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When it comes to eating, there is no better place to be in the world than Italy. An extremely diverse cuisine, you will find the likes of heavenly seafood, exquisite cheeses, juicy meat, and all-too scrumptious pasta and pizza—there is literally a taste for every palate.
As you make your way around the country, you will surprisingly find that most Italian dishes are not that intricate. Rather, most recipes are simple and contain few ingredients. In fact, what makes Italians famous for their cooking is not their seasonings, or over-the-top flavors. On the contrary to what most Italian restaurants outside of Italy suggest, garlic is not an omnipresent herb of Italian cooking and Fettuccine Alfredo doesn’t even exist! GASP! That’s right, there is no such thing as Alfredo sauce. And guess what?! It is very unlikely that you will ever be served shrimp scampi with your pasta in Italy and, oh… the whole oil and vinegar thing for bread? Yeah, an Italian would probably look upon you with a hint of distaste is they saw you dipping your bread and mixing different seasonings. (Check out this post if you want to avoid embarrassing mistakes in Italy!)
So, OH EM GEE, everything you ever thought about Italian cooking has been thrown out the window. So, what’s the real deal?
Eating in Italy is all about high-quality ingredients and very meticulous processes of preparation. You don’t need hundreds of ingredients or millions of toppings to make a meal delicious- actually, the more toppings needed the poorer the dish is considered (toppings are meant to cover bland or low-quality taste).
Italians literally have a bond with food like no other and it is to be safeguarded at all costs. Their food culture is all about trying to cultivate the most healthy, high-quality, local ingredients and using traditional methods to cook them up. You won’t find a place in the world with dishes so meticulously studied and as such, eating in Italy is literally treated as a ritual to be performed three times a day.
In whichever region you will be heading, I guarantee your trip will shadow a sort of culinary itinerary as well. There are too many good things to try to not make food an integral part of your travels.
I guarantee that after reading this post you won’t have a doubt in your mind as to what to eat in Italy.
So, lets wrap up this intro and get our forks and knives ready- we have a food tour to cover!
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Eating in Rome – Lazio Region
Amatriciana
So, in being an Eating in Italy Guide, it is no surprise that we start our itinerary in Rome and that pasta gets the full spotlight- Italy’s most popular first course meal. But no spaghetti and meatballs here guys… pure 100% Italian cuisine lol! This first recipe originates in the little town of Amatrice in the northern Lazio region, about 150km north-east of Rome. Hence the name, AMATRIC-iana.
The town is famously known for its exquisite pecorino cheese and guanciale (cured pork cheek). These two ingredients in fact play two main characters in the Amatriciana recipe. The importance that the dish stick to guanciale and not pancetta (cured pork belly) is crucial if one wants to maintain authenticity. Cooking up an amatriciana with pancetta is nothing short to sacrilegious for those hard-core originalists.
The entire recipe is quite simple with only 5 major ingredients: pasta (preferably bucatini), guanciale, tomatoes, pecorino, and chili pepper. The skill lies in getting that perfect moisture and sweetness- you don’t want a pasta that is too spicy, but you also don’t want a pasta that is too salty.
Throughout the years, hundreds of variations of the recipe have cropped up in and around Rome. Some people have added onions and/or garlic to sweeten and dial down the salty/spicy, others have added tomato sauce and white wine to help with the acidity of the tomatoes. And some have even resorted to pancetta…gasp! In fact, a whole line of recipes by the name of “Amatriciana Sbagliata” or Mistaken Amatricana have come out in the years, and might I add with a great deal of success.
There are literally dozens of restaurants specialized in Amatriciana in the eternal city. A great one to try is SantoPalato or if you care to venture a bit further from the city center, La Bottega is my favorite. Whichever you try, Amatricana is a must eat in Rome.
Best Restaurant to Try: La Bottega
Gricia
This dish is no stranger to the Amatriciana. In fact, this pasta is the white version of the Amatriciana (sans tomatoes) and came before the Amatriciana. Pair it with a nice red wine to complement and balance the saltiness of the cheese and guanciale.
Best Restaurant to Try: Da Enzo al 29 (Trastevere)
Carbonara
Contributed by Katy Clarke from Untold Italy
When in Rome you must eat carbonara! One of the most famous pasta dishes in the world, carbonara is a Roman specialty with origins in the Lazio region. It is thought that the name derived from carbonaro which is the Italian word for ‘charcoal burner’ and the dish was developed for these hungry workers.
In essence carbonara is a very simple dish with only 6 ingredients – pasta, Pecorino Romano cheese, guanciale (cured pork cheek), egg yolks, fresh black pepper and olive oil. There is no cream in traditional carbonara- this is an addition or tweak to the recipe made by American chefs trying to appeal to a different palate. The sauce is eaten mainly with spaghetti, but you can also find it with different shapes including rigatoni or bucatini, all designed to capture the most sauce for maximum eating pleasure!
