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Try one of our easy Italian appetizer recipes for your next party. I made a healthier spin on my favorite celebrity chef's recipe by subbing in vegetable broth for . —Mary Ann Marino, West Pittsburgh, Pennsylvania. Get Recipe. 30 / 70 for a great-tasting hors d'oeuvre recipe that goes well with many different main dishes.
Table of contents
- Rotisserie Chicken with Four Sauces
- Ultimate Caprese Salad
- Italian recipes | BBC Good Food
- 51 Easy Appetizers and Snacks to Get the Party Started
Rotisserie Chicken with Four Sauces
These are fried and dipped in vin cotto , which is either a wine or fig juice reduction. The cuisine of Basilicata is mostly based on inexpensive ingredients and deeply anchored in rural traditions. Pork is an integral part of the regional cuisine, [ citation needed ] often made into sausages or roasted on a spit. Famous dry sausages from the region are lucanica and soppressata. Wild boar, mutton, and lamb are also popular. Pasta sauces are generally based on meats or vegetables. Spicy peperoncini is largely used, as well as the so-called peperoni cruschi "crunchy peppers". Basilicata is known for spaghetti -like pasta troccoli and capunti , [48] a thick and short oval pasta whose shape is often compared to that of an open empty pea pod.
Capunti are usually served with a hearty vegetable tomato sauce or various meat sauces. Desserts include taralli dolci , made with sugar glaze and scented with anise and calzoncelli , fried pastries filled with a cream of chestnuts and chocolate. Basilicata is also known for its mineral waters which are sold widely in Italy. The springs are mostly located in the volcanic basin of the Vulture area.
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. Melon and watermelon are traditionally served in a chilled fruit salad or wrapped in ham. Calabrese pizza has a Neapolitan-based structure with fresh tomato sauce and a cheese base, but is unique because of its spicy flavor. Some of the ingredients included in a Calabrese pizza are thinly sliced hot soppressata , hot capicola, hot peppers, and fresh mozzarella.
Campania extensively produces tomatoes, peppers, spring onions , potatoes, artichokes, fennel, lemons, and oranges which all take on the flavor of volcanic soil.
Ultimate Caprese Salad
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. Spaghetti alla puttanesca is a popular dish made with olives, tomatoes, anchovies, capers, chili peppers, and garlic. The region is well-known also for its mozzarella production especially from the milk of water buffalo that's used in a variety of dishes, including parmigiana shallow fried eggplant slices layered with cheese and tomato sauce, then baked.
Originating in Neapolitan cuisine , pizza has become popular in many different parts of the world. Since the original pizza, several other types of pizzas have evolved. Since Naples was the capital of the Kingdom of Two Sicilies , its cuisine took much from the culinary traditions of all the Campania region, reaching a balance between dishes based on rural ingredients pasta, vegetables, cheese and seafood dishes fish, crustaceans, mollusks.
Emilia-Romagna is known for its egg and filled pasta made with soft wheat flour.
The Romagna subregion is renowned for pasta dishes like cappelletti , garganelli , strozzapreti , sfoglia lorda, and tortelli alla lastra as well as cheeses such as squacquerone , Piadina snacks are also a specialty of the subregion. In the Emilia subregion, except Piacenza which is heavily influenced by the cuisines of Lombardy , rice is eaten to a lesser extent.
Polenta , a maize-based dish, is common in both Emilia and Romagna.
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Bologna and Modena are notable for pasta dishes like tortellini , lasagne , gramigna, and tagliatelle which are found also in many other parts of the region in different declinations. The celebrated balsamic vinegar is made only in the Emilian cities of Modena and Reggio Emilia , following legally binding traditional procedures. Grana Padano cheese is produced in Piacenza.
Although the Adriatic coast is a major fishing area well known for its eels and clams , the region is more famous for its meat products, especially pork-based, that include Parma's prosciutto , culatello , and Felino salami ; Piacenza's pancetta , coppa , and salami; Bologna's mortadella and salame rosa ; Modena's zampone , cotechino , and cappello del prete ; and Ferrara 's salama da sugo.
