipasto includes cured meats, olives, roasted garlic, peperoncini, mushrooms, anchovies, artichoke hearts, various cheeses... - Pizza marinara - based on tomato, oreganoOreganoOregano – scientifically named Origanum vulgare by Carolus Linnaeus – is a common species of Origanum, a genus of the mint family . It is native to warm-temperate western and southwestern Eurasia and the Mediterranean region.Oregano is a perennial herb, growing from 20–80 cm tall,...
and garlicGarlicAllium sativum, commonly known as garlic, is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive, and rakkyo. Dating back over 6,000 years, garlic is native to central Asia, and has long been a staple in the Mediterranean region, as well as a frequent... - Pizza Margherita - based on tomato and mozzarellaMozzarellaMozzarella is an Italian Traditional Speciality Guaranteed food product. The term is used for several kinds of Italian cheeses that are made using spinning and then cutting :...
- Pizza alla napoletana (or NapoliNaplesNaples is a city in Southern Italy, situated on the country's west coast by the Gulf of Naples. Lying between two notable volcanic regions, Mount Vesuvius and the Phlegraean Fields, it is the capital of the region of Campania and of the province of Naples...
) - tomato, mozzarellaMozzarellaMozzarella is an Italian Traditional Speciality Guaranteed food product. The term is used for several kinds of Italian cheeses that are made using spinning and then cutting :...
and anchovy - Pizza siciliana — tomato, mozzarella, capperi, olive and anchovy
- Pizza romana — tomato, mozzarella, capperi and anchovy
- Pizza pugliese — tomato, mozzarella and onions
- Pizza capricciosa - with tomato, mozzarellaMozzarellaMozzarella is an Italian Traditional Speciality Guaranteed food product. The term is used for several kinds of Italian cheeses that are made using spinning and then cutting :...
, mushrooms, artichokesGlobe artichokeThe globe artichoke is a perennial thistle of the Cynara genus originating in Southern Europe around the Mediterranean. It grows to tall, with arching, deeply lobed, silvery, glaucous-green leaves long. The flowers develop in a large head from an edible bud about diameter with numerous...
, black and green olives - Pizza quattro stagioni - based on tomato and divided in four sectors, one for each season:
- Spring: olives and artichokesGlobe artichokeThe globe artichoke is a perennial thistle of the Cynara genus originating in Southern Europe around the Mediterranean. It grows to tall, with arching, deeply lobed, silvery, glaucous-green leaves long. The flowers develop in a large head from an edible bud about diameter with numerous...
- Summer: pepperBell pepperBell pepper, also known as sweet pepper or a pepper and capsicum , is a cultivar group of the species Capsicum annuum . Cultivars of the plant produce fruits in different colors, including red, yellow, orange and green. Bell peppers are sometimes grouped with less pungent pepper varieties as...
- Autumn: tomato and mozzarellaMozzarellaMozzarella is an Italian Traditional Speciality Guaranteed food product. The term is used for several kinds of Italian cheeses that are made using spinning and then cutting :...
(like Pizza Margherita) - Winter: mushrooms and boiled egg
- Spring: olives and artichokes
- Pizza ai quattro formaggi - with four different cheeses (sometimes melted, sometimes in sectors)
- Pizza ai funghi e salsicce (or boscaiola)- with mozzarellaMozzarellaMozzarella is an Italian Traditional Speciality Guaranteed food product. The term is used for several kinds of Italian cheeses that are made using spinning and then cutting :...
, mushrooms and sausages, with or without tomato. - CalzoneCalzoneA calzone Italian: , "stocking" or "trouser") is a turnover that originates from Italy. It is shaped like a semicircle, made of dough folded over and filled with ingredients common to pizza....
- folded over dough usually filled with ricottaRicottaRicotta is an Italian dairy product made from sheep milk whey left over from the production of cheese. Although typically referred to as ricotta cheese, ricotta is not properly a cheese because it is not produced by coagulation of casein...
and other ingredients
Pasta varieties - (over 650)
- AgnolottiAgnolottiAgnolotti is a kind of ravioli typical of the Piedmont Region, made with small pieces of flattened pasta dough, folded over with a roast beef meat and vegetable stuffing. Agnolotti is the plural form of the Italian word agnolotto...
- Bavette, bigoliBigoliBigoli is an extruded pasta in the form of a long and thick tube. Traditionally they were made with buckwheat flour, but are more commonly made with whole wheat flour now. Traditionally, duck eggs are used for the pasta. It closely resembles bucatini...
, bucatiniBucatiniBucatini is a thick spaghetti-like pasta with a hole running through the center. The name comes from , meaning "hole", while bucato means "pierced".... - CannelloniCannelloniCannelloni are a cylindrical type of pasta generally served baked with a filling and covered by a sauce. Some type of cannelloni need to be boiled beforehand, for some others is enough to use runnier sauces/filling....
, crespelle - Cappellini, cappelletti
- Conchiglie
- Ditalini
- Eliche
- FarfalleFarfalleFarfalle are a type of pasta. Commonly known as "bow-tie pasta," the name is derived from the Italian word farfalla . The "e" at the end of the word is the Italian feminine plural ending, making the meaning of the word "butterflies."...
, festoni, fettuccineFettuccineFettuccine is a type of pasta popular in Roman Cuisine. It is a flat thick noodle made of egg and flour wider than but similar to the tagliatelle typical of Bologna...
, filatieddi, fusilliFusilliFusilli are long, thick, corkscrew shaped pasta. The word fusilli presumably comes from fusile, archaic or dialectal word for "rifle" , referring to the spiral-grooved barrel of the latter... - Garganelli
- GnocchiGnocchiGnocchi are various thick, soft dumplings. They may be made from semolina, ordinary wheat flour, flour and egg, flour, egg, and cheese, potato, bread crumbs, or similar ingredients. The smaller forms are called gnocchetti....
- Gnocchi di semolino
- Lasagne, linguineLinguineLinguine is a form of pasta — flat like fettuccine and trenette. It is wider than spaghetti, about 1/4 to 3/8 inch, but not as wide as fettuccine. The name linguine means "little tongues" in Italian, where it is a plural of the feminine linguina. Linguine are also called trenette or bavette...
, lumache (snails) - MaccheroniMacaroniMacaroni is a variety of moderately extended, machine-made, dry pasta made with durum wheat. Macaroni noodles do not contain eggs, and are normally cut in short, hollow shapes; however, the term refers not to the shape of the pasta, but to the kind of dough from which the noodle is made...
(macaroniMacaroniMacaroni is a variety of moderately extended, machine-made, dry pasta made with durum wheat. Macaroni noodles do not contain eggs, and are normally cut in short, hollow shapes; however, the term refers not to the shape of the pasta, but to the kind of dough from which the noodle is made...
), malloreddus (SardiniaSardiniaSardinia is the second-largest island in the Mediterranean Sea . It is an autonomous region of Italy, and the nearest land masses are the French island of Corsica, the Italian Peninsula, Sicily, Tunisia and the Spanish Balearic Islands.The name Sardinia is from the pre-Roman noun *sard[],...
n pasta), maltagliate, marille, Marrubini - Offelle, orecchietteOrecchietteOrecchiette is a kind of home-made pasta typical of Puglia or Apulia, a region of Southern Italy. Its name comes from its shape, which reminds one of a small ear. In Italian orecchio means ear, and the suffix 'etto' means 'small'. In the vernacular of Taranto it is called recchietedd, or...
- Orzo
- Paccheri, paglia e fieno, pansotti, panzarottiPanzarottiPanzarotti or panzerotti are filled, savory pastries, different forms of which are popular in Italy, in Ontario, Canada, and in the United States, especially in Southern New Jersey.-Italy:...
, pappardellePappardellePappardelle are large, very broad fettuccine. The name derives from the verb “pappare", to gobble up. The fresh types are two to three centimetres wide and may have fluted edges. Dried egg pappardelle have straight sides. This traditional pasta, a cousin to the smaller tagliatelle, was...
, pennePennePenne is a type of pasta with cylinder-shaped pieces. Penne is the plural form of the Italian penna, deriving from Latin penna . In Italy, penne are produced in two main variants: "penne lisce" and "penne rigate" , the latter having ridges on each penna...
, perciatelli, pici, pinzillacchere, pizzoccheriPizzoccheriPizzoccheri are a type of short tagliatelle, a flat ribbon pasta, made with 80% buckwheat flour and 20% wheat flour. When classically prepared in Valtellina or in Graubünden, they are cooked along with greens , and cubed potatoes...
, - RavioliRavioliRavioli are a traditional type of Italian filled pasta. They are composed of a filling sealed between two layers of thin egg pasta dough and are served either in broth or with a pasta sauce. The word ravioli is reminiscent of the Italian verb riavvolgere , though the two words are not...
, rigatoniRigatoniRigatoni is a form of tube-shaped pasta of varying lengths and diameters. It is larger than penne and ziti and sometimes slightly curved. Rigatoni is usually ridged, and the tube's end is square-cut like ziti, not diagonal like penne.... - SpaghettiSpaghettiSpaghetti is a long, thin, cylindrical pasta of Italian origin. Spaghetti is made of semolina or flour and water. Italian dried spaghetti is made from durum wheat semolina, but outside of Italy it may be made with other kinds of flour...
, spaghetti alla chitarra, strozzapreti, strangozzi, strascinati - Stelline
- Tacconi, tagliatelleTagliatelleTagliatelle and tagliolini are a traditional type of pasta from Emilia-Romagna and Marches, regions of Italy. Individual pieces of tagliatelle are long, flat ribbons that are similar in shape to fettuccine and are typically about 0.65 cm to 1 cm wide...
, tagliarini, tonnarelli, tortelliniTortelliniTortellini are ring-shaped pasta. They are typically stuffed with a mix of meat or cheese. Originally from the Italian region of Emilia , they are usually served in broth, meat broth, either of beef, chicken, or both...
, trenetteTrenetteTrenette are a type of narrow, flat, dried pasta especially associated with Genoa and Liguria.Trenette are the most traditional form of pasta served with pesto alla genovese, a dish known as trenette al pesto, which can also include potatoes and green beans boiled in the same water.-Bibliography:*...
, trottole, trofie - Vermicelli
- Ziti
Pasta dishes
- Ciceri e Tria
- Bucatini all'Amatriciana, Bucatini coi funghi, Bucatini alla Sorrentina
- Cannelloni al ragù, cannelloni ai carciofi
- CarbonaraCarbonaraPasta alla carbonara is an Italian pasta dish based on eggs, cheese , bacon , and black pepper...
- Linguini with Clam sauceClam sauceClam sauce is a topping for pasta, usually linguine. The two most popular varieties are white, usually featuring minced clams, olive oil, garlic, lemon juice and parsley, or red, usually a thin tomato sauce with minced clams. Other variants include the incorporation of whole clams, hot pepper...
- Penne all'arrabbiataPenne all'arrabbiataArrabbiata is a Roman sauce of garlic, tomatoes, and red chili cooked in olive oil. Basil is sometimes used, although the majority of chefs in Italy do not use basil for this recipe...
, pansotti alla genovese - Rigatoni con la Pajata, Rigatoni al forno con salsa aurora
- Spaghetti alla Carrettiera, Spaghetti al nero di seppia, Spaghetti alla PuttanescaPasta PuttanescaSpaghetti alla puttanesca is a spicy, tangy, somewhat salty Italian pasta dish invented in the mid-20th century. The ingredients are typical of Southern Italian cuisine.- Origin :...
, Spaghetti con la bottarga, Spaghetti all' aglio, olio e peperoncino, spaghetti indiavolati, Spaghetti Siracusani, spaghetti alla carbonara - Tagliatelle alla boscaiola, tagliatelle ai carciofi, tagliatelle ai funghi, tagliatelle al pomodoro, tagliatelle al sugo di lepre, tagliatelle al ragù
- Tortelloni alla zucca
- Trofie al pesto, trofie al sugo di noci
- Tortellini
- Tortelloni ricotta and spinaci
- Lasagne
- Ziti
- RavioliRavioliRavioli are a traditional type of Italian filled pasta. They are composed of a filling sealed between two layers of thin egg pasta dough and are served either in broth or with a pasta sauce. The word ravioli is reminiscent of the Italian verb riavvolgere , though the two words are not...
Rice dishes
- Arancine di riso
- Basic RisottoRisottoRisotto is a class of Italian dishes of rice cooked in broth to a creamy consistency. The broth may be meat-, fish-, or vegetable-based; many kinds include Parmesan cheese, butter, and onion...
- Insalata di riso
- Pomodori col riso
- Risotto alla milanese or Risotto with saffron
- Risi e bisi
- Risotto con la lüganega
- Riso with schrimps
- Riso con piselli (risi e bisi)
- Riso alla toscana
- Riso al nero di seppia
- Riso con i porcini
- Risotto alla sbirraglia
- Risotto alla zucca
- Risotto di seppie alla veneziana
- Sformato al basilico
- Riso e indivia
- Sformato di riso dolce
- Tiella di riso, patate e cozze
- Risotto ai gamberoni
- Risotto ai quattro sapori
- Risotto al cavolfiore
- Risotto al gorgonzola
- Riso tonnato
- Riso valdostano
- Risotto saltato
- Risotto al Barolo
- Risotto con scamorza e champagne
- Risotto indivia e fiori di zucca
- Risotto allo zafferano con petto d'anatra
- Risotto alla marinara
- Risotto con agoni
- Risotto mantecato con Grana Padano
- Supplì
Fish
- BaccalàBaccalàBaccalà is Venetian Language for salt cod. Most baccalà dishes require that the fish be soaked numerous times to remove excess saltiness...
- Cacciucco
- Alici, Sardine, Anguilla marinate
- Seppioline in umido
- Missultin e polenta
- Fritata di bianchetti
- Fritto misto di pesce
- Orate al forno
- Acciughe fritte in pastella
- Acciughe in carpione
- Acquadella o latterino fritto
- Acqua pazzaAcqua pazza (food)The term acqua pazza is used in Italian cuisine to refer to a recipe for poached white fish, or to simply refer to the lightly herbed broth used to poach it.-Origin:...
- Agghiotta di pesce spada
- Anguilla marinata
- Baccalà alla vicentinaBaccalà alla vicentinaBaccalà alla vicentina is an Italian dish native to Vicenza made from baccalà, dried unsalted cod, served on or with white, soft polenta.-External links:**...
- Baccalà fritto
- Branzino al sale
- Brodetto di arselle
- Buridda
- Calamaretti fritti
- Calamari in zimino
- Calamari ripieni
- Capesante alla veneziana
- Cappon magroCappon magroCappon magro or capòn magro is an elaborate and rich Genoese salad of seafood and vegetables over hard tack arranged into a decorative pyramid and dressed with a rich sauce....
- Carpaccio di pesce
- Cartoccio di pesce spada
- Cozze alla tarantina
- Cozze fritte alla viareggina
- Cozze ripiene
- Filetti di baccalà
- Filetti di orata al cartoccio
- Frittura mista di pesce
- Grancevola alla veneziana
- Impanata di pesce spada
- Involtini di pesce
- Moscardini lessati alla genovese
- Murena fritta
- Nasello al forno
- Orata arrosto
- 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
- 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
- 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
Meat dishes and cured meats
- Bistecca Fiorentina (steak florentine)
- BresaolaBresaolaBresaola or brisaola is air-dried, salted beef that has been aged two or three months until it becomes hard and turns a dark red, almost purple colour. It is made from top round, and is lean and tender, with a sweet, musty smell...
