Italy, through its foodA guide for curious travelers & hungry hearts

Twenty regions.
A world of
specialties to try.

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one delicious place at a time.

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Antipasti: starters · Primi: pasta, rice & soups · Secondi: mains · Contorni: sides · Street food: breads & snacks · Dolci: desserts

Browned pieces of lamb served with potatoes and broccoli

Secondi

Abbacchio alla Romana

Lamb braises with garlic, rosemary and white wine, then takes on a savory, lightly sharp sauce from anchovies and vinegar.

Whole sea bass with cherry tomatoes, basil and parsley in a light broth on a white platter

Secondi

Acqua Pazza

White fish gently poaches with tomatoes, garlic and white wine, leaving a light broth to spoon up with bread.

A bowl of red vegetable soup with celery, carrots, peas and pale beans, with two slices of grilled bread alongside

Primi

Acquacotta

Slow-cooked onions, celery and tomatoes make a savory broth, served over toasted bread with an egg and grated pecorino.

Small folded pasta parcels with pinched edges and a coarse brown meat sauce on a white plate

Primi

Agnolotti del Plin

Small pinched pasta parcels hold a fine filling of braised veal, pork and spinach, dressed simply with butter and sage.

A wooden board of sliced cured meats, cheese, olives, tomato crostini and other small prepared bites

Antipasti

Antipasto Misto

Cured meats, cheeses, olives and preserved vegetables make a shared Italian starter, with bread for assembling small bites.

Street food

Arancini

Golden Sicilian rice balls with a crisp breadcrumb shell and a filling of meat ragù, peas and melting cheese.

Slender skewers threaded with small browned sheep-meat and fat cubes, arranged on a white oval plate

Secondi

Arrosticini

Small cubes of sheep meat and fat pack slender skewers, grilled until browned and served hot with a simple seasoning of salt.

Tender browned lamb shoulder and rib pieces with roast potatoes, rosemary and thyme on a white plate

Secondi

Arrosto di Agnello

Lamb roasts slowly with rosemary, garlic and white wine, served with potatoes and a spoonful of reduced pan juices.

A thick skin-on cod portion resting in red tomato sauce with softened onion slices in a dark skillet

Secondi

Baccalà alla Livornese

Floured salt cod is lightly fried, then settled into a tomato, onion and garlic sauce for a Tuscan fish main.

Pale whipped fish spread on toast with chopped parsley

Antipasti

Baccalà Mantecato alla Veneziana

Cooked stockfish is beaten with olive oil into a soft spread, served on toast as a savory Venetian bite.

Thick pasta strands coated in a brown onion sauce with visible pieces of softened onion on a white plate

Primi

Bigoli in Salsa

Thick strands of pasta catch a soft onion and anchovy sauce, with sweetness from the onions balancing the fish’s saltiness.

A thick grilled T-bone steak with a browned crust, served on a board

Secondi

Bistecca alla Fiorentina

A thick T-bone steak grilled over hot coals, with a browned crust and a traditionally rare center, usually shared at the table.

Stuffed beef rolls in red tomato sauce, with one cut open and parsley leaves scattered over the plate

Secondi

Braciole Napoletane

Beef rolls filled with pecorino, parsley, pine nuts and raisins simmer slowly in tomato sauce until tender.

Whole grilled sea bass with browned skin, parsley, rosemary and lemon wedges on a white platter

Secondi

Branzino alla Griglia

Whole sea bass cooks on a hot grill with olive oil and herbs, served with lemon and parsley to finish.

Slices of dark wine-braised beef covered with a thick sauce beside yellow polenta on a blue and white plate

Secondi

Brasato al Barolo

Beef braises slowly in Barolo wine with vegetables and herbs, then is sliced and served with its rich cooking sauce.

Thick slices of toasted bread topped with chopped red tomatoes and fresh basil leaves on a white plate

Antipasti

Bruschetta

Warm toasted bread is rubbed with garlic, then topped with ripe tomatoes, olive oil and torn basil just before serving.

