Risotto โ€“ 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 ragรน alla Bolognese โ€“ Bologna

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

โ€”one of Bolognaโ€™s signature dishesโ€”bears little or no resemblance to the dish known as spaghetti Bolognese in the rest of the world.

Panna Cotta โ€“ Piedmont

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

Parmigiano Reggiano โ€“ Parma

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

Tortellini โ€“ 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 โ€“ Apulia

Ricotta is a fresh, soft cheese made from sheepโ€™s, cowโ€™s, goatโ€™s or Italian water buffaloโ€™s milk.

Marinara โ€“ 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 โ€“ Friuli-Venezia Giulia

Even though tiramisรน 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 โ€“ Rome

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

Mozzarella โ€“ Italian classic

Mozzarella is a fresh, soft, stretched curd cheese, made with whole cowโ€™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.