Recipes › Italian

Italian cuisine

Every Italian dish we have, with the recipe for each — 311 of them, each one written for this site rather than adapted from anybody else's.

By protein

Chicken (6)
Pork (44)
Beef (35)
Veal (13)
Lamb (9)
Goat (1)
Rabbit (1)
Fish (30)
Shellfish (10)
Egg (114)
Vegetarian (117)
Vegetables (89)
Desserts (91)
Pastes, sauces and basics (22)

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Mediterranean recipes (750)
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Every Italian dish

'Nzuddi, sourced from Italy. Hard almond biscuits with orange zest, baked until the outside cracks and the middle stays chewy. Egg, vegetarian.
'O Pere e 'o Musso, sourced from Italy. Trotter and muzzle simmered soft, cooled, sliced thin and dressed with nothing but lemon and salt. Pork, Veal.
Abbacchio, sourced from Italy. Young lamb roasted hard with rosemary and garlic, finished with anchovy melted into the pan juices. Lamb, Fish.
Acqua Pazza, sourced from Italy. Whole fish poached in a thin broth of water, wine and tomato, which becomes the sauce. Fish.
Acquacotta, sourced from Italy. A long-cooked vegetable broth poured over stale bread, with an egg poached in it at the end. Egg.
Acquasale, sourced from Italy. Stale bread wetted at the tap and dressed raw, with nothing cooked at any point. vegan.
Affogato, sourced from Italy. A shot of espresso poured over cold ice cream, eaten in the minute it survives. vegetarian.
Agliata, sourced from Italy. A raw garlic sauce thickened with bread rather than egg, pounded rather than blended. vegan.
Agnolini, sourced from Italy. Mantuan stuffed pasta with amaretti in the filling, served in broth. Pork, Beef, Egg.
Agnolotti, sourced from Italy. Piedmontese stuffed pasta pinched along a strip and dressed with the roasting juices. Pork, Veal, Egg.
Amaretti di Saronno, sourced from Italy. Crisp almond macaroons with a bitter note, dried before baking so the tops craze. Egg, vegetarian.
Amatriciana, sourced from Italy. A sauce built in rendered guanciale fat, with the tomato cooked into it and pecorino stirred in off the heat. Pork.
Anelletti al Forno, sourced from Italy. Ring pasta baked in a crumbed tin so it turns out as a single browned dome. Beef.
Angel Wings, sourced from Italy. Pastry rolled until you can see through it, knotted and fried for seconds. Egg, vegetarian.
Arancini, sourced from Italy. Saffron rice cooked the day before, moulded round a filling and fried. Beef, Egg.
Arrabbiata Sauce, sourced from Italy. Tomato, garlic and chilli cooked fast in oil, with no meat and no cheese anywhere in it. vegan.
Arrosticini, sourced from Italy. Small cubes of mutton on skewers, grilled over a narrow trough of coals and seasoned with nothing but salt. Lamb.
Babà al Rum, sourced from Italy. A very wet yeasted sponge, soaked cool in warm syrup until it stops taking any more. Egg, vegetarian.
Baccalà, sourced from Italy. How to soak and poach salt cod, which every baccalà dish begins with. Fish.
Baccalà all'Abruzzese, sourced from Italy. Salt cod stewed in tomato with peppers and olives, the fish added last so it stays whole. Fish.
Baccalà alla Lucana, sourced from Italy. Salt cod floured and fried, finished with dried sweet peppers crisped in the same oil. Fish.
Baccalà alla Vicentina, sourced from Italy. Cod cooked in milk and onion for six hours without being stirred once. Fish.
Baccalà Mantecato, sourced from Italy. Poached cod beaten with oil until it turns white and holds its shape on a spoon. Fish.
Baci di Dama, sourced from Italy. Two hazelnut domes joined with chocolate, baked flat-side down so they stay round. vegetarian.
Bagna Càuda, sourced from Italy. Anchovy and garlic melted into warm oil and kept warm at the table, never allowed to fry. Fish.
Bagnun, sourced from Italy. A thin anchovy and tomato soup poured over hard biscuit, cooked in the time it takes to soften an onion. Fish.
Baicoli, sourced from Italy. Venetian biscuits baked as a loaf, chilled a day, then sliced thin and dried out. Egg, vegetarian.
Bensone, sourced from Italy. A dense S-shaped ring cake made deliberately dry, because it exists to be dipped in wine. Egg, vegetarian.
Berlingozzo, sourced from Italy. A light ring cake raised on whipped eggs and scented with anise, soft enough to tear. Egg, vegetarian.
Bigoli in Salsa, sourced from Italy. Thick wholemeal pasta with a sauce of onions cooked to nothing and anchovies melted into them. Fish.
Bisciola, sourced from Italy. A dark rye loaf packed with nuts and dried fruit, nearer bread than cake. Egg, vegetarian.
Biscotti, sourced from Italy. Tuscan almond biscuits with no fat at all, baked as a log and cut on the diagonal. Egg, vegetarian.
Biscotti Regina, sourced from Italy. Plain little logs rolled wet and then in sesame, which toasts in the oven and is the whole point. Egg.
