THE 8 BEST SOUVENIRS FROM ITALY AND WHERE TO BUY THEM

Italy has world-class souvenir shopping – and we don’t mean plastic trinkets. Think world famous markets, delicatessens packed full of local specialty foods, and the flagship stores of world-famous Italian designers. Wherever you go, Italy’s artisanal products are the stars of the show. The country has a long history of creating some of the finest hand-made goods in the world and continues to ensure that the “Made in Italy” tag a mark of superior quality. 

It isn’t always easy to find authentic Italian souvenirs, but the best way to do it is by knowing where to shop. Don’t know where to start? Don’t worry! Here are the top souvenirs from Italy and where to find them.  

Leather in Florence

In Monaco Metropolitano you can find belts of all types, purses and shoes – and create your own! | Photo Gina Mussio

With its famous Chianina cows and a thriving central business hub in Florence, Tuscany has all the ingredients to make excellent leather. Sitting right on the banks of the Arno River, the neighborhood of Santa Croce in Florence has been home to water-heavy trades, like hide tanning, since the 13th century and the tradition lives on today. In fact, 35% of national leather production still takes place in this area today!

Though you can find authentic Italian-quality leather throughout all of Tuscany and even nearby Umbria, Florence is still the best place to buy that incredible handmade purse, coat, or belt you’ve been dying to have.

Because leather is such big business, you’re not going to find mom and pop stores here, but you will have a plethora of choices. Head to Santa Croce to see what the biggest brands are selling, or if you only have one day in Florence take a lunchtime tour of the massive San Lorenzo Market which boasts dozens of stores and booths selling any and all leather products. Look for signs reading “Italian-quality” leather, so you know it was made according to local traditions and not chemically treated. Real leather will have imperfections and feel soft. It should be a natural color and you should be able to see the texture of the animal skin. Also, this souvenir from Italy isn’t cheap. Though you can, and in some cases should, certainly haggle, quality leather has its price!

For more info about shopping on Florence check out  four of our favorite artisans in Florence’s Oltrarno neighborhood.

Glassware in Murano

Murano, an island off of the lido of Venice, has been a leader in European glassware for centuries. Because Venice was a major trading port for goods from all over the Mediterranean and the Far East, the city’s artisans developed glassmaking technologies that synthesized influences from Roman, Greek, and Asian cultures. As the industry grew, so did the threat of fire from their kilns and the government moved them to the nearby island of Murano. Eventually, the Venetian Republic became one of the dominant trading powers in Europe and the glassmakers benefited in turn. Their notable income was useful for the state and the artisans enjoyed a particularly prominent status throughout the Renaissance.

Today the glassmakers still wow visitors with their incredible skill. They can make anything from chandeliers to perfectly-sculpted earrings and bottle stoppers, all using methods originally developed in the 1200s.

Be careful when choosing your Murano glass – there are a lot of imitations out there, including some glass on the island of Murano itself! Look for well-known brands, and the Artistic Glass Murano® trademark of origin to be sure you’re getting the real deal.

Those who simply want to ogle more of the beautiful glass designs and learn about the history can visit the Museo del Vetro (Glass Museum) in the Palazzo Giustinian on Murano Island.

Ceramics in Vietri sul Mare

Vietri sul Mare is filled with shops selling the areas famous majolica pottery. | Photo by Kārlis Dambrāns

As with all Amalfi Coast towns, Vietri sul Mare enjoys great food and great views but its real claim to fame is its rich ceramics tradition. Vietri sul Mare is the cradle of Italy’s brightly colored earthenware pottery known as majolica.

Though majolica ceramics are sold throughout the Amalfi Coast, the artisans in Vietri sul Mare have taken the particular, colorful style of the centuries-old tradition and adapted it for contemporary tastes, making ceramic vases, bowls, plates, and decorations for inside and outside your home.

The ceramics are all decorated by hand, with patterns and designs that perfectly reflect the beautiful Mediterranean lifestyle found along the Amalfi Coast. Brightly colored sunflowers, lemons, grapes, and landscapes grace the fire-glazed items. Whether you want a whole set or just a showpiece, these are the perfect souvenir from Italy to give your home a touch of la bella vita! Prices are usually reasonable, though larger or shipped items will cost you more.

While visiting Vietri sul Mare, stop in the Fabbrica di Ceramiche Solimene to learn more about the ceramics tradition and more contemporary developments or pop into the Museo Provinciale della Ceramica in beautiful Villa Guariglia.

Woodwork from all of Trentino-Alto Adige

Trentino-Alto Adige is home to verdant pine forests and the jagged pink peaks of the Dolomites. It’s a place where nature and civilization coexist in pleasing harmony –  a relationship evinced in their artisanal traditions. Wood from the surrounding forests is the backbone of life in Trentino, where most of the buildings are constructed from local trees like spruce, scotch pine, and larch. It’s these same woods that most often show up in handicrafts of local artisans.  

