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List of Italian dishes

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List of Italian dishes

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] Italian cuisine 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 recipes

Antipasti (meaning: before the meal)

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

Soup and sauce recipes

Pane (Bread in Italian)

Preparation of Piadina, a Romagna flatbread

Common pizza recipes

Neapolitan pizza (Margherita)

Pasta varieties - (over 650)

Some different colours and shapes of pasta, in 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.


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

Meat dishes and cured meats

Rabbit cacciatore
Cotoletta with potatoes



A glass of Lambrusco
Sangiovese grapes
Vineyards in the Valpolicella region


Desserts and pastry

A semifreddo dessert

Coffee (caffè)

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 by region

Friuli-Venezia Giulia

  • Asino- cheese of Carnic Prealps
  • Brovada or Brovade - cooked turnips that were preserved in marc 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


  • 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 pearà - 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/Südtirol

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



Val D'Aosta

Panna Cotta


  • 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


  • 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
  • Baccalà 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.
  • Mescciüa - 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 entrée 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 entrée
  • 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, caillé, 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
  • 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


  • 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 Ragù (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. 8 cm diameter, 1 cm 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
  • 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 ragù.
  • Pisarei e Fasò - 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


  • 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
  • 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


  • 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[10]
Olive ascolane


  • Brodetto di San Benedetto del Tronto - fish stew, San Benedetto del Tronto-style, with green tomatoes and sweet green pepper.[11]
  • 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.[12]

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 3–4 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
  • 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.



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 castrato - mutton sauce made with onion, rosemary, bacon, white wine, and tomatoes


  • 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
  • Sartù di riso - Rice Sartù; 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
  • Ragù napoletano - Neapolitan ragù; 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
  • Gattò - 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
  • 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)
  • Babà - 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
  • Roccocò - Neapolitan Christmas dessert; almond crunch cookies
  • Limoncello - Lemon liqueur


Orecchiette carbonara
  • 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 (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
  • 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

  • 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 Altamura - sourdough durum wheat bread weighing up to 44 lb (20 kg) in Puglia
  • 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
  • Orecchiette con la salsiccia piccante - Ear-like pasta with typical spicy salami from Basilicata
  • Pecorino di Forenza - Typical Forenza's sheep cheese
  • Pollo alla potentina - Potenza-style chicken; Chicken braised with tomatoes, onion, white wine, peperoncino, topped with fresh basil, parsley and pecorino cheese


  • Cuzzupa
  • Melanzane alla menta - Eggplant marinated with mint
  • Pesce spada alla ghiotta - swordfish rolls in tomato sauce
  • Pitta coi pomodori - pita bread with tomatoes
  • Zippuli


  • 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 fregula - couscous


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

  • Olio extravergine di oliva (Extra virgin olive oil)
  • Parmigiano Reggiano (aged cow's-milk cheese), in the North
  • Pecorino (aged sheep's-milk cheese), in the Middle and South
  • Pomodoro (Tomato)

Other common ingredients:

Herbs and spices

See also


  1. ^ "The Making of Italian Food...From the Beginning". Retrieved 2010-04-24. 
  2. ^ Del Conte, 11-21.
  3. ^ Related Articles (2009-01-02). "Italian cuisine - Britannica Online Encyclopedia". Retrieved 2010-04-24. 
  4. ^ "Italian Food - Italy's Regional Dishes & Cuisine". Retrieved 2010-04-24. 
  5. ^ "Regional Italian Cuisine". Retrieved 2010-04-24. 
  6. ^ "Cooking World » The most popular cuisines of the world (Part 1)". 2007-06-25. Retrieved 2010-04-24. 
  7. ^ Freeman, Nancy (2007-03-02). "American Food, Cuisine". Retrieved 2010-04-24. 
  8. ^ Gutekanst, John (September 2014). "Fish Food: Seafood on pizza". Pizza Today. Retrieved 2 September 2014. 
  9. ^ Laura Halpin Rinsky; Glenn Rinsky (2009). The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional. Chichester: John Wiley & Sons. p. 2.  
  10. ^ Piras, 256.
  11. ^ Bruni, Leonardo (2005). "IL BRODETTO MARCHIGIANO" (in Italian). Retrieved 15 July 2012. 
  12. ^ G.U.R.I. n. 46. "Iscrizione della denominazione "Oliva Ascolana del Piceno" nel registro delle denominazioni di origine protette" [Iscription of "Oliva Ascolana del Piceno" as PDO] (in Italian). Retrieved 15 July 2012. 
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