A Comprehensive Guide on What to Eat in Italy // Italy
Few countries in the world have a food culture as robust as Italy. Carb-heavy and homey, Italian food is easily a favorite in our household. Pepperoni pizza is M’s sick-and-need-to-get-better food, while the smells of a truffle pasta make my stomach rumble. But the quality of carbs and how they’re adorned vary greatly from region to region across Italy.
Having spent over a month in Italy, we’ve gotten to experience the variations of Italian cuisine across multiple regions, and we’ve tried as many local foods as possible. With Stanley Tucci’s Searching for Italy for inspiration (the Florence episode was particularly enlightening), here are some local dishes from each region we think you should try. Note that the food in Italy is very local, so you'll likely only find these dishes in their specified regions. Eat it while you can!
Dishes found everywhere
The list of dishes that can be found across the entire country is very extensive, but I’ve gathered some of the most popular ones.
Pizza Margherita
Of all iconic Italian foods, pizza stands out above the rest. I might be biased, as my husband (as I already mentioned) is a major pizza-lover. But if you’re in Italy, pizza is a must. Neapolitan pizza, or pizza Napoletana (see the Naples section), is our favorite, and it’s definitely the best in Naples, but pizza in Italy is just good. We love a good margherita (San Marzano tomatoes, mozzarella cheese, and fresh basil) — it’s a classic for a reason.
Pasta al Pomodoro
Pomodoro sauce is thicker and smoother than marinara, but the ingredients are similar (tomatoes, herbs, garlic, onion, and olive oil). Served almost everywhere, it will be different on the menu depending on the region: instead of pasta, it will typically use the local variety of pasta (eg. orecchiette al pomodoro).
Bruschetta
The word “Bruschetta” actually refers to the process of preparing and cooking the bread. The well-known antipasto (appetizer), Bruschetta al Pomodoro, is a simple garlic-rubbed toast topped with fresh tomato, basil and olive oil. It can, of course, be prepared with a variety of other toppings, as seen here.
Top to bottom: anchovies with basil, parma ham with tomatoes, york ham with stracchino cheese
Parmigiana di Melanzana
Eggplant parmesan has got to be another classic Italian dish. Ideally, you can find one made by an Italian grandma in a local food market. Layers of fried eggplant are baked in a dish with tomato sauce, basil, parmesan and mozzarella cheese.
Truffles
Truffles are a type of edible fungi that grow underground and are highly prized for their unique and intense flavor. Black truffles are much more common, and frequently top savory dishes such as pasta, risotto, and meat dishes. White truffles are found primarily in Piedmont, Italy, and are often used in high-end restaurants. In any case, you’ll find truffles everywhere in Italy, and you’ll miss them when you leave.
Desserts found everywhere
Gelato
If you’re only going to eat one dessert in Italy, it has to be gelato. Gelato is Italian ice cream, and it can be found almost anywhere, in a variety of flavors, such as chocolate, pistachio, and hazelnut.
Tiramisu
This classic Italian dessert is made with ladyfingers soaked in espresso, layered with mascarpone cheese and dusted with cocoa powder.
Cannoli
A Sicilian pastry that consists of a tube-shaped shell filled with sweetened ricotta cheese and often topped with chopped pistachios or chocolate chips.
Drinks found everywhere
Espresso
Italy is famous for its strong, flavorful coffee, and espresso is the quintessential Italian coffee. It is a concentrated shot of coffee that is typically served in a small cup and enjoyed throughout the day.
Cappuccino
Another popular coffee beverage in Italy, a cappuccino is made with equal parts espresso, steamed milk, and frothed milk. It is typically enjoyed as a breakfast drink.
Apertivo
An aperitivo is a pre-dinner drink that is meant to stimulate the appetite. It can be anything from a glass of wine to a spritz made with Aperol or Campari.
Lombardy (Milan)
Timeout has a great list of 10 foods for Milan, but these were my favorites:
Risotto
Apparently, Italy is the largest producer of rice in Europe, and it’s mainly grown in the flat Po Valley, where Milan is located. Legend has it that in the 16th century, one of the apprentices working on the Duomo’s stained-glass windows decided to add saffron (used to color the glass), to white rice, which turned the rice into the characteristic yellow risotto is known for today. When you’re in Milan, try a risotto alla Milanese.
