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List of Italian foods and drinks

This is a list of Italian foods and drinks. Italian cuisine has developed through centuries of social and political changes, with roots as far back as the 4th century BC. Italian cuisine has its origins in Etruscan, ancient Greek, and ancient Roman cuisines. Significant changes occurred with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers and maize, now central to the cuisine, but not introduced in quantity until the 18th century.

Italian cuisine includes deeply rooted traditions common to the whole country, as well as all the regional gastronomies, different from each other, especially between the north, the centre and the south of Italy, which are in continuous exchange. Many dishes that were once regional have proliferated with variations throughout the country. Italian cuisine offers an abundance of taste, and is one of the most popular and copied around the world. The most popular dishes and recipes, over the centuries, have often been created by ordinary people more so than by chefs, which is why many Italian recipes are suitable for home and daily cooking, respecting regional specificities.

The Mediterranean diet forms the basis of Italian cuisine, rich in pasta, fish, fruits and vegetables. Cheese, cold cuts and wine are central to Italian cuisine, and along with pizza and coffee (especially espresso) form part of Italian gastronomic culture. Desserts have a long tradition of merging local flavours such as citrus fruits, pistachio and almonds with sweet cheeses such as mascarpone and ricotta or exotic tastes such as cocoa, vanilla and cinnamon. Gelato, tiramisu and cassata are among the most famous examples of Italian desserts, cakes and patisserie. Italian cuisine relies heavily on traditional products; the country has a large number of traditional specialities protected under EU law. Italy is the world's largest producer of wine, as well as the country with the widest variety of indigenous grapevine varieties in the world.

Foods and drinks
Note: the "Other foods and drinks" section is necessary to list foods without a specific placement.

Soups, sauces and condiments

 * Acquacotta
 * Agliata
 * Agrodolce
 * Alla marinara
 * Amatriciana
 * Arrabbiata
 * Bagna càuda
 * Bagnun
 * Bomba calabrese
 * Brodetto, brodetto alla sambenedettese, brodetto alla vastese, brodetto di Porto Recanati
 * Brodo di carne, brodo di pollo, brodo di quarta
 * Brovada
 * Buridda
 * Capuliato
 * Checca sauce
 * Colatura di alici
 * Elioconcentrato
 * Garmugia
 * Ghiotta (also called ghiotta di pesce and zuppa di pesce alla trapanese)
 * Ginestrata
 * Gremolata
 * Jota
 * Macaroni soup
 * Maccu
 * Mescciüa
 * Minestra di ceci, minestra di fagioli, minestra di patate, minestra maritata
 * Minestrone
 * Mostarda (sometimes also called mostarda di frutta), mostarda vicentina
 * 'Ndruppeche (or ragù potentino)
 * Panada
 * Pancotto
 * Paparele in brodo
 * Pappa al pomodoro
 * Passatelli in brodo
 * Pasta e fagioli
 * Pearà
 * Pesto, pesto alla genovese, pesto alla trapanese, pesto di fave (or marò), pesto di pistacchio, pesto modenese
 * Quatara di Porto Cesareo
 * Ragù, ragù alla barese, ragù alla bolognese (lit. 'Bolognese sauce'), ragù d'anatra, ragù di castrato, ragù di cinghiale, ragù di coniglio, ragù di lepre, ragù di salsiccia, ragù napoletano (lit. 'Neapolitan ragù')
 * Ribollita
 * Salsa tonnata, salsa verde
 * Sciusceddu
 * Stracciatella (soup)
 * Sugo alla genovese (lit. 'Genovese sauce'), sugo alle vongole
 * Zuppa alla modenese, zuppa alla valpellinese, zuppa del canavese, zuppa di cavolo nero, zuppa di cavolo verza, zuppa di cozze, zuppa di cozze alla tarantina, zuppa di cozze e arselle, zuppa di farro, zuppa d'orzo, zuppa frantoiana, zuppa gallurese (or suppa cuata), zuppa mitonata, zuppa pavese, zuppa toscana (or minestra di pane)

Creams

 * Crema di pistacchio (or pasta di pistacchio)

Bread

 * Biova
 * Biscotti salati all'anice
 * Borlengo
 * Bozza pratese
 * Bruschetta
 * Casatiello
 * Ciabatta
 * Ciaccino senese
 * Ciriola romana
 * Colomba pasquale
 * Coppia ferrarese
 * Cuzzupa
 * Crescentina
 * Crescentina modenese
 * Crescia
 * Crocchè
 * Crostini
 * Donzelle (or zonzelle)
 * Ficattola
 * Filone
 * Focaccia, focaccia al rosmarino, focaccia barese, focaccia con il formaggio, focaccia dolce, focaccia genovese, focaccia secca, focaccia veneta (fugàssa or fugassìn in Venetian language)
 * Frisella
 * Grissini
 * Michetta
 * Moddizzosu
 * Muffuletta
 * Neccio
 * Pan di ramerino, panfocaccia, pane cafone (or pane dei Camaldoli), pane carasau, pane casareccio, pane casareccio di Genzano, pane con i ciccioli, pane con uvetta, pane di Altamura, pane di grano Solina, pane di Laterza, pane di Matera, pane di patate, pane integrale, pane nobile di Guardiagrele, pane parruozzo, pane pugliese, pane ripieno, pane rustico, pane sciocco (or pane toscano outside Tuscany)
 * Panigaccio
 * Panina aretina
 * Panini di Sant'Antonio
 * Panino – in English-speaking countries, panini is widely used as the singular form, with the plural form panini or paninis, though some speakers use singular panino and plural panini as in Italian,   panino co i' lampredotto
 * Panone
 * Panonta
 * Penia
 * Piada dei morti
 * Piadina romagnola (or simply piadina, traditionally piada), piadina fritta
 * Pita
 * Pitta di patate
 * Pizza di Pasqua (lit. 'Easter pizza')
 * Puccia, puccia con le olive nere
 * Puddica
 * Rosetta
 * Schiacciata, schiacciata con l'uva, schiacciata di patate, schiacciata di zucca, schiacciata di zucchine
 * Schiacciatina (or chisolina)
 * Sfilatini di pane
 * Sgabei
 * Spongada
 * Taralli
 * Testaroli
 * Tigella
 * Tortano
 * Tramezzino
 * Vastedda

Common pizzas

 * Calzone
 * Panzerotto
 * Pizza ai frutti di mare
 * Pizza al taglio (Italian for pizza by the slice)
 * Pizza al tegamino (or pizza al padellino)
 * Pizza bianca (lit. 'white pizza')
 * Pizza caprese
 * Pizza capricciosa
 * Pizza fritta (lit. 'deep-fried pizza')
 * Pizza Margherita
 * Pizza marinara
 * Pizza napoletana (lit. 'Neapolitan pizza')
 * Pizza pugliese
 * Pizza quattro formaggi (lit. 'four cheese pizza')
 * Pizza quattro stagioni (lit. 'four seasons pizza')
 * Pizza romana (lit. 'Roman pizza')
 * Pizza siciliana (lit. 'Sicilian pizza') and sfincione / sfinciuni)
 * Sardenaira

Pasta varieties

 * Acini di pepe
 * Agnolini
 * Agnolotti, agnolotti pavesi
 * Anelli
 * Anolini
 * Armoniche
 * Balanzoni
 * Barbine
 * Bavette
 * Bigoli
 * Bucatini
 * Busiate
 * Calamarata
 * Campanelle
 * Candele
 * Cannelloni
 * Cannerozzetti
 * Capelli d'angelo
 * Capellini
 * Cappellacci di zucca
 * Cappelletti
 * Capunti
 * Caramelle
 * Casarecce
 * Casoncelli
 * Cassulli
 * Castellane
 * Casunziei
 * Cavatappi
 * Cavatelli
 * Cencioni
 * Ceppe (more properly called maccheroni con le ceppe)
 * Chifferi
 * Chnéffléne
 * Cjarsons
 * Conchiglie, conchigliette, conchiglioni
 * Corallini
 * Corzetti (or croxetti)
 * Culurgiones, culurgionis d'Ogliastra
 * Curzoli (or strigotti)
 * Ditali, ditalini, ditaloni
 * Eliche
 * Elicoidali
 * Fagottini
 * Farfalle, farfalloni
 * Fedelini (or fidelini)
 * Ferretti
 * Festoni
 * Fettucce ricce
 * Fettuccine
 * Filatieddi
 * Fileja (or filej)
 * Filindeu
 * Filini
 * Fiori
 * Foglie d'ulivo
 * Fregula
 * Fusilli, fusilli bucati, fusilli napoletani, fusilloni
 * Garganelli
 * Gemelli
 * Gnocchi
 * Ingannapreti
 * Lagane
 * Lanterne
 * Lasagna, lasagna bianca, lasagne al pesto, lasagne alla bolognese, lasagne di Carnevale, lasagne festonate
 * Lasagnette
 * Lasagnotte
 * Linguine
 * Lorighittas
 * Lumache, lumaconi
 * Macarrones de busa
 * Maccaronara
 * Maccheroncini di Campofilone
 * Maccheroni, maccheroni alla molinara
 * Mafaldine
 * Malloreddus
 * Maltagliati (or puntarine)
 * Marille
 * Marrubini
 * Mezzelune
 * Mezze maniche
 * Occhi di lupo
 * Offelle
 * Orecchiette
 * Orecchioni
 * Orzo
 * Paccheri
 * Paglia e fieno
 * Pansotti
 * Paparele
 * Pappardelle
 * Parmitieddi
 * Passatelli
 * Patacucci
 * Penne, mezze penne
 * Perciatelli
 * Piccagge
 * Pici
 * Pillus
 * Pipe, pipette
 * Pizzoccheri, pizzoccheri bianchi della Valchiavenna, pizzoccheri della Valtellina
 * Radiatori
 * Ravioli
 * Rigatoni
 * Rotelle (or ruote)
 * Sacchettoni
 * Sagnarelli
 * Sagne
 * Scarpinocc
 * Scialatielli
 * Sedani, sedanini
 * Sorprese
 * Spaghetti, spaghetti alla chitarra (or maccheroni alla chitarra), spaghettini, spaghettoni
 * Spätzle
 * Spoja lorda (or minestra imbottita)
 * Stelline
 * Strangozzi
 * Strascinati
 * Strichetti (or scrichetti)
 * Strozzapreti
 * Tacconi
 * Tagliatelle
 * Tagliolini (or tagliarini)
 * Testaroli
 * Tortelli
 * Tortellini
 * Tortelloni
 * Tortiglioni
 * Trenette
 * Tria
 * Tripoline
 * Troccoli
 * Trofie
 * Trottole
 * Vermicelli
 * Ziti, zitoni, mezzi ziti (or mezzani)

