Traditional pizza with San Marzano tomatoes and buffalo mozzarella.

Layered pasta with meat sauce, béchamel, and cheese.

Pasta with eggs, cheese, pancetta, and pepper.

Creamy rice dish with Parmesan cheese.

Layered dessert with coffee-soaked ladyfingers and mascarpone cheese.

Grilled bread topped with tomatoes, garlic, and basil.

Soft potato dumplings served with sauce.

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

Braised veal shanks with vegetables and broth.

Creamy dessert made with gelatin and cream.

Simple salad with tomatoes, mozzarella, and basil.

Hearty vegetable soup with pasta or rice.

Fried rice balls stuffed with cheese or meat.

Cornmeal porridge served with various toppings.

Stuffed pasta served with sauce.

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

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

Hearty Tuscan soup made with bread, vegetables and beans.

Pasta in creamy parmesan sauce.

Classic pasta dish with tomato sauce and beef meatballs.

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

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

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

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

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

Fried salt cod fillets in a light batter.

Classic Roman pasta with pecorino cheese and black pepper.

Herb-stuffed roasted pork belly roll.

Roman rice balls filled with mozzarella.

Thick spaghetti-like pasta with tomato and guanciale sauce.

Braised artichokes with herbs and olive oil.

Sweet buns filled with whipped cream.

Hot garlic and anchovy dip served with vegetables.

Fried pizza dough filled with tomato and mozzarella.

Crispy cheese and potato pancake from Friuli.

Grilled lamb skewers from Abruzzo.

Stuffed and fried olives from Ascoli Piceno.

Sweet and sour sardines with onions from Venice.

Mixed fried foods from Piedmont region.

Sliced veal with tuna-flavored sauce.

Bread dumplings with speck ham and herbs.

Rich meat sauce with tomatoes and wine.

Layered fried eggplant with tomato sauce and cheese.

Veal cutlets with prosciutto and sage.

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.