10 Classic Italian Dishes and Where to Find Them
- info011399
- May 29, 2023
- 8 min read
Updated: Jun 5, 2023
Italy is a treasure trove of delicious food. One of the wonderful things about a visit is finding the unique dishes of the Peninsula. This article lays out some of the classics and where the authentic version can be located. Use this as a guide but, by all means, try to get out on your own to make your own discoveries. Included in this guide are restaurants that we have enjoyed over our 30 years of going to Italy. Many people think of Italian food as just that, Italian food. The truth is that real Italian food has many different cuisines that are in no way related to another region. Of course, there are famous Italian dishes like Bolognese Sauce that find their way to other parts of the country. The truth about Bolognese is that it is never served with Spaghetti in Bologna. The classic preparation is called Tagliatelle (a flat long pasta strip) al Ragu.
The bottom line is that there are so many dishes in Italy that calling it Italian Food does not do it justice. You can have Tuscan Dishes, Roman Dishes, Bolognese Dishes, etc. but they are a world apart from each other.
1. Alba - White Truffles
If you want to try a true delicacy, then you have to go to Alba to sample the White Truffles but make sure you go in season. The season runs approximately from September through part of December. And if you really want the full experience then visit during the Annual White Truffle Festival that starts in October and ends in December. For exact dates check the website. White Truffle Festival Website. The website has a lot of info about the activities and white truffles. If you take a walk through Alba during this period, you will be treated to the aroma of white truffles wafting through the air. There is no place else that these truffles grow other than in Piemonte and it is a treat to taste them as fresh as you can get them here. A good place to go to enjoy the truffles expertly prepared is L’inedito Vigin Mudest. I can’t tell you what it means but I can tell you that they have a white truffle focused menu and it is a great place to go and pair the delicacy with a fine Barolo or Barbaresco.
2. Florence - Bistecca alla Fiorentina
Florence always will be my favorite Italian City. Over 27 years ago I was married to my wife Mary in a small church dating from the 11th Century. We have visited so many times that I lost count. I love the food in Florence. There is a remarkable wealth of good restaurants serving Tuscan fare. Again, the food is unique to Tuscany. The most iconic dish of Florence is the Bistecca alla Fiorentina. It is famous throughout Italy, but you cannot really get the genuine article outside of Tuscany because the Bistecca comes from a breed of Cattle unique to Tuscany. Chianina is an ancient breed. They are a massive animal that are all white. Buca Lapi is my favorite place for the famous Bistecca. The restaurant is in the basement of the Antinori Palace and is covered with travel posters which make for a unique setting. The steak is expensive but worth it. Please be advised that they cook it rare and do not tell them you want it otherwise as they may stab you in the heart! Try it you’ll like it.
3. Rome - Spaghetti alla Carbonara
Rome has a number of typical Roman Dishes like Carciofi alla Guidia (Roman Jewish Style Fried Artichokes) and Bucatini Amatriciana. The most famous dish is Spaghetti alla Carbonara. Like many Italian dishes, it is simple conglomeration of a few ingredients – Guanciale (Cured Pork Jowl), Eggs and Egg Yolks, Pecorino Romano and of course spaghetti. What is created is something very unique and truly delicious. Ristorante Trattoria Al Moro dates back to the 1500s and is close to the Trevi fountain. This is a great place to stop when you are in that area. We have had Spaghetti Carbonara at this Trattoria and they are faithful to the classic recipe. Sadly, too frequently restaurants add cream, which totally ruins the whole premise of the dish and that is to get that creaminess from the eggs.
4. Naples - Pizza
I cannot even think of Pizza without visions of Naples coming into my head. The unique culinary delight was created in this city and is now made throughout the world. It is probably the most famous dish from Italy. There are many fine Pizzerias in this city but L’Antica Pizzeria Da Michele is my favorite. There are now some outposts but the original remains faithful to its roots. This place was already famous when I came here the first time in 2005 and that was before Eat, Pray, Love with Julia Roberts was partially filmed here. My point is that it was famous for the quality of the Pizza for a very long time. Even though it is now a tourist destination, the high quality remains. I LOVE the place. They only serve Margherita and Marinara here and they are divine. You must take a number so be sure to go in to get it and wait outside. The first time we went there we were ordering one small pie each and there were some very nice Napolitano businessmen there who heavily recommended getting the next size up for lunch. I am glad they did! The pizza is very light and not filling.
5. Tropea - Nduja
Nduja is unique to Calabria. It is a spicy pork spread that is used throughout the region. I could have picked another location, but Tropea is one of my favorite towns in the entire country. It has it all, white sand beaches, turquoise water, views of the active volcano of Stromboli and great food. The main staple of the town is fish since they are located on the coast, but it seems that every restaurant has Nduja. The first time I had it was in the hotel we were staying at for breakfast. I instantly liked it. I am a spicey food fan and this fits the bill. Osteria Antico Androne is an excellent choice in the old town. They serve local specialties including Nduja and obviously fresh fish. They offer outside dining in their courtyard or in the interior of the palazzo. If you want, you can have a pasta dish that combines Nduja with another famous product particular to Tropea – Tropea Red Onions. The onions are sweeter and milder than the yellow or white onion that we are used to. They also have some meat and vegetable dishes.
