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[[Muslim conquest of Sicily|Arabs invaded Sicily]] in the 9th century, introducing [[spinach]], [[almond]]s, and [[rice]].<ref name="Harmon">{{Cite news|url=https://www.nytimes.com/1989/10/18/garden/arab-sicilian-food-tale-of-1001-years.html|title=Arab-Sicilian Food: Tale of 1,001 Years|last=Jenkins|first=Nancy Harmon|date=18 October 1989|work=The New York Times|access-date=3 May 2017|issn=0362-4331|archive-date=1 November 2020|archive-url=https://web.archive.org/web/20201101043838/https://www.nytimes.com/1989/10/18/garden/arab-sicilian-food-tale-of-1001-years.html|url-status=live}}</ref> They also brought with them foods from foreign lands that are celebrated as traditional Italian foods: [[citrus fruit]], [[artichoke]]s, [[chickpea]]s, [[pistachio]]s, [[sugarcane]], [[aubergines]], and [[durum wheat]], which is used to make [[pasta]].<ref name=":2" /> During the 12th century, a [[Normans|Norman]] king surveyed Sicily and saw people making long strings made from [[flour]] and water called ''atriya'', which eventually became {{lang|it|trii}}, a term still used for spaghetti in southern Italy.<ref>{{Cite news|url=http://www.deliciousitaly.com/sicily-food-wine/arab-culinary-influence-in-sicilian-food|title=Arab Culinary Influence in Sicilian Food|work=Delicious Italy|access-date=3 May 2017|language=en-gb|archive-date=5 August 2016|archive-url=https://web.archive.org/web/20160805113913/http://www.deliciousitaly.com/sicily-food-wine/arab-culinary-influence-in-sicilian-food|url-status=live}}</ref> Normans also introduced the [[casserole]], [[salted cod]] (Italian: {{lang|it|baccalà}}), and [[stockfish]], all of which remain popular.{{sfn|Del Conte|2004|p=12}}
[[Food preservation]] was either chemical or physical, as [[refrigeration]] did not exist. Meats and fish were [[smoking (cooking)|smoked]], dried
[[File:Antica trattoria Bagutto.jpg|thumb|The {{ill|Antica trattoria Bagutto|it}} in [[Milan]], the oldest restaurant in Italy and the second in Europe<ref name="localistorici"/>]]
Milan is home to the oldest restaurant in Italy and the second in Europe, the {{ill|Antica trattoria Bagutto|it}}, which has existed since at least 1284.<ref name="localistorici">{{Cite web|url=http://www.localistorici.it/it/Schede/view/tipo/locali-storici/categorie/per-anno-di-fondazione_1200-1299/slug/antica-trattoria-bagutto|title=Antica trattoria Bagutto|access-date=29 November 2020|archive-url=https://archive.
[[File:Iran saffron threads.jpg|thumb|[[Saffron]] has been used in Italy for centuries.]]
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Particular attention is given to seasons and places where fish should be caught. The final volume includes pies, tarts, fritters, and a recipe for a sweet [[Neapolitan pizza]] (not the current savoury version, as [[tomato]]es had not yet been introduced to Italy). However, such items from the New World as [[maize|corn]] (maize) and [[Turkey (bird)|turkey]] are included.{{sfn|Del Conte|2004|pp=14–15}} Eventually, through the [[Columbian exchange#Effects|Columbian exchange]], Italian cuisine would also adopt not just tomatoes as a key flavour, but also [[bean]]s, [[pumpkin]]s, [[Zucchini|courgette]], and [[Capsicum|peppers]], all of which came from the Americas during the last few hundred years.<ref name=":2" />
In the first decade of the 17th century, Giacomo Castelvetro wrote {{lang|it|Breve Racconto di Tutte le Radici di Tutte l'Herbe et di Tutti i Frutti}} ({{lang|en|A Brief Account of All Roots, Herbs, and Fruit}}), translated into English by Gillian Riley. Originally from [[Modena]], Castelvetro moved to England because he was a [[Protestant]]. The book lists Italian vegetables and fruits along with their preparation. He featured vegetables as a central part of the meal, not just as accompaniments.{{sfn|Del Conte|2004|pp=14–15}} Castelvetro favoured simmering vegetables in salted water and serving them warm or cold with olive oil, salt, fresh ground pepper, [[lemon]] juice, [[verjus]]
[[File:Arte di ben cucinare.jpg|thumb|{{lang|it|L'arte di Ben Cucinare}} ({{lang|en|The Art of Well Cooking}}), published by Bartolomeo Stefani in 1662]]
