Drink

Acqui

Main

Agnolotti

Agnolotti (pronounced [aɲɲoˈlɔtti]; piedmontese: agnolòt [aɲʊˈlɔt]) is a type of pasta typical of the piedmont region of italy, made with small pieces of flattened pasta dough, folded over a filling of roasted meat or vegetables. agnolotti is the plural form of the italian word agnolotto. according to a legend, the origin of the name may come from a cook called angiolino, or "angelot", an individual from montferrat who is said to be the inventor of the recipe. agnolotti can be di magro or di grasso depending on their filling of vegetables or meat.

Drink

Alba

Main

Anatra ripiena

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

Drink

Asti

Asti (also known as asti spumante) is a sparkling white italian wine that is produced throughout southeastern piedmont but is particularly focused around the towns of asti and alba. since 1993 the wine has been classified as a denominazione di origine controllata e garantita (docg) and as of 2004 was italy's largest producing appellation. on an average vintage more than ten times as much asti is produced in piedmont than the more well-known piedmontese red wine barolo.made from the moscato bianco grape, it is sweet and low in alcohol, and often served with dessert. unlike champagne, asti is not made sparkling through the use of secondary fermentation in the bottle but rather through a single tank fermentation utilizing the charmat method. it retains its sweetness through a complex filtration process. another wine called moscato d'asti is made in the same region from the same grape, but is only slightly sparkling (frizzante) and tends to have even lower alcohol.on 22 june 2014, vineyard landscape of piedmont: langhe-roero and monferrato was declared a unesco world heritage site. this landscape covers five distinct wine-growing areas and the castle of cavour, an important site both in the development of vineyards and in italian history.

Dessert, Sweet

Baci di dama

Baci di dama are a type of northern italian sandwich cookie. "baci di dama" means "lady's kisses" in english. baci di dama are a sandwich cookie, consisting of two hazelnut cookies joined together by chocolate, representing the "kiss" in the name. considered a standard of italian confectionery, these are a common item at italian bakeries throughout italy and in italian diaspora communities. though traditionally made with hazelnut cookies, there are currently many modern flavor variations.

Side, Snack, Appetizer

Bagna càuda

Bagna càuda (piedmontese: [ˈbɑɲa ˈkɑʊ̯da], meaning "hot dip", "hot gravy") is a hot dish made from garlic and anchovies, originating in piedmont, italy, during the 16th century. the dish is served and consumed in a manner similar to fondue, sometimes as an appetizer, with raw or cooked vegetables typically used to dip into it.

Side, Snack, Appetizer

Bagnet ross

Spicy tomato sauce

Side, Snack, Appetizer

Bagnet verd

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

Dessert, Sweet

Baicoli

Baicoli (english: golden oval; venetian: baìcołi) are an italian biscuit, originating in venice.baicoli gain their name because their shape resemble that of sea bass, which in local dialect is called baicoli. these biscuits were created as a ship's biscuit, for long sea voyages by venetian ships. being very dry, these biscuits maintain their consistency for a long duration, when properly stored in the distinctive yellow tin boxes in which they are traditionally sold. their preparation, which is long and laborious, has two acts of leavening and double baking. today, baicoli are served with coffee and zabaglione, in which they could be dipped.

Drink

Barbaresco

Barbaresco is an italian wine made with the nebbiolo grape. barbaresco is produced in the piedmont region in an area of the langhe immediately to the east of alba and specifically in the comunes of barbaresco, treiso and neive plus that area of the frazione san rocco seno d'elvio which was once part of the comune of barbaresco and now belongs to the comune of alba. it was granted denominazione di origine controllata (doc) status in 1966 and denominazione di origine controllata e garantita status in 1980. the wine is often compared with barolo—another nebbiolo based wine from the piedmont area. though the wines do share many similarities, there are some distinct differences between them.