Bistecca alla Fiorentina, sourced from Italy. A very thick T-bone seared over coals, stood on its bone, and served rare whatever anyone says. Beef.
Bocconotto, sourced from Italy. Small shortcrust cases filled with jam and ground almond, sealed and baked in moulds. Egg.
Bollito Misto, sourced from Italy. Several cuts boiled separately so each is right, then brought together in one broth. Chicken, Pork, Beef, Veal, Fish.
Bolognese Sauce, sourced from Italy. A meat sauce cooked three hours with milk and very little tomato. Pork, Beef.
Bombolone, sourced from Italy. An enriched yeast doughnut with no hole, filled after frying so the crumb stays dry. Egg, vegetarian.
Borlengo, sourced from Italy. A batter spread paper-thin in a hot pan and cooked until it is a crisp sheet. Pork, Egg.
Braciola, sourced from Italy. Thin slices of beef rolled round cheese and herbs and braised in tomato, several to a pan. Beef.
Braciolone, sourced from Italy. One large joint stuffed with egg and salami, tied and braised whole for three hours. Pork, Beef, Egg.
Breadsticks, sourced from Italy. Thin sticks stretched rather than rolled, baked until they snap. vegan.
Brodetto, sourced from Italy. Mixed fish stewed with vinegar, each kind added in its own time so none of it overcooks. Fish, Shellfish.
Bruschetta, sourced from Italy. Bread grilled over fire, rubbed with raw garlic while hot, and oiled before anything else. vegan.
Brutti ma Buoni, sourced from Italy. A nut meringue cooked in the pan before it is baked, which is what makes it chewy rather than crisp. Egg, vegetarian.
Buccellato, sourced from Italy. A yeasted sweet ring with anise and raisins, proved twice and barely sweet. Egg, vegetarian.
Budino, sourced from Italy. A stirred custard set with egg alone, cooked just to the point where it coats a spoon. Egg, vegetarian.
Buridda, sourced from Italy. A fish stew built on dried mushrooms and their soaking water, with pine nuts through it. Fish.
Bustrengo, sourced from Italy. A dense wet cake of leftover bread, cornmeal and fruit, with nothing to raise it. Egg, vegetarian.
Cacciatora, sourced from Italy. Chicken browned hard and braised in wine with rosemary, finished with olives rather than tomato. Chicken, Fish.
Cacciucco, sourced from Italy. A red-wine fish stew with its own broth made from the heads, ladled over garlic toast. Fish, Shellfish.
Cacio e Pepe, sourced from Italy. Three ingredients, where the sauce is made by emulsifying cheese into starchy water off the heat.
Calamarata, sourced from Italy. Wide pasta rings cooked with squid rings cut to the same size. Shellfish.
Caldume, sourced from Italy. Tripe simmered for hours in a clear broth and served in its own liquid with lemon. Beef.
Calzone, sourced from Italy. A folded pizza whose filling must be dry, because steam has nowhere to go. Pork.
Camporelli, sourced from Italy. Ring biscuits bound with wine and oil instead of egg and butter, so they stay crisp for weeks. vegan.
Canestrelli, sourced from Italy. Flower-shaped shortbread made short with potato starch and yolks only. Egg, vegetarian.
Cannelloni, sourced from Italy. Pasta tubes piped full and baked under béchamel until the top blisters. Egg.
Cannoli, sourced from Italy. Shells fried round metal tubes and filled only at the moment of serving. Egg.
Caponata, sourced from Italy. Aubergine and celery fried separately and brought together in a sweet-sour sauce, eaten cold. vegan.
Cappelletti, sourced from Italy. Little hats folded round a finger and cooked in the broth they are served in. Pork, Egg.
Cappon Magro, sourced from Italy. A Genoese pyramid of fish and vegetables built on soaked biscuit, each layer dressed separately. Fish, Shellfish, Egg.
Capra e Fagioli, sourced from Italy. Goat and beans cooked long and separately, then brought together at the end. Goat.
Caprese Salad, sourced from Italy. Three ingredients at room temperature, assembled and dressed at the last minute.
Carbonara, sourced from Italy. Pasta in a sauce of egg and cheese thickened by residual heat alone, with no cream and no pan. Pork, Egg.
Carciofi alla Giudia, sourced from Italy. Whole artichokes fried twice until the leaves open and crisp like petals. vegan.
Carciofi alla Romana, sourced from Italy. Artichokes stuffed with mint and garlic and braised standing up in oil and water. vegan.
Carne Pizzaiola, sourced from Italy. Thin beef cooked in minutes in a tomato and oregano sauce made first. Beef.
Carpaccio, sourced from Italy. Raw beef frozen briefly so it can be sliced almost to transparency, dressed only at the table. Beef.
Casoncelli, sourced from Italy. Sweet-wrapper parcels with amaretti in the filling, dressed with butter, sage and pancetta. Pork, Beef, Egg.
Cassata, sourced from Italy. A ricotta-filled sponge lined with green marzipan and set in a sloped mould. Egg.
