A Food Tour of Italy's Twenty Regions
As we’ve mentioned before, Italian culture is not the same throughout the country. More often than not, it is defined on the town-level more than anything else. We unfortunately don’t have the resources to talk about the culinary variation of every single Italian paesino, so we’ll be walking you through a food tour of Italy’s regions instead.
Italy has twenty regions, all of which exercise a certain amount of political authority within their borders. Most of these regions have cultures dating back to before Italy was unified, and belonged to various empires and city-states over the course of the Middle Ages and Renaissance. Regions like Veneto and Liguria were the home bases of maritime empires, while almost all of southern Italy was once part of the Kingdom of Two Sicilies. All of these political differences and slight variations in regional geographies mean that the culinary experience from one region to another can be quite different. Let’s check out some examples!
Northern Italy (Italia Settentrionale)
Piemonte
If you’ve ever heard of Fiat, you should know where Piemonte is. The region, including its largest city Torino, is a hotbed of Italian industry. Located in the northeast along the French-Italian border, Piemonte’s food culture is defined by a more buttery palate. To get a taste of this region, try eating some vitello tonnato. This dish takes surf and turf to a whole new level. It’s veal cutlets covered in a tuna-based sauce that infuses neighboring Ligurian capers and anchovies into a memorable meal.
Valle d’Aosta
This semi-francophone region is an Alpine wonderland. Try the zuppa della valpelline, which is a bread-based soup made with kale, fontina cheese, butter, and a sprinkle of cinnamon. The hearty soup will keep you warm as you endure the chilling temperatures while exploring the breathtaking landscape.
Trentino-Alto Adige
A region with a very Germanic past and present, Trentino-Alto Adige is a bilingual region on the Austrian border. A key dish here is the canederli di fegato, which are croquette-like dough balls cooked with seasonal vegetables.
Lombardia
Lombardia is in central Northern Italy. Home to fashion capital Milan, this region boasts the largest and wealthiest metropolitan area in Italy. To get a taste of what it has to offer, try yourself some risotto alla milanese. It’s made of beef stock, bone marrow, white wine, and parmesan. Its beautiful, signature yellow color comes from saffron.
Veneto
Veneto, in Italy’s northeast, has a bit of an independent streak. Once the site of the maritime Venetian Empire (and modern-day Venice, to boot), the cuisine of Veneto has been influenced by the myriad products bustling in and out of its seaport. Combined with the Austrian influence to the North and the inland cuisine to the west, Veneto’s cuisine is hard to pin down. In order to sample multiple Venetian flavors, order some cicchetti, which are little toasts topped with fish or meat. Enough of these will definitely constitute a meal, all while sampling as much as possible.
Friuli - Venezia Giulia
Friuli - Venezia Giulia’s name is a mouthful. Geographically, the region is positioned north of Veneto and nestled in between both mountains and the sea. Sample some bollito misto for a true taste of the region. It’s a platter of boiled meats that is made all over Northern Italy, but especially famous in Friuli - Venezia Giulia.
Liguria
Other than Genova and beautiful Cinque Terre, Liguria is famous for two things: pesto and focaccia. These two salty, oily treats can go hand-in-hand, or incorporated into other recipes. Pesto making is an art, and the fresh version beats its jarred counterpart every time. Focaccia is delicious at any time of day. Dunk it in your espresso or eat it alongside your dinner. Versatile and delicious, these Ligurian staples should be constantly stocked in your kitchen.
Emilia-Romagna
The southernmost northern Italian region, Emilia-Romagna is led by capital city Bologna, which boasts a large concentration of students. To get in touch with the region’s cuisine, you might be thinking about trying some spaghetti bolognese. To be more authentic about things, you’d be better off trying ragù alla bolognese. It’ll still be a classic bolognese sauce with beef, pork, carrots, celery, and some red wine, but instead of spaghetti, the sauce will be served on top of tagliatelle.
