presentation italian food

10 Basics Of Italian Food Culture You Need To Know

From key festivals and superstitions to fresh vegetable and historical trends, John Bensalhia investigates some of the key facts linked with delicious Italian food...

No one will argue with the fact that food in Italy is out of this world. Well-made, rich in taste and texture and guaranteed to leave you hungry for more, there's nothing quite like Italian cuisine. There's a detailed, fascinating tapestry of history, customs and trends for what you're eating – so with that in mind, let's explore some of the key aspects...

THE STOMACH FOR SUPERSTITION

When you're eating your food, it's still worth being a little cautious. For there are some superstitions that are common throughout Italy.

For example, not only is it said to be bad luck to spill olive oil, it's also bad luck to spill salt. That's a common superstition that is said to derive from the days when old civilisations would salt the earth of conquered territories to make the ground sterile as punishment.

The Bible is also said to be the source of some other superstitions. For instance, it's bad luck to seat 13 people at a dinner table (relating to the Last Supper) and it's also crucial that bread should never be placed upside down on a table. This latter example is said to relate to the religious significance of bread in the Catholic faith.

But let's also bring some good luck into this section: At the time of New Year, it's good luck to eat lentils. The consumption of lentils represents good luck and prosperity for anyone who eats them as they look similar to small coins.

LIGHT BREAKFASTS

In Britain, it's traditional to have a good old-fashioned fry-up for breakfast. Sausages, eggs, bacon, beans, mushrooms... the list goes on. It's a particular delicacy for Brits abroad looking to eschew the local culinary treats for something closer to home.

Italians on the other hand, have the right idea. By and large, breakfast in Italy is a refreshingly modest affair in comparison. The typical Italian breakfast runs along the lines of a coffee (such as caffe latte or cappuccino – although the latter is a no no after 10 am), bread rolls, cookies and pastries. Other popular choices include fruit salad, yoghurt and muesli.

Some of these snacks can be eaten later in the morning as a kind of elevenses. But by and large, the reason that breakfast tends to be on the lighter side is because Italians are saving their appetites for the main meal of the day: lunch!

KEEPING IT FRESH

When it comes to buying food in Italy, it's a common trend to choose local markets and stores as opposed to larger-scale supermarkets. The big advantage of the market is that it offers home-grown and fresh produce that's both healthy and delicious in equal measures.

A recent report from Euromonitor International has said that Italians are continuing to love their fresh food. 2014 saw a period of recovery after a recent slump as a result of the global economic crisis. The report said that 2014 had seen a greater upswing in traditional consumption in Italy with more home cooking and baking.

The report also claimed that fresh food sold more than pre-packaged food in retail volume sales. Particularly popular were fresh fruit and vegetables, and there was also growth in seafood and fish products.

VEGETABLES FOR ALL SEASONS

Talking of fresh vegetables, there is a very definite pattern as to what you can eat throughout the year.

It's a seasonal thing, with certain vegetables being produced in prolific quantities for a specific spell and then making way for a different selection. So, with Summer coming up, for example, particular favourites include aubergines, beans, beetroot, cucumbers, courgettes, peas, radishes and tomatoes.

When Winter comes again, the colder months bring along the likes of artichokes, broccoli, brussel sprouts, cabbages, cauliflowers, fennel, spinach and turnips.

However, there are still a select few vegetables to be grown throughout all of the year – and these include chicory, lettuce and carrots.

HUNGRY HOLIDAYS

One of the great things about Italian food is its unique feel for the holiday seasons. Christmas and Easter alone bring a selection of specially made foods, both sweet and savoury that will tempt the taste-buds.

A number of traditional goodies are laid on at Easter  including Minestra di Pasqua. This is a soup that contains ingredients such as beef, pork, kale and herbs, and is a dish that is especially popular in Naples. Agnello – or lamb – is a common main course in Italy at Easter time .

Desserts at Easter include Gubana Easter Bread (which is plated up in northern Friuli) and Ciambelone, which hovers somewhere between bread and cake. Its very distinctive flavour comes from the zest of lemons, and is a delicious dessert to enjoy during this season.

Christmas of course, brings a Santa's sack full of festive favourites including perennial favourite, Panettone. Shaped like a dome, this sweet bread fruit loaf includes a healthy mix of ingredients such as raisins, candied orange and lemon zest. Another popular fruit cake is Panforte which also features nuts, honey, spices and almonds – not to mention a sneaky topping of icing sugar.

Common savoury dishes include mixed meats such as beef, veal and Cotechino sausage (served with ingredients like onions, celery and carrots). Popular festive fish meals include calamari (squid), baccala (salted cod) and swordfish. Pasta dishes are also widely eaten at Christmas including Anolini, a stuffed pasta served in broth, vermicelli with clams or mussels (a speciality in Naples) and of course, all types of lasagne!

THE GOOD OF GELATO

Gelato vs Ice Cream: It's the age-old battle.

Before you know it, Summer will be here, and it'll be that time of year when you can enjoy the delights of Gelato and Ice Cream. But Gelato (which means “frozen” or to “freeze”) does make for a healthier alternative, containing less sugar. Another difference between Gelato and Ice Cream is that the former involves a slower churning process.

As if that's not enough with differences, there is also the difference between Gelato and Sorbetto. It's a north-south divide as Gelato hails from Northern Italy while Sorbetto comes from the South. And of course, one key ingredient substitute difference between the two to add to the mix of fruit and sugar is that of milk for Gelato and water for Sorbetto. But whatever you choose, both make for very tasty Summer treats!

SIMPLE SUPPERS

Fine dining. A common trend in today's culinary world. But while the fancy arrangements, carefully selected ingredients and rather eye-popping prices may be for some tastes, let's not forget that simple is sometimes the best. It's like at the end of the month when the money's run out and you're looking to create what you can from what's left in the larder. But many times, this can result in a truly delicious culinary creation: it's food serendipity at it's finest.

This has proved to be the case with a good number of dishes that have started out from more humble beginnings. Peasant dishes have stood the test of time and are still popular today. Ribollita is a soup that began with peasant origins – it is a simple but delicious soup that was created by using leftover minestrone or vegetable soup from the previous day.

Polenta comes from earlier types of grain-based meals that were popular in the Roman era – while it was common peasant food in Europe, it's still immensely tasty and continues to be a popular choice at dinner tables today. Meanwhile, the simple pudding of Mantova's Torta Sbrisobna comprises ingredients such as flour, butter, eggs, almonds and lemon peel to great effect.

And of course, another simple dish is that of...

MARGHERITA TIME

Way back in the 18 th century, pizza existed in a somewhat more basic form than is known today. Strictly speaking, it was just the base: No topping, just the flat, round base. But it was still a hit with the poorer side of Naples where street vendors would sell these at a very cheap price.

Come 1889, and the Italian queen, Margherita (Margherita of Savoy) had also sampled a pizza the action. While there were raised eyebrows in the Court Circle, Margherita had enjoyed the food enough to request a similar meal from chef Rafaelle Esposito.

However, Rafaelle produced something a little more elaborate for the queen. In addition to the base, there was mozzarella cheese, tomatoes and fresh basil. All of these ingredients were cleverly created to represent the red, white and green colours of the Italian flag.

Not only did the end result become Queen Margherita's favourite pizza, it also became one of her favourite foods. And so began the tradition of the Margherita pizza!

SAUCE FOR GOOD

Sitting down to eat a traditional pasta dish in 2016, it's common practice to use either the classic combination of knife and fork or of course, spoon and fork. But once upon a time, you could just eat the pasta using your hands. The pasta itself isn't too difficult to negotiate without cutlery, providing you've got a napkin ready and waiting.

However, one innovation changed all that. Tomato sauce (also known as Marinara sauce) with pasta these days is an unbeatable combination and for many having pasta without sauce is like having salad without lettuce.

The first written record of pasta and tomato sauce is said to be found in L'Apicio Moderno, a cookbook written in 1790 by Roman chef Francesco Leonardi. The archetypal mix for this includes tomatoes, olive oil, garlic and herbs. The best way to serve up this dish is to cook the pasta until it's al dente . After draining, it's then traditional to toss the pasta with the added sauce in order for it to absorb the added ingredients for the ultimate in pasta perfection.

FILLING FESTIVALS

For a bit of extra insight and knowledge about your favourite food, it's worth checking out some great food festivals.

Throughout the year, there are countless festivals that are dedicated to specific foods and ingredients. For one thing, a common element of traditional events and festivals is that of food stalls as locals serve up tasty home-made foods and snacks to fill up the bellies of locals and tourists who have come to see the show.

But for more specific themed festivals, take your pick. April's Artichoke Festival is held in Ladispoli, serving up a selection of artichoke-related dishes and a contest to find the best artichoke sculpture. Meanwhile, Bologna's annual Potato Festival takes place in September for a week with some special events and local restaurants providing local potato meals.

The Olive Festival, Frontoi Aperti, is one of the best known of the October/November season in Umbria. This event offers a good number of tastings, guided tours and a special session in which the local miller presses the fresh olives before your eyes to later sample.

If you have more of a sweet tooth, then Turin's November-based Cioccolato will be right up your street. There are many stalls showcasing all types of chocolate including luxury Boutique chocolates along with cultural activities and plenty of sounds and sights to add to the flavour.

There are also many examples of all-round food festivals. One that's coming your way soon is Tipicita which is held in Fermo in March. High quality food and drink is showcased at a series of exhibitions and thematic sectors along with traditional market stalls. Come and see and taste the foods including cheeses, meats, cereals, oils – and of course, the finest wines!

Want to try your hand at making some fabulous Italian food? Try our recipes ranging from simple antipasti to more complicated main courses, and of course...dessert! 

You may also be interested in...

Latest property in Campania

What to do in Campania

Enjoying this Italy intel? You might also love:

Italian Food Guide: 26 Most Famous Traditional Foods In Italy

What exactly is typically Italian food? What are the most famous and traditional foods in Italy? These 26 regional Italian foods are a good place to start when you’re planning your trip to Italy!

Food is one of the sincerest expressions of a culture. It defines a region, reflecting the people, economy, their history and tradition.

Food and wine are a huge part of the travel experience for many of us and it is one of the things we most look forward to on our travels abroad.

Since our families hail from Italy, we’re more than partial to Italian food and love finding new and interesting versions of regional delicacies and indulging in some of Italy’s top food experiences .

So it’s only natural we write an Italy food guide about what to eat in Italy when you visit.

Here are the most iconic foods to eat in Italy, the best places to eat them, and the basics about regional Italian food.

This post may contain affiliate links. If you make a purchase through our links, we may earn a small commission, at no extra cost to you.

Table of Contents (click to jump ahead)

What food is typically italian, italy food culture, traditional foods in italy, and where to eat them, desserts in italy, and where to try them, what food is typically italian, pasta ears you must be in puglia.

We always enjoy tasting the most popular foods in a region and finding the best examples of regional specialties when we travel. The flavors of a region can unlock so many secrets about its past, like who conquered the area, and what ingredients and influences they brought with them.

The shapes of pasta, traditional bread types , the kinds of cheeses crafted — it’s all speaks to the history of that region. You’ll also find many of these foods celebrated in Italy with their very own food festivals — sometimes a whole festival just for one food!

You may randomly select a box of pasta from the supermarket shelf in the United States, but when eaten in Italy, the shape of the pasta often tells you where you are.

If Pici is on your plate, you’re likely in Tuscany . Orecchiette (pasta ears) would probably put you near Puglia in the southern heel of the country’s boot. Or a hearty trio of Canederli dumplings on your plate and you’d be eating South Tyrolean food , in northern Italy’s alpine Trentino-Alto Adige region.

Lots of factors influence which seasonal produce, livestock (and the resulting cheese and meat), local game, and other Italy foods you’ll find through Italy’s regions.

On our recent trip to South Tyrol in northern Italy, we were surprised to find the culture is largely Germanic. Locals describe themselves as German-speaking Italians . Foods here are heavily influenced by Germany, Austria, and Hungary — impressively hearty dishes and desserts that tell the rich history of the region better than any guidebook.

The point is, there truly is no such thing as ‘typical’ Italian food. Instead, each region has its own distinct variations.

Food in Italy is highly regional and what’s typically Italian in one area might be a complete anomaly in another.

In some rural parts of the country, lack of infrastructure makes it so even villages close to one another are isolated, resulting in food cultures and traditional foods that are unique. It’s especially interesting to find such variations in recipes.

While we can’t say which food is the best to eat in Italy, different regions pride themselves on different dishes, and they’re all delicious.

Nervous About Visiting a Restaurant in Italy?

Read our Essential Italian Food Phrases Guide to help you order food in Italian!

