Italian food in general is often characterized as being flexible and innovative, building itself on a model of theme and variation. So, no two gnocchi with Bolognese sauce will be quite the same from any two kitchens. Compare this to a classic French béarnaise sauce which, so the cliches hold, should be as constant as the morning star, no matter who prepares it.

In Italy, cuisine is so vary that plates like risotto, minestrone, pizza, spaghetti, fromage, wine and so on are not considered recipes, but their varieties are.