Italian Food Reference

Italian Food Reference
by Alex Evins (v.05/23)

Pasta

Neither dried nor fresh pasta is superior to the other, nor are they interchangeable. They are different and used differently, and for different dishes. Dried pasta is firm and cooked al dente, whereas fresh pasta is soft and delicate and used for stuffed pastas. Fresh pasta cannot be cooked al dente. There are four main types of pasta:

Dry – Semola (Extruded) “Pasta Secca”

Virtually All Dry Pastas (Unless Labeled as Containing Eggs, i.e. Maccheroncini di Campofilone from Le Marche), Including Spaghetti, Linguine, Trenette, Rigatoni, Mezze Maniche, Penne, Mafaldine, etc. (see Pasta Brand Ranking)

Fresh – Semola (Hand Formed) “Pasta Fresca di Semola”

Orecchiette/Stacchioddi/Chiancaredde/Strascinati (Puglia & Basilicata)†

Cavatelli/Cecatelli (Molise & Puglia)

Trofie (Liguria)

Maccheroni al Ferro/Ferretto / Fileja (Calabria/Sicily)

Scialatielli (Campania)

Lagane (South of Italy)

Gnocchetti Sardi (Sardinia)

Fresh – Soft Wheat (Various) “Pasta Fresca”

Pici (Tuscany; Hand Pulled)*† (see Pici)

Lombrichelli/Umbricelli (Lazio/Umbria; Hand Rolled Long)

Maccaronara (Irpinia, Campania; Hand Cut)

Strozzapreti (Romagna; Hand Rolled)†

Bigoli (Veneto; Extruded)

Fresh – Soft Wheat + Egg (Hand Cut) “Pasta all'Uovo”

All Stuffed Pastas ("Paste Ripiene")

Ribbon Pastas† (e.g. Tagliatelle, Fettuccine, Pappardelle; see Ribbon Pastas)

Garganelli/Maccheroni al Pettine† (Romanga/Emilia)

Troccoli† (Semola; Puglia)*

Spaghetti alla Chitarra†/Tonnarelli† (Semola; Abruzzo/Lazio)

*Sometimes made with eggs

†Also sold as dry pasta

Note: Northern Italian egg pastas, or paste all'uovo, are traditionally made with soft low-gluten wheat flour (known as “grano tenero,” specifically 0 and 00 flours) instead of hard high-gluten durum wheat semola (known as “grano duro”) that grows in the south of Italy. This is due to the historical concentration of soft wheat cultivation in central-northern Italy, especially in the Po Valley. In the south of Italy, pastas are traditionally made with coarse semola (“semola di grano duro,” known in English as semolina) and, to a lesser extent, fine re-milled semola (“semola rimacinata,” known in English as re-milled semolina). Today, some Italian pastaio outside of Emilia-Romanga prefer to use or add semola, or even semola rimacinata, when making pasta all'uovo. For leavened breads, only semola rimacinata and a third product, whole grain durum flour (“farina di grano duro integrale”), can be used. Additionally, the English “semolina” should not be confused with the Italian “semolino,” which refers to a product derived from various ground cereals, including durum wheat, common wheat, corn, rice, and others.

Surface Texture

Rigate – Ridged

Lisce – Smooth

Length

Lunghe – Long

Corte – Short

Pici Regional Names/Variations
Pinci (Montalcino), Bringoli (Arezzo), Lunghetti (Upper Valdarno; with Eggs), Lombrichelli Viterbesi / Tortorelli / Filarelli / Lilleri / Laziali (Lazio), and Umbricelli / Strangozzi / Stringoli / Ceriole (Umbria)

Long Round Pastas  (Small to Large)

Capelli d'angelo (Angel Hair)

Capellini

Fedelini

Spaghettini

Spaghetti

Spaghettoni

Vermicellini

Vermicelli/Vermicelloni (-oni are longer)

Long Hollow Pastas  (Small to Large)

Bucatini Piccoli

Bucatini (Also Known as Perciatelli)

Mezzanelli

Bucatini Grande

Mezza Zita

Zita

Zitone

Common Pastina (Soup Pasta) Shapes

Stelline (Star Shaped)

