Characteristic products
On the cheese side, there are castelmagno andossolano from Piedmont and fontina from the Aosta Valley. Among the Lombardy cheeses, let's mention taleggio, without forgetting gorgonzola and mascarpone, also present in Piedmont. Hochpustertaler is a tomme from Trentino Alto Adige. In Friuli-Venezia Giulia, montasio, a cow's milk cheese, is produced, whileasiago comes from the mountain pastures of Veneto. While Grana Padano is produced throughout northern Italy, Parmigiano Reggiano - its prestigious cousin - is made only in Emilia Romagna. In Umbria, pecorino is produced, flavored with truffles(pecorino tartufo) or matured in grape marc(pecorino alla vinacce). The pecorino sardo - made with sheep's milk - is the most emblematic cheese of Sardinia. There is also the pear-shaped casizolu, made from cow's milk, and the creamy dolce sardo. Also noteworthy is the very strange and unappetizing casu marzu, literally "rotten cheese" in Sardinian, which contains maggots of cheese fly. Reserved for the more adventurous.
In Lazio, we note the inevitable pecorino romano. Emblem of Campania, the mozzarella di bufala Campana has a PDO. This cheese is made from buffalo milk, a "mozzarella" made with cow's milk called " fior di latte ". There is also scamorza and provola, fresh or smoked(affumicata), and ricotta di fuscella. However, ricotta is found throughout the southern half of the country. The burrata, created in the 1930s, is the symbol of Puglia with the IGP burrata di Andria. Stracciatella di bufala is a melt-in-the-mouth preparation of string cheese and cream similar to the filling of burrata. Further south, pecorino di Filiano (Basilicata) and pecorino del Monte Poro and pecorino Crotonese (Calabria) are noteworthy, while caprino della Limina - from Calabria - is made with goat's milk. Caciocavallo silano from Calabria is a pear-shaped spun cheese. Other Sicilian cheeses include caciocavallo ragusano in the shape of an ingot, piacentinu ennese (a cheese with saffron and black pepper) and ricotta salata, which is aged and dry, to be grated.
Classic Piedmontese cured meats include motsetta (dried meat) or crudo di Cuneo, while the Valle d'Aosta black pudding is emblematic of the Aosta Valley. In Lombardy, the bresaola and the slinzega from the Valtellina mountains are noteworthy. A classic from Trentino Alto Adige, the Südtiroler Speck or Speck Alto Adige is a dry smoked ham. Prosciutto San Daniele is the flagship cold cut of Friuli Venezia Giulia. Prestigious products par excellence, prosciutto di Parma and culatello di Zibello, prepared with the heart of the ham leg, originate from Emilia Romagna. Mortadella is a specialty of Bologna and is common throughout northern Italy.
The pig from Norcia, in Umbria, is famous and is used to make prosciutto di Norcia. In Tuscany, prosciutto di Casentino, lardo di Colonnata and finocchiona (salami flavored with fennel seeds) are noteworthy. In Abruzzo, mortadella di Campotosto is actually a large salami with a piece of fat inside. Guanciale, made with richly spiced pork cheek, comes from Lazio. Zampina di Sammichele is a sheep sausage, flavored with tomato, pecorino and basil, from Puglia. In Calabria, it is impossible not to mention the unavoidable soppressata di Calabria, a spicy sausage, and the 'nduja, a very spicy pork sausage with a fine, almost creamy texture, which is used to spread on bread, or as a topping for pizzas or pasta. Lucanica di Picerno is a dry pork sausage with sweet pepper and fennel seeds, originating in Basilicata. Like pancetta, coppa - dried pork meat - is found all over the country, but the excellent coppa piacentina, from Emilia Romagna, and capocollo di calabria are also worth considering.
The variety of vegetables eaten by Italians is impressive, especially in the southern half of the country. The most common ones are tomatoes, eggplant, zucchini, peppers, squash, potatoes, peas, green beans, cabbage, broccoli, but also the lesser known ones, mostly leafy vegetables - raddichio, cavolo nero, barba di frate, rapini, etc. And of course, there are also dried vegetables (white beans, chickpeas, lentils, etc.). Piedmont and Lombardy produce about 95% of the rice in Italy, including the carnaroli and arborio varieties. Mushrooms are very common, such as porcini(porcini) and truffles(tartufa). Note the highly prized white truffle from Alba, in Piedmont (between 2,000 and 7,000 € per kilo). Italian cuisine uses a moderate amount of spices, but the further south you go, the more common chili peppers become, especially in Calabria and Basilicata(peperoncino calabrese and peperone crusco). The zafferano (saffron) dell'Aquila DOP, from Abruzzo, is very famous. Aromatic herbs such as basil, parsley, laurel, oregano and sage are not to be forgotten.
