Italian cuisine
21 entries in the Italian Cuisine compendium.
Italian meal structureItalian meals emphasize family, courses, and regional bread traditions.AbbameleA traditional Sardinian honey syrup with a complex, caramelized flavor.Abruzzese cuisineEclectic cuisine shaped by pastoral, mountain, and coastal traditions.AffogatoItalian dessert of gelato drowned in espresso.AgliataMedieval garlic sauce still used in Ligurian cuisine.AgrodolceTraditional Italian sweet and sour sauce made from vinegar and sugar.Al denteItalian term for pasta cooked firm to the bite.AntipastoTraditional first course of a formal Italian meal.Balsamic vinegarA dark, concentrated vinegar from grape must, aged for years.BertolliItalian food brand, global olive oil leader, with complex trademark ownership across regioBruschettaItalian antipasto of grilled bread with garlic and oil.CacioricottaSouthern Italian hybrid cheese made with sheep or goat milk.Caffè d'orzoItalian caffeine-free roasted barley drink, popular as coffee substitute.Caffè shakeratoItalian shaken iced coffee served without ice in a cocktail glass.CapocolloItalian dry-cured pork cold cut from the neck or shoulder.Cherry tomatoSmall tomato variety intermediate between wild and domesticated types.Chestnut pieA pie made with chestnuts, documented since the 15th century in Italy.Chocolate in savory cookingChocolate has been used in savory cooking for over a thousand years.CotolettaItalian breaded veal cutlet with regional variations.Carlo CraccoItalian chef and TV host with a Michelin-starred Milan restaurant.Cuisine of BasilicataPeasant cuisine of Basilicata, rooted in reuse and simple ingredients.
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