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This article is part of the Introduction A cuisine (from the French word for kitchen) is a specific set of cooking traditions and practices, often associated with a place of origin. Religious food laws can also exercise a strong influence on cuisine. A cuisine is primarily influenced by the ingredients that are available locally or through... Cuisine series

Preparation techniques and cooking items

This is a list of food preparation utensils, also known as kitchenware. Baba mold Bain Marie Baking pan Basting brush Basting syringe Bench scraper Blender Bone scissors Bread knife Candy thermometer Can opener Casserole Cauldron Cheese cloth Cheese grater Cheese slicer Chefs knife Chinoise Chopsticks Cookie cutter Cookie sheet... Utensils Cooking is the act of preparing food for consumption. It encompasses a vast range of methods, tools and combinations of ingredients to improve the flavour and/or digestibility of food. It generally requires the selection, measurement and combining of ingredients in an ordered procedure in an effort to achieve the... Techniques United States measures Note that the measurements in this section are in U.S. customary units. Measures are classified as either dry measures or fluid measures. Fluid measures are measures of volume, while dry measures are measures of weight. Whether the ingredient you are measuring is dry or fluid really... Weights and measures

Ingredients and types of food

External links Wikibooks Cookbook has more about this subject: Spice Food Bacteria-Spice Survey Shows Why Some Cultures Like It Hot Citat: ...Garlic, onion, allspice and oregano, for example, were found to be the best all-around bacteria killers (they kill everything)...Top 30 Spices with Antimicrobial Properties... May 22... Spices & This article is about the plants used in cooking and medicine. For the New Zealand reggae band, see Herbs (band). A herb (pronounced urb in American English and hurb in British English) is a plant grown for culinary or medicinal value. Typically, the green, leafy part of the plant is... Herbs For the computer protocol, see SAUCE In cooking, a sauce is a liquid served on or used in the preparation of food. Sauces are not consumed by themselves; they add flavour, moisture, and visual appeal to another dish. Sauce is a French word taken from the Latin salsus, meaning salted... Sauces - Soup is a savoury liquid food that is made by boiling ingredients, such as meat, vegetables and beans in stock or hot water, until the flavor is extracted. Boiling was not a common cooking technique until the invention of waterproof containers about 5,000 years ago. Over the centuries, the... Soups Cheese is a solid food made from the curdled milk of various animals—most commonly cows but sometimes goats, sheep, reindeer, and water buffalo. There are over 400 types of cheese. Rennet is often used to induce coagulation in the milk, although some cheeses are curdled with acids like... Cheese - The English word pasta generally refers to noodles and other food products made from a flour and water paste, often including also egg and salt. Less frequently, the term macaroni is used for the same products. Pasta can also denote dishes in which pasta products are the primary ingredient, served... Pasta Food from plant sources Food is any substance normally eaten or drunk by living organisms. The term food also includes liquid drinks. Food is the main source of energy and of nutrition for animals, and is usually of animal or plant origin. The study of food is called food science... Other ingredients The recipes are currently being moved to Wikibooks. Please discuss at Talk:List of recipes/Delete, as this is a highly disputed proposal The Wikimedia Cookbook has been set up at Wikibooks to be the home for recipes and cooking related pages. You may contribute recipes there; however, feel free... List of recipes Dessert is a course that typically comes at the end of a meal, usually consisting of sweet food but sometimes of a strongly flavored one, such as some cheeses. Some cultures do not have a separate final sweet course but mix sweet and savory dishes throughout the meal as in... Desserts

Cuisines

French cuisine is characterized by its extreme diversity. Traditionally, each region had its own distinctive specialities: cuisine from North-West France (Normandy) uses butter and cream; Provençal cuisine (from the southeast) favours olive oil and herbs; and northeastern French recipes are reminiscent of German cuisine, including sausages, beer and... French - China has one of the richest culinary heritages on Earth. Solid Chinese food is eaten with chopsticks and liquid with a wide, flat bottomed spoon (usually ceramic). Chinese consider having a knife at the table as barfbaric, so most dishes are prepared in smaller pieces, ready for direct picking and... Chinese Italian - The Cuisine of the United States is characterized by the broad diversity of the possible foods, but more importantly the willingness of the country as a whole to integrate widely divergent foods. Cuisines differ from region to region and are influenced by innovation and centuries of immigration. Some kinds of... United States others... This is a list of famous chefs: Real chefs Ferran Adrià Mario Batali James Beard Raymond Blanc Heston Blumenthal Paul Bocuse Daniel Boulud Anthony Bourdain Alton Brown Antoine Carême Michael Chiarello Julia Child George Crum Clarissa Dickson-Wright Rocco DiSpirito Alain Ducasse Todd English Georges Auguste Escoffier Bobby Flay... Famous chefs

See also:

A kitchen is a room used for food preparation. A modern kitchen is typically equipped with a stove or microwave oven and has a sink with water on tap for cleaning food and dishwashing. Modern kitchens often also feature a dishwasher. Some installations to store food usually also are present... Kitchens - A meal is an instance of eating, specifically one that takes place at a specific time and includes specific, prepared foodstuffs. Meals are served at home, restaurants, and cafeteria. Meals are usually held in conjunction with such special occasions as birthdays, weddings, and anniversaries. A picnic is an outdoor meal... Meals Wikibooks: Cookbook

The Italian Republic or Italy ( Italian: Repubblica Italiana or Italia) is a country in southern Europe. It comprises a boot-shaped peninsula and two large islands in the Mediterranean Sea, Sicily and Sardinia, and shares its northern alpine boundary with France, Switzerland, Austria and Slovenia. The independent countries of San... Italian Introduction A cuisine (from the French word for kitchen) is a specific set of cooking traditions and practices, often associated with a place of origin. Religious food laws can also exercise a strong influence on cuisine. A cuisine is primarily influenced by the ingredients that are available locally or through... cuisine is characterized by its flexibility, its range of ingredients and its many regional variations. It is an important element of the Italian lifestyle, and mainly reflects the rural culture and history of the many peoples of the country.

Dishes and Recipes

Antipasti

• Caprese is a small city in Italy were the famous artist Michelango di Lodovico Buonarroti Simoni was born. Categories: Italy geography stubs | Cities in Italy ... Caprese
• Bruschetta is an Italian food originating in Tuscany. It consists of grilled bread rubbed with garlic, and garnished with a topping of tomatoes, olive oil, and spices. Variations may include other vegetables and/or cheese. Bruschetta is usually served as an appetizer. It is worth noting that in Italian, bruschetta... Bruschetta
• Bresaola

Italian soup and sauce recipes

• Bagna Caoda
• Soup alla Nazionale Ingredients: Clear soup, savoury custard. Make a savoury custard and divide it into three parts, one to be left white, another coloured red with tomato, and the third green with spinach. Put a layer of each in a buttered saucepan and cook for about ten minutes, cut... Soup alla Nazionale
• Soup alla Lombarda Ingredients: Clear soup, fowl forcemeat, Bechamel (No. 3), peas,lobster butter, eggs, asparagus. Make a firm forcemeat of fowl and divide it into three parts, to the first add two spoonsful of cream Bechamel, to the second four spoonsful of puree of green peas, to the third... Soup alla Lombarda
• Spring soup
• Minestrone is a thick Italian soup made with fresh vegetables and pasta, rice, or beans. There is no one set recipe for minestrone, since it is usually made out of whatever vegetables are in season, and it can be vegetarian or contain meat. In some regions, donkey meat is added... Minestrone (of rice and celery)
• Tuscan soup
• Minestrone alla Cappuccina
• Minestrone of rice and cabbage
• Wikibooks:Transwiki:Minestrone of rice and turnip
• Wikibooks:Minestrone alla Milanese
• Minestrone is a thick Italian soup made with fresh vegetables and pasta, rice, or beans. There is no one set recipe for minestrone, since it is usually made out of whatever vegetables are in season, and it can be vegetarian or contain meat. In some regions, donkey meat is added... Condiment for seasoning minestrone
• This page is a candidate to be moved to the Wikibooks Cookbook. If the page can be edited into an encyclopedic article, rather than simply a recipe, please do so and remove this message. Otherwise, you can help by formatting it per the Wikibooks guidelines in preparation for the move... Soup all'Imperatrice
• Italian Sauce Ingredients: Chablis, mushrooms, leekss, a bunch of herbs, peppercorns, Espagnole sauce, same gravy or stock, lemon. Put into a stewpan two glasses of Chablis, two tablespoonsful of mushroom trimmings, a leek cut up, a bunch of herbs, five peppercorns, and boil till it is reduced to half. In... Italian sauce
• Tomato sauce is a condiment made with tomatoes, and sometimes also ham, onions, basil, salt, oil, garlic and various spices. In Australia, the name tomato sauce is reserved for the condiment known as ketchup in most of the English-speaking world. Conversely, other sauces made with tomatoes are referred to... Tomato sauce
• Fonduta
• Venetian Soup Ingredients: Clear soup, butter, flour, Parmesan, eggs. Make a roux by frying two ounces of butter and two ounces of flour, add an ounce of grated cheese and half a cup of good stock. Mix up well so as to form a paste, and then take it off... Venetian soup