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[[Pizza]], consisting of a usually round, flat base of [[leavened]] wheat-based [[dough]] topped with tomatoes, cheese, and often various other ingredients (such as anchovies, mushrooms, onions, olives, meats, and more), which is then baked at a high temperature, traditionally in a wood-fired oven,<ref>{{OED|144843|id=144843}}</ref> is the best known and most consumed Italian food in the world.<ref name="focus">{{Cite web|url=https://www.focus.it/cultura/curiosita/ricetta-piu-famosa-del-mondo|title=Qual è la ricetta più famosa del mondo?|access-date=11 November 2021|language=it|archive-date=12 November 2021|archive-url=https://web.archive.org/web/20211112173452/https://www.focus.it/cultura/curiosita/ricetta-piu-famosa-del-mondo|url-status=live}}</ref>
In 2009, upon Italy's request, [[Neapolitan pizza]] was registered with the [[European Union]] as a [[traditional speciality guaranteed]] dish,<ref>Official Journal of the European Union, [http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2010:034:0007:0016:EN:PDF Commission regulation (EU) No 97/2010] {{Web archive |url=https://web.archive.org/web/20130603155915/http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2010:034:0007:0016:EN:PDF |date=3 June 2013 }}, 5 February 2010</ref><ref>International Trademark Association, [http://www.inta.org/INTABulletin/Pages/EUROPEANUNIONPIZZANAPOLETANAObtainsTraditionalSpecialityGuaranteedStatus.aspx European Union: Pizza napoletana obtains "Traditional Speciality Guaranteed" status] {{Web archive |url=https://web.archive.org/web/20140819084957/http://www.inta.org/INTABulletin/Pages/EUROPEANUNIONPIZZANAPOLETANAObtainsTraditionalSpecialityGuaranteedStatus.aspx |date=19 August 2014 }}, 1 April 2010</ref> and in 2017 the art of its making was included on [[UNESCO]]'s list of [[intangible cultural heritage]].<ref>{{Cite news |url=https://www.theguardian.com/world/2017/dec/07/naples-pizza-twirling-wins-unesco-intangible-status |title=Naples' pizza twirling wins Unesco 'intangible' status |agency=Agence France-Presse|date=7 December 2017|work=The Guardian |location=London |access-date=7 December 2017|language=en-GB|issn=0261-3077|archive-url=https://web.archive.org/web/20171207084312/https://www.theguardian.com/world/2017/dec/07/naples-pizza-twirling-wins-unesco-intangible-status |archive-date=7 December 2017 |url-status=live}}</ref> Up to 20% of the flour in the traditional pizza crust can be strong [[Manitoba flour]], which was introduced to Italy from Canada as part of the [[Marshall Plan]] after World War II.<ref name=":2" /> In Italy it is consumed as a single dish ({{lang|it|pizza al piatto}}) or as a snack, even on the go ({{lang|it|[[pizza al taglio]]}}).<ref>{{Cite web|url=https://www.silviocicchi.com/pizzachef/ricetta-per-fare-la-pizza-al-taglio-perfetta-a-casa/|title=Ricetta per fare la pizza al taglio perfetta a casa|date=23 February 2015|access-date=13 November 2021|language=it|archive-date=13 November 2021|archive-url=https://web.archive.org/web/20211113214118/https://www.silviocicchi.com/pizzachef/ricetta-per-fare-la-pizza-al-taglio-perfetta-a-casa/|url-status=live}}</ref> In the various regions, dishes similar to pizza are the various types of [[focaccia]], such as {{lang|it|[[piadina]]}}, {{lang|it|[[crescia]]}}
==Regional cuisines==
Each area [[List of Italian dishes|has its own specialties]], primarily at a [[Regions of Italy|regional level]], but also at the provincial level. The differences can come from a bordering country (such as France, Austria
===Abruzzo and Molise===
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Best-known is the extra virgin olive oil produced in the local farms on the hills of the region, marked by the quality level [[Geographical indications and traditional specialities in the European Union|DOP]] and considered one of the best in the country.<ref>{{cite web|url=http://www.hotelposeidontortoreto.com/en/abruzzi-wine-and-food_31.html |title=Abruzzo wine and food, Tortoreto and Abruzzo cooking – Hotel Poseidon Tortoreto |access-date=15 August 2016 |url-status=dead |archive-url=https://web.archive.org/web/20131212160158/http://www.hotelposeidontortoreto.com/en/abruzzi-wine-and-food_31.html |archive-date=12 December 2013 }}</ref> Renowned wines such as [[Montepulciano d'Abruzzo|Montepulciano]] [[DOCG]] and [[Trebbiano d'Abruzzo]] [[Denominazione di origine controllata|DOC]] are considered amongst the world's finest wines.<ref>{{cite web|url=http://www.winecountry.it/regions/|title=Italian Wine Regions|url-status=dead|archive-url=https://web.archive.org/web/20140208092145/http://winecountry.it/regions/|archive-date=8 February 2014}}</ref> In 2012, a bottle of Trebbiano d'Abruzzo [[Colline Teramane]] ranked No. 1 in the top 50 Italian wine award.