"type of a pie dish, made out of eggs, meat and vegetables, similar to the Italian frittata or the eggah. The openness to trade and tourism also brought international cuisines, like the Chinese, Indian, Japanese cuisine, or fast food. Moreover, the intensification of commercial exchange with Europe and the rest of the world, made certain uncommon products available, which in turn allowed locals to experiment with other cuisines. Like all countries in the Mediterranean basin, Tunisia offers a ""sun cuisine,"" based mainly on olive oil, spices, tomatoes, seafood and meat. Tunisian cuisine developed from ancient Carthage, Rome, the Arab conquest"
"small pieces of beef; courgettes (zucchini); clams; ""ragù""; beans; mussels; prawns; cuttlefish; and asparagus. Pizza, or as David notes ""pissaladina or pissaladière"" in Provence (the cuisines of Mediterranean France and Italy having something in common), is a piece of bread dough rolled out thin, with a topping which varies from place to place, but is generally much simpler than those in the English-speaking world. In Naples this is tomato, anchovies and buffalo mozzarella. In San Remo it is onions cooked in olive oil, with salted sardines. The Provençal variety uses onions, black olives, and anchovies. Spaghetti dishes also vary. It"
"Mostarda Mostarda di frutta (sometime also called only mostarda) is a Northern Italian condiment made of candied fruit and a mustard-flavoured syrup. Commercially the essential oil of mustard is employed, which has the advantage of transparency; in home cooking, mustard powder heated in white wine may be used. Traditionally ""mostarda"" was served with boiled meats, the ""bollito misto"" which is a speciality of northern Italian cooking. More recently it has become a popular accompaniment to cheeses. ""Mostarda di Cremona"" or ""mostarda cremonese"" (from Cremona) is made with several kinds of different fruit, and is the version that typifies ""mostarda di"
"Antipasto Antipasto (plural antipasti) is the traditional first course of a formal Italian meal. Typical ingredients of a traditional antipasto include cured meats, olives, peperoncini, mushrooms, anchovies, artichoke hearts, various cheeses (such as provolone or mozzarella), pickled meats, and vegetables in oil or vinegar. The contents of an antipasto vary greatly according to regional cuisine. It is quite possible to find different preparations of saltwater fish and traditional southern cured meats (like soppressata or 'nduja) in the south of Italy, whereas in northern Italy it will contain different kinds of cured meats and mushrooms and, especially near lakes, preparations of"
"typically filled with tomato and mozzarella: these are made in Apulia and are called ""panzerotti"". The Sicilian ""cuddiruni"" or ""cudduruni"" pizza is distantly related to the calzone. This is a dish stuffed with onions (or sometimes other vegetables, such as potatoes or broccoli), anchovies, olives, cheese and mortadella; the rolled pizza dough is folded in two over the stuffing and the edges are sealed before the dish is fried. In the United States, calzones are typically made from pizza dough and stuffed with meats, cheeses and vegetables. Traditional calzone dough, consisting of flour, yeast, olive oil, water and salt, is"
"fiordilatte, to dress the """", then cooked in oven in a small single-portion clay pot (""pignatiello""). Spaghetti, ""linguine"" and ""paccheri"" match very well with fish and seafood. From this union come the dishes typical of important lunches or dinners (weddings, in particular). The most typical ones are: There are many more varieties, for instance spaghetti with a white sauce of mediterranean cod. Sometimes the traditional dishes of pasta with legumes can be mixed with seafood, so there are, for instance, ""pasta e fagioli con le cozze"" (pasta with beans and mussels), or other more modern variations, like pasta with zucchine"
"sauce with mushrooms and kidneys in mustard cream sauce are probably the most famous ones. The famous ""stoofvlees"" or carbonade flamande, a beef stew with onions and brown beer, used to contain pieces of liver or kidney, to reduce the costs. Pork tongues are also eaten cold with bread and a vinaigrette with raw onions or some mustard. In Italy consumption of entrails and internal organs is widespread. Among the most popular are fried or stewed brains; boiled stomach (trippa), often served in a tomato sauce; lampredotto (the fourth stomach of the cow), boiled in broth and seasoned with parsley"
"Spaghetti alle vongole Spaghetti alle vongole (), Italian for spaghetti with clams, is a dish that is very popular throughout Italy, especially in Campania (where it is part of traditional Neapolitan cuisine). Palourde, or carpet-shell clams, ""vongola verace"", are used; or the small, Mediterranean Wedge Shell (""Donax trunculus""), also known as the Tellina or ""bean clam"". Both types are also called ""arselle"" in Liguria and Tuscany. In America small cherrystone clams may be substituted. Italians prepare this dish two ways: ""in bianco"", i.e., with oil, garlic, parsley, and sometimes a splash of white wine; and ""in rosso"", like the former"
"Columbian Exchange, traditionalists do not add tomatoes. Sardenara Sardenaira is a pizza dish, without cheese, from the Liguria region of Italy. It is very similar to the pissaladière of Provence, France. Although termed a pizza, some consider it more akin to a focaccia. In the city of Sanremo in western Liguria, it is garnished with salted anchovies, local olives, garlic cloves and capers. It is known as sardenaira or pizza all'Andrea, after admiral Andrea Doria (1466-1560), whose favorite food was the dish: a slice of bread with olive oil, garlic, and salted anchovy. The dish predates the better-known Neapolitan pizza."
