The World's Food

Main

Acqua pazza

The term acqua pazza (pronounced [ˈakkwa ˈpattsa]; italian for 'crazy water') 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 guazzetto.

Drink

Aglianico del Taburno

Aglianico (english: al-yan-i-koh, italian: [aʎˈʎaːniko]) is a black grape grown in the southern regions of italy, mostly basilicata and campania. it is considered with sangiovese and nebbiolo to be one of the three greatest italian varieties. aglianico is sometimes called "the barolo of the south" (il barolo del sud) due to its ability to produce highly refined, complex fine wines like the famous piedmont wine, barolo.

Main

Agnello con piselli

Lamb and pea stew

Side, Snack, Appetizer

Alici arraganate

Anchovies cooked with olive oil, garlic, oregano, chili peppers, wine vinegar

Side, Snack, Appetizer

Alici fritte

Fried anchovies

Main

Alici in tortiera

Baked anchovies with breadcrumbs, capers, garlic, parsley

Main

Anchovy

An anchovy is a small, common forage fish of the family engraulidae. most species are found in marine waters, but several will enter brackish water, and some in south america are restricted to fresh water.more than 140 species are placed in 17 genera; they are found in the atlantic, indian and pacific oceans, and in the black sea and the mediterranean sea. anchovies are usually classified as oily fish.

Side, Snack, Appetizer

Arancini

Arancini (uk: , us: , italian: [aranˈtʃiːni], sicilian: [aɾanˈtʃiːnɪ, -ˈdʒiː-]) are italian rice balls that are stuffed, coated with breadcrumbs and deep fried, and are a staple of sicilian cuisine; they are similar to kibbeh of the levantine cuisine. the most common arancini fillings are: al ragù or al sugo, filled with ragù (meat or mince, slow-cooked at low temperature with tomato sauce and spices), mozzarella or caciocavallo cheese, and often peas, and al burro or ô burru, filled with ham and mozzarella or besciamella. a number of regional variants exist which differ in their fillings and shape. arancini al ragù produced in eastern sicily have a conical shape inspired by the volcano etna.

Dessert, Sweet

Babà Napoletano

Yeasted rum cake, serve with whipped cream, custard, strawberries, cherries

Main

Baccalà alla napoletana

Salt cod stewed with tomatoes, olives, pine nuts, raisins, capers and garlic

Main

Baccalà e ceci

Cod and chickpeas

Dessert, Sweet

Biscotto di Castellammare

Cigar- or breadstick-shaped biscotti from campania, commonly packaged and sold in summer on the roads of the campania coast

Side, Snack, Appetizer

Bocconcini

Bocconcini (italian pronunciation: [bokkonˈtʃiːni]; singular bocconcino [bokkonˈtʃiːno], "small mouthful") are small mozzarella cheese balls the size of an egg. like other mozzarellas, they are semi-soft, white, and rindless unripened mild cheeses that originated in naples and were once made only from the milk of water buffalo. nowadays, they are usually made from a combination of water buffalo and cow's milk. bocconcini are packaged in whey or water, have a spongy texture, and absorb flavors. it is made in the pasta filata manner by dipping curds into hot whey, and kneading, pulling, and stretching. each cheese is about the size, shape, and color of a hardboiled egg: indeed, an alternative name used is uova di bufala, or "buffalo eggs". baby (bambini) bocconcini can also be purchased; these are a smaller version, about the size of large grapes or cherries. this smaller version is also known as ciliegine (small cherries). bocconcini of water buffalo's milk are still produced in the provinces of naples, caserta, and salerno, as bocconcini alla panna di bufala, in a process that involves mixing freshly made mozzarella di bufala campana dop with fresh cream. a bocconcino di bufala campana dop is also made, which is simply mozzarella di bufala campana dop, produced in the egg-sized format. bocconcini of whole cow's milk are also manufactured, in which the higher liquid content, in comparison to standard mozzarella, lends them the soft consistency of fior di latte. bocconcini can be bought at most italian supermarkets. they are often used in caprese salad, or served to accompany pasta.

