44 foods

Bistecca alla fiorentina

grilled t-bone served with lemon

squeeze, rosemary and olive oil. Origin:

Florence

Cacciucco

A spicy fish stew. Origin: Coastal

Tuscany.

Cantuccini (aka biscotti)

Hard biscuits, typically with

almonds to be dipped in sweet wine. Origin:

Tuscany

Caponata

An eggplant dish consisting of

fried eggplant and celery seasoned with

sweetened vinegar and capers in a sweet and

sour sauce. Origin: Sicily.

Arancini

deep-fried balls of rice with a core

of ragù (meat sauce), peas, and mozzarella.

Origin: Sicily.

Babà

small yeasty cake soaked in rum.

Origin: Naples

Buontalenti

a creamy flavour of gelato. Origin:

Florence

Burrata

a very buttery, creamy mozzarella.

Origin: Puglia in southern Italy

Carbonara

pasta, bacon, cheese, eggs and

black pepper. Origin: Rome

Calzone

a folded pizza creates a pasty with

various fillings. Origin: Naples

Caprese Salad

basil, tomatoes and mozzarella.

Origin: Naples

Castagnaccio

Chestnut flour cake. Origin:

Tuscan

Crostini

toasted bread with simple toppings

Origin: All through Italy

Farinata

A flan made of chick pea flour.

Origin: Genoa

Fiori Fritti

Zucchini flowers fried in batter.

Origin: Rome

Focaccia

flat oiled and salted bread. Origin:

All over Italy with different names.

Frico

a very rich cheese, potato and

onion dish. Origin: Friuli (to the north of

Venice)

Gnocchi

Small dumplings usually made of

wheat flour. Origin: Known through most of

Italy.

Granita

Iced-granule drink. Origin: Sicily

Lampredotto

Cow-stomach sandwich (best

eaten with red wine). Origin: Florence

Lardo di Colonnata

white lard salami. Origin: Tuscany

Limoncello

Description: lemon liquor. Origin: Region

around Naples

Melanzane alla parmigiana

Description: layered eggplants with cheese and

tomato sauce. Origin: south of Italy

Mostarda

a chutney to put on cheese. Origins: northern Italy

Mozzarella di Bufala

mozzarella made from Bufalo milk. Origin: Region around Naples

'Nduja

Spicy pork sausage. Origin: Calabria

Olive all'ascolana

stuffed, breaded, and fried olives. Origin: Ascoli in central Italy

Osso Buco

Braised veal shanks, cooked slowly in white

wine and broth, and often flavored with a

gremolata (a condiment made with lemon zest,

garlic, and parsley). Origin: Lombardy (Milan)

Pandoro

dry sweet bread. Origin: northern

Italy

Panettone

Sweet bread with dried fruit.

Origin: Milan

Panna Cotta

Cooked Cream. Origin: Piedmont

Panzanella

Bread and tomato salad. Origin: Tuscany

Pappa al pomodoro

tomato and bread soup. Origin: tuscany

Pesto

basil, oil, pecorino and garlic mix.

Origin: Genoa.

Polenta

corn gruel. Origin: especially the north of Italy

Ribollita

bread soup with left overs and

black cabbage. Origin: Tuscany.

Ricotta

whey cheese. Origin: known throughout Italy

Risi e bisi

Pea risotto, but quite soup-like. Origin: venice

Risotto alla milanese

Saffron-flavored risotto with many variations. Origin: Milan

Semifreddo

Deep frozen mousse. Origin: France

Spaghetti alla puttanesca

Olives and capers in a spicy pasta. Origin: Naples

Tiramisu

Coffee-flavoured dessert. Origin: venice

Tomino

Creamy cow cheese, traditionally fried

Origin: Piedmont

Casu Marzu

Maggot cheese. Origin: Sardinia

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