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.

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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
  • Salsa piccante di melanzane arrosto – Spicy roasted aubergine sauce
  • 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
  • Soup alla Modenese – made with stock, spinach, butter, salt, eggs, Parmesan cheese, nutmeg and croutons
  • Vellutata di carote e lenticchie – Carrot and lentil soup
  • 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 di Stracciatella – 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)
  • Zuppa Toscana – made with Italian sausage, crushed red peppers, diced white onion, bacon, garlic puree, chicken bouillon, heavy cream, and potatoes
  • Zuppetta di lupini – lupine soup

Bread and savoury bakes

  • Bruschette con acciughe e pomodoro – Bruschette with anchovies and tomato
  • Bruschette con pomodoro e ricotta – Bruschette with tomato and ricotta cheese
  • 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
  • Ciaccia frittaTuscany – round deep fried dough
  • Ciaccino
  • Ciambella salata alle verdure – Savory bundt cake with mixed vegetables
  • 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
  • Focaccia con fave, salumi e formaggi – Focaccia with broad beans, cold cuts and cheese
  • Focaccine cipolla e pecorino – onion and pecorino cheese Mini-Focaccia
  • Le focaccine fritte pugliesi
  • Fragguno
  • FriselleApulia / southern Italy – a crunchy double-baked bread, with a hole (shaped like a halved Donut)
  • Girelle di Piadina al Forno Filanti con Prosciutto Cotto e Asiago – Piadina Rolls with Prosciutto Cotto Ham and Asiago Cheese
  • Grissini torinesi – crunchy long and thin bread sticks
  • Michetta – typical bread of Milan
  • Moddizzosu
  • Muffuletta
  • Nachos di Piadina – salted/flavoured sliced piadina, later fried for crispiness
  • 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)
  • Pane veloce alla ricotta – Quick ricotta bread
  • Panelle di ceci
  • Panino
  • PiadinaEmilia Romagna – thin dough with various fillings such as cheese, roke, cured meat, prosciutto, …
  • Piadine di ceci – chickpea flour piadina
  • Piadine in torta di rose – rose flower styled piadina rolls
  • Pita – typical bread of Catanzaro
  • Pizza di sfoglia al tonno – puff pastry pizza with tuna
  • Rosetta – typical bread of Rome
  • Schiacciata / Scacciata
  • Schiacciata all’uva fragola – strawberry and grape Schiacciata
  • Schiacciata di Patate al Tonno e Olive – with tuna and olives
  • Schiacciata Sfoglia Carciofi e Pancetta – puff pastry “cake” filled with artichoke and pancetta
  • Schiacciata speck e rucola – pan-baked Schiacciata filled with speck and rocket salad
  • Schiacciatine speck e zucchine in padella – Fried speck and zucchini flat breads
  • Sofficini fatti in casa – breaded homemade doughy half-moons filled with tomato sauce and mozzarella
  • Taralli
  • Taralli dal Molise al Trentino
  • Testarolo
  • Tigella
  • Tortano
  • Torta rustica broccoli e cavolfiore – Rustic cake with broccoli and cauliflower
  • Torta salata con cipolle e speck – savoury pie with onions and bacon

Pizza

  • Calzone – folded over dough usually filled with ricotta and other ingredients
  • Calzone alla Pizzaiola – Pizza Style Calzone
  • La pizzetta rossa – open-faced pizza with a thicker dough and only topped with tomato sauce/ passata
  • Mini calzoni al gorgonzola – mini calzones with gorgonzola cheese and ham
  • Pinsa con pomodori arrosto, burrata e prosciutto – Pinsa with roasted tomatoes, burrata and ham
  • Pinsa Romana – oval shaped pizza with thicker dough
  • Pinsa romana con mortadella e pesto di pistacchi – pinsa romana with mortadella and pistachio pesto
  • Pizza ai carciofi, scalogni e fichi – Artichoke, Shallot, and Fig Pizza
  • Pizza ai frutti di mare – an Italian seafood pizza that may be served with scampi, mussels or squid
  • 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 bianca con le patate – White pizza with potatoes
  • Pizza bianca con trota salmonata e formaggio alpino – White pizza with salmon trout and alpine cheese
  • 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 con chutney di pesche prosciutto e burrata – Pizza with peach chutney, ham and burrata cheese
  • Pizza con datterini gialli e salsiccia – Pizza with yellow cherry tomatoes and sausage
  • Pizza Cono – dough in an (ice cream) cone form, filled with typical pizza-ingredients such as tomato sauce and mozzarella (as pictured above)
  • Pizza di Pasta Sfoglia – Pizza with a Puff Pastry dough, typical with tomato sauce and mozzarella
  • Pizza formaggio e uva – Pizza with cheese and grapes
  • Pizza Fritta / Pizza FritteNapleswith tomato sauce and mozzarella filled fried Pizza
  • Pizza Margherita – Tomato and mozzarella cheese
  • Pizza Marinara – tomato, oregano and garlic
  • Pizza Pane Prosciutto e patate in padella – Pan Pizza with Ham and potatoes
  • Pizza Pane speck e zucchine – Pan Pizza with speck and zucchini
  • 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 dishes

