From soul-satisfying soups to succulent seafood, these mouthwatering creations will transport you to the vibrant streets of Italy. So, let’s dive into the delicious world of Italian food beginning with the letter ‘S’!”
1. Salsiccia e patate al forno
Salsiccia e patate al forno, or sausage and roasted potatoes, is a classic Italian dish that is loved for its simplicity and comforting flavors. The dish typically consists of Italian sausages, such as salsiccia fresca or salsiccia di maiale (fresh pork sausage), and potatoes that are seasoned with herbs and roasted to perfection. The sausages are often pricked with a fork before baking to prevent them from bursting, and they release their savory juices as they cook. The potatoes are usually cut into wedges or cubes and tossed with olive oil, salt, pepper, and herbs, such as rosemary or thyme, before being roasted alongside the sausages. As the dish bakes, the sausages become crispy on the outside and juicy on the inside, while the potatoes turn golden and tender. Salsiccia e patate al forno is a hearty and satisfying meal that is often served with a side of vegetables or a fresh salad.
2. Spezzatino di manzo
Spezzatino di manzo, or beef stew, is a classic Italian dish that showcases the rich and comforting flavors of slow-cooked beef and aromatic vegetables. The dish is prepared by cutting beef into small, bite-sized pieces and browning them in a pot to enhance their flavor. Then, onions, carrots, celery, and garlic are added to the pot and sautéed until softened. The beef is returned to the pot along with broth, wine, or tomatoes, and the stew is simmered gently over low heat for a long period of time. This slow cooking process allows the beef to become tender and infuses the stew with a deep and complex flavor. Additional herbs and seasonings, such as bay leaves, thyme, and rosemary, are often added to enhance the taste. Spezzatino di manzo is a comforting and hearty dish that is typically served with crusty bread or polenta, making it a perfect meal for cooler weather or special occasions.
3. Spaghetti all’Amatriciana
Spaghetti all’Amatriciana is a classic Italian pasta dish that hails from the town of Amatrice, located in the Lazio region of central Italy. This flavorful dish features spaghetti pasta tossed in a sauce made from pancetta (cured pork belly), tomatoes, onions, chili flakes, and pecorino cheese. The sauce is typically prepared by sautéing diced pancetta until crispy, then adding onions and chili flakes to infuse the flavors. Canned tomatoes are then added to the pan and simmered until the sauce thickens. The cooked spaghetti is tossed in the sauce and served with a generous sprinkle of grated pecorino cheese on top. Spaghetti all’Amatriciana is known for its robust and savory taste, making it a beloved dish in Italian cuisine.
4. Salame di Cioccolato
Salame di Cioccolato, or Chocolate Salami, is a popular Italian dessert that resembles a salami sausage, but it’s made entirely of chocolate and other sweet ingredients. It is not originally from Italy but has become a beloved treat in the country. The dessert is made by combining crushed biscuits or cookies with melted dark chocolate, butter, sugar, and sometimes other ingredients such as chopped nuts or dried fruits. The mixture is shaped into a log, resembling a salami, and refrigerated until firm. When sliced, the dessert reveals a marbled appearance, resembling the cross-section of a salami. Salame di Cioccolato is enjoyed as a sweet snack or dessert, often served with a dusting of powdered sugar and accompanied by a cup of coffee or tea.
5. Saltimbocca alla Romana
Saltimbocca alla Romana is a classic Italian dish that originated in Rome, Italy. It is a flavorful and elegant dish made with veal escalopes, prosciutto, sage leaves, and white wine. The name “Saltimbocca” translates to “jump in the mouth,” indicating how delightful this dish is. To prepare Saltimbocca alla Romana, veal escalopes are lightly pounded, then topped with a slice of prosciutto and a sage leaf. The escalopes are then secured with toothpicks and quickly cooked in a hot pan with butter or olive oil until golden and cooked through. White wine is added to the pan to create a flavorful sauce that complements the meat. Saltimbocca alla Romana is often served with a side of vegetables or potatoes, and it is known for its delicate flavors and tender texture.
