Rome

Rome is a food lover's city. And, arguably, its culinary scene is stronger than ever. From pasta to pudding, you're spoiled for choice in the Eternal City. The city has more of an eating-out culture than anywhere else in Italy, with boundless backstreets of convivial and rustic trattorias. The stereotypical image of checkers tablecloths, candles, and tumblers is not too far off the mark. A typical trattoria menu will cover several courses – you don’t have to order one of each. It’s fine just to have pasta or a salad. Pasta portions are typically smaller than what you might find in the USA, but these are rich hearty dishes so you’re unlikely to be hungry afterwards.

In general, sitting down anywhere with a view or near the main landmarks is going to increase the price of your meal. The best places for budget sit-down meals tend to be outside the historic center and off the beaten tourist track, try neighborhoods Testaccio and Pigneto.

Must Savor Specialties: Allesso di Bollito (simmered beef), Artichokes, Cacio e Pepe (iconic pasta dish, “cacio” means Percorino Romano, while ”pepe” means black pepper), Carbonara (made with spaghetti or rigatoni, guanciale or pancetta, egg yolk or whole egg, Pecorino Romano, and black pepper), Filetti di Baccalà Fritta (Baccalà is the Italian word for salt cod), Maritozzi (sweet, leavened buns are sliced open and filled with barely sweetened whipped cream), Pizza al Taglio (pizza by the slice) is a distinctly Roman style of pizza and features either adorned dough cooked in sheet pans or worked into an oblong shape, then baked, Porchetta (deboned, slow-roasted pig), Supplì (rice croquettes served at Rome’s takeaway joints and pizzerias), and Trapizzino (thick, triangular wedges of pizza, sliced them open, and filled them with Roman classics like meatballs, tongue with green sauce, and chicken cacciatore). On the sweeter side, be sure to try the Tiramisu. Rome has adopted the Tiramisu as traditional food in Rome, some adventurous chefs have developed versions with other flavors which you might see on a menu too.

Venice

Venice is literally built on the water, so not only is seafood widely available, but it's also of the highest quality. Many seafood dishes in Venice are influenced by Middle Eastern cuisine, due to the city's history of commercial trade. The heavy use of meat, polenta and potatoes in the Middle East and Asia have been a big influence on Venetian food and things like liver and onions became Venetian staples. Even France played their part by introducing sugar, which transformed Venetian pastry making. The city offers plenty of restaurants, but you’ll want to steer clear of the many restaurants located near the top attractions that offer expensive and bad food that barely resembles Italian food.

If you want to try real Venetian food, it’s dishes like sarde in soar (sardines in a tangy sweet and sour sauce), baccala, squid ink pasta and fegato alla Venezia (Venetian liver and onions) that you should seek out. If these dishes sound a little too fishy for you, try spaghetti alle vongole (spaghetti with clams). It’s a typical dish from the Veneto region. Or try bigoli and ragu. Bigoli is the name of the thick spaghetti-like noodle typical to the Vento. You’ll find it with different kinds of ragu, and a duck ragu is typical, rich and delicious. You also can’t go wrong with a plate of fresh fish or seafood. Razor clams are a common dish in Venice. You’ll also find fried soft shell crabs seasonally.

Must Savor Specialties: Baccalà Mantecato (made of stockfish), Bigoli In Salsa, Risi e Bisi (simple meal made of rice and peas), Lasagnette Con Nero Di Seppia ("Little lasagna with black squid ink"), Scampi In Busara, Pasta E Fagioli, and Fegato Alla Veneziana (calf liver dish).

Naples

Naples offers a delicious and vibrant local food culture. This is the city where Pizza Margherita and a slew of tasty Italian food staples were born. It is also well known for being an expert when it comes to sweets. Pastry shops are everywhere and they stay open late into the night, where locals enjoy a tiny espresso and something sweet filled with fresh ricotta cheese.

