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80587 Dishes

Ricotta di Bufala Campana

Side, Snack, Appetizer

Ricotta di Bufala Campana

Fresh milk product made from the milk of Mediterranea Italiana buffaloes, from Campania, Lazio, Apulia and Molise, Italy

Ricotta Romana

Side, Snack, Appetizer

Ricotta Romana

Fresh milk product made from whole sheep's milk whey, from Lazio, Italy

Salame Napoli

Side, Snack, Appetizer

Salame Napoli

Salamini Italiani alla Cacciatora

Side, Snack, Appetizer

Salamini Italiani alla Cacciatora

Small minced pork sausages from Duroc, Landrace and Italian Large White pigs reared in Friuli-Venezia Giulia, Veneto, Lombardy, Piedmont, Emilia-Romagna, Umbria, Tuscany, Marche, Abruzzo, Lazio and Molise, Italy

Salsiccia di Polmone

Side, Snack, Appetizer

Salsiccia di Polmone

Scagliozzi

Side, Snack, Appetizer

Scagliozzi

Fried polenta, polenta is cut into triangles or strips and fried

Scamorza di Bufala

Side, Snack, Appetizer

Scamorza di Bufala

Scamorza Irpina

Side, Snack, Appetizer

Scamorza Irpina

Scorzette di arancia candite

Side, Snack, Appetizer

Scorzette di arancia candite

Candied orange peels, may also be covered with chocolate (Scorzette d’arancia candite con cioccolato)

Soppressata Napoletana

Side, Snack, Appetizer

Soppressata Napoletana

Supplì

Side, Snack, Appetizer

Supplì

Rice croquettes filled with meat and mozzarella- Rome, Lazio, Campania, Vatican City

Taralli

Side, Snack, Appetizer

Taralli

Twisted bread or crunchy breadsticks, crunchy or soft, savory or sweet, flavored with fennel, anise, wine, olive oil, coated in sugar

Tartufi

Side, Snack, Appetizer

Tartufi

Terre Aurunche

Side, Snack, Appetizer

Terre Aurunche

Extra virgin olive oil made from Sessana, Corniola, Itrana and Tonacella olives grown in Caserta, Campania, Italy

Tortano

Side, Snack, Appetizer

Tortano

Large O-shaped Easter bread, may include pancetta, salami, ham, parmesan, provolone

Gnocco fritto

Gnocco fritto

Leavened dough fried in lard, serve with prosciutto, cold cuts, cheese, coffee

Piada dei morti

Piada dei morti

Sweet bread with dried fruit and nuts, common Oct-Nov to commemorate the dead

Torta mantovana

Torta mantovana

Cake with lemon zest, almonds and pine nuts

Bonbons Parmigiano e cioccolato

Bonbons Parmigiano e cioccolato

Parmigiano Reggiano chunks covered in dark chocolate

Brazadela

Brazadela

A simple cake or sweet bread made with butter, vanilla, lemon peel

Bussolano

Bussolano

Lemon potato cake made without yeast and soaked in Lambrusco wine

Bustrengo

Bustrengo

Apple and polenta cake, made with apples, cornmeal, bread crumbs, honey, raisins, figs, lemon and orange peels, common during Christmas

Castagnaccio

Castagnaccio

Chestnut flour cake with raisins, walnuts, pine nuts, rosemary

Certosino di Bologna

Certosino di Bologna

Christmas cake with candied fruit and nuts

Mecoulin

Mecoulin

Sweet raisin bread, the progenitor of Panettone

Montebianco

Montebianco

Chestnut chocolate pasta topped with whipped cream, named after Monte Bianco mountain

Nocciolini

Nocciolini

Very small hazlenut meringue cookies

Pampapato di Ferrara

Pampapato di Ferrara

Dome-shaped fruitcake made with candied fruit, nuts, chocolate and spices, common during Christmas, from Ferrara, Emilia-Romagna, Italy

Pere al vino rosso

Pere al vino rosso

Pears poached in red wine

Piada dei morti

Piada dei morti

Sweet bread with dried fruit and nuts, common Oct-Nov to commemorate the dead

Pignoli

Pignoli

Pine nut cookies

Polenta e osei

Polenta e osei

Sweet version: spongecake with a layer of hazelnut butter cream, filled with chocolate and hazelnut buttercream, and topped with marzipan

Raviole San Giuseppe

Raviole San Giuseppe

Sweet hand pies, for example, filled with fruit jam, mostarda di frutta, chickpeas and cinnamon

Ricciolina

Ricciolina

Cake made with fresh pasta, almonds, orange and lemon zest, cocoa powder, rum, several variations

Spongata

Spongata

Cake filled with dried fruit, nuts and honey, common during Christmas

Torta barozzi

Torta barozzi

Rich, flourless chocolate cake made with almond flour, dark chocolate, butter or margarine, rum and coffee

Torta di riso

Torta di riso

Sweet rice tart with lemon peel, vanilla, amaretti biscuits, almonds

Torta gianduia

Torta gianduia

Chocolate and hazlenut cake using gianduia spread

Torta mantovana

Torta mantovana

Cake with lemon zest, almonds and pine nuts

Torta Tenerina

Torta Tenerina

Flourless chocolate cake originating from Ferrara, Italy

Trends coming soon

Zuccherini

Zuccherini

Anise or lemon cookies

Albana

Albana

Albana

Albana

Bonarda

Bonarda

Red grape from Argentina

Cabernet Sauvignon

Cabernet Sauvignon

Red grape from Bordeaux, France, a cross between Cabernet France and Sauvignon Blanc

