Let’s clear the air: 1) Italian dishes are more than pasta and pizza, 2) Italian pasta and pizza isn’t what most people think it is, and 3) Yeah, Italian pasta and pizza is amazing, but so are other Italian dishes. Pairing it with calabrian wine can make any occasion a delight So, without further ado, here are some of the most popular Italian dishes with their proper descriptions:
- Pasta. Want pasta delivered to your doorstep? Check out Gigi’s Pasta. Saying “Italian pasta” is like saying “bread.” What kind of pasta? With what toppings? With what type of sauce? The fact is, different regions in Italy are famous for different types of pasta, and each chef and home cook puts their own spin on those pastas. The following are two examples of the literal thousands of pasta variations that Italy is famous for
- Spaghetti alla Carbonara, for example, is most famous in the Vatican City region and is made with toppings of eggs, bacon, cheese, pepper, and chili pepper.
- Tagliatelle al ragù alla Bolognese is famous in the Bologna region. Tagliatelle is a long, flat, egg-based pasta served with sauce that includes beef, pancetta (salt-cured and dried pork-belly strips), butter, carrots, celery, onions, and tomatoes.
- Pizza. Like pasta, pizza comes in innumerable varieties in Italy.
- Margherita pizza is famous in the Naples region and is generally made with a thin crust and a topping of olive oil, garlic, basil, tomatoes, mozzarella cheese, and parmesan cheese.
- La pizza Napoletana is famous in the Napoli region. The crust is made with wheat flour, yeast, salt, and water. As such, the dough requires 24 hours to properly rise. The specialty here is definitely in the crust, which is a fluffier variety than Margherita pizza crust, and can be topped with various ingredients.
- Arancini are breadcrumb-coated fried rice balls that are often stuffed with ragù, tomato sauce, mozzarella, and peas. Like other Italian dishes, the ingredients differ regionally.
- Arancini con ragù is popular in Sicily and generally contains tomato sauce, rice, and mozzarella.
- Arancini con burro originates in Naples and contains creamy béchamel sauce (white sauce).
- Lasagne is originally accredited to the Naples area and consists of layers of lasagne pasta, cheese, ground meat, vegetables, varieties of sauces (like ragù, béchamel, or tomato sauce).
- Osso buco alla Milanese’s base ingredient is veal shanks, which are braised in white wine. The veal is topped with vegetables and gremolata (parsley, garlic, and lemon). Many diners enjoy consuming the bone marrow after eating the main dish. As the name suggests, this dish originates in the Milan region.
- Prosciutto is best known in the central and northern regions of Italy, though variations throughout the country certainly exist. In this region, though, prosciutto is most frequently made with sliced, dry-cured ham and served with pasta, cheese, or sweet melon.
- Ribollita translates to “rebioled” and comes with the most variations as it is soup traditionally made of unfinished food from other meals. The primary ingredients are water, bread, and vegetables, though it can also sometimes contain meat. This dish is especially popular in the Tuscany region of Italy.
