The Authentic Traditional Italian Pizza Guide (2012)

7/31/2019 The Authentic Traditional Italian Pizza Guide (2012)

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The Authentic Traditional Italian

Pizza Guide (2012)

With over 600 Authentic Pizza Toppings!!!

By [email protected]


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INDEX

1.) Hints & Tips to Making the UltimatePizza

2.) The Authentic Traditional Italian PizzaGuidelines

3.) Definition of an Authentic TraditionalItalian Pizza

4.)A Guide to Authentic Traditional ItalianPizza Toppings

5.) Italian Meat Comparisson Chart6.)A List of Traditional Italian Toppings7.) Sources


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Hints & Tips to Making the Ultimate Pizza

Cured Meat

- Put cured meats on the pizza after cooking or at the last few seconds to avoid drying out.

Fresh Meat

- Cook thoroughly before putting on the pizza then cook on pizza to avoid germs.

- Usually only vegetables & pork are used but now beef, poultry & fish ar used often.

Cheese

- Some Pizza is made with the cheese added after its cooked or no cheese at all.

- Some Pizza is made with the toppings placed under the cheese as well as on top.

- Traditionally Pizza is made with cheese in chunks or finely grated.

Vegetables

- Some vegetables need to be sauted or seered to bring out their flavours on pizza.

Other

-Avoid high temperatures and long cooking times to keep your pizza from burning.

- Chop all items accordingly to how they will cook best.

- Too much meat will cause your pizza to be greasy try to limit them to 7 items maximum.

- Too many vegetables will cause your pizza to be greasy try to limit them to 7 items maximum.


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The Authentic Traditional Italian Pizza Guidelines

The Vera Pizza Napoletana Guidelines are:

1. Proper Cooking Method:

Pizza Napoletana must be cooked in a wood-fired dome oven. Gas, coal or electric ovens, while

capable of produce wonderful pizza, do not conform to the Pizza Napoletana tradition.

2. Proper Ingredients:

Pastry flour, San Marzano (plum) tomatoes, all natural Fior-di-Latte or Bufala mozzarella, fresh

basil, sea salt and yeast. Only fresh, all-natural, non-processed ingredients are acceptable.

3. Proper Technique

Pizza dough kneaded either by hand, or with a low speed mixer. No mechanical dough shaping,such as a dough press or rolling pin, and proper pizza preparation. Pizza baking time should not

exceed 90 seconds.

4. Proper Equipment

A proper work surface (usually a marble slab) and a wood-fired oven operating at roughly 800F.

5. The Final Product: Pizza Napoletana

Pizza Napoletana is not larger than 14 with a raised edge crust and thin (.11 inch) center. Thepizza should be soft and elastic, and easily foldable, not hard or brittle.


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Division QTC III

via XX September n. 20

00187 Rome

Thirty days from the date of publication in the official Gazette of the Italian Republic, the above-mentioned petition will be proposed to the European Commission.

THE METHOD OF PRODUCTION OF THE SPECIALITA' TRADITIONALE GARANTITA

"PIZZA NAPOLETANA"

Article 1. Name of the product

The classification of "Pizza Napoletana STG" following the Italian tradition and with thewording exclusively in the Italian language, is reserved to the product made using ovens and

from businesses dedicated to the production of Pizza, defined as Pizzerias, and destined for thefinal consumer, with specific features specified as follows:

The Method

"Pizza Napoletana" is a food preparation made from a base of risen dough and cooked in a wood

fire oven. The product is characterized both by the ingredient, means and technologies of

production. In the designation "Pizza Napoletana" we define the following names: "PizzaNapoletana Marinara", "Pizza Napoletana Margherita Extra" and "Pizza Napoletana Margherita".

Article 2. Ingredients

The products that provide the base for "Pizza Napoletana" include wheat flour type "00" with the

addition of flour type "0" yeast, natural water, peeled tomatoes and/or fresh cherry tomatoes,marine salt, and extra virgin olive oil.

Other added ingredients can include, garlic and oregano for "Pizza Napoletana Marinara" buffalomilk mozzarella, fresh basil and fresh tomatoes for"Pizza Napoletana Margherita Extra" and

mozzarella STG or Fior di Latte Appennino and fresh basil for "Pizza Napoletana Margherita".

Article 3. Method of Production.

The preparation of "Pizza Napoletana" includes exclusively the following method of productionused in a continuous cycle.

1) Preparation of the dough:

Blend flour, water, salt and yeast. Pour a litre of water into a mixer, dissolve between the 50 andthe 55g of salt, add 10% of the total amount of flour, and then add 3g of hydrated yeast. Start the


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mixer, and then gradually add 1800 g of flour until you achievement of the desired dough

consistency. Combining the ingredients should take 10 minutes.

Next, mix the dough at low speed for 20 minutes, until the dough forms a single ball. To obtain

the optimal dough consistency, it is very important to control the quantity of water, such that the

flour is able to absorb it all. The mixture should be sticky, soft and elastic to the touch.

The characteristic "merceologiche" of the flour used for "Pizza Napoletana" allow it to absorb

from 50 to 55% of its weight in water to reach the optimal "point of pasta." The resulting dough

can be individualized by the abilities of the individual pizzaiolo.

The preparation of the dough in the mixer should be done without causing the dough to become

warm.

2) Dough Rising:

First phase: remove the dough from the mixer, and place it on a surface in the pizzeria where itcan be left to rest for 2 hours, covered from a damp cloth. In this manner the dough's surface

cannot become harden, nor can it form a crust from the evaporation of the moisture releasedfrom the dough. The dough is left for the 2 hour rising in the form of a ball, which must be made

by the pizzaiolo exclusively by hand.

With the aid of a spatula, cut from the mixture into smaller portions, which are then shaped onto

a ball. For "Pizza Napoletana" the dough balls must weigh between the 180 and the 250 g.

Second phase of the dough rising: Once the individual dough balls are formed, they are left in

"rising boxes" for a second rising, which lasts from 4 to 6 hours. By controlling storage

temperature, these dough balls can then be used at any time within the following 6 hours.

3) Forming the pizza base:

Following the second rising, the dough ball can be removed from the rising box using a spatula

and placed on the cooking of the pizzeria, on a light layer of flour to keep the dough from

sticking to the work bench. With a motion from the center to the outside, and with the pressure ofthe fingers of both the hands on the dough ball, which is turned over and around multiple times,

the pizzaiolo forms a disk of dough that to the center the thickness is not more than 0.3 cm (.11

inch), and a border that is not greater than 1-2 cm (.4-.8 inch), forming a frame, or crust.

No other type of preparation is acceptable for the preparation of the "Pizza Napoletana STG."Specifically excluded is the use of a rolling pin and mechanical presses.


