Typical Italian meals are also popular in other parts of the world, where they are eaten almost like local dishes, such as lasagna, pizza and spaghetti carbonara.
Let's know in this article the 40 typical foods in Italy.
1. Lasagna
Lasagna is not only one of the typical foods in Italy, it is also a symbol of world gastronomy.
Lasagna means "plate", and comes from the Greek, "lasagnum", which used the word to refer to the food that would be served in a special plate, either smaller or made of different material than usual, such as pots or bowls.
Although the origin of the dish is believed to be between London and Italy, many records suggest that the Romans inherited it from the Greeks and modified it as it is known today.
Lasagna is made from raw or precooked square pasta sheets, which are layered one on top of the other and seasoned and cooked ground beef is added between them.
Grated mozzarella cheese and béchamel sauce are added to the layers of meat between layers, to give flavor and better compact.
An Italian lasagna is served with village bread or better yet, a traditional Caesar or watercress salad.
Many versions of lasagna are known, some with tuna and cheese, others based on chicken, and even vegetarian.
2. Risotto alla milanese
The risotto alla milanese or what it would be in Spanish, a Milanese rice, is one of the typical foods in Italy, an icon in Milan, Verona, Piedmont and Lombardy.
Its main ingredients are rice and a touch of Parmesan cheese.
Its creamy texture combined with the flavor of cheese makes this dish a unique culinary experience.
Other key ingredients for its preparation are spinach, shellfish, mushrooms and other cheeses. Also garlic and fine onion between olive oil, saffron to add color and as a special touch, a splash of white wine.
It is served either as a main dish or as a very complete garnish with veal (a specialty in the town of Lombardy), chicken or vegetables such as squash or spinach.
Among its variants, it is prepared with vegetarian-style vegetables.
Spanish cuisine adopted it among its favorite dishes but with modifications, by including smoked pecorino cheese (boletus risotto) or adding walnuts, gorgonzola or others.
3. Carpaccio
Carpaccio is one of the typical foods in northern Italy. It consists of raw meat or fish cut into thin slices that are marinated in olive oil and lemon juice or vinegar and served with salt and Parmesan cheese.
It is eaten on special occasions as a main dish, but also as a starter.
The most commonly used meat is veal and, as for fish, salmon.
The carpaccio is accompanied by thin slices of onion, fresh basil or arugula leaves and a pinch of black pepper.
Although its origin is not certain, it is believed that the dish comes from Venice. Its variants are tuna, octopus, prawns and vegetables such as zucchini and tomato.
4. Minestrone soup
Minestrone is nothing more than a succulent vegetable soup with a little pasta or rice semolina, eaten hot and thick as a main dish. It is considered a food with high nutritional value due to the variety of vegetables and greens.
The ingredient list is made up of diced carrots and potatoes, beans, peas, celery, garlic, zucchini and tomato seasoned with pepper, fresh basil and salt.
In some variants, it is cooked by adding bacon, chicken, meat or pieces of bacon or ham.
In the north of Italy it is obtained with rice and Parmesan cheese, while in the south they add garlic and tomato. In Tuscany they incorporate beans.
5. Pizza
It is believed that pizza comes from bread, since in ancient Rome it was made round and cut into conical portions, to which they added a tomato-based sauce with shavings of mozzarella cheese sprinkled on top.
This combination was the first version of existing pizza and is what is known as Margarita pizza, a gastronomic symbol of the city of Naples.
It is prepared from a dough made from wheat flour, which when kneading it is squashed and stretched in a circular shape and to which tomato sauce and mozzarella cheese are spread and then cooked in a wood oven.
With the Margarita pizza as the base and starting point, a variety of styles of pizzas of many flavors emerged.
As ingredients you can choose between vegetables, vegetables, meats, fish, seafood and / or fruits. Creativity has no limit.
The most common styles of pizza are the four seasons, the four cheeses, the vegetarian, the funghi (mushrooms), the pepperoni and the Hawaiian.
