The World's Food

Side, Snack, Appetizer

Aceto Balsamico di Modena

Balsamic vinegar, produced as two types: aceto balsamico di modena and aceto balsamico di modena invecchiato (aged), from modena, reggio emilia, emilia-romagna, italy

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

Side, Snack, Appetizer

Aglio di Voghiera

Garlic grown in ferrara, emilia-romagna, italy

Side, Snack, Appetizer

Agnello del Centro Italia

Lambs reared in abruzzo, marche, tuscany, emilia-romagna and umbria, italy

Main

Agnolini

Agnolini are a type of stuffed egg pasta originating from the province of mantua (in the mantuan dialect they are commonly called "agnulìn" or "agnulì") and are oftentimes eaten in soup or broth. the recipe for agnolotti was first published in 1662 by bartolomeo stefani, a cook at the court of the gonzaga family, in his book the art of cooking well. agnolini's recipe is passed down from generation to generation by mantuan families. agnolini are the main ingredient of soups of the mantuan cuisine, usually consumed during holidays and important occasions. according to mantuan tradition during christmas eve chicken broth with the agnolini alongside other traditional mantuan dishes such as the agnolini's soup sorbir d'agnoli, with abundant addition of parmesan cheese are consumed. sorbir, to which red wine is added, generally lambrusco, represents the opening to the christmas lunch.agnolini differ from the classic emilian tortellini, to which they are similar, due to differences in the ingredients needed for the pasta dough, as well as in shape.

Drink

Albana

Albana is a white italian wine grape planted primarily in the emilia-romagna region. the wine made from the grape, albana di romagna, was first awarded docg status (denominazione origine controllata e garantita) in 1987. the grape produces deeply colored wines and could be related to greco di tufo.

Drink

Albana

Albana is a white italian wine grape planted primarily in the emilia-romagna region. the wine made from the grape, albana di romagna, was first awarded docg status (denominazione origine controllata e garantita) in 1987. the grape produces deeply colored wines and could be related to greco di tufo.

Side, Snack, Appetizer

Amarene Brusche di Modena

Sour cherry preserves from emilia-romagna, italy

Main

Anatra ripiena

Braised or roasted duck stuffed with mixture of minced pork, soppressa, bacon, white wine, parmesan cheese, breadcrumbs, herbs and spices

Side, Snack, Appetizer

Anguria Reggiana

Watermelon, several types: ashai mijako, crimson and sentinel, grown in emilia-romagna, italy

Main

Anolini

Stuffed pasta, commonly served in broth (anolini in brodo), piacenza anolini are filled with meat whereas the parma version has a cheese, breadcrumb and nutmeg filling, traditionally eaten on christmas eve

Side, Snack, Appetizer

Asparagi alla parmigiana

Asparagus gratin with parmigiano reggiano

Side, Snack, Appetizer

Asparago Verde di Altedo

Asparagus grown in emilia-romagna, italy

Side, Snack, Appetizer

Bisciola

Bisciola (italian pronunciation: [biʃˈʃɔ:la]) is an artisanal italian sweet leavened bread originating from the valtellina valley of lombardy, italy.: 63 it is typically prepared for christmas: 63 during which time it is an essential component of christmas festivities.it is also known as panettone valtellinese,: 732 besciola, and pan di fich, the latter a name in the local dialect literally translating as fig bread.

Main

Bollito misto

Bollito misto (italian pronunciation: [bolˈliːto ˈmisto], literally "mixed boil" or "mixed boiled meat") is a classic northern italian stew, most closely resembling the french pot-au-feu, consisting of various tougher cuts of beef and veal, cotechino, and a whole hen or capon that are gently simmered for 2–3 hours in an aromatic vegetable broth. bollito and its many regional variations is eaten throughout northern italy, and is particularly popular in emilia-romagna, piedmont, and lombardy. the meat is sliced thinly and served with coarse sea salt, mostarda, salsa verde, horseradish, or chutney. the resulting broth is skimmed, strained, and used as a base for soups and risottos.