Pasta dishes

 * Anelletti al forno (or timballo di anelletti)
 * Anolini in brodo
 * Battolli caiegue
 * Bigoli in salsa, bigoli col musso, bigoli con l'anatra, bigoli con le sardelle
 * Bucatini all'amatriciana
 * Busiate alla trapanese
 * Caccavelle alla sorrentina
 * Cacio e pepe
 * Canederli alla tirolese (Knödel)
 * Cannelloni ai carciofi, cannelloni di carne, cannelloni ricotta e spinaci
 * Carbonara (see also: spaghetti alla carbonara)
 * Cappellacci di zucca
 * Cappelletti in brodo
 * Caramelle di pasta con ricotta e spinaci
 * Casoncelli, casoncelli alla bresciana
 * Casunziei ampezzani
 * Cavatelli ai frutti di mare, cavatelli al pomodoro, cavatelli alla sorrentina, cavatelli allo scoglio, cavatelli cozze e fagioli
 * Cavati e ravioli alla ragusana
 * Ciceri e tria
 * Chnéffléne
 * Cjarsons
 * Corzetti liguri (or croxetti)
 * Culurgiones (or culurgionis)
 * Falsi testaroli al ragù
 * Fettuccine Alfredo, fettuccine al burro, fettuccine all'abruzzese, fettuccine alla papalina
 * Fileja al ragù
 * Fregola con arselle
 * Garganelli panna, prosciutto e piselli
 * Gnocchi, gnocchi al Castelmagno, gnocchi all'ossolana, gnocchi alla bava, gnocchi alla romana (or gnocchi di semolino), gnocchi alla sorrentina, gnocchi alla veneta, gnocchi con radicchio, noci e salsa di gorzongola, gnocchi di malga (or gnochi sbatùi), gnocchi di patate, gnocchi di ricotta, gnocchi di zucca, gnocchi ricci
 * Gnudi
 * Gramigna alla salsiccia
 * Insalata di pasta
 * Lagane e ceci, also known as piatto del brigante (lit. 'brigand's dish')
 * Laina e ceci
 * Lasagna, lasagna bianca, lasagne al pesto, lasagne alla bolognese, lasagne di Carnevale, lasagne festonate
 * Lasagnette
 * Lasagnotte
 * Maccheroncini di Campofilone al ragù
 * Maccheroni al ragù, maccheroni alla chitarra (or maccheroni carrati), maccheroni alla molinara, maccheroni alla napoletana, maccheroni alla pastora, maccheroni con il sugo di capra
 * Malfatti, malfatti di Carpenedolo
 * Malloreddus alla campidanese
 * Manfredi con la ricotta
 * Marubini cremonesi
 * Mpurnatu
 * Orecchiette al sugo con cacioricotta, orecchiette alla materana, orecchiette con cime di rapa
 * Paccheri al sugo di calamari, paccheri ripieni
 * Pansotti alla genovese, pansotti alla salsa di noci
 * Pappardelle al ragù bianco di cinta senese, pappardelle al ragù di cinghiale, pappardelle al ragù di lepre
 * Passatelli in brodo
 * Pasta â Paolina, pasta al forno (or timballo di pasta), pasta al pesto, pasta al pesto di pistacchio, pasta al pomodoro, pasta all'Ortolana, pasta alla boscaiola, pasta alla checca, pasta alla gricia, pasta alla norcina, pasta alla Norma, pasta alla siciliana, pasta alla sorrentina, pasta allo scarpariello, pasta burro e parmigiano, pasta burro e salvia, pasta cacio e uova, pasta c'anciova, pasta ca nunnata, pasta chi vrocculi arriminati, pasta coi bisi, pasta con i carciofi, pasta con i peperoni cruschi, pasta con la ricotta, pasta con le sarde, pasta con salmone affumicato, pasta con zucchine, pasta del cornuto (or pasta dei cornuti), pasta e cavolfiore, pasta e ceci, pasta e ceci con la 'nduja, pasta e fagioli con le cozze, pasta e lenticchie, pasta e patate, pasta e piselli, pasta e zucca, pasta in bianco, pasta mollicata, pasta 'ncasciata
 * Pastina in brodo
 * Penne al baffo, penne all'arrabbiata, penne alla calabrese, penne alla norcina, penne alla vodka, penne allo zafferano
 * Piccagge di ricotta, piccagge liguri
 * Pici all'aglione
 * Pisarei e faśö
 * Ravioli, ravioli capresi, ravioli del plin, ravioli di borragine, ravioli di magro, ravioli di patate, ravioli di ricotta e spinaci, ravioli scarpolesi
 * Rigatoni alla silana, rigatoni con la pajata
 * Sagne a lu cuttéure, sagne e fagioli, sagne 'ncannulate (or sagne torte)
 * Scarpinocc
 * Scialatielli ai frutti di mare
 * Spaghetti al nero di seppia, spaghetti al pomodoro, spaghetti aglio e olio, spaghetti all'amatriciana, spaghetti all'assassina, spaghetti alla carrettiera, spaghetti alla chitarra con pallottine, spaghetti alla chitarra con sugo di agnello, spaghetti alla chitarra con ricotta, salsiccia e zafferano, spaghetti alla cipolla, spaghetti alla marinara, spaghetti alla molisana, spaghetti alla Nerano, spaghetti alla puttanesca, spaghetti alla siracusana, spaghetti alla vesuviana, spaghetti alle vongole, spaghetti alle vongole fujute, spaghetti allo scoglio, spaghetti con la bottarga, spaghetti con le cozze, spaghetti con puntarelle, acciughe e briciole, spaghetti indiavolati, spaghetti pomodoro e basilico, spaghetti siracusani
 * Stroncatura
 * Spätzle
 * Tagliatelle ai carciofi, tagliatelle ai funghi porcini, tagliatelle al limone, tagliatelle al pomodoro, tagliatelle al ragù, tagliatelle al salmone, tagliatelle alla bolognese, tagliatelle alla boscaiola, tagliatelle con funghi e salsiccia
 * Tagliolini al tartufo bianco, tagliolini al limone, tagliolini alla Campobasso
 * Testaroli al pesto
 * Tordelli lucchesi
 * Tortél dóls di Colorno
 * Tortelli, tortelli alla piacentina, tortelli amari di Castel Goffredo, tortelli cremaschi, tortelli della Possenta, tortelli di patate, tortelli di zucca, tortelli maremmani, tortelli verdi
 * Tortellini, tortellini al pomodoro, tortellini alla bolognese, tortellini alla boscaiola, tortellini burro e salvia, tortellini di Valeggio sul Mincio, tortellini in brodo, tortellini panna e prosciutto
 * Tortelloni
 * Trenette al pesto
 * Troccoli con pomodori secchi, acciughe e mollica di pane
 * Trofie al pesto, trofie con crema di noci, trofie alla Portofino
 * Tumact me tulez
 * Turtèl sguasaròt
 * Vincisgrassi, vincisgrassi alla maceratese
 * Ziti al forno, ziti al ragù napoletano

Rice dishes

Rice dishes are very common in northern Italy, especially in the Lombardy and Veneto regions, though rice dishes are found throughout the country.