"of fat are called ""Lubitelskaya"" and ""Stolichnaya"") or myrtle as a primary spice, being instead flavoured with just coriander and nutmeg. It also traditionally contains eggs and milk, usually absent in traditional mortadella. ""Chả lụa"" or Vietnamese mortadella is sometimes used as an accompaniment to the Vietnamese dish ""bánh cuốn"". Mortadella Mortadella () is a large Italian sausage or luncheon meat (""salume"" ) made of finely hashed or ground, heat-cured pork, which incorporates at least 15% small cubes of pork fat (principally the hard fat from the neck of the pig). Mortadella is a product of Bologna, Italy. It is"
"Timballo Timballo is an Italian baked dish consisting of pasta, rice, or potatoes, with one or more other ingredients (cheese, meat, fish, vegetables, or fruit) included. Variations include the timballo Alberoni, combining macaroni, shrimp sauce, mushrooms, butter and cheese, and named for Giulio Alberoni, and the Timballo Pattadese. The name comes from the French word for kettledrum (""timbale""). Varieties of Timballo differ from region to region, and it is sometimes known as a bomba, tortino, sartu (a Neapolitan interpretation) or pasticcio (which is used more commonly to refer to a similar dish baked in a pastry crust). It is also"
"buds. Capers are a distinctive ingredient in Italian cuisine, especially in Sicilian, Aeolian and southern Italian cooking. They are commonly used in salads, pasta salads, meat dishes, and pasta sauces. Examples of uses in Italian cuisine are chicken piccata and ""spaghetti alla puttanesca"". Capers are known for being one of the ingredients of tartar sauce. They are often served with cold smoked salmon or cured salmon dishes (especially lox and cream cheese). Capers and caper berries are sometimes substituted for olives to garnish a martini. Capers are categorized and sold by their size, defined as follows, with the smallest sizes"
"Stromboli (food) Stromboli is a type of turnover filled with various Italian cheeses (typically mozzarella) and cold cuts (typically Italian meats such as salami, capocollo and bresaola) or vegetables. The dough used is either Italian bread dough or pizza dough. Stromboli was likely invented by Italian-Americans or Italian immigrants in the United States in Philadelphia, though it may have similar counterparts originating in Italy. It is believed to be named after the Italian film ""Stromboli"" or the island of Stromboli. A stromboli is somewhat similar to a calzone. A calzone is a baked turnover stuffed with pizza ingredients. A stromboli"
"may be served as an antipasto, appetizer, table bread, or snack. Similar dishes include focaccia alla salvia, pizza bianca and potato rosemary focaccia, the latter of which is referred to as ""potato pizza"" in New York City. Like other focaccie, focaccia al rosmarino is sometimes considered to be a kind of pizza, though they are generally distinguished in Italy. Focaccia al rosmarino is a popular style of flatbread in Italian cuisine prepared using focaccia dough, rosemary, olive oil and salt, sea salt or kosher salt. Focaccia al rosmarino may be served as antipasto (appetizer), table bread or snack. Whole or"
"(and optionally onion) is added, thus creating a ""lihamakaronilaatikko"" (literally, meat-macaroni casserole). The casserole may be topped before baking with breadcrumbs and grated cheese and/or knobs of butter, to form a crunchy crust. ""Makaronilaatikko"" is typically served with tomato ketchup and pickles such as gherkins. Pastitsio is a type of macaroni pie in Greek cuisine prepared using elbow macaroni noodles and various additional ingredients. In Italian cuisine the macaroni pie () is a traditional dish in several cities, with a long tradition originating from the ""pastizzi"" prepared by the chefs active in the Italian courts of the Renaissance: the most"
"mackerels, sardines, rotisseries of oily fishes, sepias with peas, fried squids and gianchetti (known here as ""omini nudi""). Piada is a flatbread of ancient traditions, thin and crumbly, obtained from a dough of flour, water, lard and salt, and baked on a scorching ""testo"" of terracotta or cast iron. It is often accompanied by grilled meats or fishes, sausages, gratinée vegetables, salami, prosciutto, fresh cheeses and country herbs. Cassoni, are stuffed flatbreads similar to piada, with various fillings: country herbs, potatoes and sausages, tomato and mozzarella. Side dishes include mixed salads, gratinée vegetables, roasted potatoes, sautée bladder campion leaves, marinated"
"Calzone A calzone (, ; , ""stocking"" or ""trouser"") is an Italian oven-baked folded pizza that originated in Naples. A typical calzone is made from salted bread dough, baked in an oven and is stuffed with salami, ham or vegetables, mozzarella, ricotta and Parmesan or pecorino cheese, as well as an egg. Different regional variations on a calzone can often include other ingredients that are normally associated with pizza toppings. Sandwich-sized calzones are often sold at Italian lunch counters or by street vendors, because they are easy to eat while standing up or walking. Fried versions of the calzone are"
"tongs. An emblem of Italian cuisine, spaghetti is frequently served with tomato sauce, which may contain various herbs (especially oregano and basil), olive oil, meat, or vegetables. Other spaghetti preparations include amatriciana or carbonara. Grated hard cheeses, such as Pecorino Romano, Parmesan and Grana Padano, are often sprinkled on top. In some countries, spaghetti is sold in cans/tins with sauce. In the United States, it is sometimes served with chili con carne. Unlike in Italy, abroad spaghetti is often served with Bolognese sauce. In the Philippines, an immensely popular variant is the Filipino spaghetti, which is distinctively sweet with the"
