List of Italian dishes 1

List of Italian dishesThis is a list of Italian dishes. Pizza and Spaghetti, both associated with the Neapolitan traditions of cookery, areespecially popular abroad, but the varying geographical conditions of the twenty regions of Italy, together with thestrength of local traditions, afford a wide range of dishes.

Dishes and recipes

Antipasti (meaning before the meal)•• Bruschetta•• Bresaola• Crostini con condimenti misti•• Capicollo•• Culatello• Curried braised rabbit stew•• Insalata caprese•• Insalata russa• Mozzarelline fritte (fried small mozzarellas)• Nervetti (pressed beef cartilage seasoned with onions)• Olives• Peperoni imbottiti• Prosciutto e melone (prosciutto and melon)• Pizzette e salatini•• Salami•• Strolghino•• Tortano• Verdure in pinzimonio•• Vezione verro•• Breadsticks

Soup and sauce recipes•• Acquacotta•• Agghiotta di lumache (Sicilian snail soup)•• Agliata•• Agrodolce•• Bagna càuda•• Boreto•• Garmugia•• Ginestrata•• Minestrone•• Minestra di ceci•• Minestra di fagioli•• Minestra di pasta con pesce•• Pasta e fagioli•• Risi e bisi•• Ragù alla bolognese

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•• Ragù alla salsiccia•• Sciusceddu•• Sugo al Pomodoro•• Maccu• Fonduta (fondue)•• Grine Sauce•• Stracciatella•• Pesto

Pane (Bread in Italian)

Preparation of Piadina, a Romagna flatbread.

•• Bari•• Biga•• Bozza pratese•• Buccellato•• Casatiello•• Ciabatta•• Ciaccino• Ciriola (typical bread of Roma)•• Colomba Pasquale•• Coppia Ferrarese•• Crocchè•• Crescentina•• Farinata•• Ficattola•• Focaccia•• Fragguno•• Grissini torinesi• Michetta (typical bread of Milano)•• Moddizzosu•• Muffuletta•• Neccio•• Pane carasau•• Pane casareccio•• Pane pugliese• Pane toscano (without salt)•• Pane di Altamura•• Panelle di ceci• Pane di Genzano (Lazio)•• Pandoro•• Panettone•• Panino•• Penia•• Piadina• Pita (typical bread of Catanzaro)• Rosetta (typical bread of Roma)•• Schiacciata•• Taralli

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•• Testarolo•• Tigella•• Tortano

Common pizza recipes• Focaccia al rosmarino - based on rosemary and olive oil, sometimes served with prosciutto. Usually served as

appetizer• Pizza marinara - based on tomato, oregano and garlic• Pizza Margherita - based on tomato and mozzarella• Pizza alla napoletana (or Napoli) - tomato, mozzarella and anchovy• Pizza siciliana — tomato, mozzarella, capperi, olive and anchovy• Pizza romana — tomato, mozzarella, capperi and anchovy• Pizza pugliese — tomato, mozzarella and onions• Pizza capricciosa - with tomato, mozzarella, mushrooms, artichokes, black and green olives• Pizza quattro stagioni - based on tomato and divided in four sectors, one for each season:

•• Spring: cooked ham (prosciutto cotto) and black olives•• Summer: artichokes and anchovy• Autumn: tomato and mozzarella (like Pizza Margherita)•• Winter: mushrooms

• Pizza ai quattro formaggi - (four cheese pizza) with four different cheeses (sometimes melted together, sometimesin sectors)

• Pizza ai funghi e salsicce (Pizza with mushroom and sausage) or boscaiola - with mozzarella, mushrooms andsausages, with or without tomato.

• Calzone - folded over dough usually filled with ricotta and other ingredients

Pasta varieties - (over 650)Main article: List of pasta•• Agnolotti• Bavette, bigoli, bucatini• Cannelloni, crespelle•• Cappellini, cappelletti•• Conchiglie•• Ditalini•• Eliche• Farfalle, festoni, fettuccine, filatieddi, fusilli•• Garganelli•• Gnocchi•• Gnocchi di semolino• Lasagna, linguine, lumache (snails)• Maccheroni (macaroni), malloreddus (Sardinian pasta), maltagliate, marille, Marrubini• Offelle, orecchiette•• Orzo• Paccheri, paglia e fieno, pansotti, panzarotti, pappardelle, penne, perciatelli, pici, pinzillacchere, pizzoccheri,• Ravioli, rigatoni• Spaghetti, spaghetti alla chitarra, strozzapreti, strangozzi, strascinati•• Stelline

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• Tacconi, tagliatelle, tagliarini, tonnarelli, tortellini, trenette, trottole, trofie•• Vermicelli•• Ziti

Pasta dishes•• Ciceri e Tria• Bucatini all'Amatriciana, Bucatini coi funghi, Bucatini alla Sorrentina• Cannelloni al ragù, cannelloni ai carciofi•• Carbonara•• Fettucine Alfredo• Linguini with Clam sauce•• Penne all'arrabbiata•• Pansotti alla genovese (a type of huge ravioli)• Rigatoni con la Pajata, Rigatoni al forno con salsa aurora• Spaghetti alla Carrettiera, Spaghetti al nero di seppia, Spaghetti alla Puttanesca, Spaghetti con la bottarga,

Spaghetti all' aglio, olio e peperoncino, 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•• Trofie al pesto, trofie al sugo di noci•• Tortellini, Cjarsons•• Tortelloni ricotta and spinach•• Spaghetti Bolognaise•• Lasagne•• Ziti• Ravioli, Klotznnudl•• pasta al pesto

Rice dishes

Tiella.

Rice (Riso) dishes are very common in Northern Italy, especially in theLombardia and Veneto regions, though rice dishes are found in all thecountry.