Drink

Barbera

Barbera is a red italian wine grape variety that, as of 2000, was the third most-planted red grape variety in italy (after sangiovese and montepulciano). it produces good yields and is known for deep color, full body, low tannins and high levels of acidity.century-old vines still exist in many regional vineyards and allow for the production of long-aging, robust red wines with intense fruit and enhanced tannic content. the best known appellation is the docg (denominazione di origine controllata e garantita) barbera d'asti in the piedmont region: the highest-quality nizza docg wines are produced within a sub-zone of the barbera d'asti production area. when young, the wines offer a very intense aroma of fresh red cherries and blackberries. in the lightest versions notes of cherries, raspberries and blueberries and with notes of blackberry and black cherries in wines made of more ripe grapes. many producers employ the use of toasted oak barrels, which provides for increased complexity, aging potential, and hints of vanilla notes. the lightest versions are generally known for flavors and aromas of fresh fruit and dried fruits, and are not recommended for cellaring. wines with better balance between acid and fruit, often with the addition of oak and having a high alcohol content are more capable of cellaring; these wines often result from reduced-yield viticultural methods.

Drink

Barolo

Barolo (, also us: , italian: [baˈrɔːlo]; piedmontese: bareul [baˈrø]) is a red denominazione di origine controllata e garantita (docg) wine produced in the northern italian region of piedmont. it is made from the nebbiolo grape and is often described as one of italy's greatest wines.the zone of production extends into the communes of barolo, castiglione falletto, serralunga d'alba and parts of the communes of cherasco, diano d'alba, grinzane cavour, la morra, monforte d'alba, novello, roddi, verduno, all in the province of cuneo, south-west of alba. although production codes have always stipulated that vineyards must be located on hillsides, the most recent revision of the production code released in 2010 goes further, categorically excluding valley floors, humid and flat areas, areas without sufficient sunlight, and areas with full-on northern exposures.barolo is often described as having the aromas of tar and roses, and the wines are noted for their ability to age and usually take on a rust red tinge as they mature. barolo needs to be aged for at least 36 months after the harvest before release, of which at least 18 months must be in wood. when subjected to aging of at least five years before release, the wine can be labeled as riserva.in the past, barolo wines tended to be rich in tannin. it can take more than 10 years for the wine to soften and become ready for drinking. fermenting wine sits on the grape skins for at least three weeks, extracting huge amounts of tannins and is then aged in large, wooden casks for years. in order to appeal to more modern international tastes, those that prefer fruitier, earlier-drinking wine styles, several producers began to cut fermentation times to a maximum of ten days and age the wine in new french oak barriques (small barrels). "traditionalists" have argued that the wines produced in this way are not recognizable as barolo and taste more of new oak than of wine. the controversies between traditionalists and modernists have been called the "barolo wars".

Side, Snack, Appetizer

Batsoa

Boiled, then battered and fried pieces of pork, veal or beef trotters

Drink

Bicerin

Bicerin (piedmontese pronunciation: [bitʃeˈriŋ]) is a traditional hot drink native to turin, italy, made of espresso, drinking chocolate, and milk served layered in a small glass.

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.

Dessert, Sweet

Biscotti di Novara

Sugar cookies, commonly dipped in coffee, hot chocolate, wine, rosolio (rose-flavored liqueur)

Breakfast

Biscotti di Novara

Sugar cookies, commonly dipped in coffee, hot chocolate, wine, rosolio (rose-flavored liqueur)

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.

Dessert, Sweet

Bonet

Pudding or custard made with chocolate and amaretti cookies, and topped with rum-flavored caramel sauce and amaretti

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.

Dessert, Sweet

Bossola

Sweet leavened ring-shaped cake

Side, Snack, Appetizer

Bra

The italian cheese bra originates from the town of bra in province of cuneo, in the region of piemonte. production of bra may take place all year, but it may only legally take place within the province of cuneo. however, aging may also take place in villafranca, in province of turin. the cheese may use either unpasteurized or pasteurized milk, often entirely cow's milk, but goat's or sheep's milk may be added in small amounts. it may be served as a soft or hard cheese, depending on the length of aging, from at least forty five days for soft cheese, to six months for hard cheese. bra has pdo status under european law.