  • Bucatini al forno alla puttanesca – oven-baked Bucatini with puttanesca sauce
  • 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 al ragù d’agnello – Fettuccine with lamb ragout
  • Fettuccine Alfredo
  • Frittata di Spaghetti – fried spaghetti topped with eggs and tuned into a frittata
  • Fusilli gratinati al ragù di pesce – Fusilli gratinati with fish ragout
  • Gnocchetti con farina di ceci – Gnocchetti with chickpea flour
  • Gnocchi al limone e basilico con zucchine – Lemon Basil Gnocchi with Zucchini
  • Gnocchi alla paprika con speck e Grana Padano – Paprika gnocchi with speck and Grana Padano cheese
  • Gnocchi alla sorrentina – oven baked Sorrento-style gnocchi in tomato sauce with mozzarella
  • Gnocchi con crema di gorgonzola – Gnocchi with gorgonzola cream
  • Gnocchi di Patate al ragu di salsiccia – potato gnocchi with sausage ragout
  • Gnocchi di patata con gallinacci – Potato gnocchi with chanterelles
  • Gnocchi di Verona  – from Verona, Veneto, in northern Italy – potato gnocchi dumplings with brown butter and parmesan
  • Gnocchi gratinati al Pesto – Gnocchi au gratin with Pesto
  • Gnudi Toscani – from Tuscany – dumplings with spinach and ricotta, served with browned butter and parmesan cheese
  • Lasagne
  • Lasagne ai carciofi – Lasagne with artichokes
  • Lasagne ai Pepperoni e Zucchini – Lasagna with Pepperoni and Zucchini
  • Lasagne al Cavolfiore – Lasagne with cauliflower
  • Lasagne al pistacchio e guanciale – Lasagne with pistachio and guanciale
  • Lasagne al provolone con ragù vegetale – Lasagne with provolone cheese and vegetable ragout
  • Lasagne al radicchio di Treviso, noci e gorgonzola – Lasagne with Treviso radicchio, walnuts and gorgonzola cheese
  • Lasagne alla siciliana con ragù di carne e piselliSicily – Lasagne alla Siciliana with meat sauce and peas
  • Lasagne con verdure primaverili – Lasagne with spring vegetables
  • Lasagne con Zucca e Salsiccia – Lasagna with Pumpkin and Sausage
  • Lasagne con Zucchine e Mozarella –  Lasagne with Zucchini and Mozzarella Cheese
  • Lasagne con zucchine, gorgonzola e noci – Lasagne with courgettes, gorgonzola and walnuts
  • Lasagne di Zucca e prosciutto – Lasagna with Pumpkin and prosciutto ham
  • Lasagne Pistacchio Burrata e Mortadella – Lasagne Pistachio Burrata and Mortadella
  • Lasagne verdi con verdure al forno e provola – Green lasagna with baked vegetables and provola cheese
  • Lasagne zucca mortadella e ragù – Lasagne with pumpkin, mortadella and meat sauce
  • Lasagne zucchine e salsiccia – Lasagna with zucchini and sausage
  • Linguine alle vongole – Linguine pasta with clam sauce
  • Pansotti alla genovese – a type of huge ravioli with green pesto
  • Pasta all’Ortolana
  • Pasta al forno alla pizzaiola – pizza style baked pasta
  • Pasta al pesto – Penne Pasta with pesto (usually red pesto rosso or green pesto genovese)
  • 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 Vesuviana – Pasta with peeled tomatoes, hot chilli, olives, capers, onion and fiordilatte
  • Pasta alle vongole a cottura passiva – Pasta with clams cooked passively
  • Pasta ceci e lupini – Pasta with chickpeas and lupins
  • Pasta ceci e nduja – Pasta with chickpeas and nduja
  • Pasta con crema di zucchine e burrata – Pasta with cream of zucchini and burrata cheese
  • Pasta con funghi e salsiccia – Pasta with mushrooms and salsiccia meat wurst
  • Pasta con i peperoni cruschi – Pasta with raw peppers
  • Pasta con le sarde – Pasta with sardines
  • Pasta con pesto di rucola, melanzane sott’olio e stracciatella – Pasta with arugula pesto, oil-marinated eggplants and stracciatella cheese
  • Pasta con Zucchine ricotta e tonno – Pasta with Zucchini, Ricotta cheese and tuna
  • Pasta fredda con pomodorini e rucola – cold pasta with raw tomatoes and rucola
  • Pasta fredda con prosciutto crudo – Cold pasta with cured ham
  • Pasta fredda formaggio e pesto – Cold pasta with cheese and pesto
  • Pasta fredda taleggio e Zucchine – cold Pasta with taleggio cheese and zucchini
  • Penne al pesto di peperoni – Penne pasta with bell pepper pesto
  • Penne al gorgonzola e mascarpone – Penne pasta with a creamy gorgonzola and mascarpone sauce
  • Penne all’arrabbiata – “angry” spicy tomato sauce with chili flakes and/or chili flavoured oil and penne pasta
  • Penne alla Puttanesca di Tonno – Penne alla Puttanesca with Tuna