Risoni (Orzo in English)

Filini (Very Thin Strands)

Square/Elliptical Pastas  (Small to Large)

Spaghettoni Quadrati

Linguine Piccole

Linguine

Linguine Grandi

Maccaronara

Ribbon Egg Pastas  (Thin to Wide)

Spaghetti alla Chitarra (Abruzzo)

Tagliolini/Tajarin (Piedmont)

Fettuccelle (Lazio)

Tagliatelle/Fettuccine (Emilia-Romagna/Lazio)

Fettucce (Lazio)

Pappardelle (Tuscany)

Snail Pastas  (Small to Large)

Chifferi

Lumachine

Pipette/Gomiti

Pipe

Lumache

Lumaconi


Note: The word “maccheroni” (macaroni in English) is not a generic term for pasta but rather refers to specific shapes depending of the region; it can refer to short or long pasta, durum wheat semola or egg pasta, and often indicates long pasta with round or holed sections. The Italian analogue to American elbow macaroni is “chifferi lisce.”

Risotto Rice

Best: Carnaroli, Maratelli, and Vialone Nano

Good: Arborio

Substitutes: Baldo, Originario, Ribe, Roma

Branded Cultivars: Razza 77, Rosa Marchetti

Types of Lasagne al Forno (See Descriptions Below)

Lasagne Verdi alla Bolognese (Emilia Romagna)

Lasange alla Napoletana/di Carnevale (Campania)

Vincisgrassi (Marche)

Lasagne al Pesto e Patate (Liguria)

Lasagne alla Siciliana (Sicily)

Lasagne alla Valdostana (Val d'Aosta)

Lasagne con Ragù di Agnello (Lamb; Northern Italy)

Lasagne alla Ferrarese (Emilia Romagna)

Lasagne alla Parmigiana (Emilia Romagna)

Lasagne in Brodo alla Molisana (Molise)

Radicchio Pasticcio (Veneto)


Note: Lasagne al forno in rolled or pinwheel form with the cut side facing up is known as "girelle di lasagne" ("lasange swivels"), "rose di lasagne" ("lasagne roses"), or "nidi di rondine" ("swallow's nests"). "Rotoli di lasagne" ("lasange rolls"), typically refers to long rolls baked with the long axis on the pan and the cut sides facing outwards.

Regional Pesto Varieties

Pesto alla Genovese (Liguria – Basil, Pine Nuts, Garlic, Olive Oil)

Pesto di Noci (Liguria – Walnuts, Pine Nuts, Cream, Grana Padano, Breadcrumbs, Garlic, Olive Oil)

Pesto di Fave (Liguria – Broad Beans, Mint, Garlic, Olive Oil and Sometimes Pecorino)

Pesto Modenese (Emilia-Romagna – Pork Lard, Rosemary, Garlic)

Pesto alla Calabrese (Calabria – Tomatoes, Bell Peppers, Tropea Onions, Ricotta, and Chilis)

Pesto alla Trapanese/Rosso (Sicily – Almonds, Tomatoes, Basil, Pecorino, Garlic, Olive Oil)

Pesto di Pistacchi (Sicily – Pistachios, Basil, Gana Padano, Lemon Zest, Garlic, Olive Oil)

Pesto Eoliano (Sicily – Cherry Tomatoes, Basil, Mint, Pistachios, Almonds, Capers, Garlic, Olive Oil)

Pesto Pantesco (Pantelleria – Tomatoes, Basil, Parsley, Almonds, Capers, Garlic, Olive Oil)

Pesto di Linosa/O’ Pistu Linusaru (Linosa – Tomatoes, Almonds, Basil, Parsley, Pine Nuts, Garlic, Olive Oil)

Pesto alla Carlofortina (Sardinia – Tuna, Cherry Tomatoes, Onion, Pesto alla Genovese)

Pesto di Finocchietto (Sardinia – Wild Fennel, Pine Nuts, Almonds, Anchovies, Pecorino, Olive Oil)

