Italian cuisine includes deeply rooted traditions common to the whole country, as well as all the regional gastronomies, different from each other, especially between the north, the centre and the south of Italy, which are in continuous exchange.[3][4][5] Many dishes that were once regional have proliferated with variations throughout the country.[6][7] Italian cuisine offers an abundance of taste, and is one of the most popular and copied around the world.[8] The most popular dishes and recipes, over the centuries, have often been created by ordinary people more so than by chefs, which is why many Italian recipes are suitable for home and daily cooking, respecting regional specificities.[9][10][11]
Acquacotta – a soup that was originally a peasant food. Historically, its primary ingredients were water, stale bread, onion, tomato and olive oil,[19] along with various vegetables and leftover foods that may have been available.[20][21]
Pesto, pesto alla genovese, pesto alla trapanese, pesto di fave (or marò), pesto di pistacchi, pesto modenese
Quatara di Porto Cesareo
Ragù – a meat-based sauce commonly served with pasta, ragù alla barese, ragù alla bolognese (lit.'Bolognese sauce'), ragù d'anatra, ragù di castrato, ragù di cinghiale, ragù di coniglio, ragù di lepre, ragù di salsiccia, ragù napoletano (lit.'Neapolitan ragù')
Zuppa alla modenese, zuppa alla valpellinese, zuppa del canavese, zuppa di cavolo nero, zuppa di cavolo verza, zuppa di cozze, zuppa di cozze alla tarantina, zuppa di cozze e arselle, zuppa di farro, zuppa d'orzo, zuppa frantoiana, zuppa gallurese (or suppa cuata), zuppa mitonata, zuppa pavese, zuppa toscana (or minestra di pane)
Creams
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Ciabatta – a white bread made from wheat flour, water, salt, olive oil and yeast, created in 1982 by a baker in Adria, Veneto, Italy, in response to popularity of French baguettes
Pan di ramerino, panfocaccia, pane cafone (or pane dei Camaldoli), pane carasau, pane casareccio, pane casareccio di Genzano, pane con i ciccioli, pane con uvetta, pane di Altamura, pane di grano Solina, pane di Laterza, pane di Matera, pane di patate, pane integrale, pane nobile di Guardiagrele, pane parruozzo, pane pugliese, pane ripieno, pane rustico – traditional crusty peasant bread, pane sciocco (or pane toscano outside Tuscany) – without salt
Panigaccio
Panina aretina
Panini di Sant'Antonio
Panino – in English-speaking countries, panini is widely used as the singular form, with the plural form panini or paninis, though some speakers use singular panino and plural panini as in Italian,[22][23][24][25]panino co i' lampredotto
Pizza al taglio (Italian for pizza by the slice)[27] – a variety of pizza baked in large rectangular trays,[28] and generally sold in rectangular or square slices by weight, with prices marked per kilogram or per 100 grams.[29] This type of pizza was invented in Rome, Italy, and is common throughout Italy.[30]
Pizza al tegamino (or pizza al padellino) – a small pan pizza common to Piedmont
Pizza bianca (lit.'white pizza') – without tomato sauce
Pizza caprese
Pizza capricciosa – with tomato, mozzarella, mushrooms, artichokes, black and green olives
Pizza quattro formaggi (lit.'four cheese pizza') – with four different cheeses, typically Parmesan, Gorgonzola, ricotta and mozzarella (sometimes melted together, sometimes in sectors), with (rossa, lit.'red') or without tomato sauce (bianca, lit.'white')[32]
Pizza quattro stagioni (lit.'four seasons pizza') – based on tomato and divided in four sectors, one for each season
Pizza romana (lit.'Roman pizza') – tomato, mozzarella, capers and anchovy
Pizza siciliana (lit.'Sicilian pizza') and sfincione / sfinciuni) – tomato, mozzarella, capers, olive and anchovy
Fettuccine Alfredo, fettuccine al burro, fettuccine all'abruzzese, fettuccine alla papalina
Fileja al ragù
Fregola con arselle
Garganelli panna, prosciutto e piselli
Gnocchi, gnocchi al Castelmagno, gnocchi all'ossolana, gnocchi alla bava, gnocchi alla romana (or gnocchi di semolino), gnocchi alla sorrentina, gnocchi alla veneta, gnocchi con radicchio, noci e salsa di gorzongola, gnocchi di malga (or gnochi sbatùi), gnocchi di patate, gnocchi di ricotta, gnocchi di zucca, gnocchi ricci
