13 Best Food Cities in Italy & What to Eat [2024]

If you are planning a big trip to Italy to eat your way through the county, it would be a good idea to find out what the best food cities in Italy are.  

Of course, you want to take a photo in front of the Trevi Fountain and go for a canal ride in Venice, but let’s be honest, It’s all about eating the best food in Italy.

We created this list of the best Italian cities for food so that you can look through each of their special regional dishes and decide which parts of Italy to make a part of your travel plans.

Now grab a snack because this epic list is going to make you hungry after reading about all of the best food in Italy!

Best Food Cities in Italy

1. Rome

Located in the Lazio region of Italy, Rome has deeply rooted culinary traditions alongside its young and playful takes on the classics.

This combination of new and old is backed up by the same commitment to amazing products that you find in the rest of the country.

Arguably the best food city in Italy, there is an amazing amount of delicious local food to be found around every corner and in every neighborhood of the city. 

Must-Try Dishes & Ingredients

a. 4 Roman Pasta Dishes 

These legendary pastas are beloved by the Romans not only because they are delicious, but also because of their simple commitment to making the pasta the star.

All four utilize dried pasta and Pecorino Romano cheese which is locally produced in the Lazio region. 

• Bucatini all’Amatriciana – tomato sauce with guanciale (cured pork jowl), Pecorino Romano cheese, and olive oil.

• Cacio e Pepe– sauce made of starchy pasta water, black pepper, and Pecorino Romano.

• La Gricia – sauce made of rendered guanciale, starchy pasta water, black pepper, and Pecorino Romano. 

• Carbonara – an emulsified sauce made of egg yolks, rendered guanciale, and Pecorino Romano.

b. Pizza

Pizza in Rome is nothing like pizza in places like the United States. Three main types are served uniquely and have their own set of rules and ordering procedures to follow.  

• Pizza Pinsa – fluffy crust that is made with soy, rice, and wheat flour. Toppings vary greatly but the white version is the most traditional. 

• Pizza al Taglio – this is an entire category of pizza sold by the slice depending on how wide you ask for. It is then weighed and they charge you by the kilo. 

• Pizza al Taglio shops will offer up several types of combinations of pre-cooked pizzas that you can choose from. 

• Tonda – This is the real Roman-style pizza that is eaten with a knife and fork as it is not sliced.

• It is expected that you will not share your pizza as it is customary for everyone to eat their own and finish it with a sense of pride.

Related: How do Italians eat Pizza? A Guide to Eating Pizza in Italy

c. Carciofi 

Artichokes show up on almost every menu in Rome when they are in season. There are two main ways that they are served. 

• Carciofi alla Romana – trimmed and steamed followed by a marinade in mint, olive oil, salt, and black pepper.

• Carciofi alla Giudia – trimmed artichokes that are fried in olive oil until they are nice and crunchy.

d. Supplì

These breaded and deep-fried rice balls are commonly found in markets and anywhere that pizza al taglio is sold.

There are several different types of filling including variations on the flavors of classic pasta like carbonara and all’Amatriciana, but there are no rules and the cook’s imagination is the limit to what’s inside.

e. Maritozzi

This favorite breakfast amongst Romans consists of a pillowy soft milk bread roll that is stuffed with lightly sweetened whipped cream and dusted with powdered sugar.

The name translates to husband as men used to hide an engagement ring inside to surprise their girlfriends.

Local Wines and Regional Beverages: 

• Draft beer – Chiara which is a lager and Rossa which is stronger
• Grappa – grape skin liquor
• Trebbiano and Malvasia – white wine varietals

2. Florence

Florence is the center of arts and culture in Tuscany, but this region’s stunning wines and food are the stars of the show.

Florence is situated in the northern area of the Chianti wine region and is surrounded by many others, including Montepulciano, Montalcino Bolgheri, Maremma, and San Gimignano. 

This abundance of amazing red wines is perfectly balanced by the grilled hearty meats and deeply flavored but simple food that the region is famous for. 

One of the best things you should do when you visit Florence is to indulge in this rich and savory meal that you’ll remember for years to come.  

Must-Try Dishes & Ingredients

a. Bistecca alla Fiorentina 

This is a thick-cut T-bone or porterhouse steak that is grilled over extremely hot coals and is served very rare.

A special breed of ancient cattle called Chianina is the animal of choice in Tuscany and they generally focus on young steers or heifers. 

b. Pappardelle al Cinghiale

The perfect meaty pasta for a Chianti Classico wine is this wild boar ragu that is served with wide-cut pappardelle egg noodles.

