Italian Cuisine – List of every Italian dish from soups and sauces to pasta, bread, coffee specialities to desserts and street food

Italian Cuisine – List of every Italian dish from soups and sauces to pasta, bread, coffee specialities to desserts and street food

The Italian cuisine has so much to offer. Loved and devoured worldwide, so many iconic Italian dishes are a regular on peoples plates on every continent. Pasta Pomodoro, Pizza Margherita, a creamy Risotto or Tiramisu and Espresso. What would the world be, without those yummy specialities? What most people don’t realize at first, Italian cuisine is actually pretty basic and down to earth. The ingredients are usually simple and widely available, yet high-quality products make such a difference in taste. Sun-kissed tomatoes, organically grown basil, handmade dough and original buffalo mozzarella with some Sicilian olive oil, and the perfect dinner are ready in almost no time. With such a varied cuisine a Dolce Vita definitely seems possible. For either inspiration or to give you a general overview, below I have accumulated the ultimate list of every Italian dish. From regional specialities to general favourites. Soups, Breads, all the different kinds of pasta or desserts. Devour into the Italian cuisine with me! If you find a link next to a certain dish, this means a recipe is available right here on JoyDellaVita. For more recipes, make sure to have a look at the Recipes from around the World Category for more international delicacies.

– still under construction –

Overview of all dishes of the Italian cuisine

This list of almost all of the different dishes in Italy is in the order of how and when it is consumed, first soups and appetizers, followed by Pasta, the primi, followed by meat and fish as secondi, with desserts, coffee and cheeses last. If you are looking for something specific, like any food from for example Sicily, just type cmd + f on your keyboard to search on this site.