<ref>{{cite web|url=http://www.winenews.it/print/the-winenews-corner/28904/the-best-italian-wine-is-trebbiano-dabruzzo-2007-by-valentini-then-barolo-reserve-monprivato-c-dmorissio-2004-by-mascarello-and-sassicaia-2009-by-san-guido-estate-the-best-italian-wine-awards-the-50-best-wines-of-italy |title=THE BEST ITALIAN WINE IS TREBBIANO D'ABRUZZO 2007 BY VALENTINI, THEN BAROLO RESERVE MONPRIVATO CÀ D'MORISSIO 2004 BY MASCARELLO AND SASSICAIA 2009 BY SAN GUIDO ESTATE. THE "BEST ITALIAN WINE AWARDS-THE 50 BEST WINES OF ITALY" – Visualizzazione per stampa |date=25 September 2012 |website=WineNews |access-date=10 November 2014 |url-status=dead |archive-url=https://web.archive.org/web/20141110154821/http://www.winenews.it/print/the-winenews-corner/28904/the-best-italian-wine-is-trebbiano-dabruzzo-2007-by-valentini-then-barolo-reserve-monprivato-c-dmorissio-2004-by-mascarello-and-sassicaia-2009-by-san-guido-estate-the-best-italian-wine-awards-the-50-best-wines-of-italy |archive-date=10 November 2014 }}</ref> {{lang|it|[[Centerbe]]}} is a strong (72% alcohol), spicy herbal liqueur drunk by the locals. Another liqueur is {{lang|it|[[Genziana liqueur|genziana]]}}, a soft distillate of [[gentian]] roots.
The best-known dish from Abruzzo is {{lang|it|[[arrosticini]]}}, little pieces of castrated lamb on a wooden stick and cooked on coals. The {{lang|it|[[:it:chitarra (gastronomia)|chitarra]]}} ({{literally|guitar}}) is a fine stringed tool that pasta dough is pressed through for cutting. In the [[province of Teramo]], famous local dishes include the {{lang|it|virtù}} soup (made with legumes, vegetables, and pork meat), the {{lang|it|[[timballo]]}} (pasta sheets filled with meat, vegetables
Seafood is also an important part of [[Cuisine of Abruzzo|Abruzzo cuisine]], with fish products such as {{lang|it|[[Brudet|brodetti]]}},<ref>{{Cite web | url=https://lifeinabruzzo.com/brodetto-vastese-the-winding-barter-fish-soup/ | title=Brodetto Vastese – the Winding Barter Fish Soup | date=9 June 2012 | access-date=20 November 2022 | archive-date=20 November 2022 | archive-url=https://web.archive.org/web/20221120210345/https://lifeinabruzzo.com/brodetto-vastese-the-winding-barter-fish-soup/ | url-status=live }}</ref> {{lang|it|[[scapece alla vastese]]}},<ref>{{Cite web | url=https://abruzzoturismo.it/en/fish-chutney | title=Fish Chutney | Regione Abruzzo - Dipartimento Turismo, Cultura e Paesaggio | access-date=20 November 2022 | archive-date=20 November 2022 | archive-url=https://web.archive.org/web/20221120210336/https://abruzzoturismo.it/en/fish-chutney | url-status=live }}</ref> {{lang|it|[[baccalà all'abruzzese]]}},<ref>{{Cite web | url=https://abruzzoturismo.it/it/baccala-allabruzzese | title=Baccalà all'abruzzese | Regione Abruzzo | Dipartimento Sviluppo Economico - Turismo | access-date=20 November 2022 | archive-date=20 November 2022 | archive-url=https://web.archive.org/web/20221120210337/https://abruzzoturismo.it/it/baccala-allabruzzese | url-status=live }}</ref> {{lang|it|[[cozze allo zafferano]]}}, classic cooked mussels prepared with parsley, onion, bay leaf, white wine, and olive oil, and seasoned with [[L'Aquila saffron]] sauce,<ref>{{cite web|url=https://www.cookaround.com/ricetta/cozze-allo-zafferano.html|title=Cozze allo zafferano|access-date=22 December 2022|language=it|archive-date=9 December 2022|archive-url=https://web.archive.org/web/20221209080508/https://www.cookaround.com/ricetta/cozze-allo-zafferano.html|url-status=live}}</ref> and {{lang|it|[[coregone di Campotosto]]}},<ref>{{cite web|url=https://www.comune.campotosto.aq.it/informazioni-turistiche-comune-di-campotosto/prodotti-tipici-di-campotosto/|title=Prodotti Tipici|access-date=22 December 2022|language=it|archive-date=30 January 2023|archive-url=https://web.archive.org/web/20230130044917/https://www.comune.campotosto.aq.it/informazioni-turistiche-comune-di-campotosto/prodotti-tipici-di-campotosto/|url-status=live}}</ref><ref>{{cite web|url=https://www.virtuquotidiane.it/cronaca/campotosto-la-resilienza-di-filomena-e-della-sua-famiglia-da-generazioni-ristoratori-sul-lago.html|title=CAMPOTOSTO: LA RESILIENZA DI FILOMENA E DELLA SUA FAMIGLIA, DA GENERAZIONI RISTORATORI SUL LAGO|date=27 February 2019|access-date=22 December 2022|language=it|archive-date=6 February 2023|archive-url=https://web.archive.org/web/20230206002435/https://www.virtuquotidiane.it/cronaca/campotosto-la-resilienza-di-filomena-e-della-sua-famiglia-da-generazioni-ristoratori-sul-lago.html|url-status=live}}</ref> typical lake fish.