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Features of the flour:

W220-

380

P/L .50-.70

G 22

Absorption 55-62

Stability 4-12

Toss E10max

60

Falling

number

300-

400

Dry gluten9.5-11%

Protein11-

12.5%

Features of the Dough:

Fermentationtemperature

25C

Final PH 5.87

TA 0.14

Density0.79g/cc

(+34%)

4) Method: Assembling a Pizza.

Pizza Napoletana Marinara:

Using a spoon place 80g of pressed, peeled tomatoes in to the center of the pizza base, then using

a spiralling motion, cover the entire surface of the base with the sauce;

Using a spiralling motion, add salt on the surface of the tomato sauce;

In the same manner, scatter a pinch of oregano;


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Chop a thin slice of peeled garlic, and add it to the tomato;

Using an oil canister and a spiralling motion starting from the center and moving out, pour 4-5g

of Extra Virgin Olive Oil.

Pizza Napoletana Margherita Extra:

Using a spoon place 60-80g of pressed, peeled tomatoes, or chopped fresh cherry tomatoes in to

the center of the pizza base, then using a spiralling motion, cover the entire surface of the base

with the sauce;


Spread 80-100g of sliced Mozzarella di Bufala DOP so that it forms a connect lath pattern on the

surface of the tomato sauce;

Spread on the fresh basil leaves;

Using an oil canister and a spiralling motion starting from the center and moving out, pour 4-5g

of Extra Virgin Olive Oil.

Pizza Napoletana Margherita:

Using a spoon place 60-80g of pressed, peeled tomatoes, or chopped fresh cherry tomatoes in tothe center of the pizza base, then using a spiralling motion, cover the entire surface of the basewith the sauce;


Spread 80-100g of sliced Mozzarella STG, or Fior di Latte Appennino to that it forms a connect

lath pattern on the surface of the tomato sauce;

Spread on the fresh basil leaves;

Using an oil canister and a spiralling motion starting from the center and moving out, pour 4-5gof Extra Virgin Olive Oil.


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5) Cooking:

Using a wood or aluminum peel, and a little flour, the pizzaiolo transfers, the pizza using a rotary

movement and a quick shake, on to the cooking surface of the oven without disturbing the

prepared pizza. The cooking of the "Pizza Napoletana STG" must be done exclusively in a wood

fire oven which has reached the cooking temperature of 485C, (905F), which is essential to cookthe Pizza Napoletana.

The pizzaiolo should monitor the cooking of the pizza by lifting up its edge. Using a metal peel,

the pizzaiolo rotates the pizza, changing the edge that is facing the fire, and taking care to always

replace the pizza on the same spot on the cooking surface, to ensure that the pizza does not burnbecause it is exposed to different temperatures.

It is important that the pizza is cooked in uniform manner across its entire circumference.

At the conclusion of the cooking, the pizzaiolo removes the pizza from the oven with a metallic

peel, and places it on a flat, dry work surface.

Cooking time should not surpass 60-90 seconds.

After the cooking, the pizza should have the following characteristics:

The tomato should have lost all excess water, and should be dense and consistent;

The mozzarella di Bufala DOP or the mozzarella STG should be melted on the surface of the

pizza;

The basil, garlic and the oregano will develop an intense aroma, and will appear brown, but notburned.

The following temperature guidelines should be followed:

Cooking surface temperature: 800F about.

Oven dome temperature:800F about.

Cooking time: 60-90 seconds.

Temperature reached by the dough: 60-65C.

Temperature reached by the tomatoes: 75-80C.

Temperature reached by the oil: 75-85C.

Temperature reached from the mozzarella: 65-7C.


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Article 4. Traditional character

The pizza, as represented by a base of dough on which you can place food and which functions

as a plate, has been present in various forms in the excavations of almost every known ancient

civilization. The term "pizza" was first used in Italy in 997 in the Codex cajetanus of Gaeta.

The true "Pizza Napoletana" as it has come to be know in Naples, a base of dough that is coveredwith tomatoes was born after a specific historical moment: the discovery of the America, in 1492

by Cristoforo Colombo. It was the Genoan navigator that carried the tomato plant to Europe. In

1596 the tomato plant was exported to Naples from the Spain, where it was first used as an

ornamental. The first historical documentation of the use of tomatoes in the cooking is found in"Gallant Cooking" (Naples - And. Raimondiane 1733) by Vincenzo Corrado, the chef to Prince

Emanuele of Francavilla. The same Corrado, in a following treaty on the foods most commonly

used in Naples, declares that the tomato was used for preparation of pizza and macaroni, helping

create two products for both the good fortune of Naples and the history of cooking. We can takethese as the first official appearance of the "Pizza Napoletana" a base of dough covered with

tomato.

The first pizzerias, without doubt, were born at Naples and until the middle the 1900s; pizza was

an exclusive product of Naples and of its Pizzerias. Since 1700 there were shops in Naples called

"pizzeria" The fame of the Naples pizzeria began to grow when the king of Naples, Ferdinandoof Bourbon, broke with the norm of the times, by entering the more renowned pizzerias to

experience the traditional dish. From that moment, the "pizza" was transformed into a restaurant

exclusively for the preparation of the "pizza".

The pizzas most popular and famous in Naples are the "Marinara" created in 1734, and the

"Margherita" created in 1796-1810 as an offering to the Queen of Italy during her visit to Naples

in 1889. The colors of pizza (tomato, mozzarella and Basil) remember the flag of the Italy.

Over time, Pizzerias have sprung up all around Italy and abroad, but each of these still finds itsroots in the surroundings of Naples. And they are all bound with the term "Neapolitan pizzeria"

in that they all recall in some manner their connection with Naples, where for almost 300 years

this product has remained unchanged.

In May 1984, virtually all the old Napoletani Pizzaioli came together to draw up the method for

the Pizza Napoletana, which was signed and officially recorded by the notary AntonioCarannante of Naples.

Article 5. Features of the final product

a. Description of the product:

"Pizza Napoletana" STG is presented as a product from the oven, round in shape, with a variable

diameter than it should not surpass 35 cm, (14 inches), with the edge raised (crust), and with thecentral covered by the ingredients. The central of the pizza base will be 0.3 cm, (.11 inch thick),


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with crust 1-2 cm (.4-.8 inch). The pizza should be soft, elastic, and easily foldable into a

"booklet".

b. Appearance: "Pizza Napoletana" STG is characterized by a raised crust of golden color -- a

definite product from oven, soft to the touch and to the mouth. The ingredients framed in the

center of the pizza by the red one of the tomato are perfectly blended with the olive oil.

Marinara, the green of the oregano and the white one of the garlic;

Pizza Margherita, the white one of the mozzarella browned all over, and the green one of thebasil in leaves darkened from cooking.