Italian For the 1970s rock and roll band, see Bread (band). Residents of North America and foods prepared by baking, steaming, or frying a dough consisting minimally of flour and water. Salt is necessary in most cases, and optionally a leavening agent is used. Some sorts of bread also contain spices... Breads & Pizza

• Ciabatta, which literally means slipper, is an Italian white bread made with wheat flour and yeast. During the past few years, it has also become popular in the rest of Europe and the United States. It is not clear where in Italy this kind of bread was first produced, and... Ciabatta
• Pane Carasau is a traditional bread from Sardinia, Italy. It is thin and crispy, usually in the form of a dish half a meter large. Its recipe is very ancient and it was conceived for the shepherds, who used to stay far from home for many months at a time... Pane Carasau
• Pane Casareccio
• Panini is a type of Italian sandwich bread baked in small loaves so that the entire loaf can be used for each sandwich. In Italian language, panini is only the plural form of panino, a small bread often horizontally cut and filled with salami, ham, meat, cheese or other food... Panini
• Focaccia is an Italian flat bread which can be seasoned with olive oil and herbs, topped with cheese and meat or flavored with a number of vegetables. Focaccia doughs are similar in style and texture to pizza doughs consisting of high-gluten flour, oil, water, sugar, salt and yeast. Focaccia... Focaccia
• This article is about the bread pie. For the programming language, see Pizza programming language. For the Australian television show, see Pizza (Australian television). This pizza pie features pepperoni, peppers, olives, and mushrooms. In its basic form, a pizza (occasionally, pizza pie) is an oven-baked, flat, usually circular bread... Pizza

Bread and Pizza recipes

• Calzone imbottito
• Pizza ai quattro formaggi
• Focaccia al rosmarino
• Pizza alla Napoletana
• Pizza alle vongole
• Pizza con aglio, olio e pepe verde
• Pizza Margherita
• Pizza Marinara

The English word pasta generally refers to noodles and other food products made from a flour and water paste, often including also egg and salt. Less frequently, the term macaroni is used for the same products. Pasta can also denote dishes in which pasta products are the primary ingredient, served... Pasta varieties - (over 650)

• Agnolotti
• Bavette, Bigoli, Bucatini
• Cannelloni, Canneroni, Cappellacci, Conchiglie, Crespelle, Crespoline
• Cappellini
• Conchiglie
• Ditali, Ditalini
• Eliche
• Farfalle, Farfalloni, Festoni, Fettuccine is a type of pasta. It is a very flat, thick, noodle made of egg and flour. It is produced by being pressed through a pasta maker. Fettuccine is often served with alfredo sauce. Categories: Italian cuisine | Noodles | Food and drink stubs ... Fettuccine, Filatieddi, Fusilli
• Garganelli
• Gnocchi is a type of dumpling made of potato and semolina (durum wheat) or flour. Although the dish is Italian, the word comes from a Germanic word for a knot (as in wood), possibly because of its short, squat shape. Gnocchi are often listed among pasta dishes, although gnocchi has... Gnocchi
• Lasagne Lasagne, also lasagna, is both a form of pasta in sheets (often rippled in North America, though seldom so in Italy) and also a dish, sometimes named Lasagne al forno (meaning Lasagne in the oven) made with alternate layers of pasta, cheese, and ragu (a meat sauce). It originated... Lasagne, Lasagne verdi, Linguine is a kind of pasta which is like a flat oval spaghetti. The name means Little Tongues in the Italian language referring to its oval shape. Some linguine recipies are: BBC Food Spicy Tomato Pasta - A Vegetarian quick Recipe Linguine With Chicken Scampi Categories: Pasta ... Linguine, Lumaconi (large slugs)
• Macaroni is typically machine-made dry commercial pasta, used in contrast to fresh pasta made at home or in small local businesses. Although usually commercially made some more advanced home machines do allow for the fresh creation of macaroni pasta. It is a corruption of the Italian word maccherone and... Maccheroni ( Macaroni is typically machine-made dry commercial pasta, used in contrast to fresh pasta made at home or in small local businesses. Although usually commercially made some more advanced home machines do allow for the fresh creation of macaroni pasta. It is a corruption of the Italian word maccherone and... Macaroni), Malloreddus ( Sardinia (Sardigna, Sardinna or Sardinnia in the Sardinian language, Sardegna in Italian, Sardenya in Catalan), is the second largest island in the Mediterranean Sea, between Italy, France and Tunisia, south of Corsica. It forms part of Italy. Sardinia has an area of 24,090 km2 and a population of 1... Sardinian pasta), Maltagliate, Marille, Marrubini
• Offelle, Orecchiette
• Orzo
• Paccheri, Paglia e fieno, Panzarotti, Pappardelle, Penne Penne are a type of pasta originating in Italy. They have a cylindrical shape. The ends are cut diagonally. Categories: Italian cuisine | Pasta | Food and drink stubs ... Penne, Perciatelli, Pinzillacchere, Pizzoccheri,
• Categories: Italian cuisine | Pasta | Food and drink stubs ... Ravioli, Rigatoni
• Ricchi
• Spaghetti is a typical Italian dish comprised of long, thin, round pasta. It is frequently served in a tomato-based sauce, which may also contain olive oil, seasonings, including herbs (especially oregano and basil), and vegetables (for example green peppers, onions and mushrooms). It may also be topped with any... Spaghetti, Spaghetti alla chitarra, Spaghettini, Strangolapreti, Strangozzi, Strascinati
• Stelline
• Tacconi, Tagliatelle are the classic pasta of the Emilia-Romagna region of Italy. They are long, flat ribbons, similar in shape to fettuccine. They can be served with a variety of sauces, though the classic is a meat sauce. Categories: Food and drink stubs | Italian cuisine | Noodles ... Tagliatelle, Tagliarini, Tagliolini, Tonnarelli, Tortelli, Tortellini is a type of pasta, similar to ravioli, originally from Bologna (Italy), that is stuffed with meat, or, more rarely, with cheese. It is usually served in a sauce or soup. Tortelloni is a larger version of ravioli and is usually stuffed with cheese. The name derives from the... Tortellini, Tortelloni, Trenette, Trottole
• Vermicelli
• Zite, Zitoni

Pasta dishes

• Bucatini all'Amatriciana, Bucatini coi Funghi, Bucatini alla Sorrentina
• Cannelloni al Ragù, Cannelloni ai Carciofi
• Penne all'Arrabbiata
• Rigatoni alla Pajata, Rigatoni al Forno con Salsa Aurora
• Categories: Food and drink stubs | Sauces ... Spaghetti alla Bolognese, Spaghetti alla Carrettiera, Spaghetti al nero di seppia, Spaghetti alla Puttanesca, Spaghetti con la bottarga, Spaghetti Indiavolati, Spaghetti Siracusani, Spaghetti alla Carbonara
• Tagliatelle alla Boscaiola, Tagliatelle ai Carciofi, Tagliatelle ai Funghi, Tagliatelle al Pomodoro, Tagliatelle al sugo di lepre, Tagliatelle al Ragù
• Tortelloni alla zucca