Side, Snack, Appetizer

Bolognese Sauce

Bolognese sauce (uk: , us: ; known in italian as ragù alla bolognese, pronounced [raˈɡu alla boloɲˈɲeːse, -eːze], ragù bolognese, or simply ragù) is a meat-based sauce in italian cuisine, typical of the city of bologna. it is customarily used to dress tagliatelle al ragù and to prepare lasagne alla bolognese. genuine ragù alla bolognese is a slowly cooked meat-based sauce, and its preparation involves several techniques, including sweating, sautéing and braising. ingredients include a characteristic soffritto of onion, celery and carrot, different types of minced or finely chopped beef, often alongside small amounts of fatty pork. white wine, milk, and a small amount of tomato paste or tomatoes are added, and the dish is then gently simmered at length to produce a thick sauce. outside italy, the phrase "bolognese sauce" is often used to refer to a tomato-based sauce to which minced meat has been added; such sauces typically bear little resemblance to the italian ragù alla bolognese, being more similar in fact to the ragù alla napoletana from the tomato-rich south of the country. although in italy ragù alla bolognese is not used with spaghetti (but rather with flat pasta, like tagliatelle), so-called "spaghetti bolognese" has become a popular dish in many other parts of the world.

Main

Bomba

Timballo is an italian baked dish consisting of pasta, rice, or potatoes, with one or more other ingredients (cheese, meat, fish, vegetables, or fruit) included. variations include the mushroom and shrimp sauce timballo alberoni, named after giulio alberoni; and the veal and tomato sauce timballo pattadese.

Drink

Bonarda

Douce noir (also known as bonarda, corbeau and charbono) is a red savoyard wine grape variety that has historically been grown in the savoy region, but today is more widely planted in argentina. the earliest mention of the grape dates from when etruscans first planted bonarda some 3.000 years ago in the padana region. it arrived in savoie in the early 19th century, and by the end of the century it was the most widely grown red wine grape in the region. in the early 21st century it was discovered that the bonarda grape, which is the 2nd most widely planted red grape, after malbec, in argentina was the italian wine grape bonarda piemontese imported by italian immigrants. the grape is also grown in california where it is known as charbono.in california, bonarda/douce noir/charbono is produced in very limited amounts with the grape having been described as a "cult wine" for its scarcity and devotion of its connoisseurs. however, journalists such as alan goldfarb describes the variety as "... the rodney dangerfield of wine" and notes that it is a hard variety to find a market for.

Side, Snack, Appetizer

Bonbons Parmigiano e cioccolato

Parmigiano reggiano chunks covered in dark chocolate

Dessert, Sweet

Bonbons Parmigiano e cioccolato

Parmigiano reggiano chunks covered in dark chocolate

Side, Snack, Appetizer

Borlengo

A borlengo (plural: borlenghi), also called a burlengo or zampanelle, is a thin flatbread now made with water, eggs (sometimes omitted) flour and salt. originally a food eaten by the poor and made with flour and water, it is now often made outside in a frying pan the size of a cartwheel. these are then rubbed with a mixture that can contain rosemary, garlic, salt pork, olive oil, or what is called cunza, sauteed minced pancetta and sausage, folded into quarters and sprinkled with parmigiano.

Main

Bortellina

Savory pancake or fritter, traditionally pan-fried in lard

Dessert, Sweet

Brazadela

A simple cake or sweet bread made with butter, vanilla, lemon peel

Side, Snack, Appetizer

Brisighella

Extra virgin olive oil made from nostrana di brisighella olives, from brisighella, ravenna, emilia-romagna, italy