The consistency should be soft, elastic, and bendable. The product is presented soft to the slice,

with the characteristic flavors, a crust that presents the flavors of well-prepared and baked bread,

the mixed flavors of the tomatoes, the aromas of the of the oregano, the garlic and the basil, and

the flavors of the cooked mozzarella. The pizza, as it emerges from the oven, delivers the

characteristic aroma -- perfumed and fragrant.

c. Chemical Analysis

Marinara Type Napoletana Pizza STG

NUTRITIONAL ANALYSIS OF PRODUCT

g/100 g Kcal/100 g Kjoule/100

Carbohydrates 25.48 102 432.4

Protein 4.04 16.16 68.5

Fats 3.48 31.31 132.8

Energy Value/100 g 149.47 633.79

Margherita Type Napoletana Pizza STGNUTRITIONAL ANALYSIS OF PRODUCT


Carbohydrates 19.31 77.26 327.58Protien 8.05 32.21 136.6

Fats 7.39 66.56 282.21

Energy Value/100 g 176.03 746.39

Margherita extra Type Napoletana Pizza STGNUTRITIONAL ANALYSIS OF PRODUCT


Carbohydrates 19.31 77.24 327.5

Protein 8.32 35.28 149.58Fats 8.39 75.52 320.2

Energy Value/100 g 188.04 797.28


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Article 6. Storage

The Pizza Napoletana should be consumed immediately, straight out of the oven, at the pizzeria.

If the pizza were removed from the pizzeria to be eaten later, it would not longer carry the mark

of a true Pizza Napoletana"

Article 7. Signage and Brand

The pizzerias that are certified to produce true a "Pizza Napoletana" STG can display the logo

described below:

The logo contains a profile of the gulf of Naples with Mount Vesuvius in red, along with a pizzacontaining the essential ingredient. A green border encircles the graphic. Under the graphic the

text states Pizza (in green) Neapolitan (in red), where the acronym STG appears in white in the

second bar of the letter N.

Article 8. Monitoring

Pizzerias wanting certification for the STG "Pizza Napoletana" will be checked for the followingstandards: the correct methods and phases of mixture, rising and preparing the dough, as

described above; monitoring closely the critical points (HACCP); verifying the usage of the

ingredients and the methods outlined above; verifying the right storage and use ingredients(HACCP); checking that the pizzeria is following the structure outlined in the previous articles.

14 of the regulation (EEC) n. 2082/92.


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A Guide to Authentic Traditional

Italian Pizza Toppings

Cheese-

Mozzarella

Pecorino

Gorgonzola

Groviera (Swiss Cheese)

Fontina

Asiago

Stracchino

Ricotta

Parmesan

Feta

Provolone

Pecorino

Parmigiano Reggiano

Mascarpone

Formaggio di Lagundo

Bela Badia

Caciocavallo

Mozzarella di Bufala Campana

ZuffiUova di bufala

Zufi


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Meat

Pork-

Prosciutto Cotto (Ham Slab)

Prosciutto Crudo (Pork Slab)

Capocollo (Pork Slab)

Coppa (Pork Slab)

Culatello (Pork Slab)

Prosciuttini (Pork Slab)

Lonza (Pork Slab)

Pancetta (Cured Bacon)

Pancetta Affumicata (Smoked Bacon)

Speck (Bacon)

Guanciale (Jowl Bacon)

Beef-

Bresaola (Beef Shoulder Slab)

Slinzega (Beef Shoulder Slab)

Mocetta di Bovino (Beef Leg Slab)

Turgia Salami (Fresh Beef Sausage)Giora Salami (Cured Beef Sausage)

Equine-

Bresaola di cavallo (Horse Shoulder Slab)

sfilacci di equino (Horse Strips)

Salame di cavallo (Cured Horse Salami)

salame di asino (Cured Donkey Salami)

Poultry-

Salame d'oca di Mortara (Fresh Goose & Pork Sausage)

Prosciutto d'oca (Goose Prosciutto)

Petto d'anatra affumicato (Smoked Duck Breast)

Petto d'oca affumicato (Smoked Goose Breast)


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Salami-

Salamino Piccante (Southern Italy)

Cacciatore (Hunters)

Ventricina (Commoners)

Milano Salami (Milanese)

Genoa Salami (Genoese)

Felino (Parma)

Finocchiona (Tuscan)

Nduja (Calabrian)

Cured Soppressata (Calabria)

Uncured Soppressata (Tuscan)

Sopressa (Veneto)

Ciauscolo (Marche)

Mortadella

Ventricina

Salame S. Angelo

Salame siciliano

Pepperoni

Sausage-Mild Salsiccia (typical raw Italian sausage)

Spicy Salsiccia (typical raw Italian sausage)

Salsiccia Stagionata (small salami)

Wurstel (pre-cooked like hot dog)

Borzat (Fresh Sheep Sausage)

Salame d'oca di Mortara

Salami di Turgia

Fish-

Anchovies

Sardienes


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Other-

Champignon Mushrooms

Black Olives

Sundried Tomatoes

Sliced Tomatoes

Roasted Red Peppers

Sweet Bell Peppers

Sweet peppers (Pepperoncini)

Hot Peppers

Truffles

Red Onions

Asparagus

Broccoli

Artichoke Hearts

Figs

Eggplant

Zucchini

Spinach

Rocket

SquashRosemary Sprigs

Capers (Salted or Pickled)

Spices-

Crumbled Red Pepper

Garlic

Oregano

Olive OilBasil Leaves

Sea Salt


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International Salami-

American (Pepperoni, German Salami)

Corsican (Fegatelli)

French (Saucisson sec, Varit de Saucisson)

Spanish (Fuet, Salchichn , Chorizo)

Portuguese (Linguia, Chourio de Vinho, Salpico, Cacholeira, Paio)

Hungarian (Tli Szalmi)

Balkans (Kulen)

German (Holsteiner Mettwurst)

Dutch (Metworst)

Finnish (Meetvursti)

Danish (Spegeplse)

South African (Drowors)

Greek Salami

Russian Salami

International Toppings-

Chorizo Sausage

Meat Balls

BaconCanadian Bacon

Shrimp

Ham

Pineapple

BBQ Chicken

Grilled Chicken

Buffalo Chicken

Cajun ChickenEggs

Taco Meat

Steak Strips


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Italian Meat Comparisson ChartPork

Capocollo Coppa Lonza

Prosciuttini Culatello Proschutto Crudo

Prosciutto Cotto Guanciale Pancetta


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Pancetta Affumicata Speck

Beef

Bresaola Slinzega Mocetta di Bovino

Giora Salami Tugurt Salami


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Poultry

Prosciutto d'oca Petto d'anatra affumicato Petto d'oca affumicato

Equine

Bresaola di cavallo Salame di cavallo Salame di asino Sfilacci di equino


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A List of Traditional Italian Toppings

70+ Varieties of Traditional Italian Sausage

Region of Abruzzo

salsiccia di fegato

salsiccia di fegato con miele

salsiccia di maiale sott'olio

salsicciotto frentano

Region of Basilicata

salsiccia dolce, con finocchietto (o semi di coriandolo) e con peperoncino rosso

di Senise in polvere.