The best place to try carbonara in Rome is at Luciano Cucina Italiana restaurant. The chef, Luciano Monosilio, is known as the carbonara king and has spent many years perfecting his technique. Nevertheless, you’ll find a very good carbonara at most trattorias in Rome. The dish is a staple and firm favorite with locals and visitors alike.
Best Restaurant to Try: Luciano Cucina Italiana
Cacio e Pepe
Contributed by Anda Bartos from Travel For A While
Another one of Rome’s traditional dishes is yet again another pasta- pasta cacio e pepe. The name literally translates to pasta with cheese and pepper and it is made with three simple ingredients: pasta, Pecorino Romano cheese, and black pepper. It doesn’t get any simpler than that. However, there are a few secrets to this dish. The chosen pasta should have a rough surface, so the sauce sticks to it. Tonnarelli or spaghetti are usually recommended for cacio e pepe, but I also tried ravioli in a Trastevere restaurant, and it tasted amazing.
Pecorino is a matured sheep cheese, with a strong salty flavor. It is perfectly complemented by the freshly ground black pepper. But the real secret to the dish is to add some of the boiling cooking water, so that the cheese and starch melt, completing the sauce.
The restaurants in and around the Jewish Quarter in Rome are a great pick to try cacio e pepe pasta, however they serve this dish virtually anywhere in Rome. If you want to experience Rome on a budget and more like a local, head over to Trastevere market and try the fresh pasta there with the cacio e pepe sauce.
Best Restaurant to Try: Roscioli
Penne all’Arrabbiata
Contributed by Linn Haglund of Easy Way to Vegan
Maybe one of the most classic Italian dishes, Penne all’Arrabbiata, comes from the Lazio region which surrounds Rome on all sides. Typical for dishes around Rome are their simplicity with few ingredients perfectly put together to create a culinary experience like no other. The traditional Penne all’Arrabbiata recipe includes no more than tomato sauce, garlic, and chili. And basil, of course. Yet it’s one of the most tasteful and popular pasta dishes around the world.
Arrabbiata means “angry”, which relates to the spiciness of the dish. Italian families often leave the dried chili flakes on the table so everyone can spice it up to their own limits. If you’re looking for Penne all’Arrabbiata you can pretty much go to any restaurant in the Lazio region or in Rome. Even though they don’t have it on the menu, any Italian chef will be able to make it for you, and it will be delicious. It’s just one of those foods you can’t go wrong on (unless you overcook the pasta!).
So, if you try it at home, make sure you buy good quality penne, like Garofolo, and cook it exactly the time it says on the pack, or a minute less to get it nicely al dente. (In Italy there is no greater sin than overcooking pasta!)
Great Restaurant to Try: Sor’Eva
Lombrichelli alla Viterbese
Contributed by Annina Franziskaner of Travel Connect Experience
Homemade pasta is one of the foundations of traditional Italian food cuisine- its quality is one of the factors that measures the excellence of an Italian restaurant or trattoria. In northern Lazio, more precisely in the area of the city of Viterbo, the homemade pasta called “lombrichelli”, which literally means “cute little earthworms”, is one of the most popular local dishes.
Lombrichelli are as long as spaghetti, but with a more voluminous and irregular shape. This pasta has only 4 main ingredients: flour, water, salt, and patience. Each line of pasta must be worked by hand individually until it reaches the optimal length and width. Eating them, on the other hand, is way too quick and easy!
The basic recipe is vegetarian, seasoned with a fresh tomato sauce, and served with a handful of Parmesan cheese. Those who love stronger flavors, can prepare the sauce with a ragù made with local sausage, or with seasonal veggies and bacon. Every restaurant worthy of its name in the city of Viterbo or nearby will offer you authentic lombrichelli.
One of the best versions of this dish can be enjoyed at the panoramic restaurant La Terrazza Sul Treja in the village of Calcata Vecchia. Here the lombrichelli are served with a cream of pumpkin and slices of crispy bacon.
Best Restaurant to Try: La Terrazza sul Treja
Roman Style Artichoke
Contributed by Annina Franziskaner of Travel Connect Experience
The Roman-style artichoke is a typical side dish of the city of Rome and Lazio region and is prepared from November to April, (the best season for the production of artichokes). At the base of this dish, is a small type of round artichoke, known as “mammola” or Romanesco artichoke.
You must first remove the outer leaves, which are harder, and part of the stalk, and insert a chopped mixture of flavors such as garlic, parsley, and pennyroyal between the inner leaves. After placing the artichokes in a pan with high sides, you must let it stew slowly and over medium heat. The entire dish takes about an hour and a half to prepare.
Once ready, the artichokes should be eaten warm. You will never forget your first bite of a Roman style artichoke. The texture is tender while the fresh and intense aroma will make you think of the green Roman countryside. This is one of the tastiest vegan dishes of Italian cuisine. Head over to Bio Bistrot, one of the best restaurants in Rome for vegetarians or vegans to try it.
