Italian Dishes
Fettuccine Alfredo
Wide ribbon pasta tossed with butter and Parmesan until it forms a silky, creamy coating.
Spaghetti Carbonara
The Roman classic — spaghetti tossed with guanciale, egg yolk, Pecorino Romano and black pepper. No cream. Ever.
Pizza Napoletana
The original Neapolitan pizza — a thin, blistered crust with San Marzano tomatoes and fresh fior di latte mozzarella.
Panna Cotta
A silky, wobbly cooked cream dessert, often finished with berry or caramel sauce.
Penne alla Vodka
Penne in a rosy sauce of tomato, cream and a splash of vodka that rounds out the acidity.
Cacio e Pepe
Just three ingredients — spaghetti, Pecorino Romano and black pepper — yet one of the most technically demanding pasta d...
Bruschetta
Grilled bread rubbed with garlic, topped with fresh tomato, basil, and olive oil.
Bistecca Fiorentina
A majestic T-bone steak from Chianina cattle, grilled over wood and served with nothing but lemon and olive oil.
Tiramisu
The classic Italian dessert — espresso-soaked savoiardi layered with mascarpone cream and dusted with cocoa.
Pasta Amatriciana
A Roman classic — bucatini with guanciale, San Marzano tomatoes, Pecorino Romano and a hint of chilli.
Spaghetti Bolognese
Long-simmered ground meat ragù over spaghetti — the world's most popular pasta dish, and barely Italian at all.
Gnocchi
Soft, pillowy potato dumplings tossed in butter, sage, or tomato sauce.
Sicilian Pizza
A thick, spongy square pizza with a robust tomato sauce, often topped with breadcrumbs and anchovies.
Ravioli
Small pasta parcels stuffed with ricotta, meat or vegetables, served in butter, sage or a light sauce.
Osso Buco
Milanese braised veal shanks slow-cooked until fall-apart tender, finished with bright gremolata and served with risotto...
Risotto alla Milanese
Milan's jewel — a saffron-golden risotto with a silky, flowing consistency and deep parmesan richness.
Arancini
Crispy Sicilian fried risotto balls filled with ragù and mozzarella, golden and irresistible.
Lasagna
Layered pasta sheets baked with rich ragù, béchamel, and melted cheese.
Baked Ziti
Tubular pasta baked with tomato sauce, mozzarella and ricotta until bubbling and golden on top.
Focaccia
Pillowy, olive oil-drenched Ligurian flatbread dimpled with rosemary and flaky sea salt.
Pesto Genovese
Basil, pine nuts, garlic and Parmesan pounded into a bright green sauce, tossed with trofie or trenette pasta.
White Pizza
No tomato sauce — just olive oil, garlic, mozzarella and ricotta, sometimes finished with fresh herbs.
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