This is a catalog of well-known dishes in Italian cuisine, in alphabetical order.
Note: In Italy, a classic meal is composed of a number of courses in the following order: antipasto (hors d'oeuvre); a first course (primo or minestra) most often pasta but also can be soup, a risotto or other rice dish, or polenta; a second or main course (secondo) composed of a meat or fish dish; the second course is usually accompanied by a vegetable dish on a separate plate (contorno); the contorno is sometimes a green salad or the second course may be followed by a green salad; and a final dessert course that the Italians call dolce (sweet) although it may well consist of fresh fruit.
|Region of origin
|Ragù alla Bolognese
|Sauce for first course
|a classic meat sauce served with pasta and grated Parmigiano-Reggiano cheese
|Tubes of fried pastry dough filled with sweetened ricotta cheese and candied fruit
|Originally from Sicily but now found throughout Italy.
|Italian ice cream usually made with milk.
|Gnocchi di patate
|Small dumplings made with potatoes and flour, boiled quickly and served with various sauces. The classic version is with Genoese pesto
|Gnocchi alla Romana
|Gnocchi di semolino alla romana
|Small cakes made from semolina flour, milk, eggs, and cheese, topped with butter and cheese, then baked golden brown
|found throughout Italy.
|wide ribbons of pasta baked with different sauces and ingredients. Most regions have their own variations.
|Lasagne al forno
|Lasagne al forno, lasagne verdi
|Layers of Green (spinach) egg pasta, ragù, béchamel sauce, and Parmigiano-Reggiano cheese baked in the oven.
|found throughout Italy.
|thick vegetable soup found throughout the Italian peninsula whose only common ingredient seems to be some kind of legumes (beans, chick peas, lentils). Can also use pasta or rice.
|Naples and central and southern Italy.
|hard dried pasta made from durum wheat. In English, it usually refers to tubular pasta
|Ossobuco alla Milanese
|braised veal shanks, generally, although not always, in a tomato-based sauce
|from western Emilia-Romagna
|Italy's preeminent cheese, hard and dry and well-aged, made from skimmed or partially skimmed cow's milk
|Pasta, noodles; see also Alkaline pasta; many names and shapes available, including spaghetti, fettucine, and tagliatelle
|Pasta, maccheroni, sfoglia, tagliatelle, and many other shapes with specific names
|found throughout Italy with innumerable regional variations
|flour and water (or often egg and flour) dough shaped in many different ways, boiled and served mixed with a sauce (pasta asciutta) or cooked in soup (pasta in brodo). May also contain some colouring agents (spinach, cuttlefish ink, carrots, tomatoes, etc.). Three basic types may be distinguished: dried hard pasta made from durum wheat, commercial "fresh pasta", and soft home-made pasta with many local variations.
|Pasta and Bean Soup, pasta fazul, pasta fazool
|Pasta e fagioli, pasta e ceci. Fazul is a dialect rendering of the standard Italian fagioli
|found throughout Italy with innumerable local variations
|thick soup of pasta and beans, generally in a tomato sauce. May also have chick peas instead of beans (past e ceci). Mentioned in the 1950's hit song That's Amore with the lines "When the stars make you drool, Like pasta fazul, That's amore".
|Pesto alla genovese
|Pesto alla Genovese
|from Genoa and the Ligurian coast.
|Sauce for first course
|a sauce made from crushed basil leaves, pine nuts, garlic and olive oil
|Originally from Naples, it is now found in numerous versions practically throughout the world.
|Snack, first course
|flat bread with a number of toppings.
|Lombardy and Veneto in northern Italy
|cornmeal cooked for a long time
|Prosciutto, Parma ham
|troughout Italy, the best versions are believed to come from Parma and the Friuli (Prosciutto San Daniele). Other countries have their versions: Jambon de Bayonne (France), Jamón serrano (Spain).
|Air-cured pressed and salted uncooked ham, generally deboned, usually served very thinly sliced
|Malfatti di ricotta or Gnudi
|Small dumplings made with ricotta cheese instead of potatoes
|Lombardy and Veneto
|Rice cooked with broth being slowly added to the pot ladle by ladle, the rice being stirred constantly until cooked. Any number of ingredients may be added.
|Risotto with mushrooms
|Risotto con funghi
|a classic risotto with white wine, beef, beef stock, mushrooms, garlic, and zucchini
|Lazio region near Rome. Other types of pecorini from different regions are also made.
|Sharp hard ewe's milk cheese, grated on pasta in southern Italian cooking.
|Saltimbocca alla Romana
|tender veal covered with Parma ham and seasoned with sage
|most of Italy
|thinly-sliced veal cutlets or steaks
|Hard durum wheat pasta in the shape of strings; spago means "string" in Italian
|Origin seems to be from Rome immediately after World War II, when American bacon became available to the Italian population, but this is disputed, with many instances of earlier references throughout Italy being cited.
|a pasta dish with cream, eggs, cheese, and diced bacon, at least in the present-day American version.
|Spaghetti marinara, Spaghetti with tomato sauce, also known as Spaghetti Milanese in other countries, especially in eastern Europe.
|Naples and southern Italy.
|a pasta dish with a light tomato sauce and garlic
|Spaghetti with clam sauce
|Spaghetti alle vongole
|a pasta dish with a sauce based on clams, olive oil and garlic, the sauce may or may not have tomatoes
|Found throughout Italy. Every region has its own variation
|simmered beef in wine, tomatoes, and rosemary;
|Tortellini, also known as cappelletti in Romagna
|Origin disputed between Modena and Bologna.
|little hats of egg pasta traditionally filled with a meat mixture (prosciutto, mortadella, veal, pork), although many other versions exist.
|Second course, Antipasto
|a cold dish of veal with tuna fish sauce
|Front pig's leg (trotter) deboned and stuffed with a variety of ground meats, then boiled and usually served with white beans. Similar to cotechino.