List of Italian dishes

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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[edit]

Antipasti (meaning: before the meal)[edit]

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

Soup and sauce recipes[edit]

Pane (Bread in Italian)[edit]

Preparation of Piadina, a Romagna flatbread

Common pizza recipes[edit]

Neapolitan pizza (Margherita)

Pasta varieties - (over 650)[edit]

Main article: List of pasta
Some different colours and shapes of pasta, in a pasta specialty store in Venice

Pasta dishes[edit]

Gnocchi di ricotta, dressed in butter and sage

Rice dishes[edit]

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.

  • Arancini
  • Insalata di riso
  • Pomodori col riso
  • Risi e bisi (rice and peas)
  • Riso e indivia
  • Riso tonnato
  • Riso valdostano
  • Risotto
  • Risotto alla milanese or Risotto with saffron
  • Risotto con la lüganega
  • Riso alla toscana
  • Riso al nero di seppia
  • Riso con i porcini
  • Risotto alla sbirraglia
  • Risotto alla zucca
  • Risotto di seppie alla veneziana
  • Sformato al basilico
  • Sformato di riso dolce
  • Tiella di riso, patate e cozze
  • Risotto ai gamberoni
  • Risotto ai quattro sapori
  • Risotto al cavolfiore
  • Risotto al gorgonzola
  • Risotto saltato
  • Risotto al Barolo
  • Risotto con scamorza e champagne
  • Risotto indivia e fiori di zucca
  • Risotto allo zafferano con petto d'anatra
  • Risotto alla marinara
  • Risotto con agoni


A variation of acqua pazza featuring black olives, scallions and mushrooms
  • Baccalà
  • Boreto alla graisana
  • Cacciucco
  • Alici, Sardine, Anguilla marinate
  • Seppioline in umido
  • Missultin e polenta
  • Fritata di bianchetti
  • Fritto misto di pesce
  • Orate al forno
  • Acciughe fritte in pastella
  • Acciughe in carpione
  • Acquadella o latterino fritto
  • Acqua pazza
  • Agghiotta di pesce spada
  • Anguilla marinata
  • Baccalà alla vicentina
  • Baccalà fritto
  • Branzino al sale
  • Brodetto di arselle
  • Buridda
  • Calamaretti fritti
  • 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
  • Frittura mista di pesce
  • Grancevola alla veneziana
  • Impanata di pesce spada
  • Involtini di pesce
  • Moscardini lessati alla genovese
  • Murena fritta
  • Nasello al forno
  • Orata arrosto
  • Pepata di cozze
  • Pesce a scabecciu
  • Pesce al cartoccio
  • Pesce alla pizzaiola
  • Pesce spada alla siciliana
  • Pesce Spada arrosto in salmoriglio
  • Polpettine di mare
  • Sarde a beccafico
  • 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
  • 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
  • Trotte
  • Zuppa di pesce

Meat dishes and cured meats[edit]

Rabbit cacciatore
Cotoletta with potatoes



Further information: Lists of Italian DOCG, DOC, and IGT wines.
A glass of Lambrusco
Sangiovese grapes
Vineyards in the Valpolicella region


Further information: List of Italian cheeses, and the more select List of Italian PDO cheeses

Desserts and pastry[edit]

A semifreddo dessert

Coffee (caffè)[edit]

Famous dishes[edit]

Special occasions[edit]

Feast of the Seven Fishes

Unique dishes by region[edit]

Friuli-Venezia Giulia[edit]


Trentino-Alto Adige/Südtirol[edit]




Val D'Aosta[edit]

Panna Cotta





Tuscan bread specialties


Specialties of the Norcineria (Umbrian Butcher)

Olive ascolane


Unique ham and sausage specialties



Abruzzo and Molise[edit]



Orecchiette carbonara

Puglia bread specialties






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

Other common ingredients:

Herbs and spices[edit]

See also[edit]


  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. ISBN 0-470-00955-1. OCLC 173182689. 
  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.