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Updated 9 December 2025
Italian food is more than just sustenance; it is a delicious expression of love, pride, and community. It is the heart of la dolce vita.
Whether you find yourself in the serene Tuscany tour, the bustling streets of Rome on a tour of Italy, or exploring the picturesque fishing villages while on an Amalfi Coast tour, one thing is certain: Italy is a paradise for food lovers. If you’re eager to discover the wonders of cucina Italiana and enjoy its signature dishes, desserts, and drinks, this article will be your helpful guide to the must-try flavours of your next Italian adventure with Travelsphere.
While Italy has no official national dish, pasta is its soul. The country boasts more than 300 pasta shapes (and countless regional variations), each designed to perfectly complement an accompanying sauce: ribbons catch ragù, ridges grip pesto, long strands shine with seafood.
Order what the region is proud of, and you’ll eat superbly. Seek out ragù alla bolognese in Emilia-Romagna: a slow-cooked meat sauce, traditionally with fresh tagliatelle. Then taste Rome’s cacio e pepe and carbonara; Liguria’s trofie al pesto; Puglia’s orecchiette with cime di rapa; Campania’s spaghetti alle vongole; Tuscany’s pappardelle al cinghiale; Sicily’s pasta alla Norma.
Read our guide to the history of pasta in Italy.
Italy is a varied culinary adventure, with each region offering its own exceptional dishes, deeply rooted in the area’s culture and history. These traditional Italian foods have been perfected over generations of devoted cooking, demonstrating the incredible diversity of Italian cuisine.
Hailing from the southern Italian region of Puglia, orecchiette alle cime di rapa is a classic pasta dish. Orecchiette translates to “little ears,” referring to the shape of the pasta that takes centre stage in this recipe, accompanied by sautéed broccoli rabe (or cime di rapa). Seasoned with garlic, chilli flakes, and sometimes anchovies, this dish balances the slight bitterness of the greens with a kick of spice. Sample some for yourself on a Puglia holiday.
Originating from Tuscany, this comforting, rustic soup is made with tomatoes and bread. It brings together simple ingredients like stale bread, ripe tomatoes, garlic, basil, and olive oil to create a thick and satisfying meal. This dish perfectly exemplifies the Italian tradition of transforming humble components into a masterpiece of flavour.
Trofie al pesto Genovese is a speciality from Liguria. It consists of twisted pasta (trofie) combined with the famous Genovese pesto. The pesto is a vibrant green blend of fresh basil, pine nuts, garlic, Parmesan cheese, and extra virgin olive oil. Each bite is a mouthful of zesty Mediterranean spirit.
Originating from the island of Sardinia, this is a delectable seafood dish. Fregola, a type of toasted pasta akin to couscous, is simmered in a rich broth made with clams (arselle), white wine, garlic, and aromatic herbs. The outcome is a superb combination that highlights Sardinia's coastal influence on its cuisine. Taste the best of Sardinia on an 8-day tour of Sardinia’s Emerald Coast.
Pollo alla cacciatora, also known as hunter’s chicken, is a beloved Italian favourite that has regional variations. It involves gently simmering chicken pieces in a tomato sauce infused with aromatic herbs, peppers, onions, garlic, and occasionally wine.
These tasty rice balls, a beloved speciality from Sicily, are often enjoyed at celebrations and street food festivals. Arancini means ‘little oranges’, and these deep-fried treats have a shape and colour resembling the citrus fruit. The delicious filling is typically a combination of ragù, mozzarella, and peas. Typically served as a snack or appetiser, they have a crispy outer layer that yields to a satisfyingly soft centre. Try these and a wide variety of street food dishes in Palermo as you discover the best of Sicily tour.
Gnocchi, the ever-popular potato-and-flour dumplings, are a versatile base. Whether you prefer lighter creations with tomato sauce and melted mozzarella or indulgent recipes with truffles, gnocchi can please any palate. These deliciously dense yet fluffy morsels pair with a range of sauces, seasonings, and rich flavours.
Fritto misto is a beloved Italian dish that consists of deep-fried seafood and vegetables. This crispy delicacy combines shrimp, calamari, and zucchini, all coated in a light, golden batter. Originating in Italy's coastal regions, fritto misto reflects the country’s passion for seafood and maritime heritage.
Read our guide to the Costa Smeralda in Sardinia.
