This article is a list of popular Italian foods that start with the letter C.
Calamari is a popular Italian seafood dish made from fresh squid that has been cleaned, sliced into rings, and coated in a light batter before being fried to crispy perfection. This dish boasts a firm yet tender texture that is slightly chewy and deliciously addictive. The flavor of calamari is mild and slightly sweet with a hint of brininess that reminds you of the ocean. Calamari can be enjoyed as an appetizer, served with a squeeze of lemon or accompanied by dipping sauces such as marinara sauce or aioli. It can also be used as a versatile ingredient in pasta dishes, soups, stews, and salads.
Cannoli is a classic Italian dessert made from a tube-shaped shell of fried pastry dough that is filled with a sweet and creamy ricotta cheese filling. The pastry shell is often flavored with cinnamon, sugar, or cocoa powder, and the filling may be enhanced with additional flavors such as chocolate chips, candied fruit, or orange zest. The combination of the crispy pastry shell and the smooth and creamy filling make for a delicious and indulgent dessert that is enjoyed all over the world.
3. Caprese salad
Caprese salad is a simple yet delicious Italian dish that is made with fresh mozzarella cheese, sliced ripe tomatoes, and fresh basil leaves. The dish is often dressed with a drizzle of olive oil and a sprinkle of salt and pepper, and may also be garnished with balsamic vinegar or black olives. The combination of the creamy mozzarella cheese, juicy tomatoes, and fragrant basil leaves creates a dish that is both refreshing and flavorful, and it is a popular dish to enjoy during the summer months.
Carbonara is a classic Italian pasta dish that is made with spaghetti, eggs, pancetta or bacon, and grated Parmesan cheese. The dish is typically prepared by frying the pancetta or bacon until it is crispy, then combining it with cooked spaghetti and a mixture of beaten eggs and grated Parmesan cheese. The heat from the pasta and the pancetta cooks the eggs to create a creamy and delicious sauce that coats the pasta. Carbonara is a comforting and indulgent dish that is perfect for a hearty dinner.
Carpaccio is a dish that is made from thinly sliced raw beef or fish that is typically served as an appetizer or starter. The meat or fish is typically seasoned with salt and pepper, and may also be dressed with lemon juice, olive oil, or balsamic vinegar. The dish is often garnished with arugula, Parmesan cheese, or capers, and may also be served with crostini or crackers. The thinly sliced meat or fish creates a dish that is delicate and flavorful, with a satisfying texture that is both tender and slightly chewy.
Cassata is a traditional Italian dessert that is typically made from a sponge cake that is soaked in a sweet liqueur, such as Marsala, and then layered with sweetened ricotta cheese and candied fruit. The cake is then covered with marzipan or fondant and decorated with colorful icing or candied fruit. Cassata is a rich and indulgent dessert that is often served during special occasions or celebrations, and it is a popular dessert throughout Italy.
Cavatelli is a type of pasta that is popular in southern Italy. It is made from a mixture of flour and water that is rolled into small, curved shapes that resemble tiny hot dog buns. Cavatelli has a slightly chewy texture and a mild flavor that pairs well with a variety of sauces, from simple tomato-based sauces to creamy pesto or Alfredo sauces. It is a versatile pasta that is often enjoyed in a variety of Italian dishes.
Cenci is a traditional Italian dessert that is typically made during Carnival season. It is made from a simple dough that is fried until it is crispy and then dusted with powdered sugar. Cenci are often flavored with citrus zest, vanilla, or cinnamon, and may also be dipped in chocolate or drizzled with honey. They are a sweet and indulgent treat that is perfect for sharing with friends and family.
Cacciucco is a traditional fish stew that originates from the coastal region of Tuscany. The dish is made with a variety of fish and shellfish, including squid, octopus, shrimp, mussels, and clams, which are simmered in a tomato-based broth with garlic, onion, and chili flakes. The dish is typically served with slices of crusty bread that are used to soak up the flavorful broth. Cacciucco is a hearty and flavorful dish that is perfect for a chilly evening, and it is a staple of Tuscan cuisine.
Caffè, or espresso, is a small, concentrated coffee that is brewed by forcing hot water through finely ground coffee beans. It is a staple of Italian culture and is typically enjoyed in a small cup with a thick layer of crema on top. Caffè is often served after meals as a way to aid digestion and provide a quick burst of energy.
Calzone is a folded pizza that is filled with a variety of ingredients, including cheese, meats, vegetables, and tomato sauce. It is typically baked until golden brown and crispy, and it is often served as a hearty meal or snack. Calzone is a popular Italian street food and can be found in pizzerias and bakeries throughout Italy.
