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Italy's culinary heritage is justly celebrated worldwide, revered for its focus on the highest quality ingredients and exquisite cooking. The country's gastronomy is a beautiful reflection of its rich history and vibrant culture, with each region offering unique culinary experiences. Italian food is more than just sustenance – it is a delicious expression of love, pride, and community.
Whether you find yourself in the serene Tuscan countryside, the bustling streets of Rome, or the picturesque fishing villages along the Amalfi Coast, one thing is certain: Italy is a paradise for food lovers. If you're eager to discover the wonders of cucina Italiana and drool over its desserts and drinks, this article will be your helpful guide.
Even if you’ve had it before, when you visit Italy, you must savour the timeless Italian staple of pasta. More specifically, you must try the national dish - ragu alla Bolognese. A rich sauce of meat and tomatoes served with tagliatelle pasta, this recipe has gone global as spaghetti bolognaise, but the Italian version is in a league of its own.
Italy is a varied culinary adventure, with each region offering its own exceptional dishes, deeply rooted in the culture and history of the area. These traditional Italian foods have been perfected over generations of devoted cooking, demonstrating the incredible diversity of Italian cuisine.
Hailing from the southern Italian region of Puglia, orecchiette alle cime di rapa is a pasta dish. Orecchiette translates as little ears, referring to the shape of the pasta that takes centre stage in this recipe and is accompanied by sautéed broccoli rabe (or cime di rapa). Seasoned with garlic, chili flakes, and sometimes anchovies, this dish balances the slight bitterness of the greens with a kick of spice. Sample some for yourself on a trip to Puglia & Basilicata.
Originating from Tuscany, pappa al pomodoro is a classic and comforting tomato soup. It brings together simple ingredients like stale bread, ripe tomatoes, garlic, basil, and olive oil to create a thick and satisfying meal. This dish perfectly exemplifies the Italian tradition of transforming humble components into a masterpiece of flavour.
Trofie al pesto Genovese is a speciality from Liguria. It consists of twisted pasta (trofie) combined with famous Genovese pesto. The pesto is made from a vibrant green blend of fresh basil, pine nuts, garlic, Parmesan cheese, and extra virgin olive oil. Each bite is a mouthful of zesty Mediterranean spirit.
Originating from the island of Sardinia, fregola con arselle is a delectable seafood dish. Fregola, a type of toasted pasta akin to couscous, is simmered in a rich broth made with clams (arselle), white wine, garlic, and aromatic herbs. The outcome is a superb combination that highlights the coastal influence of Sardinian cuisine. Taste the best of Sardinia as you explore it’s emerald coast on an 8-day break.
Pollo alla cacciatora, also known as hunter's chicken, is a beloved Italian favourite that has regional variations. It involves gently simmering chicken pieces in a tomato sauce infused with aromatic herbs, peppers, onions, garlic, and occasionally wine.
These tasty rice balls, a beloved speciality from Sicily, are often enjoyed at celebrations and street food festivals. Arancini means little oranges and these treats have a shape and colour resembling the citrus fruit. The delicious filling is a combination of ragu, mozzarella, and peas. Typically served as a snack or appetiser, they have a crispy outer layer that yields to a satisfyingly soft centre. Try these and a wide variety of street food dishes in Palmero as you discover the best of Sicily.
Gnocchi, the ever-popular potato and flour dumplings, are a versatile base. Whether you prefer lighter creations with tomato sauce and melted mozzarella or indulgent recipes with truffles, gnocchi can please any palate. These deliciously dense yet fluffy morsels pair with a range of sauces, seasonings, and rich flavours.
Fritto misto is a beloved Italian dish that consists of deep-fried seafood and vegetables. This crispy delicacy brings together ingredients like shrimp, calamari, and zucchini, which are all coated in a light golden batter. Originating from the coastal regions of Italy, fritto misto reflects the country's passion for seafood and its maritime heritage.
The Milanese love their speciality breaded and fried veal or chicken cutlet. It is traditionally accompanied by a tangy squeeze of lemon and often enjoyed with a refreshing arugula and tomato salad.
