Italian food: discover traditional cuisine

BEEF CARPACCIO – a classic appetizer consisting of paper-thin slices of raw beef served cold. The traditional preparation includes very high-quality beef tenderloin, a simple dressing of olive oil, lemon juice, salt, and freshly ground black pepper.  Common garnishes include arugula (rocket), shaved parmigiano-reggiano cheese, and capers.

BISTECCA ALLA FIORENTINA – a classic steak dish originating from Florence in Tuscany. It’s essentially a T-bone or porterhouse steak, containing both tenderloin and strip steak sections, cut very thick – typically 3-4 inches (7-10 cm). The preparation is simple: the meat is grilled over hot coals, seasoned only with olive oil, salt, and black pepper.

BRASATO AL BAROLO – a classic Northern Italian dish from the Piedmont. It consists of beef that’s been slowly braised in Barolo wine until extremely tender.

OSSOBUCO – traditional ossobuco from Lombardy is made with cross-cut veal shanks that include the bone. The long, slow cooking process breaks down the tough connective tissues in the shank, resulting in meat that’s incredibly tender and practically falls off the bone. The dish is often finished with gremolata, a fresh condiment made of lemon zest, garlic, and parsley. The bone marrow in the center is considered a delicacy. Ossobuco is served with risotto alla Milanese  or polenta to soak up the sauce.

RAGÙ ALLA BOLOGNESE – one of Italy’s most famous meat sauces. The authentic ragù begins with a soffritto of onions, celery, and carrots sautéed in olive oil. Ground beef is used, with the addition of pancetta for extra flavor and fat. The meat is then browned before adding a small amount of tomato, wine, cream, and beef stock. The sauce is then simmered very slowly for several hours. Unlike American-style meat sauces for spaghetti, an authentic ragù alla Bolognese uses relatively little tomato and has a much higher proportion of meat to liquid. In Bologna, this sauce is traditionally served with tagliatelle.

COTOLETTA MILANESE – a breaded veal cutlet that’s similar to the Austrian Wiener schnitzel. The traditional version uses a bone-in veal chop that’s pounded until it’s thin, then dipped in egg and coated with breadcrumbs. What makes it special is that it’s fried in butter instead of oil, which gives it a rich flavor. The authentic version keeps the bone attached. People usually serve it with a lemon wedge on the side and sometimes a simple salad.

PORCHETTA – a fatty roast pork that’s pretty spectacular when done right. The classic version is made from a pork that’s stuffed with lots of herbs and seasonings like wild fennel, rosemary, garlic, and salt. The meat is rolled up tightly, tied with string, and then slow-roasted until the skin gets really crispy while the inside stays juicy and tender. Porchetta is often sold from food trucks or market stalls, sliced thinly and served in a sandwich called porchetta panino.

 

AGNELLO AL FORNO – oven-roasted lamb dish, which involves cooking lamb leg or shoulder in the oven with rosemary, garlic, and sage.  Many recipes include also white wine, olive oil, and sometimes potatoes that cook alongside the lamb, soaking up the meat juices.

POLPETTE AL SUGO – meatballs in tomato sauce, homestyle Italian classics. The meatballs are made from a mix of ground beef and sometimes pork or veal, combined with stale bread soaked in milk, grated Parmesan cheese, eggs, parsley, garlic, and seasonings. Unlike American-style meatballs which tend to be larger, Italian polpette are often smaller, about the size of a golf ball or even smaller.

BRACIOLE – thin slices of beef filled with a mixture of breadcrumbs, garlic, parsley, and cheese, then rolled and roasted in tomato sauce.

CONIGLIO IN UMIDO – a rustic, homestyle dish of rabbit braised with tomatoes, white wine, rosemary, and garlic.

CONIGLIO ALLA LIGURE – Ligurian-style rabbit, braised with olives, pine nuts, and rosemary.

POLLO ALLA CACCIATORA – rustic chicken dishof chicken pieces browned in olive oil, then slowly simmered with tomatoes, onions, garlic, rosemary, sage, and typically some wine – either red or white. Many versions also include olives, mushrooms, or bell peppers.

