Name that Italian dish?

Question

Please name all the Italian dishes you know. I am specifically looking for one that is just a side dish and it's spicy fried or baked onions. But I would like to know the names for as many Italian dishes you know. All I know are spaghetti and pizza, so give me all you know.

Try to describe the taste or ingredients as much as you can along with the pronunciation of the name.

Answer 1

Lasagna

Calzones

Veal Parmagiana

Fetticine Alfredo

Shrimp Scampi

Baked Ziti

Answer 2

Common pizza recipes

Focaccia al rosmarino - based on rosemary and olive oil, sometimes served with prosciutto. Usually served as appetizer

Pizza marinara - based on tomato, oregano and garlic

Pizza Margherita - based on tomato and mozzarella

Pizza alla napoletana (or Napoli) - tomato, mozzarella and anchovy

Pizza siciliana - tomato, mozzarella, capperi, olive and anchovy

Pizza romana - tomato, mozzarella, capperi and anchovy

Pizza pugliese - tomato, mozzarella and onions

Pizza capricciosa - with tomato, mozzarella, mushrooms, artichokes, black and green olives

Pizza quattro stagioni - based on tomato and divided in four sectors, one for each season:

Spring: olives and artichokes

Summer: pepper

Autumn: tomato and mozzarella (like Pizza Margherita)

Winter: mushrooms and boiled egg

Pizza ai quattro formaggi - with four different cheeses (sometimes melted, sometimes in sectors)

Pizza ai funghi e salsicce (or boscaiola)- with mozzarella, mushrooms and sausages, with or without tomato.

Calzone - folded over dough usually filled with ricotta and other ingredients

[edit] Pasta varieties - (over 650)

Main article: List of pasta

Agnolotti

Bavette, bigoli, bucatini

Cannelloni, crespelle

Cappellini, cappelletti

Conchiglie

Ditalini

Eliche

Farfalle, festoni, fettuccine, filatieddi, fusilli

Garganelli

Gnocchi

Gnocchi di semolino

Lasagne, linguine, lumache (snails)

Maccheroni (macaroni), malloreddus (Sardinian pasta), maltagliate, marille, Marrubini

Offelle, orecchiette

Orzo

Paccheri, paglia e fieno, pansotti, panzarotti, pappardelle, penne, perciatelli, pici, pinzillacchere, pizzoccheri,

Ravioli, rigatoni

Spaghetti, spaghetti alla chitarra, strozzapreti, strangozzi, strascinati

Stelline

Tacconi, tagliatelle, tagliarini, tonnarelli, tortellini, trenette, trottole, trofie

Vermicelli

Ziti

[edit] Pasta dishes

Ciceri e Tria

Bucatini all'amatriciana, Bucatini coi funghi, Bucatini alla Sorrentina

Cannelloni al ragù, cannelloni ai carciofi

Penne all'arrabbiata, pansotti alla genovese

Rigatoni alla pajata, Rigatoni al forno con salsa aurora

Spaghetti alla Bolognese

Spaghetti alla Carrettiera, Spaghetti al nero di seppia, Spaghetti alla Puttanesca, Spaghetti con la bottarga, Spaghetti all' aglio, olio e peperoncino, spaghetti indiavolati, Spaghetti Siracusani, spaghetti alla carbonara

Tagliatelle alla boscaiola, tagliatelle ai carciofi, tagliatelle ai funghi, tagliatelle al pomodoro, tagliatelle al sugo di lepre, tagliatelle al ragù

Tortelloni alla zucca

Trofie al pesto, trofie al sugo di noci

Tortellini of MODENA

Tortelloni ricotta and spinaci

Lasagne

Pasta and ragù!