•• Arancini• Basic Risotto•• Insalata di riso•• Pomodori col riso• Risotto alla milanese or Risotto with saffron• Risi e bisi (rice and peas)•• Risotto con la lüganega•• Riso alla toscana•• Riso al nero di seppia•• Riso con i porcini•• Risotto alla sbirraglia•• Risotto alla zucca•• Risotto di seppie alla veneziana•• Sformato al basilico

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•• Riso e indivia•• Sformato di riso dolce•• Tiella di riso, patate e cozze•• Risotto ai gamberoni•• Risotto ai quattro sapori•• Risotto al cavolfiore•• Risotto al gorgonzola•• Riso tonnato•• Riso valdostano•• Risotto saltato•• Risotto al Barolo•• Risotto con scamorza e champagne•• Risotto indivia e fiori di zucca•• Risotto allo zafferano con petto d'anatra•• Risotto alla marinara•• Risotto con agoni

Fish•• Baccalà•• Boreto alla graisana•• Cacciucco•• Alici, Sardine, Anguilla marinate•• Seppioline in umido•• Missultin e polenta•• Fritata di bianchetti•• Fritto misto di pesce•• Orate al forno•• Acciughe fritte in pastella•• Acciughe in carpione•• Acquadella o latterino fritto•• Acqua pazza•• Agghiotta di pesce spada•• Anguilla marinata•• Baccalà alla vicentina•• Baccalà fritto•• Branzino al sale•• Brodetto di arselle•• Buridda•• Calamaretti fritti•• Calamari in zimino•• Calamari ripieni•• Capesante alla veneziana•• Cappon magro•• Carpaccio di pesce•• Cartoccio di pesce spada•• Cozze alla tarantina•• Cozze fritte alla viareggina

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•• Cozze ripiene•• Filetti di baccalà•• Filetti di orata al cartoccio•• Frittura mista di pesce•• Grancevola alla veneziana•• Impanata di pesce spada•• Involtini di pesce•• Moscardini lessati alla genovese•• Murena fritta•• Nasello al forno•• Orata arrosto•• Pepata di cozze•• Pesce a scabecciu•• Pesce al cartoccio•• Pesce alla pizzaiola•• Pesce spada alla siciliana•• Pesce Spada arrosto in salmoriglio•• Polpettine di mare•• Sarde a beccafico•• Sarde arraganate (sarde con origano e pane)•• Sarde grigliate•• Sarde ripiene•• Sarde sfiziose panate•• Sardele in saor•• Sbroscia bolsenese•• Scampi a zuppetta•• Scampi gratinati•• Seppie col nero alla veneziana•• Seppie con i piselli•• Seppie ripiene•• Sogliole alla mugnaia•• Spiedini ai frutti di mare•• Spiedini di alici•• Spiedini di anguilla•• Stoccafisso alla genovese•• Stoccafisso alla ligure•• Tonno sott'olio•• Tortiera di cozze•• Totano imbottito•• Triglie alla livornese•• Trotte•• Zuppa di pesce

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Meat dishes and cured meats•• Abbacchio brodettato•• Abbacchio Alla Cacciatora•• Bistecca Fiorentina (steak florentine)•• Braciole•• Bresaola•• Brodo•• Cacciatore•• Capicollo•• Carne Pizzaiola•• Cevapcici•• Coda alla vaccinara•• Cotechino friulano or Musèt•• Cotechino Modena•• Cotoletta alla milanese•• Cotoletta alla petroniana•• Culatello•• Goulash or Gulash• Guanciale (cured pork jowl)•• Lonza•• Mortadella•• Oca (goose)•• Osso buco• Pancetta (bacon)•• Pezzetti di cavallo•• Porcaloca•• Prosciutto di Parma•• Prosciutto di San Daniele• Prosciutto cotto (cooked ham)•• Prosciutto affumicato ( smoked ham)•• Prosciutto crudo•• Saltimbocca alla Romana•• Salame• Salsiccia (sausages) including Salsiccia cruda•• Soppressata•• Speck Alto Adige PGI•• Speck friulano di Sauris•• Stigghiola•• Trippa alla Romana•• Violino Valtell• Vitello (veal)

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Vegetables•• Asparagi bianchi e verdi (asparagus)•• Caponata•• Carciofi alla romana•• Crauti (sauerkraut)•• Panzanella•• Peperonata•• Pestât•• Pinzimonio

WinesFurther information: Lists of Italian DOCG, DOC, and IGT wines.•• Abruzzi

•• Montepulciano d'Abruzzo•• Trebbiano d'Abruzzo

•• Calabria•• Cirò

•• Emilia-Romagna•• Sangiovese•• Lambrusco•• Pignoletto•• Gutturnio•• Bonarda•• Trebbiano•• Albana

•• Campania•• Greco di Tufo•• Taurasi•• Fiano di Avellino•• Lacryma Cristi•• Aglianico del Taburno•• Campi Flegrei•• Falerno del Massico•• Solopaca

•• Friuli-Venezia Giulia•• Friulano•• Pignolo•• Ramandolo•• Refosco dal peduncolo rosso•• Ribolla Gialla•• Schiopettino•• Tazzelenghe•• Verduzzo friulano

•• Liguria•• Cinque Terre

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•• Lombardia•• Franciacorta•• Oltrepò Pavese•• Sassella•• Inferno•• Grumello•• Bonarda•• Barbera•• Spumante Brut•• Valcalepio

•• Marche•• Verdicchio•• Conero•• Rosso Piceno Superiore

•• Piemonte•• Alba•• Acqui•• Asti•• Barolo•• Carema Riserva•• Colli Tortonesi•• Gattinara•• Grignolino•• Gavi•• Langhe•• Monferrato•• Nebbiolo•• Ovada

•• Puglia•• Negroamaro

•• Sardegna•• Cagliari•• Monti•• Nuragus•• Ogliastra•• Cannonau

•• Sicilia•• Etna•• Noto•• Passito di Pantelleria•• Marsala•• Nero d'Avola•• Donna Fugata

•• Toscana•• Bolgheri•• Carignano

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•• Chianti•• Colli Apuani•• Colli Etruria Centrale•• Colline Lucchesi•• Elba•• Scansano•• Montalcino•• Montescudaio•• Nipozzano•• Vino Nobile di Montepulciano•• Parrina•• Pitigliano•• San Gimignano•• Val di Chiana•• Val di Cornia•• Valdinievole•• Valle di Arbia

•• Umbria•• Orvieto•• Torgiano•• Rosso di Montefalco•• Sagrantino•• Grechetto

•• Veneto•• Amarone•• Bardolino•• Colli Euganei•• Conegliano Veneto•• Custoza•• Prosecco•• Soave•• Valdobbiadene•• Valpolicella

CheesesFurther information: List of Italian cheeses, and the more select List of Italian PDO cheeses•• Asiago•• Asino•• Bel Paese•• Bitto•• Bra•• Burrini•• Burrata•• Butirro•• Caciocavallo•• Cacioricotta