Notable Regional Pasta Dishes

Abruzzo

Fettuccine/Spaghetti all'Abruzzese (Pancetta and Onions)

Spaghetti alla Chitarra con Pallottine (Mini Meatballs in a Tomato Sauce – Teramo)

Basilicata

Strascinati con i Peperoni Cruschi (Dried Crusco Peppers and Breadcrumbs)

Calabria

Fileja alla ‘nduja (Nduja, Tomatoes, and Tropea Onions – Province of Vibo Valentia)

Fileja alla Silana (Tomato, Sausage, Guanciale, Calabrian Chili, and Caciocavallo – La Sila)

Pasta al Pesto Calabrese (Bell Peppers, Ricotta Calabrese, and Calabrian Chili)

Pasta al Jonica (Long Pasta, Tomatoes, Calabrian Chilis or Bell Peppers, and Guanciale – Ionian Coast)

Rigatoni alla Toranese (Lardo and Tropea Onions – Town of Torano Castello)

Campania

Ziti alla Genovese (Maccheroni della Zita in a Braised Onion and Meat Sauce – Naples)

Spaghetti Aglio e Olio (Garlic, Oil, and Chili – Naples)

Spaghettoni dei Cornuti/Becchi (Butter, Black Pepper, and Parmigiano – Naples)

Spaghetti alla Gennaro (Anchovies, Garlic, and Stale Bread – Naples)

Spaghetti allo Scammaro (Rasins, Olives, Capers, and Pine Nuts – Naples)

Frittata di Scammaro (Fried Spaghetti with Rasins, Olives, Capers, Pine Nuts, and Anchovies – Naples)

Paccheri/Schiaffoni ai Frutti di Mare (Mixed Seafood with Cherry Tomatos – Naples)

Risotto alla Pescatora (Seafood – Naples)

Lasagne alla Napoletana/di Carnevale (Meatballs, Ragù, Sausage, Ricotta, Mozzarella – Naples)

Spaghetti alla Colatura (Anchovy-Based Fish Sauce – Cetara)

Spaghetti al Limone (Amalfi Lemons and Butter – Amalfi Coast)

Linguine al Limone d'Amalfi con Gamberi Crudi (Amalfi Lemons and Raw Red Shrimp – Amalfi Coast)

Scialatielli all'Amalfitana (Cuttlefish, Shrimp, Mussels, Clams, and Piennolo Tomatoes – Amalfi Coast)

Spaghetti alla Nerano (Fried Zucchini, Provolone del Monacol, and Salt – Nerano)

Emilia-Romagna

Tortellini in Brodo (Meat-filled Tortellini Served in a Capon Broth – Bologna)

Tagliatelle alla Bolognese (Beef and Pancetta Ragù – Bologna)

Cappellacci di Zucca (Butternut Squash Stuffed Egg Pasta – Ferrara)

Lasagne Verdi alla Bolognese (Spinach Egg Pasta, Béchamel, and Beef and Pancetta Ragù – Bologna)

Lasagne alla Parmigiana (Eggplant, Tomatoes, and Mozzarella – Parma)

Lasagne alla Ferrarese (Pancetta, Beef, Prosciutto Crudo, Chicken Livers, Béchamel, and More – Ferrara)

Lazio

Roman Pastas (Chart)

Tonnarelli/Pici Cacio e Pepe (Pecorino Romano and Black Pepper)

Mezze Machine alla Gricia (Pecorino Romano, Black Pepper, and Guanciale)

Spaghettoni alla Carbonara (Pecorino Romano, Black Pepper, Guanciale, and Eggs)

Bucatini all'Amatriciana (Pecorino, Black Pepper/Chili, Guanciale, and Tomatoes)

Rigatoni con la Pajata (Grilled Calf Intestintes in a Tomato Sauce – Rome)

Rigatoni alla Zozzona (Pork Sausage, Guanciale, Tomato, Egg Yolks, and Pecorino Romano – Rome)

Liguria

Trofie/Trenette al Pesto alla Genovese (Basil, Pine Nuts, Garlic, and Olive Oil – Genoa)

