Traditional Italian Food: The Best Traditional Italian Dishes

Traditional Italian food is not what you think it is. While many dishes are world-famous, there’s much more variety than you’d imagine. In fact, food in Italy is actually very regional, and dishes we eat in Sardinia may be unheard of in Lombardy or Sicily.

One thing for sure, though, is that one of the perks of visiting Italy is eating.

Let me start by stating that several traditional Italian dishes are eaten throughout Italy, and you will be able to try them no matter where and when you visit.

However, there is a whole spectrum of typical Italian food—dishes that have regional and seasonal variations. There are even dishes that don’t exist outside their tiny area of creation.

Italians have always been a fragmented population, very linked to traditions. This has led to the creation of a huge number of traditional Italian food and regional dishes. Each is a small symbol of the region and its peoples’ pride.

So my question is: how much do you actually know about the less famous traditional Italian dishes? Let’s see some of this Italian regional food, so that you know what to try and where!

Traditional Italian Food—Northern Italy

Ossobuco (Braised Veal Shanks) (Lombardy)

The ossobuco is a typical Milan recipe dating back to the 1700s. It takes its name from the meat used to make it (veal shanks). Although it has a few variants, it’s generally boiled or steamed. The boiled version also makes for an excellent broth! It is often accompanied with risotto.

Risotto

Risotto is an Italian regional food that originated in Lombardia but is now commonly eaten all around Italy in a thousand different variations and recipes.

The main feature that identifies a risotto is that the ingredients are cooked together with the rice and not added at the end (like pasta).

Among the most famous risottos, you could try Marinara risotto (with seafood), zafferano (the real Milanese risotto, with saffron – or its variation which is riso al salto, pictured above, which is risotto alla milanese cooked again in a frying pan), and one of the hundreds of mushroom risottos available.

Cotoletta alla Milanese

The second most important typical Milanese dish, the Cotoletta, is made with veal rib chop or sirloin, coated in breadcrumbs, and fried in butter.

There are a thousand variations of this dish, but the original Cotoletta was born in Milan, it is nothing like Schnitzel and no one should dare say otherwise! Steer away from variations that call for chicken as they are not the real thing.

Polenta

Polenta is a dish eaten throughout Northern Italy, especially in mountainous areas. Although there are hundreds of different recipes, the base ingredients of polenta are always the same and extremely simple: corn, wheat, water, and a bit of salt.

In fact, polenta was a very poor dish in the beginning. It’s typically accompanied by mushrooms, cheese, or even a sausage sauce.

Canederli (Trentino)

Canederli is a traditional Italian food from Trentino, which got it from their Austrian neighbors. Canederli was originally a dish cooked to reuse food that otherwise would have been wasted: their main ingredients are dried wheat bread, cheese, vegetables, milk, and eggs.

Bagna Cauda (Piedmont)

Bagna Cauda is a typical Piedmont sauce made from anchovies and garlic. It is a perfect dip for various vegetables and usually served in a specific bowl (called fajòt) with a candle inside to keep the sauce warm. It’s the perfect thing to try if you like garlic (personally, I am not a fan).

Vitello Tonnato (Piedmont)

Vitello Tonnato, in its original recipe, is a simple appetizer meant to be eaten cold or at room temperature. It became extremely popular during the 1980s. It’s made with very tender calf meat and a delicious tuna sauce. It’s a common dish to have in the summer.

Pesto alla Genovese (Liguria)

As the name suggests, pesto alla Genovese is a typical Genoese sauce, excellent on pasta (best if linguine or trenette). Its main ingredients are basil, garlic, pine nuts, pecorino cheese, and olive oil, which need to be crushed together and then added to pasta without any cooking process.

Sarde in Saor (Veneto)

One of Veneto’s favorite dishes, Sarde in Saor, is a dish based on fried sardines, onions, raisins, and pine nuts. They are commonly served as an appetizer and are pretty common in Venice, where they are served as Cicchetti.

Traditional Italian Food—Central Italy

Lasagne (Emilia Romagna)

You surely have tried some type of Lasagne, but do you actually know the original recipe from Bologna?

