Emilia-Romagna, Italy
Tortelli Fritti
Emilian Carnival fried sweet pastry puffs dusted with sugar, sometimes filled with cream or jam. Eaten warm at Carnival.
southern-europe
Italy
Explore 447 foods connected to Italy, from everyday staples to rare local specialties.
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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.
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Bologna, Italy
Tortellini alla Panna
Bolognese tortellini dressed simply with cream and Parmigiano. A rich, mild counterpoint to the broth version.
Bologna, Italy
Tortellini in Brodo
Tiny Bolognese pasta rings stuffed with pork and Parmigiano, served floating in a clear capon broth. A Christmas Eve classic of Emilia-Romagna.
Florence, Italy
Trippa alla Fiorentina
Florentine-style tripe simmered with tomato, Parmigiano, and vegetables, baked in a dish. A humble Tuscan second course.
Rome, Italy
Trippa alla Romana
Roman-style tripe simmered with tomato, mint, Pecorino, and soffritto. A humble 'quinto quarto' (fifth quarter) dish of offal cookery.
Parma, Italy
Trofie al Pesto
Ligurian short twisted pasta tossed with Genovese basil pesto—basil, pine nuts, garlic, Parmigiano, Pecorino, and olive oil pounded in a mortar.
Tyrol, Austria
Tyrolean Bacon Dumplings
Speckknödel
Tyrolean bacon dumplings made from bread, smoked bacon, onion, and herbs, served in broth or as a dry plate.
Tyrol, Austria
Tyrolean Potato Hash
Tiroler Gröstl
Tyrolean hash of fried potatoes, bacon, onions, and leftover beef, topped with fried eggs, a thrifty Alpine classic, crispy and hearty.
Lombardy, Italy
Valtellina Casera
Valtellina PDO semi-hard cheese, classic in pizzoccheri.
Tuscany, Italy
Vin Santo
Tuscan amber dessert wine made from dried grapes, aged in small barrels for years. Sipped with cantucci, which are dunked into it.
Piedmont, Italy
Vitello Tonnato
Piedmontese cold sliced veal topped with a creamy tuna-caper sauce. An iconic summer antipasto, traditionally served on Ferragosto (August 15).
Sicily, Italy
Zabaione
Warm foamy custard of egg yolks, sugar, and Marsala (or other fortified wine) whipped over a bain-marie. Eaten alone or poured over savoiardi or fruit.
Modena, Italy
Zampone
Stuffed pig's trotter, Modena tradition, often served with lentils.
Naples, Italy
Zeppole
Fried choux/dough pastries for San Giuseppe, especially Naples and Rome.
Emilia-Romagna, Italy
Zuppa Inglese
Emilian trifle of savoiardi soaked in Alchermes liqueur, layered with vanilla and chocolate crema pasticciera. Despite the name, it is Italian.