6. Capresse salad
One of the most typical salads is the capresse or capresa, the name from which it comes, the Capri region. It is colorful, fresh, and has a tasty flavor and texture.
Its original ingredients are tomato cut into slices, mozzarella cheese in balls, fresh basil leaves, a drizzle of olive oil and salt.
It is a plate of fresh vegetables that is served as a starter, appetizer or snack, ideal for summer days.
Among its variants is incorporating balsamic vinegar and adding oregano on the tomatoes.
A more direct intervention in the recipe is to add together or just some of these ingredients: lettuce, arugula, onion, avocado and a basil pesto sauce.
7. Ossobuco
Ossobuco is a traditional Milan dish made from boneless veal, prepared as a shank stew.
Also known as veal shank or as Milanese ossobuco, it is cooked by stewing the meat with tomato, onion and carrot; it is garnished with garlic, rosemary, bay leaf, pepper and salt. The finishing touch is a little white wine.
In its region of origin it is served with white rice or risotto, while in other regions of the country it is served with pasta and stewed potatoes.
The name of the dish has to do with what osso buco, which means in Italian, "hollow bone" and refers to the cut and how the pieces are presented to prepare and eat them.
What differentiates it from other meats is that its amount of fat is the necessary to achieve a juicy and succulent meat.
8. Spaghetti carbonara
Carbonara is one of the most representative pastas of Italian gastronomy.
The original recipe for the carbonara sauce contains only pecorino cheese, eggs, guanciale, pepper and salt. Over the years, cream and bacon in squares, olive oil and as an alternative, Parmesan or Manchego cheese were incorporated.
Part of the magic of this food is its contrast of flavors between salty and sweet.
Its preparation is simple, but it takes time. It is served with more cheese over the pasta and black pepper.
9. Grissinis
Grissinis or grisnis are a kind of elongated sticks made from wheat flour, which are baked until they are golden brown and crisp.
They are eaten as a complement to salads, cold cuts, cheese and as a spread; also to try sauces, creams, antipasti and / or patés. If you are somewhat daring, you can add jams.
Another way to prepare them is by adding pieces of dried tomatoes, cured cheese, paprika, onion, black or green olives, herbs such as oregano and whatever else you are wanting to taste on the sticks.
10. Fainá with meat and aubergine
It is a kind of pizza made with chickpea flour that is believed to be native to Genoa. It is pronounced "farinata", although for the Genoese it is fainá.
The flour is mixed with water and olive oil, salt and pepper are added, leaving a paste with a more liquid texture than the usual dough, similar to that of crepes. Ingredients are added to taste and cooked in the oven.
Fainá with meat and aubergine is one of the typical foods in Italy, present on special occasions and in the everyday life of their homes.
11. Agnolotti
This stuffed pasta is believed to have its origins in the Middle Ages. Over the years it became a typical dish, especially in northern Italy, and for this reason they are known as “agnolotti alla piemontese”.
It is considered the "cousins" of ravioli and is distinguished by its square shape and smallness. They are filled with beef or pork sauces or a mixture of sage, butter and Parmesan cheese.
In Italy they are considered agnolottis only if they are stuffed with meat, otherwise they will be just ravioli.
The base ingredients will always be meat (to taste), small pieces of cabbage, Parmesan cheese, rosemary, garlic, and salt and pepper to taste.
Agnolottis are served on holidays like Christmas and other celebrations.
12. Bucatini or spaghetti all’amatriciana
This recipe is born in the mountainous town of Amatrice, north of Rome, Lazio region.
It is a fine pasta with a hole covered in the famous amatriciana sauce, prepared with a base of guanciale (pieces of pork cheek) accompanied by tomato, olive oil and grated pecorino cheese.
It is said that the dish has roots in a recipe called, "gricia", which in turn is born from the name that the Romans gave to the bread sellers of that time.
