ITALY RAILWAY BLOG
Discover Italy’s Top 10
Must-Try Local Dishes
Italy is a culinary dream, and each region offers its own mouthwatering treasures. This guide dives into the best dishes to try in Italy, from street snacks to centuries-old regional specialties. Get ready for an unforgettable tour of Italy’s most iconic and delicious flavours.
Pizza Napoletana
There’s pizza, and then there’s Neapolitan pizza, the original, perfected in Naples. With its charred yet airy crust, simple San Marzano tomato sauce, creamy mozzarella di bufala, and fresh basil, Pizza Napoletana is a protected dish under EU law for a reason. You’ll find no overloaded toppings here, just purity, balance, and tradition baked at blistering temperatures. For pizza-lovers, it’s a pilgrimage. Head to L’Antica Pizzeria da Michele or Sorbillo for the full experience. This is a must try food in Italy that truly defines simplicity at its finest.
Insider Tip: Always eat it with a knife and fork, as locals do; folding slices or grabbing with hands is considered a tourist giveaway.
There’s pizza, and then there’s Neapolitan pizza, the original, perfected in Naples. With its charred yet airy crust, simple San Marzano tomato sauce, creamy mozzarella di bufala, and fresh basil, Pizza Napoletana is a protected dish under EU law for a reason. You’ll find no overloaded toppings here, just purity, balance, and tradition baked at blistering temperatures. For pizza-lovers, it’s a pilgrimage. Head to L’Antica Pizzeria da Michele or Sorbillo for the full experience. This is a must try food in Italy that truly defines simplicity at its finest.
Insider Tip: Always eat it with a knife and fork, as locals do; folding slices or grabbing with hands is considered a tourist giveaway.
Risotto alla Milanese
Unlike pasta, risotto is made with starchy short-grain rice slowly stirred with broth until luxuriously creamy. In Milan, the golden version reigns supreme. Risotto alla Milanese owes its colour and subtle floral notes to saffron, once more valuable than gold. It’s often served with ossobuco (braised veal shank), a pairing that speaks to northern Italy’s love for rich, comforting cuisine. Sipping a glass of Lombard wine while enjoying this dish feels like stepping into a classic Italian movie.
Insider Tip: Pair it with ossobuco (braised veal shank) for the full Milanese experience, this rich duo is a staple in northern Italian fine dining.
Unlike pasta, risotto is made with starchy short-grain rice slowly stirred with broth until luxuriously creamy. In Milan, the golden version reigns supreme. Risotto alla Milanese owes its colour and subtle floral notes to saffron, once more valuable than gold. It’s often served with ossobuco (braised veal shank), a pairing that speaks to northern Italy’s love for rich, comforting cuisine. Sipping a glass of Lombard wine while enjoying this dish feels like stepping into a classic Italian movie.
Insider Tip: Pair it with ossobuco (braised veal shank) for the full Milanese experience, this rich duo is a staple in northern Italian fine dining.
Lasagne alla Bolognese
Forget the heavy, cheesy versions found elsewhere, Lasagne alla Bolognese is a sophisticated layering of fresh egg pasta sheets, slow-simmered ragù, béchamel, and Parmigiano-Reggiano. The ragù, made with a mix of meats, celery, carrot, onion, and just a hint of tomato, is simmered for hours. Each bite reflects Bologna’s reputation as Italy’s culinary heart. Visit Trattoria Anna Maria or Drogheria della Rosa to taste this masterpiece in its birthplace. It’s the definition of comfort food elevated to art.
Insider Tip: Don’t confuse it with the tomato-heavy versions found abroad. Traditional Bolognese lasagna uses more meat ragù and béchamel, and less tomato.
Forget the heavy, cheesy versions found elsewhere, Lasagne alla Bolognese is a sophisticated layering of fresh egg pasta sheets, slow-simmered ragù, béchamel, and Parmigiano-Reggiano. The ragù, made with a mix of meats, celery, carrot, onion, and just a hint of tomato, is simmered for hours. Each bite reflects Bologna’s reputation as Italy’s culinary heart. Visit Trattoria Anna Maria or Drogheria della Rosa to taste this masterpiece in its birthplace. It’s the definition of comfort food elevated to art.
Insider Tip: Don’t confuse it with the tomato-heavy versions found abroad. Traditional Bolognese lasagna uses more meat ragù and béchamel, and less tomato.
