Italy's culinary trail

When visiting a given country, we pay attention not only to the beauty of the landscape and the customs of the inhabitants. We enjoy local dishes and discover new flavors, enriching ourselves with new experiences. Italian cuisine is particularly diverse, so during our stay in Italy we will have the opportunity to deepen our culinary knowledge at an exceptionally high level.

Eat your fill in Italy

If we start our trip from the north-eastern side of the country, we will get to know the marinated dishes famous for their spiciness. Fresh fish and seafood from the Adriatic await us, as well as dishes with asparagus and pumpkin. In the beautiful Trentino, we will try carne salata made of marinated beef and gnocchi, which are a bit like our kopytka. They are made with potatoes and flour, and can be eaten with tomato sauce or pesto.

Seafood regions

When passing through Trieste or Udine, the main centres of Venezia Giulia, we should try the Venetian fish soup. It is called zuppa di pesce, thick, nutritious and delicious. The main course can be spaghetti alle vongole with fresh clams, often served on the coast.

Veneto, a region in northern Italy with its capital in beautiful Venice, is famous for its exquisite cuisine. In the capital itself, as well as in Padua and Verona, known for Shakespeare's drama of Romeo and Juliet, gourmets will get to know mussels in white wine sauce, or zuppa di cozze, and antipasto ai frutti di mare, a platter of seafood drizzled with olive oil and lemon juice.

The next region, Emilia-Romagna, is besieged by tourists because of the beauty of small towns on the Adriatic, as well as its varied cuisine. The famous Bolognese sauce is produced here, and the region is also proud of Torta di limone - an exquisite dessert made with cream and lemon. When in Bologna, you will definitely be tempted by stuffed dumplings, and for dessert you can try panna cotta, or cooked cream. An appetizer called Prosciutto con Melone - melon with Parma ham - is also served here.

Tomatoes and olives - the center of Italy

If we travel to the centre of the country during our culinary expedition, we will quickly discover that the region draws recipes from both the north and the south. However, this does not mean that it has nothing original to offer tourists. In Marche, a region of vineyards and olive groves, fish and seafood dominate the plates. In Abruzzo, boasting sandy beaches, simple dishes based on vegetables and fruits dominate. Here, we can try a dish in which guitar strings are used to cut pasta – maccheroni alla chitarra. In Molise, on the other hand, you can taste exquisite cheeses and cold cuts.

In central Italy, especially in Rome, typical Italian dishes are served. Here we will try real Italian pizza , pasta and desserts. Cannelloni is often served, large baked dumplings with cheese, meat or spinach. Before baking, they are covered with tomato or béchamel sauce - few people can resist this dish.

In Umbria, it is worth getting to know trout dishes, as well as tortelloni, which are dumplings stuffed with various fillings. In turn, Florence, the capital of Tuscany, is famous for meat dishes, especially steak. The specific taste of meats and pasta is due to the commonly used sage. The region is dominated by cuisine based on simple but delicious dishes. If we stop in Tuscany, we can try zuppa alla toscana, which is a pasta soup based on tomatoes, carrots and garlic, then pasta with ragou sauce, and for dessert tiramisu is a must. It tastes like no other!

The richness of southern Italian cuisine

In the south of the country, we will feast our eyes on the beauty of the landscapes and our hunger on dishes of sardines and anchovies, as well as seafood in tomato sauce. In Puglia, a filling meal is orecchiette pasta, somewhat similar to Polish dumplings. The next regions, Basilicata and Calabria, are not rich, and their cuisine is a bit poorer. We will not find original dishes here, but the mountainous areas densely covered with houses create a picturesque landscape that is really worth getting to know.

Sicily is famous for its desserts, and one of the most popular is cassata, a sponge cake with ricotta cheese. We can also eat maccheroni con le sarde here, a dish consisting of sardines and toast with an unusual flavour of raisins, dill and saffron. Sicilian cuisine is somewhat similar to Sardinian, based on citrus fruits, seafood and fish. One of the most popular dishes of Sardinia is agnello arrosto, a dish of juicy lamb roasted on a spit with the addition of thyme and rosemary. On the island, we can also taste delicious desserts - it is worth getting to know nougat made of chocolate, egg whites and nuts.

And Naples, beautiful Naples… Of course, the most famous is the pizza napoletana with tomatoes, garlic, basil and anchovies, which is served in every restaurant. Another interesting dish is cotolette di pesce spada, or swordfish steak.

Herbs, rice and truffles

In northwestern Italy, rice, saffron and basil reign supreme. In Liguria, tourists can try Pansoti, round dumplings stuffed with spinach and topped with a garlic, cheese and nut sauce. In Piedmont, the more affluent can enjoy the famous white truffles and dishes made from wild birds. Among the region's exquisite dishes are Fogiano con Funghi, pheasant stuffed with white truffles, while a Piedmont specialty is bagna cauda, a sauce made from truffles, anchovies and garlic, served with vegetables.

In Valle d'Aosta we will try an excellent fondue, and in the capital of Lombardy, Milan, our table should include cotoletta alla milanese, or Milanese cutlet. The city is home to factories of the famous Italian cheeses Bel Passe and Gorgonzola, so our menu should also include some dish based on this tasty cheese. It is worth getting to know another Milanese dish: risotto alla milanese made of rice, saffron and parmesan.

So many dishes, so many flavors… The thought alone makes your mouth water. All that's left is to choose a region and set off on a journey of the senses.