SettingsItalian cuisine
Abbamele
Abbamele is a honey-based product from the rural culture of Sardinia, Italy.
Abbamele is a honey-based product from the rural culture of Sardinia, Italy.
Aglio e Olio
Spaghetti Aglio, Olio e Peperoncino is a traditional Italian pasta dish that can be made cheaply without seasonal or store-bought ingredients, said to originate traditionally from the region of ...
Spaghetti Aglio, Olio e Peperoncino is a traditional Italian pasta dish that can be made cheaply without seasonal or store-bought ingredients, said to originate traditionally from the region of ...
Aglio e olio
Spaghetti Aglio, Olio e Peperoncino (Spaghetti with Garlic, Olive Oil & Chili Peppers) is a traditional Italian pasta dish that can be made cheaply without seasonal or store-bought ingredien...
Spaghetti Aglio, Olio e Peperoncino (Spaghetti with Garlic, Olive Oil & Chili Peppers) is a traditional Italian pasta dish that can be made cheaply without seasonal or store-bought ingredien...
Al forno
In cooking, al forno is an Italian phrase describing food that is "at/from the oven".
In cooking, al forno is an Italian phrase describing food that is "at/from the oven".
Amaretti di Saronno
Amaretti di Saronno (singular amaretto di Saronno) refer to an amaretto (almond flavored) macaroon that is traditional to Saronno, a comune of Lombardy, Italy.
Amaretti di Saronno (singular amaretto di Saronno) refer to an amaretto (almond flavored) macaroon that is traditional to Saronno, a comune of Lombardy, Italy.
Amaretto
Amaretto is an Italian sweet, almond-flavoured liqueur.
Amaretto is an Italian sweet, almond-flavoured liqueur.
Anelli
Anelli (also known as anelletti) are small, thin rings of pasta.
Anelli (also known as anelletti) are small, thin rings of pasta.
Antipasto
Antipasto, means "before the meal" and is the traditional first course of a formal Italian meal.
Antipasto, means "before the meal" and is the traditional first course of a formal Italian meal.
Apple strudel
Apple strudel is a traditional Viennese strudel, a popular pastry in Austria and in many countries in Europe that once belonged to the Austro-Hungarian empire.
Apple strudel is a traditional Viennese strudel, a popular pastry in Austria and in many countries in Europe that once belonged to the Austro-Hungarian empire.
Arancini
Arancini or arancine are fried rice balls coated with breadcrumbs, said to have originated in Sicily in the 10th century.
Arancini or arancine are fried rice balls coated with breadcrumbs, said to have originated in Sicily in the 10th century.
Aria di Festa
Aria di Festa is a sagra—a festival based around a local culinary item—that takes place in San Daniele del Friuli over a period of some three days at the end of June each year.
Aria di Festa is a sagra—a festival based around a local culinary item—that takes place in San Daniele del Friuli over a period of some three days at the end of June each year.
Avgolemono
Avgolemono or egg-lemon (from αυγολέμονο or αβγολέμονο), is a family of Mediterranean sauces and soups made with egg and lemon juice mixed with broth, heated until they thicken.
Avgolemono or egg-lemon (from αυγολέμονο or αβγολέμονο), is a family of Mediterranean sauces and soups made with egg and lemon juice mixed with broth, heated until they thicken.
Baccalà
Baccalà is Italy) for salt cod.
Baccalà is Italy) for salt cod.
Baccalà alla vicentina
Baccalà alla vicentina is an Italian dish native to Vicenza made from baccalà, dried unsalted cod, served on or with white, soft polenta.
Baccalà alla vicentina is an Italian dish native to Vicenza made from baccalà, dried unsalted cod, served on or with white, soft polenta.
Berlingozzo
The Berlingozzo is a cake from Lamporecchio, in the province of Pistoia, central Italy.
The Berlingozzo is a cake from Lamporecchio, in the province of Pistoia, central Italy.
Boletus edulis
Boletus edulis, commonly known as penny bun, porcino or cep, is a basidiomycete fungus, and the type species of the genus Boletus.
Boletus edulis, commonly known as penny bun, porcino or cep, is a basidiomycete fungus, and the type species of the genus Boletus.
Bollito Misto
Bollito Misto is a classic northern Italian stew consisting of various tougher cuts of beef and veal, cotechino, and a whole hen or capon that are gently simmered for 2–3 hours in an aromatic ve...