 * Arancini
 * Bomba di riso
 * Insalata di riso
 * Minestra di riso e indivia
 * Panissa (in the Vercelli area), or paniscia (in the Novara area)
 * Pomodori ripieni di riso
 * Risi e bisi – rice and peas
 * Riso al salto, riso in bianco, risotto, risotto agli asparagi, risotto ai fegatini, risotto ai fiori di zucca, risotto ai frutti di mare, risotto ai funghi, risotto ai funghi e salsiccia, risotto ai quattro formaggi, risotto al Barolo, risotto al cavolfiore, risotto al Gorgonzola, risotto al nero di seppia, risotto al parmigiano, risotto al tartufo nero, risotto al tastasal, risotto all'Amarone, risotto alla fiorentina, risotto alla marinara, risotto alla milanese (also called riso giallo and risotto allo zafferano), risotto alla monzese, risotto alla parmigiana, risotto alla piemontese, risotto alla pilota, risotto alla sbirraglia, risotto alla valdostana, risotto alla zucca, risotto alle erbette, risotto alle ortiche, risotto allo champagne, risotto allo spazzacamino, risotto con i saltaréi, risotto con le rane, risotto con salsiccia, risotto di gò (ghiozzo), risotto di seppie alla veneziana
 * Sartù di riso, sartù vegetariano
 * Supplì

Fish dishes

 * Acciughe fritte
 * Acquadelle o latterini fritti
 * Acqua pazza
 * Alici arreganate, alici fritte, alici in carpione, alici indorate e fritte, alici marinate
 * Anguilla marinata
 * Baccalà, baccalà all'abruzzese, baccalà alla lucana, baccalà alla vicentina, baccalà fritto, baccalà mantecato
 * Boreto alla graisana
 * Branzino al sale
 * Cacciucco
 * Calamari fritti, calamari ripieni
 * Capesante alla veneziana, capesante gratinate
 * Capitone fritto
 * Caponata di pesce spada
 * Cappon magro
 * Carpaccio
 * Coregone di Campotosto
 * Cozze alla marinara, cozze alla tarantina, cozze fritte, cozze ripiene
 * Cuscus di pesce (or cuscus alla trapanese)
 * Filetti di merluzzo in padella, filetti di orata al cartoccio
 * Frittata di bianchetti
 * Frittura di pesce (or frittura mista di pesce)
 * Gamberi al forno
 * Gamberoni in padella
 * Granseola alla veneziana
 * Impanata di pesce spada
 * Impepata di cozze
 * Involtini di pesce spada, involtini di platessa
 * Missoltini con polenta
 * Moscardini alla ligure
 * Nasello al forno (lit. 'baked hake')
 * Orata al forno, orata alla griglia
 * Ostriche alla griglia
 * Pesce a scabecciu
 * Pesce spada al forno, pesce spada al salmoriglio, pesce spada alla ghiotta, pesce spada alla siciliana
 * Pescestocco alla messinese
 * Polenta e aringhe
 * Polpette di pesce
 * Polpi alla lucìana
 * Sarde a beccafico – stuffed sardines, sarde al forno, sarde fritte, sarde grigliate, sarde in saor, sarde ripiene
 * Scampi gratinati
 * Scapece alla vastese, scapece gallipolina
 * Seppie alla veneziana, seppie e piselli, seppie in umido, seppie in zimino, seppie ripiene al forno
 * Sogliola alla mugnaia
 * Spiedini di mare, spiedini di anguilla
 * Stoccafisso accomodato alla ligure
 * Tiella, tiella barese (riso, patate e cozze)
 * Tonno alla siciliana, tonno sott'olio
 * Totani ripieni
 * Triglie alla livornese
 * Trota al cartoccio, trota in padella

Meat dishes and cured meats

 * Abbacchio, abbacchio a scottadito, abbacchio alla cacciatora, abbacchio alla romana
 * Agnello al forno con patate, agnello cacio e uova, agnello con olive, agnello in padella, agnello in umido
 * Arrosticini
 * Barbozzo (Umbrian guanciale)
 * Bardiccio
 * Batsoà
 * Biroldo
 * Bistecca alla fiorentina (lit. 'beefsteak Florentine style')
 * Bollito misto
 * Braciola, braciola di maiale
 * Braciolone
 * Brasato, brasato al vino
 * Bresaola, bresaola della Valtellina
 * Brodo di carne
 * Bruscitti
 * Budellacci di interiora
 * Cacciatore – refers to a meal prepared "hunter-style" with onions, herbs, usually tomatoes, often bell peppers, and sometimes wine.
 * Caldume
 * Capocollo
 * Cappello del prete (or tricorno)
 * Capra alla neretese, capra e fagioli
 * Capretto al forno
 * Carne cruda all'albese
 * Carne pizzaiola
 * Carne salada e fasoi
 * Cassoeula
 * Cervellatine
 * Ciarimbolo
 * Cima alla genovese
 * Coda alla vaccinara
 * Coniglio alla Sanremese, coniglio all'ischitana
 * Coppa di testa, coppa di Parma
 * Coppiette
 * Cosce di pollo al forno
 * Cosce di rana
 * Cotechino, cotechino delle Grazie di Curtatone, cotechino e lenticchie, cotechino friulano (or musèt), cotechino in crosta, cotechino Modena
 * Cotoletta, cotoletta alla bolognese, cotoletta alla milanese, cotolette in carpione
 * Crostini neri toscani
 * Culatello di Zibello, culatello con cotenna (also called culatta or culaccia)
 * Farsu magru
 * Fegatelli
 * Fegato alla veneziana
 * Filetto di vitello in mantello di pancetta e verza
 * Finocchiona
 * Fiocchetto (or fiocco di culatello)
 * Frittola
 * Frittole
 * Galantina
 * Galletto alla brace, galletto alla griglia, galletto alla piastra
 * Gelatina di maiale
 * Grigliata mista
 * Guanciale
 * Gulasch
 * Involtini di carne, involtini di cotenna
 * Lampredotto
 * Lardo, lardo di Colonnata, Vallée d'Aoste Lard d'Arnad
 * Lepre in salmì
 * Likëngë
 * Lonza al latte
 * Lucanica, lucanica di Picerno
 * Luganega
 * Mazzafegato, mazzafegato di Fabriano
 * Mazzarelle
 * Mondeghili
 * Mortadella, mortadella Bologna, mortadella della Val di Non, mortadella della Val d'Ossola, mortadella di Amatrice, mortadella di Camaiore, mortadella di Campotosto, mortadella di cavallo, mortadella di fegato (or fidighin), mortadella di Prato, mortadella trequandina, mortadella umbra
 * Motsetta
 * Muscisca
 * 'Nduja
 * Oca in onto
 * 'O pere e 'o musso (lit. 'the foot and the muzzle')
 * Oseleti scapadi
 * Ossobuco, ossobuco alla fiorentina
 * Padellaccia di maiale
 * Pagliata
 * Pancetta
 * Pani câ meusa
 * Paninu cu satizzu
 * Passatelli all'urbinate
 * Pastin
 * Pastissada de caval
 * Pecora alla callara
 * Pezzetti di cavallo
 * Piccata
 * Pitina
 * Polenta e osei
 * Pollo alla birra, pollo alla cacciatora, pollo alla potentina
 * Polpette al sugo
 * Porceddu (or porcheddu)
 * Porchetta, porchetta abruzzese, porchetta trevigiana
 * Prosciutto amatriciano, prosciutto cotto (lit. 'cooked ham'), prosciutto cotto affumicato (lit. 'smoked cooked ham'), prosciutto crudo, prosciutto crudo di Cuneo, prosciutto del Montefeltro, prosciutto di agnello, prosciutto di Carpegna, prosciutto di Modena, prosciutto di Norcia, prosciutto di Parma, prosciutto di San Daniele, prosciutto di Sauris, prosciutto toscano, Prosciutto Veneto (or Prosciutto Veneto Berico-Euganeo)
 * Rosticciana, rosticciata trentina (or Gröstl)
 * Rovelline lucchesi
 * Salama da sugo
 * Salame all'aglio, salame ciauscolo, salame cotto (lit. 'cooked salami'), salame del Montefeltro, salame di cavallo, salame di Fabriano, salame di Varzi, salame Felino, salame genovese di Sant'Olcese, salame gentile, salame lardellato, salame mantovano, salame Milano, salame sotto grasso, salame strolghino, salame toscano, salame ungherese
 * Salami
 * Salsiccia (lit. 'sausage'), salsiccia cruda, (lit. 'raw sausage'), salsiccia di Bra, salsiccia di Calabria
 * Saltimbocca
 * Sanguinaccio
 * Scaloppine, scaloppine al limone, scaloppine alla romana
 * Sfilacci di cavallo
 * Slinzega
 * Soperzata di Rivello
 * Soppressata, soppressata bresciana, soppressata cilentana, soppressata del Molise, soppressata del Vallo di Diano, soppressata di Calabria, soppressata di Decollatura (or soppressata della Presila), soppressata di Ricigliano, soppressata toscana (or capofreddo, capaccia, soprassata)
 * Sopressa, sopressa di Asiago, sopressa di cavallo, soppressa friulana, sopressa trevigiana, sopressa vicentina
 * Spalla di San Secondo
 * Speck Alto Adige, speck di Sauris
 * Spezzatino, spezzatino di musso
 * Stecchi alla genovese
 * Stigghiola
 * Straccetti, of various varieties
 * Stracotto alla piacentina
 * Strutto
 * Testa in cassetta
 * Torcinello
 * Torresani allo spiedo (piccioni allo spiedo)
 * Trippa, trippa alla milanese (or busecca), trippa alla parmigiana, trippa alla romana, trippa alla veneta
 * Valle d'Aosta Jambon de Bosses
 * Ventresca di maiale
 * Ventricina
 * Vitello in fricandò, vitello tonnato
 * Zampina
 * Zampone Modena

