Italy Food Tips

'Nduja is a spicy, spreadable pork sausage made with pork fat and chili peppers, often spread on bread or used in pasta.

Anguilla di pantano is freshwater eel, typically grilled or stewed, offering a delicate and rich flavor, often seasoned with aromatic herbs.

Anguilla in umido is a stewed eel dish, slow-cooked with tomatoes, garlic, and herbs, often served with polenta.

Arancini (called arancine in the western part of Sicily) are rice balls stuffed with ragù, peas, and mozzarella, coated in breadcrumbs and deep-fried.

Arrosticini are skewers of small cubes of lamb, traditionally cooked over a charcoal grill, seasoned simply with salt, and often served with bread.

Baccalà alla vicentina is a dish made with dried cod cooked slowly with onions, whole milk, and extra virgin olive oil, served over polenta.

Baccalà mantecato is a creamy spread made from stockfish, combined with sunflower seed oil, garlic, and lemon, traditionally served on crostini.

Bagna cauda is a hot dip made with anchovies, garlic, and extra virgin olive oil, typically served with raw or cooked vegetables for dipping.

Barbagiuai are fried ravioli stuffed with pumpkin and rice, a specialty of Ligurian cuisine, offering a perfect balance of sweet and savory flavors.

Battuta al coltello is a finely hand-chopped beef tartare, seasoned with salt, extra virgin olive oil, lemon, and sometimes tartufo.

Bigoli al ragù d'anatra is a dish made with thick, long pasta called bigoli, served with a rich duck ragù sauce, slow-cooked with wine and herbs.

Bigoli in salsa is made with thick bigoli pasta, tossed in a savory sauce of salted anchovies and onions.

Bistecca alla fiorentina is a thick T-bone steak from the Chianina breed of cattle, grilled rare over high heat and seasoned simply with salt and pepper.

Brasato al Barolo is a beef roast braised in Barolo wine, enriched with carrots, onions, and celery, resulting in tender, flavorful meat.

Brosega is a simple dish of stale bread softened in milk, seasoned with sugar and a touch of cinnamon, often enjoyed as a comforting dessert.

Calcioni are half-moon shaped pastries filled with pecorino, egg, and lemon zest, either baked or fried, common in central Italy.

Canederli are bread dumplings mixed with speck, eggs, and herbs, cooked in broth or served with butter and cheese, typical of Trentino-Alto Adige.

Cannoli are crispy fried pastry tubes filled with sweet ricotta cheese, often garnished with pistachios or chocolate.

Carciofi alla giudia are Roman-Jewish style deep-fried artichokes, crispy on the outside while tender on the inside, seasoned with salt.

Cardone is a soup made with cardoons, a thistle-like vegetable, often enriched with egg and cheese, a traditional winter dish in Abruzzo.

Cassoeula is a rich pork and cabbage stew, often including sausages and ribs, cooked slowly to bring out deep flavors, typical of Lombardy.

Casunziei all'ampezzana are crescent-shaped ravioli filled with red beets, potatoes, and ricotta, topped with browned butter and poppy seeds.

Cavatelli con ricotta e salsiccia are small pasta shells served with crumbled sausage and fresh ricotta, sometimes enriched with a hint of tomato.

Cialledda is a salad made with stale bread, tomatoes, cucumbers, onions, and olio d’oliva, often enjoyed in summer, typical of southern Italy.

Ciaudedda is a vegetable stew made with artichokes, potatoes, and fave, cooked with extra virgin olive oil, garlic, and tomatoes.

Ciavarro di Ripatransone is a mixed legume and grain soup, typically prepared in spring with beans, lentils, chickpeas, and seasonal vegetables, seasoned with olive oil and herbs.

Cicerata is a sweet treat consisting of small fried dough balls coated in honey, similar to struffoli, often enjoyed during festive occasions in southern Italy.

Cjalsons are filled pasta from Friuli, featuring a unique mix of sweet and savory fillings like potatoes, uva passa, herbs, and sometimes ricotta, served with butter and smoked ricotta.

Coda alla vaccinara is a Roman oxtail stew, braised with tomatoes, celery, carrots, and a hint of cocoa or cloves, resulting in a tender, rich dish.

Cotoletta alla bolognese is a breaded veal cutlet, pan-fried, topped with prosciutto and melted cheese, and served with a brodo-based sauce.

Cotolette alla valdostana are breaded veal or pork cutlets stuffed with fontina cheese, pan-fried until golden and melted, typical of the Aosta Valley.

Erbazzone is a savory pie filled with spinach, chard, onions, and sometimes pancetta, topped with Parmesan cheese.

Farrecchiata di roveja is a rustic porridge made from ground roveja, a type of ancient pea, cooked slowly with water and seasoned with olive oil, offering an earthy and hearty flavor.