Fruits are also numerous, especially citrus fruits, ranging from lemons of Sorrento to blood oranges of Sicily. Calabria produces 95% of the world's bergamots. Dried fruits such as almonds, walnuts, pistachios - from Sicily - and hazelnuts - from Piedmont - are very popular. The country is the2nd largest producer of olive oil in the world, and although it would take an entire article to list them all, we will note a few gems: Garda DOP (Veneto, Lombardy and Trentino-Alto Adige), Riviera Ligure DOP, Toscano IGP, Umbria DOP, Colline Pontine DOP (Lazio), Irpinia - Colline dell'Ufita DOP (Campania), Terra di Bari DOP (Puglia), Lametia DOP (Calabria), Monti Iblei DOP (Sicily), or the Sardegna DOP. Originally from Emilia-Romagna, the balsamic vinegar of Modena, made from cooked grape must, matures for 5 to 6 years in barrels.
Between antipasti and pizza
Equivalent to Spanish tapas or oriental mezzes, antipasti are appetizers that can be declined in all forms. In Piedmont, we note the bagna cauda (anchovy cream), accompanied by vegetables and raw vegetables. Polpette di verza (breaded croquettes of kale, potato and cheese), sciatt (buckwheat flour and cheese croquettes), mondeghili (breaded beef and mortadella meatballs) and margottini alla bergamasca (puffed flans with cheese) are typical of Lombardy. In Trentino-Alto Adige, Brettljause (an assortment of cheeses and mountain cold cuts), Tirtlen (fried rye turnovers stuffed with spinach, ricotta, potatoes or sauerkraut) and Cajincí Arestis (fried turnovers made of potato dough and filled with ricotta and spinach).
In the Veneto region, sarde in saor (fried sardines marinated in vinegar), sepe nere (cuttlefish in ink), moeche fritte (fried soft-shell crabs), insalata di mare (seafood salad), polpette (meatballs), melanzane/zucchini in carrozza (eggplant or zucchini fritters with mozzarella) and crostini (slices of toasted bread with various fillings). In Tuscany, antipasti take the form ofaffettati misti (a large plate of mixed cold cuts) or panzanella (Tuscan bread salad with tomato, cucumber, basil and olive oil). And don't forget the crostini di fegato (croutons spread with rabbit liver pâté), while in Umbria, crostini al tartufa (croutons with truffle cream) are preferred. The olive all'ascolana - originating in the Marche region - is stuffed with a mixture of minced meat and breaded. Liguria offers many antipasti: acciughe sotto sale (anchovies with salt), brandacujun (cod brandade), friscioeu (cod croquette) or insalata di polpo (octopus salad). The simple frittelle are small fritters made with green onion(cipolla) or zucchini flower(fiori di zucca), which can also be filled with ricotta cheese. The farinata is a pancake made with chickpea flour, similar to the socca of Nice.
To start the meal in Lazio, try supplì alla romana, risotto balls with tomato, filled with mozzarella, then breaded and fried, while supplì in bianco do not contain tomato, but ham. The filetti di baccalà, fried cod, are very popular. Still on the sea side, calamari fritti alla romana are classic fried squid rings. Between Abruzzo and Molise, enjoy the simple crostini alla chietina (fried bread with anchovies and capers), the scapece alla vastese (fried fish macerated in saffron-scented vinegar) or the antipasti alla giuliese (a mixture of cold seafood with parsley, garlic and olive oil).
In Campania, try the alici alla scapece (fried anchovies with a garlic, pepper, oregano and parsley dressing), the polipetti affogati (small octopuses in tomato sauce), the frittatine di pasta (breaded pasta croquettes with ham and cheese) and the mozzarella in carrozza (breaded mozzarella sandwich). The famous insalata caprese (tomato-mozzarella-basil) is of course from Capri. The king of Sicilian street food is thearancini, a rice ball filled with cheese, tomato and/or meat, breaded and fried to perfection. In the fall, grilled porcini mushrooms(funghi porcini arrosto) are prepared throughout Italy.
There are many savory pastries such as the Ligurian focaccia, a brioche bread rich in olive oil, plain or filled. In Sardinia, there is the panada sarda, a pie filled with pasta, lamb meat, potatoes and tomato, while the pizzetta sfoglia is a small turnover filled with tomato purée, capers and anchovies. The tortino di carciofi is an artichoke flan with pecorino. A classic in the streets of Naples, the panino napoletano is a bread roll with cubes of cheese and salami. In Puglia, panzerotti are fried pizza dough turnovers filled with tomato, cheese, meat, etc., but also rustico, a puff pastry turnover, usually filled with tomato and mozzarella. The focaccia barese, from Bari, is a soft bread decorated with tomatoes and olives. The murseddu, from Calabria, is a heavy pie of meat and 'nduja, while the u' pastizz 'rtunnar is a turnover containing pork, goat cheese and egg, from Basilicata. In Sicily we also note the pani ca meusa, a "hamburger" with veal offal simmered for a long time.