Long bucatini in red tomato sauce with pieces of cured pork, grated cheese and green herb leaves on a white plate

Primi

Bucatini all’Amatriciana

Hollow bucatini carries a tomato sauce enriched with guanciale, a little chili and grated Pecorino Romano, with crisp pork pieces throughout.

Twisted pasta coated in a pale tomato and almond sauce, topped with basil

Primi

Busiate al Pesto Trapanese

Twisted pasta catches a coarse pesto of ripe tomatoes, almonds, basil and garlic, served warm with the sauce left uncooked.

Spaghetti with grated cheese and cracked black pepper on a white plate

Primi

Cacio e Pepe

Spaghetti coated in a glossy sauce of Pecorino Romano, black pepper and starchy pasta water, with a sharp, warming finish.

Whole and sliced stuffed squid with bread, tentacle, olive and caper filling in tomato sauce on a white plate

Secondi

Calamari Ripieni

Squid tubes hold a savory bread-and-tentacle filling with olives and capers, then simmer gently in a light tomato sauce.

Round bread dumplings flecked with speck and parsley in clear beef broth with chopped chives

Primi

Canederli allo Speck

Bread dumplings dotted with speck and herbs simmer gently, then arrive in clear beef broth with a finish of chopped chives.

Meat-filled pasta rolls with red tomato sauce, grated cheese and broad basil leaves on a white plate

Primi

Cannelloni di Carne

Rolled pasta encloses a savory meat filling beneath tomato, béchamel and grated cheese, baked until bubbling and lightly golden.

Dolci

Cannoli

Crisp Sicilian pastry tubes hold sweet ricotta cream, with chocolate or pistachios at the ends and a light dusting of sugar.

Dolci

Cantucci

Whole almonds stud small golden biscuits, sliced on the diagonal and baked again until firm and crisp, ready for dipping or nibbling.

Contorni

Caponata

Soft fried eggplant meets celery, olives and capers in a sweet-and-sour tomato dressing, served cool as a Sicilian starter or side.

Paper-thin slices of raw red beef with a pale mayonnaise-based sauce on a white plate

Antipasti

Carpaccio

Paper-thin raw beef is served cold with a light mayonnaise-based sauce in the Venetian preparation associated with Harry’s Bar.

A thin golden chickpea flatbread cut into wedges, with coarse salt on a ceramic plate

Street food

Cecina Toscana

Chickpea flour, water and olive oil bake into a thin golden round, crisp at the edges with a soft center.

A red pot of tomato seafood stew with mussels, shrimp and white fish

Secondi

Cioppino

Fish, mussels and shrimp cook in a tomato-and-wine broth, making a San Francisco seafood stew to serve with bread.

Browned rabbit pieces with small dark olives, pine nuts and rosemary on a large rustic plate

Secondi

Coniglio alla Ligure

Rabbit pieces braise with wine, herbs, small dark olives and pine nuts, leaving tender meat and a savory pan sauce.

A broad golden breaded veal cutlet with a visible rib bone, lemon slices and mixed salad on a white plate

Secondi

Cotoletta alla Milanese

A bone-in veal chop gets an egg and breadcrumb coating, then fries in clarified butter for a crisp golden crust.

Opened mussels piled in a shallow bowl with golden saffron broth and small pieces of softened leek

Antipasti

Cozze allo Zafferano

Mussels steam in a golden saffron broth with softened leeks, white wine, lemon and herbs, with bread for the juices.

Three toasted bread slices topped with a coarse brown chicken liver spread, with capers and herbs in the background

Antipasti

Crostini di Fegatini

Toasted bread carries a savory chicken liver spread with softened vegetables, capers and anchovies, a familiar Tuscan starter.

Primi

Culurgiones

Plump pasta parcels enclose potato, pecorino and mint, with a pinched wheat-ear seam and a simple tomato sauce.

Pale thick broad-bean purée beside cooked dark leafy chicory with olive oil and black pepper on a white plate

Contorni

Fave e Cicorie

Dried broad beans cook into a thick, gentle purée beside tender bitter chicory, finished simply with olive oil and black pepper.

