{"id":10279,"date":"2017-02-08T13:10:01","date_gmt":"2017-02-08T12:10:01","guid":{"rendered":"https:\/\/walks.friday.ie\/?p=10279"},"modified":"2024-12-28T17:27:50","modified_gmt":"2024-12-28T17:27:50","slug":"the-16-most-iconic-foods-to-eat-in-italy","status":"publish","type":"post","link":"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/the-16-most-iconic-foods-to-eat-in-italy","title":{"rendered":"16 of The Most Iconic Foods to Eat in Italy: An Insider&#8217;s Guide"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">The ultimate challenge of dining in Italy? Confronting the undeniable reality that trying everything is probably impossible. With a limited number of meals at your disposal and a finite stomach capacity, you&#8217;re up against an infinite array of Italian dishes that are deemed absolute musts.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">From<\/span> <a href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/no-such-thing-as-italian-food\"><span style=\"font-weight: 400;\">regional specialties<\/span><\/a><span style=\"font-weight: 400;\"> to the finest <\/span><a href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/seasonal-eating-in-italy\"><span style=\"font-weight: 400;\">seasonal delicacies<\/span><\/a><span style=\"font-weight: 400;\">, you would need multiple lifetimes to sample all the best Italian food, and that\u2019s before you even consider dessert and drinks.<\/span><\/p>\n<p><span style=\"font-weight: 400;\"><strong>Read along for our pick of the 16 most iconic foods to eat in Italy<\/strong> that you should prioritize making time (and stomach space) for. Taken together, they sum up the heart and soul of the various cooking traditions that exist around the country.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">And if you&#8217;re already craving some of these iconic dishes, join us on one of our food tours in <\/span><a href=\"https:\/\/www.walksofitaly.com\/rome-tours\/\"><span style=\"font-weight: 400;\">Rome<\/span><\/a><span style=\"font-weight: 400;\">, <\/span><a href=\"https:\/\/www.walksofitaly.com\/florence-tours\/\"><span style=\"font-weight: 400;\">Florence<\/span><\/a><span style=\"font-weight: 400;\">,<\/span><a href=\"https:\/\/www.walksofitaly.com\/bologna-tours\/\"> <span style=\"font-weight: 400;\">Bologna<\/span><\/a><span style=\"font-weight: 400;\">, <a href=\"https:\/\/www.walksofitaly.com\/naples-tours\/\">Naples<\/a>, and <\/span><a href=\"https:\/\/www.walksofitaly.com\/venice-tours\/\"><span style=\"font-weight: 400;\">Venice<\/span><\/a><span style=\"font-weight: 400;\"> to sample a few of our favorites!<\/span><\/p>\n<div id=\"attachment_22251\" style=\"width: 1210px\" class=\"wp-caption alignnone\"><img decoding=\"async\" aria-describedby=\"caption-attachment-22251\" class=\"wp-image-22251 size-full\" src=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2011\/09\/Walks.Devour_Rome_Pasta-Class_3316.jpg\" alt=\"A woman taking a bite out of her pasta dish.\" width=\"1200\" height=\"800\" srcset=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2011\/09\/Walks.Devour_Rome_Pasta-Class_3316.jpg 1200w, https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2011\/09\/Walks.Devour_Rome_Pasta-Class_3316-768x512.jpg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><p id=\"caption-attachment-22251\" class=\"wp-caption-text\">Pasta is so very ubiquitous in Italy, but there are some specific dishes that you just can&#8217;t miss.<\/p><\/div>\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_80 counter-hierarchy ez-toc-counter ez-toc-grey ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Table of Contents<\/p>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Toggle Table of Content\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/the-16-most-iconic-foods-to-eat-in-italy\/#Pizza\" >Pizza<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/the-16-most-iconic-foods-to-eat-in-italy\/#Bottarga\" >Bottarga<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/the-16-most-iconic-foods-to-eat-in-italy\/#Lasagna\" >Lasagna<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/the-16-most-iconic-foods-to-eat-in-italy\/#Fiorentina_Steak\" >Fiorentina Steak<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/the-16-most-iconic-foods-to-eat-in-italy\/#Ribollita\" >Ribollita<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/the-16-most-iconic-foods-to-eat-in-italy\/#Polenta\" >Polenta<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/the-16-most-iconic-foods-to-eat-in-italy\/#Ossobuco\" >Ossobuco<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-8\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/the-16-most-iconic-foods-to-eat-in-italy\/#Risotto\" >Risotto<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-9\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/the-16-most-iconic-foods-to-eat-in-italy\/#Carbonara\" >Carbonara<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-10\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/the-16-most-iconic-foods-to-eat-in-italy\/#Truffles\" >Truffles<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-11\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/the-16-most-iconic-foods-to-eat-in-italy\/#Focaccia_and_other_bread\" >Focaccia (and other bread)<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-12\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/the-16-most-iconic-foods-to-eat-in-italy\/#Arancini_Suppli\" >Arancini &amp; Suppl\u00ec<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-13\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/the-16-most-iconic-foods-to-eat-in-italy\/#Coffee\" >Coffee<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-14\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/the-16-most-iconic-foods-to-eat-in-italy\/#Gelato\" >Gelato<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-15\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/the-16-most-iconic-foods-to-eat-in-italy\/#Finding_quality_gelato_in_Italy\" >Finding quality gelato in Italy<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-16\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/the-16-most-iconic-foods-to-eat-in-italy\/#Tiramisu\" >Tiramisu<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-17\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/the-16-most-iconic-foods-to-eat-in-italy\/#Digestivo\" >Digestivo<\/a><\/li><\/ul><\/nav><\/div>\n<h2><span class=\"ez-toc-section\" id=\"Pizza\"><\/span>Pizza<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><span style=\"font-weight: 400;\">A list of the most iconic foods to eat in Italy wouldn&#8217;t be complete without the <\/span><a href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/italian-pizza-dough-recipe\"><span style=\"font-weight: 400;\">humble pizza<\/span><\/a><span style=\"font-weight: 400;\">. Easy, cheap, and filling, pizza has long been a common snack or meal, especially in Naples where tomato sauce was first added.