Vegetable dishes

 * Acciughe al verde
 * Acquasale
 * Caponata, caponatina
 * Carciofi alla giudia, carciofi alla romana
 * Ciambotta
 * Crauti (sauerkraut)
 * Erbazzone (or scarpazzone)
 * Fave e cicoria, fave stufate
 * Fiori di zucca fritti in pastella
 * Frittelle della Tuscia (or frittelle di borragine)
 * Giardiniera
 * Insalata caprese (lit. 'caprese salad'), insalata di arance (lit. 'orange salad'), insalata di ceci, insalata di pasta (lit. 'pasta salad'), insalata di pomodori, insalata di rinforzo, insalata pantesca (lit. 'Pantesca salad')
 * Macco di fave
 * Melanzane a barchetta, melanzane a funghetto, melanzane al cioccolato, melanzane al forno, melanzane alla scapece, melanzane fritte, melanzane ripiene
 * Panzanella
 * Parmigiana di melanzane
 * Peperonata
 * Peperoncini verdi fritti
 * Peperoni in padella, peperoni ripieni, peperoni ripieni alla calabrese (pipi chini)
 * Pinzimonio – Italian-style crudités
 * Pizza di scarola
 * Polpette di melanzane, polpettone di melanzane
 * Radicchio al forno, radicchio alla piastra
 * Rollatini
 * Zucchine alla scapece

Nut dishes

 * Chestnut pie – has been documented back to the 15th century in Italy, in the book De honesta voluptate et valetudine (English: On honest indulgence and good health) written by the Italian writer and gastronomist Bartolomeo Platina.

Wines

 * Abruzzo
 * Montepulciano d'Abruzzo
 * Trebbiano d'Abruzzo
 * Apulia
 * Malvasia
 * Negroamaro
 * Basilicata
 * Aglianico del Vulture
 * Grottino di Roccanova
 * Matera
 * Terre dell'Alta Val d'Agri
 * Calabria
 * Cirò
 * Campania
 * Aglianico del Taburno
 * Campi Flegrei Piedirosso
 * Falanghina
 * Falerno del Massico
 * Fiano di Avellino
 * Greco di Tufo
 * Lacryma Christi
 * Solopaca
 * Taurasi
 * Emilia-Romagna
 * Albana
 * Bonarda
 * Gutturnio
 * Lambrusco
 * Pignoletto
 * Sangiovese
 * Trebbiano
 * Friuli-Venezia Giulia
 * Friulano
 * Pignolo
 * Ramandolo
 * Refosco dal peduncolo rosso
 * Ribolla Gialla
 * Schiopettino
 * Tazzelenghe
 * Verduzzo friulano
 * Lazio
 * Marino
 * Liguria
 * Cinque Terre
 * Lombardy
 * Oltrepò Pavese
 * Barbera
 * Bonarda
 * Conero
 * Franciacorta
 * Sassella
 * Grumello
 * Inferno
 * Marche
 * Colli Maceratesi
 * Falerio dei Colli Ascolani
 * Rosso Piceno Superiore
 * Spumante Brut
 * Valcalepio
 * Piedmont
 * Acqui
 * Alba
 * Asti
 * Barolo
 * Carema Riserva
 * Colli Tortonesi
 * Gattinara
 * Gavi
 * Grignolino
 * Langhe
 * Monferrato
 * Nebbiolo
 * Nizza
 * Ovada
 * Sardinia
 * Cagliari
 * Cannonau
 * Monti
 * Nuragus
 * Ogliastra
 * Sicily
 * Cerasuolo di Vittoria
 * Donna Fugata
 * Etna DOC
 * Noto
 * Passito di Pantelleria
 * Marsala
 * Nero d'Avola
 * Trentino
 * Marzemino
 * Tuscany
 * Bolgheri
 * Brunello di Montalcino
 * Carmignano
 * Chianti
 * Colli Apuani
 * Colli Etruria Centrale
 * Colline Lucchesi
 * Elba
 * Montalcino
 * Montescudaio
 * Moscadello di Montalcino
 * Nipozzano
 * Parrina
 * Pitigliano
 * San Gimignano
 * Scansano
 * Val di Chiana
 * Val di Cornia
 * Valdinievole
 * Valle di Arbia
 * Vino Nobile di Montepulciano
 * Vin Santo Toscano (or Vin Santo)
 * Umbria
 * Grechetto
 * Orvieto
 * Rosso di Montefalco
 * Sagrantino
 * Torgiano
 * Veneto
 * Amarone
 * Bardolino
 * Colli Euganei
 * Conegliano Veneto
 * Custoza
 * Fragolino
 * Prosecco
 * Soave
 * Valdobbiadene
 * Valpolicella

Liqueurs

 * Amaretto
 * Amaro
 * Amaro Averna
 * Amaro Lucano
 * Amaro Montenegro
 * Ammazzacaffè
 * Anisetta
 * Arancello
 * Centerbe
 * Disaronno Originale
 * Fernet
 * Gentian liqueur
 * Genziana liqueur (or genziana)
 * Italicus Rosolio di Bergamotto
 * Limoncello
 * Liquore Strega
 * Nocello
 * Nocino
 * Rosolio
 * Sambuca
 * Vecchio Amaro del Capo
 * Vespetrò

Non-alcoholic drinks

 * Latte di mandorla

Cheeses
Considering the large number of Italian cheeses, only the most famous ones are listed below.

 * Acceglio
 * Alpkäse
 * Ambra di Talamello
 * Asiago
 * Bastardo del Grappa
 * Bel Paese
 * Bitto
 * Bocconcini
 * Bra
 * Burrata
 * Caciocavallo
 * Cacio figurato
 * Cacioricotta
 * Caciotta
 * Calcagno
 * Canestrato
 * Caprino
 * Casciotta d'Urbino
 * Casizolu
 * Caso peruto
 * Castelmagno
 * Castelrosso
 * Casu martzu
 * Crescenza
 * Crucolo
 * Crutin
 * Dolcelatte
 * Fior di latte (or fiordilatte)
 * Fontina
 * Formai de Mut dell'Alta Valle Brembana
 * Galbanino
 * Gorgonzola
 * Grana Padano
 * Mascarpone
 * Montasio
 * Monte Re
 * Monte Veronese
 * Morlacco del Grappa
 * Mozzarella, mozzarella di bufala
 * Murazzano
 * Padraccio
 * Parmigiano Reggiano (Parmesan)
 * Pecorino
 * Pecorino di Carmasciano
 * Pecorino di Filiano
 * Pecorino romano
 * Pecorino sardo
 * Pecorino siciliano
 * Pecorino toscano
 * Piave
 * Provatura
 * Provola, provola silana
 * Provolone
 * Puzzone di Moena
 * Quartirolo Lombardo
 * Ragusano
 * Raschera
 * Reblec
 * Ricotta
 * Ricotta di fuscella
 * Ricotta forte
 * Ricotta salata
 * Robiola
 * Rosa Camuna
 * Salva
 * Scamorza
 * Silter
 * Squacquerone
 * Stracchino
 * Stracciatella di bufala
 * Taleggio
 * Toma
 * Valtellina Casera

