Italian cuisine

Garlic (Allium sativum) is a species of bulbous flowering plants in the genus Allium. Its close relatives include the onion, shallot, leek, chives, Welsh onion, and Chinese onion. Garlic is native to central and western Asia, stretching from the Black Sea through the southern Caucasus, northeastern Iran, and the Hindu Kush. It has naturalized in many other parts of the world, including Mediterranean Europe and China. There are two subspecies and hundreds of varieties of garlic.

Pizza is an Italian dish typically consisting of a flat base of leavened wheat-based dough topped with tomato, cheese, and other ingredients, baked at a high temperature, traditionally in a wood-fired oven.

Pasta (, ; ) is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Pasta was originally only made with durum, although the definition has been expanded to include alternatives for a gluten-free diet, such as rice flour, or legumes such as beans or lentils. Pasta is believed to have developed independently in Italy and is a staple food of Italian cuisine, with evidence of Etruscans making pasta as early as 400 BCE in Italy.

thumb|Spaghettoni hung to dry Spaghetti () is a long, thin, solid, cylindrical pasta. It is a staple food of traditional Italian cuisine. Like other pastas, spaghetti is made of milled wheat (sometimes enriched with vitamins and minerals) and water. Italian spaghetti is typically made from durum-wheat semolina. The pasta is usually white because refined flour is used, but whole wheat flour may be added. Spaghettoni is a thicker form of spaghetti, while spaghettini is a thinner form. Capellini is a very thin spaghetti, while vermicelli refers to intermediate thicknesses.

Calabash (; Lagenaria siceraria), also known as bottle gourd, white-flowered gourd, long melon, birdhouse gourd, New Guinea bean, New Guinea butter bean, Tasmania bean, zucca melon and opo squash, is a vine which is grown for its fruit. It belongs to the family Cucurbitaceae, is native to tropical Africa, and cultivated across the tropics. It can be either harvested young to be consumed as a vegetable, or harvested mature to be dried and used as a kitchen utensil (typically as a ladle or bowl), beverage container or a musical instrument. When it is fresh, the fruit has a light green smooth ski

Couscous () is a traditional North African dish of small steamed granules of rolled semolina that is often served with a stew spooned on top. Pearl millet, sorghum, bulgur, and other cereals are sometimes cooked in a similar way in other regions, and the resulting dishes are also sometimes called couscous.

culinary traditions of Italy

thumb|upright=1.2|A cup of espresso served in Ventimiglia, Italy thumb|An espresso being pulled from an E-61|E61-style [[espresso machine with a bottomless (naked) portafilter, 2014]] Espresso (, ) is a concentrated form of coffee produced by forcing hot water under high pressure through finely ground coffee beans. Originating in Italy, espresso has become one of the most popular coffee-brewing methods worldwide. It is characterized by its small serving size, typically 25–30 ml, and its distinctive layers: a dark body topped with a lighter-colored foam called "crema".

Parmesan (, ) is an Italian hard, granular cheese produced from cow's milk and aged at least 12 months. It is a grana-type cheese, along with Grana Padano, the historic , and others.

A pretzel ( ; from or , ; ) is a type of baked pastry made from dough that is commonly shaped into a knot. The traditional pretzel shape is a distinctive symmetrical form, with the ends of a long strip of dough intertwined and then twisted back onto itself in a particular way (a pretzel loop or pretzel bow). Today, pretzels come in various shapes, textures, and colors, but the original soft pretzel remains one of the most common pretzel types.

sausage filled with blood that are cooked or dried and mixed with a filler until they are thick enough to congeal when cooled

Sorbet (, ) is a frozen dessert made using ice combined with fruit juice, fruit purée, or other ingredients, such as wine, liqueur, or honey.

Fondue ( , , , ; ) is a Swiss dish of melted cheese and wine served in a communal pot ( or fondue pot) over a portable stove () heated with a candle or spirit lamp, and eaten by dipping bread and sometimes vegetables or other foods into the cheese using long-stemmed forks. It was promoted as a Swiss national dish by the Swiss Cheese Union () in the 1930s.

Meringue ( , ) is a type of dessert or candy, of French origin, traditionally made from whipped eggwhites and sugar, and occasionally an acidic ingredient such as lemon, vinegar, or cream of tartar. A binding agent such as salt, flour, or gelatin may also be added to the eggs. The key to the formation of a good meringue is the formation of stiff peaks by denaturing the protein ovalbumin (a protein in the egg whites) via mechanical shear.

Strudel ( , ) is a type of layered pastry with a filling that is usually sweet, but savoury fillings are also common. It became popular in the 18th century throughout the Austrian Empire. Strudel is part of Austrian cuisine and German cuisine but is also common in other Central European cuisines. In Italy it is recognized as a (PAT) of South Tyrol.