6. Spezzatino con piselli
Spezzatino con piselli is a traditional Italian stew that is typically made with tender pieces of beef or veal, peas, and aromatic vegetables. The dish is slow-cooked to develop rich flavors and a tender texture. To prepare spezzatino, the meat is first browned in a pot to add depth of flavor, then onions, carrots, and celery are added and sautéed until softened. The stew is then simmered with a combination of broth, wine, and tomatoes until the meat becomes tender and the flavors meld together. Towards the end of cooking, peas are added to the stew, bringing a vibrant pop of color and sweetness. Spezzatino con piselli is often served with crusty bread or polenta, making it a hearty and satisfying meal.
7. Salmone croccante
Salmone croccante, or crispy salmon, is a delicious seafood dish that can be found in various cuisines, including Italian cuisine. While salmon is not native to Italy, it has become a popular ingredient in Italian cooking. To prepare salmone croccante, a fillet of salmon is seasoned with salt, pepper, and herbs, such as dill or thyme and breadcrumbs. The salmon is then seared on the skin side to create a crispy exterior while keeping the flesh moist and tender. The result is a perfectly cooked piece of salmon with a crispy skin that adds texture and flavor. Salmone croccante is often served with a side of vegetables or a fresh salad, and it is enjoyed for its delicate taste and health benefits.
8. Strudel di mele
Strudel di mele, or apple strudel, is a beloved pastry that originated in Austria but has become popular in many European countries, including Italy where it is a typical dish in Trentino-Alto Adige. This sweet treat consists of a thin and flaky pastry dough filled with a mixture of sliced apples, sugar, cinnamon, and often includes raisins and chopped nuts. The dough is carefully rolled around the filling and baked until golden brown and crispy. The resulting strudel is then dusted with powdered sugar and served warm. Strudel di mele is a delightful dessert or afternoon snack, and its combination of tender apples, fragrant spices, and delicate pastry make it a crowd-pleaser.
9. Scaloppine al limone
Scaloppine al limone is an Italian dish that features thinly sliced and tenderized meat, typically veal, cooked in a tangy and flavorful lemon sauce. The meat is usually lightly dredged in flour before being sautéed in a pan until golden brown. The sauce is prepared by deglazing the pan with white wine, then adding fresh lemon juice and zest to create a bright and citrusy flavor. Butter is often added to the sauce to give it a creamy and luscious texture. The scaloppine are returned to the pan and simmered briefly in the lemon sauce to absorb the flavors. Scaloppine al limone is commonly served with a side of pasta or vegetables, and it is appreciated for its delicate taste and aromatic qualities.
10. Seppie con piselli
Seppie con piselli, or cuttlefish with peas, is a traditional Italian dish that showcases the combination of seafood and vegetables. Cuttlefish, a type of cephalopod similar to squid, is cooked until tender and then combined with sweet green peas in a flavorful sauce. The dish is prepared by sautéing onions, garlic, and sometimes pancetta or guanciale (cured pork jowl) in olive oil. The cuttlefish is added to the pan and cooked until opaque and tender. Peas are then added and simmered briefly until they are cooked through but still retain their vibrant color and freshness. Seppie con piselli is often served over a bed of polenta or with crusty bread to soak up the delicious sauce. It is a delightful seafood dish with a perfect balance of flavors.
11. Sagne
Sagne is a type of pasta that is traditionally made in Abruzzo. It consists of short, broad strips of pasta that are similar in shape to lasagna noodles. Sagne pasta can be made from different types of flour, including chickpea or spelt flour, which gives it a unique taste and texture. The pasta is often used in regional Italian dishes, particularly in the southern parts of the country. Sagne can be paired with a variety of sauces, such as tomato-based sauces, meat ragù, or creamy cheese sauces. Its wide and flat shape allows it to hold and absorb sauces well, resulting in a delicious and satisfying pasta dish.
12. Sagne chine
Sagne chine is a variation of the traditional Italian lasagna that originates from the Calabria region. It features stuffed pasta sheets that are rolled and shaped differently compared to the classic lasagna. The pasta is filled with a combination of ground pork, fresh peas, diced mozzarella, mushrooms, artichokes, and sliced hard-boiled eggs. This flavorful filling provides a wonderful blend of textures and tastes. Sagne chine is typically baked in the oven until the pasta is cooked through and the flavors meld together. The dish showcases the rich culinary heritage of Calabria and offers a delightful twist on the classic lasagna.