Trofie con Salsa di Noci alla Genovese (Walnut and Pine Nut Pesto – Genoa)

Lasagne al Pesto e Patate (Lasagne al Forno with Potatoes and Pesto all Genovese – Genoa)

Lombardy

Risotto alla Milanese (Saffron – Milan)

Riso con Burro e Salvia (Butter and Sage – Milan)

Riso alla Pilota (Pork Sasuage Meat "Salamella" – Mantua)

Casoncelli alla Bresciani (Breadcrumb, Grana Padano, and Nutmeg Stuffed Egg Pasta – Brescia)

Casoncelli alla Bergamasca (Cheese, Meat, Amaretti, Pear, and Rasin Stuffed Egg Pasta in Brown Butter-Sage – Bergamo)

Marubini (Braised Meat, Cheese, Egg, and Sometimes Bone Marrow or Calf Brain Stuffed Egg Pasta in Broth – Cremona)

Tortelli di Zucca (Pumpkin and Amaretti Stuffed Egg Pasta in Brown Butter, Sage, and Parmigiano – Mantua)

Marche

Vincisgrassi (Pasta al Forno with Béchamel and a Pancetta, Prosciutto, Chicken Giblet Ragù)

Piconi Ascolani (Easter Breakfast Baked Ravioli Filled with Egg and Cheese – Province of Ascoli Piceno)

Molise

Cavatelli al Sugo di Maiale (Pork, Sausage, Onions, and Tomato Purée)

Spaghetti alla Molisana (Pancetta Tesa and Chili)

Lasagne in Brodo alla Molisana (Lasagne al Forno with Veal Meatballs, Shredded Veal/Chicken, Mozzarella, Served in Broth)

Piedmont

Tajarin al Tartufo Bianco (White Truffles and Butter)

Agnolotti del Plin Burro, Salvia e Formaggio Grana (Small Meat-filled Agnolotti in Brown Butter, Sage, and Grana Padano)

Risotto al Barolo (Carnaroli Rice and Barolo Red Wine)

Puglia

Spaghetti all'Assassina (Burnt Tomatoes and Chili – Bari)

Orecchiette con Cime di Rapa (Brocoli Rabe – Bari)

Troccoli con Pomodori Secchi, Acciughe e Mollica di Pane (Sun-Dried Tomato, Anchovies, and Breadcrumbs)

Sardinia

Spaghetti con la Bottarga (Cured Mullet Roe)

Ravioli di Ricotta Sardi (Ricotta di Pecora and Lemon Stuffed Ravioli in Cooked Tomatos)

Sicily

Spaghettoni con Tartare di Gamberi Rossi e Stracciatella (Red Shrimp Tartare and Stracciatella)

Pasta con le Sarde (Sardines, Rasine, Pine Nuts, and Anchovies)

Pasta alla Norma (Maccheroni with Tomato, Fried Eggplant, and Ricotta Secca – Catania)

Pasta con Pesto alla Trapanese (Basil, Almonds, Garlic, Olive Oil, Tomatoes, and Salt – Trapani)

Pasta con Pesto di Pistacchio (Pistachio and Basil – Cantania)

Pasta 'Ncasciata (Timbale of Maccheroni, Boiled Eggs, Salami, Caciocavallo, and Fried Eggplant – Messina)

Lasagne alla Siciliana (Lasagne al Forno with Beef and Pork Ragù, Peas, Béchamel, Mozzarella, and Sometime Hard-Boiled Eggs)

Tuscany

Pappardelle all'Anatra (Duck Ragù)

Pappardelle al Cinghiale (Wild Boar Ragù)

Pappardelle alla Lepre (Hare Ragù)

Tordelli Lucchese (Beef, Pork, and Bread Stuffed Egg Pasta in a Beef and Pork Ragù – Lucca)

Umbria

Spaghetti/Tagliolini alla Norcina (Long Pastas with Black Truffle and Anchovies – Norcia)

Penne/Rigatoni alla Norcina (Short Pastas with Sausage, Ricotta di Pecora, and Truffle – Norcia)

Strangozzi al Tartufo Nero (Black Truffle and Olive Oil)