Cassatella di Sant'Agata, sourced from Italy. Small domed cakes covered in white icing with a cherry on top. Egg.
Cassoeula, sourced from Italy. The cheap cuts of the pig cooked down with savoy cabbage added late. Pork.
Castagnaccio, sourced from Italy. Chestnut flour and water with rosemary on top, and no sugar, egg or raising agent. vegan.
Casunziei, sourced from Italy. Beetroot half-moons that bleed pink through the pasta, finished with poppy seeds. Egg.
Cavallucci, sourced from Italy. Sienese spiced biscuits built on a sugar syrup, baked once and left soft inside. vegetarian.
Cavatelli, sourced from Italy. Eggless pasta dragged into shells with a thumb, two ingredients and no machine. vegan.
Ciabatta, sourced from Italy. A very wet dough folded rather than kneaded, handled as little as possible. vegan.
Ciambella, sourced from Italy. A plain ring cake raised with baking powder, mixed in one bowl in five minutes. Egg, vegetarian.
Ciambotta, sourced from Italy. Summer vegetables fried apart and stewed together, so each keeps its own character. vegan.
Ciarduna, sourced from Italy. A fried pastry shell piped full of ricotta only when it is about to be eaten.
Ciceri e Tria, sourced from Italy. Chickpeas with pasta of which a third is fried rather than boiled. vegan.
Coda alla Vaccinara, sourced from Italy. Oxtail braised four hours, with a great deal of celery added at the end. Pork, Beef.
Colomba Pasquale, sourced from Italy. A two-day enriched dough baked in a dove mould under a raw almond crust. Egg, vegetarian.
Coniglio alla Sanremese, sourced from Italy. Rabbit braised in white wine with Ligurian olives and pine nuts. Rabbit.
Coppia Ferrarese, sourced from Italy. A stiff lard dough rolled into ropes and twisted, baked until the arms snap.
Cornetto, sourced from Italy. A laminated breakfast pastry, softer and sweeter than a croissant, folded three times. Egg, vegetarian.
Corzetti, sourced from Italy. Coin-shaped pasta stamped with a carved wooden press, dressed with butter and marjoram. Egg.
Cotoletta alla Bolognese, sourced from Italy. A crumbed cutlet covered with ham and parmesan and finished in broth in the oven. Pork, Beef, Veal, Egg.
Cotoletta alla Milanese, sourced from Italy. A bone-in veal chop crumbed and fried in butter, served with nothing but lemon. Veal, Egg.
Cotoletta alla Palermitana, sourced from Italy. Cutlets oiled rather than egged, crumbed with herbs and cheese, and grilled. Veal.
Cozze allo Zafferano, sourced from Italy. Mussels opened in wine, with saffron steeped in their own liquor rather than added dry. Shellfish.
Crescentina Modenese, sourced from Italy. Small discs of lard dough fried until they puff hollow, split and filled at the table.
Crescia, sourced from Italy. A peppery egg flatbread cooked dry on a hot stone and folded round a filling. Egg.
Crocchè, sourced from Italy. Potato croquettes made from dry riced potato, chilled hard before frying. Egg.
Crostata, sourced from Italy. Pasta frolla handled cold and as little as possible, under a lattice of jam. Egg, vegetarian.
Crostini, sourced from Italy. Tuscan chicken liver paste on bread toasted dry, not oiled. Chicken, Fish.
Cuccìa, sourced from Italy. Whole wheat grains boiled soft and folded through sweetened ricotta.
Cuccidati, sourced from Italy. Sicilian biscuits enclosing a dark fig and nut paste, left to mature before baking. Egg, vegetarian.
Culurgiones, sourced from Italy. Potato and mint parcels closed with a braided seam across the top.
Cupeta, sourced from Italy. A hard almond brittle poured between wafers or onto lemon leaves while still molten. vegetarian.
Deep-Fried Pizza, sourced from Italy. A filled dough parcel fried rather than baked, sealed completely so the oil stays out. Pork.
Fagottini, sourced from Italy. Little purses gathered and twisted at the top so they stand upright. Egg.
Farinata, sourced from Italy. A chickpea batter rested for hours and baked in a fierce oven in a pan of hot oil. vegan.
Farsu Magru, sourced from Italy. A stuffed beef roll whose name says it is lean and whose cross-section says otherwise. Pork, Beef, Egg.
Fettuccine Alfredo, sourced from Italy. Fresh fettuccine emulsified with butter and parmesan and nothing else at all. Egg.
Fileja, sourced from Italy. Eggless pasta rolled round a thin rod into a spiral tube, dressed with nduja. Pork.
Filone, sourced from Italy. A long plain loaf shaped by rolling, slashed once down its length. vegan.
Florentine Biscuits, sourced from Italy. Lace biscuits of caramel and nuts with a chocolate base combed into waves. vegetarian.
Focaccia, sourced from Italy. A wet oily dough dimpled under salted water, so the holes stay open. vegan.
Focaccia Pugliese, sourced from Italy. A focaccia with boiled potato in the dough, topped with raw tomatoes and olives. vegan.