salsiccia piccante, con finocchietto e peperoncino piccante.

salsiccia pezzente, cos chiamata per l'impiego di parti meno pregiate e pi

grasse.

salsiccia sotto sugna

Region of Calabria

salsiccia con finocchietto selvatico, satizza

salsiccia di coretto

salsiccia pezzente

salsiccia sott'olio (d' oliva)


Region of Campania

salsiccia

salsiccia affumicata

salsiccia di polmone


salsiccia sotto sugna di Casale di Carinola

salsiccia sotto sugna di Vairano Patenora


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salsiccia Rossa di Castelpoto

cervellatine

Region of Emilia-Romagna

salsiccia fina o grosso

salsiccia "matta" (fatta con tagli meno pregiati, soprattutto della gola vicino

al taglio per il dissanguamento dell'animale in fase di macellazione)

salsicciotto alla piacentina, salame da cuocere

Region of Lazio

salsiccia al coriandolo di Monte San Biagio (LT) (fresca, conservata e secca)

salsicce (corallina romana, susianella, al coriandolo, paesana)

salsicce secche aromatiche

salsicce secche di suino della Ciociaria e dei monti Lepini

salsiccia dei monti Lepini al maiale nero

salsiccia di fegato (mazzafegato di Viterbo, paesana da sugo)

salsiccia di fegato dei monti Lepini al maiale nero

salsiccia di fegato di suino (tipica dell'Alta Valle del Velino)

salsiccia sott'olio (allo strutto)

Region of Liguria

salsiccia

salsiccia di ceriana, slasiccia

salsiccia di pignone

Region of Marche

salsiccia

salsiccia di fegatosalsiccia di cinghiale

Region of Molise

salsiccia di fegato di maiale

salsiccia di maiale


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salsiccia di maiale di Pietracatella

Region of Piemonte

salsiccia al formentino

salsiccia di Bra

salsiccia di cavolo o sautissa d coi

salsiccia di riso

Region of Puglia

salsiccia a punta di coltello dell'alta murgia a Gravina

salsiccia alla salentina, sardizza, sarsizza, satizza

salsiccia dell'appennino dauno

salsicciotti di Laterza

Zampina, prodotto tipico di Sammichele di Bari

Region of Sardegna

salsiccia di Siligo, di suino, affumicata, con pepe nero, chiodi di garofano e

finocchietto selvatico

salsiccia di suino fresca

salsiccia di suino secca di Irgoli detta comunemente "Sartizzu"

Region of Siciliana

salsiccia di maiale fresca, secca e affumicata, a sasizza

salsiccia pasqualora

salsiccione grasso

Region of Toscana

salsiccia con patatesalsiccia con fagioli

salsiccia di cinghiale

salsiccia di cinghiale sott'olio

salsiccia di montignoso

salsiccia toscana (sarciccia)


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Region of Trentino-Alto Adige

Hirschwurst (salsiccia di cervo)

Leberwurst (salsiccia di fegato)

salsiccia fresca o luganegheta fresca o salziza fresca (Provincia di Trento)

Region of Umbria

salsicce

Region of Veneto

salsiccia con le rape

salsiccia equina

salsiccia tipica polesana


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170+ Varieties of Traditional Italian Salami

Italian Salame Varieties-

Salamini italiani alla cacciatora (DOP)Salame di Varzi (DOP)

Salame Piacentino (DOP)

Salame Brianza (DOP)

Salame mantovano (DOP)

Sopressa Vicentina (DOP)

Salame d'oca di Mortara (IGP)

Salame Sant'Angelo di Brolo (IGP)

Salame Cremona (IGP)

Salame Napoli (PAT)

Salame di Mugnano (PAT)

Ciauscolo (IGP)

Salame di Fabriano

Salame toscano

Salame calabrese

Salame gentile

Strolghino

Salame suino nero dei Nebrodi

Salame al pistacchio dell'Etna

Salame siciliano al finocchietto selvatico

Salame siracusano

Salame S. Angelo (IGP)

Soppressata di NicosiaSalame di cinghiale ragusano


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Traditionally Recognized Regional Salami Varieties-

Region of Abruzzo

AnnoiaMortadella di Campotosto o Coglioni di mulo

Salame abruzzese

Salame Aquila

Ventricina

Region of Basilicata

Soppressata

Region of Calabria

'Nduja

Soppressata di Decollatura

Soppressata calabrese

Salame crudo di Albidona

Salame di Crotone

Region of Campania

Salame Napoli

Salame di Mugnano

Soppressata cilentana e del Vallo di Diano, sopressata di Gioi Cilento

Sopressata di Riciliano

Sopressata del Sannio

Sopressata irpina

Region of Emilia-Romagna

Salame Romagnolo

Salame allaglio, salam da l'ai nella tradizione ferrarese


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Salame di Canossa o salame di Castelnuovo Monti

Salame degli Estensi

Salama da sugo

Salame di FelinoSalame fiorettino

Salame gentile, al zintil (il gentile)

Salame zia, la zzia, (la zia)

Region of Friuli-Venezia Giulia

Salam di cueste

Salame d'oca

Salame friulano

Salame di Sauris

Region of Lazio

Salame cotto (salame cotto della Tuscia)

Salame paesano

Salsicce secche

Region of Liguria

Salame (con i lardelli), (salamme cui lardelli)

Salame cotto

Salame crudo

Salame genovese di Sant'Olcese, di Orero

Region of LombardiaBastardei

Salame d'oca

Salam casalin

Salame con lingua


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Salame di giora

Salame di patate

Salame di testa o cupa

Salame di turgiaSalame d'la doja

Salame d'oca

Salamino di capra

Salametto casalingo

Salami aromatizzati del Piemonte

Salamino di vacca

Region of Sardegna

Salsiccia sarda (o "sartizza" o "salsthitza")

Salame Tipo Sardo

Region of Siciliana

Salame suino nero dei Nebrodi

Salame al pistacchio dell'Etna

Salame di cinghiale ragusano

Salame al finocchietto selvatico

Salame siracusano

Salame S. Angelo (IGP)

Salsiccia di Chiaramonte Gulfi

Soppessata di Nicosia

Region of ToscanaFinocchiona

Salame al vino

Salame chianino

Salame chiantigiano


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Salame di cinghiale

Salame di cinta senese

Salame di maiale e pecora

Salame prosciuttato di ghivizzanoSalame toscano

Region of Trentino-Alto Adige

Kaminwurzen (salamino affumicato)

Ciuighe

Salame all'aglio di caderzone

Salame all'aglio o salame da l'ai della Val Rendena

Salamella fresca all'aglio di caderzone

Region of Umbria

Corallina

Coglioni di mulo

Salami di Norcia

Region of Valle d'Aosta

Boudin

Region of Veneto

Salame nostrano padovano

Salame di cavallo

Salame di Verona

Salame di asino


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400+ Varieties of Traditional Italian Cheese

