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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 ]
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.
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
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.
Cheeses, both soft and aged, are an important part of the Italian diet and also have their place in Neapolitan cooking: some recipes are descended from very old Roman traditions. Starting from the freshest ones, the most used are: the ricotta di fuscella, very fresh and light, was originally sold in hand-made baskets. Commonly found now as a ...
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 .
Now 77, Aiello, originally from Pittsburgh, Pennsylvania, relocated to Milan in 2004 and two years later moved to Serrastretta, a village in the southern Italian region of Calabria where her ...
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.