Typical Italian dishes: 10 recipes that have made our kitchen great

From north to south, here are the typical Italian dishes that have made our kitchen great all over the world (pinospizzeria)

Passion, taste and genuineness: the typical Italian dishes seem to exude these three characteristics that have made – and keep making – our kitchen unique in the world. Italian recipes are among the most appreciated and imitated. From the north to the south of the peninsula, every village, every city, every region boasts its traditions at the dining table, telling stories that recall innovation, power struggles and sometimes even bloody crimes!

From appetizers to desserts, we begin our journey to discover the recipes of the Italian dishes that have written the history of our country.

Ascoli olives

We open our in-depth study dedicated to typical Italian dishes with a starter that really gets imitated all over the world: the Ascolan olives. The olives all’ascolana owe their name to the city of Ascoli Piceno, in the Marche. The origin of this recipe, according to the Ascolan Benedetto Marini, can be traced back to 1800. It seems that in those years, the cooks who worked for the local noble families invented a stuffing for olives in order to dispose of the excess meat that was donated by the peasants to the owners.

Frico

Frico (or fricò ) is a typical culinary specialty of Friuli, more precisely of the Carnia and Friuli cuisine. The recipe includes cheese cooked in a pan with butter or lard. The origins of this italian dish are very old: the first mention of frico, known at the time as “Caso in patellecte“, is contained in the work of the master Martino da Como De Arte Coquinaria, dated towards the middle of the 15th century.

Cacciucco

Cacciucco is one of the most popular Italian dishes with the most bizarre origins . According to tradition, the famous fish soup of the Livorno area was invented by a guardian of the Fanale, the lighthouse of the port, to which an edict of the Florentine Republic forbade to fry fish. The prohibition stemmed from the fact that the oil had to be saved to feed the light of the lighthouse. From this prohibition the guardian invented the Cacciucco that, according to the local recipe, requires very little oil.

Bucatini all’Amatriciana

L’Amatriciana is, without a doubt, one of the most famous Italian dishes in the world. This condiment is named after Amatrice, a town in Lazio, located in the province of Rieti. In the 19th and 20th centuries, this Italian recipe became very popular in the capital, which has made it, over the years, the manifesto of its kitchen.