Fregula, sourced from Italy. Semolina rolled into beads by hand and toasted before it is cooked. Shellfish.
Frico, sourced from Italy. Cheese and potato pressed into a pan until the underside forms a crust you can lift whole.
Frittata, sourced from Italy. Eggs cooked slowly flat in a pan and finished under a grill, never folded. Egg.
Frittelle, sourced from Italy. Fritters built on rice cooked soft in milk, with no yeast and no rolling. Egg, vegetarian.
Fritto Misto, sourced from Italy. Mixed seafood floured in semolina and fried in batches, each thing timed on its own. Fish, Shellfish.
Frittola, sourced from Italy. Butcher's trimmings simmered then fried in lard and kept warm in a cloth-lined basket. Beef, Veal.
Frutta Martorana, sourced from Italy. Almond paste modelled and painted as fruit, cooked on the hob rather than mixed cold.
Garganelli, sourced from Italy. Egg pasta squares rolled on a ridged comb into quills, one at a time. Egg.
Garmugia, sourced from Italy. A spring soup of young vegetables added in order of toughness, with beef browned first. Pork, Beef.
Gelato, sourced from Italy. A churned custard with more milk than cream and less air than ice cream. Egg, vegetarian.
Gelo di Melone, sourced from Italy. Watermelon juice thickened with starch and set in the fridge, never frozen. vegan.
Genovese Sauce, sourced from Italy. A Neapolitan sauce of beef and far more onion than beef, cooked until the onion collapses. Pork, Beef.
Gianduiotto, sourced from Italy. A hazelnut and chocolate paste set in an ingot shape, with no added cocoa butter. vegan.
Giardiniera, sourced from Italy. Vegetables blanched in the vinegar itself, not in water, then jarred. vegan.
Ginestrata, sourced from Italy. A thin egg-yolk soup with marsala, whisked over heat and never allowed to boil. Egg.
Giurgiulena, sourced from Italy. Toasted sesame set in cooked honey and cut into strips while still warm. vegetarian.
Gnocchi, sourced from Italy. Potato dumplings with as little flour as will hold them together. Egg, vegetarian.
Gnocchi alla Romana, sourced from Italy. Semolina cooked like polenta, cut into discs and baked under butter and cheese. Egg.
Gnudi, sourced from Italy. A ravioli filling rolled and cooked with the pasta left off, which is what the name means. Egg.
Graffe, sourced from Italy. Yeasted potato dough in rings, fried and rolled in sugar. Egg, vegetarian.
Granita, sourced from Italy. A syrup frozen without a machine and raked with a fork into coarse crystals. vegan.
Grattachecca, sourced from Italy. A solid block of ice scraped by hand, with syrup poured over the shavings. vegan.
Gremolata, sourced from Italy. Raw lemon zest, parsley and garlic chopped together and added at the end. Beef, Veal, Fish.
Insalata di Arance, sourced from Italy. Peeled orange rounds with fennel and olives, dressed without vinegar. vegan.
Insalata di Riso, sourced from Italy. Rice rinsed cold to stop it clumping, dressed while slightly warm. Fish, Egg.
Insalata Pantesca, sourced from Italy. Warm potato with salted capers, tomato and oregano, and no mayonnaise anywhere. vegan.
Lagane e Ceci, sourced from Italy. Wide flat ribbons finished in the water the chickpeas cooked in. vegan.
Lampredotto, sourced from Italy. The fourth stomach simmered in broth and served in a roll dipped in its own liquid. Beef, Fish.
Lasagna, sourced from Italy. Egg sheets layered with a long-cooked meat sauce and besciamella, not ricotta. Pork, Beef, Egg.
Limoncello, sourced from Italy. Zest only, steeped in spirit, with the syrup added cold at the end. vegan.
Lorighittas, sourced from Italy. A thread of dough looped twice and twisted into a ring between the fingers. vegan.
Maccheroni alla Molinara, sourced from Italy. One enormous hand-pulled strand, tossed with pecorino in front of whoever is eating.
Maccheroni alla Pastora, sourced from Italy. Pasta dressed with raw ricotta loosened in its own cooking water, with crumbled sausage. Pork.
Maccu, sourced from Italy. Dried split broad beans cooked until they collapse into a purée of their own accord. vegan.
Malloreddus, sourced from Italy. Saffron semolina dragged down a ridged board into small ridged shells. vegan.
Maritozzo, sourced from Italy. A sweet enriched bun split and overfilled with unsweetened whipped cream. Egg, vegetarian.
Marron Glacé, sourced from Italy. Chestnuts candied over several days, the syrup strengthened a little at a time. vegan.
Mascarpone, sourced from Italy. Cream acidulated at 85C and drained, with no rennet and no culture. vegetarian.
Mazzarelle, sourced from Italy. Lamb offal and herbs bound in chard leaves and braised in parcels. Lamb.
Melanzane al Cioccolato, sourced from Italy. Fried aubergine layered with chocolate sauce and served as a pudding. vegetarian.
Michetta, sourced from Italy. A Milanese roll built to be hollow, from a stiff overnight starter.
