List of Italian dishes

1
List of Italian dishes
This is a list of Italian dishes. 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 recipes
Antipasti (meaning before the meal)
Bruschetta
Bresaola
Crostini con condimenti misti
Capicollo
Culatello
Curried braised rabbit stew
Insalata caprese
Insalata russa
Mozzarelline fritte (fried small mozzarellas)
Nervetti (pressed beef cartilage seasoned with onions)
Olives
Peperoni imbottiti
Prosciutto e melone (prosciutto and melon)
Pizzette e salatini
Salami
Strolghino
Tortano
Verdure in pinzimonio
Vezione verro
Breadsticks
Soup and sauce recipes
Acquacotta
Agghiotta di lumache (Sicilian snail soup)
Agliata
Agrodolce
Bagna cuda
Boreto
Garmugia
Ginestrata
Minestrone
Minestra di ceci
Minestra di fagioli
Minestra di pasta con pesce
Pasta e fagioli
Risi e bisi
Rag alla bolognese
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Rag alla salsiccia
Sciusceddu
Sugo al Pomodoro
Maccu
Fonduta (fondue)
Grine Sauce
Stracciatella
Pesto
Pane (Bread in Italian)
Preparation of Piadina, a Romagna flatbread.
Bari
Biga
Bozza pratese
Buccellato
Casatiello
Ciabatta
Ciaccino
Ciriola (typical bread of Roma)
Colomba Pasquale
Coppia Ferrarese
Crocch
Crescentina
Farinata
Ficattola
Focaccia
Fragguno
Grissini torinesi
Michetta (typical bread of Milano)
Moddizzosu
Muffuletta
Neccio
Pane carasau
Pane casareccio
Pane pugliese
Pane toscano (without salt)
Pane di Altamura
Panelle di ceci
Pane di Genzano (Lazio)
Pandoro
Panettone
Panino
Penia
Piadina
Pita (typical bread of Catanzaro)
Rosetta (typical bread of Roma)
Schiacciata
Taralli
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Testarolo
Tigella
Tortano
Common pizza recipes
Focaccia al rosmarino - based on rosemary and olive oil, sometimes served with prosciutto. Usually served as
appetizer
Pizza marinara - based on tomato, oregano and garlic
Pizza Margherita - based on tomato and mozzarella
Pizza alla napoletana (or Napoli) - tomato, mozzarella 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, mozzarella, mushrooms, artichokes, black and green olives
Pizza quattro stagioni - based on tomato and divided in four sectors, one for each season:
Spring: cooked ham (prosciutto cotto) and black olives
Summer: artichokes and anchovy
Autumn: tomato and mozzarella (like Pizza Margherita)
Winter: mushrooms
Pizza ai quattro formaggi - (four cheese pizza) with four different cheeses (sometimes melted together, sometimes
in sectors)
Pizza ai funghi e salsicce (Pizza with mushroom and sausage) or boscaiola - with mozzarella, mushrooms and
sausages, with or without tomato.
Calzone - folded over dough usually filled with ricotta and other ingredients
Pasta varieties - (over 650)
Main article: List of pasta
Agnolotti
Bavette, bigoli, bucatini
Cannelloni, crespelle
Cappellini, cappelletti
Conchiglie
Ditalini
Eliche
Farfalle, festoni, fettuccine, filatieddi, fusilli
Garganelli
Gnocchi
Gnocchi di semolino
Lasagna, linguine, lumache (snails)
Maccheroni (macaroni), malloreddus (Sardinian pasta), maltagliate, marille, Marrubini
Offelle, orecchiette
Orzo
Paccheri, paglia e fieno, pansotti, panzarotti, pappardelle, penne, perciatelli, pici, pinzillacchere, pizzoccheri,
Ravioli, rigatoni
Spaghetti, spaghetti alla chitarra, strozzapreti, strangozzi, strascinati
Stelline
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Tacconi, tagliatelle, tagliarini, tonnarelli, tortellini, trenette, trottole, trofie
Vermicelli
Ziti
Pasta dishes
Ciceri e Tria
Bucatini all'Amatriciana, Bucatini coi funghi, Bucatini alla Sorrentina
Cannelloni al rag, cannelloni ai carciofi
Carbonara
Fettucine Alfredo
Linguini with Clam sauce
Penne all'arrabbiata
Pansotti alla genovese (a type of huge ravioli)
Rigatoni con la Pajata, Rigatoni al forno con salsa aurora
Spaghetti alla Carrettiera, Spaghetti al nero di seppia, Spaghetti alla Puttanesca, Spaghetti con la bottarga,
Spaghetti all' aglio, olio e peperoncino, spaghetti indiavolati, Spaghetti Siracusani, spaghetti alla carbonara
Tagliatelle alla boscaiola, tagliatelle ai carciofi, tagliatelle ai funghi, tagliatelle al pomodoro, tagliatelle al sugo di
lepre, tagliatelle al rag
Tortelloni alla zucca
Trofie al pesto, trofie al sugo di noci
Tortellini, Cjarsons
Tortelloni ricotta and spinach
Spaghetti Bolognaise
Lasagne
Ziti
Ravioli, Klotznnudl
pasta al pesto
Rice dishes
Tiella.
