Talk:Italian cuisine

Improving this article
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There really to my mind is no such thing as "Italian cuisine", when you are in Italy, only regional cuisines. So my suggestion would be for us to focus on regional specialties by creating a "Regional specialties" section. Some have already been mentioned. Bistecca alla fiorentina], Neapolitan and Roman styles of pizza, Roman carciofi alla giudia, Tuscan ribollita and zuppa di verdure, Umbrese pici con cinghiale, Neapolitan linguine fra diavolo con frutti di mare...the list really goes on and on and could get unmanageable (and you can see which regions I'm familiar with), but let's at least list some highlights here and see if we can make this at least a somewhat useful article. Ikan Kekek (talk) 12:39, 2 August 2016 (UTC)


 * Any current thoughts about how to improve this article? Wikipedia has articles about regional cuisines including that of, for example, Rome. How can we be of most use? Ikan Kekek (talk) 09:00, 10 July 2021 (UTC)

"See also"
I don't really find any of the "See also" choices obvious. OK, I understand that someone could possibly be looking for pizza elsewhere, so I get that part. France borders Italy, and both countries have obviously influenced each others' cuisines. But Spanish cuisine is hardly an obvious thing to look at next. Instead, if we're going by what country borders which, there would be Austrian cuisine, and Slovenian and Croatian cuisines. If we're going by which countries/civilizations previously ruled parts of Italy, OK, then Spain had the Kingdom of the Two Sicilies, but France, the Norse, and certainly the Greeks and Arabs also ruled areas of Italy. The Arabs brought cuscussù (couscous, popular as I understand in Sicily), among other items. I'm not up on Greek influence on Italian cuisines, but I'm sure it's quite substantial. Ikan Kekek (talk) 09:05, 31 May 2017 (UTC)

Cornetti semplici/vuoti
Is this a regional variation? My memory from the 90s is that at least in Rome and Tuscany (Siena/Florence), croissants that have no filling were called "semplici". I could be wrong, but I don't remember ever seeing the term "cornetti vuoti", though its meaning is obvious (vuoti meaning "empty"). Ikan Kekek (talk) 00:13, 1 January 2020 (UTC)

Libya and Somalia
These were both Italian colonies, but can you get much Italian food in these war zones today? User:212.108.149.162 thinks so. Ikan Kekek (talk) 08:56, 19 May 2022 (UTC)


 * I see they commented in an edit summary that it's true because they have a lot of pasta dishes. OK. What about Eritrea, Ethiopia or any other place previously occupied by Italy? We do have to be careful, though, because not all pasta dishes are Italian. Ikan Kekek (talk) 09:05, 19 May 2022 (UTC)
 * Maybe that should be in a topic article like Overseas Italian cuisine, along the lines of Overseas Chinese cuisine. This would also allow us to cover countries that are known for Italian cuisine (e.g. the US, Australia or Argentina), but hardly recognizable to the Italian cuisine consumed in Italy, and it would also allow us to cover former Italian colonies such as Libya and Somalia. SHB2000 (talk &#124; contribs &#124; meta.wikimedia) 09:18, 19 May 2022 (UTC)
 * We'd need someone familiar with the Italian cuisine in Libya and Somalia to be able to cover that. However, if we do, I think we need to cover Italian cuisine in other European countries like France and Germany, which are neighbors, and not just overseas. Ikan Kekek (talk) 10:07, 19 May 2022 (UTC)
 * My apologies Ikan. I was thinking of the overseas definition in my native dialect (which is synonymous with abroad). Otherwise, should it be called "Italian cuisine abroad"? It doesn't sound very natural to me though, and IMO, "Italian cuisine" is only a thing outside Italy. SHB2000 (talk &#124; contribs &#124; meta.wikimedia) 11:08, 23 May 2022 (UTC)
 * You're right. In Italy, there is only Tuscan cuisine, Umbrian cuisine and so forth, and those cuisines can be further subdivided (Florentine cuisine, Sienese cuisine, etc.). Ikan Kekek (talk) 11:18, 23 May 2022 (UTC)