Where can I find the best food in Italy?
Italy’s food scene changes a lot from region to region, with each area proud of its local dishes and traditional recipes. Meals tend to focus on fresh, seasonal ingredients, prepared simply to highlight their natural flavors. Eating here is a social event, usually lasting a few hours, with a progression from antipasti to dolci.
Best food in Piedmont
Piedmont is known for its white truffle from Alba, a prized ingredient that’s used sparingly over dishes like tajarin pasta or risotto. The region’s vineyards, like those in Langhe-Roero and Monferrato, are also known for producing Barolo wine, a must-try if you visit.
A local dish to try is agnolotti del plin, small pasta parcels filled with roasted meats, vegetables, and Parmigiano-Reggiano. It’s usually served with butter and sage or a light meat broth, letting the flavors stand out.
Other regional dishes include vitello tonnato (cold veal with tuna-caper sauce), bagna càuda (a warm garlic-anchovy dip), and gianduja chocolate made with local hazelnuts.
Best food in Bologna
Bologna’s tagliatelle al ragù is what the city’s known for. It’s made with hand-rolled egg pasta ribbons and a rich sauce of minced beef, pancetta, onion, carrot, celery, tomato, and wine. It’s often called “spaghetti bolognese” outside of Italy, but it’s not the same thing.
The ragù takes hours to cook, starting with vegetables sautéed in olive oil, then adding browned meat, wine, tomatoes, and letting it simmer for hours to create a smooth, rich sauce.
While you're in Bologna, don’t miss trying mortadella (the original Bologna sausage), tortellini in brodo (meat-filled pasta in broth), and lasagne verdi alla bolognese, made with spinach pasta and layered with ragù and béchamel.
Best food in Naples
Naples is where pizza Margherita was created. This pizza has a thin, chewy crust topped with San Marzano tomatoes, fior di latte mozzarella, fresh basil, and olive oil. The technique behind Neapolitan pizza earned UNESCO recognition in 2017.
The pizza is cooked quickly in a wood-fired oven, at temperatures around 905°F (485°C), which gives it a crust with leopard-like spots and a soft, chewy center. The dough ferments for hours, which helps create its unique flavor.
Besides pizza, Naples has other foods to try, like sfogliatella (a flaky pastry filled with orange-scented ricotta), pasta with seafood like spaghetti alle vongole (with clams), and street foods like frittatina (fried pasta cake) and cuoppo (a cone of fried seafood). If you're planning on visiting , see our guide to where to stay in Naples.