Italian first plate

Risotto is a traditional Italian rice dish cooked with broth and flavored with parmesan cheese and other ingredients, which can include meat, fish, or vegetables. The name means literally "little rice" and it is one of the most common ways of cooking rice in Italy. Ingredients for Risotto alla Milanese: Butter, onion, white wine, broth, rice, marrow, saffron, salt, cheese

An emblem of Italian cuisine, spaghetti is frequently served with tomato sauce.Grated hard cheeses, such as Pecorino Romano, Parmesan, and Asiago cheese, are often added.

Pizzoccheri are a type of short tagliatelle, a flat ribbon pasta, made with 80% buckwheat flour and 20% wheat flour. When classically prepared in Valtellina or in Graubünden, they are cooked along with greens (often Swiss Chard but also Savoy cabbage), and cubed potatoes. This mixture is layered with pieces of Valtellina Casera cheese and ground Grana Padano or Parmigiano Reggiano, and dressed with garlic and sage that are lightly fried in butter together.

Lasagna (or lasagne) is a classic Italian pasta casserole dish which consists of alternate layers of pasta, cheese, a sauce, and often other ingredients. As with many Italian dishes, significant regional variations exist. In some areas, the sauce is likely to be a simple tomato sauce or a ragù; in others, a Béchamel sauce. Ingredients may include meatballs, sausage and sliced hard-boiled eggs.

Arrabbiata is a Roman sauce of garlic, tomatoes, and red chili cooked in olive oil. Basil is sometimes used, although the majority of chefs in Italy do not use the basil for this recipe. The dish is usually served with pasta ("penne" is the most common), chopped fresh parsley sprinkled on top. All'arrabbiata means "angry style", named as such due to the heat of the peppers.

Tagliatelle (Italian pronunciation: [taʎːaˈtɛlːe]) and tagliolini (from the Italian tagliare, meaning "to cut") are the classic pasta of the Emilia-Romagna region of Italy. Individual pieces of tagliatelle are long, flat ribbons that are similar in shape to fettuccine and are typically about 0.65 cm to 1 cm (0.25 to 0.375 inches) wide. Tagliatelle can be served with a variety of sauces, though the classic is a meat sauce or Bolognese sauce.

Trofie (or trofiette) is in Ligurian language, the name of a type of pasta typical of the cuisine of Liguria, which is considered the original area and Bogliasco Camogli, near Genova.Il dish is dressed almost entirely in the local version, with pesto, made with typical Ligurian wrought Genoese basil. A variant (also used for other types of pasta with pesto) provides the boil with potatoes and green beans weds.

Gnocchi (singular gnocco) is the Italian name for a variety of thick, soft noodles or dumplings. They may be made from semolina, ordinary wheat flour, potato, bread crumbs, or similar ingredients. The smaller forms are called gnocchetti.Classic accompaniments of gnocchi include tomato sauces, pesto, and melted butter (sometimes fried butter) with cheese.

Tortellini is a kind of ring-shaped pasta. They are typically stuffed with a mix of meat (pork loin, prosciutto). Originally from the Italian region of Emilia (in particular Bologna and Modena), they are usually served in broth, with cream, or sometimes with a ragù.

Raviolies (plural; singular: raviolo) are a type of filled pasta composed of a filling sealed between two layers of thin pasta dough. The word ravioli is reminiscent of the Italian verb riavvolgere ("to wrap"), though the two words are not etymologically connected. A typical way to serve ravioli is with sage butter and with the internal of raviolo with spinach and "ricotta" cheese

Cannelloni (Italian: large reeds) are rectangular pasta sheets that are rolled into a cylindrical shape encompassing a filling. After a pasta sheet has been boiled, it is typically filled with a savory stuffing which may include ricotta cheese, spinach, and various meats. It is then covered with a sauce, typically a classic tomato or béchamel sauce.