Italy Food: 20 Dishes to Try

Roman fried rice balls typically filled with tomato sauce, rice, and a piece of mozzarella, which melts to create a 'supplí al telefono' (like a telephone cord) when pulled apart.

Krista (CC BY 2.0)

Thin slices of veal (or sometimes pork) topped with prosciutto and sage, pan-fried and quickly cooked in white wine, its name means 'jumps in the mouth' for its flavor.

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Roman-style pizza sold by weight or slice, characterized by its rectangular shape, light, airy dough, and wide variety of toppings, perfect for a quick, casual meal.

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A thick, hearty Tuscan peasant soup traditionally made by reboiling leftover bread, cannellini beans, kale, cabbage, and other seasonal vegetables, providing depth and comfort.

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A thin, breaded veal cutlet, fried in butter and typically served on the bone, similar to Wiener Schnitzel but usually thicker and still on the bone.

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A simple yet intensely flavorful Tuscan bread and tomato soup, thickened with stale bread and brimming with ripe, juicy tomatoes, garlic, and fresh basil.

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Milanese meatballs made from leftover cooked meats, bread, and eggs, traditionally fried and served as a snack or appetizer.

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This creamy rice dish gets its vibrant color and earthy aroma from saffron, often served as a rich first course or alongside ossobuco.

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A tall, dome-shaped sweet bread studded with candied fruit and raisins, originating in Milan and now a national Christmas staple.

N i c o l a from Fiumicino (Rome), Italy (CC BY 2.0)

These hard, twice-baked almond biscuits from Tuscany are famously dipped in Vin Santo dessert wine, providing a satisfying crunch and a perfect balance to the sweet wine.

Matteo Bertini (CC BY-SA 2.0)

The quintessential Neapolitan pizza, simple yet perfect with San Marzano tomatoes, fresh mozzarella, basil, and a drizzle of olive oil, cooked in a wood-fired oven.

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This iconic T-bone steak, typically Chianina beef, is grilled rare over coals and seasoned simply with salt and pepper, a true celebration of local ingredients and tradition.

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This regional, hand-rolled pasta, slightly thicker than spaghetti, is often served with a generous medley of local clams, mussels, and shrimp, tossed in a light tomato or white wine sauce.

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A simple yet elegant pasta dish highlighting the bright, aromatic local lemons with cream and Parmesan.

Luca Nebuloni from Milan, Italy (CC BY 2.0)

Taste the freshest buffalo mozzarella, revered for its creamy texture and delicate flavor, often served simply with local tomatoes and basil.

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A versatile cornmeal staple of Northern Italian comfort food, often served with rich sauces or cheeses.

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Creamier and denser than ice cream with less air, Florence is home to many artisanal gelaterias emphasizing natural ingredients and traditional methods.

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A small, concentrated shot of coffee, a foundational part of Italian daily life, consumed quickly at the bar.

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While popular globally, this iconic coffee-flavored dessert, believed to originate from the Veneto region, is a must-try for its creamy, rich layers.

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A flat oven-baked Italian bread similar to pizza dough, often topped with olive oil and coarse salt, with regional variations like rosemary or olives.

Fred Benenson (CC BY-SA 4.0)