Best Restaurant to Try: Bio Bistrot
Eating in Venice – Veneto Region
Baccalá Mantecato
One culinary delight you will constantly bump into while in Venice is the all-too scrumptious baccalà mantecato. An extremely refined little seafood mousse, this aperitif is one for the books.
The recipe contains only a few ingredients but don’t be fooled- getting the right consistency is no easy feat. In fact, there are entire schools of thought in Venice arguing the best techniques to obtain that perfect butter-like texture that makes it the indulgence that it is.
The recipe as a matter of fact does not include any butter or cream (that would be an insult!); the secret to getting that soft character is in soaking the fish beforehand. Anyone who adds additives to help soften the texture cannot be considered a respected cook or chef in Venice lol!
The fish in question is cod, but dry cod not salted cod. For some reason in Venice the word for salted cod stands for dry cod and can be rather confusing. After soaking the fish overnight in water, proceed to cook it with garlic, lemon, and laurel in boiling water for 20 minutes (some people add milk to the water). After its cooked, the hard part awaits- whisking the fish to the perfect mayonnaise like cream. Add olive oil, salt and pepper and voilá you have your very own chic aperitif.
If you’re worried about the taste, no worries! Baccalá mantecato is in no way fishy. Think of a light cream cheese with accents of seafood. It is best combined on a slice of bread (like a classic Venetian cicchetti), or on a bed of polenta (not too soft because you want to highlight/counter the creaminess of the baccalà with a crunchier texture). Pair it with a nice glass of white wine or better yet prosecco and you’ve got yourself the typical Venetian Aperitivo.
Although it might seem like gourmet, baccalà mantecato is basically considered a staple food in Venice. Just make your way to any cicchetti bar around 5-8pm and I guarantee you they will be serving it.
Best Restaurant to Try: Bàcaro Cantine del Vino Già Schiavi
Tiramisù
There are many legends as to whom originally invented Tiramisù. Some stories say it was in the 1800s in the brothels of northern Italy, some say it was in Siena, Tuscany. Nowadays, it has been generally accepted that the dessert was invented in Treviso, a city some 40 km from Venice in the 70s.
The dessert name literally means “pick me up” in Italian, which alludes to the energy-boosting ingredient of coffee that makes the recipe so unique. It is said the idea of the tiramisu started as a re-elaboration of the typical “sbatudin,” or creamy beverage made of eggs and sugar that in the 60s and 70s was such a common snack in Italy. Used like a quick pick-me-up, grandmothers would whip it up for anyone feeling a little under the weather. With time, a drop of coffee or too was added to the traditional “sbatudin”.
Tiramisù as such, is a modern interpretation and has gathered many variations in the last decades around the world (and within Italy as well.) The original recipe didn’t call for cream, but mascarpone soon snuck its way in the recipe and since then has been accepted as a permanent resident.
Just a few ingredients- coffee, mascarpone, ladyfingers, eggs, sugar and chocolate powder to sprinkle on top. The key to the perfect tiramisù is a balanced amount of coffee. The ladyfingers which act as sponges, must absorb the perfect amount of coffee (not too wet as the dessert needs to remain creamy and not liquid). A harmonious mix of flavors with no ingredient overshadowing the other is key to a flawless piece of tiramisù.
Best Restaurant to Try: Le Beccherie (City of Treviso)
Sarde in Saor
Having such strong ties and a very long tradition of fishing, it is no surprise that our last suggested dish for our Venice Itinerary is indeed another seafood treat.
The idea for this dish originated from fishermen when it was discovered that vinegar helped with the conservation of fish. They noticed that vinegar helped sweeten the harsh taste and so the idea of softening up the flavors was born. Saor in fact means “sapore” or flavor in Venetian dialect.
The fishermen used simple ingredients, ones that could be easily found a board their boats.
Onions became protagonist. Sautéing the onions in vinegar and sugar would counter the strong sardine flavor. The entire process entails frying the sardines and then covering them up with a nice layer of prepared onions, adding in some pine nuts and raisins and letting it set at least 24 hours so that the sardines can absorb the flavors.
The dish is always served cold and is a typical appetizer food.
Best Restaurant to Try: Cantina Do Spade
Eating in Puglia
Panzerotto
Contributed by Emily Tarrier from London City Calling
A panzerotto (plural: panzarotti) is best described as a savory pizza pie that resembles a small calzone. While the two are both made from pizza dough, the main difference between a panzerotto and a calzone is that panzerotti are traditionally fried rather than oven-baked, hence their nicknames ‘calzoni fritti’ (fried calzone) or ‘pizze fritte’ (fried pizza).
