The Italian language has a relatively small number of words that begin with the letter “J”, so it’s not common to find many Italian dishes or foods that start with that letter. However, we have found some that do start with J, so journey through the flavors of Italy with these delectable dishes starting with the letter J.
Jota is a hearty and flavorful soup that is a traditional dish of the Friuli-Venezia Giulia region of Italy. The soup is made with a combination of beans, sauerkraut, potatoes, and smoked meats, such as pork ribs or bacon. The ingredients are simmered together in a pot until the flavors have melded together and the soup has thickened. Some versions of Jota may also include garlic, onion, carrots, and bay leaves. The result is a filling and satisfying soup that is perfect for a cold winter day.
2. Jambon de Bosses
Jambon de Bosses is a type of cured ham that originates from the Aosta Valley region of northwestern Italy. The ham is made from the hind leg of the pig and is cured with a mixture of salt, spices, and aromatic herbs, such as juniper and thyme. After the curing process, the ham is hung to dry in the mountain air for up to two years, allowing it to develop a complex flavor and a tender texture. Jambon de Bosses is a prized product of the Aosta Valley and is protected under the European Union’s PDO (Protected Designation of Origin) scheme, which ensures that only hams produced in the Aosta Valley region using traditional methods can be labeled as Jambon de Bosses.
3. Jovial pasta
Jovial pasta is a brand of pasta made from organic einkorn wheat, an ancient grain that has been cultivated in Italy for thousands of years. Einkorn wheat has a rich, nutty flavor and is packed with nutrients such as protein, fiber, and antioxidants. Jovial pasta is made using traditional Italian pasta-making techniques, resulting in a pasta that is firm, chewy, and flavorful. The pasta is available in a variety of shapes and sizes, including spaghetti, penne, and fusilli, and can be used in a wide range of Italian dishes, such as pasta salads, lasagna, and carbonara. The pasta is made just outside of Lucca, Italy.
Juncata, also known as Giuncata, is a fresh cheese that’s popular in La Sila, southern Italy. It’s made from cow’s milk, which is curdled using rennet and then heated until the curds separate from the whey. The curds are then drained, shaped into small cubes, and left to mature for a few days before being eaten. It’s similar in texture to ricotta cheese, but with a slightly firmer texture and a more pronounced flavor. The cheese is typically eaten fresh, and it’s often served as a dessert cheese or as a filling for sweet pastries.