Soups & Sauces / Dips

  • Acquacotta – originally peasant food, its preparation and consumption date back to ancient times. Historically, its primary ingredients were water, stale bread, onion, tomato and olive oil, along with various vegetables and leftover foods that may have been available.
  • Agghiotta di lumache – Sicilian snail soup
  • Agliata
  • Agrodolce – sweet and sour cooked sauce
  • Bagna càuda
  • Bagnèt vèrt – bagnetto (salsa verde piemontese) originally from Piedmont – a green sauce made out of fresh parsley, boiled egg yolk, capers, breadcrumbs and red vinegar
  • Bagnun – originates from Sestri Levante / Genova in Liguria – soup based mainly on anchovies (a small kind of fish)
  • Bean soup – the Veneto region of Italy is well known for its bean soups
  • Buridda – a seafood soup or stew from Liguria in north-western Italy
  • Capra e fagioli
  • Cioppino – broth based seafood stew, served with grilled bread
  • Crema di piselli e lattuga – pea and lettuce cream soup
  • Garmugia – originated in Lucca, Tuscany, central Italy
  • Ginestrata – originated in Tuscany, Northern Italy, and can be described as a thin, lightly spiced egg-based soup
  • Grine sauce
  • Maccu
  • Sugo al Pomodoro – tomato sauce, the base for many Italian dishes
  • Macaroni soup – a traditional dish in Italy that is sometimes served with beans, which is known as pasta e Fagioli
  • Maccu – a Sicilian soup and also a foodstuff that is prepared with dried and crushed fava beans (also known as broad beans) and fennel as primary ingredients. It dates back to ancient history
  • Minestra di ceci – prepared with chickpeas as the main ingredient, it is a common soup in the Abruzzo region of Italy
  • Minestra di ceci, castagne e funghi
  • Minestrone – a thick soup made with vegetables, often with the addition of pasta or rice. Common ingredients include beans, onions, celery, carrots, stock, and tomatoes.
  • Minestrone al farro e funghi porcini – clear vegetable broth with farro and porcini mushrooms
  • Pasta e Fagioli
  • Ragù – a meat-based sauce commonly served with pasta or for oven-baked dishes
  • Ragù alla bolognese
  • Ragù alla napoletana
  • Ragù alla salsiccia
  • Risi e bisi
  • Sciusceddu
  • Stracciatella
  • Tortellini in Brodo
  • Boreto
  • Fonduta – warm cheese sauce
  • Minestra di fagioli
  • Minestra di miglio e lenticchie rosse
  • Panada – In northeastern Italy, it serves as an inexpensive meal in the poor areas of the countryside. It may be enriched with eggs, beef broth, and grated cheese. It was frequently prepared as a meal for elderly or ill people.
  • Pappa al Pomodoro – a thick Tuscan soup typically prepared with fresh tomatoes, bread, olive oil, garlic, basil, and various other fresh ingredients
  • Pasta e Ceci – pasta and chickpea soup
  • Passatelli in Brodo – originating from the Emilia-Romagna region of Italy, this soup is prepared using Parmesan cheese, bread crumbs and nutmeg.
  • Pesto
  • Pesto alla GenoveseLiguria / Genova – crushed basil with olive oil, string beans and potatoes are added
  • Pesto Rosso – red pesto
  • Pesto alla Calabrese – bell pepper pesto with ricotta cheese
  • Pesto di Broccolo Romanesco amore e primo assaggio – romanesco pesto with assaggio cheese
  • Ravioli Soup – filled pasta (Ravioli) cooked in a tomato-based soup
  • Ribollita – a famous Tuscan soup, a hearty potage made with bread and vegetables. There are many variations but the main ingredients always include leftover bread, cannellini beans and inexpensive vegetables such as carrot, cabbage, beans, silverbeet, cavolo nero, and onion. Its name literally means “reboiled”.
  • Sciusceddu – prepared using meatballs and eggs as primary ingredients
  • Soup alla Canavese – made from white stock, tomato puree, butter, carrot, celery, onion, cauliflower, bacon fat, Parmesan cheese, parsley, sage, salt and pepper
  • Stracciatella Soup – consists of meat broth and small shreds of an egg-based mixture, prepared by drizzling the mixture into the boiling broth and stirring (not to be mistaken with Stracciatella Gelato which has its origins in Bergamo)
  • Soup alla Modenese – made with stock, spinach, butter, salt, eggs, Parmesan cheese, nutmeg and croutons
  • Vellutata di Topinambur (Crema di Topinambur) – Topinambur Soup
  • Vellutata di patate viola, cavolfiore e gorgonzola – purple potato soup with cauliflower and gorgonzola cheese
  • Zuppa all’Imperatrice – soup made from the breast of fowl, eggs, ground rice, clear stock, salt, pepper and nutmeg
  • Zuppa cozze e vongole in stile asiatico – asian-style soup with mussels and clams
  • Zuppa di broccolo romanesco – Romanesco Soup
  • Zuppa di cipolle – thick Onion Soup
  • Zuppa di Noce – Walnut Soup, originally from the region of Piedmont, which has a significant amount of walnut groves
  • Zuppa Toscana – made with Italian sausage, crushed red peppers, diced white onion, bacon, garlic puree, chicken bouillon, heavy cream, and potatoes

Bread

  • Bruschette con acciughe e pomodoro – Bruschette with anchovies and tomato
  • Bruschette dolci con formaggio cremoso e frutta caramellata – Sweet bruschetta with cream cheese and caramelised fruit Recipe
  • Treccia Rustica salata – hearty Zopf Bread
  • Bozza pratese
  • Casatiello
  • Ciabatta – an Italian white bread made from wheat flour, water, salt, olive oil, and yeast, created in 1982 by a baker in Adria, Veneto, Italy, in response to the popularity of French baguettes
  • Ciabatta integrali – ciabatta bread made with wholewheat flour, instead of classic white flour
  • Ciaccino
  • Ciriola – typical bread of Rome
  • Coppia Ferrarese
  • Crescenta / Crescente bolognese – ancient focaccia typical of the city of Bologna prepared with lard, bacon cracklings and prosciutto
  • Crescentina
  • Crocchè
  • Farinata
  • Ficattola
  • FocacciaLiguria – baking pan-sized bread, with crunchy edges and a soft inside
  • Focaccia al Formaggio – focaccia bread baked with cheese (on top)
  • Focaccia al rosmarino – a pizza based on rosemary and olive oil, sometimes served with prosciutto, usually served as appetizer
  • Le focaccine fritte pugliesi
  • Fragguno
  • Friselle – Apulia / southern Italy – a crunchy double-baked bread, with a hole (shaped like a halved Donut)
  • Grissini torinesi – crunchy long and thin bread sticks
  • Michetta – typical bread of Milan
  • Moddizzosu
  • Muffuletta
  • Nodini di pane con origano e ricotta
  • Neccio
  • Pane arabo ricetta in forno – oven baked arabic-style pita bread
  • Pane carasau
  • Pane casareccio
  • Pane di AltamuraBari / Apulia – has been known since 37 BC and is prepared in five steps
  • Pane di GenzanoLazio
  • Pane pugliese
  • Pane di Laterza
  • Pane di Matera
  • Pane rustico – traditional crusty peasant bread
  • Pane toscano – Bread prepared without salt, rather of a harder consistency (especially the crust)
  • Panelle di ceci
  • Panino
  • PiadinaEmilia Romagna – thin dough with various fillings such as cheese, roke, cured meat, prosciutto, …
  • Pita – typical bread of Catanzaro
  • Rosetta – typical bread of Rome
  • Schiacciata / Scacciata
  • Schiacciata Sfoglia Carciofi e Pancetta – puff pastry “cake” filled with artichoke and pancetta
  • Schiacciata di Patate al Tonno e Olive – with tuna and olives
  • Sofficini fatti in casa – breaded homemade doughy half-moons filled with tomato sauce and mozzarella
  • Taralli
  • Taralli dal Molise al Trentino
  • Testarolo
  • Tigella
  • Tortano

