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1275:) prepared with a spicy sauce or with garlic and parsley, to the coir (Cornu aspersum) that are served filled with a mixture of cheese, eggs, parsley and breadcrumbs, to the Mungetas cooked in a pan with garlic, oil, parsley and breadcrumbs. As well as a typical dish from Ossi and Sassari, they are present as a specialty in Gesico nel Medio Campidano .
1603:
Several vineyards are present in every corner across the island, from the
Campidanese and coastal plains to the hilly and mountainous highlands. The particular composition of the soil and the sunny climate allows for high-quality production. The long winemaking tradition has its roots in the Nuraghic
1257:
the
Zurrette or "sambene" is a dish prepared with sheep's blood seasoned with animal fat (obtained by frying a beat of "tripe" tramacuo – the omentum of the sheep – in extra virgin olive oil), onion, thyme snake and mint (puleu, wild mint), grated pecorino and shredded carasau bread, cooked inside
1574:
Pane carasau is a bread with the shape of thin, very crunchy discs obtained through a double cooking in a wood oven; it can be consumed dry even after many days or slightly wet and rolled up; guttiau bread is a preparation of the same carasau bread that is heated in the oven with a little oil and
1233:
wild boar meat cooked with the carraxu method (cooking in an underground hole). This particular cooking consists in filling the embers hole to heat the walls; Once the ash has been removed, the branches of myrtle and thyme are spread out on the bottom, laying the wild boar on top of it and then
628:
cultures while retaining its own identity. Sardinia's food culture is strictly divided into food from the land and food from the sea, reflecting the island's historical vicissitudes and especially its geographic landscapes, spacing from the coastline to the ragged mountains of the interior. The
1253:
the trattalia or
Tattaliu, based on lamb or goat's breast, is cooked roasted with a spit, piercing alternating pieces of liver, heart, sweetbreads, and lung that must first be partially cooked, wrapped with peritoneum and tied with all the neatly cleaned, or in a pan with peas or
1206:
roast suckling lamb, weighing a maximum of 7 kg, white flesh and soft and intense flavor is a tradition among the oldest of the island, always a land of shepherds of which this dish was one of the most typical habits food. Lamb meat also forms the basis of various typical
1587:
the
Modditzosu (from "modditzi", the common mastic in the Mediterranean stain that provides the scented wood used for cooking) is circular in shape and very soft, also produced with the addition of potatoes, mainly in the area of Dorgali but widespread on all the regional
1234:
covering it with other branches; then closes the hole with the earth and lights up on it a fire. It is also cooked in sweet and sour, cutting the meat into small pieces and browning it in chopped onion, parsley, myrtle and thyme and then adding vinegar and tomato sauce ;
1321:, typical of Logudoro and Barbagia, are filled pasta pies with a low layer of lemon-flavored fresh cheese. Their traduction for Italians is Formaggelle; they are also widespread in the variant with ricotta and take the name of Regotinas or in Italian Ricottelle.
1202:
Porchetta or porcetto, in
Sardinian porceddu or porcheddu, the suckling pig of about 4 – 5 kg or twenty days, cooked slowly on a spit, on grills and flavored after cooking with myrtle or rosemary. This roast is a classic of Sardinian pastoral cuisine
1604:
past, and from then on it did not suffer any interruptions since the island never fell under Arab rule, and thus the
Islamic prohibition on alcohol did not affect Sardinia at all; on the contrary, winemaking saw a major increase in the Byzantine and the
810:
The cuisine of
Alghero reflects the Catalan influence permeating the town, which can be seen from the Catalan way in which the lobster is prepared, which is boiled with tomato, celery and onion and accompanied by a sauce of lemon, olive oil, salt and
1482:, typical of the Barbì of Belvì, are prepared with toasted and chopped hazelnuts, grated zest of lemon and orange, mixed, shaped into balls and cooked in honey syrup and sugar, wrapped in tinfoil and then in sheets of colored paper;
1314:, are discs of thin dough that enclose a filling of fresh, slightly sour pecorino cheese, melted with semolina, or fresh cow, and flavored with lemon, fried and covered with melted honey, preferably bitter (like that of corbezzolo);
1090:
made with puff pastry and stuffed with lamb (or eels), potatoes, and dried tomatoes; it is prepared in all the island, being nowadays a specialty of various towns such as
Assemini, Oschiri, Berchidda, Pattada, and Cuglieri;
121:, is a useful starting point for translations, but translators must revise errors as necessary and confirm that the translation is accurate, rather than simply copy-pasting machine-translated text into the English Knowledge.
772:
coastline are some of the most ancient tuna fisheries of the
Mediterranean. The local cuisine is influenced by Genoa, and is strongly based on bluefin tuna fishing and related products, like botargo, the tuna heart, the
814:
Towards Santa Teresa and the
Maddalena archipelago, octopus salads are a typical specialty, while in Olbia there are dishes based on mussels and clams. From both the north and the south of the island are the so-called
1267:
the zimino or ziminu cooked in a grabiglia or veal entrails such as the parasangu (diaphragm), the cannaculu (intestine), heart, kidneys, liver and spleen, cooked in a grill on the grill is a traditional sassarese
1328:
are very similar to the Casadinas but the filling is based on ricotta, they have a domed appearance, are softer than casadinas and are covered with powdered or granulated sugar. They are typical of Campidano.
1278:
Su Ghisadu typical logudorese dish of sheep's meat or wild pork roasted over low heat with tomato, bay leaf, garlic and parsley; the sauce is an excellent condiment for gnocchetti "cicciones" or ravioli
1028:
a particular dry pasta made from durum wheat semolina, worked in small lumps and used for typical dishes such as fregula with clams or fregula with sauce. It is also used to make soups with meat broths;
1489:
is one of the oldest gastronomic products of the rural culture of Sardinia, made of honey. It is also called "decoction of honey" or "honey and pollen" or "honey sapa" in other regions of Italy;
1554:, a dessert originally from the village of Serrenti, a hard golden-shaped biscuit shaped according to animal shapes and covered with icing "sa cappa", silver little devils and gilded friezes.
1433:, with a horseshoe, crescent or heart shape. They consist of an external part of short pastry and a filling that depending on the area can be either sapa and walnuts, or honey and saffron;
1182:
first dish typical of Busachi, prepared with very thin tagliolini, or angel hair, cooked in sheep's broth, flavored with saffron in stigmas, and seasoned with fresh, acidulous pecorino.
1521:
Mandagadas are also known as Tritzas, Acciuleddi. They are desserts made of a braided and honey-impregnated dough. They are prepared with durum wheat flour, eggs and Sardinian honey;
1334:
is a common dessert in the Baronies and in the Nuoro area. It is prepared with candied orange peel in honey and toasted almonds, rhomboidal in shape and presented on an orange leaf;
729:
ponds, but even Bosa, often includes eels. From the fish eggs, the mullet botargo is extracted, which can be served alone or used to dress the pasta. Another traditional product is
107:
1594:
the Spianada, of circular and soft shape, characteristic of the nuorese, was once prepared during the monthly bread making of Pane carasau and consumed in the following days.
1250:
Cordula or Cordedda consists of intestines of braided kid or lamb cooked and wrapped around a spit or cooking it in a pan with peas (cordula cun pisurci) or other variants ;
1440:
are a sweet typical of the Ortueri area, with a round shape, amber-colored, decorated with drawings made with the momperiglia with the shapes of flowers, fruit or animals;
1013:, are particular small dumplings of durum wheat semolina in the form of small cylinders of 3–4 cm in size, spread all over the island but in particular in Gallura;
624:, and the expression of its culinary art. It is characterised by its own variety and by the fact of having been enriched through a number of interactions with the other
1210:
roast baby goat is a particularly sought after dish. The kid is roasted slowly on a spit. Normally the only seasoning is the fine salt, which is given during cooking.
1988:
1578:
the Pistocu is produced mainly in Ogliastra. It is prepared in the same way as carasau, but has a more consistent thickness and is preferred to consume it moist;
1465:
are raviolini made with puff pastry filled with almonds, fried and dusted with powdered sugar. They are also found stuffed with custard, ricotta or sapa cream;
2223:
1271:
le Mungetas or snails (also called snails), in their various sizes ranging from the minudda ciuta (Theba pisana) boiled with potatoes, to the thick ciogas (
1364:
are prepared mainly during the carnival and are made with flour, potatoes, water, sugar, anise and grated orange peel, fried in the form of long cords;
1499:
the nougat of Tonara, as well as those of Pattada, Ozieri and Orgosolo, has an ivory color because it is prepared with honey from the Mediterranean;
124:
Do not translate text that appears unreliable or low-quality. If possible, verify the text with references provided in the foreign-language article.
