Italian cuisine (Italian: Cucina italiana, pronounced [ku'tʃina ita'ljana]) is a Mediterranean cuisine consisting of the ingredients, recipes and cooking techniques developed across the Italian Peninsula since antiquity, and later spread around the world together with waves of Italian diaspora.
Italian cuisine ranks alongside French cuisine in terms of worldwide fame. Pizza and pasta have become world dishes, which are not only cooked in restaurants, but also by most home cooks. No matter where they grow up in Europe, all children are familiar with Italian dishes, such as pizza Margherita and spaghetti bolognese.
Bruschetta:
Bruschetta is an antipasto from Italy consisting of grilled bread rubbed with garlic and topped with olive oil and salt. Variations may include toppings of tomato, vegetables, beans, cured meat, or cheese. In Italy, bruschetta is often prepared using a brustolina grill. Wikipedia
Main ingredients: Bread, garlic, olive oil
Course: Antipasto
Variations: Tomato, vegetables, beans, cured meat, cheese
Serving temperature: Cold dish
Origin: Italy
Calzone:
A calzone is an Italian oven-baked folded pizza, often described as a turnover, made with leavened dough. It originated in Naples in the 18th century. Wikipedia
Main ingredients: Ricotta, mozzarella, salami/ham, parmesan/pecorino
Variations: Tomato, provolone, anchovies, olives, onions, chards, minced meat, fish, cabbage
Region or state: Apulia, Abruzzo, Basilicata, Campania, Calabria, Sicily, Sardinia
Origin: Italy
Arancini:
Arancini (UK: /ˌærənˈtʃiːni/, US: /ˌɑːr-/, Italian: [aranˈtʃiːni], Sicilian: [aɾanˈtʃiːnɪ, -ˈdʒiː-]) are Italian rice balls that are stuffed, coated with bread crumbs and deep fried, and are a staple of Sicilian cuisine.
Fritto Misto:
'Fritto misto' (which translates to 'mixed fried' and usually includes various foods such as meats, vegetables and seafood) is the Italian equivalent of Japanese 'tempura'. ... The food should be in small pieces so that it cooks quickly. cook in small batches so that you don't drop the temperature of the oil.
Stew:
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, lamb, poultry, sausages, and seafood.
Carpaccio:
Carpaccio is a dish of meat or fish, thinly sliced or pounded thin, and served raw, typically as an appetizer. It was invented in 1950 by Giuseppe Cipriani from Harry's Bar in Venice, Italy and popularised during the second half of the twentieth century.
Cheese 🧀 :
Burrata:
Burrata is an Italian cow milk cheese made from mozzarella and cream. The outer casing is solid cheese, while the inside contains stracciatella and cream, giving it an unusual, soft texture. It is typical of Apulia.
9 Italian Cheeses You Should Know
Gorgonzola
Pecorino Toscano
Taleggio
Fontina d'Aosta
Parmigiano-Reggiano
Mozzarella di Bufala
Provolone
Asiago
Robiola Peimonte
Pizza:
Pizza is a dish of Italian origin consisting of a usually round, flat base of leavened wheat-based dough topped with tomatoes, cheese, and often various other ingredients, which is then baked at a high temperature, traditionally in a wood-fired oven. A small pizza is sometimes called a pizzetta.
Risotto:
Risotto is a northern Italian rice dish cooked with broth until it reaches a creamy consistency. The broth can be derived from meat, fish, or vegetables. Many types of risotto contain butter, onion, white wine, and parmesan cheese. It is one of the most common ways of cooking rice in Italy.
Polenta:
Polenta is a dish of boiled cornmeal that was historically made from other grains. The dish comes from Italy. It may be served as a hot porridge, or it may be allowed to cool and solidify into a loaf that can be baked, fried, or grilled.
Veal Cotoletta Alla Milanese:
Veal Milanese, or veal alla Milanese, is an Italian dish in Milanese Lombard cuisine, and a popular variety of cotoletta. It is traditionally prepared with a veal rib chop or sirloin bone-in and made into a breaded cutlet, fried in butter.
Cotoletta (Italian pronunciation: [kotoˈletta]; from costoletta meaning "little rib", because of the rib that remains attached to the meat during and after the cooking) is an Italian word for a veal breaded cutlet. There are several Italian variations, as well as in other countries due to Italian diaspora.
Ossobuco:
Ossobuco or osso buco is a specialty of Lombard cuisine of cross-cut veal shanks braised with vegetables, white wine and broth. It is often garnished with gremolata and traditionally served with either risotto alla milanese or polenta, depending on the regional variation. Wikipedia
Place of origin: Italy
Food energy (per serving): 100 kcal (419 kJ)
Main ingredients: cross-cut veal shanks braised with vegetables, white wine and broth
Region or state: Lombardy
Variations: ossobuco in bianco
Kind of meat
beef shank
Osso Buco is comprised of beef shank that has been cut into portions. The shank is a crazy hard-working muscle that wraps around a marrow-rich bone. When cooked low and slow, the meat becomes tender and the marrow softens, adding an extra richness to your dish.
