Welcome to the Celtnet Recipes page for Italy, Southern Europe. Here you will find recipes for Italian foods and examples of Italian cookery. On this Italy recipes page you will also find some brief details about Italy itself, a little about the country and where Italy is located in Southern Europe. There is also a brief overview of Italian cuisine.

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Recipe List — Italian Recipes

Welcome to my listing page for recipes from Italy, Southern Europe. This page is part of my European Recipes Site part of my attempt at gathering in one place recipes from each and every country on the Continent of Europe.

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European Regions Covered by Celtnet Recipes:

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The image above shows the entire continent of Europe with Southern Europe picked out in red. According to the United Nations, Southern Europe is formed from fourten states: 1: Albania; 2: Andorra; 3: Bosnia and Herzegovina; 4: Croatia; 5: Greece; 6: Italy, 7: Macedonia, 8: Malta, 9: Montenegro, 10: Portugal, 11: San Marino, 12: Serbia, 13: Slovenia and Spain.

Italy

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.

If you're looking for a particular recipe, or a recipe using a particular ingredient or set of ingredients, why not try my recipe search facility. You can even use a combination of period and ingredient such as 'Elizabethan Lamb' or 'medieval eggs'.

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Celtnet Recipes Forums:
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• Ancient Recipes
  • Main Courses
    • Main Courses
    • Clay-baked Fish
    • Cod and Oysters in Beer
    • Fish in Barley Bread
    • Grass-covered Boiled Meat
    • Lamb Stew
  • Accompaniments
    • Accompaniments
    • Alexanders Sauce
    • Boiled Nettle Pudding
    • Chickweed Soup
    • Chickweeed Salad (Chickweed Salad)
    • Dock Rissoles
    • Hedgerow Salad
    • Myrtle and Bilberry Pudding
    • Schwaarzwurz
    • Winter Salad
  • Desserts
    • Desserts
    • Ancient Pancakes
    • Cream, Fruit and Honey
    • Easter Ledge Pudding
    • Fruit Dumplings
    • Poppy Seed and Blackberry Cake
  • Breads, Cakes and Pastries
    • Breads and Cakes
    • Acorn and Hazelnut Pap (Acorn and Hazenut Pap)
    • Acorn Pan Bread
    • Barley Bread
    • Beer Cakes
    • Fruited Bread
    • Leaven
    • Leavened Bread
    • Oat and Barley Milk Cakes
    • Oatcakes
    • Rich Bread
  • Drinks
    • Drinks
    • Acorn Coffee
    • Ederflower Cordial
• Roman Recipes
  • Starters
    • Starters
    • Gustum de praecoquiis (Starter with Apricots)
    • In ovis hapalis (Boiled Eggs and Pine-nuts)
    • Isicia Omentata (Roman Burgers)
    • Ius in lacertos elixos (Boiled Mackerel with Sauce)
    • Ius in thynno elixo (Salt Tuna with Sauce)
    • Pepones et Melones (Water and Honey Melons)
    • Pultes Iulianae (Julian Pottage)
    • Scillas (King Prawns)
  • Main Courses
    • Main Courses
    • Aliater ius in mullos assos (Red Mullet in Fennel and Mint Sauce)
    • Aliter haedinam sive agninam excaldatam (Lamb Stew)
    • Aliter in grue vel in anate vel in pullo (Roast Duck with Damson Sauce)
    • Aliter ius in pisce elixo (Fish Cooked in its Own Juice)
    • Alter Haedinam Sive Agninam Excaldatam (Steamed Lamb)
    • Amia (Roman Fish in Vine Leaves)
    • Aper ita conditur (Roast Pork in Celery Seed Sauce)
    • Betaceos Varronis (Beets à la Varro)
    • Carnes Vaccinae (Beef Casserole)
    • Cucurbitas more Alexandrino (Alexandrine Squash)
    • Embractum Baianum (Baian Stew)
    • Gruem vel anatem (Crane or Duck in Spiced Gravy)