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">In 1889, during Queen Margherita&#8217;s kingdom tour, she requested a dish she saw her subjects eating. An entrepreneur served her a mix of tomato sauce, mozzarella, and basil, what we know today as the iconic Margherita pizza. Its colors mirror the Italian flag and Naples&#8217; history with the Queen, and the city asserts its pizza birthright due to Margherita, though not all agree with this claim.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Today, <strong>there are essentially two types of pizza to choose from in Italy: Neapolitan-style pizza, or Roman-style pizza.<\/strong><\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\"><strong><a href=\"https:\/\/devourtours.com\/blog\/neapolitan-pizza\/?cnt=ES\" target=\"_blank\" rel=\"noopener\">Neapolitan-style pizza<\/a>:<\/strong> This pizza has a thick, fluffy crust and tends to be a little smaller in diameter because the dough hasn\u2019t been rolled out as far and it\u2019s more filling.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\"><strong><a href=\"https:\/\/devourtours.com\/blog\/best-pizza-rome\/\" target=\"_blank\" rel=\"noopener\">Roman-style pizza<\/a>:<\/strong> This has a paper-thin crust and just the slightest crunch (you don\u2019t want it to be soggy!) It\u2019s larger in diameter but typically lighter and less of a gluten bomb.<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">You can\u2019t go wrong with either, though the common rule of thumb is: When in Rome, do as the Romans do, i.e., eat Roman style pizza. When in Naples, naturally, do as the Neapolitans do.<\/span><\/p>\n<div id=\"attachment_22734\" style=\"width: 1210px\" class=\"wp-caption alignnone\"><img decoding=\"async\" aria-describedby=\"caption-attachment-22734\" class=\"wp-image-22734 size-full\" src=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2017\/02\/pizza.jpg\" alt=\"fresh made pizza\" width=\"1200\" height=\"800\" srcset=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2017\/02\/pizza.jpg 1200w, https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2017\/02\/pizza-768x512.jpg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><p id=\"caption-attachment-22734\" class=\"wp-caption-text\">No matter what toppings you choose, Neopolitan pizza is heaven on a plate.<\/p><\/div>\n<h2><span class=\"ez-toc-section\" id=\"Bottarga\"><\/span>Bottarga<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><span style=\"font-weight: 400;\">Smoked eggs from the rat of the sea. Wait, what?<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Don\u2019t be put off by this description of an Italian delicacy\u2014the other way to describe bottarga is \u201cSicilian Caviar.\u201d In August and September southern Italians take the roe from <a href=\"https:\/\/www.cornwallgoodseafoodguide.org.uk\/fish-guide\/grey-mullet.php\" target=\"_blank\" rel=\"noopener\">gray mullets<\/a>, salt it, press it, and then leave it to air dry for six months. The result is a solid hunk of eggs the color of amber and blood oranges that, when sliced and eaten or grated over pasta, blossoms into a gloriously savory, smoky, and briny bouquet.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Though essentially a poor man\u2019s answer to preserving seafood in the days before refrigeration, <strong>bottarga is now considered one of the most sought after and luxurious foodstuffs in Italy,<\/strong> right up there with <\/span><a href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/everything-you-need-to-know-about-italian-truffles\"><span style=\"font-weight: 400;\">truffles<\/span><\/a><span style=\"font-weight: 400;\"> (more on those later). We recommend it grated over pasta, or simply sliced thinly and drizzled with lemon juice and olive oil.<\/span><\/p>\n<div id=\"attachment_19718\" style=\"width: 1210px\" class=\"wp-caption alignnone\"><img decoding=\"async\" aria-describedby=\"caption-attachment-19718\" class=\"wp-image-19718 size-full\" src=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2023\/08\/12081753575_301c31fb78_kresize.jpg\" alt=\"A plate of Spaghetti alla Bottarga\" width=\"1200\" height=\"800\" srcset=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2023\/08\/12081753575_301c31fb78_kresize.jpg 1200w, https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2023\/08\/12081753575_301c31fb78_kresize-768x512.jpg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><p id=\"caption-attachment-19718\" class=\"wp-caption-text\">Different regions in Italy have their own methods of producing and using bottarga. For example, <a href=\"https:\/\/devourtours.com\/blog\/sardinian-food\/\" target=\"_blank\" rel=\"noopener\">Sardinia<\/a> is known for its <em>Bottarga di Muggine<\/em>. Photo credit: <a href=\"https:\/\/www.flickr.com\/photos\/yo-yo-0907\/\" target=\"_blank\" rel=\"noopener\">Shunichi<\/a><\/p><\/div>\n<h2><span class=\"ez-toc-section\" id=\"Lasagna\"><\/span>Lasagna<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><span style=\"font-weight: 400;\">Like most Italian dishes, the origins of lasagna are hotly contested, but we can at least say that its stronghold is in the region of <\/span><a href=\"https:\/\/www.walksofitaly.com\/blog\/things-to-do\/why-visit-emilia-romagna-and-bologna-italy\"><span style=\"font-weight: 400;\">Emilia-Romagna<\/span><\/a><span style=\"font-weight: 400;\">, where it transformed from a poor man\u2019s food to a rich meal filled with the rag\u00f9, or meat sauce.