IT.145.0001
Aglio e Olio
Spaghetti aglio e olio is a 1am dish — the food of Naples at midnight, made from what is always in t…
Naples, Campania, and sou
IT.145.0002
Arancini
Arancini (Sicily) or arancine (Palermo) — breaded, fried rice balls with a molten core. The exterior…
Sicily. The Arab influenc
IT.145.0003
Arancini (Sicilian — Saffron Ragù Rice Balls — Frying Method)
Arancini are the definitive street food of Sicily, sold from friggitorie and market stalls across th…
Sicily, Italy — Arab-Norm
IT.145.0004
Baccalà Mantecato (Venetian Whipped Salt Cod)
Baccalà mantecato is one of the most extraordinary preparations in Venetian cuisine — salt cod that …
Venice — 15th-century tra
IT.145.0005
Bagna Càuda (Piedmontese — Anchovy and Garlic Hot Dip)
Bagna càuda — 'hot bath' in Piedmontese dialect — is the communal winter ritual of the Piedmontese t…
Langhe and Monferrato, Pi
IT.145.0006
Bagna Càuda (Piedmontese — Anchovy and Garlic Hot Dip)
Bagna càuda — 'hot bath' in Piedmontese dialect — is the communal winter ritual of the Piedmontese t…
Langhe and Monferrato, Pi
IT.145.0007
Bigoli in Salsa (Venetian — Whole Wheat Pasta, Anchovy, Onion)
Bigoli in salsa is one of the most ancient and enduring preparations of the Venetian kitchen — a thi…
Venice — Lenten tradition
IT.145.0008
Bottarga (Sardinian Cured Mullet Roe — Preparation and Use)
Bottarga is perhaps Sardinia's most extraordinary contribution to world cuisine — a loaf of pressed,…
Cabras and Oristano, Sard
IT.145.0009
Braciole (Calabrian/Southern — Stuffed Rolled Beef Braised in Tomato)
Braciole — pronounced 'bra-JOH-lay' — is one of the great preparations of southern Italian Sunday co…
Calabria and across south
IT.145.0010
Braciole (Calabrian/Southern — Stuffed Rolled Beef Braised in Tomato)
Braciole — pronounced 'bra-JOH-lay' — is one of the great preparations of southern Italian Sunday co…
Calabria and across south
IT.145.0011
Brasato al Barolo (Piedmontese — Red Wine Braise)
Brasato al Barolo is the great wine braise of Piedmont — a substantial cut of beef (typically chuck …
Langhe, Piedmont — 19th c
IT.145.0012
Brasato al Barolo (Piedmontese — Red Wine Braise)
Brasato al Barolo is the great wine braise of Piedmont — a substantial cut of beef (typically chuck …
Langhe, Piedmont — 19th c
IT.145.0013
Bruschetta
Bruschetta is toasted bread rubbed with raw garlic, drenched in your best extra virgin olive oil, an…
Central Italy (Tuscany, U
IT.145.0014
Cacio e Pepe
Three ingredients. One technique. Infinite precision. Tonnarelli or spaghetti, Pecorino Romano DOP, …
Rome, Lazio, and the shep
IT.145.0015
Cacio e Pepe
Three ingredients. One technique. Infinite precision. Tonnarelli or spaghetti, Pecorino Romano DOP, …
Rome, Lazio, and the shep
IT.145.0016
Cacio e Pepe (Roman — The Emulsion Method)
Cacio e Pepe is the intellectual apex of Roman pasta cookery — a dish of three ingredients (pasta, P…
Roman campagna and Testac
IT.145.0017
Cannoli
Sicilian cannoli: fried pastry tubes filled with sweetened sheep's milk ricotta. The shell shatters.…
Sicily. Associated with C
IT.145.0018
Caponata (Sicilian Sweet-Sour Aubergine — Agrodolce)
Caponata is the great Sicilian condiment — a cooked sweet-and-sour vegetable preparation centred on …
Sicily, Italy — agrodolce
IT.145.0019
Caprese Salad
Mozzarella di bufala campana DOP, in-season tomatoes, fresh basil, and olive oil. The quality of eac…
Capri, Campania. The sala
IT.145.0020
Cassoeula (Lombardian — Pork Rib and Savoy Cabbage Stew)
Cassoeula is one of the most deeply Lombard of all winter dishes — a rich, abundant stew of pork rib…
Milan and Po Valley, Lomb
IT.145.0021
Cassoeula (Lombardian — Pork Rib and Savoy Cabbage Stew)
Cassoeula is one of the most deeply Lombard of all winter dishes — a rich, abundant stew of pork rib…
Milan and Po Valley, Lomb
IT.145.0022
Chicken Parmesan
