30 Italian dishes everyone should know (according to one of Italy's best chefs)

27 Nov 2019

Journalist

How much do you love Italian food? Test yourself on how many of these 30 traditional dishes you've tried, or made, as recommended by chef Giancarlo Perbellini

Italy has a strong gastronomic tradition, with regional recipes that often vary from town to town, if not from family to family.

But what are the 30 dishes that every Italian or Italian food lover should know how to cook, or have tried, to claim that they really know Italian cuisine?

Business Insider recently posed this very question to chef Giancarlo Perbellini, from two-Michelin-starred Casa Perbellini in Verona.

Here are the Italian dishes that everyone should know, according to Perbellini.

1. Frittata

Eggs are an essential ingredient in many traditional regional dishes. Their versatility and practicality are essential to the success of the frittata, which is often combined with cheese and vegetables, or can serve as a 'leftovers dish' with spaghetti or other leftover ingredients from the day before.

2. Uovo all’occhio di bue (fried or sunny-side up egg)

If it's not a frittata, a perfectly executed fried egg is another common sight on Italian tables. Fried eggs can be combined with different ingredients depending on the season, from caviar to asparagus.

3. Pizza

Whether thick crust or thin, Neapolitan, Roman or contemporary, white or red, pizza is one of the symbols of "Made in Italy". And everyone, at home, sooner or later, tries making them.

Here's how to make classic Margherita pizza.

4. Vitello tonnato

Vitello tonnato is a popular classic of Piedmontese cuisine – a must try in the Langhe region – and one that has travelled the entire country. This cold appetiser was hugely popular in the 1980s, but remains a dish that everyone tastes or cooks sooner or later, and usually keeps everyone happy.

5.Parmigiana di melanzane

Deconstructed, traditional, prepared properly, with fried aubergines, or in the 'lighter' version with grilled aubergines or, as Perbellini suggests, steamed – aubergine parmigiana remains a must, a dish to win over everyone seated around the table, including vegetarians.

6. Arancini

Arancine or arancini? The hot debate bubbles away in Sicily. Whether deemed masculo or fimmina, the mythical ball of stuffed rice (of meat and peas or, in the white version, of prosciutto and béchamel) is another essential recipe.

Try out our arancini with tomato and mozzarella recipe.

7. Impepata di cozze

Whether you call them cozze (mussels) or muscoli (mussels), depending on where you are, these shellfish are truly tasty and easily win the consensus of diners. A timeless classic is Neapolitan impepata di cozze (peppered mussels).

8. Spaghetti al pomodoro

One of the symbols of 'Made in Italy' and a litmus test for all chefs: spaghetti al pomodoro is a simple and genuine dish that instantly transports Italians back to their homeland. Never underestimate the preparation of the sauce and the impeccable cooking of the pasta, which determine the dish's success.

9. Pasta and beans

Pasta and beans is a dish of peasant origin that characterises all regions of Italy, with different variations depending on the area. Dense and tasty, it's an essential winter soup. Enjoyed the next day, it's even better.

10. Risotto alla Milanese

Originating from Milan, risotto Milanese has already travelled around the world. The saffron-scented Milanese-style risotto has become a classic of Italian cuisine, with famous interpretations by Italian chefs, from Gualtiero Marchesi with his Riso, Oro and Zafferano, to Davide Oldani, with his Zafferano and Riso alla Milanese D'O.

11. Minestrone

There are many versions of the classic vegetable and legume soup. Minestrone is a dish that lends itself well to following the seasonality of the products: everyone can prepare it as they see fit. Among the most famous regional versions, as Perbellini reminds us, is the Tuscan ribollita, based on black cabbage.

12. Lasagne

There is no rival to lasagne. Green with spinach or pesto, white with vegetables, with fish or traditional – the classic Bolognese lasagne with ragù. However it's made, the ingredients are another great symbol of Italian style at the table.

How to make real Italian lasagna.

13. Tagliatelle al ragu

Speaking of ragù, how could we not mention tagliatelle al ragù? The most classic version of this tasty dish is usually prepared with egg pasta, topped with a ragù made of a combination of beef, veal and pork.

14. Pasta aglio, olio e peperoncino

When the refrigerator is empty, a nice plate of pasta with garlic, oil and chilli represents a simple, last-minute meal solution. Fancy a seafood version? Try adding prawns.

15. Gnocchi

Gnocchi (dumplings) are made with a potato-based dough in the classic version, which pairs well with many sauces: from meat ragù to fish, to butter and sage to the Campania variant, with tomato and fiordilatte (mozzarella-like cheese), the famous gnocchi alla Sorrentina.

How to make gnocchi.

