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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

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Prosciutto Veneto Berico

Euganeo - Raw and cured ham from Duroc, Landrace and Large White pigs reared in Veneto, Italy

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Provatura

Fresh cheese made from buffalo or cow's milk, similar to Mozzarella

Provolone del Monaco

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Provolone del Monaco

Semi-hard cheese made from unpasteurized cow's milk, from Naples, Campania, Italy

Provolone Valpadana

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Provolone Valpadana

Semi-hard cheese made from unpasteurized cow's milk, from Lombardy, Veneto, Emilia-Romagna and Trentino-Alto Adige/Südtirol, Italy

Puccia

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Puccia

Bread made with pizza dough baked in a wood-fired oven, commonly used to make sandwiches filled with meatballs, prosciutto, cheese, tuna, anchovies, capers, tomatoes, vegetables

Puttanesca sauce

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Puttanesca sauce

Tomato sauce with anchovies, olives, capers, garlic, crushed red pepper, served with pasta, chicken, fish, seafood, pork

Puzzone di Moena

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Puzzone di Moena

Semi-cooked and semi-hard cheese made from cow's milk, from Trentino-Alto Adige/Südtirol, Italy

Quartirolo Lombardo

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Quartirolo Lombardo

Rectangular brine-washed cheese made from cow's milk, from Lombardy, Italy

Radicchio di Chioggia

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Radicchio di Chioggia

Radicchio grown in Veneto, Italy

Radicchio di Verona

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Radicchio di Verona

Radicchio grown in Veneto, Italy

Radicchio Rosso di Treviso

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Radicchio Rosso di Treviso

Radiccio grown in Treviso, Padua and Venice, Veneto, Italy

Radicchio Variegato di Castelfranco

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Radicchio Variegato di Castelfranco

Red speckled radicchio grown in Treviso, Padua and Venice, Veneto, Italy

Ragù alla bolognese

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Ragù alla bolognese

Bolognese meat sauce with wine, vegetables, nutmeg, sometimes cream, served with pasta

Ragù Napoletano

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Ragù Napoletano

Slow-cooked meat sauce with tomatoes and various cuts and types of beef, veal, pork, sausage, serve the sauce with pasta and the chunks of meat as the main course

Ragusano

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Ragusano

Hard cheese made from unpasteurized cow's milk, from Ragusa, Sicily, Italy

Raschera

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Raschera

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

Remoulade

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Remoulade

Sauce made with mayonnaise, herbs, shallots, capers, pickles, used with red meats, seafood, fish, shellfish, po boy sandwiches, crab cakes, fries

Ricciarelli di Siena

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Ricciarelli di Siena

Almond cookies, made with ground almonds, candied lemon or orange peel, vanilla, from Siena, Tuscany, Italy

Ricotta

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Ricotta

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Ricotta di Bufala Campana

Fresh milk product made from the milk of Mediterranea Italiana buffaloes, from Campania, Lazio, Apulia and Molise, Italy

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Ricotta Romana

Fresh milk product made from whole sheep's milk whey, from Lazio, Italy

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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.

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Riso al salto

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

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Riso del Delta del Po

Rice grown in Emilia Romagna and Veneto, Italy

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Riso di Baraggia Biellese e Vercellese

Arborio, Baldo, Balilla and Carnaroli S. rice grown in Piedmont, Italy

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Riso in cagnone

Rice with butter and cheese

Riso Nano Vialone Veronese

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Riso Nano Vialone Veronese

Japonica and Vialone Nano rice grown in Verona, Veneto, Italy

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Riviera Ligure

Extra virgin olive oil made from Lavagnina, Pignola, Razzola and Taggiasca olives, from Liguria, Italy

Robiola di Roccaverano

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Robiola di Roccaverano

Fresh cheese made from unpasteurized whole goat's milk and cow's milk, from Asti, Piedmont, Italy

Roti

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Roti

Flatbread, may be filled with ingredients such as beef, dal puri, curry, goat, chicken, pumpkin, vegetable, lamb, lambi, pork, seafood

Rouille

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Rouille

Spicy garlic sauce with saffron, breadcrumbs and parsley, used with bouillabaisse, fish, fish soup

Rusk

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Rusk

Hard dry cookies/biscuits, also made from cake, nuts and seeds, commonly dunked in tea or coffee, many different types

Rustico

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Rustico

Savory pie made with mozzarella, tomato sauce, bechamel, cheese, vegetables, spinach, meat, sausage

Rye bread

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Rye bread

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Sabina

Extra virgin olive oil made from Carboncella, Frantoio, Leccino, Moraiolo, Olivastrone, Olivago, Pendolino, Raja, Rosciola and Salviana olives, from Rieti and Rome, Lazio, Italy

