𝕭𝖊𝖓𝖛𝖊𝖓𝖚𝖙𝖔 𝖎𝖓 𝕴𝖙𝖆𝖑𝖎𝖆! 

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Crisp and golden brown, arancini refers to a dish of stuffed rice balls. The rice balls are fried after being coated in a dusting of  crunchy breadcrumbs.

These rice balls are usually filled with ragù, tomato sauce, mozzarella and peas. Similar to pasta and pizza dishes in Italy, there are a diversity of regional variations of the arancini. The regional specialties are made with different fillings and shapes depending on the location that the dish is prepared in.

PIZZД ИДPФLΞΓДИД (ИДPLΞS)

here are so many fantastic traditional dishes in Italy, but perhaps no other sums up the very essence of Italian cooking better than Pizza Napoletana. History, simplicity, and fresh, high-quality ingredients – all come together to create what many consider the perfect and most authentic type of pizza.

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The dish forms part of a family of dishes involving pasta with bacon, cheese, and pepper, such as spaghetti alla gricia. Indeed, it is very similar to the Italian pasta cacio e uova, dressed with melted lard and mixed eggs and cheese.

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In Le Marche, a region that lies between the Apennine Mountains and the Adriatic Sea, Olive Ascolana is the culinary signature. The olives stuffed with ground meat and then lightly breaded and fried originated in Ascoli-Piceno, a town in the southern part of the region, and spread north. The green olive used to make Olive Ascolana are a special variety only grown in this area of Italy. You’ll find them on the menu at various wine bars and trattorie in Le Marche and they can even be bought in cartoccio (a paper cone) to eat on the go! – Luxe Adventure Traveler

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If you’ve ever set foot in an Italian bakery or been to an Italian street fair, you’ve probably already sunk your teeth into one (or ten) of these delicious fried morsels. Zeppole—essentially deep-fried balls of dough—are said to have originated in Naples, but you can find them on street corners across the entire country. Nowadays, zeppole can come filled with jelly, custard, pastry cream and even chocolate. But sometimes, nothing beats the original: straight out of the fryer, topped lightly with sugar, and tossed into a paper bag.

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Meat lovers, meet your match: this classic porchetta will make you want to mangia like never before. The pork is stuffed with garlic, rosemary and other herbs and slow-cooked on a spit. Could it get any better than this? The answer is no, unless of course you eat it in panino con porchetta form, sandwiched between two slices of grilled bread. You’re welcome.

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ΓФЯЯФИΞ SΞMIFЯΞDDФ

Torrone is an Italian nougat made with honey, egg whites, sugar and nuts. It can be soft and chewy or hard and crunchy. The recipe here calls for folding crunchy store-bought nougat into whipped cream and honey, then freezing the mixture. What emerges is an utterly delicious, wonderfully simple ice cream-like dessert.

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This super simple Italian dessert actually benefits from being made ahead, allowing all the lovely flavours to mingle. Want to try this at home? Click here.

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Check out this refreshing lemon dessert from Italian restaurant Bancone in Covent Garden. Bancone’s easy recipe makes more lemony granita than you’ll need – store any leftovers in the freezer.