Italian cuisine is too rich and diverse, so that all offers, dishes and thoughts could fit in within one post. However, what can be done for sure is to make a short list of what food in Italy is worth a try. There will be only one caveat. Some of the dishes listed below have a pronounced regional character, but when we get to them, we will, of course, focus on this.
All that we talked about above is either something that readers are probably familiar with, or something that even a traveler with a very cautious approach to new food can try. Anchovies added to our list because their reputation is very mixed and perhaps this post will allow them to take a fresh look at them. At the same time, we do not mean anchovies as an element of another dish, but as on their own. And experts in everything regarding anchovies consider themselves residents of the Ligurian Sea coast.
So, on the Ligurian coast, and to be more precise, in the chain of fishing villages in the Cinque Terre region, anchovies are taken with all possible seriousness, because this is one of the main fish that local fishermen find in their nets.
The villages of the Ligurian coast are famous for their skill in anchovies.
It is not surprising that with such a rich experience of "communication" with anchovies, the locals still figured out how to make a delicacy out of them. On the coast, anchovies can be found in the menu of almost every restaurant. These fresh fish, served as a snack with a little lemon and olive oil, are unbelievable in taste and have nothing to do with the canned version. So, even if you are absolutely sure of your dislike for anchovies, being in the Cinque Terre is worth a try. Who knows, maybe you will discover something new.
№6 Tortellini in broth
Varieties of pasta in the Italian menu - this is the section with which even those who are completely at odds with Italian are most familiar with. This is because the same names are used in Russian: spaghetti, tagliatelle, etc. Tortellini, meanwhile, although it is an invariable continuation of this list, it may surprise travelers in the Italian region of Emilia-Romagna.
The traditional way to serve tortellini in Emilia Romagna is in “brodo” or, in our opinion, in the broth. Hence the name, which is often found in a menu adapted for English-speaking tourists - “Tortellini in brodo”. The broth itself, at the same time, can be from pork as well as from beef and, as a rule, nothing else floats in it, except for the little tortellini themselves. In the tradition of Italian cuisine, tortellini is a dish related to pasta, and therefore it should be followed by the main one - from meat or seafood. So, if you order tortellini in the broth for take-off, then the choice of pasta and as the main dish can be somewhat strange.
Tortellini in broth - one of the most unusual varieties of pasta
With such a huge selection of pasta dishes - it may seem odd that we included exactly that on our list. Our choice does not mean at all that the tortellini in the broth is the best of the possible options, but rather the most unusual of them. Given that the amount of filling in each piece is small, the broth allows you to greatly enrich and, perhaps, soften the taste.
No. 5 Ribollita
Ribollita - This dish is not only regional (it comes from Tuscany), but also seasonal. Thanks to its growing popularity, ribollita is now served in local restaurants year-round, however, for Tuscans themselves it is a winter dish.
The word "Ribollita" means "boiled twice." The title conceals the cooking process. This bread and vegetable soup is once cooked in order to cook it and then again - the next day - before eating. As for the ingredients, the list of vegetables that are added to the stew varies, but ribollita will not be ribollita if it does not contain yesterday's fresh Tuscan bread.
Ribollita, Tuscan soup
Ribollite with all desire, can not be attributed to gourmet dishes. The origins of her recipes originate from peasant tables, on which delicacies were impermissible luxury. Hence the composition of Ribollita, which, in addition to bread, includes various vegetables, spices and olive oil.
Ribollite is clearly out of place in the hot summer months, but in winter it is an ideal way to warm yourself up from the inside.
No. 4 Coffee
It is unlikely that you will need separate advice to drink coffee in Italyif you are a coffee lover. So just follow your customs, and the experience will be enriched by itself. To order a cup of coffee on the way from home to office or from home to office - this is so in Italian. And the idea that the office is clearly not shining for you - since you are on vacation - let it give you joy by watching the Italians hurrying about their business from the window of the coffee shop.
Everything related to coffee in Italy is taken very seriously.
And we will not go into details about which coffee to order - this is a matter of taste. Its range is so wide that advice is rather a "bear" service. We will return to coffee drinks in a separate post, in the meantime, we note that regardless of the choice, it is not so much a matter of coffee as of experience and atmosphere. In the end, Starbucks ideology rests precisely on an Italian basis.
If you order coffee, then take it to him cornetto. It is tasty, inexpensive and often replaces breakfast by Italians themselves. And the fact that this snack is very light will only approximate the minute when you want to repeat it. Of course, having ordered one more coffee ...
To be continued…
P.S. You already know what Italian cuisine offers and which dish to give preference; all that remains is to choose where to go and where to spend the night. Rather, determine the date of departure, and the resorts and hotels in Italy will be selected by specialists.