Bollito Misto is a classic northern Italian stew consisting of various tougher cuts of beef and veal, cotechino, and a whole hen or capon that are gently simmered for 2–3 hours in an aromatic ve...
Borlengo
A Borlengo (plural: Borlenghi) or burlengo or zampanelle, is a thin crepe now made with milk, eggs (sometimes omitted) flour and salt.
A Borlengo (plural: Borlenghi) or burlengo or zampanelle, is a thin crepe now made with milk, eggs (sometimes omitted) flour and salt.
Botargo
Botargo (from Occitan botarga ), also called bottarga (Italian), butàriga (Sardinian), poutargue or boutargue (French), botarga (Spanish and...
Botargo (from Occitan botarga ), also called bottarga (Italian), butàriga (Sardinian), poutargue or boutargue (French), botarga (Spanish and...
Bresaola
Bresaola 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.
Bresaola 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.
Brustolina
A brustolina is a grill which fits over a gas burner on a hob.
A brustolina is a grill which fits over a gas burner on a hob.
Cacciucco
Cacciucco ( is an Italian fish stew consisting of several different types of fish and shellfish cooked in wine, tomatoes, and chili pepper.
Cacciucco ( is an Italian fish stew consisting of several different types of fish and shellfish cooked in wine, tomatoes, and chili pepper.
Calabash
Lagenaria siceraria, bottle gourd, opo squash or long melon is a vine grown for its fruit, which can either be harvested young and used as a vegetable, or harvested mature...
Lagenaria siceraria, bottle gourd, opo squash or long melon is a vine grown for its fruit, which can either be harvested young and used as a vegetable, or harvested mature...
Cannelloni
Cannelloni (large reeds) are a cylindrical type of pasta generally baked with a filling and covered by a sauce.
Cannelloni (large reeds) are a cylindrical type of pasta generally baked with a filling and covered by a sauce.
Capicola
Capocollo, or coppa, is a traditional Italian cold cut made from pork shoulder or neck, and dry-cured whole.
Capocollo, or coppa, is a traditional Italian cold cut made from pork shoulder or neck, and dry-cured whole.
Cappuccino
A cappuccino (;, meaning "Capuchin" or literally "small cap") is an Italian coffee drink prepared with espresso, hot milk, and steamed-milk foam.
A cappuccino (;, meaning "Capuchin" or literally "small cap") is an Italian coffee drink prepared with espresso, hot milk, and steamed-milk foam.
Carcerato (food)
Carcerato is typical dish of Pistoia, Tuscany, central Italy.
Carcerato is typical dish of Pistoia, Tuscany, central Italy.
Carne al piatto
Carne al piatto ("plated meat") is a northern/central Italian recipe for meat cooking.
Carne al piatto ("plated meat") is a northern/central Italian recipe for meat cooking.
Carne Pizzaiola
Carne 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.
Carne 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.
Carpaccio
Carpaccio is a dish of raw meat or fish, thinly sliced or pounded thin and served as an appetizer.
Carpaccio is a dish of raw meat or fish, thinly sliced or pounded thin and served as an appetizer.
Casoncelli
Casoncelli (or casonsèi in the local dialect) are kind of stuffed pasta, typical of the culinary tradition of Lombardy, in the north-central part of Italy.
Casoncelli (or casonsèi in the local dialect) are kind of stuffed pasta, typical of the culinary tradition of Lombardy, in the north-central part of Italy.
Castagnaccio
Castagnaccio (locally also known as baldino, ghirighio or pattona) is a plain chestnut flour cake, typical in the Tuscany, Liguria, Piedmont, Emilia-Romagna regions of Italy.
Castagnaccio (locally also known as baldino, ghirighio or pattona) is a plain chestnut flour cake, typical in the Tuscany, Liguria, Piedmont, Emilia-Romagna regions of Italy.
Casunziei
Casunziei is the name in a North-Eastern Italian dialect for a kind of filled fresh pasta, consisting of a filling sealed between two layers of thin pasta dough, folded in a typical half-mo...
Casunziei is the name in a North-Eastern Italian dialect for a kind of filled fresh pasta, consisting of a filling sealed between two layers of thin pasta dough, folded in a typical half-mo...
Cavatappi
Cavatappi, also called cellentani, spirali or double elbows, is macaroni formed in a spiral tube shape.
