page_title: List of Italian dishes
section_title: Carne (meat dishes and cured meats)
hierarchical_section_title: List of Italian dishes / Dishes and foods / Carne (meat dishes and cured meats)
caption_attribution_description: Braised Quebec rabbit cacciatore - Giorgio's Trattoria
context_page_description: This is a list of Italian dishes and foods. 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. The cuisine of Italy is noted for its regional diversity, abundance of difference in taste, and is known to be one of the most popular in the world, with influences abroad.
  Pizza and spaghetti, both associated with the Neapolitan traditions of cookery, are especially popular abroad, but the varying geographical conditions of the twenty regions of Italy, together with the strength of local traditions, afford a wide range of dishes.
context_section_description: Abbacchio alla Cacciatora
  Abbacchio brodettato
  Bistecca Fiorentina
  Braciole
  Braciolone
  Bresaola
  Brodo
  Cacciatore – refers to a meal prepared "hunter-style" with onions, herbs, usually tomatoes, often bell peppers, and sometimes wine.
  Capicollo
  Carne al piatto
  Carne Pizzaiola
  Cevapcici
  Ciabusco
  Coda alla vaccinara
  Cotechino friulano or Musèt
  Cotechino Modena
  Cotoletta alla milanese
  Cotoletta alla petroniana
  Fiorentina steak
  Culatello
  Goulash or gulash
  Guanciale (cured pork jowl)
  Lonza
  Mortadella
  Oca (goose)
  Osso buco
  Pancetta (bacon)
  Pezzetti di cavallo
  Porcaloca
  Prosciutto affumicato (smoked ham)
  Prosciutto cotto (cooked ham)
  Prosciutto crudo
  Prosciutto di Parma
  Prosciutto di San Daniele
  Rosticciana
  Scaloppine, of various varieties
  Salame
  Salsiccia (sausages) including Salsiccia cruda
  Saltimbocca alla Romana
  Soppressata
  Spezzatino
  Speck Alto Adige PGI
  Speck friulano di Sauris
  Straccetti, of various varieties
  Stigghiola
  Trippa alla Romana
  Veal Milanese
  Violino Valtell
  Vitello (veal)
caption: Rabbit cacciatore
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