    • In mitulis (Mussels)
    • In ostreis (Oysters)
    • In perdice (Boiled Partridge)
    • In porcello lactante (Pork Chops with Sauce)
    • In Struthione elixo (Boiled Chicken)
    • In Vitulinam Elixam (Boiled Veal)
    • Isicia ex sphondylis (Prawn Rissole)
    • Ius candidum in ansere elixo (Boiled Goose with Cold Sauce)
    • Ius diabotanon in pisce frixo (Fish in Herb Sauce)
    • Krea Tarikhera (Ham in Red Wine Sauce)
    • Laganophake (Lentil Stew)
    • Leporem farsilem (Stuffed Roast Hare with White Sauce)
    • Leporem Farsum (Stuffed Hare)
    • Lepores (Hare in Sweet Sauce)
    • Liver Oxyrhynchus
    • Lucaniae (Lucanian Sausages)
    • Minutal marinum (Seafood Fricassee)
    • Mussels with Lentils
    • Myma (Baked Plaice)
    • Patina de pisciculis (Soufflée of Small Fish)
    • Patina solearum (Patina of Sole in a Herb Sauce)
    • Patina zomoteganon (Fish Fillets with Leek and Coriander)
    • Pisces Scorpiones Rapulatos (Fish with Turnips in Saffron Sauce)
    • Porcellum Flaccianum (Suckling Pig)
    • Psoai (Pork in Piquant Sauce)
    • Pullum elixum cum cucurbitis elixis (Aniseed Chicken)
    • Pullum Frontonianum (Chicken a la Fronto)
    • Pullus Farsilis (Chicken with Liquid Filling)
    • Pullus Vardanus (Chicken à la Varus)
    • Sarda ita fit (Stuffed Sardines)
    • Steaks
    • Vitellina fricta (Fried Veal)
  • Accompaniments
    • Accompaniments
    • Aliter cucumeres (Cucumber with Fennel Seed)
    • Aliter pisam sive fabam (Broad Beans or Split Peas)
    • Aliter Salacattabia (Bread Salad)
    • Betas (Beetroot with Leeks in Wine)
    • Caroetae frictae (Fried Carrots)
    • Carotae et pastinacae (Carrots Sautéed in Peppered Wine Sauce)
    • Cauliflower in a Celery Mint Sauce
    • Conchicla Cum faba (Beans in the Pod with Coriander Sauce)
    • Cucumeres (Braised Cucumbers)
    • Cum faba (Green Beans in a Coriander Sauce)
    • Cymas et cauliculos (Cabbage Shoots)
    • Lenticula (Roman Spicy Lentils)
    • Mykai (Mushrooms in Honey)
    • Olusatra (Celery with Raisin Sauce)
    • Ova spongia ex lacte (Honey Omelette)
    • Patellam ex holisatro (Artichokes Cooked in Herbs)
    • Pisam Vitellianam sive fabam (Butter Beans in a Herb Sauce)
    • Thorion ex Oryza (Goats' Cheese with Rice in Vine Leaves)
  • Desserts
    • Desserts
    • Aliter Dulcia (Another Kind of Dessert)
    • Dates Alexandrine
    • Dulcia Domestica (Home-made dessert)
    • Kydonion syn Meliti (Honeyed Quinces)
    • Ova spongia ex lacte (Pancakes with Milk)
    • Patina de piris (Pear Souflée)
    • Patina de Sabuco (Elderberry Souflée)
    • Pears with Cinnamon and Wine
    • Roman "Christmas Pudding"
    • Tiropatinam (Boiled Custard)
    • Tyropatinam (Baked Custard)
  • Breads and Cakes
    • Breads and Cakes
    • Basyniai (Walnut and Fig Cakes)
    • Boletinos Artos (Mushroom Bread)
    • Egg Sponge with Milk
    • Enkhytoi (Roman Honey Cakes)
    • Glykinai (Wine Cakes)
    • Hapalos Artos (Soft Bread)
    • Itrion (Sesame Biscuits)
    • Libum (Diced Cheese Bread)
    • Libum (Sacral Bread)
    • Maza (Barley Cake)
    • Mustacei (Must Rolls)
    • Mymia (Nut Cake)
    • Palathai (Fig Cakes)
    • Phthois (Pastry Rounds)
    • Pompeiian Pizza
    • Rich Sweet Cakes
    • Streptikos Artos (Plaited Bread)
  • Sauces
    • Sauces
    • Aliter Assaturas (Another Sauce for Roast Meat)
    • Aliter in cervum assum iura ferventia (Plum Sauce for Venison)
    • Bucellae cum Lacte Caprino (Goats' Milk Sauce)
    • Dodra (Nine-part Sauce)
    • Gustato pro Caro (Sauce for Meat)
    • Gustato pro Ovis (Sauce for Eggs)
    • Ius in pelamyde assa (Sauce for Tuna)
    • Ius in pisce rubellione (Sauce for Sea Bream)