- CapicolloCapicolaCapocollo , or coppa, is a traditional Calabrian Italian cold cut made from pork shoulder or neck, and dry-cured whole. The name coppa is Italian for nape, while capocollo comes from capo—head—and collo—neck—of a pig. The Italian spelling, "capocollo'", is derived from Latin, "caput collum"...
- Carne PizzaiolaCarne PizzaiolaCarne Pizzaiola is a dish derived from the Neapolitan tradition that features meat cooked with peppers, tomatoes and olive oil, long enough to tenderize the meat...
- Coda alla vaccinaraCoda alla vaccinaraCoda alla vaccinara is a modern Roman stew made of "oxtail" and various vegetables.Its introduction dates back to times when it was customary to pay a vaccinaro in kind with the entrails, hide, and tail of the animal...
- Cotechino ModenaCotechino ModenaCotechino Modena or Cotechino di Modena, also sometimes spelled cotecchino or coteghino, is a fresh sausage made from pork, fatback, and pork rind, and comes from Modena, Italy, where it has PGI status...
- Cotoletta alla milanese
- Cotoletta alla petroniana
- Culatello
- Guanciale (cured pork jowl)
- MortadellaMortadellaMortadella is a large Italian sausage or cold cut made of finely hashed or ground, heat-cured pork sausage, which incorporates at least 15% small cubes of pork fat . Mortadella is a staple product of Bologna, Italy...
- Osso bucoOsso bucoOssobuco is a Milanese specialty of cross-cut veal shanks braised with vegetables, white wine and broth. It is often garnished with gremolata and traditionally served with risotto alla milanese....
- PancettaPancettaPancetta is Italian bacon, typically salt cured and seasoned with such spices as nutmeg, fennel, peppercorns, dried ground hot peppers and garlic, then dried for at least three months. Associated with Italy, pancetta varies by region. It is also produced broadly in Spain.-Styles:Pancetta can be...
- Pezzetti di cavallo
- Prosciutto di ParmaProsciuttoProsciutto |ham]]) or Parma ham is a dry-cured ham that is usually thinly sliced and served uncooked; this style is called prosciutto crudo in Italian and is distinguished from cooked ham, prosciutto cotto....
- Prosciutto cotto (cooked ham)
- Prosciutto crudoProsciuttoProsciutto |ham]]) or Parma ham is a dry-cured ham that is usually thinly sliced and served uncooked; this style is called prosciutto crudo in Italian and is distinguished from cooked ham, prosciutto cotto....
- SalameSalamiSalami is cured sausage, fermented and air-dried meat, originating from one of a variety of animals. Historically, salami has been popular among Southern European peasants because it can be stored at room temperature for periods of up to 10 years, supplementing a possibly meager or inconsistent...
- Salsiccia (sausages)
- Soppressata
- Speck Alto Adige PGISpeck Alto Adige PGISpeck Alto Adige PGI is a dry-cured, lightly smoked ham , produced in South Tyrol, northern Italy. Its production is regulated by the European Union under the protected geographical indication status.- History :...
- Violino Valtell
- VitelloVealVeal is the meat of young cattle , as opposed to meat from older cattle. Though veal can be produced from a calf of either sex and any breed, most veal comes from male calves of dairy cattle breeds...
(veal)
- Abruzzi
- Montepulciano d'AbruzzoMontepulciano d'AbruzzoMontepulciano d'Abruzzo is a red Italian wine made from the Montepulciano wine grape in the Abruzzo region of east-central Italy. The wine was classified as Denominazione di origine controllata in 1968 with a separate Denominazione di origine controllata e Garantita for wine produced around...
- Trebbiano d'Abruzzo
- Montepulciano d'Abruzzo
- CalabriaCalabriaCalabria , in antiquity known as Bruttium, is a region in southern Italy, south of Naples, located at the "toe" of the Italian Peninsula. The capital city of Calabria is Catanzaro....
- Cirò
- Emilia-RomagnaEmilia-RomagnaEmilia–Romagna is an administrative region of Northern Italy comprising the two historic regions of Emilia and Romagna. The capital is Bologna; it has an area of and about 4.4 million inhabitants....
- SangioveseSangioveseSangiovese is a red Italian wine grape variety whose name derives from the Latin sanguis Jovis, "the blood of Jove"...
- LambruscoLambruscoLambrusco is the name of both a red wine grape and an Italian wine made principally from the grape. The grapes and the wine originate from four zones in Emilia-Romagna and one in Lombardy, principally around the central provinces of Modena, Parma, Reggio nell'Emilia, and Mantua...
- Pignoletto
- Gutturnio
- BonardaBonardaBonarda is a name applied to several different grape varieties used to make red wine:* Charbono of California is widely grown in Argentina as Bonarda. It originates in Savoie, where it is known as Corbeau or Douce Noir , but is not the same as Piedmont's Dolcetto...
- TrebbianoTrebbianoTrebbiano is the second most widely planted grape in the world. It gives good yields, but makes undistinguished wine at best. It can be fresh and fruity, but does not keep long. Its high acidity makes it important in Cognac production...
- AlbanaAlbana (grape)Albana is a white Italian wine grape planted primarily in the Emilia-Romagna region.The wine made from the grape, Albana di Romagna, was first awarded DOCG status in 1987...
- Sangiovese
- CampaniaCampaniaCampania is a region in southern Italy. The region has a population of around 5.8 million people, making it the second-most-populous region of Italy; its total area of 13,590 km² makes it the most densely populated region in the country...
- Greco di Tufo
- TaurasiTaurasiTaurasi is a town and comune in the province of Avellino, Campania, Italy. Taurasi is a historic town which is located in the region of Sannio. The town's name probably derives from the Latin Taurus. With in time it changed to Taurasos and then to Taurasia before changing to the format we see...
- Fiano di Avellino
- Lacryma Cristi
- Aglianico del Taburno
- Campi FlegreiCampi FlegreiThe Phlegraean Fields, also known as Campi Flegrei, , is a large wide caldera situated to the west of Naples, Italy. It was declared a regional park in 2003. Lying mostly underwater, the area comprises 24 craters and volcanic edifices. Hydrothermal activity can be observed at Lucrino, Agnano and...
- Falerno del Massico
- SolopacaSolopacaSolopaca is a comune in the Province of Benevento in the Italian region Campania, located about 45 km northeast of Naples and about 20 km northwest of Benevento...
- Friuli-Venezia GiuliaFriuli-Venezia GiuliaFriuli–Venezia Giulia is one of the twenty regions of Italy, and one of five autonomous regions with special statute. The capital is Trieste. It has an area of 7,858 km² and about 1.2 million inhabitants. A natural opening to the sea for many Central European countries, the region is...
- FriulanoFriuli-Venezia Giulia wineFriuli-Venezia Giulia wine is wine made in the northeastern Italian region of Friuli-Venezia Giulia. Once part of the Venetian Republic and with sections under the influence of the Austro-Hungarian Empire for some time, The wines of the region have noticeable Slavic and Germanic influences...
- Friulano
- LiguriaLiguriaLiguria is a coastal region of north-western Italy, the third smallest of the Italian regions. Its capital is Genoa. It is a popular region with tourists for its beautiful beaches, picturesque little towns, and good food.-Geography:...
- Cinque TerreCinque TerreThe Cinque Terre is a rugged portion of coast on the Italian Riviera. It is in the Liguria region of Italy, to the west of the city of La Spezia. "The Five Lands" is composed of five villages: Monterosso al Mare, Vernazza, Corniglia, Manarola, and Riomaggiore...
- Cinque Terre
- LombardiaLombardyLombardy is one of the 20 regions of Italy. The capital is Milan. One-sixth of Italy's population lives in Lombardy and about one fifth of Italy's GDP is produced in this region, making it the most populous and richest region in the country and one of the richest in the whole of Europe...
- FranciacortaFranciacorta (wine)Franciacorta is a sparkling wine from Lombardy with DOCG status produced from grapes grown within the boundaries of the territory of Franciacorta, on the hills of a series of townships to the south of Lake Iseo in the Province of Brescia. It was awarded DOC status in 1967, the designation then...
- Oltrepò PaveseOltrepò PaveseThe Oltrepò Pavese is the area of the Province of Pavia, in the north-west Italian region of Lombardy, which lies to the south of the river Po. Extending over an area of c...
- Sassella
- Inferno
- Grumello
- Bonarda
- BarberaBarberaBarbera is a red Italian wine grape variety that, as of 2000, was the third most-planted red grape variety in Italy . It produces good yields and is known for deep color, low tannins and high levels of acid...
- Spumante Brut
- Valcalepio
- Franciacorta
- MarcheMarcheThe population density in the region is below the national average. In 2008, it was 161.5 inhabitants per km2, compared to the national figure of 198.8. It is highest in the province of Ancona , and lowest in the province of Macerata...
- VerdicchioVerdicchioVerdicchio is a white Italian wine grape variety grown primarily in the Marche region of central Italy. The name Verdicchio derives from verde and refers to the slight green/yellow hue that wines made from the grape can have....
- Conero
- Piceno
- Verdicchio
- Piemonte
- Alba
- Acqui
- Asti
- BaroloBaroloBarolo is a red Denominazione di Origine Controllata e Garantita wine produced in the northern Italian region of Piedmont. It is made from the Nebbiolo grape and is often described as one of Italy's greatest wines...
- Carema Riserva
- Colli Tortonesi
- GattinaraGattinara (wine)Gattinara is a red Italian wine with Denominazione di Origine Controllata e Garantita status produced from Nebbiolo grapes grown within the boundaries of the commune of Gattinara which is located in the hills in the north of the province of Vercelli, northwest of Novara in the Piedmont region...
- GrignolinoGrignolinoGrignolino is a red Italian wine grape variety commonly grown in the Piedmont region. It makes light colored wines and rosés with very fruity aromas, strong acidity and tannins. The name Grignolino derives from the word grignole which means "many pips" in the local Piedmontese dialect of the Asti...
- Gavi
- LangheLangheThe Langhe is a hilly area to the south and east of the river Tanaro in the province of Cuneo in Piedmont, northern Italy....
- Monferrato
- Nebbiolo
- OvadaOvadaOvada is a comune in the Province of Alessandria in the Italian region Piedmont, located about 90 km southeast of Turin and about 30 km south of Alessandria....
- Puglia
- NegroamaroNegroamaroNegroamaro, also Negro amaro, is a red wine grape variety native to southern Italy. It is grown almost exclusively in Puglia and particularly in Salento, the peninsula which can be visualised as the “heel” of Italy. The grape can produce wines very deep in color. Wines made from Negroamaro tend to...
- Negroamaro
- SardegnaSardiniaSardinia is the second-largest island in the Mediterranean Sea . It is an autonomous region of Italy, and the nearest land masses are the French island of Corsica, the Italian Peninsula, Sicily, Tunisia and the Spanish Balearic Islands.The name Sardinia is from the pre-Roman noun *sard[],...
- CagliariCagliariCagliari is the capital of the island of Sardinia, a region of Italy. Cagliari's Sardinian name Casteddu literally means castle. It has about 156,000 inhabitants, or about 480,000 including the outlying townships : Elmas, Assemini, Capoterra, Selargius, Sestu, Monserrato, Quartucciu, Quartu...
- MontiMontiMonti can refer to:Places* Monti, Lazio, the first rione of Rome, Italy* Monti, Sardinia, in the province of Olbia-Tempio, Italy* Monti, Iowa, a tiny town of six to eight houses in Buchanan County, Iowa, United StatesPeople...
- NuragusNuragusNuragus is a comune in the Province of Cagliari in the Italian region Sardinia, located about 60 km north of Cagliari...
- Ogliastra
- Cannonau
- Cagliari
- SiciliaSicilySicily is a region of Italy, and is the largest island in the Mediterranean Sea. Along with the surrounding minor islands, it constitutes an autonomous region of Italy, the Regione Autonoma Siciliana Sicily has a rich and unique culture, especially with regard to the arts, music, literature,...
- Etna
- Noto
- Passito di Pantelleria
- MarsalaMarsala wineMarsala is a wine produced in the region surrounding the Italian city of Marsala in Sicily. Marsala wine first received Denominazione di Origine Controllata status in 1969....
- Nero d'AvolaNero d'AvolaNero d'Avola is "the most important red wine grape in Sicily" and is one of Italy's most important indigenous varieties. It is named after Avola in the far south of Sicily and its wines are compared to New World Shirazes, with sweet tannins and plum or peppery flavours...
- Donna Fugata
- ToscanaTuscanyTuscany is a region in Italy. It has an area of about 23,000 square kilometres and a population of about 3.75 million inhabitants. The regional capital is Florence ....
- BolgheriBolgheriBolgheri is located in the comune of Castagneto Carducci, a few kilometers north-west of the capital and lies in the Province of Livorno, on the foothills of the Colline Metallifere, south of Montescudaio.-Wine:...
- CarignanoCarignanoCarignano is a comune in the Province of Turin in the Italian region Piedmont, located about 20 km south of Turin. As of 31 December 2004, it had a population of 8,777 and an area of 50.2 km².-Geography:...
- ChiantiChiantiChianti is a red Italian wine produced in Tuscany. It was historically associated with a squat bottle enclosed in a straw basket, called a fiasco ; however, the fiasco is only used by a few makers of the wine now; most Chianti is now bottled in more standard shaped wine bottles...
- Colli Apuani
- Colli Etruria Centrale
- Colline Lucchesi
- ElbaElbaElba is a Mediterranean island in Tuscany, Italy, from the coastal town of Piombino. The largest island of the Tuscan Archipelago, Elba is also part of the National Park of the Tuscan Archipelago and the third largest island in Italy after Sicily and Sardinia...
- ScansanoScansanoScansano is a town and comune, of medieval origin, in the Tuscan province of Grosseto, Italy. The area which Scansano lies within is called Maremma.Scansano is notable for Morellino di Scansano, a type of wine....
- MontalcinoMontalcinoMontalcino is a hilltown and comune in Tuscany, Italy. It is famous for its Brunello di Montalcino wine.The town is located to the west of Pienza, close to the Crete Senesi in Val d'Orcia. It is 42 km from Siena, 110 km from Florence and 150 km from Pisa...
- MontescudaioMontescudaioMontescudaio is a comune in the Province of Pisa in the Italian region Tuscany, located about 70 km southwest of Florence and about 45 km southeast of Pisa....
- Nipozzano
- Vino Nobile di MontepulcianoVino Nobile di MontepulcianoVino Nobile di Montepulciano is a red wine with Denominazione di Origine Controllata e Garantita status produced in the vineyards surrounding the town of Montepulciano, Italy. The wine is made primarily from the Sangiovese grape varietal , blended with Canaiolo Nero and small amounts of other...
- ParrinaParrinaParrina is a small Italian Denominazione di Origine Controllata comprising parts of the commune of Orbetello in the province of Grosseto, Tuscany. The DOC was awarded in 1971, and extends to 110.33 hectares , with about 20 wine producers, the largest of which, by far, is Antica Fattoria La Parrina...
- PitiglianoPitiglianoPitigliano is an Italian town and comune of province of Grosseto in the Maremma area of Tuscany. The town stands on an abrupt tuff butte high above the Olpeta, the Fiora and the Lente rivers.-History:...
