Italian food is a warm embrace from a close friend: familiar and welcome. If you’re unsure about what to eat in Italy on a Rustic Pathways Tour, check out these regional dishes you’re sure to enjoy. Do you want to eat basil-topped stuffed pasta with homemade sauce, bruschetta with balsamic vinegar, focaccia with fresh rosemary and cherry tomatoes, served with thin slices of steak Milanesa in Italy? Yes, yes, and yes please. In this article, we’ll cover some of the best Italian food you’re bound to enjoy on your Italian tour. “In Italy, we loved the homemade pastas, rich tomato sauces and fresh seafood,” said teen traveler Jenny Colm. Margherita Pizza We must start our Italian food list with pizza. Pizza Margherita is a popular street food in Italy. It’s a delicious ball of magical dough topped with hand-crushed peeled tomatoes, mozzarella Cheese (buffalo mozzarella or fior di latte), fresh basil leaves and extra virgin olive oil. The dough is shaped by a pizzaiolo using a stretching motion, topped with the ingredients, and baked in a wood-fired or traditional oven. It is traditionally baked in a brick oven. Place of Origin: Naples, Italy Core Ingredients: Tomatoes, mozzarella, basil, olive oil, wheat flour History: Like many dishes in Italian cuisine, there is legend and fact. The legend says Pizza Margherita was created by an Italian chef in 1889 in honor of Queen Margherita of Savoy, who preferred a pizza with the colors of the Italian flag—red (tomato), green (basil), and white (mozzarella). However, research suggests similar pizzas were already made in Naples as early as the 18th century, with ingredients like basil, tomatoes, and mozzarella. Margherita Pizza with Mozzarella Cheese, a classic Arancini Arancini are Italian rice balls often served as appetizers, filled with various ingredients, coated with breadcrumbs, and deep-fried. They are a key part of Sicilian cuisine and are commonly filled with ragù (meat cooked with tomato sauce and spices), mozzarella or caciocavallo cheese, and sometimes peas. The rice is cooked, stuffed with filling, and coated with breadcrumbs and deep-fried until crispy and perfect. Place of Origin: Sicily, Italy Core Ingredients: Rice, breadcrumbs, ragù, mozzarella, caciocavallo cheese, peas, prosciutto, béchamel sauce History: Arancini were created in 10th-century Sicily when Arab rule introduced rice-based dishes. The dish is a symbol of Sicily’s recovery from famine after a grain ship arrived on Saint Lucy’s feast day in 1646. Italian food is history. Caprese Salad Caprese salad is a classic Italian dish from the island of Capri that combines fresh tomatoes, mozzarella, basil, and olive oil. Cow’s milk mozzarella is key to the dish’s creamy texture, while the basil adds a hint of fresh herbs that complements the juicy tomatoes. Place of Origin: Capri, Italy Core Ingredients: Tomatoes, mozzarella cheese, basil, olive oil History: The salad is named after the island of Capri and is said to either represent the colors of the Italian flag. Caprese Salad Tagliatelle alla Ragù Tagliatelle alla Ragù is one of the core traditional pasta dishes from Bologna. Also known as Tagliatelle Bolognese, this signature dish features hand-rolled ribbons of egg pasta tossed in a rich meat sauce made with Sangiovese or Chianti wine, tomatoes, and slow-cooked meat. The ragù sauce is made with savory, slow-cooked meat and is topped with Parmigiano-Reggiano cheese. Place of Origin: Bologna, Italy Core Ingredients: Tagliatelle pasta, ground meat, wine, tomatoes, Parmigiano-Reggiano cheese History: Developed in Bologna, it became known as a symbol of the city’s rich culinary heritage. Risotto alla Milanese Risotto alla Milanese is a Northern Italian food from Milan, made with beef stock, beef bone marrow, lard (instead of butter), and cheese, flavored and colored with saffron. Risotto alla Milanese is traditionally paired with ossobuco but can also be enjoyed as a standalone dish Rice is sautéed in butter or oil, then wine is added before gradually incorporating hot broth. Constant stirring releases starch from the rice, creating a creamy texture. Once cooked, Parmesan cheese and butter are added to finish. Place of Origin: Milan, Italy Core Ingredients: Rice, saffron, beef stock, beef bone marrow, lard, cheese History: Risotto has origins in Lombardy, with a legend linking its creation to a glassblower’s apprentice in Milan in the 18th century. The dish has evolved over time, with the first identifiable recipe from 1809.
