Veneto, Italy
Baccalà alla Vicentina
Vicenza's signature: stockfish (air-dried cod) slow-simmered with milk, onion, celery, and olive oil until silky. Served with polenta.
southern-europe
Italy
Explore 447 foods connected to Italy, from everyday staples to rare local specialties.
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Bologna Essentials
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Traditional foods from Italy.
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Venice, Italy
Baccalà Mantecato
Venetian whipped salt cod beaten with olive oil into a silky cream, served on crostini or polenta. The slow emulsion gives it a mayonnaise-like texture.
Piedmont, Italy
Baci di dama
Piedmontese hazelnut sandwich cookies with chocolate.
Piedmont, Italy
Bagna Cauda
Piedmontese warm dip of garlic and anchovies in olive oil, served with raw and cooked vegetables for dipping. A communal winter ritual.
Liguria, Italy
Bagnun
In Liguria, Bagnun is anchovy soup with tomato, onion, herbs, and toasted bread.
Venice, Italy
Baicoli
Venetian dry crisp biscuits, originally ship's bread, now eaten dipped in coffee or sweet wine. Their name comes from their resemblance to small fish (baicoli).
Bologna, Italy
Balanzoni
Bolognese Carnival pasta: large tortelloni stuffed with ricotta, spinach, and a sweet filling of mostarda or amaretti, dressed with butter and sage.
Piedmont, Italy
Barbera d'Asti
Piedmont DOCG red, everyday classic.
Piedmont, Italy
Barolo
Piedmont's 'king of wines' from Nebbiolo grapes, aged 3+ years. Tannic, complex, and long-lived, from the Langhe hills.
Piedmont, Italy
Barolo Chinato
Barolo Chinato is a named Italian wine from Piedmont, defined by its local ingredients or grape, preparation, and balance of aroma, acidity, sweetness, or bitterness.
Veneto, Italy
Bastardo del Grappa
Bastardo del Grappa is a named Italian cheese from Veneto, made from its defining local ingredient and finished with a characteristic texture, aroma, and serving form.
Italy
Bazzoffia
In Italy, Bazzoffia is spring soup of artichokes, peas, broad beans, egg, and bread.
Venice, Italy
Bellini
Venetian cocktail of Prosecco and white peach purée, invented at Harry's Bar in Venice. A brunch and aperitif classic.
Liguria, Italy
Bianchetti al limone
In Liguria, Bianchetti al limone is tiny white fish dressed with lemon, oil, and parsley.
Calabria, Italy
Bieta in brodo
In Italy, Bieta in brodo is chard leaves simmered in light broth with garlic and oil.
Lazio, Italy
Bietole al pomodoro
Bietole al pomodoro is a named Italian vegetable from Lazio, built around its defining ingredient and cooked in a specific local style; the texture, seasoning, and serving form distinguish the dish.
Veneto, Italy
Bigoli con l'Anatra
Veneto's thick, rustic whole-wheat spaghetti dressed with a long-simmered duck ragù. The rough pasta surface grips the rich sauce.
Venice, Italy
Bigoli in Salsa
Venetian bigoli pasta dressed with a slow-cooked onion and anchovy sauce. Originally a fasting dish, now a Venetian classic.
Friuli-Venezia Giulia, Italy
Bisato in speo
In Friuli, Bisato in speo is eel roasted on a spit until browned, with garlic and herbs for serving.
Venice, Italy
Bisato in umido
In Venice, Bisato in umido is eel gently stewed with tomato, garlic, and herbs until tender.
Veneto, Italy
Bisi in tecia
Bisi in tecia is a named Italian vegetable from Veneto, built around its defining ingredient and cooked in a specific local style; the texture, seasoning, and serving form distinguish the dish.
Florence, Italy
Bistecca alla Fiorentina
Florence's T-bone of Chianina beef grilled over charcoal, served rare (al sangue) with rosemary, olive oil, and lemon. A Tuscan ritual.
Italy
Bitto
Valtellina PDO mixed-milk cheese, used in pizzoccheri.
Italy
Black summer truffle
Black summer truffle is a named Italian mushroom from Italy, made from its defining local ingredient and finished with a characteristic texture, aroma, and serving form.
Rome, Italy
Boccette in brodo
In Rome, Boccette in brodo is a clear soup of small meatballs, usually served hot with a light, savoury broth.
Piedmont, Italy
Bollito Misto
Piedmontese mixed boiled meats (beef, veal, cotechino, chicken) served with mostarda, salsa verde, and horseradish. A grand winter dish.
Parma, Italy
Bollito ripieno
Bollito ripieno is a named Italian poultry from Province of Parma, built around its defining ingredient and cooked in a specific local style; the texture, seasoning, and serving form distinguish the dish.
Apulia, Italy
Bombette
In Puglia, Bombette is Puglian pork rolls filled with cheese and herbs, grilled brown.
Tuscany, Italy
Bordatino
In Tuscany, Bordatino is Tuscan soup of cornmeal, beans, kale, tomato, and oil.
Friuli-Venezia Giulia, Italy
Boreto alla graisana
In Friuli, Boreto alla graisana is Grado fish stew with mixed fish, garlic, vinegar, and oil.
Modena, Italy
Borlengo
Borlengo is a named Italian pancake from Modena, made as a distinctive flour-based or filled form with the ingredients and cooking finish associated with that local tradition.
Sardinia, Italy
Bottarga
Pressed, dried fish roe, especially mullet or tuna, sliced thinly over pasta, bread, or salads.
Piedmont, Italy
Bra
Piedmont PDO hard/aged cow cheese.
Italy
Braciole messinesi
In Messina, Braciole messinesi are thin beef rolls filled with breadcrumbs, cheese, pine nuts, and herbs.
Campania, Italy
Braciole Napoletane
Neapolitan beef rolls stuffed with pine nuts, raisins, pecorino, and garlic, slow-simmered in Sunday ragù. Eaten with the ragù or as a secondo.
Florence, Italy
Braciole rifatte
In Italy, Braciole rifatte are meat rolls reheated in a savoury sauce until tender and deeply seasoned.