The cuisines of the 20 regions of Italy focus on the excellent quality of a few ingredients and elegant simplicty rather than on elaborate preparation. The tastes and textures of this collective cuisine have made it one of the best known and loved in the world.

Buon Appetito!  

1.  Al dente :   The literal definition is “to the tooth.” Most commonly used in relation to pasta, al dente means the pasta should still have “bite” left to it after cooking. The term is also used for cooking vegetables, another ingredient that should not be overcooked.

2.  All’aglio e Olio :   A dish with this in its name is made with garlic and oil. Spaghetti all’aglio e olio is a well known delicious dish that is very simple and easy to make and which is usually served with grated Parmigiano-Reggiano (parmesan) cheese.

3.  Antipasto :   Served as an appetizer before the main course,  the typical ingredients of a traditional antipasto include cured meats, olives, pepperoncini, mushrooms, anchovies, artichoke hearts, various cheeses, pickled meats and vegetables in oil or vinegar.

4. Bruschetta :   An antipasto consisting of toasted bread rubbed with garlic and topped with olive oil and salt. Variations may include toppings of tomato, vegetables, beans, cured meat, or cheese.

5. Cacciatore :   The word cacciatore means “hunter,” so pollo alla cacciatore  means “hunter-style chicken.” Cacciatore dishes are usually prepared with wine, herbs, peppers, tomatoes and onions.

6. Fagioli :  Fagioli means "beans" and some of Italy's best loved dishes call for beans, including Venetian sweet-and-sour beans; Genoa-style minestrone; Tuscan bean soup; lentil soup;  pasta with red bean sauce; Calabrian fava beans and pasta; lentil stew with sausage and penne with chickpeas. Beans are used in spreads, soups, sauces and main courses.

7. Formaggio :   Formaggio is cheese and cheese in its many forms is a basic ingredient in many Italian dishes. There are many delicious Italian cheeses, including mozzarella, provolone, gorgonzola,  ricotta, asiago, Parmigiano-Reggiano, pecorino, mascarpone and  burrata.

8. Gnocchi :   Gnocchi are thick, small and soft dough dumplings that may be made from semolina; ordinary wheat flour; egg; cheese;  potato;  breadcrumbs;  cornmeal or other similar ingredients and then boiled in water like pasta. The most common gnocchi is the classic gnocchi di patate which is made of cooked mashed potatoes, flour and eggs. Gnocchi are served with a wide variety of sauces.

9. Minestra :   Minestra is the Italian word for soup and there many regional varieties of all kinds of soups in Italy, comprising  vegetables, meat, legumes, pasta or rice cooked in a stock. There are also cream soups – crema – and thin soups – minstrina. Minestrone, which is a thick, hearty broth made with beans, onions, celery, carrots, stock, and tomatoes and with pasta or rice added, is enjoyed all over the world.

10. Polenta :   An Italian store cupboard staple, polenta has its roots in the peasant cuisine of northern Italy. It is made by grinding corn into flour or meal. Polenta can be cooked to be creamy and thick and served as a hot porridge or allowed to set and then cut into slices that can then be baked, grilled or fired.  Before the introduction of corn from America in the 16th century, polenta was made from starchy grains like farro, millet and spelt.

11. Pomodoro :   The Italian word for tomato which is, without a doubt, the most common ingredient in Italian cooking. It finds its way into everything from pasta and pizza sauce to salads and side dishes. Caprese Salad, for example, is a delicious dish of sliced tomato and buffalo mozzarella, served with basil or pesto,  which is also reminscent of the tricolore Italian flag with its vibrant green, white and red.

12. Puttanesca :   A strongly flavoured tomato-based pasta sauce with garlic, capers, olives, anchovies, crushed red pepper and chili flakes used in dishes like spaghetti alla puttanesca.  It is similar to another spicy pasta sauce called arrabbiata, which means “to make angry” in Italian.

13. Risotto :   Risotto is a very versatile rice dish made from with a short-grained, starchy variety of rice like arboria. It is made with a broth and stirred frequently until it reaches a velvety smooth, creamy consistency. The broth can be derived from meat, fish, or vegetables. Many types of risotto contain butter, onion, white wine, and parmesan cheese, along with other ingredients.

14. Soffritto :   A mixture of very finely chopped carrots, onions and celery which are slow cooked over a low heat and used as a base to add flavour to many kinds of sauces, soups and stews. Other ingredients – like garlic and peppers - are also sometimes added. It is very similar to the French aromatic vegetable base called mirepoix.

15. Tiramisù :   Probably the most famous Italian dessert, consisting of sponge finger biscuits infused with a mixture of espresso coffee and a liqueur, brandy or a sweet dessert wine, like Marsala,  layered between a whipped mixture of eggs, sugar and mascarpone cheese and flavoured with powdered cocoa.  The literal translation of the word is “pick-me-up” or, in other words, “cheer me up.”

Enjoy!