Cotoletta
A veal breaded cutlet, cotoletta resembles a schnitzel, but is cooked with the bone-in and traditionally fried in clarified butter. In Milan, it is also known as “cotoletta alla milanese”, or “veal alla milanese.”
The Emilia-Romagna region variation (cotoletta alla bolognese) adds parmesan cheese and prosciutto on top, and the Parlermo version (cotoletta alla palermitana) has the veal brushed with olive oil, then baked or grilled instead of being fried. The latter also has a few other variations in the breading.
Ossobuco (or Osso Buco)
Ossobuco is a Lombard dish of veal shanks, which are cross-cut from the leg bone beneath the knee and shoulder, braised with vegetables, white wine and broth. The word “Ossobuco” means “bone with a hole,” and is one of two meats you can find at any traditional restaurant in Milan. It is often served with a side of risotto or polenta.
Piadina
A thin, flaky Italian flatbread, filled with meats, cheeses, and sometimes vegetables, piadinas are a lunch favorite in Milan. Here are some recommendations for the best spots to try them.
Polenta
Northern Italians are serious about their polenta, and a lot of it can be found in Milan. Polenta is a boiled cornmeal, also described as a cornmeal porridge.
Liguria (Genoa, Portofino, Cinque Terre)
Trofie al Pesto
Pesto (also known as Pesto alla Genovese) is originally from Genoa, the capital of Liguria. It traditionally consists of crushed garlic, European pine nuts, course salt, basil leaves, and hard cheese (such as parmesan or pecorino), blended with olive oil. Pesto here is delicious.
Trofie are elongated twists of pasta, and the trofie al pesto dish is a very fresh pasta dish.
Focaccia
The fluffy hybrid of pizza and bread known as focaccia originated in Liguria, and it is done better here than anywhere else. Olive oil, salt and bread, focaccia can be found topped with a variety of ingredients.
Anchovies
Ubiquitous across the Cinque Terre, these salty fish flavor bread and pizza equally well, and are not to be missed in this region.
Fritto Misto
Fritto Misto is a “fried mixture,” and is often served in paper cones containing lightly fried fish, shellfish, and vegetables. If you’re a fan of calamari, you’ll love this.
Farinata
This thin crepe-like pancake is made from chickpea flour, water and olive oil, and usually eaten as a snack in the afternoon or served in place of bread at the beginning of a meal.
Emilia-Romagna (Bologna, Modena)
Emilia-Romagna has some of the best food in Italy, and has some of the Italian cities most known for food. Aside from the obvious parmesan cheese and aged balsamic vinegar, you should also try:
Prosciutto di Parma
You’ve never had prosciutto like this prosciutto. A type of cured ham that is made in the province of Parma and is famous worldwide for its delicate flavor, this Parma ham has the richest flavor you could ask for.
Lasagne alla Bolognese
A classic pasta dish made with layers of fresh pasta sheets, Bolognese meat sauce, and bechamel sauce.
Mortadella
A type of cured meat that is made with finely ground pork and flavored with spices such as black pepper and pistachios.
Tortellini in brodo
Small stuffed pasta shapes that are served in a clear broth and often enjoyed as a comforting winter dish, though delicious in the summer as well.
Tuscany (Florence, Siena)
Before eating in Tuscany, I highly recommend watching Stanley Tucci’s episode on Florence. You’ll learn so much about the history of the cuisine that makes eating the food that much more interesting.
Bistecca Alla Fiorentina
This is a grilled T-bone steak that is a signature dish of Florence. It is made from a local breed of cattle called Chianina and is seasoned with salt, pepper, and olive oil.
Ribollita
This is a hearty Tuscan soup made with bread, cannellini beans, kale, carrots, and other vegetables. It is typically served with a drizzle of olive oil and is perfect for a cold winter's day.
Panzanella
Another common use for bread is panzanella, a traditional Tuscan salad made with stale bread and fresh vegetables (including tomatoes, onions, and cucumbers). It is a refreshing and light dish that can be found in many restaurants and home kitchens during the summer months.
Pappa al Pomodoro
This is a tomato and bread soup that is a staple of Tuscan cuisine. It is made with stale bread, fresh tomatoes, garlic, and basil, and is perfect for a light lunch.
Cantucci
These are traditional Tuscan almond cookies that look like biscotti, and are often served with Vin Santo, a sweet dessert wine, making for a pairing straight from heaven.
Lazio (Rome)
Pizza al taglio
This is a rectangular, thick-crust pizza that is sold by weight and cut into slices. It is a popular street food in Rome.