Cavatappi, also called cellentani, spirali or double elbows, is macaroni formed in a spiral tube shape.
Charcuterie
Charcuterie is the branch of cooking devoted to prepared meat products such as bacon, ham, sausage, terrines, galantines, pâtés, and confit, primarily from pork.
Charcuterie is the branch of cooking devoted to prepared meat products such as bacon, ham, sausage, terrines, galantines, pâtés, and confit, primarily from pork.
Checca sauce
Checca Sauce is an uncooked tomato sauce made from fresh tomatoes, basil, fresh mozzarella, extra virgin olive oil, garlic, salt, and pepper.
Checca Sauce is an uncooked tomato sauce made from fresh tomatoes, basil, fresh mozzarella, extra virgin olive oil, garlic, salt, and pepper.
Chicken Marengo
Chicken Marengo is an Italian savoury dish, so named for being the dish that Napoléon Bonaparte ate after the Battle of Marengo.
Chicken Marengo is an Italian savoury dish, so named for being the dish that Napoléon Bonaparte ate after the Battle of Marengo.
Ciambella
Ciambelle (Ciambella, singular) are Italian donuts that vary by region, including some savoury varieties.
Ciambelle (Ciambella, singular) are Italian donuts that vary by region, including some savoury varieties.
Ciambotta
Ciambotta or Giambotta is a typical dish of southern Italian cuisine, essentially a stew, which can be eaten as a side dish or first depending on its ingredients and how it is cooked.
Ciambotta or Giambotta is a typical dish of southern Italian cuisine, essentially a stew, which can be eaten as a side dish or first depending on its ingredients and how it is cooked.
Cicchetti
Cicchetti (pronounced chi-KET-tee) (also sometimes spelled "cichetti" or "cicheti") are small snacks or side dishes, typically served in traditional "bàcari" (cicchetti bars or osterie) in Venic...
Cicchetti (pronounced chi-KET-tee) (also sometimes spelled "cichetti" or "cicheti") are small snacks or side dishes, typically served in traditional "bàcari" (cicchetti bars or osterie) in Venic...
Clams oreganata
Clams Oreganata is an Italian seafood dish served most commonly as an appetizer.
Clams Oreganata is an Italian seafood dish served most commonly as an appetizer.
Cotechino Modena
Cotechino 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...
Cotechino 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...
Cotoletta
Cotoletta (from costoletta = "little rib", because of the rib that remains attached to the meat during and after the cooking) is an Italian word for a breaded veal cutlet.
Cotoletta (from costoletta = "little rib", because of the rib that remains attached to the meat during and after the cooking) is an Italian word for a breaded veal cutlet.
Crocchè
Crocchè (a corruption of the French croquettes) are a dish of Neapolitan origin, made from mashed potato and egg, which is covered in breadcrumbs and fried.
Crocchè (a corruption of the French croquettes) are a dish of Neapolitan origin, made from mashed potato and egg, which is covered in breadcrumbs and fried.
Crostini
Crostini (meaning "little toasts" in Italian) is an Italian appetizer consisting of small slices of grilled or toasted bread and toppings.
Crostini (meaning "little toasts" in Italian) is an Italian appetizer consisting of small slices of grilled or toasted bread and toppings.
Crudo
In Italian cuisine, crudo is raw fish dish dressed with olive oil, sea salt, and citrus juice such as lemon juice and sometimes vinegar.
In Italian cuisine, crudo is raw fish dish dressed with olive oil, sea salt, and citrus juice such as lemon juice and sometimes vinegar.
Deviled egg
Deviled eggs or eggs mimosa are hard-boiled eggs cut in half and filled with the hard-boiled egg's yolk mixed with other foodstuffs such as mayonnaise and mustard, but many other variants ...
Deviled eggs or eggs mimosa are hard-boiled eggs cut in half and filled with the hard-boiled egg's yolk mixed with other foodstuffs such as mayonnaise and mustard, but many other variants ...
Farina bona
Farina bòna or farina sec'a is a traditional product from Valle Onsernone in Switzerland.
Farina bòna or farina sec'a is a traditional product from Valle Onsernone in Switzerland.
Feast 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.
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.
Florentine Biscuit
A Florentine Biscuit is an Italian biscuit made from setting nuts and candied cherries into a caramel disc, which is then coated on the bottom with dark chocolate.