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1795:
1777:
1264:
i Pillonis de tĂ ccula is a dish based on game, mainly thrushes (durduros) and merlons (meurra) boiled, salted and flavored with myrtle leaves;
1952:
Antonella Serrenti – Susanna Trossero, Il pane carasau. Storie e ricette di un'antica tradizione isolana, Perugia, Graphe.it edizioni, 2014,
1475:, are sweet macaroons prepared with ingredients based on sweet almonds (about 70%) and bitter almonds (30%), sugar, egg white and lemon peel;
1664:"Unesco: dieta mediterranea; Cappellacci, soddisfazione per riconoscimento a eccellenze agro-alimentari – Regione Autonoma della Sardegna"
5971:
1116:
toasted bread soaked in the broth, arranged in layers interspersed with grated pecorino and tomato sauce and with a poached egg on top;
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traditionally prepared during the carnival period, which consists of a soup made with dried beans, cabbage, fennel, pork rind and pork;
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1291:
Even desserts, like the other products of Sardinian gastronomy, vary considerably from region to region. Here are the most known ones:
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1451:, are meringues, prepared with whipped egg whites, of pyramidal shape and of very friable structure, often garnished with almonds;
1378:
are a double disk of thin shortcrust pastry filled with sapa or cooked honey. They are mainly spread in the Goceano and in Ozieri;
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pasta prepared since ancient times in Morgongiori, a small town in the middle of the island, weaving a double strand of pasta;
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the Rujolos are ricotta balls and grated orange or lemon peel then dipped in a hot solution of water and honey (to grind);
1405:, balls made of ground almonds, sugar and lemon. They are typical of Ozieri and packed with small sheets of colored paper;
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the Berbeche in coat or the boiled sheep with onions and potatoes, served with carasau bread soaked in the cooking broth.
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1168:, made with the finest semolina, woven in a particular way and served with sheep's broth and plenty of fresh cheese;
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Content in this edit is translated from the existing Italian Knowledge article at ]; see its history for attribution.
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fresh durum wheat dumplings filled with ricotta and mint, or with a filling based on potato, fresh cheese and mint;
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are a dessert prepared with flour dough and eggs. After frying they are immersed in a hot syrup of honey and water;
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1141:, with tomatoes, zucchini, potatoes (depending on the variants), with the final addition of curdled sheep's milk (
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are tapered-shaped durum wheat semolina pasta traditionally flavored with saffron. They are usually seasoned with
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the Cocoi a pitzus is a type of decorated bread, once produced for the great occasions, today always present;
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The small spit ispinada where sheep meat is stuffed into softer cuts, alternating with parts of the back fat.
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dumplings topped with very fresh pecorino cheese, melted together with the bran to form a sort of cream;
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the Civraxu or Civargiu is a large loaf typical of Campidano and southern Sardinia in general;
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that incorporates a mixture of fresh almonds, flavored with orange blossom water and glazed;
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1989:"Italian Food Activism in Urban Sardinia: Place, Taste, and Community by Carole Counihan"
1979:
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are lozenge-shaped and flavored with lemon, cinnamon and glazed in the upper part;
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1422:, in Italian Biscotti di Fonni, also called the 'Sardinian Ladyfinger Biscuits';
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Alimentos Sardos in dies de festa, 70 ricette tradizionali delle antiche feste
1050:, spices and pecorino cheese, all softened with broth and cooked in the oven;
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are desserts prepared in the most varied forms and prepared with a dough of
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or sausage sauce, but among the typical recipes there is the variant with
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1496:, a typical winter sweet from barbaricino oven, prepared with the saba;
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143:
to the source of your translation. A model attribution edit summary is
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in Catalan, is prepared with cream of milk, starch and lemon peel.
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that is with melted cheese and saffron. They are also known as
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Pani, tradizione e prospettive della panificazione in Sardegna
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is a crunchy of toasted almonds and flavored with orange peel;
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1942:(three volumes), Editrice Archivio Fotografico Sardo, 2013.
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the animal's stomach, by boiling or, rarely, on the embers.
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1503:
1622:(or Cannonao) is a typical Sardinian red wine, rich in
1812:"Prodotto Agroalimentare Tradizionale della Sardegna"
1747:"Prodotto Agroalimentare Tradizionale della Sardegna"
1718:"Prodotto Agroalimentare Tradizionale della Sardegna"
1689:"Prodotto Agroalimentare Tradizionale della Sardegna"
1642:, a Sardinian sheep's milk cheese that contains live
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in Sassari and Cravaos in Nuoro, and – in Italian –
680:("clams and mussels cooked in a pan"), and then the
114:
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a machine-translated version of the Italian article.
1793:
Prodotto Agroalimentare Tradizionale della Sardegna
1775:
Prodotto Agroalimentare Tradizionale della Sardegna
205:. Unsourced material may be challenged and removed.
1630:grapes, suited to drinking with a red-meat meal.
725:The cuisine typical of the Oristano area and the
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1986:
1940:Sa Cuchina sarda, Guida alla gastronomia isolana
1543:typical in the city of Alghero with the name of
1646:to help assist the fermentation of the cheese.
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27:Cuisine originating from the island of Sardinia
1977:
139:accompanying your translation by providing an
101:Click for important translation instructions.
88:expand this article with text translated from
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2015:
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688:(based on dogfish, vinegar and walnuts), the
633:, a nutritional model that was proclaimed by
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629:Sardinian cuisine is considered part of the
620:is the traditional cuisine of the island of
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64:Learn how and when to remove these messages
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2022:
2008:
1638:One of the popular cheeses of the area is
704:("Cagliaritan-style lobster"); the common
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283:Learn how and when to remove this message
265:Learn how and when to remove this message
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1137:, a particular type of pasta similar to
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1980:"All the Sardinian Food you Should Try"
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1044:a dish consisting of Sardinian bread,
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5972:Historical North Indian and Pakistani
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2003:
845:Here are some typical first courses:
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2379:
1908:AA.VV, Anna Pau e Paolo Piquereddu,
962:made with a special elongated iron;
203:adding citations to reliable sources
174:
70:
29:
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1949:, Archivio Fotografico Sardo, 2014.
1893:Pietro Oliva, Maria Giovanna Poli,
661:Typical dishes of Cagliari are the
24:
2224:Archaeological and artistic sights
25:
7416:
1971:
1938:Bonoreddu Colomo, Cianedda Pala,
1927:, Edizioni Newton Compton, 2007,
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831:, floured and fried sea anemones.
676:còciula e cotza a sa schiscionera
45:This article has multiple issues.
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3742:List of Italian foods and drinks
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1912:, Nuoro, Edizioni Ilisso, 2005,
1882:, Newton Compton Editore, 2002,
1616:and 1 Docg wines on the island.
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1965:Cibo identitario della Sardegna
1873:Mandigos e usanzias in Sardinna
1865:
1840:Hindle, Georgie (17 May 2019).
1591:the Tzichi, typical of Bonorva;
190:needs additional citations for
53:or discuss these issues on the
5962:Historical Indian subcontinent
2166:List of presidents of Sardinia
1878:Alessandro Molinari Pradelli,
1804:
1786:
1768:
1739:
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983:macarrones cravĂ os, o de punzu
151:{{Translated|it|Cucina sarda}}
149:You may also add the template
13:
1:
1649:
1164:a pasta that is made only in
765:(dogfish) can also be tasted.
7358:A Book of Mediterranean Food
3792:
2584:Pasta con i peperoni cruschi
672:("fregula with clams"); the
639:intangible cultural heritage
7:
6146:List of historical cuisines
5982:History of alcoholic drinks
3999:Lowcountry (South Carolina)
3712:Sausages in Italian cuisine
10:
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5433:Trinidadian and Tobagonian
700:s'aligusta a sa casteddaja
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113:Machine translation, like
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2624:Spaghetti alla puttanesca
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1987:Giovanni Dettori (2019).
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1463:Culurgioneddos de mèndula
1286:
90:the corresponding article
6823:Maccheroni alla chitarra
6818:Mortadella di Campotosto
6052:Scottish royal household
5997:History of vegetarianism
4235:Central African Republic
3702:Italian-American cuisine
3128:Cassatella di sant'Agata
2045:Administrative divisions
1897:, Giunti Editore, 2004,
1558:
1301:, tipico dolce di Ozieri
836:Inland and mountain food
807:dressed with vegetables.
718:spaghitus cun arritzonis
517:Italian-American cuisine
3049:Cheeses and charcuterie
2727:Cotoletta alla milanese
1978:Claudia Tavani (2019).
1925:La cucina sarda di mare
1798:31 January 2016 at the
1780:4 December 2013 at the
1668:www.regione.sardegna.it
1598:
1445:Bianchinos, Bianchittus
684:burrida a sa casteddaja
160:For more guidance, see
6728:Bosnia and Herzegovina
5977:History of agriculture
2747:BaccalĂ alla vicentina
2629:Spaghetti alle vongole
2619:Spaghetti aglio e olio
2609:Rigatoni con la Pajata
2256:National football team
1819:sardegnaagricoltura.it
1754:sardegnaagricoltura.it
1725:sardegnaagricoltura.it
1696:sardegnaagricoltura.it
1608:. Today, there are 15
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1339:Pabassinas, Papassinos
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6354:Mediterranean cuisine
5947:Early modern European
5675:Indigenous Australian
5234:SĂŁo TomĂ© and PrĂncipe
4121:Bosnian-Herzegovinian
3737:List of Italian chefs
3707:Italian food products
3077:Pastry and desserts (
2921:Pizza and street food
2395:Ancient Roman cuisine
2214:Sa die de sa Sardigna
2161:Elections in Sardinia
1566:
1552:Pistoccheddus de capa
1506:
1385:
1297:
1241:
1217:
1196:
652:
547:List of Italian chefs
467:Desserts and pastries
322:Ancient Roman cuisine
214:"Cuisine of Sardinia"
162:Knowledge:Translation
133:copyright attribution
6110:Molecular gastronomy
6042:Pre-contact Hawaiian
5952:Historical Argentine
5838:Mangalorean Catholic
4019:Pacific Northwestern
3183:Neapolitan ice cream
2832:Frittola (meat dish)
2777:Carciofi alla romana
2410:Contemporary cuisine
2405:Early modern cuisine
2116:Sardinia and Corsica
1001:in Gallurese called
757:). A variety of the
337:Contemporary cuisine
332:Early modern cuisine
199:improve this article
7400:Culture of Sardinia
7395:Cuisine of Sardinia
5967:Historical Japanese
5802:Transylvanian Saxon
5670:Indigenous American
3697:Sammarinese cuisine
3461:Alcoholic beverages
3040:U' pastizz 'rtunnar
2837:Frittola (doughnut)
2807:Coda alla vaccinara
2742:BaccalĂ alla lucana
2219:Tourist attractions
1842:"What is Cannonau?"