Main

Broccoli e salsiccia

Broccoli and sausage, may also include pasta and be made with broccoli rabe

Side, Snack, Appetizer

Burrino

Pear-shaped stretched curd cheese with a butter center

Side, Snack, Appetizer

Caciocavallo Silano

Semi-hard spun curd cheese made from cow's milk, from apulia, basilicata, calabria, campania and molise, italy

Dessert, Sweet

Calzoncelli

Small calzone- or ravioli-shaped pastries filled with chocolate and chestnut cream

Main

Calzone

A calzone (uk: , us: , italian: [kalˈtsoːne]; "stocking" or "trouser") is an italian oven-baked folded pizza, often described as a turnover, made with leavened dough. it originated in naples in the 18th century. a typical calzone is made from salted bread dough, baked in an oven and is stuffed with salami, ham or vegetables, mozzarella, ricotta and parmesan or pecorino cheese, as well as an egg. different regional variations in or on a calzone can often include other ingredients that are normally associated with pizza toppings. the term usually applies to an oven-baked turnover rather than a fried pastry (i.e. panzerotti), though calzoni and panzerotti are often mistaken for each other.a calzone is similar to a stromboli, an italian-american pizza turnover, and the two are sometimes confused. unlike strombolis, which are generally rolled or folded into a cylindrical or rectangular shape, calzones are always folded into a crescent shape, and typically do not contain tomato sauce inside.

Drink

Campi Flegrei

Doc wine from campania

Main

Capozzelli

Goat or lamb head sliced in half and cooked with a variety of herbs and spices

Drink

Cappuccino

A cappuccino ( (listen); italian pronunciation: [kapputˈtʃiːno]; italian plural: cappuccini) is an espresso-based coffee drink that originated in austria with later development taking place in italy, and is prepared with steamed milk foam (microfoam).variations of the drink involve the use of cream instead of milk, using non-dairy milk substitutes and flavoring with cinnamon or chocolate powder. it is typically smaller in volume than a caffè latte, with a thicker layer of microfoam.the name comes from the capuchin friars, referring to the colour of their habits, and in this context referring to the colour of the beverage when milk is added in small portion to dark, brewed coffee (today mostly espresso). the physical appearance of a modern cappuccino with espresso créma and steamed milk is a result of a long evolution of the drink. the viennese bestowed the name "kapuziner", possibly in the 18th century, on a version that included whipped cream and spices of unknown origin. the italian cappuccino was unknown outside italy until the 1930s, and seems to be born out of viennese-style cafés in trieste and other italian areas in austria-hungary through the kapuziner coffee in the early 20th century. the drink spread from trieste, the main coffee port in central europe, throughout italy, especially after world war i and later worldwide, and can be found at a number of establishments.

Breakfast

Cappuccino

A cappuccino ( (listen); italian pronunciation: [kapputˈtʃiːno]; italian plural: cappuccini) is an espresso-based coffee drink that originated in austria with later development taking place in italy, and is prepared with steamed milk foam (microfoam).variations of the drink involve the use of cream instead of milk, using non-dairy milk substitutes and flavoring with cinnamon or chocolate powder. it is typically smaller in volume than a caffè latte, with a thicker layer of microfoam.the name comes from the capuchin friars, referring to the colour of their habits, and in this context referring to the colour of the beverage when milk is added in small portion to dark, brewed coffee (today mostly espresso). the physical appearance of a modern cappuccino with espresso créma and steamed milk is a result of a long evolution of the drink. the viennese bestowed the name "kapuziner", possibly in the 18th century, on a version that included whipped cream and spices of unknown origin. the italian cappuccino was unknown outside italy until the 1930s, and seems to be born out of viennese-style cafés in trieste and other italian areas in austria-hungary through the kapuziner coffee in the early 20th century. the drink spread from trieste, the main coffee port in central europe, throughout italy, especially after world war i and later worldwide, and can be found at a number of establishments.

