What to eat in Perugia

Quick Guide to Taste in the City

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On this page you will find an overview of some of the most representative dishes, products and wines of Perugia, which you can enjoy in one of the restaurants in our selection.

• Overview + Food-Wine Table
• Signature Dishes
• Traditional Products
• Wines and Beverages
• FAQ

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Overview

The city’s gastronomic identity

The cuisine of Perugia combines Umbrian tradition and authentic flavors: black truffle, strangozzi pasta, porchetta, cured meats and traditional desserts such as torcolo tell the culinary story of the city. Local ingredients such as legumes, meat, extra virgin olive oil and chocolate define Perugia’s gastronomic identity and make every meal an unforgettable experience.

Historical influences

The roots of Perugian cuisine date back to medieval Umbria, shaped by noble courts and local markets. Many traditional dishes were born from the combination of regional products and ancient recipes, passed down from generation to generation, making Perugia’s gastronomy unique within the national culinary landscape.

Territory and raw ingredients

The Umbrian territory offers excellent-quality ingredients: black truffle, legumes such as Castelluccio lentils, extra virgin olive oil, local meats and cured products, typical cheeses and the famous chocolate of Perugia. Regional wines, such as Montefalco Sagrantino, complete the dishes, making Perugian gastronomy immediately recognizable and appreciated.

An experience beyond the plate

Eating in Perugia means savoring strangozzi with ragù in a historic trattoria, tasting freshly roasted porchetta, pairing everything with a glass of Sagrantino and breathing in the city’s medieval atmosphere. An authentic experience, rich in flavor and tradition, that remains in the memory of those who visit Perugia and discover its tastes.

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Food-Wine Table

In the table below, you will find a list of typical local products and wines, classified according to the main national quality marks such as DOP, IGP, etc. (see the legend). Traditional dishes are included for their historical and cultural value.

The table structure provides a clear criterion to understand the value and gastronomic identity of the territory.

• Scroll the table down and to the right to view all data in the columns and access Wikipedia links 🌐 for further information (when available).
• To see the explanation of each data column, click on the column title itself (e.g., Index, Ratings, Org, etc.) at the top of the table.

📌 The dishes, products, and wines listed above, while representing the local gastronomic identity, are not always exclusive, but often shared with the provincial or regional territory.

📌 For the main certifications (DOP, IGP, DOC, and DOCG), the selection is based on the official production specifications, checking – where possible – whether the municipality is included in the authorized area.

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Signature Dishes

Gnocchi

Umbrian gnocchi, often served with game ragù or simply with butter and sage, are a traditional first course that combines simplicity and intense flavor. Perfect for appreciating the authentic tastes of Perugian cuisine.

Strangozzi with black truffle

The famous strangozzi, long and rough handmade pasta, are often seasoned with black truffle, a gastronomic symbol of Perugia. A refined dish that tells the story of the richness of the Umbrian territory.

Pasta alla Norcina

Pasta alla Norcina is prepared with local sausage, cream and, at times, truffle. A rich and enveloping first course that represents the culinary tradition of Perugia in a single bite.

Spelt soup

Spelt soup, nourishing and flavorful, can be enjoyed either as a first course or as a main dish. Simple and local ingredients such as legumes, vegetables and extra virgin olive oil make it a classic of Perugian cuisine.

Stewed wild boar

Stewed wild boar is a traditional main course, slowly prepared with wine, aromatic herbs and spices. A flavorful dish that expresses the love for meat and game typical of Umbria.

Palombacci alla perusina

Palombacci alla perusina, pigeons cooked according to the ancient local tradition, are a noble and typical dish of Perugia. A preparation that combines intense flavor and historical authenticity.

Torello alla perusina

Torello alla perusina is a robust meat dish, cooked with local ingredients and traditional aromas. Perfect for those who want to taste the authentic cuisine of the city.

Torta al testo

Torta al testo is a traditional Umbrian flatbread, cooked on stone, which can be filled with cured meats, cheeses or vegetables. A perfect example of Perugia’s rustic tradition.

Torcolo di San Costanzo

A traditional Perugian dessert, Torcolo di San Costanzo is prepared with dried fruit and delicate aromas. A symbol of local pastry-making and city celebrations.