Cheese dishes

 * Mozzarella in carrozza
 * Mozzarelline allo zafferano

Desserts and pastry

 * Abbamele
 * Aceto dolce – fruit preserves made with vinegar, honey, and grape juice
 * Affogato (or affogato al caffè)
 * Africanetti
 * Africani
 * Agnello pasquale
 * Amaretto, amaretto di Saronno
 * Amor polenta (or amorpolenta)
 * Anello di Monaco, anello di san Luigi Gonzaga
 * Arancini
 * Aranzada
 * Assabesi
 * Barbajada
 * Babà al rum
 * Baci di dama, baci di Cherasco, baci di Cremona
 * Baicoli
 * Baxin
 * Befanini
 * Bensone
 * Berlingozzo
 * Bignolata mantovana
 * Bisciola
 * Biscione reggiano
 * Biscotto (smaller biscotto: biscottino); in English, biscotti is commonly used to refer specifically to cantucci.
 * Bicciolano (biciolan in Piedmontese language)
 * Biscotti bolliti
 * Biscotti catalani
 * Biscotti del Lagaccio
 * Biscotti di San Martino
 * Biscotti regina
 * Biscottini di Prosto
 * Biscotto di Castellammare
 * Biscotto di Ceglie (or biscotto cegliese)
 * Biscotto di mezz'agosto
 * Biscotto salute (or biscotto della salute)
 * Bocconotto
 * Bombolone
 * Bonèt
 * Bossolà bresciano
 * Budino
 * Budino di riso (or risottino)
 * Bussilan
 * Bussolano
 * Bracciatello, bracciatello cesenate
 * Brasadelo
 * Brigidino di Lamporecchio
 * Brioche con gelato
 * Brioscia
 * Bruttiboni
 * Buccellato, Buccellato di Lucca
 * Bustrengo
 * Caffè in forchetta
 * Calcioni marchigiani
 * Caldi dolci
 * Calgionetti
 * Caldo freddo
 * Calzone di San Leonardo
 * Camporelli
 * Canestrelli, canestrelli novesi
 * Cannarìcoli (or cannarìculi)
 * Cannolo
 * Cannolo siciliano
 * Cantucci (also known as biscotti di Prato or biscotti etruschi; smaller cantucci: cantuccini)
 * Caragnoli
 * Carfogn
 * Cariton
 * Carsenta (or cascenta)
 * Carsenza
 * Cartellate
 * Cartocciata
 * Cartoccio di ricotta (or macallè)
 * Cassata siciliana, cassatina siciliana
 * Cassatella, cassatella di Agira, cassatella di sant'Agata
 * Castagnaccio
 * Castagne del prete
 * Castagnole (or favette)
 * Caterine
 * Cavallucci
 * Caviadini
 * Celli ripieni
 * Certosino di Bologna
 * Charlotte alla milanese
 * Chiacchiere
 * Chiaro di luna
 * Chifferi
 * Chisulì
 * Cialda di Montecatini
 * Ciambella, ciambella di San Cataldo, ciambella romagnola (or brazadèla), ciambella sorana
 * Ciambellette al vino
 * Ciambellino
 * Ciambellone
 * Ciaramicola
 * Ciarduna
 * Cioccolato di Modica
 * Cicerata
 * Cicerchiata
 * Confetti, confetti di Sulmona, confetto riccio
 * Coppa sabauda (or coppa di seirass)
 * Coppetta
 * Cornetto
 * Cotognata
 * Coviglia
 * Crema al mascarpone, crema bruciata, crema carsolina, crema di marroni, crema diplomatica, crema reggina
 * Cremino
 * Crespella
 * Cri cri
 * Croccante
 * Crocetta di Caltanissetta
 * Crostata, crostata alla marmellata, crostata alla marmellata di albicocche, crostata alla Nutella, crostata di frutta, crostata di ricotta
 * Crustuli
 * Csenta
 * Cubeletto (or gobeletto)
 * Cuccìa
 * Cuccidati
 * Cuddrireddra
 * Cuddura
 * Cudduraci
 * Cullurelli
 * Cuore d'Abruzzo
 * Cupeta
 * Cutizza
 * Cuzzupa
 * Delizia al limone
 * Dolceriso del Moro
 * Dolce Torino
 * Faldacchea
 * Fiapòn
 * Fichi impaccati
 * Finocchini
 * Focaccia di Susa
 * Frìtoła
 * Frittella
 * Frittelle di riso di San Giuseppe
 * Frustingo
 * Frutta martorana
 * Gelato (spumone, stracciatella, tartufo, and so on)
 * Gelo di melone
 * Genovese
 * Gianduiotto and gianduia – hazelnut chocolates or spread
 * Giurgiulena
 * Gòfri
 * Graffe napoletane
 * Granita
 * Grano cotto
 * Grattachecca
 * Gubana
 * Krumiri (or crumiri)
 * Lacabòn (or lecabòn)
 * Lattacciolo
 * Latte brulè
 * Latte dolce fritto
 * Latteruolo
 * Lonzino di fico
 * Lorica
 * Lose golose
 * Lu serpe
 * Maccheroni con le noci
 * Mandorla riccia di Francavilla Fontana
 * Mandorlato, mandorlato al cioccolato di Modigliana Fontana
 * Margheritine di Stresa
 * Maritozzo
 * Miacetto
 * Miascia
 * Migliaccio, migliaccio campano, migliaccio pistoiese, migliaccio romagnolo
 * Ministeriale
 * Minna di virgini
 * Mistocchina
 * Mostaccino
 * 'Mpanatigghi
 * Muccellato
 * Mustacciuoli
 * Mustazzoli
 * Nacatole
 * Nadalin
 * Nevola
 * Nocciolini di Canzo, nocciolini di Chivasso
 * Nucàtuli
 * 'Nzuddha
 * 'Nzuddi
 * Offella, offella di Parona
 * Pagnotta di San Martino, pagnotta pasquale
 * Pan dei morti
 * Pan della Marchesa
 * Pane dell'Assedio
 * Pan dell'orso
 * Pandolce (or pandolce genovese)
 * Pandoro
 * Panera
 * Panettone
 * Panforte
 * Pangiallo
 * Pan meino
 * Pan minisc'
 * Panna cotta
 * Panpepato
 * Papasìn
 * Papassinu
 * Parrozzo
 * Pasta di mandorle
 * Paste di meliga
 * Pasticciotto
 * Pastiera napoletana
 * Patacia
 * Pepatelli
 * Pesche ripiene
 * Petrali
 * Pevarini
 * Pignolata, pignolata al miele
 * Pignolo
 * Pinza, pinza bolognese, pinza triestina
 * Piparella
 * Pitta di San Martino, pitta 'mpigliata
 * Pitteddhre
 * Pizza dolce abruzzese, pizza dolce di Beridde
 * Pizzella (or ferratella)
 * Polenta d'Ivrea
 * Polenta del Marengo
 * Polenta dolce
 * Polenta e osei
 * Poperati
 * Presnitz
 * Puoti (or frolle di Santa Lucia)
 * Pupazza frascatana
 * Purceddhruzzi
 * Purcidd'
 * Putizza (or potizza)
 * Raffiolini (or raffiolino)
 * Raviola di ricotta nissena
 * Ravioli dolci
 * Ricciarelli
 * Roccocò
 * Rollò
 * Rosacatarre
 * Rustico
 * Sacripantina
 * Salatini
 * Salòt
 * Sanguinaccio dolce
 * Sannacchiudere
 * Sasanello gravinese
 * Savoiardi
 * Scarcella
 * Scarpedd
 * Scroccafusi
 * Seada
 * Semifreddo
 * Semolino dolce
 * Serpentone
 * Sfincia di San Giuseppe
 * Sfogliatella, sfogliatella Santa Rosa
 * Sgaiozzi
 * Sguta
 * Sospiro
 * Spina santa
 * Spongada
 * Spongarda
 * Spongata
 * Spuma di mandorla
 * Squiccia
 * Stomatico
 * Stroscia
 * Strucchi
 * Strudel, strudel di mele
 * Struffoli
 * Sugoli
 * Susamielli
 * Tapít
 * Tegola dolce
 * Testa di moro
 * Tette delle monache
 * Timballo di Martin Sec (or timballo di pere martine)
 * Tiramisu
 * Torcetti
 * Torrone, torrone di Guardiagrele, torrone gelato, torrone Nurzia
 * Torta Barozzi, torta Bertolina, torta caprese, torta del buonumore, torta del Donizetti, torta della nonna, torta delle monache, torta delle rose, torta di fioretto, torta di mandorle, torta di nocciole, torta diplomatica, torta di riso (or torta degli addobbi), torta di riso e cacao, torta di San Biagio, torta di tagliatelle, torta di tagliatelline, torta Elvezia, torta gianduia (or torta gianduja, torta greca, torta mantovana, torta mimosa, torta monferrina, torta Ostiglia, torta paesana, torta paradiso (or less commonly torta del paradiso), torta sbrisolona, torta secca di Carpenedolo, torta setteveli, torta tenerina, torta tenerina al limone, torta 900, torta Zurigo
 * Tortelli fritti alla crema
 * Tortellino dolce di Marianna
 * Tortionata
 * Treccia d'oro
 * Tricotto
 * Turtèl sguasaròt
 * U' pastizz 'rtunnar
 * Veneziana
 * Zabaione
 * Zaeti (or zaleti)
 * Zelten
 * Zeppola, zeppole di San Giuseppe (or crispelle di riso)
 * Zirotto
 * Zuccherini bolognesi, zuccherini montanari
 * Zuccotto
 * Zuppa inglese

Other foods and drinks

 * Capunsei
 * Chifeletti
 * Chisciöi (or panel)
 * Ciaudedda
 * Ciccioli
 * Cocule salentine
 * Condiglione
 * Fagioli con le cotiche
 * Fagottini di pasta sfoglia
 * Farinata, farinata di zucca
 * Focaccia ripiena
 * Frascarelli
 * Frico, frico con le patate
 * Frittata, frittata ai fiori di zucca, frittata di asparagi, frittata di cipolle, frittata di pasta (or frittata di maccheroni), frittata di riso, frittata di scammaro, frittata di spinaci, frittata di zucchine
 * Involtini di verza
 * Manfrigole
 * Olive all'ascolana
 * Pallotte cacio e ova
 * Panada
 * Panella
 * Panissa
 * Pasticcio del monsù (also known as Timballo del Principe or Timballo del Gattopardo
 * Patata americana
 * Pere martine al Barolo
 * Pizzelle fritte
 * Polenta, polenta bianca
 * Rafanata
 * Rosette (or nidi di rondine)
 * Rustico leccese
 * Scabeggio di Moneglia
 * Scagliozzi
 * Sciurilli
 * Scrippelle 'mbusse
 * Sformato al basilico, sformato di finocchi, sformato di Pasqua, sformato di ricotta e spinaci, sformato di riso
 * Sgabeo
 * Sgroppino
 * Strucolo di patate
 * Timballo, timballo abruzzese, timballo alla teramana, timballo di maccheroni, timballo di riso
 * Torta pasqualina, torta rustica
 * Tortelli alla lastra
 * Tortino di patate
 * Vellutata di zucca
 * Zeppole di pasta cresciuta
 * Zippula
 * Zucca gratinata