Side, Snack, Appetizer

Caprese salad

Caprese salad (italian: insalata caprese [insaˈlaːta kaˈpreːze; -eːse] or simply caprese) is a simple italian salad, made of sliced fresh mozzarella, tomatoes, and sweet basil, seasoned with salt, and olive oil. it is usually arranged on a plate in restaurant practice. like pizza margherita, it features the colours of the italian flag: green, white, and red. in italy, it is usually served as an antipasto (starter), not a contorno (side dish), and it may be eaten any time of day. the caprese salad is one form of a caprese dish; it may also be served as a caprese pizza, pasta, or sandwich. the salad is named after the island of capri, where it is believed to have originated. two common stories about its origin include it being an homage to the italian flag or "in the 20th century to appease the palates of vacationing royalty and important politicos."

Main

Capretto al forno con patate

Roasted kid goat with potatoes, common during easter

Drink

Capri white wine

Side, Snack, Appetizer

Carciofo di Paestum

Artichokes grown in salerno, campania, italy

Main

Carne pizzaiola

Carne pizzaiola or carne alla pizzaiola (roughly translated as "meat in pizza style"), sometimes referred to just as pizzaiola, is a dish derived from the neapolitan tradition that features meat (often less expensive cuts of beef) cooked with tomatoes, olive oil, garlic, and white wine long enough to tenderize the meat. most versions also include tomato paste, oregano and basil.

Main

Carrozza

A carrozza, also referred to as mozzarella in carrozza (italian: mozzarella in carrozza, english: "mozzarella in a carriage"), is a type of fried cheese sandwich in italian cuisine and southern italian cuisine. it is prepared by coating a mozzarella cheese sandwich in egg and flour, and frying it. it is a popular dish in the campania region of southern italy and in areas of new york city. mozzarella fritta is a variation of the dish that consists of battered cheese, without any bread.

Side, Snack, Appetizer

Casatiello

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

Side, Snack, Appetizer

Castagna di Montella

Castanea sativa m. chestnuts grown in campania, italy

Side, Snack, Appetizer

Cervellatine

Thin pork sausage

Dessert, Sweet

Chiacchiere

Angel wings are a traditional sweet crisp pastry made out of dough that has been shaped into thin twisted ribbons, deep-fried and sprinkled with powdered sugar. common to many european cuisines, angel wings have been incorporated into other regional cuisines (such as american cuisine) by immigrant populations. they are most commonly eaten in the period just before lent, often during carnival and on fat thursday, the last thursday before lent – not to be confused with "fat tuesday" (mardi gras), the day before the start of lent (ash wednesday). there is a tradition in some countries for husbands to give angel wings to their wives on friday the 13th in order to avoid bad luck.

Main

Ciambotta

Ciambotta or giambotta is a summer vegetable stew of southern italian cuisine. the dish has different regional spellings; it is known as ciambotta or ciambrotta in calabria and elsewhere, ciammotta in basilicata and calabria, cianfotta or ciambotta in campania and lazio, and ciabotta in abruzzo.ciambotta is popular throughout southern italy, from naples south. there are many individual and regional variations of ciambotta, but all feature summer vegetables. italian eggplant, zucchini, bell peppers, potato, onion, tomatoes, garlic, basil, and olive oil are common ingredients. ciambotta is most often served as a main course, or alongside grilled meats, such as sausage or swordfish. it is sometimes served with pasta, polenta, or rice.ciambotta "is a member of that hard-to-define category of italian foods known as minestre, generally somewhere between a thick soup and a stew." it is frequently likened to the french ratatouille; both are part of the broader family of western mediterranean vegetable stews.

Dessert, Sweet

Cicerchiata

Mini fried pastry balls in honey

Side, Snack, Appetizer

Cilento

Extra virgin olive oil made from frantoio, leccino, ogliarola, pisciottana, rotondella, salella and uogliarola olive oils, from cilento, campania, italy

Side, Snack, Appetizer

Cipollotto Nocerino

Nocerino scallions grown in the sarno river valley in campania, italy

Side, Snack, Appetizer

Colatura di alici

The liquid resulting from fermenting anchovies, a strongly flavored fish sauce that is used in pasta and fish dishes

Side, Snack, Appetizer

Colline Salernitane

Extra virgin olive oil made from carapellese, frantoio, nostrale, rotondella, leccino and ogliarola olives, from salerno, campania, italy

