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This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. 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. 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. The cuisine of Italy has many unique dishes and foods. Italian soup that was originally a peasant food.
Breads, sandwiches, and savory baked goods. The pasta is shaped like small stars. Northern Italy, especially in the Lombardia and Veneto regions, though rice dishes are found throughout the country. Sicilian circular cake given by godparents to the godchild and family on the christening day. Caffè americano believed to have originated in World War II when American G.
Italy would dilute espresso with hot water to approximate the coffee to which they were accustomed. Caffè shakerato, an Italian sweet iced coffee drink. A once popular high energy breakfast item enjoyed by children. American dish Spaghetti alla Bolognese derives from this. Christmas tradition of the Trentino-Alto Adige region. Testa in cassetta but with added veal.
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. Parmigiano Reggiano and nutmeg, sometimes also chicken breast or pork and lemon zest, from Emilia, in particular Reggio. Parmigiano Reggiano and a hint of cream. Gnocco Fritto was a very local name: until few decades ago it was unknown even in neighbouring Emilian provinces where different denominations, i.
Bologna short and small diameter curly pasta pipes with sausage ragù. Florentine T-bone steak traditionally from the Chianina cattle breed. Tuscany it is a rolled-out dough with red grapes incorporated into it and sprinkled with sugar. Easter bread with a high fat content, containing raisins, saffron, and spices. San Benedetto del Tronto-style, with green tomatoes and sweet green pepper. It is stuffed into an intestine casing, dried in a smoking chamber and cured for three weeks.
It is seasoned with salt and pepper, stuffed into casings and smoked. This sausage is often served at festivals. A thin, cookie made with a waffle iron device, often flavored with anise. Pecorino cheese, rolled and served in chicken broth. A Neapolitan potato casserole with ham, Parmesan cheese and Pecorino cheese. Neapolitan “doughnuts” made with flour, potato, yeast and sugar. Mussel and Clam soup with tomato sauce, served with slices of toasted bread.
The outer casing is solid cheese, while the inside contains stracciatella and cream, giving it an unusual, soft texture. Capitanata, made from a base of stale bread and accompanied with a wide variety of wild vegetables, fennel seeds, oil of Tavoliere, and chili peppers. Pasticciotto leccese – shortcrust pastry shell and a custard heart. During Christmas festivities, cicory is stewed in red wine instead of water. Bari specialty made with rice, potatoes, and mussels, similar to paella, cooked in an earthenware pan or in the oven.