Gnocchi are a varied family of pasta-like dumplings in Italian cuisine. They are made of small rolls of dough, such as those composed of a simple combination of wheat flour, potato, egg, and salt. Variations of the dish supplement the simple recipe with flavour additives, such as semolina flour, cheese, breadcrumbs, cornmeal or similar ingredients, and possibly including herbs, vegetables, and other ingredients. Base ingredients may be substituted with alternatives, such as sweet potatoes for potatoes or rice flour for wheat flour. Such variations are often considered to be non-traditional.

Aioli, allioli, or aïoli () is a cold sauce consisting of an emulsion of garlic and olive oil; it is found in the cuisines of the northwest Mediterranean.

thumb|Individual portion of shakshouka

thumb|Tuber melanosporum|Black truffle (Tuber melanosporum)

An empanada is a type of baked or fried turnover consisting of pastry and filling, common in Spain, Portugal, other Southern European countries, North African countries, West African countries (where they are known as meatpies in Nigeria), South Asian countries, Latin American countries, and the Philippines. The name comes from the Spanish (to bread, i.e., to coat with bread), and translates as 'breaded', that is, wrapped or coated in bread. They are made by folding dough over a filling, which may consist of meat, cheese, tomato, corn, or other ingredients, and then cooking the resulting turno

Bruschetta ( , ) is an Italian appetizer (antipasto) consisting of grilled bread topped with garlic, olive oil, and salt. Most commonly it is served with toppings of tomatoes, vegetables, beans, cured meat or cheese. In Italy, bruschetta is often prepared using a grill.

apple-filled pastry

Pancetta () is a salt-cured pork belly meat product in a category known as salume. In Italy, it is often used to add depth to soups and pasta.

thumb|Prosciutto di Parma Prosciutto ( ; ), also known as prosciutto crudo, is an uncooked, unsmoked, and dry-cured ham. It is usually served thinly sliced.

A ' (; ), also known by the names Napoleon in North America and Post-Soviet countries, vanilla slice in the United Kingdom, and custard slice', is a French dessert made of puff pastry layered with pastry cream. Its modern form was influenced by improvements made by Marie-Antoine Carême.

Frittata is an egg-based Italian dish, similar to an omelette, crustless quiche or scrambled eggs, enriched with additional ingredients such as meats, cheeses or vegetables.

type of vinegar

Affogato (), or more fully '''''' (), is an Italian dessert comprising a scoop of gelato, either (plain milk-flavored) or vanilla, topped with espresso. Some variations add a shot of amaretto, , Kahlúa, or other liqueur.

single slice of bread with food items on top

flesh from snails

thumb|Sliced steak with fries, known as steak frites.

thumb|Typical merienda fare thumb|Typical vespertine merienda in the Andalusia|South of Spain thumb|Traditional serving of merienda in Café El Gato Negro, [[Buenos Aires: medialunas (croissants), café en jarrito (a double espresso coffee) and a little glass of sparkling water]] thumb|A typical meryenda in the Philippines, [[tsokolate with suman rice cakes and ripe carabao mangoes]] Merienda is a light meal in southern Europe, particularly Spain (merenda in Galician, berenar in Catalan), Portugal (lanche, merenda) and Italy (merenda), whence the word spread to Serbo-Croatian in, according to di

way to cook pasta

a type of small tomato

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Bottarga is salted, cured fish roe pouch, typically of the grey mullet or the bluefin tuna (). The best-known version is produced around the Mediterranean; similar foods are the Japanese and Taiwanese , which is softer, and Korean , from mullet or freshwater drum. It has many names and is prepared in various ways. Due to its scarcity and involved preparation it is expensive and regarded as a delicacy.

flesh from ducks

Pissaladière (, , ; or ; or sardenaira) is a dish of flatbread with toppings from the region of Provence and the French city of Nice. It is often compared to pizza. The dough is usually a bread dough thicker than that of the classic pizza Margherita, and the traditional topping in Nice usually consists of caramelised (almost pureed) onions, black olives (generally caillettes) and anchovies (whole, and sometimes also with pissalat, a type of anchovy paste).

' (), (), soffritto (), (), () or ' () typically consists of aromatic ingredients cut into small pieces and sautéed or braised in cooking oil for a long period of time over a low heat, then used as a foundation for a variety of dishes. It is a basic preparation in Mediterranean and Latin American cooking.

cod which has been preserved by drying after salting

Rapini (broccoli rabe or raab; ) is a green cruciferous vegetable, with the leaves, buds, and stems all being edible; the buds somewhat resemble broccoli. Rapini is known for its bitter taste, and is particularly associated with Mediterranean cuisine. It is a particularly rich dietary source of vitamin K.

thumb|upright=1.1|A characteristic trattoria in Tolmezzo, Friuli-Venezia Giulia, Italy

Radicchio is a perennial cultivated form of leaf chicory (Cichorium intybus, Asteraceae), commonly used in Italian cuisine. It is grown as a leaf vegetable and usually has colourful, white-veined red leaves that form a head. Radicchio has a bitter and spicy taste that mellows if it is grilled or roasted.