The slightly gamey wild boar is slow-cooked with tomatoes and aromatics until it is thick and rich enough to coat the pasta.

c. Ribollita

Known in English as Tuscan bread soup, this classic dish was the perfect way for cooks of the region to repurpose their leftovers.

Now, this dish is a classic of the region and much care is put into preparing it. 

The soup is a combination of soffrito, beans, kale, tomatoes, broth, and of course some crusty bread which is baked in a clay pot.

d. Tagliatelle Funghi Porcini e Tartufo

Two important ingredients from the region make an appearance in this one dish. In Autumn, the season for porcini mushrooms and truffles intersect. 

This amazing pasta makes its appearance in restaurants and for family gatherings.

These two ingredients are made to go together in this simple dish where the pasta is the perfect vessel for their delicate flavors.

e. Gelato

Although gelato is eaten all over Italy, it is in Tuscany where Bernardo Buontalenti created the first modern gelato.

A version of flavored shaved ice or sorbetti was served in places like Palermo, but the creamy version that is beloved around the globe was created in Florence.

Local Wines and Regional Beverages: 

• Sangiovese red wines – Brunello de Montalcino, Chianti, Chianti Classico, super Tuscan blends (mixed with French grapes)
• Trebbiano, Malvasia, Vermentino white wines
• Vin Santo – dessert wines ranging from bone dry to very sweet

3. Naples

Naples is one of the best places in Italy for food for a reason.

When Italophiliacs hear the name Naples, their minds go straight to the legendary pizzas that the city is so famous for.

Although Neapolitan pizzas are good, this city is home to a bunch of regional dishes and street snacks that are good enough to carry their weight.

Must-Try Dishes & Ingredients

a. Pizza Napoletana

When a type of pizza has its own regulatory organization, you know that it is a very important part of the culture and its preservation is serious business.

The rules for making Neapolitan pizza are strict to ensure that every pizzaiola produces a similar high quality.

The classic Neapolitan pizza is the Margherita with its perfect combination of San Marzano tomatoes, buffalo mozzarella, and fresh basil leaves.

b. Mozzarella di Buffala

Of all of the variations of mozzarella, it’s hard to deny that this water buffalo milk version is not the king.

Mozzarella di Bufala has a deeper flavor and more richness from its higher fat content relative to that of cow’s milk varieties.

c. Cuoppo 

For the fried food fans out there, this street food snack will certainly be a must-eat in Naples.

Kiosks and storefront restaurants sell paper cones that are filled with a combination of freshly fried foods. There are three main types of cones to choose from.

• Cuoppo di Terra – potato croquettes, arancini, pasta fritters, fried dough, breaded vegetables

• Cuoppo di Mare – Combination of mixed seafood from baitfish to calamari.

• Cuoppo Dolce – donut-like fritters served with various sweet sauces. 

d. Frittatina

If pasta wasn’t delicious enough, Neapolitan cooks decided to bread it and deep fry it until it forms a crispy exterior with a creamy inside.

Frittatina is a popular street food snack, aperitif drinking snack, and is also sold as a starter at pizza restaurants.

Pasta is mixed with bechamel cream sauce and sometimes other ingredients like peas, ham, and various cheeses depending on the chef.

e. Spaghetti alle Vongole

Clams have played an important role in the cuisine of the Campania region for centuries.

That’s why it’s no surprise that a pasta dish was created around these delicious bivalves.

The best thing about this Italian dish is its simplicity as it only consists of 7 ingredients including garlic, parsley, white wine, red peppers, pasta, olive oil, and clams. 

Local Wines and Regional Beverages: 

• Limoncello – made from Sorrento lemons grown on the coast
• Aglianico wine grape – This includes Taurasi and Aglianico del Taburno
• Falanghina white wine

4. Bologna (Emilia Romagna)

If Emilia Romagna is the culinary heart of Italy, then Bologna is at its core. As the food capital of Italy, Bologna will have you planning your return visit before you even leave.

With enough culinary discoveries to keep you excited and a bunch of classics to taste, the hardest part is having enough space in your stomach to get through all of these hearty and comforting dishes.

Must-Try Dishes & Ingredients in Bologna

a. Mortadella

These massive sausages are a grown-ups version of Bologna deli meat that many of us ate as kids.

These links can be made up to 10 feet long and have a circumference of up to 14 inches.

The meat is made of pork and must have at least 15% of its weight in small cubes of pork fat.

b. Tagliatelle al Ragu

Although many people show up to Bologna hoping for spaghetti Bolognese, they end up pleasantly surprised when they try out this ragu that has very little in common flavor-wise.

