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Italy

Veneto is one of the 20 regions of Italy. Its population is about five million, ranking fourth in Italy. The region's capital is Venice while the biggest city is Verona.

Featured Dishes from Italy

Zuppa di farro

Zuppa di farro

Spelt soup with vegetables, greens, beans, herbs

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Zuppa di lenticchie

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Zuppa pavese

Bread and egg soup, made with beef or chicken broth, toasted bread slices and poached eggs, top with grated cheese

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Side, Snack, Appetizer

Abbacchio Romano

Suckling lambs from the following breeds: Sarda, Comisana, Sopravissana, Massese and Merinizzata Italiana, as well as crossbreeds, reared in Lazio, Italy

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Side, Snack, Appetizer

Acciughe sauce

Made with anchovies, garlic, oil, parsley

Acciughe sotto sale del Mar Ligure

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Acciughe sotto sale del Mar Ligure

Salted and preserved anchovies harvested from coastal waters in Liguria, Italy

Aceto Balsamico di Modena

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Aceto Balsamico di Modena

Balsamic vinegar, produced as two types: Aceto Balsamico di Modena and Aceto Balsamico di Modena Invecchiato, from Modena, Reggio Emilia, Emilia-Romagna, Italy

Aceto balsamico tradizionale di Modena

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Aceto balsamico tradizionale di Modena

Balsamic vinegar made from Lambrusco and Trebbiano grapes, from Modena, Emilia-Romagna, Italy

Aceto balsamico tradizionale di Reggio Emilia

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Aceto balsamico tradizionale di Reggio Emilia

Balsamic vinegar made from Lambrusco and Trebbiano grapes, from Reggio Emilia, Italy

Agliata

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Agliata

Garlic sauce, made with garlic, vinegar, tomatoes, capers, bay leaf, bread, used with soups, boiled fish, meat, vegetables, some say agliata was the precursor to basil pesto

Aglio Bianco Polesano

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Aglio Bianco Polesano

Garlic grown in Rovigo, Veneto, Italy

Aglio di Voghiera

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Aglio di Voghiera

Garlic grown in Ferrara, Emilia-Romagna, Italy

Aglio e olio

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Aglio e olio

Garlic and olive oil, commonly served with pasta

Aglio olio e peperoncino

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Aglio olio e peperoncino

Garlic and olive oil with hot peppers, commonly served with pasta

Agrodolce

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Agrodolce

Sweet and sour sauce

Aioli

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Aioli

Mayonnaise with garlic, used with grilled meats, frites, fresh vegetables, in Spain, aioli is made with olive oil, garlic, lemon juice and salt

Alfredo sauce

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Alfredo sauce

Cream sauce with butter, garlic, egg yolk, Parmesan cheese, used with fettuccine, pasta

Alici fritte

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Alici fritte

Fried anchovies

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Alto Crotonese

Extra virgin olive oil made from Carolea olives, from Crotone, Calabria, Italy

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Side, Snack, Appetizer

Amarene Brusche di Modena

Sour cherry preserves from Emilia-Romagna, Italy

Amatriciana sauce

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Amatriciana sauce

A spicy red sauce made with fresh tomatoes, guanciale, pecorino romano cheese, red chili peppers, commonly served with pasta

Anguria Reggiana

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Anguria Reggiana

Watermelon, several types: Ashai Mijako, Crimson and Sentinel, grown in Emilia-Romagna, Italy

Antipasto

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Antipasto

The first course of a formal meal, for example, charcuterie, peperoncini, olives, cheese, pickled meats

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Aprutino Pescarese

Extra virgin olive oil made from Leccino and Toccolana olives, from Pescara, Abruzzo, Italy

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Side, Snack, Appetizer

Arancia del Gargano

Oranges, Biondo Comune del Gargano and Duretta del Gargano, grown in Apulia, Italy

Arancia di Ribera

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Arancia di Ribera

Sicilian oranges, grown in Ribera, Agrigento, Sicily, Italy

Arancia Rossa di Sicilia

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Arancia Rossa di Sicilia

Red-colored Moro, Sanguinello and Tarocco oranges grown in Catania, Enna and Syracuse, Sicily, Italy

Arancini

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Arancini

Stuffed and deep-fried rice balls

Arrabbiata sauce

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Arrabbiata sauce

Sauce made with tomatoes, garlic, olive oil, chili peppers, parsley, Pecorino Romano cheese, salt, serve with pasta

