List of Italian dishes

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Pizza pugliese (left) and Pizza Margherita (DOC) (right)
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.

Antipasto (appetizers)

Spicy olives on sale at the market at Ortigia, in Syracuse, Italy

Soups and sauces

Pane (bread)

Preparation of Piadina, a Romagna flatbread

Common pizzas

Neapolitan pizza (Margherita)

Pasta varieties (over 650)

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

Pasta dishes

Gnocchi di ricotta, dressed in butter and sage

Rice dishes

Risotto with lemon and green beans

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.

Fish dishes

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

Meat dishes and cured meats

Rabbit cacciatore
Cotoletta with potatoes

Vegetable dishes



A glass of Lambrusco
Sangiovese grapes
Vineyards in the Valpolicella region


Desserts and pastry

Coffee (caffè)

File:Linea doubleespresso.jpg
Espresso is coffee brewed by forcing a small amount of nearly boiling water under pressure through finely ground coffee beans

Famous dishes

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.
  • Baccalà – De-salted, by soaking water, cod cut into bite-sized portions, pan fried until brown; and served with tomato sauce and pasta.
  • Tiramisù – Layered dessert that incorporates layers of coffee soaked ladyfingers, marscapone crème with Marsala, and cocoa powder.

Unique dishes and foods by region

Friuli-Venezia Giulia

  • Asino- cheese of 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 frânt" and Formadi salât – 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 di San Daniele 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


  • Bigoli con l'arna – a type of pasta similar to Tagliatelle but bigger with a sauce of liver of the duck
  • Galani or Crostoli – pastries
  • Lesso e pearà – boiled meats with pepper sauce, most unique of the Province of Verona
  • Pasta e fagioli – a soup of pasta and beans
  • Polenta e oseipolenta accompanied with roasted wild birds
  • Radicchio e pancetta – raw or cooked radicchio salad with pancetta
  • Risi e bisi – rice with young peas
  • Sarde in saor – fried, marinated sardines

Trentino-Alto Adige/Südtirol

  • Canederli or Knödel – dumplings made with leftover bread and cold cuts
  • Carnsalada e fasoi – aromatized salt beef with beans
  • CrautiSauerkraut
  • Minestrone di orzetto – barley soup
  • Speck – juniper flavored ham
  • Strangolapreti – spinach dumplings



Val D'Aosta

Piedmont (Piemonte)

Panna Cotta with cream and garnish
  • Bagna càuda – 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
  • Bollito misto
  • Brasato al vino – stew made from wine marinated beef
  • Carne cruda all'albesesteak tartare with truffles
  • Gnocchi di semolino alla romanasemolina dumpling
  • Lepre in Civet – jugged hare
  • 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
  • Panna cotta – sweetened cream set with gelatin
  • Pere San Martin al vino rosso — winter pears in red wine
  • Risotto alla piemonteserisotto cooked with meat broth and seasoned with nutmeg, parmesan and truffle
  • Vitello tonnatoveal in tuna sauce
  • Rane Fritte – fried frogs
  • Riso e Rane – risotto with frogs
  • Salame sotto Grasso – pork salami aged under a thick layer of lard


  • 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 (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.
  • Bianchetti – Whitebait of anchovies and sardines, usually boiled and eaten with lemon juice, salt and olive oil as an entrée
  • Buridda – seafood stew
  • Cappon Magro – a preparation of fish, shellfishes and vegetables layered in an aspic
  • 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
  • Cobeletti – sweet corn tarts
  • Condigiun – a salad made with tomatoes, bell peppers, cucumber, black olives, basil, garlic, anchovies, hard boiled egg, oregano, tuna.
  • 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
  • Galantina – similar to Testa in cassetta but with added veal meat
  • 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 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.)
  • Mescciüa – a soup of chickpeas, beans and wheat grains, typical of eastern Liguria and likely of Arab origin
  • 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.
  • Pandolce – sweet bread made with raisins, pine nuts and candied orange and cedar skins
  • Panera genovese – 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
  • 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)
  • 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
  • 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 bechamel 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, parmigiano 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 parmigiano cheese, milk and marjoran; some eggs are then poured in the already-placed filling, so that their yolks will remain whole when cooked
  • Trenette col pesto – Pasta with Pesto (Olive Oil, garlic, Basil, Parmigiano and Pecorino Sardo cheese) sauce


