30 Italian Restaurant Dishes You Should Definitely Try

Craving bold, comforting flavors that feel like a warm hug from Nonna You are in the right place. Italian restaurants hold treasures beyond the usual pasta and pizza, each dish telling a story of region, season, and tradition.

From silky risottos to slow braises and vibrant seafood, there is so much worth tasting. Let this guide help you order confidently and discover new favorites you will rave about later.

1. Margherita Pizza

You cannot go wrong with a Margherita when you want pure Italian flavor without distraction. The crust should be airy, with charred bubbles and a gentle chew that proves it was fired hot.

Tomato, mozzarella, and basil work in perfect harmony, lifting each bite with brightness and creamy balance.

Look for San Marzano tomatoes and fresh fior di latte or buffalo mozzarella for a clean dairy sweetness. A drizzle of good olive oil ties it all together, adding peppery depth.

If the basil wilts into the cheese but still smells fresh, you picked a winner.

Order it first to judge the kitchen’s skill and the oven’s heat. Simplicity reveals everything.

Then move on, confident and satisfied.

2. Lasagna alla Bolognese

Lasagna alla Bolognese is the comfort classic that feels like a celebration. Expect delicate pasta sheets layered with slow-cooked ragù and creamy béchamel, not ricotta overload.

The best versions slice cleanly yet melt in your mouth, showing patience in the kitchen.

Listen for stories about the ragù simmering for hours with soffritto, milk, and wine. That depth makes each layer resonate.

Parmigiano-Reggiano on top adds nutty sharpness and a caramelized crust.

Share one portion or keep it to yourself and savor the edges. It is hearty but balanced when made right.

A glass of Sangiovese or lambrusco keeps the richness in check and brightens the experience.

3. Risotto alla Milanese

Risotto alla Milanese dazzles with saffron’s golden hue and delicate aroma. The rice should flow like a wave, creamy but not soupy, with a tender bite at the center.

Butter and Parmigiano lend richness that feels luxurious without being heavy.

Ask how they finish it, because proper mantecatura gives that signature sheen. If you see the grains standing stiff, it is overcooked.

When it glides smoothly on the plate, you know it is right.

Some spots add bone marrow for indulgence, which deepens the flavor. Pair with a crisp white to keep things bright.

Take small spoonfuls and appreciate the saffron’s gentle earthiness unfolding.

4. Tagliatelle al Ragù

Tagliatelle al ragù is Emilia-Romagna on a plate. Wide egg ribbons capture the meaty sauce better than spaghetti ever could.

The ragù tastes slow and layered, with carrots, celery, onions, wine, and just enough tomato to bind.

Look for a deep, brick-red color and a gentle sheen. It should coat the pasta rather than pool beneath it.

Every bite should feel savory and comforting, not acidic or greasy.

If you want to judge a northern kitchen, order this first. It reveals technique and respect for tradition.

A modest shaving of Parmigiano is all you need to finish without overwhelming the sauce’s nuance.

5. Gnocco Fritto with Cured Meats

Gnocco fritto feels like a friendly invitation to linger. These airy, fried dough pillows arrive warm, ready to be split and stuffed with silky prosciutto, mortadella, or salami.

A smear of soft cheese adds creamy counterpoint.

They should be crisp outside, hollow inside, and not greasy. A sprinkle of salt makes the flavors pop.

Tear them open and build your own little sandwiches at the table.

This is perfect for sharing before heavier dishes. Pair with a bubbly lambrusco to cut through fat and keep things playful.

You will wonder why every meal does not start this way, especially when the bread basket cannot compete.

6. Osso Buco

Osso buco is a slow-braised masterpiece, tender veal shanks bathed in a savory tomato and wine sauce. The marrow in the bone is the treasured bite, silky and rich.

Bright gremolata of parsley, garlic, and lemon zest wakes up the dish.

Good versions fall off the bone without drying out. The sauce should be glossy and balanced, not overly sweet.

You will want bread to swipe every last drop from the plate.

It pairs beautifully with risotto alla Milanese or creamy polenta. Share if you must, but you will wish for your own.

This is comfort food with elegance, perfect for slow evenings and meaningful conversation.

7. Spaghetti alle Vongole

Spaghetti alle vongole brings the seaside to your table. Tiny clams release briny juices that mingle with garlic, parsley, chili, and olive oil.

When balanced, the sauce tastes clean and ocean-bright, coating the pasta without heaviness.