From the 18th century on, tomato sauces began to be recognized in Italy, after the arrival of the fruit from the New World. Then the amatriciana arose by adding the tomato to the original recipe for "gricia".
It is in Rome where it is served over bucatinis, while in the rest of the regions it is more popular to make spaghetti or gnocchi.
This dish has a variant of alternating the bucatinis with other pastas and substituting the guanciale for bacon, as it is better known. Another variant is to add onion as part of the sauce ingredients.
13. Polenta
Polenta is Italian and before corn arrived in Europe after the return of Christopher Columbus from America (16th century), it was made from rye, barley or spelled.
Its preparation is simple but takes time. Three servings of water are required to the boiling point to which salt and pepper are added to taste; then a portion of corn-based flour is added and stirred until thickened.
It is removed from the heat after thickening and melted butter is added, pieces of fontina cheese to taste and that's how it will be ready to taste. It is customary to add some sauce and serve on cold winter days.
It is a dish that can be eaten alone or accompanied by fish, mushrooms, stew, seafood, salami, vegetables, tomato or cheese. It is a very versatile food, to the point that you can prepare a kind of pizzas.
Polenta comes from the times of Greece, when it was prepared with barley. It was also part of the diet of the Roman people where it was known as pullenta.
In Italy and depending on the region a style of polenta is prepared.
14. Vincisgrassi
Vincisgrassi is the most imposing and rustic version of lasagna. A typical meal from the Marche region, also known as the Marche province.
It is prepared with square or rectangular sheets of egg pasta. Between layers it is filled with a sauce made from various types of minced pork, beef, sausages, chicken livers, onion, celery and carrots. All with salt and pepper.
It is also coated with béchamel sauce, but thicker. Another of its touches is that it is sprinkled with nutmeg and Parmesan cheese.
15. Arancini
Arancini are one of the specialties of southern Italian gastronomy, a typical Sicilian food from the city of Messina, where it is known as arancinu or arancina.
They are balls fried in olive oil made of rice, onion, pork, Pecorino or Parmesan cheese and egg, which are like croquettes. They are also cooked in the oven.
Saffron is included in its preparation mixture, which gives them their golden orange color.
As variants, there are the arancini alla catanese or alla norma, with aubergine as the main ingredient, a type of arancini from Catania. Another way to make them but on the sides of Bronte is with pistachios.
They are usually filled with mozzarella, peas, tomato sauce, and if they are salty, cooked ham. If you want sweets, they are filled with chocolate, especially on December 13, a traditional date in Palermo.
Arancini are considered an ideal aperitif for parties or meetings.
16. Lamb
Italians tend to meet at Easter time with a good lamb, specifically croquettes sealed in olive oil and breaded with egg, Parmesan cheese and breadcrumbs. They should be very crispy on the outside and tender and juicy on the inside.
Another presentation of lamb for Easter is the lamb chops, very popular for their low fat content and for how tender they are.
They are also breaded, but rosemary cream is added to the beaten egg, a touch of grated cheese and salt and pepper to taste. They are fried in extra virgin olive oil.
When served, they are accompanied by sautéed artichokes, a fresh fennel salad and a good red wine.
17. Meatballs
Along with pizza and pasta, meatballs are classic recipes in Italy. French fries of a size that fit in a half open fist are prepared.
They are eaten marinated in a tomato sauce in the form of a stew or steamed. They are also served fried, ideal for aperitifs or children's snacks.
Another way to eat them is like the traditional pasta with meatballs, a little larger, stuffed or fried, or small ones for snacks.
What sets Italian meatballs apart is the accompaniment of Parmesan or Pecorino cheese, which is never lacking in their dishes.
Another typical meal with meatballs is Tyrolean (Austrian) style, which are made with bread and Italian smoked ham or speck. They are served in meat broth and are usually found around Bolzano.
18. Octopus in purgatory
Italian culinary culture is wide and its taste and fervor is not only manifested in the main cities. Those regions not so well known or totally unknown as Molise, are also protagonists in the country's gastronomy.