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• Canestrato pugliese•• Casècc•• Castelmagno•• Caprino•• Casiello•• Casu modde•• Ciccillo•• Crescenza•• Crotonese•• Formadi frânt e Formadi salât•• Fontina•• Fiore Sardo•• Formai de mut•• Giuncata•• Grana Padano•• Gorgonzola•• Latteria•• Liptauer•• Malga•• Marzolino•• Marzotica•• Mascarpone•• Mozzarella•• Montasio•• Monte Re•• Monte Veronese•• Murazzano• Parmigiano Reggiano (Parmesan)•• Pecorino di Fossa•• Pecorino friulano• Pecorino romano,•• Pecorino sardo•• Piacentinu•• Primo Sale•• Provolone•• Puzzone di Moena•• Quartirolo•• Ragusano•• Raschera•• Ricotta affumicata (Scuete fumade)• Ricotta rifatta•• Ricotta salata•• Robiola•• Slattato•• Stracchino•• Squacquerone•• Tabor

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•• Taleggio•• Toma•• Tumazzu

Desserts and pastryMain article: List of Italian dessertsSee also: Sicilian cuisine – Desserts and sweets• Aceto dolce, fruit preserves made with vinegar, honey, and grape juice• Anisette (cookie)•• Babà•• Biscotti•• Biscuit Tortoni•• Cannolo siciliano•• Cassata siciliana• Chiacchiere (angel wings)•• Ciarduna•• Crostata•• Profitterole•• Zuppa Inglese•• Crostoli, Crostui•• Dobos of Trieste•• Frutti (Fruits)• Frutti di bosco (fruit with pastry)• Gelato (ice cream)• Gianduiotto and Gianduia (Hazelnut chocolates or spread)•• Granita•• Gubana•• Macedonia (fruit salad)•• Panna cotta•• Pandoro•• Panettone•• Panforte•• Pastiera•• Piccoli Frutti (small garden fruits)•• Pignolata•• Pizzelle•• Presnitz•• Putizza and Pinza•• Semifreddo•• Sfogliatelle•• Tiramisù•• Torta caprese•• Strucchi or struki•• Strucoli or Strudel (Strudel)• Struffoli (tiny fritters held together with honey and decorated with multi-colored sprinkles)•• Zabaglione

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Coffee (caffè)• Bicerin (coffee, hot chocolate and whipped cream, only in Turin)•• Caffè corretto•• Caffè macchiato•• Caffelatte•• Cappuccino• Espresso (known generally in Italy simply as caffè)• Grolla dell'amicizia (coffee and grappa served in a traditional bulbous wooden loving cup, shaped like a

multi-spouted teapot, and drunk in the Aosta Valley and Piedmont)• Marocchino, similar to a small cappuccino, invariably served in a glass, and drunk mainly in Turin, in the whole

Piedmont and in Milan. Also similar to the espressino.•• Ristretto

Famous dishes• Bistecca alla fiorentina (Florentine beefsteak)•• Baccalà alla Vicentina•• Lasagna•• Pasta e fagioli•• Pizza• Ragù alla bolognese (a meat-based sauce served with tagliatelle or other pasta; the American dish Spaghetti alla

Bolognese derives from this)•• Salsiccia•• Ossobuco•• Pollo alla cacciatora•• Tortellini

Special occasionsFeast of the Seven Fishes

Stuffed Calamari in Tomato Sauce – Squid stuffed with breadcrumbs, garlic, oil/milk, and 3 eggs. The stuffedsquid is baked with a white sauce, cheddar and olive oil.Deep Fried Fish/Shrimp – Fish/Shrimp dipped into batter and placed into deep fryer. Dish is typically served withlemon and/or cocktail sauce.Linguine with Clam Sauce – A mildly spicy dish that combines Linguine pasta served with tomato sauce andcooked clams.Marinated Eel – Bite-size cut eel deep fried and seasoned with salt and pepper marinated, after being fried, in agarlic, balsamic vinegar, and sugar sauce.Baccalà – De-salted, by soaking water, cod cut into bite-sized portions, pan fried until brown; and served withtomato sauce and pasta.Tiramisù – Layered dessert that incorporates layers of coffee soaked ladyfingers, marscapone crème with Marsala,and cocoa powder.

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Unique dishes by region

Friuli-Venezia Giulia

• Asino- cheese of the Carnic Prealps• Brovada or Brovade - cooked turnips that were preserved in marc it:Brovada• Cjarsons - sort of tortellini with a ricotta filling, of the Carnic Alps• Cuguluf - leavened cake of Viennese origin• Formadi frânt" and Formadi salât - cheeses• Frico - sliced cooked potatotes with onions and Montasio cheese• Gubana - cake made with a very rich filling of dry fruits, raisins and candied citron• Gulasch or Goulasch - alla triestina, alla goriziana, alla friulana• Jota or Iota or Jote - soup made with beans, potatoes and sauerkraut• Kaiserfleisch - smoked pork, sprinkled with grated horseradish and served with sauerkraut• Kipfel - small fried crescent, made with a kind of potato dumpling dough• Montasio -cheese of the Friuli• Palatschinken - pancake filled with apricot jam or chocolate sauce• Polenta - all over the region• Porcina or Porzina - boiled pork served with mustard and horseradish• Prosciutto San Daniele San Daniele del Friuli, DOP, famous ham exported all over the world• Scuete fumade - sweet smoked ricotta• Smoked hams of Sauris, of Cormons and of the Carso plateau• Speck friulano of Sauris

Veneto

• Galani or Crostoli - pastries• Pasta e fagioli - a soup of pasta and beans• Polenta e osei - polenta accompanied with roasted wild birds• Radicchio e pancetta - raw or cooked radicchio salad with pancetta• Risi e bisi - rice with young peas• Lesso e pearà - boiled meats with pepper sauce, most unique of the Province of Verona• Sarde in saor - fried, marinated sardines• Bigoli con l'arna - a type of pasta similar to Tagliatelle but bigger with a sauce of liver of the duck

Trentino-Alto Adige/Südtirol

Canederli

• Speck – juniper flavored ham• Strangolapreti – spinach dumplings• Canederli or Knödel – dumplings made with leftover bread and cold cuts• Minestrone di orzetto – barley soup• Carnsalada e fasoi – aromatized salt beef with beans• Crauti - Sauerkraut

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Lombardia

Panettone

• Tortelli di zucca – ravioli with a squash filling• Risotto alla milanese – A stirred rice dish made with Vialone or Carnaroli

rice flavored with saffron and beef marrow• Panettone – a Milanese Christmas traditional sweet bread made with a

yeast and egg dough along with candied citrus peel, and raisins• Torrone – a candy made of honey, sugar, and egg white, with toasted

almonds or hazelnuts• Mostarda di Cremona – a sweet/spicy sauce made with candied fruits and

meant to be served along boiled beef meat.

