• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Food and Journeys®
  • WORLD CUISINES
  • HOW-TOS
  • ABOUT
    • About Me
    • Notes on Copyright
    • Privacy Policy
menu icon
go to homepage
  • Countries
  • Categories
  • Pasta
  • Cuisines
  • Guides
  • Subscribe!
  • About Me
  • Policy
  • Copyright
    • Facebook
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • Countries
    • Categories
    • Pasta
    • Cuisines
    • Guides
    • Subscribe!
    • About Me
    • Policy
    • Copyright
    • Facebook
    • Pinterest
    • YouTube
  • ×

    Home » Cuisines

    Traditional Italian Recipes: Regional Italian Dishes

    Published: Jul 20, 2021 · Modified: Oct 21, 2022 by Neriz · This post contains some affiliate links.

    Are you looking for traditional savory dishes from different regions in Italy?  Then this list is just right for you — deliciously authentic regional Italian recipes at your fingertips.  Enjoy!

    Cover for Traditional Italian Regional Recipes, showing a collage of savory regional dishes.

    Seasonal produce is always the main ingredient in Italian dishes, regardless of the region.

    This list will give you a mix of seasonal dishes, as well as those that are excellent the whole year-round.

    So take your pick.

    CHECK OUT THE REST OF MY ITALIAN CUISINE SERIES!

    • Easy Italian Desserts & Pastries
    • Authentic Italian Cookies
    • Best Italian Street Food Recipes
    • Classic Italian Appetizers
    • Authentic Italian Bread Recipes
    Jump to:
    • North Italy
    • Central Italy
    • South Italy

    North Italy

    LOMBARDIA

    Risotto alla Milanese (Saffron Risotto)

    A closer shot of a serving of risotto alla milanese, highlighting the creaminess of the rice.
    Read Recipe Here

    Delectable. That’s the only way I can describe this creamy rice cooked in veal stock and saffron.

    You’ll get the subtle fragrance of saffron and then the deep, complex flavor of the rice — elevated by the butter and grated Parmigiano-Reggiano that are both added in the end.

    You can serve risotto alla Milanese as a side dish to ossobuco, but it’s also excellent on its own.

    Ossobuco

    Ossobuco
    Read Recipe Here

    It’s that big chunk of meat with a bone in the middle. 🙂

    Looks quite overwhelming when you think of preparing them on your own.  

    But really, ossobuco is a straightforward dish to make.  You just let the flavors of all the ingredients blend, so you need to slow cook it.

    And that’s where the tricky part comes in — patiently waiting.

    Minestrone alla Milanese

    An overhead shot of a pot of Minestrone alla Milanese, ready for serving, with carrots, basil and cheese on the side.
    Read Recipe Here

    Every region in Italy has its version of making minestrone.  

    Minestrone alla Milanese uses all the best vegetables of summer and can be served both warm and room temperature.  

    Hence, earning its other name — the summer minestrone.

    So, you really have no excuse not to serve this soup when it is scorching hot. 🙂

    Central Italy

    TOSCANA

    Panzanella

    Panzanella (Bread and Tomato Salad) in a serving bowl.
    Read Recipe Here

    It’s one of the best uses of the region’s unique salt-free bread, Tuscan bread.

    Juicy tomatoes are combined with day-old bread and seasoned with red wine vinegar and olive oil.  Throw in a handful of fresh basil leaves in there, and you would indeed be serving panzanella the entire summer.

    Yellow Pepper Soup

    An overhead shot of a bowl of yellow pepper soup, garnished with croutons and fresh parsley.
    Read Recipe Here

    While relatively modern, yellow pepper soup is an excellent summer soup was popularized in Florence.

    It showcases the sweetness of yellow peppers, and it’s perfect as an antipasto or a light meal on its own.

    Peposo (Tuscan Beef Stew with Red Wine)

    Overhead shot of a serving of Tuscan beef stew, served with toasted bread.
    Read Recipe Here

    Peposo is the perfect dish once the temperature starts to drop — and the best part, you just add all the ingredients in a heavy pan.  

