List of Italian dishes

Pizza pugliese (left) and Pizza Margherita (DOC) (right)
Tiramisu is an Italian dessert

This is a list of Italian dishes and foods. Italian cuisine has developed through centuries of social and political changes, with roots as far back as the 4th century BC. Italian cuisine has its origins in Etruscan, ancient Greek, and ancient Roman cuisines. Significant changes occurred with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers and maize, now central to the cuisine but not introduced in quantity until the 18th century.[1][2] The cuisine of Italy is noted for its regional diversity,[3][4][5] abundance of difference in taste, and is known to be one of the most popular in the world,[6] with influences abroad.[7]

Pizza and spaghetti, both associated with the Neapolitan traditions of cookery, are especially popular abroad, but the varying geographical conditions of the twenty regions of Italy, together with the strength of local traditions, afford a wide range of dishes.

Dishes and foods

The cuisine of Italy has many unique dishes and foods.

Antipasto (appetizers)

Spicy olives on sale at the market at Ortigia, in Syracuse, Italy

Zuppa e salsa (soups and sauces)

Main article: List of Italian soups

Pane (bread)

Preparation of Piadina, a Romagna flatbread

Common pizzas

Neapolitan pizza (Margherita)

Pasta varieties (over 650)

Main article: List of pasta
Some different colours and shapes of pasta, at a pasta specialty store in Venice

Pasta dishes

Gnocchi di ricotta, dressed in butter and sage

Riso (rice dishes)

Risotto with lemon and green beans

Rice (riso) dishes are very common in Northern Italy, especially in the Lombardia and Veneto regions, though rice dishes are found in all the country.

  • Arancini
  • Insalata di riso
  • Pomodori col riso
  • Risi e bisi – rice and peas
  • Riso al nero di seppia
  • Riso alla toscana
  • Riso con i porcini
  • Riso e indivia
  • Riso tonnato
  • Riso valdostano
  • Risotto
  • Risotto ai gamberoni
  • Risotto ai quattro sapori
  • Risotto al Barolo
  • Risotto al cavolfiore
  • Risotto al Gorgonzola – risotto prepared with Gorgonzola cheese[20]
  • Risotto alla marinara
  • Risotto alla milanese – risotto with saffron
  • Risotto alla sbirraglia
  • Risotto alla zucca
  • Risotto allo zafferano con petto d'anatra
  • Risotto con agoni
  • Risotto con la lüganega
  • Risotto con scamorza e champagne
  • Risotto di seppie alla veneziana
  • Risotto indivia e fiori di zucca
  • Risotto saltato
  • Sformato al basilico
  • Sformato di riso dolce
  • Tiella di riso, patate e cozze

Pesce (fish dishes)

A variation of acqua pazza, a fish dish featuring black olives, scallions and mushrooms
  • Acciughe fritte in pastella
  • Acciughe in carpione
  • Acqua pazza
  • Acquadella o latterino fritto
  • Agghiotta di pesce spada
  • Alici, sardine, anguilla marinate
  • Anguilla marinata – marinated eel[21]
  • Baccalà
  • Baccalà alla vicentina
  • Baccalà fritto
  • Boreto alla graisana
  • Branzino al sale
  • Brodetto di arselle
  • Buridda
  • Cacciucco
  • Calamaretti fritti – fried squid[22]
  • Calamari in zimino
  • Calamari ripieni
  • Capesante alla veneziana
  • Cappon magro
  • Carpaccio di pesce
  • Cartoccio di pesce spada
  • Cozze alla tarantina
  • Cozze fritte alla viareggina
  • Cozze ripiene
  • Filetti di baccalà
  • Filetti di orata al cartoccio
  • Fritata di bianchetti
  • Fritto misto di pesce
  • Frittura mista di pesce
  • Grancevola alla veneziana
  • Impanata di pesce spada
  • Involtini di pesce
  • Missultin e polenta
  • Moscardini lessati alla genovese
  • Murena fritta
  • Nasello al forno – baked hake
  • Orata arrosto
  • Orate al forno
  • Pepata di cozze
  • Pesce a scabecciu
  • Pesce al cartoccio
  • Pesce alla pizzaiola
  • Pesce spada alla siciliana
  • Pesce spada arrosto in salmoriglio
  • Polpettine di mare
  • Sarde a beccafico – stuffed sardines[23]
  • Sarde arraganate (sarde con origano e pane)
  • Sarde grigliate
  • Sarde ripiene
  • Sarde sfiziose panate
  • Sardele in saor
  • Sbroscia bolsenese
  • Scampi a zuppetta
  • Scampi gratinati
  • Seppie col nero alla veneziana
  • Seppie con i piselli
  • Seppie ripiene
  • Seppioline in umido
  • Sogliole alla mugnaia
  • Spiedini ai frutti di mare
  • Spiedini di alici
  • Spiedini di anguilla
  • Stoccafisso alla genovese
  • Stoccafisso alla ligure
  • Tonno sott'olio
  • Tortiera di cozze
  • Totano imbottito
  • Triglie alla livornese
  • Zuppa di pesce

