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.

Zuppe e salse (soups and sauces)[]

Pane (bread)[]

Freshly baked pesto bread
Preparation of Piadina, a Romagna flatbread

Common pizzas[]

Neapolitan pizza (Margherita)

Pasta varieties[]

Some different colours and shapes of pasta, at a pasta specialty store in Venice

Pasta dishes[]

Gnocchi di ricotta, dressed in butter and sage

Rice dishes[]

Risotto alla milanese con ossobuco di vitello piemontese

Rice (riso) dishes are very common in Northern Italy, especially in the Lombardia and Veneto regions, though rice dishes are found throughout 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[19]
  • 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

Carne (meat dishes and cured meats)[]

Rabbit cacciatore
Cotoletta with potatoes

Verdura (vegetable dishes)[]


Nut dishes[]

Vino (wines)[]

A glass of Lambrusco
Sangiovese grapes
Vineyards in the Valpolicella region

Formaggi (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


  • 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 alla carbonara

Apulian bread specialties



  • Caciocavallo A very milky cheese
  • Cuzzupa
  • Maccarruni i'casa home made pasta with goat or pork meat and tomatoes
  • Melanzane alla menta – Eggplant marinated with mint
  • Nduja – A spicy preserved meat, similar to the French Andouille
  • Pesce spada alla ghiotta – swordfish rolls in tomato sauce
  • Pipi chini padded pepper
  • pisci stoccu Stockfish with olive, tomatoes and caper bush
  • satizzu typical sausages made with fennel and pepper (The prototypical "Italian" sausage as sold in the United States)
  • Soppressata A uniquely Calabrian salami
  • 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[]

See also[]


  1. ^ "The Making of Italian Food...From the Beginning". Retrieved 24 April 2010.
  2. ^ Del Conte, 11–21.
  3. ^ Related (2 January 2009). "Italian cuisine – Britannica Online Encyclopedia". Retrieved 24 April 2010.
  4. ^ "Italian Food – Italy's Regional Dishes & Cuisine". Archived from the original on 2 January 2011. Retrieved 24 April 2011.
  5. ^ "Regional Italian Cuisine". Retrieved 24 April 2010.
  6. ^ "Cooking World » The most popular cuisines of the world (Part 1)". 25 June 2007. Archived from the original on 26 July 2009. Retrieved 24 April 2010.
  7. ^ Freeman, Nancy (2 March 2007). "American Food, Cuisine". Retrieved 24 April 2010.
  8. ^ Hazan, Marcella (2011). Essentials of Classic Italian Cooking. Knopf Doubleday Publishing Group. ISBN 978-0307958303.
  9. ^ Scicolone, Michelle (2014). The Italian Vegetable Cookbook. Houghton Mifflin Harcourt. p. 67. ISBN 978-0547909165.
  10. ^ Johns, Pamela Sheldon (contributor) (2011). Cucina Povera: Tuscan Peasant Cooking. Andrews McMeel Publishing. p. 64. ISBN 978-1449408510.
  11. ^ "Fish Food: Seafood on pizza". Archived from the original on 15 December 2018. Retrieved 15 December 2018.
  12. ^ Garwood, Duncan; Hole, Abigail (2008). Lonely Planet Rome: City Guide. Lonely Planet. p. 185. ISBN 978-1741046595. Retrieved 29 November 2012. Pizza al taglio.
  13. ^ Giudice, Teresa; MacLean, Heather (2011). Fabulicious! Teresa's Italian Family Cookbook. Running Press. p. 148. ISBN 978-0762442393. Retrieved 29 November 2012.
  14. ^ Buckley, Jonathan; Ellingham, Mark (2009). The Rough Guide to Tuscany & Umbria. Penguin. p. 36. ISBN 978-1405385299. Retrieved 29 November 2012.
  15. ^ Braimbridge, Sophie; et al. (2003). A Little Taste Of...Italy. Murdoch Books. p. 16. ISBN 086411947X. Retrieved 29 November 2012.
  16. ^ Chen, Patrizia (2010). Rosemary and Bitter Oranges: Growing Up in a Tuscan Kitchen. Simon and Schuster. pp. pt-50. ISBN 9781451603569.
  17. ^ a b 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 7 December 2015.
  18. ^ 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.
  19. ^ Riso: Undiscovered Rice Dishes of Northern Italy. Open Road Media. 2012. pp. pt-63. ISBN 978-1453246276.
  20. ^ Cabrini, L.; Malerba, F. (2004). L'Italia delle conserve. Guide enogastronomia (in Italian). Touring. p. 58. ISBN 978-88-365-3293-3.
  21. ^ di Frischia, A. (2015). Ada Cooks Italy (in Italian). p. 60. ISBN 978-1-326-19652-3. Retrieved 7 December 2015.[self-published source]
  22. ^ Tomarchio, R. (2014). Sicily Culinary Traditions. Mnamon. p. 4. ISBN 978-88-98470-43-3. Retrieved 7 December 2015.
  23. ^ "Pinzimonio". Martha Stewart. 9 November 2015. Retrieved 7 December 2015.
  24. ^ 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.
  25. ^ 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 978-0-470-00955-0. OCLC 173182689.
  26. ^ Piras, 256.
  27. ^ Bruni, Leonardo (2005). "IL BRODETTO MARCHIGIANO" (PDF) (in Italian). Retrieved 15 July 2012.[permanent dead link]
  28. ^ G.U.R.I. n. 46. "Iscrizione della denominazione "Oliva Ascolana del Piceno" nel registro delle denominazioni di origine protette" [Inscription of "Oliva Ascolana del Piceno" as PDO] (in Italian). Retrieved 15 July 2012.