Boiled cotechino (top) served with polenta and lentils
  • Aceto Balsamico Tradizionale di Modena (Traditional Balsamic Vinegar) and Aceto Balsamico Tradizionale di Reggio Emilia (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 bechamel, cream, ham and others
  • Capicola|Coppa – cured pork neck form Piacenza and Parma
  • Cappellacci – large size filled egg pasta with chestnut puree and sweet Mostarda di Bologna, from Romagna.
  • 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.
  • 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)
  • Ciccioli – cold meat made with pig's feet and head from Modena
  • Coppa – cured pork neck form Piacenza and Parma
  • Cotechino – big raw spiced pork sausage to be boiled, stuffing rich in pork rind (from Emilia provinces)
  • Crescentine baked on Tigelle – (currently known also as Tigelle that is the traditional name of the stone dies which Crescentine were baked between) a small round (approx. 8 cm diameter, 1 cm or less thick) flat bread from the Modena Appennine mountains
  • 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 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, Parmigiano Reggiano 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 con salsiccia – typical Bologna short and small diameter curly pasta pipes with sausage ragù.
  • Lasagne – green or yellow egg pasta layered with Bolognese Ragù (meat sauce) and bechamel
  • Mortadella – baked sweet and aromatic pork sausage from Bologna
  • Pan Pepato – very rich Christmas dried fruit and nut dessert with almonds, candies and a lot of sweet spices
  • Parmigiano-Reggiano – prized ancient long-aged cheese from Reggio Emilia,Parma. Modena and Bologna
  • Passatelli – noodles made of breadcrumbs, Parmigiano Reggiano, cheese, lemon zest and nutmeg from Romagna* Pesto di Modena – cured pork back fat pounded with garlic, rosemary and Parmigiano-Reggiano used to fill borlenghi and baked crescentine
  • Piadina Fritta – Fried Romagna pastry rectangles
  • Piadina – Pancake shaped flat bread (from Romagna) which can be smaller and higher or larger and very thin
  • Pisarei e Fasò – pasta peas with beans from Piacenza
  • Salame Felino – salami from Parma province
  • 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.
  • 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 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)
  • Torresani – 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 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)
  • Zampone – stuffed pig's trotter, fat, but leaner than cotechino's, stuffing; to be boiled (from Modena)


  • 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
  • Ossibuchi alla toscanaosso buco, sliced braised veal shank, "Tuscan-style"
  • Pinzimonio – fresh seasonal raw or slightly blanched vegetables served with seasoned olive oil for dipping
  • Ribollita – twice-cooked vegetable soup

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
  • Filone – classic Tuscan unsalted bread
  • Pan di granturco – made from maize flour
  • 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
  • PanigaccioLunigiana 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
  • Schiacciatina – made with a fine flour, salt dough with yeast and olive oil


  • Lenticchie di Castelluccio con salsiccelentil stew with sausages
  • Minestra di farrospelt soup
  • Piccioni all spiedo – spit-roasted pigeon
  • Regina in porchettacarp in fennel sauce

Specialties of the Norcineria (Umbrian Butcher)

  • Barbozzo – cured, matured pig's cheek
  • 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
  • Mazzafegati – sweet or hot pig's liver sausage, the sweet version containing raisins, orange peel and sugar
  • Prosciutto di Norcia – a pressed, cured ham made from the legs of pigs fed on a strict diet of acorns[25]
Olive ascolane


  • Brodetto di San Benedetto del Tronto – fish stew, San Benedetto del Tronto-style, with green tomatoes and sweet green pepper.[26]
  • Brodetto di Porto Recanati – fish stew, without tomato, wild saffron spiced.
  • Olive all'ascolana – fried stoned olives stuffed with pork, beef, chicken, eggs and Parmesan cheese in Ascoli Piceno.[27]
  • Passatelli all'urbinate – spinach and meat dumplings

Unique ham and sausage specialties

  • 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 Fabrianomortadella 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



Abruzzo and Molise

  • Agnello casc' e ove – Lamb stuffed with grated pecorino cheese and eggs
  • Agnello con le olive
  • Arrosticini – skewered pieces of meat
  • Maccheroni alla chitarra – a narrow stripped pasta served with a sauce of tomatoes, bacon and Pecorino cheese
  • Mozzarelline allo zafferano – mini mozzarella cheese coated with a batter flavored with saffron
  • Spaghetti all' aglio, olio e peperoncino
  • Sugo di castratomutton sauce made with onion, rosemary, bacon, white wine, and tomatoes


