Italian Cuisine

In 2025, Italian cuisine was listed as intangible cultural heritage by UNESCO.

It is typical of the Lazio region of Italy.

Cacio e pepe (Italian: [ˈkaːtʃo e pˈpeːpe]) is a pasta dish originating in the Lazio region of Italy, made with grated pecorino romano and black pepper with tonnarelli or spaghetti.

Originating in Rome in the early 20th century, the recipe is now known primarily in the United States and other countries.

Risotto (, riz-OT-oh, Italian: [riˈzɔtto, -ˈsɔt-]; from riso, 'rice') is an Italian rice dish cooked with broth until it reaches a creamy consistency.

It originates in Italian cuisine, where it is served in a number of ways, but is most often served as a casserole made by stacked layers of pasta, alternating with fillings that could consist of meat, dairy, vegetables, and sauces.

Saltimbocca (UK: , US: , Italian: [ˌsaltimˈbokka]; lit. '[it] jump[s] in the mouth') is an Italian dish (also popular in southern Switzerland).

Panzanella (Italian: [pantsaˈnɛlla]) or panmolle (Italian: [pamˈmɔlle]) is a Tuscan and Umbrian chopped salad of soaked stale bread, onions and tomatoes that is popular in the summer.

Testaroli, sometimes referred to as testarolo, is a type of thin spongy pasta or bread in Italian cuisine that is prepared in circular sheets using water, flour, and salt, which is then sliced into diamond or rectangular shapes.

Acquacotta (Italian: [ˌakkwaˈkɔtta]; lit. 'cooked water') is an Italian broth-based bread soup that was originally a peasant food.

Maccu (also known as maccu di fave and sometimes referred to as macco) is a Sicilian soup with a dense texture and also a foodstuff that is prepared with dried and crushed fava beans (broad beans) and wild fennel as primary ingredients.

Sciusceddu (Sicilian: [çʊçˈçɛɖɖʊ]) is a Sicilian soup prepared using meatballs and broken eggs as primary ingredients, served as a traditional Easter dish in the city of Messina.

Pizzelle (Italian: [pitˈtsɛlle]; sing.: pizzella) are Italian waffle cookies made with flour, eggs, sugar, butter or vegetable oil, and flavoring (usually anise or anisette, or vanilla or lemon zest).

Cassata ( kə-SAH-tə) or cassata siciliana (Italian: [kasˈsaːta sitʃiˈljaːna]; Sicilian: [ka(s)ˈsaːta sɪʃɪˈljaːna]) is an Italian cake originating in the Sicily region.

Pasta alla gricia is a pasta dish originating in the Lazio region of Italy, made with guanciale, pecorino romano, and black pepper.

Tramezzino (Italian: [tramedˈdziːno]; pl.: tramezzini) is an Italian sandwich consisting of two slices of soft white bread, with the crusts removed, usually cut in a triangle.

Panella (pl.: panelle) is a Sicilian fritter made with chickpea flour and other ingredients, usually including water, salt, pepper, olive oil, and finely chopped parsley.

Gianduiotto (Italian: [dʒanduˈjɔtto]; Piedmontese: giandojòt [dʒaŋdʊˈjɔt]) is a chocolate originating in the Piedmont region of Italy.

Panzerotti, also known as panzarotti, are Italian savory bread products, originating in the Apulia region, which resemble small calzones, both in shape and in the dough used for their preparation.

Taralli (sing.: tarallo) are toroidal Italian snack foods, common in southern Italy.

Ciambella (Italian: [tʃamˈbɛlla]; pl.: ciambelle) is an Italian ring-shaped cake with regional varieties in ingredients and preparation.

Maritozzo (plural: maritozzi) is a traditional Italian cream bun consisting of bread filled with a generous amount of whipped cream.

Caprese salad (Italian: insalata caprese, pronounced [insaˈlaːta kaˈpreːze; -eːse]) is an Italian salad composed of sliced fresh mozzarella, tomatoes, and basil, seasoned with salt and olive oil or balsamic vinegar.

Zabaione (Italian: [dzabaˈjoːne]) or, through hypercorrection, zabaglione (UK: , US: ; Italian: [dzabaʎˈʎoːne]), is an Italian dessert, or sometimes a drink, made with egg yolks, sugar, and a sweet wine (usually Moscato d'Asti).

Agnolotti (Italian: [aɲɲoˈlɔtti]; Piedmontese: agnolòt, Piedmontese: [aɲʊˈlɔt]), also known as agnolotti piemontesi, is a type of stuffed pasta typical of the Piedmont region of Italy, made with small pieces of flattened dough folded over a filling of roasted meat or vegetables.

Cannoli are Sicilian pastries consisting of a tube-shaped shell of fried pastry dough, filled with a sweet and creamy filling containing ricotta cheese.

Scaccia (pl.: scacce) or scacciata is a Sicilian stuffed flatbread.

In Italian cuisine, ragù (Italian: [raˈɡu]; from French ragoût) is a meat sauce commonly served with pasta.

Porchetta (Italian: [porˈketta]) is a savory, fatty, and moist boneless pork roast of Italian culinary tradition.

Pizza quattro stagioni (lit. 'four seasons pizza'), also known as pizza 4 stagioni, pizza alle quattro stagioni, or la quattro stagioni, is a style of pizza in Italian cuisine that is prepared in four sections with diverse ingredients, with each section representing one season of the year.

Chocolate salami is an Italian and Portuguese dessert made with cocoa, chocolate, broken biscuits, butter and sometimes alcohol such as port wine or rum.

Baccalà mantecato (also spelled bacalà mantecato), meaning 'whipped salt cod spread' or 'creamed cod', is a Venetian appetizer (antipasto) made with dried cod (stockfish).