The sauce is less about tomatoes and is all about a combination of ground meat including prosciutto, pancetta, beef, pork, and veal depending on the cook.

They also utilize a big backbone of aromatics from onion, carrots, celery, and garlic before simmering the Ragù Bolognese for many hours.

This rich sauce is tossed with freshly made tagliatelle pasta and garnished with grated Parmigiano Reggiano. 

c. Lasagne Verde alla Bolognese

Bologna is the birthplace of lasagna, and they just make it so much better.

Instead of multiple layers of cloying ricotta, the traditional method is to layer lots of thin layers of fresh spinach pasta in combination with Ragù Bolognese, besciamella (bechamel), and Parmigiano Reggiano.

The result is a melt in your mouth explosion of flavor. 

d. Tortellini en Brodo

This dish is traditionally served during the holidays as it takes a lot of work to make tortellini by hand along with the broth.

The filling for the tortellini is a combination of pork loin, prosciutto crudo, mortadella, and parmesan that is bound with eggs.

The broth is traditionally made of beef, but some add a chicken to the broth to give it a more rounded and full flavor, garnished with grated Parmigiano cheese.

e. Torta di Risso

If you have ever had rice pudding, this is Emilia Romagna’s baked version that turns this classic into a cake.

The recipe takes advantage of northern Italy’s abundance of Vialone Nano and Arborio rice.

The cake is flavored with lemon zest, almonds, and almond liqueur and is given stability with crumbled amaretti cookie crumbs. 

Local Wines and Regional Beverages: 

• Pignoletto white wine
• Lambrusco – effervescent red wine
• Amaro Montenegro – botanical liqour

5. Parma

Although the dishes in Parma are undeniably delicious, they are completely upstaged by the simple products produced in and around the city.

This includes the best hams in the world along with the king of all cheeses. You could eat most of your meals by just stopping in at the many Prosciutterias and Formaggerias in the city.

As one of the best cities in Italy for food, make sure not to miss out on all the stunning fresh-made pastas the region is famous for. 

Must-Try Dishes & Ingredients in Parma

a. Parmigiano Reggiano

This is considered the king of all cheeses for good reason and is the single most celebrated ingredient from the region.

Parmigiano is a cow’s milk cheese that is made into large 88-pound wheels that are aged for a minimum of one year.

This nutty and complex flavored cheese is strictly regulated for quality, so if you see the Consorzio Tutela stamp on the rind, you know you are about to eat one of the best cheeses in the world.

b. Prosciutto di Parma

If Parmigiano Reggiano is the king of cheeses, then Proscuitto di Parma is the king of the hams.

Boneless pig legs go through elaborate salting, curing, and aging process that can take up to 3 years.

The ham, when sliced thin has a delicate melt in your mouth texture and a nutty sweet flavor.

This raw cured ham can only be produced in the valley up to 900 meters in the hills of Parma because of its unique microclimate that affects if flavor.

c. Culatello di Zibello

This unique ham produced just 20 miles outside the city center of Parma is beloved by top-level chefs around the globe.

These limited production hams are made by stuffing salted pork loin meat into a pig’s bladder where it is then left to cure exposed to the elements.

It’s prized for its pungent aromas and its delicate flavor.

d. Tagliatelle ai fungi

Just as the first leaves start to change color in Emilia Romagna, it signifies the start of porcini season.

This ultra-simple fall classic pasta dish consists of these delicious mushrooms, freshly made tagliatelle pasta, and garlic butter sauce. There might not be a more soul-satisfying dish anywhere in the region.

e. Ragu’ di strolghino

Not all ragus are created equal, and this one from Parma is one of the best.

The sauce is based on tomatoes and Strolghino salami that is crumbly in texture almost like ground meat because of its relatively short curing time.

Chefs and home cooks combine this sauce with a variety of fresh kinds of pasta including cappelletti and tagliatelle.

Local Wines and Regional Beverages: 

• Lambrusco Frizzante – sparkling red wine
• Malvasia Frizzante – sparkling white wine
• Nocino – walnut liquor

6. Modena

The small town of Modena is an extreme contrast of culinary styles and approaches to the traditions of the cuisine of Emilia Romagna.

On one side you have the old school restaurants that serve up the classic Italian dishes that have been done the same way for centuries.

Then there is Osteria Francescana which was recently selected multiple times as the best restaurant in the world for its modernistic approach.

Not lost in all of this is the amazing products produced in the region that rival anywhere in Italy.

