Everyone knows that the best part of travelling is getting to try new culinary delights and gastronomic adventures that you might otherwise have never experienced. However, just because we all might be stuck at home right now doesn't mean you have to miss out on this aspect of travelling, with an internet connection at hand, you can readily explore and try out dishes from all over the globe from your own kitchen! So, if you're craving something a little different and want to turn your hand to experimenting in the kitchen, why not try these tasty, unique, and sometimes bizarre, Italian dishes?!
1. Lampredotto
Starting with the most unusual entry on this list by many international readers' standards, we have a classic street food item from Florence, Lampredotto, which is a tripe-based dish that was originally considered a poor person or workman's sandwich. While a tripe sandwich may not sound all that appealing, by the fifteenth century, it had already become incredibly popular and could be found in restaurants all around Florence. It quickly became a lunchtime favourite. By the nineteenth century, brightly coloured stalls selling the sandwich were being carted and cycled all over the city. Today, there is even an app to help you find sellers around the city and the sandwich is considered a fundamental part of Florence's food identity that is passionately backed by locals, food bloggers, critics, chefs, and laymen alike. While the contents may put some off at first, this firm favourite is tasty, quick, inexpensive, nutritious, and the perfect thing for anyone who is running around the city. Check out Emiko Davies' recipe here if you want to try out a recipe for this most Florentine of dishes for yourself at home!
Starting with the most unusual entry on this list by many international readers' standards, we have a classic street food item from Florence, Lampredotto, which is a tripe-based dish that was originally considered a poor person or workman's sandwich. While a tripe sandwich may not sound all that appealing, by the fifteenth century, it had already become incredibly popular and could be found in restaurants all around Florence. It quickly became a lunchtime favourite. By the nineteenth century, brightly coloured stalls selling the sandwich were being carted and cycled all over the city. Today, there is even an app to help you find sellers around the city and the sandwich is considered a fundamental part of Florence's food identity that is passionately backed by locals, food bloggers, critics, chefs, and laymen alike. While the contents may put some off at first, this firm favourite is tasty, quick, inexpensive, nutritious, and the perfect thing for anyone who is running around the city. Check out Emiko Davies' recipe here if you want to try out a recipe for this most Florentine of dishes for yourself at home!
2. Pirlo
Many will be in need of a drink right about now and one's natural inclination, if thinking of going for an Italian-themed aperitif would be to jump right to an Aperol Spritz, which we always recommend. However, if you want to try something a little different and mix things up, why not try a local twist on the classic Italian drink that is a little more obscure? The Pirlo, from Brescia in Lombardy, is very similar to an Aperol Spritz but is an even more delicate balance between sweetness and bitterness in which Campari is used instead of Aperol and prosecco is replaced with still white wine. Raise a glass to Lombardy and the unusual and difficult times they find themselves in and kick back with this delicious delight. For our recipe, just hit this link.
Many will be in need of a drink right about now and one's natural inclination, if thinking of going for an Italian-themed aperitif would be to jump right to an Aperol Spritz, which we always recommend. However, if you want to try something a little different and mix things up, why not try a local twist on the classic Italian drink that is a little more obscure? The Pirlo, from Brescia in Lombardy, is very similar to an Aperol Spritz but is an even more delicate balance between sweetness and bitterness in which Campari is used instead of Aperol and prosecco is replaced with still white wine. Raise a glass to Lombardy and the unusual and difficult times they find themselves in and kick back with this delicious delight. For our recipe, just hit this link.
3. Cacio e Pepe
An entry on this list that you may have heard of before and which is considered a classic is Cacio e Pepe, which is an ancient dish that is thought to have originated in Rome but has long since been a staple and representative dish of the cuisine of Italy at large. Named for its primary ingredients, pepper and, “cacio,” the word for Pecorino cheese in the Roman dialect, the dish was at first a mainstay of the diet of shepherds who had to spend months at a time herding outdoors and needed to be able to produce meals without worrying that their ingredients would spoil. This simple pasta dish was the perfect thing as it no only had ingredients that could be readily stored and preserved for long periods of time, but it was also easy to make, tasty, warmed their tired bodies, and provided ample carbohydrates and calories. This one is pretty simple to replicate at home and you'll quickly realise why those ancient shepherds were so fond of it if you do, so check our recipe out here.
