<strong>Pizza Napoletana: </strong>Perfect for breakfast, lunch, dinner and all meals in between. Click through the gallery for more delicious dishes:
Pizza Napoletana: Perfect for breakfast, lunch, dinner and all meals in between. Click through the gallery for more delicious dishes:
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<strong>Tagliatelle al ragù: </strong>A perfect blend of delicate ragù sauce and fresh golden tagliatelle. Just don't call it "spaghetti bolognese."
Tagliatelle al ragù: A perfect blend of delicate ragù sauce and fresh golden tagliatelle. Just don't call it "spaghetti bolognese."
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<strong>Rigatoni alla carbonara: </strong>A simple yet delicious combination of raw egg, pork cheek, pecorino cheese and pepper.
Rigatoni alla carbonara: A simple yet delicious combination of raw egg, pork cheek, pecorino cheese and pepper.
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<strong>Trofie al pesto: </strong>Basil, Parmigiano Reggiano cheese, pine kernels, garlic cloves, coarse salt and extra virgin olive oil, bashed together in a Genoese marble mortar and served with trofie pasta twists.
Trofie al pesto: Basil, Parmigiano Reggiano cheese, pine kernels, garlic cloves, coarse salt and extra virgin olive oil, bashed together in a Genoese marble mortar and served with trofie pasta twists.
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<strong>Lasagne: </strong>Rich layers of ragù, béchamel sauce and Parmigiano cheese oozing between hand-made "sfoglia" sheets of fresh flat pasta.
Lasagne: Rich layers of ragù, béchamel sauce and Parmigiano cheese oozing between hand-made "sfoglia" sheets of fresh flat pasta.
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<strong>Brodetto: </strong>Ray, mullet, sole, redfish and prawns swim in a bubbling pool alongside semi-ripe tomatoes, parsley and garlic.
Brodetto: Ray, mullet, sole, redfish and prawns swim in a bubbling pool alongside semi-ripe tomatoes, parsley and garlic.
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<strong>Tortellini: </strong>Handmade pasta shaped like knots are stuffed with pork loin, ham, Mortadella salami, Parmigiano cheese, eggs and nutmeg. Allegedly inspired by an erotic belly button.
Tortellini: Handmade pasta shaped like knots are stuffed with pork loin, ham, Mortadella salami, Parmigiano cheese, eggs and nutmeg. Allegedly inspired by an erotic belly button.
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<strong>Gelato:</strong> Frozen milk, cream, eggs and sugar combine to form a taste of perfection. Traditional local flavors include pistachio, toasted almond, lemon, mandarin orange and fig.
Gelato: Frozen milk, cream, eggs and sugar combine to form a taste of perfection. Traditional local flavors include pistachio, toasted almond, lemon, mandarin orange and fig.
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<strong>Baccalà alla Vicentina: </strong>Don't be put off by the idea of reconstituted dried fish. You're in Italy, so you're in safe hands.
Baccalà alla Vicentina: Don't be put off by the idea of reconstituted dried fish. You're in Italy, so you're in safe hands.
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<strong>Polenta: </strong>A peasant dish believed to have aphrodisiac powers. If that's not sexy enough, it's also a great gluten-free substitute for bread or pasta.
Polenta: A peasant dish believed to have aphrodisiac powers. If that's not sexy enough, it's also a great gluten-free substitute for bread or pasta.
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<strong>Carciofo alla giudia: </strong>A delicacy of Rome's Jewish quarter, crispy artichokes are dipped twice in frying oil at different temperatures.
Carciofo alla giudia: A delicacy of Rome's Jewish quarter, crispy artichokes are dipped twice in frying oil at different temperatures.
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<strong>Risotto alla Milanese:</strong> Infused with golden saffron, this exotic twist on an Italian classic is said to have been inspired by an artist.
Risotto alla Milanese: Infused with golden saffron, this exotic twist on an Italian classic is said to have been inspired by an artist.
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<strong>Porceddu: </strong>If you can stomach the scenes of baby pigs being staked and roasted in Sardinia, the results are delicious.
Porceddu: If you can stomach the scenes of baby pigs being staked and roasted in Sardinia, the results are delicious.
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<strong>Bombolotti all'Amatriciana: </strong> Thick, wide macaroni traps a sauce made from premium tomatoes, fried crispy pork cheek and a topping of grated savory Roman pecorino cheese.
Bombolotti all'Amatriciana: Thick, wide macaroni traps a sauce made from premium tomatoes, fried crispy pork cheek and a topping of grated savory Roman pecorino cheese.
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<strong>Caponata:</strong> A sweet-sour blend of vegetables dressed in a sauce of tomato extract, onions, celery, capers and olives.
