Italian Cuisine: Must-Try Dishes from the Heart of Italy

When you think of Italy, food is likely the first thing that comes to mind, followed by the stunning sights waiting to be explored.

Italian cuisine has spread so widely across the globe that you might even stumble upon a red-and-white checkered table and a hearty plate of pasta in the most remote parts of the Amazon.

What makes Italian food so irresistible? Countless factors, each rooted in the diverse regions of Italy. If you can't explore them all, here are some iconic classics to start with:

Pizza Napoletana

Italy’s contribution to late-night TV binge-watching, tight deadlines, and pizza delivery services needs little introduction. Pizzas can now be delivered almost anywhere on earth – even aboard an intercity train – in just 30 minutes, as long as there's a phone signal and a generous tip.

But the greasy slice you're devouring from a cardboard box (for breakfast, really?) is a far cry from the authentic experience. A genuine Italian pizza is thick, soft, and chewy, with a delicate elasticity. It's typically topped with fresh tomatoes, extra virgin olive oil, basil, and gooey mozzarella or fior di latte cheese – or sometimes just simple white pizza. The most flavorful version uses buffalo milk mozzarella.

Countless pizza crimes have been committed in the name of culinary experimentation – hot dog-stuffed crust, anyone? Or pineapple pizza? But nothing beats the original, especially when enjoyed in Naples, the city where it all began.

Tagliatelle al ragù

The world may call it 'spaghetti bolognese,' but that’s not quite right. This harmonious mix of rich ragù sauce and fresh, golden tagliatelle pasta is a specialty of Emilia Romagna, particularly Bologna. And that's why it’s globally known by its misnomer.

Legend has it that the shape of tagliatelle was inspired by the flowing golden locks of the fierce 16th-century Italian noblewoman, Lucrezia Borgia. The ragù itself is a rich mixture of finely chopped or ground pork and beef, blended with celery, carrots, onions, tomato sauce, and a splash of red wine.

A generous sprinkling of Parmigiano Reggiano cheese tops it off like a dusting of snow on a mountain peak. The ancient recipe is safeguarded by the Azdore, or 'pasta priestesses,' who craft fresh tagliatelle daily for their loyal customers at pasta boutiques throughout the region.

Rigatoni alla carbonara

This dish requires only a few simple ingredients, but the magic lies in their quality and how they cling to the tube-shaped pasta. Pecorino cheese, pork cheek, and raw organic eggs are all you need for Rome’s signature dish.

As a hearty, protein-packed meal, carbonara is typically served for dinner. The homemade rigatoni must be perfectly 'al dente' – cooked just enough so it’s neither soft nor firm – allowing the rich, egg-based sauce to cling without running off the plate. While rigatoni is preferred, spaghetti can also work, ideally homemade with a rough texture.

While carbonara may have roots in American influence – with pasta, egg, and bacon likely gaining popularity with the arrival of U.S. troops during World War II – many Romans, and Italians in general, like to hold on to a local legend. According to this tale, the dish was a favorite among charcoal burners working in the chilly Apennine Mountains.

Trofie al pesto

The word 'pesto' comes from the Genoese verb 'pestare,' meaning 'to crush.' This fragrant sauce is made by grinding together basil, Parmigiano Reggiano, pine nuts, garlic, coarse salt, and extra virgin olive oil in a traditional Genoese marble mortar. The result is a rich, creamy mixture that captures the essence of a Mediterranean garden, begging to be tossed with a bowl of fresh trofie pasta.

This dish truly shines in Genoa, the heart of Liguria in northwestern Italy, a region rich in maritime history and exploration. During the Middle Ages, Liguria was a key spice trading hub, where the use of herbs and flowers to flavor food became widespread.

Pesto’s roots trace back to the 1800s, though it is based on a much older garlic-based sauce called 'agliata' from earlier times.