Originating in central and southern Italy, panzarotti are particularly popular in Apulian cuisine as small snacks or a light dinner. One of the best panzerotto in Puglia can be found at the little local hotspot of Il Ritrovo in the seaside city of Monopoli.
Much like a traditional pizza, the most common and authentic panzerotti filling is tomato and mozzarella, however most places serve them with a whole variety of other fillings including different types of cheese, cured meats or salted anchovies and capers.
The small crescent-shaped turnovers are always eaten hot and usually by hand, therefore the most important thing to remember when eating a panzerotto is to do as the Italians do and make sure to lean forward to avoid any hot filling leakage down your top or legs!
Panzerotti are a delicious and filling comfort food which are a must-try in the Puglia region!
Best Restaurant to Try: Il Ritrovo (Monopoli) or Di Cosimo (Bari)
Orecchiette Cime di Rapa
Contributed by Nadine Maffre from Le Long Weekend
As already mentioned, making pasta is a bit of an institution in Italy. In Puglia however, the ‘heel’ of Italy, it takes on even more importance. Handwritten and memorized recipes are passed down from one generation to the next, with patient nonnas (Italian grandmothers) teaching the intricate practice of making the region’s speciality pasta, Orecchiette. These ‘little ears’, as they’re roughly translated, are most commonly served up with the seemingly unlikely pairing of turnip tops – the leafy part of the root vegetable which has a distinctly peppery flavor.
This dish originates from the medieval period when it was dreamed up in the town of Sannicandro di Bari. These days, you will find dried Orecchiette pasta for sale in shops all over Italy, and you can book a lesson to learn to make it yourself. But if you’re more interested in eating it than cooking it, many restaurants in the region will serve up Orecchiette con le cime di rapa as standard fare. Seek out a traditional trattoria in almost any Apulian town or village and you won’t be disappointed. Or, if you’re staying in Ostuni, seek out the Osteria Monacelle tucked away in the whitewashed streets of the old town and treat yourself!
Best Restaurant to Try: Osteria Monacelle (Ostuni)
Eating in Sicily
Cannolo
As you make your way around Sicily, (or more likely, eat your way around the island), I can guarantee that you will be pursued by a cannolo or two. They are everywhere you go— and trust me when I say it will be very hard to NOT stare. So, forget your diet for once and just give in to these little sugar bombs. You can’t say you’ve been to Sicily if you haven’t tried a cannolo.
The outer shell of this sweet treat is fried and is made with flour, shortening (or lard), sugar, eggs, white wine vinegar and a pinch of cocoa, cinnamon and marsala. The creamy interior on the other hand is sheep’s ricotta with of course sugar. It is important that the filling and shell remain separate until eating so that they retain their creamy and crunchy textures respectively. Try to stick to a pastry shop that “assembles” the cannoli and doesn’t serve you an already filled one.
For the toppings, you have a million to choose from. From chopped pistachios, to chocolate chips, to dried fruit- take your pick! If you have a super sweet tooth, you can switch out the normal ricotta filling for custard, hazelnut or even pistachio cream!
Best Place to Try: Pasticceria Cappello (Palermo)
Arancini
Contributed by Michelle Moyer from Moyer Memoirs Empty Nest Travel Adventures
Arancini, also called arancine in some parts of Sicily, are Italian rice balls that are popular as a street food in Sicily as well as throughout all of Italy and the rest of the world. The stuffed rice balls are coated with a crispy coating and deep fried to deliciousness.
According to folklore, arancini originated in Sicily way back in the 10th century when it was under Arab rule. The portable foods were brought in and served on a centerpiece in the middle of the table for all to enjoy. By the 18th and 19th centuries, arancini were commonly found in Sicilian recipe books.
In the 1990’s a best-selling Sicilian author, Andrea Camilleri, made arancini a well-known name throughout the world by regularly describing the details of the characters in his detective novels feasting on the rice balls.
The main ingredient needed for an easy Sicilian arancini recipe is the Italian-style rice, risotto rice, that forms the ball, or sometimes a cone-shape depicting Mount Etna located in Sicily. The rice balls are often filled with cheese, marinara sauce, peas, or a variety of meats and then coated with breadcrumbs. The final deep-frying step requires eggs, water, and vegetable oil for frying to make them into a crisp arancini ball.
Any restaurant or bar in Sicily will be offering arancini on their menu. Just as prevalent are the many street vendors in the markets serving up the warm rice balls, often still dripping with oil. In particular, Palermo, Catania, and Messina are hubs for making these flavorful rice balls that are typically fingerfood snacks that are loved by all.
Best Place to Try: Savia (Catania)
Granita
Contributed by Pauline Vergnet from Beeloved City
If you are visiting Sicily soon, you will be spoilt for choice when it comes to delicious dishes.
Although you will find amazing delicacies all around the island, the food in Catania sets the bar even higher!