Pizza

  • Pizza Cono – dough in an (ice cream) cone form, filled with typical pizza-ingredients such as tomato sauce and mozzarella (as pictured above)
  • Pizza ai frutti di mare – an Italian seafood pizza that may be served with scampi, mussels or squid
  • Calzone – folded over dough usually filled with ricotta and other ingredients
  • La pizzetta rossa – open-faced pizza with a thicker dough and only topped with tomato sauce/ passata
  • Pizza ai funghi e salsiccia – pizza with mushroom and sausage or boscaiola, with mozzarella, mushrooms and sausages, with or without tomato
  • Pizza al taglio – (Italian for pizza by the slice — “by the cut”) is a variety of pizza baked in large rectangular trays, and generally sold in rectangular or square slices by weight, with prices marked per kilogram or per 100 grams. This type of pizza was invented in Rome, Italy, and is common throughout Italy.
  • Pizza ai quattro formaggi – (four cheese pizza) with four different kinds of cheese (sometimes melted together, sometimes in sectors), either with (rossa, red) or without tomato sauce (bianca, white – sometimes Ricotta instead of tomato sauce base)
  • Pizza alla napoletana (or Neapolitan) – tomato, mozzarella and anchovy
  • Pizza Bufala – a Pizza Margherita with tomato sauce and buffalo mozzarella (often also Pizza Margherita Bufala)
  • Pizza capricciosa – with tomato, mozzarella, mushrooms, artichokes, black and green olives
  • Pizza Fritta / Pizza FritteNapleswith tomato sauce and mozzarella filled fried Pizza
  • Pizza Margherita – Tomato and mozzarella cheese
  • Pizza Marinara – tomato, oregano and garlic
  • Pizza Pugliese – tomato, mozzarella and onions
  • Pizza Quattro Stagioni (four seasons pizza) – based on tomato and divided in four sectors, one for each season, usually ham, salami, artichoke and bell peppers/champignons
  • Pizza Romana (Roman pizza) – tomato, mozzarella, capers and anchovy
  • Pizza Siciliana (Sicilian pizza) – tomato, mozzarella, capers, olive and anchovy
  • Scaccia Ragusana – filled and rolled pizza strudel, typical to the region of Ragusa/Sicily