Rice dishes

(Rice -Riso- dishes are very common in North Italy, specially in Lombardia and Veneto Regions)

• Risotto alla Milanese or Yellow Rice
• Risi e Bisi
• Risotto con la luganega
• Riso with schrimpfs
• Riso con Piselli
• Riso alla Toscana
• Riso Nero
• Riso con i Porcini
• Risotto alla Sbirraglia
• Risotto alla Zucca
• Risotto di Seppie alla Veneziana
• Sformato al Basilico
• Sformato di Riso Dolce
• Tiella di Riso, Patate e Cozze
• Risotto ai Gamberi
• Risotto ai Quattro Sapori
• Risotto al Cavolfiore
• Risotto al Gorgonzola
• Riso Tonnato
• Riso Valdostano

Italian Fish might refer to: Fish - vertebrates with gills which live in water Fish (sometimes FISH) - the British code-word for World War II German stream cipher teleprinter secure communications devices The FISH (FIbonacci SHrinking) stream cipher published in 1993 Fish - the former lead singer of progressive rock band Marillion fluorescent... Fish

• Baccalà is Italian for dried, salted cod. Most baccalà dishes require that the fish be soaked numerous times to remove excess saltiness. It is the same word as portuguese bacalhau, and spanish bacalao, which are similar dishes. External links About Baccalà: Unexpected delight from Salt Cod Food... Baccalà
• Caciucco
• Seppioline in umido
• Missultin e Polenta
• Frittata di bianchetti
• Il finto pesce
• Orate al forno
• Acciughe al matrimonio
• Acciughe all'aceto
• Acciughe fritte in pastella
• Acciughe in carpione
• Acquadella o latterino fritto
• Agghiotta di pesce spada
• Alici al finocchio
• Alici al profumo di limone
• Alici alla brace
• Alici alla “ghiotta”
• Alici e Indivia
• Alici e lattuga
• Alici gratinate in campagna
• Alici ripiene al sapore di basilico
• Alici tricolore
• Altomare
• Anguilla alla brace
• Anguilla con pinoli e aceto balsamico
• Anguilla del pescatore
• Anguilla in graticola
• Anguilla in tegame
• Anguilla marinata
• Aragosta con fagioli bianchi
• Aragostelle alla catalana
• Aringhe al forno
• Arrosto di coda di rospo
• Azzardo
• Baccala
• Baccalà al latte
• Baccalà al sugo con patate
• Baccalà alla cappuccina
• Baccalà alla vicentina
• Baccalà Arracanato (Gratinato)
• Baccalà con i porri
• Baccalà frittu
• Baccalà frittu e ammullicàtu
• Baccalà Mentitore
• Bavette alla crema di Salmone
• Belga Marina
• Bianchetti alla Crema
• Biglie di mare
• Bigodini di Alici
• Bocconcini di alici ai peperoni
• Bocconcini di pesce spada
• Bocconcini di salmone con pancetta e olive
• Bocconcini meditteranei
• Boga al vino bianco
• Braciole di tonno fresco
• Branzini al Serprino e pepe rosa
• Branzino al refosco dal peduncolo rosso
• Branzino al sale
• Branzino alla diavolessa
• Brodetto alla bella Rimini
• Brodetto di Anguille
• Brodetto di arselle
• Burrida
• Calamaretti alla calabrese
• Calamaretti del golfo
• Calamaretti fritti
• Calamari a noci
• Calamari e gamberi alla brace
• Calamari in Canozza
• Calamari in zimino
• Calamari Ripieni
• Calzone povero
• Calzone salmonato
• Cannolicchi al forno
• Cannolicchi gratinati
• Canocchie in bianco alla marinara
• Canocchie ripiene
• Capesante alla veneziana
• Cappesante alla friulana
• Cappon magro
• Capriccio di salmone e pesce spada
• Carnevale
• Carpaccio di cernia
• Carpaccio di luccio di mare
• Carpaccio di pesce
• Carpaccio di pesce spada
• Carpaccio di Pesce Spada
• Cartoccio di pesce spada
• Casarecce allo spada verde
• Cernia e anguilla alla matalotta
• Coda di rospo alla Wellington
• Coda di rospo alla capperata
• Coda di rospo esotica
• Coda di Rospo saporita
• Code di Gamberi con Fonduta di Castelmagno
• Coregone alla brace
• Cotolette di merluzzo fresco
• Cozze al gorgonzola
• Cozze alla tarantina
• Cozze di mare ripiene al forno
• Cozze fredde
• Cozze fritte alla viareggina
• Cozze imbavagliate
• Cozze ripiene
• Cozze ripiene
• Crostini delicati ai gamberi
• Crostini di orata mantecata
• Crostoni con seppioline
• Cubetti di polenta in salsa di gamberetti
• Dentice al Cartoccio con Cipolla e Funghi
• Dentice all
• Dentice farcito al forno
• Fantasie di pesce
• Farro ai gamberoni
• Filetti di Baccalà
• Filetti di cernia alla moda dello chef
• Filetti di lavarello al vino bianco
• Filetti di merluzzo al forno
• Filetti di Merluzzo arlecchino
• Filetti di orata al cartoccio
• Filetti di pesce al sapore di zafferano
• Filetti di pesce alla birra
• Filetti di platessa gratinati
• Filetti di rombo con chiodini
• Filetti di rombo con patate
• Filetti di Rombo Gratinati
• Filetti di rombo in salsa
• Filetti di Sgombro gratinati
• Filetti di Sogliola ai porcini
• Filetti di sogliola al fegato grasso
• Filetti di triglia dorati ai carciofi
• Filettini a sorpresa
• Filetto di branzino al cartoccio
• Filetto di persico primavera
• Filetto di rombo alla senape e cannella
• Filetto di spigola alle erbe aromatiche
• Fiori di zucca con frutti di mare e seppioline
• Fiori di zucca ripieni
• Focaccia tonno e patate
• Fregola con arselle
• Frittelline di uomini nudi
• Frittura mista di pesce
• Gamberi alle erbe aromatiche
• Gamberi in salsa allo champagne
• Granceole alla besciamella
• Grancevola alla Veneziana
• Granchi alla birra
• Il caciucco alla povera
• Impanata di pesce spada
• Impanata di pesce spada
• Involtini di pesce
• Involtini di pesce spada
• Involtini di pesce spada
• Involtini di pesce spada con melanzane
• Involtini di sardine
• Involtini di tonno alla brace
• Involtini superlativi
• Lavarelli al Pomodoro
• Lavarelli alla salvia
• Lumachine di mare con patate
• Malloreddus a modo mio
• Marmora con le lenticchie
• Mazzancolle al cognac
• Mazzancolle del giardiniere
• Mazzancolle ripiene in crema di cicoria
• Mazzancolle saltate in padella
• Mele innamorate
• Merluzzi gratin
• Merluzzo in salsa
• Merluzzo mediterraneo
• Mille sfoglie al salmone
• Missoltitt del lago di Como con polenta
• Mormorette
• Moscardini affogati
• Moscardini lessati alla genovese
• Murena fritta
• Nasello al forno
• Nasello profumato
• Nasello sfizioso al cartoccio
• Orata al Cartoccio
• Orata al cartoccio con cozze e gamberetti
• Orata al profumo di pecorino
• Orata arrosto
• Orata con le olive e patate
• Orata gratinata alla bolognese
• Orata in crosta di sale
• Orata mare nostrum
• Orata Tuccillo
• Orate al cartoccio con champignon
• Orate all
• Oro azzurro e asparagi
• Orto di mare
• Orto in mare
• Ostriche gratinate
• Pagello al forno
• Palline di mare
• Palmizie di filetti di sogliola e zucchine
• Palombo alle noci
• Palombo in crosta con crema di asparagi
• Pasta ammullicàta
• Pasticcio di polpo con crema di ceci
• Patate con seppie
• Patate e gamberetti al pesto
• Patè di Tonno
• Pepata di cozze
• Pepata di cozze
• Pescatrice verde
• Pesce a scabecciu
• Pesce a fronne e limone
• Pesce a scabecciu
• Pesce al cartoccio
• Pesce al sale grosso di Cervia
• Pesce alla griglia super piccante con molluschi e crostacei bolliti e fritti
• Pesce alla pizzaiola
• Pesce con i carciofi
• Pesce coperto di Cipolle
• Pesce finto
• Pesce persico al forno
• Pesce persico in salsa
• Pesce spada affumicato in fantasia
• Pesce spada al cartoccio
• Pesce spada alla pizzaiola
• Pesce spada alla siciliana
• Pesce Spada arrosto in salmoriglio
• Pesce Spada con crema di lumachine
• Pesce spada in salsa di pomodori
• Pesce spada piccante al forno
• Pesce veloce del baltico al verde
• Pezzogna al sugo
• Piovra con patate e fagiolini
• Platessa au garben
• Polipetti e Vongole al Latte di Cocco
• Polipo all
• Polpa di granchio con maionese e senape
• Polpette di sgombri
• Polpettine di mare
• Polpettine di tonno
• Polpi all
• Polpo e Fagioli
• Polpo in cartoccio
• Rana pescatrice alla grappa
• Razza a modo di Papà
• Ricciola marinata con contorno di verdure
• Rombo al forno
• Rombo con verdure
• Rotolini di sardine
• Rotolo al tonno
• Salmone ai funghi
• Salmone al cartoccio
• Salmone alla Panna
• Salmone allo zenzero
• Salmone in porchetta
• Salva cena
• San Pietro al Forno
• San Pietro al forno
• San Pietro alla Grenoblese
• Sandwich di alici
• Saor
• Sarde a beccafico
• Sarde a beccafico alla palermitana
• Sarde al sapore di cipolla
• Sarde alla romagnola
• Sarde alla siciliana
• Sarde alle cipolle
• Sarde arraganate ( Sarde con origano e pane)
• Sarde grigliate
• Sarde ripiene
• Sarde Sfiziose Panate
• Sardele in saor
• Sardoncini di Cesenatico, marinati allo scalogno con erbe di campo,pancetta e piadina
• Sbroscia bolsenese
• Scaloppe di coda di rospo alla senape in grani su spinaci freschi saltati
• Scaloppina di Sogliola
• Scampi a zuppetta
• Scampi al bosco
• Scampi al limone
• Scampi al rum e mela rossa
• Scampi all'Arancia
• Scampi ed aragostelle al curry
• Scampi gratinati
• Seppie col nero alla veneziana
• Seppie con carciofi
• Seppie con i piselli
• Seppie e calamari ripieni al forno
• Seppie golose
• Seppie ripiene
• Sfogliatine di cozze e asparagi
• Sfoglie di orata
• Sformato di trota Salmonata
• Sgombretti al finocchio
• Sgombri ai capperi
• Sgombro D
• Sgombro e piselli
• Sgombro gratinato
• Sogliola al basilico
• Sogliola allo spumante
• Sogliola frettolosa
• Sogliole alla mugnaia
• Sogliole alle olive nere
• Sogliole burro e salvia
• Spada in grattugia
• Spiedini ai frutti di mare
• Spiedini di alici
• Spiedini di anguilla
• Spiedini di anguilla
• Spiedini di scampi alla birra
• Spigola alla griglia
• Spigola alla malvasia lucana
• Spinula cu
• Stoccafisso alla genovese
• Stoccafisso alla ligure
• Stoccafisso saporito
• Surimi con salsa coktail
• Tagliatelle al Merluzzo
• Tegamino di seppie alle erbe di campo
• Tiella di polpi
• Timballo di Alici e Zucchine
• Tinca e bajian
• Tinca ripiena del lago d
• Tonnarelli al profumo di mare
• Tonno agrodolce
• Tonno ai Ferri
• Tonno alla Genovese
• Tonno con la cipollata
• Tonno delizia
• Tonno di Bacco
• Tonno sott'olio
• Tortiera di cozze
• Tortine di gelatina e pesce
• Totanetti in pentola
• Totani con patate
• Totani Ripieni
• Totani ripieni
• Trance di branzino con carciofi alla maggiorana
• Tranci di Pesce alla Romagnola
• Triglie alla livornese
• Triglie alla moda di Viareggio
• Trionfo
• Trota al tartufo bianco
• Trota alla moda Umbra
• Trota in umido alle fragole
• Trota pasticciata
• Trota patate e pomodori
• Trote al Finocchietto selvatico
• Trote Embriaghe
• Zuppa di Arselle
• Zuppa di Cicale
• Zuppa di pesce all
• Zuppa di pesce misto alla messicana con crostini
• Zuppa ghiotta

