Pizza Napoletana (Neapolitan Pizza)
Pizza Napoletana is a globally iconic dish, but it reaches its truest form in Naples. Made with a thin, chewy crust and simple ingredients like San Marzano tomatoes, mozzarella di bufala (buffalo mozzarella), fresh basil, and olive oil, it’s cooked in a wood-fired oven at a high temperature to achieve the perfect balance of crispiness and softness. The classic Margherita and Marinara versions are favorites, and in Naples, pizza-making is considered an art form, protected by UNESCO as a cultural heritage.
Pasta Carbonara
Hailing from Rome, Pasta Carbonara is a creamy, comforting pasta dish that uses only a few key ingredients: eggs, Pecorino Romano cheese, guanciale (cured pork cheek), and black pepper. The sauce is created by mixing raw eggs and cheese with hot pasta, which cooks the eggs to a silky consistency. Authentic Carbonara doesn’t contain cream or garlic, which are common additions outside Italy. This dish is rich, flavorful, and captures the heart of Italian simplicity.
Risotto alla Milanese
Risotto alla Milanese is a creamy, luxurious dish that comes from Milan, made with Arborio or Carnaroli rice and flavored with saffron. The addition of saffron gives the risotto a golden hue and unique, earthy flavor. This dish is slow-cooked by adding warm broth gradually until the rice becomes creamy yet al dente. Risotto alla Milanese is often paired with osso buco, a slow-cooked veal shank, making it a delicious and hearty meal.
Lasagna alla Bolognese
Originating from the Emilia-Romagna region, Lasagna alla Bolognese is a baked pasta dish layered with Bolognese sauce, béchamel, and grated Parmigiano-Reggiano. The Bolognese sauce, made with minced pork and beef, tomato, and a hint of wine, is slow-cooked to develop deep flavors. Each layer is filled with pasta sheets, creating a hearty, flavorful dish. Authentic Lasagna alla Bolognese is vastly different from other versions around the world, making it a must-try in Italy.
Ossobuco
Ossobuco is a traditional dish from Lombardy, particularly popular in Milan. This slow-cooked veal shank dish is braised with white wine, broth, and aromatics like onions, carrots, and celery until the meat becomes incredibly tender. It’s often topped with gremolata, a mixture of lemon zest, garlic, and parsley, to add brightness. Ossobuco is typically served with Risotto alla Milanese, and the marrow inside the veal bone is considered the best part, adding a rich, buttery flavor.
Gelato
Italian gelato is unlike any other ice cream in the world. Made with milk, sugar, and natural ingredients, gelato has less fat and air than traditional ice cream, resulting in a denser, more flavorful experience. You’ll find a wide variety of flavors, from classics like stracciatella and pistachio to inventive seasonal fruit options. Gelato is an essential part of any Italian visit, whether enjoyed as a midday treat or after dinner.
Prosciutto di Parma
Prosciutto di Parma is Italy’s famed dry-cured ham, produced in the Parma region. Made from high-quality pork, it’s cured with salt and aged for at least a year. The result is a delicate, buttery texture and a sweet, savory flavor. Prosciutto di Parma is often served with melon as a starter or enjoyed with a glass of wine. Its delicate flavor and melt-in-your-mouth quality make it one of Italy’s finest culinary exports.
Parmigiana di Melanzane (Eggplant Parmesan)
Parmigiana di Melanzane, or Eggplant Parmesan, is a comforting dish made with layers of fried eggplant, tomato sauce, mozzarella, and Parmesan cheese. Each layer is baked until bubbly and golden, creating a rich, satisfying dish. Originating in Southern Italy, Parmigiana is a staple in Italian homes and varies slightly from region to region. It’s often served as a main course or side dish and is loved for its deep flavors and comforting texture.
Arancini
Arancini are crispy, deep-fried rice balls that originate from Sicily. Filled with a mix of risotto rice, ragù (meat sauce), mozzarella, and peas, these balls are breaded and fried to a golden perfection. Arancini can vary in size and filling depending on the region, with some including mushrooms, ham, or spinach. They’re a popular street food and make for a satisfying snack or appetizer with a crispy outer layer and savory filling.
Tiramisu
No list of Italian foods is complete without Tiramisu, a beloved dessert from the Veneto region. This coffee-flavored treat is made with layers of ladyfinger biscuits soaked in espresso, a mascarpone cheese mixture, and cocoa powder. The creamy mascarpone adds richness, while the espresso-soaked ladyfingers provide a balanced coffee flavor. Light, creamy, and not too sweet, Tiramisu is a dessert that perfectly embodies the Italian philosophy of “la dolce vita.”
