Italy is a culinary masterpiece, a country where every region tells its story through food.
During my years living in Rome, I immersed myself in the traditions of Italian cuisine, sharing meals with a flatmate who attended an Italian cooking school and learning the secrets of authentic recipes from two chef friends. Beyond Rome, I travelled far and wide, savouring the flavours of Tuscany’s rolling hills, the bustling energy of Naples, and countless hidden gems across the country.
This guide is a journey through the dishes that have shaped my understanding of this rich culinary heritage. Whether you’re a seasoned foodie eager to explore Italy’s regional diversity or simply curious about what makes its dishes so beloved worldwide, these are the great Italian dishes you must try at least once.
So grab a fork, and let’s dive into the flavours, aromas, and textures that make Italian cuisine a global treasure.
Best Italian Dishes to Try in Campania
Neapolitan Pizza (La Pizza Napoletana)
No Italian food journey is complete without sampling Neapolitan pizza in its birthplace, Naples. Known globally as the original style of pizza, this dish embodies the simplicity and authenticity of Italian cuisine.
"A slice of Neapolitan pizza is a symphony of flavours" says Lidia Bastianich and I wholeheartedly agree.
Made with basic yet high-quality ingredients — like a thin, soft crust topped with San Marzano tomatoes, fresh mozzarella, basil, and olive oil — it's cooked in a wood-fired oven at blistering temperatures. The result? A charred yet tender crust with a moist centre that melts in your mouth.
What Makes It Special
Neapolitan pizza is protected by UNESCO as part of the "intangible cultural heritage" of Naples. Its traditional preparation methods and bold, authentic flavours make it an icon of Italian cuisine.
Must-Try Spot
Head to Pizzeria da Michele in Naples, where locals and tourists alike line up to experience the classic Margherita and Marinara pizzas. It’s worth the wait!
Pairing Recommendation
Enjoy your pizza with a glass of Falanghina, a crisp white wine from Campania, to complement the tangy tomatoes and creamy mozzarella.
Other Dishes to Try in Campania
While Neapolitan pizza is an iconic staple of Campania, the region offers an array of other dishes worth sampling:
- Spaghetti alle Vongole: A light, flavourful pasta dish made with fresh clams, olive oil, garlic, and parsley.
- Mozzarella di Bufala: Creamy, rich buffalo mozzarella, often served fresh as an antipasto.
- Pastiera Napoletana: A traditional Neapolitan dessert made with ricotta cheese, wheat berries, and orange blossom water, typically enjoyed during Easter.
- Parmigiana di Melanzane: Layers of fried eggplant, tomato sauce, mozzarella, and Parmesan cheese baked into a rich casserole.
Best Italian Dishes to Try in Emilia-Romagna
Lasagne alla Bolognese
Lasagne alla Bolognese is a quintessential dish from Emilia-Romagna, and its rich, layered flavours are nothing short of culinary art. Combining wide, flat pasta sheets with a meat-based ragù, creamy béchamel, and Parmesan cheese, this dish is a comforting symphony of textures and tastes.
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."
Each bite delivers a harmonious blend of savoury meat from the beef and pork ragù, the nutty richness of aged Parmesan, and the velvety smoothness of béchamel sauce. It's a must-try for anyone exploring this gastronomic region.
What Makes It Special
Unlike the tomato-heavy lasagna variations found elsewhere, Lasagne alla Bolognese features a traditional ragù that is slow-cooked with a base of soffritto, wine, and milk for unparalleled depth. The dish reflects Emilia-Romagna’s focus on using fresh, high-quality ingredients to create layered, satisfying flavours.
Must-Try Spot
Taste an authentic version of this dish at Osteria dell’Orsa in Bologna, a cosy eatery famous for its traditional Bolognese cuisine. Their lasagne is crafted using time-honoured recipes passed down through generations.
Pairing Recommendation
Pair this hearty dish with a glass of Lambrusco, a sparkling red wine from Emilia-Romagna, which balances the richness of the lasagne with its light fizz and fruity notes.
Other Dishes to Try in Emilia-Romagna
In addition to the comforting Lasagne alla Bolognese, Emilia-Romagna boasts a variety of other incredible dishes to explore:
- Tagliatelle al Ragù: Fresh egg pasta ribbons served with a hearty, slow-cooked meat sauce, often mistaken for “spaghetti Bolognese.”
- Tortellini in Brodo: Delicate pasta stuffed with meat or cheese, served in a warm, flavorful broth.
- Prosciutto di Parma: Thinly sliced, dry-cured ham from Parma, perfect as an antipasto or paired with melon.
- Aceto Balsamico Tradizionale: Traditional balsamic vinegar from Modena, aged to perfection and drizzled over salads, cheese, or even gelato.
Best Italian Dishes to Try in Lombardy
Cotoletta alla Milanese
Cotoletta alla Milanese is a classic dish that perfectly embodies the elegance and comfort of Lombard cuisine. Made with veal cutlets pounded thin, lightly coated in flour, eggs, and breadcrumbs, and fried until golden brown, it’s a simple yet indulgent dish that’s hard to resist.
