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80587 Dishes

Casatiello

Side, Snack, Appetizer

Casatiello

Brioche bread, may include hard boiled eggs, meat, cheese, common during Easter

Casciotta d'Urbino

Side, Snack, Appetizer

Casciotta d'Urbino

Semi-soft cheese made from pasteurized cow's milk and sheep's milk, from Pesaro and Urbino, Marche, Italy

Casoncelli

Side, Snack, Appetizer

Casoncelli

Stuffed pasta, filled with ingredients such as pancetta, bread, grated cheese, sausage, meat, spinach, swiss chard, vegetables, amaretti biscuits, raisins

Castagna Cuneo

Side, Snack, Appetizer

Castagna Cuneo

Castanea sativa M. chestnuts grown in Cuneo, Piedmont, Italy

Castagna del Monte Amiata

Side, Snack, Appetizer

Castagna del Monte Amiata

Castanea sativa M. chestnuts grown in Tuscany, Italy

Castagna di Montella

Side, Snack, Appetizer

Castagna di Montella

Castanea sativa M. chestnuts grown in Campania, Italy

Castagna di Vallerano

Side, Snack, Appetizer

Castagna di Vallerano

Chetnuts grown in Vallerano, Lazio, Italy

Castelmagno

Side, Snack, Appetizer

Castelmagno

Semi-hard blue cheese made from cow's milk, goat's milk or sheep's milk, from Piedmont, Italy

Casu martzu

Side, Snack, Appetizer

Casu martzu

Rotten maggot-infested Pecorino sardo cheese, Note: It is illegal to produce and sell casu marzu because it is considered unsafe for human consumption

Caviar

Side, Snack, Appetizer

Caviar

Salt-cured fish roe, several different varieties and ways to serve

Celery sauce

Side, Snack, Appetizer

Celery sauce

Chateaubriand sauce

Side, Snack, Appetizer

Chateaubriand sauce

Espagnole sauce with white wine, shallots, lemon, tarragon

Checca sauce

Side, Snack, Appetizer

Checca sauce

A no-cook tomato sauce with mozzarella, olive oil, garlic, serve with pasta (pasta alla checca)

Cheese sauce

Side, Snack, Appetizer

Cheese sauce

Chianti Classico

Side, Snack, Appetizer

Chianti Classico

Extra virgin olive oil made from Correggiolo, Frantoio, Leccino and Moraiolo olives, from Colline del Chianti, Tuscany, Italy

Chili oil

Side, Snack, Appetizer

Chili oil

Vegetable or soybean oil infused with chili peppers, garlic, used with dim sum, soups, noodles, rice, dumplings

Chutney

Side, Snack, Appetizer

Chutney

Preserved fruits and vegetables made into relishes, dips, sauces

Ciabatta

Side, Snack, Appetizer

Ciabatta

Ciauscolo

Side, Snack, Appetizer

Ciauscolo

Smoked pork salami from Marche, Italy

Ciccioli

Side, Snack, Appetizer

Ciccioli

Small crispy pieces of pork that are byproducts of rendering lard, eaten as a snack, in bread

Cilento

Side, Snack, Appetizer

Cilento

Extra virgin olive oil made from Frantoio, Leccino, Ogliarola, Pisciottana, Rotondella, Salella and Uogliarola olive oils, from Cilento, Campania, Italy

Ciliegia dell’Etna

Side, Snack, Appetizer

Ciliegia dell’Etna

Donnantonio and Mastrantonio cherries grown in Catania, Sicily, Italy

Ciliegia di Marostica

Side, Snack, Appetizer

Ciliegia di Marostica

Prunus avium L. cherries grown in Vicenza, Veneto, Italy

Ciliegia di Vignola

Side, Snack, Appetizer

Ciliegia di Vignola

Cherries grown in Emilia-Bologna, Italy

Cioccolato di Modica

Side, Snack, Appetizer

Cioccolato di Modica

Chocolate produced in Modica, Ragusa, Sicily, Italy

Cipolla Bianca di Margherita

Side, Snack, Appetizer

Cipolla Bianca di Margherita

White onions grown in Foggia, Apulia, Italy

Cipolla Rossa di Tropea Calabria

Side, Snack, Appetizer

Cipolla Rossa di Tropea Calabria

Red onions grown in Calabria, Italy

Cipollata

Side, Snack, Appetizer

Cipollata

Onion soup, though cipollata exists in many variations such as stewed or braised onions, onion jam, onions wrapped in pancetta, served as a side, with pasta, focaccia, savory pies, fish