Classified by UNESCO as an intangible cultural heritage of humanity since 2017, the real Neapolitan pizza is a real treat. Let's mention the marinara (tomato, garlic, oregano and olive oil), the margherita (tomato, mozzarella, basil), the napoletana (anchovies, capers, tomatoes, mozzarella), the quattro formaggi (gorgonzola, mozzarella, fontina and parmeggiano, with or without tomato) or the quattro stagioni/four seasons (tomato, mushrooms, artichokes, olives, mozzarella, ham), not to mention the calzone in the form of a turnover, or the pizza fritta, a fried turnover (ham, ricotta, tomato and/or salami). Typical of Turin, the pizza al tegamino or al padellino is a small thick pizza, cooked in a pan. The sardenaira is a Ligurian pizza without cheese, with tomato and anchovies, and the pizza bianca con patate e fagiolini is a pizza without tomato with potato, green beans, mozzarella and pesto. The "Roman" pizza is a thinner, crisper version of the traditional Neapolitan pizza. The term "Sicilian pizza" includes the sfincione of Palermo (brioche pizza with tomato, anchovies and cheese) and the pizzolo of Syracuse (pizza stuffed with cheese and cold cuts).
In the kingdom of pasta
Absolutely inseparable from Italian cuisine, pasta comes in countless forms and recipes throughout the country. In Piedmont, there are agnolotti, meat ravioli that can be served with sage butter(agnolotti del plin). Gnocchi al Castelmagno - made with potatoes - are topped with a cheese sauce. In Valle d'Aosta, you can enjoy chnéfflene, a dish of small pasta(spatzles) served with melted cheese. In Lombardy, stuffed pasta is popular: marubini cremonesi (stuffed with minced meat, mortadella, salami and Grana Padano) are served in a broth. Agnolotti pavesi are stuffed with stufato alla pavese (beef stew with wine, vegetables and spices). Also noteworthy are the pizzoccheri (buckwheat tagliatelle filled with cheese, potatoes and cabbage) and the gnocchi di zucca (squash).
In Tyrol, Knödel or canederli, bread dumplings in broth; Kaspressknödel (with cheese and onions) are grilled. Spätzle are fresh pasta, boiled and fried. Hirtenmakkaroni or maccheroni alla pastora are penne with sausage, peas, mushrooms, cream, tomato sauce and cooked ham. Schlutzkrapfen, or mezzelune, are half-moon ravioli filled with ricotta and spinach, sometimes with potatoes, mushrooms or meat. Cjarsons are potato ravioli with wild herbs and ricotta cheese. Bigoli are long pasta from Veneto, served with anchovy sauce(bigoli in salsa) or with duck ragù(bigoli con l'anatra). Finally, pasta e fagioli are flat pasta in a white bean sauce. An icon of Emilia Romagna cuisine, ragù alla bolognese can be served with tagliatelle or as a topping for lasagne al forno topped with béchamel sauce. Also noteworthy are cappelletti (small tortellini stuffed with meat, served in a broth) and tortelli alla piacentina stuffed with beef.
In Umbria, pasta alla Norcina is topped with a sauce of cream and sausage meat. The ciriole or strangozzi are long pasta with tomato sauce(strangozzi alla spoletina) or truffle(strangozzi al tartufo). Note the gnocchi al sugo d'oca (tomato sauce with minced goose meat) or the gnocchi alla collescipolana (tomato sauce with white beans and sausage). In the Marche region, you can try vincisgrassi, the local equivalent of lasagna. Passatelli is a pasta made with breadcrumbs, eggs and parmesan cheese. Maccheroncini al fumé is a pasta with a tomato-cream-pancetta sauce. Ravioli nudi are dumplings made with ricotta, eggs and parmesan in a tomato sauce, originating in Tuscany, as are tortelli di patate, a pasta filled with potatoes and parmesan. Pesto alla genovese (basil, pine nuts, pecorino, garlic and olive oil) is a staple of Ligurian cuisine, as is salsa di noci, a nut cream. Stuffed pasta includes pansoti (ravioli filled with a ricotta-spinach-arugula mixture) and lasagne alla ligure (filled with potatoes, green beans and pesto then gratinated with béchamel and mozzarella).
In Sardinia, you can enjoy culurgiones, ravioli in the shape of turnovers, stuffed with potatoes, pecorino cheese and fresh mint. Also noteworthy are the malloreddus alla campidanese (saffron gnocchi filled with tomato sauce and sausage meat) or the fregola, small balls of semolina grilled in the oven, cooked in a broth, sometimes served with clams(fregola con arselle). There are also spaghetti all'astice (lobster), all'aragosta (lobster) or alla bottarga (with bottarga di muggine, dried mullet eggs smoked with olive oil and parsley). Guanciale and pecorino romano are used in the composition of one of the most famous Roman dishes: spaghetti alla carbonara, topped with beaten egg and without cream! There are also bucatini all'amatriciana (spicy tomato sauce, guanciale, pecorino), penne all'arrabbiata (tomato sauce with garlic, chili and basil) or spaghetti cacio e pepe (creamy sauce with pecorino and pepper). Gnocchi alla romana do not contain potatoes but are made with semolina, milk and eggs. They are served with sage butter(burro e salvia) as well as tomato sauce and pecorino. Between Abruzzo and Molise, there are fusilli alla molisana(fusilli with lamb and tomato sauce) and spaghetti alla chitarra - "guitar" in Italian - cut on a grid fringed with metal wires, which makes a square pasta instead of a round one. Pallotte cace e ove abruzzesi are soft cheese balls in a tomato and basil sauce.
