Italian food

The truth is, Italian food is still largely considered by regions with each region in Italy creating its own unique cuisine based on its history, people and geography. The region of Rome and the starting place of the empire, Lazio’s food history can be more than overwhelming.

From the classic thin-crust Roman pizza to the wealth of pasta and slow-cooked meats you’ll have more than enough local, amazing choices! Bucatini is a spaghetti-like pasta with a hole through the middle.

During the feudal system farmers had to pay a tax to their landlords depending on their yield. So, when it was time for the food to be counted they started hiding some of their cheese in stacks of hay.

When in Venice order the cicchetti, basically small slices of toasted bread with a taste of fish or meat on top, served hot or cold with a glass of wine.

Exploring with a local guide, you’ll visit the Rialto Fish Market, one of the oldest spice shops in the world and eat your fill of cicchetti, wine, coffee and grappa. A warm, gooey cotoletta alla valdostana, veal covered in fresh fontina cheese, is the perfect dish after a day touring through the lovely Val d’Aosta Alps.

Start with a simple plate of pasta e fagioli, a pasta and white bean soup cooked with pork rind and broth. Or, if you’re a fan of the chili pepper get the spaghetti diavolillo, spaghetti with a strong chili pepper sauce. Though with sardines, fennel, raisins, pine nuts and at times saffron it’s hard to compare this dish with typical pasta plates.