When visiting Catania, make sure to get a Granita. Unlike gelato, granita is made with water instead of cream which makes it much lighter.
A lot of visitors think of the granita as this icy treat you find in fun fairs. The Sicilian granita has nothing to do with that! It’s yummy and you will never get enough of it.
It’s a semi-frozen dessert made with ice, sugar and flavor (may it be fruit, chocolate or other things). In Catania, the all-time favorites are the pistachio and almond granitas.
Catania is located by Mount Etna. This active volcano has made the soil extremely fertile for hundreds of years. For this reason, pistachios and almonds grow in the region more than anywhere else. The small town of Bronte (1h away from Catania) is known for producing the best pistachios in the world. For this reason, pistachio dishes (including granitas) are extremely popular.
You will find granitas in every cafe in the city. They are usually stored at the back so make sure to ask the waiter if you don’t see them. It’s not because there is no mention of granitas that they don’t have them.
For an authentic experience, do what the locals do and order a brioche to go with it!
Most Sicilians eat granita as a snack in the afternoon when they go for a coffee or drink, especially in summer.
Best Place to Try: Bar Alecci (Catania)
Eating in Milan
Ossobuco
Contributed by Ildiko Mikos from Indulge with Ildi
Ossobuco is a popular second course, or secondo on an Italian menu, that originated in Milan in the Lombardia region of Italy in the 1800s. While sounding quite fancy, it is simply meaty veal shanks braised in yummy vegetables, wine, and stock. This rustic veal stew is perfect for the fall and winter months. I particularly think that this is one of those dishes that tastes EVEN BETTER when reheated and served the next day after the flavors have a chance to really meld together.
This dish of thick veal shanks is named ‘ossobuco”, which literally translates to ‘bone with a hole’, signifying the prized contribution of the delectable marrow of the bone. The veal shanks are quickly seared in an olive oil/butter combination and then braised in a sauce that starts with the soffritto triad of onions, carrots and celery. To this is added chopped tomatoes and garlic, then ultimately white wine, chicken stock and savory herbs, such as fresh thyme and rosemary.
Although quite flavorful, the shank meat (from the shin) is typically a tougher meat but becomes very tender when slowly braised for a few hours. During that long braising time, the bone marrow often oozes into the stew lending rich flavor and texture to the sauce. If not, you can enjoy the marrow after removing it from the bone with a long, slender fork or spoon. Ossobuco is traditionally served with Risotto all Milanese, which is a risotto flavored with onions and saffron, the latter imparting it with a bright yellow color. Although offered in most restaurants throughout Milan, one that I can recommend is Posto di Conversazione located on the Naviglio Grande.
Best place to try: Posto di Conversazione
Risotto alla Milanese
Contributed by Mansoureh Farahani from Travel with Mansoureh
One of the best Italian risotto dishes to try is Risotto alla Milanese. The first recipe for risotto emerged in Milan during the 16th century. There are many stories that recount how the recipe came to be. The most accepted is that it happened as a sort of joke during the wedding of the daughter of Flemish painter Valerio di Fianda who was working on the glass construction of the Milan dome at the time. The beautiful golden color and exquisite taste that the saffron gave the rice was an immediate win on the guests.
The trick of the risotto is getting that nice thick and creamy texture to the sauce. To do this, it’s important that the butter you add in the end is cold creating a little thermal shock that results in velvety creaminess. For the actual cooking of the rice instead, you will want to simmer onions and butter, toast the rice briefly and then proceed to add the beef broth very slowly- always paying attention to mix constantly. Add the cold butter, saffron and Parmigiana Reggiano and voilà you have your fluffy golden risotto.
Risotto alla Milanese is considered an entree and is typically served combined with any kind of meat (could be fish, chicken, beef or pork). In particular, it is served quite commonly as a side-dish to Ossobuco.
Best place to try: Osteria Conchetta
Eating in the Dolomites & Trentino Alto Adige
Canederli
When hiking in the mountains you need that warm little soup waiting for you at home right? Well, canederli actually can be served with or without broth- depends on your taste! The very first recipe most likely originated in Germany, but the South Tyrol was quick to make its own variations. I assure you that you will be seeing these Italian Knödel on every single menu when in the Dolomites.
A dish based on stale bread as its central ingredient, cannederli make great use of common leftovers. The bread dumplings are made with stale bread, eggs, flour and milk. Then for the flavor, all sorts of cured meats, cheeses, and vegetables can be added. The most common variations are with speck, spinach, or cheese (specifically fontina and asiago).
After having gathered up the ingredients and pressed into little balls you can decide whether to cook them in broth (so you will have a nice soup afterwards) or in boiling water to then be served “dry”. Dry canederli are typically served with melted butter and garnished with grated parmesan cheese and chives. Some people love to add sage (I personally love the combination of butter and sage), but you might not find it often as it isn’t an original ingredient.
