A Food Lover’s Guide to Italy

Italy is a country known for its delicious cuisine. From the crispy pizzas of Naples to the creamy risottos of Milan, each region has its own signature dish, telling a story of tradition, culture, and local pride.

If you’re planning a trip to Italy (or just dreaming of one), this guide will take you on a culinary journey through some of the country’s most iconic dishes! Read on to find out more.

Pizza Margherita, Naples

Our journey begins in Naples, the birthplace of the pizza. The Pizza Margherita is a true classic, topped with San Marzano tomatoes, fresh mozzarella, basil and a drizzle of good quality olive oil. Simple yet impressive, it's a dish you have to try when you travel to Italy. Legend has it that the pizza was created to honour Queen Margherita of Savoy, with the colours of the ingredients, red, white and green, representing the Italian flag.

Bistecca alla Fiorentina, Florence

Next, we head to Florence, where the Bistecca alla Fiorentina takes centre stage. This huge T-bone steak comes from Chianina cattle, a breed native to Tuscany. The dish dates back to the Renaissance when the Medici family celebrated the feast of San Lorenzo by grilling massive portions of beef for the entire city. Seasoned simply with salt, pepper, and olive oil, then its grilled over an open flame until the outside is charred, and the inside is perfectly juicy.

Porchetta, Umbria

In Umbria, the star of the show is Porchetta, a slow-roasted pork dish that's as flavourful as it is hearty. The pork is seasoned with garlic, rosemary, fennel and other herbs before being rolled up and roasted until the skin is crispy and the meat is tender. Porchetta dates back to Roman times, when it was served at festivals and celebrations. Today it’s a staple at fairs and markets, served in a thick slice of crusty bread.

Nduja, Calabria

Down in Calabria, things get spicy with Nduja, a spreadable salami made from pork, chilli peppers and spices. This fiery condiment is incredibly versatile and can be used as a topping for bread, mixed into pasta or use it to add a kick to pizzas or stews. Nduja has humble origins, originally produced as a way to preserve meat in a region known for its hot climate.

Bagna Cauda, Turin

In Turin, the capital of Piedmont, Bagna Cauda is a firm favourite among locals. This warm dip, made from garlic, anchovies olive oil and butter, is served in a communal fondue-like pot and enjoyed with fresh vegetables like peppers, carrots and artichokes. The dish has roots in the 16th century, when it was a peasant food made for its inexpensive ingredients. Today, it's a popular dish, often shared with friends and family.

Cannoli, Sicily

No trip to Sicily is complete without trying a Cannolo. These crispy, pastry shells are filled with a sweet, creamy ricotta and often decorated with candied fruit or chocolate chips. Cannoli has a fascinating history, dating back to the Arab rule of Sicily in the 9th century. The Arabs introduced sugar and citrus fruits to the island, and the dessert evolved over time to become the beloved treat we know today.

Prosciutto di Parma, Parma

Parma is famous for its Prosciutto di Parma, a world-famous cured ham that’s aged to perfection. Thinly sliced and served with melon, figs or a chunk of Parmigiano Reggiano cheese, it's a celebration of tradition. Parma’s culinary heritage is so significant that the city has been designated as a UNESCO Creative City for its gastronomy. The production of Prosciutto di Parma is strictly regulated to ensure that every paper-thin slice meets the highest standards.

Limoncello, Amalfi Coast

The Amalfi Coast is known for its stunning scenery, but it's also the home of Limoncello, a sweet and tangy lemon liqueur. Made from the zest of locally grown Sorrento lemons, Limoncello is the perfect way to end a meal. The origins of Limoncello are a little murky, but it's believed to have been created by local families in the early 20th century as a way to make use of surplus lemons. Sip it chilled and let the bright, citrusy flavours transport you to the Amalfi Coast.

Tiramisù, Venice

We end our culinary journey in the Veneto region, home of the Tiramisù. Layers of coffee-soaked ladyfingers, mascarpone cream and a generous dusting of cocoa powder come together to create a rich and indulgent dessert. Tiramisù, which means ‘pick me up,’ was first created in the 1960s at a restaurant in Treviso, a small town just outside of Venice. The dish has gained worldwide fame and is enjoyed across the globe.

Are You Ready to Discover the Real Italy?

Our Italy Experts will create the perfect itinerary for you, tailored to your tastes and interests. Whether you want to explore the bustling markets of Rome, take a cooking class in Florence or sample Pizza Margherita in Naples, we’ll ensure every bite of your trip is unforgettable.

Ready to savour Italy like a true food lover? Get in touch with us today.

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