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Bruschetta. Bruschetta (/ bruːˈskɛtə / broo-SKET-ə[1] or / bruːˈʃɛtə / broo-SHET-ə, [2] Italian: [bruˈsketta] ⓘ) is an Italian antipasto consisting of grilled bread often topped with olive oil and salt. Most commonly it is served with toppings of tomato, vegetables, beans, cured meat, and/or cheese. In Italy, bruschetta is often ...
This is a list of Italian desserts and pastries. Italian cuisine has developed through centuries of social and political changes, with roots as far back as the 4th century BCE. Italian desserts have been heavily influenced by cuisine from surrounding countries and those that have invaded Italy, such as Greece, Spain, Austria, and France.
Cacciatora – refers to a meal prepared "hunter-style" with onions, herbs, usually tomatoes, often bell peppers and sometimes wine. Caldume. Capocollo. Cappello del prete (or tricorno) Capra alla neretese, capra e fagioli. Capretto al forno. Carne cruda all'albese. Carne pizzaiola. Carne salada e fasoi.
Focaccia genovese (lit. ' Genoese focaccia'), marked by its finger-sized holes on its surface (ombrisalli in Genoese dialect), [11] is brushed or sprinkled with olive oil, coarse salt, and sometimes water before the final rise. [11][12] In Genoa, focaccia is eaten in the morning at breakfast or during the day.
Bread, topping. Media: Crostini. Crostini (lit. 'little crusts'; sg.: crostino) is an Italian appetizer consisting of small slices of grilled or toasted bread [1] and toppings. [2] The toppings may include a variety of different cheeses, meats, vegetables and condiments, or may be presented more simply with a brush of olive oil and herbs or a ...
Piadina romagnola (Italian: [pjaˈdiːna]) or simply piadina, traditionally piada (Italian: [ˈpjaːda]), is a thin Italian flatbread, typically prepared in the Romagna historical region (Forlì, Cesena, Ravenna, and Rimini). It is usually made with white flour, lard or olive oil, salt, and water. The dough was traditionally cooked on a ...
A cornetto (Italian: [korˈnetto]; meaning 'little horn' [1]) is historically the Italian name of a product similar to the Austrian kipferl, [2] although today it is an interchangeable name for the French croissant. [3] The main ingredients of a cornetto are pastry dough, eggs, butter, water and sugar. Egg yolk is brushed on the surface of the ...
Zeppole (Italian: [ˈdzeppole]; sg.: zeppola), in Sardinia italianized zippole or zeppole sarde[1] from the original Sardinian tzípulas, [2] is an Italian pastry consisting of a deep-fried dough ball of varying size but typically about 4 inches (10 cm) in diameter. This fritter is usually topped with powdered sugar, and may be filled with ...