Italian Meat is animal flesh (mainly muscle tissue) used as food, sometimes with the exception of fish, other seafood, and poultry. Originally, the word meat meant simply food. It is also used as a vulgar way to refer to the human body (see meat market). For the most part, meat for... Meats

• Prosciutto is a dry-cured ham from central and northern Italy. The process to make Prosciutto can take anywhere from nine to eighteen months, depending on the size of the ham. First the ham is cleaned, salted, and left for about two months. After the salting period, the ham is... Parma Ham
• Prosciutto is a dry-cured ham from central and northern Italy. The process to make Prosciutto can take anywhere from nine to eighteen months, depending on the size of the ham. First the ham is cleaned, salted, and left for about two months. After the salting period, the ham is... Prosciutto cotto, Prosciutto is a dry-cured ham from central and northern Italy. The process to make Prosciutto can take anywhere from nine to eighteen months, depending on the size of the ham. First the ham is cleaned, salted, and left for about two months. After the salting period, the ham is... Prosciutto crudo
• Veal is a meat product made from young calves, appreciated for its delicate taste and tender texture. In some systems, the calves are restricted to a small, dark crate for their entire lives; producers usually say that this is done to keep their flesh white and tender. Others instead reply... Vitello
• Originating in Lombardy, Italy, bresaola is air-dried salted beef fillet that has been aged about 2 months. Bresaola is usually thinly sliced, drizzled with olive oil and lemon juice and served as an antipasto. Categories: Food and drink stubs | Italian cuisine ... Bresaola
• Mortadella is a finely hashed/ground pork sausage with lard pieces. It is made mainly in Italy, especially in Bologna. Its also very popular in Brazil (where it is called Mortadela, without the extra l), thanks to the large number of Italian colonists established in the country on early... Mortadella
• Salami is a sausage of Italian origin. The name comes from the Italian salare meaning to salt. Originally made from a mixture of chopped pork and salt which was air-dried in a casing, salamis now come in many varieties made in several countries and nearly all are seasoned with... Salame
• Pezzetti di cavallo

Italian This article is about the beverage. See WINE for an article about the software of the same name. Wine is an alcoholic beverage resulting from the fermentation of grapes or grape juice. The word comes from Greek Fοινος through Latin vinum, (both wine and the... Wine

