Baku Kitchen! An independent reference of traditional food

Italy

Italy’s food is built around regional pastas, wood-fired pizza, risotto, cured meats and espresso; simple ingredients treated with reverence. Look for Pizza Margherita (neapolitan wood-fired pizza with tomato, mozzarella, basil), Spaghetti alla carbonara (guanciale, egg, pecorino and black pepper; never cream) and Tiramisu (coffee-soaked savoiardi layered with mascarpone, cocoa). Named after Queen Margherita of Savoy, said to have been served by Raffaele Esposito in Naples in 1889; Neapolitan pizzaiuolo craft is UNESCO listed. This atlas has 54 Italy dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.

54 dishes.

‘Nduja‘Ndujafiery spreadable pork salame red with Calabrian chilliAceto balsamico di ModenaAceto balsamico di Modenasyrupy aged vinegar from cooked grape must, used by the dropAmericanoAmericanoCampari, red vermouth and soda over ice with orange; classic pre-dinner aperitivo.AranciniAranciniSicilian fried rice balls stuffed with ragù, mozzarellaBaroloBarolopowerful Piedmontese Nebbiolo aged for years, the king of winesBelliniBelliniWhite peach purée topped with cold Prosecco, served in a flute.Bistecca alla fiorentinaBistecca alla fiorentinathick rare Chianina T-bone grilled over coalsBresaolaBresaolaair-dried salted beef from the Valtellina, sliced paper-thinBurrataBurratamozzarella pouch filled with cream and shredded curd, oozing when cutCacio e pepeCacio e pepepecorino and black pepper pasta, Roman trattoria stapleCannoliCannolicrisp Sicilian shells piped with sweet ricottaCaprese saladCaprese saladmozzarella, tomato and basil with olive oilCassata sicilianaCassata sicilianaSponge and sweet ricotta cake sheathed in green marzipan and candied fruit.Casu marzuCasu marzuSardinian sheep cheese deliberately colonised by live cheese-fly larvaeChiantiChiantiTuscan Sangiovese red, once bottled in a straw-covered fiascoColatura di aliciColatura di aliciAmber fermented anchovy liquid dripped over spaghetti with garlic and oil.Culatello di ZibelloCulatello di Zibellopear-shaped cured ham from the rump, matured in river fogEspressoEspressoshort, intense coffee drunk standing at the barFernet-BrancaFernet-BrancaBitter herbal amaro, drunk long with cola or neat as a digestifFocacciaFocacciaolive-oil dimpled flatbread, Ligurian classicGaribaldiGaribaldiCampari lengthened with fluffy fresh orange juice, drunk before dinner.GelatoGelatodense, intensely flavoured Italian ice creamGiardinieraGiardinieravinegar-pickled vegetables served as antipasto or with boiled meatsGorgonzolaGorgonzolacreamy blue cow's-milk cheese, sold mild young or piccante agedGrappaGrappaclear brandy distilled from the pomace left after winemakingGuancialeGuancialecured pork cheek, fattier and sharper than pancettaLampredottoLampredottoFlorentine tripe simmered and served in a bun with salsa verdeLasagne alla bologneseLasagne alla bolognesebaked pasta sheets with ragù, béchamel, ParmigianoLimoncelloLimoncelloAmalfi lemon-peel liqueur served ice coldMinestroneMinestronevegetable and bean soup with pasta or riceMortadellaMortadellalarge, silky Bologna pork sausage studded with fat cubes and pepperMostarda di CremonaMostarda di CremonaWhole candied fruits in fiery mustard syrup, eaten with boiled meats and cheese.Mozzarella di Bufala CampanaMozzarella di Bufala Campanasoft, milky water-buffalo cheese from Campania, eaten within daysNegroniNegroniequal parts gin, sweet vermouth and Campari, stirred over iceNegroni SbagliatoNegroni SbagliatoNegroni with sparkling wine instead of gin, lighter and fizzy.OssobucoOssobucobraised veal shanks finished with lemony gremolata

  • ‘Nduja

    Fiery spreadable pork salame red with Calabrian chilli. A charcuterie & cured recipe from Italy.

  • Aceto balsamico di Modena

    Syrupy aged vinegar from cooked grape must, used by the drop. Ready in 30 minutes prep and 4 hours, for…

  • Arancini

    Sicilian fried rice balls stuffed with ragù, mozzarella. Ready in 45 min prep and 40 min cooking. 12 arancini. A…

  • Barolo

    Powerful Piedmontese Nebbiolo aged for years, the king of wines. A wine & spirit recipe from Italy.

  • Bellini

    White peach purée topped with cold Prosecco, served in a flute. Ready in 15 min prep and none cooking. 4…

  • Bistecca alla fiorentina

    Thick rare Chianina T-bone grilled over coals. Ready in 10 min prep and 20 min cooking. 2–3 servings. A main…

  • Bresaola

    Air-dried salted beef from the Valtellina, sliced paper-thin. A charcuterie & cured recipe from Italy.

  • Burrata

    Mozzarella pouch filled with cream and shredded curd, oozing when cut. A cheese & dairy recipe from Italy.

  • Cacio e pepe

    Pecorino and black pepper pasta, Roman trattoria staple. Ready in 10 min prep and 12 min cooking. 4 servings. A…

  • Caprese salad

    Mozzarella, tomato and basil with olive oil. 10 min to prepare. 4 servings. A salad & side recipe from Italy.