Italy

🇮🇹Naples, Italy

Cozze impepata

Neapolitan steamed mussels with black pepper and lemon, the simplest preparation of fresh mussels. A classic antipasto of Naples.

🇮🇹Apulia, Italy

Cozze ripiene

In Puglia, Cozze ripiene is mussels cooked with tomato, garlic, parsley, and chilli.

🇮🇹Italy

Crapiata

In Italy, Crapiata is Basilicata soup of legumes, grains, and vegetables.

🇮🇹Campania, Italy

Crema di limoncello

Crema di limoncello is a named Italian spirit from Campania, defined by its local ingredients or grape, preparation, and balance of aroma, acidity, sweetness, or bitterness.

🇮🇹Italy

Crema Pasticciera

Italian pastry cream of egg yolks, sugar, milk, and vanilla, thickened with flour or cornstarch. The filling of many pastries and cakes.

🇮🇹Emilia-Romagna, Italy

Crescentina Modenese

Modena's puffed fried dough pillows of flour, lard, and milk, served hot with cured meats, stracchino, or sweet spreads. Also called gnocco fritto in nearby towns.

🇮🇹Bologna, Italy

Crescentine

Crescentine fritte

Bologna's small fried breads served warm with mortadella, cured meats, and soft cheese.

🇮🇹Italy

Crespelle al Bitto

Crespelle al Bitto is a named Italian pancake from Valtellina, made as a distinctive flour-based or filled form with the ingredients and cooking finish associated with that local tradition.

🇮🇹Florence, Italy

Crespelle alla Fiorentina

Crespelle alla Fiorentina is a named Italian pancake from Florence, made as a distinctive flour-based or filled form with the ingredients and cooking finish associated with that local tradition.

🇮🇹Aosta Valley, Italy

Crespelle alla Valdostana

Crespelle alla Valdostana is a named Italian pancake from Aosta Valley, made as a distinctive flour-based or filled form with the ingredients and cooking finish associated with that local tradition.

🇮🇹Sicily, Italy

Crocchè

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

🇮🇹Emilia-Romagna, Italy

Culatello di Zibello

The 'king of cured meats': the heart of the ham, aged in the foggy Bassa Parmense for at least 12 months. Sweeter and more prized than whole prosciutto.

🇮🇹Naples, Italy

Cuoppo Napoletano

A paper cone of fried Neapolitan street food: zeppole, sciurilli, panzarotti, and crocchè, eaten walking. The original 'fritto misto' to go.

🇲🇨Monaco, Monaco

Easter Chard Pie

Torta Pasqualina

Layered chard pie, the centrepiece dish on Easter day in Monaco; Swiss chard layered with eggs, cheese, and herbs in a pastry crust; a Monegasque Easter tradition listed in Wikipedia's cuisine table.

🇮🇹Italy

Espresso

Italian concentrated coffee brewed by forcing hot water through finely-ground beans under pressure. The base of cappuccino, latte, and many other drinks.

🇮🇹Piedmont, Italy

Faraona al Barolo

In Piedmont, Faraona al Barolo is guinea fowl braised with wine and aromatic vegetables.

🇮🇹Lombardy, Italy

Faraona al Mascarpone

In Lombardy, Faraona al Mascarpone is guinea fowl braised with wine and aromatic vegetables.

🇮🇹Liguria, Italy

Farinata di Ceci

Ligurian farinata is a chickpea batter baked in a very hot oven until the bottom is lacy and crisp while the top stays soft; Tuscany uses the related name cecina for its regional form.

🇮🇹Lazio, Italy

Fave al guanciale

In Lazio, Fave al guanciale is broad beans cooked with crisp guanciale, onion, and oil.

🇮🇹Rome, Italy

Fave e Pecorino

Roman spring ritual of raw fava beans eaten with Pecorino Romano and salami on May 1st. A picnic tradition.

🇮🇹Venice, Italy

Fegato alla Veneziana

Venetian calf's liver thinly sliced and cooked with caramelized onions, often with polenta. A historic dish of Venice.

🇦🇷Córdoba, Argentina

Fernet

A bitter Italian herbal liqueur, drunk as a digestif or mixed with cola. In Argentina (especially Córdoba), it is

🇮🇹Rome, Italy

Fettuccine Alfredo

Roman fresh egg fettuccine tossed with butter and Parmigiano, emulsified with pasta water. The original Alfredo in Rome is far simpler than the cream-heavy American version.

🇻🇦Rome, Vatican City

Fettuccine alla Papalina

Fettuccine alla papalina is a Roman restaurant pasta of fresh fettuccine, eggs, butter, cream, Parmesan, prosciutto, and onion, associated with papal requests but not produced in Vatican City.

🇮🇹Umbria, Italy

Fettuccine con la ricotta

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

🇮🇹Calabria, Italy

Fileja con 'nduja

Fileja con 'nduja is a named Italian pasta from Calabria, pairing its characteristic shape or filling with a defining sauce, broth, or seasoning; the form distinguishes it from a generic version.

🇮🇹Tuscany, Italy

Finocchiona

Tuscan fennel-seed salami, the most typical salume of Tuscany. Aged 6+ months, flavored with wild fennel seeds and garlic.

🇮🇹Genoa, Italy

Focaccia alla Genovese

Focaccia genovese

Liguria's signature flatbread: a dimpled, olive-oil-soaked dough baked until golden, lightly salted and often eaten by the slice for breakfast or as a snack.

🇮🇹Apulia, Italy

Focaccia Barese

Puglia's version of focaccia: a thick, pillowy dough topped with cherry tomatoes, olives, and sometimes onions or potatoes, baked until the bottom is crackling crisp.

🇮🇹Liguria, Italy

Focaccia di Recco

Ligurian unleavened flatbread stretched paper-thin, sandwichd with stracchino cheese and baked until the cheese melts and the crust blisters.

🇮🇹Aosta Valley, Italy

Fonduta Valdostana

Aosta Valley cheese fondue of fontina, milk, egg yolks, and butter—no wine, unlike Swiss fondue. Served with crusty bread or polenta.

🇮🇹Aosta Valley, Italy

Fontina D.O.P.

PDO cow's milk cheese from the Aosta Valley, earthy and pungent, the melting cheese of fonduta valdostana. Aged at least 3 months in alpine caves.

🇮🇹Lombardy, Italy

Franciacorta

Lombardy metodo-classico sparkling wine.

🇮🇹Italy

Frappe di Carnevale

Thin crispy fried ribbons of sweet dough dusted with powdered sugar, eaten during Carnival across central Italy. Also called chiacchiere.

🇮🇹Italy

Fritto Misto di Pesce

Coastal Italy's mixed fried seafood—anchovies, calamari, shrimp, and small whole fish—lightly floured and fried until crisp. Served with lemon wedges.

🇮🇹Palermo, Italy

Frutta Martorana

Sicilian marzipan shaped and painted to look like real fruit, traditionally made in Palermo for All Souls' Day (November 2).