2. Italian foods Sara Coppola IIIC Sibilla Bouchè IIIB

3. Starters In Italy we usually start our meal with an appetizer, that can be based on seafood or land dishes depending on the other dishes. In Italy we usually start our meal with an appetizer, that can be based on seafood or land dishes depending on the other dishes.

4. The “cuoppo” The “cuoppo” is a typical appetizer from the south of Italy. It’s composed by small delicacies, always fried, like potatoes, olives, vegetables and seaweed dough. The “cuoppo” is a typical appetizer from the south of Italy. It’s composed by small delicacies, always fried, like potatoes, olives, vegetables and seaweed dough.

5. Mixed fry Usually, before a fish meal, we serve a starter based on fish, clams and shellfish, floured and fried, that come with lemon. Usually, before a fish meal, we serve a starter based on fish, clams and shellfish, floured and fried, that come with lemon.

6. Caprese salad Another typical appetizer from the South of Italy is the Caprese salad, a fresh plate we usually eat in summer, composed by mozzarella cheese, tomatoes and basil, sometimes covered by oregano. Another typical appetizer from the South of Italy is the Caprese salad, a fresh plate we usually eat in summer, composed by mozzarella cheese, tomatoes and basil, sometimes covered by oregano.

7. Ham and melon This is a very simple plate but it is as tasty. This appetizer as the one before is mostly eaten in summer and it’s made of two ingredients: slices of melon rolled in non-baked ham. This is a very simple plate but it is as tasty. This appetizer as the one before is mostly eaten in summer and it’s made of two ingredients: slices of melon rolled in non-baked ham.

8. Sea salad It’s a fresh starter, composed by clams and shellfish steamed or boiled, like squid,octopus,mussels,cuttlefish and shrimp, seasoned with oil and parsley. It’s a fresh starter, composed by clams and shellfish steamed or boiled, like squid,octopus,mussels,cuttlefish and shrimp, seasoned with oil and parsley.

9. “Mozzarella in carrozza” It’s a simple appetizer composed by slices of bread floured and dipped in beaten eggs and mozzarella cheese in between. These sandwiches are fried in boiling oil. It’s a simple appetizer composed by slices of bread floured and dipped in beaten eggs and mozzarella cheese in between. These sandwiches are fried in boiling oil.

10. Main Courses The main course is the primary dish in a meal and it is usually the heaviest, heartiest and most complex dish on a menu. The main ingredient is usually fish or meat. The main course is the primary dish in a meal and it is usually the heaviest, heartiest and most complex dish on a menu. The main ingredient is usually fish or meat.

11. Pizza Pizza is an oven-baked flat bread generally topped with tomato sauce and cheese. It is commonly supplemented with a selection of meats, vegetables and condiments. Pizza is an oven-baked flat bread generally topped with tomato sauce and cheese. It is commonly supplemented with a selection of meats, vegetables and condiments.

12. Polenta Polenta is cornmeal boiled into a porridge, and eaten directly or baked, fried or grilled. As it is known today, polenta derives from earlier forms of grain mush commonly eaten since Roman times. Polenta is cornmeal boiled into a porridge, and eaten directly or baked, fried or grilled. As it is known today, polenta derives from earlier forms of grain mush commonly eaten since Roman times.

13. Spaghetti Spaghetti is a long, thin, cylindrical, solid pasta. Like other pasta, spaghetti is made of milled wheat and water. Italian spaghetti is made from durum wheat semolina, but elsewhere it may be made with other kinds of flour. Spaghetti is a long, thin, cylindrical, solid pasta. Like other pasta, spaghetti is made of milled wheat and water. Italian spaghetti is made from durum wheat semolina, but elsewhere it may be made with other kinds of flour.

14. Lasagne Lasagne are wide, flat-shaped pasta, and possibly one of the oldest types of pasta. The word "lasagne" and, in many non-Italian languages, the singular "lasagna", can also refer to a dish made with several layers of lasagne sheets alternated with sauces and various other ingredients. Lasagne are wide, flat-shaped pasta, and possibly one of the oldest types of pasta. The word "lasagne" and, in many non-Italian languages, the singular "lasagna", can also refer to a dish made with several layers of lasagne sheets alternated with sauces and various other ingredients.

15. Risotto Risotto is a north Italian rice dish cooked in broth to a creamy consistency. The broth can be derived from meat, fish, or vegetable. Many types of risotto contain butter, wine and onion. It is one of the most common ways of cooking rice in Italy. Risotto is a north Italian rice dish cooked in broth to a creamy consistency. The broth can be derived from meat, fish, or vegetable. Many types of risotto contain butter, wine and onion. It is one of the most common ways of cooking rice in Italy.

16. Carbonara Carbonara is an Italian pasta dish from Lazio, Rome, based on eggs, cheese, bacon and black pepper. Spaghetti is usually used as the pasta, however, fettuccine, rigatoni, linguine or bucatini can also be used. The dish was created in the middle of the 20th century. Carbonara is an Italian pasta dish from Lazio, Rome, based on eggs, cheese, bacon and black pepper. Spaghetti is usually used as the pasta, however, fettuccine, rigatoni, linguine or bucatini can also be used. The dish was created in the middle of the 20th century.

