Culinary Experiences in Italy

Renowned worldwide, Italy's diverse regional cuisines reflect the country's remarkable geographic and cultural richness.

At the heart of it all is a profound connection between food and the local identity. From the exceptional quality of Italian produce to the deep respect for tradition, dining here embodies passion, pride, and godere la vita (enjoying life). Indulging in these culinary delights is a crucial part of any visit to Italy.

The Italian phrase for 'pride of place' is campanilismo. This concept has its roots in the historical conflicts among medieval city-states, where battles over territory have transformed into a rivalry in crafting unique foods and wines.

With such incredible ingredients transformed into countless exquisite dishes (and so little time!), sharpen your culinary instincts with these essential recommendations. Let your palate guide you through Italy with our guide on what to savor and sip during your journey.

Get ready – you've never tasted pasta this exceptional!

This delightful staple can be found and savored across the country, and experiencing the various regional takes makes any trip worthwhile. In Rome, indulge in spaghetti alla carbonara (without cream), bucatini all'amatriciana (with bacon, tomato, chili, and pecorino cheese), and spaghetti cacio e pepe (featuring pecorino cheese and black pepper).

In Bologna, the classic tagliatelle al ragù (pasta with white wine, tomato, oregano, beef, and pork belly) represents your traditional bolognese. The city is also renowned for its comforting tortellini in brodo (pasta filled with ground meats served in a light broth).

Gragnano, a town on the Amalfi Coast, is renowned for its exceptional pasta, ideal for spaghetti alle vongole (spaghetti with clam sauce). Alternatively, in Sicily, indulge in pasta con le sarde (pasta with sardines, pine nuts, raisins, and wild fennel).

Open a bottle of Sagrantino di Montefalco red wine and grate a black truffle from Norcia over fresh tagliatelle (ribbon pasta) or strozzapreti (elongated pasta literally meaning 'priest-strangler').

Sardinia boasts pasta specialties like culurgiones (stuffed pasta pockets with potato and casu de fitta cheese), fregola (granular pasta akin to couscous), and malloreddus (a hybrid of gnocchi and pasta).

Where to savor it: Da Enzo or Cesare al Casaletto in Rome; Il Santo Bevitore in Florence; Il Portalano in Sardinia.

Naples has elevated on-the-go pizza to a true art form 

'Pizza by the slice' makes for a perfect snack in the piazza, and Naples is the best place to enjoy it, renowned for its outstanding street food. Alongside traditional offerings (wood-fired crusts adorned with prosciutto, basil, or mushrooms), inventive options like slider-style annarella  (pizza-dough buns filled with artichoke in three styles – boiled, creamed, and fried) and provola (provolone cheese), culatello (cured ham) with lemon peel abound.

For a unique twist, indulge in pizza fritta (fried pizza dough stuffed with salami, lard, smoked provola cheese, ricotta, and tomato) while you’re there. 

Where to taste it: Concettina Ai Tre Santi, Pizzeria Gino Sorbillo and Starita in Naples.

Deep-fried risotto balls are the pinnacle of street food

These golden, deep-fried risotto balls go by many names across Italy, from Rome’s supplì to Sicily’s arancini. Supplì are made with arborio rice and filled with gooey mozzarella, earning them the name – supplì al telefono – as the cheese pulls into long, cord-like strands while you eat. There’s also a version filled with porcini mushrooms that’s equally tempting. Arancini, named for their small, round, golden appearance resembling little oranges, are stuffed with mozzarella, ragù (meat sauce), tomatoes, and often peas. 

Supplì add joy to any stroll through central Rome. Small shops sell them right on the street, as do many local markets. 

Where to indulge: Supplì and Forno Roscioli in Rome; Spinella in Sicily.

Unleash your inner meat lover

Italy offers an astonishing array of meat dishes. Bologna tempts with mortadella (a type of pork cold cut) and stinco di maiale al forno con porcini (oven-roasted pork shanks with porcini mushrooms). Parma is renowned for its prosciutto (cured ham), while lesser-known specialties include pesto di cavallo (raw minced horse meat with herbs and Parmesan). 

Norcia is celebrated as Italy's pork hub, especially for its wild boar. Similarly, the Tuscan dish, pappardelle al cinghiale, is a wide pasta served with wild boar sauce. Meat enthusiasts also savor Florence's famous bistecca alla fiorentina, sourced from Tuscany's esteemed Val di Chiana. Sardinia boasts porchetta (roast suckling pig, often served on myrtle leaves). Finally, there’s the classic ossobucco con risotto alla milanese (Milanese veal shank with saffron risotto). 

Where to savor it: Ristorante Da Muzzicone in Tuscany; Agriturismo Agrisole in Sardinia; I Panini di Mirò in Bologna.

