What is the first thing that comes to your mind when thinking of Italy? For many it is the incredibly varied and unique culinary scene, famously known as the land of pasta and pizza. However, Italy is not a monolith when it comes to its food choices, as each of the country’s 20 regions boasts their own specialties. So join us on this Italy food guide exploring six iconic Italian dishes and where they are best experienced as we show you where and what to eat in Italy.
Bologna : Italy’s food capital
Nestled in central Italy’s Emilia Romagna region, this city is famous for its amazing quintessential Italian ingredients such as tortellini, mortadella, prosciutto and Parmigiano Reggiano. Perhaps its most famous dish, bearing the city’s name is Ragu Bolognese – or what many North Americans may know as a rich and hearty meat sauce served over homemade tagliatelle or pappardelle pasta. Bologna is not only known for their incredible sauces, but for their stuffed pasta as well, such as Tortellacci, a giant version of the well known tortellini. From fresh ingredients, originating from farms dotting the rolling hills of this province, comes amazing Italian food, the only problem you may have in Bologna is being able to sample all it has to offer in just one visit!
Sip on Wine in Chianti
Picture Italy, and you probably are picturing the rolling hills of Tuscany, dotted with impressive stone farm houses and vineyards. And here in the Chianti region of Tuscany is the perfect place for wine lovers to learn more about the art of wine making. Vineyards around the region offer not only wine tastings but an intimate look at the process, from how each grape variety offers unique characteristics to the wine to how the land itself influences the taste. You will leave with a greater appreciation of not only the art to wine making but the intricate details these vineyard owners must know to create each incredible bottle.
For more ideas on how to experience this incredible region, be sure to check out our “4 breathtaking scenic drives in Tuscany” post.
Cacio e Pepe in Rome
Perhaps one of the most famous Roman dishes, it is also extremely simple. Cacio e Pepe literally translates “cheese and pepper” and while those two ingredients may not sound groundbreaking, this dish perfectly encapsulates what Italian cuisine is all about, simple recipes made special with outstanding ingredients. In fact this beloved pasta dish is considered by many to be one of Italy’s oldest dishes. Where better to enjoy a historic recipe than one of Rome’s many family owned trattorias.
The birthplace of pizza : Naples
You can’t talk about Italian cuisine without mentioning its most widely known and beloved dish – pizza. Neapolitan pizza differs from its American iteration, made with a simple wheat dough, cooked in a wood fired oven and topped typically with only San Marzano tomatoes, buffalo mozzarella, basil and olive oil. Although pizzerias in Naples will offer a variety of toppings, a simple Margaretta pizza is often all you need to appreciate the art of good pizza. Once again the Italians prove only a few ingredients are needed to create something so special.
Sample Cicchetti in Venice
Venice is truly a city like no other, so it is no surprise their specialty cuisine would be just as unique. Cicchetti are small bite size appetizers traditionally served in the local wine bars known as Bacari. Do as the locals do and visit a few Bacari where you can sample from a variety of cicchetti while enjoying a glass of Venetian Wine. If you are someone who hates having to choose between dishes when ordering at a restaurant than have no fear, these bite size treats are the perfect way to try a wide variety of delicious Venetian offerings such as fresh seafood, fried polenta and cured meats.
Fresh Pesto in Liguria
The coastal region of Liguria is the birthplace of this next quintessential Italian food – Pesto. Made from fresh basil, pine nuts, cheese, garlic and olive oil, this vibrant and fresh sauce is served with fresh pasta. Made by thoroughly pounding the ingredients in a mortar, this technique adds to the flavor and texture profile. The pesto takes on a creamy consistency as the ingredients are combined, and the extra effort the preparation takes truly is worth the wait. Another reason Genovese Pesto is so sought after is for the Genoese Basil grown in the region. This variety of basil is known for its stronger aroma. Combine the perfect ingredients with the Ligurian techniques and you create the perfect light summer dish, which pairs wonderfully with the gorgeous seaside views found in Liguria.
Conclusion
While these six region’s dishes are certainly not all Italy has to offer, they are certainly an amazing start to exploring the rich heritage each region has to offer, the local ingredients that make the dishes special and the people who have carried on the Italian tradition of eating well. We hope this Italy food guide has inspired you to check out more of what this country has to offer.