Classic Italian dishes
Short, straight answers on the most famous Italian dishes: what they are, where they come from and how they are made.
Pasta · LazioSpaghetti alla CarbonaraCarbonara is a Roman pasta of guanciale, egg yolks, Pecorino Romano and black pepper — with no cream.Pasta · LazioCacio e PepeCacio e pepe is a Roman pasta made with just Pecorino Romano, toasted black pepper and starchy pasta water.Pasta · LazioBucatini all'AmatricianaAmatriciana is a pasta sauce from Amatrice of guanciale, tomato, Pecorino Romano and a touch of chili.Pasta · LazioPasta alla GriciaGricia is Rome's 'white amatriciana' — guanciale, Pecorino Romano and black pepper without tomato.Pasta · Emilia-RomagnaTagliatelle al Ragù (Bolognese)Ragù alla bolognese is a slow-cooked meat sauce from Bologna served on fresh egg tagliatelle, not spaghetti.Pasta · Emilia-RomagnaLasagne alla BologneseLasagne alla bolognese layers green spinach egg pasta with ragù, béchamel and Parmigiano-Reggiano.Pasta · Emilia-RomagnaTortellini in BrodoTortellini in brodo are small meat-filled pasta rings from Bologna and Modena served in clear capon or beef broth.Sauce · LiguriaPesto alla GenovesePesto alla genovese is an uncooked Ligurian sauce of basil, pine nuts, garlic, Parmigiano, Pecorino and olive oil.Pizza · CampaniaPizza MargheritaPizza Margherita is the Neapolitan pizza of tomato, mozzarella, basil and olive oil, baked in a very hot wood-fired oven.Pizza · CampaniaPizza MarinaraPizza marinara is the original Neapolitan pizza: tomato, garlic, oregano and olive oil, with no cheese.Pasta · CampaniaSpaghetti alle VongoleSpaghetti alle vongole is a Neapolitan pasta of clams, garlic, olive oil, white wine, chili and parsley.Pasta · Coastal ItalyLinguine allo ScoglioLinguine allo scoglio is a mixed seafood pasta of clams, mussels, prawns and squid in a light tomato sauce.Sauce · CampaniaRagù NapoletanoRagù napoletano is a Sunday sauce in which whole cuts of meat simmer for hours in tomato, served with ziti and then as a main.Main · Southern ItalyBracioleBraciole are thin slices of beef rolled around cheese, garlic and herbs and braised in tomato sauce.Main · Southern ItalyParmigiana di MelanzaneParmigiana di melanzane is baked layers of fried eggplant, tomato sauce, mozzarella and Parmigiano.Pasta · SicilyPasta alla NormaPasta alla Norma is a Catanian pasta of fried eggplant, tomato, basil and grated ricotta salata.Pasta · SicilyPasta con le SardePasta con le sarde is a Palermo pasta of fresh sardines, wild fennel, raisins, pine nuts and saffron, topped with toasted breadcrumbs.Antipasto / street food · SicilyAranciniArancini are Sicilian fried rice balls stuffed with ragù, peas and cheese or with ham and mozzarella.Street food · LazioSupplìSupplì are Roman fried rice croquettes filled with mozzarella, made with rice cooked in tomato sauce.Antipasto · SicilyCaponataCaponata is a Sicilian sweet-and-sour eggplant relish with celery, tomato, olives, capers, vinegar and sugar.Dessert · SicilyCannoliCannoli are Sicilian fried pastry tubes filled with sweetened sheep's-milk ricotta, often with candied fruit or chocolate.Dessert · SicilyCassata SicilianaCassata is a Sicilian Easter cake of sponge, sweet ricotta and marzipan, decorated with candied fruit.Rice · LombardyRisotto alla MilaneseRisotto alla milanese is a saffron risotto from Milan made with Carnaroli or Arborio rice, butter, broth and Grana or Parmigiano.Main · LombardyOssobuco alla MilaneseOssobuco is cross-cut veal shank braised in white wine and broth, finished with gremolata of lemon zest, garlic and parsley.Main · LombardyCotoletta alla MilaneseCotoletta alla milanese is a bone-in