Cipollotto Nocerino

Side, Snack, Appetizer

Cipollotto Nocerino

Nocerino scallions grown in the Sarno River valley in Campania, Italy

Clementine del Golfo di Taranto

Side, Snack, Appetizer

Clementine del Golfo di Taranto

Clementine citrus grown in Taranto, Apulia, Italy

Clementine di Calabria

Side, Snack, Appetizer

Clementine di Calabria

Clementine citrus grown in Calabria, Italy

Cloud bread

Side, Snack, Appetizer

Cloud bread

Pancake-shaped bread substitute that is gluten-free and low-carb, made with eggs, cream cheese or yogurt, and cream of tartar

Colatura di alici

Side, Snack, Appetizer

Colatura di alici

The liquid resulting from fermenting anchovies, a strongly flavored fish sauce that is used in pasta and fish dishes

Collina di Brindisi

Side, Snack, Appetizer

Collina di Brindisi

Extra virgin olive oil made from Ogliarola Salentina, Cellina di Nardò, Coratina, Frantoio, Leccino and Picholine olives, from Apulia, Italy

Colline di Romagna

Side, Snack, Appetizer

Colline di Romagna

Extra virgin olive oil made from Correggiolo, Leccino, Moraiolo, Pendolino and Rossina olives, from Rimini, Emilia-Romagna, Italy

Colline Pontine

Side, Snack, Appetizer

Colline Pontine

Extra virgin olive oil made from Itrana, Frantoio and Leccino olives, from Latina, Lazio, Italy

Colline Salernitane

Side, Snack, Appetizer

Colline Salernitane

Extra virgin olive oil made from Carapellese, Frantoio, Nostrale, Rotondella, Leccino and Ogliarola olives, from Salerno, Campania, Italy

Colline Teatine

Side, Snack, Appetizer

Colline Teatine

Extra virgin olive oil made from Gentile di Chieti olives, from Chieti, Abruzzo, Italy

Colomba Pasquale

Side, Snack, Appetizer

Colomba Pasquale

Easter dove bread or cake

Coppa di Parma

Side, Snack, Appetizer

Coppa di Parma

Charcuterie made with the neck of Duroc, Landrace and Large White pigs reared in Emilia-Romagna, Lombardy and Piedmont, Italy

Coppa Piacentina

Side, Snack, Appetizer

Coppa Piacentina

Cured pork neck meat from Large White, Landrace Italiana and Duroc pigs reared in Piacenza, Emilia-Romagna, Italy

Coppia Ferrarese

Side, Snack, Appetizer

Coppia Ferrarese

Twisted wheat bread from Ferrara, Emilia-Romagna, Italy

Coppiette

Side, Snack, Appetizer

Coppiette

Strips of meat that are seasoned and dried in the sun (jerky), modern recipes typically use pork or beef but traditional methods used meat from the hind limbs of goats, sheep, donkeys, cows, horses, pigs

Cotechino Modena

Side, Snack, Appetizer

Cotechino Modena

Pork sausage from Emilia-Romagna, Lombardy and Veneto, Italy

Cottage cheese

Side, Snack, Appetizer

Cottage cheese

Coulis

Side, Snack, Appetizer

Coulis

Sweet or savory sauce made with puréed and strained fruits or vegetables, used with meats, soup, vegetable dishes, desserts

Couscous

Side, Snack, Appetizer

Couscous

Steamed balls made of crushed durum wheat semolina

Cozze alla marinara

Side, Snack, Appetizer

Cozze alla marinara

Steamed mussels with garlic, tomatoes, parsley

Cranberry sauce

Side, Snack, Appetizer

Cranberry sauce

Whole cranberry sauce, jellied cranberry sauce, made with fruit, zest, spices, bourbon

Craquelin

Side, Snack, Appetizer

Craquelin

Craquelin is a type of Belgian brioche that is filled with nib sugar. Sugar pieces are flavored with orange, lemon, vanilla, or almond essence, then inserted into the dough before cooking. They melt and cool, leaving gaps encrusted in sugar. The craquelin dough will have a brioche dough overlay to prevent sugar protrusion. Note that this is different from choux au craquelin, which are mini cream puffs with crackly tops.