  • Penne alla vodka – Penne with vodka tomato sauce
  • Penne di farro con cime di rapa picccanti e formaggio allo zafferano – Spelt penne with spicy turnip tops and saffron cheese
  • Tagliatelle con pesto di cavolo nero – Tagliatelle with black cabbage pesto
  • Tagliatelle di albumi al sugo di pomodoro fresco – Egg white tagliatelle with fresh tomato sauce
  • Tagliolini cacio e pepe al basilico – Tagliolini cacio e pepe with basil
  • Timballo di pasta ai formaggi – baked pasta cake with cheese
  • Pasta alla cenere – Pasta in a gorgonzola and olive sauce
  • 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 cheese
  • Pasta alla Puttanesca – Pasta alla Puttanesca (tomato sauce with olives and capers)
  • 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 con crema di peperoni – Pasta with cream of bell peppers
  • Pasta con crema di peperoni, ciaciotta e tonno – Pasta with cream of peppers, caciotta cheese and tuna fish
  • Pasta con crema di spinaci e guanciale – Pasta with creamed spinach and lard/guanciale bacon
  • Pasta con datterini, capperi, stracciatella – Pasta with dates, capers, stracciatella cheese
  • Pasta con Ricotta e Pomodoro – Pasta with ricotta cheese and tomatoes
  • Pasta con Tonno, Olive e Pomodoro – Pasta with Tuna, Olives and Tomato
  • Pasta con Zucca e Speck – Pasta with pumpkin and bacon
  • Penne Crudaiola – cooked Pasta with cold Ricotta and raw tomatoes
  • Pasta e Fagioli – Pasta, usually short ones such as Penne, in a tomato-based sauce with beans, also known as Pasta e Fasule
  • Pasta fredda taleggio e zucchine – Cold pasta with taleggio cheese and courgettes
  • Pasta fredda tonno e limone – Cold pasta with tuna and tomatoes
  • Pasta fredda tonno e pomodori – Cold pasta with tuna and tomatoes
  • Pasta gratinata con prosciutto e piselli – Pasta gratin with ham and peas
  • Pasta mortadella e pistacchio – Mortadella and pistachio pasta
  • 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 all’arrabbiata con funghi champignon – Penne all’arrabbiata with champignon mushrooms
  • 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 forno – traditional oven-baked spaghetti with tomato
  • 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 all’Assassina – from Bari in southern Italy – roasted crispy Spaghetti with tomato sauce
  • Spaghetti alla NeranoSpaghetti with fried Zucchini in olive oil/pasta water and pecorino/provolone cheese, sometimes also with fresh mint or basil
  • Spaghetti alla Carrettiera
  • Spaghetti alla Norcina
  • Spaghetti alla Puttanesca – tomato sauce with whole olives and cpapers
  • Spaghetti alla puveriello – Spaghetti in a slightly cheesy sauce with a fried egg on top
  • Spaghetti alla salvia e speck croccante – Spaghetti with sage and crispy speck
  • Spaghetti alla Zingara – alla puttanesca but with added tuna, so tuna, capers, whole olives and pomodorini
  • 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 pomodorini – Spaghetti with clams and cherry tomatoes
  • Spaghetti alle vongole e piselli – spaghetti like vongole bianche but with green peas
  • Spaghetti con agretti – Spaghetti with agretti aka Salsola soda/saltwort/barilla plant
  • Spaghetti con cipolle e speck – Spaghetti with onions and speck
  • 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 con ricotta, melanzane e pomodorini confit – Spaghetti with ricotta, eggplant and confit tomatoes
  • Spaghetti con zucchine e pangrattato tostato – Spaghetti with courgettes and toasted breadcrumbs
  • Spaghetti indiavolati
  • Spaghetti robiola, funghi e pancetta – Spaghetti with robiola, mushrooms and bacon
  • 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
  • Spaghettoni con pesto di rucola e alici – Spaghettoni with rocket pesto and anchovies
  • Spatzle verdi con Champignon – green spaetzle dumplings with champignon mushrooms in a creamy sauce
  • Tagliatelle alla boscaiola
  • Tagliatelle ai carciofi – Tagliatelle with artichokes
  • 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
  • Torta di maccheroni – baked maccheroni pasta pie
  • Tortelloni alla zucca – Tortelloni with pumpkin
  • Tortellini, Cjarsons
  • Tortelloni ricotta and spinaci – Tortellini pasta filled/stuffed with a spinach and ricotta cheese mix
  • Trofie al pesto – Trofie with pesto
  • Trofie al sugo di noci – Trofie with walnut sauce
  • Tumacë me tulëPotenza / Basilicata – tagliatelle with bread crumbs

