Tags: travel recipes

Italian food changes by region and season. People use local ingredients and traditions, so the same pasta or cheese can taste very different in each area. Just enjoy the variety!

Tuscany (Toscana)

• Bistecca alla Fiorentina – Thick-cut T-bone steak, grilled rare.
• Ribollita – Hearty soup with bread, beans, and black kale.
• Pappa al Pomodoro – Tomato and bread stew.
• Crostini Toscani – Toasted bread with chicken liver pâté.

Lazio (Rome)

• Carbonara – Pasta with guanciale, eggs, pecorino, and pepper.
• Cacio e Pepe – Pasta with pecorino and black pepper.
• Amatriciana – Pasta with guanciale, tomato, and pecorino.
• Saltimbocca alla Romana – Veal with prosciutto and sage.

Sicily (Sicilia)

• Arancini – Fried rice balls stuffed with ragù or cheese.
• Caponata – Sweet-sour eggplant and vegetable dish.
• Cannoli – Ricotta-filled pastry tubes.
• Pasta alla Norma – Pasta with eggplant, tomato, ricotta salata.

Campania (Naples)

• Pizza Napoletana – Soft, wood-fired pizza with tomato and mozzarella.
• Spaghetti alle Vongole – Pasta with clams, garlic, and parsley.
• Mozzarella di Bufala – Fresh buffalo milk mozzarella.
• Pastiera Napoletana – Easter tart with ricotta and wheat berries.

Emilia-Romagna

• Tagliatelle al Ragù – Fresh pasta with slow-cooked meat sauce (Bolognese).
• Lasagne alla Bolognese – Layered pasta with ragù, béchamel, and Parmigiano.
• Tortellini in Brodo – Tiny stuffed pasta in broth.
• Parmigiano Reggiano – Aged cow’s milk cheese from Parma.

Lombardy (Lombardia)

• Risotto alla Milanese – Saffron risotto with butter and bone marrow.
• Cotoletta alla Milanese – Breaded veal cutlet (like schnitzel).
• Panettone – Christmas sweet bread with raisins and candied fruit.
• Ossobuco – Braised veal shank with gremolata.

Piedmont (Piemonte)

• Vitello Tonnato – Sliced veal with tuna-caper sauce.
• Bagna Cauda – Warm anchovy-garlic dip with vegetables.
• Tajarin al Tartufo – Thin pasta with butter and truffle.
• Gianduja – Chocolate and hazelnut spread or confections.

Veneto

• Risotto al Nero di Seppia – Risotto with cuttlefish ink.
• Sarde in Saor – Marinated sardines with onions and raisins.
• Fegato alla Veneziana – Liver with onions.
• Tiramisù – Layered dessert with mascarpone, coffee, and cocoa.

Apulia (Puglia)

• Orecchiette alle Cime di Rapa – Ear-shaped pasta with broccoli rabe and anchovies.
• Focaccia Barese – Flatbread with tomatoes and olives.
• Burrata – Fresh cheese with a creamy interior.
• Panzerotti – Fried or baked stuffed dough pockets.

Sardinia (Sardegna)

• Malloreddus – Small gnocchi with tomato and sausage sauce.
• Porceddu – Spit-roasted suckling pig.
• Pane Carasau – Thin crispy flatbread.
• Seadas – Fried pastry with cheese and honey.

Trentino-Alto Adige

• Canederli – Bread dumplings in broth.
• Speck – Smoked cured ham.
• Strudel di Mele – Apple strudel (Austrian influence).
• Polenta – Cornmeal porridge, often served with cheese or meat.

Liguria

• Pesto alla Genovese – Basil pesto with pine nuts, garlic, and Parmigiano.
• Trofie al Pesto – Twisted pasta with pesto.
• Farinata – Chickpea flour flatbread.
• Focaccia Genovese – Olive oil-rich bread, often topped with rosemary.

Calabria

• Nduja – Spicy spreadable pork salami.
• Fileja con ’Nduja – Hand-rolled pasta with spicy sausage sauce.
• Cipolla Rossa di Tropea – Sweet red onions used in salads and jams.
• Pitta ‘mpigliata – Spiral pastry with nuts and dried fruit.

Italian Digestifs & Drinks

• Limoncello (Campania) – Sweet lemon liqueur.
• Grappa (Northeast) – Strong pomace brandy.
• Amaro (Various) – Herbal bitter liqueur.
• Vin Santo (Tuscany) – Sweet wine served with biscotti.
• Negroni (Florence) – Campari, vermouth, and gin.