veal chop pounded, breaded and fried in clarified butter.Antipasto · PiedmontVitello TonnatoVitello tonnato is cold sliced veal served with a creamy sauce of tuna, anchovy, capers and mayonnaise.Main · TuscanyBistecca alla FiorentinaBistecca alla fiorentina is a thick T-bone steak grilled over coals and served rare, seasoned with salt, pepper and olive oil.Soup · TuscanyRibollitaRibollita is a Tuscan bread soup of cannellini beans, cavolo nero, vegetables and stale bread.Soup · TuscanyPappa al PomodoroPappa al pomodoro is a thick Tuscan soup of ripe tomatoes, stale bread, garlic, basil and olive oil.Salad · TuscanyPanzanellaPanzanella is a Tuscan bread salad of soaked stale bread, tomatoes, cucumber, red onion, basil, oil and vinegar.Soup · All of ItalyMinestroneMinestrone is a thick Italian vegetable soup, often with beans and pasta or rice, that varies by season and region.Soup · All of ItalyPasta e FagioliPasta e fagioli is a thick Italian soup of beans and small pasta, often with tomato, garlic and rosemary.Side / main · Northern ItalyPolentaPolenta is cornmeal cooked slowly in water into a soft porridge or set and grilled, a staple of northern Italy.Pasta · All of ItalyPotato GnocchiGnocchi di patate are soft dumplings made from riced potato, flour and sometimes egg.Pasta · CampaniaGnocchi alla SorrentinaGnocchi alla sorrentina are potato gnocchi baked with tomato sauce, mozzarella and basil.Main · LazioSaltimbocca alla RomanaSaltimbocca are veal cutlets topped with prosciutto and sage, pan-fried and finished with white wine and butter.Main · Central ItalyPollo alla CacciatoraPollo alla cacciatora, or chicken cacciatore, is 'hunter-style' chicken braised with tomato, onion, herbs and wine.Main · Central ItalyPorchettaPorchetta is boneless roast pork stuffed with garlic, rosemary, fennel and black pepper, with crackling skin.Seafood · Coastal ItalyFritto Misto di MareFritto misto di mare is a mixed fry of small fish, squid and shrimp, lightly floured and served with lemon.Antipasto · VenetoBaccalà MantecatoBaccalà mantecato is a Venetian whipped salt-cod spread made with olive oil, served on polenta or bread.Antipasto · Central ItalyBruschettaBruschetta is grilled bread rubbed with garlic and dressed with olive oil, often topped with tomatoes and basil.Salad · CampaniaInsalata CapreseInsalata caprese is a salad from Capri of sliced mozzarella, tomatoes and basil dressed with olive oil.Bread · LiguriaFocaccia GenoveseFocaccia genovese is a soft, dimpled Ligurian flatbread baked with plenty of olive oil and coarse salt.Bread · Emilia-RomagnaPiadina RomagnolaPiadina is a thin flatbread from Romagna, cooked on a griddle and filled with prosciutto, squacquerone cheese and arugula.Dessert · VenetoTiramisùTiramisù is a no-bake dessert of espresso-soaked ladyfingers layered with mascarpone cream and cocoa.Dessert · PiedmontPanna CottaPanna cotta is a Piedmontese dessert of sweetened cream set with gelatin, often served with berries or caramel.Dessert · All of ItalyGelatoGelato is Italian ice cream, typically denser than American ice cream, with less air and less butterfat.Dessert · CampaniaSfogliatellaSfogliatella is a shell-shaped Neapolitan pastry with crisp layered dough filled with semolina, ricotta and candied citrus.Seafood · TuscanyCacciuccoCacciucco is a Livorno fish stew of several kinds of fish and shellfish in a spicy tomato and wine broth, served over garlic toast.Main · Southern Italy / Italian-AmericanSalsiccia e Peperoni (Sausage and Peppers)Sausage and peppers is Italian sausage cooked with sweet bell peppers and onions — a southern Italian home dish and an Italian-American classic.