Must Savor Specialties: Fried pizza; Neapolitan pizza (this is the land of the pizza); Sfogliatelle (flaky pastries); Pasta alla Genovese; Struffoli (deep-fried dough covered in sweet honey); Buffalo Mozzarella; Mozzarella en Carrozza, Taralli; Spaghetti alle Yongole; and Cuoppo (fried fish served in a cone).

Amalfi Coast

On the Amalfi Coast in southern Italy, seafood is in abundance. Shrimps, redfish, pezzogne, bream, sea urchins, octopus, blue fish, mollusk (snail), and the protagonists of unforgettable recipes such as "scialatielli ai Frutti di mare," a dish made with seafood and the fresh pasta typical of the Amalfi Coast. And even when you think there can't be much variety in such a tiny portion of land, you will be amazed by the unbelievable amount of dishes, cheese, agricultural products, wines, charcuterie, seafood, fish, liquors and much more.

Must Savor Specialties: Mozzarella di Bufala - the king of all Mozzarellas; Gli Scialatielli All’Amalfitana, which is a fatter shorter pasta with a mix of seafood; Pizza Napolitana; Pasta Al Limone - Pasta in a lemon sauce; Risotto Ai Frutti Di Mare, this is a rice dish with various kins of shellfish and a touch of tomato; Paccheri Con La Rana Prescatrice, this is a short pasta that are hollow inside with monkfish; Spaghetti Alle Vongole, this is a classic dish of spaghetti with clams; 'Ndunderi, this is another pasta dish that according to UNESCO is one of the most ancient pasta types in the world; Totani E Patate Alla Praienese, this is squid with potatoes; and Il Fritto Misto Di Frutti Di Mare which translates to "Mix Fried," various kinds of seafood that have been lightly battered and deep fried. On a sweeter note, some traditional must-try desserts include: Delizia Al Limone, which means Lemon Delight; Babá, it is sweet from the cake and a bit sour from the rum and makes for a perfect way to finish a meal; Melanzane Al Cioccolato which translates to Chocolate Eggplant, it is delicious; and lastly, Limoncello, you can find this drink all over Italy, but the best you can find is in the Amalfi Coast and it makes for a delicious elixir after any meal.

Florence

The food in Florence is simply divine. With a long culinary history and a local cuisine primarily focused on simple, hearty, flavorful foods, traditional Tuscan food is famous around the world, so it only makes sense that as the capital of Tuscany, the food in Florence would be amazing.

Many of Florence’s specialties go back to the tradition of cucina povera (poor people’s cooking), when families had to make do with whatever scraps and leftovers they had on hand - hence the lasting popularity of dishes mad with stale bread, offal, or beans. Yet regardless of the ingredients, Florentine cuisine is packed with flavor and variety. So on your next trip to Florence, be sure to try as many of these piatti tipici (typical dishes) as you can make room for. Or consider one of the many food tours, which allow you to get a little taste of a lot of different Florentine specialties.

Must Savor Specialties: Bistecca alla Fiorentina or Florentine steak, a specific cut of meat from part of the loin; Fagioli con Salsicce, beans with sausage; olive oil, it is not only plentiful and delicious here, but it's also a cultural event; Ribollita, a hearty stew-like dish; Truffles, both black and white grow in abundance in Tuscany; Pappa al Pomodora, tomato soup made with old bread that is soaked in the tomatoes until it is soggy; Lampredotto, a sandwich made with thinly sliced tripe (intestines) that’s been boiled in broth, seasoned, and served either on a plate or in a sandwich; Crostini (Antipasto Toscano), this is simply an appetizer plate with assorted types of bruschetta, which are small pieces of Tuscan bread topped with different sauces, purees, or vegetable salsas; Schiacciata, a salty bread that is quite flavorful, similar to what most people know as focaccia bread; and for a sweet treat, you’ll want to try the soft, spongy yellow cake, Schiacciata Fiorentia, which can be found in just about every bakery in the city, a staple of Florentine desserts.

