Italian cuisine has developed through centuries of social and political changes, with roots as far back as the 4th century BC. Italian cuisine has its origins in Etruscan, ancient Greek and ancient Roman cuisines. 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.Del Conte, 11–21.
Italian cuisine includes deeply rooted traditions common to the whole country, as well as all the regional gastronomies, different from each other, especially between the north, the centre, and the south of Italy, which are in continuous exchange. Many dishes that were once regional have proliferated with variations throughout the country. Italian cuisine offers an abundance of taste, and is one of the most popular and copied around the world. The most popular dishes and recipes, over the centuries, have often been created by ordinary people more so than by chefs, which is why many Italian recipes are suitable for home and daily cooking, respecting regional specificities.
As of 2026, Italy contains 394 Michelin star-rated restaurants. The Mediterranean diet forms the basis of Italian cuisine, rich in pasta, fish, fruits and vegetables.The Silver Spoon , 1997 ed. Cheese, cold cuts and wine are central to Italian cuisine, and along with pizza and coffee (especially espresso) form part of Italian gastronomic culture. Desserts have a long tradition of merging local flavours such as citrus fruits, pistachio and almonds with sweet cheeses such as mascarpone and ricotta or exotic tastes such as cocoa, vanilla and cinnamon. Gelato, tiramisu, and cassata are among the most famous examples of Italian desserts, cakes and patisserie. Italian cuisine relies heavily on traditional products; the country has a large number of traditional specialities protected under EU law. Italy is the world's largest producer of wine, as well as the country with the widest variety of indigenous grapevine varieties in the world.
Foods and drinks
Soups, sauces and condiments
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(also called and )
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Ragù, , (), , , , , , , ()
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Creams
(or )
Bread
Bruschetta
Ciabatta
Crostini (or )
Focaccia, , , , , , , , ( or in Venetian language)
Grissino
Muffuletta
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(or simply , traditionally ), Pita
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(smaller : )
Common pizzas
A great number of pizza varieties exist, defined by the choice of toppings and sometimes also crust. There are also several styles of pizza, defined by their preparation method. The following lists feature only the notable ones.
Calzone Panzerotto
(Italian for pizza by the slice) (or )
Pizza capricciosa () Pizza Margherita Pizza marinara Pizza quattro formaggi () Pizza quattro stagioni ()
Pizza preparation styles
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Pasta varieties
, Anelli
Bucatini
Cannelloni
Capellini
Cappelletti
(more properly called )
Conchiglie, ,
(or ) , (or ) , , Eliche
Farfalle, (or ) (or )
Fettuccine
(or )
Fusilli, , ,
Gnocchi
Lasagna
Linguine
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(or )
Orecchiette
Orzo
Pappardelle
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Penne,
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Ravioli Rigatoni (or )
,
Spaghetti, (or ), ,
(or )
(or )
Tagliatelle (or tagliarini)
Tortelli Tortellini Tortelloni
Trofie
Vermicelli Ziti, , (or )
Pasta dishes
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Ravioli, , , , , , , , , , , , (or )
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Tortelli, , , , , , , , Tortellini, , , , , , ,
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Rice dishes
Rice dishes are very common in northern Italy, especially in the Lombardy and Veneto regions, although rice dishes are found throughout the country.
Arancini
(in the Vercelli area), or (in the Novara area)
– rice and peas (or ), , risotto, , , , , , , , , , , , , , , , , , , , (also called and ), , , , , (or ), , , , , , , , , , , , , , , , (), , ,
Fish dishes
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Carpaccio
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Meat dishes and
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(Umbrian guanciale)
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Braciola,
, Bresaola,
Cacciatora – refers to a meal prepared "hunter-style" with onions, herbs, usually tomatoes, often bell peppers and sometimes wine.
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Guanciale
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Pancetta, ,
Piccata
Pizzaiola (also known as )
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(or ) Porchetta, , , (), (), , , , , , , , , , , , (or )
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Vegetable dishes
Caponata, ,
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, , Rollatini
Nut dishes Chestnut pie – has been documented back to the 15th century in Italy, in the book (English: On honest indulgence and good health) written by the Italian writer and gastronomist Bartolomeo Platina.