Veneto

Bigoli con L'anatra (Duck Ragú – Vicenze)

Bigoli in Salsa (Anchovies and Onions – Venice)

Spaghetti alla Granseola (Spider Crab and Tomato – Venice)

Radicchio Pasticcio (Lasagne al Forno with Chicory, Shallots, Béchamel, and Taleggio – Treviso)

Risotto alla Trevigiana (Radicchio – Treviso)

Risotto Amarone (Vialone Nano Rice and Amarone Red Wine – Verona)

Other Regions

Cjarsons (Perogi-like Stuffed Egg Pasta with Various Sweet or Savory Fillings – Friuli-Venezia Giulia)

Lasagne alla Valdostana (Lasagne al Forno with Egg Lasagne, Prosciutto Cotto, and Fontina Cheese – Val d'Aosta)

Various Regions

Lasagne con Ragù di Agnello (Lamb Ragù and Provola Cheese; Northern Italy)

Pennette alla Boscaiola (Mushrooms, Sausage, Tomatoes and ± Cream, Pancetta, and Peas – Tuscany and Emilia-Romagna)
 Bianco: Cream, No Tomato / Macchiata: Some Tomato and Cream / Rosso: Tomato, No Cream

Spaghetti con Acciughe e Mollica (Anchovies and Breadcrumbs – Sicily and Calabria)

Spaghetti Burro e Alici (Butter and Anchovies – Southern Italy)

Spaghetti ai Ricci di Mare (Sea Urchin – Campania, Puglia, Sardinia, and Sicily)

Spaghetti alla Vongole (Clams – Campania and Veneto)
Bianco: No Tomato / Rosso: With Tomato

Note on Fesh vs Dry Pasta: As mentioned above, dried and fresh pasta are not interchangeable. Dried pasta is firm and has a bite to it, whereas fresh pasta is soft and delicate and cannot by its nature be cooked al dente (as it never possesses the necessary firm white core of ungelatinized starch)—some non-Italians inncorrectly believe otherwise, which is a good indicator that they are severely overcooking their dreid pasta. As such, there are many dishes for which fresh pasta should never be used for texture reasons, including carbonara, gricia, amatriciana, and any of the spaghetti or other dried pasta dishes listed above. For a guide to buying dry pasta, see our Pasta Brand Ranking.

Note on Ragù: A ragù is a slow cooked sauce made from chopped or minced meat that usually contains tomato. The most well known are Ragù alla Bolognese (beef and pork belly) and Ragù Napoletano (variety of pork and beef cuts, often including sausage). Additional regional ragùs include Ragù alla Barese (various meats), Ragù di Agnello/all'Abruzzese (lamb), Ragù alla Romagnola (similar to ragù alla Bolognese but without milk), Ragù Toscano (beef and sausage), and Ragù alla Veneta (tomatoless duck ragù). The celebrated Neapolitan Sugo alla Genovese (beef, Montoro onions, carrots, celery) could also be considered a type of tomatoless ragù.
Map of Italy

Mozzarella

Milk: di Bufala (Buffalo) / Fior di Latte (Cow) / Pecora (Sheep)

Size: Ovoline > Bocconcini > Ciliegine > Perline

Shape: Treccia/Treccina (Braided)

Nodino (Knotted)

Corona di Paestum (Braided Crown)

Foglia (Sheet)

Mozzarelline (Small Balls)

Consistency: Stracciatella (Curds Mixed with Cream)

Burrata (Cream Inside the Curd)

Moisture: Mozzarella per Pizza* (Cow; Lower Moisture)

Flavor: Affumicata (Smoked)

Variations: Aversana di Bufala (Original, Large, Full-Bodied)

Zizzona di Battipaglia (Giant Bufala Mozzarella)

Figliata di Bufala (Stuffed with Smaller Balls)

Nera di Bufala (Black, Made with Activated Charcoal)

*Not to be confused with the American low moisture “mozzarella” product sold in block, sliced, or shredded forms—a young cow's milk cheese more reminiscent of caciocavallo or scamorza. For more information on Italian-American cuisine, click here.

