-
Milan, Italy
Milan, the vibrant capital of Lombardy, offers a captivating blend of history, fashion, art, and modern life.
-
Parma, Italy
-
Piacenza, Italy
Enjoy the local cuisine: Piacenza is located in a region known as Italy's "Food Valley." Be sure to try local specialties like "pissaréi e fasö" (small pasta with beans), "anolini" and "tortelli con la coda" (filled pasta), and the cured meats (coppa, salami, pancetta) and DOC wines produced in the area.
When in Piacenza, you absolutely must try some of the delicious local dishes that showcase the region's rich culinary heritage. Here are some of the must-try specialties:
First Courses (Primi Piatti):
Pisarei e Fasö: This is arguably the most iconic Piacentine dish. It consists of small, irregularly shaped pasta dumplings (pisarei) made from breadcrumbs, flour, and water, served with a hearty sauce of borlotti beans (fasö), tomatoes, lard or pancetta, onion, and sometimes sausage. It's a rustic and flavorful peasant dish with ancient origins.
Anolini in Brodo: These are small, round stuffed pasta, typically filled with a savory mixture of braised beef or breadcrumbs, Grana Padano cheese, and eggs. They are traditionally served in a rich, flavorful beef broth ("brodo di terza" - third broth), often enjoyed during festive occasions and especially at Christmas.
Tortelli con la Coda (Turtéi cu la Cua): This is a unique type of filled pasta, similar to ravioli, with a distinctive "tail" shape created by twisting the ends of the pasta. The filling usually consists of ricotta cheese, spinach (or other herbs), and grated cheese. They are typically served simply with melted butter and sage.
Marubini in Brodo: Another type of stuffed pasta, traditionally served in a mixed broth of beef, pork, and chicken. The filling varies but often includes braised meats and cheese.
Main Courses (Secondi Piatti):
Picula 'd Caval: This translates to "horse meat stew." Minced horse meat is slow-cooked with tomatoes, onions, peppers, and sometimes wine. It's a hearty and flavorful dish, often served with polenta. Horse meat has been a part of the local culinary tradition due to the area's history as a military outpost.
Stracotto di Manzo (or Asino): A long-braised beef (or donkey) stew, cooked slowly in red wine with vegetables and herbs until incredibly tender. It's a rich and flavorful dish, perfect for a cold day.
Salame Cotto: A large, cooked salami, often served warm in slices. It can be enjoyed on its own or with a sauce.
Roast Guinea Fowl (Faraona Arrosto): Guinea fowl is often roasted and sometimes stuffed, showcasing the local poultry.
Cured Meats (Salumi):
Piacenza is the only province in Italy to boast three DOP (Protected Designation of Origin) cured meats:
Coppa Piacentina DOP: A cured pork neck, known for its delicate flavor and marbling.
Salame Piacentino DOP: A traditional salami with a characteristic taste.
Pancetta Piacentina DOP: Cured pork belly, either rolled or flat, with a rich and savory flavor.
These cured meats are a must-try as part of an antipasto platter, often served with local cheeses and the traditional Burtleina (a thin, unsalted flatbread) or Chisöla (focaccia with pork cracklings).
Other Local Specialties:
Mostarda: A condiment made with candied fruits in a mustard-flavored syrup. It's traditionally served with boiled meats and cheeses, providing a sweet and spicy contrast.
Bargnolino: A local liqueur made from the maceration of sloe berries (prugnolo selvatico) in alcohol. It's a typical digestivo.
Torta di Vigolo: A chocolate cream tart from the town of Vigolo Marchese, with a secret recipe passed down through generations.
-
Cremona, Italy
a city in the Lombardy region of Italy, is globally renowned as the birthplace of the modern violin and the historical home of legendary violin makers like Stradivari, Amati, and Guarneri.