Cream sauce

Side, Snack, Appetizer

Cream sauce

Crema di ceci

Side, Snack, Appetizer

Crema di ceci

Chickpea spread or puree, serve with bread, pasta, as a soup, with fish, seafood

Crème fraîche

Side, Snack, Appetizer

Crème fraîche

A thick and creamy dairy product similar to sour cream, made with dairy cream that has been soured using bacteria from a starter culture, used in many different dishes and recipes

Crocchetta

Side, Snack, Appetizer

Crocchetta

Rice or potato croquette made with vegetables, cheese

Croissant

Side, Snack, Appetizer

Croissant

Flaky, buttery pastry, made with raisins, almonds, chocolate, cream, serve with coffee

Croutons

Side, Snack, Appetizer

Croutons

Seasoned and dried pieces of bread, serve with soup, salads

Crudo di Cuneo

Side, Snack, Appetizer

Crudo di Cuneo

Prosciutto, salted and cured ham from Duroc, Landrace and Large White pigs reared in Cuneo, Piedmont, Italy

Culatello di Zibello

Side, Snack, Appetizer

Culatello di Zibello

Cured pork thigh from Duroc, Landrace and Large White pigs reared in Parma, Emilia-Romagna, Italy

Culurgionis d’Ogliastra

Side, Snack, Appetizer

Culurgionis d’Ogliastra

Dumpling-shaped pasta filled with a mixture of potatoes, pecorino cheese, mint, serve with tomato sauce, from Sardinia, Italy

Dal

Side, Snack, Appetizer

Dal

Lentils and pulses such as biuli (black gram), chhola (Bengal gram), red and green gram (mung bean, mung dal) and pigeon peas, used in curries, soup, side dishes

Dark soy sauce

Side, Snack, Appetizer

Dark soy sauce

Naturally brewed soy sauce with a rich flavor, less salty, made with added sugar or molasses, used only for cooking or to color dishes

Dauno

Side, Snack, Appetizer

Dauno

Extra virgin olive oil made from Coratina, Ogliarola Garganica, Peranzana/Provenzale and Rotondella olives, from Foggia, Apulia, Italy

Demi glace

Side, Snack, Appetizer

Demi glace

A rich brown sauce made by simmering bones, aromatics and wine for days, made by mixing espagnole sauce and stock or broth

Dumpling sauce

Side, Snack, Appetizer

Dumpling sauce

Sauce made for dumplings (gyoza, jiazi), many different dipping sauces exist

Duxelles

Side, Snack, Appetizer

Duxelles

A spread made with finely chopped mushrooms, shallots and herbs sauteed in butter or olive oil, use to top toast, in beef wellington, to fill raviolis, with scallops

Espagnole Mother Sauce

Side, Snack, Appetizer

Espagnole Mother Sauce

Basic brown sauce made from brown stock and brown roux, serves as a base for many other sauces

Fagioli Bianchi di Rotonda

Side, Snack, Appetizer

Fagioli Bianchi di Rotonda

White Rotonda beans grown in Pollino National Park, Potenza, Basilicata, Italy

Fagiolo Cannellino di Atina

Side, Snack, Appetizer

Fagiolo Cannellino di Atina

Cannellino white beans grown in Frosinone, Lazio, Italy

Fagiolo Cuneo

Side, Snack, Appetizer

Fagiolo Cuneo

Red-speckled beans and pods of Bianco di Bagnasco, Billò and Corona legumes grown in Cuneo, Piedmont, Italy