The area’s woodcarving traditions originated during the long, cold winters, when entire families gathered around the stove, or stube to stay warm. They often passed the time doing something with their hands and we’re glad they did; today Trentino-Alto Adige’s woodcarvings are second to none. From benches and chairs to cutlery, cutting boards, wine holders, and other decorative objects, these are the perfect gifts to put in your home.

Marionettes from Palermo

A pupo siciliano (Sicilian puppet) stands proud. Photo by Stefano Mortellaro

Though puppets might have a somewhat antiquated air, the puppets and marionettes in Sicily are so intricately made you can’t help but want to take one home. Drawing on stories from the Commedia dell’Arte, Medieval Italian puppet theater was one of the forerunners of all European puppetry. Italians have always cultivated a culture of story telling, and nowhere is this truer than in a present-day puppet show. Though the stories are classics, the dialogue is made up on the spot, meaning a good performer must be able to handle his marionette and be a master of improvisation.

Today, puppet shows are performed at the Opera dei Pupi in Palermo, Sicily. Dating back to the 15th century, the marionettes depict characters straight from Southern Italy’s history. Heroes of important battles fall in love with dark-haired Sicilian beauties, while vanquishing historical foes like Saracens or Norman invaders.

The marionettes are made of wood with strings and metal wires holding them up. Though this medieval theater is constantly fighting for attention with more modern forms of entertainment, the culture and craft of Sicilian puppetry are protected as a form of intangible cultural heritage by UNESCO. Artisan shops and studios selling these classic marionettes abound in Palermo, and while quality varies, they are all incredible examples of a very unique type of cultural expression. 

Learn more about bustling, intriguing Palermo with our Insider’s Guide to Palermo. 

Nativity scenes and figurines from Naples

There’s no place like Naples for Christmastime. Since St. Francis invented the nativity scene, or presepe, in the 13th century, Italians have been making it their own, and Neapolitans have become the number one makers and sellers of the small scenes and accompanying figurines. They believe they do it better than anyone– and so do many Italians.

Even if you aren’t able to visit the city during Christmastime, you can still see this artisan craft up-close. Visit the famous nativity scene makers on Via San Gregorio Armeno in the heart of Naples’ historic city center. Here you’ll find hundreds of shops featuring hand-made nativity scenes, with floor-to-ceiling options for figurines, ranging from the holy family to animals and landscape features, such as waterfalls, forests, and mills. The shops are open year round, showing off Naples’ beautiful handmade figures. More than a tree or lights, every Italian family is sure to have a presepe prominently displayed from December 8th onward. If your family displays or wants to display a nativity scene, there’s no better place to buy one than from presepe masters in the heart of one of Italy’s most traditional cities!

If you just want to see more, visit the Museo Nazionale di San Martino, where you can view an entire collection of Neapolitan nativity scenes created over the years, including the largest nativity scene ever. This massive diorama, the Presepe Cuciniello, has 162 carved human figures, 80 animals, and more than 500 other objects.

Silk from Como

Silk has been produced in Como and its surrounding towns, like Bellagio, for more than 4 centuries. The silkworms followed a winding path to get there. In fact, they had to travel all the way from China to the Eastern Mediterranean to Sicily and then up the boot to the north of Italy and finally into Como. But it wasn’t until Italy began to industrialize in the 18th century that Como became Italy’s largest silk producer. Today it still holds the title. Como provides 85% of all silk made in Italy and 70% of all silk found in Europe. It provides silk for major fashion houses in nearby Milan but also Paris and New York, among others.

Silkworms need an ample water supply to thrive, but the exquisite mountain backdrops of Como probably don’t hurt them, either. Among humans, Como is the epicenter of Italy’s culture of beauty and luxury, and what is more luxurious than touring the beautiful banks of Lake Como wearing the finest, made-on-site silk scarf, tie, or shirt?

Despite its status as a luxury item, you can find silk in Como and Bellagio for a relatively reasonable price if you’re a savvy shopper. Tour each and every shop to get an idea of prices and pay attention to the boutiques and markets, where you’ll often find high fashion items mixed with new designers or sample styles.

Regional foods from, well…any region

Every region (and micro-region) of Italy is renowned for some sort of food. From the lemons of Amalfi to the cured meats of Perugia to truffles of Tuscany and the tomatoes of Puglia – wherever you visit will have certain foods that are considered local specialties. For the foodie in your life – or just for yourself – stop in a delicatessen and pick up a bottle, can, or vacuum-packed parcel of whatever catches your fancy. Of course, many local specialties don’t travel well – we don’t recommend trying to stick an arancino in a suitcase – but cured meats, wines, olive oil, and digestives like the ever-popular limoncello are fantastic gifts that literally bring a taste of Italy back home with you. 

Insiders’ Tip: Loved that bottle of wine you had over dinner? Save the cork and buy your own bottle at the local bottle shop to take home with you. 