soon more!

Rice / Risotto / Polenta

  • Arancini – breaded rice balls
  • Arancini vegana – vegan version of breaded rice balls
  • Farro freddo con salmone ed ortaggi – Cold spelt with salmon and vegetables
  • Insalata di riso – Rice salad
  • Involtini di verza ripieni di riso – Savoy cabbage rolls stuffed with rice
  • Pizza di Riso al Forno – Oven-baked Rice Pizza
  • 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 – Rice with endive
  • Riso tonnato
  • Riso valdostano
  • Risotto –
  • Risotto agli spinaci – Spinach risotto
  • Risotto ai funghi porcini secchi – Risotto with dried porcini mushrooms
  • Risotto ai gamberoni
  • Risotto ai quattro sapori – Four-flavour risotto
  • Risotto ai porri con stracciatella – Leek risotto with stracciatella cheese
  • Risotto al Barolo
  • Risotto al caprino nocciole e maggiorana con broccolo romanesco – Hazelnut and marjoram goat cheese risotto with Romanesco broccoli
  • Risotto al cavolfiore
  • Risotto al Gorgonzola – risotto prepared with Gorgonzola cheese
  • Risotto al Gorgonzola con noce – risotto prepared with Gorgonzola cheese and walnuts
  • Risotto al pomodoro e cannellini – Tomato and cinnamon risotto
  • Risotto al radicchio tardivo di Treviso – Risotto with late radicchio from Treviso
  • Risotto all’amatriciana – amatriciana style risotto
  • Risotto alla Birra e creata di lardo mantecato con toma – Beer risotto and lard creation whipped with toma cheese
  • Risotto alla marinara – Risotto in a marinara tomato sauce
  • Risotto alla milanese – risotto with saffron
  • Risotto alla Norma – risotto with aubergine, tomato passata puree and ricotta salata
  • Risotto alla parmigiana di melanzane – Aubergine parmigiana risotto
  • Risotto alla salvia e salsiccia – Sage and sausage risotto
  • Risotto alla sbirraglia
  • Risotto alla zucca – Pumpkin risotto
  • Risotto alle cime di rapa, uova e uova – Turnip greens and egg risotto
  • Risotto alle Fragole e Scamorza – Strawberry and Scamorza Risotto
  • Risotto alle patate e rosmarino – Risotto with potatoes and rosemary
  • Pizza alle Melanzane e Brie – Eggplant and Brie Pizza
  • Risotto alle noci – risotto with walnuts
  • Risotto alle tre ortiche – Three nettles risotto
  • Risotto allo zafferano con petto d’anatra – Saffron risotto with duck breast
  • Risotto asparagi e gamberetti – Asparagus and shrimp risotto
  • Risotto cacio e pepe – risotto with parmesan cheese and black pepper
  • Risotto Carbonara – carbonara stylr risotto with egg yolk and bacon
  • 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 with agoni
  • Risotto con asparagi e zafferano – Risotto with asparagus and saffron
  • Risotto con Barbabietole e quark – Risotto with beetroot and quark
  • Risotto con burrata – Risotto with a cream of burrata cheese
  • Risotto con ciliegie e robiola – Risotto with cherries and robiola
  • Risotto con crema di peperoni e provola – Risotto with cream of peppers and provola cheese
  • Risotto con fichi, speck e scamorza – Risotto with figs, speck and scamorza cheese
  • Risotto con la lüganega
  • Risotto con mazzancolle e pomodorini al profumo di limone – Risotto with shrimps and cherry tomatoes in lemon flavour
