Italian Cooking.

       De Italiaanse Keuken / Italian cuisine  /

                                                Cuisine Italienne / Die Italienische Küche /

De Italiaanse keuken omvat de inheemse kookkunst van het Italiaanse schiereiland. Deze keuken is zeer gevarieerd en seizoensgebonden. Er wordt veel belang gehecht aan het gebruik van verse ingrediënten. Elk gebied heeft zijn eigen specialiteiten.

De Italiaanse keuken is in vele landen bekend, en wordt weids geïmiteerd. Internationaal vindt men pizzeria's en in veel huishoudens worden er op de Italiaanse keuken gebaseerde pastagerechten gemaakt.

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Italian cuisine as a national cuisine known today has evolved through centuries of social and political change. Its roots can be traced back to the 4th century BC. The cuisine changed significantly with discovery of the New World which helped shape much of what is known as Italian cuisine today with the introduction of items such as potatoes, tomatoes, bell pepper and maize, which are all central parts of the cuisine but were not introduced in scale until the 18th century.

Ingredients and dishes vary by region. There are many significant regional dishes that have become both national and regional. Many dishes that were once regional, however, have proliferated in different variations across the country in the present day. Cheese and wine are also a major part of the cuisine, playing different roles both regionally and nationally with their many variations and Denominazione di origine controllata (DOC) (regulated appellation) laws. Coffee, and more specifically espresso, has become highly important to the cultural cuisine of Italy.

Unique dishes by region

 Friuli-Venezia Giulia

• Jota - stew of beans with bacon
• Brovada - turnips preserved in marc
• Frico - Cooked Montasio cheese. It can be done in different fashions, with or without potatoes, crunchy or soft.

Veneto

• Pasta e fagioli - a dish of pasta and beans
• Polenta con gli osei - Polenta cooked with wild birds
• Risi e bisi - rice with young peas
• Sarde in saor - marinated sardines

Trentino-Alto Adige/Südtirol

• Gnocchi con la ricotta – Potato dumplings with ricotta
• Pollo ripieno alla trentina – Stuffed chicken in the style of Trento
• Canederli or Knödel – dumplings made with leftover bread
• Crauti - Sauerkraut

Lombardy

• Tortelli di zucca – ravioli with a pumpkin filling
• Risotto alla milanese – A stirred rice dish made with Vialone or Carnaroli rice flavored with saffron
• Panettone – a Milanese Christmas traditional bread made with a yeast dough along with candied citrus peel, raisins and candied fruits
• Torrone
• Mostarda di Cremona – boiled fruits seasoned with mustard
• Pizzoccheri – buckwheat tagliatelle dressed with potatoes, greens (often Swiss Chard), butter and Bitto cheese: a speciality of the Valtellina.

Val D'Aosta

• Zuppa di Valpelline - savoy cabbage stew thickened with stale bread
• Tortino de riso alla valdostana - rice cake with ox tongue
• Lepre in Civet - jugged hare
• Pere San Martin al vino rosso - winter pears in red wine
• Panna cotta - sweetened cream set with gelatin

Piedmont

• Risotto alla piemontese - risotto cooked with meat broth and seasoned with nutmeg, parmesan and truffle
• Paniscia di Novara – a dish based on rice with borlotti beans, salame and vegetables
• Bagna cauda - A hot dip based on anchovies, olive oil and garlic blanched in milk, to accompain vegetables (either raw or cooked), meat or fried polenta sticks
• Carne cruda all'albese - steak tartare with truffles
• Vitello tonnato - veal in tuna sauce
• Bollito misto