In Campania, pasta recipes are legion: spaghetti alla puttanesca (tomato, olives, capers), spaghetti/linguine alle vongole (clams, white wine, garlic and parsley), spaghetti aglio, olio e peperoncinole (garlic, olive oil and chili), gnocchi alla sorrentina (meaty tomato sauce with melting mozzarella), and pasta e patate (short pasta with potato sauce and provola). Among the sauces, let's mention the ragù alla napoletana, quite similar to the ragù alla bolognese. It contains more tomato and less meat and can be used to garnish lasagna. In Naples, it is topped with ricotta and not with béchamel sauce as in Bologna. Despite its name, sugo alla genovese (sauce with shredded beef and candied onions) comes from Naples, not Genoa. Theragù alla pugliese, from Puglia, can be made with several meats: pork, veal, chicken, rabbit, lamb or even game, sometimes supplemented with pancetta and pork sausage, seasoned with tomato, onion and garlic.
Further south, we can find spaghetti con la mollica alla calabrese (garlic, chili, crushed anchovies, breadcrumbs), pasta con i peperoni cruschi(orechiette with fried chili and breadcrumbs) or tumacë me tulë (tagliatelle with tomato, garlic, parsley, anchovies, breadcrumbs and chopped walnuts) in Basilicata. The ragù potentino or 'ndruppeche (Basilicata) is a tomato sauce with meat and diced salami pezzente, flavored with chili and fennel. In Sicily there are pasta recipes for every province: Catania(pasta alla norma: tomato sauce and eggplant), Palermo(pasta con le sarde: sardines, pine nuts, fennel, saffron and raisins), Agrigento(cavatelli all'agrigentina: tomato sauce with basil and ricotta), Trapani(spaghetti alla trapanese: tomato pesto and sheep's cheese), Messina(pasta con pesce spada: tomato sauce with white wine and swordfish) and Syracuse(spaghetti alla siracusana: with a garlic and anchovy sauce sprinkled with toasted breadcrumbs) The spaghetti ai ricci di mare is garnished with sea urchin coral, garlic and parsley. Variations of cannelloni ripieni (tubes of dough stuffed with a mixture of meat, spinach and cheese, topped with tomato sauce and baked au gratin) are found throughout the country.
Rice, vegetables and soups
While pasta offers an infinite number of recipes, there are many rice and vegetable based dishes. A classic from Lombardy, risotto alla milanese is flavored with saffron. Also noteworthy is risotto alla monzese (sausage meat and saffron). In Piedmont, the simple risotto alla piemontese is prepared with white wine, onion and Grana Padano, while risotto al barolo contains red wine. Panissa piemontese is a risotto with red beans and sausage meat. In Veneto, rice is very popular: risotto al nero di seppia (squid ink), al tastasal (sausage meat) or all'Amarone (cooked in a red wine broth). Risotto di sclopit (with silene leaves, a wild herb) and risotto agli urticions (with young hop shoots) are classics in the Friuli Venezia Giulia region. In Valle d'Aosta, the tortino di riso alla valdostana (rice gratin with parmesan cheese and diced beef tongue) is a must. Finally, the tiella barese is a gratin of rice, potatoes and mussels from Puglia.
Polenta - cornmeal - is eaten throughout the Po Valley. It is generally used as an accompaniment to meats in sauce or sometimes fish. But it can also be made with buckwheat flour(polenta taragna) in the mountains, or cheese(polenta concia). The polenta all'Abruzzese is topped with sausage in tomato sauce. In the Aosta Valley, the rich fonduta valdostana is a fondue of fontina cheese, sometimes with white truffle. A Tyrolean classic, the Gröstl is a pan-fried potato with meat, bacon, onions and fried egg. The frico is a patty of mashed potatoes, onions and Montasio from Friuli. In Abruzzo, you can enjoy the patate maritate (potato gratin with scarmoza and pecorino). In Campania you can enjoy gattò di patate, a gratin of mashed potatoes with salami and cheese, while in Puglia you can prepare pitta di patate, a gratin of mashed potatoes with a layer of tomato sauce with black olives. a "poor man's dish" from Sardinia, pane frattau is made of pane carasau (bread) topped with tomato sauce, pecorino cheese and a poached egg. In Sicily, the cous cous alla trapanese, or couscous in the Trapani style, with fish and seafood, tomato and saffron, is a must.
