With Its Secrets and Original Preparation Method.. Here Are 10 of the Most Prominent Classic Italian Dishes

Dubai, United Arab Emirates - The first thing that might come to your mind when you think of Italy is food, followed by all the other beautiful things it offers in second place. The Italian cuisine, or any version of it, has successfully colonized the rest of the world to such an extent that there are likely unknown corners of the Amazon rainforest where you can sit at a red and white checkered tablecloth and order a plate of pasta with sauce.

There is a reason why Italian cuisine is delicious, and in fact, there are hundreds of reasons spread across the different regions of Italy, and here are 10 of them: Linguine Scoglio meaning "rock of the sea" in Italian, "Scoglio" is the name that suits this dish of linguine pasta intertwined with calamari, clams, mussels, and shrimp covered with chili, parsley, tomatoes, and white wine. It is a seafood pasta recipe that dates back to ancient fishing traditions when families living along the coast would eat evening pasta with the daily fresh catch.

Linguine, also known as "little tongues," is a thin flat pasta perfect for seafood dishes. This dish resembles the coastal rocks after the crashing waves have left behind a handful of marine life.

The original recipe comes from Naples but has spread to most southern cities. Pizza Napoli You can order pizza from almost anywhere on this planet, but that greasy slice you take from the box is far from the truth. True Italian pizza is characterized by being thick, soft, and chewy when bitten, and is traditionally topped with fresh tomatoes, extra virgin olive oil, basil leaves, and melted mozzarella cheese.

Many atrocities have been committed in the name of the concept of pizza, such as pineapple pizza or stuffed with sausage, but the taste of the original pizza can only be experienced in Naples, the city where it was born. Tagliatelle Ragu the rest of the world calls it "spaghetti Bolognese," but the world is wrong.

This perfect blend of delicate ragu sauce and fresh golden tagliatelle is a special signature of the northern Emilia-Romagna region, particularly the city of Bologna, and this is where the naming error originated. The legend says that the shape of tagliatelle is inspired by the curly blonde hair of the fearsome Italian noblewoman Lucrezia Borgia in the 16th century.

Ragu sauce consists of finely minced or ground pork and beef mixed with celery, carrots, onions, tomato sauce, and red wine. Grated Parmigiano Reggiano is added on top, like a peak covered in snow.

The original ancient recipe is protected by the "pasta priestesses," who prepare fresh tagliatelle for customers every day throughout the region. Rigatoni Carbonara has few ingredients in making this dish, but the secret lies in their quality and how they blend with the tubular-shaped pasta.

Pecorino cheese, pork, and raw organic eggs are all essential ingredients for preparing this specialized Roman dish. Being a heavy meal rich in protein, it is usually served for dinner.

The rigatoni pasta must be homemade and cooked just right so that its texture does not become soft or hard, allowing the pasta to cling to the thick egg sauce without leaking onto the plate. Spaghetti can also be used to prepare this dish, preferably homemade.

Carbonara may owe its creation to American influence, as the pasta with eggs and bacon likely flourished with the arrival of American troops in Italy during World War II, but Romans, and Italians in general, prefer to stick to the native story that it was the favorite dish of coal workers in the cold Apennine mountains. Lasagna, with rich layers of ragù sauce, béchamel sauce, and Parmigiano cheese cascading between sheets of freshly made flat pasta, offers a wonderful taste.

Lasagna is prepared using recipes that either incorporate spinach or tomatoes, and it is closely associated with the modern city of Bologna, but its origins date back to the Roman era. Tiramisu, it is not surprising to find a country famous for its desserts and coffee finding a way to wonderfully combine the two.

However, the shock lies in the fact that this wonderful mix is said to have been conjured up in a brothel. Tiramisu is made from layers of 'savoiardi' biscuits, known as 'ladyfingers', dipped one by one in a whipped mixture of mascarpone cheese and a good blend of various coffee powders.

Chocolate powder is also sometimes added, but purists prefer to stick with just coffee. Tiramisu is traditionally prepared in large trays and served in rectangular portions like lasagna.

The name Tiramisu literally means 'pick me up' or 'pull me up', a reference to the restorative powers it supposedly granted to the clients of brothels in the northern city of Treviso, allowing them to spend more money. Trofie pesto, the word pesto literally means 'to crush' in Genoa.

In this case, basil, Parmigiano Reggiano cheese, pine nuts, garlic cloves, coarse salt, and extra virgin olive oil are crushed together in a Genoese marble mortar, combining to form a thick creamy sauce that emits the scent of a Mediterranean garden. The mixture is blended in a bowl with handmade pasta.

This dish is at its best in Genoa, in northwestern Liguria, the land of sailors and adventurers, and the region was a center for spice trade in the Middle Ages, when the use of herbs to flavor food became common. From the heritage of these times, pesto sauce flourished in the 19th century based on an ancient garlic recipe called 'agliata.'

A Caprese salad cannot cook but wants to learn how to prepare great Italian food? You can start with this dish, which consists of this Mediterranean diet symbol simply by seasoning fresh tomato slices and mozzarella cheese with a spoonful of extra virgin olive oil, salt, pepper, and fresh basil leaves.

It is said that the white color of mozzarella cheese, alongside the red of the tomatoes and the green of the basil, represents the Italian flag. It is believed that the birthplace of this dish is the elegant island of Capri.

Sweet-tasting vegetable caponata is not something typically ordered in Italy, but this extravagant Sicilian dish will impress anyone. It is a sweet and sour mix of various vegetables covered in a sauce made from tomato extract, onions, celery, capers, and olives.

There are many types of Caponata, but most use small potatoes, eggplant, and peppers cooked with almonds, pine nuts, raisins, sugar, vinegar, extra virgin olive oil, and fresh basil. Culurgiones is this handmade ravioli dish, stuffed with mashed potatoes, chopped mint, garlic, and grated Pecorino cheese from Sardinia.

It is best tasted directly, without added sauce but only with a spoonful of high-quality extra virgin olive oil, or with "Bottarga," which is salted fish roe made from grated tuna eggs. Culurgiones are also eaten with tomato sauce and fresh basil.

Shaping them by hand can be difficult, and it takes time to learn how to do it correctly. Once the ingredients are wrapped inside the dough, the edges are sealed together to form small lines.

It is a typical dish from the province of Ogliastra in Sardinia, and it was prepared in the past as a festive meal to celebrate the grain harvest, a kind of local Thanksgiving food.