On the sides of the Adriatic coast of Italy, towards the center of the territory, is Molise, a region where dishes around fish are the most popular. There the octopus is prepared in purgatory as a typical meal.
The octopus is prepared with onion as a base, stewed with white wine, plus a touch of red pepper and chili.
19. Meat Ragout Bolognese
The meat ragu Bolognese is an Italian tradition and its secret is the preparation time.
Although it is eaten with egg tagliatelles, it can also be enjoyed in lasagna, fusillis, fettuccine, with tortellini and even with rigatonis.
It is only necessary to comply with the times necessary to obtain the desired flavor, which are invested in the conditioning of the meat that needs to be hydrated over and over again.
The sauce ingredients are finely chopped onion and carrot, celery, red seedless tomatoes, preferably as a puree, white wine, whole milk, nutmeg (optional), and salt and pepper to taste.
There are those who incorporate vegetable or meat broth to rehydrate the meat, however, expert cooks suggest that to preserve the flavor of the sauce and that it does not turn into a broth, the ideal is to use tomato juice.
First the sauce is prepared and then the meat is added, to which the milk is poured when it changes color (so that it sets the flavors well).
It is left to dry to add the nutmeg and it is from then on that the tomato puree and white wine are added, so that the meat does not acidify and it preserves the flavors of the sauce.
The trick is to let the meat dry by absorbing the juice from the sauce over and over again, hydrating with water and tomato juice.
Once ready, pour Parmesan cheese over the tagliatelles and voila, to eat.
20. Malloreddus al pecorino
Malloreddus are a classic of “Sardinian” pasta from the Sardinia region, with shapes similar to those of 2 cm long, striped seashells.
The also known sardinian dumplings are made with semolina flour or hard flour, water and ground saffron. They have a small resemblance to gnocchi and like good Italian pasta, it is accompanied by a sauce.
Once ready and well heated, they are prepared with a touch of saffron, black pepper and the inevitable pecorino cheese.
As a variant, they are served as "malloreddus alla campidanese" accompanied with sausages dipped between a tomato ragout. As a detail of the dish, the pecorino cheese.
21. Stuffed cuttlefish
Cuttlefish are invertebrate sea animals related to octopus and squid, part of the phylum of mollusks.
They are usually found around the Lecce, Taranto, Bari or Brindisi sides and it is a culinary classic in Puglia. Its filling will vary by region.
They are filled with Parmesan cheese, a little parsley and prawns. However, a mixture of parsley, capers, egg and garlic can also be added, with pecorino cheese as an invariable ingredient.
When cooking them and to enrich their flavor, they are also often fried between strips of ham or bacon. You can pour in a little lemon juice and olive oil or add a touch of garlic butter to enliven its aroma.
To seal the cuttlefish, toothpicks are used that also match their decoration, along with chopped parsley as a side. One piece per person is served.
As a variant, it is prepared with squid.
22. Steak Fiorentina
The bistecca alla Fiorentina is part of the Italian gastronomic tradition, mainly in the center of the country. It is a 2 cm thick beef or veal fillet with the meat bone prepared on the grill.
Although it is known in regions of the country, the Fiorentina steak is typical of Tuscany. Its name comes from the celebrations of the feast of San Lorenzo, in Florence.
Make the fillets with 2 cm cuts, sprinkle with salt to taste before removing them from the grill and once served on the plate, add a touch of olive oil, black pepper and to garnish, a preferred herb.
The steak is accompanied by Tuscan beans or fresh lemon slices. It is desirable with a red wine, especially Chianti.
23. Stew or burrida a la casteddaia
The casteddaia stew consists of a plate of dogfish, a type of cat shark also called a marine cat or alitan. You can also use the line, known locally as scrita.
This cat shark stew is prepared between white wine vinegar and walnuts and is cooked with bay leaves, an ingredient that gives it a particular flavor. Their sauce is creamy.