Arrosticini

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Arrosticini

Asiago

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Asiago

Hard cheese made from unpasteurized cow's milk, from Veneto and Trentino, Italy

Asparagi

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Asparagi

Asparago Bianco di Bassano del Grappa

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Asparago Bianco di Bassano del Grappa

White asparagus grown in Bassano, Veneto, Italy

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Side, Snack, Appetizer

Asparago Bianco di Cimadolmo

Asparagus grown in Treviso, Veneto, Italy

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Asparago di Badoere

White and green asparagus grown in Veneto, Italy

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Asparago di Cantello

White asparagus grown in Cantello, Varese, Lombardy, Italy

Asparago Verde di Altedo

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Asparago Verde di Altedo

Asparagus grown in Emilia-Romagna, Italy

Au jus

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Au jus

A light gravy or dipping sauce made from the juices of cooked meats, used with meat dishes, French dip

Baccalà mantecato

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Baccalà mantecato

Whipped salted cod spread, serve on bread, polenta, crackers, crostini, vegetbles

Bacon

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Bacon

Cured and sometimes smoked meat from the back, side or belly of a pig

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Bagnet ross

Spicy tomato sauce

Bagnet verd

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Bagnet verd

A green sauce with parsley, anchovies, breadcrumbs, vinegar, used with gran bollito misto piemontese

Bagoong

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Bagoong

Fermented fish or shrimp paste, fish paste is also called bagoong isda, shrimp or krill paste is also called bagoong alamang, used to add flavor to many dishes, rice, stews, vegetables

Baguette

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Baguette

Long thin French bread, serve with jam, honey, butter, Nutella, use to make sandwiches

Basilico Genovese

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Basilico Genovese

Ocimum basilicum basil, grown in Liguria, Italy

Bearnaise Sauce

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Bearnaise Sauce

Hollandaise sauce with shallots and tarragon, used with meat, fish, poultry, vegetables, eggs

Bechamel

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Bechamel

A milk and roux sauce, used as a base to make many other sauces, good with pasta, poultry, fish, vegetables

Bel Paese

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Bel Paese

Berbere

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Berbere

A spice blend or paste made with chili peppers, peppercorns, coriander, cumin, cardamom, fenugreek, cloves, paprika, ginger, cinnamon, nutmeg, garlic, used in many dishes

Bergamotto

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Bergamotto

Bergamot orange, a hybrid of lemon and bitter orange, used to make cocktails, marmalade

Bergamotto di Reggio Calabria

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Bergamotto di Reggio Calabria

Bergamot fruit grown in Reggio Calabria, Calabria, Italy

Beurre Suzette

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Beurre Suzette

A sweet, caramelized orange and butter sauce, made with sugar, tangerine or orange juice and zest, Grand Marnier or orange Curaçao liqueur, served with Crêpes Suzette

Biroldo

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Biroldo

Sausage made with meat from pig's head, heart, tongue, blood, fennel and spices

Biscotti

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Biscotti

Twice-baked almond biscuits, many flavors and variations, serve with coffee, Vin Santo dessert wine, orange juice

Bitto

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Bitto

Hard aged cheese made from cow's milk and goat's milk, from Valtellina, Lombardy, Italy

Bolognese Sauce

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Bolognese Sauce

Tomato sauce with minced beef or veal, celery, carrot, onion, red or white wine, oregano, used with pasta

Bombette pugliesi

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Bombette pugliesi

Grilled capocollo or ham rolls filled with cheese, herbs and seasonings

Boscaiola

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Boscaiola

Dishes with a mushroom-based sauce or ragu, commonly made with porcini and fresh chanterelles, also made with bacon, ham, sausage, peas, black olives, cherry tomatoes, cream, depending on the region

Bottarga

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Bottarga

Salted, cured fish roe, used as a condiment to add flavor to spaghetti, salads, vegetables

Bouquet garni

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Bouquet garni

Fresh herbs and vegetables tied together and used to add flavor to soups, stocks

Bra

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Bra

Hard cheese made from cow's milk, sheep's milk and goat's milk, from Bra, Piedmont, Italy

Bresaola della Valtellina

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Bresaola della Valtellina

Salted and cured beef thigh that is aged between 18 months and four years, from Sondrio, Lombardy, Italy

Brezel

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Brezel

Brioche

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Brioche

Bread with a high egg and butter content, may also be made with dried fruit, chocolate chips, raisins