История создания Google Pixel

На днях CNET выпустили спецпроект с Google, где рассказали как создавался смартфон Google Pixel. Я с этой «трубкой» походил, вернулся на iPhone, но иногда меня тянет на темную сторону. Вдвойне было интересно почитать этот материал и я решил поделиться им с вами на русском языке.

Вот такие истории показывают серьезные намерения Google задержаться на рынке смартфонов. Как говорится «создавайте о себе легенды, Боги начинали с этого».

Google были готовы к большему

С 2010 года технический гигант совместно с такими компаниями, как Samsung, LG и Motorola создавал смартфоны, которые будут фундаментом для своей мобильной операционной системы Android. Устройства Nexus запускались на новейшей версии Android под чужими марками.

Но пять лет спустя после запуска Nexus 6P с Huawei, Google «переписали» сценарий. Они решил сделать новый телефон без каких-либо внешних партнерских отношений. Еще одна компания будет по-прежнему собирать устройство (задача возлагалась на HTC), но в одиночку Google будет выступать в качестве инженера, дизайнера и начнет продавать его под собственным брендом.

Именно это условие не давало компании Huawei продолжить разработку Pixel, так как условия со стороны Google запрещают использовать логотип компании-сборщика. HTC такие условия подошли.

Задача стояла следующая: создать премиум-смартфон без ущерба стилю компании. Устройство, нацеленное на массовый сегмент рынка, при этом не поступившееся принципам и симпатиям фанатов «чистого Android».

Все линии в нужных местах

С момента появления первого Nexus One бренд Nexus в значительной степени был ориентирован на фанатов Android , они хотели мощный телефон — универсальный конструктор, который каждый может настроить «под себя». Это была преданная, но узкая и «нишевая» аудитория.

С Pixel Google хочет привлечь больше людей, чем когда-либо и выйти за пределы пользователей-«технарей». Чтобы сделать это, смартфону пришлось отказаться от позиционирования «гиковского» телефона.

Брайан Раковски, вице-президент Google по управлению продуктами для программного обеспечения говорит, что большинство людей не хочет пользоваться устрашающими телефонами.

Вы хотите, чтобы ваш телефон был чем-то, что действительно помогает вам в повседневной жизни. Вы можете ему доверять и получить от устройства полную отдачу.

В дизайне Pixel старались «сглаживать» углы и острые края. Контуры смартфона кажутся более простыми для восприятия, в то время как острые края выглядят агрессивно и могут оттолкнуть некоторых пользователей.

Даже боковые грани, которые определяют внешний вид телефона, не хотели делать сильно скошенными. После изучения того, как люди пользуются своими телефонами, команда Google остановилась на форме корпуса с умеренно скошенными краями, это помогло удобнее держать в руке смартфон, придать Pixel изящество, хотя сам смартфон нельзя назвать тонким.

Команда промышленного дизайна Google хотела избежать эффекта выпуклой камеры. Это не было главным приоритетом команды, но они посчитали, что это станет дополнительным бонусом, если они могут создать полностью гладкий смартфон.

Но сенсор камеры Google Pixel оказался проблемой: как уместить крупный модуль в плоском корпусе? Камеру нужно полностью утопить в смартфон для того, чтобы пользователь смог разместить устройство на столе, при этом камера не должна мешать.

Поэтому из-за камеры корпус Pixel пришлось делать толще сверху и тоньше снизу. Утолщение верхней части смартфона создано для того, чтобы уместить нужный модуль камеры.

Мы хотели именно этот модуль камеры, но мы не хотели идти на компромисс.

Так сказал Джейсон Бремнер, вице-президент Google по управлению продуктами для мобильных телефонов.

В этом и весь «затык», задача установить первоклассный модуль камеры и большую батарею. Таким образом, мы получили вот такую форму корпуса.

Зациклились на деталях

В 2008 году Джаред Бобин, основатель Массачусетской фирмы User Interface Engineering, писал: «Хороший дизайн, это когда продукт сделан хорошо и это незаметно. И только тогда, когда это сделано плохо, мы это замечаем.».

Для группы инженеров, разрабатывающих Pixel это означало изучение каждой детали, даже если люди не заметили бы ее сознательно. Пока пользователь чувствует, что телефон разработали как следует, замечая это на уровне подсознания – это значит, что команда поработала на славу. И в Pixel есть много интересных деталей и моментов, которые люди не замечают.

Долгое время люди могут не замечать отдельные детали и штрихи, но подсознательно чувствуют, что у них в руках первоклассное устройство.

Сказал Рэйчел Робертс, промышленный дизайнер команды Google Pixel.

Например, кнопка Power с рифленой структурой, расположенная на правом краю телефона. Команда исследовала различные модели кнопки до принятия решения об окончательном внешнем виде кнопки. Эту кнопку легко найти на ощупь, её не спутать со спаренной клавишей регулировки громкости. После прохождения через несколько итераций, которые включают разные диагональные линии и треугольные формы рифления, Google остановились на форме алмаза, именно такой формы поверхность клавиши Power.