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6. Milan - Ossobuco
Ossobuco is well known beyond Italy including the United States. I find that most times when I order it, it is stringy and not moist. The error that many cooks make, is that they get the cut very thick so it looks impressive. However, it seldom gets the amount of time needed to really make the meet tender and moist. In Milan they do it right if you go to the right restaurant. The classic preparation is with Saffron Risotto. Ristorante Boeucc is a higher-end choice near La Scala in Piazza Bel Gioso. It is a wonderful spot for a post opera dinner. They stayed open until after the opera just to host us and another couple which I found incredible. In addition, they did not rush us, and the Service was spot on. They prepare the classic Ossobuco with Risotto Milanese the right way and it is tender and delicious. They have nice touches when they serve, like preparing the salad tableside. Overall a wonderful experience.
7. Lipari - Cannoli
Lipari is a little far flung for most visitors, but it is a great starting point for touring the Aeolian Islands of Lipari, Stromboli, Panarea, Filicudi, Alicudi, Vulcano and Salina. We have visited this area twice and it is a joy to do some ferry hopping between them. We have had excellent adventures here including climbing the Stroboli Volcano – an adventure not for the faint of heart. On one of these adventures, we came upon Ristorante da Filippino. We stopped for lunch without realizing it was on the fancy side. We were sweaty and dressed in shorts and t-shirts. We were greeted with a warm welcome and they gave us a great table outside. They specialize in fish and all the dishes we had were expertly prepared. But mostly, do not miss the Conolo that Sicily is justly famous for. Theirs is one of the best I have had.
8. Bologna - Tagliatelle Bolognese
Spaghetti Bolognese is another dish that we royally mess up all the world over. The classic preparation counts among its ingredients coarsely ground meat, some tomatoes, milk, and reduced cream. It is a totally different dish than the sloppy, one-dimensional red sauce with chopped meat. I knew that when I went to Bologna that I had to try this dish in the place it was invented. Ristorante da Nello has excellent food in a charming setting located in the center of the city. The Service is very professional - let the waiter recommend something for you. Of course, I had to order the Tagliatelle Bolognese for my pasta course. You really have not had true Bolognese until you have had it in Bologna. One of the key differences beyond the sauce is that they pair it with Tagliatelle – a handmade pasta that is flat and long. It is so much more delicate than a strand of spaghetti. The difference of the sauce and the type of pasta make this a near religious experience for a Foodie.
9. Venice - Bacala Montecato
Venice can be iffy for restaurants because it is a very touristed city and most people do not wander off beyond the main areas of Rialto Bridge and the Piazza San Marco. One of the ways to experience a great meal at a reasonable price is to do some Bacaro hopping. A Bacaro is a small bar that serves Venice’s version of Tapas. Each Bacaro serve what are called Cichetti and they have their own specialties but one dish is at almost every one of them. Bacala Montecaato is dried Cod that has been reconstituted and whipped with milk, spices and extra virgin olive oil. Cantine de Vino gia Schiave is near the Gallerie Accademia in the Dorsoduro so it is a good choice for lunch if you are visiting the museum. There are no seats. This is mainly a wine shop and Cichetti bar with excellent wine choices for lunch. They make an excellent Bacala Montecato. This place is mostly frequented by locals, so you get a real feel of Venice. Plus you get the added benefit of delicious food.
10. Genoa - Pesto alla Genovese
Of course most of us have eaten or even made pesto. It is a simple combination of Basil, Cheese, Pine Nuts and Extra Virgin Olive Oil. The problem is that we do not have Genovese Basil when we try to pull this recipe off. That and the fact that the true Pesto is made in a Mortar and Pestle with small tender leaves make all the difference. When we first went to Genoa, I liked the Pesto at dinner so much that I ordered it the next day for lunch. Il Zeffirino is a very well-known and highly rated restaurant. It is charming with great food and drink and excellent staff. It also has the added benefit of a boisterous and charming Maitre d’. He oversees the entire floor and is constantly bantering with the customers. They have a very reasonable tasting menu which curiously contains Beef Tartare and Beef Steak along with pasta and the best pesto (literally) that I have ever tasted. I would pass on the tasting menu and order ala carte but make sure you get that pesto with homemade pasta. After the meal we decided to explore the city but were told by the Maitre d’ to come back so we could take the private elevator to the street where our hotel was (Genoa has many steep hills and steps), thus saving us multiple stairs and hills. And so, we did, snaking our way through the kitchen to the most welcome elevator ride of our lives.
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