Cacio e Pepe Cacio e pepe is a flavorful pasta dish from the Lazio region, made with grated pecorino romano cheese and black pepper. It is typically served with tonnarelli or spaghetti. The pasta is boiled and then combined with grated pecorino and black pepper, along with some hot, starchy cooking water. The heat melts the cheese and binds it to the pasta with the help of the starches. Some variations may include extra seasonings or olive oil, but the classic version is simple and focuses on cheese and pepper. Place of Origin: Lazio, Italy Core Ingredients: Pecorino Romano cheese, black pepper, tonnarelli or spaghetti History: The Cacio e pepe dish originated with shepherds from Lazio, Abruzzo, Tuscany and Umbria in the 18th or 19th century. Bistecca alla Fiorentina Bistecca alla Fiorentina is an Italian steak dish core to Tuscan cuisine made from a thick cut of porterhouse steak, typically from a Chianina cow. The steak is grilled to rare, with a rich crust on the outside and tender, juicy meat on the inside. The meat is cooked on a high-heat grill using oak or olive charcoal. The steak is seasoned with salt and pepper, and grilled for about 3-5 minutes per side. The steak is then “stood” on its bone for 5-7 minutes to cook the edges. It is served rare, with the meat red and juicy inside. It is traditionally served with cannellini beans or a salad, accompanied by a good red wine like Chianti Classico. Place of Origin: Florence, Tuscany, Italy Core Ingredients: Porterhouse steak (Chianina breed), olive oil, salt, pepper History: The name “bistecca” comes from the English “beefsteak,” and the dish has roots dating back to the 19th century. Orecchiette with Broccoli Rabe Orecchiette are small, ear-shaped pasta from the Apulia region of Italy. The name “orecchiette” comes from their shape, which resembles a small ear. These pasta pieces are made from durum wheat and water, and eggs are rarely used in the traditional dish. Orecchiette are traditionally served with dishes like orecchiette alle cime di rapa (with turnip tops), or with tomato sauce, meatballs, or ricotta. Place of Origin: Apulia, Italy Core Ingredients: Durum wheat, water History: Orecchiette are a traditional pasta of Southern Italy, commonly made by rolling dough into cubes, pressing them with a knife, and curling them to form their signature shape. Gnocchi alla Sorrentina Gnocchi alla Sorrentina, a comforting dish from Sorrento, features potato gnocchi baked in tomato sauce with mozzarella and fresh basil. This classic comfort food is soft and pillowy, soaking up the rich tomato sauce, while the mozzarella melts into a gooey, creamy layer. Variations include spinach gnocchi with spinach mixed into the potato dough. Place of Origin: Sorrento, Italy Core Ingredients: Potato gnocchi, tomato sauce, mozzarella cheese, basil History: Originating in Sorrento, this dish embodies the region’s use of fresh, local ingredients. Request Info About Student Travel to Italy Gelato Gelato is an Italian frozen dessert known for its smooth, creamy texture, and rich flavor. It typically contains 6–9% butterfat and 35% air, making it denser and more flavorful than traditional ice cream. Gelato is the Italian word for any type of ice cream, though in English it specifically refers to the Italian artisanal style. Place of Origin: Italy Core Ingredients: Milk, sugar, butterfat, flavorings History: Gelato traces its origins to 9th-century Sicily, with various Italian innovators credited for refining the recipe, including Cosimo Ruggeri and Bernardo Buontalenti in the 16th century. It became popular in Paris in the 1530s and spread throughout Europe. Trofie with Basil Pesto Trofie al pesto is a traditional Ligurian pasta dish made with trofie pasta and pesto alla genovese. The pasta is typically served with basil pesto, which complements the shape of trofie, as its texture holds the sauce well. Trofie is made from semolina flour and water, then rolled and twisted by hand to create its shape. Place of Origin: Liguria, Italy Core Ingredients: Trofie pasta, basil pesto, pine nuts, Parmesan cheese History: Trofie originated from the Golfo Paradiso region in Liguria and has become a staple of modern Ligurian cuisine. It was first used in Genoa in the mid-20th century, although the term “trofie” has been in use since ancient times. Spaghetti Alle Vongole Spaghetti alle vongole is an Italian pasta dish made with spaghetti and fresh clams, typically prepared with garlic, parsley, olive oil, and sometimes white wine. The dish originates from the coastal regions of southern Italy, particularly Naples. It is often made with palourde clams or the small Mediterranean wedge shell. In Liguria, linguine is often used instead of spaghetti, and the dish is made with tiny baby clams and a white wine/garlic sauce. Some Italian American versions of Italian cuisine include cream or cheese, which are considered unorthodox in Italy. In South Korea, Spaghetti alle vongole is the most popular dish in Italian cuisine. Place of Origin: Naples, Campania, Italy Core Ingredients: Spaghetti, clams, garlic, parsley, olive oil, white wine History: The dish has regional variations, with spaghetti alle vongole in bianco (with garlic and olive oil) and in rosso (with tomatoes and basil) being common preparations. Ribollita Vegetable Soup Ribollita is a hearty traditional Tuscan bread soup made with leftover bread and vegetables, often