Experience more cheeses than there are towns

Cheese lovers will find themselves in heaven in Italy, which boasts some of the world's most revered formaggi. With countless regional varieties to savor, start with these notable favorites:

• Parmigiano Reggiano: A nutty, grainy cheese with DOP ('Denominazione di Origine Protetta') status, produced in northern regions such as Parma, Reggio Emilia, Modena, Bologna, and Mantua. It’s crafted from the milk of free-range cows fed on premium grass or hay.
• Gorgonzola: A wonderfully aromatic blue cheese, this washed-rind variety hails from Lombardy and Piedmont. Made from whole cow's milk, it ages for three to four months.
• Mozzarella: A chewy, silky cheese synonymous with Campania and Puglia, best consumed on the day of production. The finest option is the exquisite, porcelain-white DOP mozzarella di bufala (buffalo mozzarella), made from the milk of black water buffaloes.
• Provolone: Originating in Basilicata, this semi-hard cheese with a wax rind is now commonly made in Lombardy and the Veneto. Similar to mozzarella, it’s crafted using the pasta filata technique, where the curd is heated until it becomes stringy (filata). 
• Asiago: Hailing from the northern provinces of Vicenza, Trento, Padua, and Treviso, this pungent, flavorful cheese uses unpasteurized cow's milk sourced from the Asiago plateau.  

Where to enjoy it: Malvasia all'Adriatico Mar in Venice; Mastro Ciccio in Puglia; Borgiattino in Turin.

Discover who serves the finest gelato in Italy

The finest Italian gelato is crafted from seasonal ingredients without synthetic dyes, allowing the natural flavors and colors to shine through. The quest for the best gelato in Italy is a delicious adventure worth exploring yourself. 

Where to indulge: Giolitti and Fior di Luna in Rome; Vivoli and Gelateria Pasticceria Badiani in Florence.

Top-tier coffee comes in a variety of styles  

Most mornings in Italy begin with a rich, frothy cappuccino (named after the Capuchin monks and their brown robes), typically enjoyed before 11am and served at a moderate temperature. For the rest of the day, it’s all about espresso, though you can request a dash of milk in a caffè macchiato or a delightful caffè corretto (espresso 'corrected' with a splash of grappa or brandy).

On sweltering summer days, a granita di caffè (coffee topped with shaved ice and whipped cream) is refreshing. More Italian bars across the north and south are now offering alternatives to cow's milk, making cappuccino con latte di soia (soy milk cappuccino) and latte di mandorla (almond milk) less of a rarity than before.

Where to savor it: Al Parlamento in Venice; Cafè del Binari in Milan; Caffè Sant'Eustachio in Rome – and in every town and city across Italy.

A meal in Italy wouldn’t be complete without wine

Choosing the right wine is just as crucial as selecting your dinner companion. While the country's drinkable pilsners and occasional red ales go well with roast meats, pizza, and quick bites, wine is deemed essential for a proper meal. And with many wines priced lower than a pint in Italy, this choice is about flavor, not cost.

You might recognize some Italian wines like the classic pizza partner Chianti or the dependable summer favorite pinot grigio. However, you'll also discover unique Italian varietals and blends without direct translations (Brunello, Vermentino, Sciacchetrá) and fascinating wines that differ greatly from their European and New World counterparts, including merlot, pinot nero (or pinot noir), and chardonnay.

Many travelers opt for carafes of house red or white, which typically feature young, fruity reds that pair nicely with tomato-based dishes and chilled dry whites that refresh the palate after seafood. However, with a bit of adventurous spirit, you can explore a wider selection by the glass or half-bottle.

Where to enjoy it: Anywhere!

There’s an abundance of delicious choices for vegetarians and vegans

First courses (primi) often feature seemingly vegetarian options like pasta con pesto – the iconic Ligurian blend of basil, Parmigiano Reggiano (Parmesan), and pine nuts – or Sicilian alla norma (with basil, eggplant, ricotta, and tomatoes), risotto ai porcini (rich risotto with earthy porcini mushrooms), and the luxurious risotto al Barolo (risotto made with fine Barolo wine, though any good dry red will suffice).

However, even if a dish appears vegetarian at first glance, it’s wise to confirm what stock is used in that risotto or polenta, or the components in that deceptively rich tomato sauce; it may contain beef, ham, or anchovies. Vegans should also be cautious of the common use of cheese in many dishes – always verify that it isn’t topped with something extra, even if the menu doesn’t mention it.

Must-try dishes you shouldn't overlook

Missoltini: Sun-dried fish from Como, cured with salt and bay leaves.

Lampredotto: Boiled cow’s stomach, sliced, seasoned, and served in a bun in Florence.

Pani ca meusa:A Palermo sandwich featuring beef spleen and lungs, dipped in hot lard.

Zurrette: Sardinian black pudding made from sheep's blood, cooked in a sheep's stomach with herbs and fennel.

Trippa alla romana:Visit the Testaccio neighborhood in Rome for traditional dishes like tripe simmered with potatoes, tomatoes, mint, and pecorino cheese.

A culinary year

While sagre (local food festivals) peak in the fall, it’s always a good time to indulge in Italy’s culinary delights.

Spring (March–May)Enjoy asparagus, artichokes, and Easter specialties, along with festivals like Turin's Cioccolatò and Ascoli Piceno's Fritto Misto all'Italiana.

Summer (June–August)Feast on eggplants, peppers, and berries. Savor tuna at Carloforte's Girotonno in June and cool down with gelato and Sicilian granita.

Autumn (September–November)During this season, indulge in food festivals featuring chestnuts, mushrooms, and game. Truffle hunters flock to Piedmont, Tuscany, and Umbria, while wine lovers celebrate Elba's harvest and Merano's wine festival.

Winter (December–February)Celebrate with Christmas and Carnevale delicacies. On Sardinia's Poetto beach, fishers offer sea urchins and mussels, while Umbria hosts the Mostra Mercato del Tartufo Nero to honor black truffles.