Italy Food Tips

Testaroli

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.

Pici all’aglione

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.

Ribollita

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

Bistecca alla fiorentina

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.

Spezzatino

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.

Lampredotto

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.