The most famous dish of [[Molise]] is {{lang|it|[[cavatelli]]}}, a long shaped, handmade macaroni-type pasta made of flour, semolina, and water, often served with meat sauce, broccoli
===Apulia===
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[[File:Orecchiette con cima di rapa.jpg|thumb|[[Orecchiette]] with {{lang|it|[[Rapini|cime di rapa]]}} sauce]]
[[Apulia]] is a massive food producer; major production includes wheat, tomatoes, courgette, broccoli, bell peppers, potatoes, spinach, aubergines, cauliflower, fennel, [[endive]], chickpeas, lentils, beans, and cheese (such as
Goat and lamb are occasionally used.{{sfn|Piras|2000|p=361}} The region is known for pasta made from durum wheat and traditional pasta dishes featuring [[orecchiette]]-style pasta, often served with tomato sauce, potatoes, mussels
Regional desserts include [[zeppole]], doughnuts usually topped with powdered sugar and filled with custard, jelly, [[cannoli]]-style pastry cream
Most famous street foods are {{lang|it|[[Focaccia#Other variants|focaccia]] barese}} (focaccia with fresh cherry tomatoes), [[panzerotto]] (a variant of the pizza that can be baked or fried) and {{lang|it|[[Rustico (pastry)|rustico]]}} (puff pastry with tomato, bechamel and mozzarella cheese, popular especially in Lecce and [[Salento]])
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[[File:Nduja mit Brot.jpg|thumb|[['Nduja]] with bread, with a piece of'nduja sausage in the background]]
In [[Calabria]], a history of French rule under the [[House of Valois-Anjou|House of Anjou]] and [[Napoleon]], along with Spanish influences, affected the language and culinary skills as seen in the naming of foods such as cake, {{lang|it|gatò}}, from the French {{lang|fr|gateau}}. Seafood includes [[swordfish]], [[Shrimp and prawn as food|shrimp]], [[Lobster meat|lobster]], [[sea urchin]], and [[Squid as food|squid]]. Macaroni-type pasta is widely used in regional dishes, often served with goat, beef
Main courses include {{lang|it|[[Frittole (meat dish)|frittuli]]}} (prepared by boiling pork rind, meat, and trimmings in pork fat), different varieties of spicy sausages (such as [['nduja]] and {{lang|it|[[capicola]]}}), goat, and land snails. [[Melon]] and [[watermelon]] are traditionally served in a chilled fruit salad or wrapped in prosciutto.{{sfn|Piras|2000|p=401}} [[Calabrian wine]]s include Greco di Bianco, Bivongi, Cirò, Dominici, Lamezia, Melissa, Pollino, Sant'Anna di Isola Capo Rizzuto, San Vito di Luzzi, Savuto, Scavigna, and Verbicaro.
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[[Campania]] extensively produces tomatoes, peppers, [[spring onions]], potatoes, artichokes, fennel, lemons, and oranges which all take on the flavour of volcanic soil. The [[Gulf of Naples]] offers fish and seafood. Campania is one of the largest producers and consumers of pasta in Italy, especially spaghetti. In the regional cuisine, pasta is prepared in various styles that can feature tomato sauce, cheese, clams, and shellfish.{{sfn|Piras|2000|p=337}}
{{lang|it|[[Spaghetti alla puttanesca]]}} is a popular dish made with olives, tomatoes, anchovies, capers, chili peppers, and garlic. The region is well known for its [[mozzarella]] production (especially from the milk of [[Domestic buffalo|water buffalo]]) that is used in a variety of dishes, including {{lang|it|[[parmigiana di melanzane]]}} (shallow fried aubergine slices layered with cheese and tomato sauce, then baked). Desserts include {{lang|it|[[struffoli]]}} (deep fried balls of dough), [[ricotta]]-based {{lang|it|[[pastiera]]}}, {{lang|it|[[sfogliatelle]]}}, {{lang|it|[[torta caprese]]}} and [[rum baba]].{{sfn|Piras|2000|p=337}}
Originating in [[Naples|Neapolitan]] cuisine, [[pizza]] has become popular worldwide.<ref name="Miller">{{cite web|url=http://www.americanheritage.com/articles/magazine/ah/2006/2/2006_2_30.shtml|title=Hanna Miller|archive-url=https://web.archive.org/web/20090712030514/http://www.americanheritage.com/articles/magazine/ah/2006/2/2006_2_30.shtml|archive-date=12 July 2009|access-date=25 November 2021}} "American Pie", ''American Heritage'', April/May 2006.</ref> Pizza is an oven-baked, flat, disc-shaped bread typically topped with a [[tomato sauce]], [[cheese]] (usually [[mozzarella]]), and various toppings depending on the culture. Since the original pizza, several other types of pizzas have evolved.
