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- Lori Sorrentino
- Pizza! Naples or Sorrento, and most anywhere in Campania. We believe that every good Italian food tour should start with…PIZZA! While the cuisine of Campania and Naples has many excellent traditional Italian dishes, they’re known throughout Italy for having the best pizza in the world.
- Ribolitta. Tuscan-style Ribolitta in Florence and Tuscany. Tuscan food is famous for rustic peasant soups that have helped them keep warm throughout the ages.
- Balsamic di Modena. Bologna, Modena, and Emilia Romagna. Traditional Balsamic di Modena, is one of Italy's most famous regional foods.
- Risotto. Basilicata and Calabria for Risotto al Frutti del Mare (seafood); Venice and the Veneto for Risi e Bisi (Risotto with Peas); Milan for Risotto alla Milanese (with saffron); Campania for Risotto al Limone (with lemon).
- Pizza. Though a slab of flat bread served with oil and spices was around long before the unification Italy, there’s perhaps no dish that is as common or as representative of the country as the humble pizza.
- Bottarga. Smoked eggs from the rat of the sea. Wait, what? Don’t be put off by this rough description on an Italian delicacy because the other way to describe bottarga is “Sicilian Caviar”.
- Lasagna. Lasagna is a wide, flat pasta noodle, usually baked in layers in the oven. Like most Italian dishes, its origins are hotly contested, but we can at least say that’s its stronghold is in the region of Emilia-Romagna, where it transformed from a poor man’s food to a rich meal filled with the ragù, or meat sauce.
- Fiorentina Steak. A bistecca fiorentina, or Florentine T-bone steak, covers all of the characteristics of Italy’s best dishes: a specific cut of meat from a specific cow prepared in a very specific way all within the confines of a specific region.
- Spritz
- Risotto
- Tiramisu
- Filetti Di Baccalà
- Limoncello
- Pasta Carbonara
- Supplí
- Bistecca Fiorentina
- Cicchetti
- Mozzarella Di Bufala
Aperol or Campari Mixed Drink | Aperitivo | All of Italy, Especially in Venice Today, you can order a spritz anywhere in Italy. However, this light aperitivo originates in the Veneto region. In the 1800s, during the Hapsburg reign over the Veneto region, the Austrian soldiers were neither used to the wide selection or the strength of the wine as in...
Rice Dish | Primo | All of Italy Risotto is a rice dish and a favorite throughout the country. It might not seem anything special, but there are countless variations of this beloved dish throughout Italy. The key to a good risotto are the other ingredients you add. For example, in the photo above, you have risotto with scampi cream. There’s also th...
Coffee and Mascarpone | Dolce | All of Italy The literal translation of tiramisuis “pick me up,” so-called for its coffee content. It’s a very popular dessert among both Italians and visitors. There are already many spin-offs, like strawberry tiramisu or other flavors. However, I prefer the classic taste. When made correctly, the cream will be ligh...
Fried Codfish | Antipasto | Mostly Rome or the South Filetti di Baccalàis basically the Italian version of fish and chips. It differs from the English version as it is a bit less greasy, the batter is a little lighter, and the portions are a little smaller. You also won’t be served chips but normally some other vegetable. Italians generally eat fil...
Lemon Liqueur | Digestivo | Amalfi Coast It would be impossible not to mention the king of drinks—Limoncello! While this lemon liqueur is exported, it’s very popular in the Bel Paeseas well. You can find this drink all around the country, but the best place to enjoy it is on the Amalfi Coast. It always tastes better where it’s made! To make limonce...
Pasta with Egg and Pork | Primo | Mainly Rome It goes without saying that when you’re in Italy, there are certain pasta dishes that need to be on your bucket list. This dish is insanely simple to make, but it takes quite a bit of time to master. It only takes four ingredients to make what is arguably one of the best pasta dishes on the planet. They...
Fried Rice Balls | Antipasto | Mainly Rome These showed up on the map, at least in writing, around 1847 at a restaurant in Rome named Trattoria Della Lepre. The restaurant is no longer active, but I couldn’t imagine this dish was at fault. Basically, supplíare rice mixed with a light meat sauce and pecorino cheese with a small ball of mozzarella ch...
Steak | Secondo | Florence The bistecca Fiorentinais what it sounds like—a Florentine steak. The cut of meat is generally veal or from a heifer but must be from the Chianina breed of cattle that has origins in Siena. Before ordering this steak you should know it is commonly served rare. Like most Italian recipes, there’s no fancy marinade. The flav...
Snack Sized | Antipasto | Venice Cicchettiare typical Venetian small plates or finger foods accompanied by a glass of wine or Spritz. Don’t miss out on this food tradition when you’re in Venice! Lots of place serve these bite-size dishes, but you’ll want the inside scoop on where to get the best most authentic ones. The simplest way is to join a lo...
Buffalo Cheese | Antipasto | Naples and Amalfi Coast Mozzarella di Bufala is the king of all Mozzarellas. There are generally two kinds: Bufala and Fior di Latte. Fior di Latte has a milder taste and is usually used on pizza. The difference in production is that fior di latte is made with cow’s milk, while bufala is made from the milk water buffalo...
- Pizza. Pizza is an oven-baked, flat, usually round-shaped bread covered with ingredients such as tomato sauce, cheese, olive oil and optionally other toppings.
- Lasagne. Lasagne is an oven-baked pasta dish consisting of layers of sheet-shaped pasta alternated with a choice of the following ingredients and sauces: cheese and/or bechamel sauce, tomato sauce, various meats (usually ground beef or pork, or a combination of the two), vegetables (zucchini, spinach).
- Polenta. A dish of boiled cornmeal that may be served as mashed potatoes, or in solid loafs that can be baked, fried or grilled. Originally, before the introduction of maize in Europe, polenta was not yellowish but darker as it was not made with maize, but with spelt (farro), rye or buckwheat.
- Focaccia. Focaccia is a kind of flat bread made in the much the same way as pizza, seasoned with olive oil, herbs, vegetables and/or cheese. It is typical of Liguria, Piedmont, Sicily, Veneto, Marche and Umbria (where it is called crescia), Tuscany (schiacciata) and Basilicata (strazzata).
Mar 16, 2024 · What to eat in Italy? Top 100 Italian Foods. Last update: Sat Mar 16 2024. shutterstock. VIEW MORE. View all Italian Foods. View Italian Foods map. 01. Pizza Napoletana. NAPLES, Italy. 4.8. shutterstock. Ate it? Rate it. Wanna try? Add to list. MAIN INGREDIENTS. 00 Flour. Tomato. Mozzarella di Bufala Campana. Basil. Olive Oil. Oregano. Yeast. Salt.
Mar 17, 2015 · 1. The Mothers of All: Pasta & Pizza – but what and where to eat? One should not miss out on feasting on pasta and pizza, the two iconic traditional Italian dishes during their vacation. Pasta types vary significantly depending where you go in Italy. Be sure to try the regional specialties in the cities that you are visiting.
Mar 21, 2023 · Arguably the most famous Italian salad, Caprese should only be served in summer when tomatoes and basil are at their peak. Imagine this heirloom version alongside veal Milanese, in place of the...
