Gnocchi Di Patate

(Piedmont)

(Piedmont) 

Potato Gnocchi

Chicken Marengo

(Piedmont)

 (Piedmont)

A Sute of chicken named after a Napoleonic Victory. Napoleon required a freshly killed chicken daily. 

Brasato Al Barolo

(Piedmont)

(Piedmont) 

Braise Chicken in Barolo Wine 

 Trifola D'Alba (Piedmont)

 (Piedmont)

Tuber Magnatum Pico  

Famous white truffle found in the province of Alba. 

Gobbi (Piedmont)

(Piedmont) 

Variety of cardoon (thistle like vetgetables flavor of artichoke hearts) popular veg. in Piedmont. They are one of the vegetables traditionally dipped in Bagna Cauda. 

Bra (DOP)

(Piedmont)

(Piedmont)

Raw cows milk cheese the takes its name from a small rural town in the province of Cuneo

Castelmango (DOP)

(Piedmont)

(Piedmont)

round goat's, cows and sheep's milk cheese made from the milk of two successive milkings. Product of the province of Cuneo.

Fontina (DOP)

(Piedmont)

(Piedmont)

a prized cheese since Renaissance times, is the signature product of the Valle d'Aosts. Fontina is produced only in the Valle d'Aosta.

Toma Piedmontese (DOP)

(Piedmont)

(Piedmont)

round semi-cooked cows milk cheese made with whole or partially skimmed milk.

Robiola Di Roccaverano (DOP)

(Piedmont)

(Piedmont)

fresh, soft, round, full-fat cheese made with cows milk with the addition of sheep's or goats milk.

Murrazzano

(Piedmont)

(Piedmont)

fresh cheese made from sheeps milk (sometimes combined with cows milk). A flat cylindrical shape is ripened for 4 to 10 days. The taste is mainly sweet and fine.

Tonda Gentile Delle Langhe

(Piedmont)

(Piedmont)

variety of Piedmontese hazelnut with superior taste and texture.

Bagna Cauda

(Piedmont)

(Piedmont)

hot bath (liqud dip) of butter, olive oil, anchovies and garlic serves with a crudites of vegetables, more specifically with cardoons. 1st course, Broken emulsion

Fonduta

(Piedmont)

(Piedmont)

Fontina cheese soaked in milk and heated, enriched with egg yolks (liaison) and melted until it spins a thread.

Grissini

(Piedmont)

(Piedmont)

Italian bread sticks originally from Turin and known all over the world. The Piedmontese like hand-pulled thin, crisp and long grissini

Gianduja

(Piedmont)

(Piedmont)

Chocolate/hazelnut (Gianduiotti, Baci candy, deserts, pudding) Nutella

Nebbiolo

(Piedmont)

(Piedmont)

Grape varietal indigenous to the Piedmont region. Derives from the word Nebbia, meaning "fog."

Polenta

(Piedmont)

(Piedmont)

Cornmel Mush porridge served with Fontina

Panizza

(Piedmont)

(Piedmont)

(Paniscia) is a signature dish from the province of Novara, consisting of rice with beans vegetables lard salami liver and wine.

Riso Alla Piemontese

(Piedmont)

(Piedmont)

Risotto with white truffles.

Barolo DOCC Barbaresco DOCC Gattinara DOCC

(Piedmont)

(Piedmont)

Some of most prestigious red wines made from the Nebbiolo grape.

Asti Spumante

(Piedmont)

(Piedmont)

Sparkling dessert wine made from Moscato Bianco grapes.

Moscato D' Asti

(Piedmont)

(Piedmont)

Still dessert wine made from Moscato Bianco grapes.

Vermouth

(Piedmont)

(Piedmont)

famous torinese aperitif

Strukli

(V)(Friuli)

(V)(Friuli)

Italian Strudel

Gubana

(V)(Friuli)

(V)(Friuli)

Spiral shaped sweet pastry w/ nuts and candied fruit

Grappa

(V)(Friuli)

(V)(Friuli)

aquavit distilled from 'vinacce" (grape pomace) often aged or flavored with herbs, skins of the grapes, clear 40% alocohol, sometimes eggs added like eggnogg. 