Gualtiero Marchesi, the legendary Italian chef, famously said, "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."
I wholeheartedly agree. Every time I've visited Milan, this dish has been a must for me — it’s satisfying, nostalgic, and always perfectly cooked.
What Makes It Special
The origins of Cotoletta alla Milanese trace back to the 12th century, making it one of the oldest recorded recipes in Italian culinary history. Its signature golden crust, achieved by shallow-frying in clarified butter, sets it apart from other breaded dishes, while its delicate texture showcases Lombardy's dedication to quality ingredients.
Must-Try Spot
For an authentic experience, visit Trattoria Milanese in Milan’s historic district. Known for their expertly prepared cotoletta, they serve it in true Milanese style — with a wedge of lemon and a side of risotto or salad.
Pairing Recommendation
Enjoy Cotoletta alla Milanese with a glass of Franciacorta, Lombardy’s renowned sparkling wine. Its crisp acidity and fine bubbles complement the rich, buttery flavours of the veal beautifully.
Other Dishes to Try in Lombardy
Beyond the iconic Cotoletta alla Milanese, Lombardy offers a wide array of traditional dishes worth savoring:
- Risotto alla Milanese: Creamy saffron-infused risotto, often served as a side to Ossobuco.
- Ossobuco alla Milanese: Braised veal shanks cooked with white wine and broth, traditionally paired with Risotto alla Milanese.
- Pizzoccheri: Buckwheat pasta tossed with potatoes, cabbage, and melted cheese, a hearty dish from the Valtellina valley.
- Panettone: A sweet, fluffy bread filled with raisins and candied fruit, famously enjoyed during the holiday season.
Best Italian Dishes to Try in Lazio
Pasta alla Carbonara
Few dishes represent Roman cuisine as beautifully as Pasta alla Carbonara. Simple yet sophisticated, this dish showcases the timeless Italian art of doing more with less.
Mario Batali once said, "Pasta Carbonara is the soul of Roman cuisine," and he’s absolutely right.
Over the years, I’ve not only perfected this dish but grown to love making it for friends and family — it's now one of the most requested meals when they visit.
What Makes It Special
Pasta alla Carbonara relies on a handful of high-quality ingredients: spaghetti, eggs, pecorino cheese, black pepper, and guanciale (or pancetta). The key is the silky, creamy sauce, achieved without cream — just a perfect emulsion of cheese, eggs, and pasta water. This dish encapsulates the Roman philosophy of simplicity and flavour.
Must-Try Spot
For the best carbonara in Rome, head to Roscioli Salumeria con Cucina. Known for their strict adherence to tradition and top-notch ingredients, their carbonara is a dish you won’t forget.
Pairing Recommendation
Pair your carbonara with a glass of Frascati, a white wine from Lazio. Its crisp, slightly citrusy notes cut through the richness of the sauce, balancing every bite.
Other Dishes to Try in Lazio
While Carbonara is a must-try, Lazio offers other delights:
- Saltimbocca alla Romana: Veal rolled with prosciutto and sage, cooked in white wine.
- Cacio e Pepe: Simple yet flavourful pasta with Pecorino Romano cheese and black pepper.
- Amatriciana: A tomato-based pasta with guanciale and Pecorino cheese, originating from the town of Amatrice.
Best Italian Dishes to Try in Abruzzo
Arrosticini
Arrosticini is a quintessential dish of Abruzzo, beloved for its simplicity and smoky, grilled perfection. This rustic delight reflects the pastoral heritage of the region, where shepherds once relied on these skewers for sustenance while tending their flocks.
As an anonymous food critic once aptly said, "Arrosticini is the perfect embodiment of Abruzzo's rustic and hearty cuisine."
I couldn’t agree more — this dish brings the countryside of Abruzzo straight to your plate.
What Makes It Special
Arrosticini consists of small cubes of sheep meat threaded onto wooden skewers, lightly seasoned with salt and pepper, then grilled over an open flame. The result is a slightly pink, tender interior and a crispy, smoky exterior that’s utterly irresistible. Each bite bursts with the natural flavours of the meat, making it a true reflection of Abruzzo’s rural roots.
Must-Try Spot
Experience authentic Arrosticini at Ristorante La Bandiera in Civitella Casanova. Their dedication to tradition and quality ensures a meal you won’t forget.
Pairing Recommendation
Pair these smoky skewers with a glass of Montepulciano d’Abruzzo, a bold red wine with earthy, fruity notes that perfectly complements the savoury flavours of the lamb.
Other Dishes to Try in Abruzzo
Abruzzo's culinary traditions extend far beyond the rustic Arrosticini. Here are some other must-try dishes from this enchanting region:
- Maccheroni alla Chitarra: Long, square-shaped pasta made using a traditional wire-frame tool, often served with a rich lamb ragù.
- Scrippelle 'mbusse: Thin crepes served in a warm, savory chicken broth, a simple yet comforting local favorite.
- Confetti di Sulmona: Sugar-coated almonds from Sulmona, perfect as a sweet treat or a gift.
