Italian stews

Goulash (, ) is a meal made of meat and vegetables seasoned with paprika and other spices. Originating in Hungary, goulash is a common meal predominantly eaten in Central Europe but also in other parts of Europe. It is one of the national dishes of Hungary and a symbol of the country.

thumb|A meatball and mushroom fricassee served with rice

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.

Cacciucco () is an Italian fish stew native to the western coastal towns of Tuscany. It is especially associated with the port city of Livorno, in Tuscany, and the town of Viareggio north of it.

Peperonata is an Italian vegetable stew typically composed of red bell peppers, tomatoes, and onion. It may be used as a sauce for pasta or served as a side dish to meat and fish dishes. It may also be included as part of a ragù. A Maltese version uses roasted peppers preserved in oil and vinegar.

Italian stew

Caldume (Italian) or quarumi (Sicilian) is a Sicilian dish of veal tripe stewed with vegetables, served as a street food in Palermo and Catania.