Speck

(V)(Trentino-Alto Adige)

(V)(Trentino-Alto Adige)

Smoked cured ham soaked in savory herb bath before curing, dark brown outer winw colored interior

mela val di non

(V)(Trentino-Alto Adige)

(V)(Trentino-Alto Adige)

DOP apples

Knodeln

(V)(Trentino-Alto Adige)

zelten

(V)(Trentino-Alto Adige)

(V)(Trentino-Alto Adige)

sweet christmas bread

Veneto

7 provinces, Belluno, Padova, Rovigo, Terviso, the capital Venezia (Venice), Verona, Vicenza

Fruiuli

 - two provinces: the capital Trieste and Udine

Terntino Alto-Adige

 - Two provincese: Trento and Bolzano

Rice more popular than pasta

candied violets

zuchinni flowers

risotto with grapes frog soup

lental soup

pastiasa - stew made with horse meat

white apparagras

ravioli

North east corner of the boot

spice traders

Fegato Alla Veneziana

(Veneto)

(Veneto)

Liver and onions

Carpaccio

(Veneto)

(Veneto)

raw beef cut into paper thin slices

Bolito Misto

(Veneto)

(Veneto)

Boiled Dinner

Peara

(Veneto)

(Veneto)

Meat Marrow Sauce

Scampi

(Veneto)

(Veneto)

Crustaceans from the Adriatic prepared in a variety of ways

Baccala

(Veneto)

(Veneto)

Salted cod dried on the rocks

Baccala Mantecato

(Veneto)

(Veneto)

puree of cod, milk, oil, garlic

Stoccafisso

(Veneto)

(Veneto)

air dried cod

sogliole en sapore

(Veneto)

(Veneto)

sweet and sour sole

radicchio

(Veneto)

(Veneto)

best known regional vegetable gastronomic specialty of Treviso, chicory family

early, endive shaped

late round 

Piave

(Veneto)

(Veneto)

cooked cured hard cylindrical cows' milk cheese the takes its name from a local river. 

Asiago

(Veneto)

(Veneto)

Cow's milk cheese nutty flovor. Two types:

Pressato (fresh) made with whole milk, white in color

 Asiago d'Allevo (mature) made with part skim milk, yellowish in color.

aging ranges from mezzanno, vecchio, stravecchio.  Named after the Asiago high plateau in the italian Alps.

Monte Veronese

(Veneto)

(Veneto)

Medium (a vello) aged (3-4 months) cow's milk cheese with a semi hard straw colored rind and a pliable white interior. Sweetly milky, witha creamy texture and a mild sharpness.

Germantic infulences.

Montasio

(Veneto)

(Veneto)

traditional cheese used to make fried cheese (frico). Sheep's milk, mild, delicate, somewhat fruity a hint of nuts. 3 stages:

Fresco aged at least 2 motnhs,

Mezzano, aged 5-10 months and Stagionata of Strvecchio aged greater then 10 mitnhs ans used for grating. Named for Motasio Alps

Risi e Bisi

(Veneto)

(Veneto)

Rice and peas most popular Risotto en Veneto

Soffrito

(Veneto)

(Veneto)

fat and vegetable base for Risi e Bisi and other dishes of Veneto

Pasta E Fagioli

(Veneto)

(Veneto)

Bean Soup with pasta

lemons and Bean IGP products

Soave (docg)

(Veneto)

(Veneto)

smooth dry straw yellow white wine made from the Garganega grape.

Bardolino (docg)

(Veneto)

(Veneto)

bright ruby red fresh taste from variety of grapes best drunk young

tribano grapes

Valoplicella (doc)

(Veneto)

(Veneto)

most popular red wine of Veneto, relativly full bodied from variety of grapes

Amarone

(Veneto)

(Veneto)

made with same grapes asn valpolicella but partially dried for fuller taste. One of the great aged reds of the world. 

Prosciutto Di San Daniel (dop)

(V)(Friuli)

(V)(Friuli)

uncooked ham aged from the province of Udine. Not smoked only sea salt cured

Lobardia

Lombardy -

11 provinces: Bergamo, Como, Cermona, Lecco, Lodi, Mantova (Mantua, Milano (Milan), Pavia, Sondrio, Varese

top middle of boot

Oso Buco

(Lombardy)

(Lombardy)

Briased Veal Shank served with marrow

Costoletta alla milanese

(Lombardy)

(Lombardy)

breaded pan-fried loin veal chop

Lesso Misto

(Lombardy)

(Lombardy)

mixed boiled meats traditionally served with mostarda

 (also called mostarda di frutta) is an Italian condiment made of candied fruit and a mustard flavoured syrup

Busecca

(Lombardy)

(Lombardy)

a tripe and giblet soup

Porcini

(Lombardy)

(Lombardy)

prize wild mushrooms

(boletus edulis)

Bitto

(Lombardy)

(Lombardy)

hard cows milk cheese from high patures of of Valtellina valley often made with the small addition of sheeps milk for stronger taste. 