Doughs

 * Pasta frolla

Coffee

 * Affogato (or affogato al caffè)
 * Bicerin
 * Caffè alla napoletana – made with a caffettiera napoletana
 * Caffè americano
 * Caffè corretto
 * Caffè latte (or latte)
 * Caffè leccese or caffè in ghiaccio – espresso over ice with addition of almond milk instead of sugar, typical in Salento
 * Caffè macchiato
 * Caffè moka – made with a moka pot
 * Caffè shakerato – a sweet iced coffee drink
 * Cappuccino
 * Doppio (or caffè doppio)
 * Espressino
 * Espresso (or caffè espresso)
 * Grolla dell'amicizia – coffee and grappa served in a traditional bulbous wooden loving cup, shaped like a multi-spouted teapot, and drunk in the Aosta Valley and Piedmont
 * Latte macchiato
 * Lungo (or caffè lungo)
 * Marocchino
 * Ristretto (or caffè ristretto)
 * Uovo sbattuto "con caffè"

Olive oil

 * Italian olive oil

Fruits, vegetables and legumes

 * Arancia rossa di Sicilia
 * Cipolla rossa di Tropea
 * Fagiolo di Sorana
 * Femminello del Gargano, interdonato di Messina, limone Costa d'Amalfi (or sfusato amalfitano), limone di Rocca Imperiale, limone di Siracusa, limone di Sorrento
 * Peperone crusco, peperone di Senise
 * Pomodorino del Piennolo del Vesuvio, pomodorino di Manduria, pomodoro di Pachino

Ingredients
Most important ingredients (see also: Italian herbs and spices):
 * Extra virgin olive oil
 * Parmesan (aged cow's-milk cheese)
 * Pecorino (aged sheep's-milk cheese)
 * Tomato

Other common ingredients

 * Anchovies, preserved in olive oil, or in salt
 * Asparagus
 * Balsamic vinegar
 * Baccala (dried, salted cod)
 * Bresaola (air-dried salted beef)
 * Broccoli
 * Butter
 * Capers, preserved in vinegar or, more frequently, salt
 * Artichokes
 * Cauliflower
 * Kale
 * Chickpeas
 * Cucumber
 * Chicory
 * Sauerkraut
 * Beans
 * Farro ('emmer')
 * Strawberries
 * Porcini mushrooms, white mushrooms
 * Lard
 * Lentils
 * Lemon
 * Aubergines
 * Apples
 * Honey
 * Hazelnuts
 * Walnuts
 * Olives
 * Barley
 * Pasta
 * Potatoes
 * Swordfish
 * Bell peppers
 * Pears
 * Pestât
 * Pesto
 * Pine nuts
 * Peas
 * Pistachios
 * Polenta
 * Prosciutto
 * Radicchio – leaf chicory, sometimes known as Italian chicory. Radicchio rosso di Treviso resembles a large red Belgian endive.
 * Ricotta
 * Rice
 * Rocket (rucola or arugula)
 * Cuttlefish
 * Speck
 * Spinach
 * Truffle
 * Tripe
 * Tuna
 * Grapes
 * Pumpkin
 * Courgette

Herbs and spices

 * Garlic
 * Bay leaves
 * Dill
 * Anise
 * Basil
 * Starflower
 * Cinnamon
 * Capers
 * Clove
 * Onion
 * Chives
 * Fennel
 * Juniper
 * Marjoram
 * Mint
 * Calamint
 * Nutmeg
 * Oregano
 * Black pepper
 * Chili pepper
 * Parsley
 * Horseradish
 * Rosemary
 * Sage
 * Thyme
 * Saffron

title: List of Italian foods and drinks


text:
Isaac Ambrose

Isaac Ambrose (1604 – 20 January 1664) was an English Puritan divine. He graduated with a BA from Brasenose College, Oxford, on 1624. He obtained the curacy of St Edmund’s Church, Castleton, Derbyshire, in 1627. He was one of king's four preachers in Lancashire in 1631. He was twice imprisoned by commissioners of array. He worked for the establishment of Presbyterianism; successively at Leeds, Preston, and Garstang, whence he was ejected for nonconformity in 1662. He also published religious works.

Biography
Ambrose was born in 1604. He was the son of Richard Ambrose, vicar of Ormskirk, and was probably descended from the Ambroses of Lowick in Furness, a well-known Roman Catholic family. He entered Brasenose College, Oxford, in 1621, in his seventeenth year.

Having graduated B.A. in 1624 and been ordained, Ambroses received in 1627 the little cure of Castleton in Derbyshire. By the influence of William Russell, earl of Bedford, he was appointed one of the king's itinerant preachers in Lancashire, and after living for a time in Garstang, he was selected by the Lady Margaret Hoghton as vicar of Preston. He associated himself with Presbyterianism, and was on the celebrated committee for the ejection of "scandalous and ignorant ministers and schoolmasters" during the Commonwealth.

So long as Ambrose continued at Preston he was favoured with the warm friendship of the Hoghton family, their ancestral woods and the tower near Blackburn affording him sequestered places for those devout meditations and "experiences" that give such a charm to his diary, portions of which are quoted in his Prima Media & Ultima (1650, 1659). The immense auditory of his sermon (Redeeming the Time) at the funeral of Lady Hoghton was long a living tradition all over the county. On account of the feeling engendered by the civil war Ambrose left his great church of Preston in 1654, and became minister of Garstang, whence, however, in 1662 he was ejected along two thousand ministers who refused to conform (see Great Ejection). His after years were passed among old friends and in quiet meditation at Preston. He died of apoplexy about 20 January 1664.

Character assessment
As a religious writer Ambrose has a vividness and freshness of imagination possessed by scarcely any of the Puritan Nonconformists. Many who have no love for Puritan doctrine, nor sympathy with Puritan experience, have appreciated the pathos and beauty of his writings, and his Looking unto Jesus long held its own in popular appreciation with the writings of John Bunyan.

Dr Edmund Calamy the Elder (1600–1666) wrote about him: "Ambrose was a man of that substantial worth, that eminent piety, and that exemplary life, both as a minister and a Christian, that it is to be lamented the world should not have the benefit of particular memoirs of him."

In the opinion of John Eglington Bailey (his biographer in the DNB), his character has been misrepresented by Wood. He was of a peaceful disposition; and though he put his name to the fierce "Harmonious Consent", he was not naturally a partisan. He evaded the political controversies of the time. His gentleness of character and earnest presentation of the gospel attached him to his people. He was much given to secluding himself, retiring every May into the woods of Hoghton Tower and remaining there a month.

Bailey continues that Dr. Halley justly characterises him as the most meditative puritan of Lancashire. This quality pervades his writings, which abound, besides, in deep feeling and earnest piety. Mr. Hunter has called attention to his recommendation of diaries as a means of advancing personal piety, and has remarked, in reference to the fragments from Ambrose's diary quoted in the "Media", that "with such passages before us we cannot but lament that the carelessness of later times should have suffered such a curious and valuable document to perish; for perished it is to be feared it has".

Works

 * Looking unto Jesus: A View of the Everlasting Gospel; Or, The Soul's Eying of Jesus as Carrying on the Great Work of Man's Salvation, from First to Last
 * The Christian Warrior: Wrestling with Sin, Satan, The World and the Flesh
 * The well-ordered family : wherein the duties of it's [sic various members are described and urged. A small, but very comprehensive piece, suitable to be in the hand of every housholder [sic]; and may be especially seasonable in the present day]
 * ''Prima, media et ultima, or, The First, Middle and Last Things"

license: Creative Commons - Attribution Share-Alike - https://creativecommons.org/licenses/by-sa/4.0/

title: Isaac Ambrose


text:
International Convention for the Regulation of Whaling

The International Convention for the Regulation of Whaling is an international environmental agreement aimed at the "proper conservation of whale stocks and thus make possible the orderly development of the whaling industry". It governs the commercial, scientific, and aboriginal subsistence whaling practices of 88 member nations.

The convention is a successor to the 1931 Geneva Convention for Regulation of Whaling and the 1937 International Agreement for the Regulation of Whaling, established in response to the overexploitation of whales in the post-World War I period. Neither instrument was effective, but each provided the framework for the International Convention for the Regulation of Whaling, which was spearheaded by the United States and signed by 15 nations in Washington, D.C., on 3 December 1946; the convention took effect on 10 November 1948. A protocol broadening the scope of the convention's enforcement was signed on 19 November 1956.