Look for clams that have opened and smell sweet, not fishy. The pasta should be al dente, carrying a whisper of heat from the chili.

A sprinkle of parsley adds freshness at the end.

If there is a choice, go bianco without tomato to let the clam flavor shine. Sip a crisp Vermentino and let the pairing sing.

It is simple, elegant, and deeply satisfying when done right.

8. Fritto Misto di Mare

Fritto misto di mare is all about lightness and crunch. A mix of shrimp, squid, and small fish gets a delicate flour coating, then a quick fry.

The best versions taste clean, never greasy, and arrive with lemon wedges for a bright squeeze.

Listen for that crisp sound when you bite in. Each piece should be tender, especially the calamari.

Salt should be gentle, letting the seafood’s sweetness come through.

Order it to share and watch it disappear fast. A chilled beer or sparkling wine keeps everything breezy.

If you smell anything off, send it back without hesitation, because freshness is everything here.

9. Polenta with Mushroom Ragù

Polenta with mushroom ragù feels like a hug from the Alps. Creamy cornmeal forms a soft bed for earthy mushrooms simmered with garlic, herbs, and wine.

The contrast of silky polenta and meaty fungi is soothing and deeply aromatic.

Ask if they use mixed wild mushrooms for layered flavor. A pat of butter or drizzle of oil adds a final gloss.

Parmigiano shavings lift the umami and bring gentle nuttiness.

This is perfect for chilly nights or when you want vegetarian comfort. Pair with a medium-bodied red to echo the woodsy notes.

Take slow spoonfuls and let the thyme and mushroom aromas wrap around you.

10. Parmigiana di Melanzane

Parmigiana di melanzane turns eggplant into a showstopper. Slices are lightly fried, layered with bright tomato sauce, mozzarella, and Parmigiano, then baked until bubbling.

When balanced, it tastes rich yet surprisingly light, with edges that caramelize beautifully.

Ask if the eggplant was salted to remove bitterness. The layers should hold together but remain tender.

You want a gentle pull of cheese, not a rubbery stretch.

Pair with a simple green salad for freshness. A glass of Nero d’Avola or Chianti stands up to the sauce.

This is the dish that convinces skeptics that eggplant can be irresistible when treated with care.

11. Burrata with Heirloom Tomatoes

Burrata is mozzarella’s decadent cousin, with a creamy center that spills out like a secret. Paired with ripe tomatoes, basil, and good olive oil, it becomes a perfect starter.

The sweetness of fruit and richness of cheese make every bite sing.

Look for a thin outer shell that tears easily. The stracciatella inside should be lush and milky, not watery.

A pinch of flaky salt brings the flavors into focus.

Share it with bread to soak up the juices. If tomatoes are out of season, ask for grilled vegetables instead.

You will still get that dreamy contrast of cool cream and bright, summery notes.

12. Pesto Trofie

Pesto trofie brings Liguria’s gardens to your plate. Twisted trofie pasta grabs the basil pesto, which should taste fresh, nutty, and garlicky.

Potatoes and green beans often join, adding tender bites and extra comfort.

Good pesto is bright green, never dull, with a balance of basil, pine nuts, Parmigiano, and olive oil. It should feel light, not greasy.

The aroma alone should make you smile when the plate arrives.

Ask if the pesto is made fresh daily for full fragrance. Pair with a crisp white to keep things lively.

This dish feels like sunshine, sea breezes, and summer lunches all in one bowl.

13. Amatriciana

Amatriciana is bold, peppery, and proudly Roman. Guanciale renders into crispy-chewy bits that perfume the tomato sauce with savory depth.

Pecorino adds salty edge, and a touch of chili keeps things lively.

Bucatini is the classic shape, with a hollow center that holds sauce. The dish should be glossy, not overly sweet, and taste balanced between pork, tomato, and heat.

Every forkful should feel hearty yet bright.

If you love carbonara but want tomato, this is your move. Pair with a sangiovese to echo the sauce’s tang.

It is a satisfying, no-nonsense plate that delivers big flavor without fuss.

14. Gnocchi al Gorgonzola

Gnocchi al gorgonzola is a cloudlike indulgence. Tender dumplings meet a bold, blue-cheese sauce that coats every curve.

When balanced, it tastes savory and slightly sweet, with the cheese’s tang mellowed by cream.

The gnocchi should be pillowy, never gummy. A quick toss in the pan is enough to glaze them.

Walnuts or chives add texture and a fresh lift on top.

