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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 306 recipes in total:
| Abacchio alla Cacciatora Origin: Italy | Beef Ragú Origin: Italy | Cordula (Braided Lamb Intestiness) Origin: Italy |
| Abbacchio alla Cacciatore (Lamb Cacciatore) Origin: Italy | Betaceos Varronis (Beets à la Varro) Origin: Roman | Coriander Cheesy Garlic Baguette Origin: Italy |
| Abbachio al Forno (Italian Roast Baby Lamb) Origin: Italy | Betas (Beetroot with Leeks in Wine) Origin: Roman | Cramma (Italian Blancmange) Origin: Italy |
| Aka Involtini di Salvia (Sage and Anchovy Fritters) Origin: Tuscany | Biscotti di Consuolo (Consolation Biscuits) Origin: Italy | Cucumeres (Braised Cucumbers) Origin: Roman |
| Aliater ius in mullos assos (Red Mullet in Fennel and Mint Sauce) Origin: Roman | Blackberry Panna Cotta Origin: Italy | Cucumeres rasos (Cucumber Salad) Origin: Roman |
| Aliter Assaturas (Another Sauce for Roast Meat) Origin: Roman | Blackcurrant Gelato Origin: Italy | Cucurbitas more Alexandrino (Alexandrine Squash) Origin: Roman |
| Aliter carduos (Artichokes with Herbs) Origin: Roman | Boboli Pizza Crust Origin: Italy | Cum faba (Green Beans in a Coriander Sauce) Origin: Roman |
| Aliter carduos elixos (Artichokes with Spiced Sauce) Origin: Roman | Boletinos Artos (Mushroom Bread) Origin: Roman | Cuminatum in ostrea et conchylia (Cumin Sauce for Shellfish) Origin: Roman |
| Aliter Caroetas (Carrots with Cumin Sauce) Origin: Roman | Bruscandoli Origin: Italy | Cymas et cauliculos (Cabbage Shoots) Origin: Roman |
| Aliter cucumeres (Cucumber with Fennel Seed) Origin: Roman | Bucellae cum Lacte Caprino (Goats' Milk Sauce) Origin: Roman | Dates Alexandrine Origin: Roman |
| Aliter Dulcia (Another Kind of Dessert) Origin: Roman | Butterless Garlic Baguette Origin: Italy | Dodra (Nine-part Sauce) Origin: Roman |
| Aliter haedinam sive agninam excaldatam (Lamb Stew) Origin: Roman | Calabrian Pizza Origin: Italy | Dulcia Domestica (Home-made dessert) Origin: Roman |
| Aliter holus molle (Celery Purée) Origin: Roman | Calzone Origin: Italy | Egg Sponge with Milk Origin: Roman |
| Aliter holus molle (Purée of Squash) Origin: Roman | Cannellini alla Catania Origin: Italy | Eggs Florentine Origin: Italy |
| Aliter in cervum assum iura ferventia (Plum Sauce for Venison) Origin: Roman | Caramelized Onion and Blue Cheese Pizza Origin: Italy | Embractum Baianum (Baian Stew) Origin: Roman |
| Aliter in grue vel in anate vel in pullo (Roast Duck with Damson Sauce) Origin: Roman | Carduos (Artichokes with Egg) Origin: Roman | Enkhytoi (Roman Honey Cakes) Origin: Roman |
| Aliter ius in pisce elixo (Fish Cooked in its Own Juice) Origin: Roman | Carnes Vaccinae (Beef Casserole) Origin: Roman | Epityrum (Olives with Herbs) Origin: Roman |
| Aliter Lenticulam (Lentils, Another Way) Origin: Roman | Caroetae frictae (Fried Carrots) Origin: Roman | Erebinthoi Knakosymmigeis (Chickpeas in Saffron) Origin: Roman |
| Aliter patina de aparagis (A Dish of Asparagus, Another Way) Origin: Roman | Carotae et pastinacae (Carrots Sautéed in Peppered Wine Sauce) Origin: Roman | Erebinthoi syn Xeroi Tyroi (Chickpeas with Cheese) Origin: Roman |
| Aliter patina de asparagis frigida (Cold Asparagus Dish with Woodock) Origin: Roman | Cassata alla Siciliana Origin: Sicily | Faseoli virides et cicer (Runner Beans and Chickpeas) Origin: Roman |
| Aliter pisam sive fabam (Broad Beans or Split Peas) Origin: Roman | Castagnaccio (Chestnut Cake) Origin: Italy | Favignana Tuna Origin: Italy |
| Aliter porros (Boiled Leeks in Cabbage Leaf Salad) Origin: Roman | Cauliflower in a Celery Mint Sauce Origin: Roman | Florentine Pizza Origin: Italy |
| Aliter porros II (Salad of Leeks Boiled with Juniper) Origin: Roman | Cecina (Chickpea pancake) Origin: Roman | Florentines Origin: Italy |
| Aliter porros III (Salad of Leeks with Broad Beans) Origin: Roman | Chard and Cheese Strata Origin: Italy | French Bread Pizza Origin: Italy |