13. Salame d’la duja
Salame d’la duja is a traditional Piedmontese pork sausage preserved in fat. It is made by grinding high-quality pork meat, fat, and spices, such as garlic, pepper, and sometimes Barolo wine, into a coarse mixture. The mixture is then stuffed into a pig’s bladder, which is tied and left to ferment and cure. After the curing process, the salame is stored in jars or pots filled with lard, creating a layer of fat that helps preserve the sausage and enhances its flavor. Salame d’la duja has a rich, savory taste with hints of garlic and spices. It is typically sliced thin and enjoyed as a delicious and flavorful appetizer or part of an antipasto platter. This traditional salame is a true delicacy that reflects the culinary traditions of Piedmont in northern Italy.
14. Salame di Varzi
Salame di Varzi is a renowned Italian salami that hails from the small village of Varzi in the Lombardy region of Italy. It is a top-quality DOP (Denominazione di Origine Protetta – Protected Designation of Origin) pork salami that is highly regarded for its exceptional flavor and craftsmanship. Salame di Varzi is made from carefully selected cuts of pork, which are ground and mixed with a blend of spices, including garlic, pepper, and sometimes wine. The mixture is stuffed into natural casings and then aged for several months to develop its distinct taste and texture. The salami has a rich, savory flavor with a pleasant balance of spices. It is often enjoyed sliced thin as part of an antipasto platter, paired with crusty bread, cheese, and wine. Salame di Varzi represents the time-honored art of Italian charcuterie and showcases the culinary traditions of the Lombardy region.
15. Saltimbocca
Saltimbocca is a classic Italian dish that originated in Rome and is beloved for its flavorful combination of veal, prosciutto, and sage. The name “saltimbocca” translates to “jump in the mouth,” which perfectly captures the dish’s delightful taste. Thin slices of veal are topped with a slice of prosciutto and a fresh sage leaf, and then secured together with a toothpick. The meat is sautéed in butter until golden brown, and then deglazed with white wine to create a rich sauce. This cooking method helps seal in the flavors and results in tender, succulent meat with a savory aroma. Saltimbocca is often served with a side of vegetables or potatoes, and the flavorful pan sauce is drizzled over the dish. It is a beloved Italian classic that showcases the combination of simple ingredients to create a truly memorable dish.
16. Salvia
Salvia, which translates to “sage” in English, is an aromatic herb widely used in Italian cuisine. It is native to the Mediterranean region and has been a staple herb in Italian cooking for centuries. Sage leaves have a distinctively earthy and slightly peppery flavor that adds depth to a variety of dishes. In Italian cuisine, sage is often used to flavor sauces, stuffings, and meat dishes. The herb is particularly popular in dishes such as saltimbocca, where it is paired with veal and prosciutto, or in traditional butter and sage sauce, which is commonly served with pasta. The fragrance and taste of sage bring a unique and aromatic element to Italian cuisine, enhancing the overall flavor profile of many dishes.
17. Scaccia
Scaccia is a traditional Sicilian dish that originated in the province of Ragusa. It is a type of pastry, flatbread or pie that is characterized by its layered structure and flavorful fillings. The dough used for scaccia is typically made from a combination of flour, water, salt, and sometimes olive oil. The dough is rolled out thin and then layered with a filling, often consisting of ingredients such as tomatoes, cheese, onions, and herbs. The dough is then folded over the filling, creating a layered effect similar to a puff pastry. The scaccia is baked until the crust turns golden brown and crispy. It is usually served warm and can be enjoyed as a snack or as part of a meal. Scaccia showcases the rich culinary heritage of Sicily and highlights the island’s creative use of local ingredients and flavors.
