"example, it is common for pasta to be eaten together with white bread (""French bread""), which is unusual in Italy. This can be explained by the low cost of bread and the fact that Argentine pastas tend to come together with a large amount of ""tuco"" sauce (Italian ""sugo""), and accompanied by ""estofado"" (stew). Less commonly, pastas are eaten with a dressing of ""pesto"", a green sauce based on basil, or ""salsa blanca"" (Béchamel sauce). ""Sorrentinos"" are also a local dish with a misleading name (they do not come from Sorrento, but were invented in Mar del Plata). They look"
"Pesto Pesto (; ), sometimes spelled as pasto or to refer to the original dish pesto alla genovese (), is a sauce originating in Genoa, the capital city of Liguria, Italy. It traditionally consists of crushed garlic, European pine nuts, coarse salt, basil leaves, Parmigiano-Reggiano (Parmesan cheese) and pecorino sardo (cheese made from sheep's milk), all blended with olive oil. The name is the past participle of the Genoese verb ""pestâ"" (Italian: ""pestare""), which means ""to pound"", ""to crush"", in reference to the original method of preparation: according to tradition, the ingredients are ""crushed"" or ground in a marble mortar"
"Amatriciana sauce Sugo or salsa all'amatriciana () is a traditional Italian pasta sauce based on guanciale (cured pork cheek), pecorino cheese from Amatrice, tomato, and, in some variations, onion. Originating from the town of Amatrice (in the mountainous Province of Rieti of Lazio region), the ""Amatriciana"" is one of the best known pasta sauces in Roman and Italian cuisine. The Italian government has named it a traditional agro-alimentary product of Lazio. Amatriciana originates from a recipe named ""gricia"". ""Grici"" were what Romans—modern dwellers of Rome, not the ancient ones—called the sellers of bread and comestibles. They were so called in"
"Genovese sauce Genovese sauce is a rich, onion-based pasta sauce from the region of Campania, Italy. Likely introduced to Naples from the northern Italian city of Genoa during the Renaissance, it has since become famous in Campania and forgotten elsewhere. The sauce is unusual for the long preparation time used to soften and flavor the onions. Despite its name, which means ""in the style of Genoa,"" Genovese sauce is a principal pasta sauce of Naples and an important part of its culinary history, having been introduced to the city in the 15th or 16th centuries. The sauce may have been"
"Neapolitan sauce Neapolitan sauce, also called Napoli sauce or Napoletana sauce is the collective name given (outside Italy) to various basic tomato-based sauces derived from Italian cuisine, often served over or alongside pasta. In Naples, Neapolitan sauce is simply referred to as la salsa, which literally translates to the sauce. Basil, bay leaf, thyme, oregano, peppercorns, cloves, olives, and mushrooms may be included depending on taste preferences. Some variants include carrots and celery. The basic sauce is vegetarian, although meat such as minced beef or sausage can be added. Many Italians (including Neapolitans) do not know what Neapolitan sauce is,"
"Bolognese sauce Bolognese sauce (, ; known in Italian as ragù alla bolognese, , ragù bolognese, or simply ragù) is a meat-based sauce originating from Bologna, Italy, hence the name. In Italian cuisine, it is customarily used to dress ""tagliatelle al ragù"" and to prepare ""lasagne alla bolognese"". In the absence of tagliatelle, it can also be used with other broad, flat pasta shapes, such as pappardelle or fettuccine. Genuine ""ragù alla bolognese"" is a slowly cooked sauce, and its preparation involves several techniques, including sweating, sautéing and braising. Ingredients include a characteristic soffritto of onion, celery and carrot, different"
"(see pine mouth). Many online recipes in English for pesto will also list black pepper among the ingredients, which the traditional Genoese recipe omits. Pesto Pesto (; ), sometimes spelled as pasto or to refer to the original dish pesto alla genovese (), is a sauce originating in Genoa, the capital city of Liguria, Italy. It traditionally consists of crushed garlic, European pine nuts, coarse salt, basil leaves, Parmigiano-Reggiano (Parmesan cheese) and pecorino sardo (cheese made from sheep's milk), all blended with olive oil. The name is the past participle of the Genoese verb ""pestâ"" (Italian: ""pestare""), which means ""to"