Drink

Brachetto

Brachetto is a red italian wine grape variety grown predominantly in the piedmont region of northwest italy. at one time the grape was thought to be related to the french wine grape braquet, but recent thought among ampelographers is that the two are distinct varieties. in italy's region of piedmont the grape is somewhat more widespread: production mostly falling within an area of the provinces of asti and alessandria between the rivers bormida and belbo plus various parts of the province of cuneo. at canelli, on the border between the hills of asti and the langhe proper, the grape is known as borgogna. the most notable wine here is the red brachetto d'acqui denominazione di origine controllata e garantita (docg) which is made in both still and spumante (fully sparkling) versions. the piemonte brachetto denominazione di origine controllata (doc), also a red wine, is made with a minimum of 85% brachetto; it is usually still, but may be frizzante (lightly sparkling). the grape is also used for up to 10% of the blend for the ruché-based ruché di castagnole monferrato docg.

Main

Brasato

Braised beef (roast beef), for example, with wine and vegetables, may also use veal, pork

Dessert, Sweet

Brazadela

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

Main

Busecca

Tripe soup with beans, vegetables and grana padano, parmigiano or other cheese

Drink

Caluso passìto

Erbaluce di caluso o caluso è una docg riservata ad alcuni vini la cui produzione è consentita nelle province di torino, biella e vercelli. la maggior produzione si svolge sulle colline intorno a caluso, in canavese.

Main

Cappone ripieno

Stuffed and roasted capon, stuffed with giblets, ground meat, sausage, vegetables, chestnuts, hard boiled eggs

Main

Capretto al forno con patate

Roasted kid goat with potatoes, common during easter

Side, Snack, Appetizer

Cardi alla bagna cauda

Chard, to be dipped in bagna cauda sauce

Drink

Carema riserva

Side, Snack, Appetizer

Carne Albese

Thinly sliced or minced raw meat seasoned with lemon juice, olive oil, parmigiano, salt and pepper

Side, Snack, Appetizer

Castagna Cuneo

Castanea sativa m. chestnuts grown in cuneo, piedmont, italy

Dessert, Sweet

Castagnole

Carnival fritters

Side, Snack, Appetizer

Castelmagno

Castelmagno (dop) is an italian cheese from the north-west italian region piedmont. it has a protected designation of origin status in the european union.

Main

Cervella

The brain, like most other internal organs, or offal, can serve as nourishment. brains used for nourishment include those of pigs, squirrels, rabbits, horses, cattle, monkeys, chickens, camels, fish, lamb, goats and humans. in many cultures, different types of brain are considered a delicacy.

Main

Cisrà

Tripe and chickpea soup, older recipes used dark chickpeas from the middle east but modern versions use italian chickpeas

Drink

Colli Tortonesi

Main

Coniglio alla ligure

Braised rabbit

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

Drink

Cortese

Cortese is a white italian wine grape variety predominantly grown in the southeastern regions of piedmont in the provinces of alessandria and asti. it is the primary grape of the denominazione di origine controllata (doc) wines of cortese dell'alto monferrato and colli tortonesi as well as the denominazione di origine controllata e garantita (docg) wine of cortese di gavi. significant plantings of cortese can also be found in the lombardy region of oltrepò pavese and in the doc white blends of the veneto wine region of bianco di custoza. cortese has a long history in italian viticulture with written documentation naming the grape among the plantings in a piedmontese vineyard as early as 1659. the grape's moderate acidity and light flavors has made it a favorite for the restaurants in nearby genoa as a wine pairing with the local seafood caught off the ligurian coast.

Main

Corzetti

Corzetti or croxetti (ligurian: [kur'zetˑi] or [kru'ʒetˑi]) are a kind of pasta typical of the ligurian cuisine of north-west italy, and traditional also in the area of novi ligure just across the border with piedmont in the province of alessandria. corzetti originated in liguria, in northern italy along the border with france, during the middle ages. the name itself derives from a 14th century genoan coin, the corzetto.there are different kinds of corzetti. those from the val polcevera, one of the principal valleys of the area of genoa are made in "figure of eight" shape. elsewhere corzetti stampæ ([kur'zetˑi staŋˈpɛː], "pressed" or "stamped" corzetti) are found. these are small, thin rounds of pasta that are given an embossed decoration using a special wooden hand-tool. the embossing helps the pasta to hold its sauce better. a pasta with a similar name can also be found in neighbouring piedmont, but its shape is more akin to that of orecchiette.corzetti are still produced in small batches near genoa. in the past they were made by local peasants and used by aristocratic families as a display of wealth and status.

