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Pizza pugliese (left) and Pizza Margherita (DOC) (right)
Pizza pugliese (left) and Pizza Margherita (DOC) (right)
Spaghetti alla Carbonara
Tiramisu is an Italian dessert
Tiramisu is an Italian dessert

This is a list of Italian dishes and foods. Italian cuisine has developed through centuries of social and political changes, with roots as far back as the 4th century BC. Italian cuisine has its origins in Etruscan, ancient Greek, and ancient Roman cuisines. Significant changes occurred with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers and maize, now central to the cuisine but not introduced in quantity until the 18th century.[1][2] The cuisine of Italy is noted for its regional diversity,[3][4][5] abundance of difference in taste, and is known to be one of the most popular in the world,[6] with influences abroad.[7]

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.

Dishes and foods

The cuisine of Italy has many unique dishes and foods.

Zuppe e salse (soups and sauces)

Main article: List of Italian soups

See also: List of soups and List of sauces

Pane (bread)

"Italian bread" redirects here. For American "Italian bread", see Italian-American cuisine § Breads, sandwiches, and savory baked goods.

Freshly baked pesto bread
Freshly baked pesto bread
Pane sciocco
Piadina

Common pizzas

A focaccia
Neapolitan pizza (Margherita)
Neapolitan pizza (Margherita)

Pasta varieties

Main article: List of pasta

Some different colours and shapes of pasta, at a pasta specialty store in Venice
Some different colours and shapes of pasta, at a pasta specialty store in Venice

Pasta dishes

See also: List of pasta dishes

Gnocchi di ricotta, dressed in butter and sage
Gnocchi di ricotta, dressed in butter and sage

Rice dishes

See also: List of rice dishes

Arancini from Palermo
Risotto alla milanese con ossobuco di vitello piemontese
Risotto alla milanese con ossobuco di vitello piemontese

Rice (riso) dishes are very common in Northern Italy, especially in the Lombardia and Veneto regions, though rice dishes are found throughout the country.

Pesce (fish dishes)

See also: List of fish dishes

A variation of acqua pazza, a fish dish featuring black olives, scallions and mushrooms
A variation of acqua pazza, a fish dish featuring black olives, scallions and mushrooms
Cacciucco
Cappon magro

Carne (meat dishes and cured meats)

Rabbit cacciatore
Rabbit cacciatore
Cotoletta with potatoes
Cotoletta with potatoes

Verdura (vegetables)

See also: List of vegetable dishes

Pinzimonio
Pinzimonio

Nut dishes

Vino (wines)

Further information: Italian wine, Lists of Italian DOCG, DOC, and IGT wines.

A glass of Lambrusco
A glass of Lambrusco
Sangiovese grapes
Sangiovese grapes
Vineyards in the Valpolicella region
Vineyards in the Valpolicella region

Formaggi (cheeses)

Further information: List of Italian cheeses, and the more select List of Italian PDO cheeses

See also: List of cheeses

Gorgonzola
Parmigiano-Reggiano
Stracchino

Cheese dishes

Desserts and pastry

Main article: List of Italian desserts

See also: Sicilian cuisine – Desserts and sweets and List of desserts

Cannoli Siciliani
A semifreddo dessert
A semifreddo dessert

Caffè (coffee)

Espresso is coffee brewed by forcing a small amount of nearly boiling water under pressure through finely ground coffee beans
Espresso is coffee brewed by forcing a small amount of nearly boiling water under pressure through finely ground coffee beans

Famous dishes

Lasagne

Unique dishes and foods by region

Friuli-Venezia Giulia

Veneto

Main article: Cuisine of Veneto

Trentino-Alto Adige/Südtirol

Canederli
Canederli

Lombardy

Panettone
Panettone

Val D'Aosta

Piedmont (Piemonte)

Bagna càuda with ingredients
Bagna càuda with ingredients
Panna Cotta with cream and garnish
Panna Cotta with cream and garnish

Liguria

Buridda

Emilia-Romagna

Boiled cotechino (top) served with polenta and lentils
Boiled cotechino (top) served with polenta and lentils
Piadina
Passatelli
Tagliatelle

Tuscany

Ribollita

Tuscan bread specialties

Umbria

Specialties of the Norcineria (Umbrian Butcher)

Olive ascolane
Olive ascolane

Marche

Unique ham and sausage specialties

Lazio

Gnocchi
Gnocchi

Abruzzo and Molise

Campania

Sfogliatella
Spaghetti alle vongole

Apulia (Puglia)

Orecchiette alla carbonara
Orecchiette alla carbonara

Apulian bread specialties

Basilicata

Pasta con peperoni cruschi
Pasta con peperoni cruschi

Calabria

Sicily (Sicilia)

Main articles: List of Sicilian dishes and Sicilian cuisine

Sardinia (Sardegna)

Ingredients

Most important ingredients (see also Italian Herbs and Spices):

Other common ingredients:

Balsamic vinegar
Pasta being prepared in a pasta machine
Pasta being prepared in a pasta machine
Radicchio

