30 dishes every Italian should know (According to a Michelin starred chef)

12 Minute read

27 Nov 2019

Journalist

It is easy to say you can cook, but how well do you really know the dishes that define Italian cuisine? Italy’s gastronomic heritage is vast, with regional recipes that shift not only from town to town but often from family to family. So what are the 30 dishes everyone should know to truly understand Italian cooking?

Three Michelin starred chef Giancarlo Perbellini shared his answer in a conversation with Business Insider.

Below find all the Italian dishes that everyone should know according to chef Giancarlo Perbellini.

1. Frittata

Eggs are essential in Italian home cooking, and the frittata is the classic example. Versatile and practical, it can be made plain or enriched with cheese and vegetables, and it is often used to repurpose leftovers such as pasta or cooked vegetables from the day before.

2. Uovo all’occhio di bue (Fried or Sunny-Side Up Egg)

If it is not a frittata, it is likely a sunny side up egg, or uovo all’occhio di bue. Simple to prepare and extremely versatile, it is another classic that satisfies almost everyone. It can be paired with different ingredients depending on the season, from caviar to asparagus.

3. Pizza

Whether thick or thin, Neapolitan, Roman, or contemporary, white or ca’ pummarola ’ncoppa (with tomato sauce on top), pizza is one of the great symbols of Italian cuisine. And sooner or later, everyone tries making it at home.

Here's how to make the perfect pizza.

4. Vitello Tonnato

Vitello tonnato, or veal with tuna sauce, has countless fans. It is a great classic of Piedmontese cuisine, a must-try in the Langhe, and a dish that has spread throughout Italy. Popular as a cold appetizer in the Eighties, it remains something almost everyone tastes or cooks sooner or later, with a flavor that pleases nearly everyone.

5.Parmigiana di Melanzane

Deconstructed, traditional, made with fried eggplant, or in a lighter version with grilled eggplant or even steamed, as Perbellini suggests, parmigiana di melanzane works in many forms. However it is prepared, this classic eggplant dish remains a favorite at the table, winning over vegetarians and even foreign chefs.

Here's how, check out the recipe.

6. Arancini di Riso

Arancine or arancini? The debate is lively in Sicily: the masculine form is common in the east, while the feminine is used in the west. Whatever you call them, these legendary stuffed rice balls, filled with meat and peas or, in the white version, with ham and béchamel, are a recipe everyone should know.

Try out our best recipe.

7. Impepata di Cozze (Mussels)

Whether you call them cozze or muscoli, depending on where you are, the result does not change. These mussels are flavorful and always popular at the table. A timeless favorite is impepata di cozze, or peppered mussels.

8. Spaghetti al pomodoro

If someone asked you to name the ultimate symbol of Italian cuisine, many would answer spaghetti with tomato sauce. It is the litmus test for every chef, the cure for a bad day, the simple dinner that saves the evening, and a dish that pleases everyone, from veg to omnivore, young to old. Whether made with preserved tomato or, even better, with fresh tomato, it satisfies at any time. Just use quality ingredients and the work is done.

9. Pasta e Fagioli

Eaten the next day, it is even better. Pasta e fagioli (pasta and beans) is a dish of peasant origin that appears in every region of Italy, with variations that change from area to area. Thick and flavorful, it is a fundamental winter dish that everyone tastes sooner or later.

10. Risotto alla Milanese

Originating in the Lombard capital, risotto alla Milanese has traveled the world. Also called yellow risotto for its saffron aroma, it has become a classic of Italian cuisine, with famous chef interpretations. These range from Gualtiero Marchesi’s Riso, Oro e Zafferano to Davide Oldani’s Zafferano e Riso alla Milanese D’O.

11. Minestrone Di Verdure

Many versions of this classic vegetable and legume soup exist. Minestrone adapts well to seasonal produce, and everyone can prepare it as they see fit. Among the best known regional variations, as Perbellini reminds us, is Tuscan ribollita, which is made with black cabbage.

12. Lasagne

Lasagne has no rivals: green, with spinach or pesto, white with vegetables, with fish, or traditional, including the classic Bolognese lasagne with ragù. Its main ingredients are another great symbol of Italian identity at the table.