- Pecorino di Farindola: A robust sheep’s milk cheese, often used to enhance pasta dishes or enjoyed on its own with rustic bread.
Best Italian Dishes to Try in Basilicata
Lasagne e Ceci (Lagane e Ceci)
Lasagne e Ceci, also known as Lagane e Ceci, is a comforting and rustic dish from Basilicata. This traditional pasta dish showcases the region’s emphasis on simplicity and high-quality ingredients, making it a must-try for anyone seeking authentic Southern Italian cuisine.
As the renowned Italian chef Gualtiero Marchesi once said, "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 flavour.”
What Makes It Special
This dish features flat pasta (lagane) cooked with garlic, chili pepper, and olive oil, then tossed with tender chickpeas and occasionally a hint of tomato sauce. Its savoury, slightly spicy flavour profile is balanced by the nutty aroma of chickpeas, while the textures of al dente pasta and soft legumes create a harmonious bite.
Must-Try Spot
For an authentic taste of Lasagne e Ceci, visit Osteria Marconi in Potenza. This traditional eatery is known for its dedication to Basilicata’s culinary roots.
Pairing Recommendation
Pair this dish with a glass of Aglianico del Vulture, a robust red wine from Basilicata. Its earthy and fruity undertones complement the nutty chickpeas and delicate spice of the pasta.
Other Dishes to Try in Basilicata
Basilicata’s culinary offerings are as humble and hearty as its landscapes. Beyond Lasagne e Ceci, consider sampling these regional delights:
- Peperoni Cruschi: Crunchy, sun-dried peppers, often fried and sprinkled over pasta or served as a crispy snack.
- Cutturidd: A traditional lamb stew cooked slowly with potatoes, peppers, and herbs.
- Pane di Matera: A crusty bread with a distinctive flavour, perfect for accompanying soups or stews.
- Baccalà alla Lucana: Salted cod cooked with potatoes, tomatoes, and peppers, a flavourful nod to the region’s coastal influences.
Best Italian Dishes to Try in Calabria
Nduja
If Calabria's rugged coastline and fiery sunsets had a culinary equivalent, it would be Nduja. This bold and spicy spreadable sausage captures the essence of the region’s no-nonsense, flavour-packed cuisine.
As Italian chef Gualtiero Marchesi aptly put it, "Nduja is a true expression of Calabria's bold and flavourful cuisine."
I couldn’t agree more — its unapologetic heat and smoky richness are unforgettable.
What Makes It Special
Nduja stands out for its unique texture and taste. Made from pork, chilli peppers, and a mix of spices, it’s soft, spreadable, and unapologetically spicy. Traditionally crafted in small Calabrian villages, this versatile ingredient transforms simple dishes into fiery, flavourful creations.
Spread it on crusty bread, stir it into a pasta sauce, or use it to top a pizza — the possibilities are as endless as its flavour is explosive.
Must-Try Spot
Visit Spilinga, the birthplace of Nduja, during the annual Sagra della ‘Nduja festival in August. Local trattorias and vendors offer freshly made Nduja, giving you an authentic taste of this iconic Calabrian specialty.
Pairing Recommendation
Balance Nduja’s fiery intensity with a glass of Cirò Rosso, a red wine from Calabria with notes of ripe berries and spices. Its richness tempers the heat while enhancing the sausage's smoky depth.
Other Dishes to Try in Calabria
Calabria’s cuisine is full of character, much like its people. In addition to Nduja, explore these other traditional dishes:
- Fileja: A hand-rolled pasta often served with a spicy tomato sauce and Calabrian chili.
- Cipolla di Tropea: Sweet red onions from Tropea, used in salads, jams, and even desserts.
- Lagane e Cicciari: A rustic pasta and chickpea dish seasoned with garlic, olive oil, and chili.
- Tartufo di Pizzo: A decadent ice cream dessert with a chocolate heart and a dusting of cocoa.
Best Italian Dishes to Try in Friuli-Venezia Giulia
Jota
In the northern reaches of Italy, where Alpine air meets Adriatic breezes, lies a dish that mirrors the region’s diverse influences: Jota. This hearty stew is a soulful representation of Friuli-Venezia Giulia’s blend of Italian, Slavic, and Central European culinary traditions.
"Jota is the ultimate comfort food that represents the rich culinary heritage of Friuli-Venezia Giulia," says an anonymous admirer.
One taste, and you’ll understand why — it’s a dish that warms both the body and the soul.
What Makes It Special
The secret to Jota’s unique flavour lies in its combination of ingredients: tangy sauerkraut, creamy beans, tender potatoes, and smoky pork, all slow-cooked with aromatic juniper berries, bay leaves, and garlic.
Its slightly sour and savoury profile reflects the culinary crossroads of the region, where Slavic settlers introduced sauerkraut centuries ago.
Must-Try Spot
For an authentic taste of Jota, head to Trattoria Al Cacciatore in Trieste. Their recipe stays true to tradition, serving a hearty bowl with crusty bread on the side for dipping.
Pairing Recommendation
Complement Jota’s earthy and tangy flavours with a crisp Tocai Friulano, a white wine from the region. Its bright acidity and fruity notes provide the perfect counterbalance to the stew's rich, hearty character.
