33 Authentic Italian Egg Dishes You Can Master at Home

Italian eggs represent a culinary treasure trove of comfort and creativity that goes beyond simple breakfast fare.

Regional kitchens across italy craft remarkable egg-based recipes with incredible passion and skill.

Versatile ingredients transform these dishes into memorable dining experiences that surprise and delight.

Mediterranean influences and traditional techniques merge seamlessly in these remarkable preparations.

Each recipe tells a story of local culture, family traditions, and innovative cooking methods.

Skilled chefs understand how eggs can become extraordinary when paired with fresh, seasonal components.

The rich culinary heritage of italy shines through these carefully crafted creations.

You can uncover the magic of 33 authentic italian egg dishes that will inspire your next meal:

Authentic Italian Egg Dishes That Brighten Any Meal

Italian cooks turn eggs into masterpieces, softly scrambled, baked into pies, or simmered in sauce. Savor recipes made for easy breakfasts and impressive dinners alike.

Frittata Al Tartufo

Frittata al tartufo are luxurious Italian egg dishes originating from Umbria and Istria that showcase black truffles as their star ingredient.

Thin truffle shavings elevate simple beaten eggs cooked in hot olive oil into an exquisite breakfast specialty.

Regional chefs prepare this quick dish by carefully adding salt and black pepper while eggs curdle in the pan.

Parsley or dry white wine often garnish the finished frittata for extra flavor.

Traditional preparation involves pouring beaten eggs into hot olive oil with precise timing.

Grated cheese can enhance the dish's richness for those wanting more depth.

Restaurants throughout Istria and Umbria frequently feature this classic recipe.

Frittata Di Zucchine

Frittata di zucchine are classic Italian egg-based dishes bursting with rustic Tuscan flavors and simple ingredients.

Beaten eggs mixed with fresh herbs like parsley and sage transform the vegetables into a rich, savory meal.

Mediterranean kitchens prepare frittatas quickly in a single skillet, making them perfect for impromptu meals.

Eggs bind the ingredients into a tender, golden-brown disk with crispy edges.

Italians serve these frittatas warm as appetizers, light lunches, or casual dinner options.

Deviled Eggs

Deviled eggs are a beloved cold appetizer with ancient Roman origins, featuring hard-boiled eggs halved and filled with a creamy, seasoned yolk mixture.

Originating from spicy stuffed egg recipes in Rome, these bite-sized treats have become a staple at potlucks and gatherings across America.

Cooks prepare them by removing egg yolks and blending them with mayonnaise, mustard, and pickle relish until smooth and creamy.

Salt, pepper, and paprika add extra flavor to the rich filling.

Refrigeration helps these eggs maintain their texture and taste.

Germans and Greeks also enjoy similar egg preparations in their traditional cuisines.

Modern variations include adding bacon, herbs, or fancy toppings for extra excitement.

Frittata Di Pasta

Frittata di pasta exemplifies Italian culinary creativity by transforming leftover pasta into a scrumptious egg-based dish.

Spaghetti serves as the most common pasta variety, though cooks can use any pasta type in this versatile recipe.

Eggs and grated cheese form the fundamental base of this classic preparation.

Prosciutto, sausage bits, or mushrooms frequently enhance the frittata's flavor profile.

Skilled home cooks carefully blend ingredients before cooking the mixture in a skillet.

Flipping the frittata onto a plate ensures a perfect golden-brown exterior.

Wedges of this savory dish emerge as a satisfying meal.

Fresh salad provides an ideal accompaniment to complement the frittata's rich texture.

Frittata Di Cipolle

Frittata di cipolle are savory Italian egg pancakes featuring caramelized onions as their signature ingredient.

Regional Italian kitchens transform simple ingredients like eggs, olive oil, onions, salt, and pepper into a golden-brown comfort food.

Thin onion slices slowly cook in olive oil until they become soft and translucent, developing deep sweet flavors.

Beaten eggs seasoned with salt and pepper get poured over the caramelized onions in a hot skillet.

Mediterranean families often serve this versatile dish for breakfast, lunch, or light dinner.

Italians traditionally enjoy frittata di cipolle at room temperature, making it perfect for picnics or casual gatherings.

Frittata

Frittatas are classic Italian open-faced egg dishes featuring a rich, versatile combination of whisked eggs and complementary ingredients like prosciutto, grated cheese, or sautéed onions.