Gorgonzola

(Lombardy)

(Lombardy)

soft cow's milk blue cheese produced using penicillium glaucum. dates back to 11th century.

Grana Padano

(Lombardy)

(Lombardy)

hard cow's milk grading cheese of the Grana family the same family as Parmigano-Reggiano. Lighter yellow in color

Taleggio

(Lombardy)

(Lombardy)

full fat soft cow's milk cheese with a mild and slightly aromatic flavor. uncooked. 11th century. 

Mascarpone

(Lombardy)

(Lombardy)

 rich delicately flovored cheese with the consistancy of clotted cream

Risotto alla Milanese

(Lomardy)

(Lomardy)

Saffron Risotto

Minestrone alla Milanese

(Lomardy)

(Lomardy)

harty veg. soup traditionally made with rice. 

Germolada

(Lomardy)

(Lomardy)

traditional seasoning for Ossobuco containg parsley garlic lemon peel

Polenta

(Lomardy)

(Lomardy)

Corn meal mush, in Valtellina traditionally made with additon of buckwheat

Panettone

(Lomardy)

(Lomardy)

light high airy cake with a dome-shaped top and is chock full of candied fruit and raisins

Torrone

(Lomardy)

(Lomardy)

famous nougat candy from Cermona made with almonds honey sugar egg whites and wafers. 

Sassella, Grumello, Inferno

(Lomardy)

(Lomardy)

Red (DOCG) wines from Valtellina made with a local variety of Nebbiolo grape called Chiavennasca

Sfurzat

(Lomardy)

(Lomardy)

Same as Sassella but made from dried grapes leading to a higher than usual alcohol conttent (minimum 14%) and very intense flavors. 

Barbera, Dolcetto, Grignolino

(Piedmont)

(Piedmont)

most important grage vaietalsin Piedmont 

Liguria

Riviera Di Ponete 

(Liguria)

(Liguria)

the coastline (Riviera) to the West of Genoa

Riviera Di Levante

(Liguria)

(Liguria)

the coastline to the east of Genoa

Cinque Terre

(Liguria)

(Liguria)

A strech of 5 scenic coastal towns on the Riveira di Levante, well known for wine.

Ternette

(Liguria)

(Liguria)

thin noodles made with out eggs and usually served with pesto sauce. 

Trofie

(Liguria)

(Liguria)

short hand-rolled pasts lengths

Corzetti

(Liguria)

(Liguria)

figure 8  corset shaped pasta

  sometimes stamped 

Raboile

(Liguria)

(Liguria)

Genoese dialect for the word "rubbish or things of little value" "Ravioli" is derived from this word.

Pansoti

(Liguria)

(Liguria)

Triangular or square ravioli filled with anherb mixture known as Perboggion

Salami-Genovese

(Liguria)

(Liguria)

Genoa salami - made with prok and beef with addition of peppercorns and salt. After it is aged, its flavor is enhanced with garlic and wine.

Cima Genovese

(Liguria)

(Liguria)

stuffed veal breat specialty from Genoa. The filling includes onions, bread, sweetbreads, pistachios, peas, marjoram, eggs and Parmigiano cheese. 

Datteri Di Mare

(Liguria)

(Liguria)

 (date shells) a type of mussel named for its date-like shape once common near the town of La Spezia but now endangered

Cappon Magro

 (Liguria)

(Liguria)

"Fast Day Capon" and elaborate fish and vegetable salad.

Ciuppin

(Liguria)

(Liguria)

Humble Ligurian fish soup

Buridda

(Liguria)

(Liguria)

Ligurian fish stew

Prescinsena

(Liguria)

(Liguria)

a curd cheese used in Ligurian sauces, fillings ans focaccia

Taggiasca

(Liguria)

(Liguria)

variety of olives from which best Liguarian extra-virgin oil is made

Pesto-Genovese

(Liguria)

(Liguria)

signture sauce of Liguria fresh basil ground pine nuts (pionli) Ligurian evoo, garlic and Sardinian pecorino (cheese). mashed into paste or pesto with mortar and pestle. All about the basil. 

Focaccia

(Liguria)

(Liguria)

(fugassa int he local dialect) bread popular throughout Italy ans particularly important in Liguira

"from the fire" flat bread. 

Farinata

(Liguria)

(Liguria)

thin focaccia-like bread made with chick peas flour olive oil salt and water. Pan fried

Torta Pasqualina

(Liguria)

(Liguria)

Elaborate vegetable tart made at Easter time. 