An entry on this list that you may have heard of before and which is considered a classic is Cacio e Pepe, which is an ancient dish that is thought to have originated in Rome but has long since been a staple and representative dish of the cuisine of Italy at large. Named for its primary ingredients, pepper and, “cacio,” the word for Pecorino cheese in the Roman dialect, the dish was at first a mainstay of the diet of shepherds who had to spend months at a time herding outdoors and needed to be able to produce meals without worrying that their ingredients would spoil. This simple pasta dish was the perfect thing as it no only had ingredients that could be readily stored and preserved for long periods of time, but it was also easy to make, tasty, warmed their tired bodies, and provided ample carbohydrates and calories. This one is pretty simple to replicate at home and you'll quickly realise why those ancient shepherds were so fond of it if you do, so check our recipe out here.
4. Pizza All'Andrea
Pizza All'Andrea is the pizza from Liguria that pre-dates pizza and is something that you must try if you ever visit the land that gave us all pizza. While Italy is famous for giving us pizza, many may not realise that there are all sorts of regional specialties and varieties of pizzas that they may have never even heard of before like Sardenaira, also known as “Sardinaira” or Pizza all'Andrea, which is named after a local hero and admiral named Andrea Doria (1466-1560), who was known to be very fond of the dish. Similar to the pissaladière of southern France, it is a very popular street food in Liguria that is labelled a pizza but can be considered more akin to a focaccia that is made of bread topped with olive oil, garlic, salted anchovy, and, in the city of Sanremo in western Liguria, garnished with salted sardines. It pre-dates modern iterations of the pizza such as the Margarita pizza and pre-dates the Columbian Exchange and introduction of tomatoes to Italy and, therefore is traditionally made without tomatoes but many add them today. If you want to try this beloved Italian street food and precursor to the pizza for which Italy is now so famous, then check out our recipe here.
Pizza All'Andrea is the pizza from Liguria that pre-dates pizza and is something that you must try if you ever visit the land that gave us all pizza. While Italy is famous for giving us pizza, many may not realise that there are all sorts of regional specialties and varieties of pizzas that they may have never even heard of before like Sardenaira, also known as “Sardinaira” or Pizza all'Andrea, which is named after a local hero and admiral named Andrea Doria (1466-1560), who was known to be very fond of the dish. Similar to the pissaladière of southern France, it is a very popular street food in Liguria that is labelled a pizza but can be considered more akin to a focaccia that is made of bread topped with olive oil, garlic, salted anchovy, and, in the city of Sanremo in western Liguria, garnished with salted sardines. It pre-dates modern iterations of the pizza such as the Margarita pizza and pre-dates the Columbian Exchange and introduction of tomatoes to Italy and, therefore is traditionally made without tomatoes but many add them today. If you want to try this beloved Italian street food and precursor to the pizza for which Italy is now so famous, then check out our recipe here.
5. Tagliatelle Al Ragù Bolognese
This is, of course, one of the most classic Italian recipes of all that comes to mind for people all over the globe when they think of the cuisine of the country. From Bologna, the food-loving capital city of Emilia-Romagna, this delicious favourite is tasty, wholesome, and easy to make. Read our recipe and make an authentic Tagliatelle Al Ragù Bolognese at home. Hearty and comforting, it's exactly the kind of dish we all need in our lives right now!
So, even if you can't travel right now, give your taste-buds a chance to explore the culinary world of Italy, right from the comfort and safety of your home as we all weather this storm together.
This is, of course, one of the most classic Italian recipes of all that comes to mind for people all over the globe when they think of the cuisine of the country. From Bologna, the food-loving capital city of Emilia-Romagna, this delicious favourite is tasty, wholesome, and easy to make. Read our recipe and make an authentic Tagliatelle Al Ragù Bolognese at home. Hearty and comforting, it's exactly the kind of dish we all need in our lives right now!
So, even if you can't travel right now, give your taste-buds a chance to explore the culinary world of Italy, right from the comfort and safety of your home as we all weather this storm together.
Photo credits
picture 2: William Held / CC BY-SA 4.0;
picture 4: Popo le Chien / CC BY-SA 3.0;
picture 5: Ivan Vighetto / CC BY-SA 3.0
picture 2: William Held / CC BY-SA 4.0;
picture 4: Popo le Chien / CC BY-SA 3.0;
picture 5: Ivan Vighetto / CC BY-SA 3.0