A buñuelo (, alternatively called boñuelo, bimuelo, birmuelo, bermuelo, bumuelo, burmuelo, or bonuelo, is a fried dough fritter found in Spain, Latin America, and other regions with a historical connection to Spaniards or Sephardic Jews, including Southwest Europe, the Balkans, Anatolia, where the sweet form is called lokma and the rest pişi, and parts of Asia and North Africa. Buñuelos are traditionally prepared at Christmas, Easter, and Hanukkah. They will usually have a filling or a topping. In Mexican cuisine, it is often served with a syrup made with piloncillo.

salad containing pasta

thumb|upright=1.35|Charcuterie hanging in a French shop Charcuterie (, , also , ; ; from , and ) is a branch of French cuisine devoted to prepared meat products, such as bacon, ham, sausage, terrines, galantines, ballotines, pâtés, and confit, primarily from pork.

right|thumb|upright=0.7|alt=Array of meats, cheeses and bottles|An array of meats and cheeses at an Italian delicatessen in Rome

thumb|Fried cauliflower with agliata sauce (right) Agliata (from , ; ; , ) is a pungent, savoury garlic sauce and condiment in Italian cuisine used to flavour and accompany grilled or boiled meats, fish and vegetables. It is first attested in ancient Rome, and it remains part of the cuisine of Liguria. Porrata is a similar sauce prepared with leeks in place of garlic.

Semmelknödel () are a kind of bread dumplings made from dried wheat bread rolls like Kaiser rolls, milk, and eggs. The name derives from southern Germany, where semmel means bread rolls and knödel refers to something that has been kneaded. Semmelknödel are a food specialty in southern Germany, Austria, Slovenia and the Czech Republic, as well as northern Italy (where they are called canederli in Trentino, Semmelknödel in South Tyrol and maracund in Lombardy).

'''''' is a Friulian dish consisting mainly of heated cheese and potato and optionally, other ingredients, es. It is the most typical culinary preparation of the historical region of Friuli and of Friulian cuisine. Originally was prepared in the impoverished region as a way of recycling cheese rinds. There are two popular versions of the dish: one soft and thick, which is usually served in slices, and the other thin and crunchy, which can be used either as a garnish or as an appetizer. While the soft version has a long tradition, the history of the thin version is disputed.

breaded cutlet dish

thumb|Farro soup from Tuscany, Italy Farro () is a grain of any of three species of hulled wheat, namely einkorn, emmer, or spelt, sold dried and cooked in water until soft. It is used as a side dish and added to salads, soups and stews.

Crostini (; : crostino) are an Italian appetizer (antipasto) consisting of small slices of grilled or toasted bread and toppings. The toppings may include a variety of different cheeses, meats, vegetables, and condiments, or may be presented more simply with a brush of olive oil and herbs or a sauce.

pieces of meat from the ribcage of a pig

squid used as food, commonly eaten in the Mediterranean, in East Asia, and elsewhere

Ciambotta or giambotta is a summer vegetable stew of southern Italian cuisine. The dish has different regional spellings; it is known as ciambotta or ciambrotta in Calabria and elsewhere, ciammotta in Basilicata and Calabria, cianfotta or ciambotta in Campania and Lazio, and ciabotta in Abruzzo.

Capocollo () or coppa () is an Italian pork salume made from the dry-cured muscle running from the neck to the fourth or fifth rib of the pork shoulder or neck. It is a whole-muscle salume, dry cured, and typically sliced very thinly. It is similar to the more widely known cured ham or prosciutto, because they are both pork-derived cold cuts used in similar dishes. It is not brined as ham typically is.

Timballo is an Italian dish consisting of pasta, rice or potatoes, with one or more other ingredients (cheese, meat, fish, vegetables or fruit) included. Variations include the mushroom and shrimp sauce timballo Alberoni, named after Giulio Alberoni, and the veal and tomato sauce timballo pattadese.

thumb|Mostarda di Cremona Mostarda (sometimes also called mostarda di frutta) is a northern Italian condiment made of candied fruit and a mustard-flavoured syrup. Commercially the essential oil of mustard is employed, which has the advantage of transparency; in home cooking, mustard powder heated in white wine may be used.

tomato dish