Spezzatino is a traditional Italian dish, similar to stew, that is prepared with less valuable cuts of beef, pork, sheep or lamb. The meat is browned and then stewed for a long time with sauces, vegetables and spices. In Italy, spezzatino is prepared in many regional variations, such as beef in Tuscany, venison in Umbria, wild boar in Sardinia, and with herbs and dry white wine in Friuli Venezia Giulia.
Veal Spezzatino 
Spezzatino is a traditional Italian dish, similar to stew, that is prepared with less valuable cuts of beef, pork, sheep or lamb. The meat is browned and then stewed for a long time with sauces, vegetables and spices. In Italy, spezzatino is prepared in many regional variations, such as beef in Tuscany, venison in Umbria, wild boar in Sardinia, and with herbs and dry white wine in Friuli Venezia Giulia.
Tiramisu
Tiramisu ![]()
Tiramisu is a traditional Italian dessert, widespread throughout the country and whose origin is debated. It is a spoon dessert consisting of ladyfingers soaked in coffee and a cream made of mascarpone, eggs and sugar, flavored with liqueur in some variations. Its origins are mainly attributed to Veneto and Friuli-Venezia Giulia.
Panzanella
Panzanella 
Panzanella is a typical dish of central Italy, popular in Tuscany, Marche, Umbria, Lazio and Abruzzo. The traditional recipe calls for stale bread, tomatoes, red onion and basil, all seasoned with olive oil, vinegar and salt. Depending on the region, the bread is either soaked and crumbled, as in Tuscany and Umbria, or left sliced and soaked, as in the Marche, and then served as a bruschetta.
Bucatini all’amatriciana
Bucatini all’amatriciana ![]()
Amatriciana is a pasta sauce typical of Amatrice, in the province of Rieti, and has been officially recognized as a ‘Traditional Specialty Guaranteed of the European Union’ since March 6, 2020. This culinary delicacy is prepared in different variations depending on local tradition and availability of ingredients. Although the use of guanciale is common to all variants, tomato is not always present, as reported in the manual of Gosetti, while onion is used only in Roman cuisine and not in that of Amatrice.
Zuppa inglese
Zuppa inglese 
Zuppa inglese is an Italian dessert composed of layers of sponge cake soaked in liqueurs such as rosolio or amaretto and custard. This dessert is known throughout Italy, but is particularly popular in some regions such as Emilia-Romagna, Lazio, Marche, Tuscany, Umbria and Abruzzo, where there are variations of the original recipe.
Ossobuco alla Milanese
Ossobuco alla Milanese ![]()
Ossobuco alla Milanese is a typical Milanese dish, made with the cut of beef called geretto. There are various versions of this dish, but usually a 3-4 cm slice of veal shank is cooked, with the bone showing the marrow. The recipe also calls for gremolada, a minced mixture of lemon, garlic and parsley. Usually accompanied with saffron risotto, it can also be served with polenta or mashed potatoes.
Pizzoccheri
Pizzoccheri 
Pizzòccheri from Valtellina are a traditional pasta from Lombardy cuisine, made with buckwheat flour and other flours. This grayish pasta is very similar to tagliatelle and is eaten in Lombardy, Italy, and Grisons, Switzerland. Not to be confused with pizzoccheri from Chiavenna, which are a type of gnocchi made from wheat flour and dry bread soaked in milk. In 2016, pizzoccheri from Valtellina received Protected Geographical Indication (PGI) recognition from the European Union.
Pasta e fagioli
Pasta e fagioli ![]()
Pasta e fagioli is a typical Italian dish with several regional variations. It is prepared using long pasta, beans, garlic, broth, oil, celery and lard. Depending on the region, ingredients such as sage, rosemary, pepper, tomato, ham or bacon, and even pork rind may be added, following the peasant tradition of not wasting anything.
Spaghetti alla carbonara
Spaghetti alla carbonara 