Minestra di Ceci, sourced from Italy. Chickpea soup thickened by puréeing half of itself, with rosemary infused in oil. vegan.
Minestra Maritata, sourced from Italy. Bitter greens married to a long pork broth, each cooked apart first. Pork.
Minestrone, sourced from Italy. Many vegetables added in order of toughness, with a parmesan rind in the pot.
Mondeghili, sourced from Italy. Milanese meatballs made from meat that has already been cooked once. Pork, Beef, Egg.
Mozzarella in Carrozza, sourced from Italy. Mozzarella sealed between bread, dipped in egg and fried so nothing escapes. Egg.
Mustacciuoli, sourced from Italy. Spiced honey diamonds glazed in dark chocolate, rested before baking. vegetarian.
Necci, sourced from Italy. Chestnut flour batter pressed between hot iron plates and rolled round ricotta.
Nocciolini di Chivasso, sourced from Italy. Hazelnut meringues the size of a peppercorn, dried rather than baked. Egg, vegetarian.
Nocino, sourced from Italy. Unripe walnuts steeped whole in spirit, picked while the shell has not formed. vegan.
Olive all'Ascolana, sourced from Italy. Big green olives stoned in a spiral and stuffed with three meats before frying. Chicken, Pork, Beef, Egg.
Orecchiette, sourced from Italy. Dragged flat with a knife and turned inside out over the thumb. vegan.
Orecchiette alla Materana, sourced from Italy. Orecchiette baked under lamb ragu, egg and pecorino until the top sets. Lamb, Egg.
Orzotto, sourced from Italy. Barley cooked risotto-style, which takes twice as long and needs no resting.
Ossobuco alla Milanese, sourced from Italy. Veal shin braised whole with no tomato, finished with raw gremolata. Beef, Veal.
Pagliata, sourced from Italy. Unopened intestine braised in tomato, the milk inside setting to a curd. Pork.
Pan Meino, sourced from Italy. Small Lombard maize-flour buns scented with dried elderflower. Egg, vegetarian.
Panada, sourced from Italy. A Sardinian standing pie built by hand, filled raw and sealed with a pleated lid. Lamb.
Pancotto, sourced from Italy. Stale bread boiled to collapse with potatoes and bitter greens. vegan.
Pandoro, sourced from Italy. A Veronese star-moulded sweet bread with no fruit in it at all. Egg, vegetarian.
Pane Carasau, sourced from Italy. Sardinian flatbread baked until it inflates, split in two, then dried crisp. vegan.
Pane di Altamura, sourced from Italy. A tall durum loaf on a natural leaven, folded over itself rather than shaped round. vegan.
Pane Frattau, sourced from Italy. Sheets of carasau softened in broth and layered with tomato, under a poached egg. Egg.
Pane Sciocco, sourced from Italy. The Tuscan loaf made with no salt whatsoever. vegan.
Panelle, sourced from Italy. Chickpea batter cooked to a paste, set thin and cut into squares to fry. vegan.
Panettone, sourced from Italy. A Milanese fruited sweet bread hung upside down to cool so the crumb survives. Egg, vegetarian.
Panforte, sourced from Italy. Nuts and candied fruit bound by cooked honey, with barely any flour and a lot of pepper. vegetarian.
Pani câ Meusa, sourced from Italy. Spleen and lung simmered then held in hot lard, served in a roll plain or with cheese. Veal.
Panigaccio, sourced from Italy. An unleavened batter cooked between stacked terracotta discs. vegan.
Panna Cotta, sourced from Italy. Set cream with the least gelatine that will hold it, so it barely stands.
Panzanella, sourced from Italy. Bread soaked and squeezed dry, dressed with the juice the tomatoes give up. vegan.
Panzerotti Pugliesi, sourced from Italy. Small filled dough pockets deep fried, not baked like a calzone.
Pappa al Pomodoro, sourced from Italy. Bread cooked into tomato until it is a thick porridge, eaten warm. vegan.
Parmigiana di Melanzane, sourced from Italy. Fried aubergine layered with tomato and cheese, with no breadcrumbs and no flour.
Parrozzo, sourced from Italy. An Abruzzese almond dome baked in a bowl and coated in dark chocolate. Egg, vegetarian.
Passatelli, sourced from Italy. A dough of breadcrumbs and parmesan with no flour, pressed into broth. Beef, Egg.
Pasta 'ncasciata, sourced from Italy. Baked pasta lined with fried aubergine and turned out whole to be cut in wedges. Pork, Beef, Egg.
Pasta â Paolina, sourced from Italy. A Lenten Neapolitan pasta with no meat, fish or cheese in it at all. vegan.
Pasta al Forno, sourced from Italy. Short pasta baked in an open dish for the crust on top, with no besciamella.
Pasta al Pomodoro, sourced from Italy. The sauce finished in the pan with the pasta and its water, not ladled over it. vegan.
Pasta alla Gricia, sourced from Italy. Guanciale and pecorino with no egg and no tomato, which is what makes it gricia. Pork.
Pasta alla Norma, sourced from Italy. Fried aubergine in tomato with hard ricotta grated over, not crumbled.