Lasagne

While mass-produced, freezer-friendly versions of this classic often resemble doorstops more than a meal, a well-made lasagne, rich with layers of ragù, béchamel sauce, and Parmigiano cheese between delicate sheets of handmade ‘sfoglia’ pasta, remains an absolute delight.

Lasagne, whether made with spinach or tomatoes, is strongly associated with the northern city of Bologna, though its origins can be traced back to ancient Rome.

Legend has it that the philosopher Cicero was particularly fond of lasagne, finding its delicate, refined texture easier to digest than many of the heavier foods of his time. He is said to have consumed vast quantities, right up until his untimely demise.

Brodetto

This dish is not for solo diners, unless they’re: A) incredibly hungry, or B) absolutely obsessed with seafood. Brodetto is a massive fish soup that’s typically served as a single main course but is usually enough to feed two.

Ray, mullet, sole, redfish, and prawns rise from the bubbling pot, immersed in a savory broth of semi-ripe tomatoes, parsley, and garlic. Grilled slices of bread are added before serving, soaking up the flavorful, fish-infused liquid.

Once the fish is finished, it’s time to enjoy the bread soaked in the flavorful broth. Finally, thin strands of spaghetti, known as capelli d’angelo (or angel hair), are added to the pot and stirred into the remaining seafood broth.

It’s a uniquely Vasto-style meal, typical of the Adriatic coast.

Tortellini

Delicate, hand-shaped pasta knots are filled with a rich mix of pork loin, ham, Mortadella salami, Parmigiano cheese, eggs, and a hint of nutmeg, before being dropped into a hearty capon broth.

A curious legend claims that a voyeuristic innkeeper in Bologna once spied on Venus, Mars, and Bacchus in the middle of a passionate affair. He allegedly glimpsed Venus's perfect navel and tried to replicate it in pasta form.

And just like that, Tortellino was born.

The authentic recipe is fiercely guarded by the Confraternity of Tortellino, a group of purists who won’t tolerate any creative deviations.

Several towns in the Emilia Romagna region claim to be the birthplace of this iconic dish, but the real battle lies between three: Modena, Bologna, and Castelfranco Emilia, a small town nestled halfway between them.

Gelato

Sure, we know that 'authentic' gelato spots have popped up in your area. And yes, it’s good.

But let’s be honest – it still doesn’t compare to the gelato you can get anywhere in Italy, enjoyed under the warm evening sun, with the sound of Vespas buzzing in the background.

Gelato is said to have originated with the ancient Sicilians, who combined fruit juice with snow from Mount Etna. Today’s recipes feature milk, cream, sugar, and eggs.

Classic local flavors include pistachios, toasted almonds, various nuts, lemons, mandarins, figs, and prickly pears.

Gelato can be enjoyed on its own or paired with a brioche bun, as the Sicilians do. Pieces of the bun are used to scoop up the gelato, and in some cases, the gelato is spread inside the bun, much like a peanut butter sandwich.

Baccalà alla Vicentina

This dish is prepared using dried fish.

No, don’t worry! This isn’t the gelatinous, rehydrated fish you’ve heard horror stories about from Scandinavia. This is something much tastier.

The magic lies in the preparation – a recipe created by merchants from Vicenza in the 1500s and safeguarded by a brotherhood of chefs. The dried cod is tenderized by pounding and then soaked in running water for two days. After that, extra virgin olive oil, milk, Parmigiano cheese, onions, and anchovies are added and slowly cooked together so the flavors meld perfectly.

It’s said that when you taste it, you should feel as though the fish is still alive and swimming in the ocean – a slightly nightmarish image, we admit.

Polenta

This dish of boiled cornmeal porridge is best served hot and semi-liquid on a wooden board. Alternatively, it can be cooled, set into a solid form, sliced into strips, and grilled as finger food.

Once considered a humble peasant food with supposed aphrodisiac properties, polenta is an excellent gluten-free alternative to bread. Its neutral taste pairs well with nearly everything: rabbit, mushrooms, braised veal in tomato sauce, and even Nutella.