The objectives of the International Convention for the Regulation of Whaling are to protect all whale species from overhunting; establish a system of international regulation for whale fisheries to ensure proper conservation and development of whale stocks; and safeguard for future generations the important natural resources represented by whale stocks. The primary instrument implementing these aims is the International Whaling Commission, established by the convention as its main decision-making body. The IWC meets annually and adopts a binding "schedule" that regulates catch limits, whaling methods, protected areas, and the right to carry out scientific research involving the killing of whales.

Members
As of January 2021, there are 88 parties to the convention. The initial signatories were Argentina, Australia, Brazil, Canada, Chile, Denmark, France, the Netherlands, New Zealand, Norway, Peru, South Africa, the Soviet Union, the United Kingdom and the United States.

Although Norway is party to the convention, it maintains an objection to the 1986 IWC global moratorium and it does not apply to it.

Withdrawals
Nine states have withdrawn from the convention since its ratification: Canada, Egypt, Guatemala, Greece, Jamaica, Mauritius, Philippines, the Seychelles and Venezuela.

Belize, Brazil, Dominica, Ecuador, Iceland, Japan, New Zealand, and Panama have all withdrawn from the convention temporarily but ratified it second time; the Netherlands, Norway, and Sweden have each withdrawn from the convention twice, only to have accepted it a third time.

Japan is the most recent member to depart, in January 2019, so as to resume commercial whaling.

Effectiveness
There have been consistent disagreement over the scope of the convention. The 1946 Convention does not define a 'whale'. Some members of IWC claim that it has the legal competence to regulate catches of only great whales (the baleen whales and the sperm whale). Others believe that all cetaceans, including the smaller dolphins and porpoises, fall within IWC jurisdiction.

An analysis by the Carnegie Council determined that while the International Convention for the Regulation of Whaling has had "ambiguous success" owing to its internal divisions, it has nonetheless "successfully managed the historical transition from open whale hunting to highly restricted hunting. It has stopped all but the most highly motivated whale-hunting countries. This success has made its life more difficult, since it has left the hardest part of the problem for last."


text:
International Organization for Standardization

The International Organization for Standardization (ISO ) is an independent, non-governmental, international standard development organization composed of representatives from the national standards organizations of member countries. Membership requirements are given in Article 3 of the ISO Statutes.

ISO was founded on 23 February 1947, and it has published over 25,000 international standards covering almost all aspects of technology and manufacturing. It has over 800 technical committees (TCs) and subcommittees (SCs) to take care of standards development.

The organization develops and publishes international standards for easeness on end-user or commoners market, like availablity in technical and nontechnical fields, including everything from manufactured products and technology to food safety, transport, IT, agriculture, and healthcare. More specialized topics like electrical and electronic engineering are instead handled by the International Electrotechnical Commission. It is headquartered in Geneva, Switzerland. The three official languages of ISO are English, French, and Russian.

Name and abbreviations
The International Organization for Standardization in French is Organisation internationale de normalisation and in Russian, Международная организация по стандартизации ().

Although one might think ISO is an abbreviation for "International Standardization Organization" or a similar title in another language, the letters do not officially represent an acronym or initialism. The organization provides this explanation of the name:"Because 'International Organization for Standardization' would have different acronyms in different languages (IOS in English, OIN in French), our founders decided to give it the short form ISO. ISO is derived from the Greek word (ίσος, meaning 'equal'). Whatever the country, whatever the language, the short form of our name is always ISO."During the founding meetings of the new organization, however, the Greek word explanation was not invoked, so this meaning may be a false etymology.

Both the name ISO and the ISO logo are registered trademarks and their use is restricted.

History
The organization that is known today as ISO began in 1926 as the International Federation of the National Standardizing Associations (ISA), which primarily focused on mechanical engineering. The ISA was suspended in 1942 during World War II but, after the war, the ISA was approached by the recently-formed United Nations Standards Coordinating Committee (UNSCC) with a proposal to form a new global standards body.

In October 1946, ISA and UNSCC delegates from 25 countries met in London and agreed to join forces to create the International Organization for Standardization. The organization officially began operations on 23 February 1947.

ISO Standards were originally known as ISO Recommendations (ISO/R), e.g., "ISO 1" was issued in 1951 as "ISO/R 1".

Structure and organization
ISO is a voluntary organization whose members are recognized authorities on standards, each one representing one country. Members meet annually at a General Assembly to discuss the strategic objectives of ISO. The organization is coordinated by a central secretariat based in Geneva.

A council with a rotating membership of 20 member bodies provides guidance and governance, including setting the annual budget of the central secretariat.

The technical management board is responsible for more than 250 technical committees, who develop the ISO standards.

Joint technical committee with IEC
ISO has a joint technical committee (JTC) with the International Electrotechnical Commission (IEC) to develop standards relating to information technology (IT). Known as JTC 1 and entitled "Information technology", it was created in 1987 and its mission is "to develop worldwide Information and Communication Technology (ICT) standards for business and consumer applications."

There was previously also a JTC 2 that was created in 2009 for a joint project to establish common terminology for "standardization in the field of energy efficiency and renewable energy sources". It was later disbanded.

Membership
, there are 167 national members representing ISO in their country, with each country having only one member.

ISO has three membership categories,
 * Member bodies are national bodies considered the most representative standards body in each country. These are the only members of ISO that have voting rights.
 * Correspondent members are countries that do not have their own standards organization. These members are informed about the work of ISO, but do not participate in standards promulgation.
 * Subscriber members are countries with small economies. They pay reduced membership fees, but can follow the development of standards.

Participating members are called "P" members, as opposed to observing members, who are called "O" members.

Financing
ISO is funded by a combination of:
 * Organizations that manage the specific projects or loan experts to participate in the technical work
 * Subscriptions from member bodies, whose subscriptions are in proportion to each country's gross national product and trade figures
 * Sale of standards

International standards and other publications
International standards are the main products of ISO. It also publishes technical reports, technical specifications, publicly available specifications, technical corrigenda (corrections), and guides.

International standards
 * These are designated using the format ISO[/IEC] [/ASTM] [IS] nnnnn[-p]:[yyyy] Title, where nnnnn is the number of the standard, p is an optional part number, yyyy is the year published, and Title describes the subject. IEC for International Electrotechnical Commission is included if the standard results from the work of ISO/IEC JTC 1 (the ISO/IEC Joint Technical Committee). ASTM (American Society for Testing and Materials) is used for standards developed in cooperation with ASTM International. yyyy and IS are not used for an incomplete or unpublished standard and, under some circumstances, may be left off the title of a published work.

Technical reports
 * These are issued when a technical committee or subcommittee has collected data of a different kind from that normally published as an International Standard, such as references and explanations. The naming conventions for these are the same as for standards, except TR prepended instead of IS in the report's name.

For example:
 * ISO/IEC TR 17799:2000 Code of Practice for Information Security Management
 * ISO/TR 19033:2000 Technical product documentation – Metadata for construction documentation

Technical and publicly available specifications
 * Technical specifications may be produced when "the subject in question is still under development or where for any other reason there is the future but not immediate possibility of an agreement to publish an International Standard". A publicly available specification is usually "an intermediate specification, published prior to the development of a full International Standard, or, in IEC may be a 'dual logo' publication published in collaboration with an external organization". By convention, both types of specification are named in a manner similar to the organization's technical reports.

For example:
 * ISO/TS 16952-1:2006 Technical product documentation – Reference designation system – Part 1: General application rules (later withdrawn and replaced by ISO/TS 81346-3:2012, which was later withdrawn)
 * ISO/PAS 11154:2006 Road vehicles – Roof load carriers (later revised in ISO 11154:2023, which does not have the "PAS" abbreviation in its name)

Technical corrigenda
 * When partnering with IEC in their joint technical committee, ISO also sometimes issues "technical corrigenda" (where "corrigenda" is the plural of corrigendum). These are amendments made to existing standards to correct minor technical flaws or ambiguities.

ISO guides
 * These are meta-standards covering "matters related to international standardization". They are named using the format "ISO[/IEC] Guide N:yyyy: Title".

For example:
 * ISO/IEC Guide 2:2004 Standardization and related activities – General vocabulary
 * ISO/IEC Guide 65:1996 General requirements for bodies operating product certification (since revised and reissued as ISO/IEC 17065:2012 Conformity assessment — Requirements for bodies certifying products, processes and services).

Document copyright
ISO documents have strict copyright restrictions and ISO charges for most copies. , the typical cost of a copy of an ISO standard is about US$120 or more (and electronic copies typically have a single-user license, so they cannot be shared among groups of people). Some standards by ISO and its official U.S. representative (and, via the U.S. National Committee, the International Electrotechnical Commission) are made freely available.