Abbamare Sardinia; a semi-soft cheese made from a mixture of cows and

sheeps milk.[1]

Accasciato - A (usually mixed)Sheep and Cows milk cheese from Tuscany

Acceglio from Piedmont; a fresh cows milk cheese made in the area of

Acceglio (province of Cuneo).[2]

Acidino (or Formaggio Acidino) Veneto; a goats milk cheese[3]

Agr di Valtorta Lombardy; made with fresh cows or goats milk in the Alta

Valle Brembana (Province of Bergamo)[4]

AinuzziSicily; a cows milk cheese made in Cammarata and San Giovanni

Gemini (Province of Agrigento).[5]

Algunder Bauernkse Halbfett (Italian formaggio contadino semigrasso di

Lagundo) from Burggrafenamt (Italian Burgraviato), South Tyrol.[6]

Algunder Butterkse (Italian formaggio di Lagundo) from Burggrafenamt

(Italian Burgraviato), South Tyrol.[7]

Algunder Ziegenkse (Italian formaggio di capra di Lagundo) South Tyrol; a

goats milk cheese from Burggrafenamt (Italian Burgraviato)[8]

Almkse South Tyrol

Alpkse South TyrolAmatriciano - Lazio around Amatrice and Leonessa

Ambra di Talamello Marche

Animaletti di Provola Calabria

Aostano Val dAosta; cows milk.

Aostino Val dAosta; cows milk.

Aschbacher Magerkse (Italian formaggio Aschbach magro) South Tyrol, from

Burggrafenamt (Italian Burgraviato),.[9]

Asiago DOP Veneto, TrentinoAsiago d'allevo (see Asiago)

Asiago pressato (see Asiago)

Asno Friuli Venezia Giulia; a curious cheese, although not made from asss

milk[10],[11]

Bags (synonym for Bagss)


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Bagoss (synonym for Bagss)

Bagss from Lombardy; a grana coloured with saffron from the Comune of

Bagolino.[12], [13], [14]

Bagss di Bagolino (synonym for Bagss)

Bastardo del Grappa from Veneto; a cheese traditionally made with mixed

milks, hence bastardo, in the area of Monte Grappa.[15]

Bauernkse South Tyrol; a cheese made from pasturised, semi-skimmed cows

milk around Meran and Vinschgau.[16]

Beb di Sorrento- Campania; a cows milk cheese produced in a similar manner

to Caciocavallo sorrentino in the Sorrentine Peninsula in the Province of

Naples,[17]

Beddo Piedmont; a soft, compact, white-bodied cheese made from cows milk

in the lower Cervo valley (Commune of Pralungo and the Oropa valley in the

Comune of Biella.[18]

Begiunn Piedmont; a creamy-granular ricotta made in summer in the alpine

pastures of Sauze dOulx and San Sicario (Commune of Cesana Torinese) in the

upper Val di Susa, and also in Bardonecchia (Province of Turin).[19],[20]

Bel Paese

Bela Badia South Tyrol; a soft cows milk cheese, or recent introduction,

made in the commune of Bruneck with milk from the mountain farmsteads of thePuster Valley.[21]

Bella Lodi Lombardia; typical Italian hard cheese from Lodi, "Granone"

lodigiano.[22]

Belicino Sicily; a fresh sheeps mik cheese from the Belice valley, containing

stoned olives of the type Oliva da Tavola Nocellara del Belice.[23] The cheese,

whose origins are post-World Two, is made within the communal territories of

Calatafimi, Castelvetrano, Poggioreale, Salaparuta, Campobello di Mazara,

Gibellina, Santa Ninfa, Petrosino and Salemi.[24]Belmonte

Bettelmatt Piedmont[25]

Bergkse

Bernardo

Biancospino


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Bocconcini

Bocconcini alla panna di bufala (see Bocconcini)[26]

Bianco verde Trentino; a cows milk cheese from Rovereto.[27]

Bitto DOP Lombardy

Bitto Valtellina (synonym for Bitto[25])

Bonassai

Boscatella di Fiav Trentino; a recently developed soft cheese made in

Fiav.[25]

Boschetto al Tartufo (a cheese incorporating pieces of white truffle[28]

Bormino

Boves

Bra (cheese) DOP Piedmont. Made in three varieties:

Bra d'alpeggio

Bra duro[29]

Bra tenero[29]

Branzi Lombardy, a similar cheese to Formai del Mut

BrebidorSardinia; a soft sheeps milk cheese.[30]

Brebiblu Sardinia; a modern, soft, blue (really green) sheeps milk cheese

inoculated with Penicillium roqueforti, made by Argiolas Formaggi in Dolianova

(Province of Cagliari).[31],[32]Brocciu (see Brotzu[33])

Bros (see Brs)

Brs

Bross (see Brs)

Brossa Val dAosta; cows milk

Brotzu[34]

Brus (see Brs)

Brus da latteBrus da ricotta

Bruss (see Brs)[29]

Bruss delle Langhe (see Brs)

Bruss di Castelmagno

Bruss di Frabosa


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Bruz d'Murazzan

Bruz d'Murazzanivan

Bruzzu

Burrata (a kind of mozzarella, stuffed with a mixture of mozzarella and cream)

Burrata delle Murge Puglia; a Burrata produced since the early twentieth

century in Andria (BA) and Martina Franca.[25]

Burrata di bufala (made from the milk of water buffalo)

Burrell'

Burrino

Burrino e burrata di bufala (water buffalos milk cheeses from Campania[35])

Busche

Butirro

Butterkse (Lagundo) (see Algunder Butterkse)

Cachat

Cacio di Fossa - A hard, sharp sheep's milk cheese, not unlike Pecorino

Cacio figurato

Cacio Magno

Cacio marcetto Abruzzo[25]

Caciocavallo

Caciocavallo di bufala (of Campania[36] and, in both smoked and un-smoked varieties, from Lazio[37])

Caciocavallo Ragusano Sicily; former name for the cheese now officially

listed as Ragusano DOP.[38]

Caciocavallo Silano DOP Calabria, Basilicata, Campania, Molise and Puglia

Cacioforte

Cacioreale

Cacioricotta

Cacioricotta di bufala[39]Cacioricotta Lucano Puglia, Campania and especially Basilicata.[13]

Caciotta

Caciotta Amiatina

Caciotta della Lunigiana

Caciotta misto pecora


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Caciotta degli Elimi

Caciotta dei monti della Laga

Caciotta della sabina

Caciotta di Asiago

Caciotta di Brugnato

Caciotta di Capra

Caciotta di latte caprino

Caciotta di pecora

Caciotta genuina Romana

Caciotta mista della Tuscia

Caciotta di bufala

Caciotta di bufala Pontina[39]

Caciotta Sarda

Caciotta Senese

Caciotta Toscana

Caciottina Di Bufala[39]

