Italy

A tomato-based pasta sauce from Amatrice, Lazio, made with guanciale, pecorino, chili, black pepper, olive oil or lard, white wine, and salt.

An Italian antipasto of grilled bread rubbed with garlic and dressed with olive oil and salt, often topped with tomatoes or other regional ingredients.

A Sicilian vegetable dish of fried eggplant and other vegetables in sweet-and-sour agrodolce sauce.

A flat, leavened Italian bread, traditionally baked in an oven, with regional variations including Genoese and Recco styles.

A flat, leavened wheat dough topped with tomato, cheese, and other ingredients, baked at high heat.

A Roman-origin rectangular pizza baked in trays and sold by weight in slices.

A boneless, whole-roast pork dish from central Italy, seasoned with salt and wild herbs, roasted with skin and fat intact.

A Roman dish of veal wrapped with prosciutto and sage, cooked in dry white wine and butter.

A Neapolitan pasta dish of spaghetti tossed with garlic-infused olive oil, often with red pepper flakes or mushrooms and garnished with parsley.

Supplì are Roman fried rice balls, typically risotto with tomato sauce and a mozzarella center.