| Aliter Salacattabia (Bread Salad) Origin: Roman | Cheesy Garlic Baguette Origin: Italy | Fritella con Cecina Origin: Italy |
| Alter Haedinam Sive Agninam Excaldatam (Steamed Lamb) Origin: Roman | Chicken Florentine Pizza Origin: Italy | Garlic and Chilli Squid with Linguine Origin: Italy |
| Amaretto French Toast Origin: Italy | Chicken Parmigiana Origin: Italy | Garlic Baguette Origin: Italy |
| Amia (Roman Fish in Vine Leaves) Origin: Roman | Chocolate and Almond Biscotti Origin: Italy | Garum (Fish Sauce) Origin: Roman |
| Aper ita conditur (Roast Pork in Celery Seed Sauce) Origin: Roman | Ciabatta Bread Origin: Italy | Gelato della Prugna (Plum Gelato) Origin: Italy |
| Arancini di Riso (Rice 'Oranges') Origin: Italy | Ciabatta Lambada Origin: Italy | Gelato di Fragola (Strawberry Gelato) Origin: Italy |
| Aubergine and Lamb Pizza Origin: Italy | Ciabatta Pizza Origin: Italy | Gelato di Mascarpone con le Violette (Mascarpone Gelato with Violets) Origin: Italy |
| Avocado and Ham Pizza Origin: Italy | Cochleas lacte pastas (Milk-fed Snails) Origin: Roman | Glires (Stuffed Dormouse) Origin: Roman |
| Bagna Caôda (Anchovy Dipping Sauce) Origin: Piedmont | Conchicla Cum faba (Beans in the Pod with Coriander Sauce) Origin: Roman | |
| Basyniai (Walnut and Fig Cakes) Origin: Roman | Conchiclam Apicianam (Concicla à la Apicius) Origin: Roman |
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Ghana is one of the most fertile and productive of West African countries. It is also the inheritor nation of the Ga and Ashanti poeples, ancient rulers of West Africa. The cuisines of Ghana are diverse and characterized by he use of chillies, native spices and boiled eggs in the cooking. Here you will find two typical Ghanaian recipes.
Chilli recipes to blow your brains out... Here are three recipes from India and Africa, incorporating the world's hottest chillies. Each could claim itself to be... The world's hottest chilli dish...
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.
Those obsessive about wild foods will source a whole meal from the wild. But this is not the way that it's best to start with or even to keep going with wild foods. It's far better to gather a few fruit, wild greens or mushrooms and to add these to your everyday cookery. This way you get an introduction to the range of wild foods available and you begin to extend your cookery by adding wild ingredients.
A crockpot (also known as a slow cooker) can be an excellent means of cooking proper meals slowly for a long time. It allows you to make the most of poor cuts of meat and lets you cook your food over night or slowly throughout the day whilst you are at work. There are lots of recipes for crockpot meals on the internet, but you can adjuist pretty much any recipe for a stew or braising dish to the crockpot. This article shows you how to do this using a classic Turkish lamb and onion stew as an example.
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.
Beans are a classic storage food and have been a staple of the human diet for millennia. In recent decades, however, we have forgotten just how useful and versatile beans are. Here is a brief description of the importance of beans, with two classic bean recipes for you to try.
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.
This article gives an introduction to the history of that classic breakfast food, the waffle, starting form the Medieval European origins to the invention of the classic American waffle. Recipes for traditional and chiffon waffles are also given as well as some ideas of how to adapt and very these classic recipes.
When you examine the history of drinks, what you see is the attempt by human civilizations to render drinking water safe. This article gives an introduction to the ways various civilizations have chosen to make water safe to drink as well as providing two recipes for a fruit juice drink and a spice infusion of lemongrass.