Originating in Italy, these flat, round creations differ from Spanish tortillas and French omelettes through their unique cooking method.

Chefs carefully beat eggs lightly to prevent air bubbles, ensuring a smooth texture and consistent appearance.

Traditional preparation involves cooking the egg mixture slowly in butter or oil over low heat, typically in a heavy-bottomed pan.

Professional cooks aim to create a completely set yet moist final product with a golden exterior.

Authentic frittatas require precise temperature control and ingredient balance.

Mediterranean cuisine frequently features this protein-packed dish as a breakfast, lunch, or dinner option.

Eggs With White Truffles (Uova Al Tartufo)

Uova al tartufo are sumptuous Italian eggs elevated by luxurious white truffles, representing a pinnacle of simple yet extraordinary culinary elegance.

Originating in Italy, this dish combines basic ingredients like eggs, butter, white truffles, Parmigiano-Reggiano, salt, and black pepper into a gourmet experience.

Room-temperature eggs get seasoned and gently cooked in butter until almost complete.

Chefs add a final touch of butter, grated Parmigiano-Reggiano, and freshly grated white truffles just before serving.

White truffles transform ordinary eggs into a decadent delicacy with their intense, earthy aroma.

Traditionally served warm, uova al tartufo pair beautifully with toasted bread or a crisp side salad.

Its remarkable simplicity allows the white truffle's complex flavor to shine through.

Minimal preparation highlights the premium ingredients' natural magnificence.

Uova Alla Monachina

Uova alla monachina are sumptuous stuffed and fried boiled eggs from Campania that transform simple ingredients into a crispy, creamy delicacy.

Italian cooks carefully separate egg whites and yolks, blending rich yolks with bechamel sauce, Parmigiano-Reggiano, salt, pepper, and nutmeg.

Stuffed egg white halves get coated in flour, dipped in beaten eggs, and rolled in breadcrumbs for maximum crunch.

Olive oil creates a golden, crisp exterior during frying, ensuring a perfectly textured surface.

Draining on paper towels removes excess oil and maintains the eggs' appetizing appearance.

Restaurant and home kitchens across Campania serve these eggs as a popular appetizer or light meal.

Mediterranean culinary traditions shine through this elegant egg preparation.

Pallotte Cacio E Uova

Pallotte cacio e uova embody rustic Italian peasant cuisine through simple yet flavorful cheese and egg balls simmered in rich tomato sauce.

Originating in Abruzzo, these frugal meatless dumplings emerge from traditional waste-not cooking practices using leftover bread and cheese.

Rural families crafted these balls by mixing pecorino or parmesan cheese with eggs and bread crumbs, then carefully forming and frying them.

Garlic, red bell peppers, and parsley often enhance the mixture's flavor profile.

Cooks carefully shape the ingredients into round balls before gently frying them to golden perfection.

After frying, the balls simmer in a robust tomato sauce that infuses additional depth and complexity.

Mediterranean ingredients and economical preparation make pallotte cacio e uova a testament to Italian culinary resourcefulness.

Hard-Boiled Eggs And Anchovies (Uovo Sodo Con Acciughe)

Uovo sodo con acciughe stands as a simple yet flavorful Italian appetizer from Veneto that transforms hard-boiled eggs into a savory delight.

Organic eggs boiled in salted water serve as the base for this quick snack, carefully peeled and halved to create perfect vessels for salty anchovies.

Each egg half gets topped with a single anchovy and secured by a toothpick, creating an elegant bite-sized treat.

Chopped parsley adds a fresh green accent to the dish, while a drizzle of extra-virgin olive oil provides a smooth, rich finish.

Regional cooks prepare this appetizer quickly, making it a popular choice for informal gatherings.

Mediterranean flavors shine through the combination of eggs and anchovies, offering a protein-packed starter.

Salt and olive oil enhance the natural taste of both ingredients, creating a balanced and satisfying small plate.

Veneto's culinary tradition comes alive in this simple yet impressive appetizer that takes just minutes to assemble.

Uova Con L’Aglio

Uova con l'aglio are savory Tuscan eggs bathed in a rich, umami-packed garlic sauce originating from Cecina's rustic culinary traditions.

Anchovies and capers blend seamlessly with boiled garlic cloves ground in a traditional mortar, creating an intensely flavorful condiment.