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Brisighella

Extra virgin olive oil made from Nostrana di Brisighella olives, from Brisighella, Ravenna, Emilia-Romagna, Italy

Broccolo romano

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Broccolo romano

Brovada

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Brovada

Pickled white turnip, fermented with grape skins, from Friuli-Venezia Giulia, Italy

Bruschetta

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Bruschetta

Bread topped with, salt and oil, vegetables, tomato, basil, mozzarella

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Bruzio

Extra virgin olive oil from Cosenza, Calabria, Italy

Burrata di Andria

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Burrata di Andria

Cheese made from mozzarella and cream derived from cow's milk, from Apulia, Italy

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Burro fuso

An emulsion of butter and water that is stable up to 180-190 degrees F, used to poach meats, fish, shellfish, vegetables

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Side, Snack, Appetizer

Caciocavallo Silano

Semi-hard spun curd cheese made from cow's milk, from Apulia, Basilicata, Calabria, Campania and Molise, Italy

Calamari fritti

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Calamari fritti

Deep-fried squid

Canederli

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Canederli

Large bread dumplings, made with stale bread, flour, milk, eggs, cheese, herbs, speck, served in broth, stews, with roasts

Canestrato di Moliterno

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Canestrato di Moliterno

Hard cheese made from whole sheep's milk and whole goat's milk, from Basilicata, Italy

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Side, Snack, Appetizer

Canestrato Pugliese

Hard cheese made from sheep's milk, from Bari, Apulia, Italy

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Side, Snack, Appetizer

Canino

Extra virgin olive oil made from Canino olives, from Viterbo, Lazio, Italy

Cantuccini Toscani

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Cantuccini Toscani

Almond biscotti from Tuscany, Italy, commonly served with and dipped in Vin Santo dessert wine

Capocollo

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Capocollo

Dry cured pork neck

Capocollo di Calabria

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Capocollo di Calabria

Dry-cured pork neck cased in the inner lining of a pig stomach, from Calabria, Italy

Caponata

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Caponata

Eggplant and vegetables cooked and seasoned with sweet vinegar, capers and a sweet and sour sauce

Cappellacci di zucca ferraresi

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Cappellacci di zucca ferraresi

Pasta with a filling made with Cucurbita Moschata squash, cheese, breadcrumbs and nutmeg, from Ferrara, Emilia-Romagna, Italy

Cappero di Pantelleria

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Cappero di Pantelleria

Salted capers from Trapani, Sicily, Italy

Caprese salad

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Caprese salad

Tomatoes, buffalo milk mozzarella, basil and olive oil

Carbonara sauce

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Carbonara sauce

A hollandaise-style sauce made with eggs, hard cheese such as Pecorino Romano, pancetta or guanciale, pepper, commonly served with pasta

Carciofi

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Carciofi

Carciofi alla giudia

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Carciofi alla giudia

Deep-fried artichoke

Carciofi alla Romana

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Carciofi alla Romana

Artichokes or artichoke hearts braised with olive oil, wine, garlic and herbs

Carciofi fritti

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Carciofi fritti

Deep-fried artichoke

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Carciofo Brindisino

Artichokes grown in Brindisi, Apulia, Italy

Carciofo di Paestum

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Carciofo di Paestum

Artichokes grown in Salerno, Campania, Italy

Carciofo Romanesco del Lazio

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Carciofo Romanesco del Lazio

Artichokes grown in Lazio, Italy

Carciofo Spinoso di Sardegna

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Carciofo Spinoso di Sardegna

Spiky artichoke grown on Sardinia, Italy

Carota dell'Altopiano del Fucino

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Carota dell'Altopiano del Fucino

Carrots grown in Aquila, Abruzzo, Italy

Carota Novella di Ispica

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Carota Novella di Ispica

Daucus carota L. carrots grown in Sicily, Italy

Carpaccio

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Carpaccio

Appetizer of thinly sliced raw meat or fish, serve with lemon or vinegar, olive oil, white truffle or Parmesan cheese, salt and pepper

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Side, Snack, Appetizer

Cartoceto

Extra virgin olive oil made from Frantoio, Leccino and Raggiola olives, from Pesaro and Urbino, Marche, Italy

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Side, Snack, Appetizer

Casatella Trevigiana

Soft cheese made from cow's milk, from Treviso, Veneto, Italy

Casatiello

Side, Snack, Appetizer

Casatiello

Brioche bread, may include hard boiled eggs, meat, cheese, common during Easter

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