1427:Tziliccas, Tiriccas
1273:Eobania vermiculata
989:macarrones de Ăąngia
969:macarrones furriaos
803:, a variety of the
618:cuisine of Sardinia
522:Sammarinese cuisine
402:Piedmontese cuisine
6047:Korean royal court
5992:History of seafood
5957:Historical Chinese
5932:Antebellum America
5772:Pennsylvania Dutch
4384:Equatorial Guinean
4354:Dominican Republic
2657:Soup alla modenese
2652:Soup alla canavese
2604:Pasta all'Ortolana
2589:Pasta con le sarde
2574:Fettuccine Alfredo
1571:
1509:
1390:
1303:
1247:
1245:in umido con olive
1230:
1199:
1034:Gallurese soup or
946:macarrones de busa
795:and the Tabarchin
658:
631:Mediterranean diet
397:Neapolitan cuisine
141:interlanguage link
7382:
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7246:
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6062:Thirteen Colonies
5922:Ancient Israelite
5122:Papua New Guinean
3920:Intercontinental
3760:
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3143:Colomba di Pasqua
2599:Pasta al pomodoro
2549:Amatriciana sauce
2419:Regional cuisines
2347:
2346:
2171:Political parties
1958:978-88-97010-62-3
1945:Costantina Frau,
1871:Costantina Frau,
1354:Cattas, Frigjolas
1186:
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412:Sardinian cuisine
365:Arbëreshë cuisine
355:Abruzzese cuisine
349:Regional cuisines
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18:Sardinian cuisine
16:(Redirected from
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6262:Drink portal
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6228:Meal preparation
6141:List of cuisines
5987:History of bread
5912:Ancient Egyptian
5889:Ritual slaughter
5747:Louisiana Creole
5685:Italian American
5504:African American
4493:Greek Macedonian
3787:
3780:
3773:
3764:
3763:
3752:Italian Sounding
3364:Pane di Altamura
3344:Coppia Ferrarese
2940:Neapolitan pizza
2579:Pasta alla Norma
2544:Arrabbiata sauce
2502:Pasta and sauces
2400:Medieval cuisine
2381:Cuisine of Italy
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2295:Corso-Sardinian
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899:gnocchetti sardi
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570:Italy portal
568:
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422:Venetian cuisine
417:Sicilian cuisine
392:Lucanian cuisine
375:Ligurian cuisine
370:Corsican cuisine
327:Medieval cuisine
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5473:Western Saharan
4945:Liechtensteiner
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4146:Channel Islands
4034:Southwestern US
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2912:Vitello tonnato
2787:Carne pizzaiola
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2594:Pasta e fagioli
2564:Bolognese sauce
2534:Neapolitan ragĂą
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1880:La cucina sarda
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710:with clams and
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580:Food portal
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385:Mantuan cuisine
380:Lombard cuisine
360:Apulian cuisine
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6558:
6556:
6552:
6551:
6549:
6548:
6543:
6542:
6541:
6531:
6530:
6529:
6519:
6518:
6517:
6507:
6506:
6505:
6494:
6492:
6486:
6485:
6483:
6482:
6477:
6472:
6467:
6461:
6459:
6453:
6452:
6450:
6449:
6448:
6447:
6439:
6438:
6437:
6427:
6426:
6425:
6420:
6410:
6409:
6408:
6398:
6393:
6392:
6391:
6380:
6378:
6369:
6362:
6358:
6357:
6350:
6349:
6342:
6335:
6327:
6318:
6317:
6315:
6314:
6304:
6294:
6284:
6274:
6264:
6252:
6239:
6236:
6235:
6233:
6232:
6231:
6230:
6220:
6219:
6218:
6208:
6207:
6206:
6201:
6191:
6186:
6181:
6176:
6170:
6168:
6164:
6163:
6161:
6160:
6159:
6158:
6151:Lists of foods
6148:
6143:
6137:
6135:
6131:
6130:
6128:
6127:
6122:
6117:
6112:
6107:
6102:
6101:
6100:
6095:
6085:
6080:
6074:
6072:
6068:
6067:
6065:
6064:
6059:
6054:
6049:
6044:
6039:
6034:
6029:
6024:
6019:
6014:
6009:
6004:
5999:
5994:
5989:
5984:
5979:
5974:
5969:
5964:
5959:
5954:
5949:
5944:
5939:
5934:
5929:
5924:
5919:
5914:
5908:
5906:
5900:
5899:
5897:
5896:
5891:
5886:
5885:
5884:
5874:
5869:
5864:
5863:
5862:
5852:
5847:
5846:
5845:
5840:
5835:
5825:
5819:
5817:
5813:
5812:
5810:
5809:
5804:
5799:
5794:
5789:
5784:
5779:
5774:
5769:
5764:
5759:
5754:
5749:
5744:
5739:
5734:
5733:
5732:
5727:
5722:
5717:
5712:
5707:
5702:
5697:
5687:
5682:
5677:
5672:
5667:
5666:
5665:
5660:
5655:
5650:
5645:
5635:
5630:
5628:Greek-American
5625:
5620:
5615:
5614:
5613:
5608:
5603:
5598:
5593:
5588:
5583:
5578:
5573:
5568:
5563:
5553:
5548:
5543:
5538:
5533:
5528:
5523:
5522:
5521:
5511:
5506:
5500:
5498:
5494:
5493:
5491:
5490:
5485:
5480:
5475:
5470:
5465:
5460:
5455:
5450:
5445:
5440:
5435:
5430:
5425:
5420:
5415:
5410:
5405:
5400:
5399:
5398:
5388:
5383:
5378:
5373:
5368:
5363:
5358:
5353:
5348:
5347:
5346:
5341:
5336:
5331:
5326:
5321:
5316:
5311:
5306:
5301:
5296:
5286:
5281:
5276:
5271:
5266:
5261:
5259:Sierra Leonean
5256:
5251:
5246:
5241:
5236:
5231:
5226:
5221:
5216:
5211:
5210:
5209:
5204:
5199:
5194:
5189:
5184:
5179:
5174:
5169:
5164:
5154:
5149:
5144:
5139:
5134:
5129:
5124:
5119:
5114:
5109:
5104:
5099:
5094:
5089:
5084:
5079:
5074:
5069:
5064:
5059:
5054:
5049:
5044:
5039:
5034:
5029:
5024:
5019:
5014:
5009:
5004:
4999:
4994:
4989:
4988:
4987:
4982:
4972:
4967:
4962:
4957:
4952:
4947:
4942:
4937:
4932:
4927:
4922:
4917:
4912:
4907:
4902:
4897:
4896:
4895:
4890:
4880:
4875:
4870:
4865:
4864:
4863:
4853:
4848:
4843:
4842:
4841:
4836:
4831:
4826:
4821:
4816:
4811:
4806:
4801:
4796:
4791:
4781:
4776:
4771:
4766:
4761:
4760:
4759:
4754:
4749:
4744:
4739:
4734:
4729:
4724:
4719:
4714:
4709:
4704:
4699:
4694:
4684:
4683:
4682:
4677:
4672:
4667:
4662:
4657:
4652:
4647:
4642:
4637:
4632:
4627:
4622:
4617:
4612:
4607:
4602:
4597:
4592:
4587:
4582:
4577:
4572:
4567:
4562:
4557:
4552:
4547:
4537:
4532:
4527:
4522:
4517:
4512:
4507:
4502:
4501:
4500:
4495:
4490:
4485:
4475:
4470:
4465:
4460:
4455:
4450:
4449:
4448:
4443:
4441:French Guianan
4438:
4433:
4423:
4418:
4417:
4416:
4406:
4401:
4396:
4391:
4386:
4381:
4376:
4371:
4366:
4361:
4356:
4351:
4346:
4341:
4340:
4339:
4334:
4324:
4319:
4314:
4309:
4304:
4299:
4294:
4293:
4292:
4287:
4282:
4277:
4272:
4267:
4262:
4257:
4247:
4242:
4237:
4232:
4231:
4230:
4225:
4215:
4210:
4205:
4200:
4195:
4190:
4185:
4180:
4179:
4178:
4173:
4168:
4163:
4161:Northern Irish
4158:
4153:
4148:
4143:
4133:
4128:
4123:
4118:
4113:
4108:
4103:
4098:
4093:
4088:
4083:
4078:
4073:
4068:
4063:
4058:
4053:
4048:
4043:
4042:
4041:
4036:
4031:
4026:
4021:
4016:
4011:
4006:
4001:
3996:
3991:
3986:
3976:
3971:
3966:
3960:
3958:
3947:
3946:
3944:
3943:
3942:
3941:
3939:Middle Eastern
