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Italy’s gift to TV box set bingers, deadline busters and delivery scooter manufacturers needs no introduction. Pizzas can be summoned to almost anywhere on the planet – including anintercity train– within 30 minutes provided there’s a phone connection and worthwhile tip.

But that greasy slice you’re eating out of a box (for breakfast? Seriously?) is a far cry from the real thing. A trueItalian pizzais thick, tender and has an elasticity when chewed. It’s traditionally dressed with fresh tomatoes, extra virgin olive oil, basil leaves and melting mozzarella or fior di latte cheese – or simply plain white pizza. The most savory is buffalo milk mozzarella.

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Legend has it the tagliatelle shape was inspired by the curly blond hair of fearsome 16th-century Italian noblewoman Lucrezia Borgia. The ragù is made with finely chopped or ground pieces of pork and beef mixed with celery, carrots, onions, tomato sauce and red wine.

Parmigiano Reggiano cheese is grated on top, like a snow-capped peak. The original ancient recipe is protected by the Azdore, “pasta priestesses” who prepare fresh tagliatelle for clients each day across the region at fresh pasta boutiques.

Few ingredients go into making this dish, but the secret is in their quality and the way they stick to the tube shaped pasta. Pecorino cheese, pork cheek and raw organic eggs are all that’s needed for Rome’s specialty dish.

Being a heavy and protein-rich meal, it’s usually served at dinner. The homemade rigatoni, must be “al dente” – cooked to exactly the point when it’s neither soft nor hard– so the dense egg-rich dressing clings without leaking into the plate. Spaghetti can also be used, preferably the homemade type with a gritty surface.

Carbonara may owe its creation to American influence – it’s likely that pasta with egg and bacon flourished with the arrival of the American troops in Italy during World War II – but Romans, and Italians in general, like to stick to an indigenous tale according to which the dish was a favorite of charcoal burners working on the cold Apennine Mountains.

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Freezer-ready superstore versions of this classic – more suited to propping open doors or breaking windows – have done it few favors over the years. But if made well with rich layers of ragù, béchamel sauce and Parmigiano cheese oozing between hand-made “sfoglia” sheets of fresh flat pasta, it’s still heavenly.

Eaten via recipes that use either spinach or tomatoes, lasagne is closely linked to the northern city of modern Bologna, but it traces its origins to Roman times.

It was, reputedly, philosopher Cicero’s favorite because its refinement and softness was easier to digest than many others found his outspoken beliefs. He’s said to have gulped down huge quantities up until he was killed.

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Once all the fish is gone, it’s time to devour the soaked bread. At the very end, thin spaghetti, called capelli d’angelo (or angel hair), is thrown inside the pot and mixed with the remaining sea broth.

Handmade pasta shaped like knots are stuffed with pork loin, ham, Mortadella salami, Parmigiano cheese, eggs and nutmeg and thrown in a thick capon broth.

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But it’s still not as good as the stuff you can eat anywhere in Italy, with warm evening sun on your face and an orchestra of ancient Vespas revving in the background.

Gelato is said to have been inspired by ancient Sicilians, who mixed fruit juice with snow from Mount Etna. Today, recipes call for milk, cream, sugar and eggs.

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It can be savored on its own or together with a brioche bun as the Sicilians do. Bun pieces are used to scoop the gelato, which can also be spread inside like a peanut butter sandwich.

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It’s said that while savoring it, your mouth should feel the living fish still swimming in the ocean, a scenario which, we admit, is slightly nightmarish.

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Once a peasant dish believed to have aphrodisiac powers, it’s a great gluten-free substitute for bread. Having a neutral flavor, it’s good with everything: rabbit, mushrooms, braised veal with tomato sauce and milk. Even Nutella.

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Once the rough leaves are delicately trimmed with a cobbler’s knife, the artichoke is dipped twice in frying oil at different temperatures. Served as an appetizer, sometimes upside down with the stem in the air, overspilling the plate like a blooming flower.

It’s an Italian staple with an exotic taste. This creamy rice dish gets its golden color and soft texture from saffron. That’s why it’s also called risotto allo zafferano, although the Milanese call it by the more prosaic name,risotto giallo.