16. Carbonara

Another typical regional recipe that has travelled all over Italy (and the world), starting from Rome. Carbonara is a symphony of eggs, guanciale (cured pork jowl), pepper and pecorino cheese, and today it is a cult Italian dish of our gastronomy. The difficulty in its preparation, as Perbellini reminds us, is managing to keep the egg creamy.

How to make carbonara without scrambling your eggs.

17. Cotoletta alla Milanese

The cutlet, or rather the Milanese-style veal cutlet, is another well-loved speciality that is now widespread throughout the country. It should be at least 3cm high, on the bone, and fried in clarified butter to ensure the breading is crisp and well attached to the meat.

18. Polpette

Grandmother's meatballs are a must in all Italian families. Polpette (small meatballs) are a delicious dish that can be recreated in many variations, from vegetarian to fish-based. They are also a great way of using up leftovers.

19. Spezzatino

Another great classic of the winter season: spezzatino (stew), which is usually prepared with cheaper cuts of beef, but also with other types of meat, depending on the region. It can be paired with tomato sauce, potatoes, peas and more to warm hungry bellies during the colder months.

20. Frittura

In every Italian region, there is a variation of "fried food." Along the coast, there are fish versions, like frittura di paranza (fried small fish) or, more simply, fried calamari; in inland areas, versions with meat, fruit and vegetables. For example, in Piedmont, offal and sweet ingredients are used, such as apples and amaretti, in the Marche region, Ascolana olives are used, while in Campania, the fry also includes mozzarella in carrozza (fried mozzarella sandwich), croquettes and panzerotti (small fried turnovers).

21. Scaloppine

The aromatic, floured veal slices, sautéed and deglazed with lemon or white wine, are a classic. Scaloppine can be cooked in many ways, for example, with mushrooms or alla pizzaiola (with tomato and oregano). The result's the same: a guaranteed success

22. Merluzzo, baccalà, stoccafisso

Cod can be served in cream, in soup or as a main course. However, this fish is widespread in many regional cuisines. The name changes: merluzzo (cod), baccalà (salt cod), or stoccafisso (stockfish/dried cod), depending on the seasoning or drying method.

23. Ossobuco

The Milanese dish par excellence. Ossobuco, generally veal, has flavourful and tender meat as a result of very long cooking times. It is usually served with gremolata (a mix of parsley, garlic and lemon), or with diced vegetables.

How to make ossobuco alla Milanese.

24. Budino

Another classic: budino (pudding) is a dessert that satisfies and seduces everyone. The most popular flavours are chocolate and vanilla.

25. Tiramisù

One of the most famous and popular desserts in the world, always subject to creative reinterpretations and variations by pastry chefs. It's impossible to resist the harmonious fusion of coffee, mascarpone, eggs and ladyfingers that have made tiramisù famous around the globe.

How to make tiramisù.

26. Panna cotta

Panna cotta is never absent from the menus of Italian restaurants. A dessert that, as Perbellini recalls, was brought to the fore by the Piedmontese restaurant Guido da Costigliole.

27. Frittelle

Frittelle (fritters) are synonymous with home for many Italians and can be prepared in numerous ways, depending on the family recipe or, more simply, what is available in the pantry or refrigerator: apples, raisins or plums, for instance.

28. Zabaione

Zabaione (sabayon), made with egg yolks, sugar and fortified wine, is a must in Italian cuisine, often featured on most Italian dessert menus. Here are the tricks for making the perfect homemade zabaione.

29. Torta di mele

Simple, versatile, genuine, torta di mele (apple cake) can be prepared in many ways: with puff pastry, shortcrust pastry, or with a dough based on flour, sugar and eggs.

30. Tortellini, cappelletti, ravioli

Fresh stuffed pasta is found in all regions of Italy, in various forms and with many types of filling. It often takes its name precisely from the filling used or the way the sheet of pasta is closed.

This article was last updated on 11/12/2025.

25. Tiramisù

26. Panna cotta

Panna cotta is never absent from the menus of Italian restaurants. A dessert that, as Perbellini recalls, was brought to the fore by the Piedmontese restaurant Guido da Costigliole.

27. Frittelle

28. Zabaione

29. Torta di mele

Simple, versatile, genuine, torta di mele (apple cake) can be prepared in many ways: with puff pastry, shortcrust pastry, or with a dough based on flour, sugar and eggs.

30. Tortellini, cappelletti, ravioli

Fresh stuffed pasta is found in all regions of Italy, in various forms and with many types of filling. It often takes its name precisely from the filling used or the way the sheet of pasta is closed.

This article was last updated on 11/12/2025.

27 Nov 2019