Main

Brodetto

Brudet, brodet or brodeto is a fish stew made in croatian regions of dalmatia, kvarner and istria, as well as along the coast of montenegro; the brodetto di pesce, or simply brodetto (broeto in lingua veneta, brudèt ad pès in romagnol dialect, el brudèt in fanese, el brudettu in portorecanatese, lu vrëdètte in sambenedettese, lu vredòtte in giulianova dialect, u' bredette in termolese, lu vrudàtte in vastese dialect) is the signature dish of almost all italian adriatic coastal cities (famous are fish stews from venetian lagoon, romagna, marche, abruzzo and molise). it consists of several types of fish stewed with spices, vegetables and red or white wine, or even vinegar and the most important aspect of brudet is its simplicity of preparation and the fact that it is typically prepared in a single pot. it is usually served with polenta or toasted bread which soaks up the fish broth, while other recipes serve it with potatoes or bread. brudets can significantly vary in style, composition and flavor, depending upon the types of ingredients and cooking styles used.

Main

Brodetto d'anguilla alla Comacchiese

Eel and vegetable stew

Dessert, Sweet

Bussolano

Lemon potato cake made without yeast and soaked in lambrusco wine

Dessert, Sweet

Bustrengo

Bustrengo is a cake dish in romagnol and sammarinese cuisine and a traditional christmas dish in the republic of san marino, in the provinces of forlì-cesena and rimini, which are in emilia-romagna and partly in the region of marche. it is consumed at all times of the year. ingredients include standard cake ingredients such as flour, leavening, oil or shortening, sugar or honey, etc. along with cornmeal, bread crumbs or stale bread, figs, raisins, diced apples, lemon rind and orange rind. it is typically a dense and moist cake. traditional preparation of bustrengo involves cooking it in a fireplace in a copper pot with the lid covered in hot coals.

Drink

Cabernet Sauvignon

Cabernet sauvignon (french: [kabɛʁnɛ soviɲɔ̃]) is one of the world's most widely recognized red wine grape varieties. it is grown in nearly every major wine producing country among a diverse spectrum of climates from australia and british columbia, canada to lebanon's beqaa valley. cabernet sauvignon became internationally recognized through its prominence in bordeaux wines where it is often blended with merlot and cabernet franc. from france and spain, the grape spread across europe and to the new world where it found new homes in places like california's santa cruz mountains, paso robles, napa valley, new zealand's hawke's bay, south africa's stellenbosch region, australia's margaret river, mclaren vale and coonawarra regions, and chile's maipo valley and colchagua. for most of the 20th century, it was the world's most widely planted premium red wine grape until it was surpassed by merlot in the 1990s. however, by 2015, cabernet sauvignon had once again become the most widely planted wine grape, with a total of 341,000 hectares (3,410 km2) under vine worldwide.despite its prominence in the industry, the grape is a relatively new variety, the product of a chance crossing between cabernet franc and sauvignon blanc during the 17th century in southwestern france. its popularity is often attributed to its ease of cultivation—the grapes have thick skins and the vines are hardy and naturally low yielding, budding late to avoid frost and resistant to viticultural hazards such as rot and insects—and to its consistent presentation of structure and flavours which express the typical character ("typicity") of the variety. familiarity has helped to sell cabernet sauvignon wines to consumers, even when from unfamiliar wine regions. its widespread popularity has also contributed to criticism of the grape as a "colonizer" that takes over wine regions at the expense of indigenous grape varieties.the classic profile of cabernet sauvignon tends to be full-bodied wines with high tannins and noticeable acidity that contributes to the wine's aging potential. in cooler climates, cabernet sauvignon tends to produce wines with blackcurrant notes that can be accompanied by green bell pepper notes, mint and cedar which will all become more pronounced as the wine ages. in more moderate climates the black currant notes are often seen with black cherry and black olive notes while in very hot climates the currant flavors can veer towards the over-ripe and "jammy" side. in parts of australia, particularly the coonawarra wine region of south australia, cabernet sauvignon wines tend to have characteristic eucalyptus or menthol notes.

Main

Canocchie

Squilla mantis is a species of mantis shrimp found in shallow coastal areas of the mediterranean sea and the eastern atlantic ocean: it is also known as "pacchero" or "canocchia". its abundance has led to it being the only commercially fished mantis shrimp in the mediterranean.