"Amedeo Modigliani won renown with a series of portraits. Italian cuisine has developed through centuries of social and political changes, it has its roots in ancient Rome. Artichokes, peas, lettuce, parsley, melons, and apples, as well as wine and cheese, many kinds of meat, and grains were all enjoyed by ancient Romans. For feasts Roman cooks used many spices, developed recipes for cheesecake and omelets, and roasted all types of meat. From this noble beginning a sophisticated and flavorful cuisine has emerged. Significant changes occurred with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers"
"Giardiniera Giardiniera () is an Italian relish of pickled vegetables in vinegar or oil. Italian giardiniera is also called sottaceti (""under vinegar""), a common term for pickled foods. It is typically eaten as an antipasto or with salads. In the United States, giardiniera is commonly available in traditional or spicy varieties, and the latter is sometimes referred to as ""hot mix"". Giardiniera is a versatile condiment that can be used on a variety of different foods such as bratwurst, bruschetta, burgers, pasta salad, eggs (omelets), hot dogs, tuna salad, sandwiches, and much more. In the U.S. it is not uncommon"
"""potato pizza"" in New York City. Pizza is also a similar dish. Focaccia Focaccia () is a flat oven-baked Italian bread product similar in style and texture to pizza doughs. Focaccia can be used as a side to many meals or as sandwich bread. ""Focaccia al rosmarino"" (focaccia with rosemary) is a common focaccia style in Italian cuisine that may be served as an antipasto, appetizer, table bread, or snack. Focaccia is similar to the Greek flatbread Lagana. In Ancient Rome, ""panis focacius"" was a flat bread baked on the hearth. The word is derived from the Latin ""focus"" meaning"
"a more common food. A glass case in the Bologna Chamber of Commerce holds a solid gold replica of a piece of tagliatelle, demonstrating the correct dimensions of 1 millimeter by 6 millimeters. The texture is porous and rough, making it ideal for thick sauces, generally made with beef, veal, or pork, and occasionally with rabbit, as well as several other less rich (and more vegetarian) options, such as ""briciole e noci"" (with breadcrumbs and nuts), ""uovo e formaggio"" (with eggs and cheese—a less rich carbonara), or simply ""pomodoro e basilico"" (with tomatoes and basil). Tagliatelle Tagliatelle (; ) and"
"for the heat retention advantages offered by the calzone. Calzone A calzone (, ; , ""stocking"" or ""trouser"") is an Italian oven-baked folded pizza that originated in Naples. A typical calzone is made from salted bread dough, baked in an oven and is stuffed with salami, ham or vegetables, mozzarella, ricotta and Parmesan or pecorino cheese, as well as an egg. Different regional variations on a calzone can often include other ingredients that are normally associated with pizza toppings. Sandwich-sized calzones are often sold at Italian lunch counters or by street vendors, because they are easy to eat while standing"
"Tomato sauce Tomato sauce (also known as Neapolitan sauce, or salsa di pomodoro in Italian) can refer to a large number of different sauces made primarily from tomatoes, usually to be served as part of a dish, rather than as a condiment. Tomato sauces are common for meat and vegetables, but they are perhaps best known as bases for Mexican salsas or sauces for pasta dishes. Tomatoes have a rich flavor, high water content, soft flesh which breaks down easily, and the right composition to thicken into a sauce when they are cooked (without the need of thickeners such as"
"and pizzaiola a pizza style tomato sauce. Scaloppine Scaloppine (plural and diminutive of ""scaloppa""—a small scallop, i.e., a thinly sliced cut of meat) (in English usage scaloppini; sometimes scallopini) is a type of Italian dish that comes in many forms. It consists of thinly sliced meat, most often beef, veal, or chicken, that is dredged in wheat flour and sautéed in one of a variety of redux sauces. The sauce accompanying ""Scaloppine"" can come in a multitude of varieties according to regional gastronomic traditions. Popular variations include tomato-wine redux; ""scaloppine al limone"" or piccata, which denotes a caper and lemon"
"interviewer's query, that ""pasta con sarde"" is his favorite pasta dish. Pasta con le sarde Pasta con le sarde (; ) is a Sicilian dish of pasta with sardines and anchovies. It is recognized as a traditional Italian food product in the Prodotto agroalimentare tradizionale scheme of the Italian government. It is most associated with Sicily's capital Palermo, but it can be found all over the island. The principal ingredients are olive oil, onions, pasta and a finely chopped mixture of sardines and anchovy. Various types of pasta are used for the dish, but bucatini is traditional. Wild fennel, saffron,"
"Cannelloni Cannelloni (; Italian for ""large reeds"") are 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. Cannelloni are also a typical dish of the Catalan cuisine, where they are called ""canelons"" and traditionally consumed on Boxing day. Early references to ""macheroni ripieni"" (stuffed pasta) can be traced back to 1770; but the word cannelloni seems to have appeared at the turn of the 20 century."