Проектирование стеклянной панели на задней стороне Pixel тоже создавалось с конкретной задумкой. Стеклянная вставка носит не только дизайнерский характер, у неё функциональное преимущество, в этой области расположены шесть антенн телефона с большей площадью поверхности для приема и отправки сигналов. На практике это дает некоторые преимущества над конкурентами: уровень сигнала и передачи данных у Pixel стабильней и сильнее по сравнению с аналогами.

Под стеклом на синих и серебряных версиях Pixel расположена тонкая пленка, которая отражает мягкий желтый оттенок. Получается эффект «дихроизма», он похож на естественный разноцветный отлив мыльных пузырей. Вы, вероятно, столкнетесь с дихроичным стеклом в искусстве, ювелирных изделиях и архитектуре.

Добавление этого желтого отражение было совершенно эстетическим решением. Единственная причина, почему команда не придерживалась этой идее в черной версии Pixel — потому, что он бы просто не выглядел правильно. Аналогичным образом, пескоструйная обработка алюминия черной модели получила другую отделку. В отличие от атласного тактильного ощущения на голубой и серебристой моделях, черный пиксель более зернистый, он грубее. Причина, опять-таки, была чисто эстетическая.

Мы чувствовали, что синий и серебряный корпус с гладкой отделкой нас устраивал. Модель в черном цвете просто смотрелась … круто.

Иногда, создание дизайна так и выглядит, это чувства, инстинкты. Вы можете провести фокус-группу, проводить опросы и делать часы исследований. Но в конце концов, если чувствуете, что что-то получилось хорошо, вы должны доверять своим инстинктам.

Чувство «по-настоящему синего»

Большинство телефонов черного цвета. Иногда производители телефонов предлагют белый или серебряный вариант. Иногда появляются «разовые» цвета, такие как золотой iPhone 5S или огненно-красный Nexus 5. Эти забавные «поп»-цвета полезны для маркетинга телефона, и они часто «продают» новинку, отчасти из-за их новизны, но и потому, что их произведено меньше, так сказать, искусственный дефицит.

Выпуская Google Pixel в синем цвете, компания придерживалась той же схемы. Редкий и ограниченный цвет, который многие хотели бы купить, но всем не хватит.

По-настоящему синий – довольно дерзкое название для цвета смартфона, но кажется у Google получилось добиться своего.

В своем стремлении найти идеальный цвет для витринного образца, команда рассматривала в фокус-группах разные расцветки. Были предложены десятки цветов, в том числе изумрудно-зеленый, пыльный фиолетовый, глубокий желтый и нежный светло-голубой.

В зависимости от освещения, синий Pixel колеблется от ярко-голубого до королевского цвета, богатого кобальтом. Этот цвет также рассматривается как «безопасный» цвет бренда для Google (например в логотипе Google так же используется синий цвет)

Джоанн Экстут, консультант по цвету и соавтор работы «Секретный язык цвета» говорит, что синий является уникальным цветом по своей полярности. Он может представлять собой как рабочий класс («синие воротнички») и цвет людей очень богатых кровей. Это цвет неба и моря, даже в природе он встречается не так часто. И хотя синий цвет в основном считается мужским, раньше он считался больше женским, вплоть до 1940-х годов.

Синий цвет в Pixel компания ассоциирует с эксклюзивностью — смартфон для уникального человека.

Готовы к большим переменам

Когда Google представила Pixel в Сан-Франциско, в октябре прошлого года, компания не знала, чего ожидать от общественности. Тестируя телефон в собственных стенах больше полугода, команда нервничала. Что пользователи думают? Разве они не замечают что-нибудь? Что же еще можно было улучшить?

И хотя нет никакой гарантии, что Pixel бы угодил каждому, Google сделали все возможное, чтобы представленный телефон можно было бы с гордостью назвать своим собственным детищем.

Избегая шаблонных названий продуктов, уверенность в том, что желтое отражение не конфликтует с некоторыми оттенками алюминия, Pixel стал результатом больших амбиций в сочетании с неустанным взаимными уступками инженеров компании.

«Это был метод проб и ошибок», сказал Бремнер. «Проектирование телефона Google Pixel — это игра с компромиссами. Вся работа построена на компромиссах и попытке найти золотую середину».

P.S. Занятная история, компания уделяет внимание как продукту, так восприятию аудитории. К слову, помимо кропотливой работы, Google инвестирует огромные суммы в продвижение продукта. В начале года мобильный оператор Verizon потратил на рекламу Google $25 млн., запустив программу обмена флагманских смартфонов Samsung Galaxy и iPhone на новый Google Pixel с минимальной доплатой в $30. Возможно уже в 2017 году ситуация на рынке флагманов изменится кардинально, и у Apple на родном рынке появится новый достойный конкурент. Google Pixel заслуживает того, чтобы встать на первые позиции по продажам, а у Google для этого есть все необходимое. Пожалаем компании удачи.

