Italian Cuisine

74 dishes · Community built

Italian Dishes

#1

Pizza Napoletana

The original Neapolitan pizza — a thin, blistered crust with San Marzano tomatoes and fresh fior di latte mozzarella.

#2

Tiramisu

The classic Italian dessert — espresso-soaked savoiardi layered with mascarpone cream and dusted with cocoa.

#3

Panna Cotta

A silky, wobbly cooked cream dessert, often finished with berry or caramel sauce.

#4

Bistecca Fiorentina

A majestic T-bone steak from Chianina cattle, grilled over wood and served with nothing but lemon and olive oil.

#5

Fettuccine Alfredo

Wide ribbon pasta tossed with butter and Parmesan until it forms a silky, creamy coating.

#6

Cacio e Pepe

Just three ingredients — spaghetti, Pecorino Romano and black pepper — yet one of the most technically demanding pasta d...

#7

Bruschetta

Grilled bread rubbed with garlic, topped with fresh tomato, basil, and olive oil.

#8

Spaghetti Carbonara

The Roman classic — spaghetti tossed with guanciale, egg yolk, Pecorino Romano and black pepper. No cream. Ever.

#9

Penne alla Vodka

Penne in a rosy sauce of tomato, cream and a splash of vodka that rounds out the acidity.

#10

Gnocchi

Soft, pillowy potato dumplings tossed in butter, sage, or tomato sauce.

#11

Pasta Amatriciana

A Roman classic — bucatini with guanciale, San Marzano tomatoes, Pecorino Romano and a hint of chilli.

#12

Sicilian Pizza

A thick, spongy square pizza with a robust tomato sauce, often topped with breadcrumbs and anchovies.

#13

Ravioli

Small pasta parcels stuffed with ricotta, meat or vegetables, served in butter, sage or a light sauce.

#14

Spaghetti Bolognese

Long-simmered ground meat ragù over spaghetti — the world's most popular pasta dish, and barely Italian at all.

#15

Osso Buco

Milanese braised veal shanks slow-cooked until fall-apart tender, finished with bright gremolata and served with risotto...

#16

Arancini

Crispy Sicilian fried risotto balls filled with ragù and mozzarella, golden and irresistible.

#17

Risotto alla Milanese

Milan's jewel — a saffron-golden risotto with a silky, flowing consistency and deep parmesan richness.

#18

Lasagna

Layered pasta sheets baked with rich ragù, béchamel, and melted cheese.

#19

Pollo alla Cacciatora

Hunter-style chicken braised with tomatoes, onion, garlic, rosemary, olives and wine.

#20

Biscotti di Prato

Crunchy twice-baked almond biscuits from Tuscany, made for dipping into Vin Santo or coffee.

#21

Sfogliatella

A shell-shaped Neapolitan pastry of crisp, paper-thin layers filled with semolina, ricotta and candied orange.

#22

Pasta e Fagioli

A thick, rustic soup of borlotti beans and small pasta in a garlicky tomato broth with olive oil.

#23

Pasta alla Norma

Pasta tossed with fried eggplant, tomato sauce, and salted ricotta, a Sicilian classic.

#24

Ribollita

A thick Tuscan soup of bread, cannellini beans, and vegetables like kale and cabbage, traditionally reheated the next da...

#25

Pasta alla Puttanesca

Spaghetti in a punchy tomato sauce with olives, capers, anchovies, garlic and chilli.

#26

Risotto ai Funghi

Creamy risotto cooked with porcini and other mushrooms, white wine and stock, finished with butter and Parmigiano.

#27

Baked Ziti

Tubular pasta baked with tomato sauce, mozzarella and ricotta until bubbling and golden on top.

#28

Pesto Genovese

Basil, pine nuts, garlic and Parmesan pounded into a bright green sauce, tossed with trofie or trenette pasta.

#29

Pizzoccheri

Buckwheat pasta baked with cabbage, potatoes, and melted cheese, a hearty Alpine dish.

#30

Focaccia

Pillowy, olive oil-drenched Ligurian flatbread dimpled with rosemary and flaky sea salt.

#31

Caponata

A sweet-and-sour Sicilian eggplant dish cooked with celery, olives, capers, and tomatoes.

#32

Fritto Misto

A mixed fry of lightly floured seafood such as squid, prawns and small fish, served piping hot with lemon.

#33

Burrata

A fresh cheese with a solid mozzarella shell filled with soft, creamy curd and cream, typically served simply with olive...

#34

Spaghetti Aglio e Olio

A simple pasta dish of spaghetti tossed with garlic, olive oil, and chili flakes.

#35

Pappardelle al Cinghiale

Wide ribbon pasta tossed with a rich, slow-braised wild boar ragu, a Tuscan classic.

#36

Vitello Tonnato

Thinly sliced cold veal covered in a creamy tuna and caper sauce, a Piedmontese classic.

#37

Involtini di Melanzane

Thin grilled eggplant slices rolled around ricotta and baked in tomato sauce.

