The World's Food

×

About
Contact
Dishes
Regions

Sign in

Home Dishes

80587 Dishes

Biscotti di Novara

Biscotti di Novara

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

Bonet

Bonet

Pudding or custard made with chocolate and amaretti cookies, and topped with rum-flavored caramel sauce and amaretti

Bossola

Bossola

Sweet leavened ring-shaped cake

Brazadela

Brazadela

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

Castagnole

Castagnole

Carnival fritters

Gianduia

Gianduia

A chocolate hazlenut spread

Krumiri

Krumiri

Butter cookies that are shaped like the mustache of King Vittorio Emanuelle II, serve with coffee, hot chocolate

Marron glacé

Marron glacé

Candied chestnuts

Melanzane al cioccolato

Melanzane al cioccolato

Eggplant slices covered in chocolate sauce

Montebianco

Montebianco

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

Nutella

Nutella

Brand name hazelnut spread with cocoa, created by Ferrero in Alba, Piedmont

Panna cotta

Panna cotta

Thickened, sweetened cream, may be flavored with vanilla, chocolate, berries, mango, coconut, sea buckthorn

Paste di meliga

Paste di meliga

Cornmeal cookies

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

Spongata

Spongata

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

Torcetti

Torcetti

Ring- or ribbon-shaped cookies

Torta alla Monferrina

Torta alla Monferrina

Cake made with pumpkin, apple, fig, amaretti biscuits

Torta di castagne

Torta di castagne

Torta gianduia

Torta gianduia

Chocolate and hazlenut cake using gianduia spread

Zabaione

Zabaione

Marsala wine-flavored custard

Zuccherini

Zuccherini

Anise or lemon cookies

Acqui

Acqui

Alba

Alba

Asti

Asti

Barbaresco

Barbaresco

Barbera

Barbera

Red grape from Italy

Barolo

Barolo

Bicerin

Bicerin

Layered espresso, drinking chocolate and whipped milk or whipped cream

Brachetto

Brachetto

Red grape from Piedmont, Italy, used to make Brachetto d'Acqui, a frizzante (semi-sparkling) sweet red wine

Caluso passìto

Caluso passìto

Carema riserva

Carema riserva

Colli Tortonesi

Colli Tortonesi

Cortese

Cortese

White grape from Piedmont, Italy

Erbaluce

Erbaluce

White grape from Piedmont, Italy

Frangelico

Frangelico

Hazlenut and herb liqueur

Gattinara

Gattinara

Gavi

Gavi

Grignolino

Grignolino

Hot chocolate

Hot chocolate

Langhe

Langhe

Wine from the Langhe region of northwest Italy

Malvasia

Malvasia

Marocchino

Marocchino

Espresso and cocoa powder (or hot cocoa or Nutella) topped with milk foam

Monferrato

Monferrato

Moscato d'Asti

Moscato d'Asti

Nebbiolo

Nebbiolo

White grape from Piedmont, Italy

Nizza

Nizza

Ovada

Ovada

Roero Arneis

Roero Arneis

Rosolio

Rosolio

Rose-flavored liqueur

Vermouth

Vermouth

Agnolotti

Agnolotti

Filled pasta using meat, vegetables, cheese, mushrooms

Anatra ripiena

Anatra ripiena

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

Battuta al coltello

Battuta al coltello

Raw Fassona beef is beaten by a sharp knife and hand-chopped, then seasoned with salt, pepper and lemon, from Piedmont, Italy

Trends coming soon

Bollito misto

Bollito misto

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

Brasato

Brasato

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

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

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 alla ligure

Coniglio alla ligure

Coniglio arrosto

Coniglio arrosto

Corzetti

Corzetti

Thin coin-shaped pasta with designs stamped on both sides, used in many dishes

Cozze alla marinara

Cozze alla marinara

Steamed mussels with garlic, tomatoes, parsley

Fave e cicoria

Fave e cicoria

Puréed fava beans and sautéed chicory

Finanziera

Finanziera

Stewed chicken and veal offal, giblets, lesser cuts of meat, mushrooms, butter, Marsala, serve with risotto, sweetbreads

Fonduta

Fonduta

Fondue using fontina cheese, though other cheeses and ingredients are also used

Gnocchi alla bava

Gnocchi alla bava

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

Gnocchi alla romana

Gnocchi alla romana

Round and flat Roman-style gnocchi made with semolina flour, serve with butter and grated cheese

Lasagne verdi

Lasagne verdi

Baked lasagne made with spinach pasta, or made with spinach

Lepre al vino rosso

Lepre al vino rosso

Rabbit in red wine

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

Minestra di castagne

Minestra di castagne

Chestnut soup, may be made with cream (minestra di castagne e latte), rice (minestra di riso e castagne), dried chestnuts, several variations

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

Paniscia

Paniscia

Rice with beans and salami

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)

Pisarei e fasò

Pisarei e fasò

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

Polenta concia

Polenta concia

Polenta with butter and Fontina cheese

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 e salsiccia

Polenta e salsiccia

Polenta with sausage

Polenta taragna

Polenta taragna

Buckwheat and cornmeal polenta with butter and Valtellina Casera cheese

Polpo in umido

Polpo in umido

Puccia alla piemontese

Puccia alla piemontese

Porridge made with corn flour, wheat flour, pork, lard, cabbage and beans

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 con anatra selvatica

Risotto con anatra selvatica

Risotto with wild duck

Risotto primavera

Risotto primavera

Rice with vegetables

Risotto tartufo

Risotto tartufo

Risotto with truffles

Stracotto

Stracotto

Stewed beef, made with a tomato sauce and wine

Tajarin al tartufo

Tajarin al tartufo

Pasta with white truffles

Tajarin all albese

Tajarin all albese

Tajarin noodles with chicken liver sauce

Tinca Gobba Dorata del Pianalto di Poirino

Tinca Gobba Dorata del Pianalto di Poirino

Tinca tinca L. fish from Piedmont, Italy

Tofeja

Tofeja

Stewed melica or borlotti beans with pork rind, ears, tails, trotters

Previous
...
348
349
350
351
352
...
Next

The World’s Food

About Contact

Regions

Africa Asia Europe North America Oceania South America

© 2024 - 2026All rights reserved.

Website by Seattle Biosoftware