"Tetrazzini Tetrazzini is an American dish made with diced poultry or seafood and mushroom in a butter/cream and parmesan sauce flavored with wine or sherry. It is served hot over linguine, spaghetti, or some similarly thin pasta, garnished with parsley, and sometimes topped with almonds or Parmesan cheese or both. Tetrazzini can be prepared as a baked noodle casserole, sometimes with steps taken to give it a browned crust. Shortcut recipes for home cooking sometimes use canned cream of mushroom soup or other cream soups. The dish is named after Italian opera star Luisa Tetrazzini. It is widely believed to"
"Piccata Piccata refers to a preparation of food, particularly meat or fish, where the food is sliced, sautéed, and served in a sauce containing lemon juice, butter, and capers. It is a translation of the French piqué (sharp, as in “piquant”), participle of ""piquer"". ""Piccata"" is an Italian word, the feminine form of the word piccato, meaning “larded”. It is also spelled picatta or pichotta. In Italian, ""scaloppine"" refers to a thin escalope of meat, and piccata constitutes one cooking method for this cut of meat. Traditionally, Italians prepare piccata using veal (piccata di vitello al limone) or frittura piccata,"
"and savoury dishes. It comes from the verb ""inzuppare"" which means ""to dunk"". As the sponge cake or Ladyfingers are dipped in liqueur the dish is called Zuppa. Similarly, thick fish, bean with vegetable stews, and fish or shellfish stews are properly described as ""zuppa di verdure"" or ""zuppa di pesce"". These savory dishes are served with toasted bread. There are other theories as to the origin of the name. ""The name translates literally in Italian as ""English soup"" and may in fact connote its similarity to English trifle. Others believe it is a dialectical corruption of the verb ""inzuppare,"""
"sauce found in Italian cuisine. Gastrique Gastrique is caramelized sugar, deglazed with vinegar, used as a flavoring for sauces. To this a little ""fond"" (browned bits or drippings from meats or vegetables, found on the bottom of a sauté or roasting pan via the Maillard reaction) or stock may be added. It is used to flavor sauces such as tomato sauce, savory fruit sauces, and other sweet and sour sauces such as the classic orange sauce for duck à l'orange. Nowadays the term is frequently used to refer to any flavored sauce, e.g. citrus ""gastrique"", mango ""gastrique"". An ""agrodolce"" (sweet"
"pork. Saltimbocca Saltimbocca (also saltinbocca) (; Italian for ""jumps in the mouth"") is an Italian dish (also popular in southern Switzerland, Spain and Greece) made of veal lined or wrapped with prosciutto and sage; marinated in wine, oil or saltwater depending on the region or one's own taste. The original version of this dish is saltimbocca alla Romana (""saltimbocca, Roman-style""), which consists of veal, prosciutto and sage, rolled-up and cooked in dry white wine and butter. Marsala is sometimes used. Also, sometimes the veal and prosciutto are not rolled-up but left flat. An American twist replaces the veal with chicken"
"facilitated by incremental additions of white wine, stock, or both. The sauce and accompanying pasta can be served with the meat from the sauce or separately, garnished with tomatoes, and topped with Parmesan or provolone cheese. Large, cylindrical pasta like rigatoni, ziti or candele are favored because they can hold the rich sauce. Genovese sauce Genovese sauce is a rich, onion-based pasta sauce from the region of Campania, Italy. Likely introduced to Naples from the northern Italian city of Genoa during the Renaissance, it has since become famous in Campania and forgotten elsewhere. The sauce is unusual for the long"
"the cooking liquid (high in gelatin) thickens to bind everything together. It is similar to the English brawn and the German ""Presskopf"" (Austrian ""Presswurst""). ""Sopressa Veneta"" got its name from the practice of pressing the salami between planks of wood resulting in a straight, flattened shape. The northern Italian version from Vicenza, in the Veneto region, did away with the pressed shape and has become an international favorite. Soppressata Soppressata is an Italian dry salami. Even if there are many variations, two principal types are made: a cured dry sausage typical of Basilicata, Apulia, and Calabria, and a very different"
"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"
"that a number of them emigrated from the Swiss canton of Grisons. According to another hypothesis, the name originates from the hamlet of Grisciano, in the ""comune"" of Accumoli, near Amatrice. The sauce was (and still is) prepared with guanciale (cured pork cheek) and grated pecorino. According to the matching hypothesis, ingredients reflect local products available either to a simple grocery store or to common folk who practiced herding in the mountainous area. At some point, a little olive oil was added to the recipe. In the 1960s, the Amatriciana sauce was still prepared in this way in Amatrice itself."
