Traditional Italian Food

Traditional Italian Food

Italian food differs from region to region as most countries do. Especially when it comes to traditional Italian food. The locals cook with local ingredients and the influence of the land determines what grows. Monte Cimone north of Venice only has around 155 hours of sun in May. In contrast in Cagliari, Sardinia can have over 270 hours of sunshine in May.

Traditional Italian cuisine is hearty and wholesome in the north to light and refreshing in the south. It is mostly peasant food that is served around the regions. Italian food focuses on the quality and freshness of simple ingredients from the land. Before I have the mafia at my door Italian cuisine can soon be lifted to exquisite food status.

The Regions Of Traditional Italian Food

We will bring you traditional Italian food dishes from the regions so please do call again.

A Typical Recipes From Abruzzo

Abruzzo is a region in central Italy known for its rugged landscapes, ancient castles, and tradition peasant cuisine. Here are five traditional recipes from Abruzzo:

1. Arrosticini: This is a dish made with skewered lamb that is seasoned with olive oil, salt, and pepper. The skewers are grilled over an open flame and are a popular street food in Abruzzo.
2. Spaghetti alla chitarra: This is a pasta dish made with spaghetti that is cut using a special instrument called a chitarra. The pasta is often served with a tomato-based sauce with garlic, olive oil, and chili flakes.
3. Scrippelle ‘mbusse: This is a soup made with crepe-like pancakes that are filled with Parmesan cheese and rolled up. The pancakes are then served in a chicken broth with grated Parmesan cheese.
4. Pallotte cacio e uova: This is a dish made with meatballs that are made with Pecorino cheese and eggs. The meatballs are often served in a tomato-based sauce.
5. Pizzelle: These are thin, crisp waffle-like cookies that have anise or vanilla. The cookies are often served with a dusting of powdered sugar.

Tuscany, or Toscana in Italian, is a region in central Italy known for its beautiful landscapes, historic cities, and flavourful cuisine. Here are five traditional recipes from Tuscany:

1. Ribollita: This is a hearty vegetable soup made with bread, beans, and vegetables such as kale, carrots, and celery. The soup is often thickened with bread and is a staple of Tuscan cuisine.
2. Bistecca alla Fiorentina: This is a grilled steak that is made from the Chianina breed of cattle. The steak is seasoned with salt and pepper and is often served rare or medium-rare.
3. Pappa al pomodoro: This is a tomato and bread soup that has garlic, basil, and olive oil. The soup is often served with a drizzle of olive oil and grated Parmesan cheese.
4. Cantucci: These are almond cookies that are often served with dessert wine. The cookies are crunchy and are traditionally dipped in the wine before eating.
5. Pici all’aglione: This is a pasta dish made with pici, a thick, hand-rolled pasta, and a sauce made with garlic, tomatoes, and red pepper flakes. The sauce is often served with grated pecorino cheese.

Dishes From Northern Italy

BASILICATA

Basilicata is a region in Southern Italy known for its rugged terrain, ancient history, and flavourful cuisine. Here are five traditional recipes from Basilicata:

1. Crapiata: This is a rustic soup made with potatoes, beans, tomatoes, and wild greens, such as dandelion or chicory. It is seasoned with garlic and chili pepper and served with bread.
2. Lagane e ceci: This is a simple yet flavourful pasta dish made with homemade eggless noodles called lagane and chickpeas. The sauce is made with garlic, chili pepper, and tomato, and is often finished with a drizzle of olive oil.
3. Strascinati with peperoni cruschi: Strascinati are a type of pasta made with flour and water, similar to orecchiette. In this dish, they are served with a sauce made from peperoni cruschi, dried and fried sweet peppers. The peppers are first rehydrated in water, then sautéed with garlic, olive oil, and chili pepper.
4. Agnello alla potentina: This is a hearty lamb stew made with potatoes, onions, and peppers, seasoned with garlic, rosemary, and bay leaves. The lamb is browned in olive oil before being simmered with the vegetables and herbs until tender.
5. Migliaccio di grano: This is a sweet and savory pudding made with wheat berries, ricotta cheese, eggs, sugar, and cinnamon. It is traditionally served at Easter, but can also be enjoyed throughout the year as a dessert or breakfast dish.

These traditional recipes from Basilicata showcase the simple yet tasty cuisine of the region, which is based on locally sourced ingredients and reflects the area’s rich agricultural heritage.

