Layered dessert with coffee-soaked ladyfingers and mascarpone cheese.

Traditional pizza with San Marzano tomatoes and buffalo mozzarella.

Pasta with eggs, cheese, pancetta, and pepper.

Layered pasta with meat sauce, béchamel, and cheese.

Pasta in creamy parmesan sauce.

Classic Roman pasta with pecorino cheese and black pepper.

Rich meat sauce with tomatoes and wine.

Braised veal shanks with vegetables and broth.

Stuffed pasta served with sauce.

Soft potato dumplings served with sauce.

Hearty vegetable soup with pasta or rice.

Classic pasta dish with tomato sauce and beef meatballs.

Creamy rice dish with Parmesan cheese.

Italian-style ice cream made with milk, cream and various flavors.

Thick spaghetti-like pasta with tomato and guanciale sauce.

Simple salad with tomatoes, mozzarella, and basil.

Flat oven-baked bread topped with herbs and olive oil.

Traditional T-bone steak from Tuscany grilled over hot coals.

Herb-stuffed roasted pork belly roll.

Layered fried eggplant with tomato sauce and cheese.

Creamy dessert made with gelatin and cream.

Fried rice balls stuffed with cheese or meat.

Grilled bread topped with tomatoes, garlic, and basil.

Dry-cured ham served thinly sliced, known for its delicate flavor and silky texture.

Fried pizza dough filled with tomato and mozzarella.

Mixed fried foods from Piedmont region.

Veal cutlets with prosciutto and sage.

Cornmeal porridge served with various toppings.

Sliced veal with tuna-flavored sauce.

Hearty Tuscan soup made with bread, vegetables and beans.

Ring-shaped pasta filled with meat, cheese, or vegetables, typically served in broth or with sauce.

Roman rice balls filled with mozzarella.

Sweet buns filled with whipped cream.

Stuffed and fried olives from Ascoli Piceno.

Crispy cheese and potato pancake from Friuli.

Bread dumplings with speck ham and herbs.

Traditional Genovese sauce made with fresh basil, pine nuts, garlic, olive oil and Parmesan cheese.

Fried salt cod fillets in a light batter.

Braised artichokes with herbs and olive oil.

Grilled lamb skewers from Abruzzo.

Delicate zucchini blossoms stuffed with cheese and anchovies, then battered and fried.

Hot garlic and anchovy dip served with vegetables.

Sweet and sour sardines with onions from Venice.

Modern Roman street food combining pizza bianca pocket filled with traditional Italian dishes.

Classic Italian pasta dish with fresh clams, garlic, white wine and parsley.

Spicy pasta dish with tomatoes, olives, capers, and anchovies.

Ear-shaped pasta with sautéed broccoli rabe, garlic, and red pepper flakes.

Crispy pastry tubes filled with sweet ricotta cream and pistachios.

Italian-American dish of chicken pieces with sausage, peppers, and vinegar sauce.

Rolled and stuffed beef braised in tomato sauce.

Breaded and fried pork cutlet served with arugula salad.

Slow-cooked beef in red wine with vegetables.

Rich seafood stew in tomato and wine broth.