Lasagna
The Italians make many dishes, but one of the most famous is lasagna. 
Layers of pasta are filled with meat, cheese, and tomato sauce. You can find a vegetarian version as well. Lasagna originated in Naples, where it was traditionally made with bechamel sauce and ragu. Modern versions include ricotta and mozzarella. Many people also add mushrooms and white truffles.
Risotto
One of the most famous Italian dishes, risotto is made from rice. 
It requires two pots, one for the broth and one for the rice. Risotto is usually made with broth, so you can omit it if you wish. Once you’ve soaked the rice for a while, it’s time to add the liquid. When preparing risotto, keep in mind that cooking time will vary depending on the type of rice and its flavor.
Ossobuco
Ossobuco is an old Italian dish that has been around for hundreds of years.
It is typically served with a lemon-garlic gremolata that is a classic accompaniment. The gremolata is made of parsley, garlic, and lemon zest and it is made with a mortar and pestle. Fresh parsley is sprinkled over the meat before it is added to the sauce.
Ribollita
Ribollita is an amazing Tuscan soup that traces its roots back to the 16th century.
It is rich in vegetables, and it tastes even better the next day! This soup is a combination of bread and vegetables and is often served with a side of crusty bread. Traditionally, this soup is served with large pieces of bread. Often, this soup is served with crusty bread, but nowadays, you can buy pre-made versions.
Bottarga
One of the world’s best fish products, bottarga is found in the Mediterranean and is also found in the Mediterranean.
Although this salty fish roe has its roots in Italy, it has been adapted to many other cultures. It is usually used in pasta dishes, and the tiny egg sacs provide the sauces with creaminess and cohesion. However, it can be substituted for cheese in dishes as well.
Zuppa di Vongole
Zuppa di vongole is the classic mussel soup, but technically it is not a soup.
It is a stew and is traditionally served with garlic sauce and Italian parsley. It is also known as Misto Cozze e Vongole and is prepared with local ingredients, such as Sea Urchin eggs, which are harvested in May and June. Sea Urchins are not only used to make this soup but also in spaghetti. The corals are also consumed.
Risotto Alla Milanese
As the financial center of Italy, Milanese cuisine is particularly rich.
Risotto Alla Milanese boasts one of the world’s most expensive spices: saffron, which is ten times more expensive than gold! But what makes this dish stand out from other pasta dishes? The answer lies in its ingredients. Besides saffron, risotto alla Milanese is made with saffron, which is more expensive than gold itself!