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.
Arancini
Basic Risotto
Insalata di riso
Pomodori col riso
Risotto alla milanese or Risotto with saffron
Risi e bisi (rice and peas)
Risotto con la lganega
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
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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
Fish
Baccal
Boreto alla graisana
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 pazza
Agghiotta di pesce spada
Anguilla marinata
Baccal alla vicentina
Baccal fritto
Branzino al sale
Brodetto di arselle
Buridda
Calamaretti fritti
Calamari in zimino
Calamari ripieni
Capesante alla veneziana
Cappon magro
Carpaccio di pesce
Cartoccio di pesce spada
Cozze alla tarantina
Cozze fritte alla viareggina
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Cozze ripiene
Filetti di baccal
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
Trotte
Zuppa di pesce
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Meat dishes and cured meats
Abbacchio brodettato
Abbacchio Alla Cacciatora
Bistecca Fiorentina (steak florentine)
Braciole
Bresaola
Brodo
Cacciatore
Capicollo
Carne Pizzaiola
Cevapcici
Coda alla vaccinara
Cotechino friulano or Must
Cotechino Modena
Cotoletta alla milanese
Cotoletta alla petroniana
Culatello
Goulash or Gulash
Guanciale (cured pork jowl)
Lonza
Mortadella
Oca (goose)
Osso buco
Pancetta (bacon)
Pezzetti di cavallo
Porcaloca
Prosciutto di Parma
Prosciutto di San Daniele
Prosciutto cotto (cooked ham)
Prosciutto affumicato ( smoked ham)
Prosciutto crudo
Saltimbocca alla Romana
Salame
Salsiccia (sausages) including Salsiccia cruda
Soppressata
Speck Alto Adige PGI
Speck friulano di Sauris
Stigghiola
Trippa alla Romana
Violino Valtell
Vitello (veal)
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Vegetables
Asparagi bianchi e verdi (asparagus)
Caponata
Carciofi alla romana
Crauti (sauerkraut)
Panzanella
Peperonata
Pestt
Pinzimonio
Wines
Further information: Lists of Italian DOCG, DOC, and IGT wines.