Other Dishes to Try in Friuli-Venezia Giulia
The cuisine of Friuli-Venezia Giulia is a fusion of Italian, Austrian, and Slavic influences, offering a diverse culinary landscape. In addition to Jota, consider trying:
- Frico: A crispy cheese pancake made with Montasio cheese and potatoes.
- Gubana: A sweet, spiral-shaped pastry filled with nuts, raisins, and grappa.
- Blecs: Hand-cut buckwheat pasta, typically served with hearty sauces.
- Brovada: Turnips fermented in grape must, often served as a side dish with meats.
Best Italian Dishes to Try in Liguria
Pesto alla Genovese
Few dishes capture the essence of a region as perfectly as Pesto alla Genovese does for Liguria. This vibrant green sauce is a celebration of Liguria’s sun-soaked hills, aromatic herbs, and love for simple yet bold flavours.
"Pesto alla Genovese perfectly embodies the taste of Liguria!" says one admirer.
I couldn’t agree more. After living in Italy, I developed a deep appreciation for this versatile sauce, especially when I tried making it from scratch. There’s nothing like the aroma of fresh basil leaves crushed with garlic and pine nuts in a mortar and pestle, filling the kitchen with its signature fragrance.
What Makes It Special
The beauty of Pesto alla Genovese lies in its simplicity. Made with just a handful of high-quality ingredients — fresh basil, garlic, pine nuts, Parmesan cheese, and Ligurian extra-virgin olive oil — this sauce is traditionally ground by hand using a mortar and pestle. The result is a bright, nutty, and herbaceous condiment that elevates everything it touches.
Must-Try Spot
For the ultimate pesto experience, visit Trattoria della Raibetta in Genoa. Their pesto is freshly made and served with trofie, a traditional Ligurian pasta that clings to the sauce perfectly.
Pairing Recommendation
Pair your pesto dish with Vermentino, a crisp white wine from Liguria. Its light body and citrusy notes beautifully complement the fresh and nutty flavours of the sauce.
Or, if you’re like me, try spreading it on toasted focaccia with a drizzle of olive oil — it’s my go-to Ligurian snack.
Other Dishes to Try in Liguria
Beyond Pesto alla Genovese, you might enjoy:
- Focaccia di Recco: A thin, crispy focaccia stuffed with creamy cheese.
- Trofie al Pesto: A twisted pasta served with Ligurian pesto, potatoes, and green beans.
- Cima alla Genovese: Stuffed veal breast, slow-cooked to tender perfection.
- Farinata: A savoury pancake made from chickpea flour, olive oil, and water.
Best Italian Dishes to Try in Marche
Vincisgrassi
This traditional dish from Marche is a rich and indulgent take on lasagne, embodying the region’s love for hearty and flavourful cuisine. Dating back to the 18th century, Vincisgrassi is said to have been named after an Austrian general, Prince Windisch-Graetz, during the Napoleonic Wars.
"Vincisgrassi represents the hearty and traditional cuisine of Marche," says one fan, and it’s easy to see why. Each bite is a perfect harmony of creamy, savoury, and aromatic flavours.
What Makes It Special
Unlike traditional lasagne, Vincisgrassi layers pasta with a meat sauce made from a blend of beef, pork, and chicken, combined with béchamel and Parmesan cheese. The dish is baked to golden perfection, creating a crispy top layer while the inside remains rich and creamy.
Must-Try Spot
Visit Ristorante Uliassi in Senigallia, where they serve a refined version of this classic dish, elevating its traditional flavours with their expert touch.
Pairing Recommendation
Pair Vincisgrassi with Verdicchio, a dry white wine from Marche, known for its crisp and slightly fruity profile. It cuts through the richness of the dish, making it an ideal complement.
Other Dishes to Try in Marche
In addition to Vincisgrassi, consider trying:
- Brodetto all’Anconetana: A rich fish stew with tomatoes and a variety of fresh seafood.
- Olive all’Ascolana: Green olives stuffed with meat, breaded, and deep-fried – a perfect appetiser.
- Crescia: A flaky flatbread often served with cured meats and cheeses.
- Passatelli in Brodo: Pasta-like strands made from breadcrumbs and Parmesan, served in a savoury broth.
Best Italian Dishes to Try in Molise
Agnello alla Molisana
Molise’s culinary traditions come to life with Agnello alla Molisana, a dish that highlights the region’s love for simplicity. This slow-cooked lamb dish is a perfect blend of tender meat, earthy herbs, and a hint of white wine.
"Agnello alla Molisana is a comforting dish that perfectly embodies the rustic and traditional cuisine of Molise," shares a Molise culinary enthusiast. The dish speaks to the resourceful roots of the region.
What Makes It Special
The dish is prepared by slow-cooking lamb with rosemary, garlic, and white wine, resulting in tender meat infused with aromatic flavours. This recipe originated from the need to make use of local ingredients, showcasing the simplicity and ingenuity of Molise's culinary heritage.
