Dishes in Italy to try. What to try in Italy

Step-by-step instructions on what they eat in Italy for breakfast, a hearty lunch and a very leisurely dinner. When going on a trip, be fully prepared!

The Italian culinary lifestyle has long been a tourist attraction. Italian cuisine varies greatly in different regions - what is preferred in industrial Piedmont is never recognized in Campania - in the relaxed south. But whatever the situation with the traditional menu, the ritual of eating in all regions of Italy is approximately the same.

And the first feature that distinguishes Italians from “normal” people (for example, Germans) is that local residents, for example, spend at least 2 hours on lunch.

True Italian breakfast

The local population of Italy never has a big breakfast. People here get up very early and mostly drink coffee with milk. Some people prefer to make sandwiches with butter, sausage and cheese in addition to an invigorating drink. Many people lead such an active lifestyle that they do not have time to have breakfast at home, so in the morning they drink strong black coffee - most often at the nearest bar.

It is worth noting that many Italian inventions have received recognition throughout the world - for example, cappuccino. Do you want to know, ? Read our article!

We have lunch and chat with locals

What do they eat in Italy? Of course, pasta! Dish No. 1.

Unlike breakfast, lunch is a sacred act in . In this case, the table is set for the whole family, various surprises are arranged, relatives can joke or be interested in the affairs of their loved ones. and in this we are similar to the Italians!

For starters, Italians eat soup, pasta or rice. Meat or fish can be served as a second dish. In addition to this, 2-3 vegetable side dishes and a green salad are prepared. At the end of the feast, local residents feast on exotic fruits, cheeses, and sweet dishes. Many people end their daily meal with a glass of wine.

A feature that distinguishes Italians from “normal” people is that they spend at least two hours on lunch!

What do they eat for dinner in Italy?

The most popular evening dishes are meat brodo, vegetable minestra and many others. But, as a rule, tourists are offered to try 5 dishes. To begin with, a light appetizer is served in the form of fried pieces of ham in garlic sauce. This is followed by antipasto (appetizer BEFORE the main hit of the evening): stewed, boiled and fried vegetables. Next, Italians serve the first course: spaghetti, tortellini, pasta, ravioli, etc.

The main dish is meat and fish products, the imagination of which knows no bounds. And the Italian dinner ends with dessert with a cup of strong, sweet coffee.

Here is a short summary of what they eat in Italy for breakfast, lunch and dinner. And, of course, how everyone prefers to “furnish” and design it.

Gastronomic excursions in Italy

Italian cuisine - simple, hearty and at the same time divinely tasty - is so loved by most travelers that it has become one of the country's attractions. Neither museums, nor ancient architecture, nor the history of the Roman Empire, which has sunk into oblivion, can compete with it.

The Italians, with their characteristic love of style and harmony, have turned gastronomic tours and master classes into a cult. Where should you go first to taste the “cream” of culinary skills? Rome has no competition here!

In the capital you can find out (from 50 € per group up to 3 people) and everything (from 100 € per group up to 5 people). You can go further and find out empirically, under the guidance of a charming guide, how it is connected with the summer residence of the Pope.

Or simply go on a 4-hour tour (from €65 per person) to sample the world's best cheeses, prosciutto, pizza, wine, pastries and other delicacies.

If there are no problems with free time in Rome, there are even more interesting options. True, each of them will have to devote one full day:

• - one of the most booked routes lasting more than 12 hours. The Orcia and Chianti valleys, beautiful landscapes, vineyards, sunsets and traditional Tuscan cuisine.
• — a trip to the Italian region, which has been famous for winemaking since antiquity. Umbrian cuisine is less known than Tuscan cuisine, but getting to know it is all the more interesting. Local shops have the most environmentally friendly vegetables, fruits, prosciutto and cheese.
• is a 10-hour circumnavigation of Lake Turano in the vicinity of Rome. Fans of fish and seafood will be delighted, because in addition to landscapes and architecture, the province is famous for its fish restaurants.
• — 5-hour excursion to one of the suburbs of Rome, which is famous for one of the best varieties of white wine. Tastings with symbolic snacks are included in the program.