Side, Snack, Appetizer

Cappellacci di zucca ferraresi

Pasta with a filling made with cucurbita moschata squash, cheese, breadcrumbs and nutmeg, from ferrara, emilia-romagna, italy

Main

Cappelletti

Cappelletti [kappelˈletti] are ring-shaped italian pasta so called for the characteristic shape that resembles a hat (cappello in italian). compared to tortellini, they have a different shape, larger size, thicker dough and different filling. the origins of the recipe, very widespread on a territorial basis, are ancient, traditionally and historically linked to emilia-romagna and marche. from these areas it then spread over the centuries, becoming a typical dish in various cities. some recent sources specifically indicate the area in the cesena-ferrara-reggio emilia triangle as the place of origin, others report the marche as a land where cappelletti are of ancient tradition.

Side, Snack, Appetizer

Cappuccio insalata

Coleslaw (from the dutch term koolsla meaning 'cabbage salad'), also known as cole slaw, or simply as slaw, is a side dish consisting primarily of finely shredded raw cabbage with a salad dressing or condiment, commonly either vinaigrette or mayonnaise. coleslaw prepared with vinaigrette may benefit from the long lifespan granted by pickling.

Side, Snack, Appetizer

Carpaccio

Carpaccio (uk: , us: , italian: [karˈpattʃo]) is a dish of meat or fish (such as beef, veal, venison, salmon or tuna), thinly sliced or pounded thin, and served raw, typically as an appetizer. it was invented in 1963 by giuseppe cipriani from harry's bar in venice, italy and popularised during the second half of the twentieth century. the beef was served with lemon, olive oil, and white truffle or parmesan cheese. later, the term was extended to dishes containing other raw meats or fish, thinly sliced and served with lemon or vinegar, olive oil, salt and ground pepper, and also fruits such as mango or pineapple.

Dessert, Sweet

Castagnaccio

Castagnaccio (locally also known as baldino, ghirighio or pattona) is a plain chestnut flour cake, typically found in the tuscany, liguria, piedmont, emilia-romagna, veneto regions of italy, and in the french island of corsica.it is a typically autumnal dessert, made by a dough of chestnut, water, olive oil, pine nuts, and raisins, and baked. local variations may include other ingredients, such as rosemary, orange rind, fennel seeds, and other dried fruit. there are also variations on the thickness of the cake, and specific names are sometimes used locally to refer to such variations. for example, in livorno, a castagnaccio 3 centimeters thick is called "toppone". castagnaccio is best served with ricotta, chestnut honey or sweet wines such as vin santo. castagnaccio is a typical rural dessert of the appennini area, where chestnuts used to be a staple food of country communities. during the economic growth following world war ii it lost its role as the main sweet in these areas, and is now prepared and sold mostly as an autumn delicacy. the commentario delle più notabili et mostruose cose d'italia e di altri luoghi by ortensio landi (1553) credits some "pilade from lucca" as the inventor of the castagnaccio ("fu il primo che facesse castagnazzi e di questo ne riportò loda").

Dessert, Sweet

Certosino di Bologna

Christmas cake with candied fruit and nuts

Side, Snack, Appetizer

Chizze

Cheese puffs, fried dough filled with parmigiano reggiano cheese

Side, Snack, Appetizer

Ciacci

Chestnut flour crepes, may be filled with cold cuts, bacon, ricotta, soft cheeses, cream

Side, Snack, Appetizer

Ciccioli

Ciccioli are pressed cakes of fatty pork. they are known under this name in emilia romagna, being popular in modena, reggio emilia, bologna, parma and romagna. in naples they are called cicoli. in lazio and umbria they are called sfrizzoli. in calabria they are called risimugli. ciccioli are made by compressing, drying, and aging fatty, leftover pieces of pork. these scraps are compressed using a special press where the meat is wrapped in sack cloth, then slowly squeezed over several weeks to remove excess liquid. they can either be prepared in a wet preparation that can be sliced and served, or in a very dry, crunchy, chip-like form often called ciccioli frolli. they result also as leftovers from the preparation of strutto.