18. Scalogna
Scalogna, also known as scalogno in Italian, refers to the vegetable known as shallot. Shallots are closely related to onions and garlic and are known for their mild and sweet flavor. They have a tapered shape and a brownish papery skin. Shallots are used extensively in Italian cuisine, particularly in sauces, dressings, and various savory dishes. They add a subtle and aromatic flavor to dishes without overpowering other ingredients. Shallots can be sautéed, roasted, or used raw in salads and vinaigrettes, offering a versatile ingredient that enhances the complexity of Italian recipes. While shallots are not native to Italy, they have become an integral part of Italian cooking and are widely cultivated and appreciated throughout the country.
19. Scamorza
Scamorza is a popular Italian cheese that is made from cow’s milk or, less commonly, buffalo milk. It is a stretched curd cheese, similar to mozzarella, but with a more distinct flavor and texture. Scamorza is typically shaped into a pear or oval shape and is usually sold either fresh or smoked. Fresh scamorza has a delicate, milky flavor with a slightly elastic texture, while the smoked variety has a smoky and savory taste. The smoking process gives the cheese a golden brown color and adds a depth of flavor. Scamorza is commonly used in Italian cooking and can be enjoyed in various ways. It can be melted on pizzas, added to pasta dishes, or simply eaten on its own as part of a cheese platter. The versatility and unique characteristics of scamorza make it a beloved ingredient in Italian cuisine.
20. Schlutzkrapfen
Schlutzkrapfen is a traditional pasta dish that hails from the Trentino-Alto Adige region in Northern Italy. It is a type of stuffed pasta similar to ravioli or tortellini. The pasta dough is typically made from a combination of flour, eggs, and water, rolled out thin, and then cut into small circles. The filling is usually a combination of ingredients such as spinach or Swiss chard, ricotta cheese, herbs, and sometimes bacon or speck, a smoked cured ham from the region. The pasta circles are filled with the mixture, folded in half, and then sealed by pressing the edges together. The resulting schlutzkrapfen are boiled until they become tender and are often served with melted butter, grated cheese, and a sprinkle of fresh herbs. Schlutzkrapfen showcases the alpine influence in the cuisine of the Trentino-Alto Adige region and offers a delicious combination of flavors and textures.
21. Scialatielli
Scialatielli is a type of pasta that originates from the Amalfi Coast in southern Italy, particularly the Campania region. It is a thick and short pasta, similar to fettuccine, but wider and with a slightly curved shape. Scialatielli pasta is made from a dough consisting of flour, water, and sometimes eggs, which is kneaded until it becomes smooth and elastic. The dough is then rolled out and cut into thick strips. Scialatielli pasta has a chewy texture and is known for its ability to hold onto sauces, making it a popular choice for seafood-based sauces typical of the coastal regions. It is often served with rich and flavorful sauces like tomato-based seafood sauces, incorporating ingredients such as clams, mussels, shrimp, and fresh herbs. Scialatielli showcases the vibrant flavors and culinary traditions of the Amalfi Coast, providing a delightful pasta experience.
22. Seadas
Seadas, also known as sebadas or sevadas, is a traditional Sardinian dessert that is beloved throughout the island. It is a sweet fried pastry filled with a combination of cheese, typically pecorino cheese, and grated orange or lemon zest. The pastry is made from a dough consisting of semolina flour, water, and sometimes white wine or olive oil. The dough is rolled out thinly, and a portion of the cheese filling is placed in the center. The pastry is then folded and sealed, creating a half-moon or dumpling-like shape. Seadas are fried until golden brown and crispy, and once cooked, they are often drizzled with warm honey, which adds a delightful sweetness. The contrast between the crispy exterior and the gooey, melted cheese filling makes seadas a unique and indulgent treat. Seadas represents the rich culinary heritage of Sardinia and is a must-try dessert for anyone visiting the island.
23. Segale
Segale, known as rye in English, is a cereal grain that is widely cultivated and used in various culinary applications. While rye is not exclusive to Italy, it is still relevant in Italian cuisine, particularly in certain regions. Rye has a distinctive earthy flavor and a dense texture. In Italian cuisine, rye is commonly used in breadmaking, where it adds a rich and slightly nutty flavor to bread loaves. Rye bread, often referred to as “pane di segale” in Italian, is enjoyed throughout the country and can be found in different shapes and sizes. It pairs well with various toppings, such as cured meats, cheeses, and spreads. Rye flour can also be used in combination with other flours to create unique pasta dough or to add depth to certain baked goods. While rye is not native to Italy, its incorporation into Italian cuisine showcases the country’s versatility and willingness to embrace different ingredients and flavors.