Local carnaroli or arborio rice is cooked with veal broth, butter, Grana Padano cheese and sometimes bone marrow. The secret to making a great risotto alla Milanese lies in giving the rice time to absorb the flavors.

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Don’t freak out if on your tour of Sardinia you come across village food fairs where baby piglets are staked and cooked over a bonfire. It’s all perfectly normal around these parts, and if you like meat and you’re not squeamish, we’re sorry to report that crunchy piglet is delicious.

Porceddu (meaning piglet in Sardinian) is a dish of baby pig that has fed solely on its mother’s milk and weighs less than 8 kilograms (17.6 pounds). That ensures the meat is tender and has a less pungent taste.

Once killed, it’s roasted for hours in public squares and prepared in a variety of ways. While cooking, drops of liquid lard are poured over the piglet to make it crunchier and tastier. When ready to be served, it can be glazed with honey and sprinkled with herbs.

Preparing it is a spectacle, and the secret to making a great crunchy porceddu lies in skillful rotation of the gigantic skewer so that the outer skin is crispy but not burned while the meat remains tender.

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It’s no shock that a country famous for its desserts and famous for its coffee would find a way to combine them so sublimely. What is a shock is that this glorious combination was supposedly conjured up in a brothel.

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Can’t cook but want to learn to prepare great Italian food? Start here. This symbol of the Mediterranean diet is made simply by alternating slices of fresh tomatoes and mozzarella cheese dressed with extra virgin oil, salt, pepper and fresh basil leaves.

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Carrots, onions, fresh rosemary, celery, garlic, salt and pepper are added to spice up this butcher’s platter. The meat can then be dipped in a variety of bittersweet sauces.

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It’s a seafood pasta recipe hailing back to the ancient fishing traditions when families living along the coast ate their evening pasta with the fresh daily catch.

Linguine, aka “small tongues,” is a flat thin noodle ideal for seafood dishes. This dish resembles shoreline rocks after crashing waves have left behind a handful of marine life. The original recipe comes from Naples but has extended to most southern cities. In Rome, it’s also served wrapped in tinfoil.

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Despite the name, it has nothing to do with northern town of Parma but comes from deepest Sicily and is a popular dish mainly in southern Italy.

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Italians don’t usually like to mix meat and fish, but there are a few exceptions. One is vitello tonnato, aka veal covered in tuna cream.

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Cheese fanatics tend to add an extra layer of grated pecorino to make it even tastier. It’s a simple Rome signature dish, found at typical trattoria.

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Ffrolla sfogliatella is roundish and stuffed with the same ingredients but wrapped in shortcrust pastry.

Local poets have written sonnets praising the delicious taste of these “two sisters.” It’s a street food sweet treat. In Naples, pastry stands sell sfogliatelle freshly made each day.

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Culurgiones are also eaten with tomato sauce and fresh basil. Hand-shaping them can be tricky; it takes time to learn how to properly do it.

Once the ingredients are wrapped inside the dough, the borders are pinched together to form little lines resembling wheat spikes. A typical dish from Sardinia’s Ogliastra region, in the past it was prepared as a festive treat to celebrate grain harvest, a sort of local Thanksgiving food.

Hand-made squared ravioli with zig-zag edges filled with roasted meat, these are usually eaten either with veal broth, a rich meat sauce or with butter and sage.

Being a highly nutritious dish, it’s usually served at dinner and on special occasions. While the agnolotti are cooking, a glass of red wine can be poured over them to enhance the flavor. A thin layer of grated Parmigiano cheese is added at the end as topping. Plin is the final “pinch” given to close an agnolotto.

In the past, farming families ate them without any sauce to best savor the Piedmont recipe’s ingredients.

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Gorgonzola cheese was, apparently, created by mistake. It’s said that a young dairy man, eager to meet his girlfriend, forgot to finish his work and left the cheese pot outside. Instead of throwing away the almost rotten curd the next morning, he added a fresh layer. In between the two, green “parsley” looking veins of mold formed.

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Pasta, meat, cheese, vegetables, tortellini, eggs, sausages and even fish are mixed together with besciamella sauce and placed inside the dough, which is then folded and cooked in an oven.

It’s mostly eaten in central and northern Italy, with family recipes passed down through generations. Timballo was invented as a way to conserve expensive ingredients and make meals last for days.

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