Side, Snack, Appetizer

Corzetti

Corzetti or croxetti (ligurian: [kur'zetˑi] or [kru'ʒetˑi]) are a kind of pasta typical of the ligurian cuisine of north-west italy, and traditional also in the area of novi ligure just across the border with piedmont in the province of alessandria. corzetti originated in liguria, in northern italy along the border with france, during the middle ages. the name itself derives from a 14th century genoan coin, the corzetto.there are different kinds of corzetti. those from the val polcevera, one of the principal valleys of the area of genoa are made in "figure of eight" shape. elsewhere corzetti stampæ ([kur'zetˑi staŋˈpɛː], "pressed" or "stamped" corzetti) are found. these are small, thin rounds of pasta that are given an embossed decoration using a special wooden hand-tool. the embossing helps the pasta to hold its sauce better. a pasta with a similar name can also be found in neighbouring piedmont, but its shape is more akin to that of orecchiette.corzetti are still produced in small batches near genoa. in the past they were made by local peasants and used by aristocratic families as a display of wealth and status.

Main

Cozze alla marinara

Steamed mussels with garlic, tomatoes, parsley

Side, Snack, Appetizer

Cozze alla marinara

Steamed mussels with garlic, tomatoes, parsley

Side, Snack, Appetizer

Crudo di Cuneo

Prosciutto, salted and cured ham from duroc, landrace and large white pigs reared in cuneo, piedmont, italy

Drink

Erbaluce

Erbaluce or erbaluce bianca is a white italian wine grape grown primarily in the piedmont region around caluso, in canavese. in addition to dry table wines, it is used to make sweet wines with deep golden coloring, such as passito. the grape has a long history in the piedmont region, with the first written record dating to 1606, and most likely originated in the alpine hills of northern piedmont.in the 21st century, dna profiling determined that erbaluce has a close genetic relationship with another piedmontese wine grape, cascarolo bianco, though the exact nature of that relationship is not yet known.

Side, Snack, Appetizer

Fagioli all'uccelletto

Stewed beans in tomato sauce with garlic and sage

Side, Snack, Appetizer

Fagiolo Cuneo

Red-speckled beans and pods of bianco di bagnasco, billò and corona legumes grown in cuneo, piedmont, italy

Main

Fave e cicoria

Puréed fava beans and sautéed chicory

Main

Finanziera

Stewed chicken and veal offal, giblets, lesser cuts of meat, mushrooms, butter, marsala, serve with risotto, sweetbreads

Side, Snack, Appetizer

Finanziera

Stewed chicken and veal offal, giblets, lesser cuts of meat, mushrooms, butter, marsala, serve with risotto, sweetbreads

Side, Snack, Appetizer

Fiori di zucca ripieni

Stuffed and fried squash blossoms

Main

Fonduta

Fondue using fontina cheese, though other cheeses and ingredients are also used

Drink

Frangelico

Frangelico (italian: [franˈdʒɛliko]) is a brand of noisette (flavored with hazelnuts) and herb-flavored liqueur coloured with caramel coloring, which is produced in canale, italy. it is 20% alcohol by volume (abv) or 40 proof. formerly, it was 24% abv or 48 proof. when produced by the barbaro family it was bottled at 28% abv or 56 proof. the brand was created in 1978. it is known for its unusual packaging; its bottle was designed to look like a christian friar, complete with a knotted white cord around the waist. it is most commonly sold in two sizes: 750ml and 375ml. according to the manufacturer, the name of the liqueur is based on a legend of a hermit monk named fra angelico who lived in the piedmont region of italy and "created unique recipes for liqueurs". the bottle itself most closely resembles the habit of a franciscan friar.frangelico is made in a similar manner to some other nut liqueurs: nuts are crumbled up and combined with cocoa, vanilla berries, and other natural flavors, and then left to soak in the base spirit. after the spirit has absorbed the flavor of the ingredients, the liqueur is filtered, sweetened, and bottled. the brand was purchased by gruppo campari in 2010, having previously been owned by william grant and c&c group.