    • Oxypori Composito (Salad Dressing)
    • Oxyporium (Oxyporium Salad Dressing)
    • Perdicem cum pluma (Sauce for Wood Pigeon)
  • Snacks
    • Snacks
    • Cecina (Chickpea pancake)
    • Cochleas lacte pastas (Milk-fed Snails)
    • Epityrum (Olives with Herbs)
    • Erebinthoi Knakosymmigeis (Chickpeas in Saffron)
    • Erebinthoi syn Xeroi Tyroi (Chickpeas with Cheese)
    • Glires (Stuffed Doormouse)
    • Mel et caseum (Honey-sweetened Cheese)
    • Mixtura cum Caseo (Soft Cheese with a Herb Purée)
    • Mixtura cum Nucibus (Hazelnuts with Herb Purée)
    • Moretum (Garlic and Herb Pâté)
    • Oa Pnikta (Poached Egg in White Wine)
    • Olivarum Conditurae (Olive and Celery Tapenade)
    • Shellfish Forcemeats
    • Stuffed Dates
    • Tagenitai (Pancakes)
    • Thorion Tarikhous (Mackerel-stuffed Vine Leaves)
    • Tybaris (Celery with Vinegar)
    • Tyros Dia Koskinou (Cheese and Honey)
    • Tyros eis Halmen (Pickled Cheese)
  • Drinks
    • Drinks
    • Kykeon (Barley Water)
    • Mulled Mead
    • Mulsum
    • Rhodomeli (Rose Honey)
    • Sekanjabin
• Medieval Recipes
  • Starters
    • Starters
    • Aquapatys
    • Barley Gruel
    • Caboches in Potage (Cabbage Stew)
    • Charlet
    • Charlet Yforced (Meat Charlet)
    • Drawen Benes (Mixed Beans)
    • Eowtes of Flessh (Herbs Like Flesh)
    • Erbolat
    • Frumente yn lentyn (Frumenty in Lent)
    • Gode Broth (Basic Medieval Broth)
    • Grewel Forced (Meat Gruel)
    • Gronden Benes (Ground Beans)
    • Hebolace
    • Jusshell Enforced
    • Leek and Tripe Soup
    • Macrows
    • Noteye (Nutty)
    • Papyns (Poached Eggs in Golden Sauce)
    • Salat (Salad)
    • Sowpes Dorry
  • Main Courses
    • Main Courses
    • A dauce egre (Fish in Sweet and Sour Sauce)
    • Bake Mete Pye (Pie of Baked Meat)
    • Basic Pastry
    • Blank Desne (White Desire)
    • Blank Dessorre
    • Blank Maunger
    • Bruet Sarcenes (Saracen Brewet)
    • Bukkenade
    • Capoun or Gos Farced (Stuffed Capon or Goose)
    • Chickenes Endoryed (Gilded Chicken)
    • Comarye
    • Connynges in Clere Broth (Rabbits in Clear Broth)
    • Crustardes of Flessh
    • Elus Bakyn in Dyshes (Eels baked in dishes)
    • Fenkel in Soppes (Fennel in Sauce)
    • Filetes in galyntyne
    • Flampoyntes (Flan Points)
    • Flaumpens
    • Fonnell
    • Gelyne in Dubbatte (Hen in Wine Broth)
    • Gode Paest
    • Gruyau (A Gruel of Husked Barley)
    • Henne in Bokenade (Hen in Sauce)
    • Malardis
    • Mawmenee
    • Mortarolo
    • Mortrews Blank (Meat in Wite Sauce)
    • Mushroom Pie
    • Nowmbyls of Muskyls (Mussels in Almond Milk Sauce)
    • Peiouns y Stewed (Stewed Pigeons)
    • Potage de Lombars (Lombard Soup)
    • Poullaille farcie (Stuffed Poultry)
    • Poume d'oranges
    • Pourcelet farci (Stuffed Suckling Pig)
    • Pumpes (Pork Meatballs)
    • Pyes de Pares (Pies of Paris)
    • Pykes in Brasey (Pikes in Spiced Wine)
    • Roo Broth (Roe Deer in Broth)
    • Schyconys with the Bruesse (Stewed Chicken)
    • Stewed Beeff
    • Syrip for a Capon or Faysant (Sauce for Capon or Pheasant)
    • Tart de Bry (Brie Pie)
    • Tart de ffruyte (Eels baked in dishes)
    • Tart in Ymbre Day (Amber Day Tart)
    • Tartes de Chare (Pies of Baked Meat)
    • Tartes of Flesh (Meat Pie)
    • Tartlettes/Tartletes (Tartlets)
    • To make a Frose
    • Tourtes parmeriennes (Parmesan Pies)
    • Venyson in Broth (Venison in Broth)
    • Venyson Y-bake (Medieval Venison Pie)
    • Vyne Grace
  • Accompaniments
    • Accompaniments
    • Benes y Fryed (Medieval Fried Beans)
    • Buttered Wortes (Buttered Greens)
    • Chyches (Roast Chickpeas)
    • Compost
    • Frumente (Wheat in Milk and Broth)