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Taralli (sg.: tarallo) are toroidal Italian snack foods, common in southern Italy. [1] Wheat-based crackers similar in texture to breadsticks , [ 2 ] taralli can be sweet or savory. [ 3 ]
La República (in Italian) Russo, William dello (2016). Puglia in Cucina: The Flavours of Apulia. Sime Books. ISBN 9788895218199. Sbisà, Nicola (2009). Savour Apulia: Traditional Recipes. Bari: Mario Adda Editore. ISBN 9788880828099. Schneider, Linda (16 January 2018). "A New Chickpea From the Old World". TASTE
The ingredients of traditional pizza Margherita—tomatoes (red), mozzarella (white) and basil (green)—are held by popular legend to be inspired by the colours of the national flag of Italy. [1] Spaghetti alla carbonara Tiramisu is an Italian dessert. This is a list of Italian foods and drinks.
Ciceri e tria (Italian: [ˈtʃiːtʃeri e tˈtriːa]) is a pasta dish originating in the Salento region. It is prepared with pasta and chickpeas as primary ingredients, and includes fried pasta. It has been described as a "classic and emblematic dish of Salentine cuisine" [ 1 ] and as a specialty dish of Apulia .
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.
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.
The Italian term trullo (from the Greek word τρούλος, cupola) refers to a house whose internal space is covered by a dry stone corbelled or keystone vault. Trullo is an Italianized form of the dialectal term, truddu, used in a specific area of the Salentine peninsula (i.e. Lizzaio, Maruggio, and Avetrana, in other words, outside the Murgia dei Trulli proper), where it is the name of the ...
A dish of dry agnolotti pavesi, a type of stuffed pasta, with a Pavese stew-based sauce. Due to the great territorial and historical variety of Lombardy, it is very difficult to identify a unified Lombard cuisine: it makes more sense to identify a continuum of provincial cuisines having similar elements throughout the region.