    No browning, no marinating required for this Tuscan beef stew with red wine.

    Just let it cook for hours, let all the natural flavors combine, and be patient.

    Oh!  Make sure you have enough Tuscan bread to serve with it.

    EMILIA-ROMAGNA

    Chicken Cacciatore

    An overhead shot of a serving of authentic chicken cacciatore.; served with some bread.
    Read Recipe Here

    Another classic Italian dish where every region has its way of making it.  

    One thing is sure, though.  This chicken cacciatore recipe is precisely how my mother-in-law prepares her rabbit cacciatore — up to the final minutes in the oven.

    To stay true to the region, serve piadina with this stew instead of regular Italian bread.

    LAZIO

    Pollo alla Romana (Roman-Style Chicken)

    Overhead shot of a pan of Roman-Style Chicken, with a bunch of basil on the side, for garnishing.
    Read Recipe Here

    The colors alone of this pollo alla Romana screams summer.

    Roasted bell peppers give that hint of smokiness, plus bits of pancetta — all elevating every cut of chicken into another level.  

    Plus, that drizzle of balsamic vinegar at the end of cooking this Roman-style chicken dish.  Yum.

    Gnocchi alla Romana (Semolina Gnocchi)

    Latest feature image for gnocchi alla Romana.
    Read Recipe Here

    Gnocchi alla Romana, it’s one of my favorite comfort foods. 

    Semolina combined with milk, butter, and cheese – and finished in the oven to get that golden top with crunchy, cheesy bits.

    Don’t take my word for it.  Try this authentic Italian recipe for semolina gnocchi, and I’m sure it’s going to be a regular in your house too. 

    South Italy

    CAMPANIA

    Spaghetti alle Vongole

    An overhead shot of a serving of spaghetti alle vongole, with a glass of wine, and fresh chili next to it.
    Read Recipe Here

    Vongole, olive oil, garlic, chili, white wine, parsley, and spaghetti — that’s all the ingredients you need for this deliciously light pasta dish.

    They say spaghetti alle vongole is a summer dish.  Nah, I don’t have a problem preparing and eating vongole the whole year-round.

    Baked Penne alla Sorrentina

    A dish of pasta alla sorrentina with a block of parmigiano next to it, and fresh basil.
    Read Recipe Here

    No meat in this baked pasta from Sorrento, but just as delicious — and lighter!

    Serve pasta alla sorrentina as a side dish or an entrée; either way, you would surely be asking for more.

    Neapolitan Meatloaf

    Overhead image of a loaf of Neapolitan Meatlof, with slices showing the egg in the middle. Served with marinara sauce and a plate of salad on the side.
    Read Recipe Here

    It’s meatloaf with boiled eggs in the middle; juicy and packed with flavor in every slice.

    Admittedly, it is not a simple task to prepare this dish.  But it’s certainly worth it.  

    See for yourself.

    APULIA

    Orecchiette with Peas & Gorgonzola

    An overhead shot of a serving of Gorgonzola Pasta with a chunk of cheese next to it, and some fresh basil.
    Read Recipe Here

    Gorgonzola in a pasta dish in South Italy?  Trust me, I was questioning it too.

    But it’s one of those moments where you just have to try it to believe it.  

    Peas and gorgonzola are a magical combo, and using orecchiette with it — scoops up all that sauce.  Simply delicious.

    Bread & Cheese Dumplings

    A closer shot of a serving of bread dumplings with freshly grated cheese and parsley on top.
    Read Recipe Here

    A polpette made of stale bread and Parmigiano Reggiano, that’s a better way of describing it.

    Serve these Italian bread dumplings with some marinara sauce, and you’re good to go.  

    CALABRIA

    Ragu alla Calabrese

    Overhead shot of a pot of Calabrese-Style Meat Sauce (Ragu alla Calabrese)
    Read Recipe Here

    This authentic Italian recipe combines Italian sausage and other meat and cooks them in tomato sauce for hours.

    Enjoy ragu alla Calabrese like the locals do — use the sauce for pasta and serve the chunks of meat (and sausage) separately.