3936:
3931:
3929:Latin American
3926:
3918:
3913:
3912:
3911:
3906:
3901:
3896:
3886:
3885:
3884:
3879:
3874:
3869:
3864:
3854:
3853:
3852:
3847:
3842:
3837:
3827:
3826:
3825:
3820:
3815:
3804:
3802:
3798:
3797:
3790:
3789:
3782:
3775:
3767:
3758:
3757:
3755:
3754:
3749:
3747:Meal structure
3744:
3739:
3734:
3729:
3724:
3719:
3714:
3709:
3704:
3699:
3693:
3691:
3687:
3686:
3684:
3683:
3678:
3673:
3668:
3663:
3658:
3653:
3651:Caffè corretto
3648:
3643:
3638:
3633:
3628:
3623:
3622:
3621:
3616:
3611:
3601:
3595:
3593:
3589:
3588:
3586:
3585:
3580:
3575:
3570:
3565:
3560:
3555:
3550:
3545:
3540:
3535:
3530:
3525:
3520:
3515:
3510:
3505:
3500:
3495:
3490:
3485:
3480:
3475:
3470:
3464:
3462:
3458:
3457:
3455:
3454:
3449:
3444:
3439:
3434:
3429:
3424:
3419:
3418:
3417:
3412:
3407:
3396:
3394:
3390:
3389:
3387:
3386:
3381:
3376:
3371:
3366:
3361:
3356:
3351:
3346:
3341:
3336:
3331:
3325:
3323:
3319:
3318:
3316:
3315:
3310:
3305:
3300:
3295:
3290:
3285:
3280:
3275:
3270:
3265:
3260:
3255:
3250:
3245:
3240:
3235:
3230:
3225:
3220:
3215:
3210:
3205:
3200:
3195:
3190:
3185:
3180:
3175:
3170:
3165:
3160:
3155:
3150:
3145:
3140:
3135:
3130:
3125:
3120:
3115:
3110:
3105:
3100:
3095:
3090:
3084:
3082:
3074:
3073:
3071:
3070:
3065:
3064:
3063:
3052:
3050:
3046:
3045:
3043:
3042:
3037:
3032:
3027:
3022:
3017:
3012:
3007:
3002:
2997:
2992:
2987:
2982:
2977:
2972:
2967:
2962:
2957:
2952:
2947:
2945:Sicilian pizza
2942:
2937:
2936:
2935:
2924:
2922:
2918:
2917:
2915:
2914:
2909:
2904:
2899:
2894:
2889:
2884:
2879:
2874:
2869:
2864:
2859:
2854:
2849:
2844:
2839:
2834:
2829:
2824:
2819:
2814:
2809:
2804:
2799:
2794:
2789:
2784:
2779:
2774:
2769:
2764:
2759:
2754:
2749:
2744:
2739:
2734:
2729:
2724:
2719:
2714:
2709:
2704:
2699:
2693:
2691:
2686:Other dishes (
2683:
2682:
2680:
2679:
2674:
2669:
2664:
2659:
2654:
2648:
2646:
2640:
2639:
2637:
2636:
2631:
2626:
2621:
2616:
2611:
2606:
2601:
2596:
2591:
2586:
2581:
2576:
2571:
2566:
2561:
2559:Genovese sauce
2556:
2554:Marinara sauce
2551:
2546:
2541:
2536:
2531:
2526:
2521:
2516:
2505:
2503:
2499:
2498:
2496:
2495:
2490:
2485:
2480:
2475:
2470:
2465:
2460:
2459:
2458:
2448:
2443:
2438:
2433:
2428:
2422:
2420:
2416:
2415:
2413:
2412:
2407:
2402:
2397:
2391:
2389:
2385:
2384:
2377:
2376:
2369:
2362:
2354:
2345:
2344:
2339:
2336:
2335:
2333:
2332:
2331:
2330:
2320:
2319:
2318:
2308:
2307:
2306:
2301:
2293:
2292:
2291:
2286:
2276:
2270:
2268:
2262:
2261:
2259:
2258:
2253:
2252:
2251:
2246:
2241:
2236:
2226:
2221:
2216:
2211:
2210:
2209:
2199:
2194:
2188:
2186:
2182:
2181:
2179:
2178:
2173:
2168:
2163:
2157:
2155:
2149:
2148:
2146:
2145:
2140:
2135:
2134:
2133:
2123:
2118:
2113:
2107:
2105:
2099:
2098:
2091:
2089:
2087:
2086:
2085:
2084:
2082:South Sardinia
2079:
2074:
2069:
2064:
2054:
2048:
2046:
2042:
2041:
2027:
2026:
2019:
2012:
2004:
1998:
1997:
1984:
1973:
1972:External links
1970:
1969:
1968:
1961:
1950:
1943:
1936:
1921:
1906:
1891:
1876:
1867:
1864:
1861:
1860:
1832:
1803:
1785:
1767:
1738:
1709:
1680:
1654:
1653:
1651:
1648:
1635:
1632:
1600:
1597:
1596:
1595:
1592:
1589:
1585:
1582:
1579:
1576:
1560:
1557:
1556:
1555:
1548:
1537:
1522:
1519:
1513:
1501:
1500:
1497:
1490:
1483:
1476:
1471:, also called
1466:
1452:
1441:
1434:
1423:
1420:Pistocus finis
1416:
1406:
1380:
1379:
1372:
1365:
1350:
1335:
1329:
1322:
1315:
1288:
1285:
1284:
1283:
1280:
1276:
1269:
1265:
1262:
1259:
1255:
1251:
1236:
1235:
1212:
1211:
1208:
1204:
1190:
1189:Second courses
1187:
1184:
1183:
1180:
1178:
1170:
1169:
1162:
1155:
1149:
1148:
1129:
1127:
1118:
1117:
1114:
1107:
1093:
1092:
1084:
1082:
1074:
1073:
1070:
1068:
1052:
1051:
1042:
1040:
1031:
1030:
1026:
1019:
1015:
1014:
999:
992:
978:
977:
974:
972:
964:
963:
956:
949:
941:
940:
937:
930:
922:
921:
918:
911:
904:
903:
872:
865:
859:
858:
855:
852:
842:
839:
837:
834:
833:
832:
812:
808:
766:
723:
646:
643:
612:
611:
609:
608:
601:
594:
586:
583:
582:
559:
558:
555:
554:
552:Meal structure
549:
544:
539:
534:
529:
524:
519:
513:
510:
509:
506:
505:
502:
501:
496:
495:
494:
489:
484:
474:
469:
464:
463:
462:
452:
447:
442:
436:
433:
432:
429:
428:
425:
424:
419:
414:
409:
404:
399:
394:
389:
388:
387:
377:
372:
367:
362:
357:
351:
348:
347:
344:
343:
340:
339:
334:
329:
324:
318:
315:
314:
311:
310:
304:
303:
291:
290:
273:
272:
187:
185:
178:
171:
170:
166:
165:
158:
147:
125:
122:
111:
104:
85:
84:
83:
81:
74:
69:
43:
42:
40:
33:
26:
9:
6:
4:
3:
2:
7417:
7406:
7403:
7401:
7398:
7396:
7393:
7392:
7390:
7375:
7372:
7371:
7368:
7360:
7359:
7355:
7354:
7353:
7350:
7349:
7347:
7343:
7337:
7334:
7332:
7329:
7327:
7326:Anise spirits
7324:
7323:
7321:
7317:
7309:
7306:
7305:
7304:
7301:
7297:
7294:
7293:
7292:
7289:
7285:
7282:
7280:
7277:
7275:
7272:
7270:
7267:
7265:
7262:
7261:
7260:
7257:
7256:
7254:
7250:
7240:
7237:
7233:
7230:
7228:
7225:
7224:
7223:
7220:
7219:
7217:
7213:
7203:
7200:
7198:
7195:
7194:
7192:
7188:
7180:
7177:
7176:
7175:
7172:
7168:
7165:
7163:
7160:
7158:
7155:
7154:
7153:
7150:
7146:
7143:
7141:
7138:
7137:
7136:
7133:
7129:
7126:
7124:
7121:
7120:
7119:
7116:
7115:
7113:
7111:
7107:
7099:
7096:
7094:
7091:
7089:
7088:Bouillabaisse
7086:
7085:
7084:
7081:
7077:
7074:
7072:
7069:
7068:
7067:
7064:
7060:
7057:
7056:
7055:
7052:
7051:
7049:
7047:
7043:
7035:
7032:
7030:
7027:
7025:
7022:
7021:
7020:
7017:
7013:
7010:
7009:
7008:
7005:
7001:
6998:
6996:
6993:
6991:
6988:
6986:
6983:
6982:
6981:
6978:
6974:
6971:
6969:
6966:
6964:
6961:
6959:
6956:
6954:
6951:
6949:
6946:
6944:
6941:
6939:
6936:
6935:
6934:
6931:
6927:
6924:
6923:
6922:
6919:
6915:
6912:
6910:
6907:
6906:
6905:
6902:
6900:
6897:
6893:
6890:
6889:
6888:
6885:
6881:
6878:
6876:
6873:
6871:
6868:
6866:
6863:
6862:
6861:
6858:
6856:
6853:
6851:
6848:
6844:
6841:
6839:
6836:
6834:
6831:
6829:
6826:
6824:
6821:
6819:
6816:
6814:
6811:
6810:
6809:
6806:
6802:
6799:
6797:
6794:
6793:
6791:
6790:
6788:
6786:
6782:
6774:
6771:
6769:
6766:
6764:
6761:
6759:
6756:
6754:
6751:
6750:
6748:
6747:
6744:
6741:
6739:
6736:
6734:
6731:
6729:
6726:
6724:
6721:
6719:
6716:
6715:
6713:
6711:
6705:
6697:
6694:
6692:
6689:
6688:
6687:
6684:
6680:
6677:
6675:
6672:
6671:
6670:
6667:
6665:
6662:
6660:
6657:
6655:
6652:
6650:
6647:
6645:
6642:
6640:
6637:
6635:
6632:
6631:
6629:
6627:
6623:
6617:
6614:
6612:
6609:
6607:
6604:
6602:
6599:
6597:
6594:
6593:
6591:
6589:
6585:
6582:
6578:
6568:
6565:
6563:
6562:Baba ghanoush
6560:
6559:
6557:
6553:
6547:
6544:
6540:
6537:
6536:
6535:
6532:
6528:
6525:
6524:
6523:
6520:
6516:
6513:
6512:
6511:
6508:
6504:
6501:
6500:
6499:
6496:
6495:
6493:
6491:
6487:
6481:
6478:
6476:
6473:
6471:
6468:
6466:
6463:
6462:
6460:
6458:
6454:
6446:
6443:
6442:
6440:
6436:
6433:
6432:
6431:
6428:
6424:
6421:
6419:
6416:
6415:
6414:
6411:
6407:
6404:
6403:
6402:
6399:
6397:
6394:
6390:
6387:
6386:
6385:
6382:
6381:
6379:
6377:
6373:
6370:
6366:
6363:
6359:
6355:
6348:
6343:
6341:
6336:
6334:
6329:
6328:
6325:
6313:
6305:
6303:
6295:
6293:
6289:
6285:
6283:
6275:
6273:
6265:
6263:
6253:
6251:
6246:
6241:
6240:
6237:
6229:
6226:
6225:
6224:
6221:
6217:
6214:
6213:
6212:
6209:
6205:
6202:
6200:
6197:
6196:
6195:
6192:
6190:
6187:
6185:
6184:Culinary arts
6182:
6180:
6177:
6175:
6172:
6171:
6169:
6165:
6157:
6154:
6153:
6152:
6149:
6147:
6144:
6142:
6139:
6138:
6136:
6132:
6126:
6123:
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6111:
6108:
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6103:
6099:
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6076:
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6069:
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6043:
6040:
6038:
6035:
6033:
6030:
6028:
6025:
6023:
6020:
6018:
6015:
6013:
6010:
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6005:
6003:
6000:
5998:
5995:
5993:
5990:
5988:
5985:
5983:
5980:
5978:
5975:
5973:
5970:
5968:
5965:
5963:
5960:
5958:
5955:
5953:
5950:
5948:
5945:
5943:
5940:
5938:
5935:
5933:
5930:
5928:
5927:Ancient Roman
5925:
5923:
5920:
5918:
5917:Ancient Greek
5915:
5913:
5910:
5909:
5907:
5905:
5901:
5895:
5892:
5890:
5887:
5883:
5880:
5879:
5878:
5875:
5873:
5870:
5868:
5865:
5861:
5858:
5857:
5856:
5853:
5851:
5848:
5844:
5841:
5839:
5836:
5834:
5833:Goan Catholic
5831:
5830:
5829:
5826:
5824:
5821:
5820:
5818:
5814:
5808:
5805:
5803:
5800:
5798:
5795:
5793:
5790:
5788:
5785:
5783:
5780:
5778:
5775:
5773:
5770:
5768:
5765:
5763:
5760:
5758:
5755:
5753:
5750:
5748:
5745:
5743:
5740:
5738:
5735:
5731:
5728:
5726:
5723:
5721:
5718:
5716:
5713:
5711:
5708:
5706:
5703:
5701:
5698:
5696:
5693:
5692:
5691:
5688:
5686:
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5681:
5678:
5676:
5673:
5671:
5668:
5664:
5661:
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5651:
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5646:
5644:
5641:
5640:
5639:
5636:
5634:
5631:
5629:
5626:
5624:
5621:
5619:
5618:Crimean Tatar
5616:
5612:
5609:
5607:
5604:
5602:
5599:
5597:
5594:
5592:
5589:
5587:
5584:
5582:
5579:
5577:
5574:
5572:
5569:
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5564:
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5559:
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5534:
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5527:
5524:
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5517:
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5515:
5512:
5510:
5507:
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5502:
5501:
5499:
5495:
5489:
5486:
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5476:
5474:
5471:
5469:
5466:
5464:
5461:
5459:
5456:
5454:
5451:
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5446:
5444:
5441:
5439:
5436:
5434:
5431:
5429:
5426:
5424:
5421:
5419:
5416:
5414:
5411:
5409:
5406:
5404:
5401:
5397:
5394:
5393:
5392:
5389:
5387:
5384:
5382:
5379:
5377:
5374:
5372:
5369:
5367:
5364:
5362:
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5357:
5354:
5352:
5349:
5345:
5342:
5340:
5337:
5335:
5332:
5330:
5327:
5325:
5322:
5320:
5317:
5315:
5312:
5310:
5307:
5305:
5302:
5300:
5297:
5295:
5292:
5291:
5290:
5287:
5285:
5284:South African
5282:
5280:
5277:
5275:
5272:
5270:
5267:
5265:
5262:
5260:
5257:
5255:
5252:
5250:
5247:
5245:
5242:
5240:
5239:Saudi Arabian
5237:
5235:
5232:
5230:
5227:
5225:
5222:
5220:
5217:
5215:
5212:
5208:
5205:
5203:
5200:
5198:
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5193:
5190:
5188:
5185:
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5180:
5178:
5175:
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5170:
5168:
5165:
5163:
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5159:
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5153:
5150:
5148:
5145:
5143:
5140:
5138:
5135:
5133:
5130:
5128:
5125:
5123:
5120:
5118:
5115:
5113:
5110:
5108:
5105:
5103:
5100:
5098:
5095:
5093:
5090:
5088:
5085:
5083:
5080:
5078:
5075:
5073:
5070:
5068:
5065:
5063:
5060:
5058:
5055:
5053:
5050:
5048:
5045:
5043:
5040:
5038:
5035:
5033:
5030:
5028:
5025:
5023:
5020:
5018:
5015:
5013:
5010:
5008:
5005:
5003:
5000:
4998:
4995:
4993:
4990:
4986:
4983:
4981:
4978:
4977:
4976:
4973:
4971:
4968:
4966:
4963:
4961:
4958:
4956:
4955:Luxembourgish
4953:
4951:
4948:
4946:
4943:
4941:
4938:
4936:
4933:
4931:
4928:
4926:
4923:
4921:
4918:
4916:
4913:
4911:
4908:
4906:
4903:
4901:
4898:
4894:
4891:
4889:
4886:
4885:
4884:
4881:
4879:
4876:
4874:
4871:
4869:
4866:
4862:
4859:
4858:
4857:
4854:
4852:
4849:
4847:
4844:
4840:
4837:
4835:
4832:
4830:
4827:
4825:
4822:
4820:
4817:
4815:
4812:
4810:
4807:
4805:
4802:
4800:
4797:
4795:
4792:
4790:
4787:
4786:
4785:
4782:
4780:
4777:
4775:
4772:
4770:
4767:
4765:
4762:
4758:
4755:
4753:
4750:
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4733:
4730:
4728:
4725:
4723:
4720:
4718:
4715:
4713:
4710:
4708:
4705:
4703:
4700:
4698:
4695:
4693:
4690:
4689:
4688:
4685:
4681:
4678:
4676:
4675:Uttar Pradesh
4673:
4671:
4668:
4666:
4663:
4661:
4658:
4656:
4653:
4651:
4648:
4646:
4643:
4641:
4638:
4636:
4633:
4631:
4628:
4626:
4623:
4621:
4618:
4616:
4613:
4611:
4610:Maharashtrian
4608:
4606:
4603:
4601:
4598:
4596:
4593:
4591:
4588:
4586:
4583:
4581:
4578:
4576:
4573:
4571:
4570:Chhattisgarhi
4568:
4566:
4563:
4561:
4558:
4556:
4553:
4551:
4548:
4546:
4543:
4542:
4541:
4538:
4536:
4533:
4531:
4528:
4526:
4523:
4521:
4518:
4516:
4513:
4511:
4508:
4506:
4503:
4499:
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4489:
4486:
4484:
4481:
4480:
4479:
4476:
4474:
4471:
4469:
4466:
4464:
4461:
4459:
4456:
4454:
4451:
4447:
4444:
4442:
4439:
4437:
4434:
4432:
4429:
4428:
4427:
4424:
4422:
4419:
4415:
4412:
4411:
4410:
4407:
4405:
4402:
4400:
4397:
4395:
4392:
4390:
4387:
4385:
4382:
4380:
4377:
4375:
4372:
4370:
4367:
4365:
4364:East Timorese
4362:
4360:
4357:
4355:
4352:
4350:
4347:
4345:
4342:
4338:
4335:
4333:
4330:
4329:
4328:
4325:
4323:
4320:
4318:
4315:
4313:
4310:
4308:
4305:
4303:
4300:
4298:
4295:
4291:
4288:
4286:
4283:
4281:
4278:
4276:
4273:
4271:
4268:
4266:
4263:
4261:
4258:
4256:
4253:
4252:
4251:
4248:
4246:
4243:
4241:
4238:
4236:
4233:
4229:
4226:
4224:
4221:
4220:
4219:
4216:
4214:
4211:
4209:
4206:
4204:
4201:
4199:
4196:
4194:
4191:
4189:
4186:
4184:
4181:
4177:
4174:
4172:
4169:
4167:
4164:
4162:
4159:
4157:
4154:
4152:
4149:
4147:
4144:
4142:
4139:
4138:
4137:
4134:
4132:
4129:
4127:
4124:
4122:
4119:
4117:
4114:
4112:
4109:
4107:
4104:
4102:
4099:
4097:
4094:
4092:
4089:
4087:
4084:
4082:
4079:
4077:
