Slider

The Most Iconic Foods to Eat in Italy

Rate this item
(0 votes)

1. Pizza

A traditional pizza margherita of Naples, complete with the thick crust. Photograph by Amanda Ruggeri

A traditional pizza Margherita of Naples, complete with the thick crust. Photograph by Amanda Ruggeri

Though a slab of flat bread served with oil and spices was around long before the unification Italy, there’s perhaps no dish that is as common or as representative of the country as the humble pizza. Easy, cheap, and filling, pizza has long been a common snack or meal, especially in Naples where tomato sauce was first added. When the Italian Queen Margherita came through the bustling city on a tour of her kingdom in 1889 she asked to try this dish that she saw so many of her subjects eating. A local entrepreneur served her the now legendary combination of tomato sauce, mozzarella, and basil, creating (or more likely, branding) the Margherita pizza. Whether by coincidence or design, the Margherita also displays the colors of the Italian flag.

Today, there are essentially two types of pizza to choose from in Italy: Neopolitan-style pizza, or Roman-style pizza (though to be honest, many delivery places exist that is a happy medium between the two). Neapolitan-style pizza has a thick, fluffy crust. It tends to be a little smaller in diameter because the dough hasn’t been rolled out as far and it’s more filling. Roman-style pizza is has a paper-thin crust and just the slightest crunch (you don’t want it to be soggy!) It’s larger in diameter but typically lighter and less of a gluten bomb.

Because of Naples’ history with Queen Margherita, the city claims to be the birthplace of modern pizza, although the point is debated throughout Italy. Whatever the case may be, the general rule for ordering pizza in Italy is to shoot for fewer toppings. You should also be skeptical of any pizzerias that load the toppings onto their pies – this can often be a tactic used to cover up the use of poor ingredients. Fewer toppings are a sign of confidence in the product because each topping has to be exemplary. Whichever pizza you might favor, the other 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.  

2. Bottarga

Smoked eggs from the rat of the sea. Wait, what? Don’t be put off by this rough description on an Italian delicacy because the other way to describe bottarga is “Sicilian Caviar”. In August and September southern Italians take the roe from gray mullets, 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. Though essentially a poor man’s answer to preserving seafood in the days before refrigeration, it is now considered one of the most sought after and luxurious foodstuffs in Italy, right up there with truffles (more on those later). We recommend it grated over pasta, or simply sliced thinly and drizzled with lemon juice and olive oil. 

3. Lasagna

A well-made lasagna | Photo by Mike Easton of ilcorvopasta.com/

A good lasagna requires exemplary pasta, ragu and bechamel. | Photo by Mike Easton of ilcorvopasta.com/

Lasagna is a wide, flat pasta noodle, usually baked in layers in the oven. Like most Italian dishes, its origins are hotly contested, but we can at least say that’s its stronghold is in the region of Emilia-Romagna, where it transformed from a poor man’s food to a rich meal filled with the ragù, or meat sauce.

Traditionally lasagna wasn’t made with tomatoes (remember, those came over from the New World in the 16th century); only ragù, béchamel sauce, and cheese, usually mozzarella or Parmigiano Reggiano or a combination of the two. Even today, only a bit of tomato or tomato sauce is used in a traditional ragu, unlike most Italian-American dishes, which are basically swimming in tomato sauce. This concentrates the flavor of the meat but sometimes is a little jarring for American palates.

Though you can find lasagna throughout all of Italy, there’s nothing like trying the hearty dish in Emilia Romagna with homemade noodles, fresh ragù, and a generous dollop of regional pride

If you want to replicate the delicious dish at home you can check out our lasagna recipe.

4. Fiorentina Steak

Florentine T-bone steak, a particular dish of Florence

Florentine T-bone steak, or bistecca fiorentina, is a beloved dish all around Tuscany.

bistecca fiorentina, or Florentine T-bone steak, covers all of the characteristics of Italy’s 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.

In the case of the enormous bistecca fiorentina, it’s a T-bone steak cut thick (at least 5 centimeters) from the loin of a Chianina cow raised in Tuscany. It’s 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, the meat is too thick to even think about it!

Despite all the dogma, there are some variations on the Florentine steak. For one, the meat isn’t always from a Chianina cow these days. Many Florentines are okay with the addition of new breeds but others swear that the enormous size and muscle of the Chianina makes for the best t-bones. If in doubt, simply ask. Also, the Florentines tend to prefer the higher cuts, nearer to the rib cage, which contain the fillet known as bistecca nella costola, whereas beyond Florence in Tuscany you’ll likely get a bistecca nel filetto, a lower cut that tends to be smooth and more melt-in-your-mouth. That doesn’t necessarily mean it’s the better, though. The Florentines argue that the bistecca nella costola comes from a more used muscle, meaning it’s more flavorful.

Whichever cut you get, this is a dish to be eaten exclusively in Tuscany – either in Florence or the countryside. It’s also meant to be shared! When ordering, remember that bistecca alla fiorentina is priced by weight; for two people you’re typically looking at 1-2 kg (or nearly 2-4 pounds).

5. Ribollita

While on the topic of Tuscany, we would be remiss if we didn’t mention this hearty soup which has become so popular Campbells makes a (not amazing) version. With roots in the peasant cooking of the region, this vegetable soup is thickened with bread instead of meat, because that is what was cheaper and more readily available for hundreds of years in the desperately poor Italian countryside. In Tuscany, the dish is considered a special treat in the autumn, when the taste of the harvest vegetables is at its most vibrant and the soup explodes with an intense savoriness despite the absence of meat (at least in the traditional versions). 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.

6. Polenta

Although we tend to associate pasta with all of Italy, the truth is that until fairly recently, the staple starch eaten in the northern parts of the boot was polenta. This corn mush, which is nearly identical to the grits eaten in the southern states of America (variations are down to the coarseness or fineness with which the kernels of corn are ground), was 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. 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 Milan, Turin, and Venice. Look for it as a mush, or packed and fried into wobbly fritters. You should also not miss it in the next dish…

7. Ossobuco

ossobuco

Ossobucco alla milanese atop a fragrant mound of risotto alla milanese is the most classic dish you can eat in Milan.

The world-famous ossobuco alla milanese is a bone-in veal shank, cooked low and slow until meltingly tender in a broth of meat stock, white wine, and veggies. Traditionally, it’s accompanied by a gremolata(lemon zest, garlic, and parsley) but that’s optional. Although the Milanese like to claim this meaty masterpiece there are as many versions of it as there are nonnas in Lombardy, which is known for hearty, often rustic dishes that are good at coating the ribs and staving off the winter chill. Despite the popularity of ossobuco (which literally means ‘hollow bone’), it’s not always common to see it on restaurant menus because it needs about three hours of cooking time. If you do get a chance to eat it in a restaurant or home, or even to cook it yourself, you should jump at the opportunity. It’s usually accompanied by polenta or the next item on our list.

Read 40 times
This project has been funded with support from the European Commission. This document reflects the views only of the author and the Commission cannot be held responsible for any use which may be made of the information contained therein.
© 2019 TradiFlavours Project. All Rights Reserved.