The ingredients that need to go on top and in between those flat sheets of handmade egg and spinach noodles are just ragù sauce, some grated Parmigiano or possibly Grana Padano, and bechamel sauce. All the other additions are not part of the real lasagna.

Don’t miss them on your next trip to Bologna – most restaurants serve them on Sundays!

Tagliatelle al Ragu (Emilia Romagna)

Here’s shocking news: Spaghetti Bolognaise is not an Italian dish. We never created that recipe! But Tagliatelle al ragù is similar, comes from the same area, and is way tastier.

Tagliatelle is a handmade type of egg pasta, and ragù is a delicious sauce made with tomato sauce, a mix of ground beef and pork, and carrots, onions, and oil to give it more taste. They also put a touch of wine in the mix, and it cooks slowly for hours.

This typical Italian food is best tried in Bologna, where it was invented. Literally all local restaurants in town will serve it. Make sure to have it with freshly grated Parmigiano on top. My favorite place in Bologna to try it? Da Cesari of course!

Tortellini (Emilia Romagna)

Tortellini is another typical Italian dish you can eat pretty much anywhere, but it is originally from Emilia Romagna, and more specifically eaten in Bologna. It is made of egg pasta and stuffed with a mix of ground meat (usually pork) and prosciutto and mortadella, and a bit of Parmigiano cheese—though there are now many variations.

It is generally served (and cooked) with broth, so it may not be the best dish to try if you are visiting Bologna in the summer. It is one of the best traditional Italian dishes you can have in winter!

Cotoletta alla Bolognese (Emilia Romagna)

Also known as Petroniana, this typical dish is only found in Bologna – in fact, I had never even heard of it before visiting! It’s not exactly what you’d call healthy or light, but it is absolutely delicious and you should try it during your trip. But what is it exactly?

Cotoletta alla Bolognese is traditionally made with veal cutlets, breaded and fried in butter, which is rather similar to a cotoletta alla milanese. As if this isn’t enough, the cotoletta is then layered with a slice of Prosciutto di Parma and Parmigiano Reggiano cheese, and a bit of beef broth.

I tried it in various places in Bologna but the one photographed above is what I had at Trattoria da Me and it is absolutely decadent.

Ribollita (Tuscany)

The name Ribollita name means “boiled again,” and that’s exactly how this soup is made: it’s a dish traditionally made with leftovers, which are boiled multiple times. They say the more times you boil it, the tastier it gets. The main ingredients are dry bread and vegetables, especially kale and beans.

Bistecca alla Fiorentina (Tuscany)

The Fiorentina Steak is THE dish. You need to try it at least once if you visit Tuscany! And while it is found all over Tuscany, it is best eaten in Florence. It’s made with calf loin of – specifically – Chianina beef. This is among the finest cuts of meat. And it is cooked rare.

Don’t trust anyone who cooks it more than that: it will lose all of its flavor, texture, and charm! Trust me, it will melt in your mouth.

I have tried it in many places, but Trattoria BBQ in the Oltrarno district of Florence is my favorite place in town for a good Fiorentina. It’s very local!

Spaghetti Cacio e Pepe (Lazio)

Cacio and Pepe spaghetti are symbols of traditional Italian food. They only require three ingredients: pasta, Pecorino Romano cheese, and pepper—which needs to be freshly crushed to preserve all the flavor.

I often see recipes online for this typical Italian food that call for a variety of other ingredients (I remember I once saw a recipe call for butter, and then for lemon peel to take away the greasiness of the butter) and each time I want to shriek. The creaminess in the sauce it the result of quickly stirring the grated pecorino with the boiling pasta water. That’s it!

Cacio e Pepe pasta is a must-try dish if you visit Rome. You will find it in most trattorie, but if you want something iconic, head to Felice a Testaccio. Let me warn you though: portions are huge!

Gricia (Lazio)

If you are looking for good Italian food in Rome, you should add pasta alla Gricia to the list of dishes to try. One could say this is a variant of the cacio e pepe, since it’s literally that – a good cacio e pepe plus crispy guanciale. It’s very savory, and best accompanied with a good glass of red wine.