Prima – Pasta, Riso

  • Bucatini all’Amatriciana / Pasta Amatriciana – another roman classic pasta dish – bucatini pasta, canned tomatoes and guanciale
  • Bucatini alla Sorrentina
  • Bucatini con funghi – Bucatini Pasta with a creamy funghi sauce
  • Cannelloni ai carciofi – filled tube noodles with an artichoke cream sauce
  • Cannelloni al ragù – filled tube noodles with meat ragu/bolognese sauce
  • Ciceri e Tria
  • Farfalle con crema di zucchini – butterfly-shaped pasta with pureed zucchini sauce
  • Fettuccine Alfredo
  • Frittata di Spaghetti – fried spaghetti topped with eggs and tuned into a frittata
  • Lasagne
  • Lasagne al Cavolfiore – Lasagne with cauliflower
  • Linguine alle vongole – with clam sauce
  • Pansotti alla genovese – a type of huge ravioli
  • Pasta all’Ortolana
  • Pasta al pesto
  • Penne all’arrabbiata
  • Penne alla vodka – Penne with vodka tomato sauce
  • Pasta con i peperoni cruschi
  • Pasta con le sarde
  • Gnocchi di Verona  – from Verona, Veneto, in northern Italy – potato gnocchi dumplings with brown butter and parmesan
  • Gnudi Toscani – from Tuscany – dumplings with spinach and ricotta, served with browned butter and parmesan cheese
  • Tagliatelle con pesto di cavolo nero – Tagliatelle with black cabbage pesto
  • Pasta al pesto di fiori di zucca – Pasta with a pumpkin flower pesto
  • Pasta al pesto di spinaci e noci – Pasta with spinach and walnut pesto
  • Pasta alla Crema di Scampi – Long noodles such as Spaghetti in a creamy thick tomato sauce served with whole cooked scampi
  • Pasta alla Carbonara – originated in Lazio / near Rome – bacon is pan-fried, cooked pasta added and stirred in raw egg, parmesan/pecorino and black pepper (vegetarian Carbonara recipe)
  • Pasta alla Gricia – another original roman pasta recipe – like Cacio e Pepe but with fried guanciale bacon bits
  • Pasta alla papalina – Pasta dish prepared with prosciutto, onion, peas, eggs and parmigiano reggiano
  • Pasta Alla Zozzona – a combination of the best roman pasta dishes, a tomato-based sauce with Guanciale, sausage, pecorino romano and egg yolks.
  • Pasta con anciova – Pasta with Anchovies (Anchovies preserved in oil)
  • Pasta con agretti – Pasta with agretti (Salsola soda)
  • Pasta con carciofi confit – Pasta with artichoke confit
  • Pasta e Fagioli – Pasta, usually short ones such as Penne, in a tomato-based sauce with beans, also known as Pasta e Fasule
  • Pasta Pomodoro – prepared with fresh cherry tomatoes, garlic, onion, fresh basil, parmesan cheese and usually Penne Pasta
  • Penne Arrabbiata – spicy tomato-based pasta sauce with penne pasta
  • Penne Ricotta – Penne Pasta with a sauce of ricotta, olive oil, hot pasta water and parmigiano reggiano
  • Pici alle spugnole, fonduta di pecorino e noce moscata – Pici with morel mushrooms, pecorino fonduta and nutmeg
  • Ravioli
  • Ravioli Funghi e Noci – Pasta filled with mushrooms and nuts
  • Rigatoni Cacio e Cannella – Rigatoni Pasta with Cheese and Cinnamon
  • Rigatoni con la Pajata, rigatoni al forno con salsa aurora
  • Riso e Fagioli – Risotto with Beans
  • Spaghetti al nero di seppia – Spaghetti with black quid tint
  • Spaghetti all’ aglio, olio e pepperoncini – Spaghetti Pasta with garlic, olive oil and chilli
  • Spaghetti alla Carrettiera
  • Spaghetti alla Norcina
  • Spaghetti alla Puttanesca
  • Spaghetti alla puveriello – Spaghetti in a slightly cheesy sauce with a fried egg on top
  • Spaghetti al tonno e limone – Spaghetti with tuna and lemon juice
  • Spaghetti alle vongole bianchetypical to the coastal regions – Fresh, smaller clams are cleaned and cooked with white wine, olive oil, garlic, parsley (and sometimes tomatoes) until the shells have opened, al dente cooked Spaghettis are added to the half-opened shells and served
  • Spaghetti alle vongole e piselli – spaghetti like vongole bianche but with green peas
  • Spaghetti con la bottarga – Spaghetti with roe
  • Spaghetti con le cozze – Spaghetti with mussels in a tomato sauce
  • Spaghetti con Ragu / all bolognese – Spaghetti with a ground beed and tomato sauce
  • Spaghetti con Ragu bianco – Spaghetti with ground beef in a white sauce
  • Spaghetti indiavolati
  • Spaghetti Siracusanifrom Syracuse, Sicily – Spaghetti with garlic, olive oil, zucchini, peppers, capers, olives, anchovies and canned tomatoes
  • Spaghetti Mare e Monti – Spaghetti with Porcini mushrooms and king prawns (mushrooms – monti / prawns – mare)
  • Spaghetti Zucchini e Gamerbi – Spaghetti in a creamy zucchini sauce with cooked shrimp
  • Spatzle verdi con Champignon – green spaetzle dumplings with champignon mushrooms in a creamy sauce
  • Tagliatelle alla boscaiola
  • Tagliatelle ai carciofi
  • Tagliatelle ai funghi – tagliatelle with mushrooms
  • Tagliatelle con pesto di cavolo nero – Tagliatelle with black cabbage pesto
  • Tagliatelle al Pomodoro – tagliatelle with tomatos
  • Tagliatelle al sugo di lepre, Tagliatelle al ragù
  • Timballo di crespelle con pesto genovese e mozzarella – baked crepe (thin pancakes) layered like lasagna with green pesto and mozzarella
  • Tortelloni alla zucca
  • Tortellini, Cjarsons
  • Tortelloni ricotta and spinaci
  • Trofie al pesto, trofie al sugo di noci
  • Tumacë me tulë