In the south, vegetable dishes are varied, such as fricandò di verdure, a kind of ratatouille from the Marches. In Liguria, you can try the polpettone di melanzane ("bread" of eggplant and egg topped with salami and mozzarella, rolled in breadcrumbs and fried). In the Rome area, cicoria ripassata, a variety of chicory, is sautéed in oil with garlic and chili. Artichokes are prepared as carciofi alla giudia (fried) or as carciofi alla romana (candied in a sauce with white wine, olive oil, lemon and mint). In Campania, zucchini alla scapece (fried zucchini with vinegar, garlic and mint), parmigiana di melanzane or eggplant parmigiana (eggplant slices with tomato sauce, mozzarella and parmesan cheese au gratin). The classic peperoni ripieni (peppers) and zucchini ripiene (zucchini) are stuffed with minced meat. There are many bean dishes, such as fagioli in umido, a spicy white bean stew. In Calabria, you can enjoy fave e cicorie (mashed beans with chicory shoots sautéed in olive oil), peperoni arrostiti alla calabrese (roasted peppers in a salad) or peperoni ripieni alla calabrese (peppers stuffed with meat and baked in the oven) Parmigiana di melanzane calabrese is an eggplant gratin filled with mozzarella, tomato sauce with diced ham or sausage meat, while the eggplant slices are stuffed with goat cheese, breaded and fried. Finally, caponata is the Sicilian equivalent of ratatouille, but with olives.
Soups are also varied, such as zuppa di Valpelline (a soup made with bread, cabbage, bacon and fontina) from the Aosta Valley, or the famous minestrone alla milanese, a vegetable soup with rice and bacon. In Trentino Alto Adige, we can mention the zuppa d'orzo or Gerstensuppe (pearl barley, beans, potatoes, smoked bacon). Emblematic of Friuli Venezia Giulia, jota is a soup of white beans, sauerkraut and smoked bacon. In Umbria, there is also minestra di farro (a soup with spelt, various vegetables and ham) andimbrecciata (a soup of cereals and legumes with bacon and tomato). In the Marche region, don't miss the lumachelle all'urbinate, a pasta soup with cabbage, chicken liver, tomato and sausage. Emblematic of Tuscan cuisine, pappa al pomodoro is a creamy tomato soup with garlic, basil and bread. Minestrone alla genovese is a rice and vegetable soup with Ligurian pesto.
Meat and poultry
There are many meat-based main courses in Italy. In Piedmont, we can mention the brasato al barolo (beef stew with pancetta, small vegetables, spices and red wine), the vitello tonnato (thin slices of poached veal, cold, topped with a tuna, anchovy, olive oil and caper cream) and the carne cruda all'albese (veal tartar with grana padano and sometimes white truffles). There is also the fritto misto alla piemontese (beef or veal offal, sausages, polenta croquettes and zucchini slices, all fried) or the bollito misto (beef, chicken, offal, sausages and vegetables, cooked in a court-bouillon) served with bagnet verd (a sauce based on parsley, cooked egg yolk, anchovies, vinegar, bread crumbs). In Valle d'Aosta, you can enjoy carbonade valdostana (beef stew with onion and red wine), costoletta alla valdostana (cordon bleu with veal) andinvoltini di Fénis (veal roulade with wordsetta and fontina). In Lombardy, the escalope alla milanese or cotolette alla milanese is a must, as is theosso buco alla milanese (veal shank with marrow bone, in tomato sauce with gremolata: chopped parsley, garlic and lemon zest). We can also mention the stracotto di bue (beef stew with wine, vegetables and spices) served with polenta.
The gulash triestino, the local version of the Hungarian goulash (beef, tomato, paprika, onions), is a classic of Friuli Venezia Giulia cuisine. Note the cevapčići, long croquettes of grilled minced meat, served with raw onion, originating in the Balkans, common in this region bordering Slovenia. In Veneto, you can't miss fegato alla veneziana (calf's liver with onion), brasato all'Amarone (beef stew with red wine), lesso e pearà (stew with beef and sausage), grigliata mista (grilled assortment) and carpaccio di cipriani, a beef carpaccio with arugula, parmesan shavings and capers. Zampone e lenticchie (lentils and zampone di Mondena: pig's trotter stuffed with sausage meat), cotechino di Modena (thick sausage with dried vegetables), fave stufate (beans with mortadella) and stracotto alla piacentina (beef stew with tomato, carrot and red wine) are emblematic of Emilia Romagna. In Umbria, you can enjoy grilled lamb chops(agnello a scottadito) and porchetta, a whole roasted pig stuffed with giblets, spices and herbs, which is widely spread in central Italy. The galantina marchigiana, a paupiette of minced veal and pork with hard-boiled eggs and mortadella, served cold in slices, is typical of the Marche region, as is the tournedos Rossini (tournedos with foie gras, truffle and marsala sauce) in honor of the composer Gioachino Rossini, born in Pesaro.
