Italian Dishes

Amatriciana

A Lazio pasta sauce from Amatrice made with guanciale and tomato, typically finished with Pecorino Romano.

Bari-Style Focaccia

Focaccia Barese

A Puglian focaccia from Bari, typically topped with tomatoes and olive oil and baked until crisp-edged.

Bigoli with Duck Ragù

Bigoli con l'anatra

A Veneto pasta dish featuring thick spaghetti-like bigoli served with a duck-based sauce.

Cacio e Pepe

Cacio e pepe

A Roman pasta dressed with Pecorino Romano and black pepper, emulsified with pasta water for a creamy texture.

Caponata

A Sicilian eggplant and vegetable dish in a sweet-sour style, commonly served as an appetizer or side.

Cheese Canederli

Canederli con formaggio

Bread dumplings from Northern Italy (Alpine areas), made with cheese and served in broth or with butter.

Cicchetti

Small Venetian bar snacks served in many variations, often alongside drinks in bacari.

Crostini

Small toasted bread slices served with varied toppings, commonly offered as an appetizer.

Eggplant Parmigiana

Parmigiana

A baked Italian dish layering eggplant with tomato and cheese, served as a main or side depending on portion.

Fagiolata

A simple Italian bean stew or soup, served as a hearty first course or main depending on thickness.

Farro Soup

Minestra di farro

An Italian soup featuring farro (emmer/spelt), often cooked with vegetables and beans.

Fava Beans and Chicory

Fave e cicoria

A Southern Italian dish pairing fava bean purée with bitter chicory, typically finished with olive oil.

Florentine Steak

Bistecca alla Fiorentina

A thick-cut Tuscan T-bone steak traditionally grilled and served rare to medium-rare.

Focaccia di Recco

Focaccia di Recco col formaggio

A Ligurian specialty from Recco made with very thin dough layers filled with soft cheese and baked.

Fritto Misto

Fritto misto

A mixed fried platter that can include seafood, vegetables, or meats depending on the style and region.

Gattò di Patate

Gattò di patate

A baked potato 'gateau' from Southern Italy, often enriched with cheese and sometimes cured meats.

Genoese Focaccia

Focaccia alla Genovese

A Ligurian flatbread known for a dimpled surface, olive oil richness, and a soft interior.

Insalata Russa

An Italian take on Russian salad, mixing diced vegetables with mayonnaise as a creamy side dish.

Jewish-Style Fried Artichokes

Carciofi alla Giudía

A Roman Jewish specialty of whole artichokes opened like a flower and deep-fried until crisp.

Jota Triestina

La jota triestina

A Trieste-area soup-stew often built around legumes and hearty ingredients, served hot as a filling meal.

Lasagne alla Bolognese

An Emilia-Romagna baked pasta layered with ragù and béchamel, traditionally richer than tomato-heavy versions.

Lasagne with Pesto and Potatoes

Lasagne al pesto e patate

A baked lasagne variation combining pesto with potatoes, often associated with Ligurian flavors.

Linguine allo Scoglio

Linguine allo scoglio

A coastal Italian pasta served with mixed seafood, often in a garlicky tomato or white-wine sauce.

Mushroom Risotto

Risotto ai funghi

An Italian risotto made with mushrooms and cooked until creamy, often finished with cheese.