• Tuscany (Italian Toscana) is a region in central Italy, bordering on Latium to the south, Umbria to the east, Emilia-Romagna and Liguria to the north, and the Tyrrhenian Sea to the west. It is often regarded as among the most beautiful parts of Italy. Points of interest Tuscany was... Tuscany
  • Bolgheri, The Savoy-Carignano Line was an offshoot of House of Savoy descended from its first member Italy. See also Savoy Kings of Savoy Italy Categories: Stub ... Carignano, Chianti is Italys most famous red wine. It used to be easily identified by its squat bottles covered in straw baskets, called fiaschi. It is produced in Tuscany, in strictly delimited areas among the provinces of Florence, Siena, Arezzo and Grosseto. It is based mainly on Sangiovese grapes but... Chianti, Colli Apuani, Colli Etruria Centrale, Colline Lucchesi, See Village of Elba, New York and Town of Elba, New York for the locations in the United States. Elba is an island in Tuscany, Italy, 20 km from the coastal town of Grosseto. It is the biggest island of the Tuscan Archipelago, and the third biggest Italian island. Elba... Elba, Scansano is a town and comune, of medieval origin, in the Tuscan province of Grosseto, Italy. Scansano is notable for Morellino di Scansano, a type of wine. Categories: Italian wine regions | Italy geography stubs | Towns in Tuscany ... Scansano, Montalcino is a small hilltown in Tuscany, Italy. It is famous for its Brunello di Montalcino wine . The town is located to the west of Pienza, close to Crete Senesi. Attractions Churches with frescoes of the Sienese School the Rocca, a ruined castle SantAntimo, a nearby Benedictine abbey External... Montalcino, Montescudaio, Nipozzano, Nobile di Montepulciano, Parrina is a small Italian Denominazione di Origine Controllata comprising parts of the commune of Orbetello in the province of Grosseto, Tuscany. The DOC was awarded in 1971, and extends to 110.33 hectares (272.6 acres), with about 20 wine producers, the largest of which, by far, is Antica... Parrina, Pitigliano, Categories: Stub | Towns in Tuscany ... San Gimignano, Val di Chiana, Val di Cornia, Valdinievole, Valle di Arbia
• Piedmont is a region of northwestern Italy. It has an area of 25,400 km2 and a population of est. 4.3 million. Its capital is Turin. Piedmont is surrounded on three sides by the Alps mountain range, including the Monviso, where the Po River rises. It borders with France... Piedmont
  • Look up Alba in Wiktionary, the free dictionary The name Alba may refer to— the ancient and modern Gaelic name (pronounced Al-a-pah) for Scotland. Originally it was the name given to the kingdoms of the Picts and the Scots (Pictavia and Dalriada), north of the rivers Forth... Alba, Acqui, This article needs cleanup. Please edit this article to conform to a higher standard of article quality. Asti is a town and comune in the Italy, 44°54N 8°12E, in the plain of the Tánaro river at 123 m (404 ft) above sea-level... Asti, Barolo is one of the most noble wines of Italy, one of many to claim the title Wine of kings, and king of wines, it is produced in Astis province Monferrato. Made from Nebbiolo grapes, Barolo stereotypically smells of tar and roses, and can take on an unusual orange... Barolo, Carema Riserva, Colli Tortonesi, Gattinara, Gavi, The Langhe is the an hilly area in southern Piedmont, Italy. DOC wines produced in this area are: Arneis Barbera Barolo Barbaresco Dolcetto dAlba Dolcetto di Dogliani Dolcetto delle Langhe Monregalesi Favorita Nebbiolo ... Langhe, Montferrat (in Italian, Monferrato) is part of the province of Asti in Italy. Within the territory of Montferrat are located the most important centres of Italian wine and spumante production. Montferrat was a marquisate in Lombardy during the Middle Ages. Its marquises and their family members were related to the... Monferrato, Nebbiolo is the most important wine grape variety of Italys Piedmont region. Through genetic testing Vouillamoz and Schneider at UC Davis recently found Nebbiolo to be related to other Italian grape varieties; Nebbiolo Rosé, Freisa, Negrera, Rossola, Vespolina and Bubbierasco. Nebbiolo grapes are used to make wines such as... Nebbiolo, Ovada
• Veneto is a region in northeastern Italy, bordering on Lombardy, Trentino-South Tyrol, Austria,Friuli - Venezia Giulia, and Emilia-Romagna, between the Alps and the Adriatic Sea. It is traversed by the Po, Adige, Brenta and Piave rivers. The capital is Venice, and other important towns include Verona, Padua, Treviso... Veneto
  • Amarone della Valpolicella is an often powerful Italian wine made from dried grapes of the Corvina, Rondinella, and Molinara varieties. Made near Valpolicella, Amarone is made by harvesting ripe grapes and allowing them to dry, traditionally on straw mats. This concentrates the remaining sugars and flavors. Depending on weather conditions... Amarone, Bardolino, In the Veneto region, just a few miles south of Padua, the otherwise completely flat landscape is interrupted by strange hills poppig up like icebergs. The Italian name means Euganei Hills, where Euganei comes from the name of the ancient population that ruled these lands. The area is a protected... Colli Euganei, Conegliano Veneto, Custoza, Soave, Valdobbiaddene
• Liguria is a coastal region of north-western Italy, the third smallest of the Italian regions. It borders France to the west, Piedmont to the north, and Emilia-Romagna and Tuscany to the east. It lies on the Ligurian Sea, a part of the Tyrrhenian Sea (northern Mediterranean Sea). The... Liguria
  • The Cinque Terre are five carfree coastal villages in the province of La Spezia. Discovered by foreigners in the late 20th century they have become among the most touristed areas of Italy; they can be reached by train via the line from La Spezia to Genoa. Most of the hotels... Cinque Terre
• Sardinia (Sardigna, Sardinna or Sardinnia in the Sardinian language, Sardegna in Italian, Sardenya in Catalan), is the second largest island in the Mediterranean Sea, between Italy, France and Tunisia, south of Corsica. It forms part of Italy. Sardinia has an area of 24,090 km2 and a population of 1... Sardinia
  • Cagliari is the capital of the island of Sardinia, an autonomous region of Italy. Cagliari is called Casteddu (literally, the castle) in the Sardinian language. It has about 165,000 inhabitants, or about 300,000 including the suburbs (metropolitan area) (Elmas, Pirri, Selargius, Monserrato, Quartucciu, Quartu SantElena). Under the... Cagliari, Monti is a small village of northern Sardinia, Italy. It is famous for its wine Vermentino di Monti. Categories: Italian wine regions | Italy-related stubs ... Monti, Nuragus, Ogliastra is a geographical and cultural region in eastern Sardinia, Italy. It is also the name of a proposed new province (Regional Law no.9 of 12th july 2001). Its administrative capital will be Lanusei (Lanuse) or Tortoli. Categories: Provinces of Italy | Italy geography stubs ... Ogliastra
• Marche (The Marches) is a region of central Italy, bordering Emilia-Romagna north and Tuscany and the republic of San Marino to the north-west, Umbria to the south-west, Abruzzo and Latium to the south-east and the Adriatic Sea to the east. The regional capital is Ancona. The... Marche
  • Castelli di Jesi, Conero, Piceno
• Lombardy (It. Lombardia) is a region in northern Italy between the Alps and the Po Valley. Lombardy borders the regions of Piedmont, Emilia-Romagna, Veneto, Trentino-Alto Adige, and the country of Switzerland. Lombardys capital is Milan. One fifth of Italys population lives in Lombardy, and its capital... Lombardia
  • Franciacorta, Oltrepò Pavese, Valpolicella, Sassella, Inferno, Grumello, Bonarda, Barbera, Spunamti Brut
• Sicily (Sicilia in Italian) is an autonomous region of Italy and the largest island in the Mediterranean Sea, with an area of 25,700 sq. km and 5 million inhabitants. Towns and Cities Sicilys principal cities include the regional capital Palermo, together with the other provincial capitals Catania, Messina... Sicily
  • Etna wine, Noto wine, Passito di Pantelleria, Marsala is a wine produced in the Italian city of Marsala, in Sicily. While the natives may drink vintage Marsala, the wine produced for export is universally a fortified wine, produced in soleras like sherry, originally to ensure that it would last for long voyages, but now because thats... Marsala_wine
• Umbria is a mountainous region of central Italy, in the valley of the river Tiber. It is bordered by Tuscany to the west, the Marche to the east and Lazio to the south. The region covers 8,456 km² and has a population of 834,000 (2003 census). The... Umbria
  • The site of Orvieto is an Etruscan acropolis. Orvieto is a city in southwestern Umbria, situated on the flat summit of a large butte of volcanic tufa. The site of the city is among the most dramatic in Europe, rising above the almost-vertical faces of tufa cliffs that are... Orvieto, Torgiano
• Categories: Regions of Italy | Calabria ... Calabria
  • Cirò

