Not all Italian food is created equal—here’s what to love and what to leave on the plate. I’ve spent years devouring my way through trattorias and street markets, learning which dishes deliver real Italian soul and which ones get lost in translation.
Below are my strong opinions on what deserves your love and what might be better skipped. This is a passionate guide, not just a list, so grab your napkin and bring an open mind.
1. Cacio E Pepe
A Roman marvel where simplicity reigns—pasta, pecorino, and black pepper. The result is a swirl of creamy sauce that’s as intense as it is minimalistic.
Origins trace back to shepherds who needed a quick, filling meal made from cheese, pepper, and dried pasta. It’s pure proof that greatness can come from just three ingredients.
2. Risotto Alla Milanese
Golden with saffron, this creamy risotto from northern Italy is both luxurious and comforting. The slow stirring coaxes out a velvety texture that clings to the spoon.
It’s a testament to Lombardy’s culinary heritage where butter, cheese, and saffron weave a tale of decadent flavor. Tasting it is like sampling a piece of regal Milan in every bite.
3. Arancini
Fried rice balls stuffed with mozzarella or ragù—crunchy outside, molten inside. The name “arancini” comes from their resemblance to little oranges, and the experience is pure addictive bliss.
These Sicilian snacks originated as a way to repurpose leftover risotto. Now they rule street-food stalls and fancy kitchens alike, symbolizing Italy’s gift for turning scraps into gold.
4. Pasta Alla Norma
A Sicilian specialty featuring eggplant, tomato sauce, and a sprinkle of salty ricotta salata. The flavors explode with sun-kissed produce and a hint of Mediterranean magic.
Legend says it was named after the opera “Norma” by Bellini, praising the dish’s harmonious balance of taste. Eggplant haters, beware—this recipe could convert you for life.
5. Lasagna Bolognese
Layered pasta sheets, robust ragù, and creamy béchamel, baked until bubbling. The combination forms a hearty, melt-in-your-mouth dish that tugs at your soul with every forkful.
Genuine Bolognese sauce hails from Bologna, made with slow-simmered meat and vegetables. This layered masterpiece is Italy’s comfort food at its most glorious.
6. Spaghetti Alle Vongole
Clams, white wine, and a whisper of garlic form a briny, fragrant sauce clinging to al dente spaghetti. Each twirl brims with the essence of coastal Italy and salt-laced breezes.
The dish started as a Neapolitan favorite, celebrating the day’s fresh catch. It’s best when the clams are abundant and the sauce is kept minimal—just enough to taste the sea.
7. Ossobuco
Veal shank slow-braised with tomatoes, wine, and aromatics, creating fork-tender meat that falls off the bone. The marrow inside the bone is the real prize—a buttery, rich secret.
Milan claims this dish as a hallmark of hearty Lombard cuisine. Topped with gremolata (lemon zest, garlic, parsley), it bursts with layers of rustic flavor and refined character.
8. Saltimbocca Alla Romana
Veal cutlets layered with sage and prosciutto, pan-seared in butter until the flavors fuse into a savory triumph. The name means “jumps in the mouth,” and it delivers on that promise.
It’s a Roman gem, embodying simple yet impactful cooking. When the sage perfumes the sauce, your taste buds leap with joy, reminding you how good Italian meat dishes can be.
9. Tiramisu
Silky mascarpone, espresso-soaked ladyfingers, and a dusting of cocoa—creamy, boozy, and full of caffeine-tinged dreams. It’s the grand finale of Italian desserts, fueling late nights and nostalgic mornings.
Veneto claims its birth, though many argue over the true origin. Regardless, one spoonful ushers in a balance of bitterness, sweetness, and gentle intoxication.
10. Panzanella
A Tuscan bread salad alive with tomatoes, olive oil, and the crispness of raw veggies. Stale bread soaks up the vinaigrette, morphing into a tangy, colorful celebration of summer.
It’s a clever way to rescue leftover bread while highlighting the season’s best produce. Light yet hearty, this dish proves that frugality can spark culinary brilliance.
11. Parmigiana Di Melanzane
Layers of fried eggplant, tomato sauce, and cheese baked to a gooey, fragrant dream. The top crisps while the interior stays soft, revealing a tapestry of indulgent flavor.
Southern Italy birthed this soul-soothing casserole. Its hearty yet vegetarian nature makes it beloved across the peninsula, a dish that even meat lovers applaud.
12. Gnocchi Al Pesto
Pillowy potato dumplings tossed in vibrant green basil pesto, every forkful releasing fragrant basil and nutty Parmesan. It’s a breezy, fresh approach perfect for warm days or lazy nights.