<\/span><\/p>\n<p><a href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/italian-lasagna-recipe\"><span style=\"font-weight: 400;\">Traditional Italian lasagna<\/span><\/a><span style=\"font-weight: 400;\"> wasn\u2019t made with tomatoes (remember, those came over from the New World in the 16th century); only rag\u00f9, b\u00e9chamel sauce, and mozzarella or Parmigiano Reggiano\u2014or a combination of the two. Even today, only a bit of tomato or tomato sauce is used in a traditional rag\u00f9, unlike most Italian-American dishes, which go heavy on the tomato sauce.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Though you can find lasagna throughout all of Italy, there\u2019s nothing like trying the hearty dish in Emilia-Romagna with homemade noodles, fresh rag\u00f9, and a generous dollop of regional pride.<\/span><\/p>\n<div id=\"attachment_22774\" style=\"width: 1210px\" class=\"wp-caption alignnone\"><img decoding=\"async\" aria-describedby=\"caption-attachment-22774\" class=\"wp-image-22774 size-full\" src=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2017\/02\/lasanga-bologna.jpg\" alt=\"a white plate with green lasagna. \" width=\"1200\" height=\"799\" srcset=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2017\/02\/lasanga-bologna.jpg 1200w, https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2017\/02\/lasanga-bologna-768x511.jpg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><p id=\"caption-attachment-22774\" class=\"wp-caption-text\">If you&#8217;re in Bologna, make sure to try green lasagna. We love it! Photo credit: <a href=\"https:\/\/www.flickr.com\/photos\/resonant\/46997772762\/in\/photostream\/\" target=\"_blank\" rel=\"noopener\">Gigi Griffis<\/a><\/p><\/div>\n<h2><span class=\"ez-toc-section\" id=\"Fiorentina_Steak\"><\/span>Fiorentina Steak<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><span style=\"font-weight: 400;\">A <\/span><i><span style=\"font-weight: 400;\">bistecca fiorentina<\/span><\/i><span style=\"font-weight: 400;\">, or Florentine T-bone steak, covers all of the characteristics of Italy\u2019s best dishes: a specific cut of meat from a specific cow prepared in a very specific way all within the confines of a specific region\u2014<\/span><a href=\"https:\/\/www.walksofitaly.com\/blog\/travel-tips\/tuscany-from-rome-day-trip-review\"><span style=\"font-weight: 400;\">Tuscany<\/span><\/a><span style=\"font-weight: 400;\">.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">In the case of the enormous <\/span><i><span style=\"font-weight: 400;\">bistecca fiorentina,<\/span><\/i><span style=\"font-weight: 400;\"> it\u2019s a T-bone steak cut thick (at least 5 centimeters) from the loin of a Chianina cow raised in Tuscany. It\u2019s cooked for 5 to 7 minutes on each side, depending on the thickness, until the outside is cooked and the inside remains very rare. No sense in asking for a medium-well done steak here\u2014the meat is too thick to even think about it!<\/span><\/p>\n<p><span style=\"font-weight: 400;\"><strong>Despite all the dogma, there are some variations on the Florentine steak.<\/strong> For one, the meat isn\u2019t always from a Chianina cow these days. Many Florentines are okay with the addition of new breeds but others believe that the enormous size and muscle of the Chianina makes for the best T-bones.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Keep in mind that this dish is best enjoyed in Tuscany, either in Florence or the countryside, and it\u2019s also meant to be shared! <strong>When ordering, know that <\/strong><\/span><strong><i>bistecca alla fiorentina<\/i> is priced by weight; for two people you\u2019re typically looking at 1-2 kg (or nearly 2-4 pounds).<\/strong><\/p>\n<div class=\"mceTemp\"><\/div>\n<div id=\"attachment_22733\" style=\"width: 1210px\" class=\"wp-caption alignnone\"><img decoding=\"async\" aria-describedby=\"caption-attachment-22733\" class=\"wp-image-22733 size-full\" src=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2017\/02\/Bistecca-alla-fiorentina-.jpg\" alt=\"woman scooping meat onto her plate.\" width=\"1200\" height=\"800\" srcset=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2017\/02\/Bistecca-alla-fiorentina-.jpg 1200w, https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2017\/02\/Bistecca-alla-fiorentina--768x512.jpg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><p id=\"caption-attachment-22733\" class=\"wp-caption-text\">When in Florence, you can&#8217;t miss a chance to try the famous Bistecca alla fiorentina.<\/p><\/div>\n<h2><span class=\"ez-toc-section\" id=\"Ribollita\"><\/span>Ribollita<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><span style=\"font-weight: 400;\">While on the topic of Tuscany, we would be remiss if we didn\u2019t mention this hearty soup which has become so popular that even Campbell\u2019s sells their own version of it.<\/span><\/p>\n<p><strong>Ribollita is a vegetable soup that is thickened with bread instead of meat, because that\u2019s what was cheaper and more readily available for hundreds of years in the desperately poor Italian countryside.<\/strong><\/p>\n<p><span style=\"font-weight: 400;\">In Tuscany, the dish is considered a special treat in autumn, when the vegetables used are at their most vibrant and the soup explodes with an intense savoriness despite the absence of meat (at least in the traditional versions). <\/span><span style=\"font-weight: 400;\">Often eaten as a first course instead of pasta in the trattorie of Florence, this is one hearty stew that shows off the immense, and often untapped power of great produce.<\/span><\/p>\n<div id=\"attachment_20227\" style=\"width: 932px\" class=\"wp-caption alignnone\"><img decoding=\"async\" aria-describedby=\"caption-attachment-20227\" class=\"wp-image-20227 size-full\" src=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2023\/08\/3056587357_8f5b3d27f9_o.jpg\" alt=\"A bowl of ribollita, a type of Italian stew with lots of vegetables\" width=\"922\" height=\"615\" srcset=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2023\/08\/3056587357_8f5b3d27f9_o.jpg 922w, https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2023\/08\/3056587357_8f5b3d27f9_o-768x512.jpg 768w\" sizes=\"(max-width: 922px) 100vw, 922px\" \/><p id=\"caption-attachment-20227\" class=\"wp-caption-text\">Ribollita is a perfect example of &#8220;cucina povera,&#8221; which uses simple, inexpensive ingredients to create hearty meals. Photo credit: <a href=\"https:\/\/www.flickr.com\/photos\/ang_williams\/\" target=\"_blank\" rel=\"noopener\">Ang<\/a><\/p><\/div>\n<h2><span class=\"ez-toc-section\" id=\"Polenta\"><\/span>Polenta<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><span style=\"font-weight: 400;\">This corn concoction\u2014which is nearly identical to the grits eaten in the southern states of America\u2014was originally made from whatever starches were handy, including acorns and buckwheat. However, the introduction of corn to Europe in the 16th century saw it become the dominant ingredient of polenta.