Ravioli, ravioli capresi, ravioli del plin, ravioli di borragine, ravioli di magro, ravioli di patate, ravioli di ricotta e spinaci, ravioli scarpolesi
Sagne a lu cuttéure, sagne e fagioli, sagne 'ncannulate (or sagne torte)
Scarpinocc
Scialatielli ai frutti di mare
Spaghetti al nero di seppia, spaghetti al pomodoro, spaghetti aglio e olio, spaghetti all'amatriciana, spaghetti all'assassina, spaghetti alla carrettiera, spaghetti alla chitarra con pallottine, spaghetti alla chitarra con sugo di agnello, spaghetti alla chitarra con ricotta, salsiccia e zafferano, spaghetti alla cipolla, spaghetti alla marinara, spaghetti alla molisana, spaghetti alla Nerano, spaghetti alla puttanesca, spaghetti alla siracusana, spaghetti alla vesuviana, spaghetti alle vongole, spaghetti alle vongole fujute, spaghetti allo scoglio, spaghetti con la bottarga, spaghetti con le cozze, spaghetti con puntarelle, acciughe e briciole, spaghetti indiavolati, spaghetti pomodoro e basilico, spaghetti siracusani
Tagliatelle ai carciofi, tagliatelle ai funghi porcini, tagliatelle al limone, tagliatelle al pomodoro, tagliatelle al ragù, tagliatelle al salmone, tagliatelle alla bolognese, tagliatelle alla boscaiola, tagliatelle con funghi e salsiccia
Tagliolini al tartufo bianco, tagliolini al limone, tagliolini alla Campobasso
Testaroli al pesto
Tordelli lucchesi
Tortél dóls di Colorno
Tortelli, tortelli alla piacentina, tortelli amari di Castel Goffredo, tortelli cremaschi, tortelli della Possenta, tortelli di patate, tortelli di zucca, tortelli maremmani, tortelli verdi
Tortellini, tortellini al pomodoro, tortellini alla bolognese, tortellini alla boscaiola, tortellini burro e salvia, tortellini di Valeggio sul Mincio, tortellini in brodo, tortellini panna e prosciutto
Riso al salto, riso in bianco, risotto, risotto agli asparagi, risotto ai fegatini, risotto ai fiori di zucca, risotto ai frutti di mare, risotto ai funghi, risotto ai funghi e salsiccia, risotto ai quattro formaggi, risotto al Barolo, risotto al cavolfiore, risotto al Gorgonzola – risotto prepared with Gorgonzola cheese,[35]risotto al nero di seppia, risotto al parmigiano, risotto al tartufo nero, risotto al tastasal, risotto all'Amarone, risotto alla fiorentina, risotto alla marinara, risotto alla milanese (also called riso giallo and risotto allo zafferano) – risotto with saffron, risotto alla monzese, risotto alla parmigiana, risotto alla piemontese, risotto alla pilota, risotto alla sbirraglia, risotto alla valdostana, risotto alla zucca, risotto alle ortiche, risotto allo champagne, risotto allo spazzacamino, risotto con i saltaréi, risotto con le rane, risotto con salsiccia, risotto di gò (ghiozzo), risotto di seppie alla veneziana
Mortadella, mortadella Bologna, mortadella della Val di Non, mortadella della Val d'Ossola, mortadella di Amatrice, mortadella di Camaiore, mortadella di Campotosto, mortadella di cavallo, mortadella di fegato (or fidighin), mortadella di Prato, mortadella trequandina, mortadella umbra
Soppressata, soppressata bresciana, soppressata cilentana, soppressata del Molise, soppressata del Vallo di Diano, soppressata di Calabria, soppressata di Decollatura (or soppressata della Presila), soppressata di Ricigliano, soppressata toscana (or capofreddo, capaccia, soprassata)
Sopressa, sopressa di Asiago, sopressa di cavallo, soppressa friulana, sopressa trevigiana, sopressa vicentina
Caponata – a Sicilian aubergine (eggplant) dish consisting of a cooked vegetable salad made from chopped fried eggplant and celery seasoned with sweetened vinegar, with capers in a sweet and sour sauce,[40]caponatina
Insalata caprese (lit.'caprese salad') – a salad of tomatoes, mozzarella and basil, insalata di arance (lit.'orange salad') – a typical salad dish of Sicilian and Spanish cuisine which uses oranges as its main ingredient. It is usually served at the beginning or at the end of a meal,[41]insalata di ceci, insalata di pasta (lit.'pasta salad'), insalata di pomodori, insalata di rinforzo, insalata pantesca (lit.'Pantesca salad') – a salad consisting of tomatoes, boiled potatoes, red onions and mackerel (or fresh cheese) and seasoned with olive oil, oregano, salt and capers
Macco di fave
Melanzane a barchetta, melanzane a funghetto, melanzane al cioccolato, melanzane al forno, melanzane alla scapece, melanzane ripiene