Salad

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Salad

There are many different kinds of salads worldwide, made with vegetables, fruits, tubers, grains, meats, pastas, cheese

Salama da Sugo

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Salama da Sugo

Pork sausage made with meat and fat from the neck, belly, liver, tongue, spices and red wine, from Ferrara, Emilia-Romagna, Italy

Salame

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Salame

Air-dried, smoked or salted cured meat, many different kinds

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Salame Brianza

Cured pork sausage from Brianza, Lombardy, Italy

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Salame Cremona

Pork salami from Duroc, Landrace and Large White pigs, from Emilia-Romagna, Lombardy and Piedmont, Italy

Salame di Varzi

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Salame di Varzi

Cured cuts of pork and pork sausages, from Pavia, Lombardy, Italy

Salame d'Oca di Mortara

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Salame d'Oca di Mortara

Goose and pork sausage, made with goose meat and pork fat stuffed in goose skin, from Lomellina, Pavia, Lombardy, Italy

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Salame Felino

Cured pork sausage made with shoulder meat, belly and ham, from Felino, Parma, Emilia-Romagna, Italy

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Salame Piacentino

Cured pork sausage from Piacenza, Emilia-Romagna, Italy

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Salame Piemonte

Pork salami with spices and red wine, from Piedmont, Italy

Salame S. Angelo

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Salame S. Angelo

Cured pork sausage made into four variations: Cularino, Sottocularino, Sacco and Fellata, from Sant’Angelo di Brolo, Messina, Sicily, Italy

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Salamella

Fresh pork sausage, often paired with cabbage, grilled, used in cassoeula, sandwiches

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Salamini Italiani alla Cacciatora

Small minced pork sausages from Duroc, Landrace and Italian Large White pigs reared in Friuli-Venezia Giulia, Veneto, Lombardy, Piedmont, Emilia-Romagna, Umbria, Tuscany, Marche, Abruzzo, Lazio and Molise, Italy

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Salamini Italiani alla Cacciatora

Small minced pork sausages from Duroc, Landrace and Italian Large White pigs reared in Friuli-Venezia Giulia, Veneto, Lombardy, Piedmont, Emilia-Romagna, Umbria, Tuscany, Marche, Abruzzo, Lazio and Molise, Italy

Sale Marino di Trapani

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Sale Marino di Trapani

Sea salt from Trapani, Sicily, Italy

Salmoriglio

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Salmoriglio

Lemon and olive oil sauce, made with olive oil, lemon juice and zest, garlic, shallots, capers, crushed red pepper, parsley, oregano, salt, used with grilled meats, fish, poultry

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Salsa all’arancia

Orange sauce, made with orange juice, orange zest, wine, oil, serve with steak, duck, pork, pasta

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Salsa di noci

Walnut sauce, made with pounded walnuts and pine nuts, oil, garlic, parsley, used with pasta such as pansotti

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Salsa rossa

Tomato and pepper puree, serve with bollito misto, meats, fish, pasta

Salsa tartufo

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Salsa tartufo

Sauce made with black truffles, anchovies, olive oil, garlic

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Salsiccia di Calabria

Spicy horseshoe-shaped pork sausage, from Calabria, Italy

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Salva Cremasco

Soft table cheese made with unpasteurized cow's milk from Frisona Italiana and Bruna Alpina cows reared in Lombardy, Italy

Sambal oelek

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Sambal oelek

Chili paste, made with chili peppers, salt and vinger, used as a condiment, with chicken, fish, salads, soups

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Sardegna

Extra virgin olive oil made from Bosana, Nera di Villacidro, Semidana and Tonda di Cagliari olives, from Sardinia, Italy

Sauce Chasseur

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Sauce Chasseur

Espagnole sauce with mushrooms and shallots, tomatoes and herbs may also be added

Scaccia

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Scaccia

Savory pie, flatbread filled with pork sausage, pepperoni, cheese, broccoli, olives, anchovies

Scalogno di Romagna

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Scalogno di Romagna

Scallions grown in Emilia Romagna, Italy

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Sedano Bianco di Sperlonga

Celery grown in Latina, Lazio, Italy

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Seggiano

Extra virgin olive oil made from Olivastra Seggianese olives, from Grosseto, Tuscany, Italy

Sesame oil

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Sesame oil

Used as a cooking and finishing oil, in dishes such as hot pot, noodles, stir fries, vegetables, won tons, soups, dressings