soon more!

Rice / Risotto / Polenta

  • Arancini – breaded rice balls
  • Insalata di riso
  • Pomodori col riso
  • Polenta
  • Polenta con porcini – Polenta with porcini mushrooms
  • Risi e bisi – rice and peas
  • Riso al nero di seppia
  • Riso alla toscana
  • Riso con i porcini
  • Riso e indivia
  • Riso tonnato
  • Riso valdostano
  • Risotto –
  • Risotto ai gamberoni
  • Risotto ai quattro sapori
  • Risotto al Barolo
  • Risotto al cavolfiore
  • Risotto al Gorgonzola – risotto prepared with Gorgonzola cheese
  • Risotto al Gorgonzola con noce – risotto prepared with Gorgonzola cheese and walnuts
  • Risotto alla marinara
  • Risotto alla milanese – risotto with saffron
  • Risotto alla Norma – risotto with aubergine, tomato passata puree and ricotta salata
  • Risotto alla sbirraglia
  • Risotto alla zucca
  • Risotto allo zafferano con petto d’anatra
  • Risotto cime di rapa e limone – Risotto with Stalk cabbage and lemon
  • Risotto cipolla e gorgonzola – Risotto with red onion and gorgonzola cheese
  • Risotto con agoni
  • Risotto con la lüganega
  • Risotto con salsiccia – Risotto with salsiccia meat sausage
  • Risotto con scamorza e champagne
  • Risotto di seppie alla veneziana
  • Risotto indivia e fiori di zucca
  • Risotto saltato
  • Sformato al basilico
  • Sformato di riso dolce
  • Tiella di riso, patate e cozze
  • Orzotto agli spinaci – Orzo Risotto with Spinach

Pesce / Fish

  • Acciughe fritte in pastella
  • Acciughe in carpione
  • Acqua pazza
  • Acquadella o latterino fritto
  • Agghiotta di pesce spada
  • Alici, sardine, anguilla marinate
  • Anguilla marinata – marinated eel
  • Baccalà
  • Baccalà alla lucana
  • Baccalà alla vicentina
  • Baccalà fritto
  • Boreto alla graisana
  • Branzino al sale
  • Brodetto di arselle
  • Buridda
  • Cacciucco
  • Calamaretti fritti – fried squid
  • Calamari in zimino
  • Calamari ripieni
  • Capesante alla veneziana
  • Cappon magro
  • Carpaccio di pesce
  • Cartoccio di pesce spada
  • Cozze alla tarantina
  • Cozze fritte alla viareggina
  • Cozze ripiene
  • Filetti di baccalà
  • Filetti di orata al cartoccio
  • Fritata di bianchetti
  • Fritto misto di pesce – mixed fried fish bits
  • Frittelle con salmone e prezzemolo – Fried balls with salmon and parsley
  • Frittura mista di pesce
  • Grancevola alla veneziana
  • Impanata di pesce spada
  • Involtini di pesce
  • Merluzzo con pomodorini alla siciliana
  • Missultin e polenta
  • Moscardini lessati alla genovese
  • Murena fritta
  • Nasello al forno – baked hake
  • Orata arrosto
  • Orate al forno
  • Pepata di cozze
  • Pesce a scabecciu
  • Pesce al cartoccio
  • Pesce alla pizzaiola
  • Pesce spada alla siciliana
  • Pesce spada arrosto in salmoriglio
  • Polpettine di mare
  • Renga de Parona di Verona – eaten during Lent, salted herring prepared with garlic, parsley and capers
  • Sarde a beccafico – stuffed sardines
  • 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
  • Seppioline in umido
  • 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
  • Zuppa di pesce

