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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

Nocellara del Belice

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Nocellara del Belice

Green and black table olives grown in Trapani, Sicily, Italy

Nostrano Valtrompia

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Nostrano Valtrompia

Hard saffron-flavored cheese made from cow's milk, from Brescia, Lombardy, Italy

Olio di Calabria

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Olio di Calabria

Extra virgin olive oil from Carolea, Dolce di Rossano, Sinopolese, Grossa di Gerace, Tondina, Ottobratica, Grossa di Cassano, and Tonda di Strongoli olives, from Calabria, Italy

Olio di peperoncino

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Olio di peperoncino

Olive oil infused with chili peppers, used with pasta

Oliva Ascolana del Piceno

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Oliva Ascolana del Piceno

Green Ascolana Tenera olives, either in brine or stuffed and coated with bread crumbs, from Marche and Abruzzo, Italy

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Oliva di Gaeta

Red olives grown in Latina, Frosinone and Rome in Lazio, and in Caserta, Campania, Italy

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Olivada

Olive spread made with black olives, olive oil and black pepper

Olive ascolane

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Olive ascolane

Stuffed, breaded and deep-fried olives, filled with a mixture of meat, vegetables, cheese, breadcrumbs

Olives

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Olives

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Ossolano

Semi-hard cheese made from whole cow's milk from Bruna Alpina cows, made into four variations: Ossolano, Ossolano Vecchio, Ossolano Stravecchio, and Ossolano d'Alpe, from Verbania-Cusio-Ossola, Piedmont, Italy

Oyster sauce

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Oyster sauce

A sauce made from oysters, brine and soy sauce, may also include sugar and other ingredients, used with stir fries, beef, chicken, pork, seafood, broccoli, tofu, vegetables

Pagnotta del Dittaino

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Pagnotta del Dittaino

Sourdough durum wheat bread, from Catania and Enna, Sicily, Italy

Pampapato di Ferrara

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Pampapato di Ferrara

Dome-shaped fruitcake made with candied fruit, nuts, chocolate and spices, common during Christmas, from Ferrara, Emilia-Romagna, Italy

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Pancetta di Calabria

Dry cured pork belly from Calabria, Italy

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Pancetta Piacentina

Rolled and dried cut of fatty pork from Piacenza, Emilia-Romagna, Italy

Pane casareccio di Genzano

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Pane casareccio di Genzano

Wheat bread made with natural yeast, salt and wheat bran, from Rome, Lazio, Italy

Pane casereccio

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Pane casereccio

Homemade crusty bread

Pane di Altamura

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Pane di Altamura

Sourdough durum wheat bread, from Altamura, Apulia, Italy

Pane di mais

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Pane di mais

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Pane di Matera

Loaf bread made with durum wheat and/or semolina that has a hard crust and straw yellow colored crumb interior, from Matera, Basilicata, Italy

Pane Francese

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Pane Francese

An Italian version of the baguette

Pane nero

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Pane nero

Wholegrain durum flour bread baked in brick a brick oven

Pane Toscano

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Pane Toscano

Yeasted bread made without salt, from Tuscany, Italy

Paneer

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Paneer

Soft fresh cheese that can be made at home, used in many ways and in many dishes

Panelle

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Panelle

Chickpea fritters

Panforte di Siena

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Panforte di Siena

Fruitcake, made with dried fruit, nuts, candied citrus peel, honey and spices, common during Christmas

Panzerotti

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Panzerotti

Small deep-fried savory pies

Parmigiano

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Parmigiano

Reggiano - Hard cooked cheese made from semi-skimmed raw cow's milk, from Parma, Emilia-Romagna and Mantua, Lombardy, Italy

Passata pomodoro

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Passata pomodoro

Puréed ripe tomatoes that are strained to remove the skin and seeds, commonly canned, used in many recipes, soups, stews, sauces, spaghetti sauce, bolognese sauce, lasagna, pizza sauce, penne alla vodka

Pasta

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Pasta

Many different types and shapes

Pasta di Gragnano

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Pasta di Gragnano

Durum wheat flour pasta made into a variety of different shapes, from Gragnano, Naples, Campania, Italy