This is a rich dish, so consider sharing or pacing yourself. Pair with a crisp salad and a bright white wine.

You will enjoy the contrast of plush gnocchi and the confident character of gorgonzola in every bite.

15. Arancini

Arancini are crunchy, golden risotto balls with delicious surprises inside. You might find ragù, peas, or gooey mozzarella at the center.

The shell should crackle when you bite, revealing steamy, seasoned rice.

Size varies, but the best ones are well seasoned and not greasy. A side of marinara adds brightness and acidity.

Two or three make a perfect starter to share and compare fillings.

Ask which versions are house favorites or seasonal. Pair with a light beer or sparkling wine to keep things crisp.

These Sicilian snacks set the tone for a fun meal and whet your appetite nicely.

16. Orecchiette con Cime di Rapa

Orecchiette con cime di rapa brings a pleasant, bitter bite balanced by garlic and anchovy. The ear-shaped pasta catches bits of greens and oil so every mouthful feels complete.

Chili adds warmth without stealing the show.

Ask if they blanch the greens to tame harshness. The anchovy should melt into the sauce, leaving savory depth without fishiness.

A squeeze of lemon heightens the flavors nicely.

This is Southern Italian soul food with a healthy streak. Pair with a zippy white to keep things lively.

If you enjoy vegetables that taste like something, this dish will absolutely hit the spot.

17. Calamari alla Griglia

Calamari alla griglia proves seafood can be healthy and thrilling. Quick grilling gives light char and smoky aroma while keeping the flesh tender.

Olive oil, lemon, and parsley do the rest with bright simplicity.

Ask for it just cooked to avoid chewiness. The plate should glisten without puddles of oil.

A squeeze of lemon wakes it all up and keeps each bite clean.

Pair with a crisp white or a light lager and taste the sea breeze. This is a perfect starter before pasta or fish mains.

It feels effortless, in the best possible way.

18. Pappardelle al Cinghiale

Pappardelle al cinghiale is Tuscan comfort with a wild edge. The boar ragù is rich and aromatic, often simmered with wine, juniper, and herbs.

Wide ribbons of pasta catch the sauce beautifully, delivering hearty satisfaction.

Expect a deep, earthy flavor without overwhelming gaminess. The sauce should cling, not separate.

A touch of rosemary adds perfume that lingers as you eat.

Order when you want something soulful and robust. A glass of Sangiovese or Montepulciano stands up to the intensity.

This is the dish you remember on chilly nights, long after the plate is clean.

19. Chicken Piccata

Chicken piccata delivers zingy comfort. Thin cutlets get a quick sear, then a lemon-caper butter sauce arrives to wake everything up.

The balance of tang, salt, and richness makes it easy to love.

Ask for a light hand with the flour so the sauce stays glossy. Capers should pop with briny intensity, not dominate.

A sprinkle of parsley keeps each bite fresh and clean.

This is a crowd-pleaser when you want something bright but not heavy. Pair with a citrusy white and roasted potatoes.

You will find yourself chasing the last streaks of sauce with bread.

20. Wood-Fired Bread with Olive Oil

Do not skip the bread when it comes hot from a wood-fired oven. The crust should crackle under your fingers, revealing a tender, steamy crumb.

A dunk in peppery extra virgin olive oil turns it into a simple pleasure.

Ask which region the oil comes from and taste the differences. Some are grassy and green, others nutty and soft.

A pinch of flaky salt makes each dip pop.

This sets the tone for the meal and gives you a feel for the kitchen’s care. Share the basket and savor slowly.

Sometimes the simplest bite is the one you remember.

21. Branzino al Forno

Branzino al forno is elegant and unfussy. A whole sea bass roasts with lemon and herbs until the skin crisps and the flesh turns silky.

Tableside filleting adds a little theater you will enjoy.

The fish should smell sweet and clean, with juices that glisten. A drizzle of olive oil and squeeze of lemon finish the plate.

Potatoes or greens make an ideal side, keeping the focus on the fish.

Choose this if you like delicate flavors done right. Pair with a mineral white wine and let the simplicity shine.

Every forkful reminds you that great ingredients need very little help.

22. Panzanella

Panzanella turns day old bread into a summer star. Toasted or stale cubes soak up tomato juices, olive oil, and vinegar, becoming juicy yet still a bit springy.

Cucumber, onion, and basil add crunch and perfume.

The key is balance, so nothing should be soggy or dull. Season aggressively so the tomatoes sing.

Let it sit a few minutes to marry, then dive in while it is vibrant.

