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This page of Italian recipes is brought to you by the Celtnet European Recipes Site:
| Western European Recipes | Northern European Recipes | Central European Recipes |
| Eastern European Recipes | Southern European Recipes |
Italy, offilicially Repubblica Italiana the Italian Republic is a Parliamentary Republic situated in the region of Europe that the United Nations defines as 'Southern Europe'. Italy has been the home of many European cultures, such as the Etruscans and the Romans, and later was the birthplace of the movement of the Italian Renaissance. Italy's capital Rome has been the center of Western Civilization, and is the center of the Catholic Church. Although the Catholic Church is no longer the official religion of Italy it still plays an important part in the country's political affairs (mostly due to the present of Vatican City and the Holy See in Rome). Italian is the cuntry's official language. Italy is the world's seventh largest economy and it is a foundig member of the European Union and is also a member of the G8, the Council of Europe, the Western European Union, and the Central European Initiative. Italy is also considered as one of the 'Great Powers'. Italy has one of the longest written culiary histories in Europe, beginning with the writings of the Romans and extending throug the Medieval Period to modern times. Italian cuisine is considered one of the world's great cuisines. |
The alphabetical list of recipes from Italy follows (limited to 100 recipes per page). There are 298 recipes in total:
| Abacchio alla Cacciatora Origin: Italy | Betas (Beetroot with Leeks in Wine) Origin: Roman | Cucumeres rasos (Cucumber Salad) Origin: Roman |
| Abbachio al Forno (Italian Roast Baby Lamb) Origin: Italy | Biscotti di Consuolo (Consolation Biscuits) Origin: Italy | Cucurbitas more Alexandrino (Alexandrine Squash) Origin: Roman |
| Aka Involtini di Salvia (Sage and Anchovy Fritters) Origin: Tuscany | Blackcurrant Gelato Origin: Italy | Cum faba (Green Beans in a Coriander Sauce) Origin: Roman |
| Aliater ius in mullos assos (Red Mullet in Fennel and Mint Sauce) Origin: Roman | Boboli Pizza Crust Origin: Italy | Cuminatum in ostrea et conchylia (Cumin Sauce for Shellfish) Origin: Roman |
| Aliter Assaturas (Another Sauce for Roast Meat) Origin: Roman | Boletinos Artos (Mushroom Bread) Origin: Roman | Cymas et cauliculos (Cabbage Shoots) Origin: Roman |
| Aliter carduos (Artichokes with Herbs) Origin: Roman | Bruscandoli Origin: Italy | Dates Alexandrine Origin: Roman |
| Aliter carduos elixos (Artichokes with Spiced Sauce) Origin: Roman | Bucellae cum Lacte Caprino (Goats' Milk Sauce) Origin: Roman | Dodra (Nine-part Sauce) Origin: Roman |
| Aliter Caroetas (Carrots with Cumin Sauce) Origin: Roman | Butterless Garlic Baguette Origin: Italy | Dulcia Domestica (Home-made dessert) Origin: Roman |
| Aliter cucumeres (Cucumber with Fennel Seed) Origin: Roman | Calabrian Pizza Origin: Italy | Egg Sponge with Milk Origin: Roman |
| Aliter Dulcia (Another Kind of Dessert) Origin: Roman | Calzone Origin: Italy | Eggs Florentine Origin: Italy |
| Aliter haedinam sive agninam excaldatam (Lamb Stew) Origin: Roman | Cannellini alla Catania Origin: Italy | Embractum Baianum (Baian Stew) Origin: Roman |
| Aliter holus molle (Celery Purée) Origin: Roman | Caramelized Onion and Blue Cheese Pizza Origin: Italy | Enkhytoi (Roman Honey Cakes) Origin: Roman |
| Aliter holus molle (Purée of Squash) Origin: Roman | Carduos (Artichokes with Egg) Origin: Roman | Epityrum (Olives with Herbs) Origin: Roman |
| Aliter in cervum assum iura ferventia (Plum Sauce for Venison) Origin: Roman | Carnes Vaccinae (Beef Casserole) Origin: Roman | Erebinthoi Knakosymmigeis (Chickpeas in Saffron) Origin: Roman |
| Aliter in grue vel in anate vel in pullo (Roast Duck with Damson Sauce) Origin: Roman | Caroetae frictae (Fried Carrots) Origin: Roman | Erebinthoi syn Xeroi Tyroi (Chickpeas with Cheese) Origin: Roman |
| Aliter ius in pisce elixo (Fish Cooked in its Own Juice) Origin: Roman | Carotae et pastinacae (Carrots Sautéed in Peppered Wine Sauce) Origin: Roman | Faseoli virides et cicer (Runner Beans and Chickpeas) Origin: Roman |
| Aliter Lenticulam (Lentils, Another Way) Origin: Roman | Cassata alla Siciliana Origin: Sicily | Favignana Tuna Origin: Italy |
| Aliter patina de aparagis (A Dish of Asparagus, Another Way) Origin: Roman | Castagnaccio (Chestnut Cake) Origin: Italy | Florentine Pizza Origin: Italy |
| Aliter patina de asparagis frigida (Cold Asparagus Dish with Woodock) Origin: Roman | Cauliflower in a Celery Mint Sauce Origin: Roman | Florentines Origin: Italy |
| Aliter pisam sive fabam (Broad Beans or Split Peas) Origin: Roman | Cecina (Chickpea pancake) Origin: Roman | French Bread Pizza Origin: Italy |
| Aliter porros (Boiled Leeks in Cabbage Leaf Salad) Origin: Roman | Chard and Cheese Strata Origin: Italy | Fritella con Cecina Origin: Italy |
| Aliter porros II (Salad of Leeks Boiled with Juniper) Origin: Roman | Cheesy Garlic Baguette Origin: Italy | Garlic and Chilli Squid with Linguine Origin: Italy |
| Aliter porros III (Salad of Leeks with Broad Beans) Origin: Roman | Chicken Florentine Pizza Origin: Italy | Garlic Baguette Origin: Italy |
