Italian cuisine/Catalogs

Under construction: this will be a list of well-known dishes in Italian cuisine, in alphabetical order.

• Bolognese sauce — a classic meat sauce served with pasta and grated Parmigiano-Reggiano cheese — from Bologna
• Cannoli — tubes of fried pastry dough filled with sweetened ricotta cheese and candied fruit — from Sicily
• Gelato — Italian ice cream usually made with milk — Originally from Sicily but now found throughout Italy.
• Lasagne — wide ribbons of pasta baked with different sauces and ingredients. Most regions have their own variations, a classic is Lasagne al forno from Emilia-Romagna which include green egg pasta, ragù, béchamel sauce and parmigiano-reggiano cheese.
• Minestrone — thick vegetable soup found throughout the Italian peninsula whose only common ingredient seems to be some kind of pulse (beans, chick peas, lentils). Can also have pasta or rice.
• Parmigiano-Reggiano cheese — Italy's preeminent cheese, hard and dry and well-aged, made from skimmed or partially skimmed cow's milk — from western Emilia-Romagna
• Pesto alla genovese — sauce made from crushed basil leaves, pine nuts, garlic and olive oil. — from Genoa and the Ligurian coast.
• Pizza — flat bread with a number of toppings — Originally from Naples it is now found in numerous versions practically throughout the world.
• Polenta — cornmeal cooked for a long time — Originally from Lombardy and Veneto in northern Italy
• Risotto con funghi — a classical risotto with white wine, beef, beef stock, mushrooms, leek, garlic, zucchini
• Saltimbocca — tender veal covered with Parma ham and seasoned with sage. From Rome
• Spaghetti carbonara — a pasta dish with cream, eggs, cheese, and diced bacon, at least in the present-day American version — Origin seems to be from Rome immediately after the Second World War when American bacon became available to the Italian population
• Spaghetti marinara — a pasta dish with a light tomato sauce and garlic — from Naples and southern Italy, also known as Spaghetti Milanese in other countries, especially in eastern Europe.
• Spaghetti alle vongole — a pasta dish with a sauce based onclams, olive oils and garlic, the sauce may or may not have tomatoes — from Naples
• Stufato — simmered beef in wine, tomatoes, and rosemary; every region has its own variation
• Tortellini — little hats of egg pasta traditionally filled with meat (prosciutto, veal, pork), although many other versions exist. — Origin disputed between Modena and Bologna, also known as capelletti in Romagna
• Vitello tonnato — a cold dish of veal with tuna fish sauce

Additional sources

• Some regional recipes
• Online source of actual information