Spaghetti all Carbonara (Rome)

Rome lays claim to several different pasta dishes, but perhaps it’s most revered is spaghetti alla carbonara,

…made from pancetta (bacon) or guanciale (pork cheek), Pecorino cheese, pepper, and a raw egg added at the last minute.

Pizza (Naples, Rome, or Anywhere!)

Your first bite of a real Italian pizza might be transformative—you’ll certainly never look at cardboard-tasting American delivery pizza the same way again.

In Naples, where the pizza Margherita (cheese pizza) was invented, pizza comes with a thicker crust but still manages to be light and chewy at the same time.

Fresh Cannoli (Sicily)

You don’t have to travel to Sicily to find decent cannoli, but at least make sure to buy it from an authentic Sicilian pasticerria (pastry shop). This festive-looking pastry consists of a tube of fried dough, filled with a sweetened ricotta cheese and mascarpone mixture.

Lasagna alla Bolognese (Bologna)

While there are many, many reasons Bologna should be on your Italian vacation itinerary, food is near the top of the list.

The city famous for its cuisine lies in the heart of Emilia-Romagna, the region famous for its high-quality ingredients.

Bistecca alla Fiorentina (Florence and Tuscany)

With apologies to vegetarian readers, if you like your steak so rare it could almost “moo,” bistecca alla Fiorentina is the cut for you.  This thick T-bone steak is a specialty of Florence, made with Chianina beef raised in the surrounding Tuscan countryside.

Truffles on Anything (Umbria, Tuscany, Piedmont)

If you’ve never tasted a truffle, you must try a dish with truffles when you visit central or northern Italy. The earthy, pungent, seasonal fungus that grows underground, if sniffed out by trained dogs, and commands a premium price, in restaurants and food markets.

Risotto alla Milanese (Milan)

The flat, fertile lands of the Po River Valley mean that rice grows well and is a staple in these parts, even more so than pasta.  When in Milan, or anywhere in the Lombardy region, try risotto alla Milanese, the city’s signature dish.

Pesto alla Genovese (Genoa)

The word pesto in Italian means “pound” and is derived from the pestle of a mortar and pestle. Basil and pine nuts grow abundantly in Liguria. Put all those together, and you get pesto alla Genovese, the sauce made of olive oil, garlic, salt, cheese, pine nuts, and basil.

Antipasto (Everywhere)

One of Italy’s purest food traditions is also its most glorious—antipasto, or appetizers. An antipasto misto, or mixed appetizer platter, consists of sliced, cured meats, local cheeses, olives, and bruschetta, toasted bread with olive oil and other toppings.