Caciottina Di Bufala Di Amaseno[39]

Caciottina Di Bufala Di Amaseno Aromatizzata)[39]

Casciotta di Urbino

Cadolet di capraCalcagno

Callu de cabreddu

Canestrato

Canestrato di Moliterno Stagionato in Fondaco, a hard mixed sheeps and

goats milk cheese from Puglia. It is matured for at least 60 days and may be

eaten at table or grated.[40] A application for PGI status was submitted on 20

August 2005.[41]

Canestrato Pugliese Puglia; a PDO cheese made in the Province of FoggiaCanestrato Trentino

Cansiglio

Capridor

Caprino (goats cheese)

Caprino al pepe di Bagnolo


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Caprino da grattugia

Caprino dell'Aspromonte

Caprino degli Alburni

Caprino della Limina

Caprino della Val Brevenna

Caprino della Val Vigezzo

Caprino di Baceno

Caprino di Cavalese

Caprino di Demonte

Caprino di malga delle Alpi Marittime

Caprino di Montefalcone del Sannio

Caprino di Rimella

Caprino Francese

Caprino fresco

Caprino fresco veneto

Caprino lattico Piemontese

Caprino lombardo

Caprino Ossolano

Caprino presamico Piemontese

Caprino stagionatoCaprino Trentino

Caprino vaccino

Caprino Valle

Caprino Valsesiano

Carboncino

Carnia

Casale de Elva Cuneo; a cheese made in the Commune of Elva (CN), in the

upper Val Maira which may be sold fresh or aged. In the latter case it resemblesCastelmagno.[13] Alternative names include Toma di Elva, Caso di Elva and Tumo

de Caso)

Casalina

Casareccio di Gorreto

Cast Gardesano


38/55

Casatella Romagnola

Casatella Trevigiana

Casatta nostrana di Corteno Golgi

Casciotta di Urbino DOP Marche[42]

Casel Bellunese

Casera Crotto

Casera uso monte

Casieddu di Moliterno Basilicata[13]

Casizolu

Casizolu di pecora

Caso conzato

Caso di Elva (synonym for Casale de Elva)

Caso peruto

Casolet

Casolet della Val di Sole Lombardy[13]

Casoretta

Castel Ariund, a strongly flavoured cows milk cheese from Entracque in the

Maritime Alps of the Province of Cuneo, often eaten with the local honey.[43]

Castelmagno DOP Piedmont

CastelrossoCasu axedu o Frue

Casu cundhdu (see Casu marzu)

Casu marzu

Casu modde (see Casu marzu)

Casu spiattatu

Casu de cabreddu[34]

Casu Friscu (Formaggio fresco from Sardinia)[34]

Casu spiattatu[34]Cavrin (Cevrin) di Coazze (goat cheese) Piedmont[29]

Cesio

Cherz Veneto; a name used in Livinallongo del Col di Lana for Pressato.[44]

Cingherlino (Zincarlin)

Cofanetto


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Comelico (cheese)

Conciato Romano

Contrin

Costa dOro

Crava

Crema del Friuli

Crescenza

Crucolo Trentino; cow's milk

Crutin

Cuc

Cuincir

Cuor di Valle

Cusi

Degli Albanesi

Del Colle

Delizia del Colle

Dobbiaco (cheese) South Tyrol[13]

Dolce Isola Misto

Dolcelatte (a cheese related to Gorgonzola, made for the export market)

Dolce sardoDolcezza d'Asiago

Dolomiti Trentino[13]

Erborinato di Artavaggio

Ericino

Escarun di pecora

Falagnone

Farci-Provola

FatulFallone di Gravina

Felciata di Calabria

Fior di campo

Fior di latte

Fior di latte laziale


40/55

Fior di Monte

Fiordivalle

Fiore Sardo DOP Sardinia

Fiore Sicano

Fiorone della Valsassina

Fiur

Fiurit

Flors

Fodm

Fontal Trentino[45]

Fontal Fiav Trentino[13]

Fontina DOP Val dAosta

Formadi salat (also known as formaggio salato, and related to Asno[46])

Formaggella del Bec

Formaggella del Luinese

Formaggella dell'Adamello

Formaggella della Val Brembana

Formaggella della Val Camonica

Formaggela della di Sabbia

Formaggella della Val di ScalveFormaggella della Val Seriana

Formaggella della Val Trompia

Formaggella di caglio

Formaggella Tremosine

Formaggella uso monte

Formaggella Valcavallina

Formaggetta della Valle Argentina

Formaggetta di BonassolaFormaggetta di mucca

Formaggetta Savonese

Formaggina

Formaggio (cheese)

Formaggio a crosta rossa


41/55

formaggio Alta Pusteria (see Hoch Pustertaler)

Formaggio caprino del Cilento

Formaggio Caprino della Limina

Formaggio coi vermi

Formaggio Caprino d'alpeggio

Formaggio da spalmare

Formaggio dei Zaccuni

Formaggio d'alpeggio di Triora

Formaggio d'alpe

Formaggio del Cit

Formaggio del Gleno

Formaggio del fieno

Formaggio di capra

Formaggio di capra a pasta molle Val dAosta; goats milk

Formaggio di capra di Calabria

Formaggio di "caso"

Formaggio di colostro ovino

Formaggio di fossa Emilia-Romagna, Marche[13]

Formaggio di Menconico

Formaggio di MontagnaFormaggio di pecora o capra a pasta pressata Val dAosta; sheeps and/or

goats milk

Formaggio in crema

Formaggio salato (synonym for Formadi salat[46])

Formaggio Saltarello

Formaggio di S. Stefano di Quisquina

Formaggio semigrasso d'Alpe

Formaggio Val SerianaFormaggiola caprina

Formaggiu ri capra

Formai de Livign

Formai de Mut

Formai de Mut dell'Alta Valle Brembana DOP Lombardy


42/55

Formaio embriago Veneto[13]

Furmaggitt di Montevecchia

Furmaggiu du quagliu

Furmai del sieur Mario

Formadi Frant

Formella del Friuli

Frachet

Fresa (cheese)

Frico Balacia

Frue[34]

Galbanino

Garda Tremosine

Giglio Sardo

Giuncata

Gioda

Gioddu

Giunc

Gorgonzola DOP Lombardy, Piedmont

Gran cacio di Morolo

Grana (a class of hard, mature cheeses)Grana Padano DOP Lombardy, Piedmont, Trentino, Veneto,

Emilia-Romagna

Grana Trentino Trentino[13]

Grande Vecchio di Montefollonico

Granone Lodigiano

Grasso d'Alpe

Graukase

Graukse della Valle Aurina South Tyrol[13]Gresal Veneto; the name used in Sedico for Pressato.[44]

Guttus

Hoch PustertalerSouth Tyrol; a cows milk cheese, also known as formaggio

Alta Pusteria, made in the communes of Toblach and Niederdorf.[47]


