A region-by-region food journey that explores Italy’s flavors, traditions, and table rituals — from street food in Naples to cheese tastings in the Alps.
Set the Table — The Italian Way
Imagine a red-and-white checkered cloth spread across a picnic table. On it: a jug of Brunello or Montepulciano, a carafe of white Orvieto wine, a crusty loaf of fresh bread, Modena balsamic vinegar, antipasti platters, soft and hard cheeses, tomato slices, and fresh basil leaves. Welcome to your first course — Italian-style.
Then comes the pasta. Followed by meat or fish, paired with roasted potatoes or a crisp lettuce salad. Dessert? Naturally — tiramisu.
Italian Cuisine: A Reason to Travel in Itself
Italian cuisine is more than food — it’s a cultural passport. A mosaic of regional traditions shaped by history and geography, it offers endless variety: pasta (macaroni, ravioli, gnocchi), pizza, gelato, and so much more.
In the south, flavors are bold and spicy — think tomatoes, seafood, olive oil. In the north, creamy sauces and meats dominate. But across the country, one thing is sacred: seasonality. Italians shop daily, cook what’s fresh, and bring to the table what the market offers that very morning.
How Italians Eat: The Sacred Meal Structure
Meals in Italy follow a ritual: antipasto (appetizer), primo (first course), secondo (main course), dolce (dessert), and often formaggio (cheese).
Antipasti range from focaccia and bruschetta to cured meats like prosciutto and carpaccio. In Israel, “antipasti” often means roasted vegetables — a staple in Italian starters.
The primo is all about carbs: pasta, risotto, minestrone soup. Seafood often shows up here, too.
The secondo features meat or fish, paired with vegetables like spinach, green beans, or peperonata. In some cases, a hearty meat lasagna fits the bill.
For dessert, Italy spoils with tiramisù, panna cotta, fruit salads (macedonia), and of course, gelato. And no proper meal ends without a sip of limoncello, grappa, or amaretto.
Culinary Travel in Southern Italy: From Naples to Puglia
Southern Italy offers raw, soulful cuisine rooted in cucina povera — the “kitchen of the poor.” Fresh vegetables, mozzarella, ricotta, seafood, and handmade pasta are everyday stars.
In Naples, the birthplace of pizza, food is sacred. Try strufoli, zeppole, or pastiera. Don’t miss mozzarella in carrozza (fried mozzarella sandwiches) or sartù di riso — a baked rice dish filled with meats, cheeses, and vegetables.
In Puglia, enjoy orecchiette with cime di rapa, cavatelli with snails, and fresh burrata — a creamy delight that melts in your mouth.
Abruzzo: Italy’s Hidden Culinary Gem
Wild and untouched, Abruzzo offers a magical mix of nature and gastronomy. Mornings begin with rustic breakfasts. Days are filled with pottery workshops, local markets, and medieval towns like Vasto.
Explore the legendary trabocco fishing huts on the Adriatic coast. Join Rinaldo the fisherman, and dine with his wife Maria, who prepares freshly caught fish like brodetto — a rich seafood stew with seven types of fish.
Inland, taste Montepulciano d’Abruzzo wine, local cheeses, and artisanal preserves. Visit ceramic studios, mountain wineries, and end the day with a glass of cherry liqueur.
Northern Italy: Tuscany and Emilia-Romagna
In Tuscany, meals are hearty — bean soups, bruschetta, and the legendary Bistecca alla Fiorentina. Continue to Emilia-Romagna for buttery pasta, aged prosciutto di Parma, and sharp Parmigiano.
Try paglia e fieno — white and green tagliatelle with mushrooms, sausage, and cream. In Bologna (La Grassa — “the Fat Lady”), indulge in tortellini or mortadella. In Piacenza, sample the best cured meats in Italy.
In Lombardy, try zuppa alla pavese (broth with egg, bread, and cheese) or vitello tonnato — thin veal in tuna sauce.
Food as a Way of Life
Culinary tours in Italy are a sensory feast — where art, nature, and food come together. From cooking classes to farmhouse dinners, pizzerias to dairies, Italians love to share their kitchen pride.
Whether you’re learning to shape tortellini in Bologna or sipping pecorino wine in Abruzzo, you’ll discover that food here is not just nourishment — it’s a way of life.