A Florentine Biscuit is an Italian biscuit made from setting nuts and candied cherries into a caramel disc, which is then coated on the bottom with dark chocolate.
Florentine biscuit
A Florentine Biscuit is an Italian biscuit made from setting nuts and candied cherries into a caramel disc, which is then coated on the bottom with dark chocolate.
A Florentine Biscuit is an Italian biscuit made from setting nuts and candied cherries into a caramel disc, which is then coated on the bottom with dark chocolate.
Foglie d'ulivo
Foglie d'ulivo (also spelled foglie di ulivo) is a variety of handmade pasta made in the shape of olive leaves.
Foglie d'ulivo (also spelled foglie di ulivo) is a variety of handmade pasta made in the shape of olive leaves.
Fra diavolo (sauce)
Fra Diavolo (Italian for "Brother Devil") is the name given to a spicy sauce for pasta or seafood.
Fra Diavolo (Italian for "Brother Devil") is the name given to a spicy sauce for pasta or seafood.
French Culinary Institute
The French Culinary Institute, now known as The International Culinary Center has locations in SoHo, New York City and in the San Francisco Bay Area of California.
The French Culinary Institute, now known as The International Culinary Center has locations in SoHo, New York City and in the San Francisco Bay Area of California.
Frico
A 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.
A 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.
Frittata
Frittata is an egg-based dish similar to an omelette or quiche, enriched with additional ingredients such as meats, cheeses, vegetables or pasta.
Frittata is an egg-based dish similar to an omelette or quiche, enriched with additional ingredients such as meats, cheeses, vegetables or pasta.
Frittole (doughnut)
Frittole are an Italian fried doughnut type food made from a dough with raisins, orange peel, and lemon peel in it.
Frittole are an Italian fried doughnut type food made from a dough with raisins, orange peel, and lemon peel in it.
Frittole (pastry)
Frittole are an Italian fried doughnut type food made from a dough with raisins, orange peel, and lemon peel in it.
Frittole are an Italian fried doughnut type food made from a dough with raisins, orange peel, and lemon peel in it.
Frutti di Bosco
Frutti di Bosco is a food term in Italian.
Frutti di Bosco is a food term in Italian.
Futurist meals
Futurist meals comprised a cuisine and style of dining advocated by some members of the Futurist movement, particularly in Italy.
Futurist meals comprised a cuisine and style of dining advocated by some members of the Futurist movement, particularly in Italy.
Gianfranco Chiarini
Gianfranco Chiarini (born January 8, 1966) is an Italian celebrity and Michelin starred chef from Ferrara, Italy.
Gianfranco Chiarini (born January 8, 1966) is an Italian celebrity and Michelin starred chef from Ferrara, Italy.
Giardiniera
Giardiniera is an Italian or Italian-American relish of pickled vegetables in vinegar or oil.
Giardiniera is an Italian or Italian-American relish of pickled vegetables in vinegar or oil.
Green sauce
Green sauce is the name of several different sauces containing mainly herbs, namely the Italian salsa verde, the French sauce verte, and the German Grüne Soße or Frankfurter Grie Soß.
Green sauce is the name of several different sauces containing mainly herbs, namely the Italian salsa verde, the French sauce verte, and the German Grüne Soße or Frankfurter Grie Soß.
Ice cream
Ice 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.
Ice 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.
Insalata Caprese
Insalata Caprese (salad in the style of Capri) 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 Caprese (salad in the style of Capri) 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.
Istrian stew
Istrian stew or yota (Istarska jota; Jota, Jota) is very popular in Istria as well as other regions in Croatia.
Istrian stew or yota (Istarska jota; Jota, Jota) is very popular in Istria as well as other regions in Croatia.
Italian American cuisine
Italian American cuisine is the cuisine of Italian American immigrants and their descendents, who have modified Italian cuisine under the influence of American culture and immigration patterns o...
Italian American cuisine is the cuisine of Italian American immigrants and their descendents, who have modified Italian cuisine under the influence of American culture and immigration patterns o...
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 Etrusc...
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 Etrusc...
Italian sweet pepper
The Italian sweet pepper is a variety of the species Capsicum annuum, like bell peppers and chilli peppers.
The Italian sweet pepper is a variety of the species Capsicum annuum, like bell peppers and chilli peppers.
Italian-American cuisine
Italian American cuisine is the cuisine of Italian American immigrants and their descendents, who have modified Italian cuisine under the influence of American culture and immigration patterns o...