The Milanese love their speciality breaded and fried veal or chicken cutlet. It is traditionally accompanied by a tangy squeeze of lemon and often enjoyed with a refreshing arugula and tomato salad.
There’s a lot of debate over which region this hearty, delicious dish originated, but it’s generally thought to be from Sicily or Naples. It consists of grilled eggplant, tomato sauce, and a generous amount of rich Parmesan, baked until bubbling. Tuck into this dish when you stay in the Bay of Naples as you explore Pompeii, Paestum & Herculaneum.
Ribollita (meaning ‘reboiled’) is a traditional Tuscan soup that demonstrates the resourcefulness of Italian cuisine. This hearty dish is made using leftover bread, kale, cannellini beans, and vegetables. It minimises waste while still delivering a warming, appealing meal with a depth of flavour that becomes more robust on reheating.
Originally from the Piedmont region of northwest Italy, veal tonnato is a delicious dish of thinly sliced cold veal served with a creamy, flavourful sauce made with tuna. This chilled delicacy is typically enjoyed on special occasions and during warm weather. To prepare it, the veal is slow-cooked with white wine and fragrant herbs to enhance its flavour.
Once a simple and satisfying meal for rustic workers, polenta has grown in popularity, especially in Italy’s northern regions. This traditional Italian staple is made from cooked yellow or white cornmeal, simmered in water or savoury broth. It is commonly enjoyed with sausages or stews during the colder seasons.
Read our guide to the best Italian Lakes to visit.
Originating from Florence, this timeless culinary delight reflects the principles of simplicity and excellence. Adored by meat lovers, this dish features a thick-cut T-bone steak sourced from Chianina cattle. Seasoned gently with salt, it is expertly grilled over an open flame to be served deliciously rare. Look out for this dish when visiting Florence during your Travelsphere Tuscany holiday.
Canederli is a cherished traditional dish hailing from the beautiful Alpine regions of northern Italy, particularly Trentino-Alto Adige. These delightful dumplings are made with stale bread, eggs, and milk, combined with ingredients like cured ham, cheese, and aromatic herbs. The end result is a comforting meal that warms both the heart and stomach.
Bottarga is a prized ingredient often referred to as the “gold of the sea”. It is made from salt-cured fish roe sac, typically sourced from tuna or mullet. Grated over pasta or sliced thin, its bold yet delicate flavour enhances a wide range of dishes. Its popularity has endured for centuries due to its distinct taste.
This classic Italian dish comes from Venice and features cuttlefish from the Venetian lagoon. It’s a beloved speciality during spring for its distinct taste and beautiful presentation. The stunning black hue is achieved by blending squid ink with white rice, creating a visually striking dish. Kick start your holiday with this fantastic dish as you explore Venice on our Grand Tour of Italy.
Spaghetti alle vongole is another favourite originating from Naples. It consists of thin pasta cooked with clams, garlic, white wine, and parsley. This delicious pasta is especially popular in coastal regions and on islands where fresh shellfish are abundant. It embodies the essence of traditional Italian cuisine, emphasising the importance of high-quality ingredients.
This classic Neapolitan pizza is a delightful blend of simple and delicious ingredients. It begins with a thin crust, topped with fresh tomatoes, mozzarella cheese, aromatic basil leaves, and a drizzle of olive oil. Interestingly, in 1889, it was named after Queen Margherita because the colours of the pizza’s ingredients matched those of the Italian flag. This iconic dish is not to be missed and makes for an excellent lunch break as you discover the Amalfi Coast, Pompeii & Capri.
This treasured recipe combines simplicity and indulgence. It starts with veal shanks, expertly cut to reveal the rich marrow-filled bone (osso buco translates to ‘hole in bone’). These shanks are then gently simmered in a broth made with white wine and vegetables like carrots, onions, and celery.
Cacio e pepe (cheese and pepper) is a simple yet delicious pasta dish, often made with long strands like spaghetti or tonnarelli. Black pepper and cheese (cacio) are mixed with some starchy water from cooking pasta, and the pasta is then added to the dish, melting the cheese with its heat and coating each strand in this stunningly simple, creamy sauce.
This classic Roman recipe translates as ‘jump in the mouth’. Veal is topped with prosciutto and sage, then sautéed in butter and white wine. This dish reflects the elegance and sophistication of Roman cuisine.
This dish pays homage to the rich tradition of rice farming in Lombardy. It combines rich bone marrow with creamy arborio rice and saffron to create a golden risotto. It reflects the region’s rich agricultural history with opulence and visual appeal.