Trying the local food when you’re traveling is a great way to experience the local culture, whether it’s the food culture, coffee culture , or over some of the best street food in Italy . Eating local food or sharing an espresso with folks who call a place home is always social. That is the power of slow travel .

In Italy — as in many cultures — the act of cooking and eating is best shared in the company of friends and family.

If you want to see Italian food culture in the movies, watch Big Night with Tony Shaloub and Stanley Tucci , a movie that beautifully portrays how food is so intimately tied to Italian culture.

In Italy, food is life, and love, expressed in the pride of a region’s specialties and delicacies. And naturally — predictably — each region insists theirs is the very best!

The more we’ve traveled in Italy, the more questions we had like these:

Why are the sauces heavier in northern Italy?

The climate and Germanic food influences in the north lend themselves to heavier sauces. As you work your way to the warmer south, sauces become more tomato-based.

Why do Italians consume horse meat?

From the late 1800s until more recently, horse meat was widely consumed in Italy because it was inexpensive and rich in iron and nutrients, protecting people against anemia.

There’s so much seafood, where can I find a burger?

If you’re saying this, you’re probably in southern Italy. Fresh frutti del mare (seafood) abounds here and is part of a healthy Mediterranean diet.

As you travel from one Italian city to the next, the food will change along with the climate and geography. The ‘typical’ Italian food in Venice may not resemble what you will find in Sicily.

or even, what do Italians eat for breakfast?

The most common answer is pastry, to which, any foodie might swoon and think, smart Italians!

We’ve peeked into different corners of the country to see what the locals are eating and have savored some of the most popular Italian dishes.

If you love Italian food and travel, save this Italy food guide featuring 26 must-try regional favorites.

While we haven’t included espresso or sweets, expect dessert to be a no-brainer in the Italian diet.

Personally, we’re always on the hunt for the best gelato!

Pizza in Naples…..Is there anything better?

Best Place to Enjoy? Naples or Sorrento, and most anywhere in Campania

We believe that every good Italian food tour should start with…PIZZA! While the cuisine of Campania and Naples has many excellent traditional Italian dishes, they’re known throughout Italy for having the best pizza in the world.

Neapolitan style pizza is seriously like no other. It’s classic pizza Margherita with its thin flatbread-style crust cooked to perfection in a traditional brick oven.

Topped only with tomato sauce, whole basil leaves and buffalo mozzarella, it’s simple yet so delicious.

You can not visit Naples and not try pizza. Pizza in Naples is something you simply must add to your foodie bucket list !

2. Ribolitta

Best Place to Enjoy?  Tuscan-style Ribolitta in Florence and Tuscany

Tuscan food is famous for rustic peasant soups that have helped them keep warm throughout the ages. In Italy, as in many cultures, scraps or leftovers may be thrown together in a traditional ‘scraps’ dish to use them up.

Ribolitta is the Tuscan version of a scraps soup. Seasonal veggies, cannellini beans, and crusty leftover bread combine to form this thick and hearty soup.

In fact, the bread is what thickens it. Whether it’s served for lunch or dinner, you’ll be tempted to swap the spoon for a fork!

3. Balsamic di Modena

Best Place to Enjoy? Bologna, Modena, and Emilia Romagna

Traditional Balsamic di Modena, is one of Italy's most famous regional foods. How much do we love balsamic? We could write a book!

True balsamic is produced by long-established local families in the Emilia Romagna region of Italy.

Production and finished products must adhere to a strict set of regulations know as ‘Protected Designation of Origin’, or DOP. Unlike ‘traditional’ fermented vinegar, true Balsamic di Modena is made from cooking grapes down to a juice that slowly concentrates over time in a series of wooden barrels called a batteria .

Aged anywhere from 3 years for IGP, 12+ years for DOP, or 25 years for the very finest nectar of the gods. There is simply no other food item like it.

With a price point around €1.000,00 per liter ($1232.00 USD), it is one of the most expensive products in the world.

True balsamic is smooth, silky, and surprisingly sweet — far from just a vinegar or condiment.

It even pairs well drizzled atop a plate of parmigiano reggiano cheese or gelato, or even on its own. It is one of the finest delicacies Italy has to offer!

Traditional Balsamic di Modena, is one of Italy's most famous regional foods.

Best Place to Enjoy? Basilicata and Calabria for Risotto al Frutti del Mare (seafood); Venice and the Veneto for Risi e Bisi (Risotto with Peas); Milan for Risotto alla Milanese (with saffron); Campania for Risotto al Limone (with lemon).

Originating in northern Italy and the Veneto, this creamy rice dish made from short grain arborio rice and chicken, beef, or vegetable broth can now be found all throughout the country.

The rice and broth are slowly stirred over low heat until thick and creamy, and topped with Parmigiano Reggiano cheese, saffron, mushrooms, seafood, or herbs depending on whatever the dish is incorporating.

It can also be served as a meal on its own and should always be enjoyed hot.

Risotto is especially popular in Milan where saffron risotto is featured (Risotto Milanese). It’s also a typical dish in Venetian cuisine where you’ll find the famous dish called Risi e Bisi, or rice and peas .

In regions where porcini mushroom season is celebrated you’ll find Risotto with Wild Porcini Mushrooms flying off the menu.

Another variation (one of my faves) can be found in Naples and the Amalfi Coast — Risotto al Limone , with lemon. Delicioso!

5. Tortellini

Best Place to Enjoy? Emilia Romagna

This small ring-shaped pasta that resembles both a Bishop’s hat and a navel originates in Bologna and the Emilia Romagna region and can be stuffed with cheese or meat and served in a chicken or beef broth.

Tortellini in brodo is the most traditional Bolognese way to enjoy this stuffed pasta.

The medium-sized tortellini are called tortelloni. The largest size, usually around 3-4” across, is called tortellaci. All of them can be stuffed with cheese or a prosciutto mix. We’ve even had the pleasure of tasting some filled with wild boar… Yum!

6. Truffles

Best Place to Enjoy? Piedmont, Tuscany, Marche, Emilia Romania, Umbria

With their unique and hard-to-define flavor, it appears you’re either not a fan of Italian truffles or totally smitten with these earthy delicacies.

Experienced truffle hunters and their well-trained dogs (pigs are no longer allowed to participate) typically hunt for black truffles in the wild of several northern and central Italian regions. Piedmont , Marche, and Umbria are particularly known for this delicacy.

If you’re looking for a unique farm-to-table foodie experience, it’s possible to accompany a hunter and his dog as they forage through the forest.

Truffles may also be cultivated in orchards though this is not as common. Whether wild or cultivated it’s impossible to mistake the aroma and flavor when they’re thinly sliced over a plate.

The black truffle’s more expensive counterpart, the white truffle, is much less common. It’s preferred by gourmet chefs around the world for its more intense flavor but comes at a hefty cost.

At over €2500 (over $3000 USD) a kilo, the white truffle is the most expensive food item in the world.

7. Bottarga

Best Place to Enjoy? Sicily

This delicacy of salted and cured fish roe is typically harvested from tuna or grey mullet, but swordfish is sometimes used as well. The dried roe is sliced thinly over a plate in much the same way as truffles are grated as a condiment.

Although bottarga is a typical food found in Sicily and Sardinia, this dish has also made its way into the cuisine in southern Italy and parts of Tuscany.

With its intense flavor and slightly bitter aftertaste, this delicacy is not one for the faint of heart!

8. Squash Blossoms

Best Place to Enjoy? Sorrento, Naples, Amalfi Coast, and Campania

These bright orange flowers, dipped in batter and lightly fried, are stuffed with local cuisine and seasonal favorites. While we’ve enjoyed these delicacies all throughout Italy, our favorite variation was in Sorrento. Flowers were stuffed with an herbed, flavorful cheese that was oh so yummy!

No matter the preparation, squash blossoms are always delicious. Follow up with a small glass of limoncello for a meal you won’t soon forget.

9. Osso Buco

Best Place to Enjoy? Milan, Lombardy

This “bone with a hole” dish is a Lombardy region specialty and is traditionally made alla Milanese. With cross-cut veal shanks, vegetables, gremolata (a chopped herb mixture), white wine and broth, you can be sure it will stick to your ribs!

You’ll likely find it served with risotto or polenta, and it pairs nicely with a full-bodied red such as Chianti or Nobile di Montepulciano.

10. Polenta

Best Place to Enjoy? Trentino

Originating in northern Italy, this cornmeal porridge can now be found throughout the country.

While it’s traditionally topped with a ragu-style sauce and some grated cheese, you might also find it loaded with sautéed peppers and onions with sausage or sprinkled with gorgonzola cheese. It can also be served as a side or left to cool before being sliced and fried.

11. Carbonara

Best Place to Enjoy? Rome and Lazio

This hearty dish of egg, Pecorino Romano or Parmigiano Reggiano cheese , and pancetta originates in Rome, and is one of the typical Roman dishes you’ll find here.

Richer versions are prepared with guanciale (pork cheeks), and the pasta may be drizzled with olive oil and topped with garlic and flat leaf parsley. No matter the preparation, it’s almost always seasoned with plenty of black pepper.

While you’re at it, we recommend taking a food tour around the city, where it’s easy to eat your way to an Italian food nirvana.

With so much good food to enjoy, we could write an entire food guide just dedicated to Rome!

Creamy Spaghetti Carbonara in Roma

12. Ragù a la Bolognese

Best Place to Enjoy? Bologna and Emilia Romagna

Meat lovers can unite in this corner of the country where we were once asked by our server, “You’re not vegetarians are you? Because this is no place for that.”

Non-carnivores may want to skip this stop because Ragù alla Bolognese is one food you simply must try in Bologna.

Varying amounts of beef, pork, veal, and pancetta are combined to form the meat portion of the dish. It’s then browned with some garlic and olive oil before simmering with tomato paste, white wine, and milk.

In Bologna, the sauce is traditionally used to dress tagliatelle , pasta shaped into long, flat ribbons, though we’ve also had it with pappardelle closer to Tuscany (read our guide Tagliatelle vs Pappardelle if you want to know the difference between the two).

Pair the dish with an acidy Italian red such as Montepulciano d’Abruzzo or a Barbera Frizzante from Orsi – Vigneto San Vito for an unforgettable dining experience.

Tagliatelle with spinach, Ragù a la Bolognese

13. Sea Urchin

Best Place to Enjoy? Sardinia

These sea creatures are abundant in the warm coastal waters of Italy in places such as Positano, Capri, Sardinia, and the Amalfi coast.

When swimming in these areas, you’re better off staying high in the water to avoid falling victim to their sharp, stinging spines.

On the table, however, sea urchin roe is served atop spaghetti to create a local delicacy called Pasta con Polpa di Ricci .

Much like the sea, it has a slightly sweet, slightly salty and briny taste to it. Pair it with a crisp Italian white to offset the rich roe for a match made in heaven.

But why wait until dinner to enjoy it? This flavor combination makes for the perfect lunch on the coast of Italia.

14. Bistecca Fiorentina

Best Place to Enjoy? Tuscany

This Florentine-style steak comes from Chianina cows which are prized throughout Tuscany for their meat. A 2-inch T-bone or porterhouse steak is grilled to perfection atop blazing hot coals.

During roasting, a brush made from rosemary is used to coat the meat with olive oil. The steak is simply seasoned using only salt and pepper and served rare – a carnivore’s dream come true.

While you can ask for it slightly more well done, be prepared for some dirty looks.

If you feel like going all out, this dish pairs nicely with a Brunello di Montalcino. Bistecca Fiorentina is a hallmark of Tuscan cuisine and is truly as simple and delicious as it gets.

Best Place to Enjoy? Genoa, Cinque Terre, Liguria

Pesto is one of the signature ingredients in the food of Liguria in northwest Italy, where fresh basil is abundant year round, particularly in the warmer months.

The simple sauce is made with varying amounts of basil, pignoli (pine) nuts, garlic, Parmigiano or pecorino cheese, olive oil, and salt and pepper.

The exact ratio of ingredients is usually left to taste and may vary significantly from place to place. Spinach or parsley can also be added to lessen the strong taste of basil and create a more complex palate.

Taste testing different versions of pesto throughout the towns of the Cinque Terre quickly became one of our favorite things to do, and we found some of the best at a local market near our Airbnb. Pint-size containers made it perfect for a quick meal.

We spread it on grilled crostini or toss it with warm pasta — we could eat pesto every night!

Fettucine with pesto Genovese

16. Lasagne al Forno

A famous Italian dish, Lasagna (Lasagne is plural) is a wide, flat pasta with alternating layers of different fillings that vary by region, and al forno simply means oven baked.

In Campania, noodles are made with semolina and water and layered with sausage, ricotta, mozzarella, and Neapolitan ragu.

