Here is a list of popular Italian food that starts with the letter B:
Baccalà is salt cod, a type of fish that has been preserved in salt and is typically soaked in water to remove the excess salt before cooking. It is a popular ingredient in Italian cuisine, often served in dishes like baccalà alla Vicentina and baccalà mantecato.
2. Baccalà alla Vicentina
Baccalà alla Vicentina is a dish made with salt cod, onions, garlic, and parsley. It is a specialty of the Italian region of Vicenza and is often served with polenta.
3. Baccalà mantecato
Baccalà mantecato is a creamy, whipped salt cod spread that is typically served as an appetizer. It is made by blending soaked and cooked salt cod with milk, olive oil, and butter until it reaches a smooth, spreadable consistency.
4. Baccalà in umido
Baccalà in umido is a stewed salt cod dish that is typically made with onions, tomatoes, and white wine. It is a popular dish in Italy and is often served with potatoes or polenta.
5. Bagna cauda
Bagna cauda is a hot, garlicky dip made with anchovies and butter. It is a traditional dish from the Piedmont region of Italy and is often served with vegetables or bread as an appetizer.
A type of hard, dry cookie that is often served with coffee or tea. It is typically made with flour, sugar, eggs, and almonds, and can be flavored with various ingredients such as chocolate or spices.
7. Biscotto di Sorrento
An almond biscuit, a type of Italian cookie made with almonds and other ingredients such as flour, sugar, and eggs. It is often flavored with lemon or orange zest.
8. Biscotto di Sorrento
Biscotto di Sorrento is an Italian biscuit or cookie that is made with lemon zest and eggs and has a crumbly texture. It is often served with coffee or as a dessert.
9. Biscotto di mandorla
Biscotto di mandorla, or almond biscuit, is a sweet biscuit or cookie that is made with almonds. It has a crunchy texture and is often served with coffee or as a dessert.
10. Biscotti al limone
Biscotti al limone, or lemon biscuit, is a sweet biscuit or cookie that is flavored with lemon. It has a light and refreshing flavor and is often served with coffee or as a dessert.
11. Biscotti alla zucca
Biscotti alla zucca, or pumpkin biscuit, is a sweet biscuit or cookie that is made with pumpkin puree. It has a soft and moist texture and is often flavored with spices such as cinnamon and nutmeg.
12. Biscotti di pasta frolla
Biscotti di pasta frolla is a sweet, crumbly biscuit made with shortcrust pastry. It is a traditional Italian biscuit that is often served with tea or coffee.
13. Biscotti di riso
Biscotti di riso, or rice biscuit, is a biscuit made with rice flour. It is a light, crisp biscuit that is often flavored with lemon or other citrus zest.
14. Biscotti di semolino
Biscotti di semolino, or semolina biscuit, is a biscuit made with semolina flour. It is a dense, slightly sweet biscuit that is often flavored with nuts or dried fruit.
15. Biscotti di sfoglia
Biscotti di sfoglia, or layered biscuit, is a biscuit made with thin layers of pastry dough. It is a flaky, buttery biscuit that is often filled with jam or other sweet fillings.
16. Biscotti di zucchero
Biscotti di zucchero, or sugar biscuit, is a biscuit made with sugar as a primary ingredient. It is a sweet, crumbly biscuit that is often flavored with spices such as cinnamon or nutmeg.
17. Biscotti dolci
Biscotti dolci, or sweet biscuit, is a biscuit that is made with sweet ingredients such as sugar, honey, or fruit. It is a sweet, flavorful biscuit that is often enjoyed as a dessert or snack.
A type of snail that is commonly used in Italian cuisine, particularly in the region of Lazio. It is often served as an appetizer or a main dish.
A type of traditional Venetian wine bar or tavern where small plates of food, called cicchetti, are served alongside glasses of wine.
20. Baccalà bacala’
A fish stew made with salt cod, potatoes, and vegetables. It is a traditional dish from the region of Veneto.
