The country of Italy is a wonderful destination, brimming with historical importance, a fascinating culture, and great monuments, but it is also renowned for its culinary offerings. When it comes to delightful foods, Italy is well-known for offering an orchestra of noises from its delectable dishes, which range from the soft cracking crust of freshly cooked pizza to the sumptuous slurps of pasta.
Exploring Italy via the sense of taste is an adventure in and of itself. Sample and taste these world-famous meals while traveling across Italy is an essential must for every visitor who is on a trip around the country.
Are you unsure about where to get the greatest meals in Italy? We’ll walk you through the top meals to eat in this European nation, as well as what makes Italian cuisine so unique and wonderful.
In Italy, What to Eat
Create an elegant palate around basic but traditional foods and you will have a memorable experience that will be etched in your memory and taste buds for a long time to come. There are many traditional foods to be found across Italy, from the northern to the southern regions.
While it may seem daunting to contemplate the apparently limitless carb-infused marvels of Italy, it is important to remember that one mouthful at a time is all that is required. Consider some of the most renowned Italian foods that you should taste when traveling around the country.
Florentine Steak
Bistecca alla Fiorentina (Florentine steak), often known as Bistecca alla Fiorentina, is one of the most famous dishes to eat in Florence. This particularly famous cut of beef originates from an old breed of Tuscan cattle known as the Chianina, which means “Chianina cow.” The meat from this breed is highly tasty.
If you’ve ever eaten a porterhouse steak, you’ve had a porterhouse steak, which is the cut of meat used in a Bistecca alla Fiorentina. It’s incredibly thick, around 3-4 inches in thickness, and is prepared very simply with only salt and pepper before being grilled to perfection.
In Florence, there are a few items that we suggest you watch out for on the menu.
Bistecca Fiorentina is a massive T-bone steak that is sourced from the Chianina cattle of the region.
An appetizer of cold cuts such of lardo, sbriciolona, finocchiona, and prosciutto crudo is served as an appetizer in Florence and is considered to be a must-have for every meal there.
Appa al pomodoro is a tomato sauce cooked with tomatoes, olive oil, garlic, and basil that is thickened with bread and served with crusty bread.
Bolognese-style sauce composed with veggies, tomatoes, red wine, and olive oil that is served over penne strascicate.
Gnocchi prepared with spinach, ricotta, eggs, and parmesan are known as ravioli gnudi.
Risotto
Risotto is a creamy main course that is both substantial and comforting. It is a rice-centered meal that originated in northern Italy. It is one of the most well-known Italian dishes in the whole globe, and it is also one of the most popular meals in Italy. Rice was first brought to Sicily in the 14th century, under the reign of the Arabs, and gradually expanded across the country, resulting in its widespread use.
In order to make risotto, short-grain Italian rice, commonly Arborio, is cooked in broth until it has a creamy, almost sticky consistency. Parmigiano-Reggiano, butter, wine, and shellfish are all common components in this dish.
Recognize the difference between original and good quality risotto and its glittery counterpart? Risotto is distinguished by its peculiar consistency, which is neither too dry nor too runny, but rather in the middle ground. All’onda is the term used by the Italians to describe a perfectly balanced ratio.
Gelato
Gelato is a well-known Italian dessert that can be found anywhere from restaurant dessert menus to street corners. It is considered as important as any major meal in the country. The term “gelato” is derived from the Italian word “gelato,” which means “frozen,” and it was Bernardo Buontalenti who mastered the unique structure of gelato in the 16th century.
While many people confuse gelato with ice cream, there are some important distinctions to be aware of while enjoying this Italian dessert in a cup or cone. Authentic gelato is frequently made by hand to maintain a light and airy texture, and it contains less butterfat than commercial gelato. In addition, it is served at a little warmer temperature than ice cream.
You may start with a piccolo (small) quantity and work your way up to a grande (big) portion of this delicious snack. It’s the ideal after-dinner nibble. When it comes to finishing with a creamy and tasty finish, gelato is likely to be a highlight of your tour through the sun-drenched alleyways of Italy.
Ossobuco
Known by the moniker “bone with a hole,” this heavy main dish consists of braised veal shanks cooked in a broth with vegetables, similar to a stew, and served over rice. Tomato and white wine-based sauces are often used to tenderize the meat, resulting in a mouthwatering entrée that is sure to please any palate.
Ossobuco is a substantial Italian dish that has its origins in the Lombardy area of Italy in the nineteenth century. It is the ideal dinner for a chilly winter’s day. This meal is often served with a saffron-flavored Risotto alla Milanese, which is a traditional accompaniment.