Main

Coniglio ischitana

Rabbit braised with vegetables, olive oil and wine

Breakfast

Cornetto

A cornetto (italian pronunciation: [korˈnetto]), meaning "little horn", is an italian variation of the french croissant. the main ingredients of a cornetto are pastry dough, eggs, butter, water and sugar. egg yolk is brushed on the surface of the cornetto to obtain a golden color during baking. the cornetto vuoto (italian: "empty cornetto") is commonly accompanied by various fillings, including crema pasticcera (custard), apricot jam or chocolate cream, and covered with powdered sugar or ground nuts. a cornetto with an espresso or cappuccino at a coffee bar is considered to be the most common breakfast in italy.the name cornetto is common in southern and central italy, while it is called brioche in the north.

Dessert, Sweet

Coviglia

Semifreddo, a semi-frozen mousse-like dessert, flavors include chocolate, coffee, strawberry, raspberry, hazelnut

Main

Cuttlefish

Cuttlefish or cuttles are marine molluscs of the order sepiida. they belong to the class cephalopoda, which also includes squid, octopuses, and nautiluses. cuttlefish have a unique internal shell, the cuttlebone, which is used for control of buoyancy. cuttlefish have large, w-shaped pupils, eight arms, and two tentacles furnished with denticulated suckers, with which they secure their prey. they generally range in size from 15 to 25 cm (6 to 10 in), with the largest species, the giant cuttlefish (sepia apama), reaching 50 cm (20 in) in mantle length and over 10.5 kg (23 lb) in mass.cuttlefish eat small molluscs, crabs, shrimp, fish, octopus, worms, and other cuttlefish. their predators include dolphins, sharks, fish, seals, seabirds, and other cuttlefish. the typical life expectancy of a cuttlefish is about 1–2 years. studies are said to indicate cuttlefish to be among the most intelligent invertebrates. cuttlefish also have one of the largest brain-to-body size ratios of all invertebrates.the "cuttle" in cuttlefish comes from the old english name for the species, cudele, which may be cognate with the old norse koddi (cushion) and the middle low german kudel (rag). the greco-roman world valued the cuttlefish as a source of the unique brown pigment the creature releases from its siphon when it is alarmed. the word for it in both greek and latin, sepia, now refers to the reddish-brown color sepia in english.

Main

Eel

Marinated with vinegar and herbs or cooked with tomatoes and white wine. christmas dish

Drink

Espresso

Espresso ( (listen), italian: [eˈsprɛsso]) is a coffee-brewing method of italian origin, in which a small amount of nearly boiling water (about 90 °c or 190 °f) is forced under 9–10 bars (900–1,000 kpa; 130–150 psi) of pressure through finely-ground coffee beans. espresso coffee can be made with a wide variety of coffee beans and roast degrees. espresso is the most common way of making coffee in southern europe, especially in italy, france, spain and portugal. it is also popular in switzerland, croatia, bulgaria, greece, and in australia. espresso is generally thicker than coffee brewed by other methods, with a viscosity similar to that of warm honey. this is due to the higher concentration of suspended and dissolved solids, and the crema on top (a foam with a creamy consistency). as a result of the pressurized brewing process, the flavors and chemicals in a typical cup of espresso are very concentrated. espresso has more caffeine per unit volume than most coffee beverages, but because the usual serving size is much smaller, the total caffeine content is less than a mug of standard brewed coffee. the actual caffeine content of any coffee drink varies by size, bean origin, roast method and other factors, but a typical 28 grams (1 ounce) serving of espresso usually contains 64.5 milligrams of caffeine, whereas a typical serving of drip coffee usually contains 150 to 200 mg.the three dispersed phases in espresso are what make this beverage unique. the first dispersed phase is an emulsion of oil droplets. the second phase is suspended solids, while the third is the layer of gas bubbles or foam. the dispersion of very small oil droplets is perceived in the mouth as creamy. this characteristic of espresso contributes to what is known as the body of the beverage. these oil droplets preserve some of the aromatic compounds that are lost to the air in other coffee forms. this preserves the strong coffee flavor present in the espresso.espresso is the base for various coffee drinks, including caffè latte, cappuccino, caffè macchiato, caffè mocha, flat white, and caffè americano.

