Italian cuisine is the best in the world. 

The 800,000 "critics" of "TasteAtlas.com" say so. The 2022 verdict of the portal that censuses 15,000 typical foods, dishes and drinks from all over the world. The most popular Italian dish is pizza margherita. Thanks to dishes and products such as pizza, risotto, tagliatelle with meat sauce, pasta carbonara, ravioli and gnocchi, tiramisu', lasagna, breadsticks, Parmigiano Reggiano, pesto alla genovese, omelette, amatriciana and so on, traditional Italian cuisine is crowned, once again, as the best in the world. Ahead of that of Greece and Spain, in an all-Mediterranean podium, and at the top of a "Top 10" completed by Japan, India, Mexico, Turkey, the United States, France and Peru. Here is the verdict of the ranking of TasteAtlas.com, an international portal that between Facebook, Twitter and Instagram brings together more than 800,000 followers all over the world. And it is dedicated, as we read on the same Facebook profile, "to normal food''. No haute cuisine, no grand cuisine, no Instagrammable places... Simply traditional dishes and local ingredients. We don't care which country has the most Michelin restaurants." The method by which it is compiled is simple: TasteAtlas has a database of more than 15,000 foods, typical dishes and drinks from all over the world, which are voted by users, with a rating from 1 to 5 stars. And then the dishes that can be traced back to that cuisine are averaged, recognizing as invalid some votes such as "nationalist" ones ("the people of a country give high marks to their dishes and low grades to their neighbors. We don't count votes like that," https://www.tasteatlas.com/best/cuisines explains). And so, with a score of 4.72 out of 5, the flavors of the Balpaese have the better of those of Greece (4.69) and the Spanish peninsula (4.59). A "choral" victory, the Italian one, given that we look at the ranking of the individual dishes, the first of the Italians is the pizza margherita, which is "just" placed at position no. 11, with the most voted being, instead, the Japanese "kare", a sort of Japanese-style curry, the "picanha", a typical meat dish of Brazil, and the "ameijoas a bulhao pato", clam dish that comes from Portugal.

The Amatriciana frittata revists the quintessential Roman pasta prepared with guanciale, Pecorino cheese, and tomatoes. The reimagined riff on the classic is perfect for brunch. The essentials. The fundamentals of any decent frittata comprise eggs, milk, Parmigiano, salt, and pepper. For the amatricana frittata, add guanciale, onion, and potatoes, and swap Pecorino for the Parmigiano.Tomatoes depend on preference – if you'd like a frittata that takes the color of the sauce, then add some chopped tomatoes. How to make the Amatriciana Omelet. Cook the onion in a pan with oil. While the pasta recipe doesn't contain onions, the onion adds a flavorful contrast to the guanciale and eggs. Separately, blanch some sliced potatoes and add them to the onions. In another pan, cook the guanciale without adding any oil or butter – the guanciale will release its own fat and cook in it. When crispy, add the guanciale to the onions and potatoes. Once the eggs are beaten with salt, pepper, a little milk, and plenty of grated Pecorino cheese, pour the mixture into the pan with the other ingredients and continue cooking as you would for a classic frittata.To avoid any risk of the frittata breaking shape, you can transfer everything into an oven dish and bake at 400°F for about 15 minutes. Pasta all’Amatriciana – in frittata form! You can use any leftover pasta all’amatriciana to make a frittata di pasta. The versatile recipe originated in Campania but is now widespread throughout Italy as it can be adapted to any pasta or rice dish. It's simple to prepare – just mix the pasta and the sauce with beaten eggs. For each 4 oz. portion of pasta, you will need about two large eggs so that the ingredients fuse together smoothly. Add plenty of Pecorino and ground black pepper, then cook the frittata in a pan or in the oven.If you want to bring it to work for lunch, you can prepare it the night before and refrigerate it overnight.