CALABRIA

Calabria is a region in Southern Italy known for its stunning coastline, rugged mountains, and tasty cuisine. Here are five traditional recipes from Calabria:

1. Pasta alla norma: This is a pasta dish made with eggplant, tomato, and ricotta salata cheese. The eggplant is first fried, then simmered in tomato sauce with garlic and basil before being tossed with pasta and topped with grated ricotta salata cheese.
2. ‘Nduja: This is a spicy spreadable sausage made with pork, chili pepper, and spices. It is often served as a condiment or spread on bread.
3. Spaghetti alla chitarra with sardines: This is a pasta dish made with spaghetti alla chitarra, a type of pasta that is made with a special tool called a chitarra. The pasta is tossed with sardines, fennel, raisins, pine nuts, and breadcrumbs.
4. Caciocavallo cheese with peperoncino: Caciocavallo is a cheese made from cow’s milk that is aged for at least three months. It is often served with peperoncino, a spicy Calabrian pepper, and bread.
5. ‘Mpanata: This is a savory pie made with a filling of potatoes, onions, peppers, tomatoes, olives, and capers. The filling is wrapped in a pastry dough and baked until golden brown.

CAMPANIA

Campania is a region in Southern Italy known for its stunning coastline, ancient ruins, and varied cuisine. Here are five traditional recipes from Campania:

1. Pizza Margherita: This is a classic pizza made with tomato sauce, mozzarella cheese, and basil. It was first created in Naples, the capital city of Campania.
2. Spaghetti alle vongole: This is a pasta dish made with spaghetti and clams. The sauce is made with garlic, white wine, and parsley.
3. Melanzane alla parmigiana: This is a dish made with layers of eggplant, tomato sauce, mozzarella cheese, and Parmesan cheese. It is baked until golden brown and bubbly.
4. Ragu alla napoletana: This is a meat sauce made with beef, pork, and tomato sauce. It is traditionally served with pasta or used as a topping for pizza.
5. Sfogliatelle: This is a pastry made with a flaky dough that is filled with ricotta cheese, semolina, and candied citrus peel. It is a popular breakfast pastry in Campania.

Puttanesca

Puttanesca is a popular Italian pasta sauce that originated in Naples. It is made with tomatoes, garlic, olives, capers, and anchovies, and is typically served over spaghetti or another long pasta shape. The sauce is known for its bold, pungent flavours, and is often described as “spicy” or “salty.”

The origins of the name “puttanesca” are somewhat controversial, but it is generally believed to refer to the “ladies of the night” or prostitutes who were known to frequent the streets of Naples. Some say that the strong aroma of the sauce was used by these women to entice clients into their establishments, while others claim that the name is simply a reference to the sauce’s bold and assertive taste .

Regardless of its name, puttanesca has become a popular pasta sauce both in Italy and around the world, prized for its rich and complex flavour profile.

EMILIA ROMAGNA

Emilia Romagna is a region in Northern Italy known for its rich culinary traditions and some of the country’s most famous food products. Here are five traditional recipes from Emilia Romagna:

1. Tagliatelle al ragù alla Bolognese: This is a pasta dish made with tagliatelle noodles and a rich meat sauce made with beef and pork, tomatoes, onions, and carrots. It is a classic dish from the city of Bologna and is often considered the quintessential Italian pasta dish.
2. Prosciutto di Parma: This is a dry-cured ham that is aged for at least 12 months. It is known for its delicate, sweet flavour and is often served as an appetizer with melon or figs.
3. Parmigiano-Reggiano: This is a hard cheese that is aged for at least 12 months. It has a sharp, nutty flavour and is often grated over pasta dishes or eaten on its own.
4. Tortellini in brodo: This is a soup made with small, stuffed pasta called tortellini, which are filled with a mixture of meat, cheese, and herbs. The broth is made with chicken or beef and is often finished with a drizzle of olive oil.
5. Gnocco fritto: This is a savory fried dough that is often served as an appetizer or side dish. It is made with a simple dough of flour, water, and yeast, which is then cut into small pieces and fried until golden brown.

These traditional recipes from Emilia Romagna showcase the region’s rich culinary heritage, which is based on simple, high-quality ingredients and traditional cooking methods. Visitors to the region can experience the unique savour and traditions of Emilian cuisine by trying these dishes in local restaurants and cafes.