#38

Pappa al Pomodoro

A thick Tuscan bread and tomato soup, rustic and comforting.

#39

Melanzane alla Parmigiana

Layers of fried eggplant, tomato sauce, and cheese, baked until bubbling.

#40

Zeppole

Deep-fried dough balls or pastries, often dusted with powdered sugar or filled with custard.

#41

White Pizza

No tomato sauce — just olive oil, garlic, mozzarella and ricotta, sometimes finished with fresh herbs.

#42

Spaghetti alle Vongole

Spaghetti tossed with fresh clams, garlic, chilli, white wine and parsley in their own briny juices.

#43

Tagliatelle al Ragu

Fresh egg tagliatelle tossed with Bologna's slow-cooked meat ragù and finished with Parmigiano Reggiano.

#44

Cassata Siciliana

A Sicilian celebration cake of sponge and sweet ricotta, wrapped in green marzipan and decorated with candied fruit.

#45

Polpette

Italian-style meatballs, typically made with beef or a beef-pork mix, often simmered in tomato sauce.

#46

Pasta alla Gricia

Rigatoni or tonnarelli tossed with crisp guanciale, Pecorino Romano and black pepper: the ancestor of carbonara and amat...

#47

Zabaglione

A warm, foamy custard of egg yolks, sugar and Marsala wine whisked over simmering water, served with berries or biscuits...

#48

Pizza Margherita

A classic pizza topped simply with tomato sauce, fresh mozzarella, and basil.

#49

Orecchiette alle Cime di Rapa

Ear-shaped pasta tossed with bitter turnip greens, garlic, and anchovy.

#50

Panzanella

A Tuscan bread salad made with stale bread, tomatoes, cucumber, onion, and basil, dressed in olive oil and vinegar.

#51

Granita

A Sicilian semi-frozen dessert of coarse, slushy ice crystals flavoured with lemon, almond, coffee or fruit.

#52

Cannelloni

Pasta tubes filled with ricotta and spinach or meat, baked under tomato sauce and béchamel.

#53

Panettone

A tall, light, buttery Christmas bread from Milan studded with candied orange, citron and raisins.

#54

Porchetta

A whole boned pork belly and loin rolled with garlic, fennel and rosemary and slow-roasted until the skin crackles.

#55

Sarde in Saor

Fried sardines marinated in a sweet-and-sour mix of onions, vinegar, pine nuts, and raisins.

#56

Bagna Cauda

A warm anchovy and garlic dip served with an array of fresh, raw vegetables.

#57

Cotoletta alla Milanese

A breaded and pan-fried veal cutlet, thin and crisp, typically served with a wedge of lemon.

#58

Stracciatella Soup

A light Roman egg drop soup with parmesan and nutmeg, similar to Italian wedding soup without the meatballs.

#59

Calzone

Pizza dough folded over ricotta, mozzarella, salami and tomato into a half-moon and baked until puffed and golden.

#60

Trofie al Pesto

Short, twisted pasta from Liguria tossed with basil pesto, green beans, and potato.

#61

Affogato

A simple dessert of a scoop of vanilla gelato or ice cream 'drowned' in a shot of hot espresso.

#62

Minestrone

A hearty vegetable soup built on a base of beans, seasonal vegetables, and often pasta or rice, simmered in a tomato or ...

#63

Piadina

A thin unleavened flatbread from Romagna, cooked on a griddle and folded around cured ham, soft cheese and rocket.

#64

Supplì

Roman fried rice croquettes of tomato risotto with a molten heart of mozzarella that stretches 'like a telephone cord'.

#65

Saltimbocca alla Romana

Thin veal cutlets topped with prosciutto and sage, pan-fried and finished in a white wine sauce.

#66

Caprese Salad

A simple salad of sliced fresh tomatoes, mozzarella, and basil leaves, dressed with olive oil.

#67

Polenta

A porridge made from boiled cornmeal, served either soft and creamy or cooled, sliced, and grilled or fried.

#68

Vitello alla Milanese

A breaded, pan-fried veal cutlet, crisp outside and tender within, a Milanese classic.

#69

Baccala Mantecato

Whipped salt cod emulsified with olive oil into a smooth, creamy spread, a Venetian specialty.

#70

Torta della Nonna

A custard-filled shortcrust tart topped with pine nuts and powdered sugar, an Italian family classic.

#71

Cannoli

Crisp fried pastry tubes filled with sweetened ricotta cream, often studded with chocolate chips or candied fruit.

#72

Tortellini in Brodo

Small ring-shaped stuffed pasta, typically filled with meat, served in a clear broth.

#73

Cotechino con Lenticchie

A rich, slow-cooked pork sausage served over stewed lentils, traditionally eaten on New Year's Eve.

#74

Linguine allo Scoglio

Linguine with clams, mussels, prawns and squid in a light sauce of garlic, white wine, cherry tomatoes and parsley.

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