The World's Food

×

About
Contact
Dishes
Regions

Sign in

Home Dishes

80587 Dishes

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

Frisceu

Side, Snack, Appetizer

Frisceu

Fritters, several versions include fish

Fritto misto

Side, Snack, Appetizer

Fritto misto

Fried appetizers

Funghi e patate al forno

Side, Snack, Appetizer

Funghi e patate al forno

Baked mushrooms and potatoes

Mandilli de saea

Side, Snack, Appetizer

Mandilli de saea

Large, thin pasta sheets, commonly served with pesto

Panigacci

Side, Snack, Appetizer

Panigacci

Unleavened flatbread or crepes cooked in cast iron or terra cotta baking dishes called testi, serve with pesto, cold cuts, cheese, chocolate, panigacci batter is also used to make testaroli pasta

Panissa

Side, Snack, Appetizer

Panissa

Panzanella

Side, Snack, Appetizer

Panzanella

Bread and vegetable salad

Pesto di fave

Side, Snack, Appetizer

Pesto di fave

Fava bean pesto

Pesto Genovese

Side, Snack, Appetizer

Pesto Genovese

Basil pesto, a paste or sauce made by pounding basil, pine nuts, garlic, olive oil, salt and pepper, parmesan cheese, used with pasta, rice dishes, soups

Polenta fritta

Side, Snack, Appetizer

Polenta fritta

Preboggion

Side, Snack, Appetizer

Preboggion

A mix of Ligurian wild herbs that depends on the season, made with borage, nettles, dog-tooth, sow-thistle, dandelion, chervil, chicory, used in pasta dishes

Riso al salto

Side, Snack, Appetizer

Riso al salto

Savory rice pancake, made with leftover risotto and may also include saffron, cheese, herbs, vegetables, mushrooms, seafood

Riviera Ligure

Side, Snack, Appetizer

Riviera Ligure

Extra virgin olive oil made from Lavagnina, Pignola, Razzola and Taggiasca olives, from Liguria, Italy

Salsa di noci

Side, Snack, Appetizer

Salsa di noci

Walnut sauce, made with pounded walnuts and pine nuts, oil, garlic, parsley, used with pasta such as pansotti

Sgabei

Side, Snack, Appetizer

Sgabei

Fried yeasted dough, traditionally made with leftover bread dough

Spianata

Side, Snack, Appetizer

Spianata

Focaccia-like yeasted bread, commonly flavored with rosemary, onion, garlic, olives, olive oil, salt and pepper

Trofie

Side, Snack, Appetizer

Trofie

Variety of pasta shaped like thick, twisted noodles

Biscotti di Novara

Biscotti di Novara

Sugar cookies, commonly dipped in coffee, hot chocolate, wine, rosolio (rose-flavored liqueur)

Gnocco fritto

Gnocco fritto

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

Torta mantovana

Torta mantovana

Cake with lemon zest, almonds and pine nuts

Bisciola

Bisciola

Fruit and nut bread, made with walnuts, raisins, figs

Biscotti di Novara

Biscotti di Novara

Sugar cookies, commonly dipped in coffee, hot chocolate, wine, rosolio (rose-flavored liqueur)

Bossola

Bossola

Sweet leavened ring-shaped cake

Brazadela

Brazadela

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

Budino di ricotta

Budino di ricotta

Ricotta pudding, similar to cheesecake

Bussolano

Bussolano

Lemon potato cake made without yeast and soaked in Lambrusco wine

Cannoli

Cannoli

Fried cylindrical pastry filled with a sweet ricotta cheese mixture

Colomba Pasquale

Colomba Pasquale

Easter dove bread or cake

Elvezia

Elvezia

Layered cake made with almonds, whipped egg whites and butter cream

Mecoulin

Mecoulin

Sweet raisin bread, the progenitor of Panettone

Melanzane al cioccolato

Melanzane al cioccolato

Eggplant slices covered in chocolate sauce

Miascia

Miascia

Bread pudding with raisins, apples, pears and rosemary

Montebianco

Montebianco

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

Nocciolini

Nocciolini

Very small hazlenut meringue cookies

Offella di Parona

Offella di Parona

Oval shaped shortbread cookies made by Forno F.lli Collivasone

Pan meino

Pan meino

Sweet cornmeal cookies or bread, common on April 23 for St. Giorgio celebrations

Panettone

Panettone

Sweet bread with candied fruit and raisins, common during Christmas, serve with mascarpone cream