FRIULI VENEZIA GIULIA

Friuli Venezia Giulia is a region in Northeastern Italy known for its unique blend of Italian, Austrian, and Slavic cultures. Here are five traditional recipes from Friuli Venezia Giulia:

1. Gnocchi di susine: These are potato dumplings filled with plums and served with melted butter and grated cheese. They are a popular dish in the autumn months when plums are in season.
2. Jota: This is a hearty soup made with beans, sauerkraut, potatoes, and smoked pork ribs. It has garlic, bay leaves, and juniper berries and is often served with polenta.
3. Frico: This is a dish made with grated Montasio cheese, potatoes, and onions. The cheese is melted with the other ingredients until crispy and golden brown. Frico is often served as an appetizer or side dish.
4. Brovada: This is a dish made with turnips that are fermented in grape must. The turnips are then cooked with onions, garlic, and pork and served with polenta. Brovada is a traditional dish from the town of Cormons.
5. Gubana: This is a sweet bread filled with raisins, nuts, and spices. It is often served as a dessert or breakfast pastry and is a specialty of the town of Cividale del Friuli.

LAZIO

Lazio is a region in Central Italy known for its ancient history, stunning landscapes, and stunning cuisine. Here are five traditional recipes from Lazio:

1. Spaghetti alla carbonara: This is a pasta dish made with spaghetti, pancetta, eggs, and Pecorino Romano cheese. The sauce is creamy and rich, and is made by tossing the hot pasta with the egg mixture and pancetta.
2. Saltimbocca alla romana: This is a dish made with thin slices of veal, prosciutto, and sage leaves. The meat is first pounded thin, then wrapped in prosciutto and sage and pan-fried until golden brown.
3. Carciofi alla giudia: This is a dish made with artichokes that are deep-fried until crispy and golden brown. The artichokes are seasoned with garlic and parsley and are a specialty of the Jewish quarter in Rome.
4. Abbacchio alla scottadito: This is a dish made with grilled lamb chops that are served hot off the grill, or “scottadito” in Italian. The lamb is marinated in olive oil, garlic, and rosemary before being grilled.
5. Supplì: This is a street food snack made with rice balls that are stuffed with mozzarella cheese and tomato sauce, then breaded and fried until crispy. They are similar to arancini from Sicily, but are smaller and have a more elongated shape.

LIGURIA

Liguria is a region in Northwestern Italy known for its stunning coastline, colorful seaside villages, and flavourful cuisine. Here are five traditional recipes from Liguria:

1. Trofie al pesto: This is a pasta dish made with trofie noodles and a sauce made with basil, garlic, pine nuts, and Parmesan cheese. The sauce is pounded in a mortar and pestle to create a smooth and creamy consistency.
2. Focaccia genovese: This is a flatbread that is flavoured with olive oil and salt and often topped with rosemary or other herbs. It is a staple of Ligurian cuisine and is often eaten as a snack or as an accompaniment to a meal.
3. Farinata: This is a thin, crispy pancake made with chickpea flour, olive oil, and water. It is often served hot out of the oven and is a popular street food in Liguria.
4. Pansotti di magro: These are pasta parcels filled with a mixture of herbs, ricotta cheese, and spinach. They are served with a simple tomato sauce or a walnut sauce and are a specialty of the city of Genoa.
5. Torta pasqualina: This is a savory pie made with a mixture of Swiss chard, ricotta cheese, and eggs. It is often served during the Easter season and is a staple of Ligurian cuisine.

Pesto

Pesto, the beloved Italian sauce made with fresh basil, garlic, Parmesan cheese, and pine nuts, has been a staple in many kitchens for generations. However, what happens when you can’t find pine nuts or have a nut allergy? Fear not, because there are delicious and easy ways to make pesto without pine nuts that will have you never looking back to the traditional recipe again.

LOMBARDIA

Lombardia is a region in Northern Italy known for its stunning Alpine scenery, vibrant cities, and interesting cuisine. Here are five traditional recipes from Lombardia:

1. Risotto alla milanese: This is a rice dish made with saffron, Parmesan cheese, and butter. It is a specialty of Milan and is often served as a side dish or as a main course.
2. Ossobuco alla milanese: This is a dish made with veal shanks that are slow-cooked in a tomato-based sauce with carrots, celery, onions, and gremolata (a mixture of garlic, parsley, and lemon zest). It is often served with risotto alla milanese.
3. Polenta e brasato: This is a dish made with polenta, a creamy cornmeal porridge, and brasato, a type of beef that is slowly braised with red wine and vegetables until tender.
4. Panettone: This is a sweet bread that is typically eaten during the Christmas season. It is made with candied citrus peel, raisins, and other dried fruits and is often served with a cup of coffee or hot chocolate.
5. Cassoeula: This is a hearty stew made with pork meat, sausage, and cabbage. It is a traditional dish from the city of Milan and is often served during the winter months.