Sardenaira of Sardenea

(Liguria)

(Liguria)

Savory tart made with fresh sardines, anchovies, onions, basil and black olives similar to the French Provencal pissaladiere  Pizza Focaccia

Amaretti de Sassello

(Liguria)

(Liguria)

soft flourless almond cookies that are hand formed one by one

Baci di Alassio

(Liguria)

(Liguria)

"Kiss form Alassio"  sandwich cookies made from hazelnuts, honey, egg whites and cooa with dark rich chocolate middles. 

Bosco, Pigato, Vermentino

(Liguria)

(Liguria)

Most impotant varitials and Ligurian DOC white wines

Ormeasco & Rossese

(Liguria)

(Liguria)

most important varietals in Ligurian DOC red wines. 

Cortese, Moscato Bianco

(Piedmont)

(Piedmont)

most important White varietals 

Caciocavallo Silano

(Campania)

(Campania)

spund-curd smi hard cows' milk cheese typically made from the milk of the podlica cow, a breeed indigionous to inland Campania. Looks like a round or oval bulbous sack tied off at the top. DOP

Mozzarella di bufala campania

(Campania)

(Campania)

Spun curd soft pale white cheese made from the milk of the bufala an water buffalo. DOP

Fior de Latte Appennino Meridionale

(Campania)

(Campania)

"flower of milk from the Southern Apennines" kind of mozzarella made the cows' milk that is pale white soft and elastic. DOP

Pomodoro S. Marzano Dell'agro Sarnese-Nocerino

(Campania)

(Campania)

Prized variety of plum tomato that is bright red, had firm pulp and few seeds

Marinara (Napoletana)

(Campania)

(Campania)

tomato, olive oil, oregano and garlic. sometimes basil Pizza

Margherita

(Campania)

(Campania)

tomato, oilive oil, grated Parmigiano, mozzarella of fior-di-latte and basil pizza

Ripieno ( Calzone)

(Campania)

(Campania)

ricotta, mozzarella, oilve oil and salami pizza

Formaggio E Pomodoro

(Campania)

(Campania)

Tomato olive oil, grated Parm. Pizza

Neapolitan Ragu

(Campania)

(Campania)

Rich tomato-meat sauce the cooks for hours

Pomodoro or Pummarola

(Campania)

(Campania)

sauce made with fresh or canned San Marzano tomatos gently cooks with a little olive oil and garlic or. less often with onions.

Puttanesca

(Campania)

(Campania)

flavorful tomato sauce made with San Marzano tomatos, garlic, evoo, orgenao, hot red peppers, capers, black olives form Gaeta and parsley.  Called a Harlet Sauce due to heat.

Genovese

(Campania)

(Campania)

Puree of oinions flavored with juices of braised meats

Vongole (clam) or Cozze (mussels)

(Campania)

(Campania)

served either with tomatos or with evoo and garlic

Calzzone

(Campania)

(Campania)

pant leg. 

Mozzarella in Carrozza

(Campania)

(Campania)

Mozzarella ina carriage  Fior di Latte sandwich dipped in egg fried inolive oil sometimes witn anchovies. 

Satru 

(Campania)

(Campania)

elaborate rice-lines casserole with small meatballs and chick livers

Bistecca alla pizzaiola

(Campania)

(Campania)

steak with sauce of tomato garlic and wild mushroom

Parmigiana di melanzane

(Campania)

(Campania)

Eggplant Pramigiana

Pesce ala'acqua pazza

(Campania)

(Campania)

"Fish in crazy water" flavored with salt, garlic, parsley, olive oil and frequently (though not always) tomatos

Fritto di Pesce

(Campania)

(Campania)

Mixed Fish Fry

sfogliatelle

(Campania)

(Campania)

shell-shaped flaky pastry sweets filled with ricotta and semolina, flavored with candied orange peel

Zeppole

(Campania)

(Campania)

Kind of fried bigne often served the pastry cream

Struffoli

(Campania)

(Campania)

Fried honey-dippped dough balls 

Pastiera

(Campania)

(Campania)

ricotta cheeescake made with wheat berries

Aglianico, Piedirsso

(Campania)

(Campania)

Grape varietals used to make prized red wines

Fiano, Greco, Flanagina, Asprinio

(Campania)

(Campania)

grape varietal used to make prized white wines

Greco Di Tufo  DOGC

(Campania)

(Campania)

White wine from the Greco varietal

Fiano D'Avellino   DOCG

(Campania)

(Campania)

white wine made from the Fiano varietal 

Strega

(Campania)

(Campania)

"withc"  liquer made from a recipe the mixes approximately 70 herbs and spices from Europe, Central American and Asia

Parmigiano-Reggiano  DOP

(Emilia Romagna)

(Emilia Romagna)

king fo the hard Grana-type (Grating) cheeses. made from mixture of morning and evening milk form cows fed on fresh green grass and clover. Cheese drums ages 1-3 years.  (0 lb wheels, stamped of authenticity.

older it gets the grainier ti gets. Melts nicely

Aceto Balsamico

(Emilia Romagna)

(Emilia Romagna)

Tradizionale di Modena DOP Balsamic vinegar must be on teh lable fpr authentic balsamic vinegar for Modena.

