A classic spicy sauce of garlic, tomatoes, basil and red chilli cooked in olive oil.

A sauce of Italian origin, prepared with minced meat and a small amount of tomato, usually served with pasta.

Toasted bread with a savoury topping, usually served as an appetiser in Italian restaurants.

Made from romaine lettuce and croutons dressed with parmesan cheese, lemon juice, olive oil, egg, Worcestershire sauce, and black pepper.

A baked folded pizza, stuffed with cheese and other toppings.

Salad with sliced fresh mozzarella, plum tomatoes and basil, seasoned with salt, black pepper, and olive oil.

This pasta resembles conch shells (hence being named after the Italian for 'shell'). It is often served with tomato or meat sauces, or served in salads. A smaller version for soups is called conchigliette. Larger, stuffable shells are called conchiglioni.

This pasta gets its name from the Italian word for 'butterflies'. It is medium-sized pasta with a crimped centre to form the shape of a bow-tie.

Small dumplings made from potato and flour or from semolina.

The Italian word meaning mixed salad.

A dish made by baking sheets of pasta with layers of sauce and fillings such as cheese, vegetables or meat.

Pasta in small rings stuffed usually with meat or cheese and served in soup or with a sauce.