If you are not in Rome, but in Florence, then there is no competition for a sightseeing tour (180 € for a group of up to 6 people) and

Italian cuisine is undoubtedly a leader in the culinary arts. The culinary masterpieces of Italians are popular all over the world, and once you try them in Italy, you are unlikely to ever forget their unsurpassed taste.

Those who claim that there is nothing to try in Italy other than pizza and pasta are probably not familiar with the variety of Italian dishes, which vary from region to region.

During an Italian meal, the sequence of dishes itself plays a special role. That is why on an Italian table you are unlikely to see a table laden with dishes; the transition to each dish is sequential. Every Italian dinner or Sunday lunch is like a real ritual, such pleasure of eating can even last for a couple of hours.

By the way, each region of Italy has its own traditional dish, so Italian cuisine can be divided into Lombardy, Ligurian, Neapolitan, Roman, Sicilian cuisine and all others.
What Italian dishes, besides pizza, pasta and risotto, are worth trying when in Italy? Let's take a look at some Italian names you might see on the menu.
On a note. It is best to choose dishes from the Italian menu; sometimes prices on the menu in English may differ, as they are intended exclusively for tourists.
Ask local residents about which cafes and restaurants to visit in the city, they will definitely tell you where to have a delicious dinner at affordable prices. And here is a selection of restaurants in Milan that are very popular among the Italians themselves.

Osso buco

The most tender braised veal shank on the marrow bone.

Carpaccio

Thin pieces of raw meat or fish marinated in lemon juice and olive oil.

Frittata

Italian version of omelette with various fillings.

Bruschetta)

Toasted bread slices rubbed with garlic and olive oil and stuffed with mozzarella, tomatoes and basil.

Tomato mussel soup (Zuppa di cozze al pomodoro)

Grilled shrimp (Gamberoni alla griglia)

Sicilian swordfish (Pesce spada alla siciliana)

Octopus with potatoes (Polpo con patate)

Parmigiana(Melanzane alla parmigiana)

Eggplant baked in the oven with tomatoes, mozzarella and parmesan.

Grilled vegetables (Verdure alla griglia)

Spaghetti with clams (Spaghetti con le vongole)

Pizza

Real pizza is cooked in a charcoal oven.

Pasta

Pasta with various sauces.

Cannelloni

Large pasta tubes filled with cheese, meat or spinach that are baked in the oven.

Risotto

A rice dish with seafood, meat, and vegetables.

Lasagne

Ravioli

A dish of Italian cuisine made from flat sheets of pasta filled with meat or vegetables, very similar to dumplings with various fillings.

Polenta

A dish made from cornmeal that resembles a casserole or porridge. In northern Italy it is often eaten as a side dish instead of rice or pasta.

Gnocchi

Italian dumplings.

Ice cream ball with chocolate inside (Tortuffa)

Granita

Sicilian dessert in the form of crushed ice with sugar syrup of different colors and tastes

Cannoli

Sicilian dessert in the form of a waffle roll filled with mascarpone cheese and whipped ricotta cottage cheese.

Tiramisu

Only in Italy can you try a real dessert made from savoiardi, mascarpone cheese, coffee, eggs and sugar.

Italian ice cream (Gelato)

1. Saltimbocca

   The dish with the playful name saltimbocca, which literally means “jump into your mouth,” rightfully tops our ranking of local culinary achievements. Tender, melt-in-your-mouth escalope of veal with bacon - invented and a hallmark of the cuisine of Northern Italy, but very popular in Rome. Served with aromatic white wine sauce.

2. Bucatini all'amatriciana

   
   In Russian reading - bucatini al amatriciana. Bucatini pasta (thick spaghetti with a hole) is topped with a sauce invented in Amatrice, a town in the northern Lazio region. The base of the sauce is guanciale (pork cheek) and dense plum tomatoes. The dish is not intended for those losing weight, be careful, calories!

3. Carciofi alla romana

   
   Versions about the origin of the famous pasta are contradictory. Some consider it a favorite dish of Roman charcoal burners, others claim that this name was given in honor of the Carbonari (carbonaro - members of a secret, strictly conspiratorial society in Italy in 1807-1832).

