Eat an authentic pasta

Eat the real "bolognese" — slow ragù on fresh egg tagliatelle, never on spaghetti

Three ingredients, total magic — pasta, pecorino and black pepper emulsified into a glossy Roman sauce

Eggs, pecorino, black pepper and crisp guanciale — and absolutely no cream

Spoon up tiny meat-filled pasta knots floating in clear capon broth — Emilia’s Christmas-table soul food

Bite into the original — a 60-second wood-fired margherita in the city that invented pizza

Italy's dense, intensely flavoured ice cream.

Coffee-soaked, layered Italian dessert.

Learn to make fresh pasta from scratch