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Salumi are Italian meat products typical of an antipasto, predominantly made from pork and cured. They are also include bresaola, which is made from beef, and some cooked products, such as mortadella and prosciutto. Meat, especially beef, pork, and poultry, is very present in Italian cuisine, in a very wide range of preparations and recipes. [94]
Soppressata is an Italian salume (cured meat product). Although there are many variations, two principal types are made: a cured dry sausage typical of Basilicata , Apulia , [ 1 ] and Calabria , and a very different uncured salami made in Tuscany and Liguria .
Spaghetti alla carbonara Tiramisu is an Italian dessert. This is a list of Italian foods and drinks. Italian cuisine has developed through centuries of social and political changes, with roots as far back as the 4th century BC. Italian cuisine has its origins in Etruscan, ancient Greek and ancient Roman cuisines.
An Italian beef is a sandwich, originating in Chicago, made from thin slices of roast beef simmered and served au jus on French bread. Common toppings are a choice between spicy giardiniera (called "hot") or mild bell peppers (called "sweet").
The classic Italian mortadella is widely sold in supermarkets along the entire Adriatic coast. In Greece, where there is a smaller version in addition to the regular one, that variety is called parizaki or mortadelaki , and in Bulgaria, Slovenia, Croatia, Serbia and North Macedonia, the product known as mortadela is widely eaten.
Guanciale (Italian: [ɡwanˈtʃaːle]) is an Italian salt-cured meat product prepared from pork jowl or cheeks. [1] Its name is derived from guancia, meaning 'cheek'. [2] Its rendered fat gives flavour to and thickens the sauce of pasta dishes. [3]