4074:
4072:
4069:
4067:
4064:
4062:
4059:
4057:
4054:
4052:
4049:
4047:
4044:
4040:
4037:
4035:
4032:
4030:
4027:
4025:
4022:
4020:
4017:
4015:
4012:
4010:
4007:
4005:
4004:Midwestern US
4002:
4000:
3997:
3995:
3992:
3990:
3987:
3985:
3982:
3981:
3980:
3977:
3975:
3972:
3970:
3967:
3965:
3962:
3961:
3959:
3957:
3952:
3948:
3940:
3937:
3935:
3934:Mediterranean
3932:
3930:
3927:
3925:
3922:
3921:
3919:
3917:
3914:
3910:
3907:
3905:
3902:
3900:
3897:
3895:
3892:
3891:
3890:
3887:
3883:
3880:
3878:
3875:
3873:
3870:
3868:
3865:
3863:
3860:
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3838:
3836:
3833:
3832:
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3828:
3824:
3821:
3819:
3816:
3814:
3811:
3810:
3809:
3806:
3805:
3803:
3799:
3795:
3788:
3783:
3781:
3776:
3774:
3769:
3768:
3765:
3753:
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3740:
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3735:
3733:
3730:
3728:
3725:
3723:
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3713:
3710:
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3705:
3703:
3700:
3698:
3695:
3694:
3692:
3688:
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3679:
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3669:
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3649:
3647:
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3639:
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3632:
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3612:
3610:
3607:
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3605:
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3600:
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3509:
3506:
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3501:
3499:
3496:
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3479:
3476:
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3463:
3459:
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3428:
3425:
3423:
3420:
3416:
3413:
3411:
3408:
3406:
3403:
3402:
3401:
3398:
3397:
3395:
3391:
3385:
3382:
3380:
3377:
3375:
3372:
3370:
3367:
3365:
3362:
3360:
3357:
3355:
3352:
3350:
3347:
3345:
3342:
3340:
3337:
3335:
3332:
3330:
3327:
3326:
3324:
3320:
3314:
3313:Zuppa Inglese
3311:
3309:
3306:
3304:
3301:
3299:
3296:
3294:
3293:Torta caprese
3291:
3289:
3286:
3284:
3281:
3279:
3276:
3274:
3271:
3269:
3266:
3264:
3261:
3259:
3256:
3254:
3251:
3249:
3246:
3244:
3241:
3239:
3236:
3234:
3231:
3229:
3226:
3224:
3221:
3219:
3216:
3214:
3211:
3209:
3206:
3204:
3201:
3199:
3196:
3194:
3191:
3189:
3186:
3184:
3181:
3179:
3176:
3174:
3171:
3169:
3166:
3164:
3161:
3159:
3156:
3154:
3151:
3149:
3146:
3144:
3141:
3139:
3136:
3134:
3131:
3129:
3126:
3124:
3121:
3119:
3116:
3114:
3111:
3109:
3106:
3104:
3101:
3099:
3096:
3094:
3091:
3089:
3086:
3085:
3083:
3080:
3075:
3069:
3066:
3062:
3059:
3058:
3057:
3054:
3053:
3051:
3047:
3041:
3038:
3036:
3033:
3031:
3028:
3026:
3023:
3021:
3018:
3016:
3013:
3011:
3008:
3006:
3003:
3001:
2998:
2996:
2995:Pani câ meusa
2993:
2991:
2988:
2986:
2983:
2981:
2978:
2976:
2973:
2971:
2968:
2966:
2963:
2961:
2958:
2956:
2955:Piscialandrea
2953:
2951:
2948:
2946:
2943:
2941:
2938:
2934:
2931:
2930:
2929:
2926:
2925:
2923:
2919:
2913:
2910:
2908:
2905:
2903:
2900:
2898:
2895:
2893:
2890:
2888:
2885:
2883:
2880:
2878:
2875:
2873:
2870:
2868:
2865:
2863:
2860:
2858:
2855:
2853:
2850:
2848:
2845:
2843:
2840:
2838:
2835:
2833:
2830:
2828:
2825:
2823:
2820:
2818:
2815:
2813:
2810:
2808:
2805:
2803:
2800:
2798:
2795:
2793:
2790:
2788:
2785:
2783:
2780:
2778:
2775:
2773:
2772:Caprese salad
2770:
2768:
2765:
2763:
2760:
2758:
2755:
2753:
2750:
2748:
2745:
2743:
2740:
2738:
2737:Bollito misto
2735:
2733:
2730:
2728:
2725:
2723:
2720:
2718:
2715:
2713:
2710:
2708:
2705:
2703:
2700:
2698:
2695:
2694:
2692:
2689:
2684:
2678:
2675:
2673:
2670:
2668:
2665:
2663:
2660:
2658:
2655:
2653:
2650:
2649:
2647:
2645:
2641:
2635:
2632:
2630:
2627:
2625:
2622:
2620:
2617:
2615:
2612:
2610:
2607:
2605:
2602:
2600:
2597:
2595:
2592:
2590:
2587:
2585:
2582:
2580:
2577:
2575:
2572:
2570:
2567:
2565:
2562:
2560:
2557:
2555:
2552:
2550:
2547:
2545:
2542:
2540:
2537:
2535:
2532:
2530:
2527:
2525:
2522:
2520:
2517:
2514:
2510:
2507:
2506:
2504:
2500:
2494:
2491:
2489:
2486:
2484:
2481:
2479:
2476:
2474:
2471:
2469:
2466:
2464:
2461:
2457:
2454:
2453:
2452:
2449:
2447:
2444:
2442:
2439:
2437:
2434:
2432:
2429:
2427:
2424:
2423:
2421:
2417:
2411:
2408:
2406:
2403:
2401:
2398:
2396:
2393:
2392:
2390:
2386:
2382:
2375:
2370:
2368:
2363:
2361:
2356:
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2352:
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1279:"colunzones".
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841:First courses
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255:December 2023
247:
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216: –
215:
211:
210:Find sources:
204:
200:
194:
193:
188:This article
186:
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138:
134:
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116:
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99:
93:
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86:You can help
82:
73:
72:
67:
65:
58:
57:
52:
51:
46:
41:
32:
31:
19:
7356:
7197:Gibraltarian
6938:Pane carasau
6664:Melomakarono
6389:Chakhchoukha
6115:Note by Note
6093:New American
5782:Pontic Greek
5663:South Indian
5658:North Indian
5329:Extremaduran
5219:Saint Lucian
4893:South Korean
4888:North Korean
4828:
4752:Palembangese
4680:Uttarakhandi
4166:Saint Helena
4156:Gibraltarian
4024:Puerto Rican
3369:Pane sciocco
3359:Pane carasau
3253:Sfogliatelle
3178:Mustacciuoli
3168:Grattachecca
3133:Castagnaccio
2842:Istrian stew
2767:Cappon magro
2614:Cacio e pepe
2569:Checca sauce
2482:
2191:
1992:
1964:
1963:Guigoni A.,
1946:
1939:
1924:
1909:
1895:Cucina sarda
1894:
1879:
1875:, CUEC, 2000
1872:
1866:Bibliography
1851:. Retrieved
1845:
1835:
1823:. Retrieved
1821:(in Italian)
1818:
1806:
1788:
1770:
1758:. Retrieved
1756:(in Italian)
1753:
1741:
1729:. Retrieved
1727:(in Italian)
1724:
1712:
1700:. Retrieved
1698:(in Italian)
1695:
1683:
1671:. Retrieved
1667:
1658:
1637:
1626:, made from
1618:
1602:
1568:Pane carasau
1567:
1551:
1545:Manjar blanc
1544:
1540:
1533:
1530:Mustaciolus,
1529:
1526:Mustatzolos,
1525:
1515:
1494:Pane 'e saba
1493:
1479:
1472:
1468:
1462:
1458:
1455:
1448:
1444:
1437:
1430:
1426:
1419:
1413:almond paste
1408:
1402:
1398:
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1368:
1361:
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1353:
1346:
1342:
1338:
1331:
1325:
1318:
1311:
1307:
1298:
1290:
1242:
1221:
1104:pane carasau
1098:pane frattau
1037:suppa cuatta
