What to eat in Italy

Wondering what to eat in Italy? Short answer: everything! But since stomach space is limited, here are some regional favorites.

Italy takes food very seriously. From pizza to pasta, gelato to tiramisu, it’s home to some of the world’s most beloved dishes. But beyond the classics, there are countless regional flavours, culinary traditions and seasonal delicacies to uncover. 

It’s impossible to try it all (though you’re welcome to give it a go!), so here are a few of the best bites to sink your teeth into across the country.

What to eat in Italy

The Art of Pasta Making

Sicily

An appetiser of caponata on bread
Caponata

This sweet and sour relish is made with eggplant, celery, onions, olives, capers and tomatoes simmered in olive oil. It's great piled liberally on crostini as an appetizer.

A classic Sicilian dish of involtini di pesce spada
Involtini di pesce spada

Sicilians love seafood – especially swordfish. These tasty swordfish rolls are stuffed with breadcrumbs, raisins and pine nuts, and then baked or grilled over charcoal.

A traditional Sicilian cannoli with pistachios
Cannoli

These deep-fried pastry tubes filled with sweet ricotta or mascarpone are a perfect end to a meal or an indulgent snack. Pistachio and chocolate flavors always go down a treat.

Two bowls of Sicilian granita
Granita

Granita is how Sicilians cool down in the summer. A mix of water, sugar and fruit juice is frozen and shaved, resembling something between sorbet and a slushy. Eat it as is, with whipped cream or sandwiched in a brioche bun.

Tuscany

A traveller cutting into a succulent piece of bistecca alla Fiorentina (Florentine steak)
Bistecca alla Fiorentina

This thick-cut T-bone from a local Chianina breed is the mother of all steaks. It's grilled over hot coals and served rare with a drizzle of olive oil, salt, pepper and rosemary. Eat it with potatoes, white beans or sauteed spinach.

A plate of tortelli di patate
Tortelli di patate

A bit like tortellini, but bigger! These tasty pasta parcels are filled with a spiced potato mix and served with a fragrant sage and brown butter sauce or a hearty ragu.

A slice of castagnaccio
Castagnaccio

This semi-sweet, gluten-free cake is made with chestnut flour, olive oil and a medley of nuts, raisins and herbs. Top it off with a sweet wine like Vin Santo, and you’re all set.

Lazio

A plate of carciofi alla Romana (Roman artichokes) in a pool of olive oil
Carciofi alla Romana

This moreish appetizer or side dish is a highlight on springtime menus. Artichokes are stuffed with breadcrumbs, herbs and garlic and pan-braised in olive oil until tender.

A bowl of traditional carbonara made with guanciale
Guanciale

Like pancetta or bacon, guanciale (pork cheek) adds depth to pasta dishes like carbonara and amatriciana. It's also delicious fried with scrambled eggs or tossed in a salad.

A plate of traditional cacio e pepe
Cacio e pepe

Deceptively simple, this spaghetti dish made with Pecorino cheese (lots of it) and black pepper gets its creaminess from the starchy pasta water – without a drop of cream in sight!

A plate of traditional saltimbocca (pan fried veal wrapped in prosciutto and sage)
Saltimbocca

A thin piece of veal wrapped in prosciutto and sage is pan-seared in a buttery white wine sauce. It's good with green vegetables, potatoes or pasta.

Emilia Romagna

A market stall in Bologna stocked with delicious local produce
Classic produce

Emilia Romagna is the birthplace of some of Italy’s finest ingredients, like balsamic vinegar, parmesan cheese and mortadella to name a few. This is the region to taste DOP (Protected Denomination of Origin) at their best.

A classic Italian panino with mortadella
Mortadella

This famous cured pork sausage is flavoured with spices, herbs, black pepper, myrtle berries and pistachios. It's a staple on antipasto spreads and sandwiches.

A plate of spaghetti topped with shaved truffles
Truffles

Truffle hunting, anyone? These rare, aromatic fungi add a deep, earthy taste to many dishes, including pasta, risotto, eggs and even cheese.

A plate of tagliatelle alla ragu
Ragu

Forget what you know about 'bolognese'. The real ragu alla bolognese, or simply 'ragu', is a slow-cooked wonder of beef, pork or veal in a rich tomato and red wine sauce. Spoon over tagliatelle, sprinkle with parmesan and you’re in heaven.

Dining etiquette in Italy

There are a few dos and don'ts for wining and dining in Italy:

  • Dinner is late – around 8 pm is the go for an early booking, and dinner is never rushed.

  • Aperitivo is a ritual – Italians gather for pre-dinner drinks and snacks like olives, cured meats or crostini between 7 pm and 9 pm.

  • Ask your waiter for recommendations – they’ll know the restaurant’s and region’s specialties.

  • Skip Italian-style dishes – things like carbonara made with cream, spaghetti and meatballs, alfredo pasta and chicken parmigiana. They’re tasty, but not something you’ll find in an authentic Italian trattoria.

  • No cappuccino after breakfast – drinking caffe latte after midday is frowned upon, so stick to espresso.

  • Service charge ('coperto’) is common – expect to pay a small fee for bread, oil and table service. Tipping on top of this isn’t expected, but a few euros for good service is always appreciated.

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What to pack

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Best time to visit

From Italy's major cities to coastal regions, learn when the weather is most pleasant, prices are lowest and tourist crowds are thin.

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Got questions about Italy?Browse Italy FAQs

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