Fegato alla veneziana is Venetian-style liver, thinly sliced and sautéed with onions until tender, often served with polenta for a sweet and savory combination.

Ferratelle are traditional waffle-like cookies from Abruzzo, flavored with anise or lemon zest, cooked on a special iron to create a patterned surface.

Frascarelli are a type of thick rice-based polenta from Marche, made by slowly adding rice to boiling water and flour, served with tomato sauce or cheese.

Fregula al pomodoro is a Sardinian dish made with fregula, a type of toasted semolina pasta, cooked in a simple tomato sauce with pecorino cheese.

Frico is a crispy or soft cheese dish from Friuli, made with Montasio cheese, potatoes, and onions, pan-fried until golden, enjoyed as a side or snack.

Frittata di lampascioni is an omelette made with lampascioni, a type of wild hyacinth bulb, known for its slightly bitter flavor.

Gnocchi alla sorrentina are potato dumplings baked in a rich tomato sauce, topped with melted mozzarella and basil, served hot and bubbly.

Granita is a semi-frozen dessert made with sugar, water, and flavorings like lemon or coffee, often served with a soft brioche bun.

Grostl alla tirolese is a hearty dish of fried potatoes mixed with onions, leftover meat, and seasoned with caraway, topped with a fried egg, typical of South Tyrol.

Impastoiata is a polenta dish enriched with beans and seasoned with olive oil and garlic, offering a comforting and rustic flavor.

Jota is a traditional soup made with sauerkraut, potatoes, beans, and sometimes lardo or pancetta, providing a hearty, slightly tangy taste.

Keiserschmarrn is a fluffy, caramelized pancake from South Tyrol, shredded into pieces and served with powdered sugar and fruit compote.

Lampredotto is a Florentine street food made from the fourth stomach of the cow, slow-cooked with tomatoes, onions, and parsley, typically served in a sandwich with green sauce.

Lasagne alla Bolognese is a baked pasta dish made with layers of fresh egg pasta, rich ragù alla bolognese, besciamella, and grated Parmigiano-Reggiano.

Lonzino di fico is a traditional sweet from Marche made by shaping dried figs, almonds, walnuts, and anise seeds into a log, resembling cured meat.

Mondeghili are Milanese meatballs made from leftover boiled meat, combined with mortadella, eggs, pane, and grated cheese, fried until golden brown.

Morzello is a spicy Calabrian stew made with veal offal, cooked in a rich tomato and chili pepper sauce, often served with crusty bread.

Mozzarella in carrozza is a fried sandwich made with mozzarella cheese, dipped in egg and breadcrumbs, resulting in a crispy exterior and a melty, cheesy center.

Orecchiette con le cime di rapa is a traditional Puglian pasta dish made with ear-shaped pasta, sautéed with cime di rapa, garlic, chili, and anchovies.

Pallotte cacio e ova are fried cheese and egg balls, made with bread, eggs, and pecorino, served in tomato sauce.

Palomba alla ghiotta is a dish featuring pigeon, slow-cooked in a rich sauce with tomatoes, garlic, and herbs, resulting in tender and flavorful meat.

Pandoro is a traditional Italian sweet bread, characterized by its soft, golden crumb, dusted generously with powdered sugar, often enjoyed during the Christmas season.

Pane e panelle is a street food made of chickpea flour fritters, served in a soft bun and typically garnished with a squeeze of lemon juice.

Pansoti are triangle-shaped pasta stuffed with a mixture of herbs and ricotta, served with a creamy walnut sauce.

Pasta alla gricia is a simple yet flavorful dish made with guanciale, pecorino cheese, and black pepper, often considered a predecessor to carbonara.

Pasta alla Norma is a pasta dish of eggplant. It is made of sedani rigati or other short pasta with tomato sauce, covered with slices of fried eggplant and served with grated ricotta salata cheese and basil.

Pasta all’amatriciana features a sauce made with guanciale, tomatoes, and pecorino cheese, providing a balance of savory, tangy, and salty flavors.

Pastin is made with pork and beef seasoned with various spices, shaped into patties, and cooked on a grill or in a pan.

Patate mpacchiuse are sliced potatoes cooked until crispy in a pan with onions and extra virgin olive oil, often flavored with herbs, making a rich side dish.

Pearà is a creamy sauce made from breadcrumbs, beef broth, bone marrow, black pepper, and butter, typically served with boiled meats.

Pecora alla Pignata is a slow-cooked lamb stew with potatoes, tomatoes, and herbs, resulting in tender, aromatic meat with a rich broth.

Pici all’aglione is a pasta dish featuring thick, hand-rolled noodles served in a garlicky tomato sauce, using a special variety of garlic called aglione.