Must-Try Dishes and Ingredients

a. Balsamic

The second you try this product, you will instantly realize that the balsamic vinegar you have been eating most of your life is fake and not the real deal.

Real balsamic is only produced in Modena and Reggio Emilia and it is not even considered vinegar.

This product is simply slow aged white Trebbiano grape must that concentrates over time and gets sweeter and more aromatic. 

b. Prosciutto di Modena

Just like Proscuitto di Parma, this province-specific ham is made with a painstakingly slow and controlled process to produce one of the best hams in the world.

This Modena prosciutto gets its unique characteristics from its microclimate that give the hams their distinct flavor. 

c. Cotechino

Pork rinds are the main filling for this sausage that needs to be slowly simmered before eating.

Cotechino was considered poor people food because of its humble filling, but it is delicious and now is beloved by all.

The best versions are cooked with lentils or are sliced and served in a panini sandwich.

d. Tortellini en Brodo

A real-life feud exists over this dish between neighboring Bologna and Modena over who first created this dish and who makes it better.

The answer is they both make excellent versions of the same dish.

Tortellini are stuffed with a trio of prosciutto, pork loin, and mortadella that is then served in a meaty beef and capon broth.

e. Torta Barozzi

The origins of this cake date back to 1886 and it was named after the legendary architect Jacopo Barozzi.

This dense chocolate cake is spiked with finely ground nuts and accented with ground coffee for a deeply flavored sweet treat.

Torta Barozzi is simply served as is with a fine dusting of powdered sugar.

Local Wines and Regional Beverages: 

• Sassolino – anise-flavored liqueur
• Nocello – sweet walnut liqueur
• Lambrusco – effervescent red wine

7. Venice

Venice may be one of the most strikingly picturesque cities in Italy, but its cuisine remains simple, humble, and committed to its heritage as a working-class city.

Many of the dishes in Venice are built around utilizing inexpensive ingredients and turning them into something very delicious but affordable.

This approach to their traditional food illustrates a time in Venice that is very different from the touristy city it is today. There are a lot of delicious treats to eat if you just steer away from the crowds.

Must-Try Dishes & Ingredients

a. Sarde in Saor

This simple appetizer of fried sardines topped with sweet and sour pickled onions, raisins, and pinenuts is a classic at Venetian Bacari wine bars.

The first versions were a way for fishermen to preserve their food while out for several days on their boats.

Today, it’s common for this Venetian dish to be prepared at least one day in advance to let the fish flavor become more pronounced. 

b. Baccalá Mantecato 

Although often mistaken for cod, salted stockfish is used to make this whipped fish appetizer.

The fish is soaked to remove the excess salt before it is poached and then pureed up with extra virgin olive oil and served over grilled polenta or toasts. 

c. Polpetta

Why not bread and fry a meatball? Well, that is exactly what you will find at some Bacari wine bars as one of the small snacks that they offer.

There are versions where beef is mixed with potatoes, just plain beef, and another that is purely potatoes. They are all delicious but ask them to be heated as they make them in the morning and serve them all day.

d. Spaghetti al nero di seppia

Although strange looking in appearance, this simple pasta dish is a celebration of cuttlefish and the fishermen who do not waste any part of their catch.

Cuttlefish are used along with their ink which dyes the entire dish a dark black color.

The ingredient list is small focusing simply on the cuttlefish and linguini with a supporting cast of a white wine and garlic sauce. 

e. Cicchetti

This is more a catch-all term that means small snacks that are served at traditional Bacari in Venice.

These small bites are made of local inexpensive ingredients that were meant to satiate hungry Venetians and gondoliers that stopped in for a glass of wine from the Veneto region. 

Local Wines and Regional Beverages: 

• Aperol Spritz – created in Venice by Austrians
• Prosecco – sparkling white wine 
• Amarone della Valpolicella– red wine made from dried passito grapes

8. Milan

Milan makes our list of the best food cities in Italy. The food of Northern Italy is very different from what many expect from Italian cuisine.

You will find a lot less pasta and a whole lot more rice as this is what is grown in the region.

The food, in general, is fairly rich and unctuous which is in stark contrast to the tomato sauces and fresh herbs that you will find farther south.

Although the dishes may be heartier, there is no lack of refinement as the cooks and chefs of Milan take a lot of pride in their culinary heritage.

Must-Try Dishes & Ingredients

a. Gorgonzola Cheese

A member of the blue cheese family, this unique, milder, and flavored cheese hails from the town of Gorgonzola on the edge of Milan.