Gutturnio

Gutturnio

Lambrusco

Lambrusco

Laurino

Laurino

Laurel (bay leaf) leaf liqueur

Malvasia

Malvasia

Nocello

Nocello

Walnut and hazelnut liqueur

Nocino

Nocino

Green walnut liqueur

Pignoletto

Pignoletto

Pinot Blanc

Pinot Blanc

White grape from Germany and Italy

Rosso Antico

Rosso Antico

Sangiovese

Sangiovese

Red grape from Italy

Trebbiano

Trebbiano

Agnello del Centro Italia

Agnello del Centro Italia

Lambs reared in Abruzzo, Marche, Tuscany, Emilia-Romagna and Umbria, Italy

Agnolini

Agnolini

Pasta filled with a mixture of salami, beef, veal, pork, chicken, commonly served in broth (agnolini in brodo)

Anatra ripiena

Anatra ripiena

Braised or roasted duck stuffed with mixture of minced pork, soppressa, bacon, white wine, Parmesan cheese, breadcrumbs, herbs and spices

Anolini

Anolini

Stuffed pasta, commonly served in broth (anolini in brodo), Piacenza anolini are filled with meat whereas the Parma version has a cheese, breadcrumb and nutmeg filling, traditionally eaten on Christmas Eve

Bollito misto

Bollito misto

Numerous stewed cuts of beef, veal, cotechino sausage, vegetables, serve with mostarda

Bomba

Bomba

Large meat pie or casserole made with pasta, rice, pigeon or game bird, cheese

Bortellina

Bortellina

Savory pancake or fritter, traditionally pan-fried in lard

Brodetto

Brodetto

Spicy seafood soup

Brodetto d'anguilla alla Comacchiese

Brodetto d'anguilla alla Comacchiese

Eel and vegetable stew

Canocchie

Canocchie

With pasta, in soup, grilled

Cappelletti

Cappelletti

Pasta stuffed with pork, veal, turkey, cheese, often served in broth, common during Christmas

Coniglio arrosto

Coniglio arrosto

Cozza tarantina

Cozza tarantina

Taranto mussels, stewed, steamed, made with tomatoes, garlic, chili peppers, white wine and parsley, served with pasta

Crescione romagnolo

Crescione romagnolo

Flatbread filled with greens, cheese, tomato sauce

Erbazzone

Erbazzone

Savory swiss chard or greens pie

Fave e cicoria

Fave e cicoria

Puréed fava beans and sautéed chicory

Garganelli

Garganelli

Pasta that has a ridged tubular shape, used in numerous dishes

Gnudi

Gnudi

Dumplings made with ricotta, Pecorino Toscano, spinach, gnudi are essentially the filling for raviolis but without the pasta shell

Gramigna

Gramigna

Curled tubular pasta

Lasagne Bolognese

Lasagne Bolognese

Pasta layered with Bolognese sauce and béchamel

Trends coming soon

Lasagne verdi

Lasagne verdi

Baked lasagne made with spinach pasta, or made with spinach

Lepre in salmi

Lepre in salmi

Rabbit marinated in and braised with wine, vegetables, juniper berries, herbs and salt

Maccheroni alla chitarra

Maccheroni alla chitarra

Egg pasta, serve with a tomato sauce, often flavored with chilies, pork, lamb, goose

Marubini

Marubini

Pasta filled with a mixture of meat, vegetables and cheese, commonly served in broth

Minestra di ceci

Minestra di ceci

Chickpea soup with pasta, meat, vegetables

Mondeghili

Mondeghili

Meatballs that are pan-fried or deep-fried, traditionally made with leftover meat, stale breadcrumbs, cabbage, vegetables, which depend on the availability of ingredients

Passatelli

Passatelli

Large noodle-like pasta or dumplings made with breadcrumbs, Parmigiano Reggiano cheese, nutmeg, eggs and salt, commonly served in broth (passatelli in brodo)

Pasta al tartufo

Pasta al tartufo

Pasta with truffles or truffle sauce, for example, strangozzi pasta

Pesce fritto

Pesce fritto

Fried fish, may also include other seafood (fritto misto di pesce)

Piadina Romagnola

Piadina Romagnola

Flatbread made with wheat flour, salt, fat and water, can be filled with cheese, ham, vegetables, greens, from Bologna, Emilia-Romagna, Italy

Pisarei e fasò

Pisarei e fasò

Small bread dumplings or gnocchi, borlotti beans and lard or fatty pancetta in tomato sauce

Pizza quattro stagioni

Pizza quattro stagioni

Pizza with tomatoes, mozzarella, artichokes, mushrooms, olives, ham, basil, divided into four sections, each with their own toppings

Polenta e osei

Polenta e osei

Savory version: polenta served with skewered and grilled meats such as small birds, beef, pork, veal, sausage, pancetta

Polenta pasticciata

Polenta pasticciata

Layered polenta casserole with meat sauce, sliced polenta is layered with mushroom sauce, tomatoes, ground beef, veal, sausage, Parmigiano-Reggiano, then baked

Polpo in umido

Polpo in umido

Ragù alla bolognese

Ragù alla bolognese

Bolognese meat sauce with wine, vegetables, nutmeg, sometimes cream, served with pasta

Ragù alla salsiccia

Ragù alla salsiccia

Tomato sauce with sausage, serve with pasta

Ragù di lenticchie

Ragù di lenticchie

Stewed lentils, serve by themselves or as a sauce with pasta

Risotto ai peperoni

Risotto ai peperoni

Risotto with bell peppers

Risotto alla pilota

Risotto alla pilota

Rice with sausage and Grana Padano or Parmesan cheese

Risotto con anatra selvatica

Risotto con anatra selvatica

Risotto with wild duck

Risotto primavera

Risotto primavera

Rice with vegetables

Salsiccia ragu

Salsiccia ragu

A tomato- and sausage-based sauce, serve with pasta

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