Risotto – Lombardy

This widely popular and extremely versatile group of dishes consists of a base of rice and stock.

Butter, saffron, and parmesan are some of the ingredients most often combined with the base to make a variety of flavorful risottos.

Tagliatelle al ragù alla Bolognese – Bologna

Even though they are often thought to be synonymous, tagliatelle al ragù,

—one of Bologna’s signature dishes—bears little or no resemblance to the dish known as spaghetti Bolognese in the rest of the world.

Panna Cotta – Piedmont

Simplicity at its finest, this softly set pudding takes almost no effort to make, yet is nothing short of amazing!

Parmigiano Reggiano – Parma

Considered to be among the world’s top of the range cheeses, Parmigiano Reggiano is formed with raw, semi-skimmed milk from cows grazing on recent grass and fodder.

Tortellini – Emillia-Romagna

One of the most popular Italian pasta types are tortellini; an intricate creation made with a variety of ingredients securely wrapped inside a layer of egg pasta, creating a pocket which is then folded in a ring shape.

Ricotta – Apulia

Ricotta is a fresh, soft cheese made from sheep’s, cow’s, goat’s or Italian water buffalo’s milk.

Marinara – Naples

Marinara is a red sauce consisting of olive oil, garlic, tomatoes, and herbs. Onions might sometimes get added to the combination of these ingredients, and marinara might be transformed into another sauce.

Tiramisu – Friuli-Venezia Giulia

Even though tiramisù is actually a fairly recent invention, this dessert of coffee-soaked ladyfingers layered with mascarpone cream enjoys an iconic status among Italian desserts.

Pasta Carbonara – Rome

The carbonara we know today is prepared by simply tossing spaghetti with guanciale (cured pork jowl), egg yolks, and Pecorino Romano cheese.

Mozzarella – Italian classic

Mozzarella is a fresh, soft, stretched curd cheese, made with whole cow’s milk.  Due to the fact that it has a fragrant aroma of fresh milk and a delicate creamy flavor, Mozzarella is traditionally paired with light white wines.