• Italian Cuisine

  • (Italy)

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Italian cuisine has developed through centuries of social and political changes, with roots as far back as antiquity.

Significant changes occurred with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers and maize, now central to the cuisine but not introduced in quantity until the 18th century. Italian cuisine is noted for its regional diversity, abundance of difference in taste, and it is probably the most popular in the world, with influences abroad.

Italian cuisine is characterized by its simplicity, with many dishes having only four to eight ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation. Ingredients and dishes vary by region. Many dishes that were once regional, however, have proliferated with variations throughout the country.

Cheese and wine are a major part of the cuisine, with many variations and Denominazione di origine controllata (DOC) (regulated appellation) laws. Coffee, specifically espresso, has become important in Italian cuisine.


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Dishes: 7 / 143


(0 ) (Italian)

Panpepato is a round, sweet cake typical of the Province of Ferrara, Siena, the Province of Terni, of Sabina and ...


(0 ) (Italian)

It is an egg-based Italian dish similar to an omelette or crustless quiche, enriched with additional ingredients such as meats, ...

Caprese Salad

(0 ) Insalata Caprese (Italian)

Is a simple Italian salad, made of sliced fresh mozzarella (ideally Buffalo mozzarella), tomatoes, and green basil, seasoned with salt ...


(0 ) (Hungarian) (Italian)

A popular New Year's meal in Italy is Cotechino con Lenticchie (green lentils with sausage) because of the legume's greenish ...


(0 ) (Italian) (-Worldwide-)

Espresso is brewed by using an espresso machine to force a small amount of nearly boiling water and steam – ...


(0 ) antipasti (Italian)

A plate of cold meat or vegetables that is served especially as the first course of a meal. Antipasto means ...

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