  • Risotto con pancetta e crema di piselli – Risotto with bacon and cream of peas
  • Risotto con salsiccia – Risotto with salsiccia meat sausage
  • Risotto con scamorza e champagne – Risotto with scamorza cheese and champagne
  • Risotto di seppie alla veneziana – Venice – Venetian style cuttlefish risotto
  • Risotto fragole e champagne – strawberry and champagne risotto
  • Risotto indivia e fiori di zucca – Endive and squash flower risotto
  • Pizza Integrale alle Melanzane e Ricotta – Whole Grain Pizza with Eggplant and Ricotta
  • Risotto mari e monti – Sea and Mountain Risotto with mushrooms, clams, shrimps and white wine
  • Risotto primavera – risotto with spring veggies
  • Risotto saltato – Sauteed Risotto
  • Risotto porro e zafferano – Leek and saffron risotto
  • Risotto verdure e zafferano – Risotto with veggies and saffron
  • Risotto zucchine, speck e stracchino – Courgette, speck and stracchino risotto
  • Sformato al basilico – Rice flan with basil
  • Sformato di riso dolce – Sweet rice flan casserole
  • Tiella barese di riso, patate e cozzeApulia / southern Italy – Tiella of rice, potatoes and mussels
  • Timballo di riso con spinaciAbruzzo – baked rice with spinach, oven baked in a dome or cake dish
  • Orzotto agli spinaci – Orzo Risotto with Spinach

Pesce / Fish

  • Acciughe fritte in pastella – Batter-fried anchovies
  • Acciughe in carpione
  • Acqua pazza
  • Acquadella o latterino fritto
  • Agghiotta di pesce spada
  • Alici, sardine, anguilla marinate
  • Anguilla marinata – marinated eel
  • Baccalà
  • Baccalà al vapore con avocado e salsa di anguria – Steamed cod with avocado and watermelon sauce
  • 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 gratinate al limone – Mussels au gratin with lemon
  • Cozze ripiene – Stuffed and oven-baked mussels
  • Filetti di baccalà – Cod fillets
  • 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 – mixed fried fish
  • Gamberi in crosta di pasta sfoglia – shrimps in puff pastry crust
  • Grancevola alla veneziana – Venice – venetian style crab cake
  • 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
  • Polpette di Tonno – Tuna Meatballs
  • Polpettine di mare
  • Renga de Parona di Verona – eaten during Lent, salted herring prepared with garlic, parsley and capers
  • Saltimbocca di orata – Saltimbocca of sea bream
  • Sarde a beccafico – stuffed sardines
  • Sarde arraganate – sardines with oregano and bread
  • Sarde grigliate – Grilled sardines
  • Sarde ripiene
  • Sarde sfiziose panate
  • Sardele in saor
  • Sbroscia bolsenese
  • Scampi a zuppetta
  • Scampi gratinati – Scampi au gratin
  • Seppie col nero alla veneziana
  • Seppie con i piselli
  • Seppie ripiene
  • Seppioline in umido
  • Sogliole alla mugnaia
  • Spada allo zafferano e briciole al nero – Swordfish with saffron and black crumbs
  • Spiedini ai frutti di mare – Seafood skewers
  • Spiedini di alici – Anchovies skewers
  • Spiedini di anguilla
  • Stoccafisso alla genovese
  • Stoccafisso alla ligure
  • Tonno sott’olio
  • Tortiera di cozze
  • Totano imbottito
  • Triglie alla livornese
  • Zuppa di pesce