Abruzzi
Montepulciano d'Abruzzo
Trebbiano d'Abruzzo
Calabria
Cir
Emilia-Romagna
Sangiovese
Lambrusco
Pignoletto
Gutturnio
Bonarda
Trebbiano
Albana
Campania
Greco di Tufo
Taurasi
Fiano di Avellino
Lacryma Cristi
Aglianico del Taburno
Campi Flegrei
Falerno del Massico
Solopaca
Friuli-Venezia Giulia
Friulano
Pignolo
Ramandolo
Refosco dal peduncolo rosso
Ribolla Gialla
Schiopettino
Tazzelenghe
Verduzzo friulano
Liguria
Cinque Terre
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Lombardia
Franciacorta
Oltrep Pavese
Sassella
Inferno
Grumello
Bonarda
Barbera
Spumante Brut
Valcalepio
Marche
Verdicchio
Conero
Rosso Piceno Superiore
Piemonte
Alba
Acqui
Asti
Barolo
Carema Riserva
Colli Tortonesi
Gattinara
Grignolino
Gavi
Langhe
Monferrato
Nebbiolo
Ovada
Puglia
Negroamaro
Sardegna
Cagliari
Monti
Nuragus
Ogliastra
Cannonau
Sicilia
Etna
Noto
Passito di Pantelleria
Marsala
Nero d'Avola
Donna Fugata
Toscana
Bolgheri
Carignano
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Chianti
Colli Apuani
Colli Etruria Centrale
Colline Lucchesi
Elba
Scansano
Montalcino
Montescudaio
Nipozzano
Vino Nobile di Montepulciano
Parrina
Pitigliano
San Gimignano
Val di Chiana
Val di Cornia
Valdinievole
Valle di Arbia
Umbria
Orvieto
Torgiano
Rosso di Montefalco
Sagrantino
Grechetto
Veneto
Amarone
Bardolino
Colli Euganei
Conegliano Veneto
Custoza
Prosecco
Soave
Valdobbiadene
Valpolicella
Cheeses
Further information: List of Italian cheeses, and the more select List of Italian PDO cheeses
Asiago
Asino
Bel Paese
Bitto
Bra
Burrini
Burrata
Butirro
Caciocavallo
Cacioricotta
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Canestrato pugliese
Cascc
Castelmagno
Caprino
Casiello
Casu modde
Ciccillo
Crescenza
Crotonese
Formadi frnt e Formadi salt
Fontina
Fiore Sardo
Formai de mut
Giuncata
Grana Padano
Gorgonzola
Latteria
Liptauer
Malga
Marzolino
Marzotica
Mascarpone
Mozzarella
Montasio
Monte Re
Monte Veronese
Murazzano
Parmigiano Reggiano (Parmesan)
Pecorino di Fossa
Pecorino friulano
Pecorino romano,
Pecorino sardo
Piacentinu
Primo Sale
Provolone
Puzzone di Moena
Quartirolo
Ragusano
Raschera
Ricotta affumicata (Scuete fumade)
Ricotta rifatta
Ricotta salata
Robiola
Slattato
Stracchino
Squacquerone
Tabor
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Taleggio
Toma
Tumazzu
Desserts and pastry
Main article: List of Italian desserts
See also: Sicilian cuisine Desserts and sweets
Aceto dolce, fruit preserves made with vinegar, honey, and grape juice
Anisette (cookie)
Bab
Biscotti
Biscuit Tortoni
Cannolo siciliano
Cassata siciliana
Chiacchiere (angel wings)
Ciarduna
Crostata
Profitterole
Zuppa Inglese
Crostoli, Crostui
Dobos of Trieste
Frutti (Fruits)
Frutti di bosco (fruit with pastry)
Gelato (ice cream)
Gianduiotto and Gianduia (Hazelnut chocolates or spread)
Granita
Gubana
Macedonia (fruit salad)
Panna cotta
Pandoro
Panettone
Panforte
Pastiera
Piccoli Frutti (small garden fruits)
Pignolata
Pizzelle
Presnitz
Putizza and Pinza
Semifreddo
Sfogliatelle
Tiramis
Torta caprese
Strucchi or struki
Strucoli or Strudel (Strudel)
Struffoli (tiny fritters held together with honey and decorated with multi-colored sprinkles)
Zabaglione
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Coffee (caff)
Bicerin (coffee, hot chocolate and whipped cream, only in Turin)
Caff corretto
Caff macchiato
Caffelatte
Cappuccino
Espresso (known generally in Italy simply as caff)
Grolla dell'amicizia (coffee and grappa served in a traditional bulbous wooden loving cup, shaped like a
multi-spouted teapot, and drunk in the Aosta Valley and Piedmont)
Marocchino, similar to a small cappuccino, invariably served in a glass, and drunk mainly in Turin, in the whole
Piedmont and in Milan. Also similar to the espressino.
Ristretto
Famous dishes
Bistecca alla fiorentina (Florentine beefsteak)
Baccal alla Vicentina
Lasagna
Pasta e fagioli
Pizza
Rag alla bolognese (a meat-based sauce served with tagliatelle or other pasta; the American dish Spaghetti alla
Bolognese derives from this)
Salsiccia
Ossobuco
Pollo alla cacciatora
Tortellini
Special occasions
Feast of the Seven Fishes
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.
