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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.
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.
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.
Lidia Bastianich comes from a family of cooks. She learned how to cook from her grandmother and mother, and today she shares her passion for Italian food with millions of people, through her many ...
The most popular dishes and recipes, over the centuries, have often been created by ordinary people more so than by chefs, which is why many Italian recipes are suitable for home and daily cooking, respecting regional specificities. [11] [12] [13] Italy is home to 395 Michelin star-rated restaurants.
Gino's Italian Escape is a British documentary that aired on ITV between 2013 and 2020 and was presented by Gino D'Acampo. The series follows Gino as he explores some of Italy 's best loved locations through some of the country's dishes notable to each region.
Penne alla vodka. The exact origins of penne alla vodka are unclear, and to some extent the subject of urban legend and folklore.The first use of vodka in a pasta dish recorded in a cookbook is attested to 1974, when the Italian actor Ugo Tognazzi published the cookbook L'Abbuffone (meaning 'the bouffe-men', named after Tognazzi's movie La Grande Bouffe), which included his recipe of pasta all ...
Asparago Bianco di Cimadolmo: PGI Fruit, vegetables and cereals fresh or processed Reg. CE n. 245 of 08.02.02 GUCE L. 39 of 09.02.02 Veneto: Treviso 18 Asparago di Badoere: PGI Fruit, vegetables and cereals fresh or processed Reg. UE n. 923 of 14.10.10 GUUE L. 271 of 15.10.10 Veneto: Padua, Treviso, Venice 19 Asparago verde di Altedo: PGI