Liguria’s signature pesto meets soft gnocchi in a match that tastes downright poetic. Simple ingredients, big payoff—classic Italian style.
13. Spaghetti And Meatballs
Beloved though it may be, spaghetti and meatballs aren’t exactly an Italian staple. In Italy, you’ll rarely find large meatballs served atop pasta in a single dish.
It’s not a bad meal—just not the authentic pairing many believe. Still, it’s comforting and nostalgic, so enjoy it as an Italian-American creation rather than a pure piece of la dolce vita.
14. Fettuccine Alfredo
Often watery or bland in restaurants outside Italy, this dish devolves into a cream-laden mess. True Alfredo in Italy is a simple butter-and-cheese sauce that’s subtle rather than gloppy.
The American version can be heavy, burying the pasta’s nuance under too much cream. Skip it unless you have a spot that does it justice, or better yet, try making the real deal at home.
15. Chicken Parm
Gooey cheese and breaded chicken might sound tempting, but it’s a heavy-handed, American-born cousin to real Italian cooking. The monstrous portion often overwhelms the sauce.
Fine as a guilty pleasure, but it’s not a dish you’d find strolling through Roman streets. Enjoy it if you must, but know it’s more diner comfort than Italian tradition.
16. Pepperoni Pizza
Pepperoni barely exists in Italy’s pizza lexicon—most Italians prefer cured meats like salami or prosciutto with fewer toppings. American pepperoni is a distinct invention shaped by local tastes.
Sure, it’s delicious, but it veers from true Neapolitan or Roman styles that focus on minimal, high-quality ingredients. Order pepperoni if you like a spicy, classic slice, but don’t expect authentic Italian vibes.
17. Shrimp Scampi
A classic in Italian-American restaurants, but not quite the star in Italy. Garlic, butter, and wine might be delicious, yet Italians often keep seafood dishes lighter and more refined.
It’s still flavorful, so if you find a good version, indulge. Just recognize it’s an Italian-American comfort that strays from true coastal Italy simplicity.
18. Garlic Bread
Slathered with butter and garlic, this staple hardly registers in the motherland. Italians often prefer bruschetta with fresh tomato or a drizzle of olive oil for a more authentic starter.
Delicious though it is, calling it “Italian” might raise eyebrows abroad. Enjoy it as a comforting side, but know it’s more an American tradition than a Roman one.
19. Caprese Skewers
Skewering mozzarella, tomato, and basil can be cute, but real Caprese needs no toothpicks. Italians typically present the trio on a plate, drizzled with olive oil and sometimes balsamic—keeping flavors direct and unfussy.
If you crave authenticity, ditch the skewers and let those quality ingredients shine on their own. Simplify, and you’ll find the soul of Caprese emerges in every vibrant bite.
20. Overloaded ‘Supreme’ Pizzas
Piling on too many toppings can bury the pizza’s essence. Italians generally prefer fewer, higher-quality ingredients that let the crust and sauce speak for themselves.
Skip the mountains of meat and sauce-laden combos if you’re aiming for a real taste of Italy. Less is more when it comes to traditional pizza culture.
21. Tortellini Alfredo
Tortellini stuffed with cheese or meat overshadowed by a heavy Alfredo sauce can feel like an overkill of richness. In Italy, tortellini are often served in broth or a light sauce, keeping the filling front and center.
Alfredo might mask the delicate flavors stuffed inside these pasta jewels. Consider a simpler sauce that highlights, rather than hides, their savory perfection.
22. Lasagna With Cottage Cheese
Some kitchens replace ricotta with cottage cheese, changing that iconic creamy texture. Italians in the know often cringe at this substitution, longing for the tang of real ricotta.
If you’re after an authentic layered experience, keep the cottage cheese off your grocery list. The difference is astounding, and Italy’s beloved lasagna deserves the proper ingredients.
23. Pasta With Too Much Sauce
Italian tradition calls for pasta to be “dressed,” not drowned. An over-sauced dish loses the balance between noodles and flavor, turning the meal into a soggy affair.
If your plate swims in a pool of sauce, it’s straying from Italian finesse. Let the sauce complement, not overshadow, the beautiful texture of al dente pasta.
24. Frozen Tiramisu
Pre-packaged, freezer-aisle tiramisu rarely captures the creamy, boozy essence of the real deal. The espresso flavor often tastes watered down, and the mascarpone can be rubbery.
Make or seek out fresh tiramisu for a dessert that truly honors Italian tradition. It’s worth the extra effort to indulge in something genuine and unforgettable.