In the Emilia Romagna region of Italy, noodles traditionally made from flour, eggs, and spinach (Bolognese-style) are layered with ragu and creamy Bechamel sauce. We experienced this variation on our first trip to Bologna and it quickly became our favorite!

17. Focaccia

Best Place to Enjoy? Throughout Italy

This soft simple flatbread is similar to pizza dough – but lighter and more bread-like – and can be found all throughout Italy. It’s typically drizzled with olive oil and some salt and baked to perfection.

We’ve had many different variations throughout our travels, including focaccia topped with fresh herbs, green olives, and a few pieces of onion.

If we had to pick a favorite version so far, it might be the Schiacciata con l’uva – focaccia with grapes — we had on a vineyard walk in Tuscany. Made with newly harvested wine grapes, this common focaccia is a must-try.

Or maybe it’s traditional Focaccia alla Barese from Bari that’s so popular in Puglia’s food , made with beefy plump tomatoes the region is famous for. We can’t decide, but then again, there’s no need to!

18. Arancini

Best Place to Enjoy? Sicily and Rome

Arancini, or ‘little oranges’ are fried rice balls thought to have originated in Sicily. Arborio rice, commonly used in risotto, is cooked and shaped into a small ball, coated with breadcrumbs and placed in a deep fryer.

But that’s not all. The delicious snack is usually stuffed with mozzarella or fontina cheese or ragu meat sauce.

You might also find them filled with a mixture of ragu and peas, our personal favorite. While they’re also served in Rome, they go by a different name — Suppli. The variation here is usually filled with ragu and mozzarella.

Be careful not to ask for Arancini in Rome though, or you may be told to go back to Sicily!

No matter what you call it, you’re sure to love this Italian favorite.

19. Ragù di Cinghiale (Wild Boar)

Best Place to Enjoy? Umbria

Opinions as to which corner of the country has the best wild boar, Umbria or Tuscany, are mixed. While we’ve only experienced the Tuscan variety in a tasty ragu making it impossible for us to imagine having a bad version.

The highly prized meat is incredibly flavorful and comes to the table during the fall hunting season.

It’s delicious all on its own but can also be served atop a bed of pappardelle (ribbon-shaped pasta) or pici (Tuscan thick spaghetti-like pasta).

This is a true stick-to-your-ribs dish, and pairs well with a full-bodied Tuscan red. Enjoy!

Spaghetti with wild boar

20. Prosciutto

This dry-cured ham is most famously produced in Parma, but we’ve enjoyed it as much in Modena.

Only the finest products carry the designation of DOP (Protected Designation of Origin), and producers must adhere to a strict set of rules. Everything including how the pigs are raised is tightly regulated, and meat must be aged for a minimum of 14 months before it is checked by an inspector.

Strict yes, but we think you’ll agree this buttery smooth delicacy is well worth the wait.

21. Orecchiette Cime di Rapa

Best Place to Enjoy? Foggia and Ostuni, Puglia

This pasta is shaped to look like little ears and is still handmade in Apulia (Puglia).

The cup shape comes from spreading small discs of dough against a table. This makes it perfect for holding sauce, but orecchiette is commonly served with broccoli rabe in the region of Puglia. You’ll find this dish served in many Puglia restaurants most likely based on the way their Nonnas made it, with broccoli rabe, turnip greens or other greens.

This bitter green resembles broccolini more than typical broccoli and is a staple in the Mediterranean diet.

22. Parmigiano Reggiano

The “ King of Cheese ” is a must-try on your food tour, and one product we enjoy on every visit to Bologna.

Production is labor intensive and, because it falls under the DOP domain, every aspect is heavily regulated. DOP rules even govern what food the milk cows can eat.

Sink your teeth into the nutty, tangy goodness of the finished product though, and it’s clear why the rules are so strict. There is no other cheese like it!

Rounds must be stored and aged at least 12 months before being checked by a DOP inspector. Only when the wheels pass inspection may they be labeled DOP.

Take a look at a cheese wheel the next time you’re in an Italian deli. The large numbers printed on the side of the round signify the consortium where it was produced.

Wheels of DOP Parmigiano Reggiano cheese, a traditional Italian food

23. Cacio e Pepe

Best Place to Enjoy? Rome

Cacio e Pepe, or “cheese and pepper,” is a traditional pasta dish found all over Rome, but don’t be fooled by its simplicity. Creating something so elegant in taste and appearance with so few ingredients is no small feat.

The Romans manage to balance the flavors so excellently that the cheese is not overpowering, and the saltiness of the cheese works to complement the taste of pepper beautifully.

A long spaghetti-like egg pasta known as Tagliolini is usually used as the noodle, but Bucatini (hollow spaghetti, a personal favorite) may also be served. The pasta is adorned with a fine grating of Grana Padana or Pecorino cheese – yum!

Although tipping in Rome isn’t a common practice, if you find a restaurant that makes this dish well, be sure to leave one just to say Grazie!

24. Sarde in Saor

Best Place to Enjoy? Venice and Veneto

Sarde in Saor, a truly authentic Italian dish of broiled or fried sardines is the epitome of Venetian seafood.

The fish are mixed with raisins and pignoli nuts and topped with onions stewed in oil and vinegar. The vinegar base is followed by a hint of sweetness from the onions giving the recipe a sweet & sour quality.

The history and culture of Venice are woven into the fabric of this dish, which is best served cold or at room temperature.

Traditional Sarde en Soar in Venice

25. Bufala Mozzarella

Best Place to Enjoy? Salerno, Capri, Campania

Made from Italian water buffalo milk, this iconic cheese is native to Campania. Milk curds are stretched to form small balls which are often served in a salad with fresh basil and ripe tomatoes.

This colorful trio, boasting the red, white, and green of the Italian flag, is known as Insalata Caprese.

The foodie favorite is so popular that it can be found on practically every table in the region.

NOTE: Bufala mozzarella should not be confused with burrata, a ball of bufala mozzarella stuffed with cream and cheese curds that got its start in Puglia.

26. Pecorino Toscano

Best Place to Enjoy? Pienza, Tuscany

This sheep’s cheese has a milder taste than Pecorino Romano and is a Tuscan favorite. It can be enjoyed as a soft cheese when aged for one month or left to harden over time for a more intense flavor.

The exact taste and smell of the cheese can vary with the sheep’s diet at the time it’s made, but we have yet to meet a Pecorino Toscano we didn’t love!

Check out a cheesemaking tour & tasting for a unique farm-to-table experience.

Desserts in Italy, and Where to Find Them

You can’t dine in Italy and not finish your meal without some small sweet treat! Italians love their dessert, and thankfully prefer a small sweet bite or two at the end of the meal.

Compare that to the American sensibility which often prefers an entire dessert portion for one person. and that means a lot less calories and extra pounds you’ll have to carry home on you!

There are so many great desserts in Italy to look for but at the very least, here are four sweets favored by Italians from northern Italy to Sicily:

Food in Northern Italy comes with a heavy German and Austrian influence and dessert is no exception. Apples are found everywhere and appear one of the world’s most famous desserts — apfelstrudel.

Look for interesting regional variations with unique presentations, spices used, or sauces and creams to accompany the dish.

Nothing says sweet treat in Italy like gelato! It’s the ice creamy treat of Italy. Except it’s not.

So what’s the difference between ice cream and gelato? While both contain milk, cream, and sugar, authentic gelato uses more milk (or only milk) and less cream than ice cream, and generally does not use eggs or egg yolks, a common ingredient in ice cream.

However, there is a traditional egg yolk gelato in Italy and it’s delicious!

Egg gelato in Savigno, Emilia Romagna

Sfogliatelle

A sfogliatella is a shell-shaped filled Italian pastry native to Naples, Italy and the Campania region. The word sfogliatella or sfogliatelle with an ‘e’ means "small, thin leaf, or layer", as the pastry's texture resembles stacked leaves.

The pastry is filled with a ricotta-almond paste and can be found throughout Italy.

But in Naples, you’ll find Sfogliatelleria carts on just about every corner.

Cannolis are so beloved in southern Italy, and after the success of the Godfather movies which immortalized the famous line — “leave the gun, take the cannoli” — Americans have driven their pastry love straight back to the Old Country.

They’re made from tube-shaped shells of fried pastry dough filled with a sweet, creamy filling typically made with sweetened ricotta cheese, and often the open ends are sprinkled with candied citron, chocolate chips or cocoa powder.

Today, you’re likely to find cannoli throughout Italy, though they originated in the south near Sicily.

Always look for the unfilled shells, which can be filled fresh while you wait.

These are just some of the most iconic regional foods and desserts in Italy, but there are more…

We hope you try these delicacies at least once and find la buona forchetta (the good fork) on your culinary journey through Bella Italia!

• Italian Food Cuisine
• Popular Categories

Powerpoint Templates

Icon Bundle

Kpi Dashboard

Professional

Business Plans

Swot Analysis

Gantt Chart

Business Proposal

Marketing Plan

Project Management

Business Case

Business Model

Cyber Security

Business PPT

Digital Marketing

Digital Transformation

Human Resources

Product Management

Artificial Intelligence

Company Profile

Acknowledgement PPT

PPT Presentation

Reports Brochures

One Page Pitch

Interview PPT

All Categories

Powerpoint Templates and Google slides for Italian Food Cuisine

Save your time and attract your audience with our fully editable ppt templates and slides..

If you require a professional template with great design, then this Italian Food Cuisine Powerpoint Ppt Template Bundles is an ideal fit for you. Deploy it to enthrall your audience and increase your presentation threshold with the right graphics, images, and structure. Portray your ideas and vision using seventeen slides included in this complete deck. This template is suitable for expert discussion meetings presenting your views on the topic. With a variety of slides having the same thematic representation, this template can be regarded as a complete package. It employs some of the best design practices, so everything is well structured. Not only this, it responds to all your needs and requirements by quickly adapting itself to the changes you make. This PPT slideshow is available for immediate download in PNG, JPG, and PDF formats, further enhancing its usability. Grab it by clicking the download button.

Introducing our Chef Presenting Italian Food Cuisine set of slides. The topics discussed in these slides are Chef Presenting, Italian Food Cuisine. This is an immediately available PowerPoint presentation that can be conveniently customized. Download it and convince your audience.

Presenting our well structured Italian Food Cuisine Displaying Spaghetti Pasta Dish. The topics discussed in this slide are Italian Food Cuisine, Displaying Spaghetti Pasta Dish. This is an instantly available PowerPoint presentation that can be edited conveniently. Download it right away and captivate your audience.

Presenting our well structured Icon Displaying Italian Food Cuisine Desert Panna Cotta. The topics discussed in this slide are Icon Displaying Italian Food, Cuisine Desert Panna Cotta. This is an instantly available PowerPoint presentation that can be edited conveniently. Download it right away and captivate your audience.

Introducing our Italian Food Cuisine Authentic Dish Palo Risotto set of slides. The topics discussed in these slides are Italian Food Cuisine, Authentic Dish Palo Risotto. This is an immediately available PowerPoint presentation that can be conveniently customized. Download it and convince your audience.

Presenting our well structured Italian Food Cuisine Delicacy Pizza Preparation. The topics discussed in this slide are Italian Food Cuisine, Delicacy Pizza Preparation. This is an instantly available PowerPoint presentation that can be edited conveniently. Download it right away and captivate your audience.

Introducing our Italian Food Cuisine Depicting Straoatsada Poached Egg Dish set of slides. The topics discussed in these slides are Italian Food Cuisine, Depicting Straoatsada Poached Egg Dish. This is an immediately available PowerPoint presentation that can be conveniently customized. Download it and convince your audience.

Presenting our well structured Italian Food Cuisine Displaying Pizza Topped With Cheese And Basil Leaves. The topics discussed in this slide are Italian Food Cuisine, Displaying Pizza Topped With, Cheese And Basil Leaves. This is an instantly available PowerPoint presentation that can be edited conveniently. Download it right away and captivate your audience.

Introducing our Italian Food Cuisine Highlighting Pesto Pasta Dish set of slides. The topics discussed in these slides are Italian Food Cuisine, Highlighting Pesto Pasta Dish. This is an immediately available PowerPoint presentation that can be conveniently customized. Download it and convince your audience.

Presenting our well structured Italian Food Cuisine Icon Showcasing Spaghetti Dish. The topics discussed in this slide are Italian Food Cuisine, Icon Showcasing Spaghetti Dish. This is an instantly available PowerPoint presentation that can be edited conveniently. Download it right away and captivate your audience.

Introducing our Italian Food Cuisine Indicating Cottage Cheese Dish set of slides. The topics discussed in these slides are Italian Food Cuisine, Indicating Cottage Cheese Dish. This is an immediately available PowerPoint presentation that can be conveniently customized. Download it and convince your audience.