Side, Snack, Appetizer

Ciliegia di Vignola

Cherries grown in emilia-bologna, italy

Side, Snack, Appetizer

Colline di Romagna

Extra virgin olive oil made from correggiolo, leccino, moraiolo, pendolino and rossina olives, from rimini, emilia-romagna, italy

Main

Coniglio arrosto

Roast rabbit

Side, Snack, Appetizer

Coppa di Parma

Charcuterie made with the neck of duroc, landrace and large white pigs reared in emilia-romagna, lombardy and piedmont, italy

Side, Snack, Appetizer

Coppa Piacentina

Cured pork neck meat from large white, landrace italiana and duroc pigs reared in piacenza, emilia-romagna, italy

Side, Snack, Appetizer

Coppia Ferrarese

Twisted wheat bread from ferrara, emilia-romagna, italy

Side, Snack, Appetizer

Cotechino Modena

Cotechino modena or cotechino di modena [koteˈkiːno di ˈmɔːdena] (spelled cotecchino or coteghino in some major dialects, but not in italian) is a fresh sausage made from pork, fatback, and pork rind, and comes from modena, italy, where it has pgi status. zampone modena is closely related and also has pgi status. cotechino dates back to around 1511 to gavello in mirandola, where, whilst besieged, the people had to find a way to preserve meat and use the less tender cuts, so they made cotechino. mirandola developed its own specialty enveloped in a hollowed out pig's trotter, named the zampone.by the 18th century it had become more popular than the yellowish sausage that had been around at the time, and in the 19th century entered mass production in and around the area. cotechino is often served with lentils alongside mashed potatoes or polenta, especially around new year.

Main

Cozza tarantina

Taranto mussels, stewed, steamed, made with tomatoes, garlic, chili peppers, white wine and parsley, served with pasta

Main

Crescione romagnolo

Flatbread filled with greens, cheese, tomato sauce

Side, Snack, Appetizer

Crostini toscani

Chicken liver spread on toasted bread

Side, Snack, Appetizer

Culatello di Zibello

Culatello di zibello is a cured meat with a protected designation of origin (pdo) in the eu and uk (ec regulation n°1263/96) typical of the province of parma. listed among the slow food presidia of emilia-romagna, culatello, mentioned for the first time in a document dating back to 1735, is produced from the leg of pork, which is then stuffed into the pig's bladder.

Side, Snack, Appetizer

Cunza

A spread made with lard or cured pork fat, garlic and rosemary, for example, brushed on borlenghi (thin flatbread), tigelle

Main

Erbazzone

Savory swiss chard or greens pie

Side, Snack, Appetizer

Fagioli all'uccelletto

Stewed beans in tomato sauce with garlic and sage

Main

Fave e cicoria

Puréed fava beans and sautéed chicory

Side, Snack, Appetizer

Formaggio di Fossa di Sogliano

Semi-hard cheese made from cow's milk and sheep's milk, from bologna, emilia-romagna and marche, italy

Side, Snack, Appetizer

Fruit

Berries, stone fruits, melons, pears

Side, Snack, Appetizer

Fungo di Borgotaro

Porcini mushrooms that grow in the forests of parma, emilia-romagna and massa-carrara, tuscany, italy, four types: boletus aestivalis, boletus pinophilus, boletus aereus and boletus edulis

Side, Snack, Appetizer

Gardesana sauce

Sauce made with agone fish or anchovy, olive oil, capers, garlic, vinegar, bay leaves, parsley

Side, Snack, Appetizer

Garganelli

Garganelli (italian: [ɡarɡaˈnɛlli]) are a type of egg-based pasta formed by rolling a flat, square noodle into a cylindrical shape. garganelli resembles ribbed quills with points at both ends.while garganelli are very similar to penne, they differ in that a "flap" is clearly visible where one corner of the pasta square adheres to the rest, as opposed to a seamless cylinder in penne. garganelli can be served in a variety of recipes; a traditional duck ragù is a common accompaniment and a specialty of the cuisine of bologna, italy.

