It’s no secret that Italian food has some of the best and most popular meals. While pizza, spaghetti, and risotto varieties are common outside of Italy, other regional foods are less well-known. Unless you’ve had the opportunity to visit the breathtaking country, with its infinite kilometers of coastline and hilly scenery, you might be shocked by its diverse gastronomic offerings. Nonetheless, each region of Italy takes pride in certain products and recipes, which they have perfected throughout time.
Of course, pasta and pizza are worth mentioning, with their distinct variations depending on origin. However, the wide variety of meals ensures that you’ll always have something fresh to try when you’re craving Italian cuisine. Fresh local ingredients are crucial, and if you can find a few items at specialty grocery stores, you’ll be well on your way to trying your hand at some of these dishes. Although many have been made for hundreds of years using closely guarded methods, the flavors are unquestionably ageless and delightful. Becoming acquainted with these staples may allow you to eat like a local in Italy during your next big adventure. Bring your hunger and read on as we explore the intricacies of 25 Italian foods you must eat.
Let’s begin with a simple dish that may well be a worldwide favorite. Although a variety of foreign cuisines feature a flatbread with toppings, pizza has to be near the top of the popularity list. From thin crust to deep dish, all forms of pizza have evolved from pizza Napoletana, often known as Neapolitan pizza. The name is derived from Naples, the city of origin, and the pizza must adhere to a set of international standards in order to be labeled as such.
While other elements of Italian bureaucracy might appear chaotic or confusing, a strict set of guidelines controls the diameter of the pizza, the width of its raised edge, and the simple yet specific dough ingredients. The method and consequent fermentation of the dough must also meet select requirements. Toppings are simple and star buffalo mozzarella, tomatoes, and fresh basil, the classic ingredients of a pizza Margherita. The pizza must be cooked on a wood-fired stove at high heat for just over a minute.
As for the final result, expect pure deliciousness. Napoletana pizza dough is supple with a puffed edge, soaking up the flavors. A subtle smokiness from the wood-fired oven sets this pie apart from the rest. You’re probably better off consuming it with a fork and knife like the locals, but that’s a small effort to make for such a tasty reward.
Throughout history, polenta has served as both a filling option for the impoverished and the foundation for many lavish dinners for the wealthy. Tomato, vegetable, or meat sauces are classic ways to dress up the creamy mash, but frying or baking can give it an entirely other texture. Fried polenta balls with sugar, raisins, and chocolate are a classic Carnival food. Regardless of your flavor preferences, there are numerous simple and creative methods to make polenta for any occasion.
Ribollita
Praised for its tall cypress trees and endless rolling hills, Tuscany is also the source of many hearty dishes, one of which is ribollita, a filling soup that will become your new favorite comfort meal. The name means to reboil in Italian, which is exactly what used to be done to it day after day in an effort to stretch it into one more meal. Traditionally, the dish was prepared by peasants who collected scraps of bread soaked with meat juices from luxurious feasts. The bread was then added into a seasoned broth with black cabbage and cannellini beans, topped with daily leftovers to serve it as long as possible. Unlike most bread, Tuscan bread is unsalted and is meant to be eaten with salty food, which makes it a subtle accompaniment to the central flavors of a dish.
While the most basic preparations were made with the few vegetables that could be found locally, present-day renditions include peas, celery, zucchini, and carrots, as well as a generous drizzle of olive oil and grated Parmesan at service. A quintessential hint of black pepper is required for a true ribollita. The soup’s consistency can vary depending on its components, and it’s not uncommon to use a fork to eat it. You might need one for this slow-cooker chicken ribollita recipe. Even quirkier — traditionally, a few mouthfuls of soup are followed by a bite of onion, the ultimate palate cleanser.
Risotto alla Milanese
As far as rice-based dishes go, risotto is certainly a popular option with endless variations, including risotto alla Milanese, so named for its city of origin, Milan. The north of the country has excellent growing conditions for rice, making it the perfect ingredient for local dishes. What sets risotto alla Milanese apart from the rest is its bright yellow color, courtesy of a few strands of saffron that infuse the dish with heady aromas.
The exact history of this risotto is a mystery. It first appears in a 16th century legend about a saffron enthusiast who used it in a plate of rice served at a wedding. However, the source indicates that the original recipe was not documented until the 19th century, and consisted of rice roasted in butter with onion, slowly cooked in broth. Over time, wine was added to balance its rich flavor with some acidity. Milanese risotto is undoubtedly a popular version of this rice specialty, which makes it an essential in your collection of risotto recipes, and usually accompanies other regional meals. This creamy dish pairs wonderfully with osso buco or Milanese cotoletta (cutlet).
Risotto di Seppie alla Veneziana
While risotto alla Milanese is instantly recognizable by its bright yellow color, risotto di seppie alla Veneziana is inky black. In fact, the rice dish from Venice gets its color after soaking in either cuttlefish or squid ink, common in the surrounding Adriatic Sea. The dish is also popular in Croatia, which sits on the other side of the sea. Aside from its striking color, the ink also provides the perfect degree of creaminess, making the consistency of the risotto as heavenly as you’d imagine. While it’s easy to be hesitant when faced with a bowl of the stuff, the very best versions are made with the daily catch, so freshness is assured.