887:casu furriau
857:Description
844:
827:bultigghjata
824:
816:
796:
788:
780:
774:
758:
746:
738:
730:
715:
697:
689:
681:
673:
662:
617:
615:
279:
261:
252:
242:
235:
228:
221:
209:
197:Please help
192:verification
189:
137:edit summary
128:
95:
87:
61:
54:
48:
47:Please help
44:
7093:Ratatouille
6963:Culurgiònes
6943:Malloreddus
6813:Arrosticini
6758:Shish kebab
6738:Montenegrin
6639:Greek salad
6616:Turkish tea
6534:Palestinian
6470:Ful medames
6302:WikiProject
5882:Kosher food
5264:Singaporean
5254:Seychellois
5229:Sammarinese
5112:Palestinian
5072:New Zealand
5042:Montenegrin
5012:Mauritanian
5007:Marshallese
4819:Piedmontese
4747:Minangkabau
4717:Gorontalese
4498:Heptanesean
4414:Kapampangan
4337:Greenlandic
4213:Cameroonian
4081:Bangladeshi
4071:Azerbaijani
4029:Southern US
4014:New Mexican
4009:New English
3984:Californian
3801:Continental
3442:Piedmontese
3263:Sponge cake
3238:Ricciarelli
3208:Panna cotta
3010:Arrosticini
2897:Saltimbocca
2847:Lampredotto
2702:Bagna cĂ uda
2539:Struncatura
2473:Piedmontese
2289:Campidanese
2176:Nationalism
2111:Nuragic era
1853:5 September
1480:Bucconettes
1456:Cruxoneddus
1449:Bianchittos
1387:Pan 'e Saba
1254:artichokes;
1222:Carabineros
1018:the fregula
927:lorighittas
909:culurgiones
876:malloreddus
863:malloreddus
783:buzzonaglia
668:cun còciula
472:Restaurants
97:(July 2018)
7389:Categories
7202:Monégasque
7157:Escalivada
7118:Andalusian
6904:Neapolitan
6838:Bocconotto
6679:Pastitsada
6480:Mulukhiyah
6435:Shakshouka
6125:Vegetarian
5904:Historical
5648:Indonesian
5596:Indonesian
5566:Australian
5488:Zimbabwean
5468:Vietnamese
5463:Venezuelan
5351:Sri Lankan
5319:Cantabrian
5294:Andalusian
5244:Senegalese
5224:Salvadoran
5172:Circassian
5142:Portuguese
5127:Paraguayan
5117:Panamanian
5077:Nicaraguan
5052:Mozambican
5032:Monégasque
4985:Sarawakian
4960:Macedonian
4950:Lithuanian
4814:Neapolitan
4687:Indonesian
4645:Rajasthani
4620:Meghalayan
4595:Jharkhandi
4550:Arunachali
4505:Guatemalan
4436:La RĂ©union
4369:Ecuadorian
4344:Djiboutian
4091:Belarusian
4061:Australian
3989:Floribbean
3681:Bombardino
3666:Marocchino
3636:Caffelatte
3631:Cappuccino
3626:Espressino
3573:Frangelico
3548:Maraschino
3543:Bargnolino
3498:Limoncello
3334:Breadstick
3248:Semifreddo
3138:Cavallucci
3118:Cantuccini
3103:Buccellato
3098:Bruttiboni
3088:Bocconotto
3020:Tramezzino
2965:Panzerotti
2902:Scaloppine
2867:Parmigiana
2862:Panzanella
2812:Fiorentina
2752:Cacciatore
2712:Bruschetta
2672:Minestrone
2662:Acquacotta
2468:Neapolitan
2341:Categories
2328:Tabarchino
2284:Logudorese
2234:Sardinians
1650:References
1640:casu marzu
1588:territory;
1534:Papassinos
1459:de mèndula
1438:Is Angules
1431:Caschettas
1376:Copulettas
1343:Pabassinus
1139:tagliolini
1131:made with
958:a sort of
768:Along the
714:, and the
225:newspapers
92:in Italian
50:improve it
7345:Exemplars
7296:Olive oil
7174:Valencian
7162:Escudella
7140:Caldereta
7083:Provencal
7071:Cassoulet
7024:Carpaccio
7012:Ribollita
6933:Sardinian
6926:Carbonara
6855:Arbëreshë
6808:Abruzzese
6792:Regional
6749:Regional
6743:Slovenian
6723:Aromanian
6659:Loukaniko
6654:Skordalia
6510:Jordanian
6441:Regional
6204:sociology
6083:Fast food
6078:Classique
5942:Byzantine
5843:Mennonite
5828:Christian
5816:Religious
5777:Peranakan
5725:Sephardic
5710:Ethiopian
5700:Ashkenazi
5653:Malaysian
5606:Pakistani
5601:Malaysian
5576:Cambodian
5526:Aromanian
5458:Vanuatuan
5448:Uruguayan
5443:Ukrainian
5396:Zanzibari
5391:Tanzanian
5381:Taiwanese
5344:Valencian
5339:Manchegan
5274:Slovenian
5187:Mordovian
5107:Pakistani
5097:Norwegian
5037:Mongolian
5017:Mauritian
4992:Maldivian
4975:Malaysian
4868:Jordanian
4829:Sardinian
4789:Abruzzese
4757:Sundanese
4742:Minahasan
4665:Telangana
4650:Sikkimese
4600:Karnataka
4535:Icelandic
4530:Hungarian
4399:Ethiopian
4349:Dominican
4302:Congolese
4297:Colombian
4265:Hong Kong
4260:Cantonese
4228:Québécois
4208:Cambodian
4203:Burundian
4193:Burkinabé
4188:Bulgarian
4141:Anguillia
4131:Brazilian
4111:Bhutanese
4086:Barbadian
4051:Argentine
3872:Levantine
3862:Caucasian
3835:Caribbean
3722:Trattoria
3676:Barbajada
3661:Mocaccino
3614:Ristretto
3578:Alchermes
3553:Sassolino
3427:Calabrian
3400:Varieties
3273:Struffoli
3228:Pignolata
3213:Panpepato
3198:Panettone
3093:Bombolone
3030:Sardenara
2933:al taglio
2892:Rollatini
2857:Porchetta
2797:Ciambotta
2792:Cassoeula
2782:Carpaccio
2757:Cacciucco
2722:Cotoletta
2717:Bruscitti
2697:Abbacchio
2677:Ribollita
2519:Carbonara
2483:Sardinian
2436:Arbëreshë
2426:Abruzzese
2316:Algherese
2304:Sassarese
2299:Gallurese
2279:Sardinian
2266:Languages
2244:Corsicans
2121:Judicates
2057:Provinces
1993:EuropeNow
1473:Marigosos
1469:Amarettos
1409:Candelaus
1369:Orilletas
1347:Papassini
1319:Casadinas
1299:Copuletas
1226:Vernaccia
881:campidano
819:ortziadas
707:spaghitus
653:Uncooked
532:Trattoria
155:talk page
56:talk page
7374:Category
7331:Bottarga
7284:Semolina
7269:Couscous
7232:Halloumi
7135:Balearic
7123:Gazpacho
7076:Brandade
7054:Corsican
7019:Venetian
6990:Caponata
6980:Sicilian
6968:Bottarga
6953:Abbamele
6899:Lucanian
6870:Focaccia
6860:Ligurian
6843:Parrozzo
6833:Timballo
6828:Pizzelle
6773:Moussaka
6733:Croatian
6718:Albanian
6696:Paximadi
6674:Bourdeto
6601:Desserts
6580:Northern
6555:Regional
6539:Musakhan
6522:Lebanese
6457:Egyptian
6445:Couscous
6430:Tunisian
6413:Moroccan
6384:Algerian
6376:Maghrebi
6368:Southern
6292:Cookbook
6272:Category
6174:Cookbook
6156:Prepared
6120:Nouvelle
6098:Eurasian
6027:Medieval
5823:Buddhist
5757:Ossetian
5742:Livonian
5720:Moroccan
5705:Bukharan
5695:American
5633:Hazaragi
5611:Peruvian
5586:Filipino
5581:Canadian
5561:American
5531:Assyrian
5428:Tuvaluan
5413:Tunisian
5408:Togolese
5356:Sudanese
5334:Galician
5314:Canarian
5304:Balearic
5299:Asturian
5152:Romanian
5132:Peruvian
5087:Nigerian
5067:Nepalese
5057:Namibian
5047:Moroccan
5027:Moldovan
4970:Malawian
4965:Malagasy
4935:Liberian
4925:Lebanese
4861:Okinawan
4856:Japanese
4851:Jamaican
4839:Venetian
4834:Sicilian
4809:Lucanian
4799:Ligurian
4737:Makassar
4732:Madurese
4727:Javanese
4697:Balinese
4692:Acehnese
4615:Manipuri
4590:Kashmiri
4585:Haryanvi
4580:Gujarati
4555:Assamese
4525:Honduran
4488:Epirotic
4473:Ghanaian
4463:Georgian
4453:Gabonese
4431:Corsican
4409:Filipino
4394:Estonian
4389:Eritrean
4374:Egyptian
4307:Croatian
4290:Xinjiang
4275:Shandong
4270:Macanese
4218:Canadian
4183:Bruneian
4171:Scottish
4126:Botswana
4116:Bolivian
4106:Beninese
4101:Belizean
4076:Bahraini
4066:Austrian
4056:Armenian
3994:Hawaiian
3979:American
3974:Algerian
3969:Albanian
3956:regional
3951:National
3916:Oceanian
3889:European
3830:Americas
3794:Cuisines
3656:Affogato
3604:Espresso
3568:Galliano
3538:Centerbe
3528:Amaretto
3488:Vermouth