This typical food is a variant or "cousin" of the well-known Sardinian burrida.
24. Porchetta
Porchetta is a typical food from the central regions of Italy, with equally acceptance in the rest of the territory and in countries like Spain.
It is a dish certified as a "traditional recipe" by the Ministry of Agriculture.
A porchetta is a boneless, oven-roasted pork roll, garnished with herbs and garlic. When ready, it is dark and crunchy on the outside, soft and juicy on the inside. It is very low in fat.
It is usually eaten as a main dish in paninis, as a cold meat or snack.
Its variant is the Roman style porchetta stuffed with its own meats seasoned with garlic, rosemary and fennel; and the head porchetta (Di Testa), filling the boneless head of the pig.
25. Cod a la vicenza
Cod a la vicenza or a la vicentina (in Italian it would be baccalà alla vicentina) is a food prepared from dried fish, specifically ragno (spider) cod.
The fish should be cleaned and soaked for 3 days to soften the meat. It is seasoned with salt and pepper, passed through flour and cooked over low heat in a clay pot, marinated between milk, olive oil and thin onion strips.
According to tradition, it is served on a bed or slices of yellow polenta, decorated with chopped parsley. There are those who add anchovies and sprinkle Parmesan cheese on the plate.
26. Farinata or fainá
Farinata or fainá is believed to be Genoese, a typical food from the Liguria region.
It is prepared with chickpea-based flour with its respective water to achieve a mixture. As a dressing it has a touch of olive oil plus salt and ground black pepper to taste.
As a variant, they are prepared with wheat flour accompanied by chickpea flour and the other ingredients, except for the pepper called Fainá de Savona.
It is a versatile dish that can be served to taste or accompany creams, sauces, sweets and even as a base for a pizza. It is ideal for its components for celiacs.
It is believed to have its origins in the 18th century by sailors who mixed their remaining ingredients on the high seas.
27. Frico
Africa comes from the north of Italy, from the Friuli - Venezia Giulia region. It is familiar from rosti, an alpine dish.
It can be considered as an omelette, but without an egg. It is prepared by making thin cuts of potatoes (type bread slices or tortilla style) with a cheese that is fatty, traditionally montasio or asiago.
The potatoes are fried with a little oil in a frying pan and when cooked they are removed from the heat. In that same pan, the cheese is placed until it melts and at that moment the potatoes are added.
As the cheese builds up as it cooks, flip the entire mixture like a tortilla over and over until firm. It is removed from the heat, allowed to cool and chopped to serve the diners. It can be eaten fried or soft with onion.
This dish was created to take advantage of the remains of crusts of bread and cheese. It is usually served as a garnish, starter or second course, and a side for stews and soups.
28. Genoese bread with olives
Bread is a food that is not lacking on the Italian table and one of them is the so-called Genoese bread with olives, which is like a variation of focaccia.
It is a flat bread whose dough is similar to pizza, except that the focaccia-type olive bread is thicker and is made with flour, yeast, olive oil, water, salt and the olives chopped into pieces or three.
Although it is prepared with black olives, green ones also work. Of course, none with bone. There are those who add some nuts or cheese to the mixture to enhance its flavor.
Once the dough is ready with all the ingredients and before taking it to the oven, it should be sprinkled with sesame seeds and brushed with olive oil.
It can be eaten as a snack or to accompany meals.
Among its variants are the focaccia di recco, which is with cheese; the focaccia barese, also with olives plus fresh tomatoes and other sweets covered with raisins, honey, sugar or accompanied with candied or dehydrated fruits.
29. The piadina
The piadina comes from the typical customs of the provinces of Romagna, towards the region called Emilia - Romagna.
It consists of a flat and round pancake or fajita style bread also known as romagola piadina.
It is made with wheat flour of Italian origin and is used to carry other foods, sauces and sweet or savory creams.
The filling is with vegetables, meat stews of all kinds, vegetables, salads and even sweets. They are served fresh and soft or toasted.
