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.

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  • Parmigiano Reggiano

    Hard cow’s-milk cheese aged one to three years, grated or eaten in shards. Ready in 3 hr in the dairy…

  • Pizza Margherita

    Neapolitan wood-fired pizza with tomato, mozzarella, basil. Ready in 40 min prep and 24 hr fermentation plus 90 seconds baking…

  • Spaghetti alla carbonara

    Guanciale, egg, pecorino and black pepper; never cream. Ready in 15 min prep and 15 min cooking. 4 servings. A…

  • Tiramisu

    Coffee-soaked savoiardi layered with mascarpone, cocoa. Ready in 35 min prep and 6 hr chilling cooking. 8 servings. A dessert…