Presenting our well structured Italian Food Cuisine Pasta Poached With Basil Leaves. The topics discussed in this slide are Italian Food Cuisine, Pasta Poached With Basil Leaves. This is an instantly available PowerPoint presentation that can be edited conveniently. Download it right away and captivate your audience.

Introducing our Italian Food Cuisine Pasta Preparation Icon set of slides. The topics discussed in these slides are Italian Food Cuisine, Pasta Preparation Icon. This is an immediately available PowerPoint presentation that can be conveniently customized. Download it and convince your audience.

Presenting our well structured Italian Food Cuisine Pizza Icon. The topics discussed in this slide are Italian Food, Cuisine Pizza Icon. This is an instantly available PowerPoint presentation that can be edited conveniently. Download it right away and captivate your audience.

Introducing our Italian Food Cuisine Topped With Classic Parmigiano Cheese set of slides. The topics discussed in these slides are Italian Food Cuisine, Topped With Classic, Parmigiano Cheese. This is an immediately available PowerPoint presentation that can be conveniently customized. Download it and convince your audience.

Presenting our well structured Preparation Of Raw Pasta For Italian Food Cuisine. The topics discussed in this slide are Preparation Of Raw, Pasta For Italian, Food Cuisine. This is an instantly available PowerPoint presentation that can be edited conveniently. Download it right away and captivate your audience.

Introducing our Raw Pasta Icon Used In Italian Food Cuisine set of slides. The topics discussed in these slides are Raw Pasta Icon Used In Italian, Food Cuisine. This is an immediately available PowerPoint presentation that can be conveniently customized. Download it and convince your audience.

Presenting our well structured Traditional Pistachio Dessert Of Italian Food Cuisine. The topics discussed in this slide are Traditional Pistachio, Dessert Of Italian Food Cuisine. This is an instantly available PowerPoint presentation that can be edited conveniently. Download it right away and captivate your audience.

This vibrant coloured PowerPoint icon is the perfect addition to any presentation. It features an illustration of a bowl of gnocchi, with a fork and spoon, in a bright and cheerful colour palette. Its sure to make your slides stand out and add a bit of fun to your presentation.

This Monotone PowerPoint Icon is a great way to add a modern, professional touch to any presentation. The simple, one-color design is perfect for a variety of projects, from business presentations to school projects. The icon features a bowl of Gnocchi, making it a great choice for food-related presentations.

This colourful PowerPoint icon features a penne pasta dish, perfect for adding a touch of Italian flair to your presentation. The icon is a great way to illustrate topics related to Italian cuisine, cooking, or dining.

This monotone PowerPoint icon features a penne pasta noodle in a white color. Perfect for presentations, reports, and other documents, this icon is an easy way to add a bit of visual interest to your work.

Microsoft PowerPoint Template and Background with pizza ready to eat

Communicating with your audience on a one to one basis can become extremely challenging. Whats best is to put together this brochure PowerPoint presentation and address a group in one go. This can become a success if you settle for our customized Traditional Italian Food Brochure Trifold template design. By investing in this template design you can ensure better planning, transparency, spot on feedback, improved productivity and bottom lines in the days to come. Additionally, our template bestows upon you the right to modify data and graphics to suit your individual interests and understanding. Time to put your hands on this brochure template right away. An investment you are going to be proud of.

• My presentations

Auth with social network:

Download presentation

We think you have liked this presentation. If you wish to download it, please recommend it to your friends in any social system. Share buttons are a little bit lower. Thank you!

Presentation is loading. Please wait.

Italian Cuisine.

Published by Zoltán Bodnár Modified over 5 years ago

Similar presentations

Presentation on theme: "Italian Cuisine."— Presentation transcript:

FOOD AND CLOTHES.

France and Spain The People I. Religion - Roman Catholic.

Mediterranean Countries

PASTA!!! Don’t cut long pasta with a knife –twirl it with your fork.

By Laura and Camille. For breakfast… Breakfast in France : Usually I have breakfast at about 8am with fruit juice, such as orange or apple juice. I sometimes.

Greece submitted. Origin of Ancient Greek Food -bread -olive oil -figs -local cheeses.

Culinary Essentials pg Table setting depends upon what 2 things? 2.Summarize the general guidelines for setting tables. 3.Define: Flatware, serviette.

Italy. Geography Italy is made up of many islands and a 700 mile long boot shaped peninsula which juts out into the Mediterranean Sea. The largest and.

Roman Food “Rome Way” Restaurant Portmarnock C.S.

ACTIVITY 4 CZECH REPUBLIC

Dining Locations Building A Building B Student Center Library.

World Foods.  Greeks cooked foods while the rest of the world ate raw food  Greeks taught the Romans to cook  Hesiod wrote the first cook book  Greek.

There are three European countries that lie along the Mediterranean Sea: Spain Italy Greece.

Italy World Foods. Italian Cuisine The Romans and Sicilians contributed to Italy’s cuisine. Most common agricultural products in Italy are grapes, wheat,

Foods In Europe By: Nick Biltz German Food Italian Food.

SYDNEY LESHER A Look at Italian Cuisines. 1A. Antipasto Means “before the meal” Includes:  Cheeses  Cured meats  Vegetables  Anchovies.

Italian cuisine is characterized by its extreme simplicity, with many dishes having only four to eight ingredients. Italian cooks rely chiefly on the.

ITALY. Italian food is one of the most beloved of the world’s great cuisines. The simple approach to cooking, the use of seasonal produce and the deeply.

Italy. Climate & Geography Culture Economy Religion Cuisine –Protein –Fruits & Vegetables –Grains.

About project

© 2024 SlidePlayer.com Inc. All rights reserved.

• {query} in products
• {query} in rewards
• {query} in recipes
• {query} in Academy
• {query} in other
• Create account
• OR Facebook Login Facebook Login
• Select your type of business
• Order History

I work in ...

• Indonesian Restaurant
• Hotel/Western Restaurant
• Local Eateries
• Other Select your type of business Select your type of business Asian Restaurant Catering Distributor or Wholesaler Food Industry or Institution Others Continue

Would you like to update your current type of business?

• Keep type of business

Your profile has been updated successfully.

Content is being adapted based on your type of business.

You need to upgrade your browser in order to use this website. Show me how to update my browser

You need to enable JavaScript in order to use this website. Show me how to enable JavaScript

• Chef Inspiration
• Boosting Restaurant Popularity

3 Italian Food Presentation Tips That’ll Attract Modern Food Bloggers

Learn 3 tricks to get the best blog reviews for your Italian food!

In this age of social media, your online presence is everything, and potential customers are always on the lookout for great new food spots in web reviews. This is why getting positive reviews by famous food bloggers is so important – it gives you an enormous opportunity to boost your popularity and even achieve virality when they post their comments online. Since bloggers love to take and share food photos, here’s how to get your Italian dishes looking picture-perfect and tasting great.

Choose food ingredients with eye-catching colours

Vibrant colours make food photos look even more vivid and appealing. The great news is Italian food is known for its bright colours that indicate fresh ingredients, and irresistible flavour. Whether it’s pasta or paella, give your meals plenty of colour and you’ll impress food bloggers and their audience.

Always use a garnish

For food with more muted colours such as alfredo dishes, you can give it a pop of colour with a garnish. They add a visual impact to your plate, make the bloggers’ photos turn out looking great, and also add a burst of flavour to your dishes. Not only that, but they can fill up the empty spaces in a plate and make the dish look more abundant.

Prioritise the consistency of taste

While colours and flair are important and always appreciated, what matters most is taste. After all, these bloggers are reviewing your food, so if it looks good but doesn’t live up to its taste, they’ll be sure to mention it in their review. So, make sure you deliver consistent taste every time, and your bloggers and their followers who visit afterwards will know that they can rely on you for meals that are always delicious.

Related Articles

• Find Out How to Boost Your Restaurant Popularity

Sign up for our newsletter to get full access to the book

Italian cuisine

Italian Cuisine...... Read less

Recommended

More related content, what's hot, what's hot ( 20 ), similar to italian cuisine, similar to italian cuisine ( 20 ), more from cape breton university, more from cape breton university ( 6 ), recently uploaded, recently uploaded ( 20 ).

• 1. Italian cuisine One of the most famous and interesting cuisines of the world submitted by JESVIN JOSEPH & JETHIN JOSE Gvozdeva Svetlana 8 Italian group
• 2. INTRODUCTION  .Many populations in the past 3000 years have occupied Italian Territory and most of them contributed there on tradition  The Romans politically controlled the teritory about2000 years ago  Intergreated Greek Civilization and created and empire that late the foundation of western civilization  they import all kinds of food from all over the world they import meat , wine ,variety of spices from ask far as china  The cities were progressed faster than the other European towns  The cities of northern Italy develop mostly through train such as spices and fabric
• 3. HISTORY . Italy expands over a sizeable piece of southern Europe and has many different regions each having their own special cuisine and eating habits . The cooking styles and ingredients also vary from area to area. . The cuisine of Italy has also been influenced with the changes that have taken place in the world through the passage of time Today the Italian cuisine features meals that retain the pre Roman era taste along with others that are strikingly different to the traditional cuisine of Italy.
• 4. HISTORY  Which cuisine develop and offering diversity from one town to another  bologna is known as the gastronomic capital of italy  the main characteristic of italian cuisine is extreme simplicity with many dishes having only 4 to 8 ingrediants  incrediants and dishes are vary by region to region  cheeses and coffee, spaghetti,expreso has become important in italian cuisinewines are major part of the cuisine
• 5. HISTORY THE EARLY ORIGINS  Tracing down the culinary history of Italy we find that it started to make its mark during the Roman Empire movement more than 2000 years ago  The Italians even have a cookbook dating back to the first century B.C which shows how important a place food had in society  The structure of Italy as a country underwent a huge change after the fall of the Roman Empire
• 6. HISTORY  Italy was now a body of individually governed states that had separate and distinctive identities and hence developed their own tradition.  This era was the time when the cuisine of Italy started developing its diversity that we find in it today.  Each region developed its own distinctive style of cooking and a formalized menu based on the local ingredients and the lifestyle of the people living there.
• 7. GASTRONOMIC MAP
• 8. SOME NATONAL FEATHRES  Italian cuisine is extremely varied (with culinary influences from Greek, Roman, Gallic, Germanic, Goth, Norman, Lombard, Frank, Turkish, Hebrew, Slavic, Arab and Chinese civilizations)  Each area has its own proud specialties, primarily at regional level, but also even at provincial level  The high priority placed on the using of fresh and seasonal produce distinguishes the cuisine of Italy from the imitations available in most other countries
• 9. 20 regions- 20 regional differences  NORTHERN ITALY  PIEMONTE  LOMBRDY  EMILIA-ROMAGNA  CENTRAL ITALY  LIGURIA  TOSCANO  LATIUM  SOUTHERN ITALY  CAMPANIA  BASILICATA  CALABRIA
• 10. NORTHERN ITALY  Piedmont and Lombardy each grow their own different kinds of rice, which are used to make risotto  Emilia-Romagna is known for lasagna and tortellini (stuffed pasta), mortadella, prosciutto, and parmigiano  The North of Italy is the home of polenta
• 11. INGREDIENTS Valle d’ Aosta Butter, cow’s milk cheese, cream, gnocchi, freshwater fish, boiled meats. Piemonte Butter, gnocchi, pasta, porcini mushrooms, white truffles, freshwater fish boiled. Lombardy Butter, Cow Milk Cheese, beef, rich, saffron, corn, risotto, apples.
• 12. Fontina cheese Bread thickened soups are customary as well as cheese fondue, chestnuts, potatoes, rice. Polenta is a staple along with rye bread, smoked bacon and game from the mountains and forests. Butter and cream are important in stewed, roasted and braised dishes. Typical regional products include Fontina cheese, Artemisia-based liqueur. Traditional Piedmonte Gianduiotto chocolate Piedmont is a region where gathering nuts, funghi, cardoons and hunting and fishing takes place. Truffles, garlic, seasonal vegetables, cheese and rice are all used. Gianduiotto chocolates are used much in this kind of dishes.
• 13. Lombardy The regional cuisine of Lombardy is heavily based upon ingredients like maize, rice, beef, pork, butter, and lard. Rice dishes are very popular in this region, often found in soups as well as risotto . The best known version is risotto alla milanese, flavoured with saffron and typically served with many typical Milanese main courses.
• 14. DISHES INGREDENTS LIGURIA Olive Oil, Seafood, Fish, Herbs, wine, pesto, dried pasta TOSCANO Olive Oil, sheep milk cheese, seafood, unsalted bread, walnuts, wheat, white beans. UMBRIA Olive Oil, Mushroom, unsalted bread, pork, beef, lamb; spit roasting.
• 15. Liguria Herbs and vegetables (as well as seafood) find their way into the cuisine. Savory pies are popular, mixing greens and artichokes along with cheeses, milk curds and eggs. Onions and olive oil are used. Because of a lack of land suitable for wheat, the Ligurians use chickpeas in farinata and polenta-like panissa. Toscano It was originally made by reheating (i.e. reboiling) the leftover minestrone or vegetable soup from the previous day. There are many variations but the main ingredients always include leftover bread, cannellini beans and inexpensive vegetables such as carrot, cabbage, beans, silver beet, cavolo nero (Tuscan kale), onion and olive oil.
• 16. Umbria Norcia black truffles Many Umbrain dishes are prepared by boiling or roasting with local olive oil and herbs. Vegetable dishes are popular in the spring and summer, while fall and winter sees meat from hunting and black truffles from Norcia. Meat dishes include the traditional wild boar sausages, pheasants, geese, pigeons, frogs, snails. Castelluccio is known for its lentils, Spoleto and Monteleone are known for spelt. Freshwater fish include lasca, trout, freshwater perch, grayling, eel, barbel, whitefish, and tench.
• 17. DISHES INGREDIENTS CAMPANIA Olive Oil, Citrus, Pizza, tomatoes, dried pasta, sheep milk cheese. BASILICATA Olive Oil, sheep milk cheese, dried pasta, pork, sausage. CALABRIA Olive Oil, tomatoes, eggplant, pork, goat, lamb, or freshwater fish.
• 18. Campania Campania extensively produces tomatoes, peppers, spring onions, potatoes, artichokes, fennel, lemons and oranges which all take on the flavor of volcanic soil. The Gulf of Naples offers fish and seafood. Campania is one of the largest producers and consumers of pasta in Italy, especially spaghetti. In the regional cuisine, pasta is prepared in various styles that can feature tomato sauce, cheese, clams and shellfish Basilicata Pork is an integral part of Basilicata's cuisine, often made into sausages or roasted on a spit. Mutton and lamb are also popular. Pasta sauces are generally based on meats or vegetables. Spicy peperoncini is largely used.
• 19. Calabria French rule under the House of Anjou and Napoleon, along with Spanish influence, affected the language and culinary skills as seen in the naming of things such as cake, gatò, from the French gateau. Seafood includes swordfish, shrimp, lobster, sea urchin and squid. Macaroni-type pasta is widely used in regional dishes, often served with goat, beef or pork sauce and salty ricotta
• 20. Traditional menu structure  antipasto - hot or cold appetizers  primo ("first course"), usually consists of a hot dish like pasta, risotto, gnocchi, polenta or soup  secondo ("second course") usually fish or meat  contorno ("side dish") may consist of a salad or vegetables. A traditional menu features salad after the main course.  dolce ("dessert")  caffè ("coffee") (espresso)  digestivo which is liquors/liqueurs (grappa, amaro, limoncello) sometimes referred to as ammazzacaffè ("Coffee killer")
• 21. FAMOUS DISHES  Pasta  Risotto  Lasagna  Pizza  Spaghetti Pannacotta
• 22. INGREDIANTS  Artichoke  Olive  Sundried tomato  Pesto sauce  Olivoil  ptarmigan
• 23. Northern versus Southern Italian cooking Northen Italy Southern Italy  more butter and  more tomato and creams olive oil  polenta, mascarpone,  mozzarella, grana padano, and caciocavallo, and parmigiano cheeses, pecorino cheeses, risotto, lasagna and olive oil, and dried fresh egg pasta pasta
• 24. That’s all... Thank you for your attention!