Italian American cuisine is the cuisine of Italian American immigrants and their descendents, who have modified Italian cuisine under the influence of American culture and immigration patterns o...
Jack Bishop
Jack Bishop is an American celebrity chef and food author whose specialty is Italian cuisine.
Jack Bishop is an American celebrity chef and food author whose specialty is Italian cuisine.
Jambon de Bosses
Vallée d’Aoste Jambon de Bosses is a cured pork product from the Aosta Valley in Italy.
Vallée d’Aoste Jambon de Bosses is a cured pork product from the Aosta Valley in Italy.
Ladyfinger (biscuit)
Ladyfingers, are light and sweet sponge cakes roughly shaped like a large finger.
Ladyfingers, are light and sweet sponge cakes roughly shaped like a large finger.
Lampredotto
Lampredotto is a typical Florentine peasant dish, made from the fourth and final stomach of a cow, the abomasum.
Lampredotto is a typical Florentine peasant dish, made from the fourth and final stomach of a cow, the abomasum.
Lardo
Lardo is a type of salume (Italian charcuterie) made by curing strips of fatback with rosemary and other herbs and spices.
Lardo is a type of salume (Italian charcuterie) made by curing strips of fatback with rosemary and other herbs and spices.
Lasagne
Lasagna (plural: Lasagne) is a very wide, flat pasta ( sometimes with wavy edges ).
Lasagna (plural: Lasagne) is a very wide, flat pasta ( sometimes with wavy edges ).
Latte
A latte (from the Italian caffè latte or caffellatte, meaning "coffee and
Milk") is a coffee drink made with espresso and steamed milk.
A latte (from the Italian caffè latte or caffellatte, meaning "coffee and
Milk") is a coffee drink made with espresso and steamed milk.
Lemon chicken
Lemon chicken is the name of several dishes found in cuisines around the world, but rarely in China, all of which feature chicken and lemon.
Lemon chicken is the name of several dishes found in cuisines around the world, but rarely in China, all of which feature chicken and lemon.
Mafaldine
Mafaldine, also known as Reginette (Italian for little queens), is a type of ribbon-shaped pasta.
Mafaldine, also known as Reginette (Italian for little queens), is a type of ribbon-shaped pasta.
Marinara sauce
Marinara (mariner's) sauce is a southern Italian tomato sauce usually made with tomatoes, garlic, herbs, onions and sometimes seafood.
Marinara (mariner's) sauce is a southern Italian tomato sauce usually made with tomatoes, garlic, herbs, onions and sometimes seafood.
Meal structure in Italy
Italy has its own meal structure, which in essence is the typical European one, consisting of breakfast, lunch and dinner (there is also a mid-afternoon snack called merenda).
Italy has its own meal structure, which in essence is the typical European one, consisting of breakfast, lunch and dinner (there is also a mid-afternoon snack called merenda).
Mirepoix (cuisine)
A mirepoix can be a combination of celery (either common pascal celery or celeriac), onions, and carrots.
A mirepoix can be a combination of celery (either common pascal celery or celeriac), onions, and carrots.
Neapolitan sauce
Neapolitan sauce is the collective name given (outside Italy, particularly in the U.S.) to various basic tomato-based sauces derived from Italian cuisine, often served over pasta and then sprink...
Neapolitan sauce is the collective name given (outside Italy, particularly in the U.S.) to various basic tomato-based sauces derived from Italian cuisine, often served over pasta and then sprink...
Pagliata
Pagliata is a traditional Roman dish primarily using the intestine of a young calf.
Pagliata is a traditional Roman dish primarily using the intestine of a young calf.
Panzanella
Panzanella or panmolle is an Florentine salad of bread and tomatoes popular in the summer.
Panzanella or panmolle is an Florentine salad of bread and tomatoes popular in the summer.
Panzarotti
Panzarotti or panzerotti are filled, savory pastries, different forms of which are popular in Italy, Canada, and the United States.
Panzarotti or panzerotti are filled, savory pastries, different forms of which are popular in Italy, Canada, and the United States.
Parmigiana
Parmigiana (a short form of Parmigiana di melanzane) is a Southern Italian dish made with a shallow-fried sliced filling, layered with cheese and tomato sauce, then baked.