Lake Como

Visiting Lake Como means not only interacting with the beauty of the region, but also enjoying the flavors and tastes of the local food. Expect to eat very well in Lake Como with all of your favorite Italian specialties. Also expect to drink on the regular as Northern Italy is the birthplace of the aperol spritz. Aperitivos are a way of life in this part of Italy and it’s quite an easy lifestyle to embrace.

Must Savor Specialties: Risotto with Pesce persico, a local freshwater fish which is pan fried and served on top of white risotto; Meat lovers will want to try 'polenta con uccelli scappati,' a puree made with corn flower and skewered veal and port to resemble escaped birds; Another popular meat dish in Lake Como is Braise wild boar; Fiolo (Tripe), a variation on a common dish in Lombardy; and wash it down with a popular post-dinner drink such as Limoncello or Sambuca.

Trieste

If you’ve looking to escape the over-crowded tourist traps without compromising the rich culture of Italy, head north to the port city of Trieste. This region of northern Italy has been deeply influenced by its Austro-Hungarian neighbors by way of Austria, Slovenia, and Croatia, but still exhibits a close relationship with Venetian cuisine. The city boasts a lively cafe scene, thanks in large part to illy, maker of exceptional Italian espresso that is produced only in Trieste.

Must Savor Specialties: Minestra de Bisi Spacai, a traditional local specialty made with dried peas, onion, and sausage or pork, it is also known by its Austrian name, Bunkersuppe. Jota is another must have specialty, a stew of Slovenian influenced particularly by the Istrian coast. It is made with capuzi garbi, and sauerkraut, and dates back nearly 500 years. Lastly, try the popular dish, Sardoni Impania, made by breading and deep frying pilchards (a lot like anchovies but larger) in olive oil. The dish is eaten hot or cold and is a local favorite.

Verona

Verona's culinary scene may not be quite as iconic as pizza in Naples or the fresh egg pasta of Emilia-Romagna, but the Veneto region of Italy is certainly not one to be overlooked when it comes to its food. The surrounding region is a huge agricultural area, meaning the city has access to plenty of fresh seasonal produce. To the north, there’s the Alps and its foothills covered in vineyards and orchards. The west holds Lake Garda, ringed with olive groves. To the south, you have green plains, home to a whole lot of cheese-making animals.

Veneto is also well known for its wine, including the rich red amarone which you'll find used in the preparation or accompanying many local dishes. To try the most authentic food of this region, stay away from the major tourist hot spots, go for the ones hidden away on a back street.

Must Savor Specialties: Gnocchi, small oblong pieces of boiled dough, it has been a traditional kind of pasta since the Roman times; Bigoli, a regional homemade spaghetti served with sardines; Pastissada de caval, horsemeat stew cooked with addition of the red wine; Polenta Gialla, a thick porridge made of finely crushed corn; Lesso con la peara, boiled meat with pepper sauce; Risotto al tastasal, rice with pieces of roasted pork; Pandora, a traditional dessert of Verona, which represents a sweet cake baked for Christmas and New Year; Baci di Giulietta (Juliet's Kiss), small cakes with chocolate filling; and Sbrisolone, a shortbread with almonds, which you need to dip into grappa before eating.

Cinque Terre

The food of Cinque Terre, the five picturesque coastal towns of northern Italy, is heavy on seafood. The towns are, after all, fishing villages. And there are no shortage of scenic restaurants with fabulous views to eat it. You'll find some fabulous delicacies here, including focaccia bread pizza, gelato, anchovies, and pesto. Ligurian cuisine, known as la cucina profumata (fragrant cooking), is rich in vegetables, garlic, lemon, and fresh aromatic herbs. The coastal Mediterranean climate means it has more in common with its neighbour Provence than the richer cuisine of Northern Italy. You’ll also find that wine is a key to understanding the area, and there’s no shortage of scenic restaurants and fabulous views.