Baccal De-salted, by soaking water, cod cut into bite-sized portions, pan fried until brown; and served with
tomato sauce and pasta.
Tiramis Layered dessert that incorporates layers of coffee soaked ladyfingers, marscapone crme with Marsala,
and cocoa powder.
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Unique dishes by region
Friuli-Venezia Giulia
Asino- cheese of the Carnic Prealps
Brovada or Brovade - cooked turnips that were preserved in marc it:Brovada
Cjarsons - sort of tortellini with a ricotta filling, of the Carnic Alps
Cuguluf - leavened cake of Viennese origin
Formadi frnt" and Formadi salt - cheeses
Frico - sliced cooked potatotes with onions and Montasio cheese
Gubana - cake made with a very rich filling of dry fruits, raisins and candied citron
Gulasch or Goulasch - alla triestina, alla goriziana, alla friulana
Jota or Iota or Jote - soup made with beans, potatoes and sauerkraut
Kaiserfleisch - smoked pork, sprinkled with grated horseradish and served with sauerkraut
Kipfel - small fried crescent, made with a kind of potato dumpling dough
Montasio -cheese of the Friuli
Palatschinken - pancake filled with apricot jam or chocolate sauce
Polenta - all over the region
Porcina or Porzina - boiled pork served with mustard and horseradish
Prosciutto San Daniele San Daniele del Friuli, DOP, famous ham exported all over the world
Scuete fumade - sweet smoked ricotta
Smoked hams of Sauris, of Cormons and of the Carso plateau
Speck friulano of Sauris
Veneto
Galani or Crostoli - pastries
Pasta e fagioli - a soup of pasta and beans
Polenta e osei - polenta accompanied with roasted wild birds
Radicchio e pancetta - raw or cooked radicchio salad with pancetta
Risi e bisi - rice with young peas
Lesso e pear - boiled meats with pepper sauce, most unique of the Province of Verona
Sarde in saor - fried, marinated sardines
Bigoli con l'arna - a type of pasta similar to Tagliatelle but bigger with a sauce of liver of the duck
Trentino-Alto Adige/Sdtirol
Canederli
Speck juniper flavored ham
Strangolapreti spinach dumplings
Canederli or Kndel dumplings made with leftover bread and cold cuts
Minestrone di orzetto barley soup
Carnsalada e fasoi aromatized salt beef with beans
Crauti - Sauerkraut
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Lombardia
Panettone
Tortelli di zucca ravioli with a squash filling
Risotto alla milanese A stirred rice dish made with Vialone or Carnaroli
rice flavored with saffron and beef marrow
Panettone a Milanese Christmas traditional sweet bread made with a
yeast and egg dough along with candied citrus peel, and raisins
Torrone a candy made of honey, sugar, and egg white, with toasted
almonds or hazelnuts
Mostarda di Cremona a sweet/spicy sauce made with candied fruits and
meant to be served along boiled beef meat.
Pizzoccheri buckwheat tagliatelle dressed with potatoes, greens (often Swiss Chard or Spinach), butter and
Bitto cheese: a speciality of the Valtellina.
Val D'Aosta
Panna Cotta
Zuppa di Valpelline - savoy cabbage stew thickened with stale bread
Tortino de riso alla valdostana - rice cake with ox tongue
Piemonte
Brasato al vino - stew made from wine marinated beef
Risotto alla piemontese - risotto 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
Gnocchi di semolino alla romana - semolina dumpling
Bagna cauda - A hot dip based on anchovies, olive oil and garlic blanched in milk, to accompany vegetables
(either raw or cooked), meat or fried polenta sticks
Carne cruda all'albese - steak tartare with truffles
Vitello tonnato - veal in tuna 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 hare
Pere San Martin al vino rosso winter pears in red wine
Panna cotta - sweetened cream set with gelatin
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Liguria
Pesto - Probably Liguria's most famous recipe, widely enjoyed beyond regional borders, is a green sauce made
from basil leaves, sliced garlic, pine nuts, pecorino or parmigiano cheese (or a mix of both) and olive oil.
