There are a total of 609 Italian foods compiled and organized in this comprehensive list. The selection includes authentic dishes, breads, cheeses, cured meats, desserts, and traditional sauces recognized in Italy and by culinary authorities.

Italian foods are a diverse set of regional dishes, breads, cheeses, cured meats, desserts and sauces rooted in local ingredients and traditions. They emphasize seasonality, simple techniques, and strong regional identities. They range from everyday pasta and street foods to slow-aged specialties and ceremonial recipes. They play a central role in family meals, regional identity, and culinary tourism.

Interesting and little-known facts about Italian foods:
– Italy lists over 5,000 traditional agri-food products in its national P.A.T. registry, reflecting deep regional variety.
– The country produces more than 400 named cheeses, many protected under EU PDO or PGI schemes.
– There are roughly 350–400 distinct pasta shapes, each with local names and recommended sauces.
– Parmigiano-Reggiano develops crunchy tyrosine crystals and markedly higher umami after 12–24 months of aging.
– Traditional Balsamic Vinegar of Modena is aged in barrels for at least 12 years; commercial balsamics use much shorter aging.

An alphabetical index follows, with each entry linking to a dedicated listing. Available data columns are: Region — the region (and town when notable); Main ingredients — three to five key components.