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This page lists more than 1,000 types of Italian cheese but is still incomplete; you can help by expanding it. Pecorino romano. This is an article of Italian cheeses.Italy is the country with the highest variety of cheeses in the world, with over 2,500 traditional varieties, among which are about 500 commercially recognized cheeses [1] and more than 300 kinds of cheese with protected ...
Orzotto (Italian pronunciation: [orˈdzɔtto]) is an Italian dish similar to risotto, but made with pearl barley instead of rice. Orzotti are a speciality of the Friuli-Venezia Giulia region of northeastern Italy. [1] [2] The name is a portmanteau of orzo (the Italian word for barley) and risotto.
Casu martzu [1] (Sardinian: [ˈkazu ˈmaɾtsu]; lit. ' rotten/putrid cheese '), sometimes spelled casu marzu, and also called casu modde, casu cundídu and casu fràzigu in Sardinian, is a traditional Sardinian sheep milk cheese that contains live insect larvae ().
The cheese is banned from commercial sale, but Sardinians have been eating it, jumping grubs included, for centuries. “The maggot infestation is the spell and delight of this cheese,” says ...
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Cuisine from the mountain areas is mainly made of pork or game meat, with polenta, as well as mushrooms or cheeses (made by cow milk), and some dish from Austrian or Tyrolese tradition, such as canederli or strudel. A typical dish is casunziei, hand-made fresh pasta similar to ravioli.
Orzo is traditionally made from flour, [5] but it can also be made of whole grain. It is often made with semolina, a type of flour made from durum wheat. The name orzo is common for this pasta shape in North America, but less so in Italy, where the word usually still means 'barley'. [citation needed]
Raclette, a cheese made to be melted and scraped over food, hails from countries like France and Switzerland and has a slightly pungent aroma and a salty, slightly nutty flavor.