In Florence, note the bistecca alla fiorentina, a thick rib of beef, and the fegatelli (skewers of pork liver on the barbecue). The trippa alla fiorentina (tripe in tomato sauce) is a good example of offal. In Liguria, coniglio alla sanremese (rabbit braised in a sauce with olives, nuts, aromatic herbs and red wine), cinghiale alla cacciatora (wild boar stew with red wine and tomato), capra e fagioli (goat stew with white beans) and stecchi alla genovese (skewers of chicken, veal or beef coated with béchamel and then breaded). Also noteworthy is the cima alla genovese (veal breast, stuffed with a mixture of minced meat and small vegetables, poached and served cold in slices). Typically Sardinian, porceddu is a suckling pig, roasted over a wood fire, andagnello con carciofi is a recipe for lamb with artichokes, while su ghisadu is a beef stew with tomato and red wine. In Lazio, there are stracci di antrodoco (thin pancakes stuffed with beef ragout, topped with tomato sauce and parmesan cheese, then baked au gratin), involtini alla romana (beef paupiette filled with ham and vegetables in tomato sauce), saltimbocca (thin veal cutlets rolled with raw ham and sage, braised in white wine) andabbacchio alla romana (lamb chops in a garlic and anchovy sauce).
In Abruzzo there is ragù di castrato, a rich tomato sauce with lamb or mutton, bacon and white wine, but also pecora alla callara, a mutton stew with carrot, onion, thyme and laurel, while capra alla neretese is a goat stew with peppers. Typical of the Apennines, arrosticini are skewers of mutton. Pampanella is a dish of roasted pork slices marinated in a mixture of garlic and chili pepper. In Campania, you can enjoy saltimbocca alla sorrentina (thin veal cutlets with tomato, cured ham and mozzarella cheese), scaloppine alla Napoletana (breaded veal cutlets with garlic, capers and tomato), polpettone (meatloaf with bacon and hard-boiled egg filling) or spezzatino (veal and vegetable stew with tomato and white wine). In Puglia, there are bombette pugliesi (small slices of veal stuffed with pancetta and caciocavallo) and braciole alla barese (beef rolls with parmesan cheese in tomato sauce). Lamb is popular in Basilicata, such asagnello alla lucana, roasted with vegetables, unless you prefer polpette alla mammolese (meatballs with goat's tomato in tomato sauce) from Calabria. Finally, in Sicily, one can enjoy falsomagro (veal roulade with sausage meat and hard-boiled eggs) and coniglio alla stemperata (rabbit simmered with pine nuts, capers, vegetables and white wine).
Poultry is less common in Italy, but there are a few recipes. In Piedmont, pollo alla Marengo (chicken, tomato, mushroom, white wine) is eaten, sometimes replaced by veal. In the lagoons of Veneto,anatra alla vallesana (duck cooked in an anchovy and vinegar sauce) is served. In Umbria, friccò all'eugubina (chicken simmered with tomato and white wine) is popular, while in the Marche region, pollo in potacchio all'anconetana(chicken stew with tomato, onion, rosemary, white wine and chili) is preferred. The pollo alla cacciatora or "chicken hunter", simmered with mushrooms, herbs, tomato and red wine, is a Tuscan classic. The fricassea di pollo alla ligure (braised chicken in a creamy white wine sauce with pine nuts and peas) is popular, as is the pollo alla romana (braised chicken with caramelized peppers).
Fish and seafood
There are also secondi made with seafood. In Friuli Venezia Giulia, there is the classic brodetto di pesce (fish soup with tomato and white wine), boreto alla graisana (light turbot soup) and baccalà al pomodoro (cod in tomato sauce with garlic and parsley). Granseola alla Trieste is a recipe for poached spider crab flavored with lemon juice, pepper and parsley. In Veneto, cod is found in the form of baccalà alla vicentina, simmered in milk and gratinated with parmesan cheese, or baccalà mantecato, a very garlicky cod puree. Zuppa di cozze e vongole is a soup of mussels and clams with white wine. The seppia con piselli alla romagnola (cuttlefish with tomato and pea sauce) is typical of Emilia Romagna. In Umbria there is the tegamaccio trasimeno (fish stew with tomato and onion) and the regina in porchetta (roasted carp with fennel and bacon). In the Marche region you can enjoy brodetto marchigiano (fish and seafood soup), merluzzo alla marchigiana (hake with tomato, garlic and parsley), stoccafisso all'anconetana (cod with potato, tomato, olives, anchovies and white wine) and lumachine di mare (sea snails with tomato sauce, garlic, white wine and dill). Calamari can be stuffed(calamari ripieni) or cooked in a white wine, garlic and anchovy sauce(calamari alla marchigiana).
Calamari alla toscana (squid with candied spinach) and triglie alla livornese (red mullet in tomato sauce) are typical of Tuscany. In Liguria, the burrida is a soup made of cod, seafood, tomato and potato. Also worth mentioning is the cappon magro (salad with hard-boiled eggs, shrimp, tuna and pre-cooked vegetables on a bed of crackers, seasoned with salsa verde), the acciughe ripiene (fresh anchovies stuffed with egg, parsley and parmesan), the baccalà al verde (cod in a white wine, garlic and parsley sauce) and the bagnun (fresh anchovy soup with tomato). Thearagosta alla catalana (lobster) or the tonno alla catalana (tuna) is a hot and cold dish of fish or seafood, served on a bed of fresh tomatoes and onion with olive oil; both are native to Sardinia. The cassola sarda is a seafood soup flavored with tomato. Between Abruzzo and Molise, mussels can be garnished with breadcrumbs, tomato and parmesan(cozze alla vastese) or with a saffron cream(cozze allo zafferano). The brodetto di pesce alla Termoli is a fish and seafood soup with tomato and white wine.