There are two varieties including a sweeter less aged variation called Gorgonzola Dolce, and a relatively more intense aged version that is called Gorgonzola Picante.

Both varieties are celebrated for their delicious flavor and their versatility as they can be eaten plain or used in a plethora of sweet and savory applications.

b. Risotto Milanese

For all you risotto fans out there, this is considered by many to be the best in Italy.

This simple preparation is made by slowly simmering Carnaroli rice with chicken stock.

The dish is finished off with some butter, Parmigiano Reggiano, and a pinch of saffron which turns the rice yellow.

c. Osso Buco

This rich preparation is made of thick-cut veal shanks that are slow-cooked in white wine, veal broth, vegetables, and herbs.

The meat gets tender and the liquid it is cooked in becomes the sauce which has a rich and pronounced beefy flavor.

It is then topped with gremolata which is a combination of fresh chopped parsley, garlic, and lemon zest that help cut through the richness.

Osso Buco is commonly served with either polenta or Risotto Milanese for a knockout punch of decadence. 

d. Cotoletta

This is Italy’s answer to schnitzel but this version is served bone-in. Veal chops are breaded in a 3 part process of flour, egg, then bread crumbs before it is pan-fried in clarified butter.

The crispy breading gives texture to the tender veal that was pounded for it to cook quickly and be nice and soft.

Cotoletta is served with a wedge of lemon and either a simple salad or some fried potatoes.

e. Panettone

Although Panettone is considered a bread, it is more like a dense cake that is accented with candied lemon peel and orange along with some raisins.

Right around mid-November, Panettone starts popping out of ovens all over Milan in preparation for the holidays.

If you happen to be in Milan during this time of year, make sure to enjoy a few slices with a glass of prosecco or a cup of hot chocolate to get in the holiday spirit.

Local Wines and Regional Beverages: 

• Negroni – It was created in Milan
• Sparkling white wines – this includes Franciacorta, Metodo Classico, Oltrepo Pavese
• Fernet Branca – liqueur made of herbs and spices

9. Palermo (Sicily)

When most people hear Sicilian food, they think of the American tomato sauce Italian food that is served in restaurants from New Jersey to Little Italy in San Francisco.

This couldn’t be farther from the truth as Sicilian cuisine is as nuanced and deeply rooted in culinary traditions that date back to before the tomato was ever in Italy.

From incredible cheeses to uniquely regional dishes, you will have to travel to Palermo to get a real taste of Sicilian cuisine.

Must-Try Dishes & Ingredients

a. Ragusano Cheese DOP

This is the oldest cheese produced in Sicily dating back to the 1500s.

This firm cheese is made of cow’s milk exclusively from Modicana cows which are special to the region.

Ragusano cheese is sweet when it’s young and gets progressively more pungent as it ages. There is also a smoked variation that is labeled affumicato.

b. Arancini

These breaded and fried rice balls were supposedly invented when Sicily was under Arab rule.

Now, there are two main versions served including arancina al burro which is stuffed with prosciutto and basciamella and arancina alla carne which is stuffed with a meat ragu.

One thing they both have in common is that the rice is flavored with saffron which makes it yellow and very aromatic.

c. Sfincione

If you haven’t ever heard of Sicilian-style pizza, it shouldn’t be a surprise as there is so much focus on Neapolitan and Roman pizzas.

The good news is that the word is getting out about these light and fluffy rectangle Sicilian pizzas.

What makes these pizzas unique is how much the bakers let the dough rise before baking.

This leads to a focaccia-style dough that is very thick compared to other types of pizza.

The toppings include a cooked tomato sauce, anchovy filets, breadcrumbs, oregano, and aged Caciocavallo cheese.

d. Crocchè

This Sicilian street food is similar to croquettes that you would find in Spain but simpler as a lot less binder is used and they are not breaded.

Old starchy potatoes are boiled in their skins and are left to cool overnight where they are mixed with mint, parsley, salt, and pepper.

They are then fried in very hot oil that forms a crust out of the exterior of the crocchè. They are commonly served on a piece of paper or a soft sandwich roll.

e. Cannoli

Well, if you love cannoli, Sicily is the birthplace of this famous sweet treat.

If you have never had one, you will fall in love with these fried pastry tubes that are stuffed with sweet whipped ricotta.

They are coated on the ends with either Sicilian toasted pistachios, or chocolate pieces and are given a good sprinkle of powdered sugar.