Italian Cheese is a solid food made from the curdled milk of various animals—most commonly cows but sometimes goats, sheep, reindeer, and water buffalo. There are over 400 types of cheese. Rennet is often used to induce coagulation in the milk, although some cheeses are curdled with acids like... cheeses

• Asiago is a hard cheese with a crumbly texture, and its flavor is reminiscent of sharp Cheddar and Parmesan. It is often used on salads, and in soups, pastas, and sauces. Asiago is a hard, aromatic Italian cheese originally made only in the Dolomite Mountains region of northern Italy. It... Asiago
• Bel Paese [BELL pah-AY-zay] is a semi-soft Italian cheese. The cheese was invented 1906 from Egidio Galbani who wanted to produce a mild and delicate cheese to sell mainly in Italy. The name Bel Paese comes from the title of a book written by Antonio Stoppani. Originally... Bel Paese, Burrini, Burrata is a fresh Italian cheese, made from mozzarella and cream. The outer shell is solid mozzarella while the inside contains both mozzarella and cream, giving it a unique soft texture. It is usually served fresh, at room temperature. Burrata is usually packaged in leaves. The name burrata is derived... Burrata
• Caciocavallo (Albanian: Kaçkavall; Bulgarian: Кашкавал (Kashkaval); Romanian: Caşcaval; Serbian: Kačkavalj; Sicilian: Cascavaddu; Turkish: Kaşar) is a type of cottage cheese made out of sheeps or cows milk, originally produced in Sicily, Italy, but now... Caciocavallo, Castelmagno, Caprini, Casu modde cheese (also called casu marzu or, in Italian, formaggio marcio) is a special fermented cheese typical of Sardinia, Italy. Derived from Pecorino, its fermentation is brought up to quite a decomposition by the development of the larva of the Piophila casei, a small insect. Its pasta becomes very... Casu modde, Ciccillo, Crescenza, Crotonese
• Fontina
• Grana Padano, Gorgonzola is a blue-veined Italian cheese, made from unskimmed cows milk, buttery and firm, crumbly and quite salty, with a bite from its blue veining. It has been made since the early Middle Ages, but only became marbled with greenish-blue mold in the eleventh century. It is... Gorgonzola
• Mascarpone is a triple-creme cheese made from fresh cream by treatment with tartaric acid and removal of the whey, without pressing or aging. Mascarpone is used in various dishes of Lombardy, Italy, where it is a specialty. It is milky-white in color and is easily spread. When fresh... Mascarpone, Mozzarella is an Italian fresh cheese made from water buffalo or (more often outside of Italy) cows milk, the second used for most types of pizza or served with sliced tomatoes and basil in Caprese. It is also served alone. Mozzarella is available in fresh, smoked, and reduced-moisture packaged... Mozzarella, Montasio
• Parmesan cheese. Parmesan cheese (Italian: Parmigiano-Reggiano) is a hard texture cheese, cooked but not pressed, named after the producing areas of Parma and Reggio Emilia, in Emilia-Romagna, Italy. Cheeses resembling Parmigiano-Reggiano but not made in this area are known as parmesan cheese. It is made from raw... Parmigiano Reggiano
• Quartirolo
• Categories: Food and drink stubs | Italian cheeses ... Pecorino romano, Pecorino sardo, Provola, Provolini, Provolone cheese is an Italian cheese, very similar to mozzarella cheese, which is traditionally used on submarine sandwiches. It is generally sliced into small, circular disks (similar to bologna), and used almost solely in sandwiches. It has a more distinct flavor than mozzarella; however, its taste is less enjoyed raw... Provolone Pecorino di Fossa, Primo Sale
• Ricotta cheese is an Italian cheese made from the whey which results when making cheeses such as mozzarella or provolone. The name ricotta means cooked again in Italian, referring to the second processing of the liquid to produce the cheese. Ricotta is similar in texture to cottage cheese though considerably... Ricotta rifatta, Ricotta salata, Robiola
• Stracchino, Squacquerone
• Taleggio is an Italian cheese that is named after Val Taleggio. History The cheese in the Roman times described it as the art of the Orobbi, the ancient inhabitants of Bergamo. The name Taleggio has been used before the 10th century in the caves of Val Taleggio. It might be... Taleggio, Toma was a short lived television series that ran on ABC in 1974. The series starred Tony Musante and Susan Strasberg. The show was based on the real-life story of Newark, New Jersey detective David Toma. Toma had compiled an amazing arrest record during his years on the force... Toma, Tomini

Italian Dessert is a course that typically comes at the end of a meal, usually consisting of sweet food but sometimes of a strongly flavored one, such as some cheeses. Some cultures do not have a separate final sweet course but mix sweet and savory dishes throughout the meal as in... Desserts and Pastry the name given to various kinds of dough made from ingredients such as flour, butter and eggs, that are rolled out thinly and used as the base for baked goods. Common pastry dishes include pies, tarts, and quiches. A good pastry is very light and airy, but firm enough... pastry

• Cannoli siciliani - An Italian pastry dessert consisting of a fried pasta tube-shaped shell filled with a sweet, creamy filling, commonly containing ricotta cheese, vanilla and chocolate or chocolate chips. Cannoli, as well as many other specialities of Italian pasticceria, originated in Sicily centuries ago, and can now easily be... Cannolo siciliano
• Cassata, a traditional sweet cake from the province of Palermo, Sicily (Italy), made with ricotta. Categories: Food and drink stubs ... Cassata siciliana
• Roman Gelato Gelato is a frozen dessert made from water, milk and/or soy milk, combined with flavourings, sweeteners, and a stabilizing agent. The Gelato ingredients are first pasteurized then super-cooled while stirring to break up ice crystals as they form. Unlike ice cream, Gelato machinery whips almost no... Gelato ( Missing image Ice_cream_on_a_stick.jpg Ice cream is often served on a stick Boxes of ice cream are often found in stores in a display freezer. In its simplest form, ice cream (originally iced cream) is a frozen dessert made from dairy products (milk, cream, or custard) combined with flavourings and... Ice Cream)
• Panna Cotta is an Italian phrase, literally translating to cooked cream. Generally refers to a creamy, set Italian dessert with the same name. Categories: Food and drink stubs | Italian cuisine ... Panna cotta
• Panettone is a typical cake of Milan, Italy, usually prepared and enjoyed for Christmas, and one of the symbols of the town. It has a cupola shape and is usually about 30 cm high. It is made of a soft, incompletely-cooked dough containing candies and raisins. It is served... Panettone
• Pastiera
• A pizzelle is a traditional Italian cookie made from flour, eggs, sugar, butter (or vegetable oil), and flavoring (often vanilla, anise, or lemon zest). The cookie dough or batter is put into a pizzelle iron, which resembles a waffle iron. The iron is held by hand over a hot burner... Pizzelle
• The huge equestrian statue of Alexander the Great, king of ancient Macedon, on the waterfront at Thessaloniki, capital of Greek Macedonia Macedonia is a geographical and historical region of the Balkan peninsula in south-eastern Europe with an area of around 67,000 square kilometres and a population of 4... Macedonia (food)
• Tiramisù means pull me up (or, in a more poetic point of view, bring me to heaven) and aptly describes the Italian dessert made from Lady Fingers, espresso coffee, mascarpone cheese, egg whites, sugar, and often marsala wine. The biscuits are sprinkled with strong coffee and the marsala, and then... Tiramisù
• Torta caprese is a traditional Italian chocolate and almond pie with a touch of Strega liquer. The name refers to the island of Capri. Categories: Food and drink stubs ... Torta caprese
• Zabaglione is an Italian dessert made with egg yolks, sugar, a sweet liquor (usually Marsala wine), and sometimes cream or whole eggs. It is a very light custard, which has been whipped to incorporate a large amount of air. It is popular in Argentina, where it is known as sambay... Zabaglione