THE 16 MOST ICONIC FOODS TO EAT IN ITALY

The most difficult thing about eating in Italy is that you can’t try everything. Every day you have a finite number of meals, and a finite amount of space in your stomach, whereas there seem to be an infinite number of Italian dishes that you “absolutely need to try”. From regional specialties to the finest seasonal delicacies, you would need multiple lifetimes to sample all the best Italian food, and that’s before you even consider dessert and drinks. Before you start to panic, we’ve come up with a little bucket list of Italian foods for you to try on your trip. This isn’t a best of, and it’s certainly not exhaustive – for one thing, we’ve avoided the topic of cured meats and cheeses because they are worlds unto themselves – but on it are the dishes that we think everyone should try at least once when they visit Italy. Taken together, they sum up the heart and soul of the various cooking traditions that exist around the country. If we’ve missed your favorite dish, and we’re sure their are a few of them, please let us know in the comments. 

1. Pizza

A traditional pizza Margherita of Naples, complete with the thick crust. Photograph by Amanda Ruggeri

Though a slab of flat bread served with oil and spices was around long before the unification Italy, there’s perhaps no dish that is as common or as representative of the country as the humble pizza. Easy, cheap, and filling, pizza has long been a common snack or meal, especially in Naples where tomato sauce was first added. When the Italian Queen Margherita came through the bustling city on a tour of her kingdom in 1889 she asked to try this dish that she saw so many of her subjects eating. A local entrepreneur served her the now legendary combination of tomato sauce, mozzarella, and basil, creating (or more likely, branding) the Margherita pizza. Whether by coincidence or design, the Margherita also displays the colors of the Italian flag.

Today, there are essentially two types of pizza to choose from in Italy: Neopolitan-style pizza, or Roman-style pizza (though to be honest, many delivery places exist that is a happy medium between the two). Neapolitan-style pizza has a thick, fluffy crust. It tends to be a little smaller in diameter because the dough hasn’t been rolled out as far and it’s more filling. Roman-style pizza is has a paper-thin crust and just the slightest crunch (you don’t want it to be soggy!) It’s larger in diameter but typically lighter and less of a gluten bomb.

Because of Naples’ history with Queen Margherita, the city claims to be the birthplace of modern pizza, although the point is debated throughout Italy. Whatever the case may be, the general rule for ordering pizza in Italy is to shoot for fewer toppings. You should also be skeptical of any pizzerias that load the toppings onto their pies – this can often be a tactic used to cover up the use of poor ingredients. Fewer toppings are a sign of confidence in the product because each topping has to be exemplary. Whichever pizza you might favor, the other rule of thumb is: When in Rome, do as the Romans do, i.e., eat Roman style pizza. When in Naples, naturally, do as the Neapolitans do.  

2. Bottarga

Smoked eggs from the rat of the sea. Wait, what? Don’t be put off by this rough description on an Italian delicacy because the other way to describe bottarga is “Sicilian Caviar”. In August and September southern Italians take the roe from gray mullets, salt it, press it, and then leave it to air dry for six months. The result is a solid hunk of eggs the color of amber and blood oranges that, when sliced and eaten or grated over pasta, blossoms into a gloriously savory, smoky, and briny bouquet. Though essentially a poor man’s answer to preserving seafood in the days before refrigeration, it is now considered one of the most sought after and luxurious foodstuffs in Italy, right up there with truffles (more on those later). We recommend it grated over pasta, or simply sliced thinly and drizzled with lemon juice and olive oil. 

3. Lasagna

A good lasagna requires exemplary pasta, ragu and bechamel. | Photo by Mike Easton of ilcorvopasta.com/

Lasagna is a wide, flat pasta noodle, usually baked in layers in the oven. Like most Italian dishes, its origins are hotly contested, but we can at least say that’s its stronghold is in the region of Emilia-Romagna, where it transformed from a poor man’s food to a rich meal filled with the ragù, or meat sauce.

Traditionally lasagna wasn’t made with tomatoes (remember, those came over from the New World in the 16th century); only ragù, béchamel sauce, and cheese, usually mozzarella or Parmigiano Reggiano or a combination of the two. Even today, only a bit of tomato or tomato sauce is used in a traditional ragu, unlike most Italian-American dishes, which are basically swimming in tomato sauce. This concentrates the flavor of the meat but sometimes is a little jarring for American palates.

Though you can find lasagna throughout all of Italy, there’s nothing like trying the hearty dish in Emilia Romagna with homemade noodles, fresh ragù, and a generous dollop of regional pride

If you want to replicate the delicious dish at home you can check out our lasagna recipe.

