Italy is famous for its food, but most travelers don’t realize it’s actually a country made of many cuisines. Before unification in 1861, Italy was a scattering of separate kingdoms, city-states, and regions. Each developed its own dishes, customs, and language. Even today, those divisions are visible. In Sicily, for example, many people identify as Sicilian first and Italian second. That strong regional identity is especially visible on the plate. Italian food isn’t just about pasta and pizza—it’s a story of geography, climate, and centuries of history. The same goes for wine and local drinks. From crisp whites in the north to citrusy liqueurs in the south, each region offers a unique experience. While teaching English in Italy, I couldn’t help but notice my students often repeated the same proud phrase about Italian cuisine being UNESCO Intangible Cultural Heritage—almost like they were following a script. So here’s a breakdown of what to eat and drink in six of Italy’s most famous cities, and how their past shaped what’s served today.
Venice – Seafood Simplicity with a Hint of Spice
Venice was once a wealthy maritime republic, and its food reflects that trading past. Spices, dried fruit, and vinegar play a big role in local recipes. The city’s location, surrounded by water, means seafood is central to Venetian cuisine. One classic dish is sarde in saor, marinated sardines prepared with onions, raisins, vinegar, and pine nuts—a recipe dating back to medieval preservation techniques.
When it comes to drinks, Venice is the birthplace of the spritz, one of my favorite cocktails. The Venetian version includes Prosecco, soda water, and either Aperol or Select. The Veneto region also produces some of Italy’s best Prosecco, perfect to pair with seafood.
My favorite thing to eat in Venice was seafood of course. I had the best fritti misti, fried seafood and vegetables, in my life here. I also had some fantastic fresh pasta dishes with shrimp and another with lobster. I hadn’t always loved seafood, but Venice definitely helped change my mind about it.
Famous foods from Venice:
- Sarde in saor: sardines, onions, raisins, vinegar, pine nuts
- Risotto al nero di seppia: rice cooked with cuttlefish ink
- Bigoli in salsa: whole-wheat pasta with anchovies and onions
- Fegato alla veneziana: veal liver cooked with onions
- Cicchetti: Small snacks like bread with toppings or fried bites
Famous drinks from Venice:
- Spritz: Prosecco, soda water, Aperol or Select
- Prosecco: sparkling white wine
Rome – Rich, Rustic, and Rooted in Tradition
Roman cuisine is bold, hearty, and simple. It was shaped by the city’s working-class roots. Dishes like cacio e pepe—made with only pasta, pecorino cheese, and black pepper—showcase how few ingredients can deliver big flavor. Carbonara, with guanciale, eggs, and pecorino, is another well-known classic. But you won’t find cream in an authentic version. Amatriciana, from the nearby town of Amatrice, is like a slightly spicier tomato-based cousin to Carbonara.
Another notable aspect of Roman cuisine, the style of pizza found in Rome stands out from other parts of Italy. Pizza in Rome is usually thin and crispy, that contrasts with the chewier Neapolitan style. One popular style of pizza is often baked as a large rectangular tray pizza called “pizza al taglio.” When buying, customers usually tell the server how big a slice they want and the pizza is cut accordingly.
Another traditional Roman specialty is pinsa, similar to pizza, the flatbread is made from a blend of wheat, rice, and soy flours. Mixing different flours in pinsa helped preserve the bread longer, which was important for ancient soldiers and travelers. With its lighter, crunchier texture, pinsa offers a unique, ancient variation on classic pizza.
After dinner, locals often sip Amaro Lucano or another herbal digestif. A digestivo is a traditional Italian after-dinner liquor, usually containing 20-30% alcohol, made with herbs and spices to aid digestion. Italians have enjoyed it for centuries, drinking it to help settle the stomach and conclude a meal.
When I was in Rome, we found a small restaurant called E.G.G. near the Vatican with a limited menu of fresh pastas. It’s now become our tradition to visit this spot every time we’re in the city because their cacio e pepe is absolutely unforgettable.
Famous foods from Rome:
- Cacio e pepe: pasta, pecorino cheese, black pepper
- Carbonara: pasta, cured pork (guanciale), eggs, pecorino
- Amatriciana: pasta, tomato sauce, cured pork, pecorino
- Saltimbocca alla romana: veal, prosciutto, sage
- Trippa alla romana: tripe, tomato sauce, mint, cheese
Famous drinks from Rome:
- Frascati wine: white wine from nearby hills
- Amaro Lucano: herbal bitter liqueur
Milan – Northern Elegance with a Rich Touch
Milanese cuisine is refined and butter-based, shaped by its northern geography and Alpine climate. Unlike the tomato-rich south, Milan favors creamy, delicate flavors. Risotto alla milanese is the city’s signature dish. It’s made with saffron, which gives the rice its golden color, and is often served with ossobuco, a braised veal shank. Another favorite is cotoletta alla milanese, a breaded veal cutlet. And of course, panettone, the sweet holiday bread filled with candied fruit, originates here.
For drinks, try a Negroni Sbagliato—a twist on the original Negroni invented in Milan by mistake. Invented at Bar Basso in Milan in the 1970s. A bartender accidentally used sparkling wine (Prosecco) instead of gin while making a classic Negroni. The result was lighter and bubbly, and the name stuck—“sbagliato” means “mistaken” in Italian. Despite the error, it became a popular variation of the original drink. Milan is also near Piedmont, which produces excellent red wines like Barbera and Nebbiolo.
We lived in Milan for a year and my go to dishes were typically risotto or cotoletta. In my opinion Milan is one of the most international of Italian cities. Many Italians from different regions move here for work, so the city offers a mix of regional Italian cuisines.
