What do Italian eat (city by city)
Passion, taste, and genuineness. These three characteristics are the essence of the traditional Italian food, making it unique in the world.
From north to south of the peninsula, every village, every city, every region boasts its traditions.
What do Italian eat? From appetizers to desserts, follow me to the discovery of the dishes that have written the history of the Italian cuisine.
The Tigelle Modenesi (Modena)
The Tigelle Modenesi (Modena) are little scones prepared with flour, water, salt, and brewer's yeast. Can be stuffed with various fillings, typically cold cuts or vegetables.
Frittella Fiori di Zucca (Naples)
The Frittella Fiori di Zucca ( squash blossoms) is a tasty and juicy appetizer, a simple recipe, they are made with water and flour, later are added squash blossoms.
Supplì alla Romana (Rome)
They are perfect as well as an appetizer or on the side food. The origin goes back to the Saracen domination but over the centuries the recipe has undergone some variations.
Their shape can vary, the traditional one is spherical, but in the east of Sicily is easier to find a conical shape, maybe to remind the Etna Vulcan.
Bruschetta (all over Italy)
The Cannelloni is one of the most known and appreciated first course of the Italian cuisine. Egg pasta sheets that you can fill with different fillings such ricotta and spinach, minced meat, cheese and a lot more.
Spaghetti Aglio, Olio e Peperoncino (Naples)
Spaghetti Aglio, Olio e Peperoncino (garlic, oil, and chili), a good and simple first course. A fast and easy recipe.
Orecchiette Cime di Rapa (Apulia)
The most known dish of the Apulia cuisine. The basic ingredients are turnip tops. I highly suggest to eat them only if you are in Apulia and not in some other Italian region!
Bucatini all'Amatriciana (Amatrice - Lazio)
Among the most known Italian dishes, the Bucatini all'Amatriciana is a symbol of the Roman tradition, even if the origin is in Amatrice. Made with bacon, tomato, and Pecorino Romano cheese.
Caciucco alla Livornese (Livorno - Tuscany)
The Caciucco is a typical seafood of the Tuscany cuisine, particularly widespread in the areas of Livorno and Viareggio. This is a fish soup prepared with different kinds of crustaceans, mollusks, and fishes. Peppered with tomato sauce and brown toast.
The original recipe requires 13 different fish species.
Lasagne, a classic, renowned all over the world. Ideal for the festivities or for Sunday with the family. Today exist a lot of variants of Lasagne, the one filled with ragù is the most popular.
While in Sicily they add hard-boiled eggs, or in Veneto where they replace the meat ragù with red radish.
Risotto Zafferano and Gamberi (Milan)
Rice with saffron and shrimp is a delicate and very easy to prepare recipe.
Pasta alla Norma Siciliana (Sicily)
A symbol of the Sicily cuisine, prepared with maccheroni, tomato sauce, fried eggplant, ricotta, salt, and basin. A Must eat if you are in Sicily.
Spaghetti Cacio e Pepe (Lazio)
Among the first known gastronomic Roman cuisine, a dish with ancient roots. The main characteristic resides in its preparation, the capacity to accurately mix all the ingredients to obtain a state-of-the-art cream.
Seppie in Nero e Polenta (Venice)
Ossobuco alla Milanese (Milan)
A typical Florence soup, with beans, kale, potatoes, bread and so on, based on the garden production. That's why you won't find the same Ribollita in all the restaurants, each one of them can have a different version.
Trippa alla Romana (Rome)
Trippa alla Romana (organ meats), a typical Roman dish, bound to the old farmer tradition who made recycling and reuse a winning weapon to beat the hunger.
Ricciarelli di Siena (Siena - Tuscany)
One of the most known and appreciated Tuscany sweets, created in the XIV century among the Tuscan courtyards.
Prepared with a mixture of almonds, sugar and egg white, a wrinkled surface covered with powdered sugar.
Struffoli Napoletani (Naples)
The Struffolo is a Christmas sweet made everywhere in Italy but originated from Naples. The origin is very old, some say that they are imported from the Greeks, some from the Spaniards.
They are balls of pasta fried in oil or larch, dipped in honey and decorated with sugar, cedar, and candied fruit.
Baci di Dama Piemontesi (Piedmont)
In the second half of the 19th century, from a direct request of King Vittorio Emanuele II that wanted a special candy, the chefs, with a few ingredients in the pantry were able to create the Baci di Dama with only almond, sugar, butter, and chocolate.
One of the most known Italian dishes, so widespread in all areas of Italy that the origins are not known, probably in the northern regions. The main ingredients are ladyfingers, mascarpone, eggs, and sugar.