There’s a lot of debate over which region this hearty, delicious dish originated from, but it’s generally thought to be a dish from Sicily or Naples. It consists of grilled eggplant, tomato sauce, and lots of rich parmesan, and it’s often served as a side dish. Tuck in to this dish when you stay in the bay of Naples as you explore Pompeii, Paestum & Herculaneum.
Ribollita is a traditional Tuscan soup that demonstrates the resourcefulness of Italian cuisine. This hearty dish is made using leftover bread, kale, cannellini beans, and vegetables. It minimises waste while still delivering an appealing meal that is warming, with a depth of taste that becomes more robust on reheating.
Originally from the Piedmont region in northwest Italy, veal tonnato is a delicious dish consisting of thinly sliced veal served with a sauce made from tuna. This chilled delicacy is typically enjoyed on special occasions and during warm weather. To prepare it, the veal is slow-cooked with white wine and fragrant herbs to enhance its flavour.
Polenta, once a simple and satisfying meal for rustic workers, has grown in popularity, especially in the northern regions. This traditional Italian staple is made from cooked yellow or white cornmeal, simmered in water or savoury broth. It is commonly enjoyed with sausages or stews during the colder seasons.
Originating from Florence, this timeless culinary delight reflects the principles of simplicity and excellence. Adored by meat lovers, this dish features a thick-cut T-bone steak sourced from Chianina cattle. Seasoned gently with salt, it is expertly grilled over an open flame to be served deliciously rare. Look out for this dish during your walking tour of Florence.
Canederli is a cherished traditional dish hailing from the beautiful Alpine regions of northern Italy, particularly Trentino-Alto Adige. These delightful dumplings are made with stale bread, eggs, and milk, combined with ingredients like cured ham, cheese, and aromatic herbs. The end result is a comforting meal that warms both the heart and stomach.
Bottarga is a prized ingredient often referred to as the “gold of the sea". It is made from salt-cured fish roe sac, typically sourced from tuna or mullet. The addition of bottarga delivers a bold yet delicate flavour that enhances various dishes when grated into them. Its popularity has endured for centuries due to its distinct taste.
This classic Italian creation hails from Venice, and uses the cuttlefish found in the Venetian lagoon. It's a beloved speciality during spring for its distinct taste and beautiful presentation. The stunning black hue is achieved by blending squid ink with white rice, creating a visually striking dish. Kick start your holiday with this fantastic dish as you explore Venice on our Grand Tour of Italy.
Spaghetti alle vongole is another favourite originating from Naples. It consists of thin pasta cooked with clams, garlic, white wine, and parsley. This delicious pasta is especially popular in coastal regions and on islands where fresh shellfish is abundant. It embodies the essence of traditional Italian cuisine and the use of high-quality ingredients.
This classic Neapolitan pizza is a delightful blend of simple and delicious ingredients. It begins with a thin crust, topped with fresh tomatoes, mozzarella cheese, aromatic basil leaves, and a drizzle of olive oil. Interestingly, in 1889 it was named after Queen Margherita because the colours of the pizza's ingredients reflected the Italian flag. This iconic dish is not to be missed and makes for an excellent lunch break as you discover the Amalfi Coast, Pompeii & Capri.
Osso buco alla Milanese is a treasured recipe that combines simplicity and indulgence. It starts with veal shanks, expertly cut to reveal the rich marrow-filled bone (osso buco translates to hole in bone"). These shanks are then gently simmered in a broth made with white wine and vegetables like carrots, onions, and celery.
Cacio e pepe is a simple yet delicious recipe for pasta that can be enjoyed all year round. Black pepper and cheese (cacio) are mixed with some starchy water from cooking pasta, the pasta is then added to the dish melting the cheese with its heat and coating each strand in this stunningly simple sauce.
This name of this traditional culinary delight is translated as jump in the mouth, and is a classic Roman recipe. Veal is topped with prosciutto and sage, and sauteed with butter and white wine. This dish reflects the elegance and sophistication of Roman cuisine.
This dish pays homage to rice farming in Lombardy. It combines rich bone marrow with creamy arborio rice and saffron to create a golden risotto. It reflects the rich agricultural history of the region with opulence and visual appeal.