    Yummy.

    Patate e Peperoni (Potatoes & Peppers)

    An overhead shot of a skillet of potatoes and peppers, with fresh red bell pepper next to it.
    Read Recipe Here

    Potatoes and peppers is a popular summer dish in Calabria.

    Fried potatoes and peppers, with that Calabrian twist — chili.  

    But don’t worry, you can amp up (or tone down) the spice since you will be preparing it at home.

    It’s excellent as a side dish or an antipasto, with some crusty bread.

    SICILIA

    Pasta alla Norma

    An overhead shot of a serving of pasta alla norma, with freshly grated ricotta salata on top.
    Read Recipe Here

    You will always find this traditional pasta dish in every osteria or trattoria on the island, and once you’ve tried it, you will understand why.

    The locals always serve pasta alla Norma with ricotta salata, a drier but still delicate version of ricotta.  

    If you’re not lucky enough to have it in your area, do not let that stop you from making this dish.

    Oh, did I mention it’s vegetarian?

    Fusilli with Pesto Trapanese

    Fusilli with Pesto Trapanese
    Read Recipe Here

    From the town of Trapani, pesto Trapanese is made of almonds, tomatoes, and cheese.

    While not as well-known as pesto Genovese, it’s excellent with almost all kinds of pasta.  

    Give it a try!

    Text for Roundup Sections
    • Classic Italian Appetizers (Antipasti)
    • Easy Italian Desserts & Pastries Recipes

    More Cuisines

    • What is Cinnamon Bun Day?
    • Easy Spanish Recipes
    • Easy Thai Recipes
    • Guide for Swedish Breakfast

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Image for About Me

    Hej there!

    A smorgasbord of traditional and delicious international recipes awaits you, so feel free to look around and pick your favorites. No need to leave your kitchen to experience the real deal!

    More about me →

    Image for listing as-featured-on

    Comfort Food

    • Spanish Beef Stew (Easy Stovetop Recipe!)
    • Lebanese Sour Lentil Soup (Adas Bhamod)
    • Swedish Beef Stew (Kalops)
    • Spanish Chorizo and Chickpea Stew
    • Portuguese Green Soup (Caldo Verde)
    • Easy Chicken Cacciatore
    • Spanish Chorizo and Potato Stew
    • Turkish Celeriac Soup

    Popular Posts

    • German Potato Soup (Kartoffelsuppe)
    • Portuguese Tomato Rice (Arroz de Tomate)
    • Sicilian Sesame Seed Cookies (Biscotti Regina)
    • Finnish Salmon Soup (Lohikeitto)
    • Swedish Cinnamon Buns (Kanelbullar)
    • Taralli (Italian Crackers)
    • Salt and Pepper Pork Belly
    • Filipino Picadillo
    • Swedish Almond Tart
    • Spanish Garlic Chicken (Pollo Al Ajillo)
    • Swedish Cardamom Cake (Kardemummakaka)
    • Italian Walnut Cookies (Dolci di Noci)

    Sweet Treats

    • Best Swedish Desserts
    • What is Fika? (Fika Meaning + Recipes)
    • Easy Italian Desserts & Pastries Recipes
    • Traditional German Desserts and Pastries

    Favorite Cuisines

    • Traditional Italian Recipes: Regional Italian Dishes
    • Swedish Food: Traditional Swedish Dishes
    • Authentic German Recipes
    • Portuguese Food: Classic Portuguese Dishes
    • Easy Spanish Recipes
    • Classic Finnish Recipes
    • Traditional Filipino Food
    • Easy Thai Recipes

    Footer

    Policy

    • Privacy Policy

    Contact

    • About Me

    Copyright

    • Notes on Copyright

    A PARTICIPANT IN THE AMAZON ASSOCIATES PROGRAM, AN AFFILIATE ADVERTISING PROGRAM DESIGNED TO PROVIDE A MEANS FOR SITES TO EARN ADVERTISING FEES BY ADVERTISING AND LINKING TO AMAZON.COM.

    Copyright © 2023. FOOD AND JOURNEYS®