Golden fettuccine ribbons with a glossy butter-and-cheese coating and grated Parmigiano on a white plate

Primi

Fettuccine Alfredo

Fresh egg fettuccine meet butter and finely grated Parmigiano, tossed with pasta water into a silky sauce without cream.

Elongated fileja pasta in red tomato and nduja sauce with softened red onion, grated pecorino and basil on a white plate

Primi

Fileja con ’Nduja

Long curls of fileja hold a red tomato sauce enriched with spicy ’nduja, softened red onion and a light finish of pecorino.

Street food

Focaccia

Dimpled olive-oil bread has a golden surface and a tender crumb, with a salty finish that suits a snack or shared table.

A shallow white bowl of pale golden Fontina fonduta with black pepper, surrounded by toasted bread cubes on a white plate

Antipasti

Fonduta Valdostana

Fontina melts into a warm, velvety sauce with milk, egg yolks and butter, ready to spoon up with toasted bread.

Secondi

Frico

Potatoes, onion and Montasio cook into a soft, savory center beneath a crisp golden cheese crust, served hot in shared wedges.

A round golden onion frittata with visible red-onion slices on a ceramic plate

Secondi

Frittata di Cipolle

Soft onions and grated Parmigiano flavor a gently cooked egg frittata, sliced into wedges for a main course or shared starter.

A platter of fried squid rings, shell-on shrimp and small fish with lemon wedges and parsley

Secondi

Fritto Misto di Mare

Squid, shrimp and small fish get a light flour coating and a brief fry, served hot with salt and lemon.

Dolci

Gelato

Smooth Italian gelato comes in milk, nut, chocolate and fruit flavors, served in a cup or cone while still softly scoopable.

Overlapping golden semolina rounds in a white baking dish

Primi

Gnocchi alla Romana

Semolina cooked in milk becomes tender rounds, layered with butter and cheese and baked until the tops are golden.

Ridged potato gnocchi baked in red tomato sauce with melted mozzarella, cherry tomato pieces and fresh basil in a shallow dish

Primi

Gnocchi alla Sorrentina

Potato gnocchi bake in tomato sauce with mozzarella, basil and grated cheese, forming soft dumplings beneath a bubbling top.

Alternating tomato and mozzarella slices with basil leaves on a white plate

Antipasti

Insalata Caprese

Ripe tomatoes, fresh mozzarella and basil make a cool Campanian salad, dressed simply with olive oil and a little salt.

Pieces of octopus with cherry tomatoes, leafy greens and chopped herbs on a white plate

Antipasti

Insalata di Polpo

Tender octopus is dressed with olive oil, lemon and parsley, with potatoes adding substance in this version of the coastal salad.

A baked square of lasagna with meat sauce and a browned cheese surface

Primi

Lasagna alla Bolognese

Thin pasta sheets alternate with slow-cooked meat ragù, béchamel and Parmigiano-Reggiano, baked until the edges turn golden.

Long flat pasta with mussels, shrimp, tomato pieces and chopped parsley on a white plate

Primi

Linguine ai Frutti di Mare

Linguine catches the juices of mussels, clams, squid and shrimp, with garlic, white wine and tomato making a light seafood sauce.

An individual stack of eggplant rounds, melted cheese and tomato sauce, topped with a tomato slice and purple basil leaves

Secondi

Melanzane alla Parmigiana

Fried eggplant slices are layered with tomato, basil and melting cheese, then baked and rested before cutting into soft portions.

Pork, chicken and sliced sausage with leafy greens and grated cheese in a white soup bowl

Primi

Minestra Maritata

Tender pieces of pork and chicken meet leafy greens in a savory broth, a substantial Neapolitan soup finished with grated cheese.

A bowl of vegetable soup with white beans, carrots, potatoes and green vegetables in a light tomato broth

Primi

Minestrone

Seasonal vegetables and white beans simmer in a light tomato broth, with small pasta adding substance to this Italian soup.

Golden breadcrumb-coated stuffed olives, one halved to show a green olive layer around finely minced cooked meat on a white plate

Antipasti

Olive all’Ascolana

Large green olives wrap a finely minced meat filling beneath a crisp golden breadcrumb coat, served hot as small savory bites.