Carciofo alla giudia

This crispy, golden-fried artichoke, which makes a satisfying crunch with every bite, is a beloved specialty from Rome’s Jewish Ghetto.

The selection process is rigorous. Only the finest varieties are chosen. These artichokes measure 15 centimeters (5.9 inches) across – twice the size of normal ones – and grow on the highest part of the plant, where they soak up the most sunlight.

After the tough outer leaves are carefully trimmed with a cobbler's knife, the artichoke is fried twice at different temperatures. It’s served as an appetizer, sometimes presented upside down with the stem pointing up, spilling over the plate like a blooming flower.

Risotto alla Milanese

A quintessential Italian dish with an exotic twist, this creamy rice gets its signature golden hue and velvety texture from saffron. That’s why it’s also known as risotto allo zafferano, though the Milanese prefer to call it the simpler, more straightforward risotto giallo.

Local carnaroli or arborio rice is simmered in veal broth, butter, Grana Padano cheese, and sometimes enriched with bone marrow. The key to making a perfect risotto alla Milanese is giving the rice ample time to absorb the full depth of flavors.

As with many great dishes, there’s an interesting backstory. This one involves a Dutch artist who, while decorating the windows of Milan’s Duomo cathedral, prepared a rice dish using saffron, the same yellow dye he was using. The dish quickly became a local sensation.

Porceddu

Don’t be alarmed if you come across village food festivals in Sardinia where baby piglets are skewered and roasted over an open flame. It’s a local tradition, and if you’re a meat lover and not squeamish, we can tell you that the crispy, roasted piglet is absolutely delicious.

Porceddu (meaning piglet in Sardinian) refers to a young pig that has been nourished solely by its mother’s milk and weighs under 8 kilograms (17.6 pounds). This results in exceptionally tender meat with a milder flavor.

Once slaughtered, the piglet is slow-roasted for hours in public squares and prepared in several delicious ways. During cooking, hot lard is drizzled over the piglet to enhance its crispiness and flavor. Before serving, it is often glazed with honey and topped with fresh herbs.

The preparation of porceddu is a true spectacle, and the key to achieving the perfect crunchy skin lies in expertly rotating the massive skewer to ensure the outer layer crisps without burning while the meat stays tender.

Bombolotti all’Amatriciana

The Amatriciana sauce was first created in the town of Amatrice, located in central Lazio. The recipe evolved when tomatoes, introduced to Italy after the discovery of America, were added to the dish.

Since becoming a classic of Roman cuisine, the secret to its success lies in selecting the right pasta – and no one does it better than bombolotti.

These thick, wide tubes of pasta, with their ridges, are perfect for capturing the rich sauce made from high-quality tomatoes, crispy fried pork cheek, and a generous sprinkle of savory Roman pecorino cheese. True to its name, the bombolotti bursts with flavor in your mouth with each bite.

Caponata

Sweet vegetables are rarely a go-to choice in Italy, but this indulgent Sicilian dish is sure to win anyone over. It’s a delightful blend of sweet and sour vegetables, all tossed in a flavorful sauce made from tomato extract, onions, celery, capers, and olives.

While there are many variations of caponata, most include small potatoes, eggplant, and bell peppers, cooked with almonds, pine nuts, raisins, sugar, vinegar, extra virgin olive oil, and fresh basil.

Tiramisù

It’s no surprise that a country renowned for both its desserts and coffee would come up with a delicious fusion of the two. What is surprising, however, is that this iconic treat is said to have originated in a brothel.

Tiramisù is made by layering Savoiardi ladyfingers, each one dipped in a rich mixture of mascarpone cream and various coffee powders. Sometimes a dusting of chocolate powder is added, but purists prefer to keep it true to its coffee roots.

Traditionally, tiramisù is made in large trays and cut into rectangular portions, much like lasagne.

The name tiramisù translates to 'lift me up' or 'pick me up', referencing the energizing effect it supposedly had on patrons of brothels in the northern city of Treviso, encouraging them to spend more.

