Porchetta is a savory, fatty, and moist boneless pork roast of Italian culinary tradition. The carcass is deboned and spitted or roasted traditionally over wood for at least eight hours, fat and skin still on. In some traditions, porchetta is stuffed with liver and wild fennel, although many versions do not involve stuffing. Porchetta is usually heavily salted and can be stuffed with garlic, rosemary, fennel, or other herbs, often wild. Porchetta has been selected by the Italian Ministry of Agricultural, Food and Forestry Policy as a prodotto agroalimentare tradizionale (PAT), one of a list of traditional Italian foods held to have cultural relevance.
Amatriciana sauce, known in Italian as amatriciana, is a sauce made with tomatoes, guanciale, pecorino romano cheese, black pepper, extra virgin olive oil, dry white wine, and salt. Originating in the comune (municipality) of Amatrice, the amatriciana is one of the best known pasta sauces in present-day Roman and Italian cuisine. The Italian government has named it a prodotto agroalimentare tradizionale (PAT) of Lazio, and amatriciana tradizionale is registered as a traditional speciality guaranteed (TSG) in the EU and the UK.
Salumi are Italian meat products typical of an antipasto, predominantly made from pork and cured. Salumi also include bresaola, which is made from beef, and some cooked products, such as mortadella.
Prodotto agroalimentare tradizionale (PAT) is an official approval for traditional Italian regional food products similar to the protected geographical status of the European Union. A list of approved products is published by the Ministry of Agricultural, Food and Forestry Policies. It lists only products that do not qualify for pan-European approval, and as such PAT is only applicable within Italy.
The cuisine of Sardinia is the traditional cuisine of the island of Sardinia, and the expression of its culinary art. It is characterised by its own variety and by the fact of having been enriched through a number of interactions with the other Mediterranean cultures while retaining its own identity. Sardinia's food culture is strictly divided into food from the land and food from the sea, reflecting the island's historical vicissitudes and especially its geographic landscapes, spacing from the coastline to the ragged mountains of the interior. The Sardinian cuisine is considered part of the Mediterranean diet, a nutritional model that was proclaimed by UNESCO as an intangible cultural heritage.
Vastedda is the traditional Sicilian bread used to prepare the pani câ meusa, a sandwich of veal spleen. It often also includes caciocavallo and ricotta toppings. Vastedda is most common in the city of Palermo.
Padraccio is an Italian cheese made in Basilicata, typical of the Pollino National Park area. It is recognized as a prodotto agroalimentare tradizionale (PAT) of Basilicata.
Parrozzo or panrozzo is a cake from the Abruzzo region of Italy. It is traditionally served as a Christmas dessert, but may also be enjoyed year round.
The stigghiola, also known as stigghiuola, is a Sicilian food typical of the streets of the city of Palermo. It consists of guts which are washed in water and salt, seasoned with parsley and often with onion and other pot herbs, then stuck on a skewer or rolled around a leek, and finally cooked directly on the grill. The dish is generally prepared and sold as a street food. In Ragusa, the dish is baked in a casserole and is known as turciniuna.
Crescentine, crescente or tigelle are thin, 10 cm round breads from the Apennine Mountains, in the Modena area of Emilia-Romagna, Italy. They are made with flour, water, salt, and yeast, and traditionally eaten filled with cunza, a spread made from pork lard and flavoured with garlic and rosemary or with cold cuts, boar, rabbit, cheese, salty dressings or sweet spreads. In the Apennines, crescente have long been eaten at home or enjoyed in traditional restaurants, but in the last decade some fast food and casual restaurants have added crescente to their menus. Similar breads such as piadina, borlengo, gnocco fritto, and panigaccio are made in neighbouring areas.
Nocciolini di Canzo are sweet crumbly small cookies from the comune (municipality) of Canzo, in northern Italy. They are recognized as a prodotto agroalimentare tradizionale (PAT) of Lombardy by the Italian Ministry of Agricultural, Food and Forestry Policies.
Sanguinaccio dolce is an Italian sweet cream based on bitter dark chocolate and pig blood, recognized as a prodotto agroalimentare tradizionale (PAT) in several Italian regions. There are local variations in the degree to which it is served warm and runny for dipping or allowed to set and formed into a pudding or cake. In Naples, it is traditionally prepared for Carnival. However, public sale of pig blood was banned for health reasons in 1992.
Pecorino di Carmasciano, or simply Carmasciano, is an Italian cheese of the pecorino family of cheeses made from sheep's milk. It has been recognized since 2009 by the Italian Ministry of Agricultural, Food and Forestry Policies as a prodotto agroalimentare tradizionale (PAT). Pecorino di Carmasciano was featured at Expo 2015 in Milan.
Neccio, also called niccio, ciaccio or cian, is a galette based on chestnut flour, typical of some mountain zones of Tuscany and Emilia, in Italy, and of the island of Corsica, in France.
Bra sausage is a sausage recognized as a prodotto agroalimentare tradizionale (PAT). The sausage is produced in Piedmont, exclusively in the comune (municipality) of Bra, by butchers associated with the Consortium for the Protection and Enhancement of Bra Sausage.
Cacioricotta is a typical southern Italian cheese produced in the regions of Basilicata, Apulia and Calabria.
Zampina di Sammichele is a cold cut recognised as a prodotto agroalimentare tradizionale (PAT). It also holds the trademark of denominazione comunale d'origine (De.CO).
The confetti di Sulmona are Italian candy-coated almonds or dragées, a speciality of the comune (municipality) of Sulmona, in the province of L'Aquila, Abruzzo, where the oldest confectionery factory is located. They are commonly given as favors for weddings or other celebrations. Confetti di Sulmona sugar-coated almonds are often wrapped in brightly colored cellophane and arranged into flowers, or other shapes.
Bela Badia is an Italian cheese made from cow's milk. It has been recognized by the Italian Ministry of Agricultural, Food and Forestry Policies as a prodotto agroalimentare tradizionale, abbreviated as PAT.