Vinegar and olive oil add depth and brightness to the sauce's complex profile.

Seasoned carefully, the mixture transforms simple eggs into a robust Mediterranean delicacy.

Italians often serve this dish as a hearty breakfast or light lunch option.

Each bite reveals layers of saltiness from anchovies and pungent garlic undertones.

Frittata Di Ricotta E Menta

Frittata di ricotta e menta delivers a classic Italian egg specialty bursting with fresh Mediterranean flavors and creamy texture.

Sicily originated this rustic dish featuring soft ricotta cheese blended with whisked eggs and fragrant mint leaves.

Onions sautéed in olive oil provide a subtle sweet undertone to the frittata's rich profile.

Chefs carefully mix eggs with ricotta, chopped mint, salt, and pepper before frying the mixture in a pan.

Two-sided cooking ensures a golden exterior and tender interior with a delicate balance of ingredients.

Traditional preparation involves carefully inverting the frittata midway through cooking to achieve even browning.

Italian home cooks often serve this versatile dish for breakfast, lunch, or light dinner.

Uova In Funghetto

Uova in funghetto are rustic Italian eggs baked with mushrooms from Friuli-Venezia Giulia, featuring halved hard-boiled eggs nestled atop a layer of thinly sliced mushrooms or leeks.

Regional cooks carefully season the dish with parsley and butter before baking it until the butter melts and eggs warm through.

Butter adds richness to the simple ingredients while parsley brings fresh herbal notes.

Variations might include tomato sauce or garlic for extra depth.

Families traditionally prepare this comforting dish as a hearty side or light meal.

Regional ingredients define its authentic flavor profile.

Mushrooms provide an earthy undertone that complements the eggs perfectly.

Frittata Al Formaggio

Frittata al formaggio are classic Italian egg dishes packed with rich, melted cheese and simple ingredients.

Professional Italian cooks prepare this versatile meal by whisking eggs with premium cheeses like Parmigiano-Reggiano and Emmentaler.

Butter creates a smooth base in a hot skillet where eggs slowly cook until partially set.

Grated cheese adds depth and texture to the light, fluffy eggs.

Traditional preparation involves gentle heating to maintain a slightly runny top.

Mediterranean kitchens consider this dish a quick and satisfying meal that showcases basic ingredients.

Salviata

Salviata is a distinctive Florentine egg dish blending simplicity with rustic flavor, emerging as a unique oven-baked omelet that defies traditional breakfast categories.

Medieval Tuscan kitchens first crafted this savory creation using fresh eggs whisked with milk and flour for a creamy texture.

Sage leaves provide an aromatic herbal essence that distinguishes salviata from standard egg preparations.

Parmesan cheese adds rich umami depth to the mixture, enhancing its complex profile.

Butter creates a smooth base that helps bind ingredients together seamlessly.

Baking transforms the liquid ingredients into a soft, golden-edged delicacy with a custardy interior.

Salt seasons the dish, balancing the sage's earthy notes and cheese's sharpness.

Florence considers salviata a classic comfort food that reflects the region's straightforward culinary approach.

Ovi E Sparasi

Ovi e sparasi are a delicate Venetian spring delicacy celebrating white asparagus from Bassano del Grappa's prized fields.

Tender white asparagus are carefully steamed upright in narrow pots, preserving their distinctive bittersweet flavor and crisp texture.

Mashed hard-boiled eggs create a creamy sauce whisked with vinegar, olive oil, salt, and pepper.

Vinegar adds a tangy brightness to the smooth egg mixture.

Each ingredient complements the others in this simple yet elegant dish.

Regional cooking techniques ensure the asparagus remains perfectly cooked.

Venetian culinary traditions shine through this minimalist yet flavorful preparation.

Frittata Di Radicchio

Frittata di radicchio transforms humble Italian ingredients into a sophisticated Mediterranean masterpiece that celebrates radicchio's bitter complexity.

Originating in Treviso, this egg-based dish blends beaten eggs with sautéed radicchio, creating a vibrant purple-speckled canvas of flavor.

Fresh eggs form the creamy base, while sautéed radicchio adds a distinctive bitter edge balanced by rich Parmigiano-Reggiano.

Butter ensures a silky texture that melts in your mouth, enhancing the radicchio's natural intensity.

