The Proper Traveler

#10 - Bucatini alla Amatriciana - Rome

This is a simple Roman tomato sauce that is made with tomatoes, guanciale (cured pork cheek), pecorino cheese, white wine, and spices. It’s a super savoury and bright pasta course that is usually followed by a meat or a fish course. This is simple Roman food that is hearty and nostalgic for many who grew up here. As the former mayor of Amatrice once said, “No garlic or onions in Amatriciana, never!” When in Rome, do as the Romans do and make sure you have some while you’re here.

#9 - Piadina - Rimini

This is a fun take on a traditional pizza, but in a thin flat bread that’s reminiscent to a tortilla (don’t let the Italians hear you say that). It usually consists of cured meat and fresh soft cheese (also some sweet fillings like Nutella or jam). It’s the perfect snack or light lunch while walking around the beaches of the Emilia-Romagna region. Just simple food made in a fun way that we thoroughly enjoyed while in Rimini.

#8 - Brodetto - Rimini

Brodetto is a super flavourful fish stew we found in Rimini that is common across the Adriatic Sea. It is made with a tomato base, with many variations of brodetto. Many versions include fresh fish, shrimp, and mussels (with some as many as 13 types of fish, which is meant to represent the 13 men at the table of the Last Supper in Christianity). It’s super nourishing, especially on a cold coastal day like we had while visiting Rimini. We had ours with toasted bread, but it can also be accompanied with polenta or other starches.

#7 - Bistecca alla Fiorentina - Florence

Perhaps the most famous (and most expensive) meal you will ever have in Florence, the Bistecca alla Fiorentina is quite the undertaking. This ultra-thick T-bone steak is grilled over charcoal until rare. The meat comes from Tuscany’s most famous breed of cow - the Chianina, which is a large white breed of cattle with long horns that is the tallest and heaviest in the world. The meat is exceptionally tender and has an intense “beefy” flavour that will make your mouth water, and it is simply seasoned with salt and occationally rosemary. We recommend at least 2 people share, as the portion is huge and very expensive. Don’t be fooled by the price on the menus. It is usually listed between 4-7 euros per 100 grams, but you’re likely to spend over 100 euros on a single meal. In our opinion, it is definitely worth it for this experience that you can get only in Florence.

#6 - Tagliatelle alla Bolognese - Bologna

Probably the most frequent recipes we make at home, traditional bolognese is one of the simplest and most delicious pasta sauces you can make. There are many differences between traditional bolognese and what some make at home (particularly in America), but the traditional recipe is a classic for a reason, and what we had in Bologna really blew us away. Pancetta, beef, and the holy trinity (carrots, celery, and onions) are simmered with white wine, tomatoes, and milk for hours until all the flavours merge together into something beautiful! It is comforting, hearty, and simple that is perfect to feed a large family. What more could you want?

#5 - Ragu alla Pisana - Pisa

This is Pisan style ragu that is to die for. This is a variation of a Tuscan-style ragu that normally consists of hare or wild boar rather than beef. When we tried it, we were amazed by how tender the boar was and how it worked with the traditional tomato-based sauce. It was mildly gamey, but it was in a way that elevated the dish rather than putting us off. I’m not particularly crazy about wild game, but I was pleasantly surprised by how much I loved this dish. Best served with a nice glass of Chianti and you’re good for the rest of the night!

#4 - Spaghetti alla Carbonara - Rome

Everybody knows this classic pasta dish, but it was exceptional in the place where it was invented: Rome. The Italian tradition strictly guards the ingredients and what makes it a carbonara: no garlic, no cream… period. It is made up of cured pork (guanciale), pecorino romano cheese, eggs, salt, and black pepper. That’s it. Nothing more, nothing less. Greater than the sum of its parts, this is the creamiest, richest, and most satisfying pasta dishes that you can have in all of Italy. And the best place to get it is at Luciano Cucina Italiana. Simply one of the finest dining experiences in Rome.

#3 - Coniglio alla griglia - Pisa

This basically translates to grilled rabbit, and it can be found in most traditional restaurants throughout Tuscany. It is incredibly tender and juicy accompanied with garlic, herbs, and dried fruit. Although pasta dishes are great, there’s nothing quite like having grilled and seasoned meat on its own. It had sparked memories of hunting wild game with family and felt very comforting. And that’s something that is often missed in Italian restaurants in other countries: multiple courses - pasta followed by the main (meat or fish) and then dessert (typically in a nutshell). This grilled meat, particularly at Trattoria Sant’Omobono was absolutely insane.

#2 - Grilled Fish - Vernazza

Paired with a great view and a glass of dry white wine, you can’t beat a whole grilled fish if you’re coming to Cinque Terre. Usually, the fish is whatever the catch of the day is, so it’s super fresh (you can taste the difference). It is typically cooked with garlic, herbs, and spices and then grilled. Often accompanied by seasonal vegetables and potatoes, but you rarely notice them as the main star is always going to be the fish. Have the other guests envy you as you indulge in the seafood for the eyes and the stomach. Nothing better to enjoy in Cinque Terre.

#1 - Polpo alla griglia su crema di patate e limone - Vernazza

Ok, I know I just said there’s nothing better to enjoy in Cinque Terre than grilled fish, but this may actually beat that. The star of the show, the one dish that blew us away out of all the dishes we tried on our adventures throughout Italy was this one. Grilled octopus on a bed of potato lemon sauce dressed with olives and herbs is something you absolutely have to try if you’re in the Cinque Terra area. It’s so tender, you can cut it with a spoon, especially at Ristorante La Torre. If you don’t mind taking a small hike up the top of the town, you’ll be able to find it against the cliff overlooking Vernazza. A must try, even if you’re not planning on going to Cinque Terre. You have to make a quick trip and try this anyway. It’ll be worth it.

Our Top 10 Favourite Italian Dishes and Where to Try Them