Pizza con l’erba is a type of savory pie made with a dough filled with mixed wild greens, olive oil, and sometimes pecorino cheese.

Pizzoccheri are short, flat noodles made from buckwheat flour, typically cooked with potatoes, cabbage, and layered with bitto cheese, then seasoned with garlic and sage.

Polpetta di cavallo is a meatball made from ground horsemeat, seasoned with garlic, parsley, and grated cheese, then pan-fried or baked.

Rafanata is a baked omelette made with grated horseradish root, potatoes, eggs, and pecorino cheese, offering a distinctively pungent and hearty flavor.

Ribollita is a thick vegetable and bread soup made with cannellini beans, cavolo nero, carrots, and potatoes, traditionally reheated to enhance its flavors.

Riso alla Canarola is a simple rice dish cooked with broth, onions, and olio d'oliva, sometimes enriched with saffron for extra color and flavor.

Risotto al radicchio rosso di Treviso features creamy risotto combined with slightly bitter radicchio, balanced with vino bianco and grated Parmigiano-Reggiano.

Risotto di gò is a seafood risotto made with goby fish, which imparts a delicate, briny flavor to the creamy rice, often enriched with a touch of lemon zest.

Schiz con polenta is a dish featuring schiz, a fresh cheese pan-fried until golden, served over creamy polenta with a sprinkle of salt and olive oil.

Sciatt are small buckwheat fritters filled with melted cheese, fried until crispy, and typically served on a bed of chicory.

Lo sciusciello è una zuppa con asparagi selvatici e cipolle tipica del Cilento. Tradizionalmente si consuma come pasto serale, accompagnato con pane biscottato.

Sfogliata, also known as torta degli Ebrei, is a flaky pastry made with layers of puff pastry filled with strutto and sometimes flavored with rosemary, resulting in a crispy and savory treat.

Spaghetti alla carbonara is a pasta dish made with guanciale, eggs, pecorino cheese, and black pepper, resulting in a creamy and savory sauce that coats the pasta.

Spaghetti con acciughe e mollica is a pasta dish featuring anchovies sautéed in olio d'oliva, with toasted breadcrumbs added for a crunchy texture, creating a simple yet flavorful combination.

Spezzatino is a hearty meat stew, slow-cooked with onions, carrots, celery, and wine, resulting in tender meat and a rich sauce, often served with polenta or bread.

Spätzle agli spinaci con panna e prosciutto are small spinach dumplings served in a creamy sauce with diced prosciutto, offering a rich and comforting dish.

Straboli, also known as Strauben, are funnel cake-like fritters made from a simple batter, deep-fried until golden, and dusted with powdered sugar, often enjoyed as a dessert.

Stracotto alla piacentina is a slow-cooked beef dish braised with vino rosso, tomatoes, and herbs, resulting in extremely tender meat with a deep, flavorful sauce.

Strudel di mele, or Apfelstrudel, is a dessert made of thin pastry dough filled with spiced apples, raisins, and breadcrumbs, rolled up and baked until golden.

Tagliere di affettati is a selection of cured meats, typically including prosciutto, salami, and coppa, served on a wooden board, often accompanied by bread or grissini.

Testaroli are thin, pancake-like pasta slices made from flour, water, and salt, boiled and traditionally served with pesto or olio d'oliva and grated cheese.

Tiella barese is a layered dish made with rice, potatoes, and mussels, seasoned with onions, tomatoes, and olive oil, and baked until crispy on top.

Tiramisù is a dessert made with layers of coffee-soaked ladyfingers, mascarpone cream, and dusted with cocoa powder.

Torresano al forno/arrosto is a roasted young pigeon, typically seasoned with herbs and olive oil resulting in tender meat with a crispy skin.

Torta Caprese is a flourless chocolate cake made with almonds, resulting in a dense, moist texture and rich chocolate flavor, often dusted with powdered sugar.

Torta di tagliatelle is a dessert made with layers of tagliatelle pasta, sugar, and almonds, baked until the top becomes caramelized and crispy.

Torta tenerina is a dense and fudgy chocolate cake with a thin, crispy crust, often served with a dusting of powdered sugar.

Tortellini in brodo are small pasta parcels filled with meat, cheese, or vegetables, served in a hot meat broth, creating a comforting and savory dish.

Trofie al pesto is a pasta dish featuring trofie, a twisted pasta, coated in pesto made from basil, olio d'oliva, garlic, pine nuts, and Parmigiano-Reggiano.

Vincisgrassi is a baked pasta dish similar to lasagna, made with layers of pasta, meat ragù, besciamella, and grated cheese, resulting in a rich, hearty meal.

Zucca lunga in umido is a stewed dish made with long pumpkin, cooked slowly with tomatoes, garlic, and olio d'oliva, offering a tender and subtly sweet flavor.