Nutmeg introduces subtle warmth, complementing the vegetable's sharp profile.

Olive oil helps caramelize the radicchio, deepening its earthy undertones.

Salt and careful cooking techniques ensure the frittata remains moist and tender.

Small onions contribute a gentle sweetness that rounds out the dish's complex flavor spectrum.

Frittata Ai Fiori

Frittata ai fiori are savory Italian egg dishes originating in Calabria that showcase delicate elderflower blossoms as their signature ingredient.

Regional cooks carefully whisk fresh eggs with salt and pepper, then gently fold in fragrant sambuco blossoms for a unique flavor profile.

Local farms provide the fresh elderflowers, which give the frittata its distinctive floral essence and soft texture.

Olive oil helps create a golden, crisp exterior that contrasts beautifully with the tender egg interior.

Calabrian home kitchens often prepare this dish as a quick breakfast or light lunch option.

Simple ingredients like eggs, blossoms, salt, and pepper come together in a quick cooking process.

Mediterranean culinary traditions shine through this rustic, elegant egg preparation.

Traditional cooking methods ensure each frittata delivers an authentic taste of southern Italian cuisine.

Spaghetti Alla Puveriello

Spaghetti alla puveriello are a rustic Neapolitan pasta dish highlighting resourceful peasant cooking with minimal ingredients.

Southern Italian farmers crafted this simple meal using pantry staples like eggs, pecorino romano cheese, and pasta to create a surprisingly rich and satisfying dish.

Lard creates a golden base for frying a sunny-side-up egg with crispy edges and a runny yolk that blends seamlessly with grated cheese and black pepper.

Pasta water helps form a silky sauce that clings perfectly to spaghetti strands, enhancing the dish's creamy texture.

Hot pasta receives the fried egg and melts the cheese into a smooth coating.

Pecorino romano adds sharp, salty notes that balance the egg's richness.

Naples street vendors and rural families developed this economical recipe during challenging economic times.

Rafanata

Rafanata is a rustic Basilicata specialty combining eggs, potatoes, and fiery horseradish into a unique Italian frittata-style dish.

Regional cooks in Matera province craft this savory creation by boiling and mashing potatoes, then blending them with whisked eggs and sharp pecorino cheese.

Grated horseradish adds a powerful kick to the mixture, which gets seasoned with salt and black pepper.

Olive oil helps fry the ingredients in a skillet until golden and crisp.

Broiling provides a final touch, allowing the edges to puff slightly and develop a beautiful texture.

Served hot, rafanata represents a bold intersection of simple ingredients and intense flavors.

Mediterranean comfort food emerges from this straightforward yet impressive regional recipe.

Frittata Rognosa Del Garda

Frittata rognosa del Garda blends rustic Italian culinary traditions with a hearty meat-based egg dish from Veneto's Garda region.

Regional butchers and farmers inspired this robust meal that combines ground meat with eggs in a single skillet preparation.

Pork, beef, or veal forms the protein base, complemented by finely chopped celery and pancetta.

Onions sautéed in olive oil and butter create a rich flavor foundation for the frittata.

Grated Parmigiano-Reggiano cheese adds depth and saltiness to the mixture.

Eggs bind all ingredients together, creating a golden-brown surface when cooked.

Careful cooking techniques ensure a perfect balance between meat, vegetables, and eggs.

Whitebait Frittata (Frittata Con Il Ghiozzo)

Whitebait frittata embodies Friuli-Venezia Giulia's coastal culinary heritage, transforming tiny freshwater fish into a crispy, golden delicacy.

Small whitebait get coated in flour and quickly fried in olive oil until they develop a beautiful golden crust.

Eggs bind the fish together, creating a light and savory dish that highlights regional seafood.

Parsley adds fresh herbal notes to the frittata's simple ingredients.

Salt seasons the mixture, enhancing the natural flavors of the whitebait.

Mediterranean olive oil provides rich undertones during frying.

Italian regional cooking celebrates these uncomplicated yet flavorful preparations.

Friulian cooks traditionally serve this frittata as a quick lunch or appetizer in seaside communities.

Umbrian Easter Frittata (Frittata Pasquale Umbra)

Frittata pasquale umbra is a vibrant Easter feast centerpiece that blends rustic Umbrian ingredients into a succulent egg-based masterpiece.