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Although it lacks the diversity in shapes and textures that pasta has, polenta is the perfect accompaniment to a wide range of meats, especially stewed meats, and it is arguably one of the most comforting foods you can eat when the temperatures drop in cities like <\/span><a href=\"https:\/\/www.walksofitaly.com\/milan-tours\/\"><span style=\"font-weight: 400;\">Milan<\/span><\/a><span style=\"font-weight: 400;\">, Turin, and Venice. Look for it as a type of pur\u00e9e, or fried into fritters. It also pairs wonderfully with the next dish on our list: <\/span><i><span style=\"font-weight: 400;\">ossobuco<\/span><\/i><span style=\"font-weight: 400;\">.<\/span><\/p>\n<div id=\"attachment_20257\" style=\"width: 1210px\" class=\"wp-caption alignnone\"><img decoding=\"async\" aria-describedby=\"caption-attachment-20257\" class=\"wp-image-20257 size-full\" src=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2023\/09\/50963128841_de4247ec0f_o-1resize.jpg\" alt=\"A plate of poletna covered in meat sauce\" width=\"1200\" height=\"827\" srcset=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2023\/09\/50963128841_de4247ec0f_o-1resize.jpg 1200w, https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2023\/09\/50963128841_de4247ec0f_o-1resize-768x529.jpg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><p id=\"caption-attachment-20257\" class=\"wp-caption-text\">Polenta is a starchy dish which gives pasta a run for it&#8217;s money in the north of Italy. Photo credit: Diana Simon<\/p><\/div>\n<h2><span class=\"ez-toc-section\" id=\"Ossobuco\"><\/span>Ossobuco<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><strong>The world-famous <i>ossobuco alla milanese<\/i><\/strong><span style=\"font-weight: 400;\"><strong> is a bone-in veal shank, cooked low and slow until meltingly tender in a broth of meat stock, white wine, and veggies.<\/strong> Traditionally, it\u2019s accompanied by a<\/span><i><span style=\"font-weight: 400;\"> gremolata<\/span><\/i><span style=\"font-weight: 400;\"> (lemon zest, garlic, and parsley) but that\u2019s optional, and served along with polenta. Although the Milanese like to claim this meaty masterpiece, there are so many varieties found throughout the Lombardy region.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Despite the popularity of<\/span><i><span style=\"font-weight: 400;\"> ossobuco<\/span><\/i><span style=\"font-weight: 400;\"> (which literally means \u2018hollow bone\u2019), it\u2019s not always common to see it on restaurant menus because it needs about three hours of cooking time. If you do encounter it during your travels, definitely don\u2019t miss the opportunity to try it as it&#8217;s truly one of the most iconic foods to eat in Italy (at least one of the most iconic meats)!<\/span><\/p>\n<div id=\"attachment_20260\" style=\"width: 1290px\" class=\"wp-caption alignnone\"><img decoding=\"async\" aria-describedby=\"caption-attachment-20260\" class=\"wp-image-20260 size-full\" src=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2023\/09\/2535556.jpg\" alt=\"ossobuco, flesh, calf\" width=\"1280\" height=\"840\" srcset=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2023\/09\/2535556.jpg 1280w, https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2023\/09\/2535556-768x504.jpg 768w\" sizes=\"(max-width: 1280px) 100vw, 1280px\" \/><p id=\"caption-attachment-20260\" class=\"wp-caption-text\">Ossobuco is a popular dish all throughout the Lombardy region. Photo credit: <a href=\"https:\/\/pixabay.com\/users\/ritae-19628\/?utm_source=instant-images&amp;utm_medium=referral\" target=\"_blank\" rel=\"noopener\">Rita E.<\/a><\/p><\/div>\n<h2><span class=\"ez-toc-section\" id=\"Risotto\"><\/span>Risotto<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><span style=\"font-weight: 400;\">Rounding out the holy trinity of Italian starches is rice, which is often eaten as the creamy, luxurious <\/span><a href=\"https:\/\/walksofitaly.com\/blog\/food-and-wine\/italian-easy-risotto-recipe\"><span style=\"font-weight: 400;\">risotto<\/span><\/a><span style=\"font-weight: 400;\">. Ironically, Italians aren\u2019t huge rice eaters, what with all the pasta and the polenta, but they <\/span><i><span style=\"font-weight: 400;\">are<\/span><\/i><span style=\"font-weight: 400;\"> the largest producers of rice in Europe. While southern Italy is often called the country\u2019s bread basket, Northern Italy, especially Lombardy and Piedmont, are its rice bowl.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">It\u2019s fitting then, that the <\/span><i><span style=\"font-weight: 400;\">Arborio <\/span><\/i><span style=\"font-weight: 400;\">and <\/span><i><span style=\"font-weight: 400;\">Carneroli<\/span><\/i><span style=\"font-weight: 400;\"> varieties grown in the vast rice paddies of these regions are turned into one of Italy\u2019s most iconic dishes by being mixed with stock and stirred until they form a velvety semi-soup that perfectly conveys the flavors of anything cooked with it.<\/span><\/p>\n<p><strong>The most famous type of risotto is probably the saffron-infused <i>risotto alla milanese<\/i>, which was invented, according to legend, by the workmen building the <a href=\"https:\/\/www.walksofitaly.com\/blog\/milan\/milan-duomo-facts\">Milan Cathedral<\/a><\/strong><span style=\"font-weight: 400;\"><strong> who were using saffron to dye the stained glass windows and figured they would also throw it into their rice.<\/strong> Other classic versions of the dish include <\/span><i><span style=\"font-weight: 400;\">risotto al nero di sepia<\/span><\/i><span style=\"font-weight: 400;\"> (with cuttlefish and ink) and <\/span><i><span style=\"font-weight: 400;\">risi e bisi<\/span><\/i><span style=\"font-weight: 400;\"> (with pancetta and peas), both of which hail from Venice.