Liguria

• Pizza all'Andrea – Focaccia-style pizza topped with tomato slices (not sauce) onions and anchovies
• Scabeggio - fried fish marinated in wine, garlic, lemon juice and sage, typical of Moneglia
• Baccalà fritto - morsels of salt cod dipped in flour batter and fried
• Torta pasqualina – savory flan filled with a mixture of green vegetables, ricotta and parmigiano cheese, milk and marjoran; some eggs are then poured in the already-placed filling, so that their yolks will remain whole and firm when cooked
• Buridda – seafood stew
• Mosciamme - originally a cut of dolphin meat dried and then made tender again thanks to immersion in olive oil, since several decades the dolphin meat has been substituted with tuna
• Mescciüa - a soup of chickpeas, beans and wheat grains, typical of eastern Liguria and likely of Arab origin
• Cima alla genovese - this cold preparation features an outer layer of beef breast made into a pocket and stuffed with a mix of brain, lard, onion, carrot, peas, eggs and breadcrumbs, then sewn and boiled. It is then sliced and eaten as an entrée or a sandwich filler
• Stecchi alla genovese - wooden skewers alternating morsels of leftover chicken meats (crests, testicles, livers...) and mushrooms, dipped in white bechamel sauce, left to dry a bit and then breaded and fried
• Pansoti - triangle-shaped stuffed pasta filled with a mix of borage (or spinach) and ricotta cheese, they can be eaten with butter, tomato sauce or a white sauce made with either walnuts or pine nuts (the latter two being the more traditional ligurian options)
• Bianchetti - Whitebait of anchovies and sardines, usually boiled and eaten with lemon juice, salt and olive oil as an entrée
• Maccheroni con Trippa - A traditional savonese soup uniting maccheroni pasta, tripe, onion, tomato, sausage, thistle, parsley and white wine in a base of capon broth
• Condigiun - a salad made with tomatoes, bell peppers, cucumber, black olives, basil, garlic, anchovies, hard boiled egg, oregano, tuna.
• Sgabei - fritters made from bread dough (often incorporating some cornmeal in it)
• Testa in cassetta - a salami made from all kind of leftover meats from pork butchering (especially from the head)
• Galantina - similar to Testa in cassetta but with added veal meat
• Torta di riso - Unlike all other rice cakes this preparation is not sweet, but a salted cake made with rice, caillé, parmigiano and eggs
• Panera genovese - a kind of semifreddo rich in cream and eggs flavoured with coffee, similar to a cappuccino in ice cream form
• Cappon Magro – a preparation of fish, shellfishes and vegetables layered in an aspic
• Cobeletti – sweet corn tarts
• Latte dolce fritto - a thick milk based cream left to solidify, then cut in rectangular pieces which are breaded and fried
• Pandolce – sweet bread made with raisins, pine nuts and candied orange and cedar skins
• Panissa and Farinata – chickpea-based polentas and pancakes respectively
• Farinata di zucca - a preparation similar to chickpea farinata substituting pumpkin for the legumes' flour as its main ingredient, the end result is slightly sweeter and thicker than the original
• Agliata - Pesto's direct ancestor, a spread made from garlic cloves, egg yolk and olive oil pestled in a mortar until creamy
• Trenette col pesto - Pasta with Pesto (Olive Oil, garlic, Basil, Parmigiano and Pecorino Sardo cheese) sauce