24. Sgonfiotti
Sgonfiotti are delightful pastry puffs or fritters that are popular in various regions of Italy. These small, round pastries are made from a dough consisting of flour, eggs, butter, and sugar. The dough is fried until golden and puffs up, creating a light and airy texture. Sgonfiotti can be flavored with various ingredients such as lemon zest, vanilla, or even a hint of liqueur, adding aromatic notes to the pastry. Once fried, they are often dusted with powdered sugar for an extra touch of sweetness. Sgonfiotti are typically enjoyed as a snack or dessert and can be found in pastry shops and bakeries throughout Italy. Their crispy exterior and tender interior make them a delightful treat for any occasion.
25. Sopresine
Sopresine are small pasta shapes that are commonly used in Italian cuisine, particularly in soups. They are small, bow-tie-shaped pasta pieces that resemble miniature butterflies. Sopresine are made from a simple dough consisting of durum wheat flour, water, and sometimes eggs. The dough is rolled out and cut into small rectangles, and then the two ends of each rectangle are brought together and pressed in the center to create the distinctive bow-tie shape. Sopresine pasta is versatile and can be used in a variety of soup recipes, adding both texture and visual appeal. It pairs well with broths, vegetable-based soups, and meat-based stews. The small size and decorative shape of sopresine make them an attractive addition to any soup bowl. They exemplify the creativity and attention to detail in Italian pasta-making, enhancing the overall dining experience.
26. Sopressa
Sopressa is a type of Italian sausage that is particularly popular in the Veneto region. It is made from a combination of lean and fatty cuts of pork, which are seasoned with salt, pepper, garlic, and other spices. The meat mixture is stuffed into natural casings and then slowly cured and dried. Sopressa has a distinctive shape, often resembling a large salami or a flattened sausage. It is typically enjoyed sliced thinly and served as an appetizer or part of a charcuterie board. The flavor of sopressa is rich and savory, with a balanced blend of spices and the natural richness of the pork. It is a true delicacy that showcases the art of traditional Italian charcuterie.
27. Soppressata
Soppressata is a type of Italian cured meat that is commonly made with pork, although variations using other meats exist. While the name is similar to “soppressa,” they are different products. Soppressata is made by grinding high-quality cuts of meat, including lean muscle and fat, which are seasoned with a mixture of salt, pepper, and various spices. The seasoned meat is stuffed into natural casings and then left to cure and dry over a period of weeks or months. The result is a flavorful and slightly spicy cured meat with a rich, complex taste. Soppressata is traditionally enjoyed thinly sliced and served as part of antipasti platters, sandwiches, or pizza toppings. It is a versatile and delicious addition to Italian cuisine, showcasing the mastery of charcuterie techniques.
28. Sospiri di monaca
Sospiri di monaca, which translates to “nun’s sighs,” are delightful cookies that originated in Italy, particularly in Sicily and Sardinia. These cookies are typically made from a mixture of almond or hazelnut paste, sugar, and egg whites. The dough is shaped into small balls, which are then coated in chocolate or dusted with powdered sugar. Sospiri di monaca have a delicate and melt-in-your-mouth texture, and their flavor is characterized by the nuttiness of the almond or hazelnut and the sweetness of the sugar. These cookies are often enjoyed during special occasions or religious festivities and are cherished for their delightful taste and charming name.
29. Spinaci
Spinaci is the Italian word for spinach, a leafy green vegetable that is widely used in Italian cuisine. Spinach is native to central and southwestern Asia but has been cultivated in Italy for centuries. It is known for its vibrant green color, tender leaves, and mild flavor. Spinach can be enjoyed in various ways, including sautéed as a side dish, used as an ingredient in pasta dishes such as spinach and ricotta stuffed ravioli, or incorporated into salads and soups. It is highly nutritious and packed with vitamins, minerals, and antioxidants, making it a popular choice for a healthy and delicious addition to Italian meals.
