Get ready to embark on a mouth-watering journey through the diverse and vibrant world of Italian cuisine! From the rolling hills of Tuscany to the bustling streets of Naples, Italy is a culinary wonderland that boasts a rich and varied tradition of delicious dishes.
Whether you're a foodie looking to expand your palate or simply looking to satisfy your taste buds, this guide will take you on a tantalising tour of some of the most famous and delectable dishes from across Italy's regions - these are great Italian dishes you must try (at least once)!
So sit back, grab a fork, and let's dive into the flavours, aromas, and textures of this beloved cuisine.
Region: Campania
Dish: Pizza
Considered to be one of the most iconic dishes from Italy, its birthplace in Naples, the classic Neapolitan pizza (la pizza Napolitana) is hard to pass by. "A slice of Neapolitan pizza is a symphony of flavours" says Lidia Bastianich and I wholeheartedly agree.
Made with a simple tomato sauce, mozzarella cheese, and fresh basil, and cooked in a wood-fired oven at high temperatures, the crust is typically soft and slightly charred, with a distinct, smoky flavour … while the centre is moist. It’s come a long way since its days of being street food for working class people.
Region: Emilia-Romagna
Dish: Lasagne alla Bolognese
Made with wide, flat pasta sheets layered with a meat-based sauce, béchamel and parmesan cheese, it’s hearty, comforting, and flavourful. It's a balanced fusion of rich, savoury meat (from the beef and pork meat fusion) and nutty flavours (from the Parmesan cheese). Tender, aromatic of herbs and hearty, it’s a must-try dish in this region.
Famous Italian food critic Luigi Veronelli says, "Lasagne alla bolognese is one of the most famous dishes from Emilia-Romagna, it's a true expression of the region's culinary heritage, a dish that is hearty, comforting and delicious, with a perfect balance of flavours and textures."
Region: Lombardy
Dish: Cotoletta alla Milanese
Made with veal cutlet that’s pounded thin, coated in flour, eggs, and breadcrumbs, and then fried until golden brown, it’s crispy on the outside and tender on the inside. It’s typically served with a side of lemon wedges and a salad or cooked vegetables. Savoury, nutty and delicate, this is a no brainer.
Gualtiero Marchesi, famous Italian chef, has been quoted as saying "Cotoletta alla milanese is a dish that perfectly captures the hearty and comforting cuisine of Lombardy, with its crispy, golden-brown coating and its delicate, juicy veal."
Region: Lazio (Rome)
Dish: Pasta alla Carbonara
With origins in Rome, there’s no going past it while visiting the eternal city. "Pasta Carbonara is the soul of Roman cuisine" says Mario Batali, and he’s not wrong.
Made with spaghetti, eggs, pecorino cheese, black pepper, and guanciale (or pancetta), it’s characterised by a delicate and harmonious taste with a perfect balance between salty, sweet, and spicy.
It’s believed the dish originated in the post-World War II period, with the ingredients reflecting the limited resources available at the time.
It’s my favourite Roman dish (and one of several great Italian dishes you must try in Rome)!
Region: Abruzzo
Dish: Arrosticini
Arrosticini is a traditional dish of Abruzzo, made of small skewers of sheep meat. The meat is usually cut into small cubes, seasoned with salt and pepper, and grilled over an open fire (until it's slightly pink on the inside and crispy on the outside).
The skewers originated in the Abruzzo region as a way for shepherds to cook their meat while out in the fields.
"Arrosticini is the perfect embodiment of Abruzzo's rustic and hearty cuisine." – Unknown.
Region: Basilicata
Dish: Lasagne e Ceci
Lasagne e Ceci is a traditional pasta dish from Basilicata made with flat pasta and chickpeas. The pasta is cooked with garlic, chili pepper, and olive oil, then combined with cooked chickpeas and sometimes tomato sauce.
It's simple but tasty and is considered a peasant dish. But that’s no reason to pass it up. "Lagane e ceci is a dish that perfectly captures the simplicity and rustic charm of Basilicata's cuisine, with its use of basic, high-quality ingredients and its comforting, satisfying flavor,” says famous Italian chef Gualtiero Marchesi.