Pasta allo Scarpariello, sourced from Italy. A sauce of cherry tomatoes carrying far more cheese than it looks able to.
Pasta chi Vrocculi Arriminati, sourced from Italy. Cauliflower mashed into the sauce, with saffron, raisins and pine nuts. Fish.
Pasta con i Peperoni Cruschi, sourced from Italy. Dried sweet peppers fried for five seconds and crumbled over at the end.
Pasta con le Sarde, sourced from Italy. Sardines with wild fennel, raisins and saffron, the pasta cooked in the fennel water. Fish.
Pasta e ceci, sourced from Italy. Half the chickpeas blended, and the pasta cooked in the soup so its starch thickens it. Fish.
Pasta e Fagioli, sourced from Italy. Half the beans sieved for body, with the pasta cooked in the soup itself. Pork.
Pasta Mollicata, sourced from Italy. Toasted breadcrumbs standing in for cheese, with no vegetable in it at all. Fish.
Pasticciotto Leccese, sourced from Italy. Small lard-pastry shells of crema, eaten warm from the oven. Egg.
Pastiera Napoletana, sourced from Italy. A wheat-and-ricotta tart under a lattice, left three days before it is cut. Egg.
Pearà, sourced from Italy. A Veronese sauce of breadcrumbs and marrow simmered for hours, eaten with boiled meat. Beef.
Pecora alla Callara, sourced from Italy. Mutton cooked for hours in a copper cauldron with nothing but herbs and wine. Lamb.
Penne alla Vodka, sourced from Italy. Tomato and cream brought together with vodka, which has to be cooked off.
Peperonata, sourced from Italy. Peppers stewed down slowly in their own liquid, finished with a little vinegar. vegan.
Pesto alla Trapanese, sourced from Italy. A pesto of almonds and raw tomato, pounded coarser than the Genoese.
Pesto Genovese, sourced from Italy. Basil pounded rather than cut, with nothing cooked and nothing heated.
Pevarini, sourced from Italy. Stiff honey and pepper biscuits, rolled and cut rather than pressed. vegetarian.
Piada dei Morti, sourced from Italy. A flat enriched bread studded with nuts and dried fruit, rolled thin and baked quickly. vegan.
Piadina Romagnola, sourced from Italy. A lard flatbread cooked dry on a hot plate and kept pliable, never crisp.
Piccata, sourced from Italy. Thin escalopes cooked in two minutes, with the sauce built in the pan afterwards. Veal.
Pici, sourced from Italy. Thick uneven strands rolled under the palms, with no egg in the dough. vegan.
Pignolata, sourced from Italy. Small fried dough knots turned in warm honey and piled into a cone. Egg, vegetarian.
Pinolate, sourced from Italy. Almond paste rolled in pine nuts and baked soft, with no flour at all. Egg, vegetarian.
Pinza Bolognese, sourced from Italy. A short pastry roll enclosing dark quince and apple jam, slashed along the top. Egg, vegetarian.
Pinzimonio, sourced from Italy. Raw vegetables and a dip of nothing but oil, salt and pepper. vegan.
Pisarei e Fasò, sourced from Italy. Breadcrumb dumplings pressed with the thumb, in a borlotti and tomato sauce. Pork.
Pizza ai Frutti di Mare, sourced from Italy. Seafood kept out of the oven almost entirely, and no cheese. Shellfish.
Pizza al Taglio, sourced from Italy. A wet tray dough proved cold for two days, baked in steel and cut with scissors. vegetarian.
Pizza Capricciosa, sourced from Italy. The same four toppings scattered across the whole base, with the ham added after. Pork.
Pizza di Pasqua, sourced from Italy. A tall savoury cheese bread risen in a mould, which is not a pizza at all. Egg.
Pizza Margherita, sourced from Italy. Three toppings on a napoletana base, with the basil tucked under the cheese. vegetarian.
Pizza Marinara, sourced from Italy. The pizza with no cheese on it, which changes how it bakes. vegan.
Pizza Napoletana, sourced from Italy. A slack 24-hour dough baked in about a minute, with almost nothing on it. vegetarian.
Pizza Quattro Formaggi, sourced from Italy. Four cheeses with four melting points, so they go on in an order.
Pizza Quattro Stagioni, sourced from Italy. Four toppings in four separate quadrants, which is the whole dish. Pork.
Pizza Rossini, sourced from Italy. A baked margherita finished with chopped egg and mayonnaise off the heat. Egg, vegetarian.
Pizzelle, sourced from Italy. A thin batter pressed flat in a hot patterned iron, a few at a time. Egg, vegetarian.
Pizzoccheri alla Valtellinese, sourced from Italy. Buckwheat ribbons boiled with cabbage and potato, layered with cheese and burnt butter.
Polenta, sourced from Italy. Coarse maize rained into salted water and stirred for the better part of an hour.
Polpettone di Melanzane, sourced from Italy. Aubergine and potato bound into a single baked loaf, with nothing layered. Egg.
Porchetta, sourced from Italy. Belly rolled around loin with fennel, cooked low then blasted for the crackling. Pork.