4. Carciofi alla giudia

   
   Carciofi alla Giudia, or artichokes in Hebrew, is a traditional dish of the Jewish community of Rome. They have been preparing for Yom Kippur (next October 11-12, 2016) for centuries. Fried in olive oil, when cooked they look like golden chrysanthemums. The best way to savor them is in restaurants on the territory of the former Roman ghetto.

5. Pajata

   
   Unexpectedly, the main ingredient of payata, the most delicious Roman dish, is the intestines of a dairy calf! It sounds strange, but it tastes very good. Most often used as a sauce for large pasta such as rigatoni.

6. Coda alla vaccinara

   
   Oxtail stew (coda alla vacinara) is an ancient delicacy of Roman slaughterers. The fact is that this product was free for them and therefore always available. The tails are stewed in tomato sauce for four hours. Now they are adding it - surprise! - cocoa and pine nuts, which gives the sauce a deep and rich taste. This is already an aristocratic innovation; slaughterers did not know such delights. There is not much meat, but the dish is tasty and very filling.

7. Gnocchi alla romana

   
   Gnocchi alla Romana, or Roman-style dumplings. Delicious potato dough balls baked with bechamel sauce. Traditionally, Thursday is the day

With her pizzas, pastas and homemade wine. Traditional dishes in Rome are usually simple to prepare but rely on very high quality fresh ingredients. These are mainly local vegetables (fragrant tomatoes, artichokes, peas and beans), meats (lamb and goat) and cheeses (ricotta and pecorino Romano). Popular vegetables include broccoli, artichokes, and chicory. Fish is primarily cod and anchovies.

Pasta is one of the main dishes that can be found in almost any restaurant (unless it is Asian cuisine). Pasta is made in different shapes and most often combines a certain form of pasta with a certain sauce. There is even one in Rome.

Traditional dishes of Rome are, first of all, all kinds of pizza, pasta (spaghetti - Bolognese, tagliatelle with porcini mushrooms in creamy sauce, spaghetti vongole with shells and cherry tomatoes, carbonara - with creamy sauce and bacon), risotto, steaks, bruschetta (bread with chopped tomatoes on top). Risotto and pasta are considered first courses, as is minestrone soup. As an appetizer, you can take carpaccio (thinly sliced ​​raw meat or fish), Parma ham or prosciutto with melon, tartare, caprese salad (tomatoes with mozzarella cheese, best of all - buffalo mozzarella, mozarella-buffala). You can take lamb as the main dish. Meat in Italy is prepared with spices and herbs, aromatic and juicy. The ancient dish coda alla vaccinara (stewed oxtails) is still one of the most popular dishes in the city and is part of most restaurant menus in Rome. For dessert, there will most likely be tender panna cat, tiramisu, profiteroli and Gelato - ice cream, which is considered by many to be the most delicious in the world. And, of course, coffee: Italians know how to make coffee like no other!

Things to try in Rome:

Snacks in Rome (Antipasti)

Bruschetta

Bruschetta is a popular pre-meal antipasto to "work up the appetite" in Central Italy (pictured below). In the Roman dialect, this word means bread that has been slightly burnt. Bruschetta is prepared simply: lightly toasted bread is usually lightly rubbed with garlic and covered with chopped tomatoes, onions and herbs, sometimes olives are added.

Caprese

Caprese salad is a classic of Italian cuisine. Prepare the salad, cut the mozzarella cheese and tomatoes into slices. All this is seasoned with salt, pepper, spices, sprinkled with olive oil and balsamic vinegar, and garnished with fresh basil leaves. Sometimes there are options with pesto sauce.

The most delicious version of caprese salad is with buffalo mozzarella (mozarella buffala). It is much softer than regular mozzarella and simply melts in your mouth. It costs more than regular mozzarella, but is considered healthier.

A version of caprese salad can also be found in the form of mini-kebabs made with cherry tomatoes and mini mozzarella balls.

Supplì

Supplies are fried rice croquettes stuffed with beef ragout and mozzarella.

Panini

Panini are bitter sandwiches made from bread cut in half (most often in Italy this bread will be ciabbata), which is topped with various meats/vegetables and lightly grilled. Literally from Italian, panini translates as “small bun”. This is an option for an inexpensive snack in Italy if restaurants are too expensive. These paninis cost about 3 - 6 euros, depending on the filling.

Such paninis can be found in many cities in Italy.