Drink

Falerno

Drink

Falerno del Massico

Main

Fave e cicoria

Puréed fava beans and sautéed chicory

Drink

Fiano di Avellino

Il fiano di avellino è un vino docg la cui produzione è consentita nella provincia di avellino. l'indicazione della denominazione di origine controllata e garantita fiano di avellino può essere accompagnata dalla menzione tradizionale di origine classica apianum.

Side, Snack, Appetizer

Fico Bianco del Cilento

White dottato (ottato) figs from salerno, campania, italy

Side, Snack, Appetizer

Fior di latte

Mozzarella (english: , italian: [mottsaˈrɛlla]; neapolitan: muzzarella [muttsaˈrɛllə]) is a southern italian cheese traditionally made from italian buffalo's milk by the pasta filata method. fresh mozzarella is generally white but when seasoned it turns to a light yellow depending on the animal's diet. due to its high moisture content, it is traditionally served the day after it is made but can be kept in brine for up to a week or longer when sold in vacuum-sealed packages. low-moisture mozzarella can be kept refrigerated for up to a month, though some shredded low-moisture mozzarella is sold with a shelf life of up to six months. mozzarella is used for most types of pizza and several pasta dishes or served with sliced tomatoes and basil in caprese salad.

Main

Fish

Fried, stewed, grilled, baked wrapped in paper (al cartoccio)

Side, Snack, Appetizer

Focaccia

Focaccia (uk: fə-katch-ə, us: foh-kah-ch(ee-)ə, italian: [foˈkattʃa]; ligurian: fugassa [fyˈɡasːa]; barese: fecazze [fəˈkattsə]) is a flat leavened oven-baked italian bread, similar in style and texture to pizza; in some places, it is called pizza bianca ("white pizza"). focaccia can be served as a side dish or as sandwich bread and it can be round, rectangular, or square shape.

Side, Snack, Appetizer

Formaggio di Bufala

Buffalo mozzarella (italian: mozzarella di bufala; neapolitan: muzzarella 'e vufera) is a mozzarella made from the milk of italian mediterranean buffalo. it is a dairy product traditionally manufactured in campania, especially in the provinces of caserta and salerno. the term mozzarella derives from the procedure called mozzare which means "cutting by hand", separating from the curd, and serving in individual pieces, that is, the process of separation of the curd into small balls. it is appreciated for its versatility and elastic texture and often called "the queen of the mediterranean cuisine", "white gold" or "the pearl of the table".the buffalo mozzarella sold as mozzarella di bufala campana has been granted the status of denominazione di origine controllata (doc – "controlled designation of origin") since 1993. since 1996 it is also registered as an eu and uk protected designation of origin (italian: dop) product. the protected origin appellation requires that it may only be produced with a traditional recipe in select locations in the regions of campania, lazio, puglia, and molise.

Side, Snack, Appetizer

Frittata di pasta

Noodle frittata

Side, Snack, Appetizer

Frittatine di pasta

Croquettes made with noodles, ham, cheese, bechamel sauce

Drink

Gassosa dall'acquafrescaio

A beverage made with sorrento lemon juice, sparkling volcanic water and baking soda, said to be a hangover cure (rare drink these days)

Breakfast

Gassosa dall'acquafrescaio

A beverage made with sorrento lemon juice, sparkling volcanic water and baking soda, said to be a hangover cure (rare drink these days)

Dessert, Sweet

Gelato

Gelato (italian pronunciation: [dʒeˈlaːto]; lit. 'frozen'), the common word in many languages for all kinds of ice cream, in english, it refers to a frozen dessert of italian origin. artisanal gelato in italy generally contains 6%–9% butterfat, which is lower than other styles of frozen dessert. gelato typically contains 35% air and more flavoring than other kinds of frozen desserts, giving it a density and richness that distinguishes it from other ice creams.