- San GimignanoSan GimignanoSan Gimignano is a small walled medieval hill town in the province of Siena, Tuscany, north-central Italy. It is mainly famous for its medieval architecture, especially its towers, which may be seen from several kilometres outside the town....
- Val di Chiana
- Val di Cornia
- ValdinievoleValdinievoleValdinievole or Val di Nievole ") is an area in the south-western part of the province of Pistoia, Tuscany, Italy. The saint Allucio of Campigliano was born to a wealthy, landed family in the Valdinievole and he ministered to the poor and travellers there.-Geography:The area is made up of 11...
- Valle di Arbia
- Bolgheri
- UmbriaUmbriaUmbria is a region of modern central Italy. It is one of the smallest Italian regions and the only peninsular region that is landlocked.Its capital is Perugia.Assisi and Norcia are historical towns associated with St. Francis of Assisi, and St...
- OrvietoOrvietoOrvieto is a city and comune in Province of Terni, southwestern Umbria, Italy situated on the flat summit of a large butte of volcanic tuff...
- TorgianoTorgianoTorgiano is a comune in the Province of Perugia in the Italian region Umbria, located about 10 km southeast of Perugia.Torgiano borders the following municipalities: Bastia Umbra, Bettona, Deruta, Perugia.- History :...
- Rosso di Montefalco
- SagrantinoSagrantinoSagrantino is an Italian grape variety that is indigenous to the region of Umbria in Central Italy. It is grown primarily in the village of Montefalco and its surrounding areas, with only dedicated to the grape in the hands of about 25 producers. With such small production, the wine is not widely...
- GrechettoGrechettoGrechetto or Grechetto Bianco is an Italian wine grape of Greek origins. The grape is planted throughout central Italy, particularly in the Umbria region where it is used in the Denominazione di origine controllata wine Orvieto. It is primarily a blending grape, though some varietal wine is also...
- Orvieto
- VenetoVenetoVeneto is one of the 20 regions of Italy. Its population is about 5 million, ranking 5th in Italy.Veneto had been for more than a millennium an independent state, the Republic of Venice, until it was eventually annexed by Italy in 1866 after brief Austrian and French rule...
- AmaroneAmaroneAmarone della Valpolicella, usually known as Amarone, is a typically rich Italian dry red wine made from the partially dried grapes of the Corvina , Rondinella and Molinara varieties. The wine was awarded Denominazione di Origine Controllata status in December 1990...
- BardolinoBardolinoBardolino is a comune in the Province of Verona in the Italian region Veneto, located about 130 km west of Venice and about 25 km northwest of Verona....
- Colli EuganeiColli EuganeiColli Euganei are located in the Veneto region of northern Italy, a few kilometers south of Padua. They take their name from the Euganei, a semi-mythical population who inhabited the area before the Veneti....
- Conegliano Veneto
- Custoza
- ProseccoProseccoProsecco is an Italian white wine — generally a Dry or Extra Dry sparkling wine — normally made from Glera grapes. DOC prosecco is produced in the regions of Veneto and Friuli Venezia Giulia in Italy, and traditionally mainly in the areas near Conegliano and Valdobbiadene, in the hills...
- SoaveSoave (wine)Soave is a dry white Italian wine from the Veneto region in northeast Italy, principally around the city of Verona. Within the Soave region are both a Denominazione di Origine Controllata zone and a Denominazione di Origine Controllata e Garantita designation known as Soave Superiore with both...
- ValdobbiadeneValdobbiadeneValdobbiadene is a town in the province of Treviso, Veneto, Italy. Valdobbiadene is a picturesque wine growing area. Just below the Alpine areas of Veneto, it provides a climate for cool varieties of grape. This area is the home of ProseccoConegliano-Valdobbiadene a dry sparkling white wine....
- ValpolicellaValpolicellaValpolicella is a viticultural zone of the province of Verona, Italy, east of Lake Garda. The hilly agricultural and marble-quarrying region of small holdings north of the Adige is famous for wine production. Valpolicella ranks just after Chianti in total Italian Denominazione di Origine...
- Amarone
- AsiagoAsiago cheeseAsiago is an Italian cow's milk cheese that can assume different textures, according to its aging, from smooth for the fresh Asiago to a crumbly texture for the aged cheese of which the flavor is reminiscent of Parmesan...
- Bel PaeseBel PaeseBel Paese is the classical poetical appellative for Italy, meaning the "Beautiful Country" in Italian, due to its mild weather, cultural heritage and natural endowment....
- BittoBitto-Plot:This story revovles around a innocent girl with a life full of hardships....
- BraBra (cheese)The Italian cheese Bra originates from the town of Bra in Cuneo in the region of Piemonte.Production of Bra may take place all year, but it may only legally take place within the province of Cuneo, however, aging may also take place in Villafranca, in Turin...
- Burrini
- BurrataBurrataBurrata is a fresh Italian cheese, made from mozzarella and cream. The outer shell is solid mozzarella while the inside contains both mozzarella and cream, giving it an unusual, soft texture. It is usually served fresh, at room temperature. The name "burrata" means "buttered" in...
- Butirro
- CaciocavalloCaciocavalloCaciocavallo is a type of stretched-curd cheese made out of sheep's or cow's milk. It is produced throughout Southern Italy, especially mostly on the Apennine Mountains...
- Cacioricotta
- Canestrato pugliese
- Casècc
- CastelmagnoCastelmagnoCastelmagno is a small comune in the Province of Cuneo in the Italian region of Piedmont, located about 80 km southwest of Turin and about 25 km west of Cuneo....
- Caprini
- Casiello
- Casu moddeCasu marzuCasu marzu is a traditional Sardinian sheep milk cheese, notable for containing live insect larvae...
- Ciccillo
- Crescenza
- Crotonese
- FontinaFontinaFontina is a cow's milk Italian cheese. Fontina cheese has been made in the Aosta Valley, in the Alps since the 12th century. It has a milk fat content of around 45%. As with many original varieties, the name "Fontina" has been imposed upon by such derivatives as "Fontinella", "Fontal", and...
- Fiore Sardo
- Formai de mut
- Giuncata
- Grana Padano
- Gorgonzola
- Marzolino
- Marzotica
- MascarponeMascarponeMascarpone |denaturation]], whey is removed without pressing or aging. One can manufacture mascarpone by using cream and tartaric acid, citric acid, or even lemon juice....
- MozzarellaMozzarellaMozzarella is an Italian Traditional Speciality Guaranteed food product. The term is used for several kinds of Italian cheeses that are made using spinning and then cutting :...
- MontasioMontasioMontasio is a cheese made from cow's milk, produced in the Friuli-Venezia Giulia and Veneto regions of northeastern Italy.It was awarded a protected designation of origin in 1986.-External links:**...
- Monte VeroneseMonte VeroneseMonte Veronese is an Italian cheese made from cow’s milk which is produced in the northern part of the Province of Verona. It is regarded as the great cheese of the Lessini mountains or the Veronese prealps and was awarded Italian Denominazione di Origine status in 1993 and EU PDO status in 1996...
- MurazzanoMurazzanoMurazzano is a comune in the Province of Cuneo in the Italian region Piedmont, located about 70 km southeast of Turin and about 40 km east of Cuneo....
- Parmigiano ReggianoParmigiano ReggianoParmigiano-Reggiano , also known in English as Parmesan , is a hard granular cheese, cooked but not pressed, named after the producing areas near Parma, Reggio Emilia, Modena, and Bologna , and Mantova , Italy...
- Pecorino di Fossa
- PecorinoPecorinoPecorino is the name of a family of hard Italian cheeses made from ewe's milk. The word derives from pecora meaning ‘sheep’, also from the Latin pecora meaning livestock....
romano, - Pecorino SardoPecorino SardoPecorino sardo, also known as fiore sardo, is a firm cheese from the Italian island of Sardinia which is made from sheep milk: specifically from the milk of the local Sardinian breed. It was awarded Denominazione d'Origine status in 1991 and granted Protected designation of origin protection in...
- Piacentinu
- Primo Sale
- ProvoloneProvoloneProvolone is an Italian cheese that originated in Southern Italy, where it is still produced in various shapes as in 10 to 15 cm long pear, sausage, or cone shapes. A variant of Provolone is also produced in North America and Japan...
- Puzzone di Modena
- Quartirolo
- Ragusano
- RascheraRascheraRaschera is an Italian pressed semi-fat, semi-hard cheese made with partly skimmed raw or pasteurised cow milk, to which a small amount of sheep's and/or goat's milk may be added. It has an ivory white color inside with irregularly spaced small eyes, and a semi-hard rind which is red gray...
- RicottaRicottaRicotta is an Italian dairy product made from sheep milk whey left over from the production of cheese. Although typically referred to as ricotta cheese, ricotta is not properly a cheese because it is not produced by coagulation of casein...
rifatta - Ricotta salata
- RobiolaRobiolaRobiola is an Italian soft-ripened cheese of the Stracchino family, made with varying proportions of cow’s, goat’s milk and sheep milk. One theory is that the cheese gets its name from the town of Robbio in the province of Pavia; another that the name comes from the word rubeole because of the...
- Slattato
- StracchinoStracchinoStracchino also known as crescenza is a type of Italian cow’s-milk cheese, typical of Lombardy, Piedmont, and Veneto. It is eaten very young, has no rind and a very soft, creamy texture and normally a mild and delicate flavour. It is normally square in form.The name of the cheese derives from the...
- Squacquerone
- TaleggioTaleggio cheeseTaleggio is a washed rind and smear-ripened Italian cheese that is named after Val Taleggio. The cheese has a strong aroma, but its flavour is comparatively mild with an unusual fruity tang. Its crust is thin.-History:...
- TomaToma cheeseToma is a soft or semi-hard, Italian cow's milk cheese. It is made primarily in the Aosta Valley and Piedmont regions of Northern Italy. Toma varies with region and locale of production, and is closely related to the French tomme...
- Tumazzu
Desserts and pastry
- AnisetteAnisetteAnisette is an anise-flavored liqueur that is consumed mainly in France, Italy, Portugal, and Spain. It is colorless and, unlike some other anise-based liqueurs, contains no licorice.True anisette is produced by means of distilling aniseed...
(cookieCookieIn the United States and Canada, a cookie is a small, flat, baked treat, usually containing fat, flour, eggs and sugar. In most English-speaking countries outside North America, the most common word for this is biscuit; in many regions both terms are used, while in others the two words have...
) - BabàBaba- Geography :* Baba, Masovian Voivodeship * Baba, Mogilno County in Kuyavian-Pomeranian Voivodeship * Baba, Rypin County in Kuyavian-Pomeranian Voivodeship...
- BiscottiBiscottiBiscotti more correctly known as biscotti di Prato , also known as cantuccini , are twice-baked biscuits originating in the Italian city of Prato...
- Biscuit TortoniBiscuit TortoniBiscuit Tortoni is an ice cream made with eggs and heavy cream, often containing chopped cherries or topped with minced almonds or crumbled macaroons. It is believed to be named after an Italian café owner in Paris in the 18th century....
- Cannolo siciliano
- Cassata siciliana
- ChiacchiereAngel wingsAngel wings are a traditional sweet crisp pastry made out of dough that has been shaped into thin twisted ribbons, deep-fried and sprinkled with powdered sugar. Traditionally present in several European cuisines, angel wings are known by many other names and have been incorporated into other...
(angel wings) - CiardunaCiardunaCiarduna is a type of Italian pastry.Ciarduna siciliana is a traditional sweet pastry from the province of Palermo, Sicily . It consists of an almond cookie shell filled with a ricotta or mascarpone filling. Some variants are also covered with a shell of chocolate or chocolate frosting and...
- CrostataCrostataA crostata is an Italian baked dessert tart, and a form of pie. The jams that are traditionally used as a filling are cherries, peaches, apricots, berries. The crostata can also be blind-baked and then filled with pastry cream topped with pieces of fresh fruit; this is called crostata di frutta...
• Fruitti di bosco (fruit with pastry)
- GelatoGelatoGelato is the italian word for ice cream and sorbet. Italians use the word gelato to mean a sweet treat that is served frozen. Indeed, gelato, just like ice cream, is made with Milk, cream, various sugars, flavoring including fresh fruit and nut purees....
(ice creamIce creamIce cream is a frozen dessert usually made from dairy products, such as milk and cream, and often combined with fruits or other ingredients and flavours. Most varieties contain sugar, although some are made with other sweeteners...
) - GianduiottoGianduiottothumb|Two GianduiottiThe Gianduiotto is a Piedmontese chocolate whose shape is similar to an upturned boat. Gianduiotti are individually wrapped in a tinfoil cover, usually gold or silver-colored...
and GianduiaGianduja (chocolate)Gianduja is a sweet chocolate containing about 30% hazelnut paste, invented in Turin by Caffarel in 1852. It takes its name from Gianduja, a Carnival and marionette character who represents the archetypal Piedmontese, a native of the Italian region where hazelnut confectionery is common.Some...
(Hazelnut chocolates or spread) - GranitaGranitaGranita is a semi-frozen dessert made from sugar, water and various flavorings. Originally from Sicily, although available all over Italy , it is related to sorbet and italian ice. However, in most of Sicily, it has a coarser, more crystalline texture...
- Macedonia (fruit salad)Macedonia (food)Macedonia or macédoine is a salad composed of small pieces of fruit or vegetables.Fruit Macedonia or Macedonia de frutas is a fruit salad and is a common dessert in Spain, France, Italy and Latin America....
- Panna cottaPanna cottaPanna cotta is an Italian dessert made by simmering together cream, milk and sugar, mixing this with gelatin, and letting it cool until set. It is generally from the Northern Italian region of Piemonte, although it is eaten all over Italy, where it is served with wild berries, caramel, chocolate...
- PandoroPandoroPandoro is a traditional Italian sweet yeast bread, most popular around Christmas and New Year. Typically a Veronese product, pandoro is traditionally shaped like a frustum with an 8 pointed-star section....
- PanettonePanettonethumb|200px|right|A non-traditionally shaped panettone loaf.Panettone is a type of sweet bread loaf originally from Milan , usually prepared and enjoyed for Christmas and New Year in Italy, Malta, Brazil, Germany and Switzerland, and is one of the symbols of the city of Milan. Maltese nationals are...
- PanfortePanfortePanforte is a traditional Italian dessert containing fruits and nuts, and resembling fruitcake or Lebkuchen. It may date back to 13th century Siena, in Italy's Tuscany region. Documents from 1205 show that panforte was paid to the monks and nuns of a local monastery as a tax or tithe which was due...
- semifreddoSemifreddoSemifreddo is a class of semi-frozen desserts, typically ice-cream cakes, semi-frozen custards, and certain fruit tarts. It has the texture of frozen mousse because it is usually produced by uniting two equal parts of ice cream and whipped cream. Such a dessert's Spanish counterpart is called...
- PastieraPastieraPastiera is a type of Italian cake made with ricotta cheese. It originates from the area of Naples. It is a typical cake during Easter time.-Mythical origins:...
- PignolataPignolataPignolata is a Sicilian pastry, and is also common in Calabria. It is a soft pastry, covered in chocolate and lemon flavoured syrup/icing. This pastry is half covered or iced in one flavouring and the other half in the other flavour, which hardens when the pignolata is ready to be served...