In Campania, you can't miss the zuppa di cozze (mussel soup with tomato and garlic) and the zuppa di pesce (fish soup with seafood and tomato). Seafood lovers will try the fritto misto, a frying of small fish and seafood (squid, shrimp, etc.) or theimpepata di cozze, mussels in a broth with chili and parsley, served with bread. Cozze alla tarantina, mussels in tomato sauce, are typical of Puglia's cuisine. In Calabria, scapece gallipolina (fried anchovies marinated in breadcrumbs with saffron) or zuppa di pesce alla Gallipolina (fish and seafood soup with tomato). The stocco alla mammolese is a stew of cod, potato, tomato and olives. The baccalà alla lucana is a speciality of cod confit with chilli, tomato and olives, from Basilicata. The bottarga di tonno or "Sicilian caviar" is a pocket of salted tuna roe, usually fried and served with garlic, olive oil and parsley. Not to forget the musciuma (dried tuna), the tonno alla palermitana (simmered with white wine, garlic, anchovies) or the tonno alla marinara (with tomato, basil, olives). We can also mention the pesce spada alla ghiotta (swordfish baked with olive oil, tomatoes, onions and olives).
Dolci e caffè
If the Italians are fighting over the paternity of thegelati (ice cream) that can be found on every street corner, there are desserts that are specific to each region. In Piedmont, you can taste the zabaione or sabayon (airy mousse with eggs and Marsala wine), accompanied by savoiardi or spoon cookies, not forgetting gianduia, the ancestor of Nutella, and panna cotta. In Valle d'Aosta, there is the flantze (a large cookie with raisins, almonds, walnuts and orange peel) and the mécoulin (a brioche with raisins and rum). The star in Lombardy is the panettone, a Christmas brioche filled with raisins and candied citrus peel. Also worth mentioning is the colomba di Pasqua, a dove-shaped brioche filled with almonds and pearl sugar, for Easter. In Tyrol, you can enjoyApfelstrudel, the famous apple strudel, and Tirolerkuchen (hazelnut and chocolate cake). In Veneto, the pan del Doge is a dense brioche filled with raisins, candied orange peel and almonds, and at Christmas, the pandoro, a brioche from Verona, as well as the inevitable tiramisu, which is said to have been invented in Treviso. In Friuli-Venezia Giulia there is the presnitz, a puff pastry snail filled with a mixture of nuts, almonds, dried fruit, chocolate, rum and spices, and the gubana, a spiral brioche filled with dried fruit and nuts, for Christmas and Easter.
In Umbria they prepare the ciaramicola for Easter, a crown-shaped orange cake, tinted with alkermes (spiced liqueur) and covered with a white glaze, and the torciglione (a snake-shaped pie, filled with a mixture of almonds and pine nuts). In the Marche region, cremini fritti (cubes of lemon custard, breaded and fried) and frustingo, a Christmas cake made with dried figs, walnuts, almonds, honey and citrus peel, all bound with grape must. In Emilia Romagna there is castagnaccio (a dense chestnut flour cake with pine nuts and almonds), torta tenerina (a chocolate fondant) and zuppainglese, a kind of tiramisu with chocolate cream and cookies soaked in alkery. In Tuscany, there is the schiacciata alla fiorentina (vanilla and orange sponge cake) and the frittelle di San Giuseppe (orange and lemon flavored fritters). Cabbage pastry is said to have been invented in Florence and profiteroles are common in restaurants. In Liguria, you can enjoy the unavoidable pandolce (a leavened cake filled with raisins, pine nuts, candied citron and flavored with green anise). Not surprisingly, the sponge cake - pan di Spagna - comes from Liguria. It is used as a base for the torta sacripantina (cake soaked in marsala, topped with mascarpone-cocoa cream).
In Sardinia, there are seadas, turnovers filled with fresh cheese and orange peel, all covered with honey, but also amaretti di Oristano, crunchy cookies made with almonds, as well as pardulas, tarts made with ricotta, eggs and saffron. In Lazio, there is the crostata ricotta e visciole, a tart filled with morello cherries and ricotta, and the maritozzo, a small brioche filled with whipped cream. In Abruzzo and Molise you can taste the celli ripieni (shortbread filled with grape jam, cocoa and cinnamon) or the cicerchiata (small doughnuts in the shape of a ball soaked in honey, often assembled in a crown). The parrozzo is the Christmas cake of Abruzzo, in the form of a dome of sponge cake with almonds and amaretto, covered with chocolate. In Campania, the most famous dessert is probably the rum baba, shaped like a cork and topped with whipped cream. Also worth mentioning are zeppole (lamb-shaped fritters filled with custard and amarena cherries), struffoli (small fritters with orange peel, topped with honey), sfogliatella (puff pastry turnovers in the shape of shells, filled with ricotta cheese and orange peel), torta caprese (chocolate cake) and delizie al limone (lemon cake).