Correctly understood, Chicken Parmigiana (Parmigiana di Pollo) is a bastard descendant of Melanzane …
Italian-American, 19th-20
IT.145.0023
Coda alla Vaccinara (Roman Oxtail Stew — Offal and Chocolate)
Coda alla vaccinara is the great dish of the Roman mattatoio — the slaughterhouse quarter of Testacc…
Testaccio, Rome — 19th ce
IT.145.0024
Cotechino con Lenticchie (New Year's Cotechino — Slow Simmer)
Cotechino con lenticchie — cured pork sausage with lentils — is Italy's mandatory New Year's dish, e…
Modena and Ferrara, Emili
IT.145.0025
Cotechino con Lenticchie (New Year's Cotechino — Slow Simmer)
Cotechino con lenticchie — cured pork sausage with lentils — is Italy's mandatory New Year's dish, e…
Modena and Ferrara, Emili
IT.145.0026
Eggplant Parmesan
Melanzane alla Parmigiana is not battered and fried eggplant with tomato sauce. The authentic Sicili…
Sicily and Campania. Desp
IT.145.0027
Fegato alla Veneziana (Venetian Calf's Liver and Onions)
Fegato alla veneziana is among the most important liver preparations in European cuisine — thin-slic…
Venice — Renaissance-era
IT.145.0028
Fettuccine Alfredo
The original Alfredo — as served at Alfredo alla Scrofa in Rome since 1914 — is two ingredients: fre…
Rome, 1914. Created by Al
IT.145.0029
Focaccia
Focaccia Genovese: a thick, olive oil-drenched flatbread with a blistered, golden top, an open crumb…
Genoa, Liguria. Focaccia
IT.145.0030
Focaccia di Recco (Ligurian — Thin Cheese-Filled Flatbread)
Focaccia di Recco is not focaccia in the conventional sense — it is a completely different preparati…
Recco, Liguria — traced t
IT.145.0031
Fregola con Arselle (Sardinian Clam and Toasted Pasta)
Fregola con arselle is one of the defining dishes of the Sardinian coast — a preparation that showca…
Cagliari and western Sard
IT.145.0032
Gnocchi
Gnocchi are potato dumplings. The technique is not about flour — it is about removing as much moistu…
Verona, Veneto, and north
IT.145.0033
Lasagna
The Bolognese lasagna of Emilia-Romagna: fresh egg pasta sheets, ragu alla Bolognese, and bechamel. …
Bologna, Emilia-Romagna,
IT.145.0034
Margherita Pizza
The Margherita is not a plain pizza. It is the benchmark by which all pizza is judged — the dish tha…
Naples, Campania. Created
IT.145.0035
Margherita Pizza
The Margherita is not a plain pizza. It is the benchmark by which all pizza is judged — the dish tha…
Naples, Campania. Created
IT.145.0036
Minestrone
Minestrone is not a soup with random vegetables thrown in. It is a disciplined construction where ea…
Italy-wide, with regional
IT.145.0037
'Nduja (Calabrian — Spreadable Spiced Cured Sausage)
'Nduja is Calabria's most distinctive and most influential export in contemporary world food — a sof…
Spilinga, province of Vib
IT.145.0038
'Nduja (Calabrian — Spreadable Spiced Cured Sausage)
'Nduja is Calabria's most distinctive and most influential export in contemporary world food — a sof…
Spilinga, province of Vib
IT.145.0039
Osso Buco
Cross-cut veal shin braised until the meat falls from the bone and the marrow in the hollow centre —…
Milan, Lombardy. Appears
IT.145.0040
Ossobuco alla Milanese (Lombardian — Marrow Bone, Gremolata, Saffron Risotto)
Ossobuco alla Milanese is the great Lombardian braised preparation — cross-cut veal shin, braised un…
Milan, Lombardy — 19th ce
IT.145.0041
Ossobuco alla Milanese (Lombardian — Marrow Bone, Gremolata, Saffron Risotto)
Ossobuco alla Milanese is the great Lombardian braised preparation — cross-cut veal shin, braised un…
Milan, Lombardy — 19th ce
IT.145.0042
Panelle (Sicilian Chickpea Fritters — Street Food)
Panelle are the humblest and most historically resonant of Sicilian street foods — thin, crisp fritt…
Palermo, Sicily — Arab cu
IT.145.0043
Panna Cotta
Panna cotta is set cream — the name means cooked cream. The technique is simple, the margin for erro…
Piedmont, northern Italy.
