Salads in the Italian cuisine usually include a mix of fresh vegetables like tomatoes, onions, cucumbers, lettuce and peppers, and in most cases, topped with Italian dressing. Some pasta sauces may be used as dressing for salads, such as pesto, a green sauce, made from basil, pine nuts, olive oil, garlic and parmesan cheese, or the alfredo sauce, a white cream sauce. The Bagna Caoda is a specific Italian dressing, perfect for roast peppers and raw or cooked vegetables. Some of the specific Italian salads include the Insalata Caprese, made with mozzarella and tomatoes, the grilled zucchini salad with breadcrumbs and grated parmigiano, and the Insalate Romane, a variety of Roman salads, part cooked and part fresh, all made of vegetables. Inherited from the Romans, there are two more salads, the Pruntarelle, a Roman chicory salad with a thick garlicky dressing, and the Tiella, a vegetable casserole made of tomatoes, eggplant and potato.

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