including cannellini beans, lacinato kale, cabbage, and inexpensive vegetables like carrots, chard, celery, potatoes, and onions. The soup is typically baked in a clay pot and is known for its Italian peasant origins. Place of Origin: Tuscany, Italy Core Ingredients: Bread, cannellini beans, kale, cabbage, vegetables History: Ribollita dates back to the Middle Ages, originally made by re-boiling leftover minestrone or vegetable soup with stale bread. Focaccia Focaccia is a versatile flat leavened oven-baked Italian bread popular in Italian cuisine. It can be served as a side dish or used as sandwich bread, and it may be round, rectangular, or square in shape. The dish is commonly associated with Ligurian cuisine, with variations across regions in Italy. Place of Origin: Liguria, Italy Core Ingredients: Flour, olive oil, salt, water, yeast History: Focaccia comes from ancient Rome, where it was called panis focacius, meaning “hearth bread.” Pasta alla Norma Pasta alla Norma is a traditional Sicilian cuisine pasta dish made from eggplant, typically served with penne or other fresh pasta. The dish is topped with fried eggplant slices, tomato sauce, ricotta salata cheese, and often basil. Place of Origin: Catania, Sicily, Italy Core Ingredients: Pasta, eggplant, tomato sauce, ricotta cheese, basil History: The dish was named in honor of Vincenzo Bellini’s opera Norma and became popular after being praised by writer Nino Martoglio. Lasagna Lasagna is a traditional Italian baked pasta dish made of wide, flat sheets of pasta layered with ragù, béchamel sauce, vegetables, cheeses, and seasonings. The dish is typically baked in the oven and cut into square or rectangular portions. Lasagna gained popularity in Italian cuisine during the Middle Ages like many Italian dishes and has evolved over the centuries into various regional variations. Place of Origin: Italy Core Ingredients: Lasagna pasta, ragù, béchamel sauce, cheese History: Lasagna dates back to the 13th century and was first mentioned in the Memoriali Bolognesi, with Italian recipes appearing in the 14th century. Pasta Puttanesca Spaghetti alla puttanesca is a pasta dish from Naples made with tomatoes, olives, capers, anchovies, garlic, peperoncino, extra virgin olive oil, and salt, known for its bold flavors. The dish became popular in Italian cuisine during the 1960s. Place of Origin: Naples, Italy Core Ingredients: Spaghetti, tomatoes, olives, capers, anchovies, garlic, pepperoncino History: The dish is believed to have been invented in the 1950s by Sandro Petti, co-owner of a restaurant in Ischia, inspired by a request for a quick meal using limited ingredients. Fettuccine Alfredo Fettuccine Alfredo is an Italian creamy pasta dish made with fettuccine tossed in butter and Parmesan cheese, creating a rich cheese sauce. The dish originated in Rome in the early 20th century and has become a popular fixture in Italian cuisine worldwide. Outside of Italy, cream is sometimes added to thicken the sauce, and variations include ingredients like chicken, shrimp, or broccoli. Place of Origin: Rome, Italy Core Ingredients: Fettuccine, butter, Parmesan cheese History: Fettuccine Alfredo is one of the Italian dishes that became widely known after American actors Mary Pickford and Douglas Fairbanks dined on it during their visit to Rome Tiramisu Tiramisu is a popular dessert in Italian cuisine made of ladyfinger pastries dipped in coffee, layered with a whipped mixture of egg yolks, sugar and mascarpone, flavored with cocoa powder. The recipe has been adapted into various cakes and other desserts. The origins of tiramisu are debated. The Italian regions of Veneto and Friuli-Venezia Giulia claim the dish. The recipe first appeared in Italian cuisine cookbooks in the 1970s and became one of the most widely known Italian dishes by the 1980s. Place of Origin: Veneto, Italy Core Ingredients: Ladyfingers, egg yolks, sugar, coffee, mascarpone, cocoa powder History: Tiramisu was created in the late 1960s or early 1970s, with some claiming its invention at the Le Beccherie restaurant in Treviso in 1969. Polenta (in Italian cuisine) Polenta is an Italian dish made from boiled cornmeal. It can be served soft or allowed to cool and solidify into a loaf for baking, frying, or grilling. The dish is a staple in northern and central Italy, as well as in Swiss Italian, southern French, Slovenian, Romanian, Brazilian, and Argentinian cuisine. Originally, polenta was consumed by lower classes as a vital part of their diet, made from grains like farro, chestnut flour, and millet before the introduction of maize. Place of Origin: Northern Italy Core Ingredients: Cornmeal, butter, cheese History: Polenta has been a staple food in Italy since Roman times, particularly in regions with a history of corn cultivation. >> Ultimately, the best food in Italy is the next food in Italy. Join us on your tour of Italy and try all the Italian dishes your waistline can stand.