[edit] Rice dishes

(Rice -Riso- dishes are very common in North Italy, specially in Lombardia and Veneto Regions)

Basic Risotto

Risotto alla milanese or Risotto with saffron

Risi e bisi

Risotto con la lüganega

Riso with schrimpfs

Riso con piselli (risi e bisi)

Riso alla toscana

Riso al nero di seppia

Riso con i porcini

Risotto alla sbirraglia

Risotto alla zucca

Risotto di seppie alla veneziana

Sformato al basilico

Sformato di riso dolce

Tiella di riso, patate e cozze

Risotto ai gamberoni

Risotto ai quattro sapori

Risotto al cavolfiore

Risotto al gorgonzola

Riso tonnato

Riso valdostano

Risotto saltato

Risotto al Barolo

Risotto con scamorza e champagne

Risotto indivia e fiori di zucca

Risotto allo zafferano con petto d'anatra

Risotto alla marinara

Risotto con agoni

Risotto mantecato con Grana Padano

[edit] Italian fish

Baccalà

Cacciucco

Alici, Sardine, Anguilla marinate

Seppioline in umido

Missultin e polenta

Fritata di bianchetti

Fritto misto di pesce

Orate al forno

Acciughe fritte in pastella

Acciughe in carpione

Acquadella o latterino fritto

Agghiotta di pesce spada

Anguilla marinata

Baccalà alla vicentina

Baccalà fritto

Branzino al sale

Brodetto di arselle

Buridda

Calamaretti fritti

Calamari in zimino

Calamari ripieni

Capesante alla veneziana

Cappon magro

Carpaccio di pesce

Cartoccio di pesce spada

Cozze alla tarantina

Cozze fritte alla viareggina

Cozze ripiene

Filetti di baccalà

Filetti di orata al cartoccio

Frittura mista di pesce

Grancevola alla veneziana

Impanata di pesce spada

Involtini di pesce

Moscardini lessati alla genovese

Murena fritta

Nasello al forno

Orata arrosto

Pepata di cozze

Pesce a scabecciu

Pesce al cartoccio

Pesce alla pizzaiola

Pesce spada alla siciliana

Pesce Spada arrosto in salmoriglio

Polpettine di mare

Sarde a beccafico

Sarde arraganate (sarde con origano e pane)

Sarde grigliate

Sarde ripiene

Sarde sfiziose panate

Sardele in saor

Sbroscia bolsenese

Scampi a zuppetta

Scampi gratinati

Seppie col nero alla veneziana

Seppie con i piselli

Seppie ripiene

Sogliole alla mugnaia

Spiedini ai frutti di mare

Spiedini di alici

Spiedini di anguilla

Stoccafisso alla genovese

Stoccafisso alla ligure

Tonno sott'olio

Tortiera di cozze

Totano imbottito

Triglie alla livornese

Zuppa di pesce

[edit] Italian meats

Bresaola

Coda alla vaccinara

Cotoletta alla milanese

Cotoletta alla petroniana (like a cordon bleu)

Bistecca Fiorentina

Mortadella

Osso buco

Pancetta

Parma Ham

Pezzetti di cavallo

Prosciutto cotto

Prosciutto crudo

Salame

Salsiccia

Violino Valtellinese

Vitello

[edit] Italian wine

Further information: Lists of Italian DOCG, DOC, and IGT wines.

Abruzzi

Montepulciano d'Abruzzo, Trebbiano d'Abruzzo

Tuscany

Bolgheri, Carignano, Chianti, Colli Apuani, Colli Etruria Centrale, Colline Lucchesi, Elba, Scansano, Montalcino, Montescudaio, Nipozzano, Vino Nobile di Montepulciano, Parrina, Pitigliano, San Gimignano, Val di Chiana, Val di Cornia, Valdinievole, Valle di Arbia

Piedmont

Alba, Acqui, Asti, Barolo, Carema Riserva, Colli Tortonesi, Gattinara, Gavi, Langhe, Monferrato, Nebbiolo, Ovada

Veneto

Amarone, Bardolino, Colli Euganei, Valpolicella, Conegliano Veneto, Custoza, Soave, Valdobbiadene