Other variants in the years have introduced tomato sauce and some have even added sweet flavors to the mixture. In the South Tyrol however, you will only find those traditional canederli based on unpretentious ingredients and local farming traditions.
I suggest trying both types: in broth and dry– they both give the homiest cozy feeling. One of my favorite dishes when eating in Italy!
Best Place to Try: basically any rifugio will do. My favorite was Gschnagenhardt Alm.
Polenta Carbonera
A dish can’t get any simpler than polenta. The entire dish consists of only two main ingredients: corn flour and water. I guess you could compare it to the baked potato, so simple yet so beloved all over the world.
Eaten mainly in northern and central Italy, every region with time has come up with its own variations to the dish. A food most popular with the poor in the past, the dish has become a regular staple food in all Italian pantries.
Such a versatile dish, polenta can be eaten warm, cold, grilled, fried, you name it! In Trentino, polenta is typically made with Storo yellow flour (cultivated in the Valley of Storo) and in the case of Polenta Carbonera, served warm. Added to the flour mixture is seasoned cheese, soft cheese, onion, butter, wine, and pork sausage. The result is a creamy like purée reminiscent of a delicate potato/cheese fondue.
It’s the perfect hearty meal to end your day- the number one comfort food for any mountaineer. You will also find polenta commonly paired with gorgonzola or blue cheese. I strongly suggest trying it even if blue cheese isn’t your thing- combined with the polenta the taste is quite delicate.
Finish off your meal with a nice glass of red wine or even better, a nice Radler (beer with lemonade- an absolute must when venturing in the Dolomites!)
Best Place to Try: any rifugio will do.
Strudel
If you’re a fan of Christmas, you will definitely be a fan of Strudel! Cinnamon and all those warm spices typically associated with the winter season are all present in this fantastic dessert. But you don’t have to wait for December for this one, enjoy it all year around in Trentino-Alto Adige.
The flavors are similar to an apple pie, however the construction of the actual dessert is completely different resulting in a distinctive mix of textures. It is thought that the sweet treat originated as far as Turkey, where the method of rolling all the ingredients in a sort or wrap was born. With time, the dessert made its way all across Europe and apples were finally introduced in the filling. The recipe gained much success in Alto Adige, where the acclaimed juicy and tasty apples of the region became a hit.
The dough as much as the filling is crucial to the taste. To get that perfect flaky crust it is important that the dough gets rolled out very thin- paper-thin! If you’re trying this recipe out yourself this is the hardest part… my first attempt at this dessert resulted in quite a few holes in the dough when I started to roll the ingredients into a wrap lol- maybe don’t do paper thin lol! Lots of people end up cheating and buying sheets of puff pastry- don’t give in! Half the fun is in making the dough.
The filling is a mixture of apples, sugar, lemon, rum, pine nuts, raisins aaaaaand cinnamon! (Is it evident I adore cinnamon? It’s like instant-Christmas to me). Place the filling on the rolled-out dough and let the rolling begin!
Many times, Strudel will be served with custard or vanilla ice-cream on the side. It gives you all those warm cozy feelings you want when in the mountains. Almost every rifugio or mountain hut will have it on their menu. One of my favorite desserts when eating in Italy. If you will be in neighboring countries, I highly suggest trying it in Austria and Germany as well- or heck, do an entire Christmas Markets Tour and try all variations!
Best Place to Try: any rifugio will do
Eating in Florence – Tuscany Region
Fiorentina
For the beef lovers, you can’t leave Italy without trying your tastebuds at a Fiorentina. What looks like just a big piece of steak in reality holds a number or characteristics that make it quite the head-turner. There is even an Academy of the Fiorentina that has written up rules as to what qualifies the steak as Fiorentina or not!
Well, number one, the size. To be called Fiorentina, the meat must weigh at least 800 grams and be at least 4 centimeters thick. Number two, the cut of the meat. The meat MUST be cut from the loin of the bovine, and the cow must be aged between 15 to 18 months and be exclusively one of the following breeds: Chianina, Marchigiana, or Romagnola. Number three, the typical “T” bone must be present.
The meat is then subsequently hung and put through an aging process of typically 10-20 days. This is crucial given that Fiorentina is to be eaten “rare”– the fibers need to soften up.
So, how do all these rules make this “steak” special? Well number one, the tenderness of the meat. If cooked properly, your knife should cut through the meat like butter. Secondly, the taste. The sheer juiciness of the meat is enough to knock your socks off. Finish an entire piece on your own and you earn a prize! 😉
Best place to try: Buca Lapi (Florence)
Lampredotto
Contributed by Alexandrina Nikolova from Earthosea
Lampredotto Toscano or Fiorentino, is a typical dish that can be found in Tuscany. This dish is absolutely amazing in taste and to say the least, quite a “filler.”