Panzanella – a Tuscan salad of bread and tomatoes, popular in the summer
Torta Barozzi, torta Bertolina, torta caprese, torta del buonumore, torta del Donizetti, torta della nonna, torta delle monache, torta delle rose, torta di fioretto, torta di mandorle, torta di nocciole, torta diplomatica, torta di riso (or torta degli addobbi), torta di riso e cacao, torta di San Biagio, torta di tagliatelle, torta di tagliatelline, torta Elvezia, torta gianduia (or torta gianduja, torta greca, torta mantovana, torta mimosa, torta monferrina, torta Ostiglia, torta paesana, torta paradiso (or less commonly torta del paradiso), torta sbrisolona, torta secca di Carpenedolo, torta setteveli, torta tenerina, torta tenerina al limone, torta 900, torta Zurigo
Frittata, frittata ai fiori di zucca, frittata di asparagi, frittata di cipolle, frittata di pasta (or frittata di maccheroni), frittata di riso, frittata di scammaro, frittata di spinaci, frittata di zucchine
Caffè americano – believed to have originated in World War II, when American G.I.s in Italy would dilute espresso with hot water to approximate the coffee to which they were accustomed.
Marocchino – similar to a small cappuccino, invariably served in a glass, and drunk mainly in Turin, in the whole Piedmont and in Milan; similar to the espressino
Femminello del Gargano, interdonato di Messina, limone Costa d'Amalfi (or sfusato amalfitano), limone di Rocca Imperiale, limone di Siracusa, limone di Sorrento
Spätzle – a typical Trentino Alto Adige first course, similar to strozzapreti in flavour, different in form
Zelten – a typical dessert of the Christmas tradition of the Trentino-Alto Adige region. Made with dried fruit (pine nuts, walnuts, almonds) and candied fruit.
Grostoli (in dialect Grostoi (Grøśtœį)) – typical fried dessert from the Trentino-Alto Adige culture
Strauben – Austro-Hungarian culinary artefact, served in every alpine hut with plenty of "currant jam" (marmelada de ribes) on top
Agnolini – a type of egg-based stuffed pasta originating from the province of Mantua (in the Mantuan dialect they are commonly called agnulìn or agnulì), often eaten in soup or broth
Agnolotti pavesi – a type of egg-based stuffed pasta served dry, with a sauce based on Pavese stew,[46] or in goose broth[47][48]
Bel Paese – a semi-softcheese. It was invented in 1906 by Egidio Galbani who wanted to produce a mild and delicate cheese to sell mainly in Italy. The name Bel Paese (lit.'Beautiful Country') comes from the title of a book written by Antonio Stoppani (though the reference is much older, being used by Dante and Petrarch); it is used as a phrase for Italy itself.[49]
Bisciola – an artisanal sweet leavened bread originating from the Valtellina valley of Lombardy, Italy.[50] It is typically prepared for Christmas,[50] during which time it is an essential component of Christmas festivities.[51]
Bresaola – an air-dried, salted beef (but it can also be made of horse, venison and pork) that has been aged two or three months until it becomes hard and turns a dark red, almost purple color. It is made from top (inside) round, and it is lean and tender, with a sweet, musty smell.[52]
Bruscitti – a braised meat dish cut very thin and cooked in wine and fennel seeds, historically obtained by stripping leftover meat. Originating from Alto Milanese, are common in the whole Insubria.
Casoncelli – a kind of stuffed pasta, typical of the culinary tradition of Lombardy, in the north-central part of Italy[53]
Cassoeula – a typical winter dish popular in Western Lombardy. The dish has a strong, decisive flavour, and was a favourite of conductor Arturo Toscanini.[54] One writer describes it as a "noble, ancient Milanese dish",[55] and writes of the inexpressible "pleasure that it furnishes the soul as well as the palate, especially on a wintry day".[55]
Gorgonzola – a veined PDO Italian blue cheese, made from unskimmed cow's milk. It can be buttery or firm, crumbly and quite salty, with a "bite" from its blue veining.[57] Outside the EU and the countries recognising the geographical origin protection, the name "Gorgonzola" can legally be used for similar cheeses, with only the full Italian name unambiguously referring to PDO Gorgonzola. It is a famously pungent cheese.
