The World's Food

×

About
Contact
Dishes
Regions

Sign in

Home Dishes

80587 Dishes

Panissa

Side, Snack, Appetizer

Panissa

Parmigiano-Reggiano

Side, Snack, Appetizer

Parmigiano-Reggiano

Hard cooked cheese made from semi-skimmed raw cow's milk, from Parma, Emilia-Romagna and Mantua, Lombardy, Italy

Parmigiano-Reggiano

Side, Snack, Appetizer

Parmigiano-Reggiano

Hard cooked cheese made from semi-skimmed raw cow's milk, from Parma, Emilia-Romagna and Mantua, Lombardy, Italy

Pera Mantovana

Side, Snack, Appetizer

Pera Mantovana

Pears grown in Mantua, Lombardy, Italy

Pinzimonio

Side, Snack, Appetizer

Pinzimonio

An assortment of fresh vegetables served with olive oil seasoned with salt and pepper, herbs

Pizzoccheri della Valtellina

Side, Snack, Appetizer

Pizzoccheri della Valtellina

Buckwheat pasta from Sondrio, Lombardy, Italy

Polenta

Side, Snack, Appetizer

Polenta

Cornmeal porridge, cornmeal from flint corn is cooked in water or broth, may be firm or have a creamy consistency

Prosciutto di Carpegna

Side, Snack, Appetizer

Prosciutto di Carpegna

Dry-cured ham from pigs reared in Marche, Emilia-Romagna and Lombardy, Italy

Provolone Valpadana

Side, Snack, Appetizer

Provolone Valpadana

Semi-hard cheese made from unpasteurized cow's milk, from Lombardy, Veneto, Emilia-Romagna and Trentino-Alto Adige/Südtirol, Italy

Provolone Valpadana

Side, Snack, Appetizer

Provolone Valpadana

Semi-hard cheese made from unpasteurized cow's milk, from Lombardy, Veneto, Emilia-Romagna and Trentino-Alto Adige/Südtirol, Italy

Quartirolo Lombardo

Side, Snack, Appetizer

Quartirolo Lombardo

Rectangular brine-washed cheese made from cow's milk, from Lombardy, Italy

Ragù alla salsiccia

Side, Snack, Appetizer

Ragù alla salsiccia

Tomato sauce with sausage, serve with pasta

Ragù Genovese

Side, Snack, Appetizer

Ragù Genovese

Braised beef and onion sauce, serve with pasta

Ricotta Romana

Side, Snack, Appetizer

Ricotta Romana

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

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

Riso in cagnone

Side, Snack, Appetizer

Riso in cagnone

Rice with butter and cheese

Robiola di Roccaverano

Side, Snack, Appetizer

Robiola di Roccaverano

Fresh cheese made from unpasteurized whole goat's milk and cow's milk, from Asti, Piedmont, Italy

Rosa Camuna

Side, Snack, Appetizer

Rosa Camuna

Salame Brianza

Side, Snack, Appetizer

Salame Brianza

Cured pork sausage from Brianza, Lombardy, Italy

Salame Cremona

Side, Snack, Appetizer

Salame Cremona

Pork salami from Duroc, Landrace and Large White pigs, from Emilia-Romagna, Lombardy and Piedmont, Italy

Salame di Varzi

Side, Snack, Appetizer

Salame di Varzi

Cured cuts of pork and pork sausages, from Pavia, Lombardy, Italy

Salame d'Oca di Mortara

Side, Snack, Appetizer

Salame d'Oca di Mortara

Goose and pork sausage, made with goose meat and pork fat stuffed in goose skin, from Lomellina, Pavia, Lombardy, Italy

Salame Lombardo

Side, Snack, Appetizer

Salame Lombardo

Lombardy salami

Salamella

Side, Snack, Appetizer

Salamella

Fresh pork sausage, often paired with cabbage, grilled, used in cassoeula, sandwiches

Salamella

Side, Snack, Appetizer

Salamella

Fresh pork sausage, often paired with cabbage, grilled, used in cassoeula, sandwiches

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

Salsa rossa

Side, Snack, Appetizer

Salsa rossa

Tomato and pepper puree, serve with bollito misto, meats, fish, pasta

Salsa tartufo

Side, Snack, Appetizer

Salsa tartufo

Sauce made with black truffles, anchovies, olive oil, garlic

Salva Cremasco

Side, Snack, Appetizer

Salva Cremasco

Soft table cheese made with unpasteurized cow's milk from Frisona Italiana and Bruna Alpina cows reared in Lombardy, Italy

Sciatt

Side, Snack, Appetizer

Sciatt

Buckwheat fritters filled with cheese, flavored with grappa (grape brandy)

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)

Silter

Side, Snack, Appetizer

Silter

Hard cheese made with unpasteurized cow's milk from Bruna, Grigio Alpina and Pezzata Rossa cows reared in Brescia, Lombardy, Italy

Spianata Calabra

Side, Snack, Appetizer

Spianata Calabra

Flattened pork sausage

Stracchino

Side, Snack, Appetizer

Stracchino

Strachitunt

Side, Snack, Appetizer

Strachitunt

Soft blue cheese made from unpasteurized whole milk from Bruna cows, from Bergamo, Lombardy, Italy

Taleggio

Side, Snack, Appetizer

Taleggio

Soft cheese made from cow's milk, from Lombardy, Veneto and Piedmont, Italy

Tastasal

Side, Snack, Appetizer

Tastasal

Salami made with ground pork belly, pork shoulder and seasonings

Tombea

Side, Snack, Appetizer

Tombea

Tombea is a cheese produced in the mountain pastures of the municipality of Magasa in the province of Brescia

Tonno di coniglio

Side, Snack, Appetizer

Tonno di coniglio

Rabbit that is marinated and preserved in olive oil herbs, garlic, salt and pepper

