The 5 most loved Italian dishes in the world

Italian taste at your fingertips

Italy, the birthplace of gastronomy, is universally recognized for its rich and diverse cuisine that reflects centuries of culinary traditions passed down from generation to generation. While not everyone can afford to enjoy Italian dishes in a Michelin-starred restaurant, it is possible to experience the magic of Italian cuisine by preparing some of the most beloved dishes directly at home. Here are the five most loved Italian dishes in the world, along with their recipes and secrets for successfully replicating them in your own kitchen.

The diversity of dishes presented, from wild boar pappardelle to Neapolitan pizza, from carbonara pasta to Bolognese lasagna, and finally to Milanese risotto, represents a broad overview of the multiple facets of Italian cuisine. A cuisine that knows how to combine the taste of high-quality raw materials with the creativity and mastery of chefs, generating gastronomic works of art.
Each dish tells a story, recounting traditions rooted in specific regions of Italy, with ingredients that reflect the territory and its peculiarities. Pappardelle al Cinghiale, a typical dish of Tuscan cuisine, large strips of egg pasta that go perfectly with the intense and succulent flavor of wild boar. Pizza, a national symbol, encapsulates the sun of the south, the fragrance of tomatoes, and the freshness of mozzarella. Carbonara pasta, emblem of the Capital, brings with it the bold taste of guanciale and the creaminess of eggs. Bolognese lasagna, from Emilia-Romagna, speaks for the genuineness of its ingredients and the love for béchamel sauce. Milanese risotto, Lombard pride, captures the scent of saffron, a symbol of a dynamic and cosmopolitan city.
Preparing these dishes is a rewarding experience that allows you to connect with your roots and with the heart of Italy. Whether you are an experienced chef or a simple food enthusiast, the result will always be a table set with the best of Italian culinary tradition. So, armed with genuine ingredients, passion, and curiosity, dive into this gastronomic adventure and bring Italian flavor directly to your table.

The 5 most famous Italian dishes in the world - contents

Pappardelle with Wild Boar: A Tribute to Tuscan Tradition

Let’s go to the heart of Tuscany, where egg pappardelle perfectly complement a wild boar sauce. A hearty and savory dish that embodies the essence of Tuscan culinary tradition.

The recipe starts with the preparation of the wild boar ragù, combining ingredients such as wild boar, red wine, peeled tomatoes, carrots, celery, onions, extra virgin olive oil, salt, and pepper. Once you have obtained a thick and tasty ragù, the pappardelle are cooked al dente in salted boiling water. The pasta is then dressed with the wild boar ragù, creating a perfect blend between the texture of the pappardelle and the intense flavor of the ragù. The result is a dish that delights the senses and takes you directly to the green Tuscan countryside.

Here’s the recipe for making this delicious dish at home.


For the wild boar ragù: 500 g minced wild boar meat
1 medium onion, finely chopped
2 carrots, finely chopped
2 celery ribs, finely chopped
400 g peeled tomatoes, chopped
200 ml red wine
Extra virgin olive oil
Salt and pepper to taste

For the pappardelle: 400 g egg pappardelle
Coarse salt for cooking water


Preparing the wild boar ragù: Start by preparing the wild boar ragù. In a large pot, heat some extra virgin olive oil over medium heat. Add the chopped onion, carrots, and celery, and sauté until soft.
Add the minced wild boar meat and brown it.
Deglaze with the red wine and let the alcohol evaporate.
Add the peeled tomatoes, adjust the salt and pepper, then lower the heat and simmer for at least 2 hours, stirring occasionally. Add water if necessary.

Preparing the pappardelle: In the meantime, bring plenty of salted water to a boil in a large pot.
Add the pappardelle to the boiling water and cook according to the package instructions until al dente.
Drain the pappardelle and add them to the wild boar ragù. Mix well to blend the flavors.

Serving: Arrange the pappardelle with wild boar on a serving dish.
You can complete the dish with a sprinkle of freshly ground black pepper and a sprinkle of grated pecorino cheese, if desired.

Now you are ready to taste the delicious Pappardelle with Wild Boar, a dish that enchants your palate with its combination of fresh pasta and the unique taste of wild boar.

pappardelle al cinghiale

Napoletana pizza: the national symbol that has conquered the world

From Naples, the homeland of pizza, comes the second most loved and known Italian dish worldwide. Pizza is a true symbol of Italian cuisine and has been adopted in every corner of the globe.

The base of pizza is the dough, made with flour, water, and yeast, left to rise for several hours until it achieves a soft and elastic consistency. Rolled out thinly and topped with tomato, mozzarella, and a drizzle of extra-virgin olive oil, this dish represents a feast of flavors and aromas. Baked in the oven, pizza gets the perfect crispiness, making it irresistibly delicious.

