Cacio e Pepe – The Roman Masterpiece That Defines Simplicity
When Italian chefs talk about perfection through simplicity, cacio e pepe stands as the ultimate example. This dish, alongside carbonara, pasta amatriciana and pasta alla gricia, forms part of the four roman pastas, and it’s creamy while only requiring 3 ingredients. The name literally translates to “cheese and pepper,” and it’s a traditional Roman pasta dish made with pecorino Romano, freshly cracked black pepper, and pasta.
Sometimes, the most simple recipes require the best techniques, and the simpler the recipe becomes, the higher the quality the ingredients need to be. Italian chefs universally recommend this dish because it showcases pure technique – creating a silky emulsion without cream or butter. The secret lies in starch, getting a good amount from the pasta water and pasta itself through a process called risottare, which creates a creamy final sauce that prevents clumping and achieves that beautiful silky texture.
Risotto alla Milanese – Golden Excellence from Northern Italy
The most popular version, “risotto alla milanese,” is prepared with white wine, Parmesan cheese, butter, onions, and saffron, which gives it its unmistakable yellow color. This dish represents the pinnacle of Northern Italian cooking, where precision meets luxury. Chefs consistently recommend this because it demonstrates the art of slow cooking and patience.
However, risotto can also be made with many other ingredients such as pumpkin, red radicchio, mushrooms, sausage, or shellfish. What makes this particularly special is its versatility – Italian chefs love how the same base technique can be transformed into countless variations. The creamy texture achieved through constant stirring releases the rice’s natural starches, creating what many consider the ultimate comfort food.
Osso Buco – The Milanese Treasure That Melts Hearts
Osso buco is a specialty of Lombard cuisine featuring cross-cut veal shanks braised with vegetables, white wine, and broth, often garnished with gremolata and traditionally served with either risotto alla milanese or polenta. The marrow in the hole in the bone, a prized delicacy, is the defining feature of the dish.
Italian chefs recommend this dish because it represents the soul of slow cooking. According to cookbook author Marcella Hazan, the best cut comes from a calf’s hind shank as it provides the tenderest meat, which is first browned and then slowly braised with onion, celery, carrot, tomato, white wine, and broth. When served, gremolata consisting of chopped parsley, garlic, lemon zest, and a hint of anchovy can be added over top, and a special long narrow fork is used to reach all of the decadent marrow.
Carbonara – The Controversial Classic Done Right
There are actually four classic Roman pasta dishes: pasta alla gricia, bucatini all’amatriciana, spaghetti carbonara, and cacio e pepe – and they’re all wildly good. Carbonara stands as one of the most debated dishes among Italian chefs, not because it’s not delicious, but because it’s so frequently bastardized outside of Italy.
The authentic version requires only eggs, pecorino romano, guanciale, black pepper, and pasta water. Italian chefs recommend ordering this specifically because you can immediately tell a restaurant’s authenticity by how they prepare it. The technique involves creating an emulsion between the egg mixture and hot pasta, achieving creaminess without cream. Many chefs use the risottare method to create the creamy texture, similar to how they approach cacio e pepe.
Pizza Napoletana – The UNESCO-Protected Art Form
Pizza is a national symbol, a food that represents Italy in the world, and has been recognized by UNESCO as an Intangible Cultural Heritage of Humanity. The original pizza was created in Naples, in southern Italy, at the end of the 18th century in honor of the Queen of Italy, Margherita di Savoia.
Italian chefs recommend authentic Neapolitan pizza because it showcases the mastery of dough fermentation and high-temperature cooking. Every pizza maker has their own secrets and every pizza, made of flour, water, brewer’s yeast, and salt, can be stuffed or topped in many different ways. The characteristic leopard spotting on the crust, achieved in wood-fired ovens at temperatures exceeding 800°F, creates a unique flavor profile that simply cannot be replicated elsewhere.
Ragù alla Bolognese – The Pope’s Chef’s Legacy
Ragù alla Bolognese is perhaps the original source of inspiration for spaghetti and meatballs, with the name coming from the dish’s city of origin, Bologna, and the preparation was first made by one of the pope’s chefs. Eventually, to assure the authenticity of ragù alla Bolognese, the recipe was registered in 1982 with the Bologna Chamber of Commerce.
A ragù of minced meat – beef in the official recipe, although pork can be included too – as well as pancetta, carrot, celery, onion, tomatoes, wine, milk, salt, and pepper is cooked at low temperature, and although it seems like a classic meal that must have been made for centuries, the first documented recipe dates to the end of the 1800s. Chefs recommend this because it represents the Italian philosophy of transforming humble ingredients into something magnificent through time and patience.
Puttanesca – The Provocative Neapolitan Classic
While there are endless Italian pasta dishes to try, puttanesca is a definite classic yet less popular internationally than carbonara, but this Neapolitan recipe creates a flavor-packed dish that deserves a seat at any table. The dish’s name has sparked endless speculation among food historians, adding to its mystique.
The recipe consists of garlic, chili peppers, diced tomatoes, tomato paste, olives, capers, and anchovies in some variations. Italian chefs love recommending puttanesca because it demonstrates how powerful ingredients can be combined to create complex, bold flavors. Each component brings its own personality – the brininess of capers and olives, the heat from chili peppers, and the umami depth from anchovies – creating a symphony of Mediterranean tastes.
Caprese Salad – The Tricolor Perfection from Capri
Hailing from the island of Capri and mirroring the colors of the Italian flag, the simple Caprese salad showcases juicy, in-season farmers’ market tomatoes complemented by fresh basil and creamy mozzarella. This appetizer serves as a symbol of Italian food culture, showcasing the three colors of the Italian flag: red, white, and green.
Chefs recommend this dish because it embodies the Italian principle that the best cooking often involves not cooking at all. The quality of ingredients becomes paramount – San Marzano tomatoes, buffalo mozzarella, and fresh basil leaves create magic when combined with good extra virgin olive oil. Some modern versions also include balsamic vinegar for an added depth of flavor. It’s a testament to how Italian cuisine celebrates the natural flavors of exceptional ingredients.
Arancini – Sicily’s Golden Street Food Gems
Let’s start with a Sicilian street food favorite: arancini – golden, crispy rice balls typically filled with ragù, mozzarella, and peas, then deep-fried to perfection, but there are tons of different variations and fillings, which makes it endlessly fun to try them all!
Italian chefs recommend arancini because they represent the genius of “cucina povera” – the ability to transform leftover risotto into something completely new and exciting. The crispy exterior gives way to a creamy, flavorful interior that showcases Sicily’s Arabic influences through its use of saffron and creative fillings. Each region of Sicily has its own variation, from the classic ragù version to modern interpretations featuring seafood or vegetables, making every bite a discovery of local tradition.
Tiramisu – The Ultimate Pick-Me-Up Dessert
The literal translation of tiramisu is “pick me up,” so-called for its coffee content, and it’s a very popular dessert among both Italians and visitors. When made correctly, the cream will be light and fluffy and practically melt in your mouth, with the contrast of the bitter coffee and cacao offset by the sugar in the cream and cheese – this is a taste sensation you don’t want to miss in Italy!
Italian chefs universally recommend tiramisu because it represents the perfect marriage of technique and indulgence. The delicate balance between mascarpone, eggs, coffee, and ladyfingers requires skill to achieve the proper texture without curdling. There are already many spin-offs, like strawberry tiramisu or other flavors, however, many prefer the classic taste. It’s a dessert that embodies Italian hospitality – rich, welcoming, and utterly satisfying.