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Seafood from the Adriatic is also used in this area, mainly prepared according to [[Istria]]n and [[Veneto|Venetian]] recipes. While the tuna fishing has declined, the pilchards from the Gulf of Trieste off [[Barcola]] (in the local dialect: {{lang|it|sardoni barcolani}}) are a special and sought-after delicacy.<ref>Georges Desrues "Eine Lange Nacht am Meer", In: Triest - Servus Magazin (2020), p 73.</ref><ref>Paola Agostini, Mariarosa Brizzi: Cucina friulana - Ricettario Verlag: Giunti Demetra, Florenz 2007, {{ISBN|978-88-440-3360-6}}.</ref><ref>Christoph Wagner: Friaul Kochbuch. Carinthia Verlag, Klagenfurt 2007.</ref>
===Liguria===▼
{{Main|Cuisine of Liguria}}▼
[[File:Rosemary Focaccia.jpg|thumb|[[Focaccia]] with rosemary. Focaccia is widely associated with Ligurian cuisine.]]▼
[[Liguria]] is known for herbs and vegetables (as well as seafood) in its cuisine. [[Umami|Savory]] pies are popular, mixing greens and [[artichoke]]s along with cheeses, milk curds, and eggs. [[Onion]]s and [[olive oil]] are used. Due to a lack of land suitable for wheat, the Ligurians use [[chickpea]]s in {{lang|it|[[farinata]]}} and polenta-like {{lang|it|[[Farinata#Italian variations|panissa]]}}. The former is served plain or topped with onions, [[artichoke]]s, sausage, cheese or young anchovies.{{sfn|Piras|2000|pp=167 and 177}} Farinata is typically cooked in a wood-fired oven, similar to southern pizzas. Furthermore, fresh fish features heavily in Ligurian cuisine. {{lang|it|[[Baccalà]]}} (salted cod) features prominently as a source of protein in coastal regions. It is traditionally prepared in a soup.▼
Hilly districts use [[chestnut]]s as a source of carbohydrates. Ligurian pastas include {{lang|it|[[corzetti]]}}, typically stamped with traditional designs, from the [[Polcevera Valley]]; {{lang|it|[[pansoti]]}}, a triangular shaped ravioli filled with vegetables; {{lang|it|piccagge}}, pasta ribbons made with a small amount of egg and served with artichoke sauce or [[pesto]] sauce; {{lang|it|[[trenette]]}}, made from [[whole wheat flour]] cut into long strips and served with pesto; boiled beans and potatoes; and [[trofie]], a Ligurian [[gnocchi]] made from wheat flour and boiled potatoes, made into a spiral shape and often tossed in pesto.{{sfn|Piras|2000|pp=167 and 177}} Many Ligurians emigrated to [[Argentina]] in the late 19th and early 20th centuries, influencing the cuisine of the country (which was otherwise dominated by meat and dairy products that the narrow Ligurian hinterland would not have allowed). Pesto, sauce made from basil and other herbs, is uniquely Ligurian, and features prominently among Ligurian pastas.▼
===Lazio===
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Iconic of Lazio is cheese made from ewes' milk ({{lang|it|[[pecorino romano]]}}), [[porchetta]] (savory, fatty, and moist boneless pork roast) and [[Frascati DOC|Frascati]] white wine. The influence of the ancient [[Jewish]] community can be noticed in the Roman cuisine's traditional {{lang|it|[[carciofi alla giudia]]}}.{{sfn|Piras|2000|p=291}}
▲===Liguria===
▲{{Main|Cuisine of Liguria}}
▲[[File:Rosemary Focaccia.jpg|thumb|[[Focaccia]] with rosemary. Focaccia is widely associated with Ligurian cuisine.]]