Prosciutto e Melone, sourced from Italy. Two ingredients, where everything depends on choosing and slicing them. Pork.
Rafanata, sourced from Italy. A baked egg and potato cake built on grated fresh horseradish. Pork, Egg.
Ragù di Salsiccia, sourced from Italy. A ragù from sausage meat, done in forty-five minutes because it is already seasoned. Pork.
Ragù Napoletano, sourced from Italy. Whole pieces of meat cooked in tomato for most of a day, the sauce eaten first. Pork, Beef.
Raviola di Ricotta Nissena, sourced from Italy. A sweet fried ravioli of sheep's ricotta, dusted with cinnamon sugar.
Ravioli, sourced from Italy. The method the filled pastas assume: sealing without air, and how thin is thin enough. Egg.
Ribollita, sourced from Italy. A bean and cavolo nero soup with bread, boiled again the next day. vegan.
Ricciarelli, sourced from Italy. Almond paste rested overnight and baked low, so the icing sugar crust cracks. Egg, vegetarian.
Risi e Bisi, sourced from Italy. Rice and peas kept soupy, with a broth made from the pods. Pork.
Risotto, sourced from Italy. The method the variants assume: hot stock a ladle at a time, then butter off the heat.
Risotto alla Milanese, sourced from Italy. The risotto method with saffron and marrow, cooked to serve beside ossobuco. Beef.
Rosticciana, sourced from Italy. Pork ribs cut into singles and grilled over embers, dressed only after. Pork.
Rustico Leccese, sourced from Italy. Two puff pastry discs sealed round mozzarella and thick besciamella. Egg.
Salsa alla Marinara, sourced from Italy. Tomato, garlic and oregano cooked twenty minutes, with no onion in it. vegan.
Saltimbocca alla Romana, sourced from Italy. Veal, ham and sage cooked flat in four minutes, ham side down first. Pork, Veal.
Sanguinaccio Dolce, sourced from Italy. A dark chocolate cream set with pig's blood, which must never boil. Pork.
Sardenaira, sourced from Italy. A Ligurian tray flatbread with anchovies and no cheese at all. Fish.
Sartù di Riso, sourced from Italy. Rice cooked in ragù and packed into a ring mould around meatballs and peas. Beef, Egg.
Scaccia, sourced from Italy. Dough rolled transparently thin and folded over its filling four times.
Scapece alla Vastese, sourced from Italy. Fried fish layered with saffron breadcrumbs and left to marinate for days. Fish.
Schlutzkrapfen, sourced from Italy. Half-moon ravioli on a rye dough, dressed with browned butter and chives. Egg.
Sciusceddu, sourced from Italy. Meatballs in broth with a ricotta and egg mixture set on top in the oven. Beef, Egg.
Seada, sourced from Italy. A fried semolina pastry round a disc of fresh cheese, eaten hot under honey.
Semifreddo, sourced from Italy. A frozen mousse that stays spoonable because the air goes in before the freezer. Egg, vegetarian.
Sfincione, sourced from Italy. A thick spongy Palermo tray pizza topped with breadcrumbs instead of mozzarella. Fish.
Sfogliatella, sourced from Italy. A paper-thin sheet rolled into a log, sliced, and pushed out into a cone of leaves. Egg.
Sgabeo, sourced from Italy. Strips of bread dough deep fried and salted, eaten with cured meat. vegan.
Spaghetti Aglio e Olio, sourced from Italy. Garlic brought slowly to blond in cold oil, emulsified with pasta water. vegan.
Spaghetti all'Assassina, sourced from Italy. Raw spaghetti cooked in an iron pan in tomato water until it chars. vegan.
Spaghetti alla carrettiera, sourced from Italy. Nothing is cooked but the pasta: garlic warmed in oil, pecorino emulsified off the heat.
Spaghetti alla Chitarra, sourced from Italy. Square-section strands cut by pressing dough through strung wires. Beef, Lamb, Egg.
Spaghetti alla Nerano, sourced from Italy. Fried courgettes rested for hours, then melted into an emulsion with aged provolone.
Spaghetti alla Puttanesca, sourced from Italy. A sauce that cooks in the time the pasta takes, with no cheese on it. Fish.
Spaghetti alla Siracusana, sourced from Italy. Charred and peeled peppers as the body of the sauce, not tomato. Fish.
Spaghetti alle Vongole, sourced from Italy. Clams opened in the pan, their liquor emulsified with oil and pasta water. Shellfish.
Spätzle, sourced from Italy. A soft green batter scraped into boiling water, finished with speck and cream. Pork, Egg.
Spezzatino, sourced from Italy. Beef cut small and browned in batches, then left alone for three hours. Beef.
Spumone, sourced from Italy. Three frozen layers set one at a time in a mould, then sliced to show them. Egg, vegetarian.
Stigghiola, sourced from Italy. Cleaned lamb intestine wound round a spring onion and grilled over embers. Lamb.
Stracciatella Gelato, sourced from Italy. A milk gelato with warm chocolate trickled into the churn so it shatters. Egg, vegetarian.