Emilia-Romagna

• Zampone - stuffed pig's trotter, fatter (from Modena)
• Cotechino - stuffed pig's trotter, leaner (from Modena)
• Cappello da prete - stuffed pig's trotter, very fatty (from Modena)
• Erbazzone, spinahc and cheese filled pie form Reggio Emilia
• Fave stufate - beans with mortadella
• Torta Barozzi o Torta Nera - Barozzi tart of black tart (a dessert made with a coffee/cocoa and almond filling encased in a fine pastry dough (from Modena)
• Tortelli - Uusally square, made in all Emilia-Romagna, filled with Swiss Chard or Spinach,ricotta and Parmigiano Reggiano in Romagna or Ricotta, Parsley, Parmigiano Reggiano in Bologna ( where they are called Tortelloni) and Emilia, or with potatoes and pancetta in the Appennine mountains
• Tortellini - small egg pasta navel shapes filled with pork, Parmigiano-Reggiano, Mortadella, Parma Ham and nutmeg (from Bologna and Castelfranco Emilia)
• Cappelletti - small egg pasta "hats" filled with ricotta, parsley, Parmigiano Reggiano and nutmeg, sometimes also chicken breast or pork and lemon zest, from Romagna
• Cappellacci - large size filled egg pasta with chestnut puree and sweet Mostarda di Bologna, from Romagna.
• Lasagne - green or yellow egg pasta layered with Bolognese Sauce and bechamel
• Cannelloni, Crespelle and Rosette - pasta filled with bechamel, cream, ham and others
• Piadina Pancake shaped flat bread(from Romagna) which can be smaller and higher or larger and very thin
• Passatelli - noodles made of breadcrumbs, Parmigiano Reggiano, cheese, lemon zest and nutmeg from Romagna
• Tigelle - a small round flat bread from the Modena Appennine mountains
• Parmigiano-Reggiano - prized ancient long-aged cheese from Reggio Emilia,Parma. Modena and Bologna
• Aceto Balsamico Tradizionale di Modena and Aceto Balsamico Tradizionale di Reggio Emiliaa'
• Pan Pepato - very rich Christmas dried fruit and nut dessert with almonds, candies and a lot of sweet spices
• Mortadella - cooked pork salame from Bologna
• Culatello - a cured ham made with the most tender of the pork rump.
• Salame Felino - salami from Parma province
• Coppa - cured pork neck form Piacenza and Parma
• Garganelli - typical Romagna quill shaped egg pasta usually dressed with Guanciale (cheek bacon), peas, Parmigiano Reggiano and a hint of cream.
• Gramigna con salsiccia - typical Bologna short curlt pasta with sausage ragu.
• Pisarei e Fasò - peas and beans from Piacenza
• Torresani - rosted pigeons popular in Emilia
• Salamina da Sugo - soft salami from Ferrara, righted to season.
• Salami of San Secondo - salami from Parma made with pork shoulder.
• Coppa - cold pork from Piacenza
• Ciccioli - cold meat made with pig's feet and head from Modena
• Squaqquerone - Sweet, runny, milky cheese from Romagna
• Crescentine - flat bread from Bologna and Emilia
• Gnocco Fritto and Crescentine - fried pastry puffs from Emilia
• Piadina Fritta Fried Romagna pastry rectangles
• Tortelli alla Lastra- Griddle baked pasta rectangles filed with potato and pumpkin puree and sausage or bacon bits
• Borlengo
• Tagliatelle all' uovo - pasta makde with egg from Bologna
• Pesto di Modena - cured pork back fat pounded with garlic, rosemary and Parmigiano-Reggiano used to fill tigelle, borlenghi and crescentine

Tuscany

• Pinzimonio - fresh seasonal raw or slightly blanched vegetables served with seasoned olive oil for dipping
• Ribollita - reheated vegetable soup
• Ossibuchi alla toscana - osso buco, sliced braised veal shank, "Tuscan-style"
• Bistecca alla fiorentina - grilled Florentine T-bone steak. In past it was also called bistecca alla florentina
• Crema paradiso - Tuscan creamed bacon
• Fegatelli di maiale - pig's liver forcemeat stuffed into pig's stomach and baked in a slow oven with stock and red wine

Tuscan bread specialties:

• Carsenta lunigianese - baked on a bed of chestnut leaves and served on Good Friday
• Ciaccia - from the Maremma made from maize
• Donzelle - round loaf fried in olive oil
• Fiandolone - made with sweet chestnut flour and strewn with rosemary leaves
• Pan maoko - equal parts wheat and maize flour, with pine nuts and raisins added
• Panigaccio - Lunigiana specialty made with flour, water and salt baked over red-hot coals and served with cheese and olive oil
• Panina gialla aretina - an Easter bread with a high fat content, containing raisins, saffron, and spices. It is consecrated in a church before being served with eggs
• Panini di San Antonio - sweet rolls eaten on the feast day of St. Anthony
• Schiacciata - dough rolled out onto baking sheet and can have pork cracklings, herbs, potatoes and/or tomatoes added to the top along with a salt and olive oil
• Pan di granturco - made from maize flour
• Pane classico integrale - unsalted bread made with semolina with a crisp crust
• Schiacciatina - made with a fine flour, salt dough with yeast and olive oil
• Filone - classic Tuscan unsalted bread
• Pan di ramerino - a rosemary bread seasoned with sugar and salt. The bread was originally served during Holy Week decorated with a cross on top and sold at the Church by semellai; it is, however, offered year round now.
• Pane con i grassetti - a bread from the Garfagnana area, with pork cracklings mixed in
• Pane con l'uva - in other areas this bread often takes the form of small loaves or rolls, but in Tuscany it is a rolled-out dough with red grapes incorporated into it and sprinkled with sugar. It is bread served often in the autumn in place of dessert and often served with figs

