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.

Cicchetti

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

Eggplant Parmigiana

Parmigiana

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

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.

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.

Jewish-Style Fried Artichokes

Carciofi alla Giudía

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

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.

Neapolitan Crocchè

Crocchè

Italian potato croquettes, often served as street food and commonly associated with Naples.

Neapolitan Eggplant Parmigiana

Parmigiana alla Napoletana

A Southern Italian baked dish of fried eggplant layered with tomato and cheese, associated with Campania/Naples style.

Neapolitan Pizza

Pizza Napoletana

A classic Naples pizza with a soft, airy rim and a thin center, traditionally baked quickly at very high heat.

Octopus Sandwich

Panino col polpo

A popular Italian street-food sandwich filled with cooked octopus, often dressed with oil, lemon, and herbs.

Orecchiette with Turnip Greens

Orecchiette con cime di rapa

A Puglian pasta dish pairing orecchiette with bitter cime di rapa, often seasoned with garlic and anchovy.

Panzerotti

A Southern Italian fried turnover made from pizza dough and typically filled with tomato and mozzarella.

Pappardelle with Wild Boar

Pappardelle al cinghiale

A Tuscan-style egg pasta served with a hearty wild boar ragù.

Pasta alla Gricia

Pasta alla gricia

A Lazio pasta dressed with guanciale, Pecorino Romano, and black pepper, often described as a tomato-free precursor to amatriciana.