I recently tried it at La Fraschetta di Mastro Giorgio in the Testaccio district of Rome and was impressed by the creaminess of the sauce.

Carbonara (Lazio)

A traditional Italian food list would not be complete without mentioning Carbonara. This dish needs no introduction or explanation: you will find plenty of places in Rome to eat the original version, and you will probably enjoy listening to some discussion about what goes in the sauce.

Here’s the official recipe: guanciale (never pancetta), egg yolk, pepper and Pecorino Romano cheese. There’s absolutely no cream, and definitely no oil or butter in the sauce. Occasionally, you may find it offered with the addition of truffle.

Amatriciana (Lazio)

This Roman Italian food is another staple you need to try during your trip to the capital. Like Carbonara, Amatriciana sauce has guanciale. But unlike Carbonara, it has a sauce made with just tomatoes (absolutely no onion or garlic) and a drop of wine. It’s best served with bucatini, though it’s also commonly found with rigatoni or spaghetti.

Lombrichelli (Lazio – Viterbo)

Lombrichelli are a typical handmade pasta, with a dough only made of water and wheat—no eggs. They are very common in the Viterbo area and can be served with different types of sauce, though they are best enjoyed with a meat sauce.

Supplì (Lazio)

Not to be confused with Arancini, supplì are balls of tomato risotto stuffed with mozzarella cheese, covered in bread crumbs, and deep-fried. They are a common snack served in many places in Italy, but they were originally created in Rome. You will find them at many good friggitorie across town.

Olive all’Ascolana (Marche)

Typical of the Marche area, this traditional Italian dish consists of green olives filled with meat, rolled in breadcrumbs, and deep-fried. They are delicious snacks or appetizers, easy to carry around at a picnic.

Arrosticini (Abruzzo)

Arrosticini are delicious skewers of sheep or lamb meat, usually eaten with bread and olive oil (possibly homemade) and accompanied with wine. They are usually found in Abruzzo—only here you will eat the real and delicious ones—but are sometimes sold in supermarkets, even though those are less tasty.

Traditional Italian Food—Southern Italy

Pizza

There’s no doubt that pizza is some of the best Italian food and the most popular, as well. This dish was first created in Campania but has now become a staple of every restaurant and pizzeria in Italy and abroad.

Nowadays, you can enjoy pizza with a thousand different toppings and shapes but don’t ever attempt to get pineapple or chicken on a pizza in Italy—not unless you want to be kicked out of the restaurant.

Gnocchi alla Sorrentina (Campania)

Gnocchi alla Sorrentina is gnocchi made with potatoes, cooked in a tomato sauce with basil, sprinkled with grated cheese and mozzarella, and baked in the oven. You can eat them everywhere in Italy, but they are best when in their region of origin, Campania.

Cuoppo (Campania)

Cuoppo is one of the most heavenly inventions of Italian cuisine. Specifically from Naples, this dish consists of fried “just about anything” and the best version of this authentic Italian food is served in a paper bag, piping hot and you can walk with it.

While anything can be found in the Cuoppo, my favorite version is anything fish and seafood, and particularly calamari. I had the one photographed above at Zi’ Teresa, near Castel dell’Ovo in Naples.

Babà (Campania)

Babà is a typical sweet pastry from Naples. Despite having French origins, it is nowadays associated with Campania. It is made with flour and yeast, dipped in rum, and sometimes stuffed with chocolate or cream. Babas can vary in dimensions and are sold all around Italy.

Focaccia Barese (Puglia)

Focaccia is a serious deal in Bari, and it’s eaten at any time of the day and for every occasion. This typical piece of bread, topped with tomatoes and olives, is part of the most loved regional dishes of Puglia, and for good reasons. Probably, nothing could beat its taste and versatility.

Orecchiette alle cime di rapa (Puglia)

Especially loved in Bari, orecchiette is a typically homemade pasta that, in this specific recipe, is cooked together with turnip greens. The ingredients to put in the pan vary, but the main ones are the same: turnip greens, garlic, anchovies, a touch of cayenne pepper, oil, and, of course, orecchiette pasta.