Polenta e Funghi
Originally a peasant staple, polenta has been elevated to gourmet status across Italy. Made from cornmeal and stirred into a smooth, hearty porridge, it's often served grilled or soft, accompanied by sautéed mushrooms (funghi). In alpine regions like Trentino and Veneto, polenta warms the soul on cold days, especially when paired with local porcini mushrooms. Earthy, simple, and endlessly comforting, this is food to try in Italy that connects you with the land and traditions of the north.
Insider Tip: In colder months, opt for soft polenta served warm in a bowl; in summer, grilled polenta slices are popular and perfect with cheese.
Originally a peasant staple, polenta has been elevated to gourmet status across Italy. Made from cornmeal and stirred into a smooth, hearty porridge, it's often served grilled or soft, accompanied by sautéed mushrooms (funghi). In alpine regions like Trentino and Veneto, polenta warms the soul on cold days, especially when paired with local porcini mushrooms. Earthy, simple, and endlessly comforting, this is food to try in Italy that connects you with the land and traditions of the north.
Insider Tip: In colder months, opt for soft polenta served warm in a bowl; in summer, grilled polenta slices are popular and perfect with cheese.
Focaccia di Recco
Unlike the thick and fluffy focaccia of Genoa, Focaccia di Recco is thin, crisp, and filled with creamy stracchino cheese. The dough is stretched so thin it crackles, then baked at high heat until golden. Originally a humble dish made during times of scarcity, it has become a cult favourite across Liguria. Locals line up at bakeries and seaside stalls for a fresh, molten slice. It’s best eaten piping hot with a glass of cold white wine while overlooking the Italian Riviera.
Insider Tip: Eat it fresh and hot, once cooled, the ultra-thin layers lose their crispness and the cheese filling won’t be as creamy.
Unlike the thick and fluffy focaccia of Genoa, Focaccia di Recco is thin, crisp, and filled with creamy stracchino cheese. The dough is stretched so thin it crackles, then baked at high heat until golden. Originally a humble dish made during times of scarcity, it has become a cult favourite across Liguria. Locals line up at bakeries and seaside stalls for a fresh, molten slice. It’s best eaten piping hot with a glass of cold white wine while overlooking the Italian Riviera.
Insider Tip: Eat it fresh and hot, once cooled, the ultra-thin layers lose their crispness and the cheese filling won’t be as creamy.
Italy has over 300 types of pasta. Each region boasts its own unique pasta shapes, from orecchiette in Puglia to trofie in Liguria, often designed to hold local sauces perfectly. This variety makes exploring food in Italy feel like a delicious geography lesson.
Parmigiana di Melanzane
Often served as a starter or side dish, Parmigiana di Melanzane (eggplant parmigiana) is a celebration of Mediterranean flavours. Slices of eggplant are fried and layered with tomato sauce, fresh basil, and cheeses, then baked until bubbling. Though Naples, Sicily, and Calabria each claim ownership, it remains a universally adored staple of southern Italian tables. It’s best enjoyed during the summer months when eggplants are ripe and bursting with flavour. This dish proves Italian cuisine’s ability to make vegetables feel indulgent.
Insider Tip: In many southern homes, Parmigiana is eaten cold the next day, some say it tastes even better after the flavours settle.
Often served as a starter or side dish, Parmigiana di Melanzane (eggplant parmigiana) is a celebration of Mediterranean flavours. Slices of eggplant are fried and layered with tomato sauce, fresh basil, and cheeses, then baked until bubbling. Though Naples, Sicily, and Calabria each claim ownership, it remains a universally adored staple of southern Italian tables. It’s best enjoyed during the summer months when eggplants are ripe and bursting with flavour. This dish proves Italian cuisine’s ability to make vegetables feel indulgent.
Insider Tip: In many southern homes, Parmigiana is eaten cold the next day, some say it tastes even better after the flavours settle.
Tagliatelle al Tartufo
Few foods feel as decadent as fresh tagliatelle al tartufo. Made with wide ribbons of hand-cut pasta and drizzled with butter or olive oil, the dish is brought to life by finely shaved black or white truffles. Found mainly in Umbria and Tuscany, truffle season brings local towns alive with festivals and markets. Foragers and chefs alike treat this pungent fungus like treasure.
Insider Tip: Visit during truffle season (October-December) to enjoy the freshest, most aromatic truffle dishes.
Few foods feel as decadent as fresh tagliatelle al tartufo. Made with wide ribbons of hand-cut pasta and drizzled with butter or olive oil, the dish is brought to life by finely shaved black or white truffles. Found mainly in Umbria and Tuscany, truffle season brings local towns alive with festivals and markets. Foragers and chefs alike treat this pungent fungus like treasure.