An example and one of the most common presentations is stuffed with tomato, mozzarella cheese and ham, or with fresh cheese and arugula.
30. Pepperoni Pizza
The pepperoni is perhaps the best-known pizza in the world, but it is not Italian. Rather, an Italian-American creation.
Eating a pepperoni pizza is enjoying the melted mozzarella, the particular and unique tomato sauce and that spicy and strong point that this type of American salami provides.
In Italy, salami is known as spicy napoletana salsiccia, secca salsiccia or salame, while in Latin America it is longaniza.
The dough, which is made with wheat flour, is cooked in the oven. Afterwards, the tomato sauce is poured, preferably made with fresh tomato puree.
Shredded mozzarella cheese and whole sliced pepperoni spread to cover entire batter. There are those who add whole pitted olives (green or black).
31. Prosciutto di Parma
The prosciutto di Parma or Parma ham is next to pizza, pasta, Parmesan cheese and balsamic vinegars, the most famous Italian food in the world.
It is a raw and cured pork meat cut into very thin slices, which was initially made manually.
Although it can be served in many ways, among the most common and luxurious are the prosciutto pizza alone or prosciutto and black olives, between gnocchi with cheese and arugula sauce and prosciutto vegetable rolls.
The dish comes from Roman times since Cisalpine Gaul, where it was known was the place where the prosciutto was best prepared.
The word prosciutto means, original raw ham from Italy. In general it has an intense and refined flavor with sweet nuances. It is low in calories.
32. Spaghetti Bolognese
The classic spaghetti bolognese or as it would be in Italian, spaghetti alla bolognese, is a typical national food and an international reference.
It is a simple recipe that includes spaghetti bathed in a Bolognese-style fresh tomato sauce, which contains vegetables and minced or ground stewed beef.
It is served according to the original tradition: the long pasta as the bed of the plate is poured with the sauce with the meat on top and a little olive oil is drizzled. As a variant and complement, the Parmesan cheese is added.
Another variation is to mix the beef with pork to enhance the flavors.
33. Bruschetta
The bruschetta has its roots in the farmers who wanted to make the most of the bread that was getting stale.
It is a delicious antipasto that, due to its flavors and practicality, became popular, now being part of any event as an aperitif or appetizer, even for snacks or an entrance.
The bruschetta is made up of slices of sliced and toasted bread to which extra virgin olive oil and garlic or ground paprika are poured. However, as time passes and according to each region, other ingredients have been added.
Among its variations is adding cubes of ripe tomatoes garnished with garlic, salt and basil leaves. Others include Parma ham, Parmigiano Reggiano cheese with artichokes, or Pecorino cheese and lima beans.
There are those who enrich the bread with pieces of meat or sausages and dried tomatoes. There are also sweets in Sicily.
34. Beef in tuna sauce
Vitello tonnato or vitel toné, which in Spanish would be veal in tuna sauce or tuna veal, is a culinary classic from Italy, from the Piedmont region.
For many it is the ideal food for the summer when served cold and because of its flavors and how fresh it is on the palate. A typical meal brought to the table on holidays.
To prepare it, you need beef loin seasoned and cooked between vegetables and greens. When ready, it is sliced or sliced very thin on the plate.
The meat is accompanied with egg and a sauce made from tuna passed through a food grinder, milk cream and olive oil. If you want more robust, add capers and anchovies. As a final touch and to serve, capers or some pickles such as gherkins, onions or boiled egg are placed.
The veal in tuna sauce is served as a luxury starter, appetizer or as an exquisite antipasto.
35. Ravioli
Ravioli are a square pasta filled with cheese, meat, chicken, fish, spinach with ham, sautéed mushrooms and many other fillings.
They are a very versatile and fast food to cook that can be accompanied by white, green or red sauces or the most common, Neapolitan and Bolognese.
36. Gnocchi or gnocchi
The famous Italian gnocchi are also an international recipe.