Liguria

Cinque Terre

Emilia-Romagna

Sangiovese, Lambrusco (al mei del mei), Pignoletto, Gutturnio, Bonarda, Trebbiano, Albana

Sardinia

Cagliari, Monti, Nuragus, Ogliastra

Marche

Verdicchio, Conero, Piceno

Lombardy

Franciacorta, Oltrepò Pavese, Sassella, Inferno, Grumello, Bonarda, Barbera, Spumante Brut, Valcalepio

Sicily

Etna, Noto, Passito di Pantelleria, Marsala, Nero d’Avola, Donna Fugata

Umbria

Orvieto, Torgiano, Rosso di Montefalco, Sagrantino, Grechetto

Calabria

Cirò

Puglia

Negroamaro

[edit] Italian cheeses

Further information: List of Italian cheeses, and the more select List of Italian PDO cheeses

Asiago

Bel Paese, Bitto, Bra, Burrini, Burrata, Butirro

Caciocavallo, Cacioricotta, Canestrato pugliese, Casècc, Castelmagno, Caprini, Casiello, Casu modde, Ciccillo, Crescenza, Crotonese

Fontina, Fiore Sardo, Formai de mut

Giuncata, Grana Padano, Gorgonzola

Marzolino, Marzotica, Mascarpone, Mozzarella, Montasio, Monte veronese, Murazzano

Parmigiano Reggiano, Pecorino di Fossa, Pecorino romano, Pecorino sardo, Piacentinu, Primo Sale, Provolone, Puzzone di Modena

Quartirolo

Ragusano, Raschera, Ricotta rifatta, Ricotta Salata, Robiola,

Slattato, Stracchino, Squacquerone

Taleggio, Toma, Tumazzu

[edit] Italian desserts and pastry

Babà

Biscuit Tortoni

Cannolo siciliano

Cassata siciliana

Ciarduna

Crostata

Gelato (ice cream)

Granita

Macedonia (fruit salad)

Panna cotta

Pandoro

Panettone

Pastiera

Pignolata

Pizzelle

Semifreddo

Sfogliatelle

Tiramisù

Torta caprese

Struffoli (tiny fritters glued together with honey and decorated with multi-colored sprinkles)

Zabaglione

[edit] Italian coffee (caffè)

Bicerin (coffee, hot chocolate and whipped cream, only in Turin)

Caffè corretto

Caffè macchiato

Caffelatte

Cappuccino

Espresso (known generally in Italy simply as caffè)

Grolla dell'amicizia (coffee and grappa served in a traditional bulbous wooden loving cup, shaped like a multi-spouted teapot, and drunk in the Aosta Valley and Piedmont)

Marocchino (similar to a small cappuccino, invariably served in a glass, and drunk mainly in Milan and Casale Monferrato)

Ristretto

[edit] Famous Italian dishes

Bistecca alla fiorentina (Florentine beefsteak)

Baccalà alla Vicentina

Lasagne

Pasta e fagioli (commonly known as "pasta fazool")

Pizza

Spaghetti alla Bolognese

Fettuccine Alfredo (though invented in the United States) (infatti non le avevo mai sentite nominare)

Salsiccia

Limoncello liqueur

Veal osso buco

Pollo alla cacciatora

[edit] Special Occasions

Feast of the seven fishes

Stuffed Calamari in Tomato Sauce – Squid stuffed with breadcrumbs, garlic, water/milk, and egg. The stuffed squid baked with a tomato sauce, cheese and olive oil.

Fried Smelt – Smelt, bite-sized fish, deep-fried with a salt and pepper seasoning.

Deep Fried Breaded Oysters – Oysters deep friend and breaded, typically rolled into a ball before frying.

Deep Fried Fish/Shrimp – Fish/Shrimp dipped into batter and placed into deep fryer. Dish is typically served with lemon and/or cocktail sauce.

Linguine with Clam Sauce – A mildly spicy dish that combines Linguine pasta served with tomato sauce and cooked clams.