43/55


44/55

Mattone or Zeigel

Mattonella al rosmarino

Matusc

Mezzapasta

Misto capra

Misto capra di Malga

Misto pecora fresco dei Berici

Moesin di Fregona

Mollana della Val Borbera

Moncenisio (see Murianengo)

Montagna (cheese)

Montanello (Caciotta dolce)

Montasio DOP Friuli-Venezia Giulia, Veneto

Monte Baldo e Monte Baldo primo fiore

Monte delle Dolomiti

Monte Veronese DOP Veneto

Montbore Piedmont; a cheese made from mixed cows and sheeps milk in

the south-east of the (province of Alessandria) close to the Ligurian border,

particularly in the area of Mongiardino Ligure.[54],[29][55]

MontegraneroMorello (cheese)

Morlc

Morlacco, or Morlacco di Grappa, from the area of Monte Grappa in the Veneto

Mortrett (Murtret)

Mortart Piedmont; a class of cheeses from the area of Biella in which the

curds are coated with natural flavourings such as alpine herbs, spices, walnuts,

maize flour. Examples include Ostrica di montagna,[56] Ciambella all'Aglio,

Maccagnetta alle erbe,[57],[58] Maccagnetta alle noci,[59] Mattonella alrosmarino,[60]

Mortart Ciambella aromatica[61][62]

Motel

Motta

Mottolina (historical name for Bettelmatt


45/55

Mozzarella

Mozzarella di Bufala Campana DOP Campania, Lazio

Murazzano DOP Piedmont

Murianengo Piedmont; also known as Moncenisio this is a Gorgonzola-like

cows milk cheese from the province of Turin.[29][63]

Murtarat

Musulupu

Nevegal

Nis

Nisso

Nostrano (local produce)

Nostrana di malga

Nostrano d'Alpe

Nostrano de casl

Nostrano del Primiero (see Nostrano della Val di Fassa) Trentino[13]

Nostrano di Costalta

Nostrano di Latteria

Nostrano di malga Trentino

Nostrano Fiav

Nostrano grassoNostrano misto capra

Nostrano prealpino

Nostrano semigrasso

Nostrano della Val di Fassa Trentino[13]

Nostrano Valchiese

Ormea (cheese)

Ortler (cheese)

Ostrica di montagna Piedmont; one of the Mortart specialities of Biella[56]Ossolano d'Alpe - A Cows milk cheese made in Piedmont.

Paddaccio

Paddraccio

Padduni

Paglierina


46/55

Paglierina di Rifreddo Piedmont[13]

Pallone di Gravina Apulia and Basilicata[64]

Pampanella

Pannarello

Pannerone Lodigiano

Parmigiano-Reggiano DOP Emilia-Romagna, Lombardy

Pastorella del Cerreto di Sorano

Pastorino

Pecorino (sheeps-milk cheese)

Pecorino a crosta fiorita

Pecorino baccellone

Pecorino Brindisino

Pecorino dei Berici

Pecorino del Casentino

Pecorino del Parco di Migliarino-San Rossore

Pecorino della costa Apuana

Pecorino della Garfagnana

Pecorino della Lunigiana

Pecorino della Versilia

Pecorino delle balze VolterranePecorino di Filiano - A hard pecorino from the Province of Potenza for

which an application for PDO status was published in the Official Journal of the

European Union on 19.4.2007[65]

Pecorino di Garfagnina - A Tuscan Pecorino made with milk from

Garfagnina Bianca ewes.

Pecorino di montagna

Pecorino di Osilo

Pecorino LeccesePecorino Romano DOP Lazio, Tuscany, Sardinia

Pecorino Rosso

Pecorino Sardo DOP Sardinia

Pecorino Senese

Pecorino Siciliano DOP Sicily


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Pecorino Subasio (an alternative name (in dialect) for Pecorino Umbro)[66]

Pecorino Toscano DOP Tuscany

Pecorino Umbro[66]

Pecorino Veneto

Pepato

Peretta

Perlanera

Pettirosso "Tipo Norcia"

Piacentinu

Piacentinu di Enna Sicily[13]

Piattone

Piave

Piave Vecchio, Piave Stravecchio

Piddiato

Pierino (cheese)

Piscedda[34]

Pirittas[34]

Pojna enfumegada (see Poina enfumegada)

Poina enfumegada Trentino[13]

PratolinaPressato Veneto[67]

Presolana-Valseriana

Prescinseua

Primo sale

Primolino

Primusali

Provola affumicata (smoked cows milk cheese from Campania[68]

Provola affumicata di bufala (smoked water buffalos-milk cheese fromCampania[69]

Provola di bufala (water buffalos-milk cheese from Lazio: provinces of Rome

and Frosinone[70])

Provola affumicata di bufala (smoked water buffalos-milk cheese from Lazio:

provinces of Rome and Frosinone[70])


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Provola Capizzi

Provula Casale (Floresta)

Provola dei Nebrodi

Provola delle Madonie

Provola Ragusana

Provola Siciliana

Provolone

Provolone Sardo[34]

Provolone Valpadana DOP Lombardy, Veneto, Emilia-Romagna, Trentino

Pusteria

Pustertaler

Puzzone di Moena Trentino[13]

Quagliata ligure

Quartirolo Lombardo DOP Lombardy

Raschera DOP Piedmont[29]

Raschera d'alpeggio Piedmont; a Raschera made, at least 900 m above sea

level, in certain Alpine areas of the province of Cuneo.[71]

Ragusano DOP Sicily;

Rasco

Ravaggiolo RomagnoloRaviggiolo di pecora

Reblec de crama Val dAosta; cows milk

Rblque Val dAosta; cows milk

Rebl alpino (see Reblochon)[72]

Reblochon

Rebruchon (see Reblochon)[72], [73]

Regato

RenzRiavulillo

Ricotta

Ricotta di bufala[39]

Ricotta di bufala Affumicata[39]

Ricotta di bufala Infornata[39]


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Ricotta di bufala Salata[39]

Ricotta essiccata di bufala[39]

Ricotta fresca di bufala[39]

Ricotta gentile[34]

Ricotta moliterna[34]

Ricotta mustia[34]

Ricotta Romana DOP Lazio[74]

Ricotta salata[75],[76],[34]

Rigatino di Castel San Pietro

Robiola

Robiola Alta Langa

Robiola bresciana

Robiola d'Alba

Robiola della Val Bormida

Robiola della Valsassina

Robiola di Bossolasco

Robiola di Castel San Giovanni

Robiola di Ceva o Mondov

Robiola di Cocconato

Robiola di MontevecchiaRobiola di Roccaverano DOP Piedmont

Romano (an American term for a class of cheeses, some of them Italian,

including Pecorino Romano from which the name is derived)

Rosa Camuna - Val Camonica, Lombardy; mild compact paste cheese made

with partially skimmed cows milk.