They are prepared with a potato-based flour that should remain as a consistent puree, which together with the egg and the flour give the necessary texture to mold the gnocchi.
They are also usually made from pumpkin, cassava or cassava flour, banana, corn and even breadcrumbs.
It is typical to eat them in tomato sauce, gorgonzola cheese or sage, although almost any sauce works well for them.
Among the variants of gnocchi are soufflé type, covered in cream and baked gratin. Also the light gnocchi accompanied by vegetables, vegetables and non-greasy cheeses such as ricotta.
37. Focaccias
Focaccia is a culinary tradition rooted among the most popular in the country. A kind of bread similar to pizza, but much fluffier and thicker and that usually does not have tomato sauce.
Its original version, simpler and more popular, only contains rosemary, olive oil and salt. But like all bread, it can be combined with aromatic herbs, vegetables, vegetables, meats and preferably cold cuts.
Among the best known focaccias are roast beef with arugula and pepper sauce; of only onion or only olives.
This dish is eaten on a daily basis as an aperitif and if it is accompanied by vegetables, meats or sausages, as a main course.
38. The calzone
Calzone has roots in Naples, a food similar to focaccia and pizza.
The dough folds over itself, being closed like a patty and is filled with cheese, vegetables, any type of meat, stews, condiments, ricotta, mozzarella or tomato.
It is cooked in the oven or fried as the main meal, which depending on the filling would be a very complete food.
The calzone is smaller than an average pizza, but larger than a regular empanda.
39. Eggplant Parmigiana
Another typical antipasto of Italian food are the aubergines parmigiana or as one would say in Italian, “parmigiana di melanzane”. It comes from the south of the country, from the Campania region.
The eggplant is cut into not so thin slices (half a centimeter thick). Once washed and dried, they are left to rest for a few minutes in salted water to absorb the flavor. Afterwards, they are passed through beaten egg and wheat flour in a breaded style, fried and placed in a bowl or source. They make a kind of cake by layering them like a lasagna.
Tomato sauce and Parmesan cheese are poured along with a basil leaf between each layer. Para sellar la última, se vierte el queso parmesano, un poco de tomate frito y huevo batido para que quede crujiente y compacto. Se lleva al horno.
Si no se tiene un horno se pueden preparar en una sartén tapando bien la elaboración.
Como variante de la receta se suele agregar carne picada o molida guisada entre capas. Es una comida que se suele usar para celebraciones.
40. Bresaola
La bresaola es una deliciosa comida en forma de antipasto proveniente de la región Lombardía, con inicios de muy vieja data cuando se requirió conservar la carne por largo tiempo luego de ser macerada.
Su ingrediente principal es la carne de ternera, lo que la distingue del común de los antipastos que se elaboran con carne de cerdo.
La carne se adereza con sal para ser curada por dos o tres meses y así lograr que quede como un embutido para que alcance una textura agradable y de sabor suave, aunque algo amargo.
El estilo más típico para probarlo es con pan de piadina con rúcula, el parmiggiano y aceite de oliva o solo con aceite de oliva y zumo de limón, pimienta y sal. También con pimentón y alcaparras, entre muchas otras.
Se sirve cortada en lonchas o lonjas muy finas que al momento de comer se acompañan con ensaladas, rúcula, queso parmesano, como parte de una pizza, con alguna pasta o enrollado y rellenos con cremas y vegetales.
¿Cuál es la comida típica de Roma, Italia?
La comida típica de Roma es sabrosa, nutritiva y colorida, aunque no es la más apropiada para los vegetarianos y mucho menos para quienes sufren del colesterol.
Entre las entradas más comunes están:
- El suppli a la romana (croquetas rellenas de arroz cocido, carne, tomate y queso mozzarella).
- La pasta a la carbonara y los bucatini a la amatriciana, que son los espaguetis gordos con agujeros internos.
- Los ñoquis a la romana hechos con harina de sémola.