21. Baccalà in zimino
A Tuscan dish made with salt cod, tomatoes, and vegetables, such as leeks and zucchini. It is often served with polenta or bread.
A type of pasta from the region of Campania that is made with flour and water and shaped into long, thin ropes. It is often served with a sauce made with anchovies, olives, and capers.
A type of Italian chocolate made by Perugina that consists of a chocolate shell filled with a mixture of chocolate and hazelnut cream. The name “baci” means “kisses” in Italian.
24. Baci di dama
A type of Italian biscuit made with two round, chocolate-covered hazelnut cookies that are joined together with a chocolate filling.
Babà is a traditional Italian pastry that is made with a dough that is similar to that of a brioche, but with the addition of rum. The dough is baked in a tall, cylindrical mold, then soaked in a syrup made with rum and sugar. Babà is often served as a dessert, and is sometimes filled with whipped cream or pastry cream.
26. Babà al Rhum
A variation of babà that is soaked in rum syrup.
Baggiano is a type of Italian pasta dish that is made with a combination of pasta and beans, typically borlotti beans. The pasta and beans are cooked together in a sauce made with olive oil, garlic, and sometimes tomato sauce or broth. Baggiano is a hearty and flavorful dish that is often served as a main course.
28. Bagna cauda
Bagna cauda is a traditional Italian dip that is made with a base of garlic, anchovies, and olive oil. The ingredients are simmered together until they form a creamy sauce, which is then served warm with a variety of vegetables, such as carrots, fennel, and peppers, for dipping. Bagna cauda is a popular appetizer in the Piedmont region of Italy.
Bagnèt is a traditional Italian pastry that is made with a dough that is similar to that of a croissant, but with the addition of butter and sugar. The dough is shaped into small, crescent-shaped rolls and baked until golden brown. Bagnèt is often served as a sweet snack or dessert.
Bagnum is a traditional Italian pastry that is made with a dough that is similar to that of a croissant, but with the addition of butter and sugar. The dough is shaped into small, crescent-shaped rolls and baked until golden brown. Bagnum is often served as a sweet snack or dessert.
Bagoss is a type of Italian cheese that is made from cow’s milk and aged for a minimum of 18 months. It has a hard, crumbly texture and a nutty, savory flavor. Bagoss is typically served as a table cheese or used in cooking, and is often grated over pasta dishes or used in sandwiches.
Baicoli are a type of Italian biscuit or cookie that is made with a dough that is similar to that of a biscotti. The dough is shaped into small, oval-shaped cookies and baked until crisp and golden. Baicoli are often served as a snack or dessert, and are sometimes dipped in coffee or other beverages.
Balsamico is a type of vinegar that is made from grapes, specifically Trebbiano and Lambrusco varieties. It is aged in wooden barrels for a minimum of 12 years and has a deep, rich flavor that is slightly sweet and sour. It is often used to dress salads or to drizzle over dishes as a condiment.
34. Bambuzene di Santa Caterina
Bambuzene di Santa Caterina is a traditional Italian biscuit that originated in the town of St. Catherine in the region of Liguria. It is made from a mixture of flour, sugar, eggs, and lard, which is shaped into small balls and then baked. The biscuit is traditionally served during the holiday season and is often enjoyed with a cup of coffee or tea.
35. Barba di frate
Barba di frate, also known as friar’s beard, is a type of edible green leafy vegetable that belongs to the chard family. It is often used in Italian cuisine and is known for its slightly bitter taste.
Barbabietola, or beetroot, is a root vegetable that is often used in Italian cuisine. It is typically roasted or boiled and can be served as a side dish or used as an ingredient in salads and other dishes.
Barbagliata is a Milanese specialty hot drinking chocolate. It can contain hot chocolate and espresso coffee.
Basilico, or basil, is a fragrant herb that is commonly used in Italian cuisine. It is often used in pasta sauces, salads, and as a topping for pizzas and other dishes.