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.

PanettonePanettonetall candied-fruit Christmas bread from MilanPani ca meusaPani ca meusaSesame roll filled with spleen and lung fried in lard, with cheese or lemon.PanzerottoPanzerottoHalf-moon of pizza dough stuffed with tomato and mozzarella, deep fried.Parmigiana di melanzaneParmigiana di melanzanefried aubergine baked with tomato, mozzarella, basilParmigiano ReggianoParmigiano Reggianohard cow's-milk cheese aged one to three years, grated or eaten in shardsPesto alla genovesePesto alla genovesebasil, pine nuts, garlic, Parmigiano pounded with olive oilPiadinaPiadinaRomagna flatbread folded with squacquerone, prosciutto, arugulaPizza MargheritaPizza MargheritaNeapolitan wood-fired pizza with tomato, mozzarella, basilPolentaPolentacreamy or grilled cornmeal, northern Italian stapleProsciutto di ParmaProsciutto di Parmasweet air-cured ham sliced paper-thinProseccoProseccodry sparkling Glera wine from the Veneto hills, made in tanksRibollitaRibollitaTuscan twice-boiled bread, bean and cavolo nero soupRisotto alla milaneseRisotto alla milanesesaffron-gilded risotto, classic beside ossobucoSfogliatellaSfogliatellaRibbed shell of crisp layered pastry filled with semolina and ricotta.SgroppinoSgroppinoWhipped lemon sorbet with Prosecco and vodka, served as a frothy palate cleanser.Spaghetti alla carbonaraSpaghetti alla carbonaraguanciale, egg, pecorino and black pepper; never creamSpritzSpritzAperol or Campari with prosecco and soda, Venetian aperitivoTiramisuTiramisucoffee-soaked savoiardi layered with mascarpone, cocoa

  • ‘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.