Must Savor Specialties: Pesto, Cinque Terre and the Liguria region is the birthplace of pesto; Lemons are featured heavily in both the landscape and the food; Focaccia is a staple in area bakeries, you're unlikely to leave Cinque Terre without trying this; Olive Oil here is some of the best in the world; Seafood, the sea here is richer in seafood than fish, with the notable exception of anchovies; White Wine, Cinque Terre DOC wines are white and dry with a yellow straw color; and Sciacchetra, which is a local dessert wine.

Palermo (Sicily Island)

Sicilian cuisine is incredibly unique - while much of it is clearly Italian (there's plenty of pastas, olive oils, wines and seafood) there are some commonly used ingredients that clearly stand out. Raisins and saffron crop up in the island's most famous dishes, and cooking techniques differ from those found on the mainland.

Sicilian cuisine is incredibly unique - while much of it is clearly Italian (there's plenty of pastas, olive oils, wines and seafood) there are some commonly used ingredients that clearly stand out. Raisins and saffron crop up in the island's most famous dishes, and cooking techniques differ from those found on the mainland.

Must Savor Specialties: Aranicini (ball of creamy risotto rice that's breaded and deep-friend); Caponata (Sicily's most famous culinary export); Raw Red Prawns; Busiate al pesto Trapanese (pestos); Pasta alla Norma (the island's most famous pasta dish); Pasta con le sarde; Sicilian stuffed sardines; and baked swordfish rolls to name a few. And of course Sicily has its fair share of famous sweet dishes and desserts, too!

Bologna - Emilia Romagna Region

Emilia-Romagna, Italy's sixth largest region, boasts picturesque views, timeless sights and, most importantly, great food! The food in this region is truly unique which consists of generous seasonings, olives, meats, fish, salami, and cheeses. Whether visiting for the culinary history or eager to sample the traditional falvors of the markets, Emilia-Romagna is the perfect destination for finding the essential flavors of Italian cuisine.

Must Savor Specialties: Erbazzone, the classic savory pie of Emilia-Romagna with delicious flavors of spinach, chard, Parmigiano-Reggiano cheese, and pancetta; Tortellini en Brodo, a popular first-course dish of tortellini that consists of hand-crafted, ring-shaped pasta made with egg and stuffed with cheese, pork, or greens; Pumpkn Ravioli, known in Italy as cappellacci, and Crescentina, the deep-friend bread is made with warm milk, fresh yeast, and flour.

Genoa

Liguria is known as the Italian Riviera with luxury resort towns, rocky but popular beaches, and the city of Genoa as its crowning jewel. But Genoa has another claim to fame - its food! Given Genoa’s ideal conditions for growing vegetables, olives, and herbs, the city is skilled in traditional dishes that showcase local regional ingredients.

Must Savor Specialties: Pesto, this come in many variations, but at its heart is basil. The classic pesto recipe includes fresh basil, pecorino and parmigiano cheeses, pine nuts, garlic, sea salt, and extra virgin olive oil - it’s all mixed together to create a smooth sauce. Trofie, a short twisted pasta, mixed with pesto is a local favorite. Focaccia, a simple flatbread with a soft crust exterior and a soft interior, is typical of Genoa as well.

Milan

Italy`s window on Europe, Milan is a most sophisticated and high-tech metropolis, and the world’s premier fashion industry. When it comes to unique local food dishes that are rich and flavorful, and arguably one of the best places for delicious food in Italy. Much of the cuisine in Milan and Lombardy as a whole reflects a German/Austrian influence. Think hearty stews like wholesome Osso Buco, rice dishes, and plenty of meats and cheeses.

Must Savor Specialties: Osso Buco, one of Milan’s most famous dishes made by braising veal shanks with red wine and vegetables until super tender and succulent; Risotto alla Milanese, a simple classic rice dish made by the addition of saffron, it is eaten by itself or often as an accompaniment to meat - so good!

