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This is a list of Italian foods and drinks. Italian cuisine has developed through centuries of social and political changes, with roots as far back as the 4th century BC. Italian cuisine has its origins in Etruscan, ancient Greek, and ancient Roman cuisines. Significant changes occurred with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers and maize, now central to the cuisine, but not introduced in quantity until the 18th century. Italian cuisine includes deeply rooted traditions common to the whole country, as well as all the regional gastronomies, different from each other, especially between the north, the centre and the south of Italy, which are in continuous exchange. Many dishes that were once regional have proliferated with variations throughout the country. Italian cuisine offers an abundance of taste, and is one of the most popular and copied around the world. The most popular dishes and recipes, over the centuries, have often been created by ordinary people more so than by chefs, which is why many Italian recipes are suitable for home and daily cooking, respecting regional specificities. The Mediterranean diet forms the basis of Italian cuisine, rich in pasta, fish, fruits and vegetables. Cheese, cold cuts and wine are central to Italian cuisine, and along with pizza and coffee (especially espresso) form part of Italian gastronomic culture. Desserts have a long tradition of merging local flavours such as citrus fruits, pistachio and almonds with sweet cheeses such as mascarpone and ricotta or exotic tastes such as cocoa, vanilla and cinnamon. Gelato, tiramisu and cassata are among the most famous examples of Italian desserts, cakes and patisserie. Italian cuisine relies heavily on traditional products; the country has a large number of traditional specialities protected under EU law. Italy is the world's largest producer of wine, as well as the country with the widest variety of indigenous grapevine varieties in the world. Foods and drinks Note: the "Other foods" section is necessary to list foods without a specific placement. Soups, sauces and condiments Acquacotta – a soup that was originally a peasant food. Historically, its primary ingredients were water, stale bread, onion, tomato and olive oil, along with various vegetables and leftover foods that may have been available. Agliata Agrodolce Alla marinara Amatriciana Arrabbiata Bagna càuda Bagnun Bomba calabrese Brodetto, brodetto alla sambenedettese, brodetto alla vastese, brodetto di Porto Recanati Brodo di carne, brodo di pollo, brodo di quarta Brovada Buridda Capuliato Checca sauce Colatura di alici Elioconcentrato Garmugia Ghiotta (also called ghiotta di pesce and zuppa di pesce alla trapanese) Ginestrata Gremolata Jota Macaroni soup Maccu Mescciüa Minestra di ceci, minestra di fagioli, minestra di patate, minestra maritata Minestrone Mostarda (sometimes also called mostarda di frutta), mostarda vicentina 'Ndruppeche (or ragù potentino) Panada Pancotto Paparele in brodo Pappa al pomodoro Passatelli in brodo Pasta e fagioli Pearà Pesto, pesto alla genovese, pesto alla trapanese, pesto di fave (or marò), pesto di pistacchi, pesto modenese Quatara di Porto Cesareo Ragù – a meat-based sauce commonly served with pasta, ragù alla barese, ragù alla bolognese (lit. 'Bolognese sauce'), ragù alla salsiccia, ragù d'anatra, ragù di castrato, ragù di cinghiale, ragù di coniglio, ragù di lepre, ragù napoletano (lit. 'Neapolitan ragù') Ribollita Salsa tonnata, salsa verde Sciusceddu Stracciatella (soup) Sugo alla genovese (lit. 'Genovese sauce'), sugo alle vongole Zuppa alla modenese, zuppa alla valpellinese, zuppa del canavese, zuppa di cavolo nero, zuppa di cavolo verza, zuppa di cozze, zuppa di cozze alla tarantina, zuppa di cozze e arselle, zuppa di farro, zuppa d'orzo, zuppa frantoiana, zuppa gallurese (or suppa cuata), zuppa pavese, zuppa toscana (or minestra di pane) Creams Crema di pistacchio (or pasta di pistacchio) Bread Biova Biscotti salati all'anice Borlengo Bozza pratese Bruschetta Casatiello Ciabatta – a white bread made from wheat flour, water, salt, olive oil and yeast, created in 1982 by a baker in Adria, Veneto, Italy, in response to popularity of French baguettes Ciaccino senese Ciriola – typical bread of Rome Colomba pasquale Coppia ferrarese Cornetto Cuzzupa Crescentina Crescentina modenese Crescia Crocchè Crostini Donzelle (or zonzelle) Ficattola Filone Focaccia, focaccia al rosmarino, focaccia barese, focaccia con il formaggio, focaccia dolce, focaccia genovese, focaccia secca, focaccia veneta (fugàssa or fugassìn in Venetian language) Frisella Grissini Michetta – typical bread of Milan Moddizzosu Neccio Pandoro Pan di ramerino, panfocaccia, pane cafone (or pane dei Camaldoli), pane carasau, pane casareccio, pane casareccio di Genzano, pane con i ciccioli, pane con uvetta, pane di Altamura, pane di grano Solina, pane di Laterza, pane di Matera, pane di patate, pane integrale, pane nobile di Guardiagrele, pane parruozzo, pane pugliese, pane ripieno, pane rustico – traditional crusty peasant bread, pane sciocco (or pane toscano outside Tuscany) – without salt Panettone Panigaccio Panina aretina Panini di Sant'Antonio Panino – in English-speaking countries, panini is widely used as the singular form, with the plural form panini or paninis, though some speakers use singular panino and plural panini as in Italian, panino co i' lampredotto Panone Panonta Penia Piada dei morti Piadina romagnola (or simply piadina, traditionally piada), piadina fritta Pita – typical bread of Catanzaro Pitta di patate Pizza di Pasqua (lit. 'Easter pizza') – a rustic pizza with cheese and pepper from the Teramo area Puccia, puccia con le olive nere Puddica Rosetta – typical bread of Rome Schiacciata, schiacciata con l'uva Schiacciatina (or chisolina) Sfilatini di pane Sgabei Spongada Taralli Testaroli Tigella Tortano Tramezzino Vastedda Common pizzas Calzone – folded over dough usually filled with ricotta and other ingredients Panzerotto Pizza ai frutti di mare – an Italian seafood pizza that may be served with scampi, mussels or squid Pizza al taglio (Italian for pizza by the slice) – a variety of pizza baked in large rectangular trays, and generally sold in rectangular or square slices by weight, with prices marked per kilogram or per 100 grams. This type of pizza was invented in Rome, Italy, and is common throughout Italy. Pizza al tegamino (or pizza al padellino) – a small pan pizza common to Piedmont Pizza bianca (lit. 'white pizza') – without tomato sauce Pizza caprese Pizza capricciosa – with tomato, mozzarella, mushrooms, artichokes, black and green olives Pizza fritta (lit. 'deep-fried pizza') Pizza Margherita – tomato and mozzarella Pizza marinara – tomato, oregano and garlic Pizza napoletana (lit. 'Neapolitan pizza') – tomato, mozzarella and anchovy Pizza pugliese – tomato, mozzarella and onions Pizza quattro formaggi (lit. 'four cheese pizza') .... Discover the Rosa Romano Toscani popular books. Find the top 100 most popular Rosa Romano Toscani books.