Parmigiana (a short form of Parmigiana di melanzane) is a Southern Italian dish made with a shallow-fried sliced filling, layered with cheese and tomato sauce, then baked.
Passatelli
Passatelli (plural) is a pasta formed of bread crumbs, eggs, grated Parmesan cheese, and nutmeg, and cooked in chicken broth.
Passatelli (plural) is a pasta formed of bread crumbs, eggs, grated Parmesan cheese, and nutmeg, and cooked in chicken broth.
Pasta al pomodoro
Pasta Pomodoro is an Italian food typically prepared with angel hair pasta, olive oil, fresh tomatoes, basil, and other fresh ingredients that may vary.
Pasta Pomodoro is an Italian food typically prepared with angel hair pasta, olive oil, fresh tomatoes, basil, and other fresh ingredients that may vary.
Pasta e fagioli
Pasta e fagioli or pasta fagioli or pasta fazool, meaning "pasta and beans", is a traditional Italian dish.
Pasta e fagioli or pasta fagioli or pasta fazool, meaning "pasta and beans", is a traditional Italian dish.
Pastina
Pastina (literally "little pasta") is a variety of pasta consisting of tiny pieces of pasta available in a variety of shapes.
Pastina (literally "little pasta") is a variety of pasta consisting of tiny pieces of pasta available in a variety of shapes.
Pistachio
The pistachio, Pistacia vera in the Anacardiaceae family, is a small tree originally from Persia (Iran and Iraq) which now can also be found in regions of Syria, Lebanon, Turkey, Greec...
The pistachio, Pistacia vera in the Anacardiaceae family, is a small tree originally from Persia (Iran and Iraq) which now can also be found in regions of Syria, Lebanon, Turkey, Greec...
Pizza
Pizza is an oven-baked, flat, round bread typically topped with a tomato sauce, cheese and various toppings.
Pizza is an oven-baked, flat, round bread typically topped with a tomato sauce, cheese and various toppings.
Pizzoccheri
Pizzoccheri are a type of short tagliatelle, a flat ribbon pasta, made with 80% buckwheat flour and 20% wheat flour.
Pizzoccheri are a type of short tagliatelle, a flat ribbon pasta, made with 80% buckwheat flour and 20% wheat flour.
Polenta
Polenta is coarsely or finely ground yellow or white cornmeal (ground maize) used as a foodstuff.
Polenta is coarsely or finely ground yellow or white cornmeal (ground maize) used as a foodstuff.
Pomodorino del Piennolo del Vesuvio
The Pomodorino del Piennolo del Vesuvio or sometimes just Pomodorino Vesuviano, is a grape tomato grown in Campania, Italy, and has PDO protected status, which was granted in 2009.
The Pomodorino del Piennolo del Vesuvio or sometimes just Pomodorino Vesuviano, is a grape tomato grown in Campania, Italy, and has PDO protected status, which was granted in 2009.
Pomodoro di Pachino
The Pomodoro di Pachino (Tomato of Pachino) is a IGP/PGI classification for tomatoes from the southeast coast of Sicily, Italy.
The Pomodoro di Pachino (Tomato of Pachino) is a IGP/PGI classification for tomatoes from the southeast coast of Sicily, Italy.
Prodotto agroalimentare tradizionale
Prodotto agroalimentare tradizionale (P.A.T.), in Italy, is a list of traditional regional food products similar to the Protected Geographical Status, however, the products may not qualify ...
Prodotto agroalimentare tradizionale (P.A.T.), in Italy, is a list of traditional regional food products similar to the Protected Geographical Status, however, the products may not qualify ...
Prosciutto
Prosciutto 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, p...
Prosciutto 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, p...
Quadratini
Quadratini is an Italian brand of cube wafer biscuits, with layered sheets owned by the company Loacker, a business founded in 1926 in South Tyrol, Italy by Alfons Loacker.
Quadratini is an Italian brand of cube wafer biscuits, with layered sheets owned by the company Loacker, a business founded in 1926 in South Tyrol, Italy by Alfons Loacker.
Radicchio
Radicchio (pronounced rah-DEE-kee-oh) is a leaf chicory (Cichorium intybus, Asteraceae), sometimes known as Italian chicory and is a perennial.
Radicchio (pronounced rah-DEE-kee-oh) is a leaf chicory (Cichorium intybus, Asteraceae), sometimes known as Italian chicory and is a perennial.
