In this section you can explore various recipes, food belonging to the Italian cuisine. We thought this resource could be useful for anyone interested in learning more about Italian food. The Italian cuisine is so various that a part of educational resource is always needed, making this it also helped our team in finding more information about so many delicious items.
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Burrata Salad
Burrata is a soft and fresh Italian cheese typical of the Apulia region, in Southern Italy. It is made of cow’s milk and fresh cream following traditional and handmade techniques. Thanks to its delicate and creamy flavor burrata is perfect to make delicious salads in contrast with juicy fresh fruits. Among the best ways to…
Pasta alla Norma
Originally from the city of Catania, Pasta alla Norma is a traditional vegetarian pasta dish of the Sicilian cuisine, in Southern Italy. It is made of fried eggplants in rich tomato sauce, topped with basil leaves and sprinkled with grated ricotta salata or parmesan cheese. This savory sauce is usually served as a first dish…
Mozzarella in Carrozza
Originally from Naples, in Campania region, Mozzarella in Carrozza is a typical Italian appetizer easy to prepare. It consists of two slices of bread filled with mozzarella or mozzarella di bufala cheese and sprinkled with breadcrumb. The bread is then dip in the beaten egg and fried. Crispy on the outside with a soft and…
Focaccia
Originated at the times of Etruscans or Ancient Greeks, Focaccia is a traditional street food of Liguria region, in Northern Italy. It consists of a yeasted flat oven-baked bread with crisp crust, which is flavored with extra virgin olive oil and sea salt. Focaccia can either be eaten plain or stuffed with different toppings such…
Piadina Romagnola
Originally from Emilia-Romagna region, Piadina is a yeast free flatbread sandwich filled with a wide variety of ingredients. Among the most popular ones are sliced tomatoes, fresh lettuce, mozzarella cheese and ham. Piadina also goes very well with Nutella and jam for a sweeter version. Very fast and easy to prepare, Piadina is one of…
Pastiera Napoletana
Originally from Campania region, Pastiera is a traditional Italian cake of Neapolitan cuisine. It consists of a whole wheat berries cake mixed with ricotta cheese and flavored with a blend of spices such as orange blossom water and candied fruits. It is traditionally prepared and eaten in springtime on Easter day to deliciously end the…
Osso Buco alla Milanese
Originally from Milan, in Lombardia region, Osso Buco is a typical Italian meat dish consisting of tender braised veal shanks seasoned with gremolata, a blend of garlic, parsley and lemon zest, which enhances the taste of meat. Osso Buco is traditionally accompanied by saffron-scented Risotto alla Milanese and it is served as the main dish…
Spaghetti alla Bottarga
Traditionally used as a bargaining chip since Roman times, Bottarga is originally from Sardinia region. The main ingredient is bottarga di muggine (mullet roe), which is flavored with garlic, extra virgin olive oil, parsley and a pinch of pepper. Bottarga is commonly served as a simple but savory first dish, gently grated on the top…
Pesto alla Genovese
Pesto alla Genovese is a traditional Italian pasta sauce originating in Liguria region, in Northern Italy. It consists of fresh basil leaves blended with extra virgin olive oil, Parmesan and Pecorino cheeses, pine nuts and seasoned with garlic and salt. Pesto sauce is traditionally eaten as a first dish with Ligurian trofie and trenette pasta…
Panna Cotta
Panna Cotta is a delicate, creamy Italian dessert originating in the region of Piedmont, in Northern Italy. It is made of gelatin, vanilla extract and heavy cream. Before serving, panna cotta is garnished with different toppings. Among the most common are dark chocolate ganache, caramel sauce or wild berries sauce accompanied by fresh fruits.
