Beyond pasta and pizza: Taste the real depth of Italian cuisine
Italy is globally famous for its food—but if your knowledge of Italian cuisine stops at spaghetti and pepperoni pizza, you’re only scratching the surface. The country’s culinary identity is deeply regional, rich with seasonal ingredients, and filled with dishes you may have never heard of—but absolutely need to try.
Italian cuisine is so much more than spaghetti, lasagna, and pizza. These regional, seasonal, and traditional dishes reveal the true heart of Italy’s food culture—humble, ingredient-driven, and wildly delicious.
Whether you’re cooking at home or traveling through Italy, look past the tourist menus and try these hidden gems. You’ll taste the real soul of the country, one bite at a time.
Here are 15 underrated Italian dishes, complete with brief recipes or tips to try them at home. From rustic peasant food to elegant regional specialties, you’re about to fall in love with a whole new side of Italian cooking.
Read here best Italian food, vegetarian food in Italy, best drinks in Italy and best breakfast in Italy
Read Here Things to know before visiting Italy and how to buy a sim card in Italy
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One controversy around Italian food is how much authenticity really matters. Some Italians argue that altering these traditional dishes for foreign palates dilutes their cultural value. Others see adaptation as part of food’s natural evolution.
Another debate lies in the perception of “underrated” dishes. While locals may not consider them hidden gems, many foreigners overlook them because international Italian cuisine is often reduced to pizza and pasta. This sparks discussion about how food gets global recognition.
There’s also tension around whether these recipes should remain tied to their regions or be embraced more broadly. Some say cooking them outside of their native context risks losing authenticity, while others argue sharing them worldwide keeps traditions alive.
1. Pasta alla Norcina (Umbria)
A creamy, savory pasta dish made with sausage, white wine, garlic, and pecorino.
Quick recipe: Sauté crumbled Italian sausage with garlic and white wine. Stir in cream and pecorino. Toss with short pasta like penne or rigatoni.
2. Panzanella (Tuscany)
A refreshing bread salad made with stale bread, tomatoes, cucumber, and onions.
Quick recipe: Soak day-old bread in water, squeeze dry, then mix with chopped tomatoes, cucumbers, red onion, basil, olive oil, and vinegar.
3. Frittata di Pasta (Naples)
A delicious way to use leftover spaghetti—turned into a golden, cheesy pasta omelet.
Quick recipe: Mix cooked pasta with eggs, cheese, and herbs. Fry in a pan until set and crisp on both sides. Slice like a pie!
4. Ribollita (Tuscany)
A hearty, vegetable-packed soup thickened with stale bread and flavored with olive oil.
Quick recipe: Sauté onion, garlic, carrots, and kale. Add white beans and broth. Stir in torn bread and simmer until thick and comforting.
5. Pasta con le Sarde (Sicily)
Sweet and savory pasta with fresh sardines, wild fennel, raisins, and pine nuts.
Quick recipe: Sauté onions and fennel with anchovy, raisins, and saffron. Add sardines and toss with bucatini. Top with toasted breadcrumbs.
6. Caponata (Sicily)
A warm or room-temp eggplant salad with sweet and sour notes.
Quick recipe: Fry chopped eggplant. Add celery, capers, olives, tomatoes, and a splash of vinegar and sugar. Simmer until tender.
7. Canederli (Trentino-Alto Adige)
Rustic bread dumplings made with stale bread, cheese, eggs, and herbs—boiled and served in broth or with melted butter.
Quick recipe: Combine bread cubes with milk, eggs, parsley, speck (or bacon), and cheese. Form into balls and boil.
8. Cacciucco (Tuscany – Livorno)
A bold, spicy seafood stew made with multiple types of fish and shellfish in a rich tomato broth.
Quick recipe: Sauté garlic, red pepper flakes, and tomatoes. Add seafood in stages by cooking time. Serve over toasted bread rubbed with garlic.
9. Gnudi (Tuscany)
Think naked ravioli—ricotta and spinach dumplings without pasta.
Quick recipe: Mix ricotta, spinach, parmesan, egg, and a touch of flour. Roll into balls, boil gently, and serve with browned butter and sage or tomato sauce.
10. Polenta e Funghi (Northern Italy)
Creamy or grilled cornmeal polenta topped with sautéed wild mushrooms.
Quick recipe: Simmer cornmeal with broth or water. Separately, sauté mushrooms with garlic and thyme. Top polenta with mushroom mixture and a sprinkle of cheese.
11. Frico (Friuli-Venezia Giulia)
Crispy cheese pancakes made from fried Montasio cheese, sometimes with potatoes or onions.
Quick recipe: Grate cheese and mix with thinly sliced potatoes. Pan-fry until golden and crisp on both sides.
12. Torta Pasqualina (Liguria)
A savory Easter pie with layers of chard or spinach, ricotta, and eggs baked inside pastry.
Quick recipe: Fill puff pastry with sautéed greens, ricotta, parmesan, and whole eggs. Cover and bake until golden.
13. Zuppa di Farro (Tuscany/Umbria)
A nourishing spelt soup with beans and vegetables, often served in cooler months.
Quick recipe: Sauté onion, celery, and carrot. Add farro, white beans, broth, and herbs. Simmer until the grain is tender.
14. Sarde in Saor (Venice)
Marinated fried sardines layered with sweet-and-sour onions and raisins—a Venetian classic.
Quick recipe: Fry floured sardines. Separately, cook onions with vinegar, sugar, and raisins. Layer in a dish and marinate for 24 hours.
15. Torta della Nonna (Central Italy)
A custard-filled “Grandmother’s tart” topped with pine nuts and powdered sugar.
Quick recipe: Line a tart pan with pastry dough, fill with lemon-scented pastry cream, top with pine nuts, and bake. Dust with powdered sugar when cool.
Serving Suggestions
For casual dining, serve these dishes family-style at a large table, just as Italians often do. Passing bowls and platters encourages sharing and creates the warm, communal spirit central to Italian culture.
For more formal occasions, plate smaller portions elegantly, pairing each with its ideal wine or side dish. This transforms rustic recipes into refined dining experiences.
If you want to showcase variety, consider hosting an “underrated Italian dinner night,” where you feature a mix of regional dishes. It’s a great way to highlight Italy’s culinary diversity beyond the obvious classics.
Final Thoughts
Italy’s most underrated dishes are not just recipes—they’re cultural stories told through ingredients, flavors, and traditions. Exploring them opens a window into the heart of Italian life that spaghetti and pizza alone can’t capture.
By embracing these meals, you’re not only broadening your palate but also preserving culinary traditions that risk being overshadowed in a world of globalized fast food. Each dish is a reminder of the beauty of slowing down and savoring what’s on your plate.
Next time you crave Italian food, skip the familiar and try something unexpected. You may discover that Italy’s true treasures are found in the recipes most people have never heard of.
About the Author: Ruben, co-founder of Gamintraveler.com since 2014, is a seasoned traveler from Spain who has explored over 100 countries since 2009. Known for his extensive travel adventures across South America, Europe, the US, Australia, New Zealand, Asia, and Africa, Ruben combines his passion for adventurous yet sustainable living with his love for cycling, highlighted by his remarkable 5-month bicycle journey from Spain to Norway. He currently resides in Spain, where he continues sharing his travel experiences with his partner, Rachel, and their son, Han.