ARROSTICINI –  meat skewers from the Abruzzo, made from small cubes of mutton hat are threaded onto thin wooden skewers. Seasoning is minimal – typically just salt added after cooking, and maybe a light brushing of olive oil.

LARDO – thick pork fat cured with rosemary, pepper and salt. It’s not to be confused with lard, which is rendered pig fat used for cooking. The most famous version is Lardo di Colonnata from Tuscany, where thick layers of pork fat are cured in marble basins called conche with sea salt, rosemary, sage, garlic and black pepper. The curing process typically takes several months, during which the fat develops a silky texture and absorbs the flavors of the herbs and spices.

PANCETTA – cured meat made from pork belly. To make pancetta, pork belly is salted and seasoned with black pepper, nutmeg, fennel, garlic, and sometimes juniper berries. It’s then rolled into a tight cylinder and cured for several weeks. Unlike American bacon, pancetta isn’t smoked – it’s just cured with salt and spices. You’ll find pancetta in two main forms: rolled (arrotolata) or flat (stesa). The rolled version is more common outside of Italy and is what most people picture when they think of pancetta – that round spiral of meat and fat.

COPPA, CAPOCOLLO – dry-cured pork neck or shoulder that’s seasoned with spices, herbs wine before being aged for several months.

PROSCIUTTO CRUDO – dry-cured ham. The name literally translates to “raw ham”, distinguishing it from prosciutto cotto, which is cooked ham. Made from high-quality pork legs that undergo a lengthy curing process from one to three years. Prosciutto di Parma and Prosciutto di San Daniele are among the most famous varieties, both protected by designation of origin status in Europe.

SPECK – dry-cured ham from the Alpine regions of Northern Italy. Unlike many Italian cured meats that use only salt for preservation, speck combines salting and smoking.

SALAMI – garlicky, salty ground pork sausage with small cubes of fat. Salami has deep roots in Italian culinary tradition, dating back to ancient Roman times.

SALSICCIA – the Italian word for sausage, referring to a fresh uncured pork sausage that’s a staple in Italian cuisine. Salsiccia is made from coarsely ground pork seasoned with salt, black pepper, garlic, fennel seeds, wine, and various herbs depending on the regional style.

SOPPRESSATA – a distinctive Italian dry-cured salami with large chunks of fat visible throughout the meat. It comes in several regional varieties throughout country. Southern versions are spicy, pork, hot red pepper flakes, salt, and various spices. Northern ones are milder with garlic, fennel seeds, and even cinnamon.

N’DUJA – a distinctive, spicy, spreadable pork salami from Calabria, southern Italy. What makes n’duja unique is its soft, spreadable consistency and intense heat. It’s made from pork fat, pork meat, and a generous amount of Calabrian hot peppers (up to 30% of the mixture).

VITELLO TONNATO – a thinly sliced veal that is served cold, topped with a creamy tuna-based sauce.

SEAFOOD CRUDO – Italian preparation of raw seafood that highlights the pure  flavors of exceptionally fresh fish and shellfish. Unlike Japanese sashimi or ceviche, seafood crudo features very thinly sliced raw fish that’s dressed just before serving with extra virgin olive oil, sea salt, and lemon juice.

POLPO ALLA LUCIANA – southern Italian braised octopus with tomatoes, garlic, parsley, and white wine, served with crusty bread.

FRITO MISTO DI MARE – mixed fried seafood, including squid, shrimp, and small fish.

BACCALÀ ALLA VICENTINA – salted cod stewed with onions, milk, and olive oil, a dish from Vicenza.

BRODETTO DI PESCE – a fish stew made with fish and seafood found along Italy’s Adriatic coast.

TONNO ALLA GRIGLIA – grilled tuna, served with olive oil, lemon, and herbs, typical of Sicily and Sardinia.

ZUPPA DI PESCE – a simple fish soup with tomatoes, white wine, and a seafood mix.

INSALATA DI POLPO – a refreshing octopus salad with olive oil, lemon, and parsley.