▲[[Liguria]] is known for herbs and vegetables (as well as seafood) in its cuisine. [[Umami|Savory]] pies are popular, mixing greens and [[artichoke]]s along with cheeses, milk curds, and eggs. [[Onion]]s and [[olive oil]] are used. Due to a lack of land suitable for wheat, the Ligurians use [[chickpea]]s in {{lang|it|[[farinata]]}} and polenta-like {{lang|it|[[Farinata#Italian variations|panissa]]}}. The former is served plain or topped with onions, [[artichoke]]s, sausage, cheese or young anchovies.{{sfn|Piras|2000|pp=167 and 177}} Farinata is typically cooked in a wood-fired oven, similar to southern pizzas. Furthermore, fresh fish features heavily in Ligurian cuisine. {{lang|it|[[Baccalà]]}} (salted cod) features prominently as a source of protein in coastal regions. It is traditionally prepared in a soup.
▲Hilly districts use [[chestnut]]s as a source of carbohydrates. Ligurian pastas include {{lang|it|[[corzetti]]}}, typically stamped with traditional designs, from the [[Polcevera Valley]]; {{lang|it|[[pansoti]]}}, a triangular shaped ravioli filled with vegetables; {{lang|it|piccagge}}, pasta ribbons made with a small amount of egg and served with artichoke sauce or [[pesto]] sauce; {{lang|it|[[trenette]]}}, made from [[whole wheat flour]] cut into long strips and served with pesto; boiled beans and potatoes; and [[trofie]], a Ligurian [[gnocchi]] made from wheat flour and boiled potatoes, made into a spiral shape and often tossed in pesto.{{sfn|Piras|2000|pp=167 and 177}} Many Ligurians emigrated to [[Argentina]] in the late 19th and early 20th centuries, influencing the cuisine of the country (which was otherwise dominated by meat and dairy products that the narrow Ligurian hinterland would not have allowed). Pesto, sauce made from basil and other herbs, is uniquely Ligurian, and features prominently among Ligurian pastas.
===Lombardy===
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[[Venice]] and many surrounding parts of Veneto are known for [[risotto]], a dish whose ingredients can highly vary upon different areas. Fish and seafood are added in regions closer to the coast while pumpkin, asparagus, radicchio, and [[frog legs]] appear farther away from the [[Adriatic Sea]].
Made from finely ground maize meal, [[polenta]] is a traditional, rural food typical of Veneto and most of northern Italy. It may be included in stirred dishes and baked dishes. Polenta can be served with various cheese, stockfish
Beans, peas, and other legumes are seen in these areas with {{lang|it|[[pasta e fagioli]]}} ({{literally|beans and pasta}}) and {{lang|it|[[risi e bisi]]}} ({{literally|[[rice and peas]]}}). Venice features heavy dishes using exotic spices and sauces. Ingredients such as [[stockfish]] or simple marinated [[Anchovies as food|anchovies]] are found here as well.
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Traditional meals in Italy typically contained four or five courses.<ref name="toscanaslc">{{Cite news|url=https://toscanaslc.com/blog/guide-to-the-traditional-italian-meal-structure/|title=Guide to the Traditional Italian Meal Structure|date=22 September 2015|work=Cucina Toscana|access-date=15 May 2017|language=en-US|archive-date=18 November 2021|archive-url=https://web.archive.org/web/20211118174449/https://toscanaslc.com/blog/guide-to-the-traditional-italian-meal-structure/|url-status=live}}</ref> Especially on weekends, meals are often seen as a time to spend with family and friends rather than simply for sustenance; thus, meals tend to be longer than in other cultures. During holidays such as [[Christmas]] and [[New Year's Eve]], feasts can last for hours.<ref>{{Cite news|url=https://www.delallo.com/article/tavola-table/#|archive-url=https://web.archive.org/web/20170904152234/https://www.delallo.com/article/tavola-table/|url-status=dead|archive-date=4 September 2017|title=At the Italian Dinner Table {{!}} Italian Dinner and Food Traditions|work=DeLallo|access-date=15 May 2017|language=en-US}}</ref>