Pasta fatta in casa

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Pasta fatta in casa

Homemade pasta, trascinati, umbrici, ciriole ternana, embrici

Patata del Fucino

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Patata del Fucino

Potatoes grown in L'Aquila, Abruzzo, Italy

Patata della Sila

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Patata della Sila

Potatoes grown on the Sila plateau, Cosenza and Catanzaro, Calabria, Italy

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Patata dell'Alto Viterbese

Potatoes grown in Viterbo, Lazio, Italy

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Patata di Bologna

Potatoes from Bologna, Emilia-Romagna, Italy

Patata Novella di Galatina

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Patata Novella di Galatina

Potatoes grown in Lecce, Apulia, Italy

Patata Rossa di Colfiorito

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Patata Rossa di Colfiorito

Red skinned potato grown in Perugia, Umbria and Macerata, Marche, Italy

Patate arrosto

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Patate arrosto

Oven-roasted potatoes

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Pearà

Creamy bread and pepper sauce, made with bread crumbs, beef marrow, butter, olive oil, broth, pepper, used with boiled meats, bollito misto

Pecorino

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Pecorino

Pecorino Crotonese

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Pecorino Crotonese

Semi-hard cheese made from sheep's milk, from Crotone, Catanzaro and Cosenza in Calabria, Italy

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Pecorino delle Balze Volterrane

Semi-hard cheese made from Italian Sarda sheep's milk, available in four variations: Fresco, Semistagionato, Stagionato and Pecorino da Asserbo, from Pisa, Tuscany, Italy

Pecorino di Filiano

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Pecorino di Filiano

Semi-cooked hard cheese made from raw sheep's milk from Comisana, Gentile di Publia and Lucania, Leccese and Sarda sheep, from Potenza, Basilicata, Italy

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Pecorino di Picinisco

Uncooked hard cheese made with raw sheep's milk, available as two variations: Scamosciato and Stagionato, from Frosinone, Lazio, Italy

Pecorino Romano

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Pecorino Romano

Hard cheese made from whole sheep's milk, from Lazio, Italy

Pecorino Sardo

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Pecorino Sardo

Hard cheese made from raw sheep's milk and lamb rennet, from Sardinia, Italy

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Pecorino Siciliano

Semi-cooked hard cheese made from raw sheep's milk, from Sicily, Italy

Pecorino Toscano

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Pecorino Toscano

Semi-hard cheese made from whole sheep's milk, from Tuscany, Lazio and Umbria, Italy

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Penisola Sorrentina

Extra virgin olive oil made from Minucciola and Ogliarola olives, from Naples, Campania, Italy

Peperonata

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Peperonata

Mixture of sweet peppers, onions, tomatoes and garlic sautéed in olive oil, used as a condiment

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Peperone di Pontecorvo

Fresh Capsicum annum L. peppers grown in Frosinone, Lazio, Italy

Peperone di Senise

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Peperone di Senise

Sweet peppers grown in Senise, Basilicata

Peperoni al forno

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Peperoni al forno

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

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Pera dell'Emilia Romagna

Pears grown in Emilia-Romagna, Italy

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Pera Mantovana

Pears grown in Mantua, Lombardy, Italy

Peri peri

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Peri peri

Chili peppers or chili pepper sauce, used with chicken, prawns

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Pesca di Leonforte

Peaches grown in Enna, Sicily, Italy

Pesca di Verona

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Pesca di Verona

Peaches grown in Verona, Veneto, Italy

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Pesca e Nettarina di Romagna

Peaches and nectarines grown in Emilia-Romagna, Italy

Pescabivona

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Pescabivona

Peaches grown in Sicily, Italy

Pesto

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Pesto

Pesto alla trapanese

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Pesto alla trapanese

Almond and tomato pesto, use with pasta

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Pesto di fave

Fava bean pesto

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Pesto Genovese

Basil pesto, a paste or sauce made by pounding basil, pine nuts, garlic, olive oil, salt and pepper, parmesan cheese, used with pasta, rice dishes, soups

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Piacentinu Ennese

Saffron-flavored cheese made from raw whole sheep's milk from Pinzirita, Sicilian Comisana and Valle del Belice sheep, from Enna, Sicily, Italy

Piadina Romagnola

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Piadina Romagnola

Flatbread made with wheat flour, salt, fat and water, can be filled with cheese, ham, vegetables, greens, from Bologna, Emilia-Romagna, Italy

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Piave

Cooked hard cheese made from pasteurized cow's milk, available in five variations: Fresco, Mezzano, Vecchio, Vecchio Selezione Oro and Vecchio Riserva, from Belluno, Veneto, Italy