Umbria

• Lenticchie di Castelluccio con salsicce - lentil stew with sausages
• Minestra di farro - spelt soup
• Regina in porchetta - carp in fennel sauce
• Piccioni all spiedo - spit-roasted pigeon

Specialties of the Norcineria (Umbrian Butcher)

• Barbozzo - cured, matured pig's cheek
• Mazzafegati - sweet or hot pig's liver sausage, the sweet version containing raisins, orange peel and sugar
• Budellacci - smoked, spiced pig intestines eaten raw, spit-roasted, or broiled
• Capocollo - Sausage highly seasoned with garlic and pepper
• Coppa - sausage made from the pig's head
• Prosciutto di Norcia - a pressed, cured ham made from the legs of pigs fed on a strict diet of acorns

Marche

• Brodetto di San Benedetto del Tronto - fish stew, San Benedetto del Tronto-style
• Passatelli all'urbinate - spinach and meat dumplings
• Olive all'ascolana - fried olives stuffed with pork, beef, chicken livers, tomato paste and Parmesan cheese

Unique ham and sausage specialties:

• Ciauscolo - made from the belly and shoulder of pig with half its weight in pork fat and seasoned with salt, pepper, orange peel and fennel. It is stuffed into an intestine casing, dried in a smoking chamber and cured for three weeks.
• Coppa - coppa in this region refers to a boiling sausage made from pig's head, bacon, orange peel, nutmeg and sometimes pinenuts or almonds. It is meant to be eaten within a month of preparation
• Salame lardellato - made with lean pork shoulder, or leg meat, along with diced bacon, salt, pepper, and whole peppercorns. It is cased in hog's intestines, dried for one-and-a-half days and then placed in a warm room for 3-4 days, two days in a cold room and then two months in a ventilated storage room
• Prosciutto de Montefeltro - made from free-range black pigs, this is a smoked Prosciutto washed with vinegar and ground black pepper
• Salame de Montefeltro - made from the leg and loin meat of the black pig, this sausage is highly seasoned with peppercorns and hung to dry
• Salame de Fabriano - similar to salame lardellato except that it is made solely from leg of pork with pepper and salt
• Fegatino - a liver sausage with pork belly and shoulder, where the liver replaces the fat of other sausages
• Soppressata de Fabriano - finely emulsified pork flavored with bacon, salt and pepper, the sausage is smoked and then aged
• Mazzafegato da Fabriano - mortadella made from fat and lean pork with liver and lung added to the fine-grained emulsification. It is seasoned with salt and pepper, stuffed into casings and smoked. This sausage is often served at festivals.

Lazio

• Saltimbocca alla Romana - Veal cutlet, Roman-style; topped with raw ham and sage and simmered with white wine and butter
• Coda di bue alla vaccinara - oxtail ragout
• Carciofi alla giudia - artichokes fried in olive oil, typical of Roman Jewish cooking
• Carciofi alla romana - artichokes Roman-style; outer leaves removed, stuffed with mint, garlic, breadcrumbs and braised
• Spaghetti alla carbonara - spaghetti with bacon, eggs and pecorino
• Bucatini all'amatriciana - bucatini with guanciale, tomatoes and pecorino
• Gnocchi di semolino alla romana - semolina dumpling, Roman-style

Abruzzo and Molise

• Agnello con le olive -
• Maccheroni alla chitarra - a narrow stripped pasta served with a sauce of tomatoes, bacon and Pecorino cheese
• Sugo di castrato - mutton sauce made with onion, rosemary, bacon, white wine, and tomatoes
• Mozzarelline allo zafferano - mini mozzarella cheese coated with a batter flavored with saffron
• Agnello casc' e ove - Lamb stuffed with grated pecorino cheese and eggs
• Arrosticini -

