Made with Arborio, Carnaroli, or Vialone rice varieties, is a versatile dish slowly cooked in broth, known for its creamy, cheese-enriched texture.
The renowned "pizza margherita" displays the Italian flag's colors with tomato sauce, mozzarella, and basil.
Pasta, originating in Sicily, quickly spread to coastal regions like Naples and Imperia for ideal drying conditions.
Gnocchi, consists of small rounds of potato dough with diverse regional variations, commonly featuring cheese, spinach, eggs, and assorted sauces.
Genoa's classic pesto sauce is made with Genoese basil, Ligurian olive oil, Parmesan, Pecorino cheese, pine nuts, garlic, and salt, traditionally using a marble mortar and wooden pestle.
Lasagne, comprises layers of fresh pasta topped with béchamel sauce and the renowned "ragù bolognese," baked to perfection.
Renowned for their richness, enhance pasta, meats, and mushrooms, particularly the coveted and expensive white truffles from Alba, Piedmont.