Carne / meat dishes

  • Abbacchio alla Cacciatora
  • Abbacchio brodettato
  • Arrosto con i funghi – Roast meat with mushrooms
  • Arrosto di vitello agli asparagi – Roast veal with asparagus
  • Bistecca Fiorentina – Florentine steak
  • Braciole al sugo – pork chops with tomato sugo sauce
  • 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 – Milanese cutlet Schnitzel
  • Cotoletta alla petroniana
  • Fiorentina steak
  • Culatello
  • Goulash or gulash
  • Guanciale – cured pork jowl/cheek
  • Lonza
  • Mortadella
  • Oca (goose)
  • Osso buco
  • Pancetta (bacon)
  • Pezzetti di cavallo
  • Pollo alla Kiev con Grana Padano – Chicken Kiev with Grana Padano cheese
  • Pollo in agrodolce – Sweet and sour chicken
  • Pollo con olive e Pomodorini – Chicken with olives and tomatoes
  • Polpette al sugo con piselli – meatballs in tomato sauce with peas
  • Porcaloca
  • Prosciutto affumicato – smoked ham
  • Prosciutto cotto – cooked ham
  • Prosciutto crudo – raw/dry-cured ham
  • Prosciutto di Parma – Ham from the city/region of Parma
  • Prosciutto di San Daniele – Ham from San Daniele del Friuli near Venice
  • 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 – Bacon from south tyrol
  • Speck friulano di Sauris
  • Straccetti, of various varieties
  • Stigghiola
  • Trippa alla Romana
  • Veal Milanese – veal cutlel schnitzel
  • Violino Valtell
  • Vitello tonnato – Veal with thuna sauce

Verdura/Vegetables, Antipasti, Street Food, Snacks and Contorni/side dishes

  • Asparagi bianchi e verdi – White and green asparagus
  • Bastoncini di Zucchine, gratinati al forno – oven baked breaded zucchini quarters/halves on a wooden stick
  • Caponata
  • Carciofi alla Romana – fried whole artichoke, an old jewish-roman recipe
  • Chips di cavolo nero – Lacinato Kale Chips
  • Ciabotta / Ciambotta di Verdura – stewed mixed vegetables (smiliar to frensh ratatouille, but from southern Italy)
  • Cipolline Catanesi con pasta sfoglia – Catanese onions with puff pastry
  • 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)
  • Crostata di pasta fillo con verdure grigliate – Phyllo dough tart with grilled vegetables
  • Crostata di sfoglia con salsicce e peperoni – Puff pastry tart with sausages and peppers
  • Crostata salata con Zucchine e Asiago – Savory tart with Zucchini and Asiago cheese
  • Curry di ceci e spinaci – vegetable curry with chickpeas and spinach
  • Fagiolini al forno gratinati – baked grean beans
  • Fagiolini con patate – green beans with potatoes
  • Frittata all’insalata – Omelette with salad
  • Gateau in padella – Pan-fried gateau with potatoes
  • Gnocco fritto – fried gnocchi rectangular dough pieces
  • Insalata di arance e finocchi – Fennel salad with orange filets
  • Insalata di asparagi – cold Asparagus salad
  • Insalata di fagiolini e tonno con olive nere – green bean and tuna salad with black olives
  • Insalata di pollo – Chicken Salad
  • Insalata Gigliese – from Acquacotta – Tomato and celery salad with spring onions
  • Insalata mozzarella e pomodoro – Mozzarella and tomato salad
  • Involtini di melanzane alle noci – Eggplant rolls with walnuts
  • Melanzane pastellate – battered, fried Eggplant
  • Mini Tarte salate ai fichi con mousse di ricotta, noci e speck – savory figs tartlets with ricotta cheese, walnuts and speck mousse
  • 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 gratinati al tonno – Peppers au gratin with tuna
  • Peperoni in agrodolce – sweet and sour bell peppers
  • Pestât
  • Pinzimonio – Italian-style crudités
  • Pizzette di zucchine – round zucchini slices topped with tomato and mozarella in pizza margherita style
  • Polpette di Melanzane – breaded aubergine balls, either fried or baked
  • Polpette di Ricotta – breaded round ricotta balls, oven baked or fried
  • Polpette di ricotta al sugo – breaded oven-baked ricotta dumplings with tomato sauce
  • Polpette zucca e tofu – Pumpkin and tofu patties
  • Pomodori hasselback
  • Pomodori ripieni alla pugliese – filled and oven baked whole tomates pugliese style with olives
  • Sformato di cavolfiore – Cauliflower flan / casserole
  • Sformato ricotta e spinaci – Casserole / flan with ricotta and spinach
  • Uovo in nuvola – egg in a cloud = egg yolk in an egg white cloud
  • Uova strapazzate al pomodoro in padella – Pan-fried scrambled eggs with tomato sauce
  • Zucca Marinata in Agrodolce – canned pumpkin slices
  • Zucchine alla menta ricetta sicilianaSicily – Zucchini with mint