Lampredotto Toscano was considered food of the poor in the past, as it could be found easily on the market at virtually no cost. Nowadays however, things have changed, and it is now one of the most sought-after traditional meals in Tuscany.
The dish is generally made from cow abomasum (the fourth stomach of the cow) and is generally accompanied with boiled potatoes, carrots and other vegetables. As much as that might sound quite unappealing, lampredotto is highly appreciated even amongst younger age groups- it’s a definite must-try!
Usually, Lampredotto Toscano is served in restaurants as a meal. However, it can easily be found in the street food stands of Florence. In fact, one of the tastiest snacks in the area is the Lampredotto sandwich or the so-called panino co i’ lampredotto- the most common on the go food in Florence.
For a sit-down meal head over to Ristorante Celestino Firenze. If you instead you want some Lampredotto on the go, Il Panino del Chianti is a great option. Both restaurants are near the Pitti Palace, so a convenient food stop on your tour around Florence.
Best Place to Try: Nerbone or Il Panino del Chianti
Eating in Sardinia
Culurgiones
Contributed by Claudia Tavani from Strictly Sardinia
Culurgiones is one of the most popular dishes of Sardinia. Popular throughout the island, the dish originates in the Ogliastra region, where each small town will have its recipe, slightly different from that of others, and argue that theirs is the real one. All of them are good, but those from Seui are particularly tasty.
Culurgiones are a filled pasta similar in concept to ravioli. The pasta layer is made with re-milled semolina or durum wheat flour, water and a pinch of salt. Its filling is prepared with boiled potatoes, pecorino cheese – though some villages used “cas’e fitta”, a fresh cheese kept in salt, which looks similar to Greek feta; fresh mint, and a hint of garlic. Once the filling is layered, the pasta must be closed with quick finger movements that will give it the shape of a wheat spike.
The best way to enjoy culurgiones is simply boiled with a sprinkle of grated aged pecorino – no oil, butter or anything of the sort added. They can also be enjoyed with a plain tomato sauce and lots of pecorino. For a tasty snack or for aperitif, you can try them fried: they are delicious, especially if accompanied with a good glass of Cannonau wine.
Best Restaurant to Try: La Pineta (Ogliastra)
Eating in Bologna – Emilia Romagna Region
Gnocco Fritto
Having a gnocco fritto while travelling through Emilia Romagna is not like having a simple meal – it’s really like participating in a unique culinary experience. Why? Because having a gnocco fritto isn’t just eating some simple fried dumplings– it’s about all the unique local cured meats, cheeses, and jams you can combine it with!
Originally, the gnocco fritto was a typical one-dish peasant meal used to substitute regular bread for a tastier and more flavored variant: i.e., a fried dumpling. As the flour is fried in lard, you can imagine that the dumplings are quite exquisite on their own. The tradition, however, is to accompany the gnocco fritto with an assortment of local condiments. You literally squish the dumpling and form a sort of pouch which you can then fill with the desired side.
Usually, restaurants do an all-you-can-eat type of service where they continue to provide you with more gnocchi fritti until you have finished all the sides provided. Each restaurant you go to will provide you with a list or grouped menu of sides to choose from. I recommend you try them all, from meats to cheese to vegetable to jams, every gnocco will have a different appeal.
Pair your meal with a nice glass of local Lambrusco wine.
Best Restaurant to Try: Osteria Vecchia Pergola (Piacenza)
Tortellini in Brodo
Contributed by Lori Sorrentino from Travlinmad
When it comes to eating in Italy, there’s no better place to explore than the region of Emilia Romagna, and the foodie cities of Bologna, Modena, and other neighboring cities known for food.
Some of Italy’s most iconic foods are produced in Bologna and Modena — from prosciutto hams and Parmigiano Reggiano cheese to traditional balsamic vinegar.
But one of Emilia Romagna’s most famous foods is actually a soup — Tortellini in Brodo, an oh-so-simple dish of pasta in broth.
Tortellini is a small pasta purse made from the region’s egg pasta, which is filled with a mixture of pork, cheese, and spices. Made by hand in local pasta shops called sfogline, these small pastas are stuffed, twisted around the pinky finger, then dried. Most small tortellini are then simmered in a clear broth for the ultimate flavorful Bolognese dish.
Legend has it that tortellini were actually inspired by a woman’s navel, and their plump triangular shape does indeed resemble one. Ironically, the more tortellini you eat, the more that probably holds true!
Extra pounds aside, eating is truly one of the best things to do in Bologna and Modena. As for where to try Tortellini in Brodo? Most local restaurants make it well, but Trattoria Serghei is always a favorite.
Best Restaurant to Try: Sfoglia Rina or Trattoria Serghei (Bologna)
Eating in Naples
Pizza
Contributed by Alessia and Toti from Italian Trip Abroad
If there is just one dish that can fully describe Campania and especially Naples, it is for sure pizza. Known worldwide, pizza is the most commonly eaten dish in Naples. It took just a few simple ingredients to make this little dough delight that has stirred populations around the world for decades!