Must-Try Spot
Try this dish at Ristorante il Laghetto in Campitello Matese, where local chefs preserve the authenticity of the recipe.
Pairing Recommendation
Pair this hearty dish with Tintilia del Molise, a red wine unique to the region. Its robust and slightly spicy notes enhance the flavour of the lamb.
Other Dishes to Try in Molise
Molise's cuisine is rooted in its pastoral heritage and rustic simplicity. Alongside Agnello alla Molisana, explore:
- Pampanella: Spicy marinated pork baked and seasoned with garlic and paprika.
- Cavatelli: Hand-rolled pasta often served with lamb ragu or simple tomato and cheese sauces.
- Scamorza alla Griglia: Grilled smoked cheese, often served as an appetiser.
- Fiadone: A savoury cheese pie made with ricotta and eggs, seasoned with black pepper or cinnamon.
Best Italian Dishes to Try in Piedmont
Agnolotti del Plin
Piedmont’s Agnolotti del Plin is a masterpiece of Italian culinary tradition. These delicate, pinched crescent-shaped pasta parcels are filled with a savoury blend of meat and vegetables, then finished with a simple butter and sage sauce.
"Agnolotti del Plin is a comforting dish," as noted by local chefs, capturing the soul of Piedmont's rustic cuisine.
What Makes It Special
The dish’s name, Plin, refers to the "pinch" used to seal the pasta, a technique that makes this dish visually unique. Traditionally crafted to make the most of leftover meat, Agnolotti del Plin exemplifies Piedmont’s focus on sustainability and flavour.
Must-Try Spot
Head to Osteria dell’Arco in Alba, where this dish is celebrated with the perfect balance of tradition and finesse. Their butter and sage sauce enhances the richness of the filling without overpowering it.
Pairing Recommendation
Pair Agnolotti del Plin with a glass of Barolo or Nebbiolo. The full-bodied red wine’s complexity complements the dish’s hearty meat filling and delicate butter sauce beautifully.
Other Dishes to Try in Piedmont
In addition to Agnolotti del Plin, don't miss:
- Bagna Cauda: A warm dip made from garlic, anchovies, and olive oil, traditionally served with fresh vegetables.
- Vitello Tonnato: Slices of veal served cold with a creamy, tangy tuna sauce.
- Tajarin: Thin, hand-cut egg pasta often paired with a rich meat ragu or shaved truffles.
- Bollito Misto: A flavourful assortment of boiled meats served with a variety of sauces.
Best Italian Dishes to Try in Apuglia
Orecchiette con le Cime di Rapa
Apuglia’s culinary gem, Orecchiette con le Cime di Rapa, is a rustic dish. This small, ear-shaped pasta is paired with turnip greens, garlic, anchovies, and a touch of chilli, creating a harmonious blend of bold, earthy, and aromatic flavours.
It was my favourite meal while visiting friends in Puglia, not just for its simplicity but for how its ingredients reflected the region’s agricultural and coastal traditions.
"Orecchiette con le Cime di Rapa is a dish that tells the story of Puglia's countryside and its people," said renowned Italian chef Gualtiero Marchesi. Food critic Luigi Veronelli called it "a true expression of the simplicity and genuineness of its cuisine."
What Makes It Special
This dish highlights the use of simple, local ingredients to create something extraordinary. The slightly chewy greens and the bold aroma of garlic and anchovies pair perfectly with the tender pasta, showcasing Puglia’s balance of rural and coastal influences.
Must-Try Spot
Try Orecchiette con le Cime di Rapa at Osteria del Tempo Perso in Ostuni. Their traditional preparation pays homage to Apuglia’s culinary heritage, offering an authentic taste of the region.
Pairing Recommendation
Pair this dish with a crisp glass of Verdeca, a white wine from the region. Its light, citrusy notes enhance the earthy and salty elements of the dish.
Other Dishes to Try in Apuglia
Beyond Orecchiette con le Cime di Rapa, consider trying:
- Focaccia Barese: A soft and airy flatbread topped with tomatoes, olives, and olive oil.
- Tiella Barese: A layered dish of rice, potatoes, and mussels baked with herbs and breadcrumbs.
- Burrata: A creamy, decadent cheese made from mozzarella and cream, best enjoyed fresh.
- Cozze alla Tarantina: Mussels cooked in a savoury tomato and garlic sauce.
Best Italian Dishes to Try in Sardegna (Sardinia)
Culurgiones
Culurgiones, Sardegna's iconic dumplings, are a celebration of the island. These intricately hand-shaped dumplings are filled with a blend of mashed potatoes, pecorino cheese, and fresh mint, creating a harmonious balance of creamy, tangy, and refreshing flavours.
Boiled to perfection, they’re traditionally served with a simple tomato sauce that complements their delicate texture.
"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. His words resonate deeply when you savour the soft, creamy interior and slightly chewy exterior.
What Makes It Special
Culurgiones are more than just a dish; they are a symbol of Sardinian culture because of their unique craftsmanship, rich symbolism, and connection to the island's heritage. The unique half-moon shape, sealed with a pattern resembling a wheat stalk, reflects the island’s agricultural roots. The intricate wheat stalk pattern used to seal the dumplings represents abundance and prosperity, reflecting Sardegna's agricultural history.