It has a savoury, slightly spicy flavour and a nutty aroma from the chickpeas, with al dente pasta and slightly chewy chickpeas.
It’s certainly comforting!
Region: Calabria
Dish: Nduja
Calabria's cuisine boasts a fiery and flavourful gem called Nduja. This spreadable sausage is made from pork, chili peppers, and a blend of spices, and is used as a condiment for pasta dishes (or simply spread on bread).
Nduja's bold flavour is a balance of spicy chili peppers and smoky pork. Its soft and spreadable texture is perfect for versatility in various dishes. As Italian chef Gualtiero Marchesi puts it, "Nduja is a true expression of Calabria's bold and flavourful cuisine."
So don't be afraid to spice up your meals with this delicious and versatile ingredient!
Region: Friuli-Venezia Giulia
Dish: Jota
Jota is a hearty stew from Friuli-Venezia Giulia made with sauerkraut, beans, potatoes, and pork meat. It's cooked with smoked bacon, juniper berries, bay leaves, and garlic, giving it a savoury, slightly sour taste that warms you up on chilly days.
It’s been enjoyed for centuries and is perfect for a cosy winter meal. The Slavic people who settled in the region during the Middle Ages brought the recipe with them.
Don't forget to pair it with a glass of local white wine!
"Jota is the ultimate comfort food that represents the rich culinary heritage of Friuli-Venezia Giulia." – Unknown
Region: Liguria
Dish: Pesto alla Genovese
Pesto alla Genovese is a delicious and fresh sauce that hails from Liguria. It's made with basil, garlic, pine nuts, Parmesan cheese, and extra-virgin olive oil, and it's traditionally ground together using a mortar and pestle.
It’s perfect with pasta, fish, or meat and is a must-try dish of Liguria's cuisine. I love it spread on toasted focaccia, topped with some fresh olive oil, a sprinkling of toasted pine nuts and one or two basil leaves plucked from the garden.
Don't miss out on this simple yet flavourful sauce that “Perfectly embodies the taste of Liguria!” - Unknown
Region: Marche
Dish: Vincisgrassi
This hearty lasagne-like meal is made with a pasta, layered with a rich meat sauce made of beef, pork, and chicken, bechamel, and parmesan cheese, then baked in the oven. The dish's origins date back to the 18th century, during which time it was named after a local nobleman.
Characterised by its perfect balance of meat and creamy sauce, it represents "… the hearty and traditional cuisine of Marche." – Unknown
Region: Molise
Dish: Agnello alla Molisana
Agnello alla Molisana is a traditional dish from Molise, made with lamb, rosemary, garlic, and white wine. The lamb is slow cooked with the rosemary, garlic, and white wine until it's tender.
This hearty dish has a slightly herbaceous taste that strikes the perfect balance between meat and sauce. It originated out of necessity, as a way to use local lamb.
It’s a deliciously “… comforting dish that perfectly embodies the rustic and traditional cuisine of Molise." - Unknown
Region: Piedmont
Dish: Agnolotti del Plin
Agnolotti del Plin is a crescent-shaped pasta dish from Piedmont, filled with meat and served with a butter and sage sauce. The pasta is filled with ground meat, veggies, and pinched to create its unique shape.
It is rich and hearty, with the perfect balance of meat and pasta. It originated as a way to use up meat leftovers. "It's a comforting dish." - Unknown.
Enjoy it as a main course.
Region: Apuglia (aka Puglia)
Dish: Orecchiette con le Cime di Rapa
Orecchiette con le Cime di Rapa is a signature dish from Puglia, made with small ear-shaped pasta (called orecchiette) and a sauce made with the greens of the turnip plant, anchovies, garlic, and chilli pepper.
It embodies Puglia's rural and coastal heritage – it’s a traditional favourite. The tender pasta blends perfectly with the slightly chewy greens and the strong aroma of garlic and anchovies.
As famous Italian chef Gualtiero Marchesi said, "Orecchiette con le Cime di Rapa is a dish that tells the story of Puglia's countryside and its people," while food critic Luigi Veronelli called it "a true expression of the simplicity and genuineness of its cuisine."