Ciaramicola

Ciaramicola is a typical Easter cake from Perugia, characterized by colorful icing and a soft texture. A dessert that represents the city’s confectionery tradition.

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Traditional Products

Premium black truffle from Umbria

The premium black truffle from Umbria is a key ingredient in dishes such as strangozzi with truffle. Its intense aroma and unique flavor make it a gastronomic symbol of the province and a must of Perugian cuisine.

Umbrian extra virgin olive oil

Umbrian extra virgin olive oil is the base of many seasonings and of the cooking of meats, vegetables and legumes. Essential for preparing typical dishes such as spelt soup or game-based main courses, it enhances every dish with its fruity and harmonious taste.

Umbrian wild boar

Umbrian wild boar is a typical meat used for stews and main courses such as stewed wild boar. Its slow preparation and the use of local aromatic herbs enhance its robust flavor, making it a classic of Perugian tradition.

Local cured meats and cheeses

Local cured meats and cheeses, such as capocollo, coppa di testa, corallina, porchetta, pecorino umbro, caciotta, represent the heart of Perugian gastronomy. Used both as appetizers and as ingredients in typical dishes, they reflect the richness and variety of local products.

Chocolate of Perugia

Chocolate of Perugia is the basis of traditional desserts and iconic products of the city. From the famous dark chocolate to artisanal bars, it represents one of the sweet excellences of Umbria and a symbol of the city at both national and international level.

📌 The products mentioned above, although not exclusive to the city of Perugia but widespread throughout the province and region, are pillars of local cuisine and are used daily in the preparation of the city’s signature dishes.

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Wines and Beverages

In Perugia, wines from the province and the surrounding hills are enjoyed, accompanying typical dishes and convivial occasions in the city. Among the most representative are Assisi DOC, elegant and versatile, perfect with first courses and white meats; Colli Altotiberini DOC, produced in the Upper Tiber Valley, ideal with local cured meats and cheeses; Colli del Trasimeno DOC, also known as Trasimeno DOC, with structured reds and fresh whites suited to traditional cuisine; and Colli Perugini DOC, a designation that identifies authentic, everyday wines closely linked to the territory.

These are joined by the renowned Montefalco Sagrantino DOCG, a powerful and tannic red wine perfect with game and hearty meats, and Torgiano Rosso Riserva DOCG, elegant and complex, a symbol of the province’s winemaking excellence.

Among the local specialties stands out Vinosanto from smoked grapes of the Upper Tiber Valley, a meditation wine rooted in ancient tradition. These wines represent the winemaking richness of the Perugian territory and complete the city’s gastronomic experience.

Craft beers and local beverages

Alongside wines, Perugia and Umbria boast a growing production of Umbrian craft beers, appreciated for the quality of their raw ingredients and the variety of styles, perfect for pairing with rustic dishes such as torta al testo, cured meats and grilled meats. Traditional beverages and non-alcoholic alternatives linked to local culture are also available, completing the city’s gastronomic landscape and offering valid options for every convivial moment.

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FAQ

What to eat in Palermo

Quick Guide to Taste in the City

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On this page you will find a selection of some of the most representative dishes, products, and wines of Palermo, which you can enjoy in one of the restaurants from our selection.

• Overview + Food-Wine Table
• Signature Dishes
• Traditional Products
• Wines and Beverages
• FAQ

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Overview

Gastronomic identity of the city

The cuisine of Palermo is a journey through historic street food and Sicilian tradition: arancine, panelle, sfincione, pasta with sardines, and cannoli tell centuries of cultural influences. A unique mix of Arab, Norman, and Spanish heritage has created intense flavors, spiced aromas, and sweet-and-sour contrasts that define Palermo’s gastronomic identity and make every bite an authentic experience.

Historical influences

The culinary roots of Palermo lie in the dominations that shaped Sicily’s history. The Arabs introduced citrus, sugar, almonds, and spices; the Normans and Spaniards enriched the table with new techniques and ingredients. From these cultural layers, signature dishes were born that combine sweet and savory, sea and land, popular simplicity and aristocratic refinement.

