Italy

🇮🇹Apulia, Italy

Calzone di cipolla

Calzone di cipolla is a named Italian flatbread from Apulia, made as a distinctive flour-based or filled form with the ingredients and cooking finish associated with that local tradition.

🇮🇹Basilicata, Italy

Calzone di verdura

Calzone di verdura is a named Italian flatbread from Basilicata, made as a distinctive flour-based or filled form with the ingredients and cooking finish associated with that local tradition.

🇮🇹Lombardy, Italy

Camoscio in salmi

In Lombardy, Camoscio in salmi is chamois marinated and braised in red wine with juniper.

🇮🇹Milan, Italy

Campari

Milanese bitter red aperitif made from herbs and fruit, the base of Negroni and Americano cocktails. A distinctive bitter-sweet flavor.

🇮🇹Veneto, Italy

Campari spritz

Campari spritz is a named Italian cocktail from Veneto, defined by its local ingredients or grape, preparation, and balance of aroma, acidity, sweetness, or bitterness.

🇮🇹Trentino-Alto Adige, Italy

Canederli

Trentino-Alto Adige bread dumplings of stale bread, speck, cheese, and eggs, boiled and served in broth or with butter and sage. A mountain staple.

🇮🇹Trentino-Alto Adige, Italy

Canederli ai quattro formaggi

Canederli ai quattro formaggi is a named Italian dumpling from Trentino, pairing its characteristic shape or filling with a defining sauce, broth, or seasoning; the form distinguishes it from a generic version.

🇮🇹Trentino-Alto Adige, Italy

Canederli al grano saraceno (Buckwheat Dumplings)

Canederli al grano saraceno (Buckwheat Dumplings) is a named Italian dumpling from South Tyrol, pairing its characteristic shape or filling with a defining sauce, broth, or seasoning; the form distinguishes it from a generic version.

🇮🇹Trentino-Alto Adige, Italy

Canederli al radicchio

Canederli al radicchio is a named Italian dumpling from Trentino-South Tyrol, pairing its characteristic shape or filling with a defining sauce, broth, or seasoning; the form distinguishes it from a generic version.

🇮🇹Trentino-Alto Adige, Italy

Canederli allo Speck

South Tyrolean bread dumplings with speck, served with sauerkraut and goulash. A hearty mountain dish from the Dolomites.

🇮🇹Liguria, Italy

Canestrello di Taggia

Canestrello di Taggia is a named Italian street snack from Taggia, made as a distinctive flour-based or filled form with the ingredients and cooking finish associated with that local tradition.

🇮🇹Sicily, Italy

Cannoli

Cannoli siciliani

Sicilian fried pastry tubes filled with sweetened sheep's milk ricotta, with candied fruit, pistachios, or chocolate chips. Filled to order so the shell stays crisp.

🇮🇹Tuscany, Italy

Cantucci di Prato

Tuscan almond biscuits baked twice (bis-cotti) until dry, traditionally dipped in Vin Santo dessert wine. The original 'biscotti'.

🇮🇹Venice, Italy

Capelonghe veneziane (Venetian-Style Razor Clams)

Capelonghe veneziane (Venetian-Style Razor Clams) is a named Italian shellfish from Venice, built around its defining ingredient and cooked in a specific local style; the texture, seasoning, and serving form distinguish the dish.

🇮🇹Venice, Italy

Capesante alla veneziana

In Venice, Capesante alla veneziana is scallops baked with breadcrumbs, parsley, garlic, and white wine.

🇮🇹Friuli-Venezia Giulia, Italy

Capesante gratinate

In Friuli, Capesante gratinate is scallops baked with breadcrumbs, parsley, garlic, and white wine.

🇮🇹Sicily, Italy

Caponata

Sicilian sweet-and-sour eggplant relish with capers, olives, celery, and agrodolce (vinegar-sugar). Over 30 regional versions, served at room temperature.

🇮🇹Genoa, Italy

Cappon Magro

A monumental Genovese seafood-and-vegetable timbale layered over a ship's biscuit, dressed with green sauce and crowned with prawns. A historic aristocratic dish.

🇮🇹Italy

Cappuccino

Espresso topped with steamed milk foam, traditionally drunk only before 11am in Italy. The name comes from the Capuchin friars' hood color.

🇮🇹Italy

Capra alla neretese

In Italy, Capra alla neretese is goat pieces braised with tomato, peppers, onion, and herbs.

🇮🇹Aosta Valley, Italy

Capriolo alla Valdostana

In Aosta Valley, Capriolo alla Valdostana is venison braised with red wine, juniper, and mountain herbs.

🇮🇹Tuscany, Italy

Carabaccia

In Tuscany, Carabaccia is Tuscan onion soup with red onions, almonds, cinnamon, vinegar, and bread.

🇮🇹Italy

Caramelle ricotta

Caramelle ricotta is a named Italian pasta from Italy, pairing its characteristic shape or filling with a defining sauce, broth, or seasoning; the form distinguishes it from a generic version.

🇮🇹Aosta Valley, Italy

Carbonade Valdostana

In Aosta Valley, Carbonade Valdostana is beef and onions slowly cooked in red wine.

🇮🇹Rome, Italy

Carbonara

Carbonara is an established Roman pasta tradition made by emulsifying guanciale, egg, Pecorino Romano, and black pepper with hot pasta; cream is not part of the classic form.

🇮🇹Italy

Carcerato

In Italy, Carcerato is stale bread in thick beef-broth soup with grated cheese.

🇮🇹Rome, Italy

Carciofi alla Giudia

Carciofi alla giudìa

Rome's Jewish-style artichokes: whole Roman artichokes flattened and double-fried until golden and crisp like a flower. A 16th-century ghetto classic.

🇮🇹Rome, Italy

Carciofi alla Romana

Roman-style braised artichokes stuffed with mint, garlic, and breadcrumbs, cooked upside down in olive oil and white wine until tender.

🇮🇹Campania, Italy

Cardone

In Campania, Cardone is cardoon soup with meatballs, egg, cheese, and clear broth.

🇮🇹Italy

Carote al Marsala

Carote al Marsala is a named Italian vegetable from Italy, built around its defining ingredient and cooked in a specific local style; the texture, seasoning, and serving form distinguish the dish.

🇮🇹Catania, Italy

Cartocciata

Cartocciata is a named Italian street snack from Catania, made as a distinctive flour-based or filled form with the ingredients and cooking finish associated with that local tradition.

🇮🇹Lombardy, Italy

Casoncelli alla bergamasca

Lombard stuffed pasta with meat, amaretti and pear in butter-sage.

🇮🇹Sicily, Italy

Cassata Siciliana

Sicilian baroque cake of sponge, sweetened ricotta, marzipan, candied fruit, and royal icing. A riot of color and Arab-influenced flavors.

🇮🇹Lombardy, Italy

Cassoeula

Cassöeula

Lombard winter stew of pork ribs, rind, and sausages with Savoy cabbage, slow-cooked until the cabbage turns dark and silky. A peasant dish from the cold months.

🇮🇹Sardinia, Italy

Cassola

Cassola is a named Italian egg dish from Sardinia, built around its defining ingredient and cooked in a specific local style; the texture, seasoning, and serving form distinguish the dish.

🇮🇹Lazio, Italy

Castel Gandolfo Wine

Vino di Castel Gandolfo

Castel Gandolfo wine is a Lazio wine from vineyards around the papal summer estate in the Alban Hills, where volcanic soils overlook Lake Albano; its papal association is cultural, not Vatican production.