Italy is famed for its gastronomic scene and is among the world’s best countries to visit if you’re a foodie. From Neapolitan pizzas to delicious gelato, you’ll never go hungry with the endless options. Each region has its own unique cuisine, but Bologna, affectionately known as the “foodie capital” of Italy, takes center stage. The culinary wonders don’t stop there – read on to discover which city is famous for which specialty. Air Serbia has direct flights to all of these tasty cities, so it’s time to get hungry and head to Italy!
BOLOGNA and Parmigiano
Home to classics like tagliatelle al ragù, tortellini, Parmigiano Reggiano cheese, mortadella, balsamic vinegar, and richly flavored cured meat, it’s no wonder Bologna has been crowned Italy’s culinary capital. The city is a food lover’s paradise. And that’s just the tip of the iceberg…
You’re probably used to calling it Spaghetti Bolognese, but in Bologna, they call it tagliatelle al ragù. No matter what you call it, this hearty dish of pasta and meaty sauce is a beloved go-to for locals and tourists alike. The ragù is prepared by mincing onion, carrots, and celery, which are then slow-cooked together with pork, beef, and broth for hours, until the meat is tender and the flavors enrich the entire sauce.
Bologna is also the birthplace of many other Italian staples, including Parmigiano Reggiano, mortadella, and balsamic vinegar. Aceto Balsamico di Modena is a unique condiment produced in the Emilia-Romagna region since medieval times. A thick, syrupy vinegar made from Trebbiano and Lambrusco grapes, it is aged for up to 25 years in wooden barrels, giving it an intense flavor unlike any other balsamic vinegar outside of Italy. True Aceto is sweeter due to its high sugar content and low acidity.
parmesan parmiggiano reggiano cheese seasoned provinces of Reggio and Parma emila italia [ Photo credit; francesco de marco via Shutterstock]
No Bologna food guide would be complete without mentioning mortadella – the meat of Bologna. You’ll find it on pizzas, in delis, at markets, and on charcuterie boards. There are even local sandwich shops that only serve mortadella. In short, it is an emulsified pork sausage, meaning all the ingredients are stuffed into a casing and steamed until cooked through.
Known as the king of cheese, you haven’t truly tasted Bologna until you’ve tried Parmigiano Reggiano. Made using only high-quality cow’s milk, after the cheese hardens, it is cut into blocks and placed in big metal drums with salt water, which gives it its unique flavor. Finally, it is aged between 12 and 36 months before being ready to eat. At 12 months old, the cheese is still quite fresh and milky, good for filling or topping pasta. However, the best cheese starts at two years of age. Grana Padano, the little brother to Parmesan cheese created by 12th-century monks, is made from cow’s milk and aged between nine months and two years. While similar in flavor to Parmigiano Reggiano, Grana Padano is milder, mostly due to its shorter aging. We recommend comparing the two cheeses side by side to see which you prefer.
ROME and its Three Pastas
Romans are passionate about their meals and opinionated about how their dishes are made. The restaurants around this ancient city have perfected the art of traditional Roman food. Rome is famous for countless dishes and ingredients, and we will take you through the most iconic meals.
The most famous Roman dish by far is Cacio e Pepe. Its simplicity illustrates the beauty of Italian cuisine. The first of Rome’s famous pasta trio, this pasta is a creamy, cheesy, peppery joy. The literal translation is simply “cheese and pepper,” which make up the majority of this amazing dish. Another of Italy’s famous pasta dishes (maybe the most popular in Serbia), Pasta Carbonara, is the most recent Roman invention, appearing on menus in the 1950s and ‘60s. Some argue that the name comes from Carbonari, coal workers, who would prepare the dish over a fire.
Cacio e Pepe – Italian pasta with grated Pecorino Romano cheese and black pepper [ Photo credit: Olga Larionova/Shutterstock]
They needed ingredients that would be easily preserved, and Romans like to keep pasta dishes simple. Besides the pasta itself, Carbonara usually contains four ingredients: guanciale (a bacon-like Italian cured meat), fresh eggs, black pepper, and pecorino romano cheese – perfectly balanced on your palate.
The final Roman pasta we’re covering here is Pasta Amatriciana. Some may think that Italy and tomatoes go hand in hand, but tomatoes didn’t arrive in the country until the 17th century. Despite that, they made pasta sauce a staple Italian food worldwide. Pasta Amatriciana was said to be born out of sauce made with just olive oil, guanciale, black pepper, and pecorino cheese. Legend has it that people in Amatrice added tomatoes to their gricia sauce to create this deliciously rich dish. The ingredients today remain the same for a classic Amatriciana: tomato sauce, guanciale, and pecorino cheese. Though people in Amatrice only make this dish with spaghetti, you’ll find it with bucatini noodles in Rome.
CATANIA and Street Food
Picture yourself lounging under orange, olive, and almond trees on the slopes of Mount Etna as you feast on organic, locally produced cheeses like caciocavallo (an Italian cheese unique to southern Italy), provolone, mozzarella, and gorgonzola, and sip on Etna wines produced right there on the farm. Need we say more? The Mediterranean island of Sicily offers more than pristine beaches, UNESCO heritage sites, and stellar hiking adventures up an active volcano. In fact, it is considered one of Italy’s best places for street food!