Order this when tomatoes are in peak season. It makes a bright companion to grilled meats or seafood.

You will appreciate how simple ingredients combine into something unexpectedly memorable.

23. Tiramisu

Tiramisu is the dessert that whispers come closer. Espresso-soaked ladyfingers support airy mascarpone cream with just enough sweetness.

Cocoa dusting adds bittersweet contrast that keeps your spoon returning.

Ask if they make it in-house and how long it sets. The layers should hold yet feel cloudlike.

You want a gentle espresso presence, not a soggy mess or boozy blast.

Share if you must, but it disappears quickly. A macchiato or amaro makes a lovely companion.

This is the kind of finish that leaves you smiling and planning your next visit.

24. Panna Cotta

Panna cotta should wiggle like a soft dream. The texture is everything, silky and just set, never rubbery.

Vanilla or citrus perfumes the cream, while a bright coulis adds contrast.

Look for a gentle wobble when the plate touches the table. The flavor should be clean and milky, not overly sweet.

A simple garnish keeps the focus on texture and fragrance.

If you love understated desserts, this is perfect. Pair with espresso or a light dessert wine.

Each spoonful feels effortless, leaving you refreshed instead of weighed down.

25. Affogato al Caffè

Affogato is dessert and pick me up in one. Hot espresso cascades over cold gelato, making creamy swirls that taste both bold and sweet.

It is simple, dramatic, and impossible to resist.

Ask for quality espresso and dense gelato so the textures play well. You want contrast, not watery soup.

A sprinkle of cocoa nibs or a biscotto on the side is a nice touch.

Order when you want a quick, satisfying finish. It pairs with conversation and that last sip of water.

You will leave energized and happy, not overly full.

26. Cannoli Siciliani

Cannoli Siciliani are all about contrast. The shell should shatter lightly, giving way to smooth ricotta cream that tastes fresh and lightly sweet.

Pistachios or chocolate chips at the ends add playful crunch.

Ask if they fill to order, which keeps shells crisp. The ricotta should be creamy and clean, not grainy.

A dusting of sugar finishes the look without overpowering the flavor.

Pair with an espresso or sweet wine and enjoy the crunch to cream rhythm. One is satisfying, but two can make your night.

It is a happy, celebratory dessert that rarely disappoints.

27. Gelato Trio

A gelato trio lets you sample more joy in fewer bites. Pistachio, hazelnut, and dark chocolate offer creamy, dense textures with clean flavors.

The lower air content makes each spoonful intense and satisfying.

Look for natural colors and pronounced aromas. The scoop should melt slowly, signaling real ingredients.

Ask which flavors the shop takes pride in that day.

This is a playful way to finish or even start your meal. Pair with a short espresso or a small amaro.

You will walk away comparing favorites and planning what to try next time.

28. Prosciutto e Melone

Prosciutto e melone is summer on a plate. Salty, silky ham wraps around ripe, fragrant melon for a perfect sweet-salty duet.

It is refreshing, light, and wonderfully simple.

Ask for seasonal fruit and thinly sliced prosciutto. The ham should melt on your tongue, not chew like leather.

A few mint leaves can add lift without distracting from the main act.

Start with this on warm evenings or pair it with a crisp bubbly. You will feel both indulged and refreshed.

It is proof that the best combinations barely need a recipe.

29. Ricotta Gnocchi (Gnocchi di Ricotta)

Ricotta gnocchi are pillows of pure comfort. Lighter than potato versions, they float when cooked right.

A brown butter and sage sauce lets their delicate flavor shine without heaviness.

Ask if they make them in-house and cook to order. The texture should be tender and just set, never rubbery.

A snowfall of Parmigiano adds nutty warmth and aroma.

Order when you want something soothing but not too rich. Pair with a crisp salad or a light white wine.

You will appreciate how simple ingredients turn into a graceful, memorable dish.

30. Salsiccia e Friarielli Pizza

Salsiccia e friarielli pizza brings bitter greens and savory sausage together beautifully. The broccoli rabe cuts through the richness of melted cheese and juicy pork.

A charred, airy crust keeps each bite light and crackly.

Ask for a balance of greens so it stays bright. The sausage should be seasoned with fennel and a little heat.

Olive oil drizzled on top adds aroma and sheen.

Order if you want something more complex than a plain pie. A cold beer or a southern Italian red pairs nicely.

You will enjoy the push and pull of bitterness, fat, and smoke in every slice.