Tuscany, Italy
Braciole ubriache (Pork Cutlets in Wine)
In Tuscany, Braciole ubriache are pork cutlets cooked in red wine with garlic and herbs.
southern-europe
Italy
Explore 447 foods connected to Italy, from everyday staples to rare local specialties.
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Traditional foods from Italy.
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Piedmont, Italy
Brasato al Barolo
In Piedmont, Brasato al Barolo is beef slowly braised in wine with onion and root vegetables.
Lombardy, Italy
Bresaola della Valtellina
Lean air-cured beef from Valtellina, sliced paper-thin and served with olive oil, lemon, and shaved Parmigiano. Italy's answer to carpaccio.
Italy
Brescia Caviar
Brescia Caviar is a named Italian canned seafood from Province of Brescia, made from its defining local ingredient and finished with a characteristic texture, aroma, and serving form.
Tuscany, Italy
Brigidini
Tuscan thin crispy anise-flavored wafers pressed in a special iron, traditionally made in Lamporecchio. A Carnival specialty.
Sicily, Italy
Brioche con gelato
In Sicily, Brioche con gelato is soft Sicilian brioche filled with gelato.
Lazio, Italy
Broccoli al prosciutto
Broccoli al prosciutto 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.
Marche, Italy
Brodetto all'Anconetana
Marche's Adriatic fish stew with tomato, vinegar, and mixed seafood, traditionally made with 13 kinds of fish. A coastal ritual.
Marche, Italy
Brodetto alla recanatese
In the Marche, Brodetto alla recanatese is mixed Adriatic fish cooked with garlic, tomato, vinegar, and olive oil.
Molise, Italy
Brodetto alla termolese
In Molise, Brodetto alla termolese is mixed Adriatic fish cooked with garlic, tomato, vinegar, and olive oil.
Italy
Brodetto alla vastese
In Abruzzo, Brodetto alla vastese is mixed Adriatic fish cooked with garlic, tomato, vinegar, and olive oil.
Marche, Italy
Brodetto fanese
In the Marche, Brodetto fanese is mixed Adriatic fish cooked with garlic, tomato, vinegar, and olive oil.
Italy
Brodo di Cappone
Clear capon broth, the traditional base for tortellini in brodo. Slow-simmered with vegetables and aromatics for hours.
Friuli-Venezia Giulia, Italy
Brovada e muset
Brovada e muset is a named Italian sausage from Friuli-Venezia Giulia, with a defined ingredient, preparation, and serving form that gives the local identity its distinctive character.
Italy
Bro’ brusà
In Italy, Bro’ brusà is toasted bread simmered in broth and finished with cheese.
Tuscany, Italy
Brunello di Montalcino
Tuscan DOCG red, one of Italy's most prestigious wines.
Italy
Bruscitt
In Italy, Bruscitt is coarsely minced beef braised with butter, garlic, fennel seed, and red wine.
Piedmont, Italy
Brutti Ma Buoni
Piedmontese "ugly but good" hazelnut meringue cookies.
Trentino-Alto Adige, Italy
Budino di cervella (Brain Soufflé)
Budino di cervella (Brain Soufflé) is a named Italian offal from Trentino, built around its defining ingredient and cooked in a specific local style; the texture, seasoning, and serving form distinguish the dish.
Italy
Buglione d'agnello
In Tuscany, Buglione d'agnello is lamb stewed with tomato, red wine, garlic, and herbs until tender.
Piedmont, Italy
Bunet
Piedmontese baked chocolate-amaretto custard pudding with amaretti and cocoa, set in a mold and turned out. Older than panna cotta.
Liguria, Italy
Buridda
In Liguria, Buridda is fish and seafood stew with tomato, garlic, pine nuts, and olives.
Apulia, Italy
Burrata di Andria
Puglian fresh cheese: a mozzarella shell filled with stracciatella (cream-soaked mozzarella shreds). Should be eaten within 24 hours of making.
Liguria, Italy
Burrida (Liguria)
Burrida is a Ligurian fish dish in a sweet-sour walnut-and-vinegar sauce.
Sicily, Italy
Busiate
Sicilian spiral pasta, traditionally paired with pesto alla trapanese.
Tuscany, Italy
Cacciucco
Livornese/Tuscan fish stew with five kinds of seafood.
Italy
Cacciucco alla Viareggina
In Italy, Cacciucco alla Viareggina is Tuscan stew of mixed fish and shellfish in garlicky tomato broth.
Rome, Italy
Cacio e Pepe
Cacio e pepe is an established Roman pasta tradition of tonnarelli or spaghetti, Pecorino Romano, and cracked black pepper emulsified with starchy pasta water.
Italy
Caciocavallo Silano
PDO stretched-curd cow's milk cheese from southern Italy, traditionally tied with rope and hung over a beam to age. Mild when young, sharp when aged.
Italy
Caffè Corretto
Espresso 'corrected' with a splash of grappa, sambuca, or amaro. A traditional after-meal drink, especially in the north.
Lecce, Italy
Caffè Leccese
Puglian iced coffee with almond milk (latte di mandorla), drunk cold in summer. A Salento alternative to espresso.
Italy
Caffè Shakerato
Iced espresso shaken with ice and sugar until frothy, served in a chilled glass. A summer Italian coffee ritual.
Marche, Italy
Calamari alla marchigiana
In the Marche, Calamari alla marchigiana is squid braised with tomato, onion, parsley, and white wine.
Tuscany, Italy
Calamari in zimino
In Tuscany, Calamari in zimino is squid braised with tomato, onion, parsley, and white wine.
Friuli-Venezia Giulia, Italy
Calandraca
In Friuli, Calandraca is Trieste beef-and-potato stew with onion, tomato, and paprika.
Italy
Caldaro
In Italy, Caldaro is Abruzzo fish soup with assorted fish, tomato, garlic, and parsley.