- PizzellePizzellePizzelle are traditional Italian waffle cookies made from flour, eggs, sugar, butter or vegetable oil, and flavoring . Pizzelle can be hard and crisp or soft and chewy depending on the ingredients and method of preparation.Pizzelle were originally made in the Abruzzo region of south-central Italy...
- SemifreddoSemifreddoSemifreddo is a class of semi-frozen desserts, typically ice-cream cakes, semi-frozen custards, and certain fruit tarts. It has the texture of frozen mousse because it is usually produced by uniting two equal parts of ice cream and whipped cream. Such a dessert's Spanish counterpart is called...
- SfogliatelleSfogliatelleSfogliatelle , are shell shaped filled pastries native to Italian cuisine. "Sfogliatelle" means "many leaves/layers," the pastry's texture resembling leaves stacked on each other.-Origin:...
- TiramisùTiramisuTiramisu, , , literally "pick me up", is an Italian cake and dessert.It is made of ladyfingers dipped in coffee, layered with a whipped mixture of egg yolks and mascarpone, and flavored with liquor and cocoa...
- Torta capreseTorta capreseTorta caprese is a traditional Italian chocolate and almond or walnut cake named for the island of Capri from which it originates. As it is made without flour, it may be eaten by individuals following a gluten-free diet, such as those with coeliac disease....
- StruffoliStruffoliStruffoli is a Neapolitan dish made of deep fried balls of dough about the size of marbles. Struffoli are crunchy on the outside and light inside. They are mixed with honey and other sweet things...
(tiny fritters held together with honey and decorated with multi-colored sprinkles) - ZabaglioneZabaglioneZabaione , is an Italian dessert made with egg yolks, sugar, a sweet wine , and sometimes whole eggs. It is a very light custard, which has been whipped to incorporate a large amount of air. Zabaglione is traditionally served with fresh figs...
Coffee (caffè)
- BicerinBicerinBicerin is a traditional hot drink native to Turin, Italy, made of espresso, drinking chocolate and whole milk served layered in a small rounded glass. The word bicerin is Piedmontese for “small glass”. The beverage has been known since the 18th-century and was famously praised by Alexandre Dumas...
(coffee, hot chocolate and whipped cream, only in TurinTurinTurin is a city and major business and cultural centre in northern Italy, capital of the Piedmont region, located mainly on the left bank of the Po River and surrounded by the Alpine arch. The population of the city proper is 909,193 while the population of the urban area is estimated by Eurostat...
) - Caffè correttoCaffè correttoCaffè corretto, an Italian beverage, consists of a shot of espresso "corrected" with a shot of liquor, usually grappa, and sometimes sambuca or brandy. It is also known as an "espresso corretto"...
- Caffè macchiatoCaffè macchiatoCaffè macchiato , sometimes called espresso macchiato, is a coffee drink, made out of espresso with a small amount of milk.'Macchiato' simply means 'marked' or 'stained', and in the case of caffè macchiato, this means literally 'espresso stained/marked with milk'. Traditionally it is made with one...
- CaffelatteLatteA latte is a coffee drink made with espresso and steamed milk. Variants include replacing the coffee with another drink base such as masala chai, mate or matcha...
- CappuccinoCappuccinoA cappuccino is an Italian coffee drink prepared with espresso, hot milk, and steamed-milk foam. The name comes from the Capuchin friars, referring to the colour of their habits.- Definition :...
- EspressoEspressoEspresso is a concentrated beverage brewed by forcing a small amount of nearly boiling water under pressure through finely ground coffee. Espresso is widely known throughout the world....
(known generally in Italy simply as caffè) - Grolla dell'amicizia (coffee and grappaGrappaGrappa is an alcoholic beverage, a fragrant, grape-based pomace brandy of Italian origin that contains 35%–60% alcohol by volume...
served in a traditional bulbous wooden loving cupLoving cupA loving cup is a shared drinking container traditionally used at weddings and banquets. It usually has two handles and is often made of silver. Loving cups are commonly used as trophies. They can be found in several European cultures, including the Celtic quaich and the French coupe de marriage...
, shaped like a multi-spouted teapot, and drunk in the Aosta Valley and PiedmontPiedmontPiedmont is one of the 20 regions of Italy. It has an area of 25,402 square kilometres and a population of about 4.4 million. The capital of Piedmont is Turin. The main local language is Piedmontese. Occitan is also spoken by a minority in the Occitan Valleys situated in the Provinces of...
) - MarocchinoMarocchinoMarocchino is a coffee drink created in Turin, Italy. It is served in a small glass and consists of a shot of espresso , cocoa powder and milk froth...
(similar to a small cappuccino, invariably served in a glass, and drunk mainly in TurinTurinTurin is a city and major business and cultural centre in northern Italy, capital of the Piedmont region, located mainly on the left bank of the Po River and surrounded by the Alpine arch. The population of the city proper is 909,193 while the population of the urban area is estimated by Eurostat...
, in the whole PiedmontPiedmontPiedmont is one of the 20 regions of Italy. It has an area of 25,402 square kilometres and a population of about 4.4 million. The capital of Piedmont is Turin. The main local language is Piedmontese. Occitan is also spoken by a minority in the Occitan Valleys situated in the Provinces of...
and in MilanMilanMilan is the second-largest city in Italy and the capital city of the region of Lombardy and of the province of Milan. The city proper has a population of about 1.3 million, while its urban area, roughly coinciding with its administrative province and the bordering Province of Monza and Brianza ,...
) - RistrettoRistrettoRistretto is a very "short" shot of espresso coffee. Originally this meant pulling a hand press faster than usual using the same amount of water as a regular shot of espresso. Since the water came in contact with the grinds for a much shorter time the caffeine is extracted in reduced ratio to the...
Famous dishes
- Bistecca alla fiorentina (Florentine beefsteak)
- Baccalà alla VicentinaBaccalà alla vicentinaBaccalà alla vicentina is an Italian dish native to Vicenza made from baccalà, dried unsalted cod, served on or with white, soft polenta.-External links:**...
- LasagnaLasagnaLasagna is a wide and flat type of pasta and possibly one of the oldest shapes. As with most other pasta shapes, the word is generally used in its plural form lasagne in Italy and the U.K. Traditionally, the dough was prepared in Southern Italy with semolina and water and in the northern regions,...
- Pasta e fagioli (commonly known as "pasta fazool")
- PizzaPizzaPizza is an oven-baked, flat, disc-shaped bread typically topped with a tomato sauce, cheese and various toppings.Originating in Italy, from the Neapolitan cuisine, the dish has become popular in many parts of the world. An establishment that makes and sells pizzas is called a "pizzeria"...
- Ragù alla bolognese (a meat-based sauce served with tagliatelle or other pasta; the American dish Spaghetti alla Bolognese derives from this)
- Fettuccine Alfredo
- Salsiccia
- Ossobuco
- Pollo alla cacciatoraCacciatoreCacciatore means "hunter" in Italian. In cuisine, "alla cacciatora" refers to a meal prepared "hunter-style" with tomatoes, onions, mushrooms, herbs, often bell pepper, and sometimes wine. Cacciatore is popularly made with braised chicken or rabbit...
Special occasions
Feast of the Seven FishesFeast of the seven fishes
The Feast of the Seven Fishes , celebrated on Christmas Eve, also known as The Vigil , is believed to have originated in Southern Italy and is not a known tradition in many parts of Italy. Today, it is a feast that typically consists of seven different seafood dishes...
Stuffed Calamari in Tomato Sauce – Squid stuffed with breadcrumbs, garlic, oil/milk, and 3 eggs. The stuffed squid is baked with a white sauce, cheddar and olive oil.
Fried Smelt – Smelt, bite-sized fish, deep-fried with a salt and pepper seasoning.
Deep Fried Breaded Oysters – Oysters deep friend and breaded, typically rolled into a ball before frying.
Deep Fried Fish/Shrimp – Fish/Shrimp dipped into batter and placed into deep fryer. Dish is typically served with lemon and/or cocktail sauce.
Linguine with Clam Sauce – A mildly spicy dish that combines Linguine pasta served with tomato sauce and cooked clams.
Marinated Eel – Bite-size cut eel deep fried and seasoned with salt and pepper marinated, after being fried, in a garlic, balsamic vinegar, and sugar sauce.
Baccalà – De-salted, by soaking water, cod cut into bite-sized portions, pan fried until brown; and served with tomato sauce and pasta.
Whiting – Baked Whiting fish seasoned with salt, pepper, and drizzled olive oil. This dish can either be served with fish being whole or sliced into chunks.
Tiramisù
Tiramisu
Tiramisu, , , literally "pick me up", is an Italian cake and dessert.It is made of ladyfingers dipped in coffee, layered with a whipped mixture of egg yolks and mascarpone, and flavored with liquor and cocoa...
– Layered dessert that incorporates layers of coffee/Kahlua soaked ladyfingers, marscapone/crème, and chocolate bar shavings.
Friuli-Venezia GiuliaFriuli-Venezia GiuliaFriuli–Venezia Giulia is one of the twenty regions of Italy, and one of five autonomous regions with special statute. The capital is Trieste. It has an area of 7,858 km² and about 1.2 million inhabitants. A natural opening to the sea for many Central European countries, the region is...
- Brovada - cooked turnipTurnipThe turnip or white turnip is a root vegetable commonly grown in temperate climates worldwide for its white, bulbous taproot. Small, tender varieties are grown for human consumption, while larger varieties are grown as feed for livestock...
s that were preserved in marcPomace brandyPomace brandy is a liquor distilled from pomace. Examples include the Croatian / Montenegrin / Serbian lozovača , Cypriot zivania, French marc, Georgian chacha, German Tresterbrand, Greek tsipouro, Hungarian törköly, Italian grappa, Bulgarian grozdova, Portuguese aguardente, Romanian rachiu de...
:it:Brovada - FricoFricoA frico, known in America as a cheese crisp, is an Italian food, typical of Friuli, which consists of a wafer of shredded cheese with a bit of flour, baked or fried until crisp. Common cheeses include Parmesan, Mozzarella, or Montasio...
- sliced cooked potatotes with onions and MontasioMontasioMontasio is a cheese made from cow's milk, produced in the Friuli-Venezia Giulia and Veneto regions of northeastern Italy.It was awarded a protected designation of origin in 1986.-External links:**...
cheese - JotaIstrian StewIstrian stew or yota is very popular in Istria as well as other regions in Croatia. It is also typical of Trieste, Gorizia, Friuli and the Slovenian Littoral. Its main ingredients are beans, sauerkraut, potatoes, bacon, spare ribs, and the main seasoning is garlic.-External links:**: a recipe...
- stew of beans with bacon - ProsciuttoProsciuttoProsciutto |ham]]) or Parma ham is a dry-cured ham that is usually thinly sliced and served uncooked; this style is called prosciutto crudo in Italian and is distinguished from cooked ham, prosciutto cotto....
San Daniele San Daniele del FriuliSan Daniele del FriuliSan Daniele del Friuli is a comune in the Province of Udine in the Italian region Friuli-Venezia Giulia, located about 80 km northwest of Trieste and about 20 km northwest of Udine....
- ham
VenetoVenetoVeneto is one of the 20 regions of Italy. Its population is about 5 million, ranking 5th in Italy.Veneto had been for more than a millennium an independent state, the Republic of Venice, until it was eventually annexed by Italy in 1866 after brief Austrian and French rule...
- Galani or CrostoliCrostoloThe Crostolo is a stream in the Province of Reggio Emilia, Emilia-Romagna Region, Italy. It starts in the Apennines of the province of Reggio Emilia and flows northwards, passing through the provincial capital, Reggio nell'Emilia until it empties into the River Po near Guastalla....
- pastries - Pasta e fagioli - a soup of pastaPastaPasta is a staple food of traditional Italian cuisine, now of worldwide renown. It takes the form of unleavened dough, made in Italy, mostly of durum wheat , water and sometimes eggs. Pasta comes in a variety of different shapes that serve for both decoration and to act as a carrier for the...
and beanBeanBean is a common name for large plant seeds of several genera of the family Fabaceae used for human food or animal feed....
s - Polenta e osei - polentaPolentaPolenta is a dish made from boiled cornmeal. The word "polenta" is borrowed from Italian.-Description:Polenta is made with ground yellow or white cornmeal , which can be ground coarsely or finely depending on the region and the texture desired.As it is known today, polenta derives from earlier...
accompanied with roasted wild birds - Radicchio e pancetta - raw or cooked radicchioRadicchioRadicchio is a leaf chicory , sometimes known as Italian chicory and is a perennial. It is grown as a leaf vegetable which usually has white-veined red leaves. It has a bitter and spicy taste, which mellows when it is grilled or roasted.- History :Humans have been using radicchio since ancient times...
salad with pancettaPancettaPancetta is Italian bacon, typically salt cured and seasoned with such spices as nutmeg, fennel, peppercorns, dried ground hot peppers and garlic, then dried for at least three months. Associated with Italy, pancetta varies by region. It is also produced broadly in Spain.-Styles:Pancetta can be... - Risi e bisi - rice with young peaPeaA pea is most commonly the small spherical seed or the seed-pod of the pod fruit Pisum sativum. Each pod contains several peas. Peapods are botanically a fruit, since they contain seeds developed from the ovary of a flower. However, peas are considered to be a vegetable in cooking...
s - Lesso e pearà - boiled meats with pepper sauce, most unique of the Province of VeronaProvince of VeronaThe Province of Verona is a province in the Veneto region of Italy. Its capital is the city of Verona.-Overview:The province has an area of 3,109 km², and a total population of 912,981...
- Sarde in saor - fried, marinated sardineSardineSardines, or pilchards, are several types of small, oily fish related to herrings, family Clupeidae. Sardines are named after the Mediterranean island of Sardinia, around which they were once abundant....
s - Bigoli con l'arna - a type of pasta similar to Tagliatelle but bigger with a sauce of liver of the duck
Trentino-Alto Adige/Südtirol
- SpeckSpeckSpeck is a distinctively juniper-flavored ham originally from Tyrol, a historical region that since 1918 partially lies in Austria and partially in Italy...
– juniper flavored ham - Strangolapreti – spinach dumplings
- Canederli or Knödel – dumplings made with leftover bread and cold cuts
- Minestrone di orzetto – barley soup
- Carnsalada e fasoi – aromatized salt beef with beans
- Crauti - SauerkrautSauerkrautSauerkraut , directly translated from German: "sour cabbage", is finely shredded cabbage that has been fermented by various lactic acid bacteria, including Leuconostoc, Lactobacillus, and Pediococcus. It has a long shelf-life and a distinctive sour flavor, both of which result from the lactic acid...
LombardiaLombardyLombardy is one of the 20 regions of Italy. The capital is Milan. One-sixth of Italy's population lives in Lombardy and about one fifth of Italy's GDP is produced in this region, making it the most populous and richest region in the country and one of the richest in the whole of Europe...