• All Resource

PPT Templates

Single slides.

• Pitch Deck 209 templates
• Animation 326 templates
• Vertical Report 316 templates
• Business 803 templates
• Finance 56 templates
• Construction 45 templates
• IT/Commerce 171 templates
• Medical 64 templates
• Education 45 templates
• Lifestyle 394 templates
• Pitch Decks 138 templates
• Business 541 templates
• Finance 20 templates
• Construction 75 templates
• IT/Commerce 73 templates
• Medical 27 templates
• Lifestyle 578 templates
• Pitch Decks 140 templates
• Business 469 templates
• Finance 19 templates
• Construction 64 templates
• IT/Commerce 72 templates
• Medical 29 templates
• Education 39 templates
• Lifestyle 490 templates
• Cover 266 templates
• Agenda 97 templates
• Overview 216 templates
• CEO 28 templates
• Our Team 142 templates
• Organization 48 templates
• History 38 templates
• Vision, Mission 109 templates
• Problem, Solution 193 templates
• Opportunity 154 templates
• Business Model 158 templates
• Product, Services 299 templates
• Technology 65 templates
• Market 155 templates
• Prices 56 templates
• Customers 55 templates
• Competitor 113 templates
• Business Process 151 templates
• Analysis 222 templates
• Strategy 120 templates
• Marketing, Sales 61 templates
• Profit, Loss 69 templates
• Financials 247 templates
• Timeline 122 templates
• Proposal 40 templates
• Contact Us 272 templates
• Break Slides 16 templates
• List 361 templates
• Process 351 templates
• Cycle 177 templates
• Hierarchy 98 templates
• Relationship 152 templates
• Matrix 86 templates
• Pyramid 67 templates
• Tables 145 templates
• Map 96 templates
• Puzzles 163 templates
• Graph 217 templates
• Infographics 436 templates
• SWOT 111 templates
• Icon 418 templates
• Theme Slides 138 templates
• Mockup 42 templates
• Column 315 templates
• Line 199 templates
• Pie 139 templates
• Bar 179 templates
• Area 130 templates
• X Y,Scatter 16 templates
• Stock 59 templates
• Surface 3 templates
• Doughnut 256 templates
• Bubble 65 templates
• Radar 83 templates
• Free PPT Templates 2,101 templates
• Free Keynote 2,017 templates
• Free Google Slides 2,098 templates
• Free Theme Slides 35 templates
• Free Diagram 126 templates
• Free Chart 49 templates
• New Updates

Slide Members Premium Membership Benefits

If you sign up for our premium membership, you can enjoy the better contents all year round.

• Unlimited Download
• Premium Templates
• Animation Slides
• 24/7 Support
• Business , Food

Italian Food Business Presentation Templates

• Product ID : SM-15427
• Subject : Italian Food
• Quantity : 40 slides
• Ratio : 16:9
• Format : MS Powerpoint
• Colors : red green
• Languages : EN
• Used Font : montserrat
• License : Personal and commercial use
• Rating : Basic, Premium
• K Keynote version : go to item chevron_right
• G Google Slides version : go to item chevron_right

Slide Description

• Drag & drop image placeholders
• Quick and easy to customize
• Easy color change
• 100% vector (fully editable maps, infographic, icons)
• Data charts editable via Excel

Table of Contents

Membership Pricing

Premium member of Slide Members can have unlimited access to the 19,000+ advanced slide templates.

Basic (1 Day)

5 Downloads per Day

Basic (7 Days)

$ 10.99 /mo

All contents in Slide Members are available for commercial and personal use.

The contents that other members downloaded with this content

Delicious food project PowerPoint Templates

Easy to edit and customize Fully editable content (graphics and text) via PowerPoint - No Photoshop needed! 16:9 aspect ratio Professional business presentation Drag & drop image placeholders

Vegetables Powerpoint Presentation

Fully editable content (graphics and text) via PowerPoint - No Photoshop needed! Built-in custom color palette 100% vector objects & icons 100% fully editable via Excel Drag & drop friendly

Chef Templates Design

Data charts (editable via Excel) 100% vector objects & icons Free images and artwork No animation template 16:9 aspect ratio Modern and clean design

Happy Thanksgiving Slide Presentation

Quick and easy to customize Data charts (editable via Excel) 16:9 aspect ratio Drag & drop image placeholders

Organic Food Simple PowerPoint Template Design

Quick and easy to customize Easy to change colors Presentation photos are included;

Seafood PPT Background

Easy customization Fully editable content (graphics and text) via PowerPoint - No Photoshop needed! Data charts (editable via Excel) 100% vector objects & icons All images included Drag & drop image placeholders

Pleasant Dinner Easy PPT Template

100% fully editable PowerPoint slides Fully editable content (graphics and text) via PowerPoint - No Photoshop needed! Easy color change

Delicious food project Keynote

Clean, modern, and creative slides Fully editable and customizable Drag & drop images 16:9 slide size

Free Slides

Slide Members

[email protected]

All Rights Reserved 2024 © Copyright Slide Members

Information

• Privacy Policy
• Terms & Conditions

Recent Slides

• 26+ Latest weekly update Powerpoint Templates & Google slides
• 19+ Recently Powerpoint Templates & Google slides Update
• 9+ New Powerpoint Templates & Google Slides Update

ITALIAN FOOD

Jul 21, 2014

60 likes | 325 Views

ITALIAN FOOD. Done by Mohsin Akhtar. Focaccia. Focaccia is related to pizza, but not thought to be the same. Focaccia is quite popular in Italy and is usually seasoned with olive oil and sometimes herbs, and may be topped with onion, cheese and meat, or flavoured with a number of vegetables.

Share Presentation

• veneto region
• old religion
• very popular
• la vecchiareligione
• italian word meaning

Presentation Transcript

ITALIAN FOOD Done by MohsinAkhtar

Focaccia Focaccia is related to pizza, but not thought to be the same. Focaccia is quite popular in Italy and is usually seasoned with olive oil and sometimes herbs, and may be topped with onion, cheese and meat, or flavoured with a number of vegetables. Focaccia is typically baked dough topped with olive oil and a simple herb like rosemary or sage, and salted lightly. It is very popular as a snack in Italy and school children will often purchase a slice from a baker on the way to school, to enjoy at break time.

Torrone Torrone is a nougat confection, typically made of sugar, and with honey toasted nuts, and usually shaped into either a rectangular tablet or a round cake. These days it is mostly eaten as a dessert for Christmas in Spain.

Prosecco Prosecco is an Italian wind generally a dry sparkling wine made from a variety of white grape of the same name. The grape is grown mainly in the Veneto region of Italy, traditionally in an area near Conegliano and Valdobbiadene , in the hills north of Treviso.

Strega Stregheriais the term used to describe Italian witchcraft, and is also used to refer to a neopagan witchcraft-based religion originating from Italy. Stregheria is sometimes referred to as La VecchiaReligione (meaning the Old Religion)or the Strega tradition. The word "stregheri" was originally an archaic Italian word meaning "witchcraft",with the modern Italian word being stregoneria

• More by User

Italian Food History

Italian Food History. 1. Important Facts About Pasta. Evidence found in Etruscan tomes was made in 4000 B.C. Greeks introduced lasagna Marco Polo may have brought spaghetti from China Was left as an inheritance. 1. Important Facts about Bread. The Roman soldiers’ bread was polenta.

480 views • 13 slides

ITALIAN FOOD & DRINK

ITALIAN FOOD & DRINK. Italian food. Focaccia (for- cAT- chiA) DEFINES FLAT OVENED BAKED ITALIAN BREAD. It is highly popular in Italy and is a Childs favourite for a school snack. A nougat confection made of honey, sugar and egg white with toasted almonds or other nuts.

477 views • 5 slides

Italian Food History (part 2)

Italian Food History (part 2). Geographical size. The size of Italy is roughly the same size as the state of Arizona in the U.S. Toe of Italy. Points toward the island of Sicily which is the home of the mafia. North vs. South.

206 views • 12 slides

Italian food and drink

Italian food and drink. focaccia. Focaccia is an flat oven-baked Italian bread made with olive oil. Ingredients

257 views • 5 slides

Italian food and drink. Italian food and drink. F ocaccia. Is flat baked Italian bread which maybe topped in herbs or other ingredients . Focaccia is related to Pizza except its fish. Torrone.

456 views • 5 slides

Italian food And drinks

Focaccia is not pizza and is about 2000 years older. It is from the Latin 'focaccia' meaning hearth or fireside. Italian food And drinks. Torrone di Cremona is a traditional nougat that can be found in many regions throughout Italy, Spain and France thanks to the Arabs. .