Traditionally prepared during festive occasions or as an offering to honour loved ones, they embody the island's deep-rooted values of community, hospitality, and respect for tradition. Their regional variations further highlight Sardegna’s cultural diversity, with each area adding its own distinct touch to the filling and preparation.
Must-Try Spot
Visit Trattoria Lillicu in Cagliari for an authentic taste of Culurgiones. Their recipe stays true to Sardegna’s traditions.
Pairing Recommendation
Pair this dish with a glass of Vermentino di Gallura, Sardegna’s famous white wine. Its crisp and citrusy notes complement the creamy and tangy flavours of Culurgiones.
Other Dishes to Try in Sardegna
Sardegna (Sardinia) offers a unique cuisine rooted in its island heritage. Beyond Culurgiones, don’t miss:
- Porceddu: Slow-roasted suckling pig, seasoned with myrtle and rosemary.
- Malloreddus: Small, shell-shaped pasta served with a rich sausage and tomato sauce.
- Pane Carasau: Thin, crispy flatbread, often served with olive oil and salt or used in hearty soups.
- Fregola: A type of Sardinian pasta similar to couscous, often served with seafood.
Best Italian Dishes to Try in Sicilia (Sicily)
Caponata
Caponata is a quintessential Sicilian dish that encapsulates the island’s rich culinary tradition. Made with eggplant as its base, this sweet and sour dish features a medley of vegetables like bell peppers, onions, tomatoes, and olives, seasoned with garlic, anchovies, and capers for added depth.
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."
The sweet and sour sauce, crafted from vinegar and sugar, is what truly elevates Caponata. This balance of tangy and sweet flavours, combined with the richness of the vegetables, makes it a standout on any table.
What Makes It Special
Caponata is a celebration of Sicily’s history and influences. The use of vinegar reflects the island’s Arab culinary heritage, while the local vegetables showcase the Mediterranean bounty. It’s versatile too, often served as a side dish, antipasto, or even as a condiment to enrich other meals.
Must-Try Spot
For an authentic taste of Caponata, visit Antica Focacceria San Francesco in Palermo. Known for its traditional Sicilian recipes, this spot ensures you’ll savour Caponata just as the locals do.
Pairing Recommendation
Pair your Caponata with a glass of Nero d’Avola, Sicily’s signature red wine. Its bold flavours and slight acidity complement the dish’s sweet and sour profile beautifully.
Other Dishes to Try in Sicilia
Beyond Caponata, consider sampling:
- Arancini: Crispy, deep-fried rice balls filled with ragu, cheese, or vegetables.
- Pasta alla Norma: A pasta dish with eggplant, tomato sauce, ricotta salata, and basil.
- Granita: A semi-frozen dessert made with sugar, water, and natural flavorings like almond, lemon, or coffee.
- Cannoli: Fried pastry shells filled with a sweet ricotta cheese mixture, often garnished with candied fruit or chocolate chips.
Best Italian Dishes to Try in Toscana (Tuscany)
Ribollita
Ribollita is a quintessential Tuscan soup. This thick, chunky dish is made with leftover bread and a medley of vegetables like kale, cannellini beans, and carrots, showcasing simplicity and resourcefulness.
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."
What Makes It Special
Ribollita translates to “reboiled,” as it was traditionally made by reheating leftover soup to create an even richer flavour. Its roots lie in Tuscan peasant cooking, where nothing went to waste, and the ingredients reflect the region’s agricultural abundance.
Must-Try Spot
For an authentic Ribollita experience, head to Trattoria Mario in Florence. This family-run eatery has been serving up traditional Tuscan dishes for decades and is beloved by locals and visitors alike.
Pairing Recommendation
Pair your Ribollita with a glass of Chianti Classico, a red wine with earthy and fruity notes that complement the soup’s hearty, savoury flavours.
Other Dishes to Try in Toscana
In addition to Ribollita, explore these iconic dishes:
- Bistecca alla Fiorentina: A thick, juicy T-bone steak, typically grilled and served rare.
- Pappa al Pomodoro: A hearty tomato and bread soup, infused with garlic, olive oil, and basil.
- Cantucci: Crisp almond biscuits often served with Vin Santo, a sweet dessert wine.
- Panzanella: A refreshing bread and tomato salad, perfect for summer dining.
Best Italian Dishes to Try in Trentino-Alto Adige (South Tyrol)
Canederli
Canederli are hearty bread dumplings that have been a staple of Trentino-Alto Adige’s cuisine for centuries. Made from a mix of stale bread, flour, eggs, speck (smoked pork), and Grana Padano cheese, they transform simple ingredients into a satisfying dish with a rich, savoury flavour. A touch of nutmeg adds depth and warmth to each bite.
Renowned Italian chef Gualtiero Marchesi praised Canederli as "a perfect example of the comforting cuisine of Trentino-Alto Adige." He also commended their use of simple, high-quality ingredients that showcase the region's culinary ingenuity.
