When people think of Italian cuisine, classics like pizza, pasta, and risotto instantly come to mind. But beyond these famous staples lies an entire world of regional dishes that rarely make it onto international menus. These underrated recipes are often humble in origin, crafted with local ingredients and passed down through generations.
What makes them special is not just their flavor, but the stories they carry. From rustic stews to lesser-known pasta shapes, each dish reflects the geography, history, and character of the region it comes from. In many Italian households, these meals are as beloved as the classics but remain hidden treasures to outsiders.
This guide introduces seven of those overlooked gems. By learning how Italians eat them, what to pair them with, and the debates that surround them, you’ll gain a deeper appreciation for the diversity and richness of Italy’s culinary heritage.
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How to Eat
Underrated Italian dishes are best enjoyed in the same way locals savor them—slowly, and in good company. Many of these meals are rooted in tradition, served family-style in rustic kitchens or at long wooden tables during village gatherings. The act of eating is as much about connection as it is about nourishment.
Some dishes, like pasta e fagioli (pasta with beans), are typically eaten as a hearty first course. Others, such as braised rabbit or polenta concia, are served as main courses that carry enough weight to anchor the meal. Each recipe has its place in the Italian dining structure, making it feel balanced and intentional.
Bread almost always plays a supporting role. Whether used to soak up sauces, balance rich flavors, or simply round out the meal, it ensures nothing goes to waste. Eating these dishes the Italian way means appreciating every last bite.
How to Partner
The best pairings for these dishes highlight their rustic character. A crisp green salad dressed with olive oil and vinegar often accompanies heavier fare, offering freshness and contrast. Seasonal vegetables, roasted or grilled, are also common partners.
Wine is almost always present. Each region has its own pairings—Barbera with Piedmontese stews, Soave with Veneto specialties, or Montepulciano with central Italian dishes. These wines don’t overpower but instead elevate the flavors on the plate.
Desserts are modest and simple, reflecting the practical nature of these meals. A slice of fresh fruit, a small piece of cake, or biscotti dipped in vin santo provide a sweet finish without overshadowing the main event.
One controversy lies in recognition. Italians often lament that outsiders reduce their cuisine to pizza and pasta, ignoring the diversity of regional specialties. Some argue that international exposure has flattened Italian food into clichés, leaving these underrated dishes overlooked.
Another debate is authenticity versus adaptation. As these lesser-known recipes gain global attention, chefs sometimes alter them to fit modern tastes. While some welcome the innovation, others argue it waters down centuries of tradition and local pride.
There’s also tension between north and south. Certain dishes are celebrated in their region but dismissed elsewhere as “peasant food.” These attitudes reflect deeper cultural divides in Italy, where food is tied closely to identity and class.
Most Underrated Italian Dishes
1. Acquacotta (Tuscan Bread Soup)
Why You’ll Love It: A simple, hearty, and flavorful peasant soup that originated as a way to use up old bread.
Ingredients (4 Servings):
2 tbsp olive oil
1 onion (chopped)
2 cloves garlic (minced)
1 can (14 oz) diced tomatoes
2 cups vegetable or chicken broth
1 tsp oregano
2 eggs
4 slices of stale bread
Parmesan cheese (for topping)
Instructions:
Sauté onions and garlic in olive oil until soft. Add tomatoes, broth, and oregano; simmer for 20 minutes.
Crack eggs directly into the soup and poach for 3-4 minutes. Place a slice of bread in each bowl, then pour soup over.
Top with Parmesan and enjoy!
Pro Tip: This dish was traditionally eaten by farmers who softened stale bread with the hot soup—perfect for reducing food waste!
2. Seppie in Nero (Venetian Squid Ink Stew)
Why You’ll Love It: A rich, briny, and unique seafood dish with a deep black color from squid ink!
Ingredients (2 Servings):
2 fresh squid (cleaned and sliced)
2 tbsp olive oil
1 onion (chopped)
2 cloves garlic (minced)
½ cup white wine
1 tbsp squid ink
1 cup diced tomatoes
Salt & pepper to taste
Instructions:
Heat olive oil in a pan and sauté onion & garlic until soft. Add squid, white wine, and tomatoes; simmer for 15 minutes.
Stir in squid ink and cook for another 5 minutes. Serve over polenta or pasta.
Pro Tip: The squid ink gives this dish an incredible umami flavor and a striking black color—definitely a showstopper!
3. Frico (Crispy Cheese & Potato Pancake from Friuli)
Why You’ll Love It: Crispy on the outside, gooey on the inside—a cheese lover’s dream!