Local Wines and Regional Beverages: 

• Marsala – sweet or dry fortified white wines
• Sambuca di Sicilia – viscous star anise-flavored liqueur
• Muscato – sweet white wine

10. Piedmont

If you’re looking for the best place to visit Italy for food and wine, then you need to make a trip to Piedmont.

Whether you are passionate about truffles or you want to try the wines from the best red wine region in Italy, you now have a reason to book that flight.

It doesn’t stop there as the region is full of amazing cheeses, pastas, and world-class beef.

This sounds like the making of one incredible meal and a culinary adventure of a lifetime filled with truffle hunting and sipping Barolo while enjoying the stunning countryside. 

Must-Try Dishes & Ingredients

a. Alba white truffles 

These aromatic tubers are one of the most expensive ingredients in the world and are only wild foraged by truffle hunters and their highly trained dogs.

They are seasonal and only come around for a few months from September to December.

The rarity of white truffles and their high demand by chefs around the globe leads to prices that can reach as high as $6000 per pound.

It is worth a once-in-a-lifetime splurge to enjoy a bowl of simple risotto with a generous shaving of Alba white truffles.

b. Castelmango Cheese

This semi-hard cheese is like a cross between blue cheese and parmesan with its sharp and spicy flavor and crumbly aged texture.

Even though it is a member of the blue cheese family, it has an added dimension of a pale fading to a brown exterior that gives the cheese a unique mouthfeel that is unlike any other in the classification.

Castelmango cheese is made with cow’s milk exclusively from the Piedmontese breed along with a touch of goat and sheep’s milk.

c. Agnolotti del plin

This meat-filled fresh pasta gets its name from the Italian word plin which is slang for pinch.

Many chefs around the globe herald this shape of pasta as the best because it cooks the filling and every part of the pasta evenly.

The filling can vary depending on the types of meat available but everything from ground beef to veal brain is used.

These pockets of pasta are most commonly served with a simple butter sauce. 

d. Gnocchi

Although the potato was first brought to Europe from South America by the Spanish, the potato finally made its way to Northern Italy where the first gnocchi was made.

These little potato dumplings are now a staple of Piedmontese cuisine and are commonly served with butter and Parmigiano Reggiano.

Other variations show up during different seasons including a tomato-based ragu, and a version with cream and Castelmango cheese. 

e. Piedmontese Beef – Brasato al Barolo

This genetic marvel is unlike other breeds of cattle as its meat is very lean while remaining very tender.

This opens the door for its different cuts to be utilized in many different ways including Brasato al Barolo.

Round steaks from the leg can be braised in Barolo wine in about two hours which yields a melt in your mouth texture.

That is fast compared to the time it would take to cook the same cut from a different breed of cow to render all the fat.

As a comparison, it has fewer calories than mackerel per ounce and is as tender as Prime grade beef.

Local Wines and Regional Beverages: 

• Barolo – big and robust red wine
• Barbera – red wine
• Nebbiolo – red wine
• Muscato – from Cortese and Arneis grapes
• Nocciolino – hazelnut liqueur

11. Genoa

This Italian food city situated right on the shores of the Ligurian Sea is more famous for its history of seafaring past and its architecture than its cuisine.

This is a tragedy because the food in Genoa can hang with anywhere in Italy especially when it comes to fresh seafood and its beloved basil that thrives in its unique microclimate.

If you are heading to Northern Italy, it would be worth a visit just to eat yourself sick on pesto.

Must-Try Dishes & Ingredients

a. Pesto alla Genovese

When Italians think of basil pesto, they are visualizing Genoa which is the basil capital of Italy and the birthplace of pesto.

The list of ingredients that go into this pesto is very specific which includes basil, olive oil, toasted pinenuts, garlic, Parmigiano Reggiano cheese, Pecorino Romano, and salt.

If visiting Genoa during basil season, make sure to eat as much pesto-coated pasta as possible.

b. Foccacia

Although focaccia is now made around the globe by bakeries and restaurants, this fluffy dimpled bread got its start in Genoa.

This Ligurian-style of focaccia is eaten in many ways including as a snack, as sandwich bread, and toasted for dinner.

The only garnishes necessary are a little sprinkling of salt and some good Ligurian olive oil.

c. Farinata

Although there is a version of this chickpea pancake that is eaten in the French Riviera called Socca, the first version was created in Genoa.

The dough is made of chickpea flour that is hydrated with water and olive oil. It is then baked in small batches as it must be eaten immediately.