412 views • 4 slides

Italian Food Database Project

Italian Food Database Project. Jacqueline Epstein. Courses. Dish names are assigned based on the common name of the Italian Dish Dish Names include : Chicken Parmesan, Eggplant Parmesan, Lasagna, Spaghetti Bolognese, Calamari, Minestrone, Caprese Salad, Tiramisu, Biscotti and Cannoli

195 views • 4 slides

Slow Food Italian Style

Slow Food Italian Style. May X 2013. Schedule May 8-29, 2013. Wednesday - Friday, May 8-10: Classes on campus Monday, May 13: Leave Greenville for Rome Tuesday, May 14 – Friday, May 18: Rome Saturday, May 18 – Tuesday, May 28: Italy Farm Stay in Sora

216 views • 8 slides

Slow Food Italian Style. May X 2014. Proposed Schedule May 14- June 4, 2014. Wednesday - Friday, May 14-16: Classes on campus Saturday, May 17: Leave Greenville for Rome Sunday, May 18 – Monday, May 19: Rome Tuesday, May 20 – Tuesday, June 3: Italy Farm Stay in Sora

180 views • 8 slides

Slow Food Italian Style. May X 2014. Proposed Schedule May 14- June 4, 2014. Wednesday May 14: Classes on campus Thursday, May 15: Leave Greenville for Rome Friday, May 16 – Monday, May 19: Rome Tuesday, May 20 – Tuesday, June 3: Italy Farm Stay in Sora

263 views • 12 slides

Best Italian food in Denver

Denver Uncovered is an online magazine telling the story of Denver today, as seen through the eyes of this San Francisco transplant.Visit http://www.denveruncovered.com/.

275 views • 5 slides

Italian food restaurants in Mackay

Food Porter has developed an ambitious plan for a Food delivery For Home in Airlie Beach, Whitsunday, Cannonvale, Proserpine, Jubilee Pocket venture. Addressing the largest under developed Order food online retail opportunity.

194 views • 10 slides

Super Healthy Italian Food Selection

Italian food is more than a form of nourishment; it's a way of life in a country where family, friendship and feasts are all indelibly linked. Italian food is simple, vibrant and good for you. Explore the large collection of all super healthy Italian food items very comfortably from your home by just browsing over the internet.

240 views • 16 slides

Delicious Italian Cuisine food restaurants

Craving for an Italian cuisine food? If yes, then Dine palace provides you a list of many Italian food restaurants through which you can choose restaurants according to your choice of palace. We provide services in Toronto, Burlington, Woodbridge, Oakville, Mississauga, Vaughan and many more places. For more details visit our site - http://www.dinepalace.com/cuisine/italian/

255 views • 8 slides

Italian Food Staten Island | Goodfellas

Are you looking for Italian Food in Staten Island? then Goodfellas provides the best catering service that includes wide range of food services like hot buffet, cold buffet, Appetizers, platters, desserts etc. http://www.goodfellasusa.com/

84 views • 7 slides

Find Best Italian Food Sydney

If you are looking for best Italian food in Sydney than the best choice is At Fernando's. We offers you a variety of delicious food and flavours. Our customer services is better and continuously adapt new procedures to the needs and requirements of our guests.

74 views • 7 slides

Italian food

Bring a taste of Italy to your kitchen with these fantastic Italian food.

82 views • 7 slides

Best Italian Restaurants Cleveland | Authentic Italian Cuisine | Outside Dining | Italian Food

https://www.stancatos.com/ - Looking for the best authentic Italian cuisine? Our dishes are handcrafted and prepared from the freshest ingredients and inspired from our Grandparentsu2019 recipes. We invite you to gather with us, laugh often, and share our passion.

76 views • 7 slides

Italian Food

Italian Food as the people say is the most romantic food. I believe itu2019s the most delicious too. But, if you are not eating at the right place then we are here to save you.

59 views • 3 slides

Sforno Italian menu - Italian food delivery Restaurant Munno Para SA

Visit our Website of Sforno Italian menu - Italian food and Takeaway in Munno Para SA. Taste your delicious Italian food at Sforno Italian Restaurant

25 views • 2 slides

Italian Food in Durham

It is one of the most traditional and admired cuisines in the world, Italian cuisine has conquered the world with its simple and tasty recipes. Marked by the famous masses, it is made by a people whose culture is a taste for cooking. Typical Italian cuisine values u200bu200bthe simplicity and individuality of the flavours. Italian food in Durham is a preferred dish by people of all age groups. Made with fresh spices coupled with a good wine, Italian dishes could not but win the heart of everyone and become one of the biggest references in gastronomic matters.

72 views • 7 slides

ITALIAN FOOD. High School “Giulio Cesare” Savignano sul Rubicone Italy. Students: Bruno Rossi, Giammarco Tosi Brandi, Aurora Campedelli. OUR CULINARY HABITS. In Italy there are four meals in a day: breakfast, lunch, snack and dinner.

162 views • 11 slides

Got any suggestions?

We want to hear from you! Send us a message and help improve Slidesgo

Top searches

Trending searches

suicide prevention

8 templates

46 templates

tropical rainforest

29 templates

spring season

34 templates

american football

16 templates

32 templates

Italy Presentation templates

Ciao ragazzi come state you probably feel amazing because here you can find google slides and powerpoint templates about italy. and who doesn’t love italy discover these designs based on the country of pizza and pasta, the tower of pisa, and artists like leonardo da vinci or michelangelo.

Premium template

Unlock this template and gain unlimited access

Italian Republic Day

Italy became a republic on 1946 after World War II. A constitutional referendum was held and Italians decided their form of government. On June 2, the Festa della Repubblica (or Republic Day) is celebrated, with lots of parades! If you want your audience to learn more about this day, take...

Map of Italy Infographics

Buongiorno! Do you need to market your content for an Italian audience? Our infographics have been designed so that the main protagonist is a map of Italy. All the resources are green, white and red! Choose your preferred graphic style (flat, isometric, doodle) and customize the data and diagrams surrounding...

History of Italy

Countless movies and series have been made. Millions of books have been written. And for the matter, there's surely a podcast on Italian history that you'd like to hear about! But what the Slidesgo team has done is a work worthy of Leonardo Da Vinci or Michelangelo. A template to...

North of Italy Travel Tour

Buongiorno a tutti! Are you thinking of traveling to Northern Italy? Do you have a travel agency and want to promote this destination? Then you are in the right place! At Slidesgo we have created this template whose colors are those of the Italian flag. In addition, it includes several...

Italy: Culture and Traditions Minitheme

Buongiorno! Do you like Italian culture? Would you like to dedicate one presentation to one of the sunniest countries in Europe? We have the perfect template for it! This template is full of hand drawn doodles about Italian monuments and cuisine. You can write everything you like about Italy to...

Learning Italian Culture Workshop

Mamma mia, Italian culture is fascinating! Italians consume about 4 kg of coffee per capita per year. Also, the unlucky number in Italy is 17. You can talk about these little curiosities by preparing a workshop with this template about Italian culture. We have included a variety of illustrations to...

Italian Flag Style Newsletter

Everybody loves Italy! And, of course, everyone will love your newsletter if you design it with this creative design inspired by the culture that fostered the best artists of the world. This template combines white, red and green and lots of icons that are representative of Italy. Use it as...

National Prosecco Day

Celebrate National Prosecco Day with this beautiful template! It’s decorated with charming illustrations as well as photos, graphs, maps and everything else you might need. You can customize to explain where this drink comes from and how it’s made, so break out the Italian wine, get inspired, and create something...

Legacy of Roman Mythology Bachelor's Thesis

Your thesis defense is one of the final steps before achieving academic success. We know that you have worked very hard, and we want to make the process easier for you with this romantic template that we have designed for you to present your thesis on the legacy of Roman...

Rome Monuments Tour MK Campaign

They say that all roads lead to Rome and we are not surprised, because who would not want to get lost in the streets of the Eternal City? Capital of emperors, full of monuments such as the Colosseum, Fontana di Trevi, Spanish Steps, Pantheon... You won't need to convince the...

Welcome to Capri MK Plan

Imagine yourself on a nice beach with crystalline blue water, soft sand and the satisfying sensation of the sun hitting your tan skin. The people are beautiful, the food tastes amazing, the weather is incredible… What a dream! If you want to feel like you're in a perfume ad, you...

Let's Celebrate Italian Republic Day!

In 1946, Italians decided by a referendum that their form of government would be a republic. Every year, June 2 is the day chosen to celebrate the Italian Republic and is, of course, one of the main holidays of this country. If you're planning to create a presentation to commemorate...

Roman Law Lesson for University

It's incredible how a civilization that existed 2500 years ago has made an influence on many things that we have in the present time. One of them is Roman law, which has been the basis of modern law systems in the Western world. If you need to teach law students...

Literature Major for College: Italian Literature Classics

Download the "Literature Major for College: Italian Literature Classics" presentation for PowerPoint or Google Slides. As university curricula increasingly incorporate digital tools and platforms, this template has been designed to integrate with presentation software, online learning management systems, or referencing software, enhancing the overall efficiency and effectiveness of student work....

National Italian Cheese Month

Who loves cheese? Raise your hands, we can't see you! Italy is well-known for many things: wine, soccer, gondolas, sports cars, the Colosseum... and cheese, of course! September is National Cheese Month in this country, so what are you waiting for to talk about the most famous ones from Italy?...

Napoli Tour Guide Newsletter

Napoli is one of Italy's most iconic cities located in the Campania region. This vibrant city has something for everyone, from its stunning historical centers to its beautiful waterfront views. With this creative template inspired by this amazing region of Italy you can prepare the perfect tour guide so that...

History of Venice - The Floating City

The history of Venice dates back to the 5th century when it was first settled by Roman refugees. Many historical landmarks within the city date back to this period, showing off its fine Venetian Gothic architecture and intricate canals, which to this date still characterize Venice (earning the nickname "The...

Sepulchral Poetry in Italy Thesis Defense

19th century Italy had quite the collection of eerie and melancholic verses, dedicated to death and the afterlife. From Ugo Foscolo to Giacomo Leopardi, these writers had a knack for making readers shiver while still waxing poetic. It's called the "sepulchral poetry", and it might have been the topic of...

• Page 1 of 4

New! Make quick presentations with AI

Slidesgo AI presentation maker puts the power of design and creativity in your hands, so you can effortlessly craft stunning slideshows in minutes.

Register for free and start editing online

Cooking with Chef Bryan - Pasta Primavera

by Chef Bryan Woolley

Experience the vibrant flavors of Italian cuisine with this tantalizing Pasta Primavera recipe, a colorful mix of fresh vegetables and tender pasta. It’s a perfect dish for anyone seeking a delicious, healthy, and easy-to-make meal. Whether you’re feeding a family or hosting a dinner party, this recipe is sure to impress. Follow along for step-by-step instructions to create a mouthwatering Pasta Primavera that will have everyone asking for seconds.

INGREDIENTS

16 oz pasta of your choice (penne, fusilli, or farfalle are great options)

4 tbsp olive oil

4 cloves garlic, minced

1 large onion, chopped

2 cups cherry tomatoes, halved

2 medium zucchinis, sliced

2 medium yellow squashes, sliced

2 cups broccoli florets

1 cup bell peppers, sliced

1 1/2 cups peas

Salt and pepper to taste

1 cup Parmesan cheese, grated

Fresh basil leaves for garnish

INSTRUCTIONS

1) Cook the Pasta: Boil pasta in a large pot of salted water according to package instructions until al dente. Drain and set aside.

2) Prepare the Vegetables: Heat olive oil in a large skillet over medium heat. Add minced garlic and chopped onion, sautéing until fragrant and translucent.

3) Add the Vegetables: Toss in cherry tomatoes, zucchinis, yellow squashes, broccoli, and bell peppers. Cook for 5-7 minutes or until the vegetables are tender yet crisp.

4) Season to Taste: Add salt and pepper to taste, adjusting according to your preference.

5) Combine Pasta and Vegetables: Add the cooked pasta to the skillet and toss with the sautéed vegetables until well mixed.

6) Finish with Parmesan Cheese: Sprinkle grated Parmesan cheese over the pasta and stir to ensure an even coating.

7) Garnish and Serve: Remove from heat, garnish with fresh basil leaves, and serve hot. Enjoy your fresh and vibrant Pasta Primavera!

