Food World

Street Food

Margherita Pizza

Naples' classic pizza - tomato, mozzarella and basil on a blistered wood-fired crust.

Italy · Naples, Campania

Tiramisù

Coffee-soaked ladyfingers layered with whipped mascarpone and dusted with cocoa - Italy's most exported dessert.

Italy · Veneto

Spaghetti Carbonara

Rome's iconic pasta of egg, pecorino, guanciale and black pepper - silky and rich, and famously made without cream.

Italy · Rome, Lazio

Italy · Florence, Tuscany

Meat & Grills

Bistecca alla Fiorentina

Florence's iconic thick-cut Chianina steak, grilled rare over open coals and sold by weight.

Pesto alla Genovese

Basil, pine nut and pecorino sauce tossed through pasta.

Italy · Liguria

Meat & Grills

Porchetta

Herb-stuffed boneless pork roast with crackling skin.

Italy · Central Italy

Dumplings

Ravioli

Stuffed pasta pillows in butter and sage or sauce.

Italy · Nationwide

Savoiardi

Light, crisp Italian sponge biscuits named after the House of Savoy, used in tiramisu and served with sweet wine.

Italy · Piedmont

Seafood

Spaghetti alle Vongole

Spaghetti tossed with clams, garlic, white wine and parsley.

Italy · Naples

Italy · Milan and Novi Ligure (Piedmont/Lombardy production) + nationwide Italian digestivo tradition

Drinks & Beverages

Cynar

Cynar is a bittersweet Italian artichoke-leaf digestivo, born in 1952 and now a classic Italian digestif and Spritz base.

Italy · Lazio - Rome and the Castelli Romani (Frascati, Velletri, Ariccia)

Frittelle di Riso di San Giuseppe

Roman rice fritters fried for the Feast of Saint Joseph on 19 March - pear-shaped, custardy inside, dusted in powdered sugar.

Mpanatigghi

Mpanatigghi are Sicilian pastries from Modica, filled with a sweet, chocolatey mixture of beef, almonds and spices, and dusted with sugar.

Italy · Modica

Gelato

Denser, silkier and more intense than ice cream - Italy's frozen pride.

Italy · Nationwide

Italy · Bologna, Emilia-Romagna

Lasagne alla Bolognese

Layered sheets of pasta, slow ragù and béchamel baked until bubbling.

Gelato al Pistacchio

Gelato al pistacchio is Italian pistachio ice cream, dense and softly churned, with a deep roasted nut flavour and a muted green colour.

Italy · Sicily

Penne Lisce

Penne lisce are smooth, plain Italian quill pasta whose unridged surface suits light oil, tomato and cheese sauces, a versatile Campanian home staple.

Italy · Campania

Italy · Val Gerola, Lombardy, with adjacent alpe in Trentino and Graubünden

Cheese & Dairy

Bitto

A pressed-cook alpine cheese made from the milk of brown Alpine cows grazing the Val Gerola in Lombardy, aged from a few months to over ten years.

Italy · Val Brembana, Province of Bergamo, Lombardy

Cheese & Dairy

Branzi

A pressed semi-hard alpine cheese from the Val Brembana in Lombardy, traditionally made with a small amount of goat's or sheep's milk.

Drinks & Beverages

Génépi

Italian Alpine herbal liqueur made from hand-picked Artemisia genepì in Valle d'Aosta - straw-green, floral, traditionally flamed over a sugar cube.

Italy · Valle d'Aosta (and the Occitan valleys of Piedmont)

Italy · Italy (especially Emilia-Romagna, Lombardy, and Veneto)

Snacks & Appetizers

Stecchi

Italian fruit skewers dipped in hot chocolate - strawberries, melon, pineapple, and banana on bamboo sticks, served at Italian festivals and as a quick home dessert.

Italy · Lucca and Versilia, Tuscany

Buccellato

A traditional Tuscan ring-shaped sweet bread from Lucca, enriched with eggs and butter, filled with figs, raisins, candied peel, and pine nuts.

Italy · Italy (Tuscany, Emilia-Romagna, Lazio, Liguria - Siena, Bologna, Rome, Genoa, Arezzo)

Lumache

A short, ridged Italian pasta shaped like a small snail shell, tossed in Tuscan ragù, walnut sauces, ricotta and spinach, or simple garlic and oil so the sauce catches in the spiral.

Italy · Emilia-Romagna - Modena, Bologna and Parma

Passatelli

Passatelli are the breadcrumb-and-parmesan noodles of Emilia-Romagna, pressed through a ferretto into capon broth and served at Christmas Eve tables from Modena to Parma.