Italy Cuisine
Europe • Southern Europe
95 iconic dishes
Signature Italy Dishes
🍽️Main Dishes(38)
Bagna Càuda
Piedmontese hot anchovy dip - warm olive oil with garlic and anchovies.
Bistecca alla Fiorentina
Florentine T-bone - thick-cut Chianina beef, grilled rare, simple perfection.
Bollito Misto
A grand Piedmontese feast featuring seven different cuts of meat, slow-cooked to tender perfection and served with a selection of traditional sauces. This dish is a celebration of rich flavors and textures, perfect for special occasions.
Branzino al Forno
Baked sea bass - whole roasted fish with herbs, garlic, and lemon.
Bucatini all'Amatriciana
Roman pasta with guanciale and tomato. From Amatrice, perfected in Rome.
Cacio e Pepe
Rome's simplest yet most difficult pasta - just pecorino, black pepper, and pasta water transformed into silky sauce.
Carpaccio di Manzo
Raw beef carpaccio - paper-thin sliced beef with arugula, Parmigiano, truffle.
Classic Fettuccine Alfredo
An authentic and simple Roman dish featuring fresh fettuccine coated in a rich, emulsified sauce made from butter, Parmigiano Reggiano, and starchy pasta water. This recipe stays true to the original, foregoing cream for a lighter, more elegant sauce.
Colomba Pasquale
Colomba Pasquale, or Easter Dove Cake, is a traditional Italian sweet bread shaped like a dove, symbolizing peace. It shares similarities with panettone, featuring a rich, enriched dough studded with candied fruits and topped with a crunchy almond glaze. This recipe requires significant time for dough development and proofing, making it a rewarding challenge for experienced bakers.
Costoletta alla Milanese
Milanese veal cutlet - bone-in, breaded, fried in butter. Ear-shaped crispy edge.
Fegato alla Veneziana
Venetian calf's liver - thin liver slices with sweet caramelized onions.
Impepata di Cozze
Peppered mussels - mussels steamed with white wine, garlic, and lots of pepper.
Involtini di Carne
Italian beef rolls - thin beef wrapped around filling, braised in tomato sauce.
Lasagna alla Bolognese
Layered pasta with ragù and béchamel. Emilia-Romagna's iconic baked dish.
Margherita Pizza
The quintessential Neapolitan pizza with San Marzano tomatoes, fresh mozzarella, basil, and olive oil on a perfectly charred crust.
Orecchiette con Cime di Rapa
Pugliese ear pasta with broccoli rabe - bitter greens, garlic, chili, anchovies.
Ossobuco
Milanese braised veal shanks in white wine and tomatoes, crowned with bright gremolata. The marrow is the prize.
Ossobuco alla Milanese
Milanese braised veal shank - slow-cooked with vegetables, white wine, gremolata.
Pasta al Pomodoro
A classic Italian pasta dish showcasing the pure, vibrant flavor of ripe tomatoes, enhanced by fragrant basil and rich olive oil. This recipe is deceptively simple, relying on the quality of its ingredients.
Pasta alla Gricia
A classic Roman pasta dish, often considered the ancestor of both Carbonara and Amatriciana. It features crispy guanciale, Pecorino Romano cheese, and black pepper, creating a rich and savory sauce without the addition of eggs or tomatoes.
Pasta alla Norma
A classic Sicilian pasta dish featuring tender fried eggplant, a rich tomato and basil sauce, and salty ricotta salata. This recipe offers a delightful balance of textures and flavors.
Pesce all'Acqua Pazza
Fish in crazy water - poached fish in tomato, garlic, and white wine.
Piccata di Pollo
Italian chicken piccata - pan-fried cutlets with lemon, capers, butter sauce.
Pizza Napoletana
Neapolitan pizza - thin, charred crust with San Marzano tomatoes and mozzarella.
Pollo alla Cacciatora
Hunter's style chicken - braised with tomatoes, herbs, olives, and wine.