Pizza in Rome

Pizza in Rome, unlike the Neapolitan version, is very, very thin and crispy. My favorite gourmet version is with Parma ham and arugula. This pizza usually costs from 6 to 10 euros, depending on the toppings and the price category of the restaurant.

In Rome you can also find an unusual version of pizza - Pizza Bianca (“White Pizza”). It's basically an empty pizza, just drizzled with olive oil and salt. It can be quite thin and quite plump, more reminiscent of Italian bread focaccia. Pizza Bianca can be found in every bakery and takeaway pizzeria in Rome.

Best pizza in Rome:

• Ivo a Trastevere (Trastevere)
• Nuovo Mondo (Testaccio)
• Ai Marmi (Tratevere)
• Pizzarium (Prati)

Traditional pasta in Rome

Pasta and risotto in Italy are served as first courses (Primi), that is, they are eaten before the main course. Among the different types of pasta, spaghetti is the most common. Although flat, wide tagliatelle is more often prepared with creamy sauce and mushrooms.

Bolognese- This is a sauce based on minced meat stewed in tomato paste. There are many recipes for Bolognese sauce, with the addition of various vegetables, a little wine and even cream. Classic Italian cuisine.

Vongole- spaghetti vongole is prepared with shells and cherry tomatoes, with finely chopped parsley. And all this beauty is sprinkled with grated Parmesan on top. This is one of the most dietary pasta options.

Fettuccine Alfredo- long pasta dish with butter and parmesan cheese. This version of pasta was invented by the chef of the Alfredo alla Scrofa restaurant.

Bucatini with Amatriciana sauce(Bucatini all’Amatriciana) - a pasta dish with a sauce of tomatoes, guanciale and grated pecorino Romano. Bucatini is a thicker spaghetti version of pasta. The sauce was named after the northern town of Amatrice. The base of the sauce is guanciale (pork cheek) and dense plum tomatoes. A very filling and high-calorie dish!

Carbonara(Spaghetti alla Carbonara) is a very rich sauce based on cream and eggs, flavored with small cubes of bacon. The dish is served with grated Pecorino Romano cheese.

Rigatoni con la payata(Rigatoni con la Pajata) - pasta dish with veal intestine sauce and pecorino cheese.

Cacho e pepe(Cacio e pepe) - literally translated from Italian as “cheese and pepper.” This is pasta with sheep cheese and a lot of coarse black pepper. There is a lot of pepper - about 2 teaspoons per 200 g of pasta. So be careful - the paste is very spicy!

Risotto

Risotto is a special round rice cooked in a special way in a small amount of water. Such a thick, slightly sticky mass, thanks to the cheese added to the risotto. Risotto, like pasta, is considered the first course, although at times it can be taken as the main course.

There are many variations of risotto, characteristic of a particular region of Italy. For example, in Milan they make risotto with saffron, which gives it its characteristic yellow color.

In Rome there is no such directly characteristic one recipe for risotto. There may be an option with artichokes - the king of Roman cuisine. They can make risotto with chicken and champignons, or with ham and champignons. Most often it will be risotto with champignons. And in winter you can find seasonal risottos with truffles - the most expensive and delicious option.

Tortellini and Ravioli

Tortellini and Ravioli are a type of Italian dumplings, only there is less filling in relation to the dough, and the dough itself is similar to pasta (it’s like pasta with filling). The fillings in tortellini are different and vary depending on the region of the country. The most classic version is with spinach and ricotta cheese, with cream sauce, sprinkled with grated Parmesan. There are tortellini with porcini mushrooms or with prosciutto (Italian ham).

The difference between tortellini and ravioli is the shape. Tortellini are more similar in shape to dumplings, and ravioli are usually not rolled, but simply flat squares with filling.

The sauce for ravioli and tortellini is different. It can be a tomato-vegetable version, or creamy, or simply sprinkled with olive oil and sprinkled with cheese.

Main dishes in Rome (Secondi)

Meat dishes

Near Testaccio, the Roman area of ​​markets and slaughterhouses, you can still find and buy products traditional for Roman cuisine. This area is often called the "belly" or "slaughterhouse" of Rome, where butchers lived and still live, or vaccinari. Popular foods in the kitchen include pig feet, brains, genitals of various animals, which are always carefully prepared and richly supplemented with various snacks, spices and herbs.