FCremona's culinary tradition is rooted in its Lombardian heritage, with influences from the neighboring Emilia-Romagna region. Here are some of the must-try food specialties of Cremona:
Savory Dishes:
Marubini: This is Cremona's signature pasta dish. These small, filled pasta are typically served in a rich broth made from three different meats: beef, pork, and chicken (often a capon or hen). The filling itself consists of a mix of braised meats, cheese, and spices. It's a classic, especially enjoyed during the Christmas season and on special occasions.
Tortelli Cremaschi: While the name suggests Cremona, these are actually a specialty of the nearby Crema. However, you might find them in Cremona as well. They are a unique type of filled pasta with a sweet and savory filling that often includes "amaretti" biscuits, raisins, and spices.
Gran Bollito Cremonese: A hearty boiled meat platter, particularly popular during the colder months and the Christmas season. It features various cuts of beef, hen, and sometimes other meats like "cotechino" (a type of pork sausage). It's traditionally served with "mostarda" and various vegetable sauces.
Salame Cremonese (Salame di Cremona PGI): Cremona has a long tradition of pork production, and its salami is renowned. It's made from selected fresh pork, seasoned with salt and garlic, and has a distinctive, slightly garlicky flavor. It's excellent as part of an antipasto.
Condiments & Sides:
Mostarda di Cremona: This is a quintessential Cremonese condiment. It consists of various whole or cut candied fruits (like cherries, apricots, peaches, figs) preserved in a mustard-flavored syrup. The result is a unique sweet and spicy flavor that pairs wonderfully with boiled meats, cheeses, and pâtés.
Bollito Misto with Mostarda: As mentioned above, boiled meats are traditionally served with Cremona's "mostarda," creating a delightful contrast of flavors.
Sweet Treats:
Torrone: Cremona is famous for its "torrone," a type of nougat. Legend has it that it was first presented in 1441 at the wedding of Francesco Sforza and Bianca Maria Visconti, and its shape was inspired by the city's Torrazzo bell tower. It's made with simple ingredients like honey, sugar, egg whites, and toasted almonds (though variations with other nuts and candied fruits exist). It's a popular treat, especially around festive periods.
Torta Sbrisolona: While originating in nearby Mantua, this crumbly almond cake is also popular in Cremona. It's a simple cake made with almond flour, corn flour, and butter, resulting in a rustic and delicious dessert.
-
San Giovanni in Persiceto, Italy
-
Lucca, Italy
A truly beautiful and charming city in Tuscany. It's known for its well-preserved Renaissance walls, picturesque streets, and relaxed atmosphere.
Lucca has a unique atmosphere – it feels both historic and very livable. The absence of heavy traffic within the walls contributes to its relaxed charm. It's a city that invites you to slow down and savor its beauty and history.
Lucca is known for its hearty Tuscan dishes, including garmugia (a vegetable and pancetta soup), torta coi becchi (a savory tart), and local olive oil.
-
Pisa, Italy
Pisa is famous worldwide for one iconic landmark, but the city and its Piazza dei Miracoli (Square of Miracles) offer a collection of stunning sights that are well worth exploring.
Seafood Dishes (due to its proximity to the coast):
Cacciucco alla Pisana: A hearty and flavorful fish stew, similar to the Livornese cacciucco but with its own local variations. It typically includes various types of fish (like red mullet, gurnard, and others), shellfish (like mussels and clams), and often octopus or squid, simmered in a tomato-based broth with garlic, chili, and red wine. It's usually served with grilled bread.
Stoccafisso alla Pisana (Baccalà alla Pisana): Stockfish (dried cod) prepared in a Pisan style. It's often cooked with potatoes, tomatoes, onions, olives, and herbs, creating a rich and savory dish.
Triglie alla Livornese (Red Mullet Livorno Style): While Livorno is nearby, this classic dish of red mullet cooked in a tomato sauce with garlic, parsley, and sometimes chili is also popular in Pisa.
Spaghetti alle Vongole (Spaghetti with Clams): A simple yet delicious dish featuring fresh clams sautéed with garlic, olive oil, white wine, and parsley, tossed with spaghetti.