Crispy hot Arancini Italian or Sicilian cuisine rice balls stuffed with minced meat and green peas, coated with bread crumbs and deep fried served in bowl with fork and sauce on white wooden table [Photo: Elena Kabenkina/Shutterstock]
That title is reserved for a small ball of fried rice called Arancini – the undisputed king of typical Sicilian street food. It is traditionally served with two fillings: butter or ragù. In recent years, the vegetarian favorite à la norma filling – fried eggplant – has also begun to appear in the many rosticcerias where this delicacy is enjoyed.
You must also try la granita – the typical breakfast here that’s not to be missed. This icy delight comes in various flavors, such as lemon, almond, strawberry, and, of course, pistachio. Enjoy it in one of the many cafes accompanied by a soft and fragrant brioche, strictly ‘col tuppo’ (typical Sicilian brioches characterized by the inclusion of a “hat” on the upper part).
MILAN and Risotto
Milan is known as Italy’s fashion and design capital, but it is also one of the top foodie destinations in Italy and the world. Some aspects of the city’s traditional cuisine have not only resisted passing trends but have come through even stronger to the present.
Italian risotto with artichokes and fresh parsley [Photo: kuvona/Shutterstock]
The famed Risotto alla Milanese, divine and incomparable with its splendid and inimitable yellow hue, is delicate, sophisticated, and deep and intense in flavor. It is often made with ingredients like saffron, mushrooms, or seafood and has a creamy texture. Then come the dishes that warm you up, “survival” dishes, originally intended for those who needed to stay out in the cold or work intensely. One such dish is ossobuco: a typical delicacy of Milanese cuisine that is often served on a bed of yellow Risotto alla Milanese.
The name comes from ossbus, which means a ‘bone with a hole’ in the local dialect and refers to the cut of veal that is used: a slice of the shin in which the round section of bone is surrounded by tender meat. The bone is filled with tasty marrow that can be scooped out with a spoon. The recipe for ossobuco appeared in cookbooks as early as the 18th century, but over the centuries it has been elaborated on and modified in various ways. An essential ingredient for this dish is gremolada, a finely-ground paste of garlic, lemon peel, and parsley, added just before serving for an extra dash of color and taste.
NAPLES and Pizza
Ah, pizza! It needs no introduction. While countless varieties of pizza have evolved over the centuries, the granddaddy of them all remains the Neapolitan pizza, so you’ll definitely want to visit Naples to sample this iconic food favorite. The key to a great pizza Napoletana is to keep it simple and let the ingredients shine – dough, fresh tomatoes, and fresh mozzarella. Add basil for the classic pizza Margherita. The crust is extremely thin, so the pizza is cooked very briefly and at very high temperatures.
Neapolitan margherita pizza based on mozzarella, cheese, buffalo mozzarella, tomato sauce, basil { Photo : D-VISIONS /Shutterstock ]
Buffalo mozzarella, the star of this pizza, originates from the Campania region. After trying the local mozzarella, you might feel like you’ve never really tried this product before. The name comes from the Italian verb mozzare, which means to cut off – representing the next step in the process after the silky cheese dough has been removed from the boiling water. Just as the taste of mozzarella hasn’t changed much over the last 700 years, neither has the cheese’s short shelf life: this dairy product is not even called cheese in Italian, and it must be eaten within 48 hours of production, which means that you’ve never tried real mozzarella until you’ve visited Campania.
VENICE and Risi e Bisi
As a city perched over water, it only makes sense that Venice’s cuisine would feature exceptionally fresh seafood. Given the city’s rich history as an important international hub of commerce, traditional Venetian cuisine is somewhat indebted to foods from around the world, particularly the Middle East.
Bigoli in salsa is a traditional Venetian dish that’s tailor-made for seafood lovers. Usually served as a starter, this simple but delicious dish consists of a long, thick, whole wheat pasta called bigoli that’s coated in a sauce made from onions and salt-cured anchovies or sardines. The Venetian answer to Spanish tapas, cicchetti, are also a must in Venice. Various types exist, and they are usually enjoyed with a glass of wine or a typical drink, such as the Aperol Spritz. Seafood and fish have a special place in the heart of Venetians and have led to unique dishes, such as the black spaghetti made with squid ink.
Risi e Bisi [Photo credit: stockcreations/ Shutterstock]
Don’t forget Risi e Bisi (rice and peas), a classic Venetian dish you’ll find as a starter at trattorias across the city. It can often be a meal in itself and is traditionally served on April 25th for the Feast of San Marco and the celebration of spring.
BARI and Panzerotti
Despite being believed to have originated in the Apulia region, panzerotti are extremely popular across southern Italy. They resemble small calzone pizzas—both in shape and the dough used for their preparation—but panzerotti are deep-fried instead of being oven-baked. The classic panzerotti filling consists of tomatoes and mozzarella, but they can be filled with pretty much anything in various combinations: prosciutto-mozzarella, spinach-ricotta, zucchini-mozzarella, onion-olives-tomatoes, etc.
Focaccia Barese is a delicacy traditionally prepared with a soft, yeasted dough that combines semolina, wheat flour, and mashed potatoes. It is usually topped with cherry tomatoes and olives. Always baked in round tins, focaccia is typically doused with olive oil and is best served lukewarm.
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