Territory and raw ingredients

The Palermo area offers extraordinary raw ingredients: the freshest Tyrrhenian fish, fragrant citrus, eggplants, pistachios, almonds, and sheep’s ricotta. Sicilian extra virgin olive oil, capers, anchovies, and aromatic herbs complete recipes full of character. Even wines from the Sicilian hinterland perfectly accompany dishes, enhancing the intense flavors of local tradition.

An experience beyond the plate

Eating in Palermo means strolling through historic markets like Ballarò, Vucciria, or Capo, enjoying a freshly fried arancina, tasting warm pane e panelle in the streets of the city center, and finishing with a freshly filled cannolo. It is a lively, popular, intense experience, where food becomes story, identity, and conviviality. This is why Palermo’s cuisine stays in the heart of those who discover it.

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Food-Wine Table

In the table below, you will find a list of typical local products and wines, classified according to the main national quality marks such as DOP, IGP, etc. (see the legend). Traditional dishes are included for their historical and cultural value.

The table structure provides a clear criterion to understand the value and gastronomic identity of the territory.

• Scroll the table down and to the right to view all data in the columns and access Wikipedia links 🌐 for further information (when available).
• To see the explanation of each data column, click on the column title itself (e.g., Index, Ratings, Org, etc.) at the top of the table.

📌 The dishes, products, and wines listed above, while representing the local gastronomic identity, are not always exclusive, but often shared with the provincial or regional territory.

📌 For the main certifications (DOP, IGP, DOC, and DOCG), the selection is based on the official production specifications, checking – where possible – whether the municipality is included in the authorized area.

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Signature Dishes

STREET FOOD:

Arancine

Undisputed queens of Palermo street food, arancine are breaded and fried rice spheres, traditionally stuffed with ragù or with ham and béchamel. Crispy on the outside and soft inside, they are one of the city’s most beloved gastronomic symbols.

Pani câ Meusa

Pani câ meusa is a sandwich with boiled spleen and veal lung, then sautéed in lard. Served “schietto” or “maritato” with ricotta or caciocavallo, it is one of the most authentic and historic dishes of Palermo’s markets.

Pane e Panelle

Panelle are thin chickpea flour fritters, traditionally served in a soft sesame bun. Simple and flavorful, they tell the popular soul of Palermo’s cuisine.

Crocchè (Cazzilli)

Crocchè, locally called cazzilli, are fried potato croquettes flavored with parsley. Often sold together with panelle and arancine, they are an essential snack in the streets of the historic center.

Sfincione

Sfincione is the Palermo-style “pizza”: thick and fluffy, topped with tomato sauce, onions, anchovies, and caciocavallo cheese. An iconic baked product, especially popular during festive periods.

Stigghiola

Stigghiola are skewers of lamb or kid intestines grilled over coals. With an intense aroma and strong flavor, they are among Palermo’s most traditional and iconic street foods.

Sicilian Cannoli

Sicilian cannoli are crispy fried shells filled with sweetened sheep’s ricotta and enriched with candied peel or pistachio. Prepared on the spot, they are the signature dessert of Palermo’s pastry tradition.

Granita with Brioche

Granita, served with the traditional brioche col tuppo, is a sweet and refreshing Sicilian treat. Perfect on summer days, it is enjoyed at breakfast or as a light dessert.

AT THE TABLE:

Babbaluci

Babbaluci are boiled snails seasoned with garlic, oil, and parsley. Traditionally consumed during popular festivals, they represent a typical appetizer of Palermo’s gastronomic culture.

Octopus Salad

Octopus salad is a fresh and fragrant dish made with boiled octopus, dressed with extra virgin olive oil, lemon, and parsley. A simple and genuine seafood appetizer, widely enjoyed in Palermo’s trattorias.

Pasta with Sardines

Pasta with sardines is one of Palermo’s signature first courses, made with fresh sardines, wild fennel, raisins, and pine nuts. The balance between sweet and savory reflects the Arab influences in Sicilian cuisine.

Pasta alla Norma

Pasta alla Norma combines fried eggplants, tomato sauce, and salted ricotta in a rich and flavorful dish. Although originating from Catania, it is widely appreciated and enjoyed in Palermo as well.

Pasta câ muḍḍica

Pasta câ muḍḍica is a simple yet tasty first course, seasoned with toasted breadcrumbs, anchovies, and extra virgin olive oil. Originally a humble recipe, it has become a classic of Sicilian tradition.

