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With its zesty tomato sauces, creative uses of wheat flour, and desserts that are practically cream vehicles, Italian food has captivated tastes around the world for ages. It's all so straightforward. Get some noodles, olive oil, garlic, and possibly a tomato or a bit of bacon. You've got yourself a party on a plate. And it's all quite simple to prepare and eat.
Italian cuisine is a collection of crowd-pleasing comfort food,
from buttery risottos to crisp fried meats. Many individuals, especially rookie cooks, have welcomed it into their homes. That is where the true genius lies: Italian cuisine has become everyone's food.
The world's go-to "can't decide what to eat" cuisine is ragu alla bolognese (spaghetti bolognaise).
Pizza is a food that is both mind-bogglingly easy and incredibly gratifying. Bachelors and college students' staple diet.
Salami made in Italy is only second to cigarettes as a source of addiction.
Cappuccino is for breakfast, right? Forget about it. We want it at all hours of the day and night.
Buffalo mozzarella refers to the spongy, off-white, mildly flavored cheeses made from the milk of water buffalo. You have to imagine the flavor because it's so mild.
The most challenging aspect about eating in Italy is not being able to
sample everything. Every day, you have a finite number of meals and a certain amount of stomach space, yet there appear to be a limitless number of Italian delicacies that you "must try." To experience all of the best Italian food, from regional specialties to the finest seasonal delights, you'd need several lives, and that's before you even consider dessert and drinks. Before you get too worked up, we've put together a short Italian food bucket list for you to sample throughout your trip. This isn't a definitive list, and it's far from comprehensive – for example, we've avoided discussing cured meats and cheeses because they're worlds unto themselves - but it does include the foods that we believe everyone should have at least once while in Italy. They capture the heart and soul of the many cooking traditions that exist across the country when taken together.
Though a slab of flat bread served with oil and spices existed long before the unification of Italy, the modest pizza is undoubtedly the most popular and representative food in the country. Pizza has long been a popular snack or dinner, particularly in Naples, where tomato sauce was originally introduced. When the Italian Queen Margherita visited the lively city in 1889 on a tour of her country, she inquired about the dish that so many of her subjects were eating. A local entrepreneur presented her the now-famous Margherita pizza, which was created (or, more likely, branded) by combining tomato sauce, mozzarella, and basil. The colors of the Italian flag are also displayed on the Margherita, whether by accident or design.
In Italy today, there are essentially two sorts of pizza: Neopolitan-style pizza and Roman-style pizza (though to be honest, many delivery places exist that is a happy medium between the two). The crust on Neapolitan pizza is thick and fluffy. Because the dough hasn't been rolled out as far and is more filling, it tends to be a little smaller in diameter. The crust of Roman-style pizza is paper-thin and has just the right amount of crunch (you don't want it to be wet!) It has a wider diameter but is usually lighter and less gluten-laden.
Naples claims to be the home of contemporary pizza due to its history with Queen Margherita, yet the claim is debatable throughout Italy. Whatever the situation may be, in Italy, the conventional guideline is to order pizza with less toppings. You should also be wary of pizzerias that heap toppings on their pies, as this is frequently a ruse to hide the use of subpar ingredients. Because each topping must be exceptional, fewer toppings are a statement of trust in the product.
Smoked eggs made from a sea rat. What's going on here? Don't be scared off by this clumsy description of an Italian delicacy; bottarga is also known as "Sicilian Caviar." Southern Italians remove the roe from grey mullets in August and September, salt it, press it, and then let it air dry for six months. The result is a solid mass of amber and blood orange-colored eggs that unfolds into a delightfully flavorful, smoky, and saline aroma when cut and eaten or grated over spaghetti. Though it began as a poor man's solution to preserving seafood in the days before refrigeration, it is now regarded as one of Italy's most coveted and expensive meals, ranking with truffles (more on those later). We like it grated over spaghetti or thinly sliced with lemon juice and olive oil sprinkled on top.
Lasagna is a large, flat pasta noodle that is typically baked in layers. Its roots are disputed, as they are with other Italian dishes, but we can say that it has a stronghold in Emilia-Romagna, where it evolved from a poor man's cuisine to a lavish feast laden with ragù, or meat sauce.