Carne

  • Abbacchio alla Cacciatora
  • Abbacchio brodettato
  • Arrosto di vitello agli asparagi – Roast veal with asparagus
  • Bistecca Fiorentina
  • Braciole
  • Braciolone
  • Bresaola
  • Brodo
  • Cacciatore – refers to a meal prepared “hunter-style” with onions, herbs, usually tomatoes, often bell peppers, and sometimes wine.
  • Capicollo
  • Carne al piatto
  • Carne Pizzaiola
  • Cevapcici
  • Ciabusco
  • Coda alla vaccinara
  • Cotechino friulano or Musèt
  • Cotechino Modena
  • Cotoletta alla milanese
  • Cotoletta alla petroniana
  • Fiorentina steak
  • Culatello
  • Goulash or gulash
  • Guanciale (cured pork jowl)
  • Lonza
  • Mortadella
  • Oca (goose)
  • Osso buco
  • Pancetta (bacon)
  • Pezzetti di cavallo
  • Polpette al sugo con piselli – meatballs in tomato sauce with peas
  • Porcaloca
  • Prosciutto affumicato (smoked ham)
  • Prosciutto cotto (cooked ham)
  • Prosciutto crudo
  • Prosciutto di Parma
  • Prosciutto di San Daniele
  • Rosticciana
  • Scaloppine, of various varieties
  • Scaloppine al Marsala – Schnitzel / thinly sliced cut of meat with Marsala sauce
  • Salame
  • Salsiccia (sausages) including Salsiccia cruda
  • Saltimbocca alla Romana
  • Soppressata
  • Spezzatino
  • Speck Alto Adige PGI
  • Speck friulano di Sauris
  • Straccetti, of various varieties
  • Stigghiola
  • Trippa alla Romana
  • Veal Milanese
  • Violino Valtell
  • Vitello tonnato – Veal with thuna sauce

Verdura/Vegetables, Antipasti and Contorni/side dishes

  • Asparagi bianchi e verdi (asparagus)
  • Caponata
  • Carciofi alla Romana – fried whole artichoke, an old jewish-roman recipe
  • Chips di cavolo nero – Lacinato Kale Chips
  • Ciambotta
  • Cipolline Catanesi con pasta sfoglia
  • Cipolline in agrodolce – sweet and sour cooked onions
  • Clafoutis con tomate e mozzarella – savoury pan baked clafoutis with whole baked tomatoes and mozzarella
  • Crauti (sauerkraut)
  • Curry di ceci e spinaci
  • Fagiolini al forno gratinati – baked grean beans
  • Insalata di arance e finocchi – Fennel salad with orange filets
  • Melanzane pastellate – battered, fried Eggplant
  • Panzanella – a Tuscan salad of dry bread, cucumbers, onions and tomatoes, especially popular in the summer
  • Patate sabbiose in Padella – breaded pan-fried potato chunks
  • Peperonata
  • Peperoni in agrodolce – sweet and sour bell peppers
  • Pestât
  • Pinzimonio – Italian-style crudités
  • Polpette di Melanzane – breaded aubergine balls, either fried or baked
  • Polpette zucca e tofu – Pumpkin and tofu patties
  • Pomodori hasselback
  • Pomodori ripieni alla pugliese – filled and oven baked wholte tomates pugliese style with olives
  • Sformato di cavolfiore
  • Sformato ricotta e spinaci
  • Uovo in nuvola
  • Zucca Marinata in Agrodolce – canned pumpkin slices
  • Zucchine alla menta ricetta sicilianaSicily – Zucchini with mint