Inland & Vegetable-Based Dishes:
Zuppa Pisana di Cavolo Nero (Pisan Black Kale Soup): A hearty winter soup made with black kale (cavolo nero), cannellini beans, bread, garlic, and olive oil. It's a rustic and flavorful peasant dish.
Pappa al Pomodoro: A classic Tuscan bread and tomato soup, thickened with stale bread and flavored with basil, garlic, and olive oil. It's simple, comforting, and particularly good in the summer.
Fagioli all'Uccelletto: Tuscan-style cannellini beans cooked with tomatoes, garlic, sage, and olive oil. It's a common and delicious side dish.
Torta di Ceci (Chickpea Flatbread): A thin, savory flatbread made from chickpea flour, water, and olive oil, often seasoned with rosemary and black pepper. It's a popular street food and snack, sometimes served inside a "panino" (sandwich). In Livorno, it's known as "cecina" or "cinque e cinque" when served in a roll with grilled eggplant.
Meat Dishes:
Trippa alla Pisana: Tripe cooked in a tomato sauce with vegetables and herbs. It's a traditional and flavorful dish for those who enjoy tripe.
Cinghiale in Umido (Wild Boar Stew): While more common in the inland areas of Tuscany, you might find wild boar stew served in some Pisan restaurants, especially during the autumn and winter months. It's typically slow-cooked in red wine with vegetables and herbs.
Sweets:
Torta con i Bischeri (Rice Tart): A traditional Pisan sweet tart with a shortcrust pastry filled with a mixture of rice, milk, eggs, sugar, candied citron, and sometimes raisins. The top crust is decorated with distinctive "bischeri" (pie crust edges) that resemble the points of a bishop's miter.
Cantucci e Vin Santo: While originating in Prato, these almond biscuits (cantucci) are a classic Tuscan treat often enjoyed dipped in Vin Santo, a sweet dessert wine, and you'll find them readily available in Pisa.
-
Volterra, Italy
Volterra, a captivating hilltop town in Tuscany with a history stretching back to the Etruscan era, offers a wealth of fascinating sights.
Volterra's cuisine is a hearty and authentic expression of Tuscan flavors, characterized by simple, high-quality ingredients and traditional recipes. Here are some local culinary specialties to look out for:
Soups:
Zuppa Volterrana: A thick and flavorful vegetable and bread soup, often considered a staple of Volterran cuisine. It's a rustic dish that highlights seasonal vegetables and stale Tuscan bread.
Pappa al Pomodoro: A classic Tuscan bread and tomato soup, thickened with stale bread and flavored with basil, garlic, and olive oil. It's a simple yet delicious dish, especially popular in the summer.
Pasta Dishes:
Pici all'Aglione: Pici is a thick, hand-rolled pasta typical of the Siena region (including Volterra). It's often served with a simple yet flavorful "aglione" sauce, made with a specific type of large, sweet garlic, tomatoes, and olive oil.
Pappardelle al Cinghiale (Wild Boar Sauce): Wild boar is common in the Tuscan hills, and a rich, slow-cooked wild boar ragù served with wide pappardelle pasta is a hearty and flavorful dish you might find in Volterra.
Main Courses:
Trippa alla Volterrana: Tripe cooked in a tomato-based sauce with sausage and herbs. This is a local variation of the classic tripe dishes found throughout Tuscany.
Cinghiale in Umido (Wild Boar Stew): As mentioned before, wild boar is a local ingredient, and it's often prepared as a slow-cooked stew with red wine, vegetables, and herbs.
Dishes featuring local meats: You'll likely find other grilled or roasted meats, often simply prepared to highlight the quality of the ingredients.
Appetizers:
Crostini Toscani: Toasted bread topped with chicken liver pâté, capers, and anchovies – a classic Tuscan antipasto.
Local Pecorino Cheese: Tuscany is known for its sheep's milk cheese (pecorino), and you'll find various aged pecorino cheeses in Volterra, often served with local honey or jams.
Tuscan cured meats: Enjoy local salami, prosciutto, and other cured pork products.
