La Gusta di Italia

Since I’ve been fortunate enough to travel extensively through Italy, I would like to share some of my favorite dishes from various regions.  Every part of Italy is different and just like the dialects, the dishes vary from regions.  And yes, all these dishes are worth the calories!

LAZIO

Spaghetti alla Carbonara

My host mother referred to this pasta dish as the “university students favorite food”. This roman dish combines parmesan cheese, pancetta, egg, pepper, olive oil, and spaghetti to make one amazing flavor.  You can’t leave Rome without trying this classic dish.  

straccetti con la rucola

This dish may be on the more expensive side of the menu but you will dream about this flavor for the rest of your life.  This dish includes strips of beef cooked with white pepper seasoning, topped with arugula and occasionally parmesan cheese slices.  

Pizza Bianca

This isn’t necessarily though of as only from Lazio but I’ve had a hard time finding it as good in any other region than Lazio.  Pizza Bianca or white pizza is just dough cooked with certain seasoning or ingredients baked into it.  For example my favorite flavors were con olive (with olives) or al rosmarino (with rosemary).  Many Panifico will sell pizza bianca in large or small quantities to take on the go for breakfast.  (Click on the picture for a recipe!) 

TOSCANA

Budino di riso

One you try one of these, it will haunt you forever.  I really did not like the italian pastry type breakfast but I couldn’t resist these sweet treats to accompany my morning espresso before class.  These pastries are almost like rice pudding baked into a crostata to make a cute little pie.  If you visit Florence make sure you try one (or 10) of these pastries (you won’t regret it!).

Cantucci e vin santo

These are what Italians call what we Americans think are biscotti.  (Biscotti means cookies in Italian).  Cantucci are typical of Tuscany and are made to accompany Vin Santo, a liqueur made in Tuscany.  Vin Santo is an post dinner drink that people use for digestion along with their espresso.

LOMBARDIA

Gnocchi al gorgonzola e noci

This rich primo is one of my favorites and if it’s on the menu, I will most likely be ordering it.  Gnocchi combines potatoes to the consistency of regular pasta to make to make my favorite pasta.  Gorgonzola cheese, typical of the Lombardy region, is a strong and flavorful taste.  The gorgonzola sauce combined with walnuts and gnocchi make the perfect dish.

SICILIA

Caponata

Caponata mixes a variety of vegetables such as eggplant, olives, tomatoes, onions, pine nuts, and olive oil slow cooked all together but served room temperature or chilled.  You can eat Caponata along or accompanied by a piece of bread to “fare la scarpetta” at the end.  I enjoyed this dish all 10 days I was in Italy!

LIGURIA

Linguine al Nero di Seppia

This dish may look odd when you first see it but it has a flavor I’ve never tasted before!  Nero di Seppia means squid ink so this linguine’s color is black from the squid ink.  Many dishes come with pesto or some type of seafood such as clams (le vongole), both typical of Liguria.  This gorgeous seaside town is home to all the seafood dishes you can think of.