PIZZA – a dish that hardly needs an explanation. A leavened wheat-based dough topped with various ingredients and baked at a high temperature forms a globally beloved dish. Pizza’s history dates back to ancient civilizations that made flatbreads with toppings, but modern pizza evolved in Naples, Italy during the 18th century. The iconic Margherita pizza was reportedly created in 1889 to honor Queen Margherita of Italy, featuring toppings that represented the colors of the Italian flag: red (tomatoes), white (mozzarella), and green (basil).

FOCACCIA –a flat, oven-baked bread originating from Liguria. This rustic bread is characterized by its dimpled surface, created by pressing fingertips into the dough before baking, which forms small pockets that hold olive oil and herbs.

RISOTTO ALLA MILANESE – a creamy Italian rice dish from Milan with a distinctive golden-yellow color. Made with short-grain rice cooked slowly in broth with saffron, butter, onions, and finished with Parmesan cheese. The gradual addition of warm broth creates its signature texture. Traditionally served as a first course or alongside ossobuco (braised veal shanks).

RISOTTO AI FRUTTI DI MARE – seafood rice dish with  shrimp, mussels, clams, and calamari. Short-grain rice is cooked slowly in fish stock, white wine, and tomatoes, absorbing flavors as it becomes creamy. Garlic, parsley, and saffron add aromatic depth. The seafood is typically added toward the end to preserve tenderness.

RISOTTO NERO – a Venetian risotto with cuttlefish ink, giving it a dark color and unique flavor.

PASTA E FAGIOLI – soup-like dish combining pasta and beans. This hearty “peasant food” features small pasta shapes cooked with cannellini or borlotti beans in a thic broth. Usually made with olive oil, garlic, onions, carrots, celery, and tomatoes, it’s often flavored with rosemary, thyme, and bay leaves.

LASAGNA AL FORNO– a beloved baked pasta dish with layers of flat pasta sheets, meat ragù (usually beef and pork), creamy béchamel sauce, and Parmigiano-Reggiano cheese. The assembled layers are baked until golden and bubbling. It originated in the Emilia-Romagna region, particularly Bologna, and represents the Sunday family gatherings and celebrations.

CANNELLONI – large pasta tubes filled with ricotta cheese, spinach, sometimes with ground meat.

PANZANELLA – a Tuscan bread salad made with stale bread, tomatoes, and cucumbers.

RISI E BISI – made with vialone nano rice, fresh spring peas, pancetta, onion, and parmesan cheese, this rice dish has a consistency that’s slightly looser than typical risotto but still creamy.

TROFIE AL PESTO – a signature pasta dish from Liguria, Genoa. The dish features trofie – short, thin, twisted pasta shapes made from durum wheat flour and water. The star of this dish is authentic Genovese pesto, made by grinding fresh basil leaves, pine nuts, garlic, parmigiano-reggiano cheese, and extra virgin olive oil in a marble mortar with a wooden pestle.

SPAGHETTI ALLA CARBONARA – a classic Roman pasta dish characterized by its creamy sauce made without actual cream. The authentic recipe uses only a handful of quality ingredients: spaghetti pasta, guanciale (cured pork jowl), eggs, pecorino romano cheese, and black pepper.

TAGLIATELLE AL TARTUFO – an elegant Piedmontese pasta dish featuring fresh egg tagliatelle – flat, ribbon-like pasta typically made in Emilia-Romagna – paired with either black or white truffles, depending on a season.

TORTELLINI IN BRODO – a classic dish from Emilia-Romagna, featuring small, ring-shaped pasta filled with a mixture of meat (typically pork, prosciutto, and mortadella), cheese, and nutmeg, served in a clear, flavorful broth.

AGNOLOTTI DEL PLIN –  a traditional pasta from Piedmont. These square-shaped stuffed pasta parcels are made by folding a thin sheet of egg pasta over a filling of roasted meats (often veal, pork, and rabbit) combined with vegetables, cheese, and herbs.

ARANCINI – Sicilian street food consisting of rice balls that are stuffed, coated in breadcrumbs, and deep-fried until golden and crispy.

SUPPLÌ – a beloved Roman street food consisting of oval-shaped rice croquettes The classic version features rice cooked in tomato sauce, mixed with ragù and formed around a piece of mozzarella cheese.When pulled apart while hot, the melted cheese stretches between the two halves, creating what Romans call il telefono or telephone cord effect.