Notable Regional Mozzarella Outside Campania

Mozzarella di Brugnato (Liguria; Cow)

Mozzarella di Vacca Molisana (Molise; Cow)

Mozzarella/Fior di Latte Pugliese (Puglia; Cow)

Mozzarella di Gioia del Colle (Puglia; Cow)

Mozzarella Lucana (Basilicata; Cow)

Mozzarella Silana (Calabria; Cow)

Mozzarella Siciliana (Sicily; Buffalo)

Burrata di Andria (Puglia; Cow)

Related "Pasta Filata" Stretched-Curd Cheeses

Caciocavallo (Hard; Aged; Salted in Brine; Southern Italy; Cow/Buffalo; Smoked = "Affumicata")

Provola (Soft; Aged; Southern Italy; Cow/Buffalo; Smoked = "Affumicata")

Provolone del Monaco (Semi-Hard; Aged; Naples; Cow)

Provolone Valpadana (Semi-Hard; Aged; North of Italy; Cow)

Scamorza (Semi-Hard; Aged; Southern Italy; Cow/Buffalo; Smoked = "Affumicata")

Pizza

Pizza Napoletana (Naples)

Pizza Canotto/Casertana (Caserta – Contemporary; Large Puffy Crust)

Pizza con Cornicione Ripieno (Contemporary; Stuffed Crust, Typically with Ricotta)

Pizza Fritta (Fried Pizza)

Pizza Montanara (Naples)

Calzone/Panzerotti (Naples/Puglia)*

Pizza Romana (Rome)

Pizza Tonda (Round Very Thin Crust)

Pizza al Taglio (Rectangular Cut Slices with Various Toppings)

Pizza Rossa (Cut, Thin Crust Red Pizza, No Cheese; Found in Bakeries)

Pizza Bianca (Cut, Thin Crust Plain, No Sauce or Cheese; Found in Bakeries)

Pizza Siciliana (Silicy – Sfincione in Palermo)

Pizza Pisana (Pisa – Smaller Round Pan Pizza with Medium-Thick Dough)

Pizza al Tegamino (Turin – Small Pan Pizza)

Pizza al Trancio/Taglio (Milan – Thick Soft Pan Pizza with Heavy Cheese)

Pizza Rustica/Pizza Ripiena (Central/Southern Italy – Stuffed Pizza)†

Pizza Secca (Sicily – Thin Crispy Baked Flatbread or Schiacciatina)†

Pizzolo (Sicily – Round Stuffed Pizza with Savory or Sweet Fillings)

*Calzone (Naples) can be either fried or baked.

†Pizza Rustica, Pizza di Pasqua, and Pizza Chiena (also known as scarcedda or cazzola) are stuffed leavened breads, typical of Central and Southern Italy, that are filled with cheese, meats, and eggs and eaten on or around Easter. Pizza di Scarola is a similar dish from Naples that is stuffed with escarole. Here, "pizza" is used with its original medieval Latin meaning of a bread or bread-based dish; other examples of this usage include Pizza di Pasqua (Marche/Umbria), Pizza di Ricotta (Puglia), Pizza Dolce Abruzzese (Abruzzo), and Pizza Dolce di Beridde (Rome).

Regional Focaccia Varieties

Focaccia Genovese (Genoa – Olive Oil and Salt)

Focaccia di Recco (Genoa – Cheese)

Focaccia con le Cipolle (Liguria – Onions)

Focaccia Novese (Piedmont – Very Similar to Focaccia Genovese)

Focaccia Mantovana (Lombardy – Onions, Made with Pork Suet)

Schiacciata (Tuscany – Olive Oil and Salt)

Focaccia Barese/Pugliese (Bari/Puglia – Fresh Tomatoes and Olives with Potato in the Dough)

Focaccia Materana (Basilicata – Tomato Puree, Olives, and Olive Oil)

Focaccia Messinese (Messina – Escarole, Tomatoes, Anchovies and Cheese)

Focaccia con l'Uva (Various – Grapes)

Focaccia di Susa (Piedmont – Sweet Sponge Cake-Like)

Focaccia Dolce di Alessandria (Piedmont – Sweet Sugar Topped)

Focaccia Veneta (Veneto – Sweet Easter Cake Comparable to Pandoro)

Note on Pinsa: There also exists a decidedly modern creation known as a "pinsa" that is a focaccia-pizza hybrid made from a mix of wheat flour, soy flour, rice flour, and sourdough. Despite marketing this as an ancient dish, it has no connection to Ancient Rome.