Desserts, Cakes, Pastries and Sweets

  • Baci a dama
  • Biscotti cioccolato e avena  – Chocolate and oatmeal cookies
  • Biscotti con farina d’avena – Oatmeal Cookies
  • Biscotti di kamut con zenzero e fiori primaverili – Kamut biscuits with ginger and spring flowers
  • Brioche alla ricotta morbidissime – Soft ricotta brioche
  • Budino di Santa Chiara d’Assisipudding cake a la Santa Chiara d’Assisi / St. Clare of Assisi
  • Cantucci alle Mandorle – sliced sweet hard cake-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
  • Ciambelline fritte tiramisù – fried tiramisu doughnuts/mini cakes
  • Ciambellone Soffice all’Arancia – Soft Bundt Cake with Orange
  • Confettura di banane – banana jam
  • Crema Paradiso
  • Crema pasticcera all’arancia – orange custard cream
  • Crostata ai kiwi – Kiwi Tart
  • Crostata al gelo di anguria – watermelon iced tart
  • Crostata al mojito – Mojito-style pie Tart with mint, lime and white rum
  • Crostata albicocche e mirtilli – Tart apricots and blueberries
  • Crostata all’olio morbida con marmellata – Soft oil tart with jam
  • Crostata amaretti e crema al mascarpone – Tart with amaretti and mascarpone cream
  • Crostata con albicocche e crema al cardamomo – Tart with apricots and cardamom cream
  • Crostata con confettura al sambuco e fiori di sambuco – Tart with elderberry jam and elder flowers
  • Crostata con frolla di yoghurt – shortcrust Tart with yogurt
  • Crostata con le Ciliegie – pie with (fresh) cherrie filling
  • Crostata con uva e crema – Tart with grapes and cream
  • Crostata di fichi freschi e pasta frolla morbida  – Tart with fresh figs and soft shortcrust pastry
  • Crostata di frolla montata con crema al latte e confettura di mirtilli – shortcrust tart with whipped milk cream and blueberry jam
  • 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 di pesche e amaretti – Peach and amaretti tart
  • Crostata fredda al limone con pavesini – Cold lemon tart with pavesini biscuits
  • Crostata fredda con ricotta e pistacchi – Cold tart with ricotta and pistachios
  • Crostata limone e cioccolato bianco – Lemon and white chocolate tart
  • Crostata morbida con crema e pesche fresche – Soft tart with cream and fresh peaches
  • Crostata morbida con nutella e mascarpone – Soft tart with nutella and mascarpone cheese
  • 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
  • Eclair alle Pesche – peach eclairs
  • Galette con frutti di bosco – Galette with mixed fruits of the forest
  • Lingue di Procida – puff pastry tongues filled with crema pasticceria
  • Maritozzi Romani
  • Mele cotte al microonde – in a microwave softened apples
  • Mousse al limone – Lemon mousse
  • Mousse alla ricotta con frutta fresca – Ricotta mousse with fresh fruit
  • 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
  • Pavlova e frutta esotica – Pavlova with exotic fruit
  • Plumcake al limone e limoncello – loaf cake with lemon and limoncello
  • Salame al cacao vegano – vegan chocolate salami roll
  • Sbriciolata con confettura di mirtilli – Sbriciolata crumble cake with blueberry jam
  • Sbriciolata con crema paradiso al caffè – Sbriciolata with coffee cream
  • Stelline di mandorle e cioccolato – puff pastry stars made out of a chocolate center and whole almonds
