Food is one of the most honest expressions of culture. It reflects ideas about people, economy, history and traditions to define local culture. And in Italy there are many dishes worth trying in their native places.
food to try in italy
As a testament to how delicious Italian food really is, many Italian dishes can be found in restaurants around the world. Yet even the most famous ones are made in a very special way in their place of origin.
Every delicious Italian food tour should start with pizza! Naples and the Campania region have many excellent traditional Italian dishes, but they are known throughout Italy for serving the best pizza in the country. I’m here.
Neapolitan style pizza is very unique. A classic thin crust margherita his pizza cooked to perfection in a traditional brick oven. Topped with tomato sauce, basil leaves, and water buffalo mozzarella, this is a simple yet delicious dish.
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No visit to Naples is complete without eating pizza.
Tuscany is famous for its rustic soups that have been kept warm for centuries. In Italy, as in many cultures, leftovers can be stewed together into a traditional dish. Ribollita is the Tuscan version of the “leftovers” soup.
Seasonal vegetables, cannellini beans and leftover crusty bread combine to form this rich and hearty soup. In fact, it’s the bread that makes it thicker. Whether it’s lunch or dinner, you’ll want to turn your spoon into a fork.
Originating in northern Italy, this creamy rice dish has now spread across the country. The rice and soup are slowly mixed over low heat to create a thick, creamy dish, topped with Parmigiano-Reggiano cheese, saffron, mushrooms, seafood and herbs, depending on the dish. It can also be served as a stand-alone dish and should always be enjoyed hot.
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Risotto is especially popular in Milan, featuring saffron risotto (risotto milanese). It is also a signature dish of Venetian cuisine, with a famous dish called Risi e Bisi, or rice and peas.
In areas where porcini mushroom season is celebrated, there is wild porcini mushroom risotto. In Naples and the Amalfi Coast there is another variation called risotto al limone with lemon. Delicious!
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It’s usually tuna eggs, but sometimes marlin is used.
Bottarga is a typical dish found in Sicily and Sardinia, but the dish has also found its way into some cuisines of southern Italy and Tuscany. With its rich flavor and bittersweet aftertaste, it’s an irresistible gem for the faint of heart!
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This dish is a specialty of the Lombardy region and is traditionally prepared in the Milanese style. Cross-cut veal bones, vegetables, gremolata (a mixture of chopped herbs), white wine and soup, you’ll love it! Goes well with strong red wines such as
stuffed zucchini flowers
Battered with bright orange blossoms and lightly fried, they are full of seasonal local delicacies. These delicacies can be enjoyed all over Italy, but Sorrento is a tourist favorite. The flowers are full of delicious cheese!
Pumpkin flowers are always delicious, regardless of the preparation. Pair with a small glass of limoncello for an instantly memorable meal.
This Florentine-style steak is made from Chianin beef, a prized meat in Tuscany. While roasting, use a rosemary brush to coat the meat with olive oil.
The steak is simply seasoned with salt and pepper. You can ask for something better, but be prepared if you don’t specify to do it in blood.
Pesto originated in the Liguria region of northwestern Italy, where fresh basil is abundant all year round, especially in the warmer months. Simple sauces are made with varying amounts of basil, pine nuts, garlic, parmigiano or pecorino cheese, olive oil, salt and pepper.
The exact proportions of ingredients are usually left to taste and can vary greatly from place to place. Adding spinach or parsley can soften the strong taste of basil and create a more complex flavor.
Tasting different versions of pesto in the town of Cinque Terre has become a tourist attraction.
Arancini, or “little oranges,” are grilled rice balls believed to have originated in Sicily. Arborio rice, commonly used in risotto, is cooked and formed into small balls, covered in breadcrumbs, and placed in a deep fryer. A delicious snack usually filled with mozzarella or fontina cheese or ragout meat sauce.
It may also be stuffed with a mixture of ragout and peas. It is also available in Rome, but sold under another name, Suppli. The version here is usually filled with ragout and mozzarella cheese.
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Whether we are talking about lasagna, pasta carbonara, pasta with ragout sauce, bolognese, tortellini or any other pasta, pasta is a must try when in Italy if you want to know its true taste One of the dishes.
Sardinia in Saor
Sarde in Saor is an authentic Italian dish made from grilled or fried sardines. Mix the fish with the raisins and add the oil and vinegar braised pinoli nuts and onions. The sweetness of the onion is added to the vinegar base to create a sweet and sour recipe. This dish, steeped in Venetian history and culture, can be served cold or at room temperature.
gelato and cannoli
You can’t go to Italy without eating gelato and cannoli. These two desserts are eaten all over the world like pizza and pasta, but they have original flavors that can only be tasted at their homes.
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