Italian Coffee beans and a cup of coffee Coffee as a drink, usually served hot, is prepared from the roasted seeds (beans) of the coffee plant. Coffee bean types Coffea arabica - Brazil There are two main species of the coffee plant; Coffea arabica is the traditional coffee, and considered superior in... Coffee ( Caffè is the Italian word for coffee and may indicate either the Italian way of preparing this beverage at home or espresso, which is prepared instead with electrical steam machines. Italians, and especially Neapolitans, pay special attention to the preparation, the selection of the blends and the use of... Caffè)

• Caffè is the Italian word for coffee and may indicate either the Italian way of preparing this beverage at home or espresso, which is prepared instead with electrical steam machines. Italians, and especially Neapolitans, pay special attention to the preparation, the selection of the blends and the use of... Caffè
• Caffè Corretto, an Italian beverage, is a shot of espresso coffee corrected with a shot of liquor, usually Grappa or Brandy. It is also known as an Espresso Corretto. It is widely consumed in Italy and usually taken after lunch or dinner. Categories: Food and drink stubs | Italian cuisine... Caffè Corretto
• Caffè Macchiato, an Italian beverage, is equal parts espresso and steam-frothed milk, usually made with just one shot of espresso. In the US, it is sometimes called Espresso Macchiato. Categories: Food and drink stubs ... Caffè Macchiato
• A latte is one of several types of coffee beverages made with hot milk. The term is from the Italian caffè e latte (commonly caffelatte), literally coffee and milk, analogous to (but not the same as!) the French café au lait. As the term has come to be used in... Caffelatte
• L Espresso is the name of an Italian newspaper. Espresso is a strong, flavorful coffee beverage brewed by forcing hot water through finely ground dark-roasted coffee beans. In Italian, espresso means very quickly, and refers to the time it takes to make. The term expresso — used often in... Espresso
• A typical cappuccino with foam. Cappuccino is an Italian beverage, prepared with espresso and milk. A cappuccino is generally defined as 1/3 espresso, 1/3 steamed milk and 1/3 frothed milk. Another definition would call for 1/3 espresso and 2/3 microfoam. A cappuccino differs from a... Cappuccino
• Marocchino (small cappuccino, only in Milano)

Famous Italian dishes

• Fiorentina beefsteak
• Baccalà alla Vicentina
• Lasagne Lasagne, also lasagna, is both a form of pasta in sheets (often rippled in North America, though seldom so in Italy) and also a dish, sometimes named Lasagne al forno (meaning Lasagne in the oven) made with alternate layers of pasta, cheese, and ragu (a meat sauce). It originated... Lasagne

Italian Cuisine Ingredients

• Asparagi ( Binomial name Asparagus officinalis Asparagus is the name of a vegetable obtained from one species within the genus Asparagus, specifically the young shoots of Asparagus officinalis. It has been used from very early times as a culinary vegetable, owing to its delicate flavour and diuretic properties. There is a recipe... Asparagus)
• Baccalà is Italian for dried, salted cod. Most baccalà dishes require that the fish be soaked numerous times to remove excess saltiness. It is the same word as portuguese bacalhau, and spanish bacalao, which are similar dishes. External links About Baccalà: Unexpected delight from Salt Cod Food... Baccalà (Dried, salted COD may refer to: Call of Duty (Computer Game) Cause Of Death Click of Death (Hard Drive Term) Cash on delivery Cod fish Carrier onboard delivery Chemical oxygen demand Concise Oxford Dictionary This is a disambiguation page — a navigational aid which lists other pages that might otherwise share the... cod)
• Originating in Lombardy, Italy, bresaola is air-dried salted beef fillet that has been aged about 2 months. Bresaola is usually thinly sliced, drizzled with olive oil and lemon juice and served as an antipasto. Categories: Food and drink stubs | Italian cuisine ... Bresaola
• Carciofi ( Binomial name Cynara scolymus L. The Globe artichoke (Cynara scolymus) is a perennial, thistle-like plant, originating in southern Europe around the Mediterranean. It grows to 1.5-2 m tall, with arching, deeply lobed, silvery glaucous-green leaves 50-80 cm long. The flowers develop in a large head... Artichokes)
• Cavolfiore ( Cultivar Group Brassica oleracea Botrytis Group Cauliflower is a variety (Botrytis Group) of Brassica oleracea in the family Brassicaceae. Cauliflower resembles broccoli, to which it is closely related, except with very densely packed white flower buds. Only the head of the cauliflower is eaten, a part known as the white... Cauliflower)
• Ceci (Chick Peas)
• Cipolla ( For the parody newspaper, see The Onion. For the computer networking technique, see Onion Routing. Binomial name Allium cepa L. Onion in the general sense can be used for any plant in the Genus Allium but used without qualifiers usually means Allium cepa L., also called the garden onion. Onions... Onion)
• Fagioli ( This article is on the plant. For alternate meanings, see Bean (disambiguation) Green beans Bean is a common name for large plant seeds of several genera of Fabaceae (formerly Leguminosae) (English: leguminous, legumes), used for food or feed. Name Bean originally meant the seed of the fava bean, but was... Beans)
• Farro ( Binomial name Triticum spelta L. Spelt (Triticum spelta) is a sub-species of common wheat. Spelt is considered to be a hybrid of emmer wheat and einkorn wheat that originated in the Near East, where it was cultivated at least 3000 years ago. In the Middle Ages, it was cultivated... Spelt
• Finocchio ( Binomial name Foeniculum vulgare P. Mill. Fennel (Foeniculum vulgare) is a plant of the Apiaceae or parsley family, which produces edible seeds and leaves. The cultivar Florence fennel has inflated leaf bases which form a sort of bulb. It comes mainly from India and Egypt and it has an anise... Fennel)
• Funghi ( Basidiocarps (mushrooms) of the fungus Leucocoprinus sp. A mushroom is an above ground fruiting body (that is, a spore-producing structure) of a fungus, having a shaft and a cap; and by extension, the entire fungus producing the fruiting body of such appearance, the former consisting of a network (called... Mushrooms)
• Lenticchie ( Binomial name Lens culinaris Medikus Red lentils Lentils (Lens culinaris, Fabaceae) are lens-shaped pulses that grow on an annual, bushlike plant. They have a short cooking time and a distinctive earthy flavor. A variety of lentils exist with colors that range from yellow to red-orange to green, brown... Lentils)
• Melanzane ( Binomial name Solanum melongena Solanum esculentum An eggplant or aubergine is either of two species of nightshade, Solanum melongena and S. esculentum, bearing large pendulous purple or white fruit. The raw fruit has a spongelike texture and somewhat disagreeable taste, but on cooking becomes tender and develops a rich, complex... Aubergines)
• Olive ( For the Italian political alliance see Olive Tree, and the color, olive (color). Species About 20, including: Olea brachiata Olea capensis Olea caudatilimba Olea europaea Olea exasperata Olea guangxiensis Olea hainanensis Olea laxiflora Olea neriifolia Olea paniculata Olea parvilimba Olea rosea Olea salicifolia Olea tetragonoclada Olea tsoongii Olea undulata The... Olives)
• Olio d'oliva ( For Popeyes girlfriend, see Olive Oyl. The Manufacture of Oil, drawn and engraved by J. Amman in the Sixteenth Century. In agriculture, olive oil is an oil extracted from the fruit of the European olive tree (Olea europaea L.), which originated in the Mediterranean area. It is used in... Olive oil)
• Peperoni ( Species C. annuum   (incl. bell pepper, paprika,   pimento, jalapeño) C. frutescens (incl. cayenne pepper) C. chinense (incl. habanero) C. pendulum C. pubescens C. minimum C. baccatum (incl. cayenne pepper) C. abbreviatum C. anomalum   = Turbocapsicum anomalum C. breviflorum C. buforum C. brasilianum C. campylopodium C. cardenasii C... Bell peppers)
• Peperoncino ( The chile pepper (also chili or chilli; from Spanish chile) is the fruit of the plant Capsicum from the nightshade family (Solanaceae). Chilli peppers The chile peppers and their various cultivars are grown around the world because they are widely used as spices or Peru and Mexico, it was discovered... Chilli pepper)
• Piselli ( Binomial name Pisum sativum A pea (Pisum sativum) is the small, edible round green seed which grows in a pod on a leguminous vine, hence why it is called a legume. Several other seeds of the family Fabaceae, most of them round, are also called peas. According to etymologists, the... Peas)
• Pomodoro ( Binomial name Solanumlycopersicum Linnaeus ref. ITIS 521671 The tomato is a plant in the Solanaceae or nightshade family. The taxonomic name is either Solanum lycopersicum or Lycopersicon esculentum depending on the reference. Originating in South and Central America, the tomato is now grown world-wide for its brightly coloured (usually... Tomato)
• Funghi porcini ( Porcini (Boletus edulis) is a highly regarded mushroom known by many names, including Porcini (in Italy), King Bolete, Cèpe (in France), and Steinpilz (in Germany). Its scientific name, Boletus, from the Latin prefix bolet-, meaning Superior Mushroom and edulis, meaning edible, goes far in describing the qualities of this... Porcini mushrooms)
• Radicchio is a Leaf Chicory, sometimes known as Italian Chicory. A leaf salad vegetable that forms a compact head of red leaves with white veins. The ball shaped head is about the size of a clenched fist. It has a slightly bitter and spicy taste and mixes very well with... Radicchio Rosso di Treviso
• Rucola (or Rughetta) ( Leafy arugula Arugula (American English) or rocket (Commonwealth English) is a type of leaf vegetable, for culinary purposes considered a sort of lettuce. Scientifically, it consists of three species: Eruca sativa, Diplotaxis tenuifolia and Diplotaxis muralis. It is occasionally known by its French name roquette or Italian names rucola or... Arugula)
• Seppie (Sepia)
• Spinaci ( Spinach (Spinacia oleracea, Amaranthaceae) is a vegetable grown for its edible leaves. It was first cultivated in Persia and the word itself derives from Persian اسفناج Esfenaj. In popular folklore, spinach is supposed to be rich in iron; in reality it has about the same... Spinach)
• Fragole ( Species see text The strawberry (Fragaria) is a genus of plants in the family Rosaceae (Rose Family), and the fruit of these plants. It is an accessory fruit; that is, the fleshy part is derived not from the ovaries (which are the seeds, actually achenes) but from the peg at... Strawberries)
• Tartufo ( Truffle describes a group of edible mycorrhizal (subterranean) mushrooms (genus Tuber, class Ascomycetes, division Mycota). The ascoma (fruiting body) of truffles is considered gourmet food. In 1825 Brillat-Savarin called the truffle the diamond of the kitchen and praised its aphrodisiac powers. (Physiology of Taste Meditation vi). While the aphrodisiac... Truffle)
• Trippa ( Tripe is a type of edible offal made from the stomach of various domestic animals. Beef tripe is typically made from the first two of a cattles four stomachs, the rumen (or paunch) and the reticulum (or honeycomb). Sheep and pork tripe are also produced. Tripe is eaten in... Tripe)
• Tonno ( Species Thunnus alalunga Thunnus albacares Thunnus atlanticus Thunnus maccoyii Thunnus obesus Thunnus orientalis Thunnus thynnus Thunnus tonggol Tuna are several species of ocean-dwelling fish in the family Scombridae, mostly in the genus Thunnus. Tuna are fast swimmers and include several species that are warm-blooded. Unlike most ocean fish... Tuna)
• Zucchine ( Courgette Young zucchini Flower of zucchini Zucchini (US and Australian English) or Courgette (New Zealand and British English), is the name of a vegetable. Its Latin name is Cucurbita pepo. Courgette comes from the French name of the vegetable, with the same spelling. It is a diminutive of courge, meaning... Zucchini)

