10 Italian Dishes You Must Eat Before You Die (+Addresses and Ordering Tips!)

1. Risotto alla Milanese (Originally From Milan, Lombardy)

A golden saffron-infused risotto, creamy and aromatic.

What is it?

Risotto alla Milanese is a creamy rice dish made with Arborio or Carnaroli rice cooked slowly in broth and flavored with saffron threads, butter, and Parmesan cheese. Its golden color and luxurious texture make it a symbol of Milanese culinary tradition.

Why it’s a must

The delicate saffron aroma paired with the rich creaminess of the risotto showcases the elegance of Northern Italian cuisine and culinary technique.

Where to try it:

Ratanà — Via Gaetano de Castillia, 28, Milan
Trattoria Milanese — Via Santa Marta, 11, Milan
Osteria del Binari — Via Tortona, 1, Milan
Hosteria Vecchia Malcesine — Via Pisort, 6, Malcesine (Lake Garda)

Wine Pairing

Franciacorta Brut DOCG (Lombardy) — A sparkling white wine from Franciacorta’s vineyards, its crisp acidity cuts through the risotto’s creaminess and complements the saffron’s floral notes.
Nebbiolo Langhe DOC (Piedmont) — A light-bodied red with bright acidity that pairs well with rich dishes like this risotto.

Ordering Tips

Ask if the saffron is genuine (saffron powder or threads).
Order as a primo (first course) or alongside Ossobuco for a classic Lombardy meal.
Risotto is best eaten fresh and creamy; avoid reheated portions.

2. Pasta alla Carbonara (Originally From Rome, Lazio)

Silky pasta coated with egg, Pecorino Romano, and crispy guanciale.

What is it?

Carbonara is a Roman pasta dish combining guanciale (cured pork cheek), Pecorino Romano cheese, eggs, and black pepper. The sauce is created by tossing hot pasta with raw eggs and cheese, making it creamy without cream.

Why it’s a must

This deceptively simple dish highlights Italian mastery of balancing flavors and textures, with a perfect harmony of salty, creamy, and peppery notes.

Where to try it: 5

Roscioli — Via dei Giubbonari, 21, Rome
Da Enzo al 29 — Via dei Vascellari, 29, Rome
Felice a Testaccio — Via Mastro Giorgio, 29, Rome
Armando al Pantheon — Salita dei Crescenzi, 31, Rome
Trattoria da Cesare al Casaletto — Via del Casaletto, 45, Rome

Wine Pairing

Frascati Superiore DOCG (Lazio) — A crisp white with good acidity that cuts through the richness of the dish.
Cesanese del Piglio DOCG (Lazio) — A medium-bodied red with soft tannins and bright cherry notes that complement the salty guanciale.

Ordering Tips

Always request traditional guanciale (not pancetta) for authentic flavor.
No cream, no onion, no garlic—ask for the traditional recipe if unsure.
Best with fresh spaghetti or rigatoni.

3. Ossobuco alla Milanese (Originally From Milan, Lombardy)

Slow-braised veal shanks with gremolata.

What is it?

Ossobuco is veal shanks braised slowly with white wine, broth, onions, celery, and carrots, served with gremolata—a condiment of lemon zest, garlic, and parsley.

Why it’s a must

The meat becomes tender enough to fall off the bone, and the gremolata adds a fresh citrusy brightness that balances the rich dish.

Where to try it:

Antica Trattoria della Pesa — Viale Pasubio, 10, Milan
Trattoria Madonnina — Via Gentilino, 6, Milan
Osteria delle Tre Panche — Vicolo Marzio, 1 Florence
Trattoria da Nennella — Piazza Carità, 22, Naples

Wine Pairing

Barbera d’Asti DOCG (Piedmont) — A medium-bodied red with vibrant acidity that complements the rich meat and cuts through the fat.
Chianti Classico DOCG (Tuscany) — Its tannins and acidity refresh the palate after each bite.

Ordering Tips

Don’t miss the bone marrow—it’s a prized delicacy in this dish.
Serve with saffron risotto or polenta for an authentic experience.

4. Pesto alla Genovese (Originally From Genoa, Liguria)

Fresh basil, pine nuts, garlic, and cheese blended into a vibrant sauce.

What is it?

A sauce made from fresh basil, garlic, pine nuts, Parmesan, Pecorino, and olive oil, traditionally crushed in a marble mortar. Typically served with trofie or trenette pasta.

Why it’s a must

Its fresh herbal brightness and creamy texture encapsulate Liguria’s coastal flavors.

Where to try it:

Trattoria da Maria — Vico Testadoro, 14r, Genoa
Antica Osteria di Vico Palla — Vico Palla, 15r, Genoa
Ristorante Zeffirino — Via XX Settembre, 20, Genoa
Osteria di Passignano — Via Passignano, 33, Florence

Wine Pairing

Vermentino Riviera Ligure di Ponente DOC (Liguria) — Crisp and aromatic, complements the basil and garlic notes.
Pigato DOC (Liguria) — Slightly fuller-bodied white with herbal undertones matching pesto’s freshness.

Regional Variations

Some Ligurian towns add boiled potatoes or green beans to pasta with pesto for added texture.

5. Arancini di Riso (Originally From Sicily)

Crunchy fried rice balls filled with ragù, peas, and cheese.

What is it?

Deep-fried rice balls coated with breadcrumbs and stuffed with ragù meat sauce, peas, and mozzarella.

Why it’s a must

A quintessential Sicilian street food, combining textures and robust flavors in a portable snack.

