Food & Drink

A Culinary Overview of Italy

From Sicily’s bustling street markets to the whitewashed fishing villages of Puglia, each region of Italy offers signature dishes, drinks, and experiences.

Known as Italy’s “food valley,” Emilia-Romagna is famed for Parmigiano Reggiano, prosciutto di Parma, Lambrusco sparkling wine, and balsamic vinegar from Modena. Destination Specialist Jacqueline Fagioli recommends sampling handmade tortellini in brodo (tortellini in broth) and rich tagliatelle al ragù (egg noodles with meat sauce) at Trattoria di Via Serra in Bologna. “It’s unpretentious, family-run, and you’ll often need a reservation even though it’s not flashy or touristy.”

Home to some of Italy’s most interesting wine regions, Tuscany champions local bounty and artisanal flair. Join a fall wine tasting in the hills or a long vineyard lunch among Sangiovese vines. The area is famous for its bistecca alla Fiorentina (Florentine steak) and indulgent pasta dishes like hand-rolled pici with wild boar ragù, best paired with a glass of Chianti Classico or Brunello di Montalcino. 

Campania is famed for its simple and fresh fare, including Italy’s best pizza. Savour margherita pizza in Naples, spaghetti alle vongole (spaghetti with clams) along the Amalfi Coast, and mozzarella di bufala (buffalo mozzarella) from Caserta. Raise a glass of Falanghina or Greco di Tufo as the sun sets over the Tyrrhenian Sea.

The cuisine of Sicily reflects centuries of diverse influence. Enjoy melanzane alla parmigiana (eggplant parmesan), arancini (stuffed rice balls), or pasta alla norma (pasta with fried eggplant, tomatoes, basil, and ricotta salata) with a glass of Nero d’Avola. “It’s the perfect example of how humble ingredients become soulful dishes full of Mediterranean flavour,” says Fagioli. Explore Palermo’s markets or end the night with creamy cannoli crusted with pistachios.

Lombardy adds polish to northern Italian dining. Indulge in osso buco (braised veal shanks), risotto alla milanese (saffron risotto), and Alpine cheeses. “The Milanese spritz has a sophisticated bitterness that mirrors the city’s spirit,” says Fagioli. Enjoy it from a rooftop terrace overlooking the Duomo.

In Italy’s “green heart,” Umbria, black truffles, earthy lentils, and wines like Sagrantino di Montefalco showcase the region’s rustic character. Join locals for a truffle hunt near Norcia or a festival celebrating the new olive oil harvest.

Down in the heel of Italy’s boot, Puglia excels at unfussy but flavourful dishes. Try handmade orecchiette (ear-shaped pasta) with sausage and broccoli rabe, fresh burrata, and grilled seafood drizzled with peppery olive oil. Pair it with a glass of Primitivo while dining under ancient olive trees or beside the Adriatic’s turquoise waters.

Unique Italian Food Experiences

Italy approaches food and wine with the same artistry found in its design, architecture, and fashion. This devotion to meticulous craftsmanship and the beauty of simplicity done exceptionally well can be seen in even the most minimalist dishes, from cacio e pepe pasta in Rome to bistecca alla Fiorentina (Florentine steak) in Florence.

For travellers seeking authentic Italian cuisine experiences, a bespoke culinary tour immerses gourmands in Italy’s culture and traditions. Picture hands-on pasta-making classes with a local chef in Bologna, exclusive wine tastings with sommeliers in Tuscany, and private truffle hunts through the forests of Piedmont. The best time to visit Italy for culinary travel is typically in the spring and fall, though food festivals are held year-round. 

“Participating in these celebrations, whether it’s a chestnut festival, a wine harvest, or a medieval reenactment, immerses guests in traditions that are centuries old,” says Destination Specialist Jacqueline Fagiolii. 

With a tailor-made journey through Goway, travellers can experience it all, from dining at family-run restaurants to exploring markets with local experts. This diversity is what makes culinary travel in Italy so rewarding, no matter the regions you choose to explore.

Dining Etiquette in Italy

Dining in Italy is as much about connection as it is about food. Meals unfold at a leisurely pace and typically include an antipasto (appetizer), primo (first course, typically pasta or risotto), secondo (second course, often meat or fish), and dolce (dessert). While it’s common to order both a primo and a secondo, it’s acceptable to just order one for a lighter meal. Between courses, expect conversation and generous pours of local wine rather than a rush to the next plate.

For Italians, breakfast is usually a simple pastry and coffee (Italians only drink cappuccinos before 11 a.m. and switch to espresso in the afternoon). Lunch stretches into the afternoon, sunset aperitivo cocktails are often paired with stuzzichini (small bites), and dinner rarely begins before 8 p.m. “Embrace the slower pace,” says Destination Specialist Jacqueline Fagioli. “Italians value savouring life’s moments, so don’t expect everything to move at ‘tourist speed.’”

In smaller towns, it’s common for shops and restaurants to close for a long midday break (typically between 2:30 p.m. and 7:00 p.m.). Cash is preferred at local trattorias and markets, so carrying euros is always a good idea.

Most restaurants, including trattorias, call for smart-casual attire. Beachwear (swimsuits, flip-flops, etc.) is considered inappropriate in most dining settings beyond the sand or pool.

Above all, Italians see every meal as an experience to be shared, not hurried. Dine like a local and elevate every meal.

Accommodating Dietary Needs in Italy

Italian cuisine is easily adaptable to most dietary preferences. In cities such as Milan, Florence, and Rome, travellers will find vegan trattorias, gluten-free bakeries, and vegetarian-friendly menus at many fine dining establishments. Even in smaller towns, chefs take pride in accommodating guests, often with a creative twist on local classics.

Those avoiding gluten can enjoy dishes like risotto or polenta. Vegans will find vibrant options such as ribollita (Tuscan bean soup) or Sicily’s famous eggplant caponata (sweet-and-sour vegetable stew). For pescatarians, coastal regions like Campania and Puglia offer outstanding seafood-focused menus.

Communication is key. A printed dining card outlining your preferences or allergies in Italian can be useful, especially in rural areas. For the ultimate peace of mind, a tailor-made culinary tour will ensure that every stop, from Michelin-starred restaurants to countryside osterias, aligns with your preferences.

Plan Your Italian Culinary Journey

A food and wine adventure in Italy is a feast for the senses. From private truffle hunts to hands-on pasta-making with local chefs, eating your way through an Italy vacation is one of the best ways to experience the country’s rich culture. Exclusive vineyard tours, meals at Michelin-starred restaurants, and encounters with chefs and local experts ensure every bite is memorable. Whether you favour intimate osterias or luxurious fine dining, your journey can be as adventurous or indulgent as you wish. Speak to one of our Destination Specialists to tailor your dream Italian culinary journey.