Italian cuisine

thumb|right|200px|Flank-steak roulade being browned thumb|right|200px|Sliced-beef roulade filled with bacon, onion and pickled cucumber thumb|right|200px|Cooked flank-steak roulade thumb|right|200px|Salmon and dill mini-

Prepared dish

culinary tradition of Abruzzo

Scottish chip shop dish of pizza deep-fried (usually without batter)

type of meat cut

onions which have been pickled

Brandade () is an emulsion made from salt cod, olive oil, and usually potatoes. It is eaten in the winter with bread or potatoes. In French culinary terminology, it is occasionally referred to as brandade de morue; in Spanish cuisine, it is sometimes known as brandada de bacalao ('morue' and 'bacalao' meaning 'salt cod').

Mojama (; Portuguese: muxama) is a Mediterranean delicacy consisting of filleted salt-cured tuna, typically found in the Murcia and Andalusia regions of Spain, particularly in Huelva and Cádiz or in Portugal in the region of Algarve. Bluefin and yellowfin tuna are the most common varieties used.

typical Italian dish

Barbajuan (also spelled barbagiuan or barbagiuai) is an appetizer mainly found in eastern part of the French Riviera, in the western part of Liguria and in Monaco. A kind of fritter stuffed with Swiss chard, rice and ricotta, among other ingredients. In Monaco, where it is especially eaten on the national day, 19 November. The word means Uncle John in western Ligurian and Monégasque dialect. Other fillings can include pumpkin, minced meat, leeks or eggs.

thumb|upright|Cotoletta alla milanese with potatoes Cotoletta () is an Italian form of breaded cutlet made from veal.

the edible flowers of Cucurbita species

flesh from quail

variety of plum tomato

chicken dish

traditional dish from the Southern coasts of Spain

Bertolli is a brand of Italian food products produced by multiple companies around the world with the trademark owned by Japanese multinational Mizkan Holdings. Originating as a brand of extra virgin olive oil, in which it was the global market leader, pasta sauces and ready meals are now sold under the brand name as well.

thumb|A small plate of giardiniera Giardiniera (, ) is an Italian relish of pickled vegetables in vinegar or oil.

cuisine of Tuscany in Italy

stew

type of cheese

style of Italian cuisine

thumb|250px|Ricotta gnudi with strawberry sauce (as a dessert) Gnudi (), also known as malfatti, are gnocchi-like dumplings made with ricotta cheese and semolina instead of potato flour. The result is often a lighter, "pillowy" dish, unlike the often denser, chewier gnocchi. Gnudi is the Tuscan word for 'naked' (in standard Italian nudi), the idea being that these "pillowy" balls of ricotta and spinach (sometimes without spinach) are "nude ravioli", consisting of just the tasty filling without the pasta shell.

cheese dish fried in oil

A fishcake (sometimes written as fish cake) is a culinary dish consisting of filleted fish or other seafood minced or ground, mixed with a starchy ingredient, and fried until golden. They can also frequently be oven-baked.

kind of prosciutto produced in San Daniele del Friuli area, in the Friuli-Venezia Giulia region of Italy, darker in color and sweeter in flavor

European dish made from calf's head

Pizza baked in large rectangular trays, sold by the slice

Friggitello (: friggitelli) is a sweet Italian chili pepper of the species Capsicum annuum. It is also known as the "Golden Greek pepper", "Sweet Italian pepper", or "Tuscan pepper". In the United States they may be called "pepperoncini"; they are quite distinct from Italian peperoncini, which are hot Italian chili peppers. Friggitello is mild with a slight heat and a hint of bitterness, and is sometimes pickled and sold in jars. In Italy friggitello is most associated with the region of Tuscany. The Greek variety, which is sweeter, is commonly used elsewhere in Europe and the United States.

appetizer

Orzotto () is an Italian dish similar to risotto, but made with pearl barley instead of rice. Orzotti are a speciality of the Friuli-Venezia Giulia region of northeastern Italy.

cuisine originating from the island of Sardinia

food that has been baked in an oven

thumb|250px|Fugazzeta Fugazza (from Genoese fugassa) is a common type of Argentine pizza, originating in Buenos Aires, that consists of a thick pizza crust topped with onions and sometimes olives. A similar variant known as fugazza con queso or americana includes mozzarella cheese along with the aforementioned ingredients. It is derived from a combination of Neapolitan pizza with Italian focaccia bread.

Italian popular local festival

Italian chef (born 1965)

traditional Cuisine of Corsica, France

type of prosciutto

Malloreddus, sometimes Italianized as gnocchetti sardi, are a type of pasta typical of Sardinian cuisine. They have the shape of thin ribbed shells, about long, and are made of semolina flour and water.

regional Italian cuisine

thumb|Easter bunny made of yeast dough Gebildbrot () is a bread or pastry in forms of figurative representations, such as a human, hare, bird or other braidings of dough. Traditionally this pastry is made for and consumed on certain feasts of the liturgical year.

stomach of a pig as food

type of vegetable soup

Canestrelli are a type of Italian biscuit. Originating in Montferrat, these biscuits are common in both Piedmont and Liguria. Moreover, under the name canistrelli, they are also typical of Corsica.

thumb|Italian wine and thumb|Aging thumb| thumb| '''''' (: , ) are Italian meat products typical of an antipasto, predominantly made from pork and cured. They also include bresaola, which is made from beef, and some cooked products, such as mortadella.

Abbamele (also known as , or in Sardinian) is a honey-based product from the rural culture of the Sardinia region of Italy. The proper Sardinian name is also not rarely italianized into '''' ('honey sapa').

Cacioricotta is a typical southern Italian cheese produced in the regions of Basilicata, Apulia and Calabria.

Italian pizza variant

Italian food approval process

snack made with puff pastry and a stuffing

thumb|300px|Foods and personnel at a salumeria A salumeria is a food producer and retail store that produces salumi and other food products. Some only sell foods, while not producing on-site, and some have a restaurant with sit-down service. The salumeria originated in Italy, and dates to the Middle Ages.

Italian pasta dish

grape tomato grown in Naples, Italy

Tipical Italian dish

pie prepared with chestnuts as a primary ingredient

cuisine of the Basilicata region of Italy

thumb|Raw vegetables (crudités) served in cups with pinzimonio Pinzimonio is an Italian dipping sauce made with olive oil, salt, pepper, and occasionally wine vinegar, which is served with raw vegetables (crudités) typically cold. It is used similarly to bagna càuda, but is simpler and served cold.

italo-Albanian ethic cuisine

Wikimedia list article

Capunti is a type of short convex oval pasta resembling an open empty pea pod.