Gnocchi
This hearty meal, which is pronounced “nyo-kee,” is a one-of-a-kind creation that is most often associated with northern Italy, but can be found across the country. While it may be tempting to include these round-shaped nuggets in your repertoire of Italian pasta dishes, gnocchi is, in fact, mostly formed of potatoes.
The way these dumplings are served differs from location to region, just as it does with the other foods on this list. They are served with a tomato-based sauce in Verona, whilst in Lombardy, they are served with a cheesy sauce.
Pizza
What would a greatest Italian cuisine list be without a mention of the all-time favorite dish, a slice of pizza? No matter how many different theories there are about its origin, nothing truly captures the essence of Italy like this cheeky sphere.
When it comes to pizza in Italy, the experience is unrivaled, whether you pile on the toppings or stick to the original no-trimmings vibes of a margarita. Italian pizza types are often influenced by the location in which they are made. Here are a few examples of the varieties of pizza to keep an eye out for:
Pizza Tonda Romana – Tonda Romana is a kind of Roman pizza. This sort of pizza is round and has a distinct crunch to its crust, which is a traditional style seen in the Italian capital. With its crispy and thin base, this capital-city delicacy is one to sample if you are in the area.
Pizza Napoletana – This is a traditional pizza from Naples, Italy. This pizza, which is easily one of the most popular Italian dishes, is often seen in Naples. Ideally, it should be baked in a wood-burning oven since the foundation is light and fluffy.
Cured Meats
Prosciutto, which we are all familiar with, and Guanciale, which is used in the classic meal, Spaghetti Carbonara, are just a few of the many varieties of cured meat that are produced in Italy and exported worldwide.
There are literally hundreds of different varieties of cured meats to be found in Italy, and they are all delicious. Each location has its own, and some are items with a specific geographical origin.
Bresaola, for example, originates in the northern Italian area of Valtellina, in the Lombardy region. It is beef that has been matured for two or three months and has been air dried and salted. It is distinguished by its deep red hue. Spick is a kind of cured meat made from the same cut of pig as prosciutto, but it is flavored with spices and smoked. It hails from the Italian area of the Alto Adige.
Lardo is another another kind of cured meat that you’ll come across a lot when traveling around Italy. It’s made from a thick layer of fat on a pig’s back and is cured with a mixture of salt, herbs, and spices before being sent to Tuscany for consumption.
Cacio e Pepe
Cacio e pepe is a favorite pasta dish in Rome, and it’s easy to see why. It’s extremely basic — simply pasta, Parmesan cheese, and plenty of freshly ground black pepper – but it tastes incredible. It’s very excellent.
If you’ve ever eaten this meal at home, it was most likely cooked with cream, but that’s not how the Romans prepare it at all. Only a little amount of boiling pasta water is required to help the Parmesan melt and create a beautifully creamy meal.
There are many various varieties of pasta to be found in Rome, including cacio e pepe and amatriciana, which are both delicious (tomato and perorino cheese). Please be sure to taste both of these pastas so that you can choose which one is your favorite.
Pici Pasta
Pici is a kind of pasta that originates in Siena, Tuscany, and is said to have been there since the 5th century B.C. If you’re in Tuscany, this pasta is really popular, and it’s typically served with tomato sauce or with a wild boar ragu, or even in a cacio e pepe, which is particularly true if you’re in Rome and trying this pasta for the first time.
The pasta itself is a thick sort of spaghetti that is totally made by hand rolling the noodle sheets together. It’s created with just three ingredients: semolina flour, water, and olive oil. It’s served al dente, which means it’s thick and chewy.
Ragù alla Bolognese
Ragù alla Bolognese (Bologna Stew) is considered Italy’s national dish.
It is from Imola, near Bologna, that ragù alla bolognese originates. It is a saucy and meaty pasta dish. ‘Ragù’ is a beef sauce that may be found in a variety of Italian recipes.
Despite the fact that this meal is also known as spaghetti bolognese, ragù alla bolognese is usually made using tagliatelle pasta instead of spaghetti. Moreover, it is an outstanding example of excellent Italian cuisine, and it gives the ideal chance to match it with some excellent Italian wines.
Unanimously, Italians cook with a great sense of pride in their cuisine and a strong commitment to traditional Italian meals. Recipes handed down through generations of progeny in hushed tones, a feeling of belonging in the kitchen, and a sense of history concealed in every culinary production are all part of the culinary tradition.