Regional sausage and pancetta provide rich, meaty depth to this traditional holiday dish.

Artichokes and asparagus contribute earthy vegetable nuances that complement the protein elements.

Fresh herbs like parsley and rocket infuse bright, aromatic layers of flavor.

Olive oil ensures silky texture and helps bind the ingredients together.

Eggs serve as the primary structural component, creating a smooth, cohesive base for the mixed ingredients.

Onions and garlic offer subtle, foundational aromatics that enhance the overall taste profile.

Salt and black pepper complete the seasoning, delivering a balanced and satisfying culinary experience.

Fennel Frittata (Frittata Di Finocchi)

Fennel frittata represents an elegant Italian egg dish that transforms simple ingredients into a sophisticated Mediterranean meal.

Tuscan kitchens traditionally prepare this recipe with fresh fennel bulbs boiled until tender and then lightly sauteed in olive oil.

Parmigiano-Reggiano cheese adds rich umami flavor to the eggs, which are carefully beaten and poured into a hot pan.

Mediterranean cuisine celebrates this versatile dish as a perfect breakfast, lunch, or light dinner option.

Fennel provides a subtle crunch and unique herbal note that distinguishes this frittata from standard egg preparations.

Italians often serve this frittata at room temperature, making it an ideal dish for casual gatherings.

Eggs In Tomato Sauce (Uova Al Tegamino Con Pomodoro)

Uova al tegamino con pomodoro are a rustic Italian egg dish from Lazio featuring perfectly poached eggs nestled in a vibrant tomato sauce.

Simmered tomatoes create a rich, flavorful base where eggs are gently cracked and baked until whites set while yolks remain gloriously runny.

Mediterranean cooking traditions shine through this uncomplicated preparation that transforms basic pantry staples into a comforting meal.

Traditional serving recommendations include pairing the dish with a crisp green salad and crusty bread to soak up every last drop of the savory sauce.

Italian home kitchens often enjoy this quick protein-packed breakfast or light dinner option.

Weekend brunches frequently showcase this elegant yet straightforward recipe that celebrates simplicity and fresh ingredients.

Risotto All’Uovo

Risotto all'uovo is a unique Italian rice dish distinguished by its creamy egg-based preparation that breaks traditional risotto cooking methods.

Originated in northern Italy, this special recipe uses arborio rice simmered gently in chicken stock without initial toasting.

Eggs provide an extraordinary richness and silky texture not found in standard risotto variations.

Parmigiano-Reggiano cheese adds deep umami flavor to the smooth mixture.

Butter enhances the dish's luxurious consistency and helps create a velvety finish.

Regional differences in preparation make each version slightly unique across Italian kitchens.

Frittata Di Peperoni E Patate

Frittata di peperoni e patate is a classic Roman egg dish showcasing Italy's rustic culinary heritage with its simple yet flavorful combination of fresh ingredients.

Beaten eggs combine seamlessly with sautéed bell peppers, onions, and potatoes in a skillet, creating a golden, satisfying meal.

Italian home cooks typically prepare this versatile frittata using fresh local vegetables and high-quality olive oil.

Mediterranean flavors shine through the soft, layered texture of eggs and vegetables expertly blended together.

Romans often serve this dish at room temperature as a quick lunch or light dinner option.

Restaurants and home kitchens across Italy celebrate this traditional recipe as a testament to straightforward, delicious cooking.

Uova Trippate

Uova trippate is a rustic Roman street food featuring scrambled eggs cooked in a rich tomato sauce with delicate herbs and cheese.

Italian home cooks traditionally prepare this simple yet satisfying dish using fresh farm eggs whisked with chopped parsley and grated Parmigiano-Reggiano.

Roman kitchens transform the basic ingredients into small individual frittatas by carefully frying the egg mixture in olive oil.

Skilled home cooks create four medium-sized frittatine that showcase the bright flavors of fresh herbs and tangy tomato sauce.

Each frittatine captures the essence of Roman comfort food with its crispy edges and soft interior.

Mediterranean ingredients like olive oil and fresh parsley elevate this humble street dish.

Sciusciello

Sciusciello is a rustic Southern Italian egg skillet brimming with robust flavors from Cilento's culinary traditions.

Regional cooks craft this hearty one-pan meal by sautéing soppressata, pancetta, and onions in olive oil until meats develop a golden-brown crispness.