Baccala is cod which has been salted and dried. This classic ingredient is great as a snack, or it adds a salty element to a variety of dishes. Originating in northern Europe, baccala became popular in Italian cuisine because it was easily preserved.
Gelato is a traditional Italian sweet treat or dolce. Italian ice cream is popular the world over for its quality, creaminess and wide variety of flavours, from vanilla to exotic fruits, berries, or even chocolate and espresso. Best enjoyed under the Italian sunshine.
Naples is the origin of the ricotta-filled pastry known as sfogliatella. This pastry comes in two types: the curly sfogliatelle (flaky) and the doughier, softer sfogliatelle made from shortcrust. Both are usually infused with cinnamon or citrus.
Panna cotta has a luxurious, smooth texture and is often accompanied by tangy seasonal fruit. It’s a popular dessert, made of gelatin-infused sweetened cream and often served with a rich dark chocolate sauce or berries.
This dessert is made up of layers of ladyfinger sponge soaked in espresso, covered with mascarpone, and dusted with chocolate. The secret to tiramisu's appeal is its delicate balance of bitter coffee and cocoa flavours and the sweetness of the creamy filling.
This sweet bread is traditionally gifted for special occasions. It's topped with a distinctive dome and studded with candied peels of fruit and sultanas. Panettone is enjoyed during the festive season all over Italy and was created in Milan.
Cannoli are a popular Italian dolce consisting of crispy fried pastry filled with a creamy cheese centre. In some regions, you may find variations of the pastry decorated with pistachios or dusted with confectioner’s sugar. It’s delightful with a coffee.
The Bellini cocktail is an Italian classic that was created in the Veneto during the 1930s. The cocktail combines prosecco and white peach purée. The drink was created by Giuseppe Cipriani in Harry's Bar, Venice. Its simplicity and refreshing fruity taste make it an ideal choice to toast special occasions.
Campari, an Italian aperitif that dates back to 1860, is a classic that is widely available in bars and restaurants throughout the world. The vibrant red hue comes from a blend of bitter herbs and aromatic plants, as well as fruit peel, infused with alcohol. Campari is known for its bittersweet flavour, which has become a classic in cocktails such as the Negroni or the Americano.
Prosecco is a lighter, fruitier version of Champagne. It has a less dry taste, thanks to the Glera grapes used in its production. Three versions are available to suit different tastes. Semi-sparking or frizzante prosecco has a moderate amount of fizz, while prosecco tranquillo is non-sparkling or still, and the third variety is sparkling or spumante.
The Aperol spritz, a popular drink served before dinner throughout the world, originated in the Veneto during the Austrian occupation of Italy in the 19th century. This cocktail is a refreshing combination of Prosecco, Aperol, soda water, and an orange slice. The vibrant taste perfectly matches its deep orange colour.
Limoncello, a sweet and tart liqueur, is made from lemons that grow along the Amalfi Coast. The liqueur is made by infusing lemon rinds with pure alcohol near Sorrento or Capri. It is best enjoyed straight from the fridge. The intense citrus is balanced with a touch of sweetness.
Indulge in the mouthwatering temptations of Italy and its diverse culinary scene on one of Travelsphere’s guided tours. Our goal is to create unforgettable travel experiences, and that includes immersing yourself in the country’s incredibly varied cuisine. Picture yourself savouring authentic dishes and enjoying fine wines while exploring the wonders of Italy with us and other like-minded travellers for an experience that will live on in your mind forever.
With our Puglia & Basilicata Tour, you’ll visit a fortified farm and sample the fresh flavours of the Apulian region, including bread, olive oil and cheese. Or, you can absorb the delights of Tuscany as you embark on a delicious journey with our Treasures of Tuscany & Florence Tour. You can walk through its picturesque vineyards and experience the art of winemaking first-hand amidst the breathtaking rolling hills, culminating in a wine-tasting at Verrazzano Castle. Every moment will be a joy as you discover Italy’s culinary secrets on an escorted tour with Travelsphere.