MARCHE

Marche is a region in Central Italy known for its rolling hills, picturesque towns, and vibrant cuisine. Here are five traditional recipes from Marche:

1. Brodetto di pesce: This is a fish stew made with a variety of fish and seafood, such as mussels, clams, squid, and whitefish. The stew is flavoured with tomatoes, garlic, and parsley and is often served with crusty bread.
2. Olive all’ascolana: These are stuffed olives that are breaded and fried until crispy. The filling is made with a mixture of ground meat, Parmesan cheese, and herbs.
3. Vincisgrassi: This is a type of lasagna that is made with egg pasta, meat sauce, béchamel sauce, and Parmesan cheese. It is a traditional dish from the city of Macerata.
4. Coniglio in porchetta: This is a rabbit dish that is marinated in a mixture of herbs, garlic, and olive oil, then roasted until tender and crispy.
5. Crescia al formaggio: This is a savory bread that is made with flour, yeast, and cheese. It is often served as a snack or as an accompaniment to a meal.

MOLISE

Molise is a small region in Southern Italy known for its beautiful countryside, historic towns, and traditional cuisine. Here are five traditional recipes from Molise:

1. Cavatelli con ragù di agnello: This is a pasta dish made with cavatelli, a small shell-shaped pasta, and a lamb ragù. The sauce is made with tomatoes, garlic, and herbs and is slow-cooked until the meat is tender.
2. Polpette di ricotta: These are ricotta cheese balls that are flavoured with Parmesan cheese, parsley, and garlic, then fried until crispy.
3. Brodetto alla termolese: This is a fish stew made with a variety of fish and seafood, such as mussels, clams, squid, and shrimp. The stew is has tomatoes, garlic, and chilli peppers and is often served with crusty bread.
4. Scrippelle ‘mbusse: This is a soup made with crepes that are filled with Parmesan cheese, rolled up, and simmered in chicken broth. It is a specialty of the town of Campobasso.
5. Zeppole di San Giuseppe: These are cream-filled pastries that are typically eaten during the feast of St. Joseph in March. They are made with a choux pastry dough and filled with pastry cream or ricotta cheese.

PIEMONTE

Piemonte is a region in Northern Italy known for its stunning landscapes, rich history, and tangy cuisine. Here are five traditional recipes from Piemonte:

1. Agnolotti del plin: This is a pasta dish made with small, stuffed pasta parcels filled with meat, vegetables, and cheese. The pasta is often served with a simple tomato sauce or butter and sage.
2. Bagna cauda: This is a warm dip made with anchovies, garlic, olive oil, and butter. It is often served with raw vegetables for dipping, such as carrots, celery, and fennel.
3. Vitello tonnato: This is a dish made with thinly sliced veal that is served cold with a tuna sauce. The sauce is made with canned tuna, anchovies, capers, and mayonnaise.
4. Brasato al Barolo: This is a dish made with beef that is slow-cooked in red wine from the Barolo region. The meat is spiked with garlic, rosemary, and other herbs and is often served with polenta.
5. Bunet: This is a dessert made with chocolate, amaretti cookies, eggs, and cream. It is similar to a chocolate pudding and is often served with whipped cream or fresh berries.

PUGLIA

Puglia is a region in Southern Italy known for its sunny beaches, charming towns, and wonderful cuisine. Here are five traditional recipes from Puglia:

1. Orecchiette con le cime di rapa: This is a pasta dish made with orecchiette, a small ear-shaped pasta, and cime di rapa, a leafy green vegetable similar to broccoli rabe. The pasta is often served with garlic, chili flakes, and anchovies.
2. Burrata: This is a type of fresh cheese made from mozzarella and cream. It has a soft, creamy texture and is often served with crusty bread, tomatoes, and basil.
3. Focaccia barese: This is a flatbread that is topped with olive oil, tomatoes, and oregano. It is a specialty of the city of Bari and is often served as a snack or as an accompaniment to a meal.
4. Polpo alla pignata: This is a dish made with octopus that is slow-cooked in a terra cotta pot with tomatoes, onions, and potatoes. The dish has garlic, parsley, and red pepper flakes.
5. Zeppole di San Giuseppe: These are cream-filled pastries that are typically eaten during the feast of St. Joseph in March. They are made with a choux pastry dough and filled with pastry cream or ricotta cheese.