30. Stelline
Stelline, which means “little stars” in Italian, are small star-shaped pasta. These tiny pasta shapes are a favorite in Italian cuisine, especially in soups and broths. Stelline are often made from durum wheat semolina or a combination of semolina and flour. Their small size and unique shape make them perfect for adding texture and visual appeal to dishes. Stelline cook quickly and absorb the flavors of the broth or sauce they are cooked in. They are commonly used in minestrone, a traditional Italian vegetable soup, and other hearty soups. Stelline bring a playful touch to Italian cuisine, delighting both children and adults with their charming shape.
31. Stiacciata
Stiacciata, also known as schiacciata, is a type of Italian flatbread that originated in Tuscany. It is similar to focaccia but typically thinner and crispier. The dough for stiacciata is made from flour, water, yeast, salt, and olive oil. It is traditionally baked in a hot oven and often topped with olive oil, salt, and sometimes herbs like rosemary. Stiacciata can be enjoyed plain or with various toppings such as tomatoes, olives, or cheese. The result is a fragrant and flavorful bread with a golden crust and a soft, airy interior. Stiacciata is commonly served as an appetizer, alongside cured meats and cheeses, or as a side dish to accompany meals.
32. Stinco di maiale
Stinco di maiale is a traditional Italian dish that consists of slow-cooked pork shank. The dish is popular in many regions of Italy, particularly in northern and central areas. The pork shank is marinated with herbs and spices, such as garlic, rosemary, and thyme, and then braised or roasted for several hours until the meat becomes tender and succulent. The slow cooking process allows the flavors to develop and results in a rich and flavorful dish. Stinco is often served with roasted or mashed potatoes and accompanied by vegetables or a side salad. It is a hearty and satisfying dish that showcases the Italian love for slow-cooked meats.
33. Stracciatella
Stracciatella is a popular Italian gelato flavor that originated in northern Italy. It is also the name of a type of cheese in Italian cuisine. In the context of gelato, stracciatella refers to a creamy base made from milk, sugar, and sometimes eggs, with the addition of fine chocolate shavings or chips. These chocolate pieces are spread throughout the gelato, creating a delightful contrast of flavors and textures. Stracciatella gelato is loved for its smooth and creamy consistency and the bursts of chocolate that melt in your mouth. The cheese variety of stracciatella, on the other hand, is a fresh cheese made from stretching mozzarella curds and combining them with cream. The resulting cheese has a soft and creamy texture, often used as a filling for other dishes or as a topping for pizzas. Stracciatella, in both its gelato and cheese forms, showcases the Italian expertise in creating indulgent and irresistible culinary delights.
34. Stracciatella alla Romana
Stracciatella alla Romana is an Italian soup that features a delicate and comforting broth with thin ribbons of beaten egg. This soup is a classic Roman dish known for its simplicity and soothing qualities. The name “stracciatella” refers to the torn or shredded appearance of the beaten eggs that are added to the soup. The eggs are whisked with grated cheese, such as Parmigiano-Reggiano, and flavored with a hint of nutmeg or lemon zest. The egg mixture is then slowly poured into hot chicken or vegetable broth, creating delicate strands as it cooks. The result is a light and flavorful soup with a silky texture and subtle hints of cheese and citrus. Stracciatella alla Romana is often served as a comforting starter or a light meal on its own, showcasing the Italian talent for transforming simple ingredients into dishes that warm the soul.
35. Strangolapreti
Strangolapreti is a traditional Italian dish that originated in the region of Trentino-Alto Adige. The name “strangolapreti” translates to “priest stranglers” in English, which has an interesting backstory. Legend has it that these dumplings were so delicious that even the priests would eat them so quickly they could “strangle” themselves. Strangolapreti are made from a mixture of cooked spinach or Swiss chard, stale bread, eggs, grated cheese (often Parmigiano-Reggiano), and a hint of nutmeg or garlic. The ingredients are combined and formed into small dumplings, which are then boiled until tender. Once cooked, strangolapreti are typically served with a rich tomato sauce or melted butter and topped with grated cheese. The dish showcases the Italian love for using simple, humble ingredients and transforming them into flavorful and satisfying dishes.