Main

Gnummareddi

Grilled meat rolls made with lamb and kid goat offal with herbs and spices, there are several variations

Dessert, Sweet

Graffe

Yeasted doughnuts covered in granulated sugar, made with all-purpose flour and mashed potatoes

Dessert, Sweet

Granita

Granita (pronounced [ɡraˈniːta]; in italian also granita siciliana [ɡraˈniːta sitʃiˈljaːna]) is a semi-frozen dessert made from sugar, water and various flavorings. originally from sicily, it is available throughout italy in varying forms. it is related to sorbet and italian ice; however, in most of sicily, it has a smoother, more crystalline texture. food writer jeffrey steingarten says that "the desired texture seems to vary from city to city" on the island; on the west coast and in palermo, it is at its chunkiest, and in the east it is nearly as smooth as sorbet. this is largely the result of different freezing techniques: the smoother types are produced in a gelato machine, while the coarser varieties are frozen with only occasional agitation, then scraped or shaved to produce separated crystals. although its texture varies from coarse to smooth, it is always different from that of ice cream, which is creamier, and from that of sorbet, which is more compact; this makes granita distinct and unique.

Drink

Greco di Tufo

Greco is an italian wine grape that may be of greek origin. the name relates to both white (greco bianco) and black (greco nero) grape varieties. while there is more land area dedicated to greco nero, the greco bianco is the grape most commonly referred to by greco. in the campania region it is used to produce the denominazione di origine controllata e garantita (docg) wine greco di tufo. in calabria, it is used to make the denominazione di origine controllata (doc) wine greco di bianco. the name greco is sometimes used as a synonym for several varieties of supposed greek origins-most notably trebbiano.

Drink

Greco di Tufo

Greco is an italian wine grape that may be of greek origin. the name relates to both white (greco bianco) and black (greco nero) grape varieties. while there is more land area dedicated to greco nero, the greco bianco is the grape most commonly referred to by greco. in the campania region it is used to produce the denominazione di origine controllata e garantita (docg) wine greco di tufo. in calabria, it is used to make the denominazione di origine controllata (doc) wine greco di bianco. the name greco is sometimes used as a synonym for several varieties of supposed greek origins-most notably trebbiano.

Side, Snack, Appetizer

Insalata di cavolfiore con sottaceti

Cauliflower and pickle salad

Side, Snack, Appetizer

Insalata di seppie

Cuttlefish salad

Side, Snack, Appetizer

Irpinia Colline dell'Ufita

Colline dell'ufita) - extra virgin olive oil made from ravece olives, from avellino, campania, italy

Drink

Ischia

Pinot noir précoce or, as it is called in parts of germany, frühburgunder is a dark, blue-black–skinned, variety of grape used for wine and is a form or mutation of pinot noir, which differs essentially by ripening earlier than normal (thus the use of the descriptive nomination 'précoce'). whilst sometimes treated as a separate grape variety by ampelographers, there are nevertheless those who consider it is simply an early ripening form of pinot noir, and in some cases, pinot noir précoce wines may therefore be found straightforwardly labelled "pinot noir".as it seems highly likely that pinot noir précoce is simply a natural early ripening mutation of pinot noir, it is extremely likely to have occurred and been selected and specially cultivated in many different pinot growing regions (e.g., burgundy, champagne, alsace, loire, and throughout many older german vineyards) on many separate occasions throughout the long history of pinot noir cultivation in europe. wines from pinot noir précoce are closely similar to, if not indistinguishable from, those of pinot noir, and it is far from clear that anything distinguishes its wines other than oenological characters resulting from its early ripening (e.g., relatively fuller flavor development, lower acidity, and the like).

Drink

Lacrima Christi

White wine

Main

Lagane e ceci

Wide noodles with chickpeas, garlic and oil

Drink

Limoncello

Limoncello (italian pronunciation: [limonˈtʃɛlːo]) is an italian lemon liqueur mainly produced in southern italy, especially in the region around the sorrentine peninsula and the coast of amalfi. in northern italy, the liqueur is often referred to instead as limoncino. it is the second most popular liqueur in italy and is traditionally served chilled as an after-dinner digestivo. it is also a popular homemade liqueur, with various recipes available online and in print. limoncello is made from the zest of lemons and usually has a slightly turbid appearance, which originates from the presence of small essential oil droplets suspended in the drink.