Side, Snack, Appetizer

Fritto misto

Fried appetizers

Side, Snack, Appetizer

Fruit

Nocciola di piemonte igp

Side, Snack, Appetizer

Gardesana sauce

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

Drink

Gattinara

Gattinara is a red italian wine with denominazione di origine controllata e garantita (docg) status produced from nebbiolo grapes grown within the boundaries of the comune of gattinara which is located in the hills in the north of the province of vercelli, northwest of novara in the piedmont region. it was awarded doc status in 1967 and received its docg classification in 1990.

Drink

Gavi

Side, Snack, Appetizer

Gianduia

Gianduia or gianduja (italian: [dʒanˈduːja]; piedmontese: giandoja [dʒaŋˈdʊja]) is a homogeneous blend of chocolate with 30% hazelnut paste, invented in turin during napoleon's regency (1796–1814). it can be consumed in the form of bars or as a filling for chocolates. chocolate spreads are also notably made from gianduja. gianduja is made in both plain and milk versions. it may also contain other nuts, such as almond. as a bar, gianduja resembles regular chocolate, excepting the fact that it is significantly softer due to the presence of hazelnut oil.

Dessert, Sweet

Gianduia

Gianduia or gianduja (italian: [dʒanˈduːja]; piedmontese: giandoja [dʒaŋˈdʊja]) is a homogeneous blend of chocolate with 30% hazelnut paste, invented in turin during napoleon's regency (1796–1814). it can be consumed in the form of bars or as a filling for chocolates. chocolate spreads are also notably made from gianduja. gianduja is made in both plain and milk versions. it may also contain other nuts, such as almond. as a bar, gianduja resembles regular chocolate, excepting the fact that it is significantly softer due to the presence of hazelnut oil.

Main

Gnocchi alla bava

Potato gnocchi topped with a creamy cheese sauce made with grana padano, toma, and/or fontina cheeses

Main

Gnocchi alla romana

Gnocchi alla romana are a typical dish of roman cuisine. they are prepared with gnocchi made of semolina, whole milk, butter and parmesan cheese, seasoned with a sauce and pepper. they are baked in the oven after being sprinkled with parmesan cheese, and are traditionally topped with meatballs, tomato sauce and parmesan cheese. gluten-free gnocchi alla romana are made by replacing semolina with cornmeal. the dish is also present in the piedmontese culinary tradition due to the presence of butter, which is a common ingredient in northern 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.

Side, Snack, Appetizer

Gorgonzola

Blue cheese made from cow's milk, two types: gorgonzola dolce and gorgonzola piccante, from lombardy and piedmont, italy

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

Grignolino

Side, Snack, Appetizer

Grissini

Breadsticks, also known as grissini, grissino or dipping sticks, are generally pencil-sized sticks of crisp, dry baked bread that originated in italy. there is also a soft-baked breadstick version popular in north america.

Drink

Hot chocolate

Hot chocolate, also known as hot cocoa or drinking chocolate, is heated chocolate milk. hot chocolate made with melted chocolate is sometimes called drinking chocolate, characterized by less sweetness and a thicker consistency.the first chocolate drink is believed to have been created by the maya around 2,500–3,000 years ago, and a cocoa drink was an essential part of aztec culture by 1400 ad, by which they referred to as xocōlātl. the drink became popular in europe after being introduced from mexico in the new world and has undergone multiple changes since then. until the 19th century, hot chocolate was used medicinally to treat ailments such as liver and stomach diseases. hot chocolate is consumed throughout the world and comes in multiple variations, including the spiced chocolate para mesa of latin america, the very thick cioccolata calda served in italy and chocolate a la taza served in spain, and the thinner hot cocoa consumed in the united states. prepared hot chocolate can be purchased from a range of establishments, including cafeterias, fast food restaurants, coffeehouses and teahouses. powdered hot chocolate mixes, which can be added to boiling water or hot milk to make the drink at home, are sold at grocery stores and online.

