Do You Know Italian Food Other Than Pizza?

Minestrone soup typically consists of vegetables, pasta or rice and is a bit thicker than normal broth soups. There's no exact recipe so cooks are free to choose their additional ingredients and other flavorings.

If you want to make pesto in the traditional way, you'll need a mortar and pestle. Each ingredient gets crushed against the sides of the bowl-like mortar. It's basically an ancient food processor that's still used widely today.

Sometimes the simplest things can be the most difficult but also the most delicious. If you're using more than five ingredients for your Pomodoro, you're making it too complicated. All you'll need are crushed tomatoes, garlic, salt, pepper and basil.

Agrodolce comes from the words "agro" which refers to the sour taste, and "dolce" which means sweet. The ingredients can change, but it is usually made with a base of vinegar and sugar.

Normal fondue is essentially just cheese and maybe some type of liquid and other add-ins. Fonduta, however, is a whole different beast. Fonduta is more of a cheesy custard that gets baked before serving.

Cioppino is a classic seafood soup with a tomato broth. It's often served with grilled sourdough bread or garlic bread if you get it in the US. Hopefully you're ready to do some work though, because getting the mollusks out of their shells is an adventure.

Making ciabatta is an art, and there's a very specific process to get it right. It has a loose crumb and lots of air pockets that create that incredibly light and fluffy inside that contrasts the crusty exterior.

There are lots of places you can get muffuletta sandwiches outside of Italy and they're actually pretty good. If you've got the right ingredients like a boule that you can hollow out, quality meats like mortadella and cheese like provolone, you're good to go. New Orleans is famous for this sandwich!

Depending on the region in Italy will depend on the process and toppings of the focaccia, but the principle is the same. It's a thick bread that is dimpled with your fingers to catch all of the olive oil and other toppings.

Panini, or panino if you're just making one, is a pressed sandwich that can be made any which way. Cheese is a big component, as it gets nice and melty in the panini press. Think of it as an Italian grilled cheese.

Originally from Milan, panettone is a sweet bread loaf that is traditionally given around Christmas time and to celebrate the New Year. It's also used for the same purpose in Argentina and Brazil among other countries.

A lot of people get stromboli and calzone confused, but the difference is simple. A calzone is folded in half and sealed while a stromboli is rolled on itself like sushi. Usually, a calzone also doesn't have sauce on the inside, while a stromboli usually will.

It's different from ravioli in that it's a different shape and sort of folded in thirds rather than the filling being sandwiched between two pieces of pasta dough. However, the shape can vary based on location.

Boiled potatoes come together with flour and egg to form a cohesive dough that can be cut into little pieces to then be boiled again and crisped up in a pan with brown butter. People say they're like little pillows in your mouth.

The addition of bacon, peas and cream is definitely an American thing, as the real Italian version is much simpler. Most Italian dishes only require a few ingredients to be delicious and are amazing without any enhancements.

The most common filling is some type of seasoned meat and mozzarella cheese, but some people just opt for the cheese. It's creamy, it's savory, it's crispy and it's made even better after being dipped in marinara sauce.

Risotto, the main component of arancini, is created by slowly introducing liquid to the arborio rice, which gives off more starch than normal rice. This, with the addition of lots of parmesan cheese, creates almost a savory rice pudding.

Bronzino is a type of fish, and the traditional way to serve it is whole. It can either be fried whole or prepared another way, and then the waiter will either break it down for you at the table, or you can take the adventure on your own.

Often served as an appetizer or antipasto in Italy, carpaccio was invented in 1950 by a bar in Venice. The most traditional is thinly sliced beef topped with olive oil and lemon juice, but some people will make the dish with fish.

Fried calamari has become an American staple as much as an Italian one. It can be battered or coated in cornmeal or breadcrumbs and then it gets fried. The toppings can vary, but the most traditional is just a squeeze of lemon.

The base of a frittata is eggs and milk, but the fillings you choose to put in are seemingly endless. It can hold up to meat, cheese and vegetables. It's also a great option for low-carb people who don't want the crust of a quiche.

Traditionally, vanilla ice cream is used as the base, but you can use your imagination and create the affogato of your dreams. It's simple and covers the coffee and dessert all in one.

Semifreddo literally translates to half-frozen. It's made in a loaf pan to keep its shape and is an ice cream dessert that eats like a cake. It's actually more of a frozen mousse than an actual ice cream.

Scampi refers to the sauce of butter, garlic and wine and is most traditionally made with shrimp. However, chicken can also be used as a shellfish substitute and still be called scampi as long as the sauce remains the same.

Pizzette means small pizzas. You take pizza dough and cut them into bite size circles. They are great as a starter or if you're having a cocktail party and only offering small bites. Top them the same you would regular pizza.

The main ingredient in a panzanella salad is bread. You read that right. Bread. Aside from that, you can add anything you want like grilled peaches, prosciutto or tomatoes. The possibilities are endless.

The bruschetta that is bread topped with a chopped tomato mixture is not the classic Italian version. Actually, the real version traditionally has no tomato at all unless the cook decides to rub the toasted bread with a halved tomato.

Classically flavored with almonds, this cookie gets baked in an almost loaf shape, then sliced on the bias to create long cookies, and then those get baked again. This double baking process makes for a crispy toasted treat.

No need for fancy pie plates or crimping of crusts. A crostata is a circle of pie dough with the filling piled in the center. The excess of dough then gets folded up over the filling to create a rustic look that requires no special skills.

It can be served either hot or cold, but traditionally cold, and is filled with other things like vegetables and cheese. It's mostly eaten in the summer as rice is a great vessel for fresh ingredients.

Riso tonnato just mean tuna risotto. You can use fresh tuna that you have cooked and shredded yourself, or make it easy and use canned tuna. If you go that route, make sure you get the stuff in water and not oil.

It's almost like a flan or other custard dish but made a savory way with the addition of plenty of spinach. It can be made with other things, but traditionally, spinach is the way to go. While other custards can be eaten cold, this one is best served hot.

Literally translating to "crazy water," it most likely refers to the poaching liquid for the fish. It starts as water but is jazzed up and turned into broth by vegetables and some other fish bones or meat.

It can be a traditional part of the seven fishes on Christmas Eve, or eaten any other time of year. Sometimes salt cod was used, but that was only when refrigeration of the fresh stuff wasn't available.

Not to be confused with the creamy cheese, burrata, buridda is a fish stew with a tomato broth base. It originated in the Ligurian region and is usually slow cooked for hours. It can be done in a shorter period of time, but for the deep and developed flavor, slow is the way to go.

Fritto means fried, while misto means mixed. So it's essentially a dish of mixed vegetables that get battered and fried. Top with flaky salt as soon as they come out of the hot oil for the most flavorful snack.

If you slice vegetables like eggplant and zucchini lengthwise, you can fill them meat or cheese and roll them up into perfect swirls of Italian flavor. The best part is, after the item is rolled, it gets baked with cheese on top.

Spiadina is just a vessel for your favorite sandwich fillings. It can be folded in half like pita or naan to hold everything in, or you can have two separate pieces, but either way, this flatbread lends itself to some amazing sandwiches.

Pronounced bra-cheeo-lay, this meat dish is very simple and one that you'll find on the the tables of many families in Italy. It's another one of their rustic favorites, as you can basically use any vegetables you have on hand and a good cut of meat.

Caponata can be eaten as is for a side dish, or spooned on top of crostini for a take on bruschetta. You can adjust the amount of vinegar in it depending on how tart you like things, but traditionally it does tend to be heavy on the vinegar.