Today, full-course meals are mainly reserved for special events such as [[wedding]]s, while everyday meals include only a first or second course (sometimes both), a [[side dish]], and coffee.<ref>{{cite web|url=https://www.zankyou.it/p/quante-portate-per-un-matrimonio-di-nuova-generazione|title=Quante portate per un matrimonio di nuova generazione?|access-date=12 November 2021|language=it|archive-date=13 November 2021|archive-url=https://web.archive.org/web/20211113172435/https://www.zankyou.it/p/quante-portate-per-un-matrimonio-di-nuova-generazione|url-status=live}}</ref><ref>{{cite web|url=https://www.alfemminile.com/casa/portate-a-tavola-s4013522.html|title=Portate a tavola: qual è la sequenza corretta per non sbagliare?|date=12 June 2020|access-date=12 November 2021|language=it|archive-date=13 November 2021|archive-url=https://web.archive.org/web/20211113172429/https://www.alfemminile.com/casa/portate-a-tavola-s4013522.html|url-status=live}}</ref> The {{lang|it|primo}} (first course) is usually a filling dish, such as risotto or pasta, with sauces made from meat, vegetables
{| class="wikitable"
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|{{lang|it|[[Aperitivo]]}}
|[[Apéritif|Aperitif]] usually enjoyed as an [[appetiser]] before a large meal; they may be: [[Campari]], [[Martini (vermouth)|Martini]], [[Cinzano]], [[Prosecco]], [[Aperol]], [[Spritz (cocktail)|Spritz]], [[Vermouth]], [[Negroni]].<ref name="toscanaslc"/>
|-
|[[Antipasto]]
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|"Second course", the main dish, usually fish or meat with potatoes. Traditionally, veal, pork, and chicken are most commonly used, at least in the north, although beef has become more popular since World War II, and wild game is also found, particularly in Tuscany. Fish is also very popular, especially in the south.<ref name="toscanaslc"/>
|-
|"[[Side dish]]". It may be a salad or cooked vegetables. A traditional menu features salad along with the main course.<ref name="toscanaslc"/>
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|{{lang|it|Formaggio e frutta}}
|"Cheese and fruits", the first dessert. Local cheeses may be part of the
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|{{lang|it|Dolce}}
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|{{lang|it|[[Bakery|Panificio]]}} or {{lang|it|panetteria}}
|A shop serving flour-based food baked in an oven such as bread,
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|{{lang|it|[[Panini (sandwich)|Paninoteca]]}} or {{lang|it|panineria}}
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|{{lang|it|[[Salumeria]]}}
|A shop serving {{lang|it|[[salumi]]}} and
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|{{lang|it|Spaghetteria}}
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====Other====
[[File:Castel di chiesa.jpg|thumb|Bottles of [[limoncello]]]]
There are also several other popular alcoholic drinks in Italy. [[Limoncello]], a traditional lemon liqueur from Campania ([[Sorrento]], [[Amalfi]], and the [[Gulf of Naples]]) is the second most popular liqueur in Italy after [[Campari]].<ref name=":1">{{Cite web|url=https://magazine.luxuryretreats.com/everything-need-know-drinking-limoncello-italy/|title=Drinking Limoncello in Italy|date=8 December 2017|website=Luxury Retreats Magazine|language=en-US|access-date=30 September 2019|archive-date=30 September 2019|archive-url=https://web.archive.org/web/20190930185003/https://magazine.luxuryretreats.com/everything-need-know-drinking-limoncello-italy/|url-status=dead}} {{Full citation needed|date=May 2021}}</ref> Made from lemon, it is usually consumed in very small proportions, served chilled in small glasses or cups.<ref name=":1" />
{{lang|it|[[Amaro Averna|Amaro siciliano]]}} are common Sicilian digestifs, made with herbs, which are usually drunk after heavy meals. [[Mirto (liqueur)|Mirto]], an herbal distillate made from the berries (red mirto) and leaves (white mirto) of the myrtle bush, is popular in [[Sardinia]] and other regions. Another well-known digestif is [[Amaro Lucano]] from [[Basilicata]].{{sfn|Piras|2000|p=383}}
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The cuisine of the [[Canton of Ticino]] is greatly influenced by Italian cuisine and above all by [[Lombard cuisine]] due to the centuries-old domination of the [[Duchy of Milan]] and the economic and linguistic ties with [[Lombardy]].<ref>{{cite web| url=https://www.lacucinaitaliana.it/storie/ristoranti/ticino-meta-gourmet-ristoranti/| title=Ticino, meta gourmet in crescita: i ristoranti da non perdere| date=22 February 2021| access-date=26 November 2021|language=it|archive-date=26 November 2021|archive-url= https://web.archive.org/web/20211126182649/https://www.lacucinaitaliana.it/storie/ristoranti/ticino-meta-gourmet-ristoranti/| url-status=live}}</ref> The Italian-speaking part of Switzerland essentially coincides with Ticino, but also with the southern valleys of [[Grisons]].