Region: Sardegna (Sardinia)
Dish: Culurgiones
If you're looking for a dish that's both unique and delicious, look no further than Culurgiones from Sardegna (a large island). These hand-rolled dumplings are filled with a tasty mixture of mashed potatoes, pecorino cheese, and mint, and are shaped like a half-moon before being boiled and served with a simple tomato sauce.
The creamy potatoes, tangy pecorino cheese, and fresh mint give this dish a delightful balance of flavours, while the texture is soft and creamy inside with a slightly chewy exterior.
"Culurgiones are a perfect example of Sardinia's strong culinary traditions and its use of simple, high-quality ingredients," says renowned Italian chef Gualtiero Marchesi.
Region: Sicilia (Sicily)
Dish: Caponata
Caponata is a sweet and sour eggplant dish that's a staple of Sicilian cuisine. It's made with a variety of vegetables like bell peppers, onions, tomatoes, and olives, and seasoned with garlic, anchovies, and capers.
The star of the show is the sweet and sour sauce made from vinegar and sugar.
It can be served as a side dish or antipasto, or even used as a condiment. The flavours are a symphony of sweet, sour, and savoury, while the texture is soft and slightly chunky.
According to food critic Luigi Veronelli, "Caponata is a true symphony of flavours, a perfect balance between sweet and sour, between acid and bitter, between soft and crunchy."
Region: Toscana (Tuscany)
Dish: Ribollita
Tuscany's Ribollita soup is a hearty and rustic dish made from bread and a variety of vegetables such as kale, cannellini beans, and carrots. The soup is thickened with bread and typically served as a main course. It’s thick and chunky.
Famous Italian chef Gualtiero Marchesi describes it as "a dish that perfectly captures the simplicity and rustic charm of Tuscan cuisine," while food critic Luigi Veronelli considers it "one of the most authentic dishes of Tuscany, a true expression of the region's rural and peasant heritage."
Region: Trentino-Alto Adige (South Tyrol)
Dish: Canederli
Canederli are the ultimate comfort food of Trentino-Alto Adige. These dumplings are made from stale bread, flour, eggs, and packed with flavour thanks to speck, a smoked pork, and grana padano cheese. A hint of nutmeg adds warmth to the savoury taste.
Canederli can be boiled and served in a broth or with a sauce. They are a traditional dish regularly consumed across the region.
Renowned Italian chef Gualtiero Marchesi praised canederli as "a perfect example of the comforting cuisine of Trentino-Alto Adige." He also commends their use of traditional ingredients.
Region: Umbria
Dish: Truffles
Black or white truffles are a highly prized ingredient known for their intense flavour and aroma. These delicacies can be used to enhance the flavour of pasta dishes, risottos, meats, and cheeses, adding an earthy, nutty, and pungent flavour.
They’re often shaved over dishes just before serving. The texture varies depending on the dish they are paired with, from smooth to slightly gritty.
As famous Italian chef Gualtiero Marchesi says, "The truffle dishes of Umbria are truly some of the most delicious and elegant dishes in Italian cuisine."
I love eating truffle but the aroma is intense!
Region: Aosta Valley
Dish: Polenta Concia
Get ready to savour the rustic flavours of Aosta Valley with Polenta Concia, a traditional dish made from cornmeal, cheese, and butter. The coarse cornmeal is mixed with water, salt, and cheese, then cooked over low heat until it becomes a thick and creamy consistency. Butter is added, and more cheese on top is used as a garnish.
The taste is rich and creamy, and the smell of melted cheese will make your mouth water.
Italian chef Gualtiero Marchesi praised it, saying, "Polenta concia perfectly captures the simplicity and rustic charm of Aosta Valley's cuisine."
Region: Veneto
Dish: Risotto alla Milanese
Risotto alla Milanese is a traditional dish made with Arborio rice, saffron, chicken broth, beef marrow and parmesan cheese. It's sautéed in butter and onions until tender and creamy, then finished with parmesan cheese. The flavour is creamy, savoury, and nutty with a hint of saffron. It’s creamy and slightly al dente.
"It's a true expression of the region's culinary heritage, refined and elegant with a perfect balance of flavours and textures,” says Luigi Veronelli.
It's typically served as a main course and is a must-try for anyone who loves creamy dishes. It's one of my wintertime favourites while visiting friends in the north of Italy.
