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

  • Cannoli

    Crisp Sicilian shells piped with sweet ricotta. Ready in 1 hr prep and 30 min cooking. 20 cannoli. A dessert…

  • Cassata siciliana

    Sponge and sweet ricotta cake sheathed in green marzipan and candied fruit. Ready in 1 hr 30 min prep and…

  • Casu marzu

    Sardinian sheep cheese deliberately colonised by live cheese-fly larvae. A cheese & dairy recipe from Italy.

  • Chianti

    Tuscan Sangiovese red, once bottled in a straw-covered fiasco. A wine & spirit recipe from Italy.

  • Colatura di alici

    Amber fermented anchovy liquid dripped over spaghetti with garlic and oil. A fermented & pickled recipe from Italy.

  • Culatello di Zibello

    Pear-shaped cured ham from the rump, matured in river fog. A charcuterie & cured recipe from Italy.

  • Espresso

    Short, intense coffee drunk standing at the bar. Ready in 3 min prep and 1 min cooking. 1 double shot.…

  • Fernet-Branca

    Bitter herbal amaro, drunk long with cola or neat as a digestif. Ready in 5 min to serve prep and…

  • Focaccia

    Olive-oil dimpled flatbread, Ligurian classic. Ready in 20 min prep and 25 min cooking. 1 tray. A bread & pastry…

  • Garibaldi

    Campari lengthened with fluffy fresh orange juice, drunk before dinner. 5 min to prepare. 1 drink. A cocktail recipe from…