- Tortelli di zucca – ravioliRavioliRavioli are a traditional type of Italian filled pasta. They are composed of a filling sealed between two layers of thin egg pasta dough and are served either in broth or with a pasta sauce. The word ravioli is reminiscent of the Italian verb riavvolgere , though the two words are not...
with a squash filling - Risotto alla milanese – A stirred rice dish made with Vialone or Carnaroli riceRiceRice is the seed of the monocot plants Oryza sativa or Oryza glaberrima . As a cereal grain, it is the most important staple food for a large part of the world's human population, especially in East Asia, Southeast Asia, South Asia, the Middle East, and the West Indies...
flavored with saffronSaffronSaffron is a spice derived from the flower of Crocus sativus, commonly known as the saffron crocus. Crocus is a genus in the family Iridaceae. Each saffron crocus grows to and bears up to four flowers, each with three vivid crimson stigmas, which are each the distal end of a carpel...
and beef marrow - PanettonePanettonethumb|200px|right|A non-traditionally shaped panettone loaf.Panettone is a type of sweet bread loaf originally from Milan , usually prepared and enjoyed for Christmas and New Year in Italy, Malta, Brazil, Germany and Switzerland, and is one of the symbols of the city of Milan. Maltese nationals are...
– a MilaneseMilaneseMilanese is the central variety of the Western Lombard language spoken in the city and province of Milan....
ChristmasChristmasChristmas or Christmas Day is an annual holiday generally celebrated on December 25 by billions of people around the world. It is a Christian feast that commemorates the birth of Jesus Christ, liturgically closing the Advent season and initiating the season of Christmastide, which lasts twelve days...
traditional bread made with a yeastYeastYeasts are eukaryotic micro-organisms classified in the kingdom Fungi, with 1,500 species currently described estimated to be only 1% of all fungal species. Most reproduce asexually by mitosis, and many do so by an asymmetric division process called budding...
dough along with candied citrusCitrusCitrus is a common term and genus of flowering plants in the rue family, Rutaceae. Citrus is believed to have originated in the part of Southeast Asia bordered by Northeastern India, Myanmar and the Yunnan province of China...
peel, raisinRaisinRaisins are dried grapes. They are produced in many regions of the world. Raisins may be eaten raw or used in cooking, baking and brewing...
s and candied fruitFruitIn broad terms, a fruit is a structure of a plant that contains its seeds.The term has different meanings dependent on context. In non-technical usage, such as food preparation, fruit normally means the fleshy seed-associated structures of certain plants that are sweet and edible in the raw state,...
s - TorroneTurrónTurrón , torró , or torrone , or nougat is a confection, typically made of honey, sugar, and egg white, with toasted almonds or other nuts, and usually shaped into either a rectangular tablet or a round cake. It is frequently consumed as a traditional Christmas dessert in Spain and Italy. There are...
– a candy made of honey, sugar, and egg white, with toasted almonds or hazelnuts - MostardaMostardaMostarda is an Italian condiment made of candied fruit and a mustard flavoured syrup. Commercially the essential oil of mustard is employed, which has the advantage of transparency; in home cooking mustard powder heated in white wine may be used.Traditionally mostarda was served with boiled meats,...
di Cremona – a sweet/spicy sauce made with candied fruits and meant to be served along boiled beef meat. - PizzoccheriPizzoccheriPizzoccheri are a type of short tagliatelle, a flat ribbon pasta, made with 80% buckwheat flour and 20% wheat flour. When classically prepared in Valtellina or in Graubünden, they are cooked along with greens , and cubed potatoes...
– buckwheatBuckwheatBuckwheat refers to a variety of plants in the dicot family Polygonaceae: the Eurasian genus Fagopyrum, the North American genus Eriogonum, and the Northern Hemisphere genus Fallopia. Either of the latter two may be referred to as "wild buckwheat"...
tagliatelleTagliatelleTagliatelle and tagliolini are a traditional type of pasta from Emilia-Romagna and Marches, regions of Italy. Individual pieces of tagliatelle are long, flat ribbons that are similar in shape to fettuccine and are typically about 0.65 cm to 1 cm wide...
dressed with potatoes, greens (often Swiss Chard or SpinachSpinachSpinach is an edible flowering plant in the family of Amaranthaceae. It is native to central and southwestern Asia. It is an annual plant , which grows to a height of up to 30 cm. Spinach may survive over winter in temperate regions...
), butterButterButter is a dairy product made by churning fresh or fermented cream or milk. It is generally used as a spread and a condiment, as well as in cooking applications, such as baking, sauce making, and pan frying...
and BittoBitto-Plot:This story revovles around a innocent girl with a life full of hardships....
cheese: a speciality of the Valtellina.
Val D'Aosta
- Zuppa di Valpelline - savoy cabbageSavoy cabbageSavoy cabbage is a variety of the cabbage, a cultivar of the plant species Brassica oleracea. Savoy cabbage is a winter vegetable. A variety of the savoy cabbage is the January King Cabbage....
stew thickened with stale breadStalingStaling, or "going stale", is a chemical and physical process in bread and other foods that reduces their palatability. Stale bread is dry and leathery.-Mechanism and effects:... - Tortino de riso alla valdostana - riceRiceRice is the seed of the monocot plants Oryza sativa or Oryza glaberrima . As a cereal grain, it is the most important staple food for a large part of the world's human population, especially in East Asia, Southeast Asia, South Asia, the Middle East, and the West Indies...
cake with oxOxAn ox , also known as a bullock in Australia, New Zealand and India, is a bovine trained as a draft animal. Oxen are commonly castrated adult male cattle; castration makes the animals more tractable...
tongueTongueThe tongue is a muscular hydrostat on the floors of the mouths of most vertebrates which manipulates food for mastication. It is the primary organ of taste , as much of the upper surface of the tongue is covered in papillae and taste buds. It is sensitive and kept moist by saliva, and is richly...
PiemontePiedmontPiedmont is one of the 20 regions of Italy. It has an area of 25,402 square kilometres and a population of about 4.4 million. The capital of Piedmont is Turin. The main local language is Piedmontese. Occitan is also spoken by a minority in the Occitan Valleys situated in the Provinces of...
- Brasato al vino - stew made from wine marinated beef
- Risotto alla piemontese - risottoRisottoRisotto is a class of Italian dishes of rice cooked in broth to a creamy consistency. The broth may be meat-, fish-, or vegetable-based; many kinds include Parmesan cheese, butter, and onion...
cooked with meat broth and seasoned with nutmeg, parmesan and truffle - 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
- GnocchiGnocchiGnocchi are various thick, soft dumplings. They may be made from semolina, ordinary wheat flour, flour and egg, flour, egg, and cheese, potato, bread crumbs, or similar ingredients. The smaller forms are called gnocchetti....
di semolino alla romana - semolinaSemolinaSemolina is the coarse, purified wheat middlings of durum wheat used in making pasta, and also used for breakfast cereals and puddings. Semolina is also used to designate coarse middlings from other varieties of wheat, and from other grains such as rice and corn.-Name:The term semolina derives from...
dumpling - Bagna caudaBagna CaudaBagna càuda, is a warm dip typical of Piedmont, Italy, but with numerous local variations...
- A hot dip based on anchoviesAnchovyAnchovies are a family of small, common salt-water forage fish. There are 144 species in 17 genera, found in the Atlantic, Indian, and Pacific Oceans. Anchovies are usually classified as an oily fish.-Description:...
, olive oil and garlicGarlicAllium sativum, commonly known as garlic, is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive, and rakkyo. Dating back over 6,000 years, garlic is native to central Asia, and has long been a staple in the Mediterranean region, as well as a frequent...
blanched in milk, to accompany vegetables (either raw or cooked), meat or fried polenta sticks - Carne cruda all'albese - steak tartareSteak tartareSteak tartare is a meat dish made from finely chopped or minced raw beef. Tartare can also be made by thinly slicing a high grade of meat such as strip steak, marinating it in wine or other spirits, spicing it to taste, and then chilling it...
with truffles - Vitello tonnato - vealVealVeal is the meat of young cattle , as opposed to meat from older cattle. Though veal can be produced from a calf of either sex and any breed, most veal comes from male calves of dairy cattle breeds...
in tunaTunaTuna is a salt water fish from the family Scombridae, mostly in the genus Thunnus. Tuna are fast swimmers, and some species are capable of speeds of . Unlike most fish, which have white flesh, the muscle tissue of tuna ranges from pink to dark red. The red coloration derives from myoglobin, an...
sauce - Bollito misto
- "Salame sotto Grasso" - pork salami aged under a thick layer of lard
- "Rane Fritte" - fried frogs
- "Riso e Rane" - risotto with frogs
- Lepre in Civet - jugged hareHareHares and jackrabbits are leporids belonging to the genus Lepus. Hares less than one year old are called leverets. Four species commonly known as types of hare are classified outside of Lepus: the hispid hare , and three species known as red rock hares .Hares are very fast-moving...
- Pere San Martin al vino rosso — winter pearPearThe pear is any of several tree species of genus Pyrus and also the name of the pomaceous fruit of these trees. Several species of pear are valued by humans for their edible fruit, but the fruit of other species is small, hard, and astringent....
s in red wineWineWine is an alcoholic beverage, made of fermented fruit juice, usually from grapes. The natural chemical balance of grapes lets them ferment without the addition of sugars, acids, enzymes, or other nutrients. Grape wine is produced by fermenting crushed grapes using various types of yeast. Yeast... - Panna cottaPanna cottaPanna cotta is an Italian dessert made by simmering together cream, milk and sugar, mixing this with gelatin, and letting it cool until set. It is generally from the Northern Italian region of Piemonte, although it is eaten all over Italy, where it is served with wild berries, caramel, chocolate...
- sweetened creamCreamCream is a dairy product that is composed of the higher-butterfat layer skimmed from the top of milk before homogenization. In un-homogenized milk, over time, the lighter fat rises to the top. In the industrial production of cream this process is accelerated by using centrifuges called "separators"...
set with gelatinGelatinGelatin is a translucent, colorless, brittle , flavorless solid substance, derived from the collagen inside animals' skin and bones. It is commonly used as a gelling agent in food, pharmaceuticals, photography, and cosmetic manufacturing. Substances containing gelatin or functioning in a similar...
LiguriaLiguriaLiguria is a coastal region of north-western Italy, the third smallest of the Italian regions. Its capital is Genoa. It is a popular region with tourists for its beautiful beaches, picturesque little towns, and good food.-Geography:...
- 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 gnocchiGnocchiGnocchi are various thick, soft dumplings. They may be made from semolina, ordinary wheat flour, flour and egg, flour, egg, and cheese, potato, bread crumbs, or similar ingredients. The smaller forms are called gnocchetti....
or trenetteTrenetteTrenette are a type of narrow, flat, dried pasta especially associated with Genoa and Liguria.Trenette are the most traditional form of pasta served with pesto alla genovese, a dish known as trenette al pesto, which can also include potatoes and green beans boiled in the same water.-Bibliography:*...
, 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 MonegliaMonegliaMoneglia is a comune in the Province of Genoa in the Italian region Liguria, located about 50 km southeast of Genoa. It is a tourist resort on the Riviera di Levante.-Main sights:...
- Baccalà fritto - morsels of salt cod dipped in flour batter and fried
- Torta pasqualina – savory flanFlanCrème caramel , flan , or caramel custard is a custard dessert with a layer of soft caramel on top, as opposed to crème brûlée, which is custard with a hard caramel top...
filled with a mixture of green vegetables, ricotta and parmigiano cheese, milk and marjoran; some eggs are then poured in the already-placed filling, so that their yolks will remain whole and firm when cooked - Buridda – seafood stew
- BagnunBagnunBagnun is the name given to a soup based mainly on anchovies, born in the 19th century, nearby Sestri Levante in the province of Genoa .Originally, this dish was cooked by the crew in typical fishing boats called leudi...
(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 tackHard TackHard Tack may refer to:*Hard Tack *Hardtack, a kind of biscuit...
instead of bread. - Mosciamme - originally a cut of dolphinDolphinDolphins are marine mammals that are closely related to whales and porpoises. There are almost forty species of dolphin in 17 genera. They vary in size from and , up to and . They are found worldwide, mostly in the shallower seas of the continental shelves, and are carnivores, mostly eating...
meat dried and then made tender again thanks to immersion in olive oilOlive oilOlive oil is an oil obtained from the olive , a traditional tree crop of the Mediterranean Basin. It is commonly used in cooking, cosmetics, pharmaceuticals, and soaps and as a fuel for traditional oil lamps...
, since several decades the dolphin meat has been substituted with tunaTunaTuna is a salt water fish from the family Scombridae, mostly in the genus Thunnus. Tuna are fast swimmers, and some species are capable of speeds of . Unlike most fish, which have white flesh, the muscle tissue of tuna ranges from pink to dark red. The red coloration derives from myoglobin, an... - Mescciüa - a soup of chickpeas, beans and wheat grains, typical of eastern Liguria and likely of ArabArabArab people, also known as Arabs , are a panethnicity primarily living in the Arab world, which is located in Western Asia and North Africa. They are identified as such on one or more of genealogical, linguistic, or cultural grounds, with tribal affiliations, and intra-tribal relationships playing...
origin - 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
- 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
- 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)
- Bianchetti - Whitebait of anchovies and sardines, usually boiled and eaten with lemon juice, salt and olive oil as an entrée
- Maccheroni con la Trippa - A traditional savonese soup uniting maccheroni pasta, tripe, onionOnionThe onion , also known as the bulb onion, common onion and garden onion, is the most widely cultivated species of the genus Allium. The genus Allium also contains a number of other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion The onion...
, carrotCarrotThe carrot is a root vegetable, usually orange in colour, though purple, red, white, and yellow varieties exist. It has a crisp texture when fresh...
, sausage, "cardo" which is the Italian word for Swiss chardChardChard , is a leafy green vegetable often used in Mediterranean cooking. While the leaves are always green, chard stalks vary in color. Chard has been bred to have highly nutrious leaves at the expense of the root...
, parsleyParsleyParsley is a species of Petroselinum in the family Apiaceae, native to the central Mediterranean region , naturalized elsewhere in Europe, and widely cultivated as an herb, a spice and a vegetable.- Description :Garden parsley is a bright green hairless biennial herbaceous plant in temperate...
, 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.) - Condigiun - a salad made with tomatoes, bell peppers, cucumber, black olives, basil, garlic, anchovies, hard boiled egg, oregano, tuna.
- Sgabei - fritters made from bread dough (often incorporating some cornmeal in it)
- Testa in cassetta - a salami made from all kind of leftover meats from pork butchering (especially from the head)
- Galantina - similar to Testa in cassetta but with added veal meat
- Torta di riso - Unlike all other rice cakes this preparation is not sweet, but a savoury pie made with rice, cailléCurdCurds are a dairy product obtained by curdling milk with rennet or an edible acidic substance such as lemon juice or vinegar, and then draining off the liquid portion. The increased acidity causes the milk proteins to tangle into solid masses, or curds. The remaining liquid, which contains only...
, parmigiano and eggs, it can be wrapped in a thin layer of dough or simply baked until firm - Panera genovese - a kind of semifreddoSemifreddoSemifreddo is a class of semi-frozen desserts, typically ice-cream cakes, semi-frozen custards, and certain fruit tarts. It has the texture of frozen mousse because it is usually produced by uniting two equal parts of ice cream and whipped cream. Such a dessert's Spanish counterpart is called...
rich in cream and eggs flavoured with coffee, similar to a cappuccinoCappuccinoA cappuccino is an Italian coffee drink prepared with espresso, hot milk, and steamed-milk foam. The name comes from the Capuchin friars, referring to the colour of their habits.- Definition :...
in ice cream form - Cappon Magro – a preparation of fish, shellfishes and vegetables layered in an aspicAspicAspic is a dish in which ingredients are set into a gelatin made from a meat stock or consommé. Non-savory dishes, often made with commercial gelatin mixes without stock or consommé, are usually called gelatin salads....