• Pizzoccheri – buckwheat tagliatelle dressed with potatoes, greens (often Swiss Chard or Spinach), butter andBitto cheese: a speciality of the Valtellina.

Val D'Aosta

Panna Cotta

• Zuppa di Valpelline - savoy cabbage stew thickened with stale bread• Tortino de riso alla valdostana - rice cake with ox tongue

Piemonte

• Brasato al vino - stew made from wine marinated beef• Risotto alla piemontese - risotto cooked with meat broth and seasoned with

nutmeg, parmesan and truffle• Paniscia di Novara – a dish based on rice with borlotti beans, salame sotto

grasso and red wine

• Panissa di Vercelli" – a dish based on rice with borlotti beans, salame sotto grasso and red wine• Gnocchi di semolino alla romana - semolina dumpling• Bagna cauda - A hot dip based on anchovies, olive oil and garlic blanched in milk, to accompany vegetables

(either raw or cooked), meat or fried polenta sticks• Carne cruda all'albese - steak tartare with truffles• Vitello tonnato - veal in tuna sauce•• Bollito misto•• "Salame sotto Grasso" - pork salami aged under a thick layer of lard•• "Rane Fritte" - fried frogs•• "Riso e Rane" - risotto with frogs• Lepre in Civet - jugged hare• Pere San Martin al vino rosso — winter pears in red wine• Panna cotta - sweetened cream set with gelatin

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Liguria

• Pesto - Probably Liguria's most famous recipe, widely enjoyed beyond regional borders, is a green sauce madefrom basil leaves, sliced garlic, pine nuts, pecorino or parmigiano cheese (or a mix of both) and olive oil.Traditionally used as a pasta dressing (especially with gnocchi or trenette, it is finding wider uses as sandwichspread and finger-food filler)

• Pizza all'Andrea – focaccia-style pizza topped with tomato slices (not sauce) onions and anchovies• Scabeggio - fried fish marinated in wine, garlic, lemon juice and sage, typical of Moneglia• Baccalà fritto - morsels of salt cod dipped in flour batter and fried• Torta pasqualina – savory flan filled with a mixture of green vegetables, ricotta and parmigiano cheese, milk and

marjoran; some eggs are then poured in the already-placed filling, so that their yolks will remain whole whencooked

• Buridda – seafood stew• Bagnun (literally Big Bath or Big Dip) a soup made with fresh anchovies, onion, olive oil and tomato sauce where

crusty bread is then dipped; originally prepared by fishermen on long fishing expeditions and eaten with hard tackinstead of bread.

• Mosciamme - originally a cut of dolphin meat dried and then made tender again thanks to immersion in olive oil,for several decades tuna has replaced dolphin meat.

• Mescciüa - a soup of chickpeas, beans and wheat grains, typical of eastern Liguria and likely of Arab origin• Cima alla genovese - this cold preparation features an outer layer of beef breast made into a pocket and stuffed

with a mix of brain, lard, onion, carrot, peas, eggs and breadcrumbs, then sewn and boiled. It is then sliced andeaten as an entrée or a sandwich filler

• Stecchi alla genovese - wooden skewers alternating morsels of leftover chicken meats (crests, testicles, livers...)and mushrooms, dipped in white bechamel sauce, left to dry a bit and then breaded and fried

• Pansoti - triangle-shaped stuffed pasta filled with a mix of borage (or spinach) and ricotta cheese, they can beeaten with butter, tomato sauce or a white sauce made with either walnuts or pine nuts (the latter two being themore traditional ligurian options)

• Bianchetti - Whitebait of anchovies and sardines, usually boiled and eaten with lemon juice, salt and olive oil asan entrée

• Maccheroni con la Trippa - A traditional savonese soup uniting maccheroni pasta, tripe, onion, carrot, sausage,"cardo" which is the Italian word for Swiss chard, parsley, and white wine in a base of capon broth, with olive oilto help make it satisyfing. Tomato may be added but that is not the traditional way to make it. (Traditionalingredients: brodo di gallina o cappone, carota, cipolla, prezzemolo, foglie di cardo, trippa di vitello, salsiccia dimaiale, maccheroni al torchio, vino bianco, burro, olio d'oliva, formaggio grana, sale.)

• Condigiun - a salad made with tomatoes, bell peppers, cucumber, black olives, basil, garlic, anchovies, hardboiled egg, oregano, tuna.

• Sgabei - fritters made from bread dough (often incorporating some cornmeal in it)• Testa in cassetta - a salami made from all kind of leftover meats from pork butchering (especially from the head)• Galantina - similar to Testa in cassetta but with added veal meat• Torta di riso - Unlike all other rice cakes this preparation is not sweet, but a savoury pie made with rice, caillé,

parmigiano and eggs, it can be wrapped in a thin layer of dough or simply baked until firm• Panera genovese - a kind of semifreddo rich in cream and eggs flavoured with coffee, similar to a cappuccino in

ice cream form• Cappon Magro – a preparation of fish, shellfishes and vegetables layered in an aspic• Cobeletti – sweet corn tarts• Latte dolce fritto - a thick milk based cream left to solidify, then cut in rectangular pieces which are breaded and

fried• Pandolce – sweet bread made with raisins, pine nuts and candied orange and cedar skins

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• Panissa and Farinata – chickpea-based polentas and pancakes respectively• Farinata di zucca - a preparation similar to chickpea farinata substituting pumpkin for the legumes' flour as its

main ingredient, the end result is slightly sweeter and thicker than the original• Agliata - Pesto's direct ancestor, a spread made from garlic cloves, egg yolk and olive oil pestled in a mortar until

creamy• Trenette col pesto - Pasta with Pesto (Olive Oil, garlic, Basil, Parmigiano and Pecorino Sardo cheese) sauce

Emilia-Romagna

• Zampone - stuffed pig's trotter, fat, but leaner than cotechino's, stuffing; to be boiled (from Modena)• Cotechino - big raw spiced pork sausage to be boiled, stuffing rich in pork rind (from Emilia provinces)• Cappello da prete - "tricorno" hat shaped bag of pork rind with stuffing similar to zampone's, to be boiled (from

Parma, Reggio Emilia and Modena)• Erbazzone, spinach and cheese filled pie from Reggio Emilia• Fave stufate - broad beans with mortadella• Torta Barozzi o Torta Nera - Barozzi tart or black tart (a dessert made with a coffee/cocoa and almond filling

encased in a fine pastry dough (from Modena)• Tortelli - Uusally square, made in all Emilia-Romagna, filled with swiss chard or spinach, ricotta and Parmigiano

Reggiano in Romagna or ricotta, parsley, Parmigiano Reggiano in Bologna (where they are called Tortelloni) andEmilia, or with potatoes and pancetta in the Apennine mountains

• Tortellini - small egg pasta navel shapes filled with lean pork, eggs, Parmigiano-Reggiano, Mortadella, ParmaHam and nutmeg (from Bologna and Modena: according to a legend, they were invented in Castelfranco Emiliaby a peeping innkeeper after the navel of a beautiful guest)

• Cappelletti - small egg pasta "hats" filled with ricotta, parsley, Parmigiano Reggiano and nutmeg, sometimes alsochicken breast or pork and lemon zest, from Emilia, in particular Reggio.