  • Babà – Neapolitan rum-dippe dessert
  • Braciole 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 cheese, Pecorino cheese, eggs, salame, bacon, and pepper
  • Gattò – A Neapolitan potato casserole with ham, Parmesan cheese and Pecorino cheese.
  • Graffe – fried Neapolitan "doughnuts" made with flour, potato, yeast and sugar.
  • Insalata caprese – salad of tomatoes, Mozzarella di Bufala (buffalo 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 a ScapeceScapece 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
  • Mozzarella in carrozza – fried mozzarella with slices of toasted bread and olive oil
  • Mustacciuoli – Neapolitan Christmas dessert; cookies with almonds and coffee covered with chocolate
  • Parmigiana – Sliced eggplant pan fried in oil, layered with tomato sauce and cheese, and baked in an oven
  • Pastiera napoletana – Neapolitan ricotta cake
  • Pepata di cozze – Mussel and Clam soup with tomato sauce, served with slices of toasted bread.
  • Pizza napoletananeapolitan pizza; the most popular is "Pizza Margherita": pizza topped with tomatoes sauce, mozzarella cheese, Parmesan cheese, basil and olive oil
  • Polipo alla LucianaLuciana Octopus ; octopus with tomatoes sauce, chopped tomatoes, olives and garlic
  • Ragù napoletanoNeapolitan ragù; tomatoes sauce, onions, olive oil, carrots, celery, veal shank, pork ribs, lard, basil, salt and pepper
  • Roccocò – Neapolitan Christmas dessert; almond crunch cookies
  • Sartù di riso – Rice Sartù; rice with mushrooms, onions, tomato-paste, beef, peas, Parmesan cheese and Mozzarella cheese and olive oil
  • 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)
  • 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
  • Torta caprese – Chocolate cake with almonds
  • Zeppole di San Giuseppe – Fritters for Saint Joseph's Day; Cream-filled with crema pasticciera

Apulia (Puglia)

Orecchiette carbonara
  • 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 Apulia. 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 particoҪlar variety of cheese products made exclusively with milk from cows Podolica
  • Cacioricotta – a cheese produced throughout the Apulia.
  • 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.
  • Muscisca – the bacon or boneless meat from sheep or goat (and in some cases young calf) is cut into long strips (20–30 cm) and thin (3–4 cm) and seasoned with salt, chilli and fennel seeds before to be put to dry in the sun, enough to get the drying
  • Orecchiette alle cime di rapa – Ear-like pasta with rapini
  • Ostriche arrosto – oysters broiled with parsley, garlic, oregano, breadcrumbs, olive oil and lemon juice
  • Pancotto – is an ancient dish of Capitanata, poor but tasty, a basis of stale bread and a wide variety of wild vegetables, accompanied by fennel seeds, oil of Tavoliere and chilli peppers.
  • Purea di fave – broad bean puree
  • Riso, patate e cozze – this specialty of Bari based on rice can be compared to the paella, with traditional ingredients from area of Bari
  • Tiella di verdure – casserole of baked vegetable topped with mozzarella cheese and fresh basil
  • Torcinelli – involtini of offal linked with guts scented with parsley and cooked on the grill
  • Zuppa di cozze alla Tarantina – mussels steamed with peperoncino, garlic, tomatoes, white wine and garlic

Apulian bread specialties

  • Focaccia ripiena – bread dough filled with mozzarella, tomatoes, ham, onion or leek and served in slices
  • 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
  • Pane casereccio – made from duram wheat, yeast, flour, salt and water, this loaf is a tradition of the region
  • Pane di Altamurasourdough durum wheat bread weighing up to 44 lb (20 kg) in Apulia
  • 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
  • Taralli – wheat flour, lard, olive oil, brewer's yeast, fennel seeds, red pepper and salt, baked into rings


  • Agnello alla pastora – Lamb with potatoes
  • Baccalà alla lucana – D with crunchy red peppers
  • Ciaudedda – Stew with artichokes, potatoes, broad beans and pancetta
  • Orecchiette con la salsiccia piccante – Ear-like pasta with typical spicy salami from Basilicata
  • Pecorino di Forenza – Typical Forenza's sheep cheese
  • Pollo alla potentinaPotenza-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


  • Cuzzupa
  • Maccarruni i'casa home made pasta with goat or pork meat and tomatoea
  • Melanzane alla menta – Eggplant marinated with mint
  • Pesce spada alla ghiotta – swordfish rolls in tomato sauce
  • Pipi chini padded pepper
  • pisci stoccu Stockfish with olive, tomatoes and caper bush
  • Pitta coi pomodoripita bread with tomatoes
  • satizzu typical sausages made with fennel and pepper
  • Zippuli

Sicily (Sicilia)