Only ragù, béchamel sauce, and cheese, usually mozzarella or Parmigiano Reggiano or a combination of the two, were used in traditional lasagnas (remember, tomatoes were brought over from the New World in the 16th century). With a typical ragu, only a small amount of tomato or tomato sauce is used, unlike most Italian-American recipes, which are drenched in tomato sauce. This intensifies the meat's flavor, although it can be a touch off-putting to American palates.
Though lasagna can be found all across Italy, nothing beats the substantial dish created with homemade noodles, fresh ragù, and a heaping dollop of regional pride in Emilia Romagna.
Check out our lasagna recipe if you want to make the wonderful dish at home.
A bistecca fiorentina, or Florentine T-bone steak, encapsulates all of the best aspects of Italian cuisine: a specific cut of meat from a specific cow prepared in a very specific style, all while remaining within the constraints of a specific location.
It's a T-bone steak cut thick (at least 5 cm) from the loin of a Chianina cow bred in Tuscany in the case of the massive bistecca fiorentina. Cook for 5 to 7 minutes per side, depending on thickness, until the surface is done but the center is still extremely rare. There's no point in asking for a medium-well done steak here; the flesh is just too thick!
Despite the dogma, the Florentine steak can be prepared in a variety of ways. For starters, the meat is no longer necessarily from a Chianina cow. Many Florentines are unconcerned with the introduction of new breeds, but others insist that the Chianina's immense size and muscle make for the best t-bones. If you're unsure, just ask. Also, the Florentines like the higher cuts, closer to the rib cage, which contain the bistecca nella costola fillet, whereas bistecca nel filetto, a lower cut that is smoother and more melt-in-your-mouth, is more common outside of Florence in Tuscany. However, this does not always imply that it is the better option. The Florentines claim that bistecca nella costola is more tasty because it originates from a more commonly utilized muscle.
Regardless of the cut, this is a dish that should only be eaten in Tuscany - either in Florence or in the countryside. It's meant to be shared as well! When ordering, keep in mind that bistecca alla fiorentina is sold by weight; for two persons, expect to pay between 1-2 kg (or nearly 2-4 pounds).
While we're on the subject of Tuscany, we'd be negligent if we didn't mention this hearty soup, which has become so popular that Campbells now offers a (mediocre) imitation. This vegetable soup, which has its origins in the region's peasant food, is thickened with bread rather than meat because bread was cheaper and more easily available for hundreds of years in the terribly destitute Italian countryside. The meal is regarded a special treat in Tuscany during the fall, when the flavor of the harvest vegetables is at its peak and the soup, despite the lack of meat, erupts with an intense savoriness (at least in the traditional versions). This substantial stew, which is commonly served as a first course instead of pasta at Florence's trattorie, demonstrates the incredible, and often underappreciated power of outstanding food.
Although we tend to connect pasta with all of Italy, polenta was the staple starch in the northern portions of the boot until very recently. This corn mush was initially created from whatever starches were available, including acorns and buckwheat, and is essentially equivalent to the grits eaten in the southern states of America (variations are due to the coarseness or fineness with which the corn kernels are mashed). Corn, however, became the major element in polenta after its introduction to Europe in the 16th century. Polenta is the perfect companion to a wide range of meats, especially stewed meats, and it is perhaps one of the most comfortable foods you can eat when the temperatures drop in cities like Milan, Turin, and Venice, despite its lack of variety in shapes and textures. Look for it as a mush or packed into unsteady fritters and cooked. It's also in the next dish, so don't forget about it.
The world-famous ossobuco alla milanese is a bone-in veal shank cooked low and long in a stew of beef stock, white wine, and vegetables until meltingly soft. It's traditionally served with a gremolata (lemon zest, garlic, and parsley), but it's not required. Although the Milanese claim ownership of this meaty masterpiece, there are as many variations as nonnas throughout Lombardy, which is famed for hearty, often rustic dishes that coat the ribs and keep the winter chill at bay. Despite its popularity, ossobuco (which literally means "hollow bone") isn't always easy to find on restaurant menus due to its three-hour cooking period. If you get the chance to eat it in a restaurant or at home, or even cook it yourself, take advantage of it.
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