Ravioli di Ricotta e Spinaci
Spinach and ricotta ravioli - classic filled pasta with butter and sage.
Risotto ai Funghi Porcini
Porcini mushroom risotto - earthy, rich risotto with dried and fresh mushrooms.
Salsiccia e Lenticchie
Italian sausage with lentils - lucky New Year's dish, hearty and satisfying.
Saltimbocca alla Romana
Roman veal with prosciutto and sage - 'jumps in the mouth' with flavor.
Spaghetti Aglio e Olio
Garlic and oil pasta - midnight spaghetti, simple and satisfying.
Spaghetti alla Carbonara
Roman pasta with guanciale, eggs, and pecorino. No cream - authentic Roman style.
Spaghetti alla Puttanesca
A classic Neapolitan pasta dish, 'Spaghetti alla Puttanesca' translates to 'pasta of the prostitutes' or 'lady of the night pasta.' It's renowned for its intensely savory, spicy, and briny flavor profile derived from a quick sauce featuring tomatoes, olives, capers, anchovies, and chili. Traditionally served without cheese.
Spaghetti alle Vongole
Spaghetti with clams - briny, garlicky, perfect seafood pasta.
Spaghetti Carbonara
The authentic Roman pasta dish featuring a creamy sauce made from eggs, pecorino romano, guanciale, and black pepper.
Tagliatelle al Ragù
Bologna's meat sauce with fresh pasta - not spaghetti bolognese!
Tortellini in Brodo
Tortellini in broth - filled pasta swimming in rich capon broth. Bologna tradition.
Trippa alla Romana
Roman-style tripe - honeycomb tripe braised with tomato and mint.
Vitello Tonnato
Piedmont veal with tuna sauce - cold sliced veal draped in creamy tuna-caper mayonnaise. Summer antipasto perfection.
🥟Appetizer Dishes(10)
Bruschetta al Pomodoro
Grilled bread with tomatoes - toasted bread rubbed with garlic, topped with tomatoes.
Calamari Fritti
Crispy, golden fried squid rings, lightly coated in semolina flour and served with fresh lemon wedges. A classic Italian appetizer that's surprisingly simple to make.
Carciofi alla Giudia (Jewish-Style Fried Artichokes)
A classic Roman Jewish specialty, these artichokes are deep-fried whole until their outer leaves are delightfully crispy and the hearts are tender and flavorful. The unique preparation involves opening the leaves to resemble a blooming flower before frying.
Carciofi alla Romana (Roman Braised Artichokes)
A classic Roman dish featuring tender artichokes braised with garlic, mint, white wine, and olive oil. The key is to cook them until they are meltingly soft.
Cicchetti
Venetian small plates - bite-sized snacks, akin to tapas, traditionally served at bàcari (wine bars) with a small glass of wine (ombra).
Cozze Gratinate
Gratinated mussels - baked mussels with breadcrumb topping. Pugliese specialty.
Fritto Misto di Mare
Mixed fried seafood - crispy fried shrimp, squid, and fish with lemon.
Panzerotti Pugliesi (Fried Calzones)
Authentic Pugliese panzerotti are delightful, small, fried calzones filled with a simple yet flavorful mixture of tomato and mozzarella. They are a popular street food, perfect for a snack or appetizer.
Prosciutto e Melone
Prosciutto with melon - sweet cantaloupe with salty cured ham. Summer starter.
Supplì al Telefono
Supplì al Telefono are classic Roman street food: golden fried rice croquettes with a molten, stretchy mozzarella center, reminiscent of a telephone cord when pulled apart. This recipe assumes you have pre-made, chilled tomato risotto.
🍲Soup Dishes(6)
Cacciucco
Livornese fish stew - spicy tomato-based seafood stew with many fish types.
Minestrone
Italian vegetable soup - hearty soup with beans, pasta, and seasonal vegetables.