| Aliter Salacattabia (Bread Salad) Origin: Roman | Chicken Parmigiana Origin: Italy | Garum (Fish Sauce) Origin: Roman |
| Alter Haedinam Sive Agninam Excaldatam (Steamed Lamb) Origin: Roman | Ciabatta Bread Origin: Italy | Gelato della Prugna (Plum Gelato) Origin: Italy |
| Amia (Roman Fish in Vine Leaves) Origin: Roman | Ciabatta Lambada Origin: Italy | Gelato di Fragola (Strawberry Gelato) Origin: Italy |
| Aper ita conditur (Roast Pork in Celery Seed Sauce) Origin: Roman | Ciabatta Pizza Origin: Italy | Gelato di Mascarpone con le Violette (Mascarpone Gelato with Violets) Origin: Italy |
| Arancini di Riso (Rice 'Oranges') Origin: Italy | Cochleas lacte pastas (Milk-fed Snails) Origin: Roman | Glires (Stuffed Dormouse) Origin: Roman |
| Aubergine and Lamb Pizza Origin: Italy | Conchicla Cum faba (Beans in the Pod with Coriander Sauce) Origin: Roman | Glykinai (Wine Cakes) Origin: Roman |
| Avocado and Ham Pizza Origin: Italy | Conchiclam Apicianam (Concicla à la Apicius) Origin: Roman | Goat's Cheese and Roasted Tomato Pizza Origin: Italy |
| Bagna Caôda (Anchovy Dipping Sauce) Origin: Piedmont | Cordula (Braided Lamb Intestiness) Origin: Italy | Gooseberry and Angelica Gelato Origin: Italy |
| Basyniai (Walnut and Fig Cakes) Origin: Roman | Coriander Cheesy Garlic Baguette Origin: Italy | Greengage and Mint Gelato Origin: Italy |
| Beef Ragú Origin: Italy | Cramma (Italian Blancmange) Origin: Italy | |
| Betaceos Varronis (Beets à la Varro) Origin: Roman | Cucumeres (Braised Cucumbers) Origin: Roman |
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British cookery is often seen as a joke, yet with the range of available fresh ingredients British desserts are some of the most divine and inspiring in the world. Here I present two classic desserts: one modern and one traditional for your enjoyment.
West African cuisine is all based around making the most of all the ingredients available. This is a hearty, cheap and quite spicy stew that makes use those parts of the animal that we in the West tend to ignore - hearts and livers. The dish is very tasty and makes a wonderful accompaniment to rice. It's very cheap to prepare and extremely healthy for you.
Learn a little about the origins of British biscuits and American cookies and how these classic baked goods differ from one another. Also presented is a recipe for a classic American chocolate chip cookie and a traditional British tea-time biscuit.
Rather than being a British or English invention, Chutneys originated in India and were re-worked during the 18th century as a means of preserving autumn fruit and vegetables. Here you get a recipe for a classic Indian chatni and a British chutney so you can see how one evolved into the other.
Chicken is perhaps one of the most versatile meats available to the cook. Partly because chickens grow quickly but also because chicken meat, if cooked properly, remains tender and succulent during the cooking process. Chicken also lends itself to a vast array of cooking methods from stewing to roasting. Here you will learn a little about chickens and chicken meats along with two classic chicken recipes.
Fusion cooking is the blending of ingredients and cooking techniques from different areas of the globe. Though most people thing of Asian-influenced dishes as being typically 'Fusion' modern Fusion cuisines can represent dishes influenced by the foods of any region of the world. Though South-east Asian, African, Middle Eastern and Indian influences tend to predominate. Here you will learn a little more about fusion cookery and will be presented with a classic Australian fusion dish.
Nigeria has a very vibrant and dynamic culture and this is reflected in the country's food. Staples remain stews ('soups' in West African parlance) and staples based on grains, cassava flour and millet. Here you will see two authentic Nigerian recipes to help you gain a flavour for this country's cuisines.
Fish is the staple protein source for much of the human population. Fish is an important high-quality protein source that much of the Western diet is deficient in. In this article you will learn a little about fish as well as gaining two classic fish recipes.
Much of what we know, historically, about English cookery originates from the grand houses, as only these recipes were written down in recipes. The food of the 'common man' had to rely on oral tradition to be transmitted through the ages. As a result we know far more about the cookery of the grand houses than the cookery of the common man. This all changed in the Victorian ear with the rise of the middle classes and the adoption of recipes, spices and cookery methods from elsewhere in the world.
The thought of a cold or chilled soup sends shivers up the spines of many diners. After all, soups are meant to be hot aren't they. But, just as a good hot soup can warm you up on a cold winter's day a chilled soup can also serve to soothe the palate and cool you on a hot summer's day. A century ago chilled soups were all the rage, and though we don't tend to make them much these days, there recipes are much in need of a revival. Here a classic hot soup is compared with a chilled soup.