Sapori dal Mondo

Fried tomato rice croquette with a molten mozzarella center, breaded and fried. Typical Roman street food.

Large pitted green olives stuffed with a meat mixture, then breaded and fried. Specialty from the Marche region.

Fried chicken wings, usually served crispy and spiced.

Zucchini flowers coated in batter and fried, often filled with mozzarella and anchovies.

Battered and fried onion rings until golden. A crispy snack.

Grilled beef glazed with teriyaki sauce (sweet and savory soy-based). Rich umami flavor.

Mixed fish bites skewered and grilled.

Whole or cut calamari cooked on a hot griddle. Tender with a light smoky note.

Grilled or fried squid tentacles. Firm texture and sea flavor.

Short, thick fresh pasta, typical of Campania, served with a rich lobster sauce.

Layered egg pasta with meat ragù, béchamel sauce, and parmesan, baked in the oven.

Fresh pasta similar to spaghetti served with a cream of Pecorino Romano cheese and black pepper.

Pasta with tomato sauce, crispy guanciale, and Pecorino Romano cheese. A Roman classic.

Steamed durum wheat semolina seasoned with a mix of sautéed or stewed vegetables.

Cold dish made of boiled farro mixed with fresh vegetables, cheese, or other light seasonings.

Fresh salad of tomatoes, mozzarella, and basil, dressed with olive oil and oregano.

Spiced meat (lamb, chicken, or beef) cooked on a vertical rotating spit, served in bread or as a platter with salad and sauces.

Sushi rolls or slices of fresh raw fish without rice (sashimi) and rolls with seaweed (maki).

Type of Uramaki (rice on the outside) usually filled with crab meat, avocado, and cucumber.

Small rice rolls wrapped in nori seaweed with a single filling ingredient (fish or vegetable).

Light and crispy fried vegetables or fish (shrimp) coated in an airy batter.

Nori seaweed cone filled with rice, fish, and vegetables, to be eaten by hand.

Oval-shaped rice ball with a slice of raw or cooked fish on top.

Tuna fillet quickly seared on the outside, leaving the inside raw, cut into slices.

Cold appetizer with mixed mollusks and crustaceans (octopus, squid, shrimp) dressed with oil and lemon.

Raw fish (salmon and tuna) finely diced and delicately seasoned.

A variation of the classic Japanese batter balls, here filled with chicken instead of octopus, cooked in a special spherical griddle.

Boiled or steamed young soybeans, lightly salted. The inner beans are eaten.

Spring rolls: crispy fried pastry filled with julienned vegetables.

Steamed Chinese buns, soft and white, often filled with meat or vegetables.

Crispy white chips made from tapioca flour and shrimp, very light.

Mixed vegetables quickly stir-fried in a high-heat wok to keep them crisp.

Pasta dumplings filled with meat or vegetables and gently steamed.

Fried rice with diced cooked ham, peas, and scrambled eggs.

Spaghetti (usually rice or soy) stir-fried with seafood and seasonings.

Pan-fried chicken bites with peanuts, vegetables, and chili peppers. Spicy dish.

Pork shoulder cooked very slowly until shredded, seasoned with barbecue sauce.

Pork ribs grilled or smoked, glazed with abundant barbecue sauce.

Smoked beef brisket cooked at low temperature for hours, tender and flavorful.

Spicy stew made with minced meat, beans, tomatoes, and chili peppers.

Marinated meat strips grilled with peppers and onions, to be wrapped in tortillas.

Crispy fried corn triangles served with a sauce made from mashed avocado, lime, and spices.

Whole or portioned chicken slowly roasted on a rotating spit. Crispy skin and juicy meat.

Irregularly cut potatoes, fried and served with a spicy paprika sauce.

Oven-baked sea bream fillet wrapped in paper, which keeps the fish moist and concentrates its aromas.

Grilled octopus seasoned with chimichurri, an aromatic green sauce made from parsley, garlic, oil, and vinegar.