Campari is a bright red, bitter liqueur that is often used in cocktails. It is made from a blend of herbs and spices, including bitter orange, rhubarb, and ginseng, which give it a unique and complex flavor. Campari is a popular aperitif in Italy and is often enjoyed before meals to stimulate the appetite.
13. Cannellini beans
Cannellini beans, also known as white kidney beans, are a type of legume that is popular in Italian cuisine. They have a creamy texture and a mild, nutty flavor, and are often used in soups, stews, salads, and pasta dishes. Cannellini beans are a good source of protein, fiber, and nutrients, and are a versatile ingredient in many Italian recipes.
Caponata is a traditional Sicilian dish that is made with eggplant, tomatoes, onions, and celery, which are cooked in olive oil and seasoned with capers, olives, and vinegar. The mixture is often served as a side dish or spread on toasted bread, and it is a popular vegetarian option in Italian cuisine. The sweet and sour flavor of caponata makes it a unique and flavorful addition to any meal.
Cappelletti is a type of stuffed pasta that is similar to tortellini. The pasta is filled with a mixture of ground meat, cheese, and herbs, and is typically served in a broth or with a light sauce. Cappelletti is a popular pasta dish in Emilia-Romagna, a region in northern Italy, and is often enjoyed during the winter months as a comforting and hearty meal.
16. Capon broth
Capon broth is a rich and flavorful broth that is made by simmering a capon, a type of rooster, with vegetables and herbs. The broth is often used as a base for soups and stews, or as a flavorful ingredient in risottos and pasta dishes. Capon broth has a deep, savory flavor that is perfect for adding depth and richness to many Italian recipes.
17. Caramelized figs
Caramelized figs are a simple yet delicious dessert that is often enjoyed in Italian cuisine. The figs are cooked in a mixture of butter and sugar until they are soft and caramelized, and are then served with a dollop of whipped cream or a scoop of vanilla ice cream. Caramelized figs have a sweet and decadent flavor that makes them a perfect ending to any meal.
18. Carciofi alla romana
Carciofi alla romana is a classic Roman dish made with artichokes, garlic, parsley, and mint, which are simmered in olive oil and white wine until tender. The dish is typically served as a side dish or appetizer and is often accompanied by crusty bread to sop up the flavorful juices. Carciofi alla romana is a popular dish in Roman cuisine and is a must-try for artichoke lovers.
19. Carta da musica
Carta da musica, or “music paper,” is a type of thin and crispy Sardinian flatbread. It is made from a simple dough of flour, water, and salt, which is rolled out thinly and baked in a hot oven until crispy. Carta da musica is often served as a snack or appetizer, and can be topped with a variety of ingredients, including cheese, cured meats, and vegetables.
Casarecce is a type of pasta that originated in Sicily. The pasta is shaped like a small, twisted tube and has a curved edge, which makes it perfect for holding sauces. Casarecce is typically made with durum wheat semolina and is often served with hearty meat sauces or creamy vegetable sauces. Its unique shape and texture make it a favorite among pasta lovers.
Casatiello is a savory Neapolitan bread that is traditionally made for Easter. The bread is made with a dough of flour, water, yeast, and lard, which is filled with chunks of cheese, cured meats, and hard-boiled eggs. The bread is baked until golden brown and is typically served as a centerpiece at Easter brunches and dinners. Casatiello has a rich and flavorful taste and is a beloved dish in Neapolitan cuisine.
Cassoeula is a traditional hearty stew that originated in Lombardy, a region in northern Italy. The dish is made with pork ribs, sausages, and cabbage, and is seasoned with garlic, onion, bay leaves, and cloves. The stew is cooked low and slow for several hours until the meat is tender and falls off the bones. Cassoeula is typically served with a side of polenta, which helps to soak up the flavorful broth.
Cazzilli, also known as crocchè or potato fritters, is a popular Sicilian street food. The dish is made with mashed potatoes, breadcrumbs, egg, and grated cheese, which are formed into small patties and deep-fried until crispy and golden brown. Cazzilli are typically served as a snack or appetizer and are often accompanied by a spicy tomato sauce.
Cialda is a type of Italian wafer cookie that is thin, crisp, and delicate. The cookies are made with a batter of flour, sugar, butter, and eggs, which is spread thin on a hot iron griddle and cooked until golden brown. Cialda can be enjoyed on their own, or used as a base for desserts like ice cream or fruit sorbet.