"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"
"Pastitsio Pastitsio (, ""pastítsio""), sometimes spelled ""pastichio"", is a Greek baked pasta dish with ground meat and béchamel sauce. Pastitsio takes its name from the Italian ""pasticcio"", a large family of baked savory pies which may be based on meat, fish, or pasta. Many Italian versions include a pastry crust, some include béchamel. The word ""pasticcio"" comes from the vulgar Latin word ""pastīcium"" derived from ""pasta"", and means ""pie"", and has developed the figurative meanings of ""a mess"", ""a tough situation"", or a ""pastiche"". The typical Greek version has a bottom layer that is bucatini or other tubular pasta, with"
"to an ""open-faced sandwich or canapé"" because of its crusted appearance, or a ""chewet"", a type of meat pie. The name derives from the Latin word ""crustāta"", the feminine past participle of ""crustāre"" (to encrust), and ultimately from the noun ""crusta"" (crust). The French term ""croustade"" derives from it, from which the English term ""custard"" derives. The word ""crostata"" appeared in the earliest Italian dictionaries, included in the 1612 dictionary ""Vocabolario degli accademici della Crusca"" (compiled from 1591-1608) by the Accademia della Crusca and the Scuola Normale Superiore di Pisa, and the 1617 dictionary ""Il memoriale della lingua italiana: ridotto"
"Pistou Pistou (Provençal: ""pisto"" or ""pistou"" , ), or pistou sauce, is a Provençal cold sauce made from cloves of garlic, fresh basil, and olive oil. It is somewhat similar to the Ligurian sauce pesto, although it lacks pine nuts. Some modern versions of the recipe include grated parmesan, pecorino or similar hard cheeses. In the Provençal dialect of Occitan, ""pistou"" means ""pounded"". The sauce is derived from the Genoese pesto, which is traditionally made of garlic, basil, pine nuts, grated Sardinian Pecorino, and olive oil, crushed and mixed together with a mortar and pestle. The key difference between pistou"
"Saltimbocca Saltimbocca (also saltinbocca) (; Italian for ""jumps in the mouth"") is an Italian dish (also popular in southern Switzerland, Spain and Greece) made of veal lined or wrapped with prosciutto and sage; marinated in wine, oil or saltwater depending on the region or one's own taste. The original version of this dish is saltimbocca alla Romana (""saltimbocca, Roman-style""), which consists of veal, prosciutto and sage, rolled-up and cooked in dry white wine and butter. Marsala is sometimes used. Also, sometimes the veal and prosciutto are not rolled-up but left flat. An American twist replaces the veal with chicken or"
"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"
"or grated. Some versions may use pecorino cheese. Pizza pugliese Pizza pugliese () is a style of pizza in Italian cuisine prepared with tomato, onion, and mozzarella. It's named after the region of Apulia (called in Italian ""Puglia""). It should not be confused with ""pizza barese"", the local Barese variant of preparing the pizza dough, which tends to be thinner and crispier than ""pizza napoletana"". Variations exist, in which different cheeses and ingredients may be added. Some versions may also use oregano, olives and capers as ingredients, and some may omit the use of pizza sauce and substitute half of"
"Neapolitan ragù. The term ""Sunday gravy"" derives from the Italian tradition of having a large, family dinner on Sunday afternoons. ""Gravy"" is an erroneous English translation from the Italian ""sugo"" which means juice, but can also mean sauce (as in ""sugo per pastasciutta""). The expression for ""gravy"" in Italian is ""sugo d'arrosto"", which is literally ""juice of a roast"" and is not specifically tomato sauce. Sicilian Americans in communities like Buffalo and Rochester, New York use the terms """"sarsa"""" and """"succu"""" interchangeably for tomato sauces of all types used with pasta, and ""gravy"" only in reference to brown meat gravies."