What Makes It Special
Canederli reflect the resourcefulness of the region’s mountain communities, where preserving bread and other ingredients was essential for survival during harsh winters. They’re traditionally served in broth or with a sauce, offering both nourishment and comfort on cold days.
Must-Try Spot
Try Canederli at Hofstätterhof in Bolzano, where the dish is prepared using traditional recipes that highlight the region’s Alpine heritage.
Pairing Recommendation
Enjoy Canederli with a glass of Lagrein, a red wine from South Tyrol that pairs perfectly with the smoky and savoury notes of the speck.
Other Dishes to Try in Trentino-Alto Adige
Beyond Canederli, consider sampling these regional favourites:
- Speck: Smoked, cured pork often served thinly sliced with bread and cheese.
- Strangolapreti: Spinach and bread dumplings served with melted butter and sage.
- Apple Strudel: A flaky pastry filled with spiced apples, raisins, and nuts, inspired by Austrian influences.
- Polenta Taragna: A creamy polenta mixed with cheese and served alongside meats or mushrooms.
Best Italian Dishes to Try in Umbria
Black and White Truffles
Truffles are the crown jewels of Umbrian cuisine, revered for their intense aroma and complex, earthy flavour. Found nestled in the region’s oak forests, these delicacies elevate any dish they touch, from pasta and risotto to meats and cheeses. Their nutty, pungent character adds depth, while their texture — whether shaved or incorporated — varies from smooth to slightly gritty.
As renowned Italian chef Gualtiero Marchesi says, "The truffle dishes of Umbria are truly some of the most delicious and elegant dishes in Italian cuisine."
I vividly remember my first truffle experience — the heady aroma was almost overwhelming at first, but the taste, paired with fresh tagliatelle, was unforgettable.
What Makes Them Special
Truffles are not just an ingredient in Umbria; they are a tradition. Harvested through a time-honoured process involving trained dogs or pigs, these "diamonds of the kitchen" reflect the region’s deep connection to its land. The black truffle, often paired with creamy pasta or risotto, is rich and earthy, while the rarer white truffle has a more intense, slightly garlicky aroma.
Must-Try Spot
For a truly authentic experience, visit Ristorante Apollinare in Spoleto. Their black truffle pasta is a local favourite, celebrating the region's love for this prized ingredient.
Pairing Recommendation
Pair a truffle-based dish with a glass of Sagrantino di Montefalco, Umbria’s bold red wine. Its full-bodied profile complements the earthy richness of the truffles.
Other Dishes to Try in Umbria
In addition to the prized Truffles, Umbria boasts a wealth of traditional dishes that highlight its rustic, earthy cuisine:
- Torta al Testo: A traditional flatbread, often stuffed with cured meats, cheeses, or vegetables.
- Strangozzi al Tartufo Nero: Long, thick pasta served with a rich black truffle sauce.
- Porchetta: Succulent roasted pork seasoned with garlic, fennel, and herbs, typically enjoyed in sandwiches.
- Zuppa di Lenticchie: A hearty lentil soup made with Castelluccio lentils, prized for their delicate flavour and firm texture.
Best Italian Dishes to Try in Aosta Valley
Polenta Concia
Polenta Concia is a quintessential dish of the Aosta Valley, embodying the region’s hearty, mountain-inspired cuisine. Made from coarse cornmeal, it is mixed with water, salt, and a generous amount of local cheese before being cooked to a thick and creamy consistency. A final touch of melted butter and more cheese as a garnish creates a dish that is simple yet deeply satisfying.
As Italian chef Gualtiero Marchesi puts it, "Polenta concia perfectly captures the simplicity and rustic charm of Aosta Valley's cuisine." It’s a dish that exemplifies the region’s culinary warmth.
What Makes It Special
This dish speaks to the traditions of the Aosta Valley, where ingredients like cornmeal and cheese are staples in mountain communities. Polenta Concia is a reflection of the region’s resourcefulness and love for rich, warming meals suited for its colder climate. The combination of creamy texture and the nutty, slightly tangy flavour of regional cheeses is irresistible.
Must-Try Spot
For an authentic experience, head to Ristorante Vecchio Ristoro in Aosta. Their Polenta Concia is made with local Fontina cheese, elevating the dish.
Pairing Recommendation
Pair Polenta Concia with a glass of Blanc de Morgex et de La Salle, a crisp white wine from the region that balances the richness of the dish with its light, fruity notes.
Other Dishes to Try in Aosta Valley
Beyond the rich and creamy Polenta Concia, the Aosta Valley offers several hearty dishes that embody the region’s alpine heritage:
- Fonduta Valdostana: A warm, creamy cheese fondue made with Fontina cheese, perfect for dipping bread or vegetables.
- Carbonade: A slow-cooked beef stew with onions, red wine, and spices, ideal for cold mountain evenings.
- Seuppa Valdostana: A layered soup with cabbage, bread, and Fontina cheese, baked until golden and bubbling.
- Tegole Valdostane: Thin, crispy almond cookies that are a delightful sweet treat.