Sweets:
Torta con i Bischeri (Rice Tart): While more of a Pisan specialty, you might find this unique rice tart with candied citron in Volterra as well.
Cantucci e Vin Santo: Almond biscotti (cantucci) served with Vin Santo, a sweet dessert wine, is a classic Tuscan pairing you'll find throughout the region.
Almond Tart: A simple and delicious homemade almond tart is often a traditional dessert.
-
San Gimignano, Italy
San Gimignano, a UNESCO World Heritage site, is a stunning medieval hill town in Tuscany famous for its well-preserved towers. Often called the "Medieval Manhattan," its skyline is truly unique.
San Gimignano and the surrounding area offer a delightful array of traditional Tuscan dishes and local specialties. Here are some of the must-try foods:
Staple Tuscan Fare:
Pici all'Aglione: This is a classic Tuscan pasta dish, and you'll find excellent versions in San Gimignano. Pici is a thick, hand-rolled pasta, typically served with a simple yet flavorful tomato and garlic sauce called "aglione."
Ribollita: A hearty and rustic Tuscan bread and vegetable soup. It's made with stale bread, cannellini beans, kale (cavolo nero), cabbage, and other seasonal vegetables. It's a very flavorful and filling dish, perfect for cooler days.
Crostini Toscani: Toasted bread slices topped with chicken liver pâté. This is a classic Tuscan antipasto.
Bistecca alla Fiorentina: While more famously from Florence, you might find this thick-cut, charcoal-grilled T-bone steak in some of the more traditional restaurants. It's usually served very rare.
Cinghiale in Umido (Wild Boar Stew): Wild boar is common in the Tuscan hills, and you'll often find it slow-cooked in a rich tomato-based stew, sometimes with olives and red wine, served with polenta or bread.
Fagioli all'Uccelletto: Tuscan-style cannellini beans cooked with tomatoes, garlic, sage, and olive oil. A simple yet flavorful side dish.
Local Specialties of San Gimignano:
Saffron (Zafferano di San Gimignano DOP): San Gimignano has been famous for its high-quality saffron since the Middle Ages. You'll find it used in various local dishes, such as saffron risotto. You can also purchase saffron threads or powder from local producers.
Saffron Risotto: A creamy and fragrant risotto flavored with the prized local saffron.
Vernaccia di San Gimignano Wine: While not a food, this is the renowned local white wine and an essential part of the San Gimignano culinary experience. It pairs beautifully with many local dishes. Many restaurants will feature it prominently on their wine lists.
Local Cured Meats: Tuscany is known for its excellent cured meats. Look for Tuscan salami, prosciutto, and "finocchiona" (salami flavored with fennel seeds) in local shops and as part of antipasto platters.
Pecorino Cheese: Tuscany produces fantastic sheep's milk cheese (pecorino) in various ages and flavors. Try some local pecorino with honey or jams.
Gelato: San Gimignano is home to the Gelateria Dondoli in Piazza della Cisterna, which has won numerous international awards and is considered one of the best gelaterias in the world. Be sure to try some of their unique and traditional flavors.
Sweet Treats:
Cantucci e Vin Santo: Almond biscotti (cantucci) served with the local sweet dessert wine, Vin Santo, is a classic Tuscan way to end a meal.
Torta con i Bischeri (Rice Tart): While more specifically from Pisa, you might find variations of this rice tart in San Gimignano bakeries.
-
Siena, Italy
Siena, a captivating medieval city in the heart of Tuscany, offers a rich tapestry of history, art, and culture.
Siena's cuisine is rustic, hearty, and deeply rooted in Tuscan traditions, emphasizing simple, high-quality ingredients. Here are some local dishes you absolutely must try in Siena:
Pasta Dishes:
Pici: This is Siena's most iconic pasta shape – thick, hand-rolled strands, similar to a fat spaghetti. It has a wonderful chewy texture and is perfect for soaking up flavorful sauces.
Pici all'Aglione: The classic Sienese preparation of pici, served with a simple yet robust sauce made from abundant garlic (aglione), tomatoes, olive oil, and sometimes a touch of chili.
