EGGS
Eggs are an essential ingredient in Italian cooking, where the term almost always refers to chicken eggs. They are used throughout the country in fresh pasta, frittatas, sauces, fillings, cakes, and traditional desserts.
Other types of eggs have little place in everyday Italian cuisine; quail eggs occasionally appear in refined appetizers and gourmet dishes, while duck, goose, and other eggs are rarely used in traditional recipes.
For this reason, our guides focus primarily on chicken eggs and their many uses in Italian cooking.
Explore Egg Guides
Select a cured meat to discover its origins, characteristics, regional traditions, how to choose and store it, and authentic Italian recipes.
Discover authentic Italian ingredients, seasonality and cooking guides.
