Northern Italy
- Veneto (Venice):
- Risotto al Nero di Seppia: Creamy risotto made with cuttlefish ink, giving it a distinctive black color and rich seafood flavor.
- Sarde in Saor: Sweet and sour sardines, marinated with onions, vinegar, raisins, and pine nuts.
- Lombardy (Milan):
- Osso Buco: Braised veal shanks cooked with white wine and broth, often served with risotto alla Milanese.
- Cotoletta alla Milanese: Breaded and fried veal cutlet, similar to a schnitzel but with Italian flair.
- Piedmont (Turin):
- Bagna Cauda: A warm dip made from garlic, anchovies, olive oil, and butter, served with raw vegetables.
- Tajarin al Tartufo: Thin egg pasta served with truffle sauce, showcasing the region’s love for truffles.
- Liguria (Genoa):
- Pesto Genovese: A fresh basil sauce made with pine nuts, garlic, Parmesan, and olive oil, traditionally served with trofie pasta.
- Farinata: A savory pancake made from chickpea flour, often enjoyed as a street food.
Central Italy
- Tuscany (Florence):
- Bistecca alla Fiorentina: A large, T-bone steak cooked rare, seasoned with just salt, pepper, and olive oil.
- Ribollita: A hearty soup made from leftover bread, cannellini beans, and vegetables like kale and carrots.
- Emilia-Romagna (Bologna):
- Tagliatelle al Ragù: Fresh egg pasta served with a rich meat sauce, commonly known as Bolognese outside Italy.
- Parmigiano-Reggiano: The famous aged cheese, often enjoyed in chunks or grated over pasta.
- Lazio (Rome):
- Cacio e Pepe: A simple yet flavorful pasta dish made with Pecorino Romano cheese and black pepper.
- Carciofi alla Romana: Roman-style artichokes, stuffed with herbs and garlic, then braised in olive oil and white wine.
- Umbria (Perugia):
- Tartufo (Truffles): Umbria is famous for its black truffles, which are often shaved over pasta, eggs, or risotto.
- Porchetta: Slow-roasted pork seasoned with garlic, rosemary, and fennel, served in slices.
Southern Italy
- Campania (Naples):
- Pizza Margherita: The iconic Neapolitan pizza with tomato, mozzarella, and fresh basil.
- Sfogliatella: A flaky pastry filled with ricotta, semolina, and candied citrus peel.
- Sicily (Palermo):
- Arancini: Deep-fried rice balls stuffed with meat sauce, cheese, or peas.
- Cannoli: Crispy pastry tubes filled with sweet ricotta cheese, often with chocolate chips or candied fruit.
- Puglia (Bari):
- Orecchiette con Cime di Rapa: Ear-shaped pasta served with sautéed turnip greens, garlic, and anchovies.
- Burrata: A creamy, fresh cheese made from mozzarella and cream, often enjoyed with tomatoes and olive oil.
- Calabria (Reggio Calabria):
- Nduja: A spicy, spreadable pork sausage that’s perfect on bread or mixed into pasta.
- Tropea Onions: Sweet red onions used in salads, sandwiches, or as a base for sauces.