Mondeghili – meatballs typical of Milanese cuisine in the Italian region of Lombardy. The main ingredient of the dish is leftover meat, usually beef because of its popularity in Milan: the dish was developed to use up leftover cuts of beef. The meatballs are also enriched with sausage, raw salami, liver, mortadella and other pork.[62] The first attested recipe for mondeghili dates back to 1839.[62]
Mostaccino – a spicy biscuit typical of Crema, Lombardy, Italy. Mainly used in the preparation of the filling of tortelli cremaschi, it includes nutmeg, cinnamon, cloves, mace, cilantro, star anise, black pepper and cocoa among the ingredients.[63] It has a spicy flavour.[64]
Mostarda di Cremona – a sweet/spicy sauce made with candied fruits and meant to be served along boiled beef
Spongarda – a local cake with its origins in Crema. The Lombardy region includes it as spongarda di Crema in the list of traditional food products.[71]
Torrone – a candy made of honey, sugar, and egg white, with toasted almonds or hazelnuts
Torta Bertolina – a typical autumnal dessert from the northern Italian town of Crema. It is presented in a round shape, but it is often available cut into slices. It has a golden brown hue and the fragrance of the small American or Concord grapes which are one of its main ingredients. The crust has an uneven texture with small holes in it.
Torta delle rose – a typical cake of Mantuan and Brescian cuisine. It is made with leavened dough rich in butter and sugar, which is rolled up and placed in the baking tin, taking the characteristic shape of a basket of rosebuds, hence the name.[72]
Veneziana – a sweet of the Lombard cuisine covered with sugar grains or almond icing.[77] It is served in two versions: the bigger one is consumed during Christmas,[78] such as panettone; the smaller one is eaten as breakfast, along with cappuccino, such as croissants. Veneziana is butter and flour-based and uses sourdough as leavening;[79] the smaller version is usually plain, sometimes filled with custard, while the bigger version contains candied orange.
Bagna càuda – a hot dip based on anchovies, olive oil and garlic (sometimes blanched in milk), to accompany vegetables (either raw or cooked), meat or fried polenta sticks
Agliata – the direct ancestor of pesto, it is a spread made from garlic cloves, egg yolk and olive oil pestled in a mortar until creamy.
Baccalà fritto – morsels of salt cod dipped in flour batter and fried
Bagnun – a soup made with fresh anchovies, onion, olive oil and tomato sauce where crusty bread is then dipped; originally prepared by fishermen on long fishing expeditions and eaten with hard tack instead of bread.
Bianchetti – whitebait of anchovies and sardines, usually boiled and eaten with lemon juice, salt and olive oil as an entrée
Cappon magro – a preparation of fish, shellfishes and vegetables layered in an aspic
Capra e fagioli – a stew made of goat meat and white beans, a typical dish of the hinterland of Imperia
Cima alla genovese – this cold preparation features an outer layer of beef breast made into a pocket and stuffed with a mix of brain, lard, onion, carrot, peas, eggs and breadcrumbs, then sewn and boiled. It is then sliced and eaten as an entrée or a sandwich filler.
Cubeletti – sweet corn tarts
Condigiun – a salad made with tomatoes, bell peppers, cucumber, black olives, basil, garlic, anchovies, hard boiled egg, oregano and tuna
Farinata di zucca – a preparation similar to chickpea farinata substituting pumpkin for the legumes' flour as its main ingredient; the result is slightly sweeter and thicker than the original.
Galantina – similar to testa in cassetta, but with added veal
Latte dolce fritto – a thick milk based cream left to solidify, then cut in rectangular pieces which are breaded and fried
Maccheroni con la trippa – a traditional Savonese soup uniting macaroni pasta, tripe, onion, carrot, sausage, "cardo", which is the Italian word for Swiss chard, parsley, and white wine in a base of capon broth, with olive oil to help make it satisyfing. Tomato may be added but that is not the traditional way to make it (traditional ingredients: chicken or capon broth, carrot, onion, parsley, thistle leaves, veal tripe, pork sausage, maccheroni al torchio, white wine, butter, olive oil, Parmesan cheese, salt).