Standardization process
A standard published by ISO/IEC is the last stage of a long process that commonly starts with the proposal of new work within a committee. Some abbreviations used for marking a standard with its status are:
 * PWI – Preliminary Work Item
 * NP or NWIP – New Proposal / New Work Item Proposal (e.g., ISO/IEC NP 23007)
 * AWI – Approved new Work Item (e.g., ISO/IEC AWI 15444-14)
 * WD – Working Draft (e.g., ISO/IEC WD 27032)
 * CD – Committee Draft (e.g., ISO/IEC CD 23000-5)
 * FCD – Final Committee Draft (e.g., ISO/IEC FCD 23000-12)
 * DIS – Draft International Standard (e.g., ISO/IEC DIS 14297)
 * FDIS – Final Draft International Standard (e.g., ISO/IEC FDIS 27003)
 * PRF – Proof of a new International Standard (e.g., ISO/IEC PRF 18018)
 * IS – International Standard (e.g., ISO/IEC 13818-1:2007)

Abbreviations used for amendments are:
 * NP Amd – New Proposal Amendment (e.g., ISO/IEC 15444-2:2004/NP Amd 3)
 * AWI Amd – Approved new Work Item Amendment (e.g., ISO/IEC 14492:2001/AWI Amd 4)
 * WD Amd – Working Draft Amendment (e.g., ISO 11092:1993/WD Amd 1)
 * CD Amd / PDAmd – Committee Draft Amendment / Proposed Draft Amendment (e.g., ISO/IEC 13818-1:2007/CD Amd 6)
 * FPDAmd / DAM (DAmd) – Final Proposed Draft Amendment / Draft Amendment (e.g., ISO/IEC 14496-14:2003/FPDAmd 1)
 * FDAM (FDAmd) – Final Draft Amendment (e.g., ISO/IEC 13818-1:2007/FDAmd 4)
 * PRF Amd – (e.g., ISO 12639:2004/PRF Amd 1)
 * Amd – Amendment (e.g., ISO/IEC 13818-1:2007/Amd 1:2007)

Other abbreviations are:
 * TR – Technical Report (e.g., ISO/IEC TR 19791:2006)
 * DTR – Draft Technical Report (e.g., ISO/IEC DTR 19791)
 * TS – Technical Specification (e.g., ISO/TS 16949:2009)
 * DTS – Draft Technical Specification (e.g., ISO/DTS 11602-1)
 * PAS – Publicly Available Specification
 * TTA – Technology Trends Assessment (e.g., ISO/TTA 1:1994)
 * IWA – International Workshop Agreements (e.g., IWA 1:2005)
 * Cor – Technical Corrigendum (e.g., ISO/IEC 13818-1:2007/Cor 1:2008)
 * Guide – a guidance to technical committees for the preparation of standards

International Standards are developed by ISO technical committees (TC) and subcommittees (SC) by a process with six steps:
 * Stage 1: Proposal stage
 * Stage 2: Preparatory stage
 * Stage 3: Committee stage
 * Stage 4: Enquiry stage
 * Stage 5: Approval stage
 * Stage 6: Publication stage

The TC/SC may set up working groups (WG) of experts for the preparation of a working drafts. Subcommittees may have several working groups, which may have several Sub Groups (SG).

It is possible to omit certain stages, if there is a document with a certain degree of maturity at the start of a standardization project, for example, a standard developed by another organization. ISO/IEC directives also allow the so-called "Fast-track procedure". In this procedure, a document is submitted directly for approval as a draft International Standard (DIS) to the ISO member bodies or as a final draft International Standard (FDIS), if the document was developed by an international standardizing body recognized by the ISO Council.

The first step, a proposal of work (New Proposal), is approved at the relevant subcommittee or technical committee (e.g., SC 29 and JTC 1 respectively in the case of MPEG, the Moving Picture Experts Group). A working group (WG) of experts is typically set up by the subcommittee for the preparation of a working draft (e.g., MPEG is a collection of seven working groups as of 2023). When the scope of a new work is sufficiently clarified, some of the working groups may make an open request for proposals—known as a "call for proposals". The first document that is produced, for example, for audio and video coding standards is called a verification model (VM) (previously also called a "simulation and test model"). When a sufficient confidence in the stability of the standard under development is reached, a working draft (WD) is produced. This is in the form of a standard, but is kept internal to working group for revision. When a working draft is sufficiently mature and the subcommittee is satisfied that it has developed an appropriate technical document for the problem being addressed, it becomes a committee draft (CD) and is sent to the P-member national bodies of the SC for the collection of formal comments. Revisions may be made in response to the comments, and successive committee drafts may be produced and circulated until consensus is reached to proceed to the next stage, called the "enquiry stage".

After a consensus to proceed is established, the subcommittee will produce a draft international standard (DIS), and the text is submitted to national bodies for voting and comment within a period of five months. A document in the DIS stage is available to the public for purchase and may be referred to with its ISO DIS reference number.

Following consideration of any comments and revision of the document, the draft is then approved for submission as a Final Draft International Standard (FDIS) if a two-thirds majority of the P-members of the TC/SC are in favour and if not more than one-quarter of the total number of votes cast are negative. ISO will then hold a ballot among the national bodies where no technical changes are allowed (a yes/no final approval ballot), within a period of two months. It is approved as an International Standard (IS) if a two-thirds majority of the P-members of the TC/SC is in favour and not more than one-quarter of the total number of votes cast are negative. After approval, the document is published by the ISO central secretariat, with only minor editorial changes introduced in the publication process before the publication as an International Standard.

International Workshop Agreements
International Workshop Agreements (IWAs) are documents that establish a collaboration agreement that allow "key industry players to negotiate in an open workshop environment" outside of ISO in a way that may eventually lead to development of an ISO standard.

Products named after ISO
On occasion, the fact that many of the ISO-created standards are ubiquitous has led to common use of "ISO" to describe the product that conforms to a standard. Some examples of this are:
 * Disk images ending in the file extension "ISO" to signify that they are using the ISO 9660 standard file system as opposed to another file system—hence disc images commonly being referred to as "ISOs".
 * The sensitivity of a photographic film to light (its "film speed") is described by ISO 6, ISO 2240, and ISO 5800. Hence, the speed of the film often is referred to by its ISO number.
 * As it was originally defined in ISO 518, the flash hot shoe found on cameras often is called the "ISO shoe".
 * ISO 11783, the communication protocol for the agriculture industry, which is marketed as ISOBUS.
 * ISO 13216, the standardized attachment points for child safety seats, which is marketed as ISOFIX.
 * ISO 668, the standardized intermodal containers, sometimes called "ISO containers".

ISO awards
ISO presents several awards to acknowledge the valuable contributions made in the realm of international standardization:

 * The Lawrence D. Eicher Award: This award acknowledges outstanding standards development. It is available to all ISO and ISO/IEC technical committees.
 * The ISO Next Generation Award: Aimed at young professionals from ISO member nations, this award highlights those who advocate for sustainability-centric standardization and emphasize the importance of partnerships.
 * The ISO Excellence Award: Dedicated to recognizing the endeavors of ISO's technical professionals, any individual nominated as an expert, project leader, or convenor in a committee working group is eligible for this award.

Criticism
Except for a relatively small number of standards, ISO standards are not available free of charge, but rather for a purchase fee, which has been seen by some as unaffordable for small open-source projects.

The process of developing standards within ISO was criticized around 2007 as being too difficult for timely completion of large and complex standards, and some members were failing to respond to ballots, causing problems in completing the necessary steps within the prescribed time limits. In some cases, alternative processes have been used to develop standards outside of ISO and then submit them for its approval. A more rapid "fast-track" approval procedure was used in ISO/IEC JTC 1 for the standardization of Office Open XML (OOXML, ISO/IEC 29500, approved in April 2008), and another rapid alternative "publicly available specification" (PAS) process had been used by OASIS to obtain approval of OpenDocument as an ISO/IEC standard (ISO/IEC 26300, approved in May 2006).

As was suggested at the time by Martin Bryan, the outgoing convenor (chairman) of working group 1 (WG1) of ISO/IEC JTC 1/SC 34, the rules of ISO were eventually tightened so that participating members that fail to respond to votes are demoted to observer status.

The computer security entrepreneur and Ubuntu founder, Mark Shuttleworth, was quoted in a ZDNet blog article in 2008 about the process of standardization of OOXML as saying: "I think it de-values the confidence people have in the standards setting process", and alleged that ISO did not carry out its responsibility. He also said that Microsoft had intensely lobbied many countries that traditionally had not participated in ISO and stacked technical committees with Microsoft employees, solution providers, and resellers sympathetic to Office Open XML: When you have a process built on trust and when that trust is abused, ISO should halt the process... ISO is an engineering old boys club and these things are boring so you have to have a lot of passion ... then suddenly you have an investment of a lot of money and lobbying and you get artificial results. The process is not set up to deal with intensive corporate lobbying and so you end up with something being a standard that is not clear.

ISO divisions
Some of the 834 Technical Committees of the International Organization for Standardization (ISO) include:

 * ISO/TC 37 - Language and terminology – Terminology and other language content resources
 * ISO/TC 46 - Information and documentation - Libraries, archives, indexing and information science
 * ISO/TC 68 - Financial services - Banking, securities and financial services
 * ISO/TC 176 - Quality management and quality assurance
 * ISO/TC 211 - Geographic information/Geomatics - Geographic data and information
 * ISO/TC 215 - Health informatics - Health-related data/information
 * ISO/TC 262 - Risk management - Risk management
 * ISO/TC 289 - Brand evaluation - Brand evaluation and valuation
 * ISO/TC 292 - Security and resilience - Security of society