Almost every city and region has its own specialities, a brief list of which may include:
Risotto - Aroborio rice that has been sautéed and cooked in a shallow pan with stock. The result is a very creamy and hearty dish. Meat, poultry, seafood, vegetables, and cheeses are almost always added depending on the recipe and the locale. Many restaurants, families, towns, and regions will have a signature risotto or at least style of risotto, in addition or in place of a signature pasta dish (risotto alla Milanese is a famous Italian classic). Risotto is a typical dish in Lombardy and Piedmont.
Arancini - Balls of rice with tomato sauce, eggs, and cheese that are deep fried. They are a southern Italian specialty, though are now quite common all over.
Polenta - Yellow corn meal (yellow grits) that has been cooked with stock. It is normally served either creamy, or allowed to set up and then cut into shapes and fried or roasted. It is a very common dish in northern mountains restaurants, usually eaten with deer or boar meat.
Gelato This is the Italian word for ice cream. The non-fruit flavors are usually made only with milk. Gelato made with water and without dairy ingredients is also known as sorbetto. It's fresh as a sorbet, but tastier. There are many flavors, including coffee, chocolate, fruit, and tiramisů. When buying at a gelateria, you have the choice of having it served in a wafer cone or a tub; in northen Italy you'll pay for every single flavour "ball", and the panna (the milk cream) counts as a flavour; in Rome you can buy a small wafer cone (around 1,80?) a medium one (2,50 ?) or a large one (3,00?) without limit of flavours, and the panna is free.
Tiramisů Italian cake made with coffee, mascarpone, and ladyfingers (sometimes rum) with cocoa powder on the top. The name means "pick-me-up".
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