Main

Garganelli

Garganelli (italian: [ɡarɡaˈnɛlli]) are a type of egg-based pasta formed by rolling a flat, square noodle into a cylindrical shape. garganelli resembles ribbed quills with points at both ends.while garganelli are very similar to penne, they differ in that a "flap" is clearly visible where one corner of the pasta square adheres to the rest, as opposed to a seamless cylinder in penne. garganelli can be served in a variety of recipes; a traditional duck ragù is a common accompaniment and a specialty of the cuisine of bologna, italy.

Breakfast

Gnocco fritto

The gnocco fritto (italian pronunciation: [ˈɲɔkko ˈfritto]) or crescentina (pronounced [kreʃʃenˈtiːna]) is a bread in italian cuisine from the emilia region of italy, prepared using flour, water and lard as primary ingredients. cracklings are sometimes used in its preparation as well. in emilia-romagna, it is typically sliced into diamond shapes and then fried, and may be accompanied with cheese and salumi. when it is fried, the bread puffs up, and it may include yeast or baking soda to leaven it. versions prepared with milk are softer than those prepared with water. it may be served either as an appetizer or as a main dish. despite the name by which in italy it is often referred to as a kind of gnocchi, it is technically not.

Side, Snack, Appetizer

Gnocco fritto

The gnocco fritto (italian pronunciation: [ˈɲɔkko ˈfritto]) or crescentina (pronounced [kreʃʃenˈtiːna]) is a bread in italian cuisine from the emilia region of italy, prepared using flour, water and lard as primary ingredients. cracklings are sometimes used in its preparation as well. in emilia-romagna, it is typically sliced into diamond shapes and then fried, and may be accompanied with cheese and salumi. when it is fried, the bread puffs up, and it may include yeast or baking soda to leaven it. versions prepared with milk are softer than those prepared with water. it may be served either as an appetizer or as a main dish. despite the name by which in italy it is often referred to as a kind of gnocchi, it is technically not.

Main

Gnudi

Gnudi (italian pronunciation: [ˈɲuːdi]) are gnocchi-like dumplings made with ricotta cheese instead of potato, with semolina. the result is often a lighter, "pillowy" dish, unlike the often denser, chewier gnocchi. gnudi is the tuscan word for "naked" (in standard italian "nudi"), the idea being that these "pillowy" balls of ricotta and spinach (sometimes without spinach, which is also known as ricotta gnocchi) are "nude ravioli", consisting of just the tasty filling without the pasta shell. by tradition, in tuscany, these dumplings are served with burnt butter and sage sauce, sprinkled with parmigiano or pecorino toscano cheese.in italy, outside of tuscany, they are also sometimes called "strangolapreti" (priest choker), “malfatti” (badly made) or simply "gnocchi di ricotta e spinaci" (ricotta and spinach gnocchi). gnudi became a popular dish in the us after a special version was served at the spotted pig restaurant in new york city.

Main

Gramigna

Curled tubular pasta

Side, Snack, Appetizer

Gramigna

Curled tubular pasta

Side, Snack, Appetizer

Grana Padano

Grana padano is a cheese originating in the po river valley in northern italy that is similar to parmigiano reggiano cheese. there are less strict regulations governing its production compared to parmigiano reggiano. this hard, crumbly-textured cheese is made with unpasteurized cows' milk that is semi-skimmed through a natural creaming process. to preserve the authenticity of the manufacturing processes and raw materials used to make this cheese, grana padano is registered as geographical indication in italy since 1954 and as a european union protected designation of origin (pdo) since 1996, and is protected in several other countries based on the lisbon agreement and bilateral agreements.