Saltimbocca alla Romana- a typical Roman dish with ham (prosciutto) and sage. Saltimbocca literally means jump into your mouth. This is the most tender veal escalope, topped with a piece of bacon and a sage leaf. Served with white wine sauce.

Scaloppine alla romana- veal fried with fresh artichoke shoots

Coda alla vaccinara- braised veal tail with tomato sauce, celery, cloves and dark chocolate. Traditional dish of Roman slaughterers. It was prepared from the leftovers from cutting up the carcass, which they got for free. The tails are stewed in tomato sauce for 4 hours. For depth of flavor, cocoa and pine nuts are now added to the sauce.

Trippa- tripe cooked with tomato sauce and wild mint, and flavored with pecorino cheese, has been known since ancient Rome.

Lamb

Lamb is one of the most popular types of meat, and Italians are, of course, excellent at cooking it. Fresh, excellent meat is cooked with aromatic herbs, acquiring an incomparable aroma.

Coratella d'Abbacchio con i carciofi- lamb offal with artichokes

Abbacchio alla cacciatora- aromatic lamb chops fried in oil and vinegar on the grill, seasoned with garlic, anchovies and rosemary.

Fish dishes (Pesce)

Filetti di baccalà fritti- deep-fried cod fillet - juicy and crispy.

Vegetarian dishes in Rome

The most popular vegetable in Italy is undoubtedly the artichoke.

Carciofi alla romana- whole artichokes stuffed with garlic and parsley and cooked in olive oil. One of the most popular dishes in Rome.

Carciofi alla giudia (Artichokes in Hebrew - Carciofi alla giudia)- artichokes, deep-fried, always in olive oil, and seasoned with chili pepper (pictured below). This is a traditional dish of the Jewish community of Rome. They have been preparing for Yom Kippur (next October 11-12, 2016) for centuries. When fried in olive oil, artichokes look like golden chrysanthemums. The best place to try their carciofi is in restaurants on the territory of the former Roman ghetto.

Fiori di Zucca- zucchini flowers filled with mozzarella cheese and anchovies, fried in batter.

Gnocchi alla romana- dumplings made from potato dough, baked with bechamel sauce and cheese. According to tradition, Thursday is gnocchi day in Rome; this delicacy is always present on the menu of most restaurants once a week.

Desserts in Rome (Dolci)

Crostata di ricotta- Crostata with ricotta - a cheesecake made from ricotta cheese in dough, flavored with lemon (or orange) and Marsala wine (pictured below).

Gelato- Gelato - ice cream

Tiramisu- a popular dessert made from mascarpone cheese.

Profiteroli- small balls, like round eclairs, filled with whipped cream and chocolate sauce.

Panna Cotta- the most delicate dessert with strawberry jam.

With street food, but they will be pleasantly surprised to learn about the numerous dishes that Italian masters of fast and tasty food offer. For you, we are ready to present 12 of the best street products in Italy, and don’t even try to leave the country without trying at least five of them.

1 Fresh deep-fried seafood

Gelato isn't the only dish you can try out of a cone in Italy, you can also enjoy fresh, fried seafood served in a paper cone on the streets of many Italian port cities. You can be sure that the seafood is truly the freshest, as it is most often prepared directly from the fishing boats that arrive at the port every morning. Seafood is dipped in batter and then thoroughly deep-fried, everything is quite quick and simple, and most importantly, delicious. Depending on the catch, you may be served a mixture of squid and shrimp, as well as a variety of small fish. Sprinkle a little lemon juice on top and enjoy the dish while strolling through the local streets.

2 Stigghiola (roasted lamb and kid intestines)

On the streets of many countries you are sure to find some kind of fried meat on a stick, and Italy is no exception. But this is not just the usual kebab - this is the favorite Sicilian stiggiola, it is sheep (sometimes goat or chicken) intestine, seasoned with salt and herbs, which is fried on the grill. You may, of course, resist this dish, but it is considered quite popular; almost identical versions of stiggiola can be found in Uruguay, Argentina, Turkey and Beijing.