Desserts, Cakes and Sweets

  • Baci a dama
  • Biscotti con farina d’avena – Oatmeal Cookies
  • Cantucci alle Mandorle – slices sweet bread with whole almonds
  • Castagnole con Ricotta – sweet dumplings with ricotta cheese, deep fried
  • Cheesecake al limone senza cottura – raw, uncooked cheesecake covered with lemon custard
  • Cheesecake cioccolato e lampone – chocolate cheesecake with raspberries
  • Cheesecake Vegana – vegan cheesecake
  • Cheesecake Zabrata – Cheesecake mixed with chocolate batter
  • Ciambella con agrumi e ricotta – Donut shaped cake with citrus fruit(s) and ricotta
  • Ciambella integrale allo yogurt – Wholemeal yogurt donut-shaped cake
  • Ciambelle di San BiagioAbruzzo – sweet yeast dough with the consistency of a rustic and homemade biscuit and the unmistakable scent of anise
  • Ciambelline all’arancia con latte di cocco – round cookies with orange and coconut milk
  • Ciambellone Soffice all’Arancia – Soft Bundt Cake with Orange
  • Crema Paradiso
  • Crostata con le Ciliegie – pie with (fresh) cherrie filling
  • Crostata di Pasta Sfoglia con Crema – puff pastry cake filled with vanilla custard cream, often also topped with fresh seasonal fruit
  • Crostata di pesche – Pie with peaches
  • Crostata morbida di mele – Soft apple tart
  • Cornetto -translates to “little horn”, the Italian version of a croissant (softer and contains less butter), often filled with crema pasticceria vanilla custard cream
  • Crumble ai frutti di bosco – baked crumble with berries
  • Maritozzi Romani
  • Mele cotte al microonde – in a microwave softened apples
  • Muffin Cappuccino – coffee flavoured muffin mini-cakes
  • Pandolce alla frutta secca – cake with dried fruits
  • Pastiera Napoletana – a crostata cake with origins in Napoli/Naples
  • Pavesini al Tiramisu
  • Pavesini al Tiramisu e Nutella
  • Pavesini zuppa inglese
  • Pavlova ai frutti di bosco – Pavlova with mixed red berries
  • Pesche dolci abruzzesi
  • Plumcake al limone e limoncello – loaf cake with lemon and limoncello
  • Stelline di mandorle e cioccolato – stars made out of a chocolate center and whole almonds as
  • Tartufi di pandoro ripieni di Nutella – Pandoro Truffles filled with Nutella spread
  • Tiramisù al limone e cioccolato bianco – al white Tiramisu with lemon and white chocolate
  • Tiramisù allo yogurt e Nutella – Tiramisu with joghurt and nutella
  • Tiramisu Classico – classic italian tiramisu with alcoholic cream filling
  • Tiramisu con Amaretti – Tiramisu with amaretti cookies
  • Torta ai lamponi – Pie Cake with raspberries
  • Torta alla panna montata – whipped cream cake
  • Torta Bertolina – cake with strawberry grapes
  • Torta cremosa allo yoghurt – cake with yoghurt cream
  • Torta da Colazione – sweet cake for breakfast, often with chocolate and/or vanilla, coconut, nuts, …
  • Torta di albicocche – Pie with apricots
  • Torta di carote e gocce di cioccolato – cake with carrot and chocolate
  • Torta di carote e yoghurt – cake with carrot and yoghurt frosting/topping
  • Torta di kiwi – Pie with kiwi
  • Torta di Ricotta con Pere e mandorle – Ricotta cake with pears and almonds
  • Torta Gelato – ice cream cake
  • Torta Pere e Cioccolato – Chocolate Cake with sliced pear
  • Torta Rusa di Verona – originally from Verona, Veneto
  • Zeppole di San Giuseppe
  • Zeppole di San Giuseppe con creme Tantifrutti Albicocca e basilico