Mescciüa – a soup of chickpeas, beans and wheat grains, typical of eastern Liguria and probably of Arab origin
Mosciame – originally a cut of dolphin meat dried and then made tender again thanks to immersion in olive oil, for several decades tuna has replaced dolphin meat
Pandolce – sweet bread made with raisins, pine nuts and candied orange and cedar skins
Pànera – a kind of semifreddo rich in cream and eggs flavoured with coffee, similar to a cappuccino in ice cream form
Panissa and farinata – chickpea-based polentas and pancakes respectively
Pesto – probably Liguria's most famous recipe, widely enjoyed beyond regional borders, is a green sauce made from basil leaves, sliced garlic, pine nuts, pecorino or Parmesan (or a mix of both) and olive oil. Traditionally used as a pasta dressing (especially with gnocchi or trenette, it is finding wider uses as sandwich spread and finger-food filler).
Pizza all'Andrea – focaccia-style pizza topped with tomato slices (not sauce) onions and anchovies
Scabeggio di Moneglia – fried fish marinated in wine, garlic, lemon juice and sage, typical of Moneglia
Sgabei – fritters made from bread dough (often incorporating some cornmeal in it)
Stecchi alla genovese – wooden skewers alternating morsels of leftover chicken meats (crests, testicles, livers...) and mushrooms, dipped in white béchamel sauce, left to dry a bit and then breaded and fried
Testa in cassetta – a salami made from all kind of leftover meats from pork butchering (especially from the head)
Torta di riso – unlike all other rice cakes this preparation is not sweet, but a savoury pie made with rice, caillé, Parmesan and eggs, it can be wrapped in a thin layer of dough or simply baked until firm.
Torta pasqualina – savory flan filled with a mixture of green vegetables, ricotta and Parmesan cheese, milk and marjoram; some eggs are then poured in the already-placed filling, so that their yolks will remain whole when cooked.
Traditional balsamic vinegar and balsamic vinegar – very precious, expensive and rare sweet, dark, sweet and aromatic vinegar, made in small quantities according to elaborated and time-consuming procedures (it takes at least 12 years to brew the youngest aceto balsamico) from local grapes must (look for the essential tradizionale denomination on the label to avoid confusing it with the cheaper and completely different aceto balsamico di Modena vinegar, mass-produced from wine and other ingredients
Borlengo – from the hills south of Modena
Cannelloni, crespelle and rosette – pasta filled with béchamel, cream, ham and others
Cappellacci di zucca – large size filled egg pasta with chestnut puree and sweet mostarda di Bologna, from Romagna
Cappelletti – small egg pasta "hats" filled with ricotta, parsley, Parmesan and nutmeg, sometimes also chicken breast or pork and lemon zest, from Emilia, in particular Reggio
Cappello del prete – tricorno hat shaped bag of pork rind with stuffing similar to zampone's, to be boiled (from Parma, Reggio Emilia and Modena)
Ciccioli – cold meat made with pig's feet and head from Modena
Cotechino – big raw spiced pork sausage to be boiled, stuffing rich in pork rind (from Emilia provinces)
Baked crescentine or tigelle (currently known also as "tigelle", that is the traditional name of the stone dies which crescentine were baked between) – a small round (approx. 8 cm diameter, 1 cm or less thick) flat bread from the Modena Apennine Mountains
Crescentine – flat bread from Bologna and Modena: to be fried in pork fat or baked between hot dies (see tigelle above)
Culatello – a cured ham made with the most tender of the pork rump: the best is from the small Zibello (culatello di Zibello) area, in Parma lowlands.
Erbazzone – spinach and cheese filled pie from Reggio Emilia
Fave stufate – broad beans with mortadella
Garganelli – typical Romagna quill shaped egg pasta usually dressed with guanciale ('cheek bacon'), peas, Parmesan and a hint of cream
Gnocco fritto – fried pastry puffs from Modena (gnocco fritto was a very local name: until few decades ago it was unknown even in neighbouring Emilian provinces where different denominations, i.e. crescentine fritte in Bologna, for similar fried puffs).
