15 Must-Try Italian Dishes You Didn’t Know About
Italian food is more than just pizza, spaghetti, and lasagna. Across Italy’s 20 regions, there’s a huge variety of dishes that rarely make it to international menus—but locals absolutely love them. Some are cheesy, some are stewed for hours, and some are fried and eaten with your hands. Many are comfort food, and most come from humble roots. If you think you’ve tried “real” Italian food, this list might surprise you.
Keep scrolling to uncover some of Italy’s most delicious dishes that deserve way more attention.
Osso Buco
This Milanese dish is made with cross-cut veal shanks, slowly braised until the meat is fall-apart tender. It’s cooked in a broth with white wine, onions, and vegetables, and traditionally served with gremolata and risotto alla Milanese.
Osso buco is rich, hearty, and deeply flavorful, especially if you scoop out the bone marrow. It’s one of those meals that feels fancy but is really just good old-fashioned slow cooking.
Melanzane Alla Parmigiana
Think of this as Italy’s ultimate baked eggplant dish. Thin slices of fried eggplant are layered with tomato sauce, basil, and cheese, then baked until bubbly and golden.
It’s a Southern Italian favorite that’s often served as a main or side dish. Even meat-lovers won’t miss the meat in this one—it’s that satisfying.
Risotto Ai Funghi
This creamy rice dish is packed with mushrooms and slow-cooked to a velvety texture. Arborio rice is used because it soaks up the flavor while staying slightly firm in the middle.
It’s the kind of meal that feels fancy but is actually super comforting. You can use dried porcini mushrooms for a deep, earthy taste, or fresh ones if you’ve got them.
Caponata
Caponata is a Sicilian vegetable stew that’s sweet, sour, and savory all at once. It’s made with eggplant, capers, olives, tomatoes, and vinegar—usually eaten warm or cold.
The flavor balance is wild in the best way, and it works as a side dish or even a light main. It’s also perfect on crusty bread, like a chunky dip that tells a story.
Saltimbocca Alla Romana
Saltimbocca translates to “jumps in your mouth”—and yeah, that tracks. This Roman dish is made with thin slices of veal (or sometimes chicken), wrapped in prosciutto and sage, then cooked in wine and butter.
It’s salty, juicy, and packed with flavor in every bite. It looks simple, but it hits hard with that herby-salty-meaty combo.
Pasta Alla Norma
From Sicily, this pasta dish features fried eggplant, tomato sauce, and ricotta salata (a salty, crumbly cheese). It’s vegetarian but still full of bold flavor.
The sauce clings to the pasta, and the eggplant adds that perfect touch of richness. It’s one of those no-fuss dishes that feels comforting but still special.
Trofie Al Pesto
This dish comes from Liguria, the home of pesto. Trofie is a short, twisted pasta that holds onto that bright green basil sauce really well.
When made fresh, the pesto includes basil, garlic, pine nuts, Parmesan, and olive oil—it’s insanely fragrant. Add some green beans or potatoes like the locals do for an extra layer of flavor.
Frittata Di Pasta
Ever had leftover pasta turned into an omelet? That’s basically what this is—a crispy, cheesy frittata made with yesterday’s spaghetti or rigatoni.
It’s a staple in Naples, usually served in slices and eaten cold or warm. Street food meets comfort food in the best way.
Arancini
These golden, deep-fried rice balls are a Sicilian classic. They’re typically filled with ragu (meat sauce), mozzarella, and sometimes peas.
You bite through the crunchy outside into a warm, gooey, flavorful center. They’re great as a snack, appetizer, or part of a bigger meal.
Panzerotti
Panzerotti are like mini calzones—fried dough pockets filled with cheese, tomato, and sometimes meats or veggies. Originating in Puglia, they’re super popular as street food.
They’re hot, crispy, and melty inside—perfect when you want something handheld and satisfying. One bite and you’ll wonder why these aren’t everywhere.
Tortellini In Brodo
Tiny, meat-filled pasta rings served in a clear, flavorful broth—this is pure comfort in a bowl. It’s especially popular in Emilia-Romagna and often made around the holidays.
Making the tortellini from scratch takes time, but the result is delicate and delicious. The broth is usually made from slow-cooked meats or capon.
Pasta E Fagioli
Literally “pasta and beans,” this rustic dish is all about simple ingredients done right. It’s creamy, garlicky, and filling, especially when made with a good broth and a drizzle of olive oil.
Some versions are soupy, others more stew-like—but all feel like a warm hug. Perfect on a chilly day when you want something cozy but not heavy.
Gnocchi Alla Sorrentina
These soft potato dumplings are baked in tomato sauce with melted mozzarella and fresh basil. The top gets golden and bubbly, while the gnocchi stay pillowy underneath.
It’s a go-to dish in Campania and kind of feels like pasta and pizza had a baby. So simple, so satisfying.
Panzanella
This is a Tuscan bread salad that turns stale bread into something amazing. It’s tossed with juicy tomatoes, cucumber, red onion, olive oil, and vinegar.
It’s super refreshing in summer and makes use of ingredients you probably already have. The bread soaks up all the dressing and tomato juice—basically the best soggy salad ever.
Cannelloni
Cannelloni are large pasta tubes stuffed with ricotta, spinach, meat, or a combo of all three. They’re covered in sauce (tomato, béchamel, or both) and baked until bubbling and golden.
It’s kind of like a cousin to lasagna, but with more filling in each bite. When made right, they’re creamy, cheesy, and totally addictive.