Wines
Abruzzo Montepulciano d'Abruzzo Trebbiano d'Abruzzo Apulia Malvasia Negroamaro Basilicata Aglianico del Vulture Grottino di Roccanova Matera Terre dell'Alta Val d'Agri Calabria Cirò Campania Aglianico del Taburno Campi Flegrei Piedirosso Falanghina Falerno del Massico Fiano di Avellino Greco di Tufo Lacryma Christi Solopaca Taurasi Emilia-Romagna Albana Bonarda Gutturnio Lambrusco Pignoletto Sangiovese Trebbiano Friuli-Venezia Giulia Friulano Pignolo Ramandolo Refosco dal peduncolo rosso Ribolla Gialla Schiopettino Tazzelenghe Verduzzo friulano Lazio Marino Liguria Cinque Terre Lombardy Oltrepò Pavese Barbera Bonarda Conero Franciacorta Sassella Grumello Inferno Marche Colli Maceratesi Falerio dei Colli Ascolani Rosso Piceno Superiore Spumante Brut Valcalepio Piedmont Acqui Alba Asti Barolo Carema Riserva Colli Tortonesi Gattinara Gavi Grignolino Langhe Monferrato Nebbiolo Nizza Ovada Sardinia Cagliari Cannonau Monti Nuragus Ogliastra Sicily Cerasuolo di Vittoria Donna Fugata Etna DOC Noto Passito di Pantelleria Marsala Nero d'Avola Trentino Marzemino Tuscany Bolgheri Brunello di Montalcino Carmignano Chianti Colli Apuani Colli Etruria Centrale Colline Lucchesi Elba Montalcino Montescudaio Moscadello di Montalcino Nipozzano Parrina Pitigliano San Gimignano Scansano Val di Chiana Val di Cornia Valdinievole Valle di Arbia Vino Nobile di Montepulciano Vin Santo Toscano (or Vin Santo) Umbria Grechetto Orvieto Rosso di Montefalco Sagrantino Torgiano Veneto Amarone Bardolino Colli Euganei Conegliano Veneto Custoza Fragolino Prosecco Soave Valdobbiadene Valpolicella
Liqueurs
Amaretto
Amaro Averna Amaro Lucano Amaro Montenegro
Anisetta Arancello Centerbe Disaronno Originale Fernet Gentian liqueur Genziana liqueur (or ) Italicus Rosolio di Bergamotto Limoncello Liquore Strega Nocello Nocino Rosolio Sambuca Vecchio Amaro del Capo Vespetrò
Cheeses
Considering the large number of Italian cheeses, only the most famous ones are listed below.
Acceglio Alpkäse Ambra di Talamello Asiago Bastardo del Grappa Bel Paese Bocconcini Bra Burrata Caciocavallo Cacio figurato Cacioricotta Caciotta Calcagno Canestrato Caprino Casciotta d'Urbino Casizolu Caso peruto Castelmagno Castelrosso Casu martzu Crescenza Crucolo Crutin Dolcelatte Fior di latte (or fiordilatte) Fontina Formai de Mut dell'Alta Valle Brembana Galbanino Gorgonzola Grana Padano Mascarpone Montasio Monte Re Monte Veronese Morlacco del Grappa Mozzarella, mozzarella di bufala Murazzano Padraccio Parmigiano Reggiano (Parmesan) Pecorino Pecorino di Carmasciano Pecorino di Filiano Pecorino romano Pecorino sardo Pecorino siciliano Pecorino toscano Piave Provatura Provola, provola silana Provolone Puzzone di Moena Quartirolo lombardo Ragusano Raschera Reblec Ricotta Ricotta di fuscella Ricotta forte Ricotta salata Robiola Rosa Camuna Salva Scamorza Silter Squacquerone Stracchino Stracciatella di bufala Taleggio Toma Valtellina Casera
Cheese dishes
Desserts and pastries
– fruit preserves made with vinegar, honey and grape juice Affogato (or )
Amaretto, (or ) ,
, , ,
(biciolan in Piedmontese language)
Biscotti (smaller biscotti: ), , , , , , , , (or ), , , (or ), (also known as or ; smaller : )
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(or )
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Gelato (spumone, , , etc.)
and
Granita
(or ) (or )
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(or )
Panettone
(or )
Panna cotta
,
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(or )
(or ) (or )
Semifreddo
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Strudel,
(or ) Tiramisu
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Zabaione (or )
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Zuppa inglese
Other foods and drinks
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Polenta, , , , , , (or )
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Coffee
Affogato (or )
– made with a
Caffè latte or – espresso over ice with addition of almond milk instead of sugar, typical in Salento
– made with a moka pot – a sweet iced coffee drink Cappuccino Doppio (or )
Espresso (or )
(or )
Ristretto (or ) ""
Olive oil Italian olive oil
Vinegar
Doughs
Fruits, vegetables and legumes
, , (or ), , , , , , ,
Ingredients Most important ingredients (see also: Italian herbs and spices): Extra virgin olive oil Parmigiano Reggiano (Parmesan) Pecorino Tomato
Other common ingredients
Anchovies, preserved in olive oil, or in salt Asparagus Balsamic vinegar Baccala (dried, salted cod) Bresaola (air-dried salted beef) Broccoli Butter Capers, preserved in vinegar or, more frequently, salt Artichokes Cauliflower Kale Chickpeas Cucumber Chicory Sauerkraut Beans ('emmer') Strawberries Porcini mushrooms, white mushrooms Lard Lentils Lemon Aubergines Apples Honey Hazelnuts Walnuts Olives Barley Pasta Potatoes Swordfish Bell peppers Pears
Pesto Pine nuts Peas Pistachios Polenta Prosciutto Radicchio – leaf chicory, sometimes known as Italian chicory. resembles a large red Belgian endive. Ricotta Rice Rocket (rucola or arugula) Cuttlefish Speck Spinach Truffle Tripe Tuna Grapes Pumpkin Courgette
Herbs and spices
Anise Basil Bay leaves Black pepper Calamint Chili pepper Chives Cinnamon Capers Clove Dill Garlic Fennel Horseradish Juniper Marjoram Mint Nutmeg Onion Oregano Parsley Rosemary Saffron Sage Starflower Thyme
See also
Italian cuisine Italian meal structure List of Italian restaurants List of Italian chefs
Notes
References