What is the national dish of Italy?

While Italy is famous for its rich and diverse cuisine, it does not have an official national dish. However, there are several dishes that are considered emblematic of Italian cooking and are widely recognized as quintessentially Italian.

Pasta, for example, is a staple of Italian cuisine and is enjoyed in a variety of forms, from spaghetti and meatballs to lasagna and carbonara. Pizza is another beloved Italian dish, with a wide range of toppings and styles that vary from region to region.

In addition to pasta and pizza, there are many other dishes that are closely associated with Italian cooking, such as risotto, gnocchi, and various types of meat and seafood dishes. Italian cuisine is also known for its use of fresh ingredients, such as tomatoes, basil, and olive oil, and its emphasis on simple, flavorful cooking techniques.

While there is no official national dish of Italy, the country's rich culinary traditions and diverse regional cuisines have made it a global leader in the world of food and gastronomy.

The national dish of Italy is Ragù alla Bolognese. It is a meat-based sauce made with ground beef, pork, and veal, as well as onions, carrots, celery, and white wine. The sauce is typically simmered for several hours, until it is thick and flavorful. It is then served over tagliatelle pasta.

Ragù alla Bolognese is a hearty and satisfying dish that is perfect for a cold winter day. It is also a versatile dish that can be served with a variety of different pasta shapes, such as spaghetti, penne, or fettuccine.

While Ragù alla Bolognese is the official national dish of Italy, it is not the only dish that is considered to be a national treasure. Other popular Italian dishes include pizza, pasta carbonara, and tiramisu.

Here is a recipe for Ragù alla Bolognese:

Ingredients:

• 1 pound ground beef
• 1 pound ground pork
• 1 pound ground veal
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 cup white wine
• 1 (28-ounce) can crushed tomatoes
• 1 cup beef broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pound tagliatelle pasta
• grated Parmesan cheese, for serving

Instructions:

1. In a large pot, brown the ground beef, pork, and veal over medium heat. Drain off any excess grease.
2. Add the onion, carrots, and celery to the pot and cook until softened, about 5 minutes.
3. Add the white wine and cook until it has evaporated, about 2 minutes.
4. Add the crushed tomatoes, beef broth, oregano, basil, salt, and pepper. Bring to a simmer, then reduce heat to low and simmer for 2 hours, stirring occasionally.
5. While the sauce is simmering, cook the pasta according to the package directions.
6. To serve, divide the pasta among bowls and top with the sauce. Sprinkle with Parmesan cheese and serve immediately.