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'''Baccalà''' is [[Italian language|Italian]] for dried, salted [[cod]]. Most baccalà dishes require that the fish be soaked numer ...ina'', a dish native to [[Vicenza]], is not made from salted cod, but from dried cod ([[stockfish]]) served on or next to [[polenta]].

''Makes 6 cups, enough to dress about 1 1/2 pounds dried pasta'' This recipe makes enough sauce to dress 1 1/2 pounds of dried pasta or one-and-a-half recipes tagliatelle — good for feeding a hungry c

[[image:Lasagna.jpg|thumb|300px|right|'''Meat Lasagna''']] * 2 large sheets Pappardelle or dried lasagna sheets ($1.39)

...alami''') is a [[curing|cured]] ([[fermentation (food)|fermented]] and air-dried) [[sausage]] of [[Italy|Italian]] tradition. The name comes from the [[Ital ...ed at ambient temperatures for a year. For people who consumed very little meat it was used as a relish to add flavour in a meal of boring staples, usually

...food)|drying of food]] is the worlds oldest known preservation method, and dried fish has a storage life of several years. The method is also cheap, the wor ...]] is the most common fish used in stockfish production, while other white meat fish, such as [[pollock]], [[haddock]], [[Molva molva|ling]] and [[Brosme b

...s are in season. It can be [[vegetarian]], contain [[meat]], or contain a meat-based soup base (such as [[chicken stock]]). In fact the word "minestrone" ...nd pasta faggioli (or beans and pasta), the former due to the long-life of dried goods, the latter making use of local and seasonal ingredients.

Most spaghetti sold and consumed is commercially prepared, then dried. Spaghetti is cooked by [[boiling]] the pasta in [[salt]]ed [[water]] until ...various [[herb]]s (especially [[oregano]] and [[basil]]), [[olive oil]], [[meat]], or [[vegetables]]. Other toppings include any of several hard [[cheese]

'''Prosciutto''' (also known as '''Parma ham''') is a dry-cured [[ham (meat)|ham]] from central and northern [[Italy]] and other [[Adriatic Sea|Adriati ...Agricultural Policy]] of the [[European Union]], certain well-established meat products including some local prosciutto, are covered by a [[Protected Desi

...rmer are traditional in Italy. Pasta is categorized in two basic styles: ''Dried'' and ''Fresh''. Depending upon whether or not pasta includes eggs as an in ...describes a dish called ''lagana'' that consisted of layers of dough with meat stuffing, a possible ancestor of modern-day ''[[Lasagna]]''. But the method

===Italian [[Meat]]s=== * [[Baccalà]] (Dried, salted [[cod]])

...nd salt were used to preserve items like pickles, herring and to cure pork meat. [[Root vegetable]]s were also preserved in brine after they had been [[par ...ni Siciliani'' which was made by wrapping dough around a thin iron rod and dried in the sun. The macaroni was to be cooked in [[capon]] stock flavored with

...y dishes a [[sweet and sour|sweet-sour]] flavor. The most popular types of meat were [[pork]] and [[chicken (food)|chicken]], while [[beef]], which require ...s and their calendars had great influence on eating habits; consumption of meat was forbidden for a full third of the year for most [[History of Christiani

===Italian [[Meat]]s=== * [[Baccalà]] (Dried, salted [[cod]])

...n some of the caskets had evaporated over the years, leaving nothing but a dried-out, mummified heart. ...ck culture is '''Döner Kebap''', sandwiches of Turkish origin with roasted meat, salad and yogurt sauce. Places that sell kebap often sell take-away pizza