Caffé and Italian coffee specialities

more here

Italian Cheeses

  • Asiago
  • Asino
  • Bel Paese
  • Bitto
  • Bra
  • Burrata
  • Burrini
  • Butirro
  • Caciocavallo
  • Cacioricotta
  • Canestrato pugliese
  • Caprino
  • Casècc
  • Casiello
  • Castelmagno
  • Casu modded
  • Ciccillo
  • Crescenza
  • Crotonese
  • Fiore Sardo
  • Fontina
  • Formadi frânt e Formadi salât
  • Formai de Mut dell’Alta Valle Brembana
  • Giuncata
  • Gorgonzola
  • Grana Padano
  • Latteria
  • Liptauer
  • Malga
  • Marzolino
  • Marzotica
  • Mascarpone
  • Montasio
  • Monte Re
  • Monte Veronese
  • Mozzarella
  • Murazzano
  • Paddraccio
  • 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
  • Scamorza
  • Slattato
  • Squacquerone
  • Stracchino
  • Tabor
  • Taleggio
  • Toma
  • Tumazzu

Special occasion delicacies (for Carnival, Easter, Christmas,…)

  • Anellini Zuccherati di Carnevale – mini sugar coated doughnuts for Carnival
  • Biscotti di Natale / Biscotti Befanini – cookies typically prepared in the month before Christmas, often decorated with chocolate or sugar
  • Ciambellone al Cioccolato il Doce per Riciclare le Uova – (what to do with all the leftover chocolate eggs from easter) bundt cake with big chocolate chunks from past easter chocolate eggs
  • Cicerchiata  – sweet carnival treat from Marche and Abruzzo regions
  • Colomba Pasquale – sweet bread shaped like a dove for Easter
  • Corona di Pasqua Salata – savoury bread often with ham/meat or cheese inside, in round form with a hole, often topped with (hard boiled) eggs
  • Frittelle di carnevale – fried sweet dough dumplings which are eaten before and on carnival
  • Migliaccio in Pasta frolla Napoletano – sweet cake for carnival from Naples
  • Pandoro – originally from Verona / Veneto – a traditional sweet bread for Christmas and New Year, traditionally shaped like a frustum with an eight-pointed star section, dusted in icing sugar (to resemble the snowy peaks of the Italian Alps during Christmas)
  • Panettone – originally from Milan / Lombardy – sweet bread with candied fruits and raisins as the main ingredient
  • Penia – originated in rural Italy for Easter, a sweet bread with sugar, butter, eggs, anise seeds and lemons
  • Ravioli dolci di carnevale – fried sweet dough shaped like ravioli for Carnival season
  • Sfinci di San Giuseppe – traditional dessert eaten in Sicialy on March 19th, for “festa del papa”
  • Tiramisu di Colomba – classic tiramisu but prepared with easter colomba pasquale cake slices
  • Torta di riso toscana – typical easter cake with rice from Tuscany (quite similar to swiss easter cake with rice)
  • Torta Pasqualina con pasta sfoglia – savoury easter cake with spinach, whole baked eggs in puff pastry

Drinks

  • Alchermes
  • Amaretto
  • Amaro
  • Aperol
  • Aurum
  • Bananino – liquor made of bananas
  • Campari
  • Cynar
  • Limoncello – high percentage alcohol which has been flavoured with fresh lemons
  • Liquore allo zabaione – liquor made of zabaione creme dessert
  • Grappa
  • Sambuca
  • Mirto
  • Vermouth
  • Spritz Limoncello
  • Fernet
  • Nocino
  • Centerbe
  • Bargnolino
  • Maraschino
  • Sassolino
  • Sciroppo di sambuco – elderberry syrup
  • Strega
  • Rosolio
  • Galliano
  • Frangelico
  • soon more!

Street Food / Snacks / Antipasti

  • Sipolline catanesi rustici siciliani – puff pastry squares filled with onion and mozzarella
  • Cornetti di Pizza – savoury croissants filled with typical pizza ingredients such as tomato sauce and mozzarella
  • Corona di Spinaci Sfogliata – puff pastry ring filled with spinach, cut in pieces to be eaten as antipasti
  • Mozzarella in Carozza – Mozzarella cheese in between two pieces of toast, those are smothered with egg and breaded, before either fried or baked
  • Panzerotti con tomate e mozzarella
  • Panzerotti con ricotta, pomodori secchi e rucola
  • Rustici salati ripieni di ricotta – small puff pastry rounds/cakes filled with ricotta cheese

soon more!

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