Turin

Turin (Torino) is a wealthy and vibrant Italian city, and a center for fashion and arts. Long before it was the home of Fiat and Lancia, Turin was the seat of the powerful Savoy dynasty, and they were determined to make their capital city the rival of Paris and Vienna. Period architecture, piazzas, parks, art galleries, and museums along with plenty of restaurants make a visit here worthwhile. Much of the local cuisine revolves around dairy products. For example, butter is used as a cooking fat instead of olive oil. Antipasti, a traditional Piedmont specialty, agnolotti pasta, a delicious wine, are just a few of the city’s unique regional specialties.

Must Savor Specialties: Agnolotti, a lot like ravioli, this egg based pasta is stuffed with lamb, beef, rabbit, vegetables, or pork; Bagna Cauda, literally meaning ‘hot bath’, thie dish is made with anchovies, garlic, butter, and olive oil.

Puglia

Puglia is situated in the southernmost region of Italy boasting stunning coastline, quaint little towns, beautiful countryside, and oh so very Italian way-of-life. The cuisine includes seafood, lamb, pork, horse meat, vegetables, and greens. Cavatelli is a specialty pasta that is used in a variety of dishes. Altamura bread and taralli, a ring of dough baked until hard, much like a pretzel, are very popular in the region.

Must Savor Specialties: Orecchiette Cime di Rapa, ‘little ears’ pasta is popular in Publia, especially when tossed in rapini (broccoli rabe); Riso Patate e Cozze, rice, potatoes, and mussels - this is a traditional dish in Bari. Fresh mussels are stuffed with breadcrumbs and garlic mixture then layed with potatoes. The layers are topped with raw rice then breadcrumbs and a splash of olive oil.

Cagliari

Cagliari, the gateway to Sardinia, was originally settled by the native Nuralgic peoples over three millennia ago. From that time to the present day, many different civilizations and ethnic groups have made their mark on this diverse and beautiful city, but none more so than the Italians. Being an island completely surrounded by the Mediterranean Sea, seafood is the staple of Sardinian cuisine followed closely by lamb and pork.

Must Savor Specialties: Spaghetti ai Ricii di Mare, referred to as ‘roe’ (fish eggs), it’s actually the gonads from the urchin that are eaten adding a salty sweetness to the dish that should never taste fishy. It is not a dish for everyone, but if you enjoy sushi and raw fish, this is for you. Malloreddus, a popular dish of small gnocchi-like pasta that’s ridged and has a more open groove than cavatelli to better collect sauce and cheese. The dough is made using semolina flour and saffron. This pasta is served with a tomato sauce and grated pecorino cheese.

Trento

Founded by the Romans, Trento is a beautiful city on the banks of the Adige River surrounded by mountains. This is a favorite area for skiers, and offers some of the best ski conditions in Italy along with breathtaking panoramic landscapes and fabulous historic architecture. The cuisine in this South Tyrol Region is hearty - unique from the areas further south. The Tyrolean food and Trentino-Alto Adige is a blend of Austro-Hungarian and Venice cuisines. You won’t find the typical pasta dishes with tomato sauce, but rather heavier recipes using butter and buckwheat. Beef, pork, and poultry are raised and wild game meats like rabbit and venison are a staple in the area. The food here is unique and it’s delicious.

Must Savor Specialties: Canederli, these dumplings or large gnocchi are a traditional peasant dish made using stale bread, milk, eggs, onions, parsley or other herbs that are available locally. Rolled into one and a half inch balls, sometimes a bit larger, the dumplings are boiled in meat stock then served in the stock. Polenta is another traditional staple cornmeal food in Trentino Alto Adige cuisine, but it may contain potatoes or buckwheat instead of or in addition to cornmeal. It is often served with wild game or mushrooms and flavored with butter and cheese.