4. Fiorentina Steak

Florentine T-bone steak, or bistecca fiorentina, is a beloved dish all around Tuscany.

A bistecca fiorentina, or Florentine T-bone steak, covers all of the characteristics of Italy’s best dishes: a specific cut of meat from a specific cow prepared in a very specific way all within the confines of a specific region.

In the case of the enormous bistecca fiorentina, it’s a T-bone steak cut thick (at least 5 centimeters) from the loin of a Chianina cow raised in Tuscany. It’s cooked for 5 to 7 minutes on each side, depending on the thickness, until the outside is cooked and the inside remains very rare. No sense in asking for a medium-well done steak here, the meat is too thick to even think about it!

Despite all the dogma, there are some variations on the Florentine steak. For one, the meat isn’t always from a Chianina cow these days. Many Florentines are okay with the addition of new breeds but others swear that the enormous size and muscle of the Chianina makes for the best t-bones. If in doubt, simply ask. Also, the Florentines tend to prefer the higher cuts, nearer to the rib cage, which contain the fillet known as bistecca nella costola, whereas beyond Florence in Tuscany you’ll likely get a bistecca nel filetto, a lower cut that tends to be smooth and more melt-in-your-mouth. That doesn’t necessarily mean it’s the better, though. The Florentines argue that the bistecca nella costola comes from a more used muscle, meaning it’s more flavorful.

Whichever cut you get, this is a dish to be eaten exclusively in Tuscany – either in Florence or the countryside. It’s also meant to be shared! When ordering, remember that bistecca alla fiorentina is priced by weight; for two people you’re typically looking at 1-2 kg (or nearly 2-4 pounds).

5. Ribollita

While on the topic of Tuscany, we would be remiss if we didn’t mention this hearty soup which has become so popular Campbells makes a (not amazing) version. With roots in the peasant cooking of the region, this vegetable soup is thickened with bread instead of meat, because that is what was cheaper and more readily available for hundreds of years in the desperately poor Italian countryside. In Tuscany, the dish is considered a special treat in the autumn, when the taste of the harvest vegetables is at its most vibrant and the soup explodes with an intense savoriness despite the absence of meat (at least in the traditional versions). Often eaten as a first course instead of pasta in the trattorie of Florence, this is one hearty stew that shows off the immense, and often untapped power of great produce.

6. Polenta

Although we tend to associate pasta with all of Italy, the truth is that until fairly recently, the staple starch eaten in the northern parts of the boot was polenta. This corn mush, which is nearly identical to the grits eaten in the southern states of America (variations are down to the coarseness or fineness with which the kernels of corn are ground), was originally made from whatever starches were handy, including acorns and buckwheat. However, the introduction of corn to Europe in the 16th century saw it become the dominant ingredient of polenta. Although it lacks the diversity in shapes and textures that pasta has, polenta is the perfect accompaniment to a wide range of meats, especially stewed meats, and it is arguably one of the most comforting foods you can eat when the temperatures drop in cities like Milan, Turin, and Venice. Look for it as a mush, or packed and fried into wobbly fritters. You should also not miss it in the next dish…

7. Ossobuco

Ossobucco alla milanese atop a fragrant mound of risotto alla milanese is the most classic dish you can eat in Milan.

The world-famous ossobuco alla milanese is a bone-in veal shank, cooked low and slow until meltingly tender in a broth of meat stock, white wine, and veggies. Traditionally, it’s accompanied by a gremolata (lemon zest, garlic, and parsley) but that’s optional. Although the Milanese like to claim this meaty masterpiece there are as many versions of it as there are nonnas in Lombardy, which is known for hearty, often rustic dishes that are good at coating the ribs and staving off the winter chill. Despite the popularity of ossobuco (which literally means ‘hollow bone’), it’s not always common to see it on restaurant menus because it needs about three hours of cooking time. If you do get a chance to eat it in a restaurant or home, or even to cook it yourself, you should jump at the opportunity. It’s usually accompanied by polenta or the next item on our list.

8. Risotto

Risotto requires a lot of stock and a lot of stirring. | Photo by Luis Rocha via Flickr

Rounding out the holy trinity of Italian starches is rice, which is often eaten as the creamy, luxurious risotto. Ironically, Italians aren’t huge rice eaters, what with all the pasta and the polenta, but they are the largest producers of rice in Europe. While southern Italy is often called the country’s bread basket, Northern Italy, especially Lombardy and Piedmont, are its rice bowl. It’s fitting then, that the Arborio and Carneroli varieties grown in the vast rice paddies of these regions are turned into one of Italy’s most iconic dishes by being mixed with stock and stirred until they form a velvety semi-soup that perfectly conveys the flavors of anything cooked with it. The most famous type of risotto is probably the saffron-infused risotto alla milanese, which was invented, according to legend, by the workmen building the Milan Cathedral who were using saffron to dye the stained glass windows and figured they would also throw it into their rice. Other classic versions of the dish include risotto al nero di sepia (with cuttlefish and ink) and risi e bisi (with pancetta and peas), both of which hail from Venice.

