If you ask us, the best part of traveling to Italy is sampling all the different Italian foods. Every region of Italy has it's own cuisine and local specialties, which you can try everywhere - from street vendors to Michelin-starred restaurants.
The next time you travel to Italy, here are some dishes you should sample:
Roman specialties.
Rome is best known for rustic cooking that's rich, meaty, and comforting on a cold, winter night. Braised beef and roasted suckling pig - porchetta - are very popular. But there's also lots of fresh produce so vegetarians can eat well in Rome too. Artichokes, known in Italy as carciofi, are available everywhere in spring. They're prepared many different ways, and they're absolutely delicious.
Zucchini flowers, zucca, are abundant in late summer and early autumn, when they're stuffed with cheese and anchovies and deep fried. You can sample both by ordering a Fritto Misto or mixed fried appetizer.
Rice croquettes, which are also deep fried, are another good choice for vegetarians. There's often a little square of cheese in the center that melts during frying. Gnocchi made with potatoes or semolina is often made without meat.
Two of Italy's most famous pasta dishes come from Rome - Bucatini All'Amatriciana and Spaghetti alla Carbonara. The first is made with tomatoes, onions, and pancetta, the second with eggs, pancetta, and Parmesan cheese.
Veal Saltimbocca is stuffed with sage leaves, ham, and cheese, then lightly breaded, sautéed, and baked. Adventurous eaters can sample organ meats at traditional Roman restaurants. Whatever you order, save room for the Roman version of cheesecake, Torta di Ricotta.
Neapolitan specialties.
When most Americans think of Italian food, it's southern Italian cooking that comes to mind. The cuisine developed around Naples features plenty of tomatoes, cheese, garlic, fresh herbs, and onions. The city of Naples serves the best pizza in the world. In fact, Neapolitan pizza is regulated by the Italian government, like Parma ham or Chianti. If you're traveling in Campania, as the region is called, eat pizza often.
Seafood is another good choice. In most cases, it's fresh from the Mediterranean and simply prepared - quickly grilled or sautéed, and finished with olive oil, lemon juice, and fresh herbs. Shellfish, including squid, shrimp, and mussels are often served in pasta dishes. And swordfish is wonderful here.
Meat is less popular here than in Rome, and cheese is a key ingredient in many dishes. It's used to fill pasta dishes like lasagna, cannelloni, or ravioli, and to top dishes like Eggplant Parmesan - Parmigiana di Melanzane. Mozzarella made from water buffalo milk is very popular.
Sfogliatelle is a wonderful dessert that combines ricotta cheese, almond paste, and puff pastry. What's not to like? The area around Sorrento is famous for its lemons and one of the best known products is Limoncello. Served ice cold, it can be enjoyed before or after meals.
Sicilian specialties.
An island off the west coast of Italy, Sicily has a tremendous history. Over the centuries, it's been ruled by many civilizations. And each had an influence on Sicilian food, which features bold, pungent flavors. Subtle, it's not. Fresh seafood, including swordfish, tuna, and sardines, is on the menu daily. And there are vegetables aplenty. One of the best-known Sicilian dishes is Caponata, a spicy blend of tomatoes, olives, onions, and peppers. It's delicious served on fish. Another local favorite is Panelle, which is made from fried ceci or garbanzo beans.
Sicilian desserts are some of the best in Italy. Cannoli, light pastry tubes filled with sweetened ricotta cheese, and Almond Biscuits are sold in bakeries all over the island. And the Sicilian Cassata - a cheescake made with ricotta and candied fruits and nuts - should not be missed.
Tuscan specialities.
Florentine cuisine is the simplest in Italy. The country's best beef comes from here. And no visit to Florence is complete without trying Bistecca alla Fiorentina - a thick, local steak that's been marinated with olive oil, garlic, and herbs, and then charcoal grilled. Beans, called fagioli, often accompany grilled meats and vegetables. And no Tuscan meal is complete without a glass of local red wine, such as Chianti or Montepulciano.
Game like boar, rabbit and duck are delicious braised in the wine. And cured meats, including Parma ham, are first rate. Salt Cod, or Baccala, is combined in an earthenware pot with tomatoes and garlic and baked until tender. Bread salad, Panzanella, and tomato soup, Pappa al Pomodoro, are popular at lunch. Bologna, in the northern part of Tuscany, is best known for its hearty meat sauce. For dessert, try lemon tart or the dense spice cake known as Panforte.
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