Drink

Limoncello

Limoncello (italian pronunciation: [limonˈtʃɛlːo]) is an italian lemon liqueur mainly produced in southern italy, especially in the region around the sorrentine peninsula and the coast of amalfi. in northern italy, the liqueur is often referred to instead as limoncino. it is the second most popular liqueur in italy and is traditionally served chilled as an after-dinner digestivo. it is also a popular homemade liqueur, with various recipes available online and in print. limoncello is made from the zest of lemons and usually has a slightly turbid appearance, which originates from the presence of small essential oil droplets suspended in the drink.

Side, Snack, Appetizer

Limone Costa d'Amalfi

Lemons (citrus limon l.) grown in salerno, campania, italy

Side, Snack, Appetizer

Limone di Sorrento

Lemons (citrus limon l.) grown in naples, campania, italy

Main

Marinara pizza

Pizza marinara, also known as pizza alla marinara, is a style of neapolitan pizza in italian cuisine seasoned with only tomato sauce, extra virgin olive oil, oregano and garlic. it is supposedly the most ancient tomato-topped pizza.

Side, Snack, Appetizer

Marrone di Roccadaspide

Chestnuts (castanea sativa miller) grown in salerno, campania, italy

Side, Snack, Appetizer

Marrone di Serino

Chestnuts (castanea sativa miller) grown in campania, italy

Side, Snack, Appetizer

Marroni del Monfenera

Chestnuts (castanea sativa miller) grown in treviso, veneto, italy

Side, Snack, Appetizer

Melannurca Campana

Annurca and rossa del sud apples grown in campania, italy

Dessert, Sweet

Melanzane al cioccolato

Eggplant slices covered in chocolate sauce

Dessert, Sweet

Migliaccio

Semolina and ricotta cake with lemon

Main

Minestra maritata

Soup with pork, sausages, meatballs, vegetables, greens and pasta

Main

Mollusco

Clam is a common name for several kinds of bivalve molluscs. the word is often applied only to those that are edible and live as infauna, spending most of their lives halfway buried in the sand of the seafloor or riverbeds. clams have two shells of equal size connected by two adductor muscles and have a powerful burrowing foot. they live in both freshwater and marine environments; in salt water they prefer to burrow down into the mud and the turbidity of the water required varies with species and location; the greatest diversity of these is in north america.clams in the culinary sense do not live attached to a substrate (whereas oysters and mussels do) and do not live near the bottom (whereas scallops do). in culinary usage, clams are commonly eaten marine bivalves, as in clam digging and the resulting soup, clam chowder. many edible clams such as palourde clams are ovoid or triangular; however, razor clams have an elongated parallel-sided shell, suggesting an old-fashioned straight razor.some clams have life cycles of only one year, while at least one may be over 500 years old. all clams have two calcareous shells or valves joined near a hinge with a flexible ligament and all are filter feeders.

Dessert, Sweet

Mostaccioli

Mustacciuoli (also known as mustaccioli or mostaccioli) is a traditional pastry from naples, usually served at christmas time. mustaccioli takes the form of a parallelogram, and consist of a soft, spiced, cake-like interior, covered in chocolate. in recent years, they are many variations of mostaccioli sold in naples, where the chocolate glaze may be replaced by a white chocolate frosting or icing sugar and candied fruit. mustacciolis are often sold alongside other neapolitan sweets including roccocò, raffiuoli, susamielli, and struffoli at christmas time.

Side, Snack, Appetizer

Mostarda Mantovana

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

Mozzarella

Mozzarella (english: , italian: [mottsaˈrɛlla]; neapolitan: muzzarella [muttsaˈrɛllə]) is a southern italian cheese traditionally made from italian buffalo's milk by the pasta filata method. fresh mozzarella is generally white but when seasoned it turns to a light yellow depending on the animal's diet. due to its high moisture content, it is traditionally served the day after it is made but can be kept in brine for up to a week or longer when sold in vacuum-sealed packages. low-moisture mozzarella can be kept refrigerated for up to a month, though some shredded low-moisture mozzarella is sold with a shelf life of up to six months. mozzarella is used for most types of pizza and several pasta dishes or served with sliced tomatoes and basil in caprese salad.

