List of Italian dishes

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This is a list of Italian dishes. 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[edit]

Antipasti (meaning before the meal)[edit]

Soup and sauce recipes[edit]

Breads[edit]

Preparation of Piadina, a Romagna flatbread.

Common pizza recipes[edit]

Pasta varieties - (over 650)[edit]

Pasta dishes[edit]

Rice dishes[edit]

Tiella.

Rice (Riso) dishes are very common in Northern Italy, especially in the Lombardia and Veneto regions, though rice dishes are found in all the country.

Fish[edit]

Meat dishes and cured meats[edit]

Vegetables[edit]

Wines[edit]

Cheeses[edit]

Desserts and pastry[edit]

Coffee (caffè)[edit]

Famous dishes[edit]

Special occasions[edit]

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[edit]

Friuli-Venezia Giulia[edit]

Veneto[edit]

Trentino-Alto Adige/Südtirol[edit]

Canederli

Lombardia[edit]

Panettone

Val D'Aosta[edit]

Panna Cotta

Piemonte[edit]

Liguria[edit]

Emilia-Romagna[edit]

Toscana[edit]

Tuscan bread specialties

Umbria[edit]

Specialties of the Norcineria (Umbrian Butcher)

Olive ascolane

Marche[edit]

Unique ham and sausage specialties

Lazio[edit]

Gnocchi

Abruzzo and Molise[edit]

Campania[edit]

Puglia[edit]

Puglia bread specialties

Basilicata[edit]

Calabria[edit]

Sicilia[edit]

Sardegna[edit]

Ingredients[edit]

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

Other common ingredients:

Herbs and spices[edit]

See also[edit]

References[edit]

  1. ^ 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. ISBN 0-470-00955-1. OCLC 173182689. 
  2. ^ Piras, 256.
  3. ^ Bruni, Leonardo (2005). "IL BRODETTO MARCHIGIANO" (in Italian). Retrieved 15 July 2012. 
  4. ^ 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.