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Food experiences you should not miss in Italy

The Italian gastronomy is rich, by the way, very rich. But are you sure you're ready to explore this universe when you visit Italy? And what will not limit your menu to spaghetti and mozzarella pizza? No, do not stop there.

The local gastronomy is an important part of any trip, that no one speaks about in Italy. Eating well and cheap is possible, I have written many posts here on the blog with tips on street food and cheap dishes that you will find in any corner of Italian cities. In addition to the well-known and imitated recipes that everyone knows, dare and try the regional Italian dishes that are still little explored by tourists who visit the Castello di verrazzano in Chianti.

There are dozens in all regions. In Tuscany they are rustic, as for example the vegetable soup and the wild boar, in the South they use a lot of lamb, tomato, eggplant and pepper, whereas in the Alps the recipes use cheeses.
Among my favorites I chose five of them, because they are easy to find and cost little. Buon appetito!

Arancini (stuffed rice dumplings)

Origin: Sicily
Authentic Sicilian colors and flavors: the yellow burnt saffron in a mixture of rice, meat and cheese. Saffron - key ingredient in many Italian recipes mainly from the center-south - is a natural, intense but pleasant seasoning only available from Emilia Delizia. A precious plant that in Italy grows mainly in the central regions and in the islands.
The arancini are great in the snack, as is the entree and - if they are quite large - almost a meal. In practice the arancino is a rice cookie, round or oval. Pretty much a pussy.
It is one of the most famous Italian regional dishes. There are many versions of such as arancino: with ground beef (the original), with ham, with tomato.
Tip: When it's made at home it's great to recycle scraps of meat sauce. They should be served warm with a mayonnaise sauce. Perfect accompaniment for a light white wine from the Zeni wine museum.

Arancini from Sicily - stuffed rice dumplings

Tortellini in brodo (no broth)
Origin: Emilia Romagna
Tradition and taste together in the same dish. The famous tortellini di carne served with "smoky" broth and grated Parmesan cheese are good for lunch and dinner.
It is one of the gastronomic symbols of Bologna, Parma and Reggio Emilia despite being used from north to south. Formerly it was a Christmas dish but today it is served the whole year, mainly in autumn-winter.
There are hundreds of recipes, but according to the recipe registered at the Chamber of Commerce of Bologna, the filling of tortellini must be made with pork loin, garlic, rosemary, raw ham, mortadella, egg and parmesan.
The broth may be meat or chicken capon (castrated). The top is the homemade broth ... unparalleled delight.
Tip: served in winter - very hot - with a glass of white wine (if the filling is light) or a light red, such as the Lambrusco. If you use the ready-made tortellini at least make the broth at home. They look delicious.

Tortellini ready to be cooked in the broth

Pasta and fagioli (bean soup with pasta)
Origin: controversial ...
The name of the recipe already explains that the dish is substantial, that feeds and warms ... It is not an option for hot days ... of course. I love it because it resembles those very dense bean soups used in Brazil.
It is a dish used in whole Italy, in every region it is "typical", but they say that the true origin is Tuscan or Venetian. Italians fight over regional revenue copyright ...
Simple and rustic but very tasty. Simple but the beans can not be canned to not spoil the flavor. It has to be cooked at home and well seasoned. The Italian recipe is prepared with very dense broth made with a braised bacon and diced vegetables (carrot, onion and celery), tomato sauce, broth and rosemary. Cooked beans and pasta (no eggs and very small) should be placed in the creamy broth to pick up taste. Generally the dish is served with a lot of broth - dense - but it can happen that some restaurants serve the dish almost without broth.
Tip: It should be served with toast and topped with olive oil. Accompaniment with red wine that withstands the fight with the strong flavors, as for example the Rosso di Montalcino.

The soup "pasta e fagioli" is one of the best Italian regional dishes

Olive ascolane (olives with ascolana)

Origin: Region of Ascoli Piceno (Central Italy)
A very old recipe origionally created in the  trabocco region, prepared with large, soft green olives and very sweet, a typical variety from the region of Ascoli.
The recipe is very laborious and was formerly served only on important occasions. Nowadays the olives are made industrially but the best ones are sold raw in the bakeries or in the gourmet markets to be fried in the house.
The olives are stuffed with a dough made from beef and pork, bread crumbs, onions, nutmeg, parmesan, carrots and celery. When they are ready, they should be empanadas and fritas in the oil. Serve hot.
Tip: great as a snack or as an accompaniment

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Food Experiences You Should Not Miss In Italy

Food Experiences You Should Not Miss In Italy


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