Pici al Ragù di Cinta Senese: Cinta Senese is a prized local breed of pig. A rich ragù made from its meat is a flavorful and authentic Sienese dish.
Pici alle Briciole: A "poor man's" dish, but incredibly tasty, made with breadcrumbs sautéed in garlic and chili, often with anchovies or a sprinkle of pecorino cheese.
Pappardelle al Cinghiale (Wild Boar Sauce): Wild boar is common in the hills around Siena, and this dish features wide pappardelle pasta tossed in a slow-cooked, rich, and often slightly gamey wild boar ragù.
Main Courses:
Cinta Senese Dishes: As mentioned above, dishes featuring Cinta Senese pork are a local specialty. Look for grilled Cinta Senese steaks, roasted pork, or sausages. The meat is known for its distinctive flavor and marbling.
Scottiglia: A hearty meat stew, often made with a mix of different meats like beef, pork, chicken, and sometimes rabbit, slow-cooked with tomatoes, onions, and herbs. It's a rustic and flavorful dish, perfect for a cooler day.
Trippa alla Senese: Tripe cooked in a tomato-based sauce with herbs and sometimes pancetta. It's a traditional dish with a distinct flavor and texture.
Arrosto Misto: A mixed roast of various local meats, allowing you to sample different flavors.
Soups and Stews:
Ribollita: A hearty Tuscan bread and vegetable soup, made with stale bread, cannellini beans, kale (cavolo nero), cabbage, and other seasonal vegetables. It's thick, flavorful, and very filling.
Zuppa di Fagioli (Bean Soup): A simple yet satisfying soup made with local beans, often cannellini, cooked with vegetables, garlic, and olive oil.
Sweets:
Ricciarelli: These are traditional Sienese almond biscuits, soft and chewy on the inside and coated with powdered sugar. They have a distinctive almond flavor and are often enjoyed with Vin Santo.
Panforte: A dense, chewy fruitcake containing nuts (especially almonds and hazelnuts), candied fruits (like citrus peel and melon), honey, sugar, and spices. It has a unique texture and a complex, slightly spicy flavor. It's traditionally enjoyed during the Christmas season but can be found year-round.
Cavallucci: Another traditional Sienese biscuit, these are softer and chewier than cantucci, flavored with anise and often containing walnuts and candied citrus peel. They are often enjoyed with Vin Santo as well.
Other Local Delights:
Pecorino Toscano: Siena is in the heart of pecorino cheese production. Try various ages and types of this sheep's milk cheese, from fresh and mild to aged and sharp. It's often served with local honey or jams.
Extra Virgin Olive Oil: Tuscan olive oil is renowned, and you'll find excellent local varieties in Siena.
Vin Santo: This sweet dessert wine is a classic accompaniment to Sienese sweets like ricciarelli and cantucci.
-
Arezzo, Italy
Arezzo, a charming Tuscan city often overlooked by the main tourist routes, boasts a rich history, impressive art, and a unique atmosphere.
Arezzo's cuisine is a celebration of hearty Tuscan flavors, emphasizing fresh, local ingredients. Here are some local dishes you should definitely try:
Pasta Dishes:
Pappardelle all'Aretina (with Hare Sauce): Wide, flat egg pasta (pappardelle) served with a rich and slow-cooked hare ragù. This is a classic and flavorful local specialty.
Bringoli: A type of thick, hand-pulled spaghetti, often served simply with olive oil and Parmesan cheese, or with a meatless "fake sausage" ragù.
Tortelli del Casentino: While originating from the nearby Casentino area, you'll find these delicious fresh pasta tortelli filled with boiled and mashed potatoes, garlic, tomatoes, pecorino cheese, and pepper. They are often seasoned simply with butter and sage.
Maccheroni all'Ocio (Goose Sauce): A homemade egg pasta similar to tagliatelle, traditionally served with a rich sauce made from goose meat, often prepared during festive periods.