• Moscow Tourism
• Moscow Hotels
• Moscow Bed and Breakfast
• Moscow Vacation Rentals
• Flights to Moscow
• Moscow Restaurants
• Things to Do in Moscow
• Moscow Travel Forum
• Moscow Photos
• All Moscow Hotels
• Moscow Hotel Deals
• Moscow Motels
• Moscow Hostels
• Moscow Campgrounds
• Moscow Business Hotels
• Moscow Spa Resorts
• Moscow Family Hotels
• Moscow Luxury Hotels
• Romantic Hotels in Moscow
• Moscow Green Hotels
• Moscow Ski-In / Ski-Out Hotels
• Moscow Resorts
• 5-stars Hotels in Moscow
• 4-stars Hotels in Moscow
• 3-stars Hotels in Moscow
• Marriott Hotels in Moscow
• Novotel Hotels in Moscow
• Crowne Plaza Hotels in Moscow
• Rotana Hotels in Moscow
• Accor Hotels in Moscow
• InterContinental (IHG) Hotels in Moscow
• Radisson Hotels in Moscow
• Hilton Hotels in Moscow
• Holiday Inns in Moscow
• ibis Hotels in Moscow
• Radisson Blu Hotels in Moscow
• Hampton by Hilton Hotels in Moscow
• Moscow Hotels with Pools
• Pet Friendly Hotels in Moscow
• Moscow Hotels with Free Parking
• 3rd Transport Ring (TTK) Hotels
• District Central (TsAO) Hotels
• Garden Ring Hotels
• Boulevard Ring Hotels
• Tverskoy Hotels
• Red Square & Kitay-gorod Hotels
• Zamoskvorechye Hotels
• Meshchanskiy Hotels
• Presnensky Hotels
• District Eastern (VAO) Hotels
• Cheap Accommodations in Moscow
• Boutique Hotels in Moscow
• Heritage Hotels in Moscow
• Hotels with Nightclubs in Moscow
• Moscow Downtown Hotels
• Moscow Hotels with Smoking Rooms
• Cool & Unique Hotels in Moscow
• Hotels with Shuttle in Moscow
• Suite Hotels in Moscow
• Hotels on the River in Moscow
• Hotels near Red Square
• Hotels near Moscow Metro
• Hotels near Saint Basil's Cathedral
• Hotels near Moscow Kremlin
• Hotels near High-Speed Train Sapsan
• Hotels near GUM
• Hotels near State Tretyakov Gallery
• Hotels near Tsaritsyno Museum-Reserve
• Hotels near Armoury Chamber
• Hotels near Bolshoi Theatre
• Hotels near Kremlin Walls and Towers
• Hotels near Gorky Central Park of Culture and Leisure
• Hotels near Kolomenskoye Historical and Architectural Museum and Reserve
• Hotels near PANORAMA360
• All Moscow Restaurants
• Best Chicken Kiev in Moscow
• Best Peking Duck in Moscow
• Best Filet Mignon in Moscow
• Best Halibut in Moscow
• Best Ice Cream in Moscow
• Best Ceviche in Moscow
• Best Ribs in Moscow
• Best Club Sandwich in Moscow
• Best Dumplings in Moscow
• Best Oyster in Moscow
• Best Wings in Moscow
• Best Prosciutto in Moscow
• Best Tiramisu in Moscow
• Best Cupcakes in Moscow
• Best Waffles in Moscow
• Restaurants near Novotel Moscow City
• Restaurants near Icon Hostel
• Restaurants near Say WOW
• Restaurants near Imperia City
• Restaurants near Panorama City Hotel
• Restaurants near Capsule Hostel 47nebo
• Restaurants near KIGO Moscow City
• Restaurants near Diamond Apartments
• Restaurants near Plaza Garden Moscow WTC
• Restaurants near Mia Milano Hotel
• Restaurants near GuiaRus - Day Tour
• Restaurants near Moscow City Museum
• Restaurants near Oblako 53
• Restaurants near Challenge Park
• Restaurants near PANORAMA360
• Restaurants near THAI-SPA 7 KRASOK
• Restaurants near Afimoll City
• Restaurants near Vyshe Tolko Lyubov Open Observation Deck
• Restaurants near Oblako 54
• Restaurants near Respace Spa & Relax Center
• Restaurants near Bykovo Airport
• Restaurants near Domodedovo Airport
• Restaurants near Vnukovo Airport
• Restaurants near University Station
• Restaurants near Sports Station
• Restaurants near Chinatown Station
• Restaurants near Sevastopol Station
• Restaurants near Moscow State University
• Restaurants near Peoples' Friendship University of Russia
• Restaurants near Moscow State Institute of International Relations
• Restaurants near Bauman Moscow State Technical University
• Things to Do
• Restaurants
• Vacation Rentals
• Travel Stories
• Rental Cars
• Add a Place
• Travel Forum
• Travelers' Choice
• Help Center

THE 10 BEST Restaurants Near Moscow-City

• Europe    
• Russia    
• Central Russia    
• Moscow    
• Moscow Restaurants    

Hotels travelers are raving about...

I made Ina Garten's Italian wedding soup, and it's perfect for a rainy spring day

• I recently made Ina Garten's Italian wedding soup. 
• It features chicken meatballs, veggies, and her delicious broth. 
• The soup is light and bright but still comforting. It's perfect for a rainy spring day. 

Spring doesn't guarantee sunshine, and sometimes, you still need a delicious soup to get you through the gloomy days.

When I spotted the recipe for Ina Garten's Italian wedding soup, I had a feeling it'd be the perfect fit.

I've been making my way through Garten's soups over the last few months, so I was excited to see how this recipe stacked up.

Let's get cooking!

Ina Garten's Italian wedding soup features homemade meatballs and plenty of veggies.

To make the meatballs for Garten's soup, you'll need:

¾ pound of ground chicken

½ pound of chicken sausage, casings removed

1 extra-large egg, lightly beaten

3 tablespoons of milk

3 tablespoons of chopped fresh parsley

2 teaspoons of minced garlic (2 cloves)

⅔ cup of fresh white breadcrumbs

¼ cup of freshly grated pecorino Romano cheese

¼ cup of freshly grated Parmesan cheese, plus extra for serving

For the soup, you'll need:

10 cups of chicken stock, homemade recommended

3 carrots (¼-inch-diced)

2 celery stalks (¼-inch-diced)

1 cup of small pasta, such as tubettini or stars

1 cup of minced yellow onion

½ cup of dry white wine

¼ cup of minced fresh dill

2 tablespoons of good olive oil

12 ounces of baby spinach, washed and trimmed

I began by prepping the meatballs.

I preheated the oven to 350 degrees Fahrenheit, then placed my ground chicken and sausage in a bowl with the breadcrumbs, garlic, parsley, milk, and egg, plus the pecorino and Parmesan cheeses.

I should confess that I didn't use fresh breadcrumbs for this recipe. As Garten says, "Store-bought is fine!" But next time around, I'll try it with fresh breadcrumbs instead to see if it helps make the meatballs taste a bit lighter.

I seasoned the chicken with salt and pepper, then mixed everything together.

Per the recipe, I added one teaspoon of salt and half a teaspoon of pepper. Then, I gently combined everything with a fork.

It was time to shape the meatballs!

Garten recommends using a teaspoon to help make meatballs that measure around 1-inch to 1 ¼-inch and placing them on a sheet pan lined with parchment paper.

"You should have about 40 meatballs," she writes in the recipe. "They don't have to be perfectly round."

I had made my meatballs a bit bigger and found them harder to eat while sipping on the soup, so I'd recommend sticking to Garten's preferred measurements.

I placed my meatballs in the oven and set a timer for 30 minutes. While they cooked, I started on the soup.

First, I prepped all my veggies, dicing the carrots and celery and mincing the onion.

I added the olive oil to a large pot placed over medium heat and threw in the chopped veggies.

Garten says to sauté the onions, carrots, and celery together for about five to six minutes, stirring occasionally, until they've softened.

Then, I added the chicken stock and white wine and brought the soup to a boil.

In the episode of "Barefoot Contessa" where she makes this recipe, Garten says homemade chicken stock "makes all the difference in the world" — and I completely agree.

I made Garten's homemade chicken stock for the first time this winter, and I'll honestly never go back to store-bought. I used it to make her ravioli en brodo and chicken pot pie soups , and they are among the best "Barefoot Contessa" recipes I've ever made (and I've made a lot ).

My meatballs were ready.

The meatballs were lightly browned and cooked through, so I took my sheet pan out of the oven and set it aside.

I turned the soup to a simmer and added the pasta.

Garten says to cook your pasta in the simmering broth for six to eight minutes, until the noodles are tender.

I couldn't find tubettini or stars pasta at the grocery store, so I tried casarecce instead. Since the noodles are a bit bigger, they didn't have the same effect in the soup and often slipped off the spoon. I'd stick to a smaller substitute so you can get more noodles in each sip.

Then, I threw in the fresh dill and meatballs.

I let them simmer in the soup for one minute, per Garten's instructions. I also added some salt and pepper during this step.

Last but not least was the spinach.

Garten knows she's asking you to add quite a bit of spinach.

"You're not going to believe how much it is, but it's going to cook down in a second," she says in the episode of "Barefoot Contessa."

I admit I didn't add the full amount of spinach — sorry, Ina! But I allowed the greens to cook for one minute in the soup until they had just begun to wilt.

Dinner was served — and I loved how light and bright the soup tasted.

As with her other soups I've tried this year, Garten's recipe shines thanks to her homemade chicken stock. It's comforting and rich without tasting too heavy, and the chicken meatballs are a delicious touch that makes the soup a tad hearty — especially with the extra Parmesan cheese Garten recommends you grate on top of the broth. The soup has a lovely depth of flavor, and the veggies added some great color and texture.

While I wouldn't rank Garten's Italian wedding soup above the chicken pot pie soup or ravioli en brodo, I think this dish is great when you're craving something soothing that still tastes light — perfect for a rainy spring night.

• Main content

What to eat in Moscow? Where to eat in Moscow? 33 Traditional Foods You Have To Try in Moscow

Olivier Salad

MAIN INGREDIENTS

Olivier salad is a Russian salad with variable ingredients, but it is typically made with chopped vegetables, meat, and mayonnaise. The key ingredients include diced potatoes, vegetables, eggs, chicken, or ham. This salad is one of the most important appetizers at the New Year's salad buffets in Russia, as well as in some of the other countries of the former USSR. The original was invented in the 1860s by Lucien Olivier, a chef in the popular Moscow restaurant called L'Hermitage . Olivier guarded the recipe until he died, but it is believed that the recipe was stolen by an employee who watched the chef at work, so the salad is still made today. Another theory says that the recipe for the new Olivier salad was developed by one of the restaurant's customers who wanted to keep the salad alive after the chef passed away. Olivier salad as we know it today is nothing like the original version, because it was called game bird mayonnaise , made with gourmet ingredients such as black caviar, capers, hen, and crayfish tails. Over time, the salad evolved and most of the gourmet ingredients have been replaced with more common ones such as peas, chicken, ham, and pickles. Today, the variations are endless, but most Russian chefs agree on one thing: adding carrots to the Olivier is a heresy. Interestingly, Olivier salad is also sometimes called Russian salad, while the meatless version is called French salad or francuska salata , probably due to the French name of its creator. The Spanish version is known as ensaladilla rusa. It is so popular in Spain that it's an important part of the Spanish gastronomy as well as being a staple in schools and summer camps all over the country. Ensaladilla rusa is also one of Spain's most popular tapas – in some cases, it's even served free of charge if you order a beer. There's also the Piedmontese insalata russa, typically consumed as an appetizer, and with many variations, so the salad might also include ingredients such as pickled cauliflower, anchovies, and tuna. Interestingly, in the Italian municipality of Carrù, tuna is an obligatory element of the salad.

Olivier salad is a Russian salad with variable ingredients, but it is typically made with chopped vegetables, meat, and mayonnaise. The key ingredients include diced potatoes, vegetables, eggs, chicken, or ham. This salad is one of the most important appetizers at the New Year's salad buffets in Russia, as well as in some of the other countries of the former USSR.

MOST ICONIC Olivier Salad

Mari Vanna Moscow

Grand Cafe Dr. Zhivago

Café Pushkin

Pelmeni is one of Russia's national dishes, a small dumpling with a delicately thin dough, filled with anything from ground meat or fish to mushrooms. The fillings can be mild or very spicy, depending on the amount of seasonings such as various fresh herbs, black pepper, and onions. Pelmeni dumplings are served in almost every Russian restaurant, as well as in numerous Russian homes where each family has their own recipe for the dish.

Pelmeni is one of Russia's national dishes, a small dumpling with a delicately thin dough, filled with anything from ground meat or fish to mushrooms. The fillings can be mild or very spicy, depending on the amount of seasonings such as various fresh herbs, black pepper, and onions.

VARIATIONS OF Pelmeni

MOST ICONIC Pelmeni

Lepim i Varim

Varenichnaya №1

Beef Stroganoff

When it first appeared in the mid-19th-century Russia, beef Stroganoff was a dish made out of lightly floured beef cubes that have been sautéed and cooked in a simple sauce made from stock and mustard with only a small amount of sour cream. The origin of the dish is unclear, but it is most likely linked to a French chef—or a French-trained chef—working for the Stroganoff family. Although Russian in origin, the dish is strongly influenced by the French style of cooking—this is most obviously seen in the way the beef is cut, in either cubes or strips. The first known recipe appeared in Elena Molokhovets’s A Gift to Young Housewives, published in 1871. Since then, the dish has had major alterations. The beef is still cut in strips, but the sauce is much richer; with sliced mushrooms and onions that are cooked with beef stock and thickened a bit with sour cream that is only stirred in at the end. The dish is traditionally served with potato straws, but is often served with either rice pilav, egg noodles, or mashed potatoes.