This treat can be topped with everything from gorgonzola to shaved fresh artichokes, but it is usually eaten plain with a glass of wine.

d. Pansoti con salsa di noci

This classic Ligurian triangle-shaped pasta is made with a stuffing of chard and Prescinsêua cheese which is somewhere between yogurt and ricotta in its consistency.

The pasta is then tossed in a walnut sauce that is made with milk, bread crumbs, marjoram, and Parmigiano Reggiano cheese. 

e. Fritto Misto

This fun antipasti’s name simply means “mixed fry”.

This classic Italian dish is entirely based on the different seafood caught right from the Ligurian sea that is fried up individually to make sure that each type is cooked properly.

You can find fritto misto being served everywhere from kiosks to sit-down restaurants. 

Local Wines and Regional Beverages: 

• Vermentino – white wine
• Rossese – red wine

12. Cagliari (Sardinia)

Even though Sardinia is a part of Italy, this island’s cuisine seems as though it should have its own identity.

Its proximity to Italy is rather distant and it shares little in common especially when it comes to their food. 

This is why Sardinia is a must for all food travelers as you will get to explore this lesser know cuisine which includes a huge array of unique dishes and products that are truly Sardinian.

Must-Try Dishes & Ingredients

a. Sheep’s milk cheeses

The island of Sardinia makes the best sheep’s milk cheeses in Italy from their breed.

The cheeses vary greatly from everyday grating cheese to others that have been aged and are revered for their incredible flavor. 

• Pecorino Romano – smokey and nutty aroma with a salty bite. Made back to the Roman times.

• Pecorino Sardo – there is a sweet (dolce) and a sharper version (maturo). Both are great with pasta.

• Fiore Sardo – Dates back to the bronze age. Nutty with fruity overtones that are best consumed with red wine.

• Pecorino Grand Cru – This is the king of the Pecorino cheeses which has pronounced caramel notes.

• Casa Marzu – ferments with the help of maggots (now illegal but still produced). 

b. Bottarga

This used to be a poor fisherman’s food and is now a widely expensive luxury ingredient.

The egg sacks of female mullet, swordfish, or tuna are salted and then pressed for months until the moisture is gone and it has a firm texture.

The dried eggs are then grated over pasta giving it a briny oceanic flavor.

c. Suppa Cuata

Although the name suggests that it is a soup, it is more of a layered casserole.

A buttered baking dish is layered with stale sliced bread that is soaked with sheep or lamb broth followed by pecorino cheese.

The whole thing is baked in the oven until the cheese is golden brown. Imagine a bread lasagna without ragu. 

d. Porcheddu

Most pork-consuming regions of the world have some form of whole roasted pig.

Sardinia is no different as the island is famous for its suckling pig that is slow-roasted over an earthen fire pit.

The meat gets super tender and the skin is nice and crunchy. In an ode to tradition, they cover the pig with myrtle leaves after it’s done cooking to impart its aromas. 

e. Seadas

This fried empanada-like pastry is made of semolina and stuffed with lemon zest spiked pecorino cheese.

It is then drizzled with a very rare and expensive Miele Amaro honey that comes only from Sardinia.

This honey is only harvested in the fall from hives where bees collect their pollen from the European strawberry tree. 

Local Wines and Regional Beverages: 

• Vermentino de Gallura – crisp white wine
• Cannonau – red wine made from the Grenache grape
• Liquore di Mirto – myrtle berry liqueur

13. Bari (Puglia)

The city of Bari in Puglia owes its culinary heritage to Puglia’s cuisine which embodies the rich history of incredible produce, a legacy of fishing, and the production of top-level products including cheeses and olive oils. 

If there is one thing that makes this city a must-visit, it is the fact that Bari is the mozzarella and burrata capital of Italy. 

Must-Try Dishes & Ingredients

a. Burrata

This cheese is a stunning contrast of textures that comes from stretched mozzarella on the exterior that encases the creamy unstretched mozzarella (stracciatella).

When it is cut in half, the wet inside oozes out revealing its buttery milky core.

The culinary uses in Puglia are near endless including being stuffed inside of fried squash blossoms to being served as a part of the ubiquitous Caprese salad. 

b. Panzerotti

These savory dough pockets look just like their cousin the calzone but are much smaller in size and deep-fried.

The classic filling is a combination of mozzarella and tomato sauce, but chefs will often use whatever is in season. 

c. Orecchiette

This uniquely shaped pasta’s name translates to “ear” to which the pasta shares a resemblance.

The pasta first gained popularity during the 13th century and is now very popular in Puglia and Basilicata where this pasta is tossed with sauteed broccoli rabe with garlic and anchovy.