Padina Romagnola

(Emilia Romagna)

(Emilia Romagna)

Unlevened flat bread for Romagna

Coppia Ferrarese

(Emilia Romagna)

(Emilia Romagna)

specialty bread from Ferrara consisting of four twisted stick shapes with knotted dough center

Fritto Misto

(Emilia Romagna)

(Emilia Romagna)

mixed fry  and assortment of vegetables, meats or fish anglaised, breaded or battered and deep fried.

Lambrusco

(Emilia Romagna)

(Emilia Romagna)

light red wine produced from various sub varieties of the Lambrusco grape in four DOC zones. Availble in sweet or dry and red or rose versions

Albana di Romagn (DOCG)

(Emilia Romagna)

(Emilia Romagna)

Italy's frist DOCG white wine; availble dry, semi dry, sweet and passito

Nocino

(Emilia Romagna)

(Emilia Romagna)

Walnut Liqure - nuts picked June 23rd at dawn

Emilia Romagna  

large section at cuff of boot

(Emilia Romagna)

9 provinces : Bologna (the capital), Ferrara, Forli, Modena, Parma, Piacenza, Ravenna, Reggio, Emilia and Rimini. 

Known as the land of Plenty. Wealthy in architecture

Truffles, Risotto, Salami, Bolognese Sauce, Lasagna

Sfoglia

(Emilia Romagna)

(Emilia Romagna)

fresh pasta rolled out into a flat sheet. more aggs ued in pasts

international pasts rolling competition

Trotellini

(Emilia Romagna)

(Emilia Romagna)

filled rign shaped pasts made by folding a square of pasts into a triangle ans then winding the triangle into a ring so the points stick together like a minature headscarf. A specialty of Bologna.

Tagliatelle

(Emilia Romagna)

(Emilia Romagna)

long ribbons of fresh hand rolles pasta

Maltagliati

(Emilia Romagna)

(Emilia Romagna)

Tagliatelle cut into irregular short peices ans served with beans on in soups. 

Eels of Comacchio

(Emilia Romagna)

(Emilia Romagna)

Eels from the marshlands of Comacchio on the Adriatic.

Prosciutto di Parma  DOP

(Emilia Romagna)

(Emilia Romagna)

Cured Parma ham. Most popular antipasto in Italy.  Tenderm sweet delicate in flavor, deep pink in color and pure white fat.

Mortadella d Bologna  IGP

(Emilia Romagna)

(Emilia Romagna)

oval or cylindrical sausage with smooth ans iniformly pink interior with evenly disttributed small pearly-white squares of fat. Pork

Zampone di Modena IGP

(Emilia Romagna)

(Emilia Romagna)

stuffed pigs trotters (feet) a tradition of Modena

Culatello DOP

(Emilia Romagna)

(Emilia Romagna)

made from the rear legs of the pig, useing only the heart or center of the leg.  Orignially form Zibello a small town near Modena. 

Pancetta (Piacentina) DOP

(Emilia Romagna)

(Emilia Romagna)

slightly spiced unsmoked bacon from the belly of the pig. 

Porchetta

(Emilia Romagna)

(Emilia Romagna)

suckling pig traditionally cooked with rosemary and grlic or sage and garlic.

Denominazinoe di Origine Protetta

product must adhear to proper growing and handling procedures, specific geographical ties and traditioanl artisan techniques, some for over 200 years. 

Indicaxion Geografica Protetta

less strigent than DOP cerfies produce was produced or handled in certain area but not necessarily both. 

Indicazioane Geoprafica Tipica

least strignet win appellation for good wine that do noit fall under DOC or DOCG. authorized varities and or ratio of at least 85% of one approved varirty to 15% oteh approved. Linked to geographicl areas larger than DOC and DOCG 

Denominazione di Origine Controllata e Granatia

"Guaranteed Denomination of Controlled Origin" More stict thh DOC rule smaller yields impy greater quality. today only total of 24 wines carry DOCG. 

in the style of

inteh manner of

as prepared in

as perpared by

as prepared by a coal worker. pasts sauce typical of Rome (Lazio) made with Pork jowls aor pancetta, onions, eggs and Pecorino Romano cheese. 

al Marsala