When it first appeared in the mid-19th-century Russia, beef Stroganoff was a dish made out of lightly floured beef cubes that have been sautéed and cooked in a simple sauce made from stock and mustard with only a small amount of sour cream.

The origin of the dish is unclear, but it is most likely linked to a French chef—or a French-trained chef—working for the Stroganoff family. Although Russian in origin, the dish is strongly influenced by the French style of cooking—this is most obviously seen in the way the beef is cut, in either cubes or strips.

MOST ICONIC Beef Stroganoff

Yolki-Palki

Russian Pub

These traditional Russian pancakes are prepared with flour, eggs, milk, yeast, and a pinch of salt. What distinguishes them from other pancakes is the addition of yeast, since similar equivalents mostly do not add any leavening agents. The batter is poured over a hot pan, shaped into a circle, and fried for a couple of minutes on both sides. The tradition of preparing this traditional Russian dish originates from ancient times: it was a ceremonial dish, served during the pagan holiday called Maslenitsa – a week-long festivity praising the end of winter and the celebration of spring. With their shape and color, blini symbolized the long-awaited Sun. However, blini are not consumed exclusively during Maslenitsa, as they have become one of the most popular dishes in Russia, and are also commonly eaten around the world. Blini are extremely versatile and can be served with sweet or savory fillings. Some of the Russian favorites include various jams, condensed milk, while the most famous savory version is topped with fish roe or caviar.

These traditional Russian pancakes are prepared with flour, eggs, milk, yeast, and a pinch of salt. What distinguishes them from other pancakes is the addition of yeast, since similar equivalents mostly do not add any leavening agents. The batter is poured over a hot pan, shaped into a circle, and fried for a couple of minutes on both sides.

MOST ICONIC Blini

Buloshnaya Cafe

Ukha is a rustic Russian soup consisting of a broth filled with herbs, seasonings, root vegetables, and fish such as salmon, cod, perch, and trout. A bit of vodka is often added into the pot while the soup is simmering. Although it originated as a simple broth, it evolved into an elaborate dish during the 16th and 17th centuries, when it was served in Russian courts. Apparently, the soup is so good that it was even a favorite of Ivan the Terrible.

Ukha is a rustic Russian soup consisting of a broth filled with herbs, seasonings, root vegetables, and fish such as salmon, cod, perch, and trout. A bit of vodka is often added into the pot while the soup is simmering. Although it originated as a simple broth, it evolved into an elaborate dish during the 16th and 17th centuries, when it was served in Russian courts.

MOST ICONIC Ukha

Gusyatnikoff

Savory pastry.

Pirozhki is one of the most popular Russian dishes, often sold as street food, although it can also be made at home. The pocket-sized, oval-shaped pirozhki are yeast dough buns stuffed with a variety of ingredients such as fresh fruits, jams, and cottage cheese for the sweet varieties, or meat, eggs, vegetables, fish, and rice for the savory versions. They can be either baked or fried. The name pirozhki can be literally translated to little pies . Pirozhki are commonly consumed as a snack, and today, they are prepared in numerous versions throughout the world.

Pirozhki is one of the most popular Russian dishes, often sold as street food, although it can also be made at home. The pocket-sized, oval-shaped pirozhki are yeast dough buns stuffed with a variety of ingredients such as fresh fruits, jams, and cottage cheese for the sweet varieties, or meat, eggs, vegetables, fish, and rice for the savory versions.

MOST ICONIC Pirozhki

Solyanka is a traditional Russian soup made with meat, fish, or mushrooms, and vegetables such as tomatoes, onions, olives, and cabbage. The soup is usually served with lemon wedges on the side, but it is also flavored with lemon juice during the cooking process. If meat is used, it is typically beef, pork, or chicken. Solyanka is also well-known as a hangover cure and it is traditionally served with sour cream.

Solyanka is a traditional Russian soup made with meat, fish, or mushrooms, and vegetables such as tomatoes, onions, olives, and cabbage. The soup is usually served with lemon wedges on the side, but it is also flavored with lemon juice during the cooking process.

MOST ICONIC Solyanka

Stolovaya No 57

The fundamental dish of Russian cuisine is known as kasha , a porridge that has represented an essential Russian meal for centuries. Russian kasha refers to various dishes which are created with cereals, most commonly rice, wheat, or millet, and pseudocereals like buckwheat and quinoa. The dish is usually boiled in water and milk, and ranges from sweet to savory in flavor. It can be modified by numerous additions such as fresh or dried fruit, preserves, cheese, butter, vegetables, nuts, or honey. In the past, the porridge was traditionally prepared in cast iron pots and slowly baked in the oven during the night. This authentic Russian dish holds a strong symbolic meaning–it is the first solid meal served to children, and is typically served during funerals, thus symbolizing the circle of life. Varieties of the dish, prepared with different cereals, are often found in other Slavic countries such as Ukraine, Poland, and Belarus.

The fundamental dish of Russian cuisine is known as kasha , a porridge that has represented an essential Russian meal for centuries. Russian kasha refers to various dishes which are created with cereals, most commonly rice, wheat, or millet, and pseudocereals like buckwheat and quinoa.

MOST ICONIC Kasha

Medovik is a popular Russian layered honey cake consisting of honey-infused, almost biscuit-like sponges that are coated with thin layers of cream. Although there are numerous variations of the cake, the custard is usually prepared with whipped cream or various combinations of condensed milk and butter. It is believed that the cake first appeared in the 1820s and was initially created for the wife of Alexander I of Russia. The addition of condensed milk probably originates from the Soviet era, while modern variations may include berries or even chocolate. Medovik is traditionally decorated with ground walnuts and is commonly served on various special occasions.

Medovik is a popular Russian layered honey cake consisting of honey-infused, almost biscuit-like sponges that are coated with thin layers of cream. Although there are numerous variations of the cake, the custard is usually prepared with whipped cream or various combinations of condensed milk and butter.

MOST ICONIC Medovik

Carne grill+wine

Herring under a fur coat (shuba).

Shuba or herring under a fur coat is a unique Russian salad consisting of three distinctive layers: salted herring, potatoes, and beets. The salad often has more than three layers, mostly consisting of apples, onions, or hard-boiled eggs. Most people believe that it was invented by a tavern owner named Anastas Bogomilov at the beginning of the 20th century. The red color of the beets symbolizes the red flag, and potatoes symbolize the staple food of peasants and workers. Today, the salad is a well-known staple at Russian New Year celebrations.

Shuba or herring under a fur coat is a unique Russian salad consisting of three distinctive layers: salted herring, potatoes, and beets. The salad often has more than three layers, mostly consisting of apples, onions, or hard-boiled eggs.

MOST ICONIC Shuba

Guriev kasha

Ptichye moloko

Pozharsky cutlet (Pozharskaya kotleta)

Mushroom Julienne

Mimoza Salad

• Share full article

Advertisement

Supported by

Lots of Italy, on Many Collectible Plates

Buon Ricordo plates were introduced 60 years ago at restaurants in Italy. The hand-painted ceramics can now be found at design trade shows and fancy décor stores.

By Chantel Tattoli

For his 73rd birthday in April, Felice Macchi had lunch at La Bettola Del Gusto, a restaurant in Pompeii, Italy, with a focus on seafood.

He ordered the house specialty: spaghettoni, a thicker spaghetti, in a fermented anchovy sauce with black truffles and butter made with milk from water buffalo native to the Mediterranean region. The meal came on a ceramic plate with a whimsical hand-painted design depicting the spaghettoni dish and a smoking volcano, a nod to nearby Mount Vesuvius.

Mr. Macchi finished his meal — he said it was “excellent” — but did not leave the restaurant empty-handed. Instead of leftovers, he took home the plate his pasta was served on.

It was a new addition to a collection he has amassed of that type of Italian tableware, known as Buon Ricordo plates. He has hundreds of them, many of which he eats on. Others decorate hallways, the kitchen and the dining room of his home in Varese, Italy.

Since 2022, Mr. Macchi has been the president of the Buon Ricordo Plate Collectors Association . The group, which has about 400 members in Europe and South America, is planning an exhibition of the plates at the Fondazione Sant Elia , a museum in Palermo.

When asked why he started collecting the plates, Mr. Macchi, an insurance agent, answered romantically.

“Why do we fall in love with a woman?” he said.

The tableware was introduced as a marketing tool for an association of regional Italian restaurants, called the Buon Ricordo Union , formed in 1964. It can still be found at the union’s restaurants — as well as at Italian flea markets and antique sellers, design trade shows like Maison et Objet in Paris and high-end décor stores like ABC Carpet & Home in New York.

At the time the plates were introduced, local Italian cuisines were mostly prepared at home and largely seen as not worthy of serving at restaurants across Italy, many of which had French-influenced menus instead.

The idea for Buon Ricordo, which translates to “good memory” in English, came from Dino Villani, an Italian advertising executive who, among other accomplishments, founded the beauty contest now known as Miss Italy . He proposed the restaurant union as a way to promote and preserve regional Italian cooking at establishments in the country.

Restaurant owners who wanted to join had to show that they were using regional recipes and ingredients; joining the union has also required an annual fee. (This year, it was 1,000 euros.) In the 1980s, the union started to accept restaurants outside of Italy that adhered to its membership criteria.

Once part of the union, establishments received unique tableware designed to highlight their signature dishes, with each restaurant’s plate featuring its name and a hand-painted motif that often included cartoonish renderings of swordfish, rabbits, snails, cows or squid.

When a patron ordered a restaurant’s signature dish, it was served on a Buon Ricordo plate, which could be taken home as a keepsake — a practice that has more or less continued to this day at the union’s 112 restaurants, 11 of which are outside of Italy, in cities including Paris, Tokyo and New York. (These days, patrons of the restaurants receive the plates only if they order the house specialty as part of a multicourse Buon Ricordo tasting menu.)

Suki LaBarre, the vice president of merchandising and e-commerce at ABC Carpet & Home, said the store started carrying the plates in 2022; at first, it offered a small selection of about 50 pieces that she and a colleague chose after considering various designs for more than an hour. Last year, she ordered some 600 more plates for the store from a supplier that specializes in midcentury European decorative items.

“We’ve gone with the fish stories and not so much the meat,” Ms. LaBarre said of the types of motifs on the plates sold at ABC, which cost $60 a plate. She attributed the interest in the style partly to its playful aesthetic and partly to its history.

Daniele Tassi, 36, bought a few plates at ABC in February to use as décor at his Italian restaurant Terre, in Brooklyn. “I was surprised to see them there — but I understand why they are,” said Mr. Tassi, the chef at Terre, which he owns with Monia Solighetto and Alessandro Trezza, a married couple with Milanese roots.

In January, Terre became the first and only member of the Buon Ricordo Union in the United States. Ms. Solighetto, 49, said she wanted to join the union because it stands for Italy’s tradition of “eating locally and using quality, seasonal ingredients” — a tradition, she added, that is now also “trendy.”

At Terre, the signature dish is pappardelle pasta with a wild boar ragù, a family recipe Mr. Tassi was served regularly when he was growing up in Italy’s Umbria region. Except for the boar meat, which comes from Texas, the dish at Terre is made using ingredients from Italy.

It is served on Buon Ricordo plates with a design depicting the Italian and American flags and a gray boar standing in a coil of yellow pasta. They were produced at a factory in Vietri sul Mare, on Italy’s Amalfi Coast, which has been using local clay to make the tableware since it was introduced six decades ago.

On April 9, the Buon Ricordo Union had a dinner to celebrate its 60th anniversary in Vietri sul Mare. A special plate was issued for the occasion, and chefs from some 100 associated restaurants prepared a tasting menu. They included Mr. Tassi, who said he returned to Brooklyn after the event with dozens of Buon Ricordo plates; he picked up some from his grandparents, who had collected the tableware in the ’70s and ’80s, a time when interest in it was surging in Italy.

Mary Lies, 60, has been a fan of the plates ever since she noticed some at an antiques fair in Lucca, Italy, in the early 2000s. She has since been buying the tableware for herself and for her retail business, Mercato , in Kansas City, Kan., which sells it for $37 a plate.

Ms. Lies described the ceramics as a sort of instant mood lifter.

“Seeing them, you can’t help but smile,” she said.