Main Courses:
Scottiglia: A hearty and flavorful stew made with a mix of different meats such as beef, chicken, pork, and sometimes rabbit, slow-cooked with tomatoes, onions, and herbs. It's a substantial and rustic dish.
Peposo alla Fornacina: A tender and flavorful beef stew cooked for a long time with a generous amount of black pepper, garlic, herbs, and red wine (often Chianti). It's said to have originated with the workers in the kilns ("fornaci").
Bistecca alla Fiorentina: Being in Tuscany, you'll often find the renowned Chianina steak grilled to perfection and served very rare.
Fegatelli all'Aretina (Pork Liver): Pork liver cut into thin slices, seasoned with salt and fennel (and sometimes lard), then wrapped in a pig's caul (net) and cooked in the oven or on a spit.
Anatra in Porchetta (Roasted Duck): Duck prepared "porchetta" style, meaning it's stuffed and seasoned with herbs like sage, garlic, rosemary, and wild fennel before being roasted.
Coniglio alla Porchetta (Rabbit "Porchetta" Style): Similar to the duck, rabbit is stuffed with bacon, potatoes, garlic, sage, rosemary, and wild fennel and then roasted.
Soups and Sides:
Ribollita: The classic Tuscan bread and vegetable soup, a hearty and flavorful staple.
Zuppa di Cavolo Nero (Black Kale Soup): A nutritious and flavorful soup made with black kale, beans, and often stale bread.
Crostini Neri: Toasted Tuscan bread topped with a dark pâté made from chicken livers, capers, and anchovies. A typical Tuscan antipasto.
Fagioli all'Uccelletto: Cannellini beans cooked with tomatoes, garlic, sage, and olive oil.
-
Cortona, Italy
Cortona, a captivating hilltop town in Tuscany with Etruscan origins, offers a blend of history, art, and stunning views.
Cortona's cuisine is a delightful representation of traditional Tuscan flavors, emphasizing simple yet high-quality local ingredients. Here are some of the must-try dishes when you're in Cortona:
Pasta Dishes:
Pici all'Aglione: This is a quintessential Tuscan pasta dish, and Cortona offers excellent versions. Pici are thick, hand-rolled pasta, perfectly paired with a simple yet flavorful tomato and garlic sauce known as "aglione."
Pappardelle al Cinghiale (Wild Boar Sauce): Given Cortona's location in the Tuscan hills, wild boar is a common ingredient. Enjoy wide pappardelle pasta tossed in a rich, slow-cooked wild boar ragù.
Pasta al Fumo: This dish, invented in Cortona in the 1970s at Tonino Restaurant, features minced smoked pancetta in a sauce with cream, tomatoes, and rosemary. It's now a well-known local specialty.
Main Courses:
Bistecca alla Fiorentina: As with much of Tuscany, you'll find the prized Chianina steak grilled simply and served rare in Cortona.
Scottiglia: A hearty mixed meat stew, often including various types of poultry and other meats, simmered with tomatoes and herbs.
Cinta Senese Pork: Dishes featuring the high-quality pork from the local Cinta Senese breed are worth trying.
Soups:
Ribollita: The classic hearty Tuscan bread and vegetable soup is a staple in Cortona as well.
Pappa al Pomodoro: A simple yet flavorful bread and tomato soup, perfect in the summer months.
Appetizers:
Crostini Toscani (Crostino Nero): Toasted bread topped with chicken liver pâté is a classic Tuscan starter you'll find in Cortona.
Bruschetta: Simple grilled bread rubbed with garlic and drizzled with local olive oil, often topped with fresh tomatoes (Bruschetta al Pomodoro).
-
Montepulciano, Italy
Montepulciano, a charming hilltop town renowned for its Vino Nobile di Montepulciano wine, boasts a wealth of historical and architectural treasures.
Montepulciano's cuisine is a delightful reflection of classic Tuscan flavors, deeply intertwined with the region's agricultural bounty and, of course, its renowned wine. Here are some local dishes you should definitely seek out:
Pasta Dishes:
Pici all'Aglione: This is a quintessential Tuscan pasta, and Montepulciano prepares it beautifully. Pici are thick, hand-rolled strands of pasta, traditionally served with a simple yet intensely flavorful sauce made from garlic (aglione), tomatoes, and olive oil.