In Calabria and Basilicata, you can nibble on ginetti calabresi (lemon-aniseed shortbread rings) for Easter, petrali (turnovers filled with dried fig purée, almonds, spices, walnuts and orange peel) and tartufo (truffle) di Pizzo, a scoop of hazelnut ice cream with a heart of runny chocolate and covered with cocoa powder. In Puglia, the pasticciotto is a shortcrust pastry filled with custard while the bocconotto is a small almond pie filled with chocolate. In Sicily, the cassata siciliana is a sponge cake filled with ricotta cheese, candied fruit and orange peel, decorated with marzipan and covered with a white glaze. There are also cannoli, tubes of fried dough filled with a ricotta-chocolate chip-orange peel cream, and more modern versions with pistachio, chocolate, raspberry or Nutella. Special mention should be made of the frutti alla Martorana, hand-colored marzipan fruits of stunning realism.
A cornerstone of Italian culture, coffee comes in many forms. If we already know the classic espresso, ristretto or cappuccino, we can also mention the caffè lungo (long), con panna (with a dash of cream), latte macchiato (hot milk, milk foam with an espresso) and caffè freddo (iced coffee). In Turin, you can try the marocchino, a mini-cappuccino with cocoa, and the bicerin, a tasty blend of coffee, hot chocolate and milk cream.
Wines, beers and liquors
As the world's largest wine producer in 2022, Italy is no longer in need of introduction in the wine world. Among the classics of Piedmont are Barolo, Nebbiolo and Barbaresco, not to mention Spumante d'Asti and Muscatel di Monferrato. In Lombardy, there is the Oltrepó Pavese, the barbera, the bonarda and the lambrusco, a sparkling red. In Trentino Alto Adige, two autochthonous grape varieties (Lagrein and Vernatsch) can be found. Friuli Venezia Giulia is known for its white wines (friulano, ramandolo) and reds (schioppetino, tazzelenghe). Veneto offers quality wines: spumanti of Valdobbiadene, verduzzo, pinello and of course prosecco. In Emilia-Romagna, the excellent Albana di Romagna and Colli Bolognesi Classico Pignoletto are noteworthy.
Umbria is known for its Torgiano Rosso Riserva, while the Marche is famous for Castelli di Jesi Verdicchio Riserva and Rosso Conero Riserva. Tuscany is famous for its Chianti, not to mention Brunello and Sangiovese. Liguria produces white wines like vermentino and pigato. In Sardinia, cannonau and vernaccia, as well as moscato, can be found. Lazio is famous for frascati, cesanese, prenestina and ciociaria. In Abruzzo, Montepulciano d'Abruzzo, and in Molise, Tintilia del Molise rosé, Tintilia del Molise red and biferno white.
In Campania, the vineyard has prestigious wines: Taurasi, Greco di Tufo, Fiano di Avellino. In Puglia, we note the Primitivo di Manturia, the salento and the brindici. In Basilicata, you can enjoy the Aglianio del Vulture, a full-bodied red, and in Calabria you can discover the cirò, the pollino, the savuto and the Greco di Bianco. Finally, Sicily is famous for alcamo, catarratto, Nero d'Avola, Nerello Mascalese and Cerasuolo di Vittoria. The most famous is marsala, a very fragrant mutated wine (18°).
There are other grape-based alcohols, such as vermouth, a fortified wine flavored with various aromatic plants. Martini is a brand of white vermouth; grappa is a brandy made from grape marc from Northern Italy (40°). Amaretto is an almond liqueur from Lombardy. In the Alps, we find schnapps, a fruit brandy (cherries, plums, etc.). Also noteworthy are mistrà (green anise), sassolino (star anise), nocino (walnut) and slivovitz (plum). Not to mention the limoncello or lemon limoncino, produced from the Gulf of Genoa to Sicily.
There are also bitters(amaro) flavored with herbs, such as Aperol (bitter orange and gentian) and Campari (orange peel and herbs), which are used in cocktails such as the spritz (with prosecco and soda water). Many cocktails originate in Italy: the Martini Dry (vermouth, gin and olive), the Manhattan (whiskey, cherry vermouth cocktail), the Negroni (Campari, vermouth, gin, orange peel), the Americano (Campari, vermouth, soda water, lemon slice), the Bellini (prosecco and peach puree), the Rossini (prosecco and strawberry puree) or the Tiziano (prosecco and grape juice). Beer is very present in the Tyrol (Birra Forst), not forgetting the Peroni brewery (founded in Lombardy) to whom we owe the Nastro Azzurro.