Best Italian Dishes to Try in Veneto
Risotto alla Milanese
Risotto alla Milanese is a luxurious dish hailing from Veneto, renowned for its golden hue, which comes from saffron, the world’s most expensive spice. Made with Arborio rice, chicken broth, beef marrow, parmesan cheese, and saffron, it’s a creamy, indulgent dish that delights with its savoury and nutty flavours. Cooked slowly in butter and onions, the rice reaches a perfectly al dente texture, offering an irresistible balance of richness and subtle earthiness.
Luigi Veronelli aptly described it as, "a true expression of the region's culinary heritage, refined and elegant with a perfect balance of flavours and textures."
It’s no wonder this dish remains one of my wintertime favourites whenever I visit friends in northern Italy.
What Makes It Special
Risotto alla Milanese showcases culinary artistry through its masterful use of saffron, which imparts not only its signature golden hue but also a subtle floral earthiness that balances the richness of the beef marrow and parmesan. The technique of slowly cooking Arborio rice while gradually adding broth ensures a creamy texture, while the al dente bite preserves the integrity of each grain.
The dish achieves a harmony of flavours by pairing the warm, nutty notes of parmesan with the distinct yet delicate spice of saffron, creating a meal that’s both comforting and sophisticated.
Must-Try Spot
For a classic experience, visit Antica Trattoria della Pesa in Milan (not far from Veneto). This historic restaurant is famous for its traditional take on Risotto alla Milanese, where the saffron truly shines.
Pairing Recommendation
Enjoy your Risotto alla Milanese with a glass of Soave Classico, a dry white wine from Veneto. Its crisp acidity and floral notes provide a refreshing contrast to the dish’s creamy richness.
Other Dishes to Try in Veneto
In addition to the iconic Risotto alla Milanese, try these dishes:
- Bigoli in Salsa: Thick, spaghetti-like pasta served with a savoury anchovy and onion sauce, a Venetian classic.
- Baccalà Mantecato: Creamed cod served as a spread on toasted bread or polenta, a traditional Venetian antipasto.
- Sarde in Saor: Sweet and sour sardines, marinated with onions, raisins, and pine nuts, reflecting the region’s maritime heritage.
- Fegato alla Veneziana: Venetian-style liver sautéed with onions and white wine, a dish with bold flavours.
- Tiramisu: Originating in Treviso, this iconic dessert of coffee-soaked ladyfingers layered with mascarpone is a must-try.
FAQs about Outstanding Italian Dishes to Try
Discover answers to common questions about Italy’s most iconic and beloved dishes, inspired by its rich culinary traditions.
What are the best Italian dishes?
The "best" Italian dishes depend on personal preference, but some universally loved classics include:
- Neapolitan Pizza (Campania): The iconic pizza with a thin, soft crust topped with fresh tomatoes, mozzarella, and basil.
- Lasagne alla Bolognese (Emilia-Romagna): A comforting, layered pasta dish with meat sauce, béchamel, and Parmesan.
- Pasta alla Carbonara (Lazio): A creamy pasta dish made with guanciale, eggs, Pecorino Romano, and black pepper.
- Risotto alla Milanese (Lombardy): Creamy rice infused with saffron and finished with Parmesan cheese.
What is the signature dish of Italy?
While Italy is known for its diverse regional cuisines, Neapolitan Pizza often takes the crown as the signature dish of Italy. Its simplicity, authenticity, and cultural significance, including UNESCO recognition, make it a symbol of Italian culinary tradition.
What are the 3 most popular foods in Italy?
- Pizza: Loved worldwide, especially the Neapolitan variety.
- Pasta: With countless variations like Spaghetti Carbonara, Orecchiette con le Cime di Rapa, and Lasagne.
- Gelato: The quintessential Italian dessert, available in a variety of rich, creamy flavours.
What is a typical dinner in Italy?
A typical Italian dinner, or cena, is usually a multi-course affair:
- Antipasto: Light appetisers like bruschetta or cured meats.
- Primo: A pasta, risotto, or soup dish.
- Secondo: A main course of meat or fish, often accompanied by a contorno (vegetable side).
- Dolce: A sweet dessert like tiramisu or panna cotta.
- Caffe: Dinner often concludes with an espresso.
Dinner is a relaxed and social experience, emphasising fresh ingredients and shared enjoyment.
Conclusion: A Culinary Journey Through Italy
Living in Italy for several years gave me the chance to experience its cuisine not just as a visitor but as a way of life. From cooking lessons with flatmates who attended culinary school to sharing meals prepared by chef friends, I learned that Italian food isn’t just about recipes — it’s about tradition, pride, and a deep connection to the land and its people.
Eating my way around the country, from the smoky crusts of Neapolitan pizza to the hearty comfort of Ribollita in Tuscany, I discovered that every dish tells a story, reflecting the unique character of its region. Some meals were savored in bustling city trattorias, others on countryside terraces, surrounded by olive groves and laughter.
Italy’s culinary heritage is something to taste, feel, and experience.
I hope this guide inspires you to take your own journey through Italy’s rich and varied cuisine. After all, there’s no better way to understand a country than through its food. Buon appetito!
