Italy
'Mpanate
'Mpanate is a named Italian flatbread from Province of Ragusa, made as a distinctive flour-based or filled form with the ingredients and cooking finish associated with that local tradition.
southern-europe
Italy
Explore 447 foods connected to Italy, from everyday staples to rare local specialties.
447 foods12 leading categories7 Essentials guides
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Bologna Essentials
10 editor-selected foods for understanding the place through what people eat.
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Traditional foods from Italy.
447 foods in this view. Filter by category, type, rarity, or search every recorded name.
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Calabria, Italy
'Nduja
Spreadable fiery Calabrian pork sausage, made with off cuts, fat, and roasted Calabrian chili. Pungent, smoky, and addictive on bread or in pasta.
Italy
5 e 5
5 e 5 is a named Italian sandwich from Livorno, made as a distinctive flour-based or filled form with the ingredients and cooking finish associated with that local tradition.
Rome, Italy
Abbacchio alla Romana
In Rome, Abbacchio alla Romana is milk-fed lamb braised with anchovy, rosemary, garlic, and white wine.
Rome, Italy
Abbacchio brodettato
In Rome, Abbacchio brodettato is milk-fed lamb braised with anchovy, rosemary, garlic, and white wine.
Abruzzo, Italy
Abruzzo
Abruzzo is a named Italian wine from Abruzzo, defined by its local ingredients or grape, preparation, and balance of aroma, acidity, sweetness, or bitterness.
Tuscany, Italy
Accasciato
Accasciato is a named Italian cheese from Tuscany, made from its defining local ingredient and finished with a characteristic texture, aroma, and serving form.
Italy
Acceglio
Acceglio is a named Italian cheese from Acceglio, made from its defining local ingredient and finished with a characteristic texture, aroma, and serving form.
Liguria, Italy
Acciughe ripiene
In Liguria, Acciughe ripiene is fresh anchovies stuffed with breadcrumbs, herbs, garlic, and cheese.
Italy
Acciughe sotto pesto
Acciughe sotto pesto is a named Italian street snack from Province of Siena, made as a distinctive flour-based or filled form with the ingredients and cooking finish associated with that local tradition.
Emilia-Romagna, Italy
Aceto Balsamico di Modena
Emilian balsamic vinegar aged in wooden barrels, in two styles: traditional (12+ years, expensive) and commercial (younger, blended).
Veneto, Italy
Acidino
Acidino is a named Italian cheese from Veneto, made from its defining local ingredient and finished with a characteristic texture, aroma, and serving form.
Naples, Italy
Acqua pazza
In Naples, Acqua pazza is fish poached with tomatoes, garlic, parsley, oil, and white wine.
Tuscany, Italy
Acquacotta
A rustic Tuscan-Maremma vegetable broth poured over stale bread and topped with a poached egg and Pecorino. The name means 'cooked water'.
Molise, Italy
Affunnatielle
Affunnatielle is a named Italian egg dish from Molise, built around its defining ingredient and cooked in a specific local style; the texture, seasoning, and serving form distinguish the dish.
Basilicata, Italy
Aglianico
Aglianico is a named Italian wine from Basilicata, defined by its local ingredients or grape, preparation, and balance of aroma, acidity, sweetness, or bitterness.
Italy
Aglianico del Taburno
Aglianico del Taburno is a named Italian wine from Province of Benevento, defined by its local ingredients or grape, preparation, and balance of aroma, acidity, sweetness, or bitterness.
Italy
Aglianico del Taburno rosato
Aglianico del Taburno rosato is a named Italian wine from Province of Benevento, defined by its local ingredients or grape, preparation, and balance of aroma, acidity, sweetness, or bitterness.
Italy
Aglianico del Vulture
Aglianico del Vulture is a named Italian wine from Province of Potenza, defined by its local ingredients or grape, preparation, and balance of aroma, acidity, sweetness, or bitterness.
Friuli-Venezia Giulia, Italy
Agnello al rafano
In Friuli, Agnello al rafano is lamb cooked with horseradish, herbs, and white wine until tender.
Apulia, Italy
Agnello alla gravinese
In Puglia, Agnello alla gravinese is lamb cooked with pecorino, egg, and herbs in a savoury sauce.
Rome, Italy
Agnello brodettato
In Rome, Agnello brodettato is lamb simmered in a light egg-and-lemon brodetto until tender.
Abruzzo, Italy
Agnello cacio e ova
In Abruzzo, Agnello cacio e ova is lamb baked with pecorino and egg into a savoury, set sauce.
Sardinia, Italy
Agnello in salsa bianca
In Sardinia, Agnello in salsa bianca is lamb cooked in a pale herb and white-wine sauce until tender.
Piedmont, Italy
Agnolotti del Plin
Tiny pinched Piedmontese pasta parcels stuffed with roasted meats, traditionally served 'al tovagliolo'—dry, folded in a napkin, with just butter and sage or truffle.
Alba, Italy
Alba White Truffle
Tartufo bianco
The Piedmontese white truffle (Tuber magnatum), auctioned by weight in Alba each autumn and shaved raw over tajarin and risotto.
Emilia-Romagna, Italy
Albana
Albana is a named Italian wine from Emilia-Romagna, defined by its local ingredients or grape, preparation, and balance of aroma, acidity, sweetness, or bitterness.
Italy
Alcamo
Alcamo is a named Italian wine from Province of Trapani, defined by its local ingredients or grape, preparation, and balance of aroma, acidity, sweetness, or bitterness.
Italy
Alcamo Rosso
Alcamo Rosso is a named Italian wine from Province of Trapani, defined by its local ingredients or grape, preparation, and balance of aroma, acidity, sweetness, or bitterness.
Florence, Italy
Alchermes
Alchermes is a named Italian spirit from Florence, defined by its local ingredients or grape, preparation, and balance of aroma, acidity, sweetness, or bitterness.
Italy
Aleatico di Gradoli liquoroso
Aleatico di Gradoli liquoroso is a named Italian wine from Province of Viterbo, defined by its local ingredients or grape, preparation, and balance of aroma, acidity, sweetness, or bitterness.
Trentino-Alto Adige, Italy
Alta Badia
Alta Badia is a named Italian cheese from South Tyrol, made from its defining local ingredient and finished with a characteristic texture, aroma, and serving form.
Italy
Alta Langa
Alta Langa is a named Italian wine from Province of Asti, defined by its local ingredients or grape, preparation, and balance of aroma, acidity, sweetness, or bitterness.
Calabria, Italy
Alto Crotonese
Alto Crotonese is a named Italian oil from Province of Crotone, made from its defining local ingredient and finished with a characteristic texture, aroma, and serving form.
Catania, Italy
Amaranca
Amaranca is a named Italian spirit from Metropolitan City of Catania, defined by its local ingredients or grape, preparation, and balance of aroma, acidity, sweetness, or bitterness.
Modena, Italy
Amarene Brusche di Modena
Amarene Brusche di Modena is a named Italian preserve from Province of Modena, made from its defining local ingredient and finished with a characteristic texture, aroma, and serving form.