 Through the years, Italian cuisine has been changing due to its social and political evolution, and more with the discovery of the New World introducing more new items such as potatoes, tomatoes, bell pepper and maize; and becoming the main ingredients; as same as cheese, wine, and coffee. Besides, its French, Spanish and Austrian influences gave Italian cuisine the enrichment that now it can enjoy.
There is a cyclical order for meals in Italy, starting by an Aperitivo which is a liquid appetizer like Cinzano, Byrrh, Suze, or Vermouth; next is the Antipasto, which is like a cold or hot appetizer; then they have the Primo or the first course, like pasta, risotto, gnocchi or soup; after that is the Secondo, which is the main dish; then is the Contorno which is salad or vegetables; after that they have the Frutta or Formaggio, which is the first dessert; then the Dolce which is the main dessert; then is the Caffe and finally, the Digestivo which is a liquor.
Their most principal ingredients are olive oil, cow cheese, sheep cheese, anchovies, asparagus, baccalà, air-dried salted beef, capers, artichokes, cauliflowe, chickpeas, cetrioli, beans, emmer, mushrooms, lentils, eggplants, olives, bell peppers, peas, prosciutto, porcini mushrooms, rosso di treviso, rucola, cuttlefish, spinach, strawberries, truffle, tripe, tuna, zucchini; among their herbs they rather use garlic, bay leaves, basil, onion, fennel, mint, lemon balm, oregano, chile pepper, parsley, rosemary, sage, thyme, etc.
Some of their most traditional dishes are Isicia Omentata (A Roman Burger),.Pepones et Melones (water and honey melons), Patina de pisciculis (souffle of small fishes), Patina de Piris (pear souffle), Minutal Marinum (seafood fricassee), Fabaciae Virides et Baianae (Green and Baian Beans), Pullum Frontonianum (Chicken a la Fronto), Pullus Fusilis (Chicken With Liquid Filling), Dulcia Domestica (Housemade Dessert), Aliter Dulcia (Another Kind of Dessert), Tiropatinam (A Kind of Soufflee), Ova Sfongia Ex Lacte (Pancakes with Milk), In Ovis Apalis (Boiled Eggs), Aliter Baedinam Sive Agninam Excaldatam(Steamed Lamb), In Mitulis (Sea Mussels), Sarda Ita Fit (Tuna), Scillas (Big Shrimps), Mustacei (Must Rolls), etc.
 Recipes of Italy at JustItaly.org and at NewItalianRecipes.com, also Rome Recipes at JustRoma.org
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