Gramigna alla salsiccia – typical Bologna short and small diameter curly pasta pipes with sausage ragù
Mortadella – baked sweet and aromatic pork sausage from Bologna
Panpepato – very rich Christmas dried fruit and nut dessert with almonds, candies and a lot of sweet spices
Parmesan – prized ancient long-aged cheese from Reggio Emilia, Parma, Modena and Bologna
Passatelli – noodles made of breadcrumbs, Parmesan cheese, lemon zest and nutmeg from Romagna pesto di Modena – cured pork back fat pounded with garlic, rosemary and Parmesan used to fill borlenghi and baked crescentine
Salama da sugo – soft sausage from Ferrara, seasonal
Spalla di San Secondo – gourmet salami from a small town near Parma; it is made with seasoned pork shoulder, stuffed in cow bladders and slowly boiled or steamed.
Spongata – very rich Christmas time thin tart: a soft crust with flour sugar dusting, stuffed with finely broken almonds and other nuts, candies and a lot of sweet spices, from Reggio Emilia
Squacquerone – sweet, runny, milky cheese from Romagna
Tagliatelle – 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).
Torresano – roasted pigeons popular in Emilia
Torta Barozzi o torta nera ("Barozzi tart" or "black tart") – a dessert made with a coffee/cocoa and almond filling encased in a fine pastry dough (from Modena)
Tortelli alla lastra – griddle baked pasta rectangles filed with potato and pumpkin puree and sausage or bacon bits
Tortelli – usually square, made in all Emilia-Romagna, filled with Swiss chard or spinach, ricotta and Parmesan in Romagna or ricotta, parsley, Parmesan 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, Parmesan, mortadella, prosciutto di Parma and nutmeg (from Bologna and Modena: according to a legend, they were invented in Castelfranco Emilia by a peeping innkeeper after the navel of a beautiful guest)
Zampone – stuffed pig's trotter, fat, but leaner than cotechino's, stuffing; to be boiled (from Modena)
Pan di ramerino – a rosemary bread seasoned with sugar and salt. The bread was originally served during Holy Week decorated with a cross on top and sold at the Church by semellai; it is, however, offered year round now.
Pan maoko – equal parts wheat and maize flour, with pine nuts and raisins added
Pane classico integrale – unsalted bread made with semolina with a crisp crust
Pane con i grassetti – a bread from the Garfagnana area, with pork cracklings mixed in
Pane con l'uva – in other areas this bread often takes the form of small loaves or rolls, but in Tuscany it is a rolled-out dough with red grapes incorporated into it and sprinkled with sugar. It is bread served often in the autumn in place of dessert and often served with figs.
Panigaccio – Lunigiana specialty made with flour, water and salt baked over red-hot coals and served with cheese and olive oil
Panina gialla aretina – an Easter bread with a high fat content, containing raisins, saffron, and spices. It is consecrated in a church before being served with eggs.
Panini di Sant'Antonio – sweet rolls eaten on the feast day of St. Anthony
Schiacciata – dough rolled out onto baking sheet and can have pork cracklings, herbs, potatoes and/or tomatoes added to the top along with a salt and olive oil
Schiacciatina – made with a fine flour, salt dough with yeast and olive oil
Coppa – coppa in this region refers to a boiling sausage made from pig's head, bacon, orange peel, nutmeg and sometimes pinenuts or almonds. It is meant to be eaten within a month of preparation.
Ciauscolo – made from the belly and shoulder of pig with half its weight in pork fat and seasoned with salt, pepper, orange peel and fennel. It is stuffed into an intestine casing, dried in a smoking chamber and cured for three weeks.
Fegatino – a liver sausage with pork belly and shoulder, where the liver replaces the fat of other sausages
Mazzafegato di Fabriano – mortadella made from fat and lean pork with liver and lung added to the fine-grained emulsification. It is seasoned with salt and pepper, stuffed into casings and smoked. This sausage is often served at festivals.
Prosciutto del Montefeltro – made from free-range black pigs, this is a smoked prosciutto washed with vinegar and ground black pepper
Salame del Montefeltro – made from the leg and loin meat of the black pig, this sausage is highly seasoned with peppercorns and hung to dry
Salame di Fabriano – similar to salame lardellato, except that it is made solely from leg of pork with pepper and salt
Salame lardellato – made with lean pork shoulder, or leg meat, along with diced bacon, salt, pepper, and whole peppercorns. It is cased in hog's intestines, dried for one-and-a-half days and then placed in a warm room for 3–4 days, two days in a cold room and then two months in a ventilated storage room.
Soppressata di Fabriano – finely emulsified pork flavored with bacon, salt and pepper. The sausage is smoked and then aged.