Tomato sauce introduces rich depth to the sizzling mixture, simmering until slightly reduced and concentrated.

Fresh eggs slide into the pan, nestling among the savory ingredients and cooking gently until whites set but yolks remain luxuriously runny.

Simple ingredients transform into a complex breakfast or brunch centerpiece that celebrates Southern Italian home cooking.

Each bite promises a perfect balance of smoky meat, sweet onions, and silky eggs.

Quick preparation and minimal ingredients make sciusciello an accessible, flavorful experience for home cooks.

Affunnatielle

Affunnatielle represents a rustic Italian egg dish from Molise featuring scrambled eggs transformed by bold Mediterranean flavors.

Farmers traditionally prepare this simple meal using fresh ingredients straight from local gardens.

Bell peppers provide a sweet, vibrant base for the eggs, which are gently cooked with ripe tomatoes and aromatic herbs.

Diavolillo chili peppers add a sharp, spicy kick that distinguishes this regional specialty.

Olive oil helps create a smooth texture while enhancing the natural vegetable flavors.

Onions and parsley contribute additional depth and complexity to the dish.

Salt balances the ingredients, creating a harmonious blend of tastes.

Basil leaves offer a final aromatic touch that elevates this humble yet delicious egg preparation.

Frittata Di Vitalba

Frittata di vitalba represents a rustic Tuscan springtime delicacy crafted from wild clematis shoots gathered in Garfagnana's woodland regions.

Mountain communities transform these tender green vitalba tips into a savory egg dish by carefully washing and chopping the young clematis sprouts.

Skilled foragers collect these delicate plant stems during early spring when they are most tender and flavorful.

Rural Italian families prepare the frittata by blanching the vitalba shoots and coating them lightly with flour.

Garlic and olive oil enhance the mild, slightly bitter flavor of the wild clematis.

Whisked eggs bind the ingredients together in a traditional pan-cooked preparation.

Tuscany's landscape and seasonal rhythms deeply influence this unique woodland-inspired recipe.

Uova Al Cirighet

Uova al cirighet are a zesty Piemontese egg dish featuring perfectly fried eggs bathed in a complex sauce bursting with Mediterranean flavors.

Anchovy-infused olive oil creates the sauce's signature tangy base, complemented by sharp red wine vinegar and bright lemon juice.

Garlic and fresh parsley add aromatic depth to the preparation, while capers provide briny punctuation.

Spagnolino chili pepper introduces a subtle heat that elevates the entire dish.

Sage contributes an earthy undertone to the sauce's layered profile.

Large eggs serve as the central protein, fried to create a crisp exterior and soft interior.

Italian regional cooking shines through this simple yet sophisticated recipe that balances multiple flavor elements with remarkable precision.

Frittatine Trippate

Frittatine trippate are delicate egg pancakes from Florence that ingeniously mimic tripe's appearance without using actual offal.

Thin egg strips get lightly dusted with flour and transformed into elegant ribbons swimming in bright, fresh tomato sauce.

Street vendors and home kitchens across Tuscany prepare these rustic cucina povera classics with minimal ingredients and maximum flavor.

Simple yet satisfying, the dish reflects Florence's resourceful culinary tradition of creating delicious meals from basic pantry staples.

Flour helps thicken the egg mixture, creating a silky texture that absorbs the tangy sauce perfectly.

Florence's working-class neighborhoods first popularized this economical recipe during challenging economic times.

Mediterranean simplicity shines through in this unpretentious, flavor-packed Tuscan specialty.

What’s the Difference Between a Frittata and an Omelet in Italy?

In Italy, while both frittatas and omelets are egg-based dishes, they differ significantly in preparation, texture, and serving style:

• Frittata: A frittata is like a thick, open-faced omelet that’s started on the stovetop and finished in the oven or under a grill. It’s mixed thoroughly with fillings such as vegetables, cheeses, meats, or herbs before cooking. The result is a firm, sliceable dish often served at room temperature, ideal for sharing or picnics.
• Omelet: The Italian omelet (omelette) is thinner and folded, cooked quickly over moderate heat with fillings added inside just before folding. It’s usually softer, more delicate, and served hot immediately after cooking.

Essentially, a frittata is heartier and thicker, while an omelet is lighter and more delicate - each reflecting different textures and dining occasions in Italian cuisine.