Famous foods from Milan:
- Risotto alla milanese: rice cooked with saffron
- Ossobuco: veal shanks braised with vegetables and wine
- Cotoletta alla milanese: breaded veal cutlet
- Mondeghili: fried meatballs from leftover meat
- Panettone: sweet bread with candied fruit
Famous drinks from Milan:
- Negroni Sbagliato: sparkling wine, vermouth, Campari
- Barbera and Nebbiolo: red wines from Piedmont
Florence (Tuscany) – Simple Ingredients, Big Flavors
Florentine food like their famous wine is rich and hearty. It’s part of Tuscany’s cucina povera, or “poor kitchen,” which makes the most of humble ingredients. Bistecca alla fiorentina, a massive T-bone steak grilled over open flames, is the region’s most iconic dish. For something comforting, try ribollita, a hearty soup made with bread, beans, and vegetables. Another famous dish, pappa al pomodoro is a tomato and bread soup enriched with olive oil and garlic. Desserts often include cantucci, almond biscotti dipped in sweet vin santo wine.
Tuscany is home to some of Italy’s most beloved wines. Chianti Classico is the go-to red for steak, while vin santo is perfect with dessert.
In Florence my favorite things were the rich wines and the richer history. I prefer lighter dishes, so while the Fiorentina steak was delicious, I actually enjoyed the olive oil drizzled on top even more than the steak itself. But don’t tell my Italian husband—that’s probably culinary blasphemy in his book. That said you absolutely must visit All’Antico Vinaio, a small chain sandwich shop originating from Florence, to have the best panino (panini is plural) of your life.
Famous foods from Florence (Tuscany):
- Bistecca alla fiorentina: grilled T-bone steak
- Ribollita: vegetable and bread soup
- Pappa al pomodoro: tomato and bread soup
- Crostini toscani: toasted bread with chicken liver pâté
- Cantucci: almond cookies
Famous drinks from Florence (Tuscany):
- Chianti Classico: red wine from Sangiovese grapes
- Vin santo: sweet dessert wine
Naples – Pizza, Passion, and Soulful Street Food
Naples is the heart of southern Italian cooking. Though I haven’t been to Naples yet, I’ve encountered Napoli-style restaurants in nearly every Italian city I’ve visited—most notably, the iconic pizza. Naples’ culinary reputation is celebrated, even if its driving customs are a bit of a national punchline. Its food is full of strong flavors, generous portions, and serious comfort. The city is the birthplace of pizza Napoletana, the world’s most famous pizza. It has a soft, airy crust, simple tomato sauce, fresh mozzarella, and basil. Spaghetti alle vongole, or spaghetti with clams, is another favorite, combining garlic, chili, and fresh seafood. Naples is also known for its street food, like frittatine di pasta—deep-fried spaghetti balls stuffed with béchamel and peas. For sweets try sfogliatella, a shell-shaped pastry filled with ricotta, and babà al rum, a rum-soaked cake.
Pair your meal with a bold southern red wine like Aglianico, or end with a shot of Limoncello, the region’s famous lemon liqueur.
Some don’t prefer the chewy dough of Naples, but I am not one of them. The chewier the better. Neapolitan pizza is by far my favorite and what I recommend above all else to try when you come to Italy.
Famous foods from Naples:
- Pizza Napoletana: pizza with tomato, mozzarella, basil
- Spaghetti alle vongole: pasta with clams, garlic, chili
- Frittatine di pasta: fried pasta balls with béchamel and peas
- Sfogliatella: pastry filled with ricotta
- Babà al rum: cake soaked in rum syrup
Famous drinks from Naples:
- Limoncello: lemon liqueur
- Aglianico wine: red wine from southern Italy
Sicily – Bold, Sweet, and Deeply Diverse
Sicilian cuisine is a mix of Arab, Spanish, Greek, and Italian influences. The island’s location and history have created one of Italy’s richest food cultures. Ingredients like eggplant, citrus, almonds, and capers appear everywhere. Arancini—deep-fried rice balls filled with ragù, cheese, or pistachio cream—are a popular street snack. Pasta alla Norma, made with fried eggplant, tomato, and ricotta salata, is a staple from Catania. And nothing beats a crispy cannolo (Fun fact: “cannoli” is actually plural! If you’re just eating one, it’s called a “cannolo”). In summer, locals love granita—a slushy, fruit-flavored iced dessert that’s often lemon, the most iconic flavor in Sicily.
Sicily also produces strong, flavorful wines. Marsala is a fortified wine from the west, and Etna Rosso is a mineral-rich red from vineyards on Mount Etna. For something after dinner, try Amaro Averna, a bittersweet digestif made on the island.
My favorites from Sicily are the arancini for something savory and cannoli for something sweet.
Famous foods from Sicily:
- Arancini: fried rice balls with ragù, cheese, or pistachio cream
- Pasta alla Norma: pasta with fried eggplant, tomato, ricotta salata
- Caponata: eggplant stew with olives, celery, vinegar
- Cannoli: fried pastry filled with sweetened ricotta
- Granita with brioche: ice dessert with soft sweet bread
Famous drinks from Sicily:
- Marsala wine: fortified wine
- Etna Rosso: red wine from Mount Etna area
- Amaro Averna: herbal bitter liqueur
Final Thought
To eat across Italy is to explore a journey through time, region by region. Sure, there’s the Colosseum and da Vinci, but the real Italian treasure? the cuisine—because apparently even UNESCO needed to legitimize the passion for good food.
For more of our adventures and other recommendations, check out these other posts:
Venice, my favorite Italian city