Pere al vino rosso

Pere al vino rosso

Pears poached in red wine

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

Ravioli dolci di ricotta

Ravioli dolci di ricotta

Sweet raviolis filled with a mixture of ricotta, sugar, white wine, lemon and cinnamon, common during Carnival and Easter

Sbrisolona

Sbrisolona

Crumbly, buttery almond or hazlenut cake, serve with coffee or a dessert wine such as grappa

Spongata

Spongata

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

Torta alla Monferrina

Torta alla Monferrina

Cake made with pumpkin, apple, fig, amaretti biscuits

Torta bertolina

Torta bertolina

Torta del Paradiso

Torta del Paradiso

Light and airy sponge cake

Torta gianduia

Torta gianduia

Chocolate and hazlenut cake using gianduia spread

Torta mantovana

Torta mantovana

Cake with lemon zest, almonds and pine nuts

Zuppa di Voghera

Zuppa di Voghera

Layered sponge cake with cream, coffee flavored cream, custard and chocolate

Barbacarlo

Barbacarlo

Barbacarlo is a red wine produced exclusively on the hills near Broni, in the Oltrepò Pavese, and is made up of 50% Croatina, 30% Uva rara and 20% ughetta

Barbajada

Barbajada

19th century drink of chocolate, milk, coffee and sugar, sometimes whipped cream

Barbera

Barbera

Red grape from Italy

Bonarda

Bonarda

Red grape from Argentina

China martini

China martini

Bittersweet herbal liqueur

Coffee

Coffee

Conero

Conero

Franciacorta

Franciacorta

Franciacorta

Franciacorta

Garda Classico

Garda Classico

Grumello

Grumello

Inferno

Inferno

Negroni Sbagliato

Negroni Sbagliato

Mixed drink made with prosecco, campari liqueur, red vermouth and seasonal fruit

Oltrepo

Oltrepo

Oltrepò Pavese

Oltrepò Pavese

Sassella

Sassella

Sfursat

Sfursat

Valcalepio

Valcalepio

Valtellina Superiore

Valtellina Superiore

Vespetrò

Vespetrò

Agnello allo spiedo

Agnello allo spiedo

Spit-roasted lamb

Agnolini

Agnolini

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

Alborelle

Alborelle

Small ray-finned fish, deep-fried and eaten whole

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

Bortellina

Bortellina

Savory pancake or fritter, traditionally pan-fried in lard

Brasato

Brasato

Braised beef (roast beef), for example, with wine and vegetables, may also use veal, pork

Brofadei

Brofadei

Beef broth with cubed focaccina dumplings that are made with flour, eggs, butter and milk

Busecca

Busecca

Tripe soup with beans, vegetables and Grana Padano, Parmigiano or other cheese

Cappone ripieno

Cappone ripieno

Stuffed and roasted capon, stuffed with giblets, ground meat, sausage, vegetables, chestnuts, hard boiled eggs

Capretto al forno con patate

Capretto al forno con patate

Roasted kid goat with potatoes, common during Easter

Casoncelli

Casoncelli

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

Cassoeula

Cassoeula

Stewed pork and cabbage, traditionally made with savoy cabbage, salamelle (verzini sausage) and pork scraps such as ribs, trotters, snout, ears, tail, skin

Cervella

Cervella

Brain, for example, fried brain

Cisrà

Cisrà

Tripe and chickpea soup, older recipes used dark chickpeas from the Middle East but modern versions use Italian chickpeas

Coniglio arrosto

Coniglio arrosto

Cotoletta alla milanese

Cotoletta alla milanese

Milan-style veal cutlets, drizzled with lemon juice

Fave e cicoria

Fave e cicoria

Puréed fava beans and sautéed chicory

Fish

Fish

Gnocchi alla bava

Gnocchi alla bava

Potato gnocchi topped with a creamy cheese sauce made with Grana Padano, Toma, and/or Fontina cheeses

Gnocchi di pane

Gnocchi di pane

Bread gnocchi, serve plain, with parmigiano cheese, with tomato sauce

Gnocchi lacura

Gnocchi lacura

Bread-based gnocchi

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

Luccio in salsa

Luccio in salsa

Pike with a sauce made with vegetables, wine, capers, often served with polenta

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

Previous
...
344
345
346
347
348
...
Next

The World’s Food

About Contact

Regions

Africa Asia Europe North America Oceania South America

© 2024 - 2026All rights reserved.

Website by Seattle Biosoftware