15 Traditional Italian Foods and Drinks To Try on Your Next Trip

There can be no Italian dish that comes before pizza and no better city to sample the authentic (and UNESCO-protected) version than Naples, birthplace of la pizza napoletana. Made strictly with hand-kneaded dough, heirloom tomatoes, and fresh buffalo mozzarella before being fired in a wood-burning oven, this is the Ferrari of pizzas. Naples is thick with sit-down pizzerias and street-side pizza al portafoglio take-aways, and this staple of Neapolitan cuisine is a must for any food tour through the historic center.

Palermo’s bustling street markets are legendary, as is the street food sold at its market stands. The most popular snacks on the go are arancine, tennis ball–sized spheres of rice that are stuffed with peas and ragù (or, in more contemporary versions, vegetarian-friendly options such as spinach and mozzarella) and then deep-fried to form a crispy crust. Market tours and street-food strolls typically include this local delicacy.

In truth, Sicily’s most luscious pastry was invented in Caltanissetta and can be found across the island. Taormina, with its many landmark pastry shops, is a great place to sample this sweet treat or even try your hand at preparing it from scratch. Made of crispy tube-shaped shells of fried pastry dough stuffed with a sweet filling of Sicilian sheep’s-milk ricotta, candied fruit, and chocolate chips, cannoli are an icon of Sicilian cuisine.

Italy’s most famous stretch of coast is lined with terraced lemon groves where heirloom Sfusato d’Amalfi lemons are grown. This particularly aromatic variety has evolved on these cliffs over millennia and is used to prepare limoncello, a tangy lemon liqueur that is served icy cold after meals or as an aperitivo drink. Join a limoncello-making class to learn how to whip up this refreshing specialty like a pro.

Roman cuisine rests on the pillars of its four fundamental pasta dishes: carbonara, amatriciana, cacio e pepe, and gricia. If you’re going to delve into the carby delights of pasta while in Italy, Rome is the perfect place to indulge. Tuck into a steaming plate of pasta at one of the city’s countless traditional trattorias or learn how to turn out these Roman classics yourself with a pasta cooking class.

One of the most charming sights in Bari is the local women who sit outside their homes along the narrow pedestrian lanes of the old town (Bari Vecchia), turning out tiny cup-shaped orecchiette pasta by hand at the speed of light. Made with just semolina flour and water, this traditional local pasta is most commonly tossed with cime di rapa (sautéed turnip greens). Most city walking tours take a turn down Strada Arco Basso (better known as Orecchiette Lane) to watch the ladies at work, or you can join an orecchiette cooking class to learn the tricks of the trade yourself.

The wooded hills of Umbria, home to medieval hill towns such as Assisi and Orvieto, are ideal for producing tartufi neri, the aromatic black truffle native to the forests of central Italy that are so precious that they are known as “black diamonds.” Join local foragers and their trained pups to sniff out these hidden treasures during a truffle hunt followed by a truffle-themed meal or a cooking class in a countryside kitchen.

In truth, Tuscany is home to a rich array of regional dishes. But perhaps the two most famous specialties that are produced in these hills blanketed with vineyards and olive groves are wine and extra-virgin olive oil. Tasting tours abound across the region, from Chianti to Val d’Orcia, and typically set off from Florence or Rome for a delicious break from the city.

Gelato is said to have been invented by alchemist Cosimo Ruggieri at the Florentine court of Catherine de' Medici in 1615, so what better place to sample this icy bliss than Florence? Join a walking tour with a gelato stop to sample flavors from the top gelaterie in the city or opt for a gelato-making workshop to try your hand at making it yourself.

Related article: Top Tips for Finding Authentic Gelato in Italy

This foodie mecca in Emilia-Romagna is famous for its aged balsamic vinegar, Aceto Balsamico di Modena. This rich, aromatic elixir is left in barrels for decades until it ages into a thick syrup, ideal for drizzling over everything from the region’s Parmigiano-Reggiano cheese to strawberries or gelato. Visit an acetaia (traditional cellar) to learn about this unique delicacy and taste vinegars aged up to 30 years.

Unofficial capital of Italy’s “Food Valley,” Parma is the birthplace of two of the most famous Italian specialties: Prosciutto di Parma ham and Parmigiano-Reggiano cheese. The best way to sample these two savory delicacies is to head straight to the source—the countryside surrounding Parma is full of artisan producers where you can join a tour to see how prosciutto and Parmigiano is made and enjoy a tasting of their wares.

Rome’s four fundamental pasta dishes are based on dried pasta; in Bologna, fresh egg pasta is king. Luscious ribbons of tagiatelle tossed with ragù (called bolognese sauce in English for a reason), tortellini filled with savory minced meat, rich slices of lasagne … you’ll find this and more on the menus and in the kitchens in La Grassa (The Fat Lady, the beloved nickname of this foodie mecca). Opt for a food tour through the city to sample the rich pasta offerings or join a local home cook for a hands-on pasta-making lesson.

Black truffles reign in central Italy, but as you travel further north, the prized tartufo bianco d’alba (Alba white truffle) takes the throne. One of the most expensive foods in the world, these rare tubers are literally worth their weight in gold. Head out to the woods with a local forager and trained pups to try your hand and finding truffles yourself and be sure to enjoy your unearthed treasures with a tasting or a cooking class.

This rich mascarpone-and-espresso dessert is now found across Italy (and the globe), but it is believed to have been invented in Treviso, a town just north of Venice. While visiting the Floating City, be sure to sample this creamy treat made with coffee-soaked lady fingers layered between sweetened mascarpone mousse. If you fall head over heels for this divine dolce, join a local cooking class to learn how to prepare it at home.

Italy’s chic capital of fashion and design has a number of traditional local dishes, but what this cosmopolitan city is especially famous for is its buzzy aperitivo scene. Experience Milan’s cocktail hour while in the city, making sure to order one of city’s iconic drinks: the Spritz (Prosecco, Campari, or Aperol bitters, served with soda water over ice and a slice of blood orange) or the Negroni (gin, vermouth rosso, and Campari bitters with an orange peel garnish.)

Related article: Travel the World with These International Cocktails