Where to try it:

Fratelli Burgio — Piazza Cesare Battisti 4, Syracusa
Nni Franco U’Vastiddaru — Via Vittorio Emanuele, 102, Palermo
Ke Palle — Via Maqueda 270, Palermo
Pasticceria Cappello — Via Colonna Rotta, 68, Palermo
Antica Focacceria San Francesco — Via Alessandro Paternostro, 58, Palermo

Wine Pairing

Nero d’Avola DOC (Sicily) — Medium-bodied red with dark fruit and spice, great with fried, savory snacks.
Inzolia DOC (Sicily) — Fresh and light white balancing the richness of fried rice balls.

Ordering Tips

Try different fillings, from classic ragù to mozzarella or pistachio.
Eat while hot for the best texture contrast.

6. Bistecca alla Fiorentina (Originally From Florence, Tuscany)

A massive T-bone steak grilled over wood charcoal.

What is it?

A thick T-bone steak from Chianina cattle, simply seasoned and grilled rare over charcoal.

Why it’s a must

Celebrates Tuscany’s superb beef and minimalist grilling tradition, letting the meat’s flavor shine.

Where to try it:

Trattoria Mario — Via Rosina, 2r, Florence
Osteria dell’Enoteca — Via Romana, 70r, Florence
Buca Lapi — Via del Trebbio, 1r, Florence
Trattoria da Burde — Via Pistoiese, 154, Florence
Ristorante Perseus — Viale Don Giovanni Minzoni, 10/R, Florence

Wine Pairing

Chianti Classico Riserva DOCG — Robust tannins match the steak’s richness.
Brunello di Montalcino DOCG — Powerful, full-bodied red ideal for thick cuts of meat.

Ordering Tips

Order rare (al sangue) for the authentic experience.
Share between two or more—usually served in very large portions.

7. Pizza Napoletana (Originally From Naples, Campania)

Soft, puffy crust with San Marzano tomato sauce and fresh mozzarella.

What is it?

Traditional Neapolitan pizza with a soft, elastic crust baked in a wood-fired oven at extremely high temperatures.

Why it’s a must

The birthplace of pizza—unmatched flavor from quality ingredients and precise technique.

Where to try it:

L’Antica Pizzeria da Michele — Via Cesare Sersale, 1, Naples
Sorbillo — Via dei Tribunali, 32, Naples
Di Matteo — Via dei Tribunali, 94, Naples
Pizzeria Brandi — Salita Sant’Anna di Palazzo, 1/2, Naples
Pizzeria Starita — Via Materdei, 27, Naples

Wine Pairing

Falanghina DOC (Campania) — Light, fresh white balancing the pizza’s tomato acidity.
Aglianico del Taburno DOCG — Medium-bodied red with earthy notes complementing the charred crust.

Ordering Tips

Try a Margherita first (tomato, mozzarella, basil) for pure traditional flavor.
Eat immediately—Neapolitan pizza is best fresh and hot.

8. Lasagne alla Bolognese (Originally From Bologna, Emilia-Romagna)

Layers of pasta, ragù, béchamel, and Parmesan baked to perfection.

What is it?

Wide pasta sheets layered with Bolognese ragù (meat sauce), béchamel cream sauce, and Parmigiano-Reggiano cheese.

Why it’s a must

The heart of Emilia-Romagna’s rich cuisine, combining creamy and meaty flavors in a comforting dish.

Where to try it:

Trattoria di Via Serra — Via Luigi Serra, 9, Bologna
Osteria dell’Orsa — Via Mentana, 1, Bologna
Tamburini — Via Caprarie, 1, Bologna
Drogheria della Rosa — Via Cartoleria, 10, Bologna
Ristorante Da Cesari — Via de’ Carbonesi, 8, Bologna

Wine Pairing

Lambrusco di Sorbara DOC — Sparkling red with high acidity that refreshes the palate.
Sangiovese di Romagna DOC — Medium-bodied red with bright cherry notes complementing the ragù.

Ordering Tips

This dish is best enjoyed freshly baked, creamy but not dry.
Pair with a light salad to balance the richness.

9. Fritto Misto di Mare (Originally From Venice, Veneto)

A mix of battered and fried seafood.

What is it?

An assortment of small fried seafood including shrimp, squid, and fish, lightly battered and served hot with lemon.

Why it’s a must

A Venetian specialty reflecting the lagoon’s bounty, crispy and light with fresh seafood flavors.

Where to try it:

Trattoria alla Madonna — Calle della Madonna, 594, Venice
Osteria al Portego — Calle de la Malvasia, 6014, Venice
Antiche Carampane — Rio Terà de le Carampane, 1911, Venice
Osteria Enoteca San Marco — Calle Frezzaria, 1610, Venice
Osteria Bancogiro — Campo San Giacomo di Rialto, 122, Venice

Wine Pairing

Prosecco DOC (Veneto) — Its bubbles and crispness refresh the palate between bites.
Soave Classico DOC — Light, mineral white wine that pairs well with fried seafood.

Ordering Tips

Squeeze fresh lemon for the best flavor contrast.
Eat immediately to maintain crispiness.

10. Cannoli Siciliani (Originally From Sicily)

Crunchy pastry tubes filled with sweet ricotta cream.

What is it?

Crisp fried pastry shells filled with sweetened ricotta cheese often studded with candied fruit or chocolate chips.

Why it’s a must

A signature Sicilian dessert that balances crunchy and creamy textures with subtle sweetness.

Where to try it:

Pasticceria Savia — Via Etnea, 300, Catania
Pasticceria Cappello — Via Colonna Rotta, 19, Palermo
Pasticceria Modica — Via Venero, 18, Palermo
Antico Caffè Spinnato — Via Principe di Belmonte, 107, Palermo

Wine Pairing

Marsala Superiore DOC (Sicily) — A fortified wine that matches the richness of the ricotta filling.
Passito di Pantelleria DOC — A sweet dessert wine with dried fruit aromas, perfect with cannoli.