<\/span><\/p>\n<div id=\"attachment_20264\" style=\"width: 1210px\" class=\"wp-caption alignnone\"><img decoding=\"async\" aria-describedby=\"caption-attachment-20264\" class=\"wp-image-20264 size-full\" src=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2023\/09\/risotto-milanese-37795513445_7d2b183741_o-resize.jpg\" alt=\"a bowl of yellow rice risotto\" width=\"1200\" height=\"900\" srcset=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2023\/09\/risotto-milanese-37795513445_7d2b183741_o-resize.jpg 1200w, https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2023\/09\/risotto-milanese-37795513445_7d2b183741_o-resize-768x576.jpg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><p id=\"caption-attachment-20264\" class=\"wp-caption-text\">Love rice dishes? Then a risotto alla milanese is a must. Photo credit: Diana Simon<\/p><\/div>\n<h2><span class=\"ez-toc-section\" id=\"Carbonara\"><\/span>Carbonara<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><span style=\"font-weight: 400;\">It\u2019s possible to go to Italy and never eat anything besides pasta. <strong>And if there\u2019s one bucket list pasta that everyone should try at least once, our vote goes to carbonara, a Roman speciality.<\/strong><\/span><\/p>\n<p><span style=\"font-weight: 400;\">This classic dish is deceptively simple: spaghetti, eggs, pecorino cheese, cured guanciale, and black pepper. But despite its simplicity, it can take a lifetime to master (and a good version will change your life!). There are many imitations (thickening the sauce with cream or using bacon instead of guanciale) but we suggest avoiding those.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">To ensure you\u2019re getting the real deal, take advice from Italians and seek out the <a href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/best-carbonara-in-rome\" target=\"_blank\" rel=\"noopener\">best carbonara in Rome<\/a><\/span><span style=\"font-weight: 400;\"> with a local seal of approval. If you can find an authentic carbonara, you&#8217;ve successfully found one of the most iconic foods to eat in Italy. Well done!<\/span><\/p>\n<div id=\"attachment_20231\" style=\"width: 1210px\" class=\"wp-caption alignnone\"><img decoding=\"async\" aria-describedby=\"caption-attachment-20231\" class=\"wp-image-20231 size-full\" src=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2023\/08\/Carbonara.jpeg\" alt=\"A plata of carbonara pasta\" width=\"1200\" height=\"1800\" \/><p id=\"caption-attachment-20231\" class=\"wp-caption-text\">When in search of a genuine carbonara and aiming to avoid imitations, trusting the recommendations of locals is your best strategy.<\/p><\/div>\n<h2><span class=\"ez-toc-section\" id=\"Truffles\"><\/span>Truffles<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><span style=\"font-weight: 400;\">Ah, <\/span><a href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/everything-you-need-to-know-about-italian-truffles\"><span style=\"font-weight: 400;\">truffles<\/span><\/a><span style=\"font-weight: 400;\">. This pungent, elusive fungus is one of the most expensive and coveted foods in the world\u2014and Italy is one of the few countries where they can be found in abundance! Grown only in the wild, they\u2019re found by hunting the forests and mountains of Umbria and Piedmont with dogs or pigs trained to smell them underground.<\/span><\/p>\n<p><span style=\"font-weight: 400;\"><strong>Truffles in Italy come in two forms, the rare and more aromatic white truffle, or the slightly less aromatic and slightly more common black truffle.<\/strong> They\u2019re undeniably popular and Italian <\/span><i><span style=\"font-weight: 400;\">tartufi<\/span><\/i><span style=\"font-weight: 400;\"> are one of<\/span><a href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/best-fall-dishes-italy-eat\"> <span style=\"font-weight: 400;\">our all-time favorite fall foods in Italy<\/span><\/a><span style=\"font-weight: 400;\">. They\u2019re commonly sprinkled over pasta, risotto, and omelets, or used in sauces for steaks or other meat dishes.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Truffles grow naturally throughout <\/span><a href=\"https:\/\/www.walksofitaly.com\/blog\/things-to-do\/umbria-in-italy-favorite-spots\"><span style=\"font-weight: 400;\">Umbria<\/span><\/a><span style=\"font-weight: 400;\">, <\/span><a href=\"https:\/\/devourtours.com\/blog\/truffles-in-tuscany\/\" target=\"_blank\" rel=\"noopener\"><span style=\"font-weight: 400;\">Tuscany<\/span><\/a><span style=\"font-weight: 400;\">, and Piedmont, so you\u2019re more likely to find fresh truffles in local dishes in these areas, but only if you go in the autumn. During any other time of the year the truffles you get will be imported or frozen and they won\u2019t be anywhere near as good.<\/span><\/p>\n<p><b>Insider\u2019s tip:<\/b><span style=\"font-weight: 400;\"> If you make it into truffle country during the fall head to a <\/span><i><span style=\"font-weight: 400;\">sagra <\/span><\/i><span style=\"font-weight: 400;\">(celebration) festival such as the famous International White Truffle Festival of Alba in Piedmont held every October and November.<\/span><\/p>\n<div id=\"attachment_20225\" style=\"width: 1210px\" class=\"wp-caption alignnone\"><img decoding=\"async\" aria-describedby=\"caption-attachment-20225\" class=\"wp-image-20225 size-full\" src=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2023\/08\/andrea-cairone-etL_8dFG6Wk-unsplashresize.jpg\" alt=\"White truffles being shaved on top of a bowl of fresh pasta\" width=\"1200\" height=\"800\" srcset=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2023\/08\/andrea-cairone-etL_8dFG6Wk-unsplashresize.jpg 1200w, https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2023\/08\/andrea-cairone-etL_8dFG6Wk-unsplashresize-768x512.jpg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><p id=\"caption-attachment-20225\" class=\"wp-caption-text\">Both white and black truffles are highly prized in Italian cuisine. Photo credit: <a href=\"https:\/\/unsplash.com\/@kaicaironejpg\" target=\"_blank\" rel=\"noopener\">Andrea Cairone<\/a><\/p><\/div>\n<h2><span