Caponata: A sweet-sour blend of vegetables dressed in a sauce of tomato extract, onions, celery, capers and olives.
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<strong>Tiramisù: </strong>Italian desserts meet Italian coffee in a creamy concoction said to have been created to keep brothel customers perky.
Tiramisù: Italian desserts meet Italian coffee in a creamy concoction said to have been created to keep brothel customers perky.
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<strong>Insalata Caprese: </strong>Tomatoes, mozzarella and fresh basil -- plus a dash of the finest olive oil -- all working in harmony.
Insalata Caprese: Tomatoes, mozzarella and fresh basil -- plus a dash of the finest olive oil -- all working in harmony.
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<strong>Linguine allo scoglio: </strong>Linguine entwined with calamari, clams, mussels, shrimp and baby prawns and dressed with chili pepper, parsley, tomatoes and a glug of white wine.
Linguine allo scoglio: Linguine entwined with calamari, clams, mussels, shrimp and baby prawns and dressed with chili pepper, parsley, tomatoes and a glug of white wine.
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<strong>Parmigiana:</strong> An oozing stratification of fried eggplant slices, Pachino tomato sauce, eggs, fresh basil and caciocavallo or fior di latte cheese.
Parmigiana: An oozing stratification of fried eggplant slices, Pachino tomato sauce, eggs, fresh basil and caciocavallo or fior di latte cheese.
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<strong>Coda alla vaccinara: </strong>Oxtail is stewed for hours, days even, in a huge pan of celery, carrots, onions and a liter of red wine.
Coda alla vaccinara: Oxtail is stewed for hours, days even, in a huge pan of celery, carrots, onions and a liter of red wine.
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<strong>Vitello tonnato: </strong>Italy's answer to surf and turf, thin sliced veal is covered with a dense layer of mayonnaise mixed with shredded tuna, anchovies and capers.
Vitello tonnato: Italy's answer to surf and turf, thin sliced veal is covered with a dense layer of mayonnaise mixed with shredded tuna, anchovies and capers.
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<strong>Malloreddus alla Campidanese: </strong>Tiny pasta shells served with a sauce of onions, sausage ragù or dried salami and dressed with salty Sardinian pecorino cheese.
Malloreddus alla Campidanese: Tiny pasta shells served with a sauce of onions, sausage ragù or dried salami and dressed with salty Sardinian pecorino cheese.
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<strong>Tonnarelli cacio e pepe: </strong> A simple signature dish of Rome, this more or less involves grating fresh pecorino cheese onto steaming hot spaghetti and sprinkling black pepper.
Tonnarelli cacio e pepe: A simple signature dish of Rome, this more or less involves grating fresh pecorino cheese onto steaming hot spaghetti and sprinkling black pepper.
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<strong>Sfogliatella: </strong>Shaped like a shell, one version of this sweet treat has crunchy layers of puff pastry stuffed with fresh sweet ricotta cheese, crushed candied orange bits, vanilla and cinnamon. It's sprinkled with sugar.
Sfogliatella: Shaped like a shell, one version of this sweet treat has crunchy layers of puff pastry stuffed with fresh sweet ricotta cheese, crushed candied orange bits, vanilla and cinnamon. It's sprinkled with sugar.
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<strong>Culurgiones: </strong>These handmade ravioli are stuffed with mashed potatoes, chopped mint, garlic and grated Sardinian pecorino cheese. They're best savored straight, "in white," with no added sauce but just bit of extra virgin olive oil.
Culurgiones: These handmade ravioli are stuffed with mashed potatoes, chopped mint, garlic and grated Sardinian pecorino cheese. They're best savored straight, "in white," with no added sauce but just bit of extra virgin olive oil.
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<strong>Agnolotti del plin: </strong>Hand-made squared ravioli with zig-zag edges filled with roasted meat, these are usually eaten either with veal broth, a rich meat sauce or with butter and sage.
Agnolotti del plin: Hand-made squared ravioli with zig-zag edges filled with roasted meat, these are usually eaten either with veal broth, a rich meat sauce or with butter and sage.
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<strong>Risotto al Gorgonzola: </strong>Born on the border between Lombardy and Piedmont, this dish uses local rice varieties to slowly absorb vegetable broth, with Gorgonzola cheese added at the end.
Risotto al Gorgonzola: Born on the border between Lombardy and Piedmont, this dish uses local rice varieties to slowly absorb vegetable broth, with Gorgonzola cheese added at the end.
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<strong>Timballo: </strong>Invented as a way to conserve expensive ingredients and make meals last for days, timballo is Italy's answer to a savory pie. Almost anything can be added as a filling.
Timballo: Invented as a way to conserve expensive ingredients and make meals last for days, timballo is Italy's answer to a savory pie. Almost anything can be added as a filling.
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