  • Caponata – eggplants with tomatoes and olives
  • 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 Lampedusa’s well-known novel Il Gattopardo. (The dish does not contain catmeat.)
  • 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
  • Tonno alla palermitana – tuna Palermo-style; tuna marinated in white wine, lemon, garlic, rosemary and broiled, then served with pan-seared sardines


  • Culurgiones – A kind of ravioli
  • Malloreddus – semolina gnocchi with saffron
  • Porcetto – Small pig cooked with myrtle
  • Sa fregulacouscous


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

Other common ingredients:

Pasta being prepared in a pasta machine

Herbs and spices

See also


  1. "The Making of Italian Food...From the Beginning". Retrieved 24 April 2010.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  2. Del Conte, 11–21.
  3. Related Articles (2 January 2009). "Italian cuisine – Britannica Online Encyclopedia". Retrieved 24 April 2010.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  4. "Italian Food – Italy's Regional Dishes & Cuisine". Retrieved 24 April 2010.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  5. "Regional Italian Cuisine". Retrieved 24 April 2010.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  6. "Cooking World » The most popular cuisines of the world (Part 1)". 25 June 2007. Retrieved 24 April 2010.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  7. Freeman, Nancy (2 March 2007). "American Food, Cuisine". Retrieved 24 April 2010.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  8. Franco-Iaquinto, A. (2014). Momma's Christmas Cookbook: Classic Italian Family Recipes to Inspire New Holiday Traditions. TriMark Press, Incorporated. p. 43. ISBN 978-0-9904211-0-8.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  9. Hazan, Marcella (2011). Essentials of Classic Italian Cooking. Knopf Doubleday Publishing Group. ISBN 0307958302.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  10. Scicolone, Michelle (2014). The Italian Vegetable Cookbook. Houghton Mifflin Harcourt. p. 67. ISBN 0547909160.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  11. Johns, Pamela Sheldon (contributor) (2011). Cucina Povera: Tuscan Peasant Cooking. Andrews McMeel Publishing. p. 64. ISBN 1449408516.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  12. Gutekanst, John (September 2014). "Fish Food: Seafood on pizza". Pizza Today. Retrieved 2 September 2014.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  13. Garwood, Duncan; Hole, Abigail (2008). Lonely Planet Rome: City Guide. Lonely Planet. p. 185. ISBN 1741046599. Retrieved November 2012. Check date values in: |accessdate= (help)<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  14. Giudice, Teresa; MacLean, Heather (2011). Fabulicious! Teresa's Italian Family Cookbook. Running Press. p. 148. ISBN 0762442395. Retrieved November 2012. Check date values in: |accessdate= (help)<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  15. Buckley, Jonathan; Ellingham, Mark (2009). The Rough Guide to Tuscany & Umbria. Penguin. p. 36. ISBN 1405385294. Retrieved November 2012. Check date values in: |accessdate= (help)<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  16. Braimbridge; (et al.), Sophie (2003). A Little Taste Of...Italy. Murdoch Books. p. 16. ISBN 086411947X. Retrieved November 2012. Check date values in: |accessdate= (help)<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  17. Chen, Patrizia (2010). Rosemary and Bitter Oranges: Growing Up in a Tuscan Kitchen. Simon and Schuster. pp. pt-50.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  18. 18.0 18.1 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 December 7, 2015.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  19. Riso: Undiscovered Rice Dishes of Northern Italy. Open Road Media. 2012. pp. pt-63. ISBN 1453246274.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  20. Cabrini, L.; Malerba, F. (2004). L'Italia delle conserve. Guide enogastronomia (in italiano). Touring. p. 58. ISBN 978-88-365-3293-3.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  21. di Frischia, A. (2015). Ada Cooks Italy (in italiano). p. 60. ISBN 978-1-326-19652-3. Retrieved December 7, 2015.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  22. Tomarchio, R. (2014). Sicily Culinary Traditions:. Mnamon. p. 4. ISBN 978-88-98470-43-3. Retrieved December 7, 2015.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  23. "Pinzimonio". Martha Stewart. November 9, 2015. Retrieved December 7, 2015.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  24. Lua error in Module:Citation/CS1/Identifiers at line 47: attempt to index field 'wikibase' (a nil value).
  25. Piras, 256.
  26. Bruni, Leonardo (2005). "IL BRODETTO MARCHIGIANO" (PDF) (in Italian). Retrieved 15 July 2012. <templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  27. G.U.R.I. n. 46. "Iscrizione della denominazione "Oliva Ascolana del Piceno" nel registro delle denominazioni di origine protette" (in Italian). Retrieved 15 July 2012. Unknown parameter |trans_title= ignored (help) <templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>