class=\"ez-toc-section\" id=\"Focaccia_and_other_bread\"><\/span>Focaccia (and other bread)<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><span style=\"font-weight: 400;\">There are a few key things to know about breads in Italy:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">There are hundreds of types of bread throughout the country<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Not all bread is made with salt (like <\/span><a href=\"https:\/\/devourtours.com\/blog\/tuscan-bread\/\" target=\"_blank\" rel=\"noopener\"><span style=\"font-weight: 400;\">Tuscan bread<\/span><\/a><span style=\"font-weight: 400;\">)<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">The best type of bread is the one baked locally that morning<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">One of the most famous Italian breads is the beloved focaccia<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Focaccia originates from <\/span><a href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/food-in-liguria-italy\"><span style=\"font-weight: 400;\">Liguria<\/span><\/a><span style=\"font-weight: 400;\">, a region located in northwestern Italy, along the Italian Riviera. <strong>Reminiscent of a thick pizza dough, classic focaccia is salty, drizzled with olive oil and delicious either by itself, or made into a sandwich.<\/strong> It\u2019s often served open faced, with toppings like rosemary, zucchini, cheese, and olives.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Off the coast of Italy, in Sardinia, the classic bread doesn\u2019t look much like bread at all, instead appearing much more like a pita. <\/span><i><span style=\"font-weight: 400;\">Pane carasau<\/span><\/i><span style=\"font-weight: 400;\">, was named for the word <\/span><i><span style=\"font-weight: 400;\">carasare<\/span><\/i><span style=\"font-weight: 400;\">, which means to toast. Unsurprisingly, this bread paper-thin bread it always toasted after baking, giving it its wonderful crunch.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">In Italy, you&#8217;ll find bakeries everywhere, from big cities to tiny towns. Don&#8217;t miss the chance to grab some local bread, (or <\/span><a href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/an-introduction-to-italian-pastries-and-cakes\"><span style=\"font-weight: 400;\">Italian pastries and cakes<\/span><\/a><span style=\"font-weight: 400;\">); it&#8217;s a simple joy no matter where you are in the world.<\/span><\/p>\n<div id=\"attachment_19724\" style=\"width: 1210px\" class=\"wp-caption alignnone\"><img decoding=\"async\" aria-describedby=\"caption-attachment-19724\" class=\"wp-image-19724 size-full\" src=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2023\/08\/focacciaIMG_9683.jpg\" alt=\"Two pieces of focaccia, one of the most iconic foods to try in Italy\" width=\"1200\" height=\"1600\" srcset=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2023\/08\/focacciaIMG_9683.jpg 1200w, https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2023\/08\/focacciaIMG_9683-768x1024.jpg 768w, https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2023\/08\/focacciaIMG_9683-1152x1536.jpg 1152w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><p id=\"caption-attachment-19724\" class=\"wp-caption-text\">Whether you opt for a classic plain focaccia or one with various toppings, you&#8217;re in for a treat. Photo credit: Mary Kresge<\/p><\/div>\n<h2><span class=\"ez-toc-section\" id=\"Arancini_Suppli\"><\/span>Arancini &amp; Suppl\u00ec<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><span style=\"font-weight: 400;\">Our Sicilian friends might not be a fan of us lumping beloved <\/span><a href=\"https:\/\/www.walksofitaly.com\/blog\/sicily\/sicilian-cuisine-cannoli-arancini\"><i><span style=\"font-weight: 400;\">arancini<\/span><\/i><\/a><span style=\"font-weight: 400;\"> together with their Roman cousins, <\/span><i><span style=\"font-weight: 400;\">suppl\u00ec<\/span><\/i><span style=\"font-weight: 400;\">. But after all, they\u2019re both types of fried rice balls.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">So, when it comes to <a href=\"https:\/\/devourtours.com\/blog\/suppli-vs-arancini\/\" target=\"_blank\" rel=\"noopener\"><em>suppl\u00ec<\/em> vs <em>arancini<\/em><\/a>, what&#8217;s the difference?<br \/>\n<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b><i>Arancini<\/i><\/b> <span style=\"font-weight: 400;\">are bigger and rounder in shape and come in a variety of flavors. In fact, its name means \u201csmall orange\u201d, for its resemblance in shape and color to the fruit. Common flavors you\u2019ll find include rag\u00f9 and cheese, or some with veggies like peas, mushrooms, eggplant, and zucchini. You can also find specialty arancini like carbonara or cacio e pepe.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b><i>Suppl\u00ec <\/i><\/b><span style=\"font-weight: 400;\">is a Roman specialty usually found in pizzerias and served as antipasti. They\u2019re more oval in shape and traditionally contain only rice, tomato sauce, and a large piece of mozzarella in the middle. Their playful nickname \u201c<\/span><i><span style=\"font-weight: 400;\">suppl\u00ec al telefono<\/span><\/i><span style=\"font-weight: 400;\">\u201d originates from the idea that when you break them in half and pull them apart, a delicate cheese string bridges the gap between the two pieces.<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\"><strong>For top-quality, steer clear of pre-prepared fried rice balls left under heat lamps.<\/strong> The contrast between these and freshly fried ones is striking. Whether you opt for the Sicilian or Roman version, both are iconic foods to eat in Italy that you&#8217;ll be talking about long after your trip.<\/span><\/p>\n<div id=\"attachment_22736\" style=\"width: 1210px\" class=\"wp-caption alignnone\"><img decoding=\"async\" aria-describedby=\"caption-attachment-22736\" class=\"wp-image-22736 size-full\" src=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2017\/02\/suppli.jpg\" alt=\"woman holding an Italian suppli from a bag\" width=\"1200\" height=\"800\" srcset=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2017\/02\/suppli.jpg 1200w, https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2017\/02\/suppli-768x512.jpg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><p id=\"caption-attachment-22736\" class=\"wp-caption-text\">The most popular street food in Rome, Suppli is the ultimate snack.