Orecchiette pasta mixed with dark leafy greens in a white bowl

Primi

Orecchiette con Cime di Rapa

Little ear-shaped pasta holds tender, bitter greens, with garlic, anchovies and chili giving the olive-oil dressing a savory edge.

A braised shank with a central marrow bone in red tomato sauce, topped with bay leaves in a dark pan

Secondi

Ossobuco alla Milanese

Bone-in veal shanks braise until tender in wine and vegetables, finished with bright lemon, garlic and parsley gremolata.

Large smooth pasta tubes coated in tomato sauce with visible shreds of braised meat on a ceramic plate

Primi

Paccheri con Ragù Napoletano

Large pasta tubes hold a rich tomato ragù made with slowly braised beef, pork ribs and sausage, finished with grated cheese.

Fully cooked pork shoulder pieces with a deep red pepper and garlic coating and reddish roasting juices on a white oval plate

Secondi

Pampanella

Pork slowly bakes beneath a vivid red coating of sweet and hot pepper, garlic and vinegar, leaving tender meat and savory juices.

Dolci

Panna Cotta

Sweetened cream set with gelatin makes a cool, gently wobbling dessert, served plain or with a small fruit topping.

Triangular handmade pasta parcels coated in pale textured walnut sauce on a white plate

Primi

Pansotti

Plump pasta parcels hold greens, ricotta and marjoram, with a creamy walnut sauce in the familiar Ligurian pairing.

Tomato and bread salad with basil and red onion in a white bowl

Antipasti

Panzanella

Soaked bread, tomatoes, cucumber and red onion absorb olive oil and wine vinegar in a cool, soft-textured Tuscan salad.

Wide pasta ribbons with red-brown meat sauce, chopped herbs and shaved cheese in a small metal pan

Primi

Pappardelle al Cinghiale

Wide egg-pasta ribbons carry a slow-cooked wild-boar sauce with red wine, tomato and aromatic vegetables, in a familiar Tuscan pairing.

Ridged short pasta coated in green basil pesto, topped with basil leaves, pine nuts and grated cheese

Primi

Pasta al Pesto Genovese

Basil, pine nuts, garlic and two grated cheeses make a fragrant green sauce, tossed through pasta away from the heat.

Short pasta with browned guanciale, grated cheese and black pepper

Primi

Pasta alla Gricia

Rigatoni catches a savory coating of rendered guanciale, Pecorino Romano and black pepper, with crisp pieces of pork in every forkful.

Short tube pasta with tomato sauce, eggplant, grated cheese and basil

Primi

Pasta alla Norma

Fried eggplant joins tomato sauce and basil on pasta, with grated ricotta salata adding a salty finish to this Sicilian primo.

Long pasta in a chunky tomato sauce with dark olives and a mixed fresh-herb garnish on a red patterned plate

Primi

Pasta alla Puttanesca

Tomatoes, dark olives, capers and garlic make a quick, briny sauce that clings to spaghetti, with a little chili and parsley.

Large paccheri pasta tubes with shelled orange mussels, grated cheese and chopped green herbs on a white plate

Primi

Pasta con Cozze e Pecorino

Large pasta tubes hold mussels and their savory juices, finished off the heat with grated pecorino and a little parsley.

Long bucatini with sardine pieces, fennel, raisins, pine nuts and toasted breadcrumbs on a white plate

Primi

Pasta con le Sarde

Sardines and fennel coat the pasta with a savory sauce, balanced by raisins, pine nuts, saffron and a toasted breadcrumb finish.

Short strascinati pasta with golden breadcrumbs, dark red crisp pepper pieces and grated cacioricotta on a white plate

Primi

Pasta con Peperoni Cruschi

Short pasta catches garlic-scented olive oil, toasted breadcrumbs and brittle pieces of sweet dried pepper, finished with a little cacioricotta.

A thick serving of small tubular pasta and chickpeas in a white bowl with a spoon, against a dark background

Primi

Pasta e Ceci

Small pasta cooks with chickpeas, rosemary and a little tomato, with anchovies adding savory depth to this Roman-style bowl.