"through a circular motion of a wooden pestle. This same Latin root, through Old French, also gave rise to the English noun ""pestle"". Strictly speaking, ""pesto"" is a generic term for anything that is made by pounding; that is why the word is used for several pestos in Italy. Nonetheless, ""pesto alla genovese"" (""Genoese pesto"") remains the most popular pesto in Italy and the rest of the world. Pesto is thought to have two predecessors in ancient times, going back as far as the Roman age. The ancient Romans used to eat a similar paste called moretum, which was made"
"and lemon. Some recipes also call for bread (for dipping in the broth). Many restaurants, such as the Acqua Pazza in San Marco, known for seafood and neapolitan pizzas, and Acqua Pazza in Bologna, which specializes in seafoods and sauces, either share the name with or are named after this dish. Acqua pazza (food) The term acqua pazza (; literally ""crazy water"" in Italian) is used in Italian cuisine to refer to a recipe for poached white fish, or to simply refer to the lightly herbed broth used to poach it. There are many different variations of this sauce, from"
"dish. Despite the name by which in Italy it is often referred to as a kind of gnocchi, it is technically not. The name ""crescentina"" is derived from the Italian verb , which means ""to grow"", referring to it puffing up during the cooking. A version of the dish in the city of Bologna, Emilia-Romagna, is prepared with the bread sliced into round shapes, which are then fried. Pieces of ""prosciutto"" (thinly sliced dry-cured ham) may be incorporated into the dough. In Pavullo nel Frignano, a town and commune in the Province of Modena, is prepared with lard and yeast"
"basic ingredients for the ""sugo"", “So I used them to make the sauce for the spaghetti,” Petti told Cuomo. Later, Petti included this dish on his menu as ""spaghetti alla puttanesca"". The sauce alone is called ""sugo alla puttanesca"" in Italian. Recipes may differ according to preferences; for instance the Neapolitan version is prepared without anchovies, unlike the version popular in Lazio,spices are sometimes added. In most cases, however, the ""soger"" is a little salty (from the capers, olives, and anchovies) and quite fragrant (from the garlic). Traditionally, the sauce is served with spaghetti, although it is also paired with"
"Pepperoni Pepperoni is an American variety of salami, made from cured pork and beef mixed together and seasoned with paprika or other chili pepper. Pepperoni is characteristically soft, slightly smoky, and bright red in color. Thinly sliced pepperoni is a popular pizza topping in American-style pizzerias and is used as filling in the West Virginia pepperoni roll. The term ""pepperoni"" is a borrowing of ""peperoni"", the plural of ""peperone"", the Italian word for bell pepper. The first use of ""pepperoni"" to refer to a sausage dates to 1919. In Italian, the word ""peperoncino"" (diminutive of ""peperone"") refers to hot and"
"Acqua pazza (food) The term acqua pazza (; literally ""crazy water"" in Italian) is used in Italian cuisine to refer to a recipe for poached white fish, or to simply refer to the lightly herbed broth used to poach it. There are many different variations of this sauce, from light broths, to thick tomato based sauces, which have been found on all types of seafood (not just the traditional white fish), and even chicken. This dish is comparable to other Italian dishes, such as: Cioppino, cacciucco and brodetto. While the dish originated from fishermen of the Neapolitan area, who would"
"pastasciutta"". Whether certain sauces are referred to as ""gravy"" or ""sauce"" in Italian-American cuisine continues to be a source of debate and varies according to different family and community traditions. Gravy Gravy is a sauce often made from the juices of meats that run naturally during cooking and thickened with wheat flour or cornstarch for added texture. In the United States and Singapore, the term can refer to a wider variety of sauces. The gravy may be further colored and flavored with gravy salt (a simple mix of salt and caramel food colouring) or gravy browning (gravy salt dissolved in"
"Sloppy Giuseppe Sloppy Giuseppe is a flavour of pizza found primarily in the United Kingdom, made popular by the Pizza Express chain of Italian style restaurants. The name is an Italianisation of the Sloppy Joe, a type of meat sauce often served on a hamburger bun. It is most commonly a combination of green peppers, red onion, and spicy beef. The spicy beef is usually ground, although a few restaurants and pizzerias tend to use diced beef. According to news website The Post, the Sloppy Giuseppe caused the average customer to spend an extra 11% in Pizza Express's Irish outlets."
"Pizza pugliese Pizza pugliese () is a style of pizza in Italian cuisine prepared with tomato, onion, and mozzarella. It's named after the region of Apulia (called in Italian ""Puglia""). It should not be confused with ""pizza barese"", the local Barese variant of preparing the pizza dough, which tends to be thinner and crispier than ""pizza napoletana"". Variations exist, in which different cheeses and ingredients may be added. Some versions may also use oregano, olives and capers as ingredients, and some may omit the use of pizza sauce and substitute half of the mozzarella with Provolone cheese that is sliced"