Here's the best recipe!

13. Tagliatelle Al Ragù

Speaking of ragù, how can we not mention tagliatelle al ragù. The most classic version of this flavorful dish is usually made with egg pasta and dressed with a ragù that combines beef, veal, and pork.

14. Pasta Aglio, Olio e Peperoncino

The classic survival dish. When the refrigerator is empty, a plate of pasta with garlic, oil, and chili pepper is a simple solution for a meal, even at the last minute. A seafood version to try is spaghetti with garlic, oil, chili pepper, and giant prawns.

15. Gnocchi

Gnocchi in the classic version are made with a potato based dough that pairs well with many sauces, from meat ragù to fish, or simply with butter and sage. In Campania, the tomato and fiordilatte version known as gnocchi alla sorrentina is especially famous. Wherever you are, you will always find gnocchi on the menu.

How to make gnocchi

16. Carbonara

Carbonara is another regional recipe that has spread throughout Italy and beyond, starting from Rome. Made with eggs, guanciale, pepper, and pecorino cheese, it has become a true cult dish of Italian culinary culture. As Perbellini reminds us, the challenge in preparing it lies in keeping the egg creamy.

How to make carbonara.

17. Cotoletta Alla Milanese

The cotoletta, or veal cutlet alla Milanese, is another beloved specialty that is now widespread throughout Italy. It should be at least 3 centimeters high, include the bone, and be fried in clarified butter to ensure a crisp breading that adheres well to the meat.

18. Polpette

Grandmother’s meatballs are a must in every Italian family. Polpette is a dish born from leftovers and can be adapted in many ways, from meat based versions to vegetarian ones to versions made with fish. They are also an excellent way to use up cooked leftovers, such as boiled meat.

19. Spezzatino

Another great classic of the winter season is spezzatino, a stew usually prepared with cheaper cuts of beef but also made with other meats depending on the region. It can be cooked with tomato sauce, potatoes, or peas to warm hungry bellies during the colder months.

20. Frittura

Every Italian region has its own version of fried food. Along the coast there is the fish version, with frittura di paranza or simple fried calamari. Inland, the mixed fry features meat, fruit, and vegetables. In Piedmont, offal and sweet ingredients such as apples and amaretti are used. In the Marche region, Ascolana olives are the focus, while in Campania the fry also includes mozzarella in carrozza, croquettes, and panzerotti.

21. Scaloppine

Aromatic, floured veal slices that are sautéed and deglazed with lemon or white wine are a great classic. Scaloppine can be prepared in many ways, from mushrooms to alla pizzaiola with tomato and oregano. The result never changes. It is always a guaranteed success.

22. Baccalà, Merluzzo, Stoccafisso

It can be served as a cream, in a soup, or as a main course. This fish appears in many regional recipes. The name changes depending on the preparation. It is called merluzzo (cod), baccalà (salt cod), or stoccafisso (stockfish or dried cod).

23. Ossobuco

The Milanese dish par excellence. Ossobuco, usually made with veal, has flavorful and tender meat that benefits from long cooking times. It can be served with gremolada, a mix of parsley, garlic, and lemon, or with diced vegetables.

24. Budino

Another great classic, budino is a spoon dessert that satisfies everyone. The most popular flavors are chocolate and vanilla.

25. Tiramisù

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

26. Panna Cotta

In the world of spoon desserts, panna cotta is never absent from the menus of Italian restaurants. As Perbellini recalls, it was brought to the fore by the Piedmontese restaurant Guido da Costigliole.

27. Fritelle

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

28. Zabaione

Zabaione, made with egg yolks, sugar, and fortified wine, is a must in Italian cuisine and often appears on dessert menus throughout the country.

29. Torta Di Mele

A definitive and classic dessert, torta di mele is simple, versatile, and familiar. It can be prepared in many ways, with puff pastry, shortcrust pastry, or a dough made from flour, sugar, and eggs.

30. Tortellini, Cappelletti, Ravioli

Fresh stuffed pasta is a must in every region of Italy. It appears in many forms and with many typical fillings. Often, the pasta takes its name from the filling used or from the way the dough is shaped and closed.

27 Nov 2019