• Cappellacci - large size filled egg pasta with chestnut puree and sweet Mostarda di Bologna, from Romagna.• Lasagne - green or yellow egg pasta layered with Bolognese Ragù (meat sauce) and bechamel• Cannelloni, Crespelle and Rosette - pasta filled with bechamel, cream, ham and others• Piadina Pancake shaped flat bread (from Romagna) which can be smaller and higher or larger and very thin• Passatelli - noodles made of breadcrumbs, Parmigiano Reggiano, cheese, lemon zest and nutmeg from Romagna• Crescentine baked on Tigelle - (currently known also as Tigelle that is the traditional name of the stone dies

which Crescentine were baked between) a small round (approx. 8 cm diameter, 1 cm or less thick) flat bread fromthe Modena Appennine mountains

• Parmigiano-Reggiano - prized ancient long-aged cheese from Reggio Emilia,Parma. Modena and Bologna• Aceto Balsamico Tradizionale di Modena and Aceto Balsamico Tradizionale di Reggio Emilia very precious,

expensive and rare sweet, dark, sweet and aromatic vinegar, made in small quantities according to elaborated andtime consuming procedures (it takes at least 12 years to brew the youngest Aceto Balsamico) from local grapesmust (look for the essential "Tradizionale" denomination on the label to avoid confusing it with the cheaper andcompletely different "Aceto Balsamico di Modena" vinegar, mass-produced from wine and other ingredients

• Pan Pepato - very rich Christmas dried fruit and nut dessert with almonds, candies and a lot of sweet spices• Spongata - very rich Christmas time thin tart: a soft crust with flour sugar dusting, stuffed with finely broken

almonds and other nuts, candies and a lot of sweet spices, from Reggio Emilia• Mortadella - baked sweet and aromatic pork sausage from Bologna• Culatello - a cured ham made with the most tender of the pork rump: the best is from the small Zibello area in

Parma lowlands• Salame Felino - salami from Parma province• Coppa - cured pork neck form Piacenza and Parma

List of Italian dishes 18

• Garganelli - typical Romagna quill shaped egg pasta usually dressed with Guanciale (cheek bacon), peas,Parmigiano Reggiano and a hint of cream.

• Gramigna con salsiccia - typical Bologna short and small diameter curly pasta pipes with sausage ragù.• Pisarei e Fasò - pasta peas with beans from Piacenza• Torresani - rosted pigeons popular in Emilia• Salamina da Sugo - soft sausage from Ferrara, seasonal.• Spalla di San Secondo - gourmet salami from a small town near Parma; it is made with seasoned pork shoulder,

stuffed in cow bladders and slowly boiled or steamed.• Ciccioli - cold meat made with pig's feet and head from Modena• Squacquerone - Sweet, runny, milky cheese from Romagna• Crescentine — flat bread from Bologna and Modena: to be fried in pork fat or baked between hot dies (see

Tigelle above)• Gnocco Fritto - fried pastry puffs from Modena (Gnocco Fritto was a very local name: until few decades ago it

was unknown even in neighbouring Emilian provinces where different denominations, i.e. Crescentine Fritte inBologna, for similar fried puffs)

• Piadina Fritta Fried Romagna pastry rectangles• Tortelli alla Lastra- Griddle baked pasta rectangles filed with potato and pumpkin puree and sausage or bacon

bits• Borlengo from the hills South of Modena• Tagliatelle all' uovo - egg pasta noodles, very popular across Emilia-Romagna; they are made in slightly different

thickness, width and length according to local practise (in Bologna the authentic size of Tagliatelle alla Bologneseis officially registered at the local Chamber of Commerce)

• Pesto di Modena - cured pork back fat pounded with garlic, rosemary and Parmigiano-Reggiano used to fillborlenghi and baked crescentine

Toscana

• Pinzimonio - fresh seasonal raw or slightly blanched vegetables served with seasoned olive oil for dipping• Ribollita - twice-cooked vegetable soup• Ossibuchi alla toscana - osso buco, sliced braised veal shank, "Tuscan-style"• Bistecca alla fiorentina - grilled Florentine T-bone steak traditionally from the Chianina cattle breed.• Crema paradiso - Tuscan cream• Fegatelli di maiale - pig's liver forcemeat stuffed into pig's stomach and baked in a slow oven with stock and red

wineTuscan bread specialties• Carsenta lunigianese - baked on a bed of chestnut leaves and served on Good Friday• Ciaccia - from the Maremma made from maize• Donzelle - round loaf fried in olive oil• Fiandolone - made with sweet chestnut flour and strewn with rosemary leaves• Pan maoko - equal parts wheat and maize flour, with pine nuts and raisins added• Panigaccio - Lunigiana specialty made with flour, water and salt baked over red-hot coals and served with cheese

and olive oil• Panina gialla aretina - an Easter bread with a high fat content, containing raisins, saffron, and spices. It is

consecrated in a church before being served with eggs• Panini di San Antonio - sweet rolls eaten on the feast day of St. Anthony• Schiacciata - dough rolled out onto baking sheet and can have pork cracklings, herbs, potatoes and/or tomatoes

added to the top along with a salt and olive oil• Pan di granturco - made from maize flour

List of Italian dishes 19

• Pane classico integrale - unsalted bread made with semolina with a crisp crust• Schiacciatina - made with a fine flour, salt dough with yeast and olive oil• Filone - classic Tuscan unsalted bread• Pan di ramerino - a rosemary bread seasoned with sugar and salt. The bread was originally served during Holy

Week decorated with a cross on top and sold at the Church by semellai; it is, however, offered year round now.• Pane con i grassetti - a bread from the Garfagnana area, with pork cracklings mixed in• Pane con l'uva - in other areas this bread often takes the form of small loaves or rolls, but in Tuscany it is a

rolled-out dough with red grapes incorporated into it and sprinkled with sugar. It is bread served often in theautumn in place of dessert and often served with figs

Umbria

• Lenticchie di Castelluccio con salsicce - lentil stew with sausages• Minestra di farro - spelt soup• Regina in porchetta - carp in fennel sauce• Piccioni all spiedo - spit-roasted pigeonSpecialties of the Norcineria (Umbrian Butcher)• Barbozzo - cured, matured pig's cheek• Mazzafegati - sweet or hot pig's liver sausage, the sweet version containing raisins, orange peel and sugar• Budellacci - smoked, spiced pig intestines eaten raw, spit-roasted, or broiled• Capocollo - Sausage highly seasoned with garlic and pepper• Coppa - sausage made from the pig's head• Prosciutto di Norcia - a pressed, cured ham made from the legs of pigs fed on a strict diet of acorns[1]

Olive ascolane

Marche

• Brodetto di San Benedetto del Tronto - fish stew, San Benedetto delTronto-style, with green tomatoes and sweet green pepper.