Baccalà is cod that has been salted and dried. This classic ingredient is great as a snack, or it adds a salty element to a variety of dishes. Originating in northern Europe, baccalà became popular in Italian cuisine due to its easy preservation.
Gelato is popular worldwide for its quality, creaminess, and wide variety of flavours, from vanilla to exotic fruits, berries, and even chocolate and espresso. Made with more milk and less cream than regular ice cream, and churned more slowly, it offers a more intense flavour experience. Best enjoyed under the Italian sunshine.
Read our guide to the best time to visit Italy.
Naples is the origin of the ricotta-filled pastry known as sfogliatella. This pastry comes in two types: the curly sfogliatelle riccia (flaky) and the doughier, softer sfogliatelle frolla made from shortcrust. Both are usually infused with cinnamon or citrus.
Panna cotta (cooked cream) has a luxurious, smooth texture and is often accompanied by tangy seasonal fruit. It’s a popular dessert, made of gelatin-infused sweetened cream and often served with a rich dark chocolate sauce or berries.
This popular dessert consists of layers of ladyfinger sponge soaked in espresso, topped with mascarpone, and finished with a dusting of chocolate. The secret to tiramisu’s appeal lies in its delicate balance of bitter coffee and cocoa flavours, combined with the sweetness of the creamy filling.
This sweet bread is traditionally given as a gift for special occasions. It’s topped with a distinctive dome and studded with candied fruit peel and sultanas. With its origins in Milan, Panettone is a traditional Italian dessert enjoyed during the festive season.
Cannoli are a popular Italian dessert consisting of crispy fried pastry filled with a creamy cheese centre. You may find variations decorated with pistachios or dusted with confectioner’s sugar. It’s delightful with a coffee.
The Bellini cocktail is an Italian classic that was created in the 1930s by Giuseppe Cipriani at Harry’s Bar in Venice. The cocktail combines Prosecco and white peach purée. Its simplicity and refreshing, fruity taste make it an ideal choice for toasting special occasions.
Learn more about Italy with 30 Italy facts you didn’t know.
Campari, an Italian aperitif that dates back to 1860, is a classic widely available in bars and restaurants worldwide. The vibrant red hue is derived from a blend of bitter herbs, aromatic plants, and fruit peel, all infused with alcohol. Campari is known for its bittersweet flavour, which has become a classic in cocktails such as the Negroni or the Americano.
Prosecco is a lighter, fruitier version of Champagne. It has a less dry taste, thanks to the Glera grapes used in its production. Three versions are available to suit different tastes. Semi-sparking or frizzante prosecco has a moderate amount of fizz, while prosecco tranquillo is non-sparkling or still, and the third variety is sparkling or spumante.
The Aperol spritz, a popular pre-dinner drink served worldwide, originated in the Veneto during the Austrian occupation of Italy in the 19th century. This cocktail is a refreshing combination of Prosecco, Aperol, soda water, and an orange slice. The vibrant taste perfectly matches its deep orange colour.
Limoncello, a sweet and tart liqueur, is made from lemons that grow along the Amalfi Coast. The liqueur is made by infusing lemon rinds with pure alcohol near Sorrento or Capri. It is best enjoyed straight from the fridge. The intense citrus is balanced with a touch of sweetness.
Discover the must-see sights of the Amalfi Coast in Italy.
Indulge in the mouthwatering temptations of Italy and its diverse culinary scene on one of Travelsphere’s guided tours. Our goal is to create unforgettable travel experiences, and that includes immersing yourself in the country’s incredibly varied cuisine. Picture yourself savouring authentic dishes and enjoying fine wines as you explore the wonders of Italy with other like-minded travellers and us, for an experience that will live on in your mind forever.
With our Puglia & Basilicata Tour, you’ll visit a fortified farm and sample the fresh flavours of the Apulian region, including bread, olive oil and cheese. Or, you can absorb the delights of Tuscany as you embark on a delicious journey with our Treasures of Tuscany & Florence Tour. You can walk through its picturesque vineyards and experience the art of winemaking first-hand amidst the breathtaking rolling hills, culminating in a wine-tasting at Verrazzano Castle. Every moment will be a joy as you discover Italy’s culinary secrets on an escorted tour with Travelsphere.
Browse our full selection of guided tours to Italy.