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Sicilia

Extra virgin olive oil produced in Sicily, Italy

Silter

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Silter

Hard cheese made with unpasteurized cow's milk from Bruna, Grigio Alpina and Pezzata Rossa cows reared in Brescia, Lombardy, Italy

Smoked salmon

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Smoked salmon

Soffritto

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Soffritto

A mix of minced onion, celery and carrot, sauteed in olive oil or butter, used to flavor soups, stews and sauces

Sofrito

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Sofrito

A sauce or base made with tomatoes, onions, garlic, cilantro, chili peppers, herbs, used in many different dishes

Soppressata di Calabria

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Soppressata di Calabria

Cured pork sausage from Calabria, Italy

Soprèssa Vicentina

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Soprèssa Vicentina

Cured pork sausage from Duroc, Landrace and Italian Large White pigs reared in Vicenza, Veneto, Italy

Sott'olio

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Sott'olio

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

Soy sauce

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Soy sauce

Traditionally made by fermenting soybean paste, many types of soy sauce exist and there are very many uses in dishes, sauces, condiments

Speck Alto Adige

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Speck Alto Adige

Smoked and cured pig thighs, from Bolzano, Trentino-Alto Adige/Südtirol, Italy

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Spianata

Focaccia-like yeasted bread, commonly flavored with rosemary, onion, garlic, olives, olive oil, salt and pepper

Spiedini

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Spiedini

Skewered and grilled meat such as lamb, beef, chicken, fish, the meat may also be stuffed, rolled and then skewered and grilled

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Spressa delle Giudicarie

Semi-hard cheese made from semi-skimmed cow's milk, from Trentino-Alto Adige/Südtirol, Italy

Squacquerone di Romagna

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Squacquerone di Romagna

Soft fast-ripened cheese made from whole cow's milk, from Emilia-Romagna, Italy

Sriracha

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Sriracha

Spicy sauce made with chili peppers, vinegar, garlic, sugar, salt

Stelvio

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Stelvio

Semi-hard cheese made from cow's milk, from Trentino-Alto Adige/Südtirol, Italy

Stracchino

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Stracchino

Strachitunt

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Strachitunt

Soft blue cheese made from unpasteurized whole milk from Bruna cows, from Bergamo, Lombardy, Italy

Strozzapreti

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Strozzapreti

Long, hand-rolled pasta, used in many different dishes

Sugo di pomodoro

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Sugo di pomodoro

Tomato sauce, made with tomatoes, olive oil, onion, garlic, basil, salt and pepper, chili pepper flakes, used with pasta, pizza, rice, meatballs, meats, as a dip

Supplì

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Supplì

Rice croquettes filled with meat and mozzarella- Rome, Lazio, Campania, Vatican City

Sushi rice (sushi

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Sushi rice (sushi

meshi, sushi meshi - Short-grained white rice mixed with rice vinegar, salt and sugar, used to make sushi

Sushi vinegar

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Sushi vinegar

Sushi vinegar is made with rice wine vinegar, sugar and salt, and is mixed with rice that is used in sushi

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Susina di Dro

Dark purple Prugna di Dro plum grown in Trentino-Alto Adige/Südtirol, Italy

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Taleggio

Soft cheese made from cow's milk, from Lombardy, Veneto and Piedmont, Italy

Tapas

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Tapas

Appetizers, can be savory, spicy, sweet, many different types

Taralli

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Taralli

Twisted bread or crunchy breadsticks, crunchy or soft, savory or sweet, flavored with fennel, anise, wine, olive oil, coated in sugar

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Tergeste

Extra virgin olive oil from Belica, Bianchera, Frantoio, Carbona, Leccino, Leccio del Corno, Maurino and Pendolino olives grown in Trieste, Friuli-Venezia Giulia, Italy

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Terra di Bari

Extra virgin olive oil made from Coratina, Cima di Bitonto or Ogliarola Barese and Cima di Mola olives, from Apulia, Italy

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Terra d'Otranto

Extra virgin olive oil made from Cellina di Nardò and Ogliarola olives grown in Apulia, Italy

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Terre Aurunche

Extra virgin olive oil made from Sessana, Corniola, Itrana and Tonacella olives grown in Caserta, Campania, Italy

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Terre di Siena

Extra virgin olive oil made from Frantoio, Correggiolo, Leccino and Moraiolo olives grown in Siena, Tuscany, Italy

Terre Tarentine

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Terre Tarentine

Extra virgin olive oil made from Frantoio, Coratina, Leccino and Ogliarola olives grown in Taranto, Apulia, Italy

Tigelle

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Tigelle

Small round flatbreads or muffins, serve with cold cuts and cheese

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