- Cobeletti – sweet corn tarts
- Latte dolce fritto - a thick milk based cream left to solidify, then cut in rectangular pieces which are breaded and fried
- Pandolce – sweet bread made with raisins, pine nuts and candied orange and cedar skins
- Panissa and Farinata – chickpeaChickpeaThe chickpea is a legume of the family Fabaceae, subfamily Faboideae...
-based polentas and pancakes respectively - 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
- Agliata - PestoPestoPesto is a sauce originating in Genoa in the Liguria region of northern Italy , and traditionally consists of crushed garlic, basil and pine nuts blended with olive oil and Parmigiano Reggiano and Fiore Sardo...
's direct ancestor, a spread made from garlic cloves, egg yolk and olive oil pestled in a mortar until creamy - Trenette col pesto - Pasta with PestoPestoPesto is a sauce originating in Genoa in the Liguria region of northern Italy , and traditionally consists of crushed garlic, basil and pine nuts blended with olive oil and Parmigiano Reggiano and Fiore Sardo...
(Olive Oil, garlicGarlicAllium sativum, commonly known as garlic, is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive, and rakkyo. Dating back over 6,000 years, garlic is native to central Asia, and has long been a staple in the Mediterranean region, as well as a frequent...
, BasilBasilBasil, or Sweet Basil, is a common name for the culinary herb Ocimum basilicum , of the family Lamiaceae , sometimes known as Saint Joseph's Wort in some English-speaking countries....
, Parmigiano and Pecorino SardoPecorino SardoPecorino sardo, also known as fiore sardo, is a firm cheese from the Italian island of Sardinia which is made from sheep milk: specifically from the milk of the local Sardinian breed. It was awarded Denominazione d'Origine status in 1991 and granted Protected designation of origin protection in...
cheese) sauce
Emilia-RomagnaEmilia-RomagnaEmilia–Romagna is an administrative region of Northern Italy comprising the two historic regions of Emilia and Romagna. The capital is Bologna; it has an area of and about 4.4 million inhabitants....
- Zampone - stuffed pig's trotter, fat, but leaner than cotechino's, stuffing; to be boiled (from Modena)
- Cotechino - big raw spiced pork sausage to be boiled, stuffing rich in pork rind (from Emilia provinces)
- Cappello da prete - "tricorno" hat shaped bag of pork rind with stuffing similar to zampone's, to be boiled (from Parma, Reggio Emilia and Modena)
- Erbazzone, spinach and cheese filled pie from Reggio Emilia
- Fave stufate - beans with mortadella
- Torta Barozzi o Torta Nera - Barozzi tart of black tart (a dessert made with a coffee/cocoa and almond filling encased in a fine pastry dough (from Modena)
- Tortelli - Uusally square, made in all Emilia-Romagna, filled with Swiss Chard or Spinach,ricotta 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 BolognaBolognaBologna is the capital city of Emilia-Romagna, in the Po Valley of Northern Italy. The city lies between the Po River and the Apennine Mountains, more specifically, between the Reno River and the Savena River. Bologna is a lively and cosmopolitan Italian college city, with spectacular history,...
and ModenaModenaModena is a city and comune on the south side of the Po Valley, in the Province of Modena in the Emilia-Romagna region of Italy....
: according to a legend, they were invented in Castelfranco EmiliaCastelfranco EmiliaCastelfranco Emilia is a town and comune in Italy in the province of Modena, region of Emilia-Romagna. The town lies c. 25 km northwest of Bologna....
by a peeping innkeeper after the navel of a beautiful guest) - Cappelletti - small egg pasta "hats" filled with ricotta, parsley, Parmigiano Reggiano and nutmeg, sometimes also chicken breast or pork and lemon zest, from Romagna
- Cappellacci - large size filled egg pasta with chestnut puree and sweet Mostarda di Bologna, from Romagna.
- Lasagne - green or yellow egg pasta layered with Bolognese Ragù (meat sauce) and bechamel
- Cannelloni, Crespelle and Rosette - pasta filled with bechamel, cream, ham and others
- Piadina Pancake shaped flat bread(from Romagna) which can be smaller and higher or larger and very thin
- Passatelli - noodles made of breadcrumbs, Parmigiano Reggiano, cheese, lemon zest and nutmeg from Romagna
- 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 Appennine mountains
- Parmigiano-Reggiano - prized ancient long-aged cheese from Reggio Emilia,Parma. Modena and Bologna
- Aceto Balsamico Tradizionale di Modena and Aceto Balsamico Tradizionale di Reggio Emilia' 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
- Pan Pepato - very rich Christmas dried fruit and nut dessert with almonds, candies and a lot of sweet spices
- 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
- Mortadella - baked sweet and aromatic pork sausage from Bologna
- Culatello - a cured ham made with the most tender of the pork rump: the best is from the small Zibello area in Parma lowlands
- Salame Felino - salami from Parma province
- Coppa - cured pork neck form Piacenza and Parma
- Garganelli - typical Romagna quill shaped egg pasta usually dressed with Guanciale (cheek bacon), peas, Parmigiano Reggiano and a hint of cream.
- Gramigna con salsiccia - typical Bologna short and small diameter curly pasta pipes with sausage ragù.
- Pisarei e Fasò - pasta peas with beans from Piacenza
- Torresani - rosted pigeons popular in Emilia
- Salamina da Sugo - soft sausage from Ferrara, righted to season.
- 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.
- Coppa - raw, seasoned pork salami; notably from Piacenza
- Ciccioli - cold meat made with pig's feet and head from Modena
- Squaquerone - Sweet, runny, milky cheese from Romagna
- Crescentine — flat bread from Bologna and Modena: to be fried in pork fat or baked between hot dies (see Tigelle above)
- 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)
- Piadina Fritta Fried Romagna pastry rectangles
- Tortelli alla Lastra- Griddle baked pasta rectangles filed with potato and pumpkin puree and sausage or bacon bits
- Borlengo from the hills South of Modena
- 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)
- Pesto di Modena - cured pork back fat pounded with garlic, rosemaryRosemaryRosemary, , is a woody, perennial herb with fragrant, evergreen, needle-like leaves and white, pink, purple or blue flowers, native to the Mediterranean region. It is a member of the mint family Lamiaceae, which includes many other herbs, and is one of two species in the genus Rosmarinus...
and Parmigiano-Reggiano used to fill borlenghi and baked crescentine
ToscanaTuscanyTuscany is a region in Italy. It has an area of about 23,000 square kilometres and a population of about 3.75 million inhabitants. The regional capital is Florence ....
- Pinzimonio - fresh seasonal raw or slightly blanched vegetables served with seasoned olive oil for dipping
- Ribollita - twice-cooked vegetable soup
- Ossibuchi alla toscana - osso bucoOsso bucoOssobuco is a Milanese specialty of cross-cut veal shanks braised with vegetables, white wine and broth. It is often garnished with gremolata and traditionally served with risotto alla milanese....
, sliced braised veal shank, "Tuscan-style" - Bistecca alla fiorentina - grilled Florentine T-bone steak. In past it was also called bistecca alla florentina
- Crema paradiso - Tuscan creamed bacon
- Fegatelli di maiale - pig's liver forcemeatForcemeatForcemeat is a mixture of ground, lean meat emulsified with fat. The emulsification can be accomplished by either grinding, sieving, or pureeing the ingredients. The emulsification may either be smooth or coarse, depending on the desired consistency of the final product...
stuffed into pig's stomach and baked in a slow oven with stock and red wine
Tuscan bread specialties
- Carsenta lunigianese - baked on a bed of chestnutChestnutChestnut , some species called chinkapin or chinquapin, is a genus of eight or nine species of deciduous trees and shrubs in the beech family Fagaceae, native to temperate regions of the Northern Hemisphere. The name also refers to the edible nuts they produce.-Species:The chestnut belongs to the...
leaves and served on Good FridayGood FridayGood Friday , is a religious holiday observed primarily by Christians commemorating the crucifixion of Jesus Christ and his death at Calvary. The holiday is observed during Holy Week as part of the Paschal Triduum on the Friday preceding Easter Sunday, and may coincide with the Jewish observance of... - Ciaccia - from the MaremmaMaremmaThe Maremma is a vast area in Italy bordering the Tyrrhenian Sea, consisting of part of south-western Tuscany - Maremma Livornese and Maremma Grossetana , and part of northern Lazio - Maremma Laziale .The poet Dante Alighieri in his Divina Commedia places the...
made from maizeMaizeMaize known in many English-speaking countries as corn or mielie/mealie, is a grain domesticated by indigenous peoples in Mesoamerica in prehistoric times. The leafy stalk produces ears which contain seeds called kernels. Though technically a grain, maize kernels are used in cooking as a vegetable... - Donzelle - round loaf fried in olive oilOlive oilOlive oil is an oil obtained from the olive , a traditional tree crop of the Mediterranean Basin. It is commonly used in cooking, cosmetics, pharmaceuticals, and soaps and as a fuel for traditional oil lamps...
- Fiandolone - made with sweet chestnut flour and strewn with rosemaryRosemaryRosemary, , is a woody, perennial herb with fragrant, evergreen, needle-like leaves and white, pink, purple or blue flowers, native to the Mediterranean region. It is a member of the mint family Lamiaceae, which includes many other herbs, and is one of two species in the genus Rosmarinus...
leaves - Pan maoko - equal parts wheat and maize flour, with pine nuts and raisins added
- 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 EasterEasterEaster is the central feast in the Christian liturgical year. According to the Canonical gospels, Jesus rose from the dead on the third day after his crucifixion. His resurrection is celebrated on Easter Day or Easter Sunday...
bread with a high fat content, containing raisins, saffronSaffronSaffron is a spice derived from the flower of Crocus sativus, commonly known as the saffron crocus. Crocus is a genus in the family Iridaceae. Each saffron crocus grows to and bears up to four flowers, each with three vivid crimson stigmas, which are each the distal end of a carpel...
, and spices. It is consecrated in a church before being served with eggEgg (food)Eggs are laid by females of many different species, including birds, reptiles, amphibians, and fish, and have probably been eaten by mankind for millennia. Bird and reptile eggs consist of a protective eggshell, albumen , and vitellus , contained within various thin membranes...
s - Panini di San Antonio - sweet rolls eaten on the feast day of St. AnthonyAnthony of PaduaAnthony of Padua or Anthony of Lisbon, O.F.M., was a Portuguese Catholic priest and friar of the Franciscan Order. Though he died in Padua, Italy, he was born to a wealthy family in Lisbon, Portugal, which is where he was raised...
- Schiacciata - dough rolled out onto baking sheet and can have pork cracklingsCracklingsCracklings or crackling is a crisp, deep fried food that may be made from various animals. Pork rind cracklings are popular in the American south. The skin of all kinds of poultry are used to make cracklings, including duck, chicken, goose and game birds...
, herbs, potatoes and/or tomatoes added to the top along with a salt and olive oilOlive oilOlive oil is an oil obtained from the olive , a traditional tree crop of the Mediterranean Basin. It is commonly used in cooking, cosmetics, pharmaceuticals, and soaps and as a fuel for traditional oil lamps... - Pan di granturco - made from maize flour
- Pane classico integrale - unsalted bread made with semolinaSemolinaSemolina is the coarse, purified wheat middlings of durum wheat used in making pasta, and also used for breakfast cereals and puddings. Semolina is also used to designate coarse middlings from other varieties of wheat, and from other grains such as rice and corn.-Name:The term semolina derives from...
with a crisp crust - Schiacciatina - made with a fine flour, salt dough with yeastYeastYeasts are eukaryotic micro-organisms classified in the kingdom Fungi, with 1,500 species currently described estimated to be only 1% of all fungal species. Most reproduce asexually by mitosis, and many do so by an asymmetric division process called budding...
and olive oil - Filone - classic Tuscan unsalted bread
- Pan di ramerino - a rosemaryRosemaryRosemary, , is a woody, perennial herb with fragrant, evergreen, needle-like leaves and white, pink, purple or blue flowers, native to the Mediterranean region. It is a member of the mint family Lamiaceae, which includes many other herbs, and is one of two species in the genus Rosmarinus...
bread seasoned with sugar and salt. The bread was originally served during Holy WeekHoly WeekHoly Week in Christianity is the last week of Lent and the week before Easter...
decorated with a cross on top and sold at the Church by semellai; it is, however, offered year round now. - Pane con i grassetti - a bread from the GarfagnanaGarfagnanaGarfagnana is an historical region of Italy, today part of the province of Lucca in the Apennines, in northwest Tuscany, but before the unification of Italy it belonged to the Duchy of Modena and Reggio, ruled by the Este family. For a short time, in the 16th century, it was governed by the poet...
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 figCommon figThe Common fig is a deciduous tree growing to heights of up to 6 m in the genus Ficus from the family Moraceae known as Common fig tree. It is a temperate species native to the Middle East.-Description:...
s
UmbriaUmbriaUmbria is a region of modern central Italy. It is one of the smallest Italian regions and the only peninsular region that is landlocked.Its capital is Perugia.Assisi and Norcia are historical towns associated with St. Francis of Assisi, and St...
- Lenticchie di Castelluccio con salsicce - lentilLentilThe lentil is an edible pulse. It is a bushy annual plant of the legume family, grown for its lens-shaped seeds...
stew with sausages - Minestra di farro - speltSpeltSpelt is a hexaploid species of wheat. Spelt was an important staple in parts of Europe from the Bronze Age to medieval times; it now survives as a relict crop in Central Europe and northern Spain and has found a new market as a health food. Spelt is sometimes considered a subspecies of the...
soup - Regina in porchetta - carpCarpCarp are various species of oily freshwater fish of the family Cyprinidae, a very large group of fish native to Europe and Asia. The cypriniformes are traditionally grouped with the Characiformes, Siluriformes and Gymnotiformes to create the superorder Ostariophysi, since these groups have certain...
in fennelFennelFennel is a plant species in the genus Foeniculum . It is a member of the family Apiaceae . It is a hardy, perennial, umbelliferous herb, with yellow flowers and feathery leaves...
sauce - Piccioni all spiedo - spit-roasted pigeon
Specialties of the Norcineria (Umbrian Butcher)
- Barbozzo - cured, matured pig's cheek
- Mazzafegati - sweet or hot pig's liver sausage, the sweet version containing raisins, orange peel and sugar
- 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
- Prosciutto di Norcia - a pressed, cured ham made from the legs of pigs fed on a strict diet of acornAcornThe acorn, or oak nut, is the nut of the oaks and their close relatives . It usually contains a single seed , enclosed in a tough, leathery shell, and borne in a cup-shaped cupule. Acorns vary from 1–6 cm long and 0.8–4 cm broad...
s
MarcheMarcheThe population density in the region is below the national average. In 2008, it was 161.5 inhabitants per km2, compared to the national figure of 198.8. It is highest in the province of Ancona , and lowest in the province of Macerata...