Maccheroni alla chitarra – a narrow stripped pasta served with a sauce of tomatoes, bacon and pecorino
Maccheroni alla molinara (also known as la pasta alla mugnaia) – a long (single) hand made pasta served with tomato sauce
Mozzarelline allo zafferano – mini mozzarella cheese coated with a batter flavored with saffron
Parrozzo – a cake-like dessert made from a mixture of flour and crushed almonds, and coated in chocolate
Pizza dolce – a layered (with two or three cream fillings – white custard, chocolate or almond) sponge cake, that is soaked with alchermes (if you can find it) or rum.
Pizzella (also known as ferratella) – a thin biscuit made with a waffle iron device, often flavored with anise
Scrippelle 'mbusse – Abruzzo crêpes (flour, water and eggs), seasoned with pecorino, rolled and served in chicken broth
Ragù di castrato – mutton sauce made with onion, rosemary, bacon, white wine, and tomatoes
Timballo alla teramana – a lasagne made with scripelle (Abruzzo crêpes) layered with a ragout of beef, pork, onion, carrot and celery, also layered with mushrooms, crumbled hard boiled egg, peas and béchamel sauce
Braciola di maiale – pork loin with tomatoes sauce, garlic, capers and pine nuts
Caponata di pesce – fish caponata; bread (baked in the shape of a donut), anchovies, tuna, lemon juice, olive oil and pepper
Casatiello – Neapolitan Easter pie with Parmesan, pecorino, eggs, salami, bacon, and pepper
Gattò di patate – a Neapolitan potato casserole with ham, Parmesan and pecorino
Graffe – fried Neapolitan "doughnuts" made with flour, potato, yeast and sugar
Insalata caprese (lit.'caprese salad') – a salad of tomatoes, mozzarella and basil
Limoncello – lemon liqueur
Maccheroni alla napoletana – macaroni with Neapolitan sauce; a sauce of braised beef, carrot, celery, onion, garlic, white wine, tomato paste and fresh basil
Melanzane alla scapece – scapece eggplant; marinated eggplant with red pepper and olive oil
Melanzane al cioccolato – mid-August dessert; eggplants with chocolate and almonds
Mozzarella di bufala campana – particular variety of cheese products made exclusively with milk from buffalo
Pepata di cozze – mussel and Clam soup with tomato sauce, served with slices of toasted bread
Pizza napoletana (lit.'Neapolitan pizza') – the most popular is pizza Margherita: pizza topped with tomatoes sauce, mozzarella, Parmesan, basil and olive oil
Polpi alla lucìana (lit.'lucìana-style octopus') – octopus with tomatoes sauce, chopped tomatoes, olives and garlic
Sartù di riso (lit.'rice sartù') – rice with mushrooms, onions, tomato-paste, beef, peas, Parmesan, mozzarella and olive oil
Sfogliatella – Neapolitan ricotta dessert; seashell-shaped pastry with ricotta
Sfogliatella Santa Rosa – Neapolitan dessert; slightly larger than a traditional sfogliatella, it is filled with a crema pasticciera and garnished with crema di amarene.
Spaghetti alle vongole – spaghetti with clams in a white sauce with garlic, olive oil and pepper
Struffoli – Neapolitan Christmas dessert; honey balls with lemon juice and colored candy
Burrata – an Italian cow milk cheese (occasionally buffalo milk) made from mozzarella and cream. The outer casing is solid cheese, while the inside contains stracciatella and cream, giving it an unusual, soft texture. It is typical of Apulia.
Caciocavallo podolico – a variety of cheese products made exclusively with Podolica cow milk
Cacioricotta – a cheese produced throughout Apulia
Calzone (in Lecce) or panzerotto (in Bari and Taranto) – puff pastry with oil which in its typicality contemplated the use of olives, ham, onions, mozzarella, cheese and tomato sauce for filling. Cooked either in the oven as savory pie, or deep fried.
Cartellate – a pastry, particularly prepared around Christmas, made of a thin strip of a dough made of flour, olive oil, and white wine that is wrapped upon itself, intentionally leaving cavities and openings, to form a sort of "rose" shape; the dough is then deep-fried, dried, and soaked in either lukewarm vincotto or honey.
