14 Italian Dishes Locals Love That Tourists Overlook

Italy’s food is a diverse blend of regional customs, in-season ingredients, and age-old methods. Locals frequently savor a broader, lesser-known culinary repertoire that reflects their deeply ingrained food culture, while many tourists stick to the tried-and-true dishes of pizza, lasagna, and spaghetti carbonara. There is a whole world of Italian flavors that are frequently overlooked by the typical traveler, ranging from hearty mountain dishes to stews from the coast. We’ll introduce you to 14 traditional Italian dishes in this list that visitors frequently overlook. These are more than just mouthwatering dishes; they are palatable tales brimming with local pride and history. These underappreciated gems are worth finding whether you’re cooking at home, traveling to Italy soon, or simply interested in international cuisine.

1. Pappa al Pomodoro

Pappa al pomodoro is more than just tomato soup; it’s Tuscany’s version of comfort food. This dish, which is thick, rustic, and full of fresh flavor, is made with ripe tomatoes, day-old bread, garlic, basil, and copious amounts of olive oil. Pappa al pomodoro has a porridge-like consistency that absorbs all the flavorful tomato and herb ingredients, unlike many other soups. Although it is typically served warm, it is also good at room temperature, particularly in the sweltering summer months. The recipe transforms stale bread into a filling, nutrient-dense meal and is based on the area’s no-waste philosophy. Because it strikes a balance between soulfulness and simplicity, locals adore it. However, tourists tend to overlook it in favor of more theatrical Tuscan fare, such as bistecca alla fiorentina. But don’t pass up this heartwarming, modest, vegetarian, and reasonably priced classic if you want to eat like a local.

2. Cacio e Pepe

“Cacio e pepe,” which translates to “cheese and pepper,” may seem too straightforward to be impressive, but Roman cooking is all about simplicity. All you need for this dish is pasta (usually spaghetti or tonnarelli), Pecorino Romano cheese, and freshly cracked black pepper. The way these ingredients are combined is where the magic happens. The cheese and pepper are emulsified with starchy pasta water to create a creamy sauce that covers each pasta strand. Bold, earthy, salty goodness without any butter, cream, or tricks. Locals value the dish’s ability to highlight the flavors of each ingredient, and they frequently choose it over more intricate options like amatriciana or carbonara. Unaware that cacio e pepe is a test of Roman culinary prowess, tourists occasionally write it off as “too plain.” It takes practice to get the texture just right. Cacio e pepe ought to be at the top of your list if you want to experience Rome the way the locals do.

3. Fegato alla Veneziana

Venetians have a deep affection for the hearty, traditional dish known as fettato alla Veneziana. This dish, which is made with thin slices of calf’s liver sautéed slowly with white wine and sweet, caramelized onions, manages to balance sharpness and richness in a surprisingly elegant way. When served with crusty bread or creamy polenta, it creates a filling and tasty meal. Although liver isn’t a popular tourist choice because it’s usually thought of as having a strong metallic flavor, when cooked the Venetian way, it becomes soft and almost sweet. By melting into the liver, the onions add depth and eliminate bitterness. This dish, which is often served at home and in traditional taverns, is as nostalgic as it is nourishing for Venetians. Because organ meats are not widely advertised on menus and many tourists are wary of them, they frequently miss out. However, those who give it a try frequently find a tasty example of traditional Northern Italian cuisine that has endured.

4. Panzerotti

Many tourists choose pizza or calzones over panzerotti, which are portable pockets of joy. They come from southern Italy’s Puglia region and are made by stuffing soft dough with cheese, tomato sauce, and herbs, then folding and deep-frying until golden brown. The end product is warm, gooey, and flavorful on the inside and crispy on the outside. Locals typically favor the fried versions due to their rich flavor and satisfying texture, though some are baked. Panzerotti is the Italian equivalent of a savory turnover and is ideal as a light meal or snack. Locals eat them on the run, particularly during festivals or beach excursions, and street vendors sell them hot and fresh. They are smaller, lighter, and far more portable than calzones, which tourists frequently mistake for them. You’re about to sample one of Italy’s best-kept culinary secrets, so if you see a line outside a panzerotti stand, get in line.

