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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Polenta
Creamy or grilled cornmeal, northern Italian staple. Ready in 5 min prep and 45 min cooking. 6 servings. A salad…
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Prosciutto di Parma
Sweet air-cured ham sliced paper-thin. A charcuterie & cured recipe from Italy.
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Prosecco
Dry sparkling Glera wine from the Veneto hills, made in tanks. A wine & spirit recipe from Italy.
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Ribollita
Tuscan twice-boiled bread, bean and cavolo nero soup. Ready in 30 min prep and 2 hr 30 min cooking. 8…
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Risotto alla milanese
Saffron-gilded risotto, classic beside ossobuco. Ready in 15 min prep and 30 min cooking. 4 servings. A main recipe from…
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Sgroppino
Whipped lemon sorbet with Prosecco and vodka, served as a frothy palate cleanser. 5 min to prepare. 4 servings. A…
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Sfogliatella
Ribbed shell of crisp layered pastry filled with semolina and ricotta. Ready in 2 hr prep and 25 min cooking.…
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Spritz
Aperol or Campari with prosecco and soda, Venetian aperitivo. Ready in 3 minutes prep and none cooking. 1 glass. A…