 Trofie al pesto (trofie pasta with potatoes, green beans and basil and pine nut sauce) – Liguria* use a blender instead of a mortar and pestle |
 Linguine al granchio (crab linguine) |
 Pasta con i gamberoni (prawn pasta) |
 Risi e bisi (rice with peas)– Veneto * substitute store bought vegetable stock |
 Spaghetti aglio, olio e peperoncino (spaghetti with spicy garlic oil) – Campania |
 Spaghetti ai frutti di mare (seafood spaghetti) |
 Spaghetti al tartufo nero di Norcia (black truffle pasta) – Umbria |
 Spaghetti alla carbonara (creamy egg and bacon pasta) – Lazio |
 Spaghetti alla puttanesca (spaghetti with tomatoes, olives, capers and anchovies) –Campania |
 Spaghetti alle vongole (spaghetti with clams) – Campania |
 Risotto alla milanese (saffron risotto) –Lombardia *use store bought chicken broth |
 Pasta con pomodoro (pasta with tomato sauce) – *Campania |
 Maccheroni al gratin (macaroni and cheese) –Sicilia |
 Minestrone alla Genovese (vegetable soup) – Liguria |
 Spaghetti con gamberi di fiume (spaghetti with crayfish) |
 Tagliatelle con ragu alla bolognese veloce (tagliatelle with bolognese meat sauce) |
Bresaola (air-dried beef with olive oil and lemon) – Lombardia
Bruschetta con pomodoro (tomatoes on bread) – Abruzzo Molise
Torta verde (savoury chard and fresh cheese pie) – Liguria* substitute frozen spinach for chard and artichokes and puff pastry for pastry
Pinzimonio (crudite with olive oil dip)- Toscana
Insalata di fagioli e tonno veloce (quick white bean salad with tuna) – Toscana
Insalata caprese (tomato and mozzarella salad) – Campania
Prosciutto melone (prosciutto with melon) 
Bruschetta / Fettunta (grilled bread) – multi-regional
Insalata di prosciutto e fichi (prosciutto, rocket and fig salad)
Crostoni di cavolo nero (Tuscan black cabbage bruschetta) – Toscana
Saltimbocca alla romana (veal escalopes with sage and prosciutto) – Lazio
Abbacchio al forno (roast lamb) –Lazio
Acquapazza (fish with tomatoes, herbs and garlic) – Campania
Arrosto morto (pan-roasted rib-eye of beef)– Emilia-Romagna *reduce marinade time to 5 min
Frittata di tartufo nero (black truffle omelette) – Umbria
Costoletta alla milanese (breaded veal cutlets) – Lombardia *buy the veal pre-pounded
Polpettone (meatloaf)
Scaloppine al limone (veal escalopes with lemon) –Lombardia
Pesce al cartoccio (fish baked in parchment)
Agretti /Barba di frate (opposite-leaf Russian thistle with anchovy and garlic) – Lazio
Broccoli con aglio, acciughe e peperoncino (broccoli with garlic, anchovy and chilli)
Tiramisu (coffee, chocolate and mascarpone trifle)- Friuli Venezia Giulia 
Tiramisu alla fragola (strawberry trifle) *quick to make but needs to be made in advance