It's very hard to pick a top 5, anyway I'd say:
Polenta taragna, which is basically a porridge made whith buckwheat flour, butter and alpine cheese. It can served alone or accompained by sausages, beef stew or venison stew; the latter is the best imo.
http://www.cucinaitaliana.info/ricette-economiche/polenta-taragna/polent2.jpg
Pizzoccheri valtellinesi. It's a special kind of pasta made whith a mix of buckwheat and wheat flour, cabbage, potato cuts, alpine cheese, grana padano (similar to parmisan cheese), butter and garlic. Optionally you can add pepper; I like it whith abundant pepper.
http://www.italos.it/wp-content/uploads/2009/08/pizzoccheri.jpg
(edit) Sciatt valtellinesi. Crunchy balls made of alpine cheese, fried in a batter made of buckwheat and wheat flour.
http://dolcipensieri.files.wordpress.com/2009/01/sciatt-8520.jpg
Spaghetti allo scoglio. Spaghetti whith shrimps, calamari, mussels, clams, parsley and small tomatoes cooked in a pan with olive oil, garlic, white wine and red pepper.
http://www.passionepesce.it/wp-content/uploads/2013/01/Ricette-Esca_566.jpg
Filet mignon. Nothing to say here, it's just the most exquisite beef cut.
http://24.media.tumblr.com/2644da49e065cf4a2396b9b4a475ac2f/tumblr_mg2y2kszqD1rngptso1_500.jpg
Then ,I can't really tell I'd say grilled fish in general, I love it and I can't eat very often. Expecially salmon, swordfish and tuna filets.