Valtellina Casera

Side, Snack, Appetizer

Valtellina Casera

Semi-hard cheese made from partially skimmed cow's milk, from Sondrio, Lombardy, Italy

Vitello tonnato

Side, Snack, Appetizer

Vitello tonnato

Cold veal, served with a tuna, anchovy and caper sauce

Zampone Modena

Side, Snack, Appetizer

Zampone Modena

Cured pork sausage made with spiced ground pork stuffed into hollowed out pig's trotters, common during Christmas and New Year's, from Emilia-Romagna, Lombardy and Veneto, Italy

Ciambellone

Ciambellone

Ring-shaped cake

Maritozzo

Maritozzo

Sweet bun filled with cream, may also contain dried fruit, serve with cappuccino

Piada dei morti

Piada dei morti

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

Calcioni marchigiani

Calcioni marchigiani

Deep-fried pastries with a sweet filling made with ricotta or pecorino cheese, eggs, nuts, chocolate, lemon or orange zest

Castagnole

Castagnole

Carnival fritters

Cavallucci

Cavallucci

Cookies made with candied citrus peel, nuts and spices like cinnamon, coriander, nutmeg and anise seeds, common during Christmas

Ciambellone

Ciambellone

Ring-shaped cake

Cicerchiata

Cicerchiata

Mini fried pastry balls in honey

Frustingo

Frustingo

A cake with ancient origins that is made with stale bread or breadcrumbs, dried fruit, citrus, spices and nuts

Parrozzo

Parrozzo

Dome-shaped chocolate-covered almond cake, which is said to resemble a church dome, common during Christmas

Piada dei morti

Piada dei morti

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

Rocciata

Rocciata

Strudel filled with apples, raisins, dried figs, almonds, walnuts, pine nuts, lemon zest

Anisetta

Anisetta

Anise flavored liqueur

Bianchello del Metauro

Bianchello del Metauro

Colli Maceratesi bianco

Colli Maceratesi bianco

Conero

Conero

Mistrà

Mistrà

Aniseed liqueur

Piceno

Piceno

Rosso Piceno Superiore

Rosso Piceno Superiore

Spumante Brut

Spumante Brut

Valcalepio

Valcalepio

Verdicchio

Verdicchio

Verdicchio

Verdicchio

Vernaccia

Vernaccia

White wine grape

Agnello brodettato

Agnello brodettato

Braised lamb in lemon sauce

Agnello del Centro Italia

Agnello del Centro Italia

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

Anatra in porchetta

Anatra in porchetta

Roast duck stuffed with a mixture of breadcrumbs, pork, garlic, fennel, rosemary

Arista

Arista

Roast pork loin

Brodetto

Brodetto

Spicy seafood soup

Canocchie

Canocchie

With pasta, in soup, grilled

Cappelletti

Cappelletti

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

Cozza tarantina

Cozza tarantina

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

Fagioli con le cotiche

Fagioli con le cotiche

Stewed beans with pork rind

Lenticchie e salsicce

Lenticchie e salsicce

Stewed lentils and sausage

Mazzancolle alla griglia

Mazzancolle alla griglia

Minestra di ceci

Minestra di ceci

Chickpea soup with pasta, meat, vegetables

Pancotto

Pancotto

Thick soup made with broth, stale bread, vegetables, chili peppers, beans, garlic, cheese, herbs

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 alla norcina

Pasta alla norcina

Spaghetti tossed with truffles, anchovies, garlic, olive oil

Penne alla vodka

Penne alla vodka

Penne arrabbiata

Penne arrabbiata

Penne pasta with arrabbiata sauce

Pesce fritto

Pesce fritto

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

Piadina

Piadina

Flatbread, can be filled with cheese, ham, salami, vegetables, greens

Polenta e salsiccia

Polenta e salsiccia

Polenta with sausage

Porchetta

Porchetta

Pork roast, also refers to roast suckling pig

Potacchio

Potacchio

Meat braised in white wine, olive oil, garlic, tomatoes, onion, rosemary, black pepper, made with chicken, rabbit, lamb, fish, clams, seafood, vegetables

Ravioli ai filetti di sogliola

Ravioli ai filetti di sogliola

Ravioli topped with sole and a tomato and white wine sauce

Seppie con piselli

Seppie con piselli

Stewed cuttlefish with peas

Spezzatino di agnello

Spezzatino di agnello

Stoccafisso all'Anconetana

Stoccafisso all'Anconetana

Stockfish stewed with vegetables, potatoes, olives, white wine

Strozzapreti

Strozzapreti

Long, hand-rolled pasta, used in many different dishes

Tournedos alla Rossini

Tournedos alla Rossini

Braised beef filet in Madeira sauce and topped with foie gras

Vincisgrassi

Vincisgrassi

Lasagna traditionally made with offal such as chicken giblets, chicken livers, sweetbreads, pancetta, vegetables, tomato sauce and bechamel sauce

Vitellone bianco dell'Appennino centrale

Vitellone bianco dell'Appennino centrale

Chianina, Romagnola and Marchigiana cows and bullocks reared in Abruzzo, Campania, Emilia-Romagna, Lazio, Marche, Molise, Tuscany and Umbria, Italy

Zucchine ripiene

Zucchine ripiene

Zucchini filled with veal, parsley, onion, tomato, Parmigiano Reggiano, then fried

Zuppa orzo

Zuppa orzo

Barley soup with vegetables, beans, potatoes, meat

Arrosticini

Side, Snack, Appetizer

Arrosticini

Previous
...
346
347
348
349
350
...
Next

The World’s Food

About Contact

Regions

Africa Asia Europe North America Oceania South America

© 2024 - 2026All rights reserved.

Website by Seattle Biosoftware