5. Pasta alla Norcina

The creamy, decadent dish pasta alla Norcina comes from Norcia, a town in Umbria known for its black truffles and sausages. Short pasta, such as rigatoni or penne, is usually combined with Pecorino Romano cheese, white wine, garlic, and crumbled Norcino sausage in this dish. For an earthy punch, black truffles or truffle oil are added to richer versions. Depending on the recipe, a little cream or just pasta water and cheese can make the sauce luscious. This is the type of food that, particularly in the winter, makes you feel warm from the inside out. Because it embodies the premium pork products for which Norcia is renowned, the locals adore it. Because it’s not as popular outside of Umbria and isn’t a “celebrity” pasta like Alfredo or Bolognese, tourists frequently overlook it. Don’t hesitate, though, if you do find it—it’s a cozy and opulent regional masterpiece.

6. Cacciucco

Rich seafood stew with a tomato base, cacciucco is a favorite along the Tuscan coast, particularly in the port city of Livorno. It is prepared by simmering a variety of seafood, usually mussels, squid, octopus, clams, and other white fish, in a garlicky tomato sauce that is flavored with wine, herbs, and red pepper flakes. This filling dish was created by fishermen to use up their unsold catch and is traditionally served over thick slices of toasted bread rubbed with garlic. A local favorite, especially during the winter, each bite offers a unique taste and texture of the sea. It also demonstrates how inventively Italian chefs can use whatever ingredients they have to create delectable dishes. Perhaps due to its complexity or unfamiliar name, cacciucco is rarely found on tourist menus despite its rich flavor. However, those who do look for it are rewarded with one of the most soulful seafood dishes in Italy.

7. Farinata

Liguria’s farinata is a straightforward but incredibly filling flatbread made with only chickpea flour, water, salt, and olive oil. It is baked in big round pans, usually in wood-fired ovens, until the center is soft and tender but the edges are golden and crispy. The traditional version is unadorned, though occasionally it is topped with herbs, onions, or rosemary. Usually served as a light appetizer or street snack, farinata is cut into wedges. It has a distinct earthy, slightly nutty flavor that goes well with a glass of white wine from the area. Its crunch, affordability, and vegan-friendly simplicity make it a local favorite. However, tourists frequently ignore it in favor of pizza or focaccia, oblivious to its cultural significance and widespread appeal in cities like Nice and Genoa (where it is known as socca). Avoid that error and try farinata if you see it at a market or bakery!

8. Coniglio alla Ligure

Liguria’s coniglio alla Ligure is a fragrant, slow-cooked rabbit dish that frequently contains white wine, pine nuts, garlic, rosemary, and olives. The meat absorbs the savory, herbaceous flavors of the sauce as it is tenderized through gentle braising. It makes a filling and cozy plate when served with polenta or roasted vegetables. Coniglio alla Ligure is usually disregarded because, although rabbit is regarded as a common protein in many regions of Italy, foreign visitors may find it strange or frightening. Locals, however, value it as a representation of their rural culinary heritage and traditional Sunday meals. Its distinctively Mediterranean flavor, which perfectly captures Ligurian flavors, is derived from the addition of pine nuts and olives. This dish offers a satisfying and flavorful experience that goes far beyond what is typically served at tourist restaurants if you’re willing to try new meats.

9. Torta Pasqualina

Originating in Liguria, torta pasqualina is a savory pie that is typically made for Easter but is enjoyed all year long. The dish is made up of several layers of thin pastry that are filled with spinach or Swiss chard, ricotta cheese, and whole eggs that have been cracked into the filling before baking. A visually appealing and filling dish, the cross-section displays perfectly cooked egg yolks encircled by fluffy cheese and greens. It’s the ideal lunch starter or main course because it’s hearty but still light. Patience is needed for the preparation, particularly if it is done the old-fashioned way with 33 layers of dough, which represents the years of Jesus’ life. Because it’s not a particularly eye-catching item on the menu or because they think of “pie” as dessert, tourists tend to avoid it. Locals, however, consider torta pasqualina to be a culinary gem that has been handed down through the generations by home cooks.

