9 Best Italian Foods and How to Cook Them

Italian cuisine is renowned for its rich flavors and simple, high-quality ingredients. Each dish tells a story of tradition and regional pride, making it a culinary experience worth exploring. Here’s a guide to nine iconic Italian dishes, complete with detailed instructions on how to prepare them at home.

1. Pizza Margherita

Ingredients:

• 1 pizza dough (store-bought or homemade)
• 1 cup tomato sauce
• 8 oz fresh mozzarella, sliced
• Fresh basil leaves
• Extra virgin olive oil
• Salt

Instructions:

1. Preheat your oven to 475°F (245°C) and place a pizza stone or inverted baking sheet inside to heat.
2. Roll out the pizza dough on a floured surface to your desired thickness.
3. Spread a thin layer of tomato sauce over the dough, leaving a border around the edges.
4. Arrange slices of fresh mozzarella evenly over the sauce.
5. Transfer the pizza to the hot stone or baking sheet and bake for 10-12 minutes, until the crust is golden and the cheese is bubbly.
6. Remove from the oven and scatter fresh basil leaves on top. Drizzle with a bit of extra virgin olive oil and sprinkle with a pinch of salt.

2. Pasta Carbonara

Ingredients:

• 12 oz spaghetti
• 4 oz pancetta or guanciale, diced
• 2 large eggs
• 1 cup grated Parmesan cheese
• 2 cloves garlic, minced
• Freshly ground black pepper
• Salt

Instructions:

1. Cook the spaghetti in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta water before draining.
2. In a pan over medium heat, cook the pancetta until crispy. Add minced garlic in the last minute of cooking. Remove from heat.
3. In a bowl, whisk together eggs and Parmesan cheese. Season with black pepper.
4. Add the drained spaghetti to the pancetta and garlic in the pan. Toss to combine.
5. Remove the pan from heat and quickly stir in the egg mixture, adding reserved pasta water a little at a time until you reach a creamy consistency.
6. Serve immediately with extra Parmesan and a crack of black pepper.

3. Lasagna

Ingredients:

• 12 lasagna noodles
• 1 lb ground beef
• 1 onion, chopped
• 2 cups marinara sauce
• 2 cups ricotta cheese
• 1 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 1 egg
• 2 cups béchamel sauce (store-bought or homemade)
• Salt and pepper
• Olive oil

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions. Drain and set aside.
3. In a skillet, heat olive oil over medium heat. Sauté onions until translucent, then add ground beef. Cook until browned. Stir in marinara sauce and let simmer for 10 minutes.
4. In a bowl, mix ricotta cheese, Parmesan cheese, and egg. Season with salt and pepper.
5. To assemble, spread a thin layer of béchamel sauce on the bottom of a baking dish. Layer noodles, meat sauce, ricotta mixture, and mozzarella. Repeat layers, ending with béchamel and a generous layer of mozzarella on top.
6. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10 minutes until bubbly and golden. Let cool for 15 minutes before serving.

4. Risotto alla Milanese

Ingredients:

• 1 1/2 cups Arborio rice
• 1 small onion, finely chopped
• 4 cups beef or chicken broth
• 1/2 cup dry white wine
• 2 tbsp unsalted butter
• 1/2 cup grated Parmesan cheese
• A pinch of saffron threads
• Olive oil
• Salt and pepper

Instructions:

1. In a saucepan, warm the broth and keep it at a simmer.
2. In a large pan, heat olive oil over medium heat. Sauté onions until soft.
3. Add Arborio rice and cook, stirring constantly, until the rice is lightly toasted.
4. Pour in the white wine and cook until it’s mostly evaporated.
5. Add saffron to the simmering broth. Begin adding the broth to the rice, one ladle at a time, stirring constantly and letting each addition absorb before adding more.
6. Continue until the rice is creamy and al dente, about 18-20 minutes. Stir in butter and Parmesan cheese. Season with salt and pepper. Serve immediately.

