Italy

🇮🇹Italy

Sgroppino

Venetian lemon sorbet, prosecco and vodka drink.

🇮🇹Veneto, Italy

Soave

Veneto white DOCG.

🇮🇹Calabria, Italy

Soppressata di Calabria

Calabrian dry-cured pork salami, often pressed flat, flavored with chili and black pepper. A southern Italian antipasto staple.

🇮🇹Abruzzo, Italy

Spaghetti al guanciale

Spaghetti al guanciale is a named Italian pasta from Abruzzo, pairing its characteristic shape or filling with a defining sauce, broth, or seasoning; the form distinguishes it from a generic version.

🇮🇹Venice, Italy

Spaghetti al Nero di Seppia

Venetian spaghetti colored and seasoned with cuttlefish ink, usually served with the seafood that gives the dish its lagoon identity.

🇮🇹Naples, Italy

Spaghetti alle Vongole

Neapolitan classic of spaghetti with fresh vongole clams, garlic, white wine, parsley, and olive oil. The bianco version omits tomato; the rosso adds a touch of tomato.

🇮🇹Sardinia, Italy

Spaghetti con la bottarga

Spaghetti con la bottarga is a named Italian pasta from Sardinia, pairing its characteristic shape or filling with a defining sauce, broth, or seasoning; the form distinguishes it from a generic version.

🇮🇹Parma, Italy

Spalla Cotta di San Secondo

Spalla cotta

A cooked pork shoulder specialty from Parma's food territory, served warm in thick, fragrant slices.

🇮🇹Trentino-Alto Adige, Italy

Speck Alto Adige

South Tyrol's lightly smoked dry-cured ham, seasoned with juniper, bay, and rosemary. A bridge between Italian and Austrian curing traditions.

🇦🇹Trentino-Alto Adige, Austria

Spinach Dumplings

Spinatknödel

Dumplings made with spinach and cheese or bread, bright green color with good spinach flavor, served with brown butter, a savory variety.

🇮🇹Emilia-Romagna, Italy

Squacquerone di Romagna

Soft, spreadable cow's milk cheese from Romagna, the traditional filling of piadina. Mild, tangy, and very fresh—eaten within days.

🇮🇹Lombardy, Italy

Stracchino di Crescenza

Soft cow's milk cheese from Lombardy-Piedmont, with a tangy creamy paste and mild rind. The filling of focaccia col formaggio di Recco.

🇮🇹Apulia, Italy

Stracciatella

The creamy heart of burrata: mozzarella shreds soaked in fresh cream. Sold on its own, it is the most decadent fresh Italian cheese.

🇮🇹Lazio, Italy

Stracciatella alla Romana

In Lazio, Stracciatella alla Romana is beaten egg and Parmesan stirred into hot meat broth.

🇮🇹Lombardy, Italy

Stracciatella Gelato

Stracciatella (gelato)

Italian gelato with fine shreds of chocolate stirred in, creating small flakes. Invented in Bergamo in 1962.

🇮🇹Italy

Strascinati con la menta

Strascinati con la menta is a named Italian pasta from Tito, pairing its characteristic shape or filling with a defining sauce, broth, or seasoning; the form distinguishes it from a generic version.

🇮🇹Emilia-Romagna, Italy

Strozzapreti

Twisted fresh pasta from Emilia-Romagna and Tuscany.

🇮🇹Trentino-Alto Adige, Italy

Strudel (Trentino-Alto Adige)

Strudel

Apple strudel of the Austrian tradition, adopted in Trentino-Alto Adige: thin pastry wrapped around apples, raisins, pine nuts, and cinnamon.

🇮🇹Naples, Italy

Struffoli

Neapolitan Christmas honey balls: tiny fried dough puffs coated in honey and decorated with candied sprinkles, piled into a mound.

🇮🇹Naples, Italy

Sugo alla Genovese

Neapolitan slow-cooked onion and beef ragù, despite the name (no relation to Genoa). Served with ziti or paccheri, a Sunday primo of Naples.

🇮🇹Rome, Italy

Supplì al Telefono

Roman fried rice croquettes of tomato risotto with a mozzarella core. Named 'al telefono' because the cheese stretches like a telephone wire when pulled apart.

🇮🇹Bologna, Italy

Tagliatelle al Ragù alla Bolognese

Bologna's signature: fresh egg tagliatelle ribbons coated in a slow-simmered ragù of beef, pancetta, soffritto, tomato, and a splash of milk or wine.

🇮🇹Piedmont, Italy

Tajarin al Tartufo Bianco d'Alba

Piedmont's egg-yolk-rich ribbon pasta dressed only with butter and shaved white Alba truffle. A ceremonial dish at the height of truffle season.

🇮🇹Lombardy, Italy

Taleggio

PDO soft washed-rind cow's milk cheese from Val Taleggio, pungent rind and creamy interior. One of Italy's oldest cheeses, mentioned in 1200.

🇮🇹Naples, Italy

Taralli

Puglian/Naples ring-shaped savoury crackers.

🇮🇹Calabria, Italy

Tartufo di Pizzo

Calabrian gelato truffle: two gelato flavors (usually chocolate and hazelnut) shaped into a ball, coated in chocolate, with a molten chocolate core. A Pizzo specialty.

🇮🇹Italy

Tartufo Nero Pregiato

Italian black truffle, foraged in winter in Umbria and Le Marche. Milder than white truffle, shaved over pasta and meat.

🇮🇹Italy

Tiramisù

Italy's most famous dessert: layers of espresso-soaked savoiardi (ladyfingers) and mascarpone-zabaglione cream, dusted with cocoa. The name means 'pick me up'.

🇮🇹Piedmont, Italy

Toma Piemontese

PDO Piedmontese cow's milk cheese, semi-soft and earthy, made in the Alps. Each valley has its own toma.

🇮🇹Piedmont, Italy

Tomino

Small soft cow's milk cheese from Piedmont, often eaten grilled or wrapped in prosciutto and baked. Mild and creamy when fresh.

🇮🇹Italy

Torta Caprese

Capri's flourless chocolate-almond cake, dense and fudgy, with a crackly top. Born when a baker forgot to add flour to a chocolate cake.

🇮🇹Liguria, Italy

Torta della Nonna

Ligurian 'grandmother's tart' of shortcrust filled with lemon-zested custard and topped with pine nuts and powdered sugar.

🇮🇹Bologna, Italy

Torta di Riso Bolognese

Torta di riso

Bologna's traditional rice cake, a compact custard-like dessert made for feast days and family tables.

🇮🇹Parma, Italy

Torta Fritta

Torta fritta parmigiana

Parma's airy fried dough traditionally served with local cured meats and soft cheese.

🇮🇹Parma, Italy

Tortelli d'Erbetta

Parma's ricotta-and-herb filled pasta, usually served with butter and Parmigiano Reggiano.

🇮🇹Parma, Italy

Tortelli di Zucca

Mantuan pumpkin-filled pasta parcels served with melted butter, Parmigiano, and crushed amaretti—sweet and savory at once, a Lombard autumn classic.