Rollatini
Rollatini (sometimes also spelled rolatini or rolletini) is an Italian-style dish (called rollatini di melanzane in faux Italian) that is usually made with thin slices of eggplan...
Rollatini (sometimes also spelled rolatini or rolletini) is an Italian-style dish (called rollatini di melanzane in faux Italian) that is usually made with thin slices of eggplan...
Sagra
In Italy, a sagra (plural: sagre) is a local festival, very often involving food, and frequently a historical pageant and sporting events: when the sporting event is a historical recreation ...
In Italy, a sagra (plural: sagre) is a local festival, very often involving food, and frequently a historical pageant and sporting events: when the sporting event is a historical recreation ...
Sagra (festival)
In Italy, a sagra (plural: sagre) is a local festival, very often involving food, and frequently a historical pageant and sporting events: when the sporting event is a historical recreation ...
In Italy, a sagra (plural: sagre) is a local festival, very often involving food, and frequently a historical pageant and sporting events: when the sporting event is a historical recreation ...
Saltimbocca
Saltimbocca (also saltinbocca) (Italian: jumps in the mouth) is a dish (popular in southern Switzerland, Italy, Spain and Greece) made of veal lined or topped with prosciutto and sage;...
Saltimbocca (also saltinbocca) (Italian: jumps in the mouth) is a dish (popular in southern Switzerland, Italy, Spain and Greece) made of veal lined or topped with prosciutto and sage;...
San Marzano tomato
San Marzano tomatoes, a variety of plum tomatoes, are considered by many chefs to be the best sauce tomatoes in the world.
San Marzano tomatoes, a variety of plum tomatoes, are considered by many chefs to be the best sauce tomatoes in the world.
Sardenara
Sardenara or Sardenaira is a snack from West Liguria similar to a pizza, baked in very large rectangular baking trays and generally bought from a bakery in small rectangular cut pieces.
Sardenara or Sardenaira is a snack from West Liguria similar to a pizza, baked in very large rectangular baking trays and generally bought from a bakery in small rectangular cut pieces.
Scaloppine
Scaloppine (plural and diminutive of scaloppa - a small scallop, i.e., a thinly sliced cut of meat) (in English usage scaloppini; sometimes scallopini) is an Italian ...
Scaloppine (plural and diminutive of scaloppa - a small scallop, i.e., a thinly sliced cut of meat) (in English usage scaloppini; sometimes scallopini) is an Italian ...
Slinzega
Slinzega is a type of air-dried meat produced in Valtellina, in the Italian Alps.
Slinzega is a type of air-dried meat produced in Valtellina, in the Italian Alps.
Spaghetti alla puttanesca
Spaghetti alla puttanesca (literally "whore's style spaghetti" in Italian) is a spicy, tangy, somewhat salty Italian pasta dish invented in the mid-20th century.
Spaghetti alla puttanesca (literally "whore's style spaghetti" in Italian) is a spicy, tangy, somewhat salty Italian pasta dish invented in the mid-20th century.
Spaghetti alle vongole
Spaghetti alle vongole (Italian for spaghetti and clams) is a dish that's part of traditional Neapolitan cuisine.
Spaghetti alle vongole (Italian for spaghetti and clams) is a dish that's part of traditional Neapolitan cuisine.
Speck
Speck is a distinctively juniper-flavored ham originally from Tyrol, a historical region that since 1918 partially lies in Austria and partially in Italy.
Speck is a distinctively juniper-flavored ham originally from Tyrol, a historical region that since 1918 partially lies in Austria and partially in Italy.
Speck Alto Adige PGI
Speck Alto Adige PGI is a dry-cured, lightly smoked ham, produced in South Tyrol, northern Italy.
Speck Alto Adige PGI is a dry-cured, lightly smoked ham, produced in South Tyrol, northern Italy.
Sponge cake
Sponge cake is a cake based on flour (usually wheat flour), sugar, and eggs, sometimes leavened with baking powder which has a firm, yet well aerated structure, similar to a sea sponge.
Sponge cake is a cake based on flour (usually wheat flour), sugar, and eggs, sometimes leavened with baking powder which has a firm, yet well aerated structure, similar to a sea sponge.
Squab (food)
In culinary terminology, squab (probably of Scandinavian descent; skvabb, meaning "loose, fat flesh") is a young domestic pigeon or its meat.