9. Carbonara

It is possible to go to Italy and never eat anything besides pasta. We know because we’ve done it. But if there is one bucket list pasta that everyone should try at least once, our vote goes to carbonara (we know this is controversial – feel free to leave your desert island pasta in the comments). This dish is deceptively simple – spaghetti, eggs, pecorino cheese, cured guanciale, and black pepper – but takes a lifetime to master and a good version will change your life. There are many imitations – namely, those that thicken their sauces with cream or use bacon instead of guanciale –  but accept no substitutes because the difference in taste is enormous. This is a Roman specialty but even in the capital there are still plenty of restaurants that can and do get it wrong. The best way to ensure you are served an exemplary version is to get a recommendation from a local. You are not looking for simply a good restaurant, but a restaurant that specifically serves a great carbonara.

10. Truffles

Truffle shavings add a whole new flavor to a simple dish. | Photo by Premshree Pillai

Ah, truffles. This pungent, elusive fungus is one of the most expensive and coveted foods in the world – and Italy is one of the few countries where they can be found in abundance! Grown only in the wild, this tuber is found by hunting the forests and mountains of Umbria and Piedmont with dogs or pigs trained to smell it underground.

Truffles in Italy come in two forms, the rare and more aromatic white truffle, or the slightly less aromatic and slightly more common black truffle. The aroma is otherworldly, though certain not for everyone – less enthusiastic consumers sometimes compare the smell/taste to gasoline. Still, their popularity abounds and Italian tartufi are one of our all-time favorite fall foods in Italy!

Want to try them on your next trip? First, start with your location. Truffles grow naturally throughout Umbria, Tuscany and Piedmont, so you’re more likely to find fresh truffles in local dishes in these areas, but only if you go in the autumn. During any other time of the year the truffles you get will be imported or frozen and they won’t be anywhere near as good. If you make it into truffle country during the fall head to a sagra festival such as the famous International White Truffle Festival of Alba in Piedmont held every October and November. 

If you are trying truffles for the first time we suggest starting off with a fresh pasta covered in thin truffle shavings, but there are plenty of other options to choose from! Truffles are commonly sprinkled over pasta, risotto, and omelets, or used in sauces for steaks or other meat dishes.

Read our Complete Guide to Italian Truffles to know if what you’re getting is the real deal!

11. Focaccia (and other bread)

‘Pane Sardo’, pictured on top, is a thin Sardinian bread known locally as “music bread”. | Photo by marco_ask @Flickr

There are hundreds of types of bread in Italy, and the best one is the one baked locally that morning, wherever you happen to be staying. But you shouldn’t leave without trying at least a few of the various types that Italy’s robust baking culture has developed over the years. 

For example, you might notice that bread in Tuscany has a different taste than it does elsewhere. That’s because it’s made without salt. This is a tradition that originated in feuds between Tuscany and the coastal regions that controlled the salt trade and had no problem cutting off the agricultural region from its supply of the once-valuable commodity. To this day Tuscan bread is best eaten with a drizzle of olive oil and herbs or salt.

Liguria is the home of the world-famous flat bread, focaccia. Reminiscent of a thick pizza dough, classic focaccia is hyper-salty, drizzled with olive oil and basically irresistible either by itself, or made into a sandwich. It’s often served open faced, with toppings like rosemary, zucchini, cheese, and olives.

Off the coast of Italy, in Sardinia, the classic bread doesn’t look much like bread at all, instead appearing much more like a pita. Pane carasau, was named for the word carasare, which means to toast. Unsurprisingly, this bread paper-thin bread it always toasted after baking, giving it its wonderful crunch!

We can’t tell you which style of bread you are going to enjoy the most but we can tell you that you should never turn down the opportunity to taste a new type. From the biggest cities to the smallest towns, you are never far from an Italian bakery, so stop by and pick up a few loaves whenever you have a chance.  

12. Arancini & Supplì

Our Sicilian friends will be having some stern words with us for combining their beloved arancino with it’s Roman cousins, supplì, and vice versa but the fact remains that when in Italy you should try at least one type of freshly-fried rice ball. These starch bombs appear in bars, restaurants, and market stalls all over Italy, but if you are going to order one, it helps to know the difference. The Sicilian arancino is often larger, and either conical or circular in shape. In fact, its name means “small orange.” It is typically filled with ragu and some sort of cheese, with optional veggies like peas, mushrooms, or eggplant. You will also find specialty arancini like carbonara, though purists tend to turn up their noses at these newfangled inventions. Supplì are a Roman specialty usually found in pizzerias and as antipasti. They are oblong in shape and traditionally contain only rice, tomato sauce, and a large piece of mozzarella in the middle. Their nickname – “telephones” – comes from the idea that when you break them in half a thin chord of molten cheese should connect the two ends. Although fried balls of rice are prevalent all over Italy (and America for that matter) they are often fried in advance and left under heat lamps. If you want one that’s a cut above the rest make sure it’s fried when you order it – the difference is night and day.

