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.
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Giardiniera
Vinegar-pickled vegetables served as antipasto or with boiled meats. Ready in 40 min prep and 15 min cooking. Fills 3…
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Grappa
Clear brandy distilled from the pomace left after winemaking. A wine & spirit recipe from Italy.
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Gorgonzola
Creamy blue cow’s-milk cheese, sold mild young or piccante aged. A cheese & dairy recipe from Italy.
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Guanciale
Cured pork cheek, fattier and sharper than pancetta. A charcuterie & cured recipe from Italy.
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Lampredotto
Florentine tripe simmered and served in a bun with salsa verde. Ready in 20 min prep and 2 hr 30…
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Lasagne alla bolognese
Baked pasta sheets with ragù, béchamel, Parmigiano. Ready in 1 hour 30 minutes prep and 4 hours cooking. Serves 8.…
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Limoncello
Amalfi lemon-peel liqueur served ice cold. A wine & spirit recipe from Italy.
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Minestrone
Vegetable and bean soup with pasta or rice. Ready in 30 min prep and 1 hr 30 min cooking. 8…
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Mostarda di Cremona
Whole candied fruits in fiery mustard syrup, eaten with boiled meats and cheese. Ready in 30 min prep and 30…
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Mortadella
Large, silky Bologna pork sausage studded with fat cubes and pepper. A charcuterie & cured recipe from Italy.