baccalà	-	stockfish
bagna cauda	-	hot sauce (garlic, anchovies, butter) for cardoons and other crudities
bagnet ross	-	tomato, onions, carrots… sauce (for boiled meats)
bagnet vert	-	parsley, anchovies, garlic, old bread… sauce (for boiled meats)
baicoli	-	Venetian biscuits
barattolo	-	can
barbabietola	-	beetroot
basilico	-	basil
Bel Paese	-	mild creamy cheese (proprietary brand)
bicchiere	-	glass
bietole	-	Swiss chard
bigoli	-	whole meal spaghetti (shaped as bucatini)
bigoli in salsa	-	bigoli in anchovy sauce
biscotto	-	cookie, biscuit
bistecca	-	steak
bistecca alla fiorentina	-	Florentine steak (thick t-bone)
bocconcini	-	small balls of mozzarella
bollito misto	-	mixed boiled meats (beef, chicken, cotechino, etc.)
Bologna (mortadella di)	-	slightly smoked sausage of mixed pork and veal, Bologna
Bolognese (ragù)	-	rich gravy for spaghetti, lasagne, etc. dressing
borragine	-	borage
bottarga	-	dried tuna (or mulled) roe
braciola	-	chop
branzino	-	sea-bass
brasato	-	braised
bresaola	-	dried beef (or horse) fillet
bricco misuratore	-	measuring cup
briciola	-	crumb
broccoli	-	broccoli
brodetto (di pesce)	-	fish-soup (several kinds of fish cooked in terra-cotta pots)
brodo	-	broth
bucatini	-	bucatini
buccia	-	rind
budino	-	pudding
bue	-	beef
buridda	-	stewed mixed fish
burro	-	butter
burro e salvia	-	butter dressing
buseca	-	tripe
busolai	-	Venetian biscuits