In culinary terminology, squab (probably of Scandinavian descent; skvabb, meaning "loose, fat flesh") is a young domestic pigeon or its meat.
Stasulli
Stasulli is genuine Italian pasta, Italian sauce, olive oil, and wine made in Southern Italy.
Stasulli is genuine Italian pasta, Italian sauce, olive oil, and wine made in Southern Italy.
Strade dei vini e dei sapori
Le Strade dei vini e dei sapori (Roads of Wines and Tastes) is the name for the collection of routes in and around Italy, that lead to and through major regional food and wine production areas.
Le Strade dei vini e dei sapori (Roads of Wines and Tastes) is the name for the collection of routes in and around Italy, that lead to and through major regional food and wine production areas.
Sugoli
Sugoli is a dessert prepared with the must (of red grapes), flour and sugar, cooked slowly and then left to cool.
Sugoli is a dessert prepared with the must (of red grapes), flour and sugar, cooked slowly and then left to cool.
Supplì
Supplì 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 an...
Supplì 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 an...
The Cook's Decameron
The Cook's Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes is a cookbook by Mrs.
The Cook's Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes is a cookbook by Mrs.
The Italian Culinary Academy
The Italian Culinary Academy, sister school of The French Culinary Institute, is located at The International Culinary Center in Soho, New York.
The Italian Culinary Academy, sister school of The French Culinary Institute, is located at The International Culinary Center in Soho, New York.
Timballo
Timballo is an Italian dish consisting of baked pasta, rice, or potatoes, usually with one or more other ingredients (cheese, meat, fish, vegetables, and fruit for example) included.
Timballo is an Italian dish consisting of baked pasta, rice, or potatoes, usually with one or more other ingredients (cheese, meat, fish, vegetables, and fruit for example) included.
Tortellini
Tortellini are ring-shaped pasta, sometimes also described as "navel shaped", hence their alternative name of "belly button" (umbellico).
Tortellini are ring-shaped pasta, sometimes also described as "navel shaped", hence their alternative name of "belly button" (umbellico).
Tramezzino
The tramezzino is a triangular sandwich constructed from two slices of soft white bread with the crusts removed.
The tramezzino is a triangular sandwich constructed from two slices of soft white bread with the crusts removed.
Trattoria
A trattoria is an Italian-style eating establishment, less formal than a ristorante, but more formal than an osteria.
A trattoria is an Italian-style eating establishment, less formal than a ristorante, but more formal than an osteria.
Trenette
Trenette are a type of narrow, flat, dried pasta especially associated with Genoa and Liguria.
Trenette are a type of narrow, flat, dried pasta especially associated with Genoa and Liguria.
Turrón
Turrón, 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 recta...
Turrón, 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 recta...
Vallée d'Aoste Lard d'Arnad
Vallée d’Aoste Lard d’Arnad (PDO) is a cured pork product—specifically a species of lardo—produced exclusively within the municipal boundaries of the commune of Arnad in Aosta Valley, Italy.
Vallée d’Aoste Lard d’Arnad (PDO) is a cured pork product—specifically a species of lardo—produced exclusively within the municipal boundaries of the commune of Arnad in Aosta Valley, Italy.
Vallée d’Aoste Jambon de Bosses
Vallée d’Aoste Jambon de Bosses is a cured pork product from the Aosta Valley in Italy, one of the region's specialties.
Vallée d’Aoste Jambon de Bosses is a cured pork product from the Aosta Valley in Italy, one of the region's specialties.
Venetian cuisine
Venetian cuisine (from Venice or Veneto) has a centuries-long history, and it is significantly different from the other cuisines of North Italy as well as neighbouring Austria and Slavic cou...
Venetian cuisine (from Venice or Veneto) has a centuries-long history, and it is significantly different from the other cuisines of North Italy as well as neighbouring Austria and Slavic cou...
Vincotto
Vincotto (literally "cooked wine") is a dark, sweet dense condiment produced artisanally in the Apulia region of southeastern Italy.
Vincotto (literally "cooked wine") is a dark, sweet dense condiment produced artisanally in the Apulia region of southeastern Italy.
Vitello tonnato
Vitello tonnato is a well-known Italian dish of cold, sliced veal covered with a creamy, mayonnaise-like sauce that has been flavored with tuna.
Vitello tonnato is a well-known Italian dish of cold, sliced veal covered with a creamy, mayonnaise-like sauce that has been flavored with tuna.