17. Gnocchi Gnocchi are various thick, soft dough dumplings that may be made from semolina, ordinary wheat flour, egg, cheese, potato, breadcrumbs, or similar ingredients. Gnocchi are various thick, soft dough dumplings that may be made from semolina, ordinary wheat flour, egg, cheese, potato, breadcrumbs, or similar ingredients.

18. Second main dish A second plate is a dish consumed after, during a meal, a main course. It is typically high in protein. A second plate is a dish consumed after, during a meal, a main course. It is typically high in protein.

19. “Cotoletta” Cotoletta is an Italian word for veal breaded cutlet. Cotoletta alla milanese is a fried cutlet similar to Wiener schnitzel, but cooked "bone-in". It is fried in clarified butter only and traditionally uses exclusively milk-fed veal. Cotoletta is an Italian word for veal breaded cutlet. Cotoletta alla milanese is a fried cutlet similar to Wiener schnitzel, but cooked "bone-in". It is fried in clarified butter only and traditionally uses exclusively milk-fed veal.

20. “Cotechino” and lentils The cotechino is an Italian charcuterie product, similar to salami, but requiring cooking; usually it is boiled at low heat for about four hours. It is prepared by filling the natural casing with rind, pork meat, and fat mixed with salt and spices. The cotechino is an Italian charcuterie product, similar to salami, but requiring cooking; usually it is boiled at low heat for about four hours. It is prepared by filling the natural casing with rind, pork meat, and fat mixed with salt and spices.

21. Scaloppine Scaloppine is an Italian dish consisting of thinly sliced meat that is dredged in wheat flour, sautéed, then heated and served with a tomato-, or wine-sauce; or piccata, which denotes a caper and lemon sauce. Scaloppine is an Italian dish consisting of thinly sliced meat that is dredged in wheat flour, sautéed, then heated and served with a tomato-, or wine-sauce; or piccata, which denotes a caper and lemon sauce.

22. Carne pizzaiola 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 cooked with peppers, tomatoes and olive oil, long enough to tenderize the meat. 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 cooked with peppers, tomatoes and olive oil, long enough to tenderize the meat.

23. Florentine steak The T-bone steak and porterhouse are steaks of beef cut from the short loin. Both steaks include a “T-shaped” bone with meat on each side. The T-bone steak and porterhouse are steaks of beef cut from the short loin. Both steaks include a “T-shaped” bone with meat on each side.

24. Desserts Dessert is a typically sweet course that concludes an evening meal. The course consist of sweet foods. Fruit is also commonly found in dessert courses. Dessert is a typically sweet course that concludes an evening meal. The course consist of sweet foods. Fruit is also commonly found in dessert courses.

25. Sfogliatella Sfogliatella is a shell-shaped filled Italian pastry. The sfogliatella Santa Rosa was created in the monastery of Santa Rosa in the province of Salerno. Sfogliatella is a shell-shaped filled Italian pastry. The sfogliatella Santa Rosa was created in the monastery of Santa Rosa in the province of Salerno.

26. Panettone The panettone is usually prepared for Christmas and New Year in Italy and it is one of the symbols of Milan. It is made during a long pocess that involves the curing of the dough. The panettone is usually prepared for Christmas and New Year in Italy and it is one of the symbols of Milan. It is made during a long pocess that involves the curing of the dough.

27. Struffoli Struffoli is a Neapolitan dish made of deep fried balls of dough. They are mixed with honey and other sweet ingredients. They are often served at Christmas. Struffoli is a Neapolitan dish made of deep fried balls of dough. They are mixed with honey and other sweet ingredients. They are often served at Christmas.

28. Cassata Cassata or cassata siciliana consists of round sponge cake moistened with fruit juices or liqueur and layered with ricotta cheese, candied peel and a chocolate or vanilla filling. It is covered with a shell of marzipan, colored icing and decorative designs. Cassata or cassata siciliana consists of round sponge cake moistened with fruit juices or liqueur and layered with ricotta cheese, candied peel and a chocolate or vanilla filling. It is covered with a shell of marzipan, colored icing and decorative designs.

29. Cannolo Cannoli are Italian pastry desserts. They consist of tube-shaped shells of fried pastry dough, filled with a sweet cream usually containing ricotta cheese. Cannoli are Italian pastry desserts. They consist of tube-shaped shells of fried pastry dough, filled with a sweet cream usually containing ricotta cheese.

30. Caprese Torta caprese is a traditional Italian chocolate and almond or walnut cake. Tha basic recipe is to mix softened butter at room temperature with sugar; egg yolks are then added. After baking, the cake has a thin hard shell covering a moist interior. Torta caprese is a traditional Italian chocolate and almond or walnut cake. Tha basic recipe is to mix softened butter at room temperature with sugar; egg yolks are then added. After baking, the cake has a thin hard shell covering a moist interior.

31. Tiramisù Tiramisù is a popular coffee-flavoured Italian dessert. It is made of ladyfingers dipped in coffee layered with eggs, sugar, and mascarpone cheese, flavoured with cocoa. Tiramisù is a popular coffee-flavoured Italian dessert. It is made of ladyfingers dipped in coffee layered with eggs, sugar, and mascarpone cheese, flavoured with cocoa.

32. Rum baba A rum baba or baba au rhum is a small yeast cake saturated in hard liquor, usually rum, and sometimes filled with cream. It is most typically made in individual servings. A rum baba or baba au rhum is a small yeast cake saturated in hard liquor, usually rum, and sometimes filled with cream. It is most typically made in individual servings.