SARDEGNA

Sardinia, or Sardegna in Italian, is an island region in the Mediterranean Sea known for its stunning beaches, rugged landscapes, and stunning cuisine. Here are five traditional recipes from Sardinia:

1. Malloreddus alla campidanese: This is a pasta dish made with malloreddus, a small pasta shape similar to gnocchi, and a tomato-based sauce with sausage and saffron. The sauce is infused with garlic, onion, and Pecorino cheese.
2. Porceddu: This is a roasted suckling pig that is cooked over a wood fire until crispy and tender. The pig is often seasoned with herbs and garlic and is a staple of Sardinian cuisine.
3. Pane carasau: This is a type of flatbread that is thin and crispy. It is often served with olive oil, salt, and herbs, and is a staple of Sardinian cuisine.
4. Bottarga: This is a salted, cured fish roe that is often served grated over pasta or sliced thin and served as an appetizer. It is a specialty of the island of Carloforte.
5. Seadas: These are a type of fried pastry that is filled with fresh cheese and drizzled with honey. They are often served as a dessert and are a staple of Sardinian cuisine.

SICILIA

Sicily, or Sicilia in Italian, is an island region in Southern Italy known for its stunning coastline, ancient ruins, and traditional cuisine. Here are five traditional recipes from Sicily:

1. Arancini: These are stuffed rice balls that are breaded and fried until crispy. They are typically filled with meat sauce, peas, and cheese, and are a popular street food in Sicily.
2. Pasta alla norma: This is a pasta dish made with eggplant, tomatoes, and ricotta salata cheese. The eggplant is often fried until crispy and then tossed with the tomato sauce and pasta.
3. Caponata: This is a sweet and sour vegetable dish made with eggplant, onions, celery, and tomatoes. The vegetables are sautéed and then simmered in a vinegar and sugar sauce.
4. Cannoli: These are crispy pastry shells filled with sweetened ricotta cheese and often with chocolate chips, pistachios, or candied fruit. They are a traditional dessert in Sicily.
5. Pesce spada alla ghiotta: This is a dish made with swordfish that is cooked in a tomato-based sauce with olives, capers, and onions. The sauce has garlic, red pepper flakes, and white wine.

TOSCANA (Tuscany)

Tuscany, or Toscana in Italian, is a region in Central Italy known for its beautiful landscapes, historic cities, and beautiful cuisine. Here are five traditional recipes from Tuscany:

1. Ribollita: This is a hearty vegetable soup made with bread, beans, and vegetables such as kale, carrots, and celery. The soup is often thickened with bread and is a staple of Tuscan cuisine.
2. Bistecca alla Fiorentina: This is a grilled steak that is made from the Chianina breed of cattle. The steak is seasoned with salt and pepper and is often served rare or medium-rare.
3. Pappa al pomodoro: This is a tomato and bread soup that has garlic, basil, and olive oil. The soup is often served with a drizzle of olive oil and grated Parmesan cheese.
4. Cantucci: These are almond cookies that are often served with dessert wine. The cookies are crunchy and are traditionally dipped in the wine before eating.
5. Pici all’aglione: This is a pasta dish made with pici, a thick, hand-rolled pasta, and a sauce made with garlic, tomatoes, and red pepper flakes. The sauce is often served with grated pecorino cheese.

Pasta alla boscaiola

Pasta alla boscaiola is an Italian pasta dish that typically includes ingredients such as mushrooms, pancetta (Italian bacon), onion, garlic, and sometimes tomato. The name “boscaiola” means “woodcutter-style,” which reflects the dish’s origins as a rustic, hearty meal made with ingredients readily available in the forest. This dish is often served with a cream or tomato-based sauce and is typically enjoyed with various pasta shapes such as rigatoni or penne. It is a popular dish in many Italian restaurants and easy to prepare at home.