In these Italian food regions, Orecchiette is prepared fresh using semolina flour and water.

d. Puccia

This popular street food in Puglia is built around a sandwich roll that is made using excess pizza dough that is cooked in a wood-fired oven.

The dough cooks quickly leaving it fairly hollow which is perfect for stuffing with the humble ingredients of the region.

There are variations with salumi and arugula and others with polpette (meatballs) in tomato sauce.

The sky’s the limit but often the fillings can be very simple like some tomato with olive oil.

e. Pasticciotto

These famous Apulian mini pies are composed of a flaky pastry crust and are stuffed with egg custard or ricotta.

There are several different variations including some that are flavored with Nutella, jams, pistachio, chocolate, vanilla, and more, but the most traditional is lemon. 

Local Wines and Regional Beverages: 

• Salice Salento red wine made with Negroamaro grapes
• Primitivo red wine
• Bombino Nero red table wine

Which city has the best food in Italy? 

If you had to choose just one city for the best food in Italy, it would have to be Rome just because of the diversity of different dishes that make up its culinary landscape.

If you ask any 20 Italians which cities in Italy have the best food, you will get 20 different answers.

The reality is that the entirety of Italy has delicious food, but each region has its own specialties. 

You may then ask what is the best region in Italy for food? This is also very subjective as the people of the individual cities within each region argue over who has the best food. 

The answer to which city has the best food in Italy, completely depends on what you love the most about Italian food.

If you can’t get enough pesto, you will love Genoa, and if you adore lasagne, you will think that Bologna is the best.

This list will help you decide for yourself as you peruse through each city’s specialties and decide which one tickles your fancy.

What region has the best food in Italy? 

If pressed to choose just one, Emilia Romagna would have to be the best region in Italy for food.

With so many incredible products like Parmigiano Reggiano, Prosciutto di Parma, Balsamico di Modena, Culatello di Zabello, and of course the fresh pasta.

It also should be mentioned that the region produces world-class wines like Lambrusco that pair amazingly with these local products and dishes.

This leads us to the idea of selecting where you want to eat in Italy based on the region that has your favorite dishes and ingredients.

A great way to plan a culinary adventure in Italy is to string together a few cities within a region so that you can spend more time eating and less time traveling. 

For example, if you want to eat some Parmigiano Reggiano from Parma, Tortellini en Brodo from Modena, and lasagna from Bologna, then you are in luck because they are all within 60 miles of each other in one region. 

The best regions are often the ones that meet your tastes in combination with offering the best food travel experiences.

What city has the best pasta in Italy?

The best pasta in Italy comes from multiple regions depending if you want dry or fresh pasta.

If you like al dente dry pasta, then Rome would be the best. If you love melt in your mouth fresh pasta, then Bologna or any one of the cities in Emilia Romagna would be the best. 

There is no way to answer this question without pissing off people from the entire rest of Italy that didn’t get selected.

People from Bologna are certain their fresh Tagliatelle and Tortellini are the best, and the Romans strongly believe that their big four pasta dishes are the best in Italy. 

The cop-out answer is that there is good pasta almost everywhere in Italy including in the north where pasta is only one of the starches that take center stage.

Italians simply expect more from the food and the products that they eat every day and it shows even in a simple bowl of pasta. 

Which Italian city has the best pizza? 

While an argument will ensue over who makes the best of almost any type of food in Italy, most would agree that the Italian city for the best pizza would be Naples followed by Rome. 

Naples is internationally recognized for its Pizza Napoletana which has a certification that holds up the standards of how to make their stunning pizza.

The Neapolitans take their pies seriously, and mediocrity and modernization are unacceptable.

Rome, on the other hand, has several different types of pizzas. This includes a big culture around pizza by the slice along with traditional Roman-style pies that have their own set of rules on how they are to be consumed.

Wrapping Up: Best Food Cities in Italy 

As chefs, we have strong opinions about everything when it comes to food.

It comes with the territory as it’s our job to scrutinize everything that we taste to know what is delicious and what’s garbage. 

We could tell you what cities we think are best, but what is delicious for one person can be another person’s worst thing they have ever tried.

Being a well-informed food traveler allows you to forge your own path and find the food cities that ignite your palette and get you excited to eat another meal. 

We are here to guide you in the right direction with this list of the best food cities in Italy.

Now make a list of your favorites from the list and start planning that bucket list food adventure that you have been dreaming of. 

If you are still not sure, or you are interested in some epic food experiences, check out our list of the 50 best food experiences in the world, and our best food cities list to get you on the right track.