6 Authentic Dishes That Everyone Must Try When Exploring Italy
There are few things better than a plate of fresh pasta topped with tomato sauce and Parmesan cheese. Cooking this and other Italian dishes at home can be quite easy, but Italy is known for more than just pasta and pizza. To truly experience the most flavorful and authentic Italian dishes and desserts, you should consider a trip to the European country. Read on for a look at six of the most flavorful, authentic dishes Italy has to offer.
1. Cacio e Pepe
You cannot get much simpler than cacio e pepe. Cacio e pepe features three main ingredients: pasta, Pecorino cheese, and black pepper. In fact, cacio e pepe literally translates to “cheese and pepper.” This simple yet elegant dish originates in the city of Rome and is often considered to be a snack, not a main course.
The type of pasta used in cacio de pepe can vary from spaghetti to egg tagliolini to bucatini. All variations are considered authentic in Italy. However, Pecorino cheese is the defining ingredient, and without it, the dish would not be considered authentically Italian.
When making the dish, freshly cracked black pepper is melted with butter to add a kick. Once the butter and pepper have toasted together, leftover pasta water is added to the pan and left to simmer. The pan is then removed from the heat and Pecorino cheese is stirred in, resulting in a minimalist, melt-in-your-mouth pasta dish that is sure to please even the pickiest of eaters.
2. Ossobuco
This hearty main dish from Milan features a bone-in veal shank cooked over a long period at a low temperature in a broth containing white wine, veggies, and meat stock. Ossobuco means “bone with a hole,” or “hollow bone” and is a favorite rustic dish to fill even the hungriest of diners.
Ossobuco gets its rich flavor from the bone marrow. Once the cross-cut veal shank has been braised and cooked, it is typically served on top of risotto or polenta. The final texture of ossobuco is like a thick, hearty stew, which is what makes it a popular meal during winter months.
Cooking ossobuco can take up to three hours to ensure the meat is tender enough to fall off the bone, which is why many restaurants across Italy do not feature it. Those that do may top ossobuco with gremolata, which is a mixture of parsley, garlic, and lemon zest.
3. Tiramisu
When thinking of popular Italian desserts, gelato and cannoli are usually favorites among tourists. Tiramisu is another sweet and simple after-dinner treat that is worth trying.
Tiramisu is built like a parfait with layers of fluffy, sweet mascarpone and ladyfingers, which are soaked in strong coffee or espresso. Ladyfingers are the traditional cookie to use in tiramisu, but they can be substituted with sponge cake for a slightly different texture.
Mascarpone cheese is whipped together with egg yolks, marsala wine (or rum), and sugar. The result should be a soft, fluffy, and silky layered dessert that is perfect for holidays and special occasions.
4. Suppli
Supplì al telefono, or suppli, is a traditional Roman street food snack filled with cheese and rice. It is somewhat of a cross between a mozzarella stick and arancini. When pulled apart, the stringy cheese inside is thought to look like a long telephone cord, hence the addition to the name, “al telefono.” Suppli’s simple ingredients make this a cost-effective, on-the-go savory snack to eat while exploring the streets of Rome.
Suppli is made with rice cooked in vegetable broth and tomato sauce. The rice is then cooled and separated into balls. Chunks of salty mozzarella are stuffed into the rice balls, which are then battered and fried to create the perfect crunchy croquettes all Italians know and love.
5. Bistecca alla Fiorentina
The most special thing about Bistecca alla Fiorentina (“Florentine-style steak”) is where the meat comes from: Chianina cattle. The ancient Tuscan breed of cattle is held in high regard because of its huge muscles and prized meat. The steak is cut so thick (specifically 5 inches) that it is nearly impossible to eat medium-well. Instead, Bistecca alla Fiorentina should be eaten rare. Local herbs and spices like rosemary and sage are used as seasonings.
Bistecca alla Fiorentina is best eaten in Tuscany, where the meat is local and large enough to be shared between two people.
6. Bottarga
Bottarga is a rare delicacy that was once viewed as a “poor man’s preserved fish.” Before the age of refrigerators, Italian fishermen took the roe sacs from gray mullet fish, salted them heavily, and preserved them for approximately six months. This allowed them to eat flavorful, savory fish during the winter.
Sometimes called “Sicilian caviar,” bottarga is considered to be as luxurious and rare as truffles. The egg sacs taken from gray mullet fish, which are sometimes referred to as “rats of the sea,” are preserved together instead of individually, resulting in thick, dense slices of dark-orange, smoky-flavored slices of dried roe sac. It is typically served over pasta, risotto, or vegetables.