Italian Herbs and Spices

• Alloro ( bay leaves The designation bay leaf (plural bay leaves) is shared by: Mediterranean bay leaf The leaf of the bay laurel or true laurel, Laurus nobilis, is a culinary herb often used to flavor soups, stews, and braises and pâtés in Mediterranean Cuisine. California bay leaf The leaf... Bay leaves)
• Basilico ( This article is about basil the plant and herb. For other uses of the word basil, see basil (disambiguation). Species O. basilicum O. campechianum O. canum O. gratissimum O. kilimandscharicum O. tenuiflorum Ref: ITIS 32626 2002-08-03 Basil growing in a backyard Flowering basil stalk Basil (Ocimum basilicum, Lamiaceae... Basil)
• Menta ( This article is about the herb. See Mint (disambiguation) for other meanings. Species Mentha aquatica Mentha arvensis Mentha citrata Mentha longifolia Mentha x piperita Mentha pulegium Mentha requienii Mentha spicata Mentha suaveolens The true Mints are perennial herbs in the family Lamiaceae. They are used to flavor food, candy, teas... Mint)
• Origano ( Binomial name Origanum vulgare Oregano (Origanum vulgare) is a spicy, Mediterranean, perennial herb, particularly common in Greek and Italian cuisines. It is the leaves that are used in cooking, and the dried herb is often more flavourful than the fresh. Classification Oregano (also called : Greek oregano, wild marjoram) is... Oregano)
• Prezzemolo ( Parsley (Petroselinum crispum and Petroselinum neapolitanum) is a bright green, biennial herb that is very common in Middle Eastern, European, and American cooking. Parsleys value as a breath-freshener, and much of its taste, come from its high concentration of chlorophyll. Two forms of parsley are used as herbs... Parsley)
• Rosmarino ( Binomial name Rosmarinus officinalis Linnaeus A rosemary bush with many flowers Leaves, the brighter side is the underside, and some have parts of young shoots or old stem attached Rosemary (Rosmarinus officinalis L.) is a woody, perennial herb with fragrant evergreen needle-like leaves that are used in cooking. It... Rosemary)
• Rucola ( Leafy arugula Arugula (American English) or rocket (Commonwealth English) is a type of leaf vegetable, for culinary purposes considered a sort of lettuce. Scientifically, it consists of three species: Eruca sativa, Diplotaxis tenuifolia and Diplotaxis muralis. It is occasionally known by its French name roquette or Italian names rucola or... Arugula)
• Salvia ( This article is about the sage plant; for other uses see Sage (disambiguation) Species Salvia aethiopis L. Salvia amissa Epling Salvia apiana Jepson Salvia argentea L. Salvia arizonica Gray Salvia azurea Michx. Salvia ballotiflora Benth. Salvia X bernardina Parish Salvia blogdettii Chapm. Salvia brandegeei Munz Salvia carduacea Benth. Salvia chapmanii... Sage)
• Timo ( Species About 350 species, including: Thymus adamovicii Thymus bracteosus Thymus broussonetii Thymus caespititius Thymus camphoratus Thymus capitatus Thymus capitellatus Thymus carnosus Thymus cephalotus Thymus cherlerioides Thymus ciliatus Thymus cilicicus Thymus cimicinus Thymus comosus Thymus comptus Thymus doerfleri Thymus glabrescens Thymus herba-barona Thymus hirsutus Thymus hyemalis Thymus integer Thymus lanuginosus... Thyme)

External links

• Italian recipes (http://www.mediterrasian.com/cuisine_of_month_recipes_italy.htm)
• Complete Recipes: Italian (http://www.completerecipes.com/italian1.htm)
• eLook: Italian Recipes (http://www.elook.org/recipes/european/italian1.html)
• Traditional Italian Recipes (http://www.annamariavolpi.com/)