Pasta e Fagioli
Pasta and beans - hearty peasant soup that's better the next day.
Peperonata
A classic Italian sweet pepper stew, where colorful bell peppers are slowly simmered with sweet onions and ripe tomatoes until tender and flavorful. This versatile dish can be served as a side, a topping, or even a light main course.
Ribollita
Tuscan bread soup - yesterday's minestrone reboiled with stale bread until thick and hearty. Peasant food elevated to art.
Zuppa di Pesce
Italian fish soup - regional variations abound, always served with crusty bread.
🥗Salad Dishes(3)
Insalata Caprese
Capri salad - fresh mozzarella, tomatoes, basil with olive oil. Summer perfection.
Insalata Russa
Insalata Russa, or Italian Russian Salad, is a beloved party staple featuring finely diced potatoes, carrots, peas, and pickles suspended in a creamy mayonnaise dressing. It's a refreshing and satisfying cold salad perfect for gatherings and holidays.
Panzanella (Tuscan Bread Salad)
A vibrant and rustic Tuscan bread salad, perfect for using up stale bread. Ripe tomatoes, crisp vegetables, fragrant basil, and a tangy red wine vinaigrette come together for a refreshing and satisfying dish.
🥔Side Dishes(4)
Arancini
Sicilian rice balls - leftover risotto shaped around ragù and mozzarella, breaded and deep-fried. Street food perfection.
Caponata Siciliana
Sicilian sweet and sour eggplant - agrodolce vegetables with capers and olives.
Polenta
Northern Italian cornmeal - creamy or set, topped with ragù or cheese.
Risotto alla Milanese
Milan's golden saffron risotto - creamy Arborio rice slowly cooked with bone marrow, wine, and precious saffron threads.
🍰Dessert Dishes(21)
Affogato
Drowned ice cream - vanilla gelato drowned in hot espresso. Simple perfection.
Amaretti
Authentic Italian amaretti cookies, known for their delightful almond flavor and a texture that can range from delightfully chewy to satisfyingly crisp. Traditionally made with bitter almonds or apricot kernels for a distinct, slightly bitter-sweet taste.
Babà al Rum
A classic Neapolitan yeast cake, famously soaked in a generous amount of rum syrup until it's delightfully moist and dripping.
Biscotti di Prato (Tuscan Almond Cookies)
Authentic Tuscan almond cookies, also known as Cantucci or Biscotti di Prato. These twice-baked, crunchy delights are traditionally served with Vin Santo for dipping, but are also delicious on their own. The absence of butter or oil contributes to their signature crispness.
Bomboloni
Bomboloni are classic Italian doughnuts, often a specialty in Tuscany. These fluffy, fried pastries are typically filled with rich pastry cream and dusted generously with sugar, offering a delightful contrast of textures and flavors. Best enjoyed fresh.
Cannoli Siciliani
Sicilian pastry tubes - crispy shells filled with sweet ricotta cream.
Cassata Siciliana
A quintessential Sicilian dessert, Cassata Siciliana is a vibrant and rich cake featuring layers of moist sponge cake, a creamy sweetened ricotta filling, and a sweet marzipan coating, often adorned with candied fruits. It's a labor of love, traditionally prepared for Easter.
Ciambella (Italian Ring Cake)
A simple, rustic Italian ring cake, often enjoyed for breakfast or as a light dessert. Its straightforward preparation and comforting flavor make it a delightful everyday treat.
Classic Italian Semifreddo
A luxuriously light and airy Italian semi-frozen mousse, requiring no ice cream maker. This versatile dessert is perfect for a refreshing treat.
Crostata di Ricotta
A classic Italian ricotta tart featuring a sweet, creamy ricotta filling infused with citrus zest and studded with chocolate chips, all encased in a rustic shortcrust pastry (pasta frolla). This dessert is a delightful treat, often enjoyed during holidays like Easter.
Gelato Artigianale
Italian ice cream - denser, less airy than ice cream with intense flavors.