  • Strudel di sfoglia ricotta e limone – Ricotta and lemon puff pastry strudel
  • Tartellette ai fichi mandorle e pinoli – Tartellette with figs, almonds and pine nuts
  • Tartellette alla pesca – Peach tartlets / Mini-Tartes
  • Tartellette alle noci e Nutella – Tartlets with walnuts and Nutella
  • Tartelette con crema al limone – Tartelette with lemon cream
  • Tartufi di pandoro ripieni di Nutella – Pandoro Truffles filled with Nutella spread
  • Tartufini ai biscotti e crema spalmabile – Truffles with cookies and creamy custard cream
  • Tiramisù al cioccolato bianco – White chocolate tiramisu
  • Tiramisù al limone – Lemon Tiramisu
  • 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 frutta fresca – Fresh fruit cake / pie
  • Torta alla panna montata – whipped cream cake
  • Torta Bertolina – cake with strawberry grapes
  • Torta con i ciccioli – Pie with lard cracklings
  • Torta con l’uva al miele – Cake with honey and grapes
  • Torta con mirtilli e noci pecan – Blueberry and Pecan Pie
  • 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 ciliegie russa – russian cherry cake
  • Torta di fichi e yogurt – Figs and yogurt cake
  • Torta di kiwi – Pie with kiwi
  • Torta di mele e ricotta – Apple and ricotta cake
  • Torta di Ricotta con Pere e mandorle – Ricotta cake with pears and almonds
  • Torta Gelato – ice cream cake
  • Torta in Frullatore alla Nutella – Nutella cake in a blender
  • Torta Pere e Cioccolato – Chocolate Cake with sliced pear
  • Torta ricotta e fichi – Ricotta cheese and figs cake
  • Torta rovesciata di pere estive e mandorle – Summer pear and almond upside-down cake
  • Torta Rusa di Verona – originally from Verona, Veneto
  • Torta tiramisù con ricotta veloce – quick ricotta tiramisu cake
  • Tortine di biscotti all’amarena fredde – cold sour cherry biscuit cakes
  • Treccia facile con crema e mirtilli – strudel braid with cream and blueberries
  • Tronchetto gelato alla nocciola – Hazelnut ice cream cake
  • 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
  • Cestini di pasqualina – easter baskets (puff pastry baskets filled with spinach and egg)
  • 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 millefoglie con crema pasticcera e fragole – Colomba millefeuille with custard and strawberries
  • 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 – bitters apéritif made of gentian, rhubarb, and cinchona, among other ingredients
  • Aperol Spritz – cocktail made with Aperol, Prosecco, sparkling water, orange and ice cubes
  • 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
  • Frittata di spinaci – pan-fried or oven-baked spinach omelette/egg-frittata
  • Gallette di pastafrolla con pomodori, semi chia e formaggio di capra – Puff pastry biscuits with tomatoes, chia seeds and goat cheese
  • Involtini di Melanzane con Tonno e Ricotta – Eggplant rolls with tuna and ricotta cheese
  • 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 filled “breads” with tomatoes and mozzarella cheese
  • Panzerotti con ricotta, pomodori secchi e rucola – Panzerotti with ricotta cheese, sun-dried tomatoes and arugula
  • Polpette di lenticchie – Lentil meatballs
  • Rustici salati ripieni di ricotta – small puff pastry rounds/cakes filled with ricotta cheese

 

soon more! stay tuned 🙂

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