Choosing just eleven of the best foods in Italy feels almost impossible, yet here we are… ready to give it a try. Italy offers endless dishes tied to seasons, regions, and family traditions. Still, after plenty of meals and plenty of happy moments, we narrowed it down. These are the foods we crave most, the ones we order again and again while traveling through Italy.
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1. Pizza
Pizza remains the most recognized Italian food, yet it surprises many travelers. Instead of heavy toppings, Italian pizza focuses on balance—simple dough, good tomatoes, fresh mozzarella, and maybe one other ingredient. You’ll find two classic styles. First, Neapolitan pizza comes soft and puffy with that chewy, raised crust. Next, Roman pizza arrives thin and crisp, with a satisfying snap when you bite in. Naples proudly claims the title of best pizza, and many agree. I love mine with a mountain of arugula when ordering with prosciutto. Gary insists salad belongs on the plate, not the pizza.
2. Arancini
When you spot arancini in Sicily, you should order them fast. These warm fried rice balls come stuffed with mozzarella, peas, and a rich tomato ragu. In Palermo, they look cone-shaped, while in Catania, they prefer them round. Either way, that golden crunch on the outside and the creamy center make them unforgettable. If you haven’t tried them, now is your sign.
3. Carbonara
Carbonara represents Rome at its best—simple, bold, and satisfying. Traditional carbonara uses only eggs, pecorino, guanciale, and black pepper. No cream, no peas, no onions. The sauce forms when the heat of the pasta meets the beaten eggs, turning everything glossy and silky. We’ve had carbonara in Parma, Bologna, and Florence, and even with the same ingredients, each one tasted slightly different. If you make it at home, work quickly so the eggs stay smooth and don’t scramble.
Check out our post on what Italians eat on special occasions!
4. Risotto
Risotto rewards patience. Arborio rice cooks slowly, absorbing broth one ladle at a time until creamy and rich. Italy offers dozens of versions—mushroom, saffron, seafood, pumpkin, and asparagus. I love asparagus risotto, while Gary always orders seafood. Northern Italy, especially Emilia Romagna and Lombardy, deserves credit for some of the best. Yet truly, if you see risotto on the menu anywhere, say yes.
5. Prosciutto
Prosciutto tastes like luxury even when served plain. Thin, silky, salty, and slightly sweet, it melts almost instantly on the tongue. If you want the best, ask for Prosciutto di Parma, produced under strict regulations and cured naturally by mountain air. We spent ninety days in Parma, which meant daily prosciutto and endless joy. Tours are fascinating and make you appreciate every slice. Pair prosciutto with melon, figs, pecorino, or fresh bread—no fancy ingredients needed. Gary and I both prefer prosciutto from Parma rather than the thicker, a bit tougher Tuscan kind.
Continuing with 11 of the best foods of Italy…
6. Lasagna
Lasagna in Italy might surprise you. In Bologna, traditional lasagna layers spinach-tinted pasta sheets with béchamel and slow-cooked ragù instead of heavy tomato sauce. It’s rich, savory, and deeply satisfying. When Gary tried it for the first time, he lost his ability to speak for a moment. Sometimes pasta does that to you. If you’re near Emilia Romagna, don’t skip it.
7. Polenta
Polenta feels like a warm blanket in food form. In Northern Italy, people serve it creamy beneath braised meats or cool it, slice it, and fry it until crisp on the outside and soft inside. Think Italian grits, but smoother and buttery. If comfort food speaks to you, polenta will too.
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8. OssoBuco
Osso buco is slow-braised veal shank so tender it falls apart with a fork. Milan loves this dish and often pairs it with saffron risotto. Gary orders it whenever he finds it and never regrets it. I still haven’t tried a full plate myself, yet watching him enjoy it so much tempts me every time. Deep, rich, melt-apart goodness—that’s osso buco.
9. Fiorentina Steak
Bistecca alla Fiorentina is bold, thick, and served rare. Chefs grill it and bring it to the table like a centerpiece. The steak comes from Chianina cattle—massive, white, and raised in Tuscany. Many people rave about it and consider it unforgettable. One is usually enough for at least two people and is usually sold by the kilo. Still, it’s iconic, and tasting it at least once belongs on your food list if steak makes your heart happy.
10. Ribollita
Ribollita is a Tuscan vegetable and bread soup that warms you through. It started as a humble peasant dish made from leftovers and scraps, but today it shines on menus across the region. Thick, rustic, slightly different in every town, it feels like a big hug in a bowl. On a cold, wet day in Florence, one serving warmed me from fingers to toes. Simple food sometimes wins hands down.
Last but not least, here is #11 of the best foods in Italy.
It happens to be my favorite!
Gelato
Gelato finishes the list, yet it often begins and ends the day. It has less fat than American ice cream and is served slightly warmer, which means flavor hits faster. Always choose shops with metal tubs that stay covered. Natural pistachio should be pale, not neon green. Stracciatella, hazelnut, lemon, pistachio—every scoop feels like vacation. And yes, two gelati a day is normal. Don’t let anyone tell you otherwise. You can read our post for more details on the differences between gelato and ice cream.
Final Word
Italy keeps food honest—good ingredients, traditional methods, and meals shared slowly. You could eat across the country for years and still discover something new each day. These dishes are a delicious starting point. Try them, compare them region to region, and let us know your favorites. Food memories make the best souvenirs.
What’s your favorite?
You should check out this particular tour…
Editor’s Note: This post was initially published in July 2018 and was recently updated in January 2026 for accuracy and additional information.
Nice selection of regional foods. Green lasagna is from Bologna and made by adding blanched spinach to the egg mixture before adding to the flour. There are some restaurants that will only serve it on certain days due to the extra work required. The sheets are thin and layered with bechamel sauce and ragu. It is one of my favorites in Bologna. And along the green theme, pesto from Genoa is another great dish.
Great insight Patricia – thank you so much for sharing the information!! Appreciate it!