Puccia Salentina (Puglia)

The Puccia Salentina is one of the best street food in Italy, and it’s very typical of the Salento region of Puglia and more specifically from the beautiful Lecce. It’s a sandwich, so perfect for a quick lunch or a snack, made with a traditional local bread which is very crispy on the outside and has almost no crumb, so it can be easily stuffed with whatever you may want.

Fave e cicoria (Basilicata)

Made with dried fava beans and chicory, this dish is eaten and loved all around Basilicata. The recipe is quite easy: you make a cream out of the fava beans and plate it with boiled chicory.

Traditional Italian Food—The Islands

Culurgiones (Sardinia)

Culurgiones are a type of ravioli (stuffed pasta) that comes in several variations. It’s also one of the best Italian food dishes, in my opinion.

The supposedly original version is from Ogliastra and consists of handmade dough and stuffing made of pecorino cheese, potatoes, and mint—though each village in Ogliastra has its own (and inevitably best) recipe.

Fregola con Arselle (Sardinia)

Fregola is a type of bran pasta that is quite similar to a thick or larger cous cous, usually cooked in broth or made into a soup. Fregola con Arselle is a seafood recipe made with fregola, clams, tomato, garlic, white wine, and parsley. It’s typical of Cagliari but can be found in many other places in southern Sardinia.

Bottarga (Sardinia and Sicily)

Bottarga consists of dried eggs, either from tuna (Sicily) or mullet (Sardinia). This type of food has several recipes, from pasta to appetizers. In several parts of the islands, bottarga is sliced and served on bread (crostini) or used as a seasoning for spaghetti.

Malloreddus alla Campidanese (Sardinia)

As the name suggests, malloreddus alla campidanese are a typical Campidano dish: they consist of the traditional malloreddus pasta and a sauce made with tomato sauce and Sardinian fresh sausage and sprinkled with pecorino cheese. It’s one of the most famous and loved Sardinian dishes.

Pasta with sea urchins (Sardinia)

This is a typical dish found in the coastal areas of Sardinia. Until some decades ago, it was considered a poor dish, easy to make, because sea urchins were overabundant and easy to find everywhere.

Now, because of excessive exploitation, sea urchins are more difficult to find—they can be harvested only under certain conditions, and dishes made with them are considered a real treat only to be enjoyed when fishing is permitted.

Arancini (Sicily)

Despite the ever-going debate over their name (arancini or arancine, depending on whether you eat them in Palermo or Catania), this dish is one and only: a cone-shaped rice ball filled with a meat sauce, peas, and caciocavallo cheese, coated in breadcrumbs, and then deep-fried.

That is the original version, but if you visit Sicily, you’ll find more than 30 variations of it.

Melanzane alla Parmigiana (Sicily)

This dish is a so-called “piatto unico” (meaning it offers enough calories and nutritional value to be eaten alone without needing any side dish). It’s made with sliced and deep-fried eggplants piled high with tomato sauce, pecorino cheese, and basil.

After the layering is complete, melanzane alla parmigiana is baked in the oven. This dish, despite being of Sicilian origins (contended with Campania), is eaten everywhere in Italy.

Cannoli (Sicily)

There are a thousand variations of this traditional Sicilian dessert (of Arab origin) made with a fried wafer shell and stuffed with a mixture of ricotta cheese and candied fruit (though at times you will find them with and with either chocolate chips and even decorated with pistachio crumbs.

Traditional Italian Dishes Found Throughout The Country

Tiramisù

Despite being eaten all around Italy for centuries, no one still holds the Tiramisu patent, meaning it isn’t clear who made it first. The recipe as we know it today is quite recent: the version with egg yolks and mascarpone cream, savoiardi cookies dipped in coffee, and cocoa powder was first written down at the end of the 1900s!

Bruschetta

Bruschetta has an ancient history. It was probably eaten by the Romans—or even earlier—and has been a typical dish for the poorer classes throughout the centuries.

It was made to use every bit of bread in the house so as not to waste the hardened one: the bread was, in fact, toasted, rubbed with garlic, and garnished with simple things like oil, olives, and, later on, tomatoes. Bruschetta is now a popular appetizer served with any topping you can think of.