3452:Venetian
3384:Vastedda
3354:Michetta
3339:Ciabatta
3329:Borlengo
3308:Zuccotto
3298:Zabaione
3283:Tiramisu
3258:Sorbetto
3233:Pizzelle
3223:Pastiera
3218:Parrozzo
3203:Panforte
3173:Marzipan
3148:Crostata
3015:Farinata
2985:Frittula
2975:Arancini
2950:Focaccia
2907:Timballo
2882:Rafanata
2872:Ossobuco
2827:Frittata
2802:Ciccioli
2762:Caponata
2732:Crostino
2707:Braciola
2493:Venetian
2488:Sicilian
2463:Lucanian
2446:Ligurian
2441:Corsican
2323:Ligurian
2249:Italians
2239:Catalans
2153:Politics
2138:Monarchs
2131:Viceroys
2072:Oristano
2062:Cagliari
2052:Communes
2038:Sardinia
1847:Decanter
1796:Archived
1778:Archived
1628:Grenache
1620:Cannonau
1487:Abbamele
1358:Frisolas
1332:Aranzada
1326:PĂ rdulas
1207:Panadas;
1197:Porcetto
1175:su succu
1153:filindeu
1134:su succu
1088:empanada
1047:casizolu
1004:chiusòni
960:bucatini
893:cigiones
805:couscous
776:musciame
733:sa merca
712:butĂ riga
622:Sardinia
511:See also
131:provide
7252:Staples
7239:Maltese
7222:Cypriot
7215:Islands
7152:Catalan
7110:Spanish
7066:Occitan
7059:Brocciu
7034:Risotto
7029:Polenta
7000:Scaccia
6985:Cannoli
6892:Mantuan
6887:Lombard
6880:Ravioli
6865:Ciuppin
6850:Apulian
6785:Italian
6768:Baklava
6644:Stifado
6596:Cheeses
6588:Turkish
6498:Israeli
6475:Kushari
6418:MĂ©choui
6361:Regions
6312:Outline
6282:Commons
6199:history
6179:Cooking
6167:Related
6037:Peasant
6032:Ottoman
6002:Hittite
5877:Kashrut
5860:Chinese
5855:Islamic
5767:Pashtun
5737:Kurdish
5715:Mizrahi
5643:English
5571:British
5556:Chinese
5536:Balochi
5483:Zambian
5438:Ugandan
5423:Turkmen
5418:Turkish
5366:Swedish
5324:Catalan
5289:Spanish
5249:Serbian
5214:Rwandan
5177:Cossack
5167:Chechen
5162:Bashkir
5157:Russian
5062:Nauruan
5022:Mexican
5002:Maltese
4980:Sabahan
4930:Lesotho
4920:Latvian
4905:Kuwaiti
4900:Kosovan
4846:Ivorian
4804:Lombard
4794:Apulian
4784:Italian
4779:Israeli
4764:Iranian
4670:Tripuri
4640:Punjabi
4560:Bengali
4520:Haitian
4515:Guinean
4458:Gambian
4446:Occitan
4421:Finnish
4379:Emirati
4332:Faroese
4317:Cypriot
4285:Tibetan
4280:Sichuan
4255:Beijing
4250:Chinese
4245:Chilean
4240:Chadian
4223:Acadian
4198:Burmese
4151:English
4136:British
4096:Belgian
4046:Angolan
3904:Eastern
3899:Central
3867:Central
3808:African
3727:Enoteca
3717:Osteria
3690:Related
3671:Bicerin
3563:Rosolio
3508:Campari
3478:Sambuca
3437:Lombard
3432:Friulan
3422:Abruzzo
3379:Taralli
3303:Zeppole
3288:Torrone
3278:Tartufo
3268:Spumoni
3193:Pandoro
3163:Granita
3123:Cassata
3113:Cannoli
3056:Cheeses
3035:Scaccia
3025:Zippuli
3005:Piadina
2990:Panelle
2970:Crocchè
2960:Calzone
2887:Risotto
2877:Orzotto
2852:Polenta
2456:Mantuan
2451:Lombard
2431:Apulian
2388:History
2311:Catalan
2274:Italian
2192:Cuisine
2185:Culture
2126:Kingdom
2103:History
2077:Sassari
1825:4 April
1760:4 April
1731:4 April
1702:4 April
1673:4 April
1644:maggots
1624:phenols
1532:as the
1403:Sospiri
1399:Guelfos
1395:Gueffus
1312:Sebadas
1243:Cordula
1219:Gamberi
1058:fabadda
1010:ciusòni
811:pepper.
791:lattume
761:burrida
755:Italian
692:cassòla
664:fregula
655:fregula
645:Seafood
537:Enoteca
527:Osteria
455:Cheeses
316:History
239:scholar
153:to the
135:in the
94:.
7319:Shared
7227:Afelia
7179:Paella
7167:Ollada
7145:Tombet
7128:Sherry
7046:French
7007:Tuscan
6763:Yogurt
6710:Balkan
6606:Kebabs
6567:Hummus
6546:Syrian
6527:Kibbeh
6515:Mansaf
6490:Levant
6423:Tajine
6401:Libyan
6396:Berber
6088:Fusion
6071:Styles
6057:Soviet
6022:Mughal
6017:Muisca
5807:Yup'ik
5797:Tejano
5787:Romani
5730:Syrian
5690:Jewish
5638:Indian
5623:Gagauz
5591:Indian
5546:Buryat
5541:Berber
5497:Ethnic
5478:Yemeni
5376:Syrian
5309:Basque
5279:Somali
5269:Slovak
5202:Udmurt
5147:Qatari
5137:Polish
5092:Niuean
4997:Malian
4940:Libyan
4910:Kyrgyz
4883:Korean
4878:Kenyan
4873:Kazakh
4712:Betawi
4702:Banjar
4655:Sindhi
4605:Kerala
4565:Bihari
4545:Andhra
4540:Indian
4483:Cretan
4468:German
4426:French
4404:Fijian
4327:Danish
3964:Afghan
3924:Global
3894:Balkan
3619:Doppio
3592:Coffee
3558:Strega
3533:Nocino
3513:Aperol
3503:Fernet
3493:Spritz
3473:Grappa
3447:Tuscan
3374:Sgabeo
3349:Filone
3322:Breads
3188:Neccio
3158:Gelato
3108:Budino
3068:Salumi
3000:Panino
2980:Supplì
2817:Fondue
2667:Bagnun
2229:People
2207:Anthem
2143:Mining
1956:
1931:
1916:
1901:
1886:
1634:Cheese
1507:Seadas
1308:Seadas
1287:Sweets
1124:'merca
1079:panada
1064:favata
787:, the
779:, the
770:Sulcis
749:obione
727:Cabras
637:as an
635:UNESCO
445:Dishes
241:
234:
227:
220:
212:
7303:Grape
7291:Olive
7279:Pizza
7274:Pasta
7264:Bread
7259:Wheat
7190:Other
6973:Seada
6921:Roman
6875:Pesto
6801:Pizza
6796:Pasta
6707:Other
6691:Dakos
6686:Crete
6634:Gyros
6626:Greek
6503:Hamin
6465:Duqqa
6406:Bazin
6189:Drink
6134:Lists
6105:Haute
6012:Mayan
5937:Aztec
5850:Hindu
5762:Parsi
5752:Malay
5680:Inuit
5551:Cajun
5453:Uzbek
5386:Tajik
5371:Swiss
5361:Swazi
5207:Yamal
5197:Tatar
5192:Sakha
5102:Omani
5082:Niger
4824:Roman
4774:Irish
4769:Iraqi
4707:Batak
4660:Tamil
4478:Greek
4359:Dutch
4322:Czech
4312:Cuban
4176:Welsh
4039:Texan
3877:South
3857:Asian
3845:South
3840:North
3813:North
3732:Sagra
3609:Lungo
3599:Caffè
3583:Aurum
3523:Amaro
3518:Cynar
3483:Mirto
3393:Wines
3243:Seada
2928:Pizza
2822:Frico
2644:Soups
2524:Pesto
2509:Pasta
2478:Roman
2202:Music
2067:Nuoro
1815:(PDF)
1750:(PDF)
1721:(PDF)
1692:(PDF)
1612:, 19
1575:salt;
1559:Bread
1268:dish.
1224:alla
1166:Nuoro
854:Image
799:cascĂ
741:zibba
542:Sagra
450:Pasta
440:Chefs
434:Lists
246:JSTOR
232:books
115:DeepL
7336:Lamb
7308:Wine
6753:Pita
6649:Feta
6611:Rakı
6223:Meal
6211:Diet
6194:Food
6007:Inca
5894:Sikh
5872:Jain
5867:Ital
5792:Sámi
5514:Arab
5509:Ainu
5403:Thai
5182:Komi
4722:Indo
4635:Odia
4630:Naga
4625:Mizo
4575:Goan
3909:list
3882:list
3850:list
3823:list
3818:West
3468:Beer
3410:DOCG
3079:List
2688:List
2529:RagĂą
2513:List
2197:Flag
1954:ISBN
1929:ISBN
1914:ISBN
1899:ISBN
1884:ISBN
1855:2024
1827:2023
1762:2023
1733:2023
1704:2023
1675:2023
1599:Wine
1550:the
1539:the
1524:the
1492:the
1485:the
1478:the
1454:the
1443:the
1436:the
1425:the
1418:the
1393:the
1374:the
1367:the
1352:the
1337:the
1324:the
1317:the
1306:the
1144:frue
907:the
874:the
851:Name
616:The
499:Beer
487:DOCG
477:Wine
218:news
129:must
127:You
108:View
6216:Fat
4915:Lao
3953:and
3415:DOC
3405:IGT
3061:PDO
1614:DOC
1610:IGT
1528:or
1461:or
1447:or
1429:or
1397:or
1360:or
1356:or
1341:or
1310:or
1147:);
1101:or
1086:an
1007:or
986:or
823:or
753:in
492:DOC
482:IGT
460:PDO
201:by
117:or
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1817:.
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2016:t
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1995:.
1982:.
1960:.
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1920:.
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