547 Dishes

Side, Snack, Appetizer

Insalata greca

Greek salad or horiatiki salad (greek: χωριάτικη σαλάτα or θερινή σαλάτα) is a popular salad in greek cuisine generally made with pieces of tomatoes, cucumbers, onion, green bell pepper slices, feta cheese (usually served as a slice on top of the other ingredients), and olives (typically kalamata olives) and dressed with salt, greek oregano, and olive oil. a common addition is caper berries (especially on the dodecanese islands). greek salad is often imagined as a farmer's breakfast or lunch, as its ingredients resemble those that a greek farmer might have on hand.

Side, Snack, Appetizer

Insalata rucola

Arugula salad

Side, Snack, Appetizer

Insalata verde

Green salad made with lettuce, bitter greens, endive, oil and vinegar

Side, Snack, Appetizer

Involtini

A roulade (/ruːˈlɑːd/) is a dish of filled rolled meat or pastry. roulade can be savory or sweet. swiss roll is an example of a sweet roulade. traditionally found in various european cuisines, the term roulade originates from the french word rouler, meaning "to roll".

Side, Snack, Appetizer

Involtini alla romana

Rolled stuffed veal in tomato sauce

Side, Snack, Appetizer

Involtini pancetta

Meat or vegetable rolls with pancetta

Side, Snack, Appetizer

Lonzino di fico

Dried figs mixed with almonds, walnuts, anise seeds, grape must and aniseed liqueur, shaped like a salami and typically sliced into pieces as a snack

Side, Snack, Appetizer

Lyonnaise potatoes

Lyonnaise potatoes is a french dish of sliced pan-fried potatoes and thinly sliced onions, sautéed in butter with parsley. lyonnaise means "from lyon", or "lyon-style", after the french city of lyon. the potatoes are often par-cooked before sautéeing, else raw cooked in the pan. fannie farmer included two recipes for the potatoes in the boston cooking-school cook book. newer variations have evolved over the years using techniques like caramelization to improve browning and flavor.

Side, Snack, Appetizer

Macedonia di frutta

Fruit salad made with fresh, seasonal fruit, may be flavored with sugar, lemon juice, liqueur, wine, serve with whipped cream, gelato, greek yogurt

Side, Snack, Appetizer

Maritozzo

Sweet bun filled with cream, may also contain dried fruit, serve with cappuccino

Side, Snack, Appetizer

Miele di castagno

Chestnut honey

Side, Snack, Appetizer

Mostarda

Mostarda di frutta (sometime also called 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.

Side, Snack, Appetizer

Olive ascolane

Olive all'ascolana (also called olive ascolane ripiene) (meaning "stuffed olives ascolano") is an italian appetizer of fried olives stuffed with meat.

Side, Snack, Appetizer

Olives

The olive, botanical name olea europaea, meaning 'european olive' in latin, is a species of small tree or shrub in the family oleaceae, found traditionally in the mediterranean basin. when in shrub form, it is known as olea europaea 'montra', dwarf olive, or little olive. the species is cultivated in all the countries of the mediterranean, as well as in australia, new zealand, north and south america and south africa. olea europaea is the type species for the genus olea. the olive's fruit, also called an "olive", is of major agricultural importance in the mediterranean region as the source of olive oil; it is one of the core ingredients in mediterranean cuisine. the tree and its fruit give their name to the plant family, which also includes species such as lilac, jasmine, forsythia, and the true ash tree. hundreds of cultivars of the olive tree are known. olive cultivars may be used primarily for oil, eating, or both. olives cultivated for consumption are generally referred to as "table olives". about 90% of all harvested olives are turned into oil, while about 10% are used as table olives.

Side, Snack, Appetizer

Pakora

Pakora (pronounced [pəˈkɔːɽa]) is a spiced fritter originating from the indian subcontinent.they are sold by street vendors and served in restaurants in south asia and uk. it consists of items, often vegetables such as potatoes and onions, coated in seasoned gram flour batter and deep fried. the pakora is known also under other spellings including pikora, pakoda, pakodi and regional names such as bhaji, bhajiya, bora, ponako and chop.

Side, Snack, Appetizer

Panelle

Panelle (or panelle di ceci) are sicilian fritters made from chickpea flour and other ingredients. they are a popular street food in palermo and are often eaten between slices of bread or on a roll, like a sandwich. panelle are very similar to the panisse of nice.these sandwiches have become very popular among sicilian americans in brooklyn, new york, specifically in gravesend, brooklyn and bensonhurst, brooklyn. in brooklyn, panelle are commonly used in sandwiches with ricotta added to them on vastedda. they are called paneddi in sicilian. the italian singular of panelle is panella, a single fritter.