Side, Snack, Appetizer

Mozzarella di Bufala Campana

Buffalo mozzarella, made with water buffalo's milk, produced in campania, italy

Main

Mussel

Mussel () is the common name used for members of several families of bivalve molluscs, from saltwater and freshwater habitats. these groups have in common a shell whose outline is elongated and asymmetrical compared with other edible clams, which are often more or less rounded or oval. the word "mussel" is frequently used to mean the bivalves of the marine family mytilidae, most of which live on exposed shores in the intertidal zone, attached by means of their strong byssal threads ("beard") to a firm substrate. a few species (in the genus bathymodiolus) have colonised hydrothermal vents associated with deep ocean ridges. in most marine mussels the shell is longer than it is wide, being wedge-shaped or asymmetrical. the external colour of the shell is often dark blue, blackish, or brown, while the interior is silvery and somewhat nacreous. the common name "mussel" is also used for many freshwater bivalves, including the freshwater pearl mussels. freshwater mussel species inhabit lakes, ponds, rivers, creeks, canals, and they are classified in a different subclass of bivalves, despite some very superficial similarities in appearance. freshwater zebra mussels and their relatives in the family dreissenidae are not related to previously mentioned groups, even though they resemble many mytilus species in shape, and live attached to rocks and other hard surfaces in a similar manner, using a byssus. they are classified with the heterodonta, the taxonomic group which includes most of the bivalves commonly referred to as "clams".

Side, Snack, Appetizer

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. outside italy, the basic sauce is vegetarian, although meat such as minced beef or sausage can be added. by contrast, in italy, the sauce dish carrying naples in its name is a meat sauce called neapolitan ragù. many italians (including neapolitans) do not know what neapolitan sauce is, especially in association with some recipe names such as, for instance, "spaghetti napolitana". the name itself, in fact, is not even spelled in proper italian.

Side, Snack, Appetizer

Nocciola di Giffoni

Corylus avellana l. hazelnuts grown in salerno, campania, italy

Side, Snack, Appetizer

Nuts

A nut is a fruit consisting of a hard or tough nutshell protecting a kernel which is usually edible. in general usage and in a culinary sense, a wide variety of dry seeds are called nuts, but in a botanical context "nut" implies that the shell does not open to release the seed (indehiscent). most seeds come from fruits that naturally free themselves from the shell, but this is not the case in nuts such as hazelnuts, chestnuts, and acorns, which have hard shell walls and originate from a compound ovary. the general and original usage of the term is less restrictive, and many nuts (in the culinary sense), such as almonds, pecans, pistachios, walnuts, and brazil nuts, are not nuts in a botanical sense. common usage of the term often refers to any hard-walled, edible kernel as a nut. nuts are an energy-dense and nutrient-rich food source.

Main

Octopus

People of some cultures eat octopus. the arms and sometimes other body parts are prepared in various ways, often varying by species and/or geography. octopuses are sometimes eaten or prepared alive, a practice that is controversial due to scientific evidence that octopuses experience pain.

Side, Snack, Appetizer

Oliva di Gaeta

Red olives grown in latina, frosinone and rome in lazio, and in caserta, campania, italy

Side, Snack, Appetizer

O per e o muss

Boiled and congealed pig's feet and veal snouts, cooled, cut into small pieces and seasoned with salt and lemon juice, other parts of the animals may also be used in this dish

Main

Orecchiette funghi

Orecchiette pasta with mushrooms

Side, Snack, Appetizer

Panis quadratus

Ancient bread of pompeii with a characteristic eight-section pattern on the top of the bread that was made in the dough using four cuts prior to baking

Main

Parmigiana di melanzane

Parmigiana (, italian: [parmiˈdʒaːna]), also called parmigiana di melanzane [parmiˈdʒaːna di melanˈdzaːne; -ˈtsaːne], melanzane alla parmigiana [melanˈdzaːne; -ˈtsaːne ˌalla parmiˈdʒaːna], or eggplant parmesan, is an italian dish made with fried, sliced eggplant layered with cheese and tomato sauce, then baked. the origin of the dish is claimed by the southern regions of calabria, campania, and sicily. other variations found outside italy may include chicken, veal, or another type of meat cutlet or vegetable filling.