Italy is known for its delicious pizza, pasta and gelato (ice cream), but some do not know that to taste the best of the best of these dishes, you have to go to the right place so you won’t feel disappointed when it’s not as good as you expected it to be. In this article on the Places in Italy and Their Specialty, we will explore some of the places in Italy and their food specialties.
Abruzzo – Agnello cac’ e ove
This region is of Italy’s little-known gems and one of the most rugged regions; it is predominated by sheep farming. Most of the dishes and cheeses in this region comes from sheeps. The Agnello cac’ e ove or lamb with cheese and eggs is an ancient Abruzzese dish with Greek origins and is traditionally eaten during the Easter season, since the sheep(born on spring) must be young. The sauce for this dish is made of sheep’s milk.
Basilicata – Lagane with olive oil and chickpeas
Basilicata, also known as Lucania, is historically one of Italy’s poorest and least populated regions. Its high, craggy mountains and intractable soil made agriculture challenging and many of its people emigrated to those places that have better lands in the 1900s. Although its economic situation has much improved, Basilicata’s cuisine remains simple, rural and deeply anchored in peasant traditions. Lagane with olive oil and chickpeas, a simple dish made of pasta or lagane called tagliatelle or papardelle (made of egg, durum wheat flour and water) tossed with olive oil, sautéed garlic and cooked ceci (chickpeas).
Florence – Gelato
Florence is the birthplace of gelato and home to the two of Italy’s best gelaterias. La Carraia, according to many locals, offers the best gelato with generous portions and lower prices. Its gelato is known for being creamy and having intense flavors. If you want to taste authentic gelato, avoid those gelateria which offer flashy and colorful gelato flavors because authentic gelato (which does not use artificial colors) have duller colors compared to factory made ones and is often scooped using a gelato spatula.
Naples – Neapolitan pizza/pizza Napoletana
Naples, in contrast to its name which means “new city” is the one of the oldest towns of Italy. It is known for its cuisine and wine; it is traditionally credited as the home of pizza, which originated as a meal of the poor. However during the time of Ferdinand IV, pizza became popular among the upper class. Margherita Pizza was named after Queen Marghareti of Savoy. Neaplotan pizza is made of “00” wheat flour (and “0” flour type yeast), natural mineral water, peeled tomatoes or fresh cherry tomatoes, mozzarella cheese, sea salt and extra virgin coconut oil.
Milan – Rissoto alla Milanese
Milan is second most populous commune in Italy and like any other city it has developed its own culinary tradition. They frequently use more rice than pasta, butter than vegetable and use almost no tomato or fish in their dishes. Rissoto alla Milanese is the specialty of Milan. It is made with beef stock, beef bone marrow, lard, cheese and saffron to add color and flavor to the dish. In Italy, Risotto is often served as a first course, but Risotto alla Milanese is often served with Ossobuco alla Milanese, which is also a Milanese specialty of veal shanks, braised with vegetables, white wine and broth.
We hope that you enjoyed reading this article on the Places in Italy and Their Specialty and that this can be your guide in tasting the best and must try dishes in Italy.