Ingredients (2 Servings):
2 cups shredded Montasio cheese (or Parmesan)
1 medium potato (grated)
1 tbsp butter
¼ tsp black pepper
Instructions:
Heat butter in a non-stick pan. Mix grated potato and cheese together. Spread mixture into the pan and cook until crispy, about 5 minutes per side. Flip carefully and cook the other side until golden brown.
Pro Tip: Traditionally served with polenta or cured meats. You can use Parmesan if Montasio cheese is unavailable!
4. Sarde in Saor (Sweet & Sour Sardines from Venice)
Why You’ll Love It: A perfect blend of sweet, sour, and savory flavors!
Ingredients (2 Servings):
4 fresh sardines (cleaned and filleted)
1 onion (sliced thin)
¼ cup white vinegar
1 tbsp sugar
¼ cup pine nuts
¼ cup raisins
2 tbsp olive oil
Instructions:
Lightly fry sardines in olive oil until golden, then set aside. In the same pan, cook onions until soft.
Add vinegar, sugar, pine nuts, and raisins; simmer for 5 minutes. Layer sardines & onion mixture in a dish and let marinate for a few hours before serving.
Pro Tip: Best enjoyed cold as an appetizer with crusty bread!
5. Pici Cacio e Pepe (Tuscan Hand-Rolled Pasta with Cheese & Pepper)
Why You’ll Love It: A thicker, chewier version of the classic Cacio e Pepe.
Ingredients (2 Servings):
1 cup semolina flour
½ cup water
1 tbsp olive oil
½ cup Pecorino Romano cheese (grated)
1 tsp black pepper
Instructions:
Mix flour, water, and olive oil to form a dough. Let rest for 30 minutes. Roll dough into long, thick spaghetti-like strands (pici).
Boil pici in salted water for 3-4 minutes. Toss with Pecorino Romano and black pepper.
Pro Tip: Unlike traditional pasta, pici is rolled by hand instead of being cut—giving it a more rustic texture!
6. Cacciucco (Tuscan Fisherman’s Stew)
Why You’ll Love It: A hearty seafood stew with a rich tomato-based broth.
Ingredients (4 Servings):
1 lb mixed seafood (mussels, shrimp, squid, white fish)
2 tbsp olive oil
1 onion (chopped)
2 cloves garlic (minced)
1 can (14 oz) crushed tomatoes
½ cup white wine
1 tsp red pepper flakes
Instructions:
Sauté onions & garlic in olive oil. Add tomatoes, wine, and red pepper flakes; simmer for 15 minutes.
Add seafood and cook for 5 more minutes. Serve with toasted bread.
Pro Tip: This dish was traditionally made with leftover fish that fishermen couldn’t sell!
7. Castagnaccio (Tuscan Chestnut Cake)
Why You’ll Love It: Naturally sweet, gluten-free, and packed with nutty, earthy flavors!
Ingredients (4 Servings):
2 cups chestnut flour
1 ½ cups water
2 tbsp olive oil
¼ cup raisins
¼ cup pine nuts
1 tsp rosemary
Instructions:
Preheat oven to 350°F (175°C). Mix chestnut flour, water, and olive oil until smooth.
Pour into a baking dish and top with raisins, pine nuts, and rosemary. Bake for 30 minutes.
Pro Tip: Serve with honey or ricotta for extra sweetness!
Serving Suggestions
Serve underrated Italian dishes family-style, in large bowls or platters placed in the center of the table. This mirrors the way they’re traditionally enjoyed and emphasizes their communal roots.
Highlight simplicity in presentation. A drizzle of olive oil, a sprinkle of fresh herbs, or a grating of Parmigiano-Reggiano is usually all that’s needed. Overcomplicating the plating detracts from their rustic charm.
Leftovers are part of the tradition. Many of these dishes, especially soups and braises, taste even better the next day as flavors meld. Don’t hesitate to reheat and enjoy them again they’re built for it.
Final Thoughts
These seven underrated Italian dishes prove that Italy’s culinary treasures extend far beyond the global icons. They showcase the ingenuity of making the most of humble ingredients and the pride of preserving local traditions.
The controversies surrounding recognition and authenticity remind us that food is never static. It evolves, travels, and adapts but its roots are always worth honoring. By exploring beyond the classics, you gain not just new flavors but a deeper connection to Italian culture.
Ultimately, these dishes are about discovery. They invite you to step off the beaten path, taste something new, and experience Italy the way locals do through meals that are simple, soulful, and unforgettable.
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.