Dessert, Sweet

Krumiri

Krumiri are a kind of biscuit which is regarded as the particular delicacy of casale monferrato, the city in north-west italy where they were invented in 1878 by the confectioner domenico rossi. they are made without water from wheat flour, sugar, butter, eggs and vanilla, in the form of a slightly bent, rough-surfaced cylinder. this handlebar shape is said to have been chosen in honour of the extravagantly moustachioed victor emanuel ii, the first king of united italy.they may be eaten with—or dunked in—tea, liqueurs, wine, zabaione, etc.

Drink

Langhe wine

Main

Lasagne verdi

Baked lasagne made with spinach pasta, or made with spinach

Main

Lepre al vino rosso

Rabbit in red wine

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.

Drink

Marocchino

Marocchino (caffè marocchino) is a coffee drink created in alessandria, italy. it is served in a small glass and consists of a shot of espresso (sometimes a small shot, or ristretto), cocoa powder and milk froth. in some regions of northern italy, thick hot cocoa is added. in alba, the home of the italian chocolate giant ferrero, nutella is used. the name marocchino (italian for moroccan) is derived from its colour, as marocchino was a type of light brown leather (see morocco leather) used in the 1930s to make hair bands.

Side, Snack, Appetizer

Marrone della Valle di Susa

Chestnuts grown in turin, piedmont, italy

Dessert, Sweet

Marron glacé

A marron glacé (plural marrons glacés) is a confection, originating in northern italy and southern france consisting of a chestnut candied in sugar syrup and glazed. marrons glacés are an ingredient in many desserts and are also eaten on their own.

Dessert, Sweet

Melanzane al cioccolato

Eggplant slices covered in chocolate sauce

Side, Snack, Appetizer

Mela Rossa Cuneo

Braeburn, fuji, gala and red delicious apples grown in cuneo and turin, piedmont, italy

Side, Snack, Appetizer

Miele di castagno

Chestnut honey

Main

Minestra di castagne

Chestnut soup, may be made with cream (minestra di castagne e latte), rice (minestra di riso e castagne), dried chestnuts, several variations

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.

Drink

Monferrato

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.

Drink

Moscato d'Asti

Side, Snack, Appetizer

Mostarda

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

Murazzano

Fresh soft cheese made from delle langhe sheep's milk, may also be made with cow's milk, from langhe, cuneo, piedmont, italy

Drink

Nebbiolo

Nebbiolo (, italian: [nebˈbjɔːlo]; piedmontese: nebieul [neˈbjøl]) is an italian red wine grape variety predominantly associated with its native piedmont region, where it makes the denominazione di origine controllata e garantita (docg) wines of barolo, barbaresco, roero, gattinara, carema and ghemme. nebbiolo is thought to derive its name from the italian nebbia or piedmontese nebia, meaning "fog". during harvest, which generally takes place late in october, a deep, intense fog sets into the langhe region where many nebbiolo vineyards are located. alternative explanations refers to the fog-like glaucous veil that forms over the berries as they reach maturity, or that perhaps the name is derived instead from the italian word nobile, meaning noble. nebbiolo produces lightly-colored red wines which can be highly tannic in youth with scents of tar and roses. as they age, the wines take on a characteristic brick-orange hue at the rim of the glass and mature to reveal other aromas and flavors such as violets, tar, wild herbs, cherries, raspberries, truffles, tobacco, and prunes. nebbiolo wines can require years of aging to balance the tannins with other characteristics.

Drink

Nizza

Side, Snack, Appetizer

Nocciola del Piemonte

Hazelnuts (corylus avellana l.) grown in piedmont, italy

Side, Snack, Appetizer

Nutella

Nutella (; italian pronunciation: [nuˈtɛlla]) is a brand of sweetened hazelnut cocoa spread. nutella is manufactured by the italian company ferrero and was first introduced in 1964, although its first iteration dates to 1963.