Insider Tip: Visit during truffle season (October-December) to enjoy the freshest, most aromatic truffle dishes.
Arancini
Golden, crispy, and oozing with flavour, arancini are deep-fried rice balls typically filled with ragù, mozzarella, and peas. Their name means “little oranges” due to their round shape and colour. Born in Sicily as a clever way to use up leftovers, arancini are now a symbol of Sicilian street food culture. It’s one of the most satisfying dishes to try in Italy on the go.
Insider Tip: Try different regional fillings: ragù in Palermo, buttery béchamel in Catania, or pistachio in eastern Sicily.
Golden, crispy, and oozing with flavour, arancini are deep-fried rice balls typically filled with ragù, mozzarella, and peas. Their name means “little oranges” due to their round shape and colour. Born in Sicily as a clever way to use up leftovers, arancini are now a symbol of Sicilian street food culture. It’s one of the most satisfying dishes to try in Italy on the go.
Insider Tip: Try different regional fillings: ragù in Palermo, buttery béchamel in Catania, or pistachio in eastern Sicily.
Cacio e Pepe
Proof that the simplest things are often the hardest to perfect, Cacio e Pepe is Rome’s minimalist masterpiece. Just three ingredients — tonnarelli pasta, Pecorino Romano cheese, and black pepper, create a creamy, peppery sauce that clings to every strand. No cream, no butter, just technique and timing. This dish embodies Rome’s bold-yet-uncomplicated culinary style and has gained global fame. Sit at a small osteria in Trastevere, and you’ll see why it’s a best dish to try in Italy that captures the capital’s spirit.
Insider Tip: Ask for tonnarelli pasta if possible, its rough texture holds the creamy Pecorino sauce better than smooth spaghetti.
Proof that the simplest things are often the hardest to perfect, Cacio e Pepe is Rome’s minimalist masterpiece. Just three ingredients — tonnarelli pasta, Pecorino Romano cheese, and black pepper, create a creamy, peppery sauce that clings to every strand. No cream, no butter, just technique and timing. This dish embodies Rome’s bold-yet-uncomplicated culinary style and has gained global fame. Sit at a small osteria in Trastevere, and you’ll see why it’s a best dish to try in Italy that captures the capital’s spirit.
Insider Tip: Ask for tonnarelli pasta if possible, its rough texture holds the creamy Pecorino sauce better than smooth spaghetti.
Tiramisu
No food journey through Italy would be complete without tiramisu, the layered dessert of mascarpone cream, coffee-soaked ladyfingers, cocoa powder, and a touch of liqueur. Originating in Veneto, tiramisu means “pick me up,” and it truly does. Variations now abound, pistachio, lemon, or even strawberry, but the classic still reigns. Enjoy it in a Venetian café with an espresso, and let each bite melt into the moment. It’s a sweet farewell to a savoury journey, and a reason to come back.
Insider Tip: In Venice or Treviso, look for traditional versions made without alcohol. Purists believe mascarpone, coffee, and cocoa are all you need.
No food journey through Italy would be complete without tiramisu, the layered dessert of mascarpone cream, coffee-soaked ladyfingers, cocoa powder, and a touch of liqueur. Originating in Veneto, tiramisu means “pick me up,” and it truly does. Variations now abound, pistachio, lemon, or even strawberry, but the classic still reigns. Enjoy it in a Venetian café with an espresso, and let each bite melt into the moment. It’s a sweet farewell to a savoury journey, and a reason to come back.
Insider Tip: In Venice or Treviso, look for traditional versions made without alcohol. Purists believe mascarpone, coffee, and cocoa are all you need.
Tips when trying famous food dishes in Italy
To make the most of your culinary experience, keep these simple but essential tips in mind when tasting the most iconic dishes to try in Italy:
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Go regional, not genericOne destination per day keeps your trip relaxed and enjoyable. -
Check Return TimesAlways double-check train or bus schedules—especially in smaller towns. -
Charge On-the-GoBring a portable charger to keep your phone and travel apps running. -
Carry Some CashCash is still king in local cafés, small shops, and taxis.
Italy’s cuisine is as rich and diverse as its landscapes. From creamy risottos in Milan to sizzling arancini in Sicily, these 10 favourites represent the soul of Italian cooking. Ready to taste it for yourself? Let these iconic dishes inspire your next journey, and browse Italy Tours to turn every bite into a real-life adventure.