Rice characteristic of northern locales, such Arborio, Carnaroli, and Vialone, are slow-cooked in broth to create a creamy and cheese-rich dish.
Pizzas are created from flour, water, brewer's yeast, and salt and may be topped with a wide variety of ingredients.
Pasta, another national icon beloved worldwide, is another emblem. Although it began in Sicily, manufacturing quickly spread to other coastal areas.
Small potato dumplings called gnocchi. Cheese, spinach, eggs, and a plethora of sauces are the mainstays, while regional variations exist.
A classic sauce, this one is easy to make but requires a marble mortar, a wooden pestle, and 7 key components.
Bologna's signature baked pasta dish consists of layers of fresh pasta, béchamel sauce, and the city's renowned "ragù bolognese."
It is a popular Italian dessert that may be seen on restaurant menus year-round. It might be a snack while out and about or a sweet finish to a dinner.
As an appetizer, cured raw ham stands out among the likes of mortadella, salami, coppa, and culatello.
Ribollita is a Tuscan soup that has been around since the Middle Ages and is an emblem of the food of the poor.
Bagna cauda, or "hot sauce" in the local dialect, is a sauce made from extra-virgin olive oil, anchovies, and garlic that has been simmered for a long time.