Sarde a Beccafico

Sarde a beccafico are sardines stuffed with breadcrumbs, raisins, and pine nuts, rolled and baked. This second course combines seafood with sweet-and-sour notes, typical of Palermo cuisine.

Falsomagro

Falsomagro is a meat roll filled with eggs, cured meats, and cheese, slowly cooked in sauce. Traditionally prepared for festive occasions, it is one of the most representative Sicilian main courses.

Palermitan-Style Cutlet

Palermitan-style cutlet is a slice of meat breaded with breadcrumbs, parsley, and oil, grilled or baked. Unlike the Milanese version, the breading does not contain egg.

Sicilian Cassata

Sicilian cassata is a spectacular dessert made with sponge cake, sweetened sheep ricotta, marzipan, and candied fruit. Rich and colorful, it is one of the symbols of Palermo’s pastry tradition.

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Traditional Products

Sicilian Cheeses

Sicilian cheeses, such as Pecorino Siciliano, Caciocavallo Palermitano, Canestrato Siciliano, Provola Siciliana, and Sicilian Sheep Ricotta, represent the heart of the island’s dairy tradition. Often used as ingredients in Palermo’s signature dishes, they enhance the preparation of sfincione, cannoli, pasta alla Norma, and other local specialties.

Typical Vegetables

Among the vegetables that enrich Palermo cuisine, Wild Fennel stands out as a distinctive element of pasta with sardines, Sicilian Eggplant at the base of pasta alla Norma and parmigiana, Sicilian Almond used in cassata and traditional sweets, and Sicilian Citrus such as oranges and lemons, essential for dressings and seafood dishes.

Sicilian Extra Virgin Olive Oil

Sicilian Extra Virgin Olive Oil DOP Sicilia is a cornerstone of Palermo cuisine. Used to dress salads, vegetables, first and second courses, it adds flavor, aroma, and the characteristic Mediterranean note that defines the city’s signature dishes.

Animal Breeds

Among the native Sicilian breeds used in Palermo gastronomy are the Black Nebrodi Pig, the Valle del Belice Sheep, and the Modicana Breed. Their meat, milk, and derivatives are valuable ingredients in traditional recipes and typical main courses.

📌 The products listed above, although not exclusive to Palermo but widespread across the province and region, are pillars of Palermo cuisine and are used daily in preparing the city’s signature dishes.

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Wines and Beverages

Palermo and Sicilian Wines

In Palermo, wines from the surrounding province and region are enjoyed, ideal for pairing with seafood dishes and local specialties. Among the most important are Monreale Bianco DOC, elegant and aromatic; Alcamo DOC Bianco, fresh and savory, perfect with pasta with sardines; and the varieties Grillo, Inzolia, and Catarratto, crisp white wines ideal for first courses and seafood dishes. These wines represent Sicilian winemaking tradition and complete the gastronomic experience of Palermo.

Liqueurs and Spirits

In addition to wines, Palermo is famous for its traditional liqueurs and spirits. Among the most representative are Zammù, a typical refreshing anise-based spirit; Rosolio, an aromatic liqueur often served as a digestif or with sweets; and Sicilian Limoncello, citrusy and fragrant, a symbol of Mediterranean tradition and perfect as an after-dinner drink. These beverages complete the city’s enogastronomic panorama and tell the story of its cultural and artisanal roots.

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FAQ

What to eat in Cagliari

Quick Guide to Taste in the City

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On this page you will find a selection of some of the most representative dishes, products, and wines of Cagliari, which you can enjoy at one of the restaurants in our selection.

• Overview + Food-Wine Table
• Signature Dishes
• Traditional Products
• Wines and Beverages
• FAQ

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Overview

Gastronomic identity of the city

The cuisine of Cagliari blends Sardinian tradition and Mediterranean flavors: malloreddus, fregola, porceddu, seadas, and bottarga tell the story and culture of the city. Ingredients such as fresh fish, seasonal vegetables, local cheeses, and pane carasau define Cagliari’s gastronomic identity, making every meal an unforgettable experience.

Historical influences

Cagliari’s culinary roots intertwine with ancient Sardinian traditions and