Piacenza is also known for some dishes prepared with horse and donkey meat. Regional desserts include zuppa inglese custard-based dessert made with sponge cake and Alchermes liqueur and panpepato Christmas cake made with pepper, chocolate, spices, and almonds. Friuli-Venezia Giulia conserved, in its cuisine, the historical links with Austria-Hungary. Udine and Pordenone , in the western part of Friuli, are known for their traditional San Daniele del Friuli ham , Montasio cheese, and Frico cheese.
Other typical dishes are pitina meatballs made of smoked meats , game, and various types of gnocchi and polenta. Pork can be spicy and is often prepared over an open hearth called a fogolar. Liguria is known for herbs and vegetables as well as seafood in its 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.
Italian recipes | BBC Good Food
The former is served plain or topped with onions, artichokes , sausage, cheese or young anchovies. Hilly districts use chestnuts as a source of carbohydrates. Ligurian pastas include corzetti from the Polcevera valley ; pansoti , a triangular shaped ravioli filled with vegetables; piccagge , pasta ribbons made with a small amount of egg and served with artichoke sauce or pesto sauce; trenette , made from whole wheat flour cut into long strips and served with pesto; boiled beans and potatoes; and trofie , a Ligurian gnocchi made from whole grain flour and boiled potatoes, made into a spiral shape and often tossed in pesto.
Pasta dishes based on the use of guanciale unsmoked bacon prepared with pig's jowl or cheeks are often found in Lazio , such as pasta alla carbonara and pasta all'amatriciana. Another pasta dish of the region is arrabbiata , with spicy tomato sauce. The regional cuisine widely use offal, resulting in dishes like the entrail-based rigatoni with pajata sauce and coda alla vaccinara.
Iconic of Lazio is cheese made from ewes' milk Pecorino Romano , porchetta savory, fatty, and moist boneless pork roast and Frascati white wine. The influence of the ancient Jewish community can be noticed in the Roman cuisine's traditional carciofi alla giudia. 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, such as ossobuco alla milanese cross-cut veal shanks braised with vegetables, white wine and broth and cotoletta alla milanese a fried cutlet similar to Wiener schnitzel , but cooked "bone-in". Regional cheeses include Robiola , Crescenza , Taleggio , Gorgonzola , and Grana Padano the plains of central and southern Lombardy allow intensive cattle farming. Polenta is common across the region. Regional desserts include the famous panettone Christmas cake sweet bread with candied orange, citron, and lemon zest, as well as raisins, which are added dry and not soaked.
On the coast of Marche , fish and seafood are produced. Inland, wild and domestic pigs are used for sausages and hams. These hams are not thinly sliced, but cut into bite-sized chunks. Suckling pig , chicken , and fish are often stuffed with rosemary or fennel fronds and garlic before being roasted or placed on the spit. Ascoli, Marche's southernmost province, is well known for olive all'ascolana , stoned olives stuffed with several minced meats, egg, and Parmesan, then fried.
51 Easy Appetizers and Snacks to Get the Party Started
Between the Alps and the Po valley , featuring a large number of different ecosystems, the Piedmont region offers the most refined and varied cuisine of the Italian peninsula. As a point of union between traditional Italian and French cuisine, Piedmont is the Italian region with the largest number of cheeses with protected geographical status and wines under DOC. It is also the region where both the Slow Food association and the most prestigious school of Italian cooking, the University of Gastronomic Sciences , were founded. Piedmont is a region where gathering nuts, mushrooms , and cardoons , as well as hunting and fishing are common place.
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Truffles , garlic, seasonal vegetables, cheese, and rice featured in the cuisine. Wines from the Nebbiolo grape such as Barolo and Barbaresco are produced as well as wines from the Barbera grape, fine sparkling wines , and the sweet, lightly sparkling, Moscato d'Asti. The region is also famous for its Vermouth and Ratafia production.
Castelmagno is a prized cheese of the region. The food most typical of the Piedmont tradition are the traditional agnolotti pasta folded over with roast beef and vegetable stuffing , paniscia a typical dish of Novara , a kind of risotto with Arborio rice or Maratelli rice, the typical kind of Saluggia beans, onion, Barbera wine, lard, salami, season vegetables, salt and pepper , taglierini thinner version of tagliatelle , bagna cauda sauce of garlic, anchovies, olive oil, and butter , and bicerin hot drink made of coffee, chocolate, and whole milk.
Suckling pig and wild boar are roasted on the spit or boiled in stews of beans and vegetables, thickened with bread.