Pinsa romana

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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

Pinzimonio

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Pinzimonio

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

Pistacchio Verde di Bronte

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Pistacchio Verde di Bronte

Pistachios grown in Catania, Sicily, Italy

Pita

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Pita

Pitina

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Pitina

Meatball-shaped cold cut made from a mixture of smoked meat from sheep, pork and goat or wild ungulate meat such as red deer, roe deer, fallow deer or chamois, from Pordenone, Friuli-Venezia Giulia, Italy

Pizza di Pasqua

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Pizza di Pasqua

Yeasted bread, may be sweet or savory, made with candied fruit, aniseed liqueur, cheese, chocolate, common during Easter

Pizza fritta

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Pizza fritta

Pan- or deep-fried pizza dough, then topped with sweet or savory ingredients

Pizza Napoletana

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Pizza Napoletana

Wood-fired pizza topped with crushed tomato sauce, buffalo mozzarella or fior de latte, fresh basil and extra virgin olive oil, from Naples, Campania, Italy

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Pizzetta

Miniature pizza topped with cheese, vegetables, basil, prosciutto, pepperoni

Pizzoccheri della Valtellina

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Pizzoccheri della Valtellina

Buckwheat pasta from Sondrio, Lombardy, Italy

Polenta

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Polenta

Cornmeal porridge, cornmeal from flint corn is cooked in water or broth, may be firm or have a creamy consistency

Polenta fritta

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Polenta fritta

Polpette di melanzane

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Polpette di melanzane

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

Pomodori ripieni

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Pomodori ripieni

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

Pomodori secchi

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Pomodori secchi

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

Pomodorino del Piennolo del Vesuvio

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Pomodorino del Piennolo del Vesuvio

Cherry tomatoes grown in Naples, Campania, Italy

Pomodoro di Pachino

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Pomodoro di Pachino

Tomatoes grown in Pachino, Portopalo di C.P., Noto and Ispica, Sicily, Italy

Pomodoro San Marzano dell'Agro Sarnese

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Pomodoro San Marzano dell'Agro Sarnese

Nocerino - Lycopersicon esculentum Miller plum tomatoes grown in Campania, Italy

Ponzu

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Ponzu

Citrus dipping sauce made with mirin, kombu, rice vinegar, yuzu juice, tuna flakes, used as a meat marinade, dipping sauce for seafood, salad dressing, yosenabe, shabu-shabu

Popcorn

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Popcorn

Popcorn is eaten many different ways: plain, salted, mixed with many different ingredients, topped with, for example, butter, caramel, cheese

Porchetta di Ariccia

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Porchetta di Ariccia

De-boned and seasoned pork roast using a whole one-year-old sow or the central part of the pig, made with Landrace, Large White or Pietrain sows, from Ariccia, Rome, Lazio, Italy

Potato

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Potato

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Pretuziano delle Colline Teramane

Extra virgin olive oil made from Drita, Frantoio and Leccino olives, from Teramo, Abruzzo, Italy

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Prosciutto Amatriciano

Ham using the legs of pigs from Duroc, Landrace and Large White pigs, from Rieti, Lazio, Italy

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Prosciutto di Carpegna

Dry-cured ham from pigs reared in Marche, Emilia-Romagna and Lombardy, Italy

Prosciutto di Modena

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Prosciutto di Modena

Raw and cured pork legs from Landrace Italiana and Large White Italiana pigs, from Modena, Emilia-Romagna, Italy

Prosciutto di Norcia

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Prosciutto di Norcia

Raw and cured pig legs from Duroc, Landrace and Large White pigs, from Perugia, Umbria, Italy

Prosciutto di Parma

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Prosciutto di Parma

Salted and cured pig thighs from Duroc, Landrace and White pigs reared in Parma, Emilia-Romagna, Italy

Prosciutto di San Daniele

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Prosciutto di San Daniele

Cured leg of pigs reared in Friuli-Venezia Giulia, Italy

Prosciutto di Sauris

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Prosciutto di Sauris

Raw smoked ham using the legs of Duroc, Landrace and Large White pigs, from Sauris, Udine, Friuli-Venezia Giulia, Italy

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Prosciutto Toscano

Raw and cured ham from Duroc, Landrace and Large White pigs reared in Tuscany, Italy

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