• Brodetto di Porto Recanati - fish stew, without tomato, wild saffronspiced.

• Passatelli all'urbinate - spinach and meat dumplings• Olive all'ascolana - fried stoned olives stuffed with pork, beef,

chicken, eggs and Parmesan cheese in Ascoli Piceno.

Unique ham and sausage specialties• Ciauscolo - made from the belly and shoulder of pig with half its

weight in pork fat and seasoned with salt, pepper, orange peel and fennel. It is stuffed into an intestine casing,dried in a smoking chamber and cured for three weeks.

• Coppa - coppa in this region refers to a boiling sausage made from pig's head, bacon, orange peel, nutmeg andsometimes pinenuts or almonds. It is meant to be eaten within a month of preparation

• Salame lardellato - made with lean pork shoulder, or leg meat, along with diced bacon, salt, pepper, and wholepeppercorns. It is cased in hog's intestines, dried for one-and-a-half days and then placed in a warm room for 3–4days, two days in a cold room and then two months in a ventilated storage room

• Prosciutto del Montefeltro - made from free-range black pigs, this is a smoked Prosciutto washed with vinegarand ground black pepper

• Salame del Montefeltro - made from the leg and loin meat of the black pig, this sausage is highly seasoned withpeppercorns and hung to dry

• Salame di Fabriano - similar to salame lardellato except that it is made solely from leg of pork with pepper andsalt

List of Italian dishes 20

• Fegatino - a liver sausage with pork belly and shoulder, where the liver replaces the fat of other sausages• Soppressata di Fabriano - finely emulsified pork flavored with bacon, salt and pepper, the sausage is smoked and

then aged• Mazzafegato di Fabriano - mortadella made from fat and lean pork with liver and lung added to the fine-grained

emulsification. It is seasoned with salt and pepper, stuffed into casings and smoked. This sausage is often servedat festivals.

Lazio

Gnocchi

• Saltimbocca alla Romana - Veal cutlet, Roman-style; topped with rawham and sage and simmered with white wine and butter

• Coda di bue alla vaccinara - oxtail ragout• Carciofi alla giudia - artichokes fried in olive oil, typical of Roman Jewish

cooking• Carciofi alla romana - artichokes Roman-style; outer leaves removed,

stuffed with mint, garlic, breadcrumbs and braised• Spaghetti alla carbonara - spaghetti with eggs, guanciale and pecorino• Bucatini all'amatriciana - bucatini with guanciale, tomatoes and pecorino

Abruzzo and Molise

• Agnello con le olive -• Maccheroni alla chitarra - a narrow stripped pasta served with a sauce of tomatoes, bacon and Pecorino cheese• Sugo di castrato - mutton sauce made with onion, rosemary, bacon, white wine, and tomatoes• Mozzarelline allo zafferano - mini mozzarella cheese coated with a batter flavored with saffron• Agnello casc' e ove - Lamb stuffed with grated pecorino cheese and eggs• Arrosticini - skewered pieces of meat•• Spaghetti all' aglio, olio e peperoncino

Campania

• Insalata caprese - salad of tomatoes, Mozzarella di Bufala (buffalo mozzarella) and basil• Maccheroni alla napoletana - macaroni with Neapolitan sauce; a sauce of braised beef, carrot, celery, onion,

garlic, white wine, tomato paste and fresh basil.• Parmigiana - Sliced eggplant pan fried in oil, layered with tomato sauce and cheese, and baked in an oven• Pizza napoletana - Neapolitan pizza; the most popular is "Pizza Margherita": pizza topped with tomatoes sauce,

mozzarella cheese, Parmesan cheese, basil and olive oil• Spaghetti alle vongole - Spaghetti with clams in a white sauce with garlic, olive oil and pepper• Sartù di riso - Rice Sartù; rice with mushrooms, onions, tomato-paste, beef, peas, Parmesan cheese and

Mozzarella cheese and olive oil• Pepata di cozze - Mussel and Clam soup with tomato sauce, served with slices of toasted bread.• Mozzarella in carrozza - fried mozzarella with slices of toasted bread and olive oil• Ragù napoletano - Neapolitan ragù; tomatoes sauce, onions, olive oil, carrots, celery, veal shank, pork ribs, lard,

basil, salt and pepper• Braciole di maiale - Pork loin with tomatoes sauce, garlic, capers and pine nuts• Polipo alla Luciana - Luciana Octopus ; octopus with tomatoes sauce, chopped tomatoes, olives and garlic• Gattò - A Neapolitan potato casserole with ham, Parmesan cheese and Pecorino cheese.• Casatiello - Neapolitan Easter pie with Parmesan cheese, Pecorino cheese, eggs, salame, bacon, and pepper• Caponata di pesce - Fish Caponata; bread (baked in the shape of a donut), anchovies, tuna, lemon juice, olive oil

and pepper

List of Italian dishes 21

• Melanzane a Scapece - Scapece eggplant; marinated eggplant with red pepper and olive oil• Mozzarella di Bufala Campana - Particular variety of cheese products made exclusively with milk from buffalo• Pastiera napoletana - Neapolitan ricotta cake• Sfogliatelle - Neapolitan ricotta dessert; seashell-shaped pastry with ricotta cheese.• Sfogliatella Santarosa - Neapolitan dessert; Slightly larger than a traditional sfogliatella, it is filled with a crema

pasticciera and garnished with crema di amarene (sour black cherry)• Babà - Neapolitan rum-dippe dessert• Graffe - fried Neapolitan "doughnuts" made with flour, potato, yeast and sugar.• Torta caprese - Chocolate cake with almonds• Melanzane al cioccolato - mid-August dessert; eggplants with chocolate and almonds• Zeppole di San Giuseppe - Fritters for Saint Joseph's Day; Cream-filled with crema pasticciera• Struffoli - Neapolitan Christmas dessert; honey balls with lemon juice and colored candy• Mustacciuoli - Neapolitan Christmas dessert; cookies with almonds and coffee covered with chocolate• Roccocò - Neapolitan Christmas dessert; almond crunch cookies• Limoncello - Lemon liqueur