10. Canederli

Large bread-based dumplings known as canederli are native to northern Italy’s mountainous regions, particularly Trentino-Alto Adige. Stale bread, eggs, milk, cheese, herbs, and frequently speck (smoked ham) are combined to make these firm balls, which are then boiled and served in broth or with melted butter and sage. These filling and substantial dumplings are ideal for cold mountain climates. Particularly during the winter, locals consume them as a main course or as an appetizer. They are a great example of alpine thrift and comfort cooking, and they were first made as a way to use up leftover bread. They may appear heavy or strange to outsiders, and the Germanic name doesn’t help either. However, properly prepared canederli are incredibly flavorful and tender. One of the best comfort foods for cold weather in the Italian Alps would be missed if you didn’t try this dish.

11. Tiella

Tiella is a casserole dish from southern Italy that is most famously associated with Bari in the Puglia region. Rice, thinly sliced potatoes, shelled or in-shell mussels, onions, tomatoes, and a little pecorino or breadcrumbs are all layered and baked until bubbling and golden. Earthy, hearty, and made with easily accessible ingredients, it has an Italian soul and is reminiscent of a seafood paella. It is frequently served on Sundays or for family get-togethers and is regarded by the locals as a full meal. Recipes are passed down like heirlooms, and each family has its own variation. Since tiella is typically found in modest local restaurants or homes rather than hip restaurants, tourists frequently avoid it. However, its flavors are distinctively southern Italian, well-balanced, and rich. Trying it gives you a genuine taste of coastal Puglia and is a comfort food that transcends land and sea.

12. Sgombro al Forno

In coastal towns throughout Italy, sgombro al forno, or oven-baked mackerel, is a common dish. Because of its oily texture, mackerel is frequently underappreciated, but Italians love it for its flavor, affordability, and health benefits (it’s high in omega-3 fatty acids). The fish is prepared using basic ingredients such as olive oil, lemon slices, garlic, and herbs. It is then roasted whole and served with either a fresh salad or roasted vegetables. It’s light but filling, making it ideal for a beachside lunch or a midweek dinner. Sgombro al forno is valued by the locals for being quick, healthy, and sustainable. Although tourists tend to stick with more recognizable fish like bream or sea bass, mackerel has a richer, more robust flavor. It’s also among the more environmentally friendly fish options. Don’t be scared to try this tasty fish dish if you’re at a seafood market or a trattoria by the sea; your taste buds (and your heart) will appreciate it.

13. Seppie con Piselli

Cuttlefish with peas, or seppie con piselli, is a classic Venetian dish prepared by simmering tender cuttlefish in a flavorful tomato sauce with sweet green peas, onions, and white wine. Briny, rich seafood, sweet vegetal notes, and a tomato base that unifies everything make for a wonderful marriage of flavors. This dish, which is popular in home kitchens throughout the Veneto region, is warm, comforting, and frequently served with polenta. Perhaps because cuttlefish are unknown outside of Italy, it is rarely found in restaurants frequented by tourists. But for residents who value seafood in all its varieties, it’s a mainstay. The secret is to cook the cuttlefish just right. If you cook it for too long, it gets rubbery, but if you cook it right, it’s incredibly tender. Travelers from other countries should pay more attention to this dish, which is a true celebration of coastal Italian cuisine.

14. Stracciatella alla Romana

Simple, calming, and surprisingly flavorful, spaghetti alla Romana is a classic Roman egg drop soup. Made by whisking eggs, semolina flour, and grated Parmesan (or Pecorino Romano) into hot broth, it cooks to form delicate ribbons, or “stracciatelle” (little rags). Like chicken soup in other cultures, it is frequently consumed as an appetizer or a comfort food when ill. Roman efficiency in the kitchen is demonstrated by the soup’s lightness, nutrient content, and speed of preparation. Locals adore its comforting, familiar flavor, but tourists tend to overlook it because it doesn’t sound exciting on a menu. It is ideal before or after substantial meals because it is also incredibly easy to digest. Romans have been preparing this dish for centuries because it is comforting and flavorful. If you are fortunate enough to find it on a menu, or even better, try it in a home.