Salignon Val dAosta; goatss and/or sheep milk cheese, usually smoked[77]

Salagnun

Salato duro friulanoSalato morbido friulano

Salato morbido del Friuli Friuli-Venezia Giulia[13]

Salgnun (Salignun)

Salva


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Santo Stefano d'Aveto (cheese), also known as San St, from the upper Aveto

valley and particularly from within the municipal boundaries of the communes of

Rezzoaglio and Santo Stefano d'Aveto.[78]

Sappada (cheese)

Saras del Fn Piedmont[29]

Sarasso

Sarazzu (see Sarasso)

Sargnon

Scacciata

Scacione (Caprone)

Scamorza

Scamorza calabra

Scamorza di bufala[39]

Scamorza Molisana Molise[13]

Schiz

Schlander

Scuete Frante

Scuete fumade o Ricotta affumicata

Scimuda d'alpe

ScimudinScimut

Scodellato

Seras Val dAosta; a cows milk cheese known since 1267 and often eaten

with polenta.[79]

Ser (see Seras)

Seirass (see Seras)

Seirass del Fen (see Seras)

Seirass del LausunSeirass di latte

Seirass di siero di pecora

Seirass stagionato

Semicotto Caprino

Semicotto Ovino


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Semitenero Loiano

Semuda

Silter

Silter della Val Camonica Lombardy[13]

Shtalp

Smorzasoel

Soera (Sola della Valcasotto)

Solandro di malga

Solandro magro

Sot la Trape

Sottocenere al tartufo[80]

Spalm

Spress

Spressa delle Giudicarie DOP Trentino

Squaquarone

Squrquaglione dei Monti Lepini

Sta'el

Stagionato de Vaise

Stelvio or Stilfser DOP

StracchinoStracchino Bronzone

Stracchino della Valsassina

Stracchino di Bufala

Stracchino di Nesso

Stracchino Orobico

Stracciata

Stracciatella di Bufala[39]

StrachetStracchino toscano

Strachitund

Stracn

Strica

Tabor


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Taleggio DOP Lombardy, Veneto and Piedmont

Tendaio - A semi-soft cows milk cheese made in Castiglione di Garfagnana,

Tuscany, with ancient origins.

Testun

Tipo malga friulano

Tirolese

Toblach South Tyrol (see Dobbiaco (cheese)[13])

Toma

Toma Ajgra, from the Valsesia in the Province of Vercelli.[81]

Toma of Basilicata[82][83]

Toma Biellese, made with milk from the Pezzata Rossa dOropa cattle breed

in the Province of Biella.[84]

Toma del Bot[85]

Toma del lait brusc, or Formag lait brusc, a cowss milk cheese from the Susa

Valley, Piedmont.[29][86]

Toma del Maccagno, a cows milk cheese from the Biellese[87]

Toma della Bassa Val d'Aosta Val dAosta; a Toma made with cows milk

and only in the summer months.[88]

Toma della Valle di Susa, a cows milk cheese from the Province of Turin,

Piedmont.[89]Toma della Valle Stura, Province of Cuneo.[90]

Toma della Valsesia, Province of Vercelli, Piedmont.[91]

Toma di Balme, Piedmont.[85]

Toma di Boves, Piedmont.[85]

Toma di capra, Piedmont and Lombardy.[85]

Toma di Celle, from the area aroundCelle Macra in the Valle Maira,

Piedmont.[92]

Toma di Elva (synonym for Casale de Elva)Toma di Gressoney Val dAosta; a Toma made with cows milk in the

Alpine summer pastures of the Lys Valley.[93][94]

Toma di Lanzo, Piedmont.[85]

Toma di Mendatica from the upper Valle Arroscia, the Val Roja and the

Valle Impera.[95]


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Toma di Pragelato

Toma di Valgrisenche, Aosta Valley.[96]

Toma lucana

Toma Piemontese, a DOP cheese from Piedmont.

Tombea

Tometta di Barge

Tometto (Tumet)

Tomino

Tomino Canavesano asciutto

Tomino Canavesano fresco

Tomino del Bec

Tomino del Bot

Tomino del Mel

Tomino del Talucco[98]

Tomino delle Valli Saluzzesi

Tomino di Andrate

Tomino di Bosconero

Tomino di Casalborgone

Tomino di Rivalta

Tomino di San Giacomo di BovesTomino di Saronsella (Chivassotto)

Tomino di Sordevolo

Tomino di Talucco Piedmont[29]

Tomino "Montoso"

Torta (cheese)

Torta Orobica

Toscanello

ToselaTosla del Primiero Trentino.[13]

Tre Valli

Treccia dura

Treccia dei Cerviati e Centaurino

Trizza


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Tronchetto alpino

Tuma

Tuma 'd Trausela Piedmont[29]

Tuma sicula

Tumazzu di pecura ccu pipi

Tumazzu di piecura

Tumazzu di vacca

Tumazzu di vacca ccu pipi

Tumet di Pralungo

Tumo de Caso (synonym for Casale de Elva)

Ubriaco[99]

Uova di bufala (See Bocconcini)[39]

Vaciarin

Val Brandet

Valcasotto

Valle d'Aosta Fromadzo DOP Val dAosta

Valtellina casera DOP Lombardy

Vastedda della Valle del Belice

Vastedda Palermitana

Vzzena Trentino[13]Ziegenkase (see Algunder Ziegenkse)

Ziger South Tyrol[100]

Zigercse (synonym for Ziger)

Zighera Trentino; a smoked cheese made in the mountains of Pinetano and

the area of Valfloriana.[101]

Zumelle Veneto.[102]

Zufi Piedmont; a fermented ricotta, somewhat related to Brs, made in Val

Formazza, province of Novara.[103]Zuvi (synonym for Zufi.)


55/55

Sources

Authentic Traditional Italian Pizza Guidelines-

http://www.fornobravo.com

Definition of an Authentic Traditional Italian Pizza-

http://www.fornobravo.com

Italian Sausage & Salami Lists-

http://it.wikipedia.org

Italian Cheese List-

http://en.wikipedia.org/wiki/List_of_Italian_cheeses

Photos-

http://www.google.ca/imghp
http://www.fornobravo.xn--com-dma/http://www.fornobravo.xn--com-dma/http://www.fornobravo.xn--com-dma/http://www.fornobravo.xn--com-dma/http://it.wikipedia.org/http://it.wikipedia.org/http://en.wikipedia.org/wiki/List_of_Italian_cheeseshttp://en.wikipedia.org/wiki/List_of_Italian_cheeseshttp://www.google.ca/imghphttp://www.google.ca/imghphttp://www.google.ca/imghphttp://en.wikipedia.org/wiki/List_of_Italian_cheeseshttp://it.wikipedia.org/http://www.fornobravo.xn--com-dma/http://www.fornobravo.xn--com-dma/

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The Authentic Traditional Italian Pizza Guide (2012)

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