Spaghetti Aglio Olio e Peperoncino
Originally from Naples, in Campania region, Spaghetti Aglio Olio e Peperoncino is a simple and delicious Italian pasta dish consisting of sliced garlic, fresh chili pepper, flavored with extra virgin olive oil, parsley and grated Parmesan cheese. This sauce is commonly eaten with spaghetti pasta shape and served as the main course of the meal. …
Pollo alla Cacciatora
Pollo alla Cacciatora is a typical Italian meat dish originating in Tuscany, in Central Italy. Traditionally prepared by peasants, it consists of chicken meat, black olives, tomatoes, along with other vegetables and flavored with different herbs, such as fresh rosemary leaves. This dish is usually prepared in autumn and winter and deliciously served as a…
Arancine
Arancine or “little oranges” are a typical savory dish of the Sicilian cuisine, in Southern Italy, consisting of crispy fried balls of rice mixed with ragù sauce and peas, along with stretched cheese. Arancine are one of the main symbols of the Sicilian street food culture, but they can also be prepared and served as…
Cannoli Siciliani
Cannoli is a traditional Italian pastry originating in Sicily, in Southern Italy, consisting of crispy and crunchy tubes filled with fresh, sweetened ricotta cheese. Cannoli Siciliani can be flavored by sprinkling both sides with chocolate drops, chopped pistachios, candied citron or orange peel, according to one’s preference.
Lasagna
Taking the name from the Greek word “laganon”, a flat dough sliced into strips, Lasagna is a traditional Italian dish of the Emilia-Romagna region, in Northern Italy. Commonly served as the main course of the meal, Lasagna consists of stacked layers of flat pasta alternated with ragù sauce and béchamel cheese sauce, sprinkled at the…
Pasta all’Amatriciana
Amatriciana is a traditional savory pasta sauce originating from the town of Amatrice, in the Lazio region. It is made of guanciale pork meat, San Marzano tomatoes, dried chilies, topped with pecorino Amatrice cheese and black pepper. Amatriciana is commonly eaten as a first dish with bucatini pasta, but it also goes perfectly with spaghetti…
Caponata
Caponata is a typical sweet and soar vegetable-based dish originating in Sicily. It consists of a mix of fried eggplants, onions, celery, tomatoes, along with olives, capers and dried fruits. The vegetables are seasoned with olive oil and stir-fried with sugar and vinegar, which confers a bittersweet flavor. This dish is traditionally served as an…
Saltimbocca alla Romana
Saltimbocca is a traditional dish of Rome, in the Lazio region, consisting of veal cutlets topped with slices of prosciutto and fresh sage leaves. This dish is very simple to prepare and it is usually served as a second dish accompanied by fresh green salad or white cabbage. (Photo © 2020 SANPELLEGRINO S.P.A)
Ragù alla Bolognese
Ragù alla Bolognese is a typical Italian meat sauce originating in Bologna, in Emilia-Romagna region. It is traditionally made of minced beef and pork meat, tomato sauce and vegetables. Ragù can be served as a first dish with long and short pasta types such as the classic tagliatelle, rigatoni, conchiglie or spaghetti. In addition, it…
Pasta alla Carbonara
Originally from Lazio region, Pasta alla Carbonara is a traditional Italian dish of the Roman cuisine made with guanciale pork meat, pecorino romano cheese and eggs, sprinkled with black pepper. Carbonara is commonly eaten with spaghetti as the main course of the meal, but it goes very well with other pasta shapes such as fettuccine,…
Panettone
Originally from Milan, in Lombardia region, Panettone is a typical Italian dessert consisting of a sweet and soft bread sprinkled with raisins, citrus, almonds and other mixed dried fruits. It is traditionally prepared and enjoyed during winter holidays, especially for Christmas and New Year’s Eve.
Cassata Siciliana
Cassata is a traditional sweet from Sicily, in Southern Italy, and has its roots in the Arab tradition. It consists of a round sponge cake filled with ricotta cheese mixed with chocolate drops. The cake is garnished with almond paste, melted sugar and candied fruits. (Photo ©Manuela Zangara)
Caprese
Caprese is a colorful and simple Italian salad originally from Capri Island, in the region of Campania. It is made of fresh sliced mozzarella and tomatoes, seasoned with extra virgin olive oil, salt and basil leaves, along with balsamic vinegar and oregano according to one’s own preference.
Parmigiana
Originally from Southern Italy, Parmigiana is a typical dish of Mediterranean cuisine made with fried and sliced eggplants arranged in layers and seasoned with tomato sauce, stretched curd cheese and grated parmesan cheese.
Bruschetta
Traditionally prepared by Italian farmers, Bruschetta is a simple Italian appetizer consisting of grilled bread slices rubbed with garlic and topped with extra virgin olive oil and salt. It can be enriched by simply adding chopped tomatoes and fresh basil or with other various toppings, according to the region.