# The tastiest traditional Italian dishes

The best-known and best-loved savoury dishes of Italian cuisine, according to rankings of typical dishes and the Italian Food & Wine Tourism Report.

- 151 votes · 19 items
- Mar 25, 2024 · Michele De Santis
- https://even.best/en/l/12/the-tastiest-traditional-italian-dishes

## Top 15

1. **Tortellini in brodo** (15 · ▲15 ▼0) — Meat-filled pasta from Bologna and Modena, served in capon broth; the best-known typical dish in the 2023 report.
2. **Neapolitan pizza** (14 · ▲16 ▼2) — Soft dough baked in a wood-fired oven; the art of the Neapolitan pizzaiuolo is UNESCO heritage since 2017.
3. **Lasagne alla bolognese** (13 · ▲13 ▼0) — Egg pasta, ragù and béchamel baked; the classic Emilian recipe uses green spinach pasta.
4. **Spaghetti carbonara** (10 · ▲10 ▼0) — Guanciale, egg yolk, pecorino romano and pepper; no cream.
5. **Arancini** (10 · ▲10 ▼0) — Fried rice balls filled with ragù or butter and ham, the symbol of Sicilian street food.
6. **Parmigiana di melanzane** (7 · ▲7 ▼0) — Layers of fried aubergine with tomato, mozzarella and Parmigiano, baked.
7. **Orecchiette with turnip tops** (6 · ▲7 ▼1) — Handmade Apulian pasta with turnip greens, garlic, chilli and anchovies.
8. **Ossobuco alla milanese** (6 · ▲6 ▼0) — Cross-cut veal shank braised and finished with lemon and parsley gremolata.
9. **Trofie with Genoese pesto** (5 · ▲7 ▼2) — Genoese PDO basil, pine nuts, garlic, Parmigiano, pecorino and extra virgin oil ground in a mortar.
10. **Wiener schnitzel** (5 · ▲5 ▼0) — Veal cutlet on the bone, breaded and fried in butter: a symbolic dish of Milan.
11. **Cheese-rice ball** (5 · ▲5 ▼0) — Roman rice croquette with sauce with a heart of stringy mozzarella, typical of the capital's fry shops.
12. **Bucatini all'amatriciana** (4 · ▲6 ▼2) — Guanciale, tomato and pecorino, born in Amatrice (Rieti).
13. **Piadina romagnola** (4 · ▲5 ▼1) — Flatbread of flour and lard cooked on a griddle and filled with squacquerone, rocket and prosciutto.
14. **Saltimbocca alla romana** (4 · ▲5 ▼1) — Veal escalopes with prosciutto and sage, deglazed with white wine.
15. **Cacio e pepe** (4 · ▲4 ▼0) — Tonnarelli with pecorino romano and black pepper emulsified with pasta water; a Roman classic.
16. **Bistecca alla fiorentina** (3 · ▲4 ▼1) — T-bone steak (Chianina beef) at least three fingers thick, cooked rare over embers.
17. **Risotto alla milanese** (2 · ▲5 ▼3) — Rice finished with saffron, bone marrow and butter, often served with ossobuco.
18. **Vitello tonnato** (0 · ▲3 ▼3) — Slices of cold veal with tuna, caper and anchovy sauce; a Piedmontese starter.
19. **Pasta alla Norma** (0 · ▲1 ▼1) — Catanian pasta with tomato, fried aubergine, basil and ricotta salata.

How is this ranking ordered? By people's votes: each ▲ adds a point and each ▼ takes one away. Anyone can vote and add what is missing.