Muscisca – bacon or boneless meat from sheep or goat (and in some cases veal), which is cut into long (20–30 cm) and thin (3–4 cm) strips, and seasoned with salt, chili, and fennel seeds before being sun-dried
Ostriche arrosto – oysters broiled with parsley, garlic, oregano, breadcrumbs, olive oil, and lemon juice
Pancotto – an ancient dish of Capitanata, made from a base of stale bread and accompanied with a wide variety of wild vegetables, fennel seeds, oil of Tavoliere, and chili peppers
Pasticciotto leccese – shortcrust pastry shell and a custard heart
Pitta di patate – potato focaccia stuffed with tomatoes, onions, bacon, mozzarella, parsley, and covered with breadcrumbs
Purea di fave (or fave e cicorie, also known as fave e fogghije, lit.'fava beans and leaves') – fava bean puree with stewed cicory. During Christmas festivities, cicory is stewed in red wine instead of water.
Riso, patate e cozze or tiella barese – a Bari specialty made with rice, potatoes, and mussels, similar to paella, cooked in an earthenware pan or in the oven. It has a Salento variant called tajeddha. It is probably that this recipe is a variant of paella, given the long Spanish domination in the Kingdom of Naples.
Rustico leccese – typical street food of Salento: a puff pastry filled with béchamel, mozzarella and tomato
Sagne 'ncannulate or sagne torte – home made pasta typical of Salento in the shape of long lagane rolled up on themselves that are served with fresh tomato sauce, basil and cacioricotta (someone adds a little breadcrumbs to dry any residual draining water), others use ricotta 'scante (a spicy ricotta cream), or with meat sauce (pork or lamb) with the addition of chilli, to taste
Tiella di verdure – a casserole of baked vegetables topped with mozzarella and fresh basil
Torcinelli – lamb intestines wrapped around lamb liver or offal, typically testicles, generally grilled on a skewer, sometimes stewed in tomato and onions
Zuppa di cozze alla tarantina – mussels steamed with peperoncino, garlic, tomatoes, and white wine. Often eaten with short pasta types. Variations prepared in the hinterland of Taranto may include white beans or kidney beans.
Apulian bread specialties
Focaccia ripiena – a bread made of dough filled with mozzarella, tomatoes, ham, onion or leek, and served in slices
Friselle – a bread made from barley flour and durum wheat flour, which goes through a dual baking process becoming very similar to hardtack, and is soaked in water before being prepared and eaten
Pane casareccio – a bread made from durum wheat, yeast, flour, salt, and water
Pasta mollicata – pasta dish served with tomato, onion dipped in red wine, lard and cacioricotta
Pollo alla potentina – Potenza-style chicken; chicken braised with tomatoes, onion, white wine, peperoncino, topped with fresh basil, parsley and pecorino cheese
Rafanata – type of omelette with horseradish, potatoes and cheese
Tumact me tulez – pasta dish served with tomato, anchovy, fried bread crumb and chopped walnuts
Timballo del Gattopardo – Sicilian pie; pastry dough baked with a filling of penne rigate, 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 ("serval") makes reference to the arms of the Lampedusa family and Giuseppe Tomasi di Lampedusa's well-known novel Il Gattopardo, not the contents of the dish.
Granita – semi-frozen dessert made from sugar, water and various flavorings, typically lemon or almond or coffee or mulberry
Radicchio – leaf chicory (Cichorium intybus, Asteraceae), sometimes known as Italian chicory. Radicchio rosso di Treviso resembles a large red Belgian endive.
^Related Articles (2 January 2009). "Italian cuisine". Britannica Online Encyclopedia. Britannica.com. Archived from the original on 16 July 2010. Retrieved 24 April 2010.
^Squires, Nick (23 August 2013). "Tiramisu claimed by Treviso". The Daily Telegraph. Archived from the original on 29 August 2013. Retrieved 5 September 2013.
^Rinsky, Laura Halpin; Rinsky, Glenn (2009). The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional. Chichester: John Wiley & Sons. p. 2. ISBN978-0-470-00955-0. OCLC173182689.
^"Ricetta Ossobuco e risotto, piatto unico di Milano" [Recipe for ossobuco and risotto, one-course meal dish of Milano]. Le ricette de La Cucina Italiana (in Italian). 29 April 2015. Archived from the original on 6 October 2015. Retrieved 4 July 2017.
^Santini, Enrico (29 October 2023). "La Piada dei Morti di Rimini, qual è la migliore?" [Rimini's piada dei morti: Which is the best?]. Chiamami Città (in Italian). Archived from the original on 17 February 2024. Retrieved 17 February 2024.
^Balzani, Bettina (4 November 2019). "La piada dei morti". Bettina In Cucina (in Italian). Archived from the original on 17 February 2024. Retrieved 17 February 2024.
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