Tags: travel

Italian cuisine varies by region and season, using local ingredients and traditions. This results in distinct flavours for the same pasta or cheese, making it a delightful journey to explore Italy’s diverse tastes.

Tuscany

• Bistecca alla Fiorentina: A thick-cut T-bone steak grilled to perfection.
• Ribollita: A hearty soup with bread, beans, and black kale.
• Pappa al Pomodoro: A comforting tomato and bread stew.
• Crostini Toscani: Toasted bread with chicken liver pâté.

Emilia-Romagna

• Tagliatelle al Ragù: Fresh pasta with a slow-cooked meat sauce (Bolognese).
• Lasagne alla Bolognese: Layered pasta with ragù, béchamel sauce, and Parmigiano cheese.
• Tortellini in Brodo: Tiny stuffed pasta in a clear broth.

Veneto

• Risotto al Nero di Seppia: Risotto with cuttlefish ink.
• Sarde in Saor: Marinated sardines with onions and raisins.
• Fegato alla Veneziana: Liver with onions.
• Tiramisù: A layered dessert with mascarpone, coffee, and cocoa.

Italian Digestifs & Drinks

• Limoncello (Campania): Sweet lemon liqueur.
• Grappa (Northeast): Strong pomace brandy.
• Amaro (Various): Herbal bitter liqueur.
• Vin Santo (Tuscany): Sweet wine served with biscotti.
• Negroni (Florence): Campari, vermouth, and gin.