If you didn’t know Italy is divided into 20 regions, each of these regions with a slightly different culture from one another. Food is a huge part of the Italian culture, which means that wherever you go in Italy there are specific foods you need to try. Obviously we don’t mean that if you are not in Campania then you cannot eat Pizza, but that you shouldn’t just stick to the foods that are now famous around the world. There are more then one typical dish for each region, so do your research before going on your next adventure.
1. Valle D’Aosta: Polenta Concia
This dish is born from the union of two very typical products of this region: polenta (boiled cornmeal) and fontina (a type of cheese). This plate is perfect to warm up during the winter time, when tourists from all around the world come here to ski.
2. Piemonte: Agnolotti del Plin al Sugo d’Arrosto
This iconic dish from the region of Piemonte consists of little squares of homemade filled pasta covered in a nice roast beef sauce. The filling is minced roast beef.
3. Lombardia: Risotto alla Milanese
This plate has a characteristic golden colour, given by the saffron. This recipe was born in 1500, when the assistant to a painter, who loved the colour of the saffron, decided to add saffron to the simple risotto dish they were going to serve at his boss’s daughter’s wedding. The reaction was of total success.
4: Trentino – Alto Adige: Canederli
These little dough balls are mixed with different ingredients based on the area of the region, but usually it’s speck, cheese, milk and chives.
5. Veneto: Risi e Bisi
A cross between a soup and a risotto, this plate has been a classic of the Venetian colture for centuries. The main ingredients are rice and peas.
6. Friuli Venezia Giulia: Frico
The Frico is a type of omelette made out of cheese, potatoes and butter. It was the typical meal of woodmen and farmers who would bring a piece with them when going to work.
7. Liguria: Trofie al Pesto
Liguria, and Genova in particular, is extremely famous for the preparation of pesto, a sauce made out of basil, oil, pine nuts and sometimes garlic. You should try this with Trofie, a handmade type of pasta typical of this region.
8. Emilia Romagna: Tortellini
Tortellini are a type of pasta usually filled with ham, mushrooms or meat and perfect in a broth or in a meat sauce.
9. Toscana: Panzanella
Panzanella is a summery dish that consists of stale bread, softened by a mixture of water, olive oil and vinegar and topped with seasonal vegetables, red onions and basil.
10. Marche: Olive Ascolane
These are very typical olives filled with meat and then fried. This dish was born in the 9th century, when the cooks of noble families came up with the idea to finish off the meat they had left.
11. Umbria: Salsiccia di Norcia
The territory of the region of Umbria has always been mountainous, which means that mostly farmers lived there. This brought the need to learn new techniques to keep meat fresh: the creation of these delicious sausages.
12. Lazio: Carbonara
If you are planning a little trip in the Italian capital, you cannot miss out on a great plate of Carbonara. Eggs, pork cheek, pecorino cheese and pepper is all you need. Don’t trust any imitations!
13. Abruzzo: Arrosticini
Arrosticini from Abruzzo are a dish made out of lamb meat. The meat gets cut into small pieces and then roasted.
14. Molise: Composta Molisana
Another great summer dish: it’s basically a salad, composed by tomatoes, peppers, hard boiled eggs, cucumbers and capers.
15. Campania: Pizza
If you want to respect the Italian tradition try the original pizza, characterised by the three colours of the Italian flag: red from the tomato sauce, white from the mozzarella and green from the basil. Try the Margherita! However, you can try pizza with an array of different ingredients, so go crazy (but don’t order pineapple).
16. Puglia: Orecchiette and Turnips
A plate that combines simplicity, goodness and lightness. The turnips get paired with with a handmade type of pasta that resembles little “ears” from which they get the name.
17. Basilicata: Lagane e Ceci
A historical recipe, handed down from one generation to the next, consisting of a handmade type of pasta, Lagane, that are wider tagliatelle, covered in tomato sauce and chickpeas.
18. Calabria: Filei alla ‘Nduja
The region’s typical pasta is covered in ‘nduja, a very particular salami that can be spread. Be careful though as it is very spicy.
19. Sicilia: Arancini
If you are looking to go to Sicily for a little summer vacation, you cannot miss out on arancini: balls of rice with meat sauce, peas and cheese that get breaded and fried.
20. Sardegna: Pane Frattau
This particular dish from Sardegna consists of Carasau bread, a typical type of bread of the region, covered in tomato sauce and pecorino cheese. On top of the different slices an egg cooked in sheep broth usually sits.
Travelling Blonde 