Marinated Eel – Bite-size cut eel deep fried and seasoned with salt and pepper marinated, after being fried, in a garlic, balsamic vinegar, and sugar sauce.

Baccalà – De-salted, by soaking water, cod cut into bite-sized portions, pan fried until brown; and served with tomato sauce and pasta.

Whiting – Baked Whiting fish seasoned with salt, pepper, and drizzled olive oil. This dish can either be served with fish being whole or sliced into chunks.

Tiramisù – Layered Italian dessert that incorpora

Answer 3

i am italian and the italian food is:

lasagne

parmigiana

pasta alla carbonara

pasta al pesto

caprese

spaghetti

cannelloni

tortellini

i love italian food.......but i love also McDonald's XD

ciao!!

Answer 4

These are a few that I like:

Open Faced PLT

1/2 cup mayonnaise

1 tablespoon fresh lemon juice

1 tablespoon lemon zest

6 slices whole-wheat or sourdough bread

6 ounces thinly sliced prosciutto

3 cups arugula

2 tomatoes, sliced

1 tablespoon extra-virgin olive oil

Salt and freshly ground black pepper



Whisk the mayonnaise, lemon juice, and zest in a small bowl to blend. Set the mayonnaise mixture aside.



Toast the bread on a panini grill or griddle until golden brown. Spread the mayonnaise mixture over each slice of toast. Arrange the prosciutto over the toasts, dividing equally. Top with the arugula, then the tomatoes. Drizzle the oil over the sandwiches, then sprinkle with salt and pepper. Cut the sandwiches into 3 equal pieces and serve.

Chicken Saltimbocca

6 (3-ounce) chicken cutlets, pounded to evenly flatten

Salt and freshly ground black pepper

6 paper-thin slices prosciutto

1 (10-ounce) box frozen chopped spinach, thawed

3 tablespoons olive oil

1/4 cup grated Parmesan

1 (14-ounce) can low-salt chicken broth

2 tablespoons fresh lemon juice

Place the chicken cutlets flat on the work surface. Sprinkle the chicken with salt and pepper. Lay 1 slice of prosciutto atop each chicken cutlet.

Squeeze the frozen spinach to remove the excess water. Season the spinach with salt and pepper. In a small bowl, toss the spinach with 1 tablespoon of oil to coat.

Arrange an even, thin layer of spinach atop the prosciutto slices. Sprinkle the Parmesan evenly over each. Beginning at the short tapered end, roll up each chicken cutlet as for a jellyroll. Secure with a toothpick.

Heat the remaining 2 tablespoons of oil in a heavy large skillet over high heat. Add the chicken and cook just until golden brown, about 2 minutes per side. Add the chicken broth and lemon juice, and scrape the browned bits off the bottom of the pan with a wooden spoon. Bring the liquid to a boil. Reduce the heat to medium. Cover and simmer until the chicken is just cooked through, about 8 to 10 minutes. Transfer the chicken to a platter. Simmer the cooking liquid over high heat until it is reduced to about 2/3 cup, about 5 minutes. Season the cooking liquid with salt and pepper, to taste. Remove toothpicks from the chicken. Drizzle the reduced cooking liquid over the chicken and serve immediately

Peas and Proscuitto

2 tablespoons olive oil

3 shallots, chopped

2 garlic cloves, minced

Salt and freshly ground black pepper

1 (1-pound) bag frozen peas, thawed

4 ounces (1/8-inch-thick slices) prosciutto, diced

1/4 cup chopped fresh Italian parsley leaves

Heat the oil in a heavy large skillet over medium-low heat. Add the shallots, garlic, salt, and pepper, and saute until tender, about 1 minute. Add the peas and saute until heated through, about 5 minutes. Stir in the prosciutto and cook for 1 to 2 minutes. Add the parsley and remove from the heat. Season, to taste, with salt and pepper, and serve.