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10 Italian Foods

The sun-kissed Italian cuisine, Dolce Vita, is fresh, delicious, and delightfully easy. Avoid restaurants that offer “creative, innovative” cuisine and stick with the traditional, time-honoured dishes for the best food.

It is one of the best things about travelling to Italy. It gives you a unique insight into the culture and traditions of each region. They use seasonal and unpretentious ingredients, but they still taste as good as anything you would get at a Michelin-starred restaurant.

It’s like trying to decide which Italian food is the best.

Being an avid foodie, I could not resist the temptation to compile a list of the 10 best Italian dishes. This is an entirely subjective list, so please feel free to disagree with me in the comments.

Pizza Napoletana (Naples)

While there are many great traditional Italian dishes, Pizza Napoletana is the best. The perfect pizza is a combination of simplicity and history.

Neapolitan Pizza was invented in Naples between the 18th and 19th centuries. It is a flatbread that has been topped with tomatoes and mozzarella cheese. It is not as easy as it sounds. Napoletana takes more than 3 or 4 ingredients to make a true Pizza.

The tomatoes must be grown in San Marzano Sul Sarno (a small town near Naples). The dough must also be made using specific ingredients, formed by hands, and crowned with D.O.C. Mozzarella di Bufala Campana. This type of pizza must also be baked in a wood-fired oven using two types of wood for 60-90 seconds. This is not something you can order from your front door at 4 a.m. or during a Netflix session.

There are three versions of Pizza Napoletana. Margherita is the most well-known. Legend has it that Raffaele Esposito, a Neapolitan pizzamaker, created this traditional dish in the colours and symbols of the Italian flag in 1889 while Margherita of Savoy (Queen consort to the Kingdom of Italy).

Today, Neapolitan Pizza is protected by Associazione Verace Pizzeria Napoletana. This is a good reason to visit Italy’s third-largest city.

Lasagna (Bologna).

Lasagna, also known as lasagna in Italian, is a portion of Italian comfort food that uses alternating layers of pasta, meat, sauce and cheese.

There are many ways Garfield can make his favourite food. The most popular is the Lasagne alla Bolognese. It’s made with Ragu (meat-based Bolognese sauce), Bechamel Sauce, and Parmigiano Reggiano cheese. On the other hand, Lasagne Napoletana contains meatballs, sausages, and ricotta, mozzarella, cheeses instead of Bechamel sauce. It is typically served in Naples during Carnivale.

It is not clear whether the legendary Italian dish lasagna was created in the Middle Ages of Naples or a product of Ancient Greece.

Ossobuco alla Milanese (Milan)

Ossobuco is a hearty and flavorful Milanese speciality. It consists of slow-cooked veal shanks in white wine, broth, and vegetables. This traditional recipe was probably created in the late 19th-century in one of the city’s osterie. It doesn’t contain tomatoes and is completed with grommets, a fresh seasoning made from lemon zest, garlic and parsley.

Although cotoletta (veal cutlet with butter-fried in butter) is not as well-known, Ossobuco Alla Milanese remains one of the most popular meat-based dishes in the city.

Milan’s ossobuco is a memorable dining experience. It includes the classic, saffron-laced Risotto Alla Milanese.

Gelato (all over Italy)

Although the Italians didn’t make the invention of ice cream, they have perfected it over the centuries. Italian gelato is a creamy frozen dessert that dates back to the Renaissance.

Many stories about this topic tell that gelato was invented in Florence at the Court of the Medici by Bernardo Buontalenti, Florentine architect and designer, or Cosimo Ruggieri, the court’s alchemist.

There are currently 37,000 gelaterias in Italy. However, Rome (I Caruso), Florence, and Bologna (La Sorbetteria Castiglione) are some of the most popular.

Gelato is handmade daily by skilled artisans. It contains less fat, air and has a more natural flavour than regular ice cream. Visit the Gelato Museum Carpigiani, Anzola dell Emilia near Bologna, to learn more about this delicious treat’s history, culture, technology, and heritage.

Panzanella (Tuscany)

Panzanella, a slice of delicious, healthy bread and tomato salad, is usually enjoyed in central Italy during the summer heat. It is a staple in Tuscan cuisine or, better, Italy’s “Cucina potera”. It is a classic peasant dish that originated in Tuscany’s green fields, where farmers relied on local produce to feed their families while they worked.

Bread salads are a regional favourite. However, this is before the discovery of the New World. The original recipe relied on stale bread and onions.

The Panzanella of today is made with fresh, sun-ripened tomatoes and cucumbers. It also includes leftover bread and is seasoned with olive oils and vinegar.

Focaccia (Liguria)

Focaccia is often associated with Ligurian cuisine. It is one of Italy’s most beloved and delicious loaves of bread. Its Latin name “panis focacius” means flatbread baked on the hearth.

There are many varieties of focaccia Alla Genovese, but the most famous in Italy is the focaccia, al Genovese . It can be found in Genoa or villages along the Italian Riviera. It is usually made from soft and hard wheat flour, yeast and water.

Focaccia can be flavoured with basil, garlic, tomatoes and basil, even outside of Liguria. focaccia rosmarino is a popular version. This is often used as an antipasto or table bread.

Spaghetti alla Carbonara (Rome)

Carbonara is not the most famous or oldest pasta dish in Rome (that would be cacio and Pepe), but it’s a delicious, magical treat in your mouth.

It is still unknown where this ancient Roman speciality came from. Its name is derived from Carbonaro (charcoal burner), but it’s not clear if it was popular among Italian charcoal workers. Others believe it may have something to do with the Carbonari, a secret society in Italy.

Many places serve decent Spaghetti Alla Carbonara in Rome.

It is undisputedly one of the most delicious Italian dishes. The authentic recipe calls for fresh eggs, guanciale pork jowl, Pecorino Romano cheese, and black pepper. One more thing: Never add cream to carbonara.

Cicchetti (Venice)

Like Spanish tapas, Cichetti is a small, affordable plate of food served in Venice’s traditional wine bars called Bacari. These can include anything from artichoke hearts to small pieces of mantecato (creamed cod) and are usually accompanied by Ombra (a small bottle of wine).

The Cichetti bars offer a refreshing change of pace in a city filled with touristy restaurants such as Venice. They allow you to mix with locals and enjoy the authentic tastes of the local cuisine.

Bacari is abundant in Venice’s backstreets, particularly in the area around the Rialto market. Just make sure to get there early as they close at 9 p.m.

Caponata (Sicily)

Sicilian cuisine is a delicious mashup of Greek, Arab and Spanish influences. But if you have to choose one meal, it should be Caponata, the beloved eggplant dish on the island.

This warm vegetable salad’s star is the aubergine. But it’s the delicious sweet and sour sauce that makes it so special. It typically contains celery, onions, capers, and other vegetables that people have at their disposal. Caponata has no one recipe as each house and restaurant makes it’s own.

It is common to find olives and raisins in Sicily’s Caponata.

Burrata (Puglia)

Burrata is a great choice if you love mozzarella.

This rich, buttery, artisanal cheese is from Murgia (Puglia). It is made with fresh cream and mozzarella. You can use it with everything, including sandwiches and pasta, but the best way to enjoy it is spread on crusty bread.

 

a1@canteen

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