Puglia

• Orecchiette alle cime di rapa - Ear-like pasta with rapini• Pancotto - is an ancient dish of Capitanata, poor but tasty, aa basis of stale bread and a wide variety of wild

vegetables, accompanied by fennel seeds, oil of Tavoliere and chilli peppers.• Tiella di verdure - casserole of baked vegetable topped with mozzarella cheese and fresh basil• Riso, patate e cozze - this specialty of Bari based on rice can be compared to the paella, with traditional

ingredients from area of Bari• Purea di fave - broad bean puree• Zuppa di cozze alla Tarantina - mussels steamed with peperoncino, garlic, tomatoes, white wine and garlic• Ostriche arrosto - oysters broiled with parsley, garlic, oregano, breadcrumbs, olive oil and lemon juice• Muscisca - the bacon or boneless meat from sheep or goat (and in some cases young calf) is cut into long strips

(20–30 cm) and thin (3–4 cm) and seasoned with salt, chilli and fennel seeds before to be put to dry in the sun,enough to get the drying

• Torcinelli - involtini of offal linked with guts scented with parsley and cooked on the grill• Cartellate - a thin strip of puff pastry, made with flour, oil and white wine, together and wrapped on itself to form

a sort of "pink" choreographed with cavities and openings, which is then fried in abundant oil. The typical recipeis one that sees impregnated "vincotto" lukewarm or honey.

• Cacioricotta - a cheese produced throughout the Apulia.• Burrata - a fresh cheese with spun dough, similar to mozzarella but by much softer consistency and filamentous,

produced in Murgia Andria in particular to its place of invention and in various areas of Puglia. The burrata isworked by hand with a filling of cream and pieces of dough spun, and the stuffing is called stracciatella, becausethe pieces of dough are torn by hand, and is contained in an envelope ("bag") is also formed by paste spun.

• Caciocavallo podolico - Is particular variety of cheese products made exclusively with milk from cows PodolicaPuglia bread specialties

• Pane di Altamura - sourdough durum wheat bread weighing up to 44 lb (20 kg) in Puglia• Pane casereccio - made from duram wheat, yeast, flour, salt and water, this loaf is a tradition of the region• Puccia di pane - small, soft, round loaf made of white flour to remind the people of the Virgin Mary• Puddica - bread dough mixed with mashed potato and rolled into flat cakes, covered with halved tomatoes and

seasoned with salt and pepper• Focaccia ripiena - bread dough filled with mozzarella, tomatoes, ham, onion or leek and served in slices• Taralli - wheat flour, lard, olive oil, brewer's yeast, fennel seeds, red pepper and salt, baked into rings

List of Italian dishes 22

• Friselle - made from barley flour, duram wheat flour and go through a dual baking process, first in a hot oven andfinished in a moderate oven

Basilicata

• Pollo alla potentina - Potenza-style chicken; Chicken braised with tomatoes, onion, white wine, peperoncino,topped with fresh basil, parsley and pecorino cheese

• Agnello alla pastora - Lamb with potatoes• Orecchiette con la salsiccia piccante - Ear-like pasta with typical spicy salami from Basilicata• Pecorino di Forenza - Typical Forenza's sheep cheese

Calabria

• Melanzane alla menta - Eggplant marinated with mint• Pitta coi pomodori - pita bread with tomatoes• Pesce spada alla ghiotta - swordfish rolls in tomato sauce•• Zippuli•• Cuzzupa

Sicilia

• Tonno alla palermitana - tuna Palermo-style; tuna marinated in white wine, lemon, garlic, rosemary and broiled,then served with pan-seared sardines

• Il timballo del gattopardo - Sicilian pie; pastry dough baked with a filling of penne rigata, Parmesan, and bound asauce of ham, chicken, liver, onion, carrot, truffles, diced hard-boiled egg and seasoned with clove, cinnamon, saltand pepper. Gattopardo (the Serval) makes reference to the arms of the Lampedusa family and Giuseppe Tomasidi Lampedusa’s well-known novel Il Gattopardo. (The dish does not contain catmeat.)

• Caponata - eggplants with tomatoes and olives• Maccu di San Giuseppe - bean paste with fennel• Panelle - a Sicilian chickpea fritter, often eaten as a sandwich and popular as street food• Scaccia - flat bread stuffed in different ways

Sardegna

• Porcetto - Small pig cooked with myrtle• Malloreddus - semolina gnocchi with saffron• Sa fregula - couscous• Culurgiones - A kind of ravioli

IngredientsMost important ingredients (see also Italian Herbs and Spices):• Olio extravergine di oliva (Extra virgin olive oil)• Pomodoro (Tomato)•• Parmigiano Reggiano (aged cow's-milk cheese), in the North•• Pecorino (aged sheep's-milk cheese), in the Middle and SouthOther common ingredients:• Acciughe (anchovies, preserved in olive oil, or in salt)• Aceto balsamico (Balsamic Vinegar)• Asparagi (asparagus)• Baccalà (Dried, salted cod)

List of Italian dishes 23

• Bresaola (air-dried salted beef)•• Broccoli• Capperi (capers, preserved in vinegar or, more frequently, salt)• Carciofi (artichokes)• Cavolfiore (Cauliflower)• Ceci (Chickpeas)• Cetrioli (Cucumber)•• Cicoria (Chicory)•• Crauti (Sauerkraut)• Fagioli (Beans)• Farro (Emmer)• Fragole (strawberries)• Funghi (Porcini mushrooms, white mushrooms)•• Lardo (Lard)• Lenticchie (Lentils)• Limone (Lemon)• Melanzane (eggplants)•• Mele (Apples)•• Miele (Honey)•• Nocce (Nuts)• Olive (olives)•• Orzo•• Pasta•• Patate ( Potatoes)• Pesce spada (Swordfish)• Peperoni (Bell peppers)•• Pere (Pears)•• Pestât•• Pesto•• Piccoli frutti ( Small Fruits)• Pinoli (pine nuts)• Piselli (Peas)•• Polenta•• Prosciutto• Radicchio Rosso di Treviso•• Ricotta• Riso (Rice)• Rucola (or Rocchetta) (Rocket or Arugula)• Seppie (Cuttlefish)•• Speck• Spinaci (Spinach)• Tartufo (Truffle)• Trippa (Tripe)• Tonno (Tuna)• Zucchine (Zucchini)

List of Italian dishes 24

Herbs and spices• Aglio (Garlic)• Alloro (Bay leaves)• Basilico (Basil)• Cipolla (Onion)• Finocchio (Fennel)• Menta (Mint)• Mentuccia (Calamintha nepeta)• Origano (Oregano)• Peperoncino (Chili pepper)• Prezzemolo (Parsley)• Rosmarino (Rosemary)• Salvia (Sage)• Timo (Thyme)

References[1][1] Piras, 256.