Insalata Caprese

Want to learn how to make great Italian food but don’t know where to start? Begin with this classic Mediterranean dish: layers of fresh tomatoes and mozzarella cheese, drizzled with extra virgin olive oil, seasoned with salt, pepper, and fresh basil leaves.

The white mozzarella, red tomatoes, and green basil are said to represent the colors of the Italian flag. This iconic dish is believed to have originated on the fashionable island of Capri. Insalata Caprese means 'salad, Capri style.'

Bollito alla Piemontese

This hearty dish from Piedmont in northern Italy is a meat lover’s dream. Bollito, meaning 'the boil', features a platter of various boiled meats. The dish includes seven cuts of beef, plus calf’s head, chuck steak, ox tongue, ox tail, flank, a whole capon, and cotechino pork sausage.

To elevate the flavors, a medley of carrots, onions, fresh rosemary, celery, garlic, salt, and pepper is added. The tender meats are served with a selection of bittersweet sauces for dipping.

The secret lies in perfect timing and the right temperature. The longer the meats are boiled, the richer the flavor, but there's always the danger of overcooking, which can spoil the taste.

Linguine allo scoglio

The name 'scoglio', meaning 'sea rock' in Italian, perfectly captures this dish of linguine paired with calamari, clams, mussels, shrimp, and baby prawns, all seasoned with chili, parsley, tomatoes, and a splash of white wine.

This seafood pasta recipe dates back to ancient fishing traditions, where coastal families would enjoy a hearty bowl of pasta made with the day’s fresh catch.

Linguine, or 'small tongues,' is a delicate flat noodle perfect for seafood dishes. This dish mimics the appearance of marine life left behind by crashing waves on coastal rocks. Though originating in Naples, it's now popular across southern Italy, and in Rome, it’s sometimes wrapped in tinfoil.

Parmigiana

Not recommended for lunch unless you’re prepared for an afternoon nap, this indulgent dish layers fried eggplant slices with rich Pachino tomato sauce, eggs, fresh basil, and either caciocavallo or fior di latte cheese.

The best eggplants for parmigiana are the plump, dark purple ones, perfect for frying. You can also top them with grated, smoked ricotta for added flavor.

Despite its name, this dish is not from the northern town of Parma. Instead, it hails from the heart of Sicily and is a beloved dish in southern Italy.

Coda alla vaccinara

This dish is a slow-cooked masterpiece where oxtail is simmered for hours with celery, carrots, onions, and a generous amount of red wine. The best versions take two full days to prepare, letting the flavors meld and the meat fall off the bone with the slightest touch.

At the end of the meal, grilled bruschetta slices are often used to soak up the leftover sauce from the carrots, oxtail, and celery. This Roman classic, typically enjoyed during celebrations, is so tender it practically melts in your mouth.

Vitello tonnato

Italians typically avoid mixing meat and fish, but vitello tonnato is a notable exception – a dish of veal smothered in tuna cream.

This unique dish features boiled veal fillets, sliced into rounds and covered with a rich sauce made from mayonnaise, shredded tuna, anchovies, and capers. It’s usually served cold as a starter.

A specialty of the Piedmont region, vitello tonnato reflects the influence of past French rule.

Malloreddus alla Campidanese

Malloreddus are small, shell-shaped pasta made from durum wheat. They’re typically served with a sauce made from onions, fennel-flavored sausage ragù, or dried salami, and topped with salty Sardinian pecorino cheese. Basil can be added for extra flavor.

The pasta's tiny pockets hold the rich sauce. Local legend claims the name ‘malloreddus’ in the Sardinian dialect means ‘little bulls’ because their shape reminded shepherds of calves. This dish is a staple in Sardinia’s southwest Campidano region.

Tonnarelli cacio e pepe

In this Roman classic, the rich pecorino cheese and freshly ground black pepper melt together, creating a creamy sauce that coats the thick, curly tonnarelli pasta right after it’s pulled from the boiling water.

