Top 18 Italian Cheese Dishes

This delectable cheese-filled focaccia hails from the town of Recco, Liguria's gastronomic capital where it can be found in every bakery, pizzeria, and restaurant. It was reportedly invented in the 12th century when, according to legend, the citizens of Recco were preparing this dish for the Crusaders with the little they had: flour, water, olive oil, and some cheese. Unlike most other focaccia flatbreads, this one is made without yeast, and features a paper-thin, hand-pulled crust filled with the soft, mild-flavored cow’s milk cheese from Alpine pastures called stracchino or crescenza. By the end of the 1800s, focaccia di Recco had become traditionally associated with the celebration of All Saints' Day, but today it is prepared and enjoyed throughout the year. Moreover, ever since 1955, the town of Recco has been hosting the so-called Festa della Focaccia, an annual festival held every last week of May.Expand

This ancient dish with Roman origins is regarded as one of the simplest and most satisfying Italian dishes. Cacio e pepe consists of pasta (usually spaghetti), aged Pecorino Romano cheese, salt, and lots of ground black pepper. Since the ingredients are easy to transport and do not spoil easily, it was once the favorite dish of Roman shepherds. The spicy pepper protected the shepherds from the effects of cold weather during the night, while the pasta provided them with the carbohydrates they needed to perform their back-breaking labor. However, this simple meal is so good that the famous chef and television personality Anthony Bourdain described it by saying it "could be the greatest thing in the history of the world."Expand

Mozzarelline fritte is a traditional appetizer. It's made by frying small bocconcini mozzarella di bufala. The cheese balls are coated with flour, dipped in egg wash, rolled in breadcrumbs, then fried in hot oil until golden. On the outside, there should be a crunchy golden crust, and on the interior the hot, melting, and milky cheese. For the perfect crust, it's necessary to drain the bocconcini well before frying. Mozzarelline fritte are always served hot, and it's recommended to accompany them with a tomato sauce for dipping.Expand

This classic Italian risotto combines rice with gorgonzola, a traditional blue cheese made with cow's milk. The cheese is added to the classic base of onions and rice, and the whole dish is finished off with butter. The combination of ingredients results in an incredibly creamy risotto that is easily adapted with additional ingredients such as pears, walnuts, or various vegetables. Usually enjoyed as a starter, risotto al gorgonzola is mainly garnished with chopped chives.Expand

Pallotte cacio e uova is a traditional dish originating from the Abruzzo region. The dish is a classic example of the cucina povera – it's believed that these cheese and egg balls probably started as a way to use up leftover cheese and stale bread. The bread and cheese are mixed with eggs and shaped into balls which are then fried and gently simmered in a hearty tomato sauce. Common additions to the balls include garlic, thinly sliced red bell peppers, and chopped parsley. Regarding the cheese, many recipes call for pecorino or parmesan.Expand

Frico is a traditional dish from the Italian region of Friuli-Venezia Giulia, made with a local delicacy known as Montasio cheese. There are two versions: the frico friabile, a crunchy snack made with cheese fried in olive oil until crunchy, and the more famous frico morbido, the soft one, combining the cheese with potatoes and onions in a succulent, rich pancake, baked or fried until it turns golden and crispy on both sides. Full of flavor, frico is a delicious example of cucina povera. It was invented in the 15th century as a clever way to use strissulis, the leftovers from cheese production. Like with many other popular traditional recipes, many varieties exist, so it can be additionally enriched with pancetta, mushrooms, or tomatoes. The flavor of this dish also changes significantly depending on the aging time of cheese used in its preparation: frico made with fresco and mezzano is not as intense as the one prepared with stagionato or stravecchio. The dish is best served hot, while the cheese is still melted, stringy, and gooey. It can be served as a garnish for soups and stews, or enjoyed sliced, paired with polenta and a glass of hearty red wine.Expand

Risotto alla valdostana is a rich, creamy risotto prepared in the Aosta Valley since medieval times. It is made with simple ingredients: rice, butter, fontina valdostana cheese, milk, meat broth, and white wine, sometimes additionally enriched with onions or egg yolks. The preparation is simple, but it takes some time because fontina should first be macerated in milk for a few hours or overnight, in order to soak up the milk and develop a silky texture. This flavorful, comforting risotto may be served as a side dish, but it is also delicious enough to be enjoyed on its own.Expand

Risotto alla Fontina is a traditional risotto variety originating from the Aosta Valley. The dish is usually made with a combination of risotto rice, onions, garlic, butter, Fontina cheese, white wine, chicken stock, salt, and pepper. The onions and garlic are sautéed in butter, and then mixed with the rice and white wine. Hot stock is gradually poured over the mixture while continuously stirring. Once the rice is half-cooked, the cheese is stirred in and the risotto is seasoned with salt and pepper and cooked until creamy. Butter is stirred in near the end of cooking, and the risotto is served immediately, while still warm.Expand

Gnocchi al Castelmagno is a traditional dish and a specialty of Cuneo. It's made with potato gnocchi, butter, milk or cream, and Castelmagno – a local DOP cheese. The gnocchi are cooked and mixed with the sauce consisting of butter, diced Castelmagno cheese, and cream. The dish is often sprinkled with pepper on top before it's served piping hot. If desired, you can replace half the amount of regular wheat flour with chestnut flour, and the result is a perfect autumnal dish – chestnut gnocchi with Castelmagno.Expand

Gnocchi alla bava is a traditional dish hailing from the region of Piedmont. The dish is made with potato gnocchi, butter, and either Fontina, Swiss, or Munster cheese. The cheese is cut into slices and placed over layered gnocchi in a buttered baking dish. The last layer is dotted with butter, and the baking dish is covered with a foil. The dish is then baked for a few minutes until golden on top, and it's served immediately.Expand