"Supplì Supplì (; Italianization of the French word ) are Italian snacks consisting of a ball of rice (generally risotto) with tomato sauce, typical of Roman cuisine. Originally, they were filled with chicken giblets, mincemeat or (a kind of cheese from Lazio), now also with a piece of mozzarella; the whole morsel is soaked in egg, coated with bread crumbs and then fried (usually deep-fried). They are closely related to Sicilian ""arancini"" and croquettes. ""Supplì"" can be also prepared without tomato sauce ( ""white-style ""supplì""""). They are usually eaten with the fingers: when one is broken in two pieces, mozzarella"
"peppers may be added as well. Typically, tomato gravy is served over pasta. It is also eaten largely by Creole people in the Southern United States, who eat it over rice. Some Indian curries have a tomato based sauce, many vegetarian style dishes. Tomato sauce Tomato sauce (also known as Neapolitan sauce, or salsa di pomodoro in Italian) can refer to a large number of different sauces made primarily from tomatoes, usually to be served as part of a dish, rather than as a condiment. Tomato sauces are common for meat and vegetables, but they are perhaps best known as"
"by troops from the United States. It was included in Elizabeth David's ""Italian Food"", an English-language cookbook published in Great Britain in 1954. Carbonara Carbonara () is an Italian pasta dish from Rome made with egg, hard cheese, guanciale (or pancetta), and pepper. The recipe is not fixed by a specific type of hard cheese or pasta. The cheese is usually Pecorino Romano. Spaghetti is the usual pasta, however, fettuccine, rigatoni, linguine, or bucatini are also used. Either guanciale or pancetta can be used. Another common substitute outside Italy is lardons of smoked bacon. The dish was created in the"
"Tortellini Tortellini are ring-shaped pasta, sometimes also described as ""navel shaped"", hence their alternative name of ""belly button"" (""ombelico""). They are typically stuffed with a mix of meat (pork loin, prosciutto), cheese, or a combination of both. Originally from the Italian region of Emilia (in particular Bologna and Modena), they are usually served in broth (""in brodo""), either of beef, chicken, or both. Packed, refrigerated or frozen, tortellini and tortelloni (similar but larger, with cheese and/or vegetable stuffing) appear in many locations around the world, especially where there are large Italian communities. Tortellini and tortelloni are made in European industrial"
"Middle Eastern origin since Roman times. It was introduced by the Roman legions during the expansion of the empire into the countries of the European continent. In Roman times, gnocchi were made from a semolina porridge-like dough mixed with eggs, and are still found in similar forms today, particularly the oven-baked ""gnocchi alla romana"" and Sardinia's ""malloreddus"" which do not contain eggs. The use of potato is a relatively recent innovation, occurring after the introduction of the potato to Europe in the 16th century. Potato gnocchi are particularly popular in Abruzzo, Friuli-Venezia Giulia, Veneto, and Lazio. As with other mashed"
"Sardenara Sardenaira is a pizza dish, without cheese, from the Liguria region of Italy. It is very similar to the pissaladière of Provence, France. Although termed a pizza, some consider it more akin to a focaccia. In the city of Sanremo in western Liguria, it is garnished with salted anchovies, local olives, garlic cloves and capers. It is known as sardenaira or pizza all'Andrea, after admiral Andrea Doria (1466-1560), whose favorite food was the dish: a slice of bread with olive oil, garlic, and salted anchovy. The dish predates the better-known Neapolitan pizza. Since the dish was created before the"