Stracciatella in Brodo, sourced from Italy. Egg and parmesan whisked into simmering broth so it shreds into rags. Beef, Egg.
Stroncatura, sourced from Italy. A dark rough Calabrian pasta with anchovy, garlic and toasted crumbs. Fish.
Strozzapreti, sourced from Italy. Strips rolled between both palms into twisted ropes and snapped off. vegan.
Struffoli, sourced from Italy. Pea-sized fried dough balls in citrus honey, built into a ring. Egg, vegetarian.
Sugolo, sourced from Italy. Grape juice thickened with flour and set in the fridge, made at the vintage. vegan.
Supplì, sourced from Italy. Cold risotto moulded round a mozzarella core and fried, so the cheese pulls into a thread. Egg.
Taralli, sourced from Italy. Wine-and-oil rings boiled before they are baked, which is what makes them snap. vegan.
Tartufo di Pizzo, sourced from Italy. Two gelati shaped by hand round a molten chocolate centre and rolled in cocoa. vegetarian.
Testaroli, sourced from Italy. A thin batter cooked on terracotta, then cut into lozenges and boiled like pasta.
Tiella, sourced from Italy. Raw layers in an open dish, the rice cooking in the liquor the mussels release. Shellfish.
Timballo di Maccheroni, sourced from Italy. Pasta and ragù baked inside a sweet shortcrust case and turned out whole. Chicken, Egg.
Tiramisù, sourced from Italy. Savoiardi dipped for a second, under a cooked yolk and mascarpone cream. Egg.
Torrone, sourced from Italy. Honey and whipped whites cooked for hours to a white nougat, set between wafers. Egg, vegetarian.
Torrone Nurzia, sourced from Italy. A soft chocolate nougat from L'Aquila, cut rather than snapped. Egg, vegetarian.
Torta 900, sourced from Italy. Two thin cocoa layers and one thick chocolate cream, chilled hard and cut cold. Egg, vegetarian.
Torta Barozzi, sourced from Italy. Flourless, shallow and deliberately underbaked, so it sets as it cools rather than in the oven. Egg, vegetarian.
Torta Caprese, sourced from Italy. A flourless almond and chocolate cake, deliberately damp in the middle. Egg, vegetarian.
Torta della Nonna, sourced from Italy. A double-crusted pastry case of lemon crema under toasted pine nuts. Egg, vegetarian.
Torta delle Rose, sourced from Italy. A brioche rolled, cut and stood on end so it bakes into a bunch of roses. Egg, vegetarian.
Torta Mimosa, sourced from Italy. Covered in crumbled sponge so the surface looks like mimosa blossom. Egg, vegetarian.
Torta Monferrina, sourced from Italy. Pumpkin and apple cooked down together before they ever meet the flour. Egg, vegetarian.
Torta Paesana, sourced from Italy. Stale bread soaked to a slurry in milk, baked into a dense dark cake. Egg, vegetarian.
Torta Setteveli, sourced from Italy. Seven distinct layers assembled frozen and glazed in one pour.
Tortelli Cremaschi, sourced from Italy. Stuffed pasta with a sweet biscuit filling and no meat in it at all. Egg.
Tortellini, sourced from Italy. Small squares wrapped round a fingertip, filled with pork and cured meat, served in broth. Pork, Beef, Egg.
Trippa alla Romana, sourced from Italy. Honeycomb tripe braised in tomato and finished with mint, not parsley. Beef.
Trofie, sourced from Italy. Small spindles rolled under one palm, with a twist running the length. vegan.
Tumact me Tulëz, sourced from Italy. Arbëreshë tagliatelle under pounded walnuts and toasted crumbs, with no cheese. Egg, vegetarian.
U' Pastizz 'Rtunnar, sourced from Italy. A hand-raised Lucanian pasty filled raw with diced lamb and pork. Pork, Lamb.
Uovo Sbattuto, sourced from Italy. A yolk and sugar beaten raw to a pale foam, with no heat at all. Egg, vegetarian.
Vincisgrassi, sourced from Italy. A Marche baked pasta with offal in the sauce and marsala in the dough. Chicken, Pork, Veal, Egg.
Vitello Tonnato, sourced from Italy. Veal poached and cooled in its own broth, under a tuna and anchovy sauce. Veal, Fish, Egg.
Zabaione, sourced from Italy. Yolks, sugar and marsala whisked over water until they treble in volume. Egg, vegetarian.
Zelten, sourced from Italy. A flat Trentino fruit loaf that is mostly fruit, with the dough as binding. vegetarian.
Zeppole, sourced from Italy. Yeasted dough rings dropped into hot oil and rolled in sugar. vegan.
Zuccotto, sourced from Italy. A dome lined with soaked sponge and filled with two ricotta creams. Egg.
Zuppa Inglese, sourced from Italy. Sponge soaked in red alchermes under two cooked cremas, one vanilla and one chocolate. Egg.
Zuppa Pavese, sourced from Italy. Hot broth poured over fried bread and a raw egg, which the broth alone cooks. Beef, Egg.

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