5. Tiramisu

Ingredients:

• 6 egg yolks
• 3/4 cup granulated sugar
• 1 cup mascarpone cheese
• 1 cup heavy cream
• 1 cup strong brewed coffee, cooled
• 1/2 cup coffee liqueur (optional)
• 24 ladyfingers
• Unsweetened cocoa powder

Instructions:

1. In a bowl, whisk egg yolks and sugar until pale and creamy. Fold in mascarpone cheese until smooth.
2. In a separate bowl, whip heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture.
3. Mix coffee with coffee liqueur (if using). Briefly dip each ladyfinger into the coffee mixture, then arrange them in a single layer in a dish.
4. Spread half of the mascarpone mixture over the ladyfingers. Repeat with another layer of dipped ladyfingers and the remaining mascarpone mixture.
5. Refrigerate for at least 4 hours or overnight. Before serving, dust the top with cocoa powder.

6. Arancini

Ingredients:

• 2 cups cooked risotto (chilled)
• 1/2 cup grated Parmesan cheese
• 1/2 cup frozen peas
• 1/2 cup cubed mozzarella
• 1 cup all-purpose flour
• 2 eggs, beaten
• 2 cups breadcrumbs
• Vegetable oil for frying

Instructions:

1. Mix grated Parmesan cheese and peas into the chilled risotto. Form the mixture into small balls, placing a cube of mozzarella in the center of each.
2. Dredge each ball in flour, dip in beaten eggs, and coat with breadcrumbs.
3. Heat vegetable oil in a deep pan to 350°F (175°C). Fry arancini in batches until golden brown and crisp, about 3-4 minutes per batch. Drain on paper towels.

7. Caprese Salad

Ingredients:

• 4 ripe tomatoes, sliced
• 8 oz fresh mozzarella, sliced
• Fresh basil leaves
• Extra virgin olive oil
• Balsamic vinegar (optional)
• Salt and freshly ground black pepper

Instructions:

1. Arrange tomato and mozzarella slices on a serving plate, alternating them and overlapping slightly.
2. Tuck basil leaves between the slices.
3. Drizzle with extra virgin olive oil and balsamic vinegar if using. Season with salt and pepper to taste.

8. Osso Buco

Ingredients:

• 4 veal shanks (about 1 1/2 inches thick)
• 1/4 cup all-purpose flour
• 1/4 cup olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 cup white wine
• 2 cups beef or chicken broth
• 1 can (14.5 oz) diced tomatoes
• 1 lemon (for gremolata)
• 2 cloves garlic (for gremolata)
• 1/4 cup chopped fresh parsley (for gremolata)
• Salt and pepper

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Dredge veal shanks in flour, shaking off excess. In a large oven-safe pot, heat olive oil over medium-high heat and brown veal shanks on all sides. Remove and set aside.
3. In the same pot, sauté onion, carrots, and celery until softened. Deglaze with white wine and cook until reduced by half.
4. Return veal shanks to the pot, add broth and tomatoes. Bring to a simmer.
5. Cover and transfer to the oven. Cook for 1 1/2 to 2 hours, until the meat is tender and falling off the bone.
6. For gremolata, mix lemon zest, minced garlic, and chopped parsley. Sprinkle over the osso buco before serving.

9. Gelato

Ingredients:

• 2 cups whole milk
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 1 tsp vanilla extract (or flavoring of choice)
• 4 large egg yolks

Instructions:

1. In a saucepan, heat milk and cream over medium heat until hot but not boiling.
2. In a bowl, whisk egg yolks and sugar until pale. Gradually add hot milk mixture to the egg yolks, whisking constantly.
3. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon.
4. Remove from heat and stir in vanilla extract. Cool the mixture completely, then refrigerate until chilled.
5. Pour the chilled mixture into an ice cream maker and churn according to manufacturer’s instructions. Transfer to a container and freeze until firm.