Article Sources and Contributors 25

Article Sources and ContributorsList of Italian dishes  Source: http://en.wikipedia.org/w/index.php?oldid=613567720  Contributors: 47.83.107.xxx, AKeen, Aaron045, Agne27, Ahkond, Airodyssey, Al E., Alansohn,Alessandro57, Alexander Domanda, Altes2009, Amux, Andonic, Andreasmperu, Angelo.romano, Anna Frodesiak, Anthony, Antiqueight, Arjayay, Arolga, Attilios, Ayls, BD2412, BJaxson,Basilicofresco, Batintherain, Battleagainstbald, Bearian, Bertilvidet, Bgwhite, Bill Thayer, BillyTFried, Biopresto, Bkalafut, BlankVerse, Bob247, Bobo192, Bogger, Breawycker, Bth,Bunchofgrapes, Burschik, CL, Caliber2430, Candleabracadabra, Castaflor, Cavarrone, Celuici, Chino, Chris G, ColRad85, CommonsDelinker, Conversion script, Corti, Courcelles, Cptmurdok,Ctande, Cyberevil, CyrilleDunant, DGaw, DQJK2000, Daniel Olsen, Davesmith12, Daygum, Demarchisoft, Der Falke, Dewritech, Dia^, Discospinster, Dkastner, Donner60, Dooblahpot,DrGaellon, Dthomsen8, Dyl, Edgar181, Ee60640, Ekki01, El C, Eliz81, EmanWilm, Emigiorg, Enigmaticmind, Erianna, Excirial, Fairsing, Fang Aili, Fg2, FiP, FirstPrinciples, Flauto Dolce,Fraggle81, Francs2000, Geschichte, Gianfranco, Gilliam, Glacialfox, GoShow, Gorgongnu, Graham87, Grutness, Guroadrunner, I am One of Many, Ian Spackman, Icarusgeek, Inge-Lyubov,Irontobias, It Is Me Here, Italianbuddy, JaGa, JackSparrow Ninja, Jackson Peebles, Jaredfaulkner, Jennamarieeee, Jevansen, Jiang, Jon513, Joseph romeo, Josephgrossberg, Joy, Juliancolton,Juppiter, JustAGal, Justinc, Kap 7, Karada, Karen Johnson, KathrynLybarger, Katiusha89, Katsam, Kintetsubuffalo, Koibeatu, Krasnoludek, Lacannoli, Lechonero, Liamduffus007, Liftarn,Lightmouse, Lihaas, Link from the Void, LittleDan, Littlealien182, Logotu, Longhair, Looxix, Macalily, Magioladitis, Mahahahaneapneap, Mai-Sachme, Mandarax, Marcobombe, Marek69,MarkS, Marknesbitt, Martarius, Materialscientist, Mav, Melchoir, Mercurywoodrose, Mike Rosoft, Mikils, Mindmatrix, Moswento, Mpkilla, Mrdnote, Mtiedemann, Murgh, N5iln, Nandesuka,NaySay, Next-Genn-Gamer, Ngebendi, Nick1915, Nick2089, Nilmerg, Nips, Nono64, Northamerica1000, Nova77, Novangelis, Nv8200p, O.Koslowski, Onceonthisisland, Oxymoron83, Pearle,Pegship, Pekinensis, Petermas, Philip Trueman, Piano non troppo, Pjoef, Plutonium27, Pollinator, Postcard Cathy, Pratyya Ghosh, Pstraten, Red King, RedSoxFan274, Reedy, Renata, RexNL,Rfm9882, Rjwilmsi, Ronhjones, RoyBoy, Ruggiero, Rushbugled13, Samoano, Sandstein, Sarc37, Schellack, Shanel, Sinf1226, SlackerMom, Smokey Russell, Sputnikcccp, Ssilvestori, Stateful,Stezie11, Stwiso, Sushiisyummy, T0m, TUF-KAT, Tanner-Christopher, Tanvir Ahmmed, The Thing That Should Not Be, The elephant, TheArguer, TheTrojanHought, ThirdParty, TonySever,Topbanana, Una Smith, Webwizard, WereSpielChequers, WhatamIdoing, Widr, Wikicaz, Wikid77, Woblosch, WojPob, Youandme, 555 anonymous edits

Image Sources, Licenses and ContributorsFile:Piadina-cuisson.JPG  Source: http://en.wikipedia.org/w/index.php?title=File:Piadina-cuisson.JPG  License: Creative Commons Attribution-ShareAlike 3.0 Unported  Contributors: Akinom,Catfisheye, NerijpFile:Tiella.jpg  Source: http://en.wikipedia.org/w/index.php?title=File:Tiella.jpg  License: Creative Commons Attribution 2.0  Contributors: Paoletta S.File:Semmelknödel.jpg  Source: http://en.wikipedia.org/w/index.php?title=File:Semmelknödel.jpg  License: Creative Commons Attribution-Sharealike 2.5  Contributors: KobakoFile:Panettone.jpg  Source: http://en.wikipedia.org/w/index.php?title=File:Panettone.jpg  License: GNU Free Documentation License  Contributors: AndreasPraefcke, Baumfreund-FFM, GveretTered, Mindmatrix, PisikeFile:Panna Cotta with strawberry sauce.jpg  Source: http://en.wikipedia.org/w/index.php?title=File:Panna_Cotta_with_strawberry_sauce.jpg  License: Creative CommonsAttribution-ShareAlike 3.0 Unported  Contributors: lowsourceFile:Olive ascolane.jpg  Source: http://en.wikipedia.org/w/index.php?title=File:Olive_ascolane.jpg  License: Creative Commons Attribution 2.5  Contributors: Original uploader was Infinitispaziat it.wikipediaFile:Gnocchi with truffle.jpg  Source: http://en.wikipedia.org/w/index.php?title=File:Gnocchi_with_truffle.jpg  License: Creative Commons Attribution 2.0  Contributors: Luigi Anzivino

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