Published on: 4 April 2013  | Last updated: 19 March 2017

Tiroler Gröstl - tradi­tional Tyrolean dish made with potatoes, speck and fried eggs

• abbacchio scottaditto - grilled lamb - speci­ality of Lazio and Abruzzo
• alla brace - barbecued (usually meat)
• apfel­strüdel - apple strudel
• arancioni - balls of rice and tomatoes with mozzarella centre - a speci­ality of Sicilia and the south
• arrosticini - lamb on a wooden skewer - like satay
• abbacchio scottaditto - grilled lamb (scottaditto means ‘burnt finger’) 
• bacalà vicentina - speci­ality of Vicenza made with dried fish (not bacalhau - despite the name)
• baccalà fritto - roman speci­ality made with baccalhau (salt-fish salt-dried cod)
• bigoli - big fat spaghetti - a speci­ality of the Veneto served with sauce made with duck or with anchovies
• bisi - Veneto word for peas
• canederli - dumplings made with bread - can be made plain or with spinach or with rape rosse (red beet)”
• capriolo - roe deer
• carciofi alla romagna - the other signature dish of the jewish restaurants in the Ghetto in Roma
• carpa - carp
• carpaccio - thinly-sliced raw meat - or tuna or salmon
• casunziei - speci­ality of the Dolomites - half moon pasta filled with rapa rossa (red beet)
• chisciol - speci­ality of Tirano in Lombardia - the word comes from quiche
• chitarra - spaghetti-like pasta from Abruzzo - made by pressing pasta through a machine with stretched steel wires
• cottec­chino - a cooked sausage - mainly found in the north
• crauti - sauerkraut
• cucina casal­ingha - home cooking
• farro - spelt - a type of grain like barley
• fatto in casa - home-made
• fegato alla veneziana - liver sliced thinly
• fiori di zucca - signature dish of the jewish restaurants in the Ghetto in Roma (marrow flowers battered and deep-fried)
• frico - a Friulian speci­ality made with cheese - can be crispy or soft
• goulasch - stew made with meat, tomato and paprika
• insalatone - a ‘big salad’ - can be a main course in its own right
• krapfen - these are usually doughnuts but in the Südtirol they are a filled pastry in a variety of shapes often made with poppy seeds
• maltagliati - pasta cut into irregular pieces (the name means ‘cut badly’)
• nero di seppia - 
• orzo - barley
• panzanella a Florentine speci­ality - generally made of stale bread a salad made with bread soaked in water and squeezed dry, tomatoes, olive oil, vinegar, salt and pepper. Onions and basil are often added.
• pasti­ciotto - 
• pastin - sausage from Veneto
• persico - perch
• pitino - sausage from Friuli
• pizzo - a spicy breadcake from the Salento - made with chillies, tomato and olives 
• pizzo­c­cheri - ribbon pasta made with gran saraceno flour
• porchetta - spit-roasted young pig
• ribollita - a Tuscan soup made with bread and veget­ables. The name means re-boiled - ie a dish made with leftovers
• riccio di mare - sea urchin
• sacher­torte - a chocolate cake named after its Viennese inventor
• schizz - fried cheese - a Veneto speciality
• speck - ham that has been cured and smoked - using juniper berries and juniper branches
• spezzatino - stew
• stinco di maiale - pork shin
• strudel - strudel
• suppli - small balls made with rice and tomatoes - a smaller version of Arancione
• tenca - tench
• Tiroler Gröstl - a tyrolean dish: fried eggs, speck and sautéed potatoes
• trippa - tripe
• velluttata - soup made with a blender
• zuppa inglese - trifle