- Brodetto di San Benedetto del Tronto - fish stew, San Benedetto del Tronto-style
- Passatelli all'urbinate - spinach and meat dumplingDumplingDumplings are cooked balls of dough. They are based on flour, potatoes or bread, and may include meat, fish, vegetables, or sweets. They may be cooked by boiling, steaming, simmering, frying, or baking. They may have a filling, or there may be other ingredients mixed into the dough. Dumplings may...
s - Olive all'ascolana - fried olives stuffed with pork, beef, chicken livers, tomato paste and Parmesan cheese in Ascoli PicenoAscoli PicenoAscoli Piceno is a town and comune in the Marche region of Italy, capital of the province of the same name. Its population is c. 51,400.-Geography:...
.
Unique ham and sausage specialties
- CiauscoloCiauscoloCiauscolo is a variety of Italian salame, typical of the Marche region , although it is also widely used in nearby Umbria .Ciauscolo is a smoked and dry-cured sausage, made from pork meat and fat cut from the shoulder...
- 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. - Coppa - coppa in this region refers to a boiling sausage made from pig's head, bacon, orange peel, nutmegNutmegThe nutmeg tree is any of several species of trees in genus Myristica. The most important commercial species is Myristica fragrans, an evergreen tree indigenous to the Banda Islands in the Moluccas of Indonesia...
and sometimes pinenuts or almondAlmondThe almond , is a species of tree native to the Middle East and South Asia. Almond is also the name of the edible and widely cultivated seed of this tree...
s. It is meant to be eaten within a month of preparation - 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
- Prosciutto de Montefeltro - made from free-range black pigs, this is a smoked ProsciuttoProsciuttoProsciutto |ham]]) or Parma ham is a dry-cured ham that is usually thinly sliced and served uncooked; this style is called prosciutto crudo in Italian and is distinguished from cooked ham, prosciutto cotto....
washed with vinegarVinegarVinegar is a liquid substance consisting mainly of acetic acid and water, the acetic acid being produced through the fermentation of ethanol by acetic acid bacteria. Commercial vinegar is produced either by fast or slow fermentation processes. Slow methods generally are used with traditional...
and ground black pepper - Salame de Montefeltro - made from the leg and loin meat of the black pig, this sausage is highly seasoned with peppercorns and hung to dry
- Salame de Fabriano - similar to salame lardellato except that it is made solely from leg of pork with pepper and salt
- Fegatino - a liver sausage with pork belly and shoulder, where the liver replaces the fat of other sausages
- Soppressata de Fabriano - finely emulsified pork flavored with bacon, salt and pepper, the sausage is smoked and then aged
- Mazzafegato da Fabriano - mortadellaMortadellaMortadella is a large Italian sausage or cold cut made of finely hashed or ground, heat-cured pork sausage, which incorporates at least 15% small cubes of pork fat . Mortadella is a staple product of Bologna, Italy...
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.
Lazio
- SaltimboccaSaltimboccaSaltimbocca is a dish made of veal lined or topped with prosciutto and sage; marinated in wine, oil or saltwater depending on the region or one's own taste...
alla Romana - Veal cutlet, Roman-style; topped with raw ham and sageCommon sageSalvia officinalis is a small, perennial, evergreen subshrub, with woody stems, grayish leaves, and blue to purplish flowers. It is a member of the family Lamiaceae and is native to the Mediterranean region, though it has naturalized in many places throughout the world...
and simmered with white wine and butter - Coda di bue alla vaccinara - oxtailOxtailOxtail is the culinary name for the tail of cattle. Formerly, it referred only to the tail of an ox or steer, a castrated male. An oxtail typically weighs 2 to 4 lbs. and is skinned and cut into short lengths for sale.Oxtail is a bony, gelatinous meat, and is usually slow-cooked, often stewed or...
ragoutRagout-Etymology:The term comes from the French ragoûter, to revive the taste. The etymologically related Italian ragù is a sauce such as Bolognese used typically to dress pasta.-Preparation:... - Carciofi alla giudiaCarciofi alla giudiaCarciofi alla giudía is one of the most famous dishes of the Roman Jewish cuisine.This recipe originated in Rome and is basically a deeply fried artichoke...
- 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
- Spaghetti alla carbonaraCarbonaraPasta alla carbonara is an Italian pasta dish based on eggs, cheese , bacon , and black pepper...
- spaghettiSpaghettiSpaghetti is a long, thin, cylindrical pasta of Italian origin. Spaghetti is made of semolina or flour and water. Italian dried spaghetti is made from durum wheat semolina, but outside of Italy it may be made with other kinds of flour...
with bacon, eggs and pecorino - Bucatini all'amatriciana - bucatiniBucatiniBucatini is a thick spaghetti-like pasta with a hole running through the center. The name comes from , meaning "hole", while bucato means "pierced"....
with guancialeGuancialeGuanciale is an unsmoked Italian bacon prepared with pig's jowl or cheeks. Its name is derived from guancia, Italian for cheek. Guanciale is similar to the jowl bacon of the United States....
, tomatoes and pecorino
AbruzzoAbruzzoAbruzzo is a region in Italy, its western border lying less than due east of Rome. Abruzzo borders the region of Marche to the north, Lazio to the west and south-west, Molise to the south-east, and the Adriatic Sea to the east...
and MoliseMoliseMolise is a region of Southern Italy, the second smallest of the regions. It was formerly part of the region of Abruzzi e Molise and now a separate entity...
- Agnello con le olive -
- Maccheroni alla chitarra - a narrow stripped pasta served with a sauce of tomatoes, bacon and PecorinoPecorinoPecorino is the name of a family of hard Italian cheeses made from ewe's milk. The word derives from pecora meaning ‘sheep’, also from the Latin pecora meaning livestock....
cheese - Sugo di castrato - mutton sauce made with onion, rosemary, bacon, white wine, and tomatoes
- Mozzarelline allo zafferano - mini mozzarella cheese coated with a batter flavored with saffron
- Agnello casc' e ove - Lamb stuffed with grated pecorino cheese and eggs
- ArrosticiniArrosticiniArrosticini are a traditional dish from the Italian region of Abruzzo. Arrosticini are typically made from castrated sheep's meat , cut in chunks and pierced by a skewer...
- skewered pieces of meat - Spaghetti all' aglio, olio e peperoncino
CampaniaCampaniaCampania is a region in southern Italy. The region has a population of around 5.8 million people, making it the second-most-populous region of Italy; its total area of 13,590 km² makes it the most densely populated region in the country...
- Insalata caprese - salad of tomatoes, Mozzarella di Bufala (buffalo mozzarella) and basil
- Maccheroni alla napoletana - macaroni with Neapolitan sauce; a sauce of braised beef, carrot, celery, onion, garlic, white wine, tomato paste and fresh basil.
- ParmigianaParmigianaParmigiana is a Southern Italian dish made with a shallow-fried sliced filling, layered with cheese and tomato sauce, then baked. Parmigiana made with a filling of aubergine is the earliest version...
- Sliced eggplant pan fried in oil, layered with tomato sauce and cheese, and baked in an oven - Pizza napoletana - Neapolitan pizzaPizzaPizza is an oven-baked, flat, disc-shaped bread typically topped with a tomato sauce, cheese and various toppings.Originating in Italy, from the Neapolitan cuisine, the dish has become popular in many parts of the world. An establishment that makes and sells pizzas is called a "pizzeria"...
; the most popular is "Pizza Margherita": pizza topped with tomatoes sauce, mozzarella cheese, Parmesan cheese, basil and olive oil - Spaghetti alle vongoleSpaghetti alle vongoleSpaghetti alle vongole is a dish that's part of traditional Neapolitan cuisine. It is very popular throughout the surrounding Campania region and is also popular in Rome....
- Spaghetti with clams in a white sauce with garlic, olive oil and pepper - Sartù di riso - Rice Sartù; rice with mushrooms, onions, tomato-paste, beef, peas, Parmesan cheese and Mozzarella cheese and olive oil
- Pepata di cozze - Mussel and Clam soup with tomato sauce, served with slices of toasted bread.
- Mozzarella in carrozza - fried mozzarella with slices of toasted bread and olive oil
- Ragù napoletano - Neapolitan ragùNeapolitan ragùNeapolitan ragù is one of the two most famous varieties of meat sauces called ragù...
; tomatoes sauce, onions, olive oil, carrots, celery, veal shank, pork ribs, lard, basil, salt and pepper - Braciole di maiale - Pork loin with tomatoes sauce, garlic, capers and pine nuts
- Polipo alla Luciana - Luciana Octopus ; octopus with tomatoes sauce, chopped tomatoes, olives and garlic
- Gattò - A Neapolitan potato casserole with ham, Parmesan cheese and Pecorino cheese.
- Casatiello - Neapolitan Easter pie with Parmesan cheese, Pecorino cheese, eggs, salame, bacon, and pepper
- Caponata di pesce - Fish Caponata; bread (baked in the shape of a donut), anchovies, tuna, lemon juice, olive oil and pepper
- Melanzane a Scapece - Scapece eggplant; marinated eggplant with red pepper and olive oil
- Mozzarella di Bufala Campana - Particular variety of cheese products made exclusively with milk from buffalo
- PastieraPastieraPastiera is a type of Italian cake made with ricotta cheese. It originates from the area of Naples. It is a typical cake during Easter time.-Mythical origins:...
napoletana - Neapolitan ricotta cake - SfogliatelleSfogliatelleSfogliatelle , are shell shaped filled pastries native to Italian cuisine. "Sfogliatelle" means "many leaves/layers," the pastry's texture resembling leaves stacked on each other.-Origin:...
- 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 pasticcera and garnished with crema di amarene (sour black cherry)
- BabàBaba- Geography :* Baba, Masovian Voivodeship * Baba, Mogilno County in Kuyavian-Pomeranian Voivodeship * Baba, Rypin County in Kuyavian-Pomeranian Voivodeship...
- Neapolitan rum-dippe dessert - Graffe - fried Neapolitan "doughnuts" made with flour, potato, yeast and sugar.
- Torta caprese - Chocolate cake with almonds
- Malanzane al cioccolato - mid-August dessert; eggplants with chocolate and almonds
- Zeppole di San Giuseppe - Fritters for Saint Joseph's Day; Cream-filled with crema pasticcera
- StruffoliStruffoliStruffoli is a Neapolitan dish made of deep fried balls of dough about the size of marbles. Struffoli are crunchy on the outside and light inside. They are mixed with honey and other sweet things...
- Neapolitan Christmas dessert; honey balls with lemon juice and colored candy - MustacciuoliMustacciuoliMustacciuoli are typical Neapolitan Christmas cookies, with a rhomboidal shape covered with chocolate.Ingredients: Flour, Almonds, Chocolate, Sugar, Cloves, Coffee, Olive oil....
- Neapolitan Christmas dessert; cookies with almonds and coffee covered with chocolate - Roccocò - Neapolitan Christmas dessert; almond crunch cookies
- Limoncello - Lemon liqueur
PugliaApuliaApulia is a region in Southern Italy bordering the Adriatic Sea in the east, the Ionian Sea to the southeast, and the Strait of Òtranto and Gulf of Taranto in the south. Its most southern portion, known as Salento peninsula, forms a high heel on the "boot" of Italy. The region comprises , and...
- OrecchietteOrecchietteOrecchiette is a kind of home-made pasta typical of Puglia or Apulia, a region of Southern Italy. Its name comes from its shape, which reminds one of a small ear. In Italian orecchio means ear, and the suffix 'etto' means 'small'. In the vernacular of Taranto it is called recchietedd, or...
alle cime di rapa - Ear-like pasta with rapiniRapiniRapini Rapini Rapini (also known as Broccoli Rabe (or Raap or Raab), Broccoletti, Broccoli di Rape, Cime di Rapa, Rape, Rappi, Friarielli (in Naples) is a common vegetable in the cuisines of southern Italy (in particular Basilicata , Puglia, and Sicily), Galicia (northwestern Spain), and China... - Pancotto - is an ancient dish of Capitanata, poor but tasty, aa basis of stale bread and a wide variety of wild vegetables, accompanied by fennel seeds, oil of TavoliereTavoliere delle Pugliethumb|300px|The Tavoliere seen from the [[Gargano]] promontory.The Tavoliere delle Puglie is a plain in northern Apulia, southern Italy, occupying nearly a half of the Capitanata traditional region. It covers a surface of c...
and chilli peppers. - Tiella di verdure - casserole of baked vegetable topped with mozzarella cheese and fresh basil
- Riso, patate e cozze - this specialty of BariBariBari is the capital city of the province of Bari and of the Apulia region, on the Adriatic Sea, in Italy. It is the second most important economic centre of mainland Southern Italy after Naples, and is well known as a port and university city, as well as the city of Saint Nicholas...
based on rice can be compared to the paella, but the manner of dress differs barese Whereas traditional ingredients working in the area of Bari - Purea di fave - broad bean puree
- Zuppa di cozze alla Tarantina - mussels steamed with peperoncino, garlic, tomatoes, white wine and garlic
- Ostriche arrosto - oysters broiled with parsley, garlic, oregano, breadcrumbs, olive oil and lemon juice
- Muscisca - the bacon or boneless meat from sheep or goat (and in some cases young calf) is cut into long strips (20–30 cm) and thin (3–4 cm) and seasoned with salt, chilli and fennel seeds before to be put to dry in the sun, enough to get the drying
- Torcinelli - involtini of offal linked with guts scented with parsley and cooked on the grill
- Cartellate - a thin strip of puff pastry, made with flour, oil and white wine, together and wrapped on itself to form a sort of "pink" choreographed with cavities and openings, which is then fried in abundant oil. The typical recipe is one that sees impregnated "vincotto" lukewarm or honey.
- Cacioricotta cheese - the cacioricotta is a cheese produced in product throughout the Apulia.
- Burrata cheese - the burrata is a fresh cheese with spun dough, similar to mozzarella but by much softer consistency and filamentous, produced in Murgia Andria in particular to its place of invention and in various areas of Puglia. The burrata is worked by hand with a filling of cream and pieces of dough spun, and the stuffing is called stracciatellaStracciatellaStracciatella is an Italian egg-drop soup usually said to be "alla Romana" , but also popular in Marche and Emilia Romagna. It is prepared by beating eggs and adding grated parmesan cheese, salt, pepper, nutmeg, and sometimes semolina, and then adding this mixture to boiling broth...
, because the pieces of dough are torn by hand, and is contained in an envelope ("bag") is also formed by paste spun. - Caciocavallo podolico - Is particular variety of cheese products made exclusively with milk from cows Podolico
Puglia bread specialties
- Pane di Altamura - sourdoughSourdoughSourdough is a dough containing a Lactobacillus culture, usually in symbiotic combination with yeasts. It is one of two principal means of biological leavening in bread baking, along with the use of cultivated forms of yeast . It is of particular importance in baking rye-based breads, where yeast...
durum wheat bread weighing up to 44 lb (20 kg) in Puglia - Pane casereccio - made from duram wheat, yeast, flour, salt and water, this loaf is a tradition of the region
- Puccia di pane - small, soft, round loaf made of white flour to remind the people of the Virgin Mary
- Puddica - bread dough mixed with mashed potato and rolled into flat cakes, covered with halved tomatoes and seasoned with salt and pepper
- Focaccia ripiena - bread dough filled with mozzarella, tomatoes, ham, onion or leek and served in slices
- TaralliTaralliTaralli are an Italian snack food, common all over the southern half of the Italian Peninsula. A cracker similar in texture to a breadstick or a pretzel, taralli can be sweet or savory. Sweet taralli are sometimes glazed with sugar. Savory taralli may be flavored with onion, garlic, sesame seeds,...