Popular dishes are [[polenta]] and [[risotto]], often accompanied by {{lang|it|luganighe}} and {{lang|it|luganighetta}}, a type of Italian artisan sausages, or other regional cured meats, such as [[salami]], {{lang|it|[[Capocollo|coppa]]}}, and [[prosciutto]]. Risotto, in particular, is another common dish from Ticino.<ref>{{Cite web|url=https://www.expatica.com/ch/lifestyle/food-drink/top-swiss-foods-with-recipes-108667/|title=The top 10 Swiss foods – with recipes|last= Expatica|date=2022}}</ref> It is made with either mushrooms, saffron
{{lang|it|[[Pizzoccheri]]}} is originated in [[Valtellina]], a valley in the northern Italian region of [[Lombardy]]. They are also popular in [[Val Poschiavo]], a side valley of Valtellina which belongs to the Swiss canton of [[Grisons]]. {{lang|it|[[Bruscitti]]}} are an Italian single-course meal of the [[Lombard cuisine]] (Italy), of the [[Piedmontese cuisine]] (Italy), and of the cuisine of lower [[Ticino]]<ref name="rsi"/> (Switzerland), based on finely chopped [[beef]] cooked for a long time.<ref name="Busto Arsizio">{{cite web|url=https://www.lacucinaitaliana.it/ricetta/secondi/bruscitti-di-busto-arsizio/|title=Bruscitti di Busto Arsizio|date=29 April 2015 |access-date=17 February 2024|language=it}}</ref> This dish is completed with the addition of polenta,<ref name="giallozafferano">{{cite web|url=https://ricette.giallozafferano.it/Polenta-e-bruscitt.html|title=Polenta e bruscitt|access-date=17 February 2024|language=it}}</ref> {{lang|it|[[risotto alla milanese]]}} or [[purée]].<ref name="rsi">{{cite web|url=https://www.rsi.ch/food/serie/filo-diretto/Bruscitt-con-polenta-di-mais-corvino-e-carciofi-croccanti--720672.html|title=Bruscitt con polenta di mais corvino e carciofi croccanti |access-date=19 February 2024|language=it}}</ref><ref>{{cite web|url=https://www.petitchef.it/ricette/portata-principale/bruscitt-con-pure-fid-1197572|title=Bruscitt con purè|access-date=17 February 2024|language=it}}</ref>
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====Uruguay====
The conspicuous [[Italian Uruguayans|Italian immigration in Uruguay]] has strongly influenced [[Uruguayan cuisine]], with a vast number of dishes deriving from Italian cuisine, with dishes from all Italian regions.<ref name="genteditalia">{{cite web|url=https://www.genteditalia.org/2021/05/08/carne-si-ma-sempre-con-pasta-milanesa-faina-tallarines-con-tuco-e-il-29-di-ogni-mese-gnocchi/|title=Carne sí, ma sempre con pasta, milanesa, fainá, tallarines con tuco e il 29 di ogni mese, gnocchi|date=8 May 2021 |access-date=27 November 2021|language=it|archive-date=27 November 2021|archive-url=https://web.archive.org/web/20211127220925/https://www.genteditalia.org/2021/05/08/carne-si-ma-sempre-con-pasta-milanesa-faina-tallarines-con-tuco-e-il-29-di-ogni-mese-gnocchi/|url-status=live}}</ref><ref name="dizionario">{{cite web|url=http://italiauruguay.net/dizionario-gastronomico-italia-uruguay/|title=Dizionario Gastronomico Italia-Uruguay|access-date=27 November 2021|language=it|archive-date=27 November 2021|archive-url=https://web.archive.org/web/20211127220925/http://italiauruguay.net/dizionario-gastronomico-italia-uruguay/|url-status=live}}</ref> In addition to the extensive use of pasta, including {{lang|es|tallarines}} (Italian [[tagliatelle]]), {{lang|es|raviolesi}} (Italian [[ravioli]]), {{lang|es|capeletis}} (Italian [[Cappelletti (pasta)|cappelletti]]), and {{lang|es|tortelines}} (Italian [[tortellini]]), they are part of the Uruguayan cuisine {{lang|es|baña cauda}} (Italian {{lang|it|[[bagna càuda]]}}), {{lang|es|boloñesa}} (Italian [[ragù]]), {{lang|es|cazuela de mondongo}} (Italian {{lang|it|[[trippa alla milanese]]}}), [[pesto]], and {{lang|es|torta frita}} (Italian {{lang|it|[[gnocco fritto]]}}).<ref name="genteditalia"/><ref name="dizionario"/>
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===Oceania===
The conspicuous [[Italian Australians|Italian immigration in Australia]] has strongly influenced [[Australian cuisine]].<ref>{{cite web|url=https://www.gazzettadelgusto.it/vagabbondare/cucina-australiana-6-specialita-da-provare/|title=La cucina australiana tra piatti tipici e tradizioni locali|date=6 August 2021 |access-date=15 December 2021|language=it|archive-date=15 December 2021|archive-url=https://web.archive.org/web/20211215151109/https://www.gazzettadelgusto.it/vagabbondare/cucina-australiana-6-specialita-da-provare/|url-status=live}}</ref> [[Chicken parmigiana]], based on a combination of the Italian {{lang|it|[[
==See also==
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