Coniglio alla sanremese (Intemelio: conîo â sanremasca) is an Italian recipe based on rabbit, cooked and served with a sauce enriched with olives, walnuts and herbs.

It originated in Italy, where it is prepared using black salt-cured olives, green Spanish-style olives, and other types.

Cacciatore (lit. 'hunter') or cacciatora is an Italian dish prepared with meat, onions, herbs, usually tomatoes, often peppers, and sometimes wine.

Spaghetti alle vongole (Italian: [spaˈɡetti alle ˈvoŋɡole, - ˈvɔŋɡole]; lit. 'spaghetti with clams') is a pasta dish consisting of spaghetti cooked with fresh clams, originating in the coastal regions of Italy, particularly in southern Italy.

Ribollita (lit. 'reboiled') is a Tuscan panade (a variety of bread soup) made with bread and vegetables, often from leftovers.

Pastafrola, pasta frolla or pastaflora (Greek: πάστα φλώρα) is a type of sweet tart that originated in Italy and is common in Argentina, Paraguay, Uruguay, Egypt and Greece.

Bollito misto (Italian: [bolˈliːto ˈmisto]; lit. 'mixed boil' or 'mixed boiled meat') is an Italian dish consisting of various tougher cuts of beef and veal, cotechino, and a whole hen or capon, all simmered in an aromatic vegetable stock.

Pane di Altamura (lit. 'Altamura bread') is a leavened Italian bread made in the Altamura area of the Apulia region, using local remilled durum wheat.

Frutta martorana (also called frutta di Martorana or, in Sicilian, frutta marturana) is a Sicilian marzipan sweet in the form of fruits and vegetables from the provinces of Palermo and Trapani.

Struffoli (Italian: [ˈstruffoli]; Neapolitan: struffule, Neapolitan: [ˈstrufːulə]), also known as Honey Balls, is a Neapolitan dish made of deep fried balls of sweet dough.

Cassatella di sant'Agata (Sicilian: minnuzzi 'i sant'Àjita, lit. 'Saint Agatha's breasts') is a traditional Sicilian pastry from Catania made during the Festival of Saint Agatha, held from February 3rd to February 5th each year.

Zuccotto (Italian: [dzukˈkɔtto, tsuk-]) is an Italian dessert of Florentine origin.

Lampredotto (Italian: [lampreˈdɔtto]) is a typical Florentine dish, made from the fourth and final stomach of cattle, the abomasum.

Seada (more commonly known by its plural form, seadas) is a Sardinian savoury dessert which can be served with sweet toppings.

Pizza quattro formaggi (Italian: [ˈkwattro forˈmaddʒi]; lit. 'four-cheese pizza'), also known as pizza ai quattro formaggi, is a style of pizza in Italian cuisine that is topped with a combination of four types of cheese, usually melted together, with (rossa, lit. 'red') or without (bianca, lit. 'white') tomato sauce.

The stigghiola (pl.: stigghiole in Italian or stigghioli in Sicilian), also known as stigghiuola, is a Sicilian food typical of the streets of the city of Palermo.

Pasta con le sarde (Italian: [ˈpasta kon le ˈsarde]; Sicilian: pasta chî sardi) is a Sicilian pasta dish with sardines and anchovies.

Olive all'ascolana, also known as olive ascolane ripiene, is an Italian appetizer (antipasto) of fried olives stuffed with meat.

Trippa alla romana is a traditional dish of Roman cuisine.

A buccellato (Italian: [buttʃelˈlaːto]) is a Sicilian circular cake filled with figs and nuts.

Pizza Rossini is a specialty pizza originating in the Marche city of Pesaro, Italy.

Sarde in saor (alternative spelling sarde in saòr) are an Italian appetizer (antipasto) consisting of fried sardines, seasoned with sweet and sour onions, pine nuts, and raisins, typical of Venetian cuisine.

Pani câ meusa (Sicilian: [ˈpaːnɪ kaː ˈmɛʊsa] ; lit. 'bread with spleen'), also spelled pani câ mèusa (or less correctly pani ca meusa), is a Sicilian street food.

Castagnaccio is an Italian chestnut flour cake.

Baci di dama (Italian: [ˈbaːtʃi di ˈdaːma]; Piedmontese: basin ëd dama; lit. 'lady's kisses') are a type of northern Italian sandwich biscuit consisting of two hazelnut biscuits joined together by a chocolate filling, representing the "kiss" in the name.

Bolognese sauce, known in Italian as ragù alla bolognese or ragù bolognese (in Bologna simply ragù; Bolognese dialect: ragó), is the main variety of ragù in Italian cuisine, typical of the city of Bologna.

Spaghetti alla carrettiera is a pasta dish originating in the Platani Valley, nowadays more common in eastern Sicily.

Gnocchi alla romana is a typical dish of Roman cuisine.

Mustacciuoli, also known as mustaccioli or mostaccioli, is a pastry originating in the Naples region of Italy, usually served at Christmas time.

Pignolata (Sicilian: pignulata) is a Sicilian pastry originating in the city of Messina.

Agnolini (Mantuan dialect: agnulìn or agnulì) is a type of egg-based stuffed pasta originating in the province of Mantua, Italy.

Pasta mollicata is a pasta dish based on breadcrumbs, particularly common in the Basilicata, Calabria, and Sicily regions of Italy.

Crescentine (sing.: crescentina), crescente (sing.: crescenta) or tigelle (sing. tigella) are thin, 10 centimetres (3.9 in) round breads from the Apennine Mountains in the Modena area of Emilia-Romagna, Italy.

Sardenaira (also known as pissalandrea, pizza all'Andrea, piscialandrea, pizzalandrea, pissadella or sardenaira) is a pizza dish, without cheese, from the Liguria region of Italy.

Buridda is an Italian seafood soup or stew originally from the Liguria region of Italy.