Agliata
What is Agliata?
Agliata (Italian pronunciation: [aʎˈʎaːta]; from aglio, "garlic"; Ligurian: aggiadda [aˈdʒadˑa]) is a savory and pungent garlic sauce and condiment in Italian cuisine used to flavor and accompany grilled or boiled meats, fish and vegetables.[1][2][3] It is first attested in Ancient Rome, and it remains part of the cuisine of Liguria. Porrata[4] is a similar sauce prepared with leeks in place of garlic.
Carbonara is another classic Italian pasta dish made with simple ingredients and bursting with flavor. It is made with egg, cured pork, hard cheese, and black pepper. The cheese is usually Pecorino Romano or Parmigiano-Reggiano.
Risotto is a typical northern Italian dish that can be cooked in an infinite number of ways. Creamy and rich in cheese, it is prepared with rice typical of northern areas, such as the Arborio, Carnaroli, and Vialone varieties, and cooked slowly in broth.
Focaccia is a traditional Italian flatbread similar to pizza.
The most popular focaccia is Focaccia al Rosmarin (Foccacia garnished with rosemary). Focaccia is commonly served as a side bread with typical Italian dishes, as an appetizer, snack, and as sandwich bread.