Types of Ricotta

Types by Milk:

Ricotta di Bufala (Buffalo)

Ricotta di Mucca/Vaccina (Cow)

Ricotta di Pecora (Sheep)

Ricotta di Capra (Goat)

Ricotta Mista di Mucca e Pecora (Cow and Sheep)

Types by Region:

Ricotta Romana (Rome; Sheep's Milk)

Ricotta Affumicata Friulana/Veneta (Friuli/Veneto; Cow or Sheep's Milk; Smoked, Firm, Dry)

Ricotta Piedmontese (Piedmont; Sheep's Milk)

Ricotta Toscana/Pistoiese (Tuscany; Sheep's Milk)

Ricotta Salata della Valnerina (Umbria; Sheep's Milk; Salted)

Ricotta Salata Abruzzese/di Pecora Stagionata (Abruzzo; Sheep's Milk; Salted)

Ricotta Forte (Puglia/Basilicata; Sheep or Goat's Milk; Strong)

Ricotta Calabrese (Calabria; Sheep's Milk; Smoked = "Affumicata")

Ricotta Secca/Salata (Sicily; Sheep's Milk; Salted)

Ricotta Sarda (Sardinian; Goat's Milk)

Notable Italian Tomatoes

Pomodorino del Piennolo del Vesuvio (Naples)

Pomodorino Giallo del Piennolo (Naples)

Pomodoro San Marzano dell'Agro Sarnese (Salerno)

Pomodorino Corbarino (Naples/Salerno)

Pomodoro Regina di Torre Canne (Puglia)

Pomodoro Fiaschetto di Torre Guaceto (Puglia)

Pomodoro di Pachino (Syracuse)

Costoluto Fiorentino (Florence)

Italian Beef

Chianina (Bistecca alla Fiorentine; Tuscany/Umbria)

Marchigiana (Le Marche/Abruzzo)

Piemontese (Most Prevalent; Piedmont)

Podolica (Southern Italy)

Romagnola (Emilia-Romagna)

Maremmana (Southern Tuscany/Northern Lazio)

Notable Baked Goods and Desserts

Brioche Con Gelato (Made with "Brioscia cû Tuppu" from Sicily)

Chiacchiere di Carnevale (Sweet Fried Dough During Carnival from Naples)

Cipolline Catanesi (Carmelized Onion and Cheese-Filled Puff Pastry from Catania)

Colomba Pasquale (Milan) / Pastiera (Naples) [Easter Desserts]

Cornetto Ischitano (Puff Pastry and Brioche Cornetto from Ischia)

Delizia al Limone (Lemon Glazed Sponge Cake from Sorrento)

Fritole alla Veneziana (Sweet Fritters During Carnival from Venice)

Mantovane all'Olio (Bread, Reminiscent of Baijimo or Coco Bread, from Veneto)

Pandoro (Veneto) / Panettone (Milan) / Veneziana (Lombardy) / Bossolà (Brescia) [Christmas Breads]

Cartellate (Puglia) / Ricciarelli (Siena) [Christmas Sweets]

Pizza Dolce Abruzzese/Teramana (Layer Cake from Abruzzo)

Rustico (Mozzarella, Béchamel, and Tomato Filled Puff Pastry from Salento)

Sfogliatella (Cream Filled Puff Pastry, Known in the U.S. as a Lobster Tail, from Campania)

Sospiri di Bisceglie ("Bride Cake"; Custard Filled Sponge Cake Covered with Icing from Bisceglie in Puglia)

Other Notable Dishes and Ingredients

Bolito Misto (Mixed Boiled Meats from Northern Italy)