TRENTINO ALTO ADIGE

Trentino-Alto Adige is a region in Northern Italy known for its breathtaking Alpine scenery, rich cultural heritage, and rich cuisine. Here are five traditional recipes from Trentino-Alto Adige:

1. Canederli: These are large dumplings made with stale bread, eggs, milk, and cheese. The dumplings are often flavoured with speck, a type of cured ham, and are served in a warm broth.
2. Speckknödel: These are small dumplings made with potatoes, flour, and speck. The dumplings are often served with sauerkraut or a side of boiled vegetables.
3. Strudel: This is a sweet pastry made with thin layers of pastry dough that are filled with apples, raisins, and cinnamon. The pastry is often served warm with a scoop of vanilla ice cream.
4. Schlutzkrapfen: These are half-moon-shaped ravioli that are filled with spinach, ricotta cheese, and speck. The ravioli are often served with melted butter and grated Parmesan cheese.
5. Kaiserschmarrn: This is a sweet dessert made with shredded pancakes, raisins, and almonds. The dessert is often served with a dusting of powdered sugar and a dollop of whipped cream.

UMBRIA

Umbria is a region in central Italy known for its rolling hills, picturesque towns. Here are five traditional recipes from Umbria:

1. Strangozzi al tartufo nero: This is a pasta dish made with strangozzi, a type of long, flat pasta, and black truffle sauce. The pasta is often served with grated Parmesan cheese.
2. Porchetta: This is a roasted pork dish that is seasoned with herbs, garlic, and fennel. The meat is often served in a sandwich or as a main dish.
3. Torta al testo: This is a type of flatbread that is cooked on a stone or cast-iron griddle. The bread is often stuffed with prosciutto, cheese, and greens.
4. Zuppa di lenticchie: This is a soup made with lentils, vegetables, and bacon. The soup is often served with crusty bread and grated Parmesan cheese.
5. Pizzicarella: This is a dessert made with ricotta cheese, sugar, and lemon zest. The mixture is often formed into small balls and served with honey and chopped nuts.

VALLE D’AOSTA

Valle d’Aosta is a region in Northern Italy known for its stunning alpine landscapes, ancient castles. Here are five traditional recipes from Valle d’Aosta:

1. Fonduta: This is a cheese fondue made with fontina cheese, milk, and egg yolks. The fondue is often served with crusty bread and boiled potatoes.
2. Carbonade: This is a beef stew made with red wine, onions, and spices. The stew is often served with polenta or boiled potatoes.
3. Gnocchi alla valdostana: This is a pasta dish made with potato gnocchi and a creamy cheese sauce. The sauce is often made with fontina cheese, milk, and butter.
4. Cotechino con lenticchie: This is a dish made with cotechino, a type of sausage made from pork, and lentils. The sausage is often served with a side of lentils and is a traditional New Year’s Eve dish.
5. Tarte tatin alla valdostana: This is a dessert made with caramelized apples and puff pastry. The apples are often flavored with honey and cinnamon and the pastry is baked until golden brown.

VENETO

Veneto is a region in Northeastern Italy known for its stunning cities, picturesque countryside, and flavorful cuisine. Here are five traditional recipes from Veneto:

1. Risotto al radicchio: This is a risotto dish made with radicchio, a type of leafy vegetable that is similar to chicory. The dish is often flavored with Parmesan cheese and red wine.
2. Bigoli in salsa: This is a pasta dish made with bigoli, a type of thick spaghetti, and a sauce made with onions, anchovies, and olive oil. The dish is often served with grated Parmesan cheese.
3. Sarde in saor: This is a dish made with sardines that are marinated in vinegar and onions. The dish is often served as an appetizer with polenta.
4. Fegato alla veneziana: This is a dish made with calf liver and onions. The dish is often served with polenta and is a traditional Venetian dish.
5. Tiramisu: This is a dessert made with ladyfingers that are soaked in coffee and layered with a mixture of mascarpone cheese, sugar, and egg yolks. The dessert is often topped with cocoa powder or grated chocolate.

We are traveling to Lake Garda this May to sample the delights of the region and I will share my experience with you

What Are The Top 10 Italian Ingredients

1. Tinned plum tomatoes
2. Parmesan / Grand Pandamo
3. Pasta  / All variations
4. Garlic
5. Olive Oil
6. Olive
7. Mozzarella
8. Prosciutto

Famous Italian Dishes

1. Lasagne
2. Spaghetti Bolognese 
3. Pasta
4. Osso buco alla Milanese
5. Ribollita
6. Saltimbocca
7. Tiramisu
8. Pizza
9. Arancini Balls
10. Meatballs
11. Calazone
12. Risotto
13. Gnocchi
14. Fritta
15. Traditional Italian Ragu

Ribollita

Traditionally considered as cucina povera, or poor man’s food, the ribollita was created by servants who collected unfinished food, such as bread and vegetables, from their masters before boiling these items in water to make a meal

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