Side, Snack, Appetizer

Pasta

Many different types and shapes

Side, Snack, Appetizer

Patate arrosto

Oven-roasted potatoes

Side, Snack, Appetizer

Peperoni al forno

Oven baked sweet peppers, for example, baked with vegetables, stuffed and baked

Side, Snack, Appetizer

Pinsa romana

Yeasted pizza dough made with wheat, soy, rice and sourdough, which creates a crust that is crispy on the outside, soft on the inside, and more easily digestible than some of the more popular pizza doughs

Side, Snack, Appetizer

Pinzimonio

An assortment of fresh vegetables served with olive oil seasoned with salt and pepper, herbs

Side, Snack, Appetizer

Pizza fritta

Fried dough is a north american food associated with outdoor food stands in carnivals, amusement parks, fairs, rodeos, and seaside resorts. "fried dough" is the specific name for a particular variety of fried bread made of a yeast dough; see the accompanying images for an example of use on carnival-booth signs. fried dough is also known as fry dough, fry bread (bannock), fried bread, doughboys, elephant ears, scones, pizza fritte, frying saucers, and buñuelos (in the case of smaller pieces). these foods are virtually identical to each other and some yeast dough versions of beignets, and recognizably different from other fried dough foods such as doughnuts or fritters.

Side, Snack, Appetizer

Pizzetta

A pizzetta (plural: pizzette) is a small pizza that can range in size from a finger food at around eight centimetres (3 in) in diameter to that of a small personal-sized pizza.

Side, Snack, Appetizer

Polenta

Polenta (, italian: [poˈlɛnta]) is a dish of boiled cornmeal that was historically made from other grains. the dish comes from italy. it may be served as a hot porridge, or it may be allowed to cool and solidify into a loaf that can be baked, fried, or grilled. the variety of cereal used is usually yellow maize, but often buckwheat, white maize, or mixtures thereof may be used. coarse grinds make a firm, coarse polenta; finer grinds make a soft, creamy polenta. polenta is a staple of northern italian, swiss and balkan (where it is called kačamak or žganci) cuisines (and, to a lesser extent, the central italian one, e.g. tuscany) and its consumption was traditionally associated with lower classes, as in times past cornmeal mush was an essential food in their everyday nutrition. in romania and moldova, this dish is known as mămăligă.

Side, Snack, Appetizer

Polenta fritta

Fried polenta

Side, Snack, Appetizer

Polpette di melanzane

Eggplant fritters or meatballs, made with eggplant, breadcrumbs, cheese, capers

Side, Snack, Appetizer

Pomodori ripieni

Stuffed tomatoes, filled with rice, meat, tuna, vegetables, potatoes, breadcrumbs, garlic, cheese

Side, Snack, Appetizer

Pomodori secchi

Sun-dried tomatoes, for example, stored in olive oil, used in many recipes

Side, Snack, Appetizer

Popcorn

Popcorn (also called popped corn, popcorns or pop-corn) is a variety of corn kernel which expands and puffs up when heated; the same names also refer to the foodstuff produced by the expansion. a popcorn kernel's strong hull contains the seed's hard, starchy shell endosperm with 14–20% moisture, which turns to steam as the kernel is heated. pressure from the steam continues to build until the hull ruptures, allowing the kernel to forcefully expand, to 20 to 50 times its original volume, and then cool.some strains of corn (taxonomized as zea mays) are cultivated specifically as popping corns. the zea mays variety everta, a special kind of flint corn, is the most common of these. popcorn is one of six major types of corn, which includes dent corn, flint corn, pod corn, flour corn, and sweet corn.

Side, Snack, Appetizer

Risi e bisi

Rice and peas, a veneto spring dish that is correctly served with a spoon, rather than a fork. it is a soup so thick that it resembles risotto, is made with green peas using the stock from the fresh young pods, and flavored with pancetta.

Side, Snack, Appetizer

Riso al salto

Savory rice pancake, made with leftover risotto and may also include saffron, cheese, herbs, vegetables, mushrooms, seafood

Side, Snack, Appetizer

Riso in cagnone

Rice with butter and cheese

Side, Snack, Appetizer

Rusk

A rusk is a hard, dry biscuit or a twice-baked bread. it is sometimes used as a teether for babies. in some cultures, rusk is made of cake, rather than bread: this is sometimes referred to as cake rusk. in the uk, the name also refers to a wheat-based food additive.

Side, Snack, Appetizer

Scaccia

Scaccia (plural: scacce), scacciata or sciachiatta is a stuffed flat bread in sicilian cuisine. scaccia is made with a very thin rectangular layer of dough, folded on itself three or four times. it can be stuffed with different ingredients, the more common variations are ricotta cheese and onion, cheese and tomato, tomato and onion, or tomato and eggplant, depending on location, taste, or season. it is baked and can be eaten hot or cold. "scacciata" derives from the sicilian word meaning to drive away, equivalent to the italian word "schiacciata" meaning to crush or to flatten. scaccia can be found in ragusa and siracusa, as well as some sicilian-american communities (namely middletown, connecticut).

Side, Snack, Appetizer

Smoked salmon

Smoked salmon is a preparation of salmon, typically a fillet that has been cured and hot or cold smoked. due to its moderately high price, smoked salmon is considered a delicacy. although the term lox is sometimes applied to smoked salmon, they are different products.

