Which is the best Italian dish? Why

10 typical dishes of Italy: a culinary tour

Italian food is very popular with holidaymakers and Italians by choice because it offers one vivid insight into the culture and traditions every region.

The Italian kitchen manages in an amazing way to combine fresh raw materials in a simple way. The best way to discover the tastiest typical dishes in the land of the boot is to find your way around small restaurants, trattorias or osterias and to ignore the modern restaurants with overly innovative and creative menus.

Here we introduce you 10 dishes (from north to south) which you should definitely try if you have the traditional and typical Italian cuisine want to get to know. We also recommend the best restaurants.

Canederli - South Tyrol

Canederli, also known as "South Tyrolean bacon dumplings", are typical of South Tyrol, Friuli and part of Veneto in the north-east of the country. They are actually part of the “cucina povera” (poor kitchen) and are similar to the German dumpling. For the preparation mainly old bread with bacon or other smoked pork products is used. There are also eggs, milk, parsley, flour and onions. When the dumplings are cooked, they are served with melted butter or in a vegetable broth. This typical dish is perfect for cold winter days.

Osteria a Le Due Spade, Trento:

Ossobuco alla milanese - Lombardy

Ossobuco with the classic saffron risotto alla Milanese is one of the most famous meat dishes from the capital of Lombardy, Milan. This iconic dish consists of a veal shank traversed by a hollow bone filled with pulp and is traditionally prepared with olive oil, wine, spices, tomatoes and rice or other vegetables. The best part of this dish is to suck the creamy and delicious pulp from the bone.

Al Garghet Restaurant, Milan:

Lasagna - Emilia-Romagna

Historically, the origin of lasagna does not lie in Italy, but in ancient Greece. The name of this typical Italian dish comes from the Greek word "laganon", which describes the first known pasta. If you visit the region around Bologna or Emilia-Romagna, you have to try a traditional lasagna with ragout, béchamel sauce and crispy Parmigiano Reggiano cheese.

Trattoria Da Me, Bologna:

Focaccia di Recco - Liguria

This famous type of bread, the focaccia, is a typical and traditional dish from the city of the same name in Liguria. Popularly known as Fugassa, is a very thin bread made from cream cheese, wheat flour, salt, yeast, water and olive oil. The Focaccia di Recco is protected by the European designation for Protected Geographical Indications (PGI) and is therefore the first food specialty in the world to be protected by this EU trademark.

Moltedo Bakery, Recco:

Ribollita - Tuscany

This typical Italian dish comes from Florence. The ribollita was invented by servants who diverted the uncooked food of their masters (such as bread or vegetables) from the kitchen and boiled it in water for a meal. This food comes from the Tuscan "cucina povera", a simple traditional streak of Italian cuisine. This traditional stew is cooked with tender vegetables, potatoes and beans with bread to make a creamy and delicious soup.

Restaurant Buca Lapi, Florence:

Spaghetti alla carbonara - Lazio

The spaghetti alla carbonara are a typical dish from the Lazio region, which are prepared with common ingredients found in every kitchen: egg, hard cheese (mostly Pecorino Romano), guanciale (or pancetta) and lots of black pepper. The most common types of pasta with carbonara sauce are spaghetti, rigatoni and bucatini. Resist the temptation to order the classic Bolognese and try something new!

Trattoria da Felice a Testaccio, Rome:

Pizza - Campania

Pizza Napoletana - this is the essence of Italian cuisine. The preparation seems simple; however, making a real Italian pizza is an art and requires more than a few simple ingredients like flat bread with tomatoes, mozzarella cheese, olive oil and basil. The best known (and simplest) variant is the pizza margherita. Legend has it that this traditional Italian dish was created by the Neapolitan pizza maker Raffaele Esposito in 1889 when Margherita of Savoy (the then Queen of Italy) was visiting the city.

Pizzeria Sorbillo, Naples:

Burrata - Apulia

You have probably heard of Burrata; this Italian product is basically a mozzarella cheese filled with leftover mozzarella strands and cream. In Puglia there are many cheese dairies where you can buy or eat fresh burrata, for example in Bari, Martina Franca, Andria or Corato. This type of cheese was born in Italy in the Apulian city of Andria at the beginning of the 20th century. Due to its freshness, Burrata should be consumed within 24 hours, but no more than 48 hours after preparation.

Trattoria Pugliese, Gioia del Colle:

Arancini - Sicily

Arancini are a traditional food, or rather snack, from Trapani, Palermo and Syracuse. These crisp, golden rice balls are prepared in different ways; one of the best known is certainly the one with ragout sauce, mozzarella and peas. The Sicilian arancini are one of the most widespread culinary landmarks in southern Italy, but they are also a famous street food.

Savia Pastry, Catania:

Gelato - all over Italy

Just like pasta and pizza, “Gelato” is already part of the German vocabulary to describe typical Italian ice cream. Eating real Italian ice cream, whether from a croissant or a mug, is part of a visit to Italy. There are endless flavors, from pistachio from Bronte to stracciatella to Buontalenti cream.

Gelateria Pasticceria Buontalenti, Florence: