Italian sauces

Pesto (), also known as '''''', is an Italian paste traditionally made with leaves of Genovese basil, extra virgin olive oil, Parmesan (alternatively Grana Padano), , pine nuts, and garlic. It originated in the Ligurian city of Genoa and is used to dress pasta.

sauce of French cuisine

Carbonara () is a pasta dish made with fatty cured pork, hard cheese, eggs, salt, and black pepper. It is typical of the Lazio region of Italy. The dish took its modern form and name in the middle of the 20th century.

sauce

sauce made primarily from tomatoes

italian sauce

Italian pasta dish

In Italian cuisine, ragù (; from French ragoût) is a meat sauce commonly served with pasta. An Italian gastronomic society, Accademia Italiana della Cucina, documented several ragù recipes. The recipes' common characteristics are the presence of meat and the fact that all are sauces for pasta. The most typical is (Bolognese sauce). Other types are (Neapolitan ragù), , (ragù from Bari, sometimes made with horse meat), (a traditionally tomatoless duck ragù, from Veneto), and so on.

spicy Italian pasta sauce

family of cold, uncooked sauces based on herbs, including the Spanish and Italian salsa verde, the French sauce verte, the German Grüne Soße or Frankfurter Grie Soß, and the Argentinian chimichurri

thumb|Diced gremolada ingredients (to be sprinkled as a garnish or blended into a green sauce) Gremolata () or gremolada (, ) is a green sauce made with chopped parsley, lemon zest, and garlic. It is the standard accompaniment to the Lombard braised veal shank dish ossobuco.

Italian meat sauce

onion-based pasta sauce from the region of Campania, Italy

Sicilian variation of the genovese pesto

Italian fish sauce made from anchovies fermented in brine

Salmoriglio is a southern Italian condiment made of lemon juice, olive oil, garlic, salt, and herbs (such as oregano and parsley). It is common in Sicily and Calabria as an accompaniment to seafoods or meats, especially swordfish.

Pearà (Veronese dialect term; ) is a traditional Veronese sauce made with breadcrumbs, beef and hen stock, beef marrow, and black pepper. It is served exclusively together with bollito misto, making lesso e pearà (lesso is Venetian for bollito), a typical dish unique to Verona and its surroundings. It should not be confused with pevarada, a sauce made with chicken livers, with which it only shares the use of pepper.