IT.145.0044
Pasta alla Norma (Sicilian — Fried Aubergine and Ricotta Salata)
Pasta alla Norma is Catania's greatest contribution to the Italian table — a pasta dish of such eleg…
Catania, Sicily — 19th ce
IT.145.0045
Pesto alla Genovese (Ligurian — Marble Mortar Cold Method)
Pesto alla Genovese is one of the most replicated and most debased preparations in world cuisine — a…
Genoa and the Ligurian Ri
IT.145.0046
Pesto Genovese
Pesto Genovese is a cold sauce made in a marble mortar. The word pesto means pounded — not blended, …
Genoa, Liguria. The DOP p
IT.145.0047
Polenta Concia (Alpine — Cheese-Loaded Mountain Polenta)
Polenta concia is the definitive expression of Alpine mountain cooking — a polenta so enriched with …
Valle d'Aosta, Valtellina
IT.145.0048
Polenta Concia (Alpine — Cheese-Loaded Mountain Polenta)
Polenta concia is the definitive expression of Alpine mountain cooking — a polenta so enriched with …
Valle d'Aosta, Valtellina
IT.145.0049
Ribollita
Ribollita means re-boiled — this is yesterday's minestrone, reboiled with torn stale bread until it …
Florence and Tuscany broa
IT.145.0050
Risotto alla Milanese
The risotto of Milan: bone marrow, Carnaroli rice, white wine, saffron, and Parmigiano-Reggiano aged…
Milan, Lombardy. A glassw
IT.145.0051
Risotto alla Milanese
The risotto of Milan: bone marrow, Carnaroli rice, white wine, saffron, and Parmigiano-Reggiano aged…
Milan, Lombardy. A glassw
IT.145.0052
Risotto Nero (Venetian — Squid Ink and Soffritto)
Risotto nero is one of the most visually dramatic preparations in Italian cuisine — a jet-black riso…
Venice and the Venetian l
IT.145.0053
Saltimbocca
Saltimbocca alla Romana: thin veal escalope, sage leaf, prosciutto di Parma, sauteed in butter and f…
Rome, Lazio. Classically
IT.145.0054
Saltimbocca alla Romana (Veal, Prosciutto, Sage — Pan Sauce)
Saltimbocca alla Romana — 'jumps in the mouth' — is a dish of radical simplicity that requires preci…
Rome (likely, with possib
IT.145.0055
Sarde in Saor (Venetian Sweet-Sour Sardines — Centuries-Old Preservation)
Sarde in saor is the quintessential dish of Venetian culinary history — fried sardines marinated in …
Venice — sailor's preserv
IT.145.0056
Spaghetti Bolognese
The authentic Bolognese is not a tomato sauce with meat. It is a meat sauce with tomato — the distin…
Bologna, Emilia-Romagna.
IT.145.0057
Spaghetti Bolognese
The authentic Bolognese is not a tomato sauce with meat. It is a meat sauce with tomato — the distin…
Bologna, Emilia-Romagna.
IT.145.0058
Spaghetti Carbonara
The definitive carbonara. Guanciale — not pancetta, not bacon — rendered slowly until the edges cris…
Rome, Lazio, Italy. Likel
IT.145.0059
Spaghetti Carbonara
The definitive carbonara. Guanciale — not pancetta, not bacon — rendered slowly until the edges cris…
Rome, Lazio, Italy. Likel
IT.145.0060
Supplì al Telefono (Roman Fried Rice Croquettes)
Supplì al telefono are Rome's answer to the Sicilian arancino — fried rice croquettes filled with a …
Rome — 19th century stree
IT.145.0061
Tagliatelle al Ragù Bolognese (Emilian — Full Long Method)
Ragù alla Bolognese is the most imitated and most misunderstood sauce in Italian cuisine. The world …
Bologna, Emilia-Romagna —
IT.145.0062
Tagliatelle al Ragù Bolognese (Emilian — Full Long Method)
Ragù alla Bolognese is the most imitated and most misunderstood sauce in Italian cuisine. The world …
Bologna, Emilia-Romagna —
IT.145.0063
Tiramisu
Mascarpone cream, espresso-soaked Savoiardi, and a generous blanket of Valrhona cocoa. No gelatine. …
Treviso, Veneto, circa 19
IT.145.0064
Tonnarelli all'Amatriciana (Roman — Guanciale, Tomato, Pecorino)
Amatriciana is the sauce that perhaps most defines the Roman table — though it was born not in Rome …
Amatrice, province of Rie
IT.145.0065
Tortellini in Brodo (Emilian — Folding Technique and Capon Broth)
Tortellini in brodo is the ceremonial dish of Emilia-Romagna — specifically of the rivalry between B…
Bologna and Modena, Emili
IT.145.0066
Tortellini in Brodo (Emilian — Folding Technique and Capon Broth)
Tortellini in brodo is the ceremonial dish of Emilia-Romagna — specifically of the rivalry between B…
Bologna and Modena, Emili
IT.145.0067
Trofie al Pesto (Ligurian — Hand-Rolled Pasta)
Trofie al pesto is the canonical pasta preparation of Liguria — trofie, a short, tightly twisted pas…
Recco and Camogli, Liguri
IT.145.0068
Vitello Tonnato
Cold poached veal sliced paper-thin, blanketed in a tuna and caper mayonnaise that is simultaneously…
Piedmont and Lombardy. Do
IT.145.0069
Vitello Tonnato (Piedmontese — Cold Veal with Tuna Mayonnaise)
Vitello tonnato is one of the most unexpected and most refined dishes in the Italian canon — cold, t…
Piedmont — documented fro
IT.145.0070
Vitello Tonnato (Piedmontese — Cold Veal with Tuna Mayonnaise)
Vitello tonnato is one of the most unexpected and most refined dishes in the Italian canon — cold, t…
Piedmont — documented fro
PAS.01.0001
Macaronade Sétoise
The meat sauce (sauté) is built first: Bos taurus braising cuts (joue de boeuf or plat de côtes) and…
Sète, Hérault — the port