PANZEROTTI – small, crescent-shaped pockets of dough filled with savory ingredients, then either deep-fried or baked until golden brown. Originally from Puglia.

CAPRESE SALAD – a simple dish that showcases the colors of the Italian flag: red, white, and green. It consists of sliced fresh mozzarella, ripe tomatoes, and fresh basil leaves, seasoned with salt and extra-virgin olive oil. Some variations might include a splash of balsamic vinegar or balsamic glaze. Originating from the island of Capri in the Campania region of Italy (hence the name “Caprese”), this salad embodies the Mediterranean philosophy of letting high-quality, fresh ingredients speak for themselves.

MINESTRONE – a soup of vegetables, beans, and pasta simmered in broth. There’s no single definitive recipe for minestrone as it varies by region, season, and family tradition throughout Italy.

RIBOLLITA –  a rustic Tuscan soup whose name literally means “reboiled,” reflecting its peasant origins as a way to use leftover bread and vegetables. This hearty, thick soup began as a practical solution for repurposing the previous day’s minestrone and stale bread, creating an entirely new dish with enhanced flavors and textures.

GNOCCHI DI PATATE –  pillowy, soft potato dumpling, made by combining mashed potatoes with flour and sometimes egg to form a light dough. The preparation process is precise and thoughtful. They’re versatile in how they’re served—common preparations include tossing with butter and sage, a simple tomato sauce or creamy gorgonzola sauce.

GATTO DI PATATE – a Neapolitan potato dish with French influences, dating back to when the Bourbons ruled Naples. The name derives from the French word gâteau (cake). Gattò is a baked potato cake prepared by layering seasoned mashed potatoes with ingredients like mozzarella, provola cheese, salami, ham, and hard-boiled eggs. The mixture is assembled in a baking dish, topped with breadcrumbs and butter, then baked until golden.

FAGIOLI E SCAROLA –  a dish from the Campania region, Naples. It combines cannellini beans (fagioli) and escarole (scarola), creating a hearty, nutritious dish.

CARCIOFI ALLA ROMANA – Roman-style artichokes braised with garlic, mint, and olive oil.

FIORI DI ZUCCA RIPIENI – fried zucchini flowers stuffed with cheese, often ricotta or mozzarella.

PEPERONATA – a sauteed dish of bell peppers, onions, and tomatoes, served warm or cold.

CAPONATA – a sweet and sour Sicilian eggplant dish, often served as a side or appetizer.

MELANZANE ALLA PARMIGIANA – layers of eggplant slices, tomato sauce, mozzarella, and parmigiano, baked until the cheese is melted and golden.

FRITTATA – omelet, often filled with vegetables like spinach, onions, or mushrooms.

TIRAMISU – a classic Italian dessert made with ladyfingers dipped in coffee, layered with mascarpone cheese, and dusted with cocoa powder.

PANNA COTTA – a creamy custard dessert made with milk, cream, and sugar.

ZEPPOLE – deep-fried dough balls, sometimes filled with cream or custard.

GELATO – Italian ice cream, available in a wide variety of flavors. Unlike American ice cream, gelato contains significantly less fat—typically using more milk than cream—and incorporates less air during the churning process, resulting in a denser consistency. This density, combined with its slightly warmer serving temperature, creates gelato’s signature silky texture that melts more quickly on the palate. Traditional gelato comes in two primary varieties: cream-based (crema) and fruit-based (sorbetto). Classic flavors include pistachio, hazelnut (nocciola), chocolate (cioccolato), and vanilla (fior di latte).

PANETTONE – sweet bread that has become synonymous with the Christmas holiday season throughout Italy and increasingly around the world. This dome-shaped festive bread originated in Milan several centuries ago and has evolved into an iconic cultural institution. The panettone is a tall, light and slightly sweet yeast bread, studded with candied citrus peel and raisins. What makes panettone special is its remarkably soft, airy texture achieved through a complex fermentation process that can take several days.

CROSTATA – fruit tart with a shortcrust pastry base and filled with jam or fresh fruit.

CANNOLI – Sicilian pastries made with fried pastry shells filled with ricotta cheese and candied fruit.