Here’s the recipe for making Neapolitan pizza directly at your home.


For the dough: 500 grams of pizza flour (preferably 00 flour)
325 ml of warm water
7 grams of brewer’s yeast
1 teaspoon of sugar
1 teaspoon of salt
1 tablespoon of extra-virgin olive oil
For the topping: Peeled tomatoes (tomato sauce or fresh diced tomatoes)
Buffalo or fiordilatte mozzarella, cut into small pieces or slices
Fresh basil
Extra-virgin olive oil


Dough preparation:
Dissolve the brewer’s yeast and sugar in warm water. Let sit for about 10 minutes until the yeast activates and begins to foam.
In a large bowl, sift the flour and create a “crater” in the center. Pour the activated yeast water into the center of the flour.
Add salt and extra-virgin olive oil.
Begin gradually mixing, incorporating the flour until an even but soft dough is obtained.
Transfer the dough onto a lightly floured surface and vigorously knead for about 10-15 minutes until it is smooth and elastic.
Form a ball with the dough and put it in an oiled bowl. Cover with a damp cloth and let it rise in a warm place for about 1-2 hours, or until the dough doubles in volume.

Rolling out and topping the pizza:
Preheat the oven to the highest temperature (usually around 250-280°C) and put the pizza pan or stone inside to heat.
Transfer the dough onto a lightly floured surface and divide it into portions (about 200-250 grams each) to obtain individual pizzas.
With your hands and a rolling pin, roll each portion of dough out on a lightly floured surface to form a thin disk, leaving a thicker edge.
Spread the tomato sauce or fresh diced tomatoes onto the pizza surface, adding salt to taste.
Add the mozzarella pieces or slices and some fresh basil leaves.
Drizzle extra-virgin olive oil.

Baking the pizza:
Transfer the pizza to the preheated pan or pizza stone in the oven.
Bake the pizza at maximum temperature for about 10-15 minutes, or until the edge is golden and the cheese is melted and slightly browned.
Take out of the oven and add extra fresh basil leaves.
Cut the pizza into slices and serve it hot and fragrant.
Now, you are ready to savor your homemade Neapolitan pizza with the authentic taste of Italian tradition directly in your kitchen!

pizza napoletana

Pasta alla Carbonara: the Unique Taste of the Capital

Straight from the heart of the Capital, pasta alla carbonara is an iconic dish of Roman cuisine, loved throughout the world for its simplicity and deliciousness.

The recipe involves cooking the pasta al dente in salted boiling water. Meanwhile, the guanciale is browned in a frying pan. In a separate bowl, the eggs are beaten with grated pecorino romano and black pepper. Once the pasta is drained, it is poured into the pan with the guanciale and mixed with the egg and pecorino mixture, creating a delicious and creamy sauce. Pasta alla carbonara is a symphony of taste and tradition, combining simplicity and pleasure in every bite.

Here is the traditional recipe for Pasta alla Carbonara, an iconic dish of Italian cuisine that originates in the city of Rome, specifically in Lazio.


400 grams of pasta (preferably spaghetti or rigatoni)
200 grams of guanciale (pork cheek) cut into matchsticks
3 egg yolks
100 grams of grated pecorino romano cheese
Salt, to taste
Black pepper, to taste


Preparation of ingredients:
Grate the pecorino romano cheese.
Cut the guanciale into matchsticks.

Pasta preparation:
Bring a pot of salted water to a boil.
Cook the pasta al dente according to the instructions on the package.

Sauce preparation:
In a bowl, beat the egg yolks with the grated pecorino and a generous amount of freshly ground black pepper. Mix well until you get a smooth mixture.

Browning the guanciale:
In a non-stick frying pan, brown the guanciale matchsticks over medium-high heat until crispy and golden.

Mix the pasta and the sauce:
Once the pasta is cooked al dente, drain it while keeping some of the cooking water aside.
Add the pasta directly into the bowl with the crispy guanciale and mix quickly so that the eggs do not become too cooked and are evenly distributed over the pasta. If necessary, add a little bit of the pasta cooking water to obtain a creamy consistency.

Plate the pasta alla carbonara, adding more pecorino, freshly ground black pepper to taste and a handful of crispy guanciale.

Serve hot and enjoy immediately to fully appreciate the creaminess and unique taste of pasta alla carbonara.
Buon appetito with this delicacy of Italian cuisine!

pasta alla carbonara

Bolognese Lasagna: the Harmony of Emiliana Flavours

From the rich culinary tradition of Emilia-Romagna comes Bolognese lasagna, a substantial and tasty dish that has won over palates all over the world.

Preparing this dish requires making Bolognese ragù and béchamel sauce. Fresh pasta is rolled out and alternated in layers with ragù and béchamel, then baked in the oven until perfectly golden. The result is a succulent lasagna, rich in flavours and aromas that delight the palate and capture the attention of anyone who tastes it.