A pot of small pasta and white beans in tomato broth with chopped vegetables and leafy greens

Primi

Pasta e Fagioli

Small pasta and creamy white beans share a tomato broth with softened vegetables, rosemary and a finishing spoonful of olive oil.

Short tubular pasta mixed with green peas, softened onion and a scattering of grated cheese in a shallow bowl

Primi

Pasta e Piselli

Small pasta simmers with sweet peas and softened onion, then gets a little grated cheese for a creamy, spoonable first course.

Spiral pasta with broccoli, carrot slices, red pepper, tomato halves and grated cheese on a white plate

Primi

Pasta Primavera

Spiral pasta carries broccoli, carrots, peppers and tomatoes, lightly dressed with olive oil, lemon and grated Parmigiano.

Ridged penne coated in red tomato sauce, topped with whole red chilies and chopped green parsley on a white plate

Primi

Penne all’Arrabbiata

Ridged penne catch a tomato sauce warmed with garlic and chili, with chopped parsley adding a fresh finish.

Two whole sea bream on a lined baking tray among potatoes, carrots, zucchini, mushrooms and cauliflower

Secondi

Pesce al Forno

Whole fish bakes with potatoes, tomatoes, Taggiasca olives and pine nuts in a Ligurian-style preparation with olive oil and white wine.

A stack of thin round flatbreads with brown griddle marks

Street food

Piadina Romagnola

A tender wheat flatbread cooks on a hot griddle until spotted brown, ready to fold around cheese, cured meat or vegetables.

A whole round Margherita pizza with tomato, melted mozzarella, basil and a browned raised crust on a white plate

Street food

Pizza Napoletana

A soft, thin center and a raised rim carry tomato, melted mozzarella and basil in the Margherita version of Neapolitan pizza.

Soft yellow polenta topped with browned sliced mushrooms and small green thyme leaves on a brown-rimmed plate

Contorni

Polenta e Funghi

Soft cornmeal polenta holds sautéed mushrooms, garlic and herbs, a northern Italian pairing served as a side or small starter.

Chicken cutlets with sliced mushrooms in a brown sauce, topped with parsley in a skillet

Secondi

Pollo al Marsala

Golden chicken cutlets meet browned mushrooms in a savory Marsala-wine pan sauce, finished with butter and chopped parsley.

Chicken pieces in red tomato sauce with black olives, yellow pepper pieces and chopped herbs in a terracotta casserole

Secondi

Pollo alla Cacciatora

Bone-in chicken braises with tomato, red wine and aromatic vegetables, with olives added near the end of this Tuscan-style version.

Golden chicken cutlets topped with capers, lemon slices and chopped parsley on a dark plate

Secondi

Pollo Piccata

Thin chicken cutlets turn golden in the pan, then take on a bright sauce of lemon, capers, white wine and butter.

Large round meatballs in thick red tomato sauce with grated cheese and green herbs in a black handled pan

Secondi

Polpette al Sugo

Soft beef-and-pork meatballs with bread, parsley and pecorino simmer in tomato sauce, served as a meat course in this Campanian-style version.

Sliced rolled pork roast with golden brown skin, herb-speckled spirals and a lean center on a wooden board

Secondi

Porchetta

Roast pork is rolled with garlic and herbs, sliced through its crisp skin and served on a plate or tucked into bread.

Square ricotta and spinach ravioli coated in melted butter with sage leaves on a white plate

Primi

Ravioli di Ricotta e Spinaci

Soft egg-pasta squares enclose ricotta, spinach and a little nutmeg, with butter and sage in this Tuscan-style preparation.

A rustic bowl of bean and vegetable soup with carrots and dark greens

Primi

Ribollita

Bread thickens a Tuscan soup of cannellini beans, kale and vegetables into a soft, substantial bowl finished with olive oil.

Rice and green peas in a white bowl with browned pancetta cubes, grated cheese and chopped parsley

Primi

Risi e Bisi

Tender rice and sweet peas share a loose, creamy broth, with small pieces of pancetta and a finish of butter and grated cheese.