Traditionally used as a pasta dressing (especially with gnocchi or trenette, it is finding wider uses as sandwich
spread and finger-food filler)
Pizza all'Andrea focaccia-style pizza topped with tomato slices (not sauce) onions and anchovies
Scabeggio - fried fish marinated in wine, garlic, lemon juice and sage, typical of Moneglia
Baccal fritto - morsels of salt cod dipped in flour batter and fried
Torta pasqualina savory flan 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 when
cooked
Buridda seafood stew
Bagnun (literally Big Bath or Big Dip) a soup made with fresh anchovies, onion, olive oil and tomato sauce where
crusty bread is then dipped; originally prepared by fishermen on long fishing expeditions and eaten with hard tack
instead of bread.
Mosciamme - originally a cut of dolphin meat dried and then made tender again thanks to immersion in olive oil,
for several decades tuna has replaced dolphin meat.
Mesccia - a soup of chickpeas, beans and wheat grains, typical of eastern Liguria and likely of Arab 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 entre 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 entre
Maccheroni con la Trippa - A traditional savonese soup uniting maccheroni pasta, tripe, onion, carrot, sausage,
"cardo" which is the Italian word for Swiss chard, parsley, and white wine in a base of capon broth, with olive oil
to help make it satisyfing. Tomato may be added but that is not the traditional way to make it. (Traditional
ingredients: brodo di gallina o cappone, carota, cipolla, prezzemolo, foglie di cardo, trippa di vitello, salsiccia di
maiale, maccheroni al torchio, vino bianco, burro, olio d'oliva, formaggio grana, sale.)
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, caill,
parmigiano and eggs, it can be wrapped in a thin layer of dough or simply baked until firm
Panera genovese - a kind of semifreddo rich in cream and eggs flavoured with coffee, similar to a cappuccino in
ice cream form
Cappon Magro a preparation of fish, shellfishes and vegetables layered in an aspic
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
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Panissa and Farinata chickpea-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 - 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 (Olive Oil, garlic, Basil, Parmigiano and Pecorino Sardo cheese) sauce
Emilia-Romagna
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 - broad beans with mortadella
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 - 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 Bologna and Modena: according to a legend, they were invented in Castelfranco Emilia
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 Emilia, in particular Reggio.
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 Rag (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. 8cm diameter, 1cm 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
List of Italian dishes
18
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 rag.
Pisarei e Fas - pasta peas with beans from Piacenza
Torresani - rosted pigeons popular in Emilia
Salamina da Sugo - soft sausage from Ferrara, seasonal.
Spalla di San Secondo - gourmet salami from a small town near Parma; it is made with seasoned pork shoulder,
stuffed in cow bladders and slowly boiled or steamed.
Ciccioli - cold meat made with pig's feet and head from Modena
Squacquerone - 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, rosemary and Parmigiano-Reggiano used to fill
borlenghi and baked crescentine
Toscana
Pinzimonio - fresh seasonal raw or slightly blanched vegetables served with seasoned olive oil for dipping
Ribollita - twice-cooked vegetable soup
Ossibuchi alla toscana - osso buco, sliced braised veal shank, "Tuscan-style"
Bistecca alla fiorentina - grilled Florentine T-bone steak traditionally from the Chianina cattle breed.
Crema paradiso - Tuscan cream
Fegatelli di maiale - pig's liver forcemeat stuffed into pig's stomach and baked in a slow oven with stock and red
wine
Tuscan bread specialties
Carsenta lunigianese - baked on a bed of chestnut leaves and served on Good Friday
Ciaccia - from the Maremma made from maize
Donzelle - round loaf fried in olive oil
Fiandolone - made with sweet chestnut flour and strewn with rosemary leaves
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 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 San 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
Pan di granturco - made from maize flour
List of Italian dishes
19
Pane classico integrale - unsalted bread made with semolina with a crisp crust
Schiacciatina - made with a fine flour, salt dough with yeast and olive oil
Filone - classic Tuscan unsalted bread
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.
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
Umbria
Lenticchie di Castelluccio con salsicce - lentil stew with sausages
Minestra di farro - spelt soup
Regina in porchetta - carp in fennel 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 acorns
[1]
Olive ascolane
Marche
Brodetto di San Benedetto del Tronto - fish stew, San Benedetto del
Tronto-style, with green tomatoes and sweet green pepper.