13. Coffee 

An Italian coffee is as much a work of art as it is a beverage.

For coffee drinkers, there’s little better than enjoying a coffee in Italy.

Just remember, Italian coffee isn’t like coffee in your local Starbucks. Though some of the dozens of choices might sound similar (latte… anything that finishes in –puccino, etc.) they are rarely what you have been lead to believe they are. For instance, if you were to order a ‘latte,’ in Italy you would simply be served a glass of milk.

Read our complete guide on how to drink coffee like an Italian, to learn when, where, what, and how to drink coffee in Italy. From a regular “caffè” to a cappuccino, a caffè macchiato to a caffè latte, coffee is ubiquitous in Italy but there is a considerable amount of regional difference. In Trieste, for instance, you can order a caffe triestino to get an espresso with whipped cream on top, whereas in Naples coffee is served strong, creamy and fast. Avoid taking sips of water after your shot (and we do mean shot) of coffee to show your culinary prowess. An espresso after a meal is a very Italian way to settle the stomach, an caffe corretto, i.e., an espresso with a shot of liquor, is even more so.

Of all the coffee-crazy cities in Italy, Trieste has, by our humble reckonijng, the finest coffee and cafe culture. Its long history as a tax-free port brought some of the first coffee beans to the city during Europe’s first coffee craze in the middle ages. Today Italian coffee king Illy has its headquarters there and the city still imports many other brands as well.

14. Gelato

Although swirls atop are prettier, flat-topped gelato means that no air has been added.

No trip to Italy is complete without gelato! If you’re tempted to have a scoop (or two) a day don’t worry, it’s totally normal to eat gelato on a regular basis in Italy, especially in the summer.

Though gelato translates to ‘ice cream,’ it’s not quite the same. By law, gelato has far less butterfat than ice cream: about 4 to 8 percent compared to 14 percent for ice cream in the United States. The low-fat content means that gelato is served a bit warmer and tends to melt in your mouth faster, it also intensifies the flavor and gives it a more velvety texture.

Second, gelato has a much higher density. Regular ice cream has air and water added to increase volume and weight. Unfortunately, these additions also make it less flavorful. This practice is illegal in Italy, leaving gelato (at least, traditional artisan gelato) super sweet and super flavorful. Finally, good gelato isn’t made for long-term storage.

So how can you know if it’s the good stuff or not? When seeking out fresh, artisanal gelato there are a few things to look out for. Before purchasing, check out the color (is it natural or neon bright?), if the fruit flavors are in season (they should be), and if there is an ingredient list on display. Also, check out how it’s stored. Artisanal gelato is slow-churned and often, though now always stored in covered, circular containers. Those heaping trays of wavy-topped gelato might look pretty, but they have also been whipped to adding more air to the product.

On the hunt for the good stuff? Here’s where to find the best gelato in Rome, Florence, and Milan. 

15. Tiramisu

If you want to branch out from gelato in the world of Italian sweets, your first stop should be the deceptively simple Tiramisu, which is probably the country’s most beloved after-dinner dessert. This no-bake parfait features alternating layers of soft, sweetened mascarpone cheese and coffee-soaked ladyfingers. Despite its elemental feel (coffee, cream cheese, old cookies) tiramisu is the youngest dish on this list, with most estimates of its creation placing it in the 1960s. It may be simple to make but not all tiramisu is created equal. A good tiramisu features only the highest quality coffee and mascarpone. Cream and egg whites are sometimes added to the mascarpone to give it a lighter texture, and a variety of cookies and cakes can be substituted for the traditional lady fingers. Unless your Italian is particularly strong you will probably struggle to enquire about these things in a restaurant, so the often the only option is to simply order one and see if it’s to your liking.

16. Digestivo

Limoncello originated in the Amalfi Coast but it has become a popular digestivo all over Italy.

The term “digestivo” or “digestive” does not refer to one drink, but a class of drinks that are enjoyed after a big meal with the aim of settling the stomach and helping you feel not-quite-so-full. Drinking them dates back to the Middle Ages, when people all over Europe believed in the medicinal properties of alcohol mixed with sugar and herbs. Although the doctors are still out on the medical benefits of drinking medium to strong liquors after a meal, the fact remains that you cannot say you have enjoyed a real Italian meal unless you top it off with a shot of the hard stuff. Popular digestives include limoncello, grappa, amaro, cynar, amaretto, and if you’re feeling brave, sambuca which has enough alcohol to make a horse giddy. If you step off the beaten track in Italy you will also discover all types of nice post dinner tipples made from local fruits and herbs. Don’t be shy, they are always worth a sip.