Cacio e Pepe
This is a simple yet delicious pasta dish made with spaghetti, Pecorino Romano cheese, and black pepper.
Carbonara
This is another classic pasta dish that is made with spaghetti, pancetta, eggs, and Pecorino Romano cheese.
Maritozzo
Maritozzo is a sweet bread roll that is typically filled with whipped cream and sometimes flavored with candied orange peel. It is usually eaten for breakfast or as a snack, best paired with an Italian coffee, and it can be found in bakeries and cafes throughout Rome.
Alla Matriciana (or all’amtriciana)
This pasta dish is made with tomato sauce, guanciale (cured pork jowl), and Pecorino Romano cheese. The pastas most commonly used for this dish are bucatini (a thick spaghetti-like pasta with a hollow center), and rigatoni.
Campania (Naples, Amalfi Coast)
This is the most famous pizza in the world, and it is said to have originated in Naples, which is the capital city of Campania. If you’re going to eat pizza anywhere in Italy, it has to be neopolitan pizza in Naples. Food & Wine’s Where to Eat Pizza lists 20 best pizzas in Italy, and 7 of them are in Naples. M’s favorite pizza in the world is L’Antica Pizzeria da Michele, in Naples.
Spaghetti alla Nerano
Spaghetti alla Nerano is a traditional pasta dish from the town of Nerano on the Amalfi Coast in the Campania region of Italy. It is a simple yet flavorful dish that consists of spaghetti pasta, fried zucchini, grated Parmigiano Reggiano cheese, and fresh basil.
Thinly sliced zucchini is first fried in olive oil until it is lightly browned and crispy. Then, the zucchini is added to a sauce made with garlic, olive oil, and a pinch of red pepper flakes. Cooked spaghetti is then added to the pan and tossed with the zucchini and sauce until it is well coated. This dish is absolutely delicious, and there’s a reason our Amalfi driver insisted we try this dish before leaving.
Insalata Caprese
This simple Italian salad originated on the island of Capri, off the coast of Naples in the Campania region. It is made with just a few ingredients: fresh mozzarella cheese, ripe tomatoes, and fresh basil leaves.
Mozzarella di Bufala
This is a type of mozzarella cheese made from the milk of water buffalos. It is a specialty of the Campania region and is used in many dishes, including pizza, salads, and sandwiches. This might be the reason there are so many mozzarella-focused dishes from this region of Italy.
Limoncello
This is a lemon-flavored liqueur that is popular throughout Italy, but especially in Campania, where it is made with locally grown lemons.
Puglia
Focaccia Barese
A delicious flatbread made with olive oil, tomatoes, and olives, and often served as an appetizer or a snack.
Fave e Cicoria
Fave e Cicoria (or fava beans and chicory) is prepared by turning fava beans into a puree, where, on the plate, it holds the sauteed chicory. It is often enjoyed as a hearty winter dish, and is considered a traditional dish during the Feast of Saint Joseph, celebrated on March 19th.
Orecchiette con le cime di rape
A traditional pasta dish made with ear-shaped pasta called orecchiette and cooked with broccoli rabe, garlic, and chili flakes.
Panzerotti
Panzerotti are similar to calzones, but smaller in size and fried rather than baked. They can be served as a snack, appetizer, or as a main dish, and often eat hot and fresh out of the fryer. This is a popular street food that originated here.
Burrata
A creamy and delicious cheese made from mozzarella and cream that is best enjoyed fresh, is a specialty of the region.
Sicily
Eggplant Caponata
Caponata is a traditional Sicilian dish consisting of diced cooked eggplant, onions, celery, tomatoes, olives and capers, cooked in a sweet sauce.
Pasta alla Norma
A classic Sicilian pasta dish made with eggplant, tomatoes, and ricotta salata cheese.
Busiate alla Trapanese
Originally from the city of Trapani in the western part of Sicily, Italy, busiate is durum wheat flour and water pasta shaped like long, twisted ribbons. The sauce is made with cherry tomatoes, garlic, basil, almonds, and olive oil, and the crushed almonds give this dish its unique texture and nutty flavor.
Panelle
A popular street food snack made from chickpea flour that is fried and served in a sandwich with bread.
Granita
A refreshing and sweet dessert made from ice, sugar, and fruit flavors such as lemon or almond.
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For more, here is a great guide on the dos and don’ts of eating in Italy!