Brodetto di Porto Recanati - fish stew, without tomato, wild saffron
spiced.
Passatelli all'urbinate - spinach and meat dumplings
Olive all'ascolana - fried stoned olives stuffed with pork, beef,
chicken, eggs and Parmesan cheese in Ascoli Piceno.
Unique ham and sausage specialties
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.
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
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 34
days, two days in a cold room and then two months in a ventilated storage room
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
List of Italian dishes
20
Fegatino - a liver sausage with pork belly and shoulder, where the liver replaces the fat of other sausages
Soppressata di Fabriano - finely emulsified pork flavored with bacon, salt and pepper, the sausage is smoked and
then aged
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.
Lazio
Gnocchi
Saltimbocca alla Romana - Veal cutlet, Roman-style; topped with raw
ham and sage and simmered with white wine and butter
Coda di bue alla vaccinara - oxtail ragout
Carciofi alla giudia - artichokes fried in olive oil, typical of Roman Jewish
cooking
Carciofi alla romana - artichokes Roman-style; outer leaves removed,
stuffed with mint, garlic, breadcrumbs and braised
Spaghetti alla carbonara - spaghetti with eggs, guanciale and pecorino
Bucatini all'amatriciana - bucatini with guanciale, tomatoes and pecorino
Abruzzo and Molise
Agnello con le olive -
Maccheroni alla chitarra - a narrow stripped pasta served with a sauce of tomatoes, bacon and Pecorino 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
Arrosticini - skewered pieces of meat
Spaghetti all' aglio, olio e peperoncino
Campania
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.
Parmigiana - Sliced eggplant pan fried in oil, layered with tomato sauce and cheese, and baked in an oven
Pizza napoletana - Neapolitan pizza; the most popular is "Pizza Margherita": pizza topped with tomatoes sauce,
mozzarella cheese, Parmesan cheese, basil and olive oil
Spaghetti alle vongole - Spaghetti with clams in a white sauce with garlic, olive oil and pepper
Sart di riso - Rice Sart; 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
Rag napoletano - Neapolitan rag; 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
Gatt - 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
List of Italian dishes
21
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
Pastiera napoletana - Neapolitan ricotta cake
Sfogliatelle - Neapolitan ricotta dessert; seashell-shaped pastry with ricotta cheese.
Sfogliatella Santarosa - Neapolitan dessert; Slightly larger than a traditional sfogliatella, it is filled with a crema
pasticciera and garnished with crema di amarene (sour black cherry)
Bab - Neapolitan rum-dippe dessert
Graffe - fried Neapolitan "doughnuts" made with flour, potato, yeast and sugar.
Torta caprese - Chocolate cake with almonds
Melanzane al cioccolato - mid-August dessert; eggplants with chocolate and almonds
Zeppole di San Giuseppe - Fritters for Saint Joseph's Day; Cream-filled with crema pasticciera
Struffoli - Neapolitan Christmas dessert; honey balls with lemon juice and colored candy
Mustacciuoli - Neapolitan Christmas dessert; cookies with almonds and coffee covered with chocolate
Roccoc - Neapolitan Christmas dessert; almond crunch cookies
Limoncello - Lemon liqueur
Puglia
Orecchiette alle cime di rapa - Ear-like pasta with rapini
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 Tavoliere and chilli peppers.
Tiella di verdure - casserole of baked vegetable topped with mozzarella cheese and fresh basil
Riso, patate e cozze - this specialty of Bari based on rice can be compared to the paella, with traditional
ingredients from 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
(2030cm) and thin (34cm) 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 - a cheese produced throughout the Apulia.
Burrata - 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 stracciatella, 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 Podolica
Puglia bread specialties
Pane di Altamura - sourdough durum wheat bread weighing up to 44lb (20kg) 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
Taralli - wheat flour, lard, olive oil, brewer's yeast, fennel seeds, red pepper and salt, baked into rings
List of Italian dishes
22
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
Basilicata
Pollo alla potentina - Potenza-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
Calabria
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
Sicilia
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 Serval) makes reference to the arms of the Lampedusa family and Giuseppe Tomasi
di Lampedusas well-known novel Il Gattopardo. (The dish does not contain catmeat.)