Minestrone

Minestrone is another poor dish commonly eaten by farmers’ families because it only requires water, salt, and seasonal vegetables. It is easy and cheap to make and can be cooked in several different ways to adapt to the season and the number of family members.

Depending on the area, it has different variations and ingredients and is now considered one of the most common traditional Italian dishes.

Polpette

Polpette, internationally known as meatballs, is cooked and served all around Italy. They are thought to have Persian origins, probably imported during the Middle Ages. Regardless of where they come from, they are now an essential part of Italian tradition.

They are usually cooked with a thick tomato sauce, but every region has its recipes and variations: some fry them, some add vegetables or different types of cheese, but every kind of polpette is equally delicious.

Other Common Italian Foods

Some other foods, despite not having a proper recipe, are undeniably Italian to the core and a symbol of the country’s identity and traditions. Here’s a list of the most famous ones.

Mozzarella

Mozzarella is one of the most representative cheeses in Italy: it was created in a monastery, during the middle ages, and its production follows the same old procedure since the beginning. To make mozzarella, milk has to be handled with knowing hands, or the ending result won’t be great.

Mozzarella, both its basic recipe and its fancier variation, made with female buffalo milk, is eaten and exported worldwide. Mozzarella di bufala is even more tender and creamier.

Parmigiano and Grana Padano

Parmesan cheese is another staple Italian food. There are a thousand different types of Parmesan, but the most famous ones are Grana Padano and Parmigiano Reggiano, both made in the Emilia Romagna region.

There are several tiny technical differences in the recipes, aging, and whatnot, but the main thing that tells Grana Padano and Parmigiano Reggiano apart is the milk used to make them: skimmed milk for the former, a mix of whole and skimmed milk for the latter.

Mortadella

Mortadella is a type of Italian salami originating from Bologna, and it’s probably Italians’ favorite meat to put in a sandwich.

There are several famous places that produce it, and many, many others offering a tasting tour, where you can try mortadella in various dishes paired with different wines and learn a bit more about it.

As of late, mortadella has become a popular topping for pizza—without tomato sauce and accompanied by pistachio cream.

Prosciutto

Another Italian staple loved by everyone, prosciutto comes in two very different variations: prosciutto cotto, pinkish and soft, which is slowly cooked at very specific temperatures, and prosciutto crudo, darker in color, saltier, not cooked but only cured, and usually served in very thin slices.

Aceto Balsamico di Modena

Another Emilia Romagna excellence and the queen of dressing sauces—the king being, obviously, olive oil—aceto balsamico has many, many imitators, but the original one is the Aceto made in Modena.

No one should doubt that Modena’s balsamic vinegar is the best, or even worst, suggest that there is a better balsamic vinegar on the market!

Olive Oil

Half of traditional Italian dishes wouldn’t exist without olive oil. The majority of Italians buy it from their local, trusted oil mills, and every single one of them swears their oil is the best in the country.

During oil production season, it’s common to hear heated discussions on the topic or to see people bargaining about prices and discounts.

Truffle

Truffles are a very expensive type of mushroom, found mostly in fancy restaurants and bistros. Italy is the world’s number one exporter of the white truffle, the rarest and most pricey type.

Until recently, pigs were used to find truffles in the Italian countryside, but since they are deemed too damaging to the environment, a law has imposed the exclusive use of trained dogs.

Gelato

Gelato is one of the biggest symbols of traditional Italian food. You can buy gelato basically anywhere in the country, but what you should be looking for is the artisanal one: anyone can make gelato, but very few places will give you the best handmade gelato in the area.

And trust me, your Italian experience won’t be complete if you don’t try a proper gelato! Once you find the perfect gelateria (ice cream shop), you will only have to choose among the best gelato flavors: good luck!

Tips For Traveling To Italy For The Food

Italy is one of the most beautiful, historical, and magical countries on this planet. And I’m not just saying that because I’m Italian. My country really has a lot to offer, but the food is really a highlight for many people (and I don’t blame them).

If you’re traveling to Italy for the food, here are some basic travel tips from a local.

Follow local etiquette

When you travel to any country, you should always embrace the local culture. It’s a good way to learn more about the country, its people, and its history. Italy is no different.