Creamy rice topped with sliced mushrooms, grated cheese and chopped herbs in a black handled pan

Primi

Risotto ai Funghi Porcini

Porcini give slowly stirred risotto an earthy flavor, with butter and grated Parmigiano-Reggiano making the final coating soft and creamy.

A shallow plate of pale golden four-cheese risotto with small blue-cheese flecks and a parsley garnish

Primi

Risotto ai Quattro Formaggi

Risotto rice is finished off the heat with four cheeses, combining sharp, mild and blue flavors in a rich, loose sauce.

Loose black cuttlefish-ink risotto with small cuttlefish pieces and chopped parsley on a white plate

Primi

Risotto al Nero di Seppia

Risotto rice absorbs a dark cuttlefish sauce, bringing together tender seafood, white wine and the briny flavor of its ink.

Creamy risotto flecked with cooked red radicchio and topped with a mound of fresh burgundy and white radicchio strips

Primi

Risotto al Radicchio

Creamy rice carries radicchio’s gentle bitterness, softened with butter and cheese and finished with a little fresh radicchio for contrast.

Golden saffron risotto on a white plate with a small green herb garnish

Primi

Risotto alla Milanese

Saffron colors this Milanese rice dish gold, while broth, butter and Parmigiano-Reggiano give it a soft, flowing texture.

Seafood risotto with mussels and clams in their shells, shrimp and chopped parsley on a white plate

Primi

Risotto alla Pescatora

Risotto rice cooks in fish stock and strained shellfish juices, with mussels, clams, squid and shrimp added in stages.

Creamy pale risotto with crumbled sausage pieces, grated cheese and a fork on a round plate

Primi

Risotto con Salsiccia

Crumbled pork sausage flavors slowly cooked risotto rice, with white wine, hot stock and an off-heat butter-and-cheese finish.

Risotto with broccoli florets, diced tomato, zucchini and red onion, topped with grated cheese and basil

Primi

Risotto Primavera

Asparagus, peas and carrots bring spring vegetables to risotto, finished with butter, Parmigiano-Reggiano and a little fresh parsley.

Flat veal cutlets topped with prosciutto and sage, with greens served separately

Secondi

Saltimbocca alla Romana

Thin veal cutlets carry a layer of prosciutto and sage, with a buttery white-wine pan sauce spooned over the top.

Opened sardine fillets layered with pale onion rings, raisins and pine nuts on a ceramic plate

Antipasti

Sarde in Saor

Fried sardines rest under soft onions and wine vinegar, with raisins and pine nuts adding sweetness and a little bite.

Dolci

Seadas

Crisp fried semolina pastry surrounds warm sheep’s cheese and lemon zest, finished with honey while the center is still soft.

Two rectangular slices of pale pistachio semifreddo with chopped pistachios on a white dessert plate

Dolci

Semifreddo al Pistacchio

Whipped cream, pasteurized egg whites and ground pistachios make an airy frozen dessert that needs no ice-cream machine.

Cuttlefish pieces with dark leafy greens in a reddish broth

Secondi

Seppie in Zimino

Cuttlefish simmers with Swiss chard, tomatoes and aromatic vegetables until tender, making a saucy Ligurian seafood main course.

A golden shell-shaped pastry with many crisp ridges and a dusting of powdered sugar on a white plate

Dolci

Sfogliatella

Crisp ridges of pastry surround a sweet ricotta-and-semolina filling scented with citrus, in the riccia version of the Neapolitan specialty.

Spaghetti with sliced golden garlic and a dusting of grated cheese, topped with basil leaves on a dark plate

Primi

Spaghetti Aglio e Olio

Spaghetti is tossed with gently warmed garlic, olive oil and chili, using a little pasta water to make a glossy coating.

Primi

Spaghetti alla Carbonara

Silky pasta tossed with egg yolks, pecorino romano, crispy guanciale, and black pepper.

