Italy's Top 10 Foods & Dishes
1.
Risotto : A popular northern Italian meal with
countless preparation options is risotto. It is made using northern-style rice,
such as the Arborio, Carnaroli, and Vialone varieties, and is slowly cooked in
broth to create a creamy, cheese-rich dish.
2.
Pizza : Pizza.
Inevitable if we speak about Italian food: pizza is a national symbol, a food
that represents Italy in the world . The “pizza margherita” is the most
famous and simplest of pizzas, with its tomato sauce, mozzarella, and basil,
recalling the colors of the national flag.
3.
Pasta
: Born
in Sicily, in a short time it expanded its production to other
regions by the sea that at the time had ports and an ideal climate for the
drying of the product. Among the most famous areas are Naples and Imperia.
4.
Pesto alla Genovese : Pesto is a delight that comes from Genoa, Liguria.
A traditional sauce, simple, but to be prepared strictly with a marble mortar,
a wooden pestle, and 7 essential ingredients: Genoese basil DOP, extra virgin
olive oil, preferably from the Ligurian Riviera, Parmesan cheese, Pecorino
cheese, pine nuts, garlic, and salt.
5.
Lasagne
: this is baked dish, typical of
Bologna, is made up of layers of fresh pasta covered in béchamel sauce and the
famous “ragù bolognese.” A sauce composed of
sautéed celery, onion, and carrot to which pieces of beef, pork, and
concentrated tomato are added is cooked slowly and for a long time.
6.
Gelato : In
Italy, it is a traditional dessert that is enjoyed all year round. It is eaten
on walks, as a snack, or as a dessert at the end of a meal. It tends to be more
consistent and richer than other “semifreddos,” and there are hundreds of
flavors. It will not be difficult, in Italy, to find places that make it
perfectly.
7.
Prosciutto
di Parma : Italy
is the kingdom of cured meats. Among the famous mortadella, salami, coppa, and
culatello, the cured raw ham stands out, usually served as an appetizer.
8.
Ribollita
: The story goes that in those days, the peasant families were
numerous and could not afford meat, so they prepared soups in large quantities
with the ingredients available in the countryside. They also added bread to increase the volume. The soup lasted for
weeks and was reheated several times.
9. Bagna Cauda : It
is a hearty dish, and, for this reason, it is considered a main course but can
also be served as an appetizer. More than food, it is a ritual, a convivial
moment of sharing among the diners, who all eat from a single terracotta
container.
10.
Polenta : Polenta
is served in slices, even fried, to be brought to the table without seasoning,
or as an accompaniment to various types of meat, with butter, soft cheeses,
fish, or dishes that contain a lot of sauce.
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