Cotechino (Large Fresh Slow Cooked Pork Sausage from the North of Italy)

Cotoletta (Cutlet of Veal, Pork, or Lamb; Various Regional Varieties including alla Milanese and alla Valdostana)

Gnocco Fritto (Modena/Reggio Emilia) / Crescentina (Bologna) / Torta Fritta (Parma) [Savory Fried Dough]

Arrosticini (Grilled Lamb or Mutton Skewers from Abruzzo)

Gamberi Rossi (Red Shrimp of the Tyrrhenian Sea from Campania/Sicily)

Coniglio all'Ischitana (Tomato and Rabbit Stew from Ischia)

Lardo di Colonnata (Prized Lardo from Colonnata in Tuscany)

Peschiole (Small Unripe Peaches from Caserta)

Torcinello (Grilled Lamb Intestines Wrapped Around Lamb Sweetbreads from Puglia)

Stigghiola (Grilled Lamb, Goat, or Chicken Intestines Wrapped Around Onions or Leeks from Palermo)

Su Porceddu (Whole Roast Suckling Pig from Sardinia)

Aperitivo Cocktails

Campari Soda (Bottled or Mixed Campari and Soda)

Campari Orange “Garibaldi” (Campari and Orange Juice)

Campari Shakerato (Campari Shaken with Ice)

Campari Spritz (Campari, Prosecco, Soda Water)

Sprtiz: Campari (Milan) | Select (Venice) | Aperol (Padua) | Cynar (Padua) | Hugo (Trentino-South Tyrol)

Bicicletta (Campari, White Wine or Bitter Orange, Soda Water)

Boulevardier (Campari, Vermouth, Whiskey)

Negroni (Campari, Vermouth, London Dry Gin)

Negroni Sbagliato ("Wrong Negroni" – Campari, Vermouth, Sparkling Wine)

Punt e Mes Negroni (Campari, Punt e Mes, London Dry Gin)

Milano-Torino “Mi-To” (Campari and Vermouth)

Americano (Campari, Vermouth, Soda Water)

Cardinale (Campari, Dry Vermouth or Riesling, Gin)

Pirlo (Brescia – Campari and Still White Wine)

Bellini (Venice – Prosecco and Peach Purée)

Sgroppino (Venice – Lemon Sorbet, Vodka, Prosecco)

Wine Grape Varieties

Aglianico (Basilicata/Campania – Aglianico del Vulture and Taurasi)

Arneis (Piedmont – Roero Arneis)

Barbera (Piedmont – Barbera d'Asti/d'Alba)

Cortese (Piedmont – Cortese di Gavi)

Corvina and Rondinella (Veneto – Amarone)

Dolcetto (Piedmont – Dolcetto di Dogliani/Diano d'Alba)

Falanghina (Campania – Falanghina Flegrea and Falanghina Beneventana)

Fiano (Campania/Sicily – Fiano di Avellino)

Glera (Venetro – Prosecco)

Greco Bianco/Greco Nero (Multiple)

Lambrusco (Emilia-Romagna/Lombardy)

Montepulciano (Multiple – Montepulciano d'Abruzzo)

Moscato Bianco (Piedmont – Moscato d'Asti)

Nebbiolo (Piedmont – Barolo and Barbaresco)

Nero d'Avola (Sicily – Nero d'Avola di Noto and Cerasuolo di Vittoria)

Pinot Grigio (Lombardy/Alto Adige/Friuli-Venezia Giulia)

Primitivo (Puglia – Primitivo di Manduria) [Zinfandel]

Sagrantino (Umbria – Montefalco Sagrantino and Montefalco Rosso)

Sangiovese (Tuscany – Chianti, Chianti Classico, Brunello di Montalcino, “Super Tuscans” [e.g. Tignanello])

Trebbiano/Procanico (Multiple – Orvieto and Trebbiano d'Abruzzo)

Vermentino (Liguria/Sardinia – Vermentino di Gallura)

Vernaccia (Tuscany – Vernaccia di San Gimignano)

Zibibbo (Sicily) [Muscat of Alexandria]