44 Foods Lecture Review

A complete set of flashcards covering 44 Italian foods, their descriptions, and origins based on the class activity notes.

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

Bistecca alla fiorentina: grilled t-bone served with lemon squeeze, rosemary and olive oil

Origin: Florence

Buontalenti: creamy flavour of gelato

Origin: Florence

Burrata: very buttery, creamy mozzarella

Origin: Puglia in southern Italy

Cacciucco: spicy fish stew

Origin: Coastal Tuscany

Calzone: folded pizza that creates a pasty with various fillings

Origin: Naples

Cantuccini (aka biscotti): hard biscuits, typically with almonds to be dipped in sweet wine

Origin: Tuscany

Caponata: eggplant dish consisting of fried eggplant and celery seasoned with sweetened vinegar and capers in a sweet and sour sauce

Origin: Sicily

Caprese Salad: basil, tomatoes and mozzarella

Origin: Naples

Carbonara: pasta, bacon, cheese, eggs and black pepper

Origin: Rome

Castagnaccio: chestnut flour cake

Origin: Tuscan

Crostini: toasted bread with simple toppings

Origin: All through Italy

Farinata: 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: 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: lemon liquor

Origin: Region around Naples

Melanzane alla parmigiana: layered eggplants with cheese and tomato sauce

Origin: south of Italy

Mostarda: 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 (Turin)

Panzanella: bread and tomato salad

Origin: Tuscany

Pappa al pomodoro: tomato and bread soup

Origin: Tuscany

Pesto: mix of basil, oil, pecorino and garlic

Origin: Genoa

Polenta: corn gruel

Origin: especially the north of Italy

Ribollita: bread soup with leftovers 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-flavoured risotto with many variations

Origin: Milan

Semifreddo: deep frozen mousse

Origin: France

Spaghetti alla puttanesca: olives and capers in a spicy pasta

Origin: Naples

Tiramisù: coffee-flavoured dessert

Origin: Venice

Tomino: creamy cow cheese, traditionally fried

Origin: Piedmont

Casu Marzu: maggot cheese

Origin: Sardinia