Drink

Gutturnio

Side, Snack, Appetizer

Insalata di seppie

Cuttlefish salad

Side, Snack, Appetizer

Insalata rucola

Arugula salad

Side, Snack, Appetizer

Involtini pancetta

Meat or vegetable rolls with pancetta

Drink

Lambrusco

Main

Lasagne verdi

Baked lasagne made with spinach pasta, or made with spinach

Drink

Laurino

Bay leaf liqueur

Main

Lepre in salmi

Rabbit marinated in and braised with wine, vegetables, juniper berries, herbs and salt

Main

Maccheroni alla chitarra

Spaghetti alla chitarra (italian: [spaˈɡetti ˌalla kiˈtarra]), also known as maccheroni alla chitarra, is a variety of egg pasta typical of the abruzzo region in italy, with a square cross section about 2–3 mm thick. tonnarelli are a similar pasta from lazio. ciriole is the thicker version of chitarra, approximately twice the thickness of spaghetti. it has a squared shape rather than a rounded one.

Drink

Malvasia

Malvasia (italian pronunciation: [malvaˈziːa], also known as malvazia) is a group of wine grape varieties grown historically in the mediterranean region, balearic islands, canary islands and the island of madeira, but now grown in many of the winemaking regions of the world. in the past, the names malvasia, malvazia, and malmsey have been used interchangeably for malvasia-based wines; however, in modern oenology, "malmsey" is now used almost exclusively for a sweet variety of madeira wine made from the malvasia grape. grape varieties in this family include malvasia bianca, malvasia di schierano, malvasia negra, malvasia nera, malvasia nera di brindisi, malvasia di candia aromatica, malvasia odorosissima, and a number of other varieties.malvasia wines are produced in greece (regions of peloponnese, cyclades and crete), italy (including friuli-venezia giulia, lombardia, apulia, sicily, lipari, emilia-romagna, and sardinia), slovenia, croatia (including istria), corsica, the iberian peninsula, the canary islands, the island of madeira, california, arizona, new mexico, australia and brazil. these grapes are used to produce white (and more rarely red) table wines, dessert wines, and fortified wines of the same name, or are sometimes used as part of a blend of grapes, such as in vin santo.

Side, Snack, Appetizer

Marrone di Castel del Rio

Chestnuts grown in bologna, emilia-romagna, italy

Main

Marubini

Pasta filled with a mixture of meat, vegetables and cheese, commonly served in broth

Dessert, Sweet

Mecoulin

Sweet raisin bread, the progenitor of panettone

Side, Snack, Appetizer

Mecoulin

Sweet raisin bread, the progenitor of panettone

Side, Snack, Appetizer

Melone Mantovano

Cantaloupe (cantalupensis) and netted melons (reticulatus) grown in lombardy and emilia-romagna, italy

Main

Minestra di ceci

Chickpea soup with pasta, meat, vegetables

Main

Mondeghili

Mondeghili (singular: mondeghilo; also known as mondeghini) are meatballs typical of milanese cuisine in the italian region of lombardy. the main ingredient of the dish is leftover meat, usually beef because of its popularity in milan: the dish was developed to use up leftover cuts of beef. the meatballs are also enriched with sausage, raw salami, liver, mortadella and other pork.

Dessert, Sweet

Montebianco

A mont blanc (or mont-blanc aux marrons, in italian, monte bianco) is a dessert of sweetened chestnut purée in the form of vermicelli, topped with whipped cream. it was created in nineteenth-century piedmont, in italy. the name comes from mont blanc, as the dish resembles a snow-capped mountain.

Side, Snack, Appetizer

Mortadella Bologna

Mortadella (italian pronunciation: [mortaˈdɛlla]) is a large italian sausage or luncheon meat (salume [saˈluːme]) made of finely hashed or ground heat-cured pork, which incorporates at least 15% small cubes of pork fat (principally the hard fat from the neck of the pig). it is traditionally flavoured with black pepper grains, but modern versions can also contain pistachios or, more rarely, myrtle berries. the best-known version of mortadella is mortadella bologna pgi, but other varieties are found across italy, including some made of other meats.