3 Arancini (filled rice balls)

If fried intestines are too much for you, we recommend trying the delicious arancini (Italian for "little oranges"). Golden, deep-fried rice balls are crispy on the outside and filled with minced meat, peas or cheese on the inside. The delicacy originated in the distant 10th century in Sicily, but it is still one of the most popular street foods in the country. Be sure to order hot sauce with the rice balls; it will complement the taste of this wonderful dish.

4 Sandwich with spleen (Pani ca" meusa)

If you have already visited Palermo, you have probably seen these beauties being sold on every street. This is a popular Sicilian sandwich that includes shredded veal lungs and spleen (literally, pani ca meusa means "bread with spleen" in Italian). Trust us, it tastes better than it looks - if you weren't told it contained spleen, you probably wouldn't have guessed it yourself. The combination of tender meat, grated cheese and a soft bun with sesame seeds makes this dish very aromatic and tasty. Before eating the sandwich, sprinkle it with lemon juice, this will give it a touch of freshness.

5 Panzerotti (Italian pastries)

The homeland of panzerotti is considered to be the south of Italy, namely Apulia. Panzerotti are crescent-shaped stuffed pies, similar to small calzones, but made from a softer dough. The most popular filling is a mixture of cheese and tomatoes, but there are many other variations. After the pies are filled with fillings, they are fried until they become crispy. Over time, panzerroti has moved away from being strictly a street food and has found its way into many restaurants around the world, but we still think nothing beats eating something on a napkin on the street.

6 Zeppole

If you've ever visited an Italian bakery or been to an Italian street fair, you've probably already tasted one (or a dozen) of these delicious fried balls. Zappole - very well-fried balls of dough - are said to have originated in Naples, but you can find them on the streets all over the country. Nowadays, zeppole can be filled with custard, chocolate or various jelly. But sometimes nothing beats the original recipe: straight from the fryer, lightly dusted with powdered sugar, served in a paper bag.

7 Panini with porchetta

Porchetta is probably the most popular street food in all of central Italy, you are sure to find white trucks selling panini all over Umbria, Tuscany, Lazio, Abruzzo. To make porchetta, the pork is gutted, then seasoned with salt and stuffed with various herbs, and then cooked on a spit. The pork is then cut into flavorful, juicy pieces and either eaten straight or served between crusty bread (panini).

8 Piadina

Piadina is one of the few vegetarian dishes sold on the streets of Italy. The dish is quite simple; the flatbread is made from flour, salt, olive oil and water. Traditionally, the flatbread was baked in an oven at roadside cafes, but modern sellers use metal pans and grates. Piadina can be served on its own or filled with various fillings. Order the simplest version of fresh mozzarella and endive for a very simple, healthy and cheap meal.

9 Lampredotto

Before you try the delicious lampredotto, you will most likely have to wait in a long line of locals. Like pani ca meusa, it doesn't sound very appetizing, but believe me, it's very flavorful. The dish is made from the stomach of a cow, cooked in a spicy broth of tomatoes, onions, celery and parsley. Lampredotto is served on a plate (as shown in the photo) or as a sandwich. If you do opt for a sandwich, we recommend getting a bagnato bun, which is dipped in cooking broth and then topped with salsa verde. Bon appetit!

10 Panel

Panele is perhaps the simplest of all Italian dishes: chickpea polenta, cut into thick slices and then fried in olive oil. Then the pancakes are served on their own, with croquettes or as a sandwich (all options are shown in the photo). Due to its simple ingredients and ease of preparation, panelelle is considered a peasant food. This may be true, but people still enjoy eating this dish almost every day (you can garnish the dish with a little Pecorino Romano cheese or sprinkle with lemon juice).

11 Olives All "Ascolana"

What are Askolan olives - these are golden balls covered with a crispy breading, inside of which there are tender Askolan olives stuffed with spicy meat and sometimes Parmesan. A very appetizing and aromatic snack that everyone will like.

12 Crema Fritta

During the cooler months, almost every street market or fair in Venice is filled with the heady aroma of crema-fritta—a thick custard that's dipped in breading and then deep-fried (yes, you read that right, it's fried custard). Crispy crema frita is served in a paper bag so you can enjoy this dish while strolling through the streets. You should eat it while it is still warm and has a sticky consistency.

November 6, 2017 5:08:40 PM GMT+03:00