When traveling Italy, try to understand the most basic local customs and go along with those. It’ll also allow you to appreciate the food and our love for it, as well. Here are some suggestions:

• Don’t use a spoon to roll your spaghetti
• Don’t try to order pineapple on pizza
• Don’t put parmigiano on fish or main meals
• Don’t ask for tap water at a restaurant – most places will give you filtered water anyways
• Don’t order a cappuccino after a meal, in the afternoon or evening

Eat when the locals do

I appreciate you may be used to eating earlier than we do, but for as much as possible try to follow local timings for your meals as that will spare you from eating at touristy places.

Lunch time in Italy is typically between 12:30 and 2:30 pm. Dinner is between 7:30 and 10:00 pm, and some restaurants serve even later. If you are hungry in the afternoon, opt for a snack to keep you until dinner time. What better excuse do you need to have gelato?

Understand the regions and local dishes

Before traveling to Italy, you should first understand the main dishes and regional meals. It’s not polite to ask for a regional dish outside of the region. In fact, you might even offend someone. So, if you’re looking for something specific that’s not a national dish, you should travel to that region.

You don’t have to “over-tip”

Tipping is not as common in Italy as in places like the United States. In fact, sometimes, it isn’t even expected.

You don’t have to tip at casual restaurants for basic service, although you can always leave the change from your bill or a few dollars on the table. Restaurants in more touristy areas have become more accustomed to tips, specifically from Americans. In that case, you could leave around 10%. But it isn’t always expected.

I normally tip for exceptional service, and usually never more than 10% of the bill.

Sometimes, a tip, or servizio, is included in the bill, or there are other small fees. So, make sure to check your bill before tipping.

Come hungry

Make sure to come to Italy hungry and step out of your comfort zone. Sometimes, I feel bad for foreigners who travel to Italy to eat nothing but pizza every day. Don’t get me wrong, Italy has the best pizza in the world, and it’s definitely a highlight. But there’s so much more to Italy than pizza and pasta.

Make sure also to try the lesser-known traditional Italian food as well as the most popular Italian food dishes. Believe it or not, it’s really one of the best glimpses into local culture and history.

Try a food tour or cooking class

When in doubt, consider joining a food tour while in Italy. You’ll find food tours in every major city, some of which are casual walking adventures, while others are more formal experiences.

Either way, this is a really good way to step out of your comfort zone, learn about the best local spots for Italian food, and explore the city with a guide.

And if you’re a real foodie, you should also consider a cooking class. As you may have gathered, Italian cuisine is very different from what the rest of the world pictures.

We have our own little ways of doing things that are hard to replicate. But a cooking class can share some insider secrets for your favorite traditional Italian foods.

If you’re in Rome, I recommend this Food Tour with Unlimited Food and Barolo Wine. It’s one of the most popular food tours in all of Italy and for good reasons. You’ll visit two restaurants, two bakeries, and a secret spot where you can sample some street food and appetizers.

If you are in Bologna, I recommend this Tastes & Traditions of Bologna: Food & Market Tour – I took the tour last week and truly enjoyed it. The tour starts at 10:00 am and you will have 9 tastings, including a good panino con la mortadella, and tortelloni and tagliatelle. In fact, in some cases the tastings are a proper serving for a full meal. It’s enough food for a scrumptious meal!

If you are visiting Florence, I recommend this Oltrarno at Sunset: Florence Food & Wine Tour – I have taken the tour a month ago, and loved it. The tour goes to a lesser known and more local area of Florence. You will have many tastings including a good bruschetta and bistecca alla fiorentina, all the while learning about the history and the food culture of the city.

For a cooking class on the Amalfi Coast, I recommend this Amalfi: Cooking Class and Farmhouse Visit With Meal. This is a wonderful, authentic experience that includes a hands-on cooking class and a tour of a local farm, where you can also learn about the community’s involvement in sustainability and environmental efforts.

Further Readings

Feeling hungry? Make sure to read these posts:

• What To Eat In Rome
• What To Eat In Sardinia
• What To Eat In Puglia
• What To Eat In Naples
• What To Eat In Bologna
• What To Eat In Florence
• The Countries With The Best Food

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