Side, Snack, Appetizer

Sott'olio

Vegetables, fish, preserved in olive oil and vinegar, made with anchovies, tuna, artichokes, onions, chili peppers, dried tomatoes

Side, Snack, Appetizer

Spiedini

Arrosticini are a class of traditional abruzzese cuisine from the italian region of abruzzo. arrosticini (rustelle or arrustelle in the local dialects; also known as spiedini or spiducci) are typically made from castrated sheep meat, or lamb, cut in chunks and pierced by a skewer. it is cooked on a brazier with a typically elongated shape, called furnacella as it resembles a gutter. there are two main kinds of arrosticini: those made industrially, consisting of cubical chunks of meat with a side of 1 cm (0.4 inches) on skewers with a maximum length of 10 cm (4 inches); and those made by hand, for which the meat is cut with a knife in chunks of different sizes, alternated on the skewer with pieces of ovine fat. arrosticini originate from the food consumed by shepherds and other inhabitants of the mountainous areas in abruzzo within the villages of castilenti, civitella casanova, carpineto and villa celiera who were accustomed to eating even less refined food than hard sheep meat.arrosticini are often accompanied by slices of bread soaked in extra-virgin olive oil (pane 'onde). the traditional beverage accompaniment is montepulciano d'abruzzo wine. traditionally, arrosticini are eaten by pulling the meat off the skewer piece by piece using one's teeth.

Side, Snack, Appetizer

Strozzapreti

Strozzapreti (italian pronunciation: [ˌstrɔttsaˈprɛːti]; "priest-choker" or "priest-strangler": 152  in italian) are an elongated form of cavatelli, or hand-rolled pasta typical of the emilia-romagna, tuscany, marche and umbria regions of italy as well as in the state of san marino. the name is also used for a baked cheese and vegetable dumpling, prepared in some regions of italy and on the french island of corsica.

Side, Snack, Appetizer

Supplì

Supplì (pronounced [supˈpli]; italianization of the french word surprise) 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 provatura (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 (supplì in bianco "white-style supplì"). they are usually eaten with the fingers: when one is broken in two pieces, mozzarella is drawn out in a string somewhat resembling the cord connecting a telephone handset to the hook. this has led to these dishes being known as supplì al telefono ("telephone-style supplì", in reference to cables).supplì were originally sold at friggitorie, typical roman shops where fried food was sold. now they are commonly served in most pizzerias all around italy as an antipasto.

Side, Snack, Appetizer

Tapas

A tapa (spanish pronunciation: [ˈtapa]) is an appetizer or snack in spanish cuisine. tapas may be cold (such as mixed olives and cheese) or hot (such as chopitos, which are battered, fried baby squid, or patatas bravas). in some bars and restaurants in spain and across the globe, tapas have evolved into a more sophisticated cuisine. tapas can be combined to make a full meal. in some central american countries, such snacks are known as bocas. in parts of mexico, similar dishes are called botanas.

Side, Snack, Appetizer

Tortilla

A tortilla (, spanish: [toɾˈtiʎa]) is a thin, circular unleavened flatbread originally made from maize hominy meal, and now also from wheat flour. the aztecs and other nahuatl speakers called tortillas tlaxcalli ([t͡ɬaʃˈkalli]). first made by the indigenous peoples of mesoamerica before colonization, tortillas are a cornerstone of mesoamerican cuisine. corn tortillas in mesoamerica are evidenced from as early as 500 bce.

Side, Snack, Appetizer

Trofie

Trofie (italian pronunciation: [ˈtrɔːfje]; less frequently, troffie, strofie or stroffie) is a short, thin, twisted pasta from liguria, northern italy.

Side, Snack, Appetizer

Vitello tonnato

Vitello tonnato is a piedmontese dish of cold, sliced veal covered with a creamy, mayonnaise-like sauce that has been flavored with tuna. it is served chilled or at room temperature, generally in the summertime, as the main course of an italian meal or as "an exceedingly elegant antipasto for an elaborate dinner." it is also very popular, by inheritance, in argentina, where it is known by its original name in piedmontese dialect vitel tonnè, (spelled vitel toné or thoné in argentina) and considered a traditional christmas dish.it is prepared at least a day or more in advance by braising or simmering a piece of veal from the back leg called eye round, which is then cut into thin, individual servings. for the sauce, originally fresh white tuna (in most restaurants canned tuna is used today to reduce cost and preparation time) is simmered until fully cooked in white wine, cider vinegar, white onion and garlic, and then puréed with a mix of olive and vegetable oil and egg yolks in an electric blender or food processor to form a thick mayonnaise. for the mayonnaise a variety of seasonings can be used, including anchovies, cayenne pepper, capers and lemon juice. the thick, smooth purée is then somewhat thinned with a little water and cooking liquid from the veal and a few capers are stirred in. some of the sauce is spread out on a serving platter and the cold slices of veal are arranged in a single layer on top. the rest of the sauce is then poured over the veal so that it is, generally, completely covered. the dish is allowed to refrigerate for a period up to 5 days to fully develop the flavor.

Side, Snack, Appetizer

Aceto balsamico tradizionale di Modena

Balsamic vinegar made from lambrusco and trebbiano grapes, from modena, emilia-romagna, italy

Side, Snack, Appetizer

Aceto balsamico tradizionale di Reggio Emilia

Balsamic vinegar made from lambrusco and trebbiano grapes, from reggio emilia, italy