Central Italy (Italia Centrale)
Toscana
Tuscany, birthplace of the Standard Italian language that we all know, love, and study today. Tuscany is quintessential central Italy. Try some bistecca alla fiorentina, which is traditionally a piece of veal. You’ll probably have to travel to Florence to try an authentic version of the meal, since so much of it is about how the cow was raised (and cut). That being said, pair your grilled steak with some chianti and some of that classic unsalted Florentine bread for a taste of this iconic Italian region.
Umbria
Umbria is a tiny, landlocked region that’s known for its truffles. Try a frittata al tartufo (a truffle omelette) to get this delicious flavor in your breakfast (or dinner, if you’re trying to eat like a true Italian).
Marche
Marche is an Italian region with one iconic meal, vincisgrassi, which is a type of lasagna. The dish’s mythology centers around the celebration of Austrian general Alfred von Windisch-Graetz, who fought Napoleon in the name of Ancona. While the recipe is older than this story, the legend is now a key ingredient in its preparation.
Lazio
Lazio, home to Rome, is a region whose culture has stood the test of time. Even though Rome itself is cosmopolitan and international, its surrounding region holds onto a strong culture that has lasted centuries. Lazian cuisine features lots of pasta, artichokes, and pork. In addition to the carbonara, try eating some bucatini all’amatriciana.
Sardegna
A region unto itself, Sardina isn’t like the rest of Italy. Its cuisine is often highlighted by its Catalonian past, seasoned with lots of saffron. Try the aragosta alla catalana, Catalan-style lobster, with a side of risotto to get a taste of the cultural fusion happening on this island.
Southern Italy (Italia Meridionale)
Abruzzo
Abruzzo sits along the Adriatic sea, and is so far north that it is geographically sometimes considered central Italy. That being said, its culture and history ensure that it is almost always categorized as part of the south. In Abruzzo, be sure to try the agnello cacio e uova, which is roasted lamb egg, pepper, cheese, and prosciutto. The dish harks back on the region’s history as a land of sheepherders.
Molise
Molise, historically part of Abruzzo, is known for its use of pepperoncini, or spicy peppers. To experience this region’s spice, try some spaghetti diavolillo. It’s a simple spaghetti topped with a spicy red sauce that will have you reaching for some mozzarella to cool your taste buds.
Campania
Campania is where Naples is. A region fertilized by its nearby volcanoes, its population of flora includes eggplant, tomato, pepper, figs, and lemons. We’d be remiss not to recommend that you eat some pizza while you’re there. It’s the homeland of the modern pie, and the local buffalo mozzarella and San Marzano tomatoes will have you writing home that you’re never eating American pizza again.
Basilicata
Basilicata is a lesser-known Italian region, nestled between Calabria, Campania, and Puglia. Try the baccalà con i peperoni cruschi (salted cod with crushed bell peppers). The dish highlights both the region’s coastline and its vast fields of red bell peppers.
Puglia
Puglia comprises the “heel” of the Italian boot. Resting on the adriatic sea, the region boasts perfect Mediterranean weather for olive and grain growing. Try the tiella pugliese, which is a dish made of rice, potatoes, and mussels.
Calabria
Calabria, or the “toe” part of Italy’s boot, is another region with toasty climates and “warm-weather” cuisine. A unique dish to try from this region is involtini di pesce spada, or swordfish rolls. Breaded and flavored with red sauce, capers, olives, lemons, oregano, and parsley, they’re everything that makes southern Italian cuisine so delicious, all rolled up into one!
Sicilia
Ah, Sicily, the motherland for many Italian-Americans and the birthplace of many foods that Americans believe to be quintessentially “Italian.” Some foods, like cannoli, are hard to find north of the island, even in other southern regions like Naples. That being said, to get a taste of Sicily that you can’t get elsewhere, try eating some panelle, or chickpea fritters. Douse them in a healthy amount of parsley and lemon juice and have yourself a snack that is a staple of Palermo street-food.
Mangia!
That’s a lot of food to try. We believe in you (and your stomachs). Which Italian cuisine is your favorite? The more buttery and rich flavors of the north or the more Mediterranean flavors of the south? Comment below, and be sure to give this post a heart!
(Thumbnail photo by Cloris Ying)