Foods to Try in Italy by Region
The travel bug has bitten me - and first stop is Italy. While there is so much to do and see - I am most excited about eating! The food in Italy never disappoints and I have collected some faves I want to try by region.
I have spoken to some friends who have recently visited and although you can't go wrong with Margherita pizza, spaghetti and ravioli - there is much more to experience in the culinary world of Italy. However, I myself am not an adventurous eater, I have included what I have learned in case any one who reads this wants to give it a try.
While Tuscany is known for their wine - they are also known for Lampredotto. The is made out of the fourth stomach of a cow - and like I said, for the more adventurous eater. The meat is boiled in water with tomatoes, onion, celery and parsley - and then served on a bread roll as a sandwich.
Bread, bread, bread! There are 350 types of bread and in Liguria, has a new twist on Focaccia - called Focaccia di Recco - which is a thin sheet of baked focaccia with a creamy later of crescenza cheese in the middle. Best served with ... well pretty much anything in my opinion.
Cicerchiata is a sweet treat made up of fried honeyed dough balls and is shaped into a ring and dusted with colourful sprinkles. You will find this un Abruzzo, especially over the holidays. A traditional dessert that is best to have freshly baked.
Dessert isn't the only thing that can be sweet. In Molise, there is a certain dish knows as Maccheroni di San Guiseppe con La Mollica - a spaghetti dish tossed with a sauce made of oil, raisins, honey and breadcrumbs. This sweet pasta dish is popular during the holidays and rarely found in any North American restaurants.
Sardinia is known for its seafood - so it's no wonder that their signature dish is made up of salted cured fish roe. Known as bottarga is usually grated over pasta and antipasti dishes.
Spezzatino Alla Veneta is essentially an Italian beef stew. You will find this in Veneto where it means "little pieces of meat". Made with beef that is boiled four hours in a broth make up of wine, tomato, vegetables and herbs - it is a hearty meal when it is paired with potatoes and/or rice.
So as much as the scenery and history will captivate your attention in Italy, it truly is the food there that often steals the show.
I have spoken to some friends who have recently visited and although you can't go wrong with Margherita pizza, spaghetti and ravioli - there is much more to experience in the culinary world of Italy. However, I myself am not an adventurous eater, I have included what I have learned in case any one who reads this wants to give it a try.
While Tuscany is known for their wine - they are also known for Lampredotto. The is made out of the fourth stomach of a cow - and like I said, for the more adventurous eater. The meat is boiled in water with tomatoes, onion, celery and parsley - and then served on a bread roll as a sandwich.
Bread, bread, bread! There are 350 types of bread and in Liguria, has a new twist on Focaccia - called Focaccia di Recco - which is a thin sheet of baked focaccia with a creamy later of crescenza cheese in the middle. Best served with ... well pretty much anything in my opinion.
Cicerchiata is a sweet treat made up of fried honeyed dough balls and is shaped into a ring and dusted with colourful sprinkles. You will find this un Abruzzo, especially over the holidays. A traditional dessert that is best to have freshly baked.
Dessert isn't the only thing that can be sweet. In Molise, there is a certain dish knows as Maccheroni di San Guiseppe con La Mollica - a spaghetti dish tossed with a sauce made of oil, raisins, honey and breadcrumbs. This sweet pasta dish is popular during the holidays and rarely found in any North American restaurants.
Sardinia is known for its seafood - so it's no wonder that their signature dish is made up of salted cured fish roe. Known as bottarga is usually grated over pasta and antipasti dishes.
Spezzatino Alla Veneta is essentially an Italian beef stew. You will find this in Veneto where it means "little pieces of meat". Made with beef that is boiled four hours in a broth make up of wine, tomato, vegetables and herbs - it is a hearty meal when it is paired with potatoes and/or rice.
So as much as the scenery and history will captivate your attention in Italy, it truly is the food there that often steals the show.
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Photo credit: Martha Stewart
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