Let’s spread out a red-and-white checkered tablecloth, place on it a jug filled with red wine (preferably Brunello, Barolo, or Montepulciano) and a carafe of white wine (go for something from the Orvieto area), alongside a loaf of fresh bread, balsamic vinegar from Modena, antipasti, both hard and soft cheeses, tomato slices, and a few basil leaves. That’s it — we’re ready to eat. Pasta will arrive shortly, followed by meat or fish with a side of potatoes or a lettuce salad. And for dessert, of course: tiramisu.
Italian cuisine stands on its own as a primary reason to travel to Italy. It is a fusion of countless local culinary traditions from across Italy’s regions, shaped by the influence of various peoples who have lived there. It is known for its wide variety of pasta (macaroni, ravioli, gnocchi, etc.), pizza, gelato, and more.
In southern Italy, food tends to be spicier, with tomatoes, seafood, and olive oil as central ingredients. In the north, dishes are often richer, with more meats and creamy sauces made with ingredients like butter, cream, and Parmesan. One thing to remember: Italian cuisine is seasonal. Italians cook and serve fresh food daily, based on what’s available at the market that very morning. Pasta is handmade, seafood is chosen fresh, and vegetables and fruits follow the seasons.
Italian Meal Structure
One of the great advantages of Italian conservatism — in a country famous for it — is the preservation of culinary traditions. Meals are typically composed of three parts: a starter (antipasto), a first course (primo), and a main course (secondo), followed by dessert.
Meals begin with appetizers such as focaccia or bruschetta, cured meats like prosciutto and carpaccio, and grilled vegetables (often referred to in Israel as “antipasti”). Notable items include Jewish-style artichokes and marinated vegetables.
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Primo (First Course): Typically a carb-based dish like pasta, risotto, or minestrone soup. Stuffed pasta might include ricotta, spinach, or other regional fillings. Seafood like shrimp or calamari can also be served as a starter.
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Secondo (Main Course): Usually a meat or fish dish, accompanied by vegetables or a fresh salad. Popular sides include green beans, sweet pepper stew (peperonata), spinach, or roasted potatoes.
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Dessert (Dolce): Italians love their sweets — from gelato to pastries. The most famous is Tiramisu, a three-layer cake of ladyfingers, mascarpone, coffee, almond liqueur, and egg foam. Other popular desserts include panna cotta from Piemonte and fresh fruit salad known as “macedonia.”
The meal often ends with a shot of Limoncello, or for the more daring, a grappa, to help digest the feast. Amaretto or Sambuca are also popular after-dinner liqueurs.
Culinary Tours by Region
In recent years, culinary tourism in Italy has grown significantly. Visitors can enjoy cooking schools, private lessons in Italian homes or trattorias, and hands-on food experiences that make culinary travel in both northern and southern Italy a highlight of any vacation.
Southern Italy
A trip to southern Italy is a deep dive into “cucina povera” – the “kitchen of the poor.” From Naples to Puglia and Calabria, vegetables, mozzarella, and ricotta (literally “re-cooked”) are staples. The cuisine is simple yet delicious, using fresh local ingredients. Tomatoes are divine, lemons are aromatic (used in Limoncello), and cheeses are typically eaten the same day they’re made.
Naples is the pizza capital of the world, and sweet treats abound to sweeten the struggles of life. Local desserts include:
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Strufoli – biscuit balls with pine nuts
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Zeppole – fried donuts
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Pastiera – ricotta and candied fruit tart
Other local favorites:
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Calzone – folded pizza
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Mozzarella in Carrozza – fried mozzarella sandwich
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Panzerotti – fried pasta pockets with cheese
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Il Sartù di Riso – rich rice casserole with meats, peas, mushrooms, and cheese
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In Puglia: Orecchiette with Cime di Rapa, Cavatelli with snails, and Tagliatelle with fried chickpeas.
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Burrata replaces mozzarella in this region.
Central Italy – Abruzzo
This hidden gem offers breathtaking nature and a unique culinary identity. A typical morning in Abruzzo might include a traditional breakfast of fresh bread, jams, fruit, cakes, and coffee. Activities include:
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A pottery workshop with a local artist
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A tour of the ancient city of Vasto and its panoramic promenade, Loggia Amblingh
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Visits to medieval towers, poets’ memorials, and more
In Castelli, explo
re the studio of the renowned ceramicist Antonio di Simone, then enjoy a traditional lunch at a trattoria and tour the local ceramic museum.
The day might end at a local winery nestled between the mountains and the sea, sampling Montepulciano (red) and Pecorino (white) wines, cheeses, and homemade liqueurs.
Another highlight: meeting Rinaldo the fisherman and learning about his Trabocco, a traditional fishing structure. His wife, Maria, prepares a lunch with freshly caught seafood, including Brodetto, a rich fish stew with seven types of seafood.
Northern Italy – Tuscany and Beyond
Northern meals are heavier: lots of sauces, meat, and butter. In Tuscany, try ribollita (bean soup), bruschetta, and the famous Bistecca alla Fiorentina. Traveling north through Emilia-Romagna, the food transforms:
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Butter replaces olive oil
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Pasta is fresh and egg-based
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Parma’s prosciutto and Parmesan are aromatic and omnipresent
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Modena produces world-renowned balsamic vinegar
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Mortadella
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and Tortellini (often filled with meat and served in broth or with cream and mushrooms) are specialties in Bologna
In Lombardy, dishes like Zuppa alla Pavese (broth with bread, egg, and cheese) and Vitello Tonnato (veal with tuna sauce) are popular.
Final Thoughts
The beauty of a culinary tour in Italy is the perfect blend of history, art, nature — and food. Cooking schools, family kitchens, farms, and restaurants open their doors to travelers, sharing the pride and passion of Italian cooking.
Italy’s kitchen is its fortress — and its pride. Culinary journeys offer endless opportunities: meet cheesemakers, gelato artisans, pizzaiolos, and chefs. Dine in local homes, uncover the secrets of the Italian kitchen, and prepare to be hooked.
