44 Foods

Arancini

• Deep fried balls of rice with core of ragu (meat sauce), peas, and mozzarella

• Origin: Sicily

Baba

• 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 flavor of gelato

• Origin: Florence

Burrata

• Very buttery, creamy mozzarella

• Origin: Puglia (southern Italy)

Cacciucco

• Spicy fish stew

• Origin: Coastal Tuscany

Calzone

• Folded pizza 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 source 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: Tuscany

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 diff names

Frico

• Very rich cheese, potato, and onion dish

• Origin: Friuli (to north of Venice)

Gnocchi

• Small dumplings usually made of wheat flour

• Origin: Known throughout most of Italy

Granita

• Iced-granule drink

• Origin: Sicily

Lampredotto

• Cow-stomach sandwich

• 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

• A chutney to put on cheese

• Origin: northern Italy

Mozzarella di Bufala

• Mozzarella made from Bufalo milk

• Origin: region around Naples

Nduja

• Spicy pork sausage

• Origin: Calabra

Olive all’ascolana

• Stuffed, breaded, and fried olives

• Origin: Ascoli (central Italy)

Osso Buco

• Braised veal shanks, cooked slowly in white wine and broth and often flavored with gremolata (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: esp 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-flavored dessert

• Origin: Venice

Tomino

• Creamy cow cheese, traditionally fried

• Origin: Piedmont

Casu Marzu

• Maggot cheese

• Origin: Sardinia