Dish guides
Italian dishes explained
Italian menus are organised by course (antipasti, primi, secondi with contorni, then dolci), and many dish names describe a recipe rather than an ingredient: alla carbonara, all'amatriciana, alla milanese. These guides explain the dishes you'll meet most often, from Roman pastas and Neapolitan pizza to vitello tonnato and tiramisù.
All guides
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AmatricianaPasta with tomato, guanciale, pecorino and black pepper or chilli.
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AranciniArancini / arancineSicilian fried rice balls stuffed with ragù, cheese or ham.
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Bistecca alla fiorentinaThick Tuscan T-bone steak grilled over embers and served rare, priced by weight.
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BruschettaGrilled bread with garlic and olive oil, usually topped with tomato and basil.
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BurrataFresh mozzarella pouch filled with creamy stracciatella, from Puglia.
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Cacio e pepeRoman pasta tossed with pecorino romano, black pepper and pasta water.
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CarbonaraRoman pasta with egg, guanciale, pecorino romano and black pepper.
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CarpaccioRaw beef sliced paper-thin, with olive oil, lemon and parmigiano.
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Cotoletta alla milaneseMilan's bone-in veal chop, breaded and fried in butter.
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GnocchiSoft potato dumplings served like pasta, with tomato, butter, pesto or ragù.
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LasagneBaked layers of pasta, meat ragù, béchamel and parmigiano.
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OssobucoMilanese braised veal shank with gremolata, usually served with saffron risotto.
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Panna cottaSweetened cream set with gelatin, served cold with a fruit, caramel or chocolate sauce.
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Parmigiana di melanzaneBaked layers of fried aubergine, tomato sauce, mozzarella and parmigiano.
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Pasta alla griciaRoman pasta with crisp guanciale, pecorino romano and black pepper.
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Pesto alla genoveseGenoa's pounded sauce of basil, pine nuts, garlic, cheese and olive oil.
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Pizza capricciosaPizza with tomato, mozzarella, cooked ham, mushrooms, artichokes and olives.
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Pizza diavolaTomato and mozzarella pizza with spicy salami.
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Pizza margheritaPizza MargheritaNeapolitan pizza with tomato, mozzarella, basil and olive oil.
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Pizza quattro formaggiFour-cheese pizza, usually mozzarella, gorgonzola and two other Italian cheeses.
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Ragù alla bologneseBologna's slow-simmered meat sauce, served on fresh egg tagliatelle.
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Risotto alla milaneseMilan's creamy saffron risotto with butter and grated cheese.
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Saltimbocca alla romanaVeal escalopes with prosciutto and sage, cooked in butter and white wine.
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Spaghetti alle vongoleSpaghetti with fresh clams, garlic, olive oil and parsley.
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TiramisuTiramisùCoffee-soaked ladyfingers layered with mascarpone cream and cocoa.
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Vitello tonnatoCold sliced veal with a creamy tuna and caper sauce, from Piedmont.
Allergens to keep in mind
Wheat pasta and bread mean gluten in most primi and many antipasti, and cheese (pecorino, parmigiano, mozzarella, burrata) is everywhere. Eggs hide in fresh egg pasta, carbonara and many desserts. Pesto alla genovese typically contains pine nuts (botanically seeds, and allergy advice on them varies) and cheaper versions often use cashews or walnuts. Anchovies turn up in sauces such as the one in vitello tonnato, and celery is part of the soffritto base of ragù and many stews. These notes are general and can be incomplete: recipes vary, so if you have a serious allergy, always check with the staff.