Pappardelle al Cinghiale (Wild Boar Sauce): Given the hilly, wooded landscape surrounding Montepulciano, wild boar is a common ingredient. Wide pappardelle pasta coated in a rich, slow-cooked wild boar ragù is a hearty and satisfying dish.
Meat Dishes:
Bistecca alla Fiorentina: As with much of Tuscany, the prized Chianina beef, raised in the nearby Val di Chiana, is a star here. Prepared simply by grilling to rare perfection, it's a must for meat lovers.
Cinta Senese Pork: Dishes featuring the high-quality pork from the local Cinta Senese breed are worth trying. Look for roasted pork, cured meats, or sausages.
Arrosto Misto: A mixed roast of various local meats can offer a delicious sampling of the area's bounty.
Soups & Stews:
Ribollita: This hearty Tuscan bread and vegetable soup, made with stale bread, beans, kale, cabbage, and other seasonal vegetables, is a comforting and flavorful staple.
Zuppa di Fagioli (Bean Soup): A simple yet satisfying soup made with local beans, often cannellini, cooked with vegetables, garlic, and olive oil.
Appetizers:
Crostini Toscani (Crostino Nero): Toasted bread topped with a savory chicken liver pâté is a classic Tuscan starter.
Bruschetta: Simple grilled bread rubbed with garlic and drizzled with the region's excellent olive oil, often topped with fresh tomatoes.
Tagliere di Salumi e Formaggi Toscani: A platter of local cured meats (like prosciutto, salami, finocchiona) and cheeses (especially pecorino) is a great way to begin a meal.
Local Specialties & Produce:
Pecorino di Pienza: While Pienza is a nearby town, the delicious sheep's milk cheese from this area is widely available in Montepulciano and is a must-try. Enjoy it in various ages and with different flavorings (like truffle).
Extra Virgin Olive Oil: Tuscany is renowned for its olive oil, and you'll find excellent local varieties in Montepulciano.
Honey: Local honey, often paired with pecorino cheese, showcases the region's natural sweetness.
Cantucci e Vin Santo: While originating in Prato, these almond biscotti served with the local sweet wine, Vin Santo, are a classic Tuscan way to end a meal.
And of course, the Wine:
Vino Nobile di Montepulciano DOCG: This is the star of Montepulciano. Be sure to sample this elegant red wine, made primarily from Sangiovese grapes. Many restaurants will have excellent local selections.
Rosso di Montepulciano DOC: A younger, fruitier red wine from the same area, often a bit lighter and more approachable than the Vino Nobile.
Vin Santo: The traditional Tuscan dessert wine, often enjoyed with biscotti.
When dining in Montepulciano, look for traditional "trattorias" and "osterias" that highlight "cucina tipica toscana" or local specialties on their menus for an authentic culinary experience. Don't hesitate to ask for recommendations to discover hidden gems!
-
Terme di Saturnia, Italy
-
Viterbo, Italy
Viterbo, often called the "City of Popes," is a fascinating city in the Lazio region with a rich history and plenty to see and do. San Pellegrino Quarter: This is a remarkably well-preserved medieval quarter with charming narrow streets, "profferli" (external staircases), and historic buildings. It feels like stepping back in time.
Viterbo's cuisine is rooted in the traditions of the Etruscans and the Lazio region, featuring hearty and flavorful dishes. Some local specialties include:
Lombrichelli: A thick, hand-rolled pasta made with just flour, water, and salt, often served with a simple tomato and garlic sauce (all'aglione) or with pecorino cheese.
Acquacotta: A hearty soup made with stale bread, wild greens (like chicory), potatoes, onions, tomatoes, and often flavored with wild pennyroyal.
Sbroscia: A freshwater fish soup from Lake Bolsena, typically made with various types of lake fish, mint, potatoes, tomatoes, and stale bread.
