Buffalo Mozzarella: A popular appetizer at Italian restaurants, this mild and tender cheese is typically served with slices of tomato and basil.
Pizza Margherita: A melty and delicious combo of fresh San Marzano tomatoes, mozzarella, and basil. Explore the best pizzerias in Naples.
Sfogliatelle: A flaky pastry with a sweet and creamy ricotta filling.
Burrida alla Cagliaritana: This is a Sardinian appetizer made from catfish dressed with olive oil, vinegar, and walnuts.
Ribollita: A hearty vegetable and bread soup made with locally grown ingredients.
Florentine Chicken: A traditional Tuscan dish, chicken breasts are seasoned with bread crumbs, Parmesan cheese, celery, spinach, and other herbs and spices.
Panforte: A dessert from medieval times, this dense and rich fruit cake is flavored with honey, vanilla, nutmeg, and cinnamon.
Bucatini alla Carbonara: A specialty from the Lazio region, this classic Roman pasta dish is made with a hollow, spaghetti-like long-form pasta, which gets filled and coated with a creamy sauce made from egg, Pecorino Romano cheese, and guanciale.
Roman-style pizza: In this version, the crust is thin and crispy; the traditional combo of basil, tomatoes, and mozzarella cheese gets a salty kick from capers and anchovies.
Cassoeula Stew: A rich and hearty pork and cabbage stew often served over polenta.
Risotto alla Milanese: A satisfying and starchy main dish made with arborio rice and a creamy mix of Parmigiano-Reggiano cheese, onions, butter, white wine, and vegetable broth.
Panettone: A traditional Christmas cake made with a special fermented dough and flavored with candied fruit and nuts.
Fegato alla Veneziana: Calf's liver with sautéed onions in butter and wine, usually served with polenta.
Baccala Mantecato: Salted cod is creamed together with extra virgin olive oil until smooth and fluffy. It is traditionally served with toasted polenta or grilled bread.
Bussolai: Ring-shaped shortbread cookies that are usually served with coffee.
Arancini: Deep fried rice balls served with a ragu sauce, peas, and caciocavallo cheese.
La Ghiotta di Piscistoccu: Stockfish (or cod) fillets slowly baked in a sauce made with tomatoes, potatoes, capers, and herbs.
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