Agnolotti del Plin
Small pinched pasta pockets typically filled with roasted meat and vegetables, reflecting the rich culinary traditions of Piedmont.
Italian cuisinePiedmont cuisine
6 recipes
Country
Italy
Explore Italy dishes and recently rated recipes from this country.
20 dishes
in this collection
63 recipes
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Dishes
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Arancini
Deep-fried, crispy rice balls typically filled with ragù, mozzarella, and peas, a staple street food from Sicily.
Italian cuisineSicilian cuisine
3 recipes
Bistecca alla Fiorentina
A thick-cut, large Tuscan porterhouse or T-bone steak, typically grilled rare over coals, seasoned simply with salt and pepper to highlight the beef's quality.
Italian cuisineTuscan cuisine
3 recipes
Bolognese Sauce
A rich, slow-cooked meat-based sauce originating from Bologna, traditionally served with tagliatelle or used in lasagna.
Emilian cuisineItalian cuisine
3 recipes
Cacio e Pepe
A Roman pasta dish made with Pecorino Romano cheese, black pepper, and pasta water, creating a creamy sauce.
Italian cuisineRoman cuisine
3 recipes
Caprese Salad
A simple yet elegant salad highlighting ripe tomatoes, fresh mozzarella, and basil, drizzled with olive oil.
Campanian cuisineItalian cuisine
3 recipes
Fiorentina Steak
A thick-cut, traditionally Chianina beef steak, famously grilled rare and seasoned simply, showcasing the quality of the meat.
Italian cuisineTuscan cuisine
3 recipes
Focaccia
A flat oven-baked Italian bread product similar in style and texture to pizza dough, often topped with herbs or other ingredients.
Italian cuisineLigurian cuisine
3 recipes
Gnocchi al Pesto
Soft potato dumplings served with a vibrant basil pesto sauce, a comforting dish showcasing fresh, aromatic flavors.
Italian cuisineLigurian cuisine
3 recipes
Lasagne al Forno
Layers of pasta, rich ragù, béchamel sauce, and various cheeses baked to a golden perfection, a staple of Italian comfort food.
Emilian cuisineItalian cuisine
3 recipes
Minestrone
A thick soup of Italian origin made with vegetables, often with pasta or rice, and sometimes with a tomato base.
Italian cuisineLombard cuisine
3 recipes
Ossobuco
Braised veal shanks cooked with vegetables, white wine, and broth, often garnished with gremolata, resulting in incredibly tender meat and marrow-rich flavor.
Italian cuisineLombard cuisine
3 recipes
Panna Cotta
A rich Italian dessert made by simmering cream, sugar, and vanilla, then setting it with gelatin and often served with berries or caramel.
Italian cuisinePiedmont cuisine
3 recipes
Pesto Genovese
A vibrant green sauce originating from Genoa, consisting of crushed garlic, European pine nuts, coarse salt, basil leaves, Parmigiano-Reggiano, and olive oil.
Italian cuisineLigurian cuisine
3 recipes
Pizza Napoletana
A classic Neapolitan pizza featuring a simple, soft, and chewy crust topped with San Marzano tomatoes, mozzarella cheese, fresh basil, and olive oil.
Italian cuisineNeapolitan cuisine
3 recipes
Ribollita
A hearty Tuscan bread and vegetable soup originating from farmers, often reboiled with stale bread, beans, cabbage, and other vegetables.
Italian cuisineTuscan cuisine
3 recipes
Risotto alla Milanese
A creamy and saffron-infused rice dish, traditionally cooked with beef marrow, butter, and Parmesan cheese, known for its vibrant yellow color and rich flavor.
Italian cuisineLombard cuisine
3 recipes
Saltimbocca alla Romana
Veal cutlets thinly sliced, topped with prosciutto and sage, then pan-fried and typically finished with white wine sauce.
Italian cuisineLazio cuisineRoman cuisine
3 recipes
Spaghetti Carbonara
A classic Roman pasta dish made with eggs, Pecorino Romano cheese, guanciale, and black pepper, creating a rich and savory sauce.
Italian cuisineLazio cuisine
3 recipes
Tiramisu
A popular Italian coffee-flavored dessert, consisting of ladyfingers dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese, and flavored with cocoa.
Italian cuisineVeneto cuisine
3 recipes