The key to the perfect sauce is adding spoonfuls of hot, salty pasta water to the mixture. This helps the ingredients come together into a creamy, slightly sticky sauce that clings perfectly to the tonnarelli.

Cheese lovers often top their dish with even more grated pecorino for an extra punch of flavor. It’s a simple yet iconic Roman dish, often served at traditional trattorias.

Sfogliatella

If you have a sweet tooth, you’ll fall in love with this classic Neapolitan treat. There are two types of sfogliatella: the riccia, which means 'curly.' It’s a shell-shaped pastry made of flaky puff pastry layers stuffed with fresh sweet ricotta, candied orange peel, vanilla, and cinnamon, then dusted with sugar.

Bite into the corner and watch the pastry unravel like delicate yarn, revealing the delicious filling inside.

The frolla sfogliatella is a round version with the same sweet filling, but wrapped in a buttery shortcrust pastry.

Local poets have written sonnets in honor of these 'two sisters.' This beloved street food sweet treat is so cherished in Naples that pastry stands serve fresh sfogliatelle daily.

Culurgiones

These handmade ravioli are filled with mashed potatoes, chopped mint, garlic, and grated Sardinian pecorino cheese. Best enjoyed 'in white,' they’re served with just a drizzle of extra virgin olive oil or grated tuna eggs (bottarga), often arranged on the plate to look like a blooming flower.

Culurgiones can also be enjoyed with tomato sauce and fresh basil. Crafting them by hand can be tricky, as it takes practice to perfect the technique.

Once the ingredients are tucked inside the dough, the edges are pinched to form small lines that resemble wheat spikes. A traditional dish from Sardinia’s Ogliastra region, it was once prepared to celebrate the grain harvest, akin to a local Thanksgiving feast.

Agnolotti del plin

These hand-crafted, square-shaped ravioli with their distinctive zig-zag edges are stuffed with roasted meat. They’re traditionally served with veal broth, a hearty meat sauce, or simply with butter and sage.

Rich in nutrients, this dish is typically enjoyed at dinner or during special celebrations. A glass of red wine is sometimes poured over the agnolotti while they cook to deepen their flavor, and a generous dusting of grated Parmigiano is added before serving. 'Plin' refers to the final pinch used to seal each agnolotto.

In earlier times, farming families would enjoy them without sauce to fully appreciate the simple, rich flavors of the Piedmontese recipe.

Risotto al gorgonzola

This creamy risotto originates from the region where Lombardy meets Piedmont. The creamy, slightly tangy gorgonzola blue cheese pairs perfectly with the local carnaroli rice, allowing it to absorb all the flavors as it cooks.

To prepare the dish, the rice is simmered in vegetable broth, with chunks of gorgonzola stirred in towards the end. Butter and Parmigiano Reggiano are then added to create a velvety texture, finished off with a sprinkle of black pepper.

For an extra twist, some versions of the dish include nuts or special sausages from the Piedmont town of Bra, made from a blend of veal and pork fat, adding depth and flavor to the dish.

Legend has it that gorgonzola cheese was created by accident. A young cheesemaker, distracted by his desire to meet his girlfriend, left a pot of cheese outside overnight. Instead of discarding the curd that had almost spoiled, he decided to add a fresh layer. By morning, mold had formed in green veins that resembled parsley, creating the distinctive gorgonzola.

Timballo

Whether it’s pasta, meat, or vegetables from the previous day’s meal, timballo can be made with anything that’s already been cooked. Just stuff it into the pastry, and you’ve got a dish that turns yesterday’s leftovers into something new and delicious.

A rich mixture of pasta, meat, cheese, vegetables, tortellini, eggs, sausages, and sometimes fish is combined with creamy besciamella sauce. This flavorful filling is then wrapped in dough, folded into a neat package, and baked to perfection.

Mostly enjoyed in central and northern Italy, timballo recipes are often handed down through generations. It was originally created to preserve expensive ingredients and stretch meals over multiple days.