When I started my Italy travel business, I immediately knew that it would focus on Italy’s food and wine. Of course, Italy is known for much more than its food. The history, the art, the architecture are basically all are worth a visit in and of themselves. But Italy, a country known for its rich history, stunning landscapes, and vibrant culture, is also a haven for food lovers. Cue in our culinary tours! Italian cuisine is famous worldwide, and no trip to Italy would be complete without indulging in its culinary delights. On our trips, that’s basically the entire point! So, here are some of Italy’s must try dishes on your trip to Italy.

Pizza Margherita

Let’s start off with perhaps the most iconic. Originating from Naples, Pizza Margherita is a classic that showcases the simplicity and quality of Italian ingredients. Made with a thin crust, fresh tomato sauce, mozzarella cheese, and basil, it represents the colors of the Italian flag. The balance of flavors in a well-made Pizza Margherita is altogether testament to Italian culinary artistry.

Pasta Carbonara

Hailing from Rome, Pasta Carbonara is chiefly a creamy and savory dish made with eggs, Pecorino Romano cheese, pancetta, and black pepper. Traditionally served with spaghetti, or other “long” pasta, this dish’s richness and depth of flavor make it a favorite among pasta lovers. The simplicity of its ingredients equally contradicts the complexity of its taste.

Risotto alla Milanese

A specialty of Milan, Risotto alla Milanese is a creamy, golden-hued rice dish flavored with saffron. It’s often served as a first course but can be paired with osso buco (braised veal shanks) for a heartier meal. The luxurious texture and distinctive taste of saffron make this dish unforgettable.

Lasagna

Lasagna, a layered pasta dish with origins in Emilia-Romagna, is a comfort food that has gained international fame. Made with layers of pasta sheets, rich meat ragù, béchamel sauce, and Parmigiano-Reggiano cheese, it is all baked to perfection. Each bite is a harmonious blend of flavors and textures. It truly is one of my favorite indulgences that I enjoy during our trips.

Arancini

Arancini are deep-fried rice balls, typically stuffed with ragù, mozzarella, and peas, and finally coated in breadcrumbs. Originating from Sicily, these golden morsels are crispy on the outside but soft and savory on the inside. They are generally served as a snack or appetizer, showcasing the island’s culinary ingenuity. Learn to make your own Arancini during our September culinary tour to Sicily!

Prosciutto di Parma

Prosciutto di Parma is a type of dry-cured ham from Parma. It’s aged for at least 12 months and is known for its delicate, sweet flavor and tender texture. Often served thinly sliced as an antipasto, it pairs beautifully with mozzarella, melon, figs, or just a piece of crusty bread. There truly is nothing like thinly sliced prosciutto. It almost tastes buttery.

Focaccia

Focaccia is a flat oven-baked bread that is similar in texture to pizza dough but thicker. It originates from Liguria and is often topped with olive oil, salt, and sometimes herbs or other ingredients like olives and onions. Its fluffy interior and crispy exterior make it a versatile accompaniment to any meal, or perfect to just snack on itself.

Osso Buco

Osso Buco, a Milanese specialty, consists of veal shanks braised with white wine, broth, and vegetables. Often garnished with gremolata (a mix of lemon zest, garlic, and parsley), it is typically served with risotto or polenta. The slow cooking process yields tender meat and a rich, flavorful sauce.

Polenta

Polenta, a staple in Northern Italian cuisine, is made from boiled cornmeal and can be served creamy or allowed to set and then baked or fried. It is often used as a base for various meats and stews or simply topped with cheese and butter. Its versatility and comforting texture make it a popular choice in many Italian households.

Bistecca alla Fiorentina

Bistecca alla Fiorentina is a thick-cut T-bone steak from Tuscany, usually sourced from the Chianina breed of cattle. Grilled over a wood fire or charcoal, and seasoned simply with olive oil, salt, and pepper, this dish celebrates the quality of the meat itself. It’s typically served rare and is a must-try for steak lovers. Come taste it with us in October!

Caponata

Caponata is a Sicilian eggplant dish cooked with tomatoes, celery, olives, capers, and vinegar, creating a sweet and sour flavor profile. It’s served as a side dish or appetizer and reflects the island’s historical influences from various Mediterranean cultures.

Gnocchi

Gnocchi are soft dough dumplings made from potatoes, flour, and eggs. They can be served with a variety of sauces, from simple butter and sage to rich meat ragù or creamy gorgonzola sauce. Their pillowy texture makes them a delightful alternative to pasta.

Cicchetti

Cicchetti are small snacks or side dishes typically served in Venetian bacari (wine bars). Similar to Spanish tapas, these bite-sized delights can include a variety of ingredients like seafood, cured meats, or vegetables, often enjoyed with a glass of wine or a spritz.

Ribollita

Ribollita is a hearty Tuscan soup made with leftover bread, beans, and seasonal vegetables like kale and carrots. The name means “reboiled,” as the soup is traditionally made by reheating the previous day’s leftovers. Its rustic and comforting flavors make it a quintessential winter dish.

Parmigiana di Melanzane

Parmigiana di Melanzane, or Eggplant Parmesan, is a dish of layered eggplant slices, tomato sauce, mozzarella, and Parmigiano-Reggiano, baked until bubbly and golden. It’s a comforting and also flavorful dish that highlights the versatility of eggplant in Italian cuisine. This is a must try dish anywhere in Italy, but especially in Sicily or Campania.

Gelato

No trip to Italy is complete without sampling Gelato, the Italian version of ice cream. Made with more milk and less cream than regular ice cream, Gelato has a denser and silkier texture. Flavors range from classic vanilla and chocolate to more adventurous ones like my favorites, hazelnut and pistachio, or stracciatella, and tiramisu. Truthfully, I love them all equally! Gelaterias can be found in almost every Italian town, making it easy to indulge in this sweet treat. And be sure to read here on how to tell authentic gelato from the ones made from base mixes.

Tiramisú

This beloved dessert, is generally believed to originate from the Veneto region, is a layered creation of coffee-soaked ladyfingers, mascarpone cheese, eggs, sugar, and a dusting of cocoa powder. Tiramisú means “pick me up,” reflecting its energizing blend of coffee and sugar. Certainly, the combination of creamy and robust flavors makes it a perfect end to any Italian meal. Obviously, you will find many recipes on the web to make it at home. You can grab the recipe for an eggless version here.

Cannoli

Cannoli are tube-shaped pastries from Sicily, filled with especially sweetened ricotta cheese and often studded with chocolate chips or candied fruit. A must try when visiting Sicily. The crisp, fried shell contrasts beautifully with the creamy filling, indeed making them a beloved Italian dessert. Once you are ready to make them at home, be sure to grab an easy recipe here.

Conclusion

Exploring Italy’s must try dishes is a journey through the country’s rich culinary heritage. Each region further offers its own specialties, reflecting local ingredients and traditions. Whether you’re savoring a simple pizza Margherita in Naples or indulging in a luxurious risotto in Milan, Italian cuisine offers something for every palate. Needless to say, make sure to try some (or all) of these iconic dishes to fully immerse yourself in the flavors of Italy!