Pignattaccia: A traditional Viterbese stew made with beef scraps and entrails, pork, and vegetables, slow-cooked in a terracotta pot.
Fieno di Canepina: A very thin type of egg pasta, a specialty of the town of Canepina.
Dishes featuring local lake fish from Lake Bolsena and Lake Vico, such as fried "lattarini" (small fish) or dishes with perch and eel.
Susianella di Viterbo: A Slow Food Presidium, this is a unique peasant sausage made from pork meat and offal.
Pecorino cheese: Enjoy the local sheep's milk cheese, often paired with broad beans or pears.
Local olive oil: A fundamental ingredient in Viterbese cooking.
Sweet treats like "Biscotto di Sant'Antonio" (anise-flavored sweet bread) and "pangiallo" (a Christmas fruit and nut cake).
When in Viterbo, be sure to explore the local trattorias an
-
Tivoli, Italy
Tivoli, a charming town east of Rome, is rich in history and natural beauty. It has been a popular retreat since Roman times, and today it boasts three UNESCO World Heritage Sites and other fascinating attractions.
Tivoli's local cuisine is rooted in the culinary traditions of the Lazio region, featuring simple, flavorful dishes often based on fresh, seasonal ingredients. Here are some local foods you should try in Tivoli:
Strangozzi: This is a typical pasta shape of the area, long and square-cut, similar to thick spaghetti. It's often served with a simple tomato sauce, garlic, and chili pepper, or with a white ragù.
Abbacchio alla Scottadito: While a Roman specialty, lamb dishes are popular in the surrounding hills, including Tivoli. "Abbacchio alla scottadito" refers to grilled lamb chops that are so delicious you'll burn your fingers eating them.
Polenta: This cornmeal porridge is a staple in central Italy and can be served in Tivoli topped with various sauces, meats, or cheeses.
Pizza Romana: Roman-style pizza is thin and crispy, and you'll find many local pizzerias offering various toppings.
Fritti (Fried Foods): Like in Rome, fried delicacies are popular. Look for supplì (rice balls with tomato sauce and mozzarella), fiori di zucca fritti (fried zucchini flowers), and olive ascolane (fried stuffed olives).
Local Olive Oil: The hills around Tivoli produce good quality olive oil, so be sure to try dishes where it's used generously.
Seasonal Vegetables: The fertile land around Tivoli provides an abundance of fresh vegetables, which are often featured in local dishes, especially in the spring and summer.
Cheeses: Try local pecorino romano (sheep's milk cheese), which is a staple in Roman and Lazio cuisine.
Wine: The area around Tivoli is part of the Colli Albani wine region, known for its crisp white wines. Frascati is a well-known wine from this area that you might find in Tivoli restaurants.
-
Rome, Italy
The Eternal City! A place brimming with history, art, culture, and incredible food. There's so much to see and do in Rome, it can be a bit overwhelming, but that's part of its charm.
Local Cuisine to Try:
Pasta: Cacio e Pepe (cheese and pepper), Carbonara (eggs, pecorino romano, guanciale, black pepper), Amatriciana (tomato sauce, guanciale, pecorino romano, chili pepper), Gricia (guanciale, pecorino romano, black pepper - the precursor to Amatriciana).
Pizza: Roman-style thin and crispy pizza. Try "pizza al taglio" (pizza by the slice).
Supplì: Fried rice balls filled with tomato sauce and mozzarella.
Fiori di Zucca Fritti: Fried zucchini flowers, often filled with mozzarella and anchovies.
Carciofi alla Romana: Roman-style artichokes, braised with mint and garlic.
Carciofi alla Giudia: Jewish-style fried artichokes, crispy and delicious.
Porchetta: Roasted pork, often sold as street food.
Gelato: Indulge in some authentic Italian ice cream.
Espresso and Cappuccino: Enjoy the local coffee culture.
Rome is a city that rewards exploration. Take your time, wear comfortable shoes, and be prepared to be amazed by the layers of history and beauty around every corner.