Italian Cuisine

138

Acquacotta

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(Italian)

Acquacotta ; Italian for "cooked water" is a broth-based hot soup in Italian cuisine that was originally a peasant food. Its preparation and consumption dates back to ancient history. The dish was invented in part as a means to make hardened, stale bread edible. In ...

06:26PM February 07, 2017 - by: itisclaudio

Acqua Pazza

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(Italian)

The name is used in Italian cuisine to refer to a recipe for poached white fish, or to simply refer to the lightly herbed broth used to poach it. There are many different variations of this sauce, from light broths, to thick tomato based sauces, ...

05:25PM July 01, 2016 - by: asma

Aioli

Aïoli

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(French) (Italian) (Spanish)

Mediterranean sauce made of garlic and olive oil; in some regions other emulsifiers such as egg are used. The names mean "garlic and oil" in Catalan and Provençal. Wikipedia

02:57PM November 30, 2017 - by: itisclaudio

Antipasto

antipasti

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(Italian)

A plate of cold meat or vegetables that is served especially as the first course of a meal. Antipasto means "before the meal", and is the traditional first course of a formal Italian meal. Traditional antipasto includes cured meats, olives, peperoncini, mushrooms, anchovies, artichoke hearts, ...

04:45PM October 20, 2016 - by: itisclaudio

Arancini

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(Italian)

Thisia stuffed rice balls which are coated with bread crumbs and then deep fried. They are usually filled with ragù (meat and tomato sauce), mozzarella, and peas. A number of regional variants exist which differ in fillings and shape. Arancini produced in eastern Sicily.

06:43PM July 01, 2016 - by: asma

Arrabbiata Sauce

sugo all'arrabbiata

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(Italian)

Arrabbiata sauce, or sugo all'arrabbiata in Italian, is a spicy sauce for pasta made from garlic, tomatoes, and red chili peppers cooked in olive oil. "Arrabbiata" literally means "angry" in Italian; the name of the sauce refers to the spiciness of the chilli peppers.

05:13PM July 01, 2016 - by: asma

Berlingozzo

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(Italian)

It is a cake from Lamporecchio, in the province of Pistoia, central Italy. It is a simple ring-shaped cake, and it has its origins in the time of the Medici. It is a typical Carnival cake, its name appearing to derive from the word Berlingaccio, ...

11:56AM May 27, 2017 - by: anika854

Bigoli

Pici

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(Italian)

Bigoli is an extruded pasta in the form of a long and thick tube. Initially they were made with buckwheat flour, but are more commonly made with whole wheat flour now. Traditionally, duck eggs are used for the pasta. It closely resembles bucatini, but without ...

10:12PM June 30, 2016 - by: asma

Biscotti

Cantuccini

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(Italian)

Italian almond biscuits (cookies) that originated in the city of Prato. They are twice-baked, oblong-shaped, dry, crunchy, and dipped in a drink, traditionally Vin Santo.

04:30PM March 14, 2017 - by: itisclaudio

Biscuit Tortoni

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(Italian)

It is an ice cream made with eggs and heavy cream, often containing chopped cherries or topped with minced almonds or crumbled macaroons.

10:40AM March 29, 2017 - by: anika854

Black Ink Pasta

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(Italian)

This version has squid & calamari.

06:00AM February 03, 2015 - by: JoseNY

Bombolonas

bombolonases, Bombolone

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(Italian)

It is an Italian filled doughnut similar to the Berliner and is eaten as a snack food and dessert.

07:34AM February 01, 2017 - by: anika854

Breadstick

grissini

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(Italian)

It is generally pencil-sized sticks of crisp, dry bread originating in Turin and the surrounding area in Italy. Breadstick are made with flour,yeast, sugar,salt,buttar etc. Breadstick can be served in morning breakfast. Breadsticks may be offered at the table in restaurants as an appetizer. In ...

04:30PM November 29, 2016 - by: anika854

Bruschetta

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(Italian)

Bruschetta is an antipasto (starter dish) from Italy consisting of grilled bread rubbed with garlic and topped with olive oil and salt. Variations may include toppings of tomato, vegetables, beans, cured meat, or cheese, a popular dish is Bruschetta pomodoro; the most popular recipe outside ...

04:14PM August 11, 2015 - by: itisclaudio

Bruttiboni

Mandorlati Di San Clemente,...

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(Italian)

It is a type of hazelnut or almond-flavoured biscuit.

08:58PM April 03, 2017 - by: itisclaudio

Buridda

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(Italian)

This is a seafood soup or stew in Italian cuisine from Liguria in northern Italy. Some preparations may be slow-cooked, while others are cooked in a relatively short amount of time (9–10 minutes) It has also been described as a stew, or as similar in ...

02:48PM July 07, 2016 - by: itisclaudio

Cacciucco

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(Italian)

Cacciucco is an Italian fish stew native to the western coastal towns of Tuscany and Liguria. It is especially associated with the port city of Livorno in Tuscany and the town of Viareggio to the north. It is a hearty stew consisting of several different ...

09:44PM June 30, 2016 - by: asma

Caffe Macchiato

Espresso Macchiato

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(Italian)

Caffè macchiato is an espresso coffee drink with a small amount of milk, usually foamed. In Italian, macchiato means "stained" or "spotted" so the literal translation of caffè macchiato is "stained coffee", or coffee with a spot of milk.

02:03PM May 19, 2017 - by: itisclaudio

Calzone

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(Italian)

Italian oven-baked filled pizza, shaped like a folded pizza. The calzone originated in Naples. A typical calzone is made from salted bread dough, baked in an oven and stuffed with salami or ham, mozzarella, ricotta and Parmesan or pecorino cheese, as well as an egg. ...

01:19AM March 08, 2016 - by: itisclaudio

Cannelloni

Large Reeds

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(Italian)

It a cylindrical type of pasta generally served baked with a filling and covered by a sauce in Italian cuisine. Popular stuffings include spinach and ricotta or minced beef. The pasta is then typically covered with tomato sauce and Béchamel to cover the top.

12:10AM March 08, 2018 - by: itisclaudio