True Italian pizza is thick and chewy. It's traditionally made with fresh tomatoes, olive oil, basil, and mozzarella or fior di latte cheese. Buffalo milk mozzarella is tasty.
The rest of the world calls it "spaghetti bolognese" This blend of delicate ragù sauce and crisp golden tagliatelle pasta is a hallmark of northern Emilia Romagna, especially Bologna - therefore the naming error.
Parmigiano Reggiano cheese caps the dish like snow. The Azdore, "pasta priestesses," create fresh tagliatelle each day in fresh pasta businesses across the region.
Shutterstock Rigatoni alla carbonara with cream sauce, egg, parmesan cheese, olive oil, and black pepper.
This dish has few ingredients, but the quality and way they stick to the tube-shaped pasta is key. Rome's signature meal requires Pecorino cheese, pork cheek, and raw organic eggs.
Genoese pesto means "crush." Basil, Parmigiano Reggiano, pine nuts, garlic cloves, coarse salt, and extra virgin olive oil are ground in a Genoese marble mortar. They make a creamy sauce that smells like a Mediterranean garden and begs to be swirled through handcrafted trofie pasta twists.
Over the years, freezer-ready superstore versions of this classic have done it few favours. Made well, with layers of ragù, béchamel sauce, and Parmigiano cheese, it's wonderful.
Fish brodetto, the Italian variant of bouillabaisse soup, including shrimp, mussels, octopus, calamari, and fish.Solo diners should avoid this dish unless they are A) hungry and B) fish lovers. Giant fish soup called brodetto. It's a single main meal yet takes two to finish.
Handmade pasta knots are loaded with pig loin, ham, Mortadella salami, Parmigiano cheese, eggs, and nutmeg.
Yes, "authentic" gelato shops with beards, plaid shirts, and tattoos recently opened in your neighbourhood. It's good.