Herbs and spices

Main article: List of Italian soups

See also: List of soups and List of sauces

See also

References

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  2. ^ Del Conte, 11–21.
  3. ^ Related Articles.com (2 January 2009). "Italian cuisine – Britannica Online Encyclopedia". Britannica.com. Retrieved 24 April 2010.
  4. ^ "Italian Food – Italy's Regional Dishes & Cuisine". Indigoguide.com. Archived from the original on 2 January 2011. Retrieved 24 April 2011.
  5. ^ "Regional Italian Cuisine". Rusticocooking.com. Retrieved 24 April 2010.
  6. ^ "Cooking World » The most popular cuisines of the world (Part 1)". Cooking-advices.com. 25 June 2007. Archived from the original on 26 July 2009. Retrieved 24 April 2010.
  7. ^ Freeman, Nancy (2 March 2007). "American Food, Cuisine". Sallybernstein.com. Retrieved 24 April 2010.
  8. ^ Hazan, Marcella (2011). Essentials of Classic Italian Cooking. Knopf Doubleday Publishing Group. ISBN 978-0307958303.
  9. ^ Scicolone, Michelle (2014). The Italian Vegetable Cookbook. Houghton Mifflin Harcourt. p. 67. ISBN 978-0547909165.
  10. ^ Johns, Pamela Sheldon (contributor) (2011). Cucina Povera: Tuscan Peasant Cooking. Andrews McMeel Publishing. p. 64. ISBN 978-1449408510. ((cite book)): |author= has generic name (help)
  11. ^ "Fish Food: Seafood on pizza". Archived from the original on 15 December 2018. Retrieved 15 December 2018.
  12. ^ Garwood, Duncan; Hole, Abigail (2008). Lonely Planet Rome: City Guide. Lonely Planet. p. 185. ISBN 978-1741046595. Retrieved 29 November 2012. Pizza al taglio.
  13. ^ Giudice, Teresa; MacLean, Heather (2011). Fabulicious! Teresa's Italian Family Cookbook. Running Press. p. 148. ISBN 978-0762442393. Retrieved 29 November 2012.
  14. ^ Buckley, Jonathan; Ellingham, Mark (2009). The Rough Guide to Tuscany & Umbria. Penguin. p. 36. ISBN 978-1405385299. Retrieved 29 November 2012.
  15. ^ Braimbridge, Sophie; et al. (2003). A Little Taste Of...Italy. Murdoch Books. p. 16. ISBN 086411947X. Retrieved 29 November 2012.
  16. ^ Roddy, Rachel. "Four cheese pizza recipe". BBC Food. BBC. Retrieved 28 January 2021.
  17. ^ Chen, Patrizia (2010). Rosemary and Bitter Oranges: Growing Up in a Tuscan Kitchen. Simon and Schuster. pp. pt-50. ISBN 9781451603569.
  18. ^ a b Knight, K.; Ruggiero, T. (2010). The Best Homemade Baby Food on the Planet. Fair Winds Press. p. 141. ISBN 978-1-59233-423-0. Retrieved 7 December 2015.
  19. ^ May, T. (2005). Italian Cuisine: The New Essential Reference to the Riches of the Italian Table. St. Martin's Press. p. 152. ISBN 978-0-312-30280-1.
  20. ^ Riso: Undiscovered Rice Dishes of Northern Italy. Open Road Media. 2012. pp. pt-63. ISBN 978-1453246276.
  21. ^ Cabrini, L.; Malerba, F. (2004). L'Italia delle conserve. Guide enogastronomia (in Italian). Touring. p. 58. ISBN 978-88-365-3293-3.
  22. ^ Scavo, Rosemarie (4 April 2017). "Baccalà Mantecato". ITALY Magazine. Retrieved 13 May 2021.
  23. ^ di Frischia, A. (2015). Ada Cooks Italy (in Italian). Lulu.com. p. 60. ISBN 978-1-326-19652-3. Retrieved 7 December 2015.[self-published source]
  24. ^ Tomarchio, R. (2014). Sicily Culinary Traditions. Mnamon. p. 4. ISBN 978-88-98470-43-3. Retrieved 7 December 2015.
  25. ^ "Pinzimonio". Martha Stewart. 9 November 2015. Retrieved 7 December 2015.
  26. ^ Montanari, M.; Brombert, B.A. (2015). Medieval Tastes: Food, Cooking, and the Table. Arts and Traditions of the Table: Perspe. Columbia University Press. p. 115. ISBN 978-0-231-53908-1.
  27. ^ Laura Halpin Rinsky; Glenn Rinsky (2009). The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional. Chichester: John Wiley & Sons. p. 2. ISBN 978-0-470-00955-0. OCLC 173182689.((cite book)): CS1 maint: multiple names: authors list (link)
  28. ^ Piras, 256.
  29. ^ Bruni, Leonardo (2005). "IL BRODETTO MARCHIGIANO" (PDF) (in Italian). Retrieved 15 July 2012.[permanent dead link]
  30. ^ G.U.R.I. n. 46. "Iscrizione della denominazione "Oliva Ascolana del Piceno" nel registro delle denominazioni di origine protette" [Inscription of "Oliva Ascolana del Piceno" as PDO] (in Italian). Retrieved 15 July 2012.