36. Strangozzi
Strangozzi is a type of pasta that hails from the region of Puglia in southern Italy. It is a long, twisted pasta shape with a slightly rough texture, perfect for holding onto sauces. The name “strangozzi” derives from the Italian word “strangolare,” meaning “to strangle,” which describes the way the dough is rolled and twisted to form the pasta shape. Strangozze is typically made from durum wheat semolina and water, resulting in a firm and hearty pasta. It is often served with traditional Pugliese sauces like ragu, tomato-based sauces, or simply tossed with olive oil, garlic, and chili flakes. Strangozze exemplifies the Italian passion for pasta-making, with each region showcasing its unique shapes and culinary traditions.
37. Strascinati
Strascinati is a type of pasta that originated in the southern regions of Italy, particularly in Basilicata and Puglia. The name “strascinati” comes from the Italian word “strascinare,” which means “to drag” or “to pull,” referring to the technique used to shape the pasta. Strascinati pasta is typically handcrafted by rolling small pieces of dough against a wooden board or a textured surface, creating a ridged or grooved appearance. This texture helps the pasta hold onto sauces, making it perfect for hearty and robust dishes. Strascinati can be made with different types of flour, such as durum wheat semolina or a combination of semolina and regular wheat flour. It is often paired with rich meat-based sauces or vegetable sauces, allowing the flavors to cling to the pasta. Strascinati exemplify the Italian dedication to pasta craftsmanship and the desire to create textures that enhance the overall dining experience.
38. Stricchetti
Stricchetti, also known as “strozzapreti,” is a type of pasta that originated in the Emilia-Romagna and Marche regions of Italy. The name “stricchetti” translates to “small twists” or “little ropes” in English, reflecting the pasta’s distinctive bow-tie shape. It is a hand-rolled pasta made from a simple dough of flour and water, without the addition of eggs. The dough is rolled into thin sheets and then cut into small rectangular pieces. Each piece is rolled between the palms of the hands, creating a twisted shape that resembles a knot or rope. This unique shape allows stricchetti to catch and hold onto sauces, making each bite flavorful. Stricchetti is often served with hearty meat-based sauces, such as ragu or Bolognese, or with creamy sauces that coat the pasta beautifully. The pasta showcases the Italian tradition of handcrafted pasta shapes, with each region having its own distinct styles and techniques.
39. Struffoli
Struffoli is a traditional Italian dessert that is particularly popular in the region of Campania, especially during festive occasions like Christmas and Easter. It consists of small, deep-fried dough balls that are crispy on the outside and soft on the inside. The dough is made by combining flour, eggs, sugar, and butter or olive oil, and it is then shaped into small balls or doughnuts. The dough balls are fried until golden brown and then coated in honey syrup. Sometimes, they are also flavored with lemon zest or orange zest for added aroma. Once coated in honey syrup, struffoli are often decorated with colorful sprinkles, candied fruits, or nuts. They are served in a mound or formed into a wreath shape, creating an attractive centerpiece for special occasions. Struffoli represents the Italian tradition of indulgent and festive sweets, offering a delightful combination of crunchy, sweet, and aromatic flavors.
40. Supplì
Supplì is a popular street food originating from Rome, Italy. It is a deep-fried rice ball filled with a mixture of rice, tomato sauce, and cheese. The name “Supplì” is derived from the French word “surprise” due to the delightful surprise of finding the melted cheese filling in the center of the fried rice ball. The rice used for supplì is usually cooked with a tomato-based sauce, which adds flavor and a vibrant color to the dish. Mozzarella cheese is then added to the cooked rice, and the mixture is shaped into small balls. The rice balls are coated in breadcrumbs and deep-fried until crispy and golden brown. When bitten into, the melted cheese filling stretches out, creating a delicious combination of textures and flavors. Supplì is a popular snack or appetizer, enjoyed for its crispy exterior and gooey, cheesy center.