<\/p><\/div>\n<h2><span class=\"ez-toc-section\" id=\"Coffee\"><\/span>Coffee<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><span style=\"font-weight: 400;\">For coffee drinkers, there\u2019s little better than enjoying a coffee in Italy.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">However, Italian coffee isn\u2019t like coffee in your local Starbucks. Though some of the dozens of choices might sound similar (latte, cappuccino, etc.) they\u2019re rarely what you have been led to believe they are. For instance, if you were to order a \u201c<\/span><i><span style=\"font-weight: 400;\">latte<\/span><\/i><span style=\"font-weight: 400;\">,\u201d in Italy you would simply be served a glass of milk.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Read our complete<\/span> <a href=\"https:\/\/www.walksofitaly.com\/blog\/how-to\/drink-coffee-in-italy\"><span style=\"font-weight: 400;\">guide on how to drink coffee like an Italian<\/span><\/a><span style=\"font-weight: 400;\">, to learn when, where, what, and how to drink coffee in Italy. From a regular \u201c<\/span><i><span style=\"font-weight: 400;\">caff\u00e8<\/span><\/i><span style=\"font-weight: 400;\">\u201d to a cappuccino, there\u2019s a considerable amount of regional difference.<\/span><\/p>\n<p><span style=\"font-weight: 400;\"><strong>Among all the coffee-loving cities in Italy, Trieste has one of the best coffee and cafe culture.<\/strong> Its long history as a tax-free port brought some of the first coffee beans to the city during Europe\u2019s first coffee craze in the middle ages. Today Italian coffee king <\/span><a href=\"https:\/\/www.illy.com\/\" target=\"_blank\" rel=\"noopener\"><span style=\"font-weight: 400;\">Illy<\/span><\/a><span style=\"font-weight: 400;\"> has its headquarters there and the city still imports many other brands as well.<\/span><\/p>\n<div id=\"attachment_19719\" style=\"width: 1210px\" class=\"wp-caption alignnone\"><img decoding=\"async\" aria-describedby=\"caption-attachment-19719\" class=\"wp-image-19719 size-full\" src=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2023\/08\/Devour_Florence_Tastes-and-Traditons_High-Res_0009res.jpg\" alt=\"A tray with three cups of coffee.\" width=\"1200\" height=\"800\" srcset=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2023\/08\/Devour_Florence_Tastes-and-Traditons_High-Res_0009res.jpg 1200w, https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2023\/08\/Devour_Florence_Tastes-and-Traditons_High-Res_0009res-768x512.jpg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><p id=\"caption-attachment-19719\" class=\"wp-caption-text\">Italy has a rich coffee culture, and Italians take coffee very seriously.<\/p><\/div>\n<h2><span class=\"ez-toc-section\" id=\"Gelato\"><\/span>Gelato<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><span style=\"font-weight: 400;\">No trip to Italy is complete without gelato, and it\u2019s totally normal to eat gelato on a regular basis in Italy, especially in the summer (in southern Italy they even eat it for breakfast!). Without a doubt, it&#8217;s one of the most iconic foods to eat in Italy.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Though gelato and ice cream are similar, they\u2019re not quite the same. To start, gelato has far less butterfat than ice cream: about 4 to 8% compared to 14% for ice cream in the United States. The low-fat content means that gelato is served a bit warmer and tends to melt in your mouth faster, and it also intensifies the flavor and gives it a more velvety texture.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Moreover, gelato has a much higher density. Regular ice cream has air and water added to increase volume and weight. These additions also make it less flavorful. On the other hand, traditional artisan gelato is super sweet and super flavorful. Another key difference is that good gelato isn\u2019t made for long-term storage.<\/span><\/p>\n<h3><span class=\"ez-toc-section\" id=\"Finding_quality_gelato_in_Italy\"><\/span><span style=\"font-weight: 400;\">Finding quality gelato in Italy<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p><span style=\"font-weight: 400;\">When seeking out <\/span><a href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/best-gelato-in-italy-florence-rome-milan\"><span style=\"font-weight: 400;\">the best gelato in Italy<\/span><\/a><span style=\"font-weight: 400;\">, there are a few things to look out for.<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Before purchasing, check out the color of certain flavors like pistachio (Does it look earthy colored, or artificial and bright?)<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Look for fruit flavors that are in season (they should be), and consult the ingredient list.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Pay attention to how the gelato is stored. Artisanal gelato is slow-churned and should lay flat in its container. <strong>Beware of giant mounds of gelato\u2014they may look good, but they often indicate lower quality because they&#8217;ve been whipped to add more air to the product.<\/strong><\/span><\/li>\n<\/ul>\n<div id=\"attachment_19720\" style=\"width: 1210px\" class=\"wp-caption alignnone\"><img decoding=\"async\" aria-describedby=\"caption-attachment-19720\" class=\"wp-image-19720 size-full\" src=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2023\/08\/Devour_Rome-Street-Food-Tour-HIGH-RES-0003res.jpg\" alt=\"Two cones filled with gelato\" width=\"1200\" height=\"897\" srcset=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2023\/08\/Devour_Rome-Street-Food-Tour-HIGH-RES-0003res.jpg 1200w, https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2023\/08\/Devour_Rome-Street-Food-Tour-HIGH-RES-0003res-768x574.jpg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><p id=\"caption-attachment-19720\" class=\"wp-caption-text\">So much gelato, so little time.<\/p><\/div>\n<h2><span class=\"ez-toc-section\" id=\"Tiramisu\"><\/span>Tiramisu<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><span style=\"font-weight: 400;\">Tiramisu is probably the country\u2019s most beloved after-dinner dessert. This no-bake parfait features layers of soft, sweetened mascarpone cheese and coffee-soaked ladyfingers.