Pandoro
A traditional Veronese Christmas cake, this tall, star-shaped, buttery sweet bread is a festive delight, known for its rich flavor and airy crumb.
Panna Cotta
Piedmontese cooked cream - silky set cream with vanilla, served with berries.
Pastiera Napoletana
A traditional Neapolitan Easter cake, this rich and fragrant tart features a sweet shortcrust pastry filled with a creamy mixture of cooked wheat berries, ricotta cheese, candied citrus peel, and the distinctive aroma of orange blossom water.
Sfogliatella Riccia
Authentic Neapolitan 'lobster tail' pastry, featuring incredibly thin, crispy, shell-like layers encasing a sweet and creamy semolina-ricotta filling. This is a challenging but rewarding bake.
Struffoli
Neapolitan honey balls - tiny, deep-fried dough balls coated in warm honey and traditionally decorated with sprinkles and candied citrus. A beloved Christmas treat from Naples.
Tiramisù
Italy's beloved coffee dessert - layers of espresso-soaked ladyfingers and mascarpone cream, dusted with cocoa.
Torrone (Italian Nougat)
A classic Italian confection made from honey, sugar, egg whites, and almonds. This recipe yields a firm, chewy torrone, perfect for slicing and sharing. It requires patience and precision, but the result is a delightful treat steeped in tradition.
Torta Caprese
An authentic Torta Caprese, a rich, dense, and fudgy flourless chocolate cake from the island of Capri, made with dark chocolate and almond flour. It's naturally gluten-free and incredibly decadent.
Zabaglione (Italian Egg Custard)
A classic Italian dessert, Zabaglione is a warm, frothy custard made by whipping egg yolks with sugar and Marsala wine over a bain-marie. It's light, airy, and delicately sweet, perfect served with fresh berries.
Zeppole di San Giuseppe
Traditional Italian fried dough rings, often filled with pastry cream and topped with a cherry, especially popular for St. Joseph's Day (March 19th).
🍞Bread Dishes(4)
Farinata di Ceci (Ligurian Chickpea Flatbread)
A traditional Ligurian specialty, Farinata di Ceci is a thin, savory pancake made from chickpea flour, baked until golden and crispy. It's incredibly simple to make, requiring just a few ingredients and a long resting period for the batter to develop its characteristic flavor and texture.
Focaccia Genovese
Ligurian flatbread - dimpled, oily, salty bread perfection from Genoa.
Panettone
A traditional Milanese Christmas bread, characterized by its tall, domed shape and rich, airy crumb studded with candied citrus peel and raisins. This is a challenging but rewarding bake.
Piadina Romagnola
A traditional Romagnola flatbread, this thin Italian wrap is typically filled with savory prosciutto, creamy squacquerone cheese, and fresh arugula. It's a simple yet delicious dish perfect for a quick meal or snack.
🍵Beverage Dishes(2)
🫙Sauce Dishes(2)
Pesto alla Genovese
Ligurian basil pesto - fresh basil, pine nuts, garlic, and two cheeses.
Pesto Trapanese
A vibrant and rustic Sicilian pesto, traditionally made without cheese or pine nuts. This version features the bright flavors of fresh tomatoes, the rich nuttiness of almonds, aromatic basil, and pungent garlic, all bound together with good quality extra virgin olive oil.
🧂Condiment Dishes(1)
🍳Breakfast Dishes(2)
Granita Siciliana
Granita Siciliana is a refreshing, crystalline frozen dessert originating from Sicily. It's traditionally enjoyed for breakfast, often served with a soft, sweet brioche bun called 'brioche col tuppo' for dipping. This recipe offers a guide to making a classic fruit or coffee granita.
Italian Frittata
A rustic Italian open-faced omelet, perfect for breakfast, lunch, or a light dinner. This versatile dish features eggs baked with your choice of vegetables or leftover pasta, and is finished with savory Pecorino cheese and fresh herbs.