The real pizza frenzy we can say all started with Queen Margherita’s visit to Naples in 1889, when ‘pizzaiolo’ or pizza maker Raffaele Esposito prepared a new topping recipe in honor of her visit. Basil, mozzarella and tomatoes were the ingredients that colored up the new pizza- green, white, and red, just like the flag of the Kingdom of Italy. The queen was so impressed with the pizza that she even wrote a letter of appreciation. The rest is history- pizza from that day on forward captivated the hearts of people across all nations.
So, what’s the secret? Water, flour, and yeast- that’s all there is to it! Or is it? Well in Naples, making pizza is like the eighth holy sacrament- there are rules to be followed and it is very serious business. The dough of Neapolitan pizza is very soft, yet thick and is what characterizes it from other subsequent pizza variations. Different mixtures and kneading techniques are traditions that have been handed down generation to generation in Naples and continue to remain a major source of pride among the Neapolitans.
You won’t be finding any pineapple or particular toppings however. The most famous pizzerias in fact to this day have tried to remain as authentic as possible. Gino Sorbillo and Antica Pizzeria da Michele for example only make Margherita pizza. You might think that’s so boring…well think again, both these pizzerias have extensive lines out their doors 24/7 and you must reserve days in advance to get a booking.
There are literally pizzerias on every corner in Naples. From little shops walking around the streets costing as little as 1 euro, to little fried pizzas- there is a kind of pizza for every type. You just can’t visit Naples without eating pizza.
Best Pizza Restaurants: Gino Sorbillo, Antica Pizzeria da Michele, 50 Kalo, Concettina ai Tre Santi
Babà
Do you like rum? If so, then this liqueur-filled dessert is the perfect find for you! The bite-sized sweet really comes from Northern France, but it made its way to Naples in the late 1700s via the Bourbons. To this day, the babà is the most sought-after dessert in Naples and a reason for pride amongst the Neapolitans.
The little spongecake (after having been baked) is left to soak in rum and sugar for about a minute. This “dunking” process is repeated a couple times until the pastry has absorbed all it can. It’s quite a sweet treat accompanied by a delicate warming burn in the mouth (as a result of the alcohol).
Some variants include soaking the babà in limoncello rather than rum- it’s like literally taking a bite from the Amalfi Coast. Generally, babàs are snacks that you can easily walk around with but sometimes they can be served with custard and strawberries on the side.
Best Place to Try: Pasticceria Scaturchio
Eating in Genoa
Pesto
Contributed by Sarah Carter from A Social Nomad
Pesto alla Genovese (Genoan Pesto) is a sauce originating from Genoa, near the Cinque Terre. The landscape around this city, the Ligurian region, is steep and craggy leading to the coast. As a result, olive trees grow here in abundance, especially the Taggiasca olive, which produces an olive oil almost sweet in taste. Combine this oil with Genovese Basil and you have your two main ingredients of this incredible Pesto. Add garlic, cheese and pine nuts and voilà, you have what is surely Genoa’s most famous culinary delight – Pesto alla Genovese.
Many restaurants continue to make pesto by hand with marble pestle and mortars. One of the best places to try Pesto alla Genovese is Mercato Orientale di Genova. This renovated market hall contains many fresh food stalls and eating places – so you can try other local specialties as well. A traditional way of eating Genovese Pesto is in the dish Trofie al Pesto – short pasta combined with potatoes and green beans and then coated with Genovese Pesto. It’s a magnificently filling and tasty dish.
Best Restaurant to Try: Trattoria da Ugo
So there it is guys. Your food itinerary around Italy. I hope you enjoyed this post and make sure you save it for later if you’re planning on traveling there in the future.
BUON APPETITO!
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Hannah says
I love Italian food! Although I’m ashamed to say I have never spent long enough in Italy at any one time to properly appreciate it! Next time I go I definitely want to spend more time enjoying the food! Tiramisu is my absolute favourite dessert so I’ll definitely have to try that on my next trip! Thanks for the great guide!
Linda Faison says
Yesss, Italy is all about food and wine lol! Take a nice slow trip and take your time with the food, I guarantee it’s 50% of the awesomeness of the country 🙂
Krista says
I can 100% confirm that eatin risotto in Milan is a must and was the best I have ever tasted!
Linda Faison says
That’s fantastic!!!
Rachel Hall says
Wow! What a list, my boyfriend and I just read through all of it (he’s Sardinian) and really approves especially with Claudia’s contribution of the Culurgiones. It is certainly one of the most popular dishes of Sardinia. I also now cannot wait to return to Italy and eat my way around this list. Incredible!
Linda Faison says
Thank you! The list still needs to be improved- particularly for certain regions including Sardinia! I am so glad though that you’ve found this helpful!