- wheat flour, lard, olive oil, brewer's yeast, fennel seeds, red pepper and salt, baked into rings - Friselle - made from barley flour, duram wheat flour and go through a dual baking process, first in a hot oven and finished in a moderate oven
BasilicataBasilicataBasilicata , also known as Lucania, is a region in the south of Italy, bordering on Campania to the west, Apulia to the north and east, and Calabria to the south, having one short southwestern coastline on the Tyrrhenian Sea between Campania in the northwest and Calabria in the southwest, and a...
- Pollo alla potentina - PotenzaPotenza-Transportation:Potenza is a rail junction on the main line from Salerno to Taranto, managed by FS Trenitalia; it has also a connection to Altamura, served by the Ferrovie Appulo Lucane regional company...
-style chicken; Chicken braised with tomatoes, onion, white wine, peperoncino, topped with fresh basil, parsley and pecorino cheese - Agnello alla pastora - Lamb with potatoes
- Orecchiette con la salsiccia piccante - Ear-like pasta with typical spicy salami from Basilicata
- Pecorino di Forenza - Typical Forenza's sheep cheese
- Salsiccia Lucana - Refined spicy salami called also Luganega
- Scarteddate - typical Christmas biscuits
- Sanguinaccio - homemade jam with chocolate and pig blood
CalabriaCalabriaCalabria , in antiquity known as Bruttium, is a region in southern Italy, south of Naples, located at the "toe" of the Italian Peninsula. The capital city of Calabria is Catanzaro....
- Melanzane alla menta - Eggplant marinated with mint
- Pitta coi pomodori - pita bread with tomatoes
- Pesce spada alla ghiotta - swordfish rolls in tomato sauce
- Zippuli
- Cuzzupa
SiciliaSicilySicily is a region of Italy, and is the largest island in the Mediterranean Sea. Along with the surrounding minor islands, it constitutes an autonomous region of Italy, the Regione Autonoma Siciliana Sicily has a rich and unique culture, especially with regard to the arts, music, literature,...
- Tonno alla palermitana - tuna Palermo-style; tuna marinated in white wine, lemon, garlic, rosemary and broiled, then served with pan-seared sardines
- 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 ServalServalThe serval , Leptailurus serval or Caracal serval, known in Afrikaans as Tierboskat, "tiger-forest-cat", is a medium-sized African wild cat. DNA studies have shown that the serval is closely related to the African golden cat and the caracal...
) makes reference to the arms of the Lampedusa family and Giuseppe Tomasi di LampedusaGiuseppe Tomasi di LampedusaGiuseppe Tomasi di Lampedusa , was a Sicilian writer. He is most famous for his only novel, Il Gattopardo which is set in Sicily during the Risorgimento...
’s well-known novel Il GattopardoIl gattopardoIl gattopardo may refer to:*The Leopard, a novel*The Leopard , a film based on the novel...
. (The dish does not contain catmeat.) - Caponata - eggplants with tomatoes and olives
- Maccu di San Giuseppe - bean paste with fennel
- Panelle - a SicilianSicilySicily is a region of Italy, and is the largest island in the Mediterranean Sea. Along with the surrounding minor islands, it constitutes an autonomous region of Italy, the Regione Autonoma Siciliana Sicily has a rich and unique culture, especially with regard to the arts, music, literature,...
chickpea fritterFritterA fritter is any kind of food coated in batter and deep fried. Although very similar to a doughnut it differs in the fact that it requires some base ingredient beyond the dough it is cooked with.-Anglo-American fritters:...
, often eaten as a sandwich and popular as street food
SardegnaSardiniaSardinia is the second-largest island in the Mediterranean Sea . It is an autonomous region of Italy, and the nearest land masses are the French island of Corsica, the Italian Peninsula, Sicily, Tunisia and the Spanish Balearic Islands.The name Sardinia is from the pre-Roman noun *sard[],...
- Porcetto - Small pig cooked with myrtle
- Malloreddus - semolina gnocchi with saffron
- Sa fregula - couscousCouscousCouscous is a Berber dish of semolina traditionally served with a meat or vegetable stew spooned over it. Couscous is a staple food throughout Algeria, Morocco and Tunisia.-Etymology:...
- Culurgiones - A kind of ravioli
Ingredients
Most important ingredients (see also Italian Herbs and Spices):- Olio extravergine di oliva (Extra virgin olive oilOlive oilOlive oil is an oil obtained from the olive , a traditional tree crop of the Mediterranean Basin. It is commonly used in cooking, cosmetics, pharmaceuticals, and soaps and as a fuel for traditional oil lamps...
) - Pomodoro (TomatoTomatoThe word "tomato" may refer to the plant or the edible, typically red, fruit which it bears. Originating in South America, the tomato was spread around the world following the Spanish colonization of the Americas, and its many varieties are now widely grown, often in greenhouses in cooler...
) - Parmigiano Reggiano (aged cow's-milk cheese), in the North
- Pecorino (aged sheep's-milk cheese), in the Middle and South
Other common ingredients:
- Acciughe (AnchoviesAnchovyAnchovies are a family of small, common salt-water forage fish. There are 144 species in 17 genera, found in the Atlantic, Indian, and Pacific Oceans. Anchovies are usually classified as an oily fish.-Description:...
, preserved in olive oil, or in salt) - Aceto balsamico (Balsamic Vinegar)
- Asparagi (AsparagusAsparagusAsparagus officinalis is a spring vegetable, a flowering perennialplant species in the genus Asparagus. It was once classified in the lily family, like its Allium cousins, onions and garlic, but the Liliaceae have been split and the onion-like plants are now in the family Amaryllidaceae and...
) - BaccalàBaccalàBaccalà is Venetian Language for salt cod. Most baccalà dishes require that the fish be soaked numerous times to remove excess saltiness...
(Dried, salted codCodCod is the common name for genus Gadus, belonging to the family Gadidae, and is also used in the common name for various other fishes. Cod is a popular food with a mild flavor, low fat content and a dense, flaky white flesh. Cod livers are processed to make cod liver oil, an important source of...
) - BresaolaBresaolaBresaola or brisaola is air-dried, salted beef that has been aged two or three months until it becomes hard and turns a dark red, almost purple colour. It is made from top round, and is lean and tender, with a sweet, musty smell...
(air-dried salted beef) - BroccoliBroccoliBroccoli is a plant in the cabbage family, whose large flower head is used as a vegetable.-General:The word broccoli, from the Italian plural of , refers to "the flowering top of a cabbage"....
- Capperi (Capers, preserved in vinegar or, more frequently, salt)
- Carciofi (ArtichokesGlobe artichokeThe globe artichoke is a perennial thistle of the Cynara genus originating in Southern Europe around the Mediterranean. It grows to tall, with arching, deeply lobed, silvery, glaucous-green leaves long. The flowers develop in a large head from an edible bud about diameter with numerous...
) - Cavolfiore (CauliflowerCauliflowerCauliflower is one of several vegetables in the species Brassica oleracea, in the family Brassicaceae. It is an annual plant that reproduces by seed...
) - Ceci (ChickpeaChickpeaThe chickpea is a legume of the family Fabaceae, subfamily Faboideae...
s) - Cetrioli (CucumberCucumberThe cucumber is a widely cultivated plant in the gourd family Cucurbitaceae, which includes squash, and in the same genus as the muskmelon. The plant is a creeping vine which bears cylindrical edible fruit when ripe. There are three main varieties of cucumber: "slicing", "pickling", and...
) - Fagioli (BeanBeanBean is a common name for large plant seeds of several genera of the family Fabaceae used for human food or animal feed....
s) - Farro (EmmerEmmerEmmer wheat , also known as farro especially in Italy, is a low yielding, awned wheat. It was one of the first crops domesticated in the Near East...
) - Finocchio (Fennel bulbFennelFennel is a plant species in the genus Foeniculum . It is a member of the family Apiaceae . It is a hardy, perennial, umbelliferous herb, with yellow flowers and feathery leaves...
) - Fragole (StrawberriesGarden StrawberryThe garden strawberry, Fragaria × ananassa, is a hybrid species that is cultivated worldwide for its fruit, the strawberry. The fruit is widely appreciated for its characteristic aroma, bright red color, juicy texture, and sweetness...
) - Funghi (Porcini mushrooms, white mushrooms)
- Lenticchie (LentilLentilThe lentil is an edible pulse. It is a bushy annual plant of the legume family, grown for its lens-shaped seeds...
s) - Limone (LemonLemonThe lemon is both a small evergreen tree native to Asia, and the tree's ellipsoidal yellow fruit. The fruit is used for culinary and non-culinary purposes throughout the world – primarily for its juice, though the pulp and rind are also used, mainly in cooking and baking...
) - Melanzane (eggplants)
- Olive (Olives)
- PastaPastaPasta is a staple food of traditional Italian cuisine, now of worldwide renown. It takes the form of unleavened dough, made in Italy, mostly of durum wheat , water and sometimes eggs. Pasta comes in a variety of different shapes that serve for both decoration and to act as a carrier for the...
- Pesce spada (SwordfishSwordfishSwordfish , also known as broadbill in some countries, are large, highly migratory, predatory fish characterized by a long, flat bill. They are a popular sport fish of the billfish category, though elusive. Swordfish are elongated, round-bodied, and lose all teeth and scales by adulthood...
) - Peperoni (Bell pepperBell pepperBell pepper, also known as sweet pepper or a pepper and capsicum , is a cultivar group of the species Capsicum annuum . Cultivars of the plant produce fruits in different colors, including red, yellow, orange and green. Bell peppers are sometimes grouped with less pungent pepper varieties as...
s) - PestoPestoPesto is a sauce originating in Genoa in the Liguria region of northern Italy , and traditionally consists of crushed garlic, basil and pine nuts blended with olive oil and Parmigiano Reggiano and Fiore Sardo...
- Pinoli (Pine nuts)
- Piselli (PeaPeaA pea is most commonly the small spherical seed or the seed-pod of the pod fruit Pisum sativum. Each pod contains several peas. Peapods are botanically a fruit, since they contain seeds developed from the ovary of a flower. However, peas are considered to be a vegetable in cooking...
s) - ProsciuttoProsciuttoProsciutto |ham]]) or Parma ham is a dry-cured ham that is usually thinly sliced and served uncooked; this style is called prosciutto crudo in Italian and is distinguished from cooked ham, prosciutto cotto....
- RadicchioRadicchioRadicchio is a leaf chicory , sometimes known as Italian chicory and is a perennial. It is grown as a leaf vegetable which usually has white-veined red leaves. It has a bitter and spicy taste, which mellows when it is grilled or roasted.- History :Humans have been using radicchio since ancient times...
Rosso di Treviso - Riso (RiceRiceRice is the seed of the monocot plants Oryza sativa or Oryza glaberrima . As a cereal grain, it is the most important staple food for a large part of the world's human population, especially in East Asia, Southeast Asia, South Asia, the Middle East, and the West Indies...
) - Rucola (or Rocchetta) (Rocket or ArugulaArugulaEruca sativa , is an edible annual plant, commonly known as rocket, roquette, rucola or arugula, not to be confused with Wild rocket. It is a species of Eruca native to the Mediterranean region, from Morocco and Portugal east to Lebanon and Turkey...
) - Seppie (Cuttlefish)
- Spinaci (SpinachSpinachSpinach is an edible flowering plant in the family of Amaranthaceae. It is native to central and southwestern Asia. It is an annual plant , which grows to a height of up to 30 cm. Spinach may survive over winter in temperate regions...
) - TartufoTartufoTartufo is an Italian ice-cream dessert. It is usually composed of two or more flavors of ice cream with either fruit syrup or frozen fruit - typically raspberry, strawberry or cherry - in the center...
(Truffle) - Trippa (TripeTripeTripe is a type of edible offal from the stomachs of various farm animals.-Beef tripe:...
) - Tonno (TunaTunaTuna is a salt water fish from the family Scombridae, mostly in the genus Thunnus. Tuna are fast swimmers, and some species are capable of speeds of . Unlike most fish, which have white flesh, the muscle tissue of tuna ranges from pink to dark red. The red coloration derives from myoglobin, an...
) - Zucchine (ZucchiniZucchiniThe zucchini is a summer squash which often grows to nearly a meter in length, but which is usually harvested at half that size or less. It is a hybrid of the cucumber. Along with certain other squashes, it belongs to the species Cucurbita pepo. Zucchini can be dark or light green...
)
Herbs and spices
- Aglio (GarlicGarlicAllium sativum, commonly known as garlic, is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive, and rakkyo. Dating back over 6,000 years, garlic is native to central Asia, and has long been a staple in the Mediterranean region, as well as a frequent...
) - Alloro (Bay leaves)
- Basilico (BasilBasilBasil, or Sweet Basil, is a common name for the culinary herb Ocimum basilicum , of the family Lamiaceae , sometimes known as Saint Joseph's Wort in some English-speaking countries....
) - Cipolla (OnionOnionThe onion , also known as the bulb onion, common onion and garden onion, is the most widely cultivated species of the genus Allium. The genus Allium also contains a number of other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion The onion...
) - Finocchio (FennelFennelFennel is a plant species in the genus Foeniculum . It is a member of the family Apiaceae . It is a hardy, perennial, umbelliferous herb, with yellow flowers and feathery leaves...
) - Menta (MintMenthaMentha is a genus of flowering plants in the family Lamiaceae . The species are not clearly distinct and estimates of the number of species varies from 13 to 18. Hybridization between some of the species occurs naturally...
) - Mentuccia (Calamintha nepetaCalamintha nepetaLesser Calamint is a member of the Mint family, and is used in Italian cuisine where it is called mentuccia, nipitella or nepitella.-Growth:...
) - Origano (OreganoOreganoOregano – scientifically named Origanum vulgare by Carolus Linnaeus – is a common species of Origanum, a genus of the mint family . It is native to warm-temperate western and southwestern Eurasia and the Mediterranean region.Oregano is a perennial herb, growing from 20–80 cm tall,...
) - Peperoncino (Chili pepperChili pepperChili pepper is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae. The term in British English and in Australia, New Zealand, India, Malaysia and other Asian countries is just chilli without pepper.Chili peppers originated in the Americas...
) - Prezzemolo (ParsleyParsleyParsley is a species of Petroselinum in the family Apiaceae, native to the central Mediterranean region , naturalized elsewhere in Europe, and widely cultivated as an herb, a spice and a vegetable.- Description :Garden parsley is a bright green hairless biennial herbaceous plant in temperate...
) - Rosmarino (RosemaryRosemaryRosemary, , is a woody, perennial herb with fragrant, evergreen, needle-like leaves and white, pink, purple or blue flowers, native to the Mediterranean region. It is a member of the mint family Lamiaceae, which includes many other herbs, and is one of two species in the genus Rosmarinus...
) - Salvia (SageSalviaSalvia is the largest genus of plants in the mint family, Lamiaceae, with approximately 700-900 species of shrubs, herbaceous perennials, and annuals. It is one of several genera commonly referred to as sage. When used without modifiers, sage generally refers to Salvia officinalis ; however, it is...
) - Timo (ThymeThymeThyme is a culinary and medicinal herb of the genus Thymus.-History:Ancient Egyptians used thyme for embalming. The ancient Greeks used it in their baths and burnt it as incense in their temples, believing it was a source of courage...
)