Pizza is a traditional Italian dish typically consisting of a flat base of leavened wheat-based dough topped with tomato, cheese, and other ingredients, baked at a high temperature, traditionally in a wood-fired oven.
Savory spinach pie is a pastry eaten throughout the Balkans. The filling is made of chopped spinach and usually feta or white cheese, and egg.
String cheese is any of several different types of cheese where the manufacturing process aligns the proteins in the cheese, which makes it stringy.
Zeppola, sometimes called frittelle, and in Sardinia italianized zippole or zeppole sarde from the original Sardinian tzípulas, is an Italian pastry consisting of a deep-fried dough ball of varying size but typically about 4 inches (10 cm) in diameter. This fritter is usually topped with powdered sugar, and may be filled with custard, jelly, cannoli-style pastry cream, or a butter-and-honey mixture. The consistency ranges from light and puffy, to bread- or pasta-like. It is eaten to celebrate Saint Joseph's Day, which is a Catholic feast day.
Choux pastry, or pâte à choux, is a delicate pastry dough used in many pastries. The essential ingredients are butter, water, flour and eggs.
Bruschetta is an Italian antipasto consisting of grilled bread often topped with olive oil and salt. Most commonly it is served with toppings of tomato, vegetables, beans, cured meat, and/or cheese. In Italy, bruschetta is often prepared using a brustolina grill.
A curry puff is a snack of Southeast Asian origin. It is a small pie consisting of curry with chicken and potatoes in a deep-fried or baked pastry shell. The consistency of the curry is quite thick to prevent it from oozing out of the snack. Pap or puff reflects the Fujian Chinese dialect 泡 ('pop'), which means 'bubble, blister, puffed'. It is a truly Southeast Asian snack as it has Indian, Chinese or Malay elements.
Chorley cakes are flattened, fruit filled pastry cakes, traditionally associated with the town of Chorley in Lancashire, England.
The history of pizza begins in antiquity, as various ancient cultures produced flatbreads with several toppings.
Caprese salad is an Italian salad, made of sliced fresh mozzarella, tomatoes, and sweet basil, seasoned with salt, and olive oil. It is usually arranged on a plate in restaurant practice. Like pizza Margherita, it features the colours of the Italian flag: green, white, and red. In Italy, it is usually served as an antipasto (starter), not a contorno, and it may be eaten any time of day. The caprese salad is one form of a caprese dish; it may also be served as a caprese pizza, pasta, or sandwich.
Panzerotti, also known as panzarotti, is a savory turnover, originating in the cuisine of central and southern Italy, which resembles a small calzone, both in shape and dough used for its preparation. The term usually applies to a fried turnover rather than an oven-baked pastry, although calzoni and panzerotti are often mistaken for each other.
Supplì are Italian snacks consisting of a ball of rice with tomato sauce, typical of Roman cuisine. Some believe that they derive from the French croquettes and were introduced to Rome by the French troops of Napoleon at the beginning of the 19th century.
Regional street food is street food that has commonalities within a region or culture.
A pasticciotto is a type of filled Italian pastry. Depending on the region, they are traditionally filled with either ricotta cheese or egg custard.
A carrozza, also referred to as mozzarella in carrozza, is a type of fried cheese sandwich or pastry in Italian cuisine. It is prepared by coating a mozzarella cheese sandwich in egg and flour, and frying it. It is a popular dish in the Campania region of Italy and in areas of New York City. Mozzarella fritta is a variation of the dish that consists of battered cheese, without any bread.
Apulian cuisine consists of the cooking traditions and practices of the region of Apulia in Italy. Starting from the Middle Ages the permanent residence of the nobility in the region gradually declined, which caused the disappearance of their noble cuisine over time. As the common people suffered from poverty, their culinary tradition adapted to use cheap and simple foods. Bread, vegetables and pasta have the leading role in the cuisine. Fruits, fish and wine are consumed frequently as well, but meat plays a minor role. The food of Apulia is known as a prime example of cucina povera or 'cuisine of the poor', characterizing its simplicity rather than its quality. Moreover, the simple dishes allow the quality of their local and seasonal ingredients to take center stage.