Spaghetti with opened clams, parsley, a few red tomato pieces and lemon wedges in a dark skillet

Primi

Spaghetti alle Vongole

Clams, garlic and white wine give spaghetti a light, savory sauce, finished with parsley and a little starchy pasta water.

Chunks of braised beef in a dark sauce with small carrot pieces, served in a shallow ceramic bowl

Secondi

Spezzatino di Manzo

Beef pieces braise slowly with red wine, onion, carrot, celery and mushrooms until tender in a concentrated, savory sauce.

Egg ribbons in a bowl of broth with leafy greens

Primi

Stracciatella alla Romana

Beaten eggs and Parmigiano-Reggiano form soft ribbons in hot broth, making a light Roman first course with a gently savory finish.

Two slices of golden shortcrust apple strudel showing apples, raisins and pine nuts under a light powdered-sugar dusting

Dolci

Strudel di Mele

Apples, raisins and pine nuts fill a golden pastry loaf, sliced warm and finished with a light dusting of powdered sugar.

Golden oblong rice croquettes, one cut open to show tomato rice and mozzarella

Street food

Supplì

Crisp Roman rice croquettes enclose tomato-and-meat rice around a melting mozzarella center, ready to eat warm from the fryer.

Wide golden egg-pasta ribbons topped with brown-red meat sauce and a basil sprig on a white plate

Primi

Tagliatelle al Ragù

Fresh egg-pasta ribbons carry a slow-cooked beef and pancetta ragù, with a little tomato, milk and grated Parmigiano at the finish.

A rustic serving of baked rice, thin golden potatoes, tomato and half-shell mussels with a pecorino crust on a white plate

Primi

Tiella Barese

Rice, thin potato slices and mussels bake in layers with tomato, onion and pecorino, forming a golden top over a moist center.

Dolci

Tiramisù

Coffee-dipped savoiardi layered with mascarpone cream and cocoa: a chilled dessert with a gentle bitterness beneath its rich, soft layers.

A round thick griddle flatbread cut into plain wedges, with browned spots and fork pricks on a white plate

Street food

Torta al Testo

A thick, tender flatbread cooks on a hot griddle until brown-spotted, then is cut into warm wedges ready to split or share.

A round dark chocolate cake cut into wedges and dusted with powdered sugar on a ceramic plate

Dolci

Torta Caprese

Dark chocolate and ground almonds make a rich, moist cake with a delicate crust and a light dusting of powdered sugar.

Small yellow ring-shaped filled pasta in pale golden broth in a deep white bowl

Primi

Tortellini in Brodo

Small rings of egg pasta enclose pork, prosciutto and mortadella, served in a clear, savory meat broth.

Strips of tripe in red tomato sauce with grated cheese and a broad green basil garnish on a white patterned plate

Secondi

Trippa alla Romana

Tender strips of beef tripe simmer in tomato sauce with aromatic vegetables, then finish with fresh mint and grated Pecorino Romano.

Short twisted pasta coated in green pesto with basil leaves on top

Primi

Trofie al Pesto

Short twists of pasta carry basil pesto, with tender potatoes and green beans adding substance to this Ligurian first course.

Thin pale-pink veal slices under a creamy tuna sauce with caper berries, lemon wedges and black pepper on a white plate

Antipasti

Vitello Tonnato

Thin slices of chilled veal sit beneath a smooth tuna, egg and caper sauce, bringing mild meat and savory fish together.

Pale golden custard in a stemmed glass, topped with chocolate shavings and one sponge finger

Dolci

Zabaglione

Egg yolks, sugar and sweet Marsala whisk into a warm, airy custard, served in small glasses with chocolate and a sponge finger.

Pieces of fish and shellfish in a red tomato broth, with toasted bread and parsley in a terracotta bowl

Secondi

Zuppa di Pesce

Pieces of fish and squid share a tomato broth with mussels and clams, served with toasted bread for the juices.

Creamy pale soup with pieces of sausage, sliced potatoes and leafy kale in a dark handled bowl

Primi

Zuppa Toscana

Crumbled sausage, tender potatoes and kale fill a creamy broth, with fennel and a little chili bringing warmth to each spoonful.

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