Carne (meat dishes and cured meats)

Rabbit cacciatore
Cotoletta with potatoes

Speck Alto Adige PGI

  • Speck friulano di Sauris
  • Stigghiola
  • Trippa alla Romana
  • Violino Valtell
  • Vitello (veal)

Verdura (vegetable dishes)


Nut dishes

Vino (wines)

Further information: Italian wine, Lists of Italian DOCG, DOC, and IGT wines.
A glass of Lambrusco
Sangiovese grapes
Vineyards in the Valpolicella region

Formaggio (cheeses)

Further information: List of Italian cheeses, and the more select List of Italian PDO cheeses
See also: List of cheeses

Cheese dishes

Desserts and pastry

A semifreddo dessert

Caffè (coffee)

Espresso is coffee brewed by forcing a small amount of nearly boiling water under pressure through finely ground coffee beans

Famous dishes

Special occasions

Feast of the Seven Fishes

Unique dishes and foods by region

Friuli-Venezia Giulia

  • Asino- cheese of Carnic Prealps
  • Brovada or Brovade – cooked turnips that were preserved in marc it:Brovada
  • Cjarsons – sort of tortellini with a ricotta filling, of the Carnic Alps
  • Cuguluf – leavened cake of Viennese origin
  • Formadi frânt" and Formadi salât – cheeses
  • Frico – sliced cooked potatotes with onions and Montasio cheese
  • Gubana – cake made with a very rich filling of dry fruits, raisins and candied citron
  • Gulasch or Goulasch – alla triestina, alla goriziana, alla friulana
  • Jota or Iota or Jote – soup made with beans, potatoes and sauerkraut
  • Kaiserfleisch – smoked pork, sprinkled with grated horseradish and served with sauerkraut
  • Kipfel – small fried crescent, made with a kind of potato dumpling dough
  • Montasio – cheese of the Friuli
  • Palatschinken – pancake filled with apricot jam or chocolate sauce
  • Polenta – all over the region
  • Porcina or Porzina – boiled pork served with mustard and horseradish
  • Prosciutto di San Daniele DOP, famous ham exported all over the world
  • Scuete fumade – sweet smoked ricotta
  • Smoked hams of Sauris, of Cormons and of the Carso plateau
  • Speck friulano of Sauris


Main article: Cuisine of Veneto
  • Bigoli con l'arna – a type of pasta similar to Tagliatelle but bigger with a sauce of liver of the duck
  • Galani or Crostoli – pastries
  • Lesso e pearà – boiled meats with pepper sauce, most common in the Province of Verona
  • Pasta e fagioli – a soup of pasta and beans
  • Polenta e oseipolenta accompanied with roasted wild birds
  • Radicchio e pancetta – raw or cooked radicchio salad with pancetta
  • Risi e bisi – rice with young peas
  • Sarde in saor – fried, marinated sardines

Trentino-Alto Adige/Südtirol




Val D'Aosta

Piedmont (Piemonte)

Panna Cotta with cream and garnish



Boiled cotechino (top) served with polenta and lentils


Tuscan bread specialties


Specialties of the Norcineria (Umbrian Butcher)

Olive ascolane


Unique ham and sausage specialties



Abruzzo and Molise


Apulia (Puglia)

Orecchiette carbonara

Apulian bread specialties



  • Cuzzupa
  • Maccarruni i'casa home made pasta with goat or pork meat and tomatoea
  • Melanzane alla menta – Eggplant marinated with mint
  • Pesce spada alla ghiotta – swordfish rolls in tomato sauce
  • Pipi chini padded pepper
  • pisci stoccu Stockfish with olive, tomatoes and caper bush
  • Pitta coi pomodoripita bread with tomatoes
  • satizzu typical sausages made with fennel and pepper
  • Zippuli

Sicily (Sicilia)

Sardinia (Sardegna)


Most important ingredients (see also Italian Herbs and Spices):

Other common ingredients:

Pasta being prepared in a pasta machine

Herbs and spices

Main article: List of Italian soups

See also


  1. "The Making of Italian Food...From the Beginning". Retrieved 24 April 2010.
  2. Del Conte, 11–21.
  3. Related Articles (2 January 2009). "Italian cuisine – Britannica Online Encyclopedia". Retrieved 24 April 2010.
  4. "Italian Food – Italy's Regional Dishes & Cuisine". Retrieved 24 April 2010.
  5. "Regional Italian Cuisine". Retrieved 24 April 2010.
  6. "Cooking World » The most popular cuisines of the world (Part 1)". 25 June 2007. Retrieved 24 April 2010.
  7. Freeman, Nancy (2 March 2007). "American Food, Cuisine". Retrieved 24 April 2010.
  8. Franco-Iaquinto, A. (2014). Momma's Christmas Cookbook: Classic Italian Family Recipes to Inspire New Holiday Traditions. TriMark Press, Incorporated. p. 43. ISBN 978-0-9904211-0-8.
  9. Hazan, Marcella (2011). Essentials of Classic Italian Cooking. Knopf Doubleday Publishing Group. ISBN 0307958302.
  10. Scicolone, Michelle (2014). The Italian Vegetable Cookbook. Houghton Mifflin Harcourt. p. 67. ISBN 0547909160.
  11. Johns, Pamela Sheldon (contributor) (2011). Cucina Povera: Tuscan Peasant Cooking. Andrews McMeel Publishing. p. 64. ISBN 1449408516.
  12. Gutekanst, John (September 2014). "Fish Food: Seafood on pizza". Pizza Today. Retrieved 2 September 2014.
  13. Garwood, Duncan; Hole, Abigail (2008). Lonely Planet Rome: City Guide. Lonely Planet. p. 185. ISBN 1741046599. Retrieved November 2012. Check date values in: |access-date= (help)
  14. Giudice, Teresa; MacLean, Heather (2011). Fabulicious! Teresa's Italian Family Cookbook. Running Press. p. 148. ISBN 0762442395. Retrieved November 2012. Check date values in: |access-date= (help)
  15. Buckley, Jonathan; Ellingham, Mark (2009). The Rough Guide to Tuscany & Umbria. Penguin. p. 36. ISBN 1405385294. Retrieved November 2012. Check date values in: |access-date= (help)
  16. Braimbridge; (et al.), Sophie (2003). A Little Taste Of...Italy. Murdoch Books. p. 16. ISBN 086411947X. Retrieved November 2012. Check date values in: |access-date= (help)
  17. Chen, Patrizia (2010). Rosemary and Bitter Oranges: Growing Up in a Tuscan Kitchen. Simon and Schuster. pp. pt–50.
  18. 1 2 Knight, K.; Ruggiero, T. (2010). The Best Homemade Baby Food on the Planet. Fair Winds Press. p. 141. ISBN 978-1-59233-423-0. Retrieved December 7, 2015.
  19. May, T. (2005). Italian Cuisine: The New Essential Reference to the Riches of the Italian Table. St. Martin's Press. p. 152. ISBN 978-0-312-30280-1.
  20. Riso: Undiscovered Rice Dishes of Northern Italy. Open Road Media. 2012. pp. pt–63. ISBN 1453246274.
  21. Cabrini, L.; Malerba, F. (2004). L'Italia delle conserve. Guide enogastronomia (in Italian). Touring. p. 58. ISBN 978-88-365-3293-3.
  22. di Frischia, A. (2015). Ada Cooks Italy (in Italian). p. 60. ISBN 978-1-326-19652-3. Retrieved December 7, 2015.
  23. Tomarchio, R. (2014). Sicily Culinary Traditions:. Mnamon. p. 4. ISBN 978-88-98470-43-3. Retrieved December 7, 2015.
  24. "Pinzimonio". Martha Stewart. November 9, 2015. Retrieved December 7, 2015.
  25. Montanari, M.; Brombert, B.A. (2015). Medieval Tastes: Food, Cooking, and the Table. Arts and Traditions of the Table: Perspe. Columbia University Press. p. 115. ISBN 978-0-231-53908-1.
  26. Laura Halpin Rinsky; Glenn Rinsky (2009). The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional. Chichester: John Wiley & Sons. p. 2. ISBN 0-470-00955-1. OCLC 173182689.
  27. Piras, 256.
  28. Bruni, Leonardo (2005). "IL BRODETTO MARCHIGIANO" (PDF) (in Italian). Retrieved 15 July 2012.
  29. G.U.R.I. n. 46. "Iscrizione della denominazione "Oliva Ascolana del Piceno" nel registro delle denominazioni di origine protette" [Iscription of "Oliva Ascolana del Piceno" as PDO] (in Italian). Retrieved 15 July 2012.
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