- La trippa a la romana, que son callos de ternera en salsa, queso y verduras.
¿Qué es lo que comen los italianos?
La base de la gastronomía típica italiana son las harinas transformadas en pastas, pizzas y panes, al igual que las carnes, principalmente la de vacuno en sus diversas presentaciones.
Todo cambia de acuerdo a cada región y sus costumbres, pero siempre entorno a estos ingredientes cuando se remiten a la tradición.
Algo que no se puede dejar de incluir son los risottos y el emblemático gelato. Cualquiera de ellos es sello de los sabores del Mediterráneo.
¿Cuál es el desayuno italiano?
En Italia se desayuna tradicionalmente un croissant o algún semejante acompañado con un café (expreso o capuchino) pequeñito, fuerte y bien caliente. No acostumbran a comer salado.
Un clásico sería capuchino con un croissant de crema de requesón o de pistacho. Algunos desayunan un bocadillo grande con salami, jamón o algún otro embutido y agua.
Ejemplo de menú de comida italiana
El menú de comida italiana suele estar integrado por cuatro platos: el antipasto o la entrada, un primer plato que está entre arroz o pasta, un segundo plato que son carnes y un acompañante como ensaladas, verduras o polenta y el postre, que pueden ser embutidos, quesos o frutos. Para cerrar, alguna bebida digestiva como un licor de hierbas o una grappa.
Bebidas típicas de Italia
Entre las bebidas típicas italianas están el limoncello (de la maceración de la cáscara de limón en alcohol y un jarabe con agua y azúcar), la grappa (proviene de la destilación de los orujos de la uva), el fernet (a base de hierbas como la manzanilla, el cardamomo y otras), la sambuca (deriva del destilado al vapor de las semillas de anís) entre otros. Todos son licores.
Entradas de comida italiana
Entre las entradas más típicas están los antipastos, también platos como el calzone de salchicha italiana, bolitas de queso mozzarella crujientes, la sopa italiana de salchicha y calabacín, el aperitivo de pizzeta de zapallo, pimientos italianos rellenos de salchicha, los canapés y hot dog italianos. También el particular revuelto de champiñones, salchichas y pimiento italiano.
Recetas de comida italiana plato fuerte
Entre las comidas más típicas de platos fuertes se encuentran los risotos, entre ellos a la milanesa, de hongos y el risoto a la salsiccia.
Entre las pastas, la lasaña, los macarrones y los espaguetis, con sus diversas variedades de salsas. En cuanto a carnes, el ossobuco, el bistec a la Fiorentina y la piccata.
Historia de la cocina italiana
Las raíces de la cocina italiana provienen de Roma.
En la dinámica de conquista por Grecia, Sicilia, países africanos y árabes, se vivieron intercambios que dejaron gustos por la gastronomía que más tarde serían adquiridos o imitados.
Igualmente, tras el encuentro de América se reciben muchos rubros con nuevos colores, olores y sabores, que ampliaron y sofisticaron aún más su cocina. Una huella importante también la han dejado los países asiáticos.
Características de la cocina italiana
Entre las características más resaltantes de la cocina italiana están su empeño por el uso de alimentos y materias primas de primera calidad y frescos.
El uso de alimentos de la dieta mediterránea y los menús en cuatro tiempos, lo que es lo mismo que comer cuatro cosas en una sola comida: entrada, primer plato, segundo plato y postre. Y el uso resaltado de verduras y frutas en sus recetas.
Postres italianos
El primer lugar en los postres italianos lo tiene el tiramisú, que se convirtió en un símbolo de su repostería pese a surgir recientemente (en los años setenta). Su combinación de texturas y sabores lo hacen único.
Otro postre es el panna cotta o nata cocida. Es a base de lácteos con azúcar y gelatinoso para acompañarlo con chocolate, frutos rojos o caramelos.
Si tuvieras que elegir entre estas 40 comidas típicas en Italia, ¿con cuál te quedarías?