Frittata
Frittata is an egg-based Italian dish similar to an omelette or crustless quiche or scrambled eggs, enriched with additional ingredients such as meats, cheeses, or vegetables. The word frittata is Italian and roughly translates to "fried". Wikipedia
Main ingredients: Fried beaten eggs
Variations: Fritaja (Istria)
Origin: Italy
Gnocchi:
Gnocchi are a varied family of dumpling in Italian cuisine. They are made of small lumps of dough composed of semolina, ordinary wheat flour, egg, cheese, potato, breadcrumbs, cornmeal or similar ingredients, and possibly including herbs, vegetables, and other ingredients.
Ragù
In Italian cuisine, ragù is a meat-based sauce that is commonly served with pasta. An Italian gastronomic society, Accademia Italiana della Cucina, documented several ragù recipes. The recipes' common characteristics are the presence of meat and the fact that all are sauces for pasta.
Italian Sausage:
In North America, Italian sausage most often refers to a style of pork sausage. The sausage is often noted for being seasoned with fennel as the primary seasoning. In Italy, however, a wide variety of sausages are made, many of which are quite different from the aforementioned product.
Bread 🍞 :
Panini:
A panini (Italian pronunciation: [paˈniːni], meaning "small bread, bread rolls") or panino (meaning "bread roll") is a sandwich made with Italian bread (such as ciabatta, rosetta, and michetta), usually served warmed by grilling or toasting.
A typical panini with salami, mortadella, tomatoes and lettuce
Pasta 🍝 :
Penne:
Penne is an extruded type of pasta with cylinder-shaped pieces, their ends cut at an angle. Penne is the plural form of the Italian penna, deriving from Latin penna, and is a cognate of the English word pen. When this format was created, it was intended to imitate the then-ubiquitous fountain pen's steel nibs. Wikipedia
Category: Tubular pasta
Pronunciation: PEH-neh
Literal meaning: Pens
Typical pasta cooking time: 10-13 minutes
Variants: Mostaccioli, Pennette, Pennine, Mezze penne, Pennoni, Penne zita
Possible substitutes: Fusilli, Rigatoni, Ziti, Mostaccioli, Chifferi, Elicoidali, Ditali
Ravioli
Ravioli are a type of pasta comprising a filling enveloped in thin pasta dough. Usually served in broth or with a sauce, they originated as a traditional food in Italian cuisine. Ravioli are commonly square, though other forms are also used, including circular and semi-circular.
Tortellini:
Tortelloni are stuffed pasta, common in Northern Italy, with a similar shape as tortellini, but larger and with the extremities closed differently. They are traditionally stuffed with ricotta cheese and leaf vegetables, such as parsley and/or spinach.
Category: Stuffed pasta
Pronunciation: tore-tuh-LOW-nee
Literal meaning: Large little pies
Typical pasta cooking time: 9-11 minutes
Variants: Tortellini
Possible substitutes: Ravioli, Agnolotti, Cappelletti
Lasagna:
Lasagne are a type of pasta, possibly one of the oldest types, made of very wide, flat sheets. Either term can also refer to an Italian dish made of stacked layers of lasagne alternating with fillings
Rigatoni:
Rigatoni are a form of tube-shaped pasta of varying lengths and diameters originating in Italy. They are larger than penne and ziti, and sometimes slightly curved. If so, they are not as curved as elbow macaroni. Wikipedia
Category: Tubular pasta
Pronunciation: rig-uh-TOE-nee
Literal meaning: Large lined ones
Typical pasta cooking time: 10-15 minutes
Variants: Rigatoncini
Possible substitutes: Penne, Ziti, Paccheri, Elicoidali, Chifferi
Region or state: South Italy/Central Italy
Pappardelle:
Pappardelle are large, very broad, flat pasta, similar to wide fettuccine, originating from the region of Tuscany. The fresh types are two to three centimetres wide and may have fluted edges, while dried egg pappardelle have straight sides. Wikipedia
Category: Ribbon pasta
Pronunciation: pa-par-DAY-lay
Typical pasta cooking time: 7-10 minutes
Possible substitutes: Tagliatelle
Cannelloni:
Cannelloni are a cylindrical type of lasagna generally served baked with a filling and covered by a sauce in Italian cuisine. Popular stuffings include spinach and ricotta or minced beef. The shells are then typically covered with tomato sauce. Wikipedia
Category: Tubular pasta
Pronunciation: kan-uh-LOW-nee
Literal meaning: Large reeds
Typical pasta cooking time: 7-10 minutes
Possible substitutes: Manicotti
Main ingredients: wheat flour (durum), water
Place of origin: Italy
Italian 🇮🇹 Pastry/Desserts:
Cannoli:
Cannoli are Italian pastries consisting of tube-shaped shells of fried pastry dough, filled with a sweet, creamy filling usually containing ricotta—a staple of Sicilian cuisine. They range in size from 9 to 20 centimetres. In mainland Italy, they are commonly known as cannoli siciliani.
Italian-Cuisine-Appetizers-Main-Course-Desserts-Recipes-Dish-Meaning-Images
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