Ciambella is a traditional Italian cake that is similar to a Bundt cake. The cake is made with a simple batter of flour, sugar, eggs, and olive oil, which is flavored with lemon zest or anise. Ciambella is typically served for breakfast or as a snack and is often enjoyed with a cup of coffee or tea. The cake has a dense and moist texture and a sweet and tangy flavor.
Ciambotta is a traditional Italian vegetable stew that originated in Calabria, a region in southern Italy. The dish is made with a variety of vegetables, such as eggplant, bell peppers, potatoes, onions, and tomatoes, which are sautéed in olive oil and seasoned with garlic, basil, and oregano. Ciambotta can be served as a side dish or as a main course, and is often accompanied by crusty bread.
Cicerchia, also known as chickling pea, is a type of legume that is native to Italy. The small, round peas have a nutty flavor and a slightly chewy texture. Cicerchia is often used in soups and stews, and is a popular ingredient in traditional dishes from the Abruzzo region.
Cipollata is a classic Italian side dish that is made with caramelized onions. The onions are cooked low and slow in olive oil until they are soft and sweet, and are seasoned with salt, pepper, and a splash of balsamic vinegar. Cipollata can be served alongside grilled meats or as a topping for crostini or bruschetta.
29. Cozze alla marinara
Cozze alla marinara is a classic Italian dish of mussels cooked in a tomato-based broth. The dish is made with fresh mussels, garlic, olive oil, tomatoes, and white wine, and is seasoned with parsley and red pepper flakes. Cozze alla marinara is typically served with crusty bread for dipping in the flavorful broth.
Crostata is a classic Italian dessert that consists of a pastry crust filled with fruit preserves, custard, or a combination of both. The pastry dough is typically made with flour, butter, sugar, and eggs, and is rolled out and placed into a tart or pie pan. The filling can be made with a variety of fruits, such as apricots, cherries, or peaches, and is often topped with a lattice of pastry strips before baking.
Crostini is a classic Italian appetizer that consists of small slices of toasted bread topped with a variety of savory or sweet toppings. The bread is typically rubbed with garlic and drizzled with olive oil before toasting, and can be topped with ingredients such as prosciutto, cheese, mushrooms, tomatoes, or honey.
Culurgiones are a traditional pasta dish from the island of Sardinia in Italy. The pasta is made by hand and filled with a mixture of potatoes, pecorino cheese, and mint. The filled pasta is then boiled and served with a tomato-based sauce.
Cannelloni is a classic Italian dish that consists of large pasta tubes filled with a mixture of cheese, meat, or vegetables. The pasta tubes are typically boiled until al dente, filled with the filling mixture, and then baked in the oven with a tomato-based sauce and a layer of cheese on top. Cannelloni can be served as a main course or as a side dish.
34. Cicoria ripassata
Cicoria ripassata is a traditional Italian dish made with sautéed chicory greens. The greens are first boiled and then sautéed with garlic, chili flakes, and olive oil until tender and slightly crisp. Cicoria ripassata is often served as a side dish with meats or as a topping for bruschetta.
Cotechino is a type of Italian sausage that originates from Modena. The sausage is made with pork, pork rind, and spices and is typically boiled until cooked through. Cotechino is often served with lentils and other legumes as a traditional New Year’s dish in Italy.
Cremolata is a traditional Italian condiment that is similar to gremolata. It is made by mixing together lemon zest, garlic, parsley, and sometimes anchovy. Cremolata is often served as a topping for grilled meats, fish, or vegetables and can also be used as a garnish for soups or stews.
37. Crocchette di patate
Crocchette di patate are a popular Italian snack or appetizer made with mashed potatoes, eggs, Parmesan cheese, and breadcrumbs. The mixture is formed into small balls or patties and then deep-fried until golden brown and crispy. Crocchette di patate are often served as a finger food or alongside other antipasti.
Crudo is a type of Italian dish that consists of thinly sliced raw fish or seafood. It is typically served with olive oil, lemon juice, and sometimes salt and pepper. Crudo is similar to sushi or sashimi and is often served as an appetizer or starter course in Italian cuisine.
39. Coniglio alla cacciatora
Coniglio alla cacciatora is a traditional Italian dish made with rabbit, tomatoes, onions, garlic, and herbs. The dish is typically braised or stewed until the meat is tender and falls off the bone. Coniglio alla cacciatora is often served with polenta or crusty bread and pairs well with a red wine such as Chianti.