Italie

Pizza Margherita

Neapolitan pizza with tomato, mozzarella, basil, olive oil on thin crust.

Carbonara

Creamy Roman pasta with guanciale, eggs, Pecorino cheese, and cracked black pepper.

Tagliatelle al ragù

Wide egg ribbons under a slow-simmered meat sauce — Bologna's, never spaghetti's.

Lasagne alla bolognese

Sheets of pasta layered with ragù, béchamel and Parmesan, baked until the edges crisp.

Cacio e pepe

Three ingredients only: pasta water, Pecorino Romano and black pepper, emulsified into silk.

Bucatini all'amatriciana

Hollow spaghetti in a tomato sauce sharpened by guanciale and Pecorino.

Risotto alla milanese

Creamy saffron-infused rice from Milan with butter, white wine, and Parmesan.

Ossobuco

Braised veal shank with white wine, vegetables, and creamy gremolata garnish.

Bistecca alla fiorentina

A thick Chianina T-bone grilled over embers, served rare and sliced at the table.

Parmigiana di melanzane

Layered eggplant, tomato sauce, mozzarella, and Parmesan, baked until golden.

Arancini

Sicilian rice balls stuffed with ragù or mozzarella, breaded and fried to a crunch.

Focaccia

Dimpled Ligurian flatbread flooded with olive oil and coarse salt, best still warm.

Prosciutto di Parma

Dry-cured ham from Parma with sweet, delicate flavor and melt-in-mouth texture.

Mozzarella di bufala

Campanian buffalo-milk cheese, milky and elastic, eaten within a day of making.

Pesto alla genovese

Genoese basil pounded with pine nuts, garlic, Pecorino and olive oil in a mortar.

Tiramisù

Layered dessert of mascarpone, espresso, cocoa powder, and savoiardi ladyfinger biscuits.

Gelato

Denser and warmer than ice cream, churned slowly so the flavour stays forward.

Cannoli

Sicilian fried pastry tubes filled to order with sweetened sheep's-milk ricotta.

Espresso

Strong, concentrated dark roast coffee served in small cups, Italian morning staple.

Negroni

Equal parts gin, Campari and vermouth over ice — Florence's bitter aperitivo.