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Clockwise from top left; some of the most popular Italian foods: Neapolitan pizza, carbonara, espresso, and gelato. Italian cuisine is a Mediterranean cuisine [1] consisting of the ingredients, recipes, and cooking techniques developed in Italy since Roman times, and later spread around the world together with waves of Italian diaspora.
Spaghetti alla carbonara Tiramisu is an Italian dessert. This is a list of Italian foods and drinks. 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.
An Italian-style antipasto Maccheroni all'amatriciana. Pasta is the archetypal primo. A Lombard brasato di maiale is considered a second course. A cup of espresso typically consumed after a meal. A structure of an Italian meal in its full form, usually used during festivities: [4] [41] Aperitivo the aperitivo opens a meal, and it is similar to ...
P. Pagliata; Pancetta; Pancotto; Panini (sandwich) Parmesan; Pasta; Pasta al forno; Pasta allo scarpariello; Pasta salad; Pastina; Patacucci; Pecora alla callara ...
Pasta is a staple food [1] of traditional Italian cuisine, with the first reference dating to 1154 in Sicily. [2] It is also commonly used to refer to the variety of pasta dishes. Pasta is typically a noodle traditionally made from an unleavened dough of durum wheat flour mixed with water and formed into sheets and cut, or extruded into various ...
Mariani, John and Galina, The Italian American Cookbook. Boston: Harvard Common Press, 2000, ISBN 1-55832-166-7: a broad history and survey of Italian American food as eaten around the United States. Middione, Carlo, The Food of Southern Italy. New York: William Morrow & Company, 1987, ISBN 0-688-05042-5 (hardcover). A San Franciscan chef's ...
Antipasto (pl.: antipasti) is the traditional first course of a formal Italian meal. [1] Usually made of bite-size small portions and presented on a platter from which everyone serves themselves, the purpose of antipasti is to stimulate the appetite. [2]
Cheeses, both soft and aged, are an important part of the Italian diet and also have their place in Neapolitan cooking: some recipes are descended from very old Roman traditions. Starting from the freshest ones, the most used are: the ricotta di fuscella, very fresh and light, was originally sold in hand-made baskets. Commonly found now as a ...