Here is the recipe to prepare Bolognese Lasagna directly in your home.


For Bolognese Ragù:
500 g of minced meat (beef and pork, or just beef)

1 medium onion, finely chopped
2 medium carrots, finely chopped
2 stalks of celery, finely chopped
3 tablespoons of extra-virgin olive oil
400 g of tomato pulp
1/2 cup of red wine
Salt and pepper to taste
For the Béchamel Sauce:
50 g of butter
50 g of flour
500 ml of milk
Salt, pepper and nutmeg to taste
For the Lasagna:
Egg pasta sheets for lasagna
Bolognese Ragù
Béchamel Sauce
Grated cheese (Parmigiano Reggiano or Pecorino)


Preparing Bolognese Ragù: Heat the extra-virgin olive oil in a large pot over medium heat. Add the finely chopped onion, carrots and celery. Cook until the vegetables become tender. Add the minced meat and cook until it becomes well browned.
Add the red wine and let it evaporate completely.
Add tomato pulp, salt and pepper. Lower the heat and let it cook on low heat for at least one hour, stirring occasionally. If needed, add some hot water during the cooking.

Preparing Béchamel Sauce: Melt the butter in a saucepan over medium heat. Add the flour and stir well until obtaining a smooth mixture, without making it brown. Gradually add the milk, stirring constantly to avoid the formation of lumps.
Cook over medium-low heat until the béchamel sauce begins to thicken. Add salt, pepper and nutmeg to taste. Continue stirring until a creamy texture is obtained. Remove from heat and set aside.

Assembling the Lasagna: Preheat the oven to 180°C (356°F).
In a baking dish, pour some béchamel sauce on the bottom. Arrange a layer of egg pasta sheets for lasagna. Pour some Bolognese Ragù over the pasta sheets, levelling it well. Add a layer of Béchamel Sauce and sprinkle with grated cheese. Repeat the process until all the ingredients are used, ending with a layer of Béchamel Sauce and grated cheese on top. Cover the baking dish with foil and cook in the oven for about 25-30 minutes. Remove the foil and cook for another 10-15 minutes or until the surface is golden and crispy. Let it rest for a few minutes before serving.

Your delicious Bolognese Lasagna is ready to be enjoyed with friends and family.

Milanese Risotto: the Risotto from Lombardy’s Heart

We conclude our journey through the most beloved Italian dishes in the world with Milanese Risotto, a refined dish with delicate flavor, originating from the vibrant city of Milan.

Carnaroli rice provides the base for the dish, enriched with saffron that gives the unique golden yellow color and flavor. Onion is sautéed in butter, rice is toasted and cooked with white wine and gradually added vegetable broth. At the end, saffron and grated cheese are added, creating a velvety and tasty cream. Milanese Risotto is an explosion of flavor, a dish that enchants the palate with its softness and refinement.

Here’s the recipe to prepare the delicious Milanese Risotto, an Italian dish with a unique and refined flavor:

320 grams of Carnaroli rice
1 finely chopped medium onion
70 grams of butter
1 sachet of saffron (about 0.1 g)
80ml of dry white wine
1.2 liters of hot vegetable broth
Salt to taste
Grated Parmigiano reggiano cheese (about 50g)


Dissolve the saffron in a little hot broth and let it infuse for about 15-20 minutes. Heat the vegetable broth in a pot. Melt half of the butter over medium heat in a high-rimmed pot. Add the chopped onion and let it become slightly tender without browning. Add the Carnaroli rice and toast for a few minutes, stirring gently. Pour white wine into the rice and let it evaporate completely. Start adding the hot broth, a ladle at a time, stirring gently and waiting until the broth is absorbed before adding more. Continue this process until the rice is al dente, which takes about 15-18 minutes. Add the saffron infusion to the risotto and mix well. This will give the rice the characteristic yellow color.
When the risotto is cooked to your liking, remove the pot from the heat and add the remaining butter and grated Parmigiano reggiano cheese. Stir vigorously until you get a creamy and homogeneous risotto. Let the risotto rest for a few minutes before serving.
Distribute the Milanese Risotto on plates, garnish with some grated Parmigiano reggiano cheese and serve hot.

Your Milanese Risotto is ready to be enjoyed by your guests.

Risotto_ alla milanese con pistacchio

In conclusion, these five dishes represent only a small part of the vast and varied Italian culinary tradition. Each dish is a combination of genuine ingredients and careful preparation. From vibrant colors to inviting textures, every detail is studied to create a complete gastronomic experience that engages all the senses. With passion and dedication, it is possible to bring the authentic taste of Italy into your own kitchen, giving yourself and your loved ones a unique and unforgettable gastronomic experience. Enjoy your meal!

by Argiletum Tour Rome Staff

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