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">It may be simple to make but not all tiramisu is created equal.<strong> A good tiramisu features only the highest quality coffee and mascarpone.<\/strong> Cream and egg whites are sometimes added to the mascarpone to give it a lighter texture, and a variety of cookies and cakes can be substituted for the traditional lady fingers.<\/span><\/p>\n<p><b>Did you know?<\/b><span style=\"font-weight: 400;\"> While tiramisu is undoubtedly one of the most iconic foods to eat in Italy, it&#8217;s surprisingly one of the more recent additions, with most accounts dating its creation to the 1960s.<\/span><\/p>\n<div id=\"attachment_19692\" style=\"width: 1210px\" class=\"wp-caption alignnone\"><img decoding=\"async\" aria-describedby=\"caption-attachment-19692\" class=\"wp-image-19692 size-full\" src=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2023\/08\/tiramisu2338394332_4a18f5563d_kresize.jpg\" alt=\"A plate of tiramisu\" width=\"1200\" height=\"800\" srcset=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2023\/08\/tiramisu2338394332_4a18f5563d_kresize.jpg 1200w, https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2023\/08\/tiramisu2338394332_4a18f5563d_kresize-768x512.jpg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><p id=\"caption-attachment-19692\" class=\"wp-caption-text\">If you love sweets and you love coffee, then you&#8217;ll probably love tiramisu. Photo credit: Pietro &amp; Silvia<\/p><\/div>\n<h2><span class=\"ez-toc-section\" id=\"Digestivo\"><\/span><strong>Digestivo<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><strong>The term \u201c<i>digestivo<\/i><\/strong><span style=\"font-weight: 400;\"><strong>\u201d or \u201cdigestive\u201d does not refer to one drink, but a class of drinks that are enjoyed after a big meal with the aim of settling the stomach and helping you feel not-quite-so-full.<\/strong> Drinking them dates back to the Middle Ages, when people all over Europe believed in the medicinal properties of alcohol mixed with sugar and herbs.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Although the doctors are still out on the medical benefits of drinking medium to strong liquors after a meal, the fact remains that you cannot say you have enjoyed a real Italian meal unless you top it off with a shot of the hard stuff.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Popular digestives include limoncello, grappa, amaro, cynar, amaretto, and if you\u2019re feeling brave, sambuca, which has enough alcohol to make a horse giddy. If you step off the beaten track in Italy you will also discover all types of nice post dinner tipples made from local fruits and herbs. Don\u2019t be shy, they are always worth a sip.<\/span><\/p>\n<div id=\"attachment_22735\" style=\"width: 1210px\" class=\"wp-caption alignnone\"><img decoding=\"async\" aria-describedby=\"caption-attachment-22735\" class=\"wp-image-22735 size-full\" src=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2017\/02\/limoncello-1.jpg\" alt=\"Man in yellow shirt holding a glass of limoncello.\" width=\"1200\" height=\"800\" srcset=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2017\/02\/limoncello-1.jpg 1200w, https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2017\/02\/limoncello-1-768x512.jpg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><p id=\"caption-attachment-22735\" class=\"wp-caption-text\">Every meal is better when followed with a nice crisp glass of limoncello.<\/p><\/div>\n<p><em>This post was originally published on February 8, 2017, and was updated on September 1, 2023.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>The most difficult thing about eating in Italy is that you can\u2019t try everything. Every day you have a finite number of meals, and a finite amount of space in your stomach, whereas there seem to be an infinite number of Italian dishes that you \u201cabsolutely need to try\u201d.<\/p>\n","protected":false},"author":40,"featured_media":20282,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[101,62,70],"ppma_author":[161],"class_list":["post-10279","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-and-wine","tag-culture","tag-food","tag-traditions"],"authors":[{"term_id":161,"user_id":40,"is_guest":0,"slug":"ginamussio","display_name":"Gina Mussio","avatar_url":"https:\/\/secure.gravatar.com\/avatar\/d9497ce1b0417babd82886ad23b18998?s=96&d=mm&r=g","user_url":"","last_name":"Mussio","first_name":"Gina","job_title":"","description":"Gina is a Midwesterner living in Lombardy, Italy where she writes about Italian culture, travel and food. She is a bilingual primary school teacher by day, forever interested in developing cross-culture communication skills across languages. Gina loves touring Italy's beautiful and tiny borghi with her family and exploring Italy's culture through its culinary history."}],"_links":{"self":[{"href":"https:\/\/www.walksofitaly.com\/blog\/wp-json\/wp\/v2\/posts\/10279"}],"collection":[{"href":"https:\/\/www.walksofitaly.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.walksofitaly.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.walksofitaly.com\/blog\/wp-json\/wp\/v2\/users\/40"}],"replies":[{"embeddable":true,"href":"https:\/\/www.walksofitaly.com\/blog\/wp-json\/wp\/v2\/comments?post=10279"}],"version-history":[{"count":63,"href":"https:\/\/www.walksofitaly.com\/blog\/wp-json\/wp\/v2\/posts\/10279\/revisions"}],"predecessor-version":[{"id":22800,"href":"https:\/\/www.walksofitaly.com\/blog\/wp-json\/wp\/v2\/posts\/10279\/revisions\/22800"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.walksofitaly.com\/blog\/wp-json\/wp\/v2\/media\/20282"}],"wp:attachment":[{"href":"https:\/\/www.walksofitaly.com\/blog\/wp-json\/wp\/v2\/media?parent=10279"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.walksofitaly.com\/blog\/wp-json\/wp\/v2\/categories?post=10279"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.walksofitaly.com\/blog\/wp-json\/wp\/v2\/tags?post=10279"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/www.walksofitaly.com\/blog\/wp-json\/wp\/v2\/ppma_author?post=10279"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}