Caponata - eggplants with tomatoes and olives
Maccu di San Giuseppe - bean paste with fennel
Panelle - a Sicilian chickpea fritter, often eaten as a sandwich and popular as street food
Scaccia - flat bread stuffed in different ways
Sardegna
Porcetto - Small pig cooked with myrtle
Malloreddus - semolina gnocchi with saffron
Sa fregula - couscous
Culurgiones - A kind of ravioli
Ingredients
Most important ingredients (see also Italian Herbs and Spices):
Olio extravergine di oliva (Extra virgin olive oil)
Pomodoro (Tomato)
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 (anchovies, preserved in olive oil, or in salt)
Aceto balsamico (Balsamic Vinegar)
Asparagi (asparagus)
Baccal (Dried, salted cod)
List of Italian dishes
23
Bresaola (air-dried salted beef)
Broccoli
Capperi (capers, preserved in vinegar or, more frequently, salt)
Carciofi (artichokes)
Cavolfiore (Cauliflower)
Ceci (Chickpeas)
Cetrioli (Cucumber)
Cicoria (Chicory)
Crauti (Sauerkraut)
Fagioli (Beans)
Farro (Emmer)
Fragole (strawberries)
Funghi (Porcini mushrooms, white mushrooms)
Lardo (Lard)
Lenticchie (Lentils)
Limone (Lemon)
Melanzane (eggplants)
Mele (Apples)
Miele (Honey)
Nocce (Nuts)
Olive (olives)
Orzo
Pasta
Patate ( Potatoes)
Pesce spada (Swordfish)
Peperoni (Bell peppers)
Pere (Pears)
Pestt
Pesto
Piccoli frutti ( Small Fruits)
Pinoli (pine nuts)
Piselli (Peas)
Polenta
Prosciutto
Radicchio Rosso di Treviso
Ricotta
Riso (Rice)
Rucola (or Rocchetta) (Rocket or Arugula)
Seppie (Cuttlefish)
Speck
Spinaci (Spinach)
Tartufo (Truffle)
Trippa (Tripe)
Tonno (Tuna)
Zucchine (Zucchini)
List of Italian dishes
24
Herbs and spices
Aglio (Garlic)
Alloro (Bay leaves)
Basilico (Basil)
Cipolla (Onion)
Finocchio (Fennel)
Menta (Mint)
Mentuccia (Calamintha nepeta)
Origano (Oregano)
Peperoncino (Chili pepper)
Prezzemolo (Parsley)
Rosmarino (Rosemary)
Salvia (Sage)
Timo (Thyme)
References
[1] [1] Piras, 256.
Article Sources and Contributors
25
Article Sources and Contributors
List of Italian dishes Source: http://en.wikipedia.org/w/index.php?oldid=613567720 Contributors: 47.83.107.xxx, AKeen, Aaron045, Agne27, Ahkond, Airodyssey, Al E., Alansohn,
Alessandro57, Alexander Domanda, Altes2009, Amux, Andonic, Andreasmperu, Angelo.romano, Anna Frodesiak, Anthony, Antiqueight, Arjayay, Arolga, Attilios, Ayls, BD2412, BJaxson,
Basilicofresco, Batintherain, Battleagainstbald, Bearian, Bertilvidet, Bgwhite, Bill Thayer, BillyTFried, Biopresto, Bkalafut, BlankVerse, Bob247, Bobo192, Bogger, Breawycker, Bth,
Bunchofgrapes, Burschik, CL, Caliber2430, Candleabracadabra, Castaflor, Cavarrone, Celuici, Chino, Chris G, ColRad85, CommonsDelinker, Conversion script, Corti, Courcelles, Cptmurdok,
Ctande, Cyberevil, CyrilleDunant, DGaw, DQJK2000, Daniel Olsen, Davesmith12, Daygum, Demarchisoft, Der Falke, Dewritech, Dia^, Discospinster, Dkastner, Donner60, Dooblahpot,
DrGaellon, Dthomsen8, Dyl, Edgar181, Ee60640, Ekki01, El C, Eliz81, EmanWilm, Emigiorg, Enigmaticmind, Erianna, Excirial, Fairsing, Fang Aili, Fg2, FiP, FirstPrinciples, Flauto Dolce,
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