Fagiolo di Lamon della Vallata Bellunese

Side, Snack, Appetizer

Fagiolo di Lamon della Vallata Bellunese

Phaseolus Vulgaris L. beans grown in Belluno, Veneto, Italy

Fagiolo di Sarconi

Side, Snack, Appetizer

Fagiolo di Sarconi

Borlotto, Cannellino and other beans grown in Potenza, Basilicata, Italy

Fagiolo di Sorana

Side, Snack, Appetizer

Fagiolo di Sorana

White or red Phaseolus vulgaris L. beans grown in Tuscany, Italy

Farina di Castagne della Lunigiana

Side, Snack, Appetizer

Farina di Castagne della Lunigiana

Chestnut flour from Massa Carrara, Tuscany, Italy

Farina di Neccio della Garfagnana

Side, Snack, Appetizer

Farina di Neccio della Garfagnana

Chestnut flour from Garfagnana, Tuscany, Italy

Farina Senatore Cappelli

Side, Snack, Appetizer

Farina Senatore Cappelli

Senatore Cappelli durum wheat

Farro della Garfagnana

Side, Snack, Appetizer

Farro della Garfagnana

Spelt (Triticum dicoccum) grown in Lucca, Tuscany, Italy

Farro di Monteleone di Spoleto

Side, Snack, Appetizer

Farro di Monteleone di Spoleto

Integrale, Semiperlato and Spezzato spelt grown in Perugia, Umbria, Italy

Fichi di Cosenza

Side, Snack, Appetizer

Fichi di Cosenza

Dried Dottato (Ottato) figs from Cosenza, Calabria, Italy

Fichi secchi

Side, Snack, Appetizer

Fichi secchi

Dried figs, for example, dipped in chocolate (fichi secchi al cioccolato)

Fico Bianco del Cilento

Side, Snack, Appetizer

Fico Bianco del Cilento

White Dottato (Ottato) figs from Salerno, Campania, Italy

Ficodindia dell'Etna

Side, Snack, Appetizer

Ficodindia dell'Etna

Prickly pear grown in Catania, Sicily, Italy

Ficodindia di San Cono

Side, Snack, Appetizer

Ficodindia di San Cono

Prickly pear grown in Catania, Enna and Caltanissetta in Sicily, Italy

Finocchiona

Side, Snack, Appetizer

Finocchiona

Fennel-flavored pork salami, from Tuscany, Italy

Fiore Sardo

Side, Snack, Appetizer

Fiore Sardo

Hard cheese made from unpasteurized sheep's milk, from Sardinia, Italy

Fiori di zucca ripieni

Side, Snack, Appetizer

Fiori di zucca ripieni

Stuffed and fried squash blossoms

Fish sauce

Side, Snack, Appetizer

Fish sauce

Sauce made with fermented fish and salt, used as a dipping sauce, added to many dishes, many different types of fish sauce

Focaccia con il formaggio

Side, Snack, Appetizer

Focaccia con il formaggio

Baked focaccia flatbread topped with fresh cow's milk cheese, from Genoa, Liguria, Italy

Focaccia genovese

Side, Snack, Appetizer

Focaccia genovese

Thin bread baked on a baking sheet, pressed down with fingers before baking

Fontina

Side, Snack, Appetizer

Fontina

Semi-soft cheese made from unpasteurized cow's milk, from Aosta Valley, Italy

Formaggella del Luinese

Side, Snack, Appetizer

Formaggella del Luinese

Semi-hard cheese made from goat's milk, from Varese, Lombardy, Italy

Formaggio di Fossa di Sogliano

Side, Snack, Appetizer

Formaggio di Fossa di Sogliano

Semi-hard cheese made from cow's milk and sheep's milk, from Bologna, Emilia-Romagna and Marche, Italy

Formai de Mut dell'Alta Valle Brembana

Side, Snack, Appetizer

Formai de Mut dell'Alta Valle Brembana

Semi-hard cheese made from cow's milk, from Brembana Valley, Lombardy, Italy

Fra diavolo sauce

Side, Snack, Appetizer

Fra diavolo sauce

Spicy tomato sauce with red pepper flakes, used with pasta, seafood, lobster, shrimp, mussels

Fregola sarda

Side, Snack, Appetizer

Fregola sarda

Small bead-shaped pasta, used with clams, shrimp, in soups, salads

French fries

Side, Snack, Appetizer

French fries

Deep-fried french-cut potatoes

Frisella

Side, Snack, Appetizer

Frisella

Rusk-like double-baked wheat roll, commonly topped with fresh tomatoes, basil, salt and olive oil

Frittata di pasta

Side, Snack, Appetizer

Frittata di pasta

Noodle frittata

Fritto misto

Side, Snack, Appetizer

Fritto misto

Fried appetizers

Fungo di Borgotaro

Side, Snack, Appetizer

Fungo di Borgotaro

Porcini mushrooms that grow in the forests of Parma, Emilia-Romagna and Massa-Carrara, Tuscany, Italy, four types: Boletus aestivalis, Boletus pinophilus, Boletus aereus and Boletus edulis

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