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.

Dessert, Sweet

Nocciolini

Very small hazlenut meringue cookies

Drink

Nocello

Nocello is a walnut flavored liqueur from italy. it is produced by the toschi vignola s.r.l. company of savignano sul panaro, province of modena, emilia-romagna, italy. the product originated in emilia-romagna. it is labeled "imitation liqueur" in the united states and is 24% alcohol by volume. the liqueur, is sweet with a rounded and balanced walnut flavour with vanilla tones. nocello is similar in taste to frangelico. in 2004 nocello was awarded a gold medal at the iwsc (international wine and spirit competition, uk) competition for nut liquors. similar liqueurs have "been produced since medieval times and used as medicine".

Drink

Nocino

Nocino is a dark brown liqueur from the emilia-romagna region in northern italy. it is made from unripe green walnuts. the walnuts and the liquor are handled using ceramic or wooden tools (to avoid oxidation) and placed in an alcoholic base. after steeping in spirit, the walnuts are removed and the alcohol is mixed with simple syrup. nocino has an aromatic but bittersweet flavor. it may be homemade; villages and even individual families often have their own (oftentimes secret) recipes, including different additions like cinnamon, juniper berries, lemon or orange zest, vanilla pods, coffee beans, or clove. the spices are added lightly, to avoid overpowering the flavour of the walnuts. the classic base consists of pure alcohol but vodka can also be used. nocino is also available commercially in bottled form. commercially available nocino is typically 40 percent alcohol by volume, or 80 proof.

Dessert, Sweet

Pampapato di Ferrara

Dome-shaped fruitcake made with candied fruit, nuts, chocolate and spices, common during christmas, from ferrara, emilia-romagna, italy

Side, Snack, Appetizer

Pancetta Piacentina

Rolled and dried cut of fatty pork from piacenza, emilia-romagna, italy

Side, Snack, Appetizer

Pane Toscano

Pane sciocco (pronounced [ˈpaːne ʃˈʃɔkko]; also called pane toscano outside tuscany) is a variety of bread commonly found in tuscany, umbria, and the marches, three regions of italy. sciocco means "without salt", but is also a synonym for "stupid" in italian. tu proverai sì come sa di sale lo pane altrui, ... you will experience how salty is the others' bread, ... dante alighieri from the divine comedy

Side, Snack, Appetizer

Panzanella

Panzanella [pantsaˈnɛlla] or panmolle [pamˈmɔlle] is a tuscan and umbrian chopped salad of soaked stale bread, onions and tomatoes that is popular in the summer. it often includes cucumbers, sometimes basil and is dressed with olive oil and vinegar. it is also popular in other parts of central italy.

Side, Snack, Appetizer

Parmigiano-Reggiano

Parmesan (italian: parmigiano reggiano; italian pronunciation: [parmiˈdʒaːno redˈdʒaːno]), also known as parmigiano-reggiano, is an italian hard, granular cheese produced from cow's milk and aged at least 12 months. it is named after the producing areas, the provinces of reggio emilia, parma, the part of bologna west of the reno, and modena (all in emilia-romagna); and the part of mantua (lombardy) on the right/south bank of the po. parmigiano is the italian adjective for parma and reggiano that for reggio emilia. both "parmigiano reggiano" and "parmesan" are protected designations of origin (pdo) for cheeses produced in these provinces under italian and european law. outside the eu, the name "parmesan" can legally be used for similar cheeses, with only the full italian name unambiguously referring to pdo parmigiano reggiano. it has been called the "king of cheeses".

Main

Passatelli

Passatelli are a pasta formed of bread crumbs, eggs, grated parmesan cheese, and in some regions lemon, and nutmeg; it is typically cooked in chicken broth. typically, it is found in pesaro e urbino (northern marche) and other regions of italy, such as emilia romagna and umbria.passatelli is made by passing the dough through a potato ricer, often into a boiling broth.