Campania

• Maccheroni alla napoletana - macaroni with Neapolitan sauce; a sauce of braised beef, carrot, celery, onion, garlic, white wine, tomato paste and fresh basil.
• Pizza napoletana - Neapolitan pizza; pizza topped with anchovies, mozzarella, oregano and olive oil
• Mozzarella in carrozza - fried mozzarella sandwiches
• Insalata caprese - salad of tomatoes, mozzarella and basil
• Pastiera napoletana - Neapolitan ricotta cake

Apulia

• Tiella di verdure - casserole of baked vegetable topped with mozzarella cheese and fresh basil
• Purea di fave - broad bean puree
• Zuppa di cozze alla Tarantina - mussels steamed with peperoncino, garlic, tomatoes, white wine and garlic
• Ostriche arrosto - oysters broiled with parsley, garlic, oregano, breadcrumbs, olive oil and lemon juice

Apulia bread specialties:

• Pane di Altamura - sourdough duram wheat bread weighing up to 44 lb (20 kg) in Puglia
• Pane casereccio - made from duram wheat, yeast, flour, salt and water, this loaf is a tradition of the region
• Puccia di pane - small, soft, round loaf made of white flour to remind the people of the Virgin Mary
• Puddica - bread dough mixed with mashed potato and rolled into flat cakes, covered with halved tomatoes and seasoned with salt and pepper
• Focaccia ripiena - bread dough filled with mozzarella, tomatoes, ham, onion or leek and served in slices
• Taralli - wheat flour, lard, olive oil, brewer's yeast, fennel seeds, red pepper and salt, baked into rings
• Friselle - made from barley flour, duram wheat flour and go through a dual baking process, first in a hot oven and finished in a moderate oven

Basilicata

• Pollo alla potentina - Potenza-style chicken; Chicken braised with tomatoes, onion, white wine, peperoncino, topped with fresh basil, parsley and pecorino cheese
• Agnello alla pastora - Lamb with potatoes
• Orecchiette alle cime di rapa - Ear-like pasta with broccoli
• Orecchiette con la salsiccia piccante - Ear-like pasta with typical spicy salami from Basilicata
• Pecorino di Forenza - Typical Forenza's sheep cheese
• Salsiccia Lucana - Refined spicy salami called also Luganega
• Scarteddate - typical Christmas biscuits
• Sanguinaccio - homemade jam with chocolate and pig blood

Calabria

• Melanzane alla menta - Eggplant marinated with mint
• Pitta coi pomodori - pita bread with tomatoes
• Pesce spada alla ghiotta - swordfish rolls in tomato sauce
• Zippuli
• Cuzzupa

Sicily

• Tonno alla palermitana - tuna Palermo-style; tuna marinated in white wine, lemon, garlic, rosemary and broiled, then served with pan-seared sardines
• Il timballo del gattopardo - Sicilian pie; pastry dough baked with a filling of penne rigata, Parmesan, and bound a sauce of ham, chicken, liver, onion, carrot, truffles, diced hard-boiled egg and seasoned with clove, cinnamon, salt and pepper. Gattopardo (the Serval) makes reference to the arms of the Lampedusa family and Giuseppe Tomasi di Lampedusa’s well-known novel Il Gattopardo. (The dish does not contain catmeat.)
• Caponata - eggplants with tomatoes and olives
• Maccu di San Giuseppe - bean paste with fennel

Sardinia

• Procceddu - Small pig cooked with myrtle
• Malloreddus - semolina gnocchi with saffron
• Sa fregula - couscous

 Italian cuisine ingredients

Most important ingredients:

• Olio Extravergine (olive oil)
• Pomodoro (Tomato)
• Parmigiano Reggiano (cow cheese), in the North
• Pecorino (sheep cheese), in the Middle and South

Other common ingredients:

• Acciughe (Anchovies, preserved in olive oil, or in salt)
• Asparagi (Asparagus)
• Baccalà (Dried, salted cod)
• Bresaola (air-dried salted beef)
• Capperi (Capers, preserved in vinegar or, more frequently, salt)
• Carciofi (Artichokes)
• Cavolfiore (Cauliflower)
• Ceci (Chickpeas)
• Cetrioli
• Fagioli (Beans)
• Farro (Emmer)
• Funghi (Mushrooms)
• Lenticchie (Lentils)
• Melanzane (eggplants)
• Olive (Olives)
• Peperoni (Bell peppers)
• Piselli (Peas)
• Prosciutto
• Funghi porcini (Porcini mushrooms)
• Radicchio Rosso di Treviso
• Rucola (or Rughetta) (Rocket or Arugula)
• Seppie (Cuttlefish)
• Spinaci (Spinach)
• Fragole (Strawberries)
• Tartufo (Truffle)
• Trippa (Tripe)
• Tonno (Tuna)
• Zucchine (Zucchini)

Italian herbs and spices

• Aglio (Garlic)
• Alloro (Bay leaves)
• Basilico (Basil)
• Cipolla (Onion)
• Finocchio (Fennel)
• Menta (Mint)
• Mentuccia (Lemon balm)
• Origano (Oregano)
• Peperoncino (Chile pepper)
• Prezzemolo (Parsley)
• Rosmarino (Rosemary)
• Salvia (Sage)
• Timo (Thyme)

foodgeeks.com: Italian __ A long list of recipes. - From foodgeeks.com -

Italian Food Forever - Italian Recipes __ A great all purpose website about Italian food and Italian cooking.  While there is a signup feature, there is still a lot of material available without doing so. - illustrated - From italianfoodforever.com -

Italian Recipes Page __ From ancient Rome through current, you will find 2000 years of Italian recipes. - From Andy -

Italy __ History, culture, recipes, more.  That about covers it. - From Global Gourmet -

Italy Recipes at Food Down Under Recipe Database __ Will 7000 Italian recipes keep you in the kitchen for a while?  That is how many are here. - From Food Down Under -

RecipeSource: Italian Recipes __ You will find over 600 recipes listed here. - From Recipe Source -

www.coquinaria.it/new_index1024.html : tradition, culture and history of Italian cuisine, in Italian

www.italianmade.com/home.cfm : The official site of Italian food and wine produced by the Italian Trade Commission in New York; an excellent and informative site

www.italianmade.com/regions/cuisine4.cfm : The cuisine of the province of Lombardy in Italy

www.gamoto.net/ricette-cucina : A huge site in Italian with 2,000 recipes by category and by region

www.mangatia.com/LINKS.htm : Site of Salumeria Mangatia in Sardinia; Sardinian culinary history, recipes, and food products

www.cucinasarda.it : Sardinian cuisine with recipes, mostly in Italian, some English; information on Sardinia

www.deliciousitaly.com/Sardegnadishes2.htm : interesting descriptions of traditional foods for holidays in Sardinia

www.sicilyweb.com : all about Sicily, including travel information, cuisine, links

www.spaghettitaliani.com/RicetteIt.html : many Italian recipes in Italian; English version under construction as of Feb. 2002

www.ighiottoni.it: The wine and cuisine of the Lago de Garda region of northern Italy--in Italian

www.arca.net/recipes/index.htm : Tuscan and Florentine recipes

www.anticomartini.com: Traditional Venetian recipes from a famous restaurant in Venice

www.castellobanfi.com: Tuscan and Ligurian recipes from the web site of famous wine producer

www.graphics.it/gastronomia/gastronomia.html: Cuisine of the Marches region of Italy

La cuisine italienne n'est pas seulement une cuisine méditerranéenne (basée sur la trilogie pain-huile-tomate), elle intègre également des influences lombardes (riz, beurre), alpines (polenta, crème, fromage) et même autrichiennes (viande séchée bresaola, strudel, bière, cannelle) voire arabes (couscous en Sicile).

Comme la France, le Bel paese est un pays de vins et de fromages variés, avec de nombreuses productions traditionnelles d'une exceptionnelle qualité (truffe blanche du Piémont, parmigiano reggiano, grana padano, jambon de San Daniele, riz de vercelli, grappa…)

Pour un Italien, la cuisine italienne a son épicentre quelque part entre la Toscane (la plus prestigieuse peut-être) et l'Émilie Romagne (la plus savoureuse et la plus riche), mais on a vite la tête qui tourne en se rappelant immédiatement des qualités des produits des terroirs piémontais, du val d'Aoste, de l'originalité de la cuisine vénitienne, du charme puissant de la cuisine populaire romaine, de la richesse lombarde, des saveurs méridionales siciliennes, sardes, des Pouilles. Pour un Français qui méconnait cette richesse et cette diversité, la cuisine italienne n'est souvent qu'une caricature de la seule cuisine napolitaine (pasta, pizza)

Cuisine italienne et recettes de cuisine italienne sur Goosto.fr

Recettes Italie (cuisine italienne) - Recettes de cuisine ...

Recettes de cuisine italienne :: recettes de pizza,

Recettes italiennes - La cuisine italienne et les meilleures ...

Als italienische Küche wird die Gesamtheit der spezifisch italienischen Gerichte bezeichnet. Die italienische Küche besteht aus einer Vielzahl von Regionalküchen und bedingt durch die geographische Lage und lange Kochtradition kann sie auf eine Vielzahl von Zutaten und Spezialitäten zurückgreifen. Historisch unterscheidet man vor allem zwischen der Cucina alto-borghese (womit die exklusive Kochtradition der höheren Stände seit der Renaissance bezeichnet wird) sowie der Cucina povera (der regionalen bäuerlichen und städtischen Küche)

International bekannte Produkte sind zum Beispiel italienisches Olivenöl, diverse Käsesorten (zum Beispiel Parmesan, Mozzarella, Gorgonzola), Wurst und Fleischerzeugnisse (wie Mortadella, Salami, San-Daniele-Schinken, Parmaschinken) und natürlich Pasta und Pizza. Von der Tafel nicht wegzudenken ist das reichhaltige einheimische Weinangebot (zum Beispiel Chianti und Barolo)

In Italien ist üblicherweise das Abendessen die Hauptmahlzeit, die aus einer Vorspeise/Antipasto, zwei Hauptgängen und der Nachspeise besteht.

Ein italienisches Menü beginnt mit Antipasti, das sind Vorspeisen, die in der Regel aus gebratenem, gegrilltem und dann eingelegten Gemüse bestehen. Es haben aber auch schon lange kleine Fleischgerichte, Fisch und Meeresfrüchte in die Reihe der Antipasti Einzug gehalten. Der Name Antipasti bedeutet etwa so viel wie Vor dem Essen.

Die Pasta ist demzufolge der erste Gang eines italienischen Menüs (ital.: "primo piatto"). Es werden keine großen Portionen serviert, aber dafür ausgefallene Kreationen. Da Pasta in italienischen Restaurants in Deutschland häufig oder fast immer als Hauptspeise bestellt wird, sind die Portionen hier größer.

Beim Hauptgericht (ital.: "secondo piatto") werden Fisch und Fleisch angeboten, dazu frisches Gemüse, das gerade auf dem Markt zu haben ist. Tomaten, Zucchini, Auberginen, Zwiebeln und Paprika werden angeboten. Man arbeitet viel mit Seefisch, weil das Mittelmeer vor der Tür liegt, Süßwasserfisch ist eher selten. Bei Fleisch ist Rind und Lamm, aber auch Schwein im Angebot.

Vor dem Nachtisch gibt es in vielen Regionen noch Käse. Er wird zusammen mit Ciabatta, dem traditionellen italienischen Weißbrot, serviert. Es werden Käsesorten von lokalen Herstellern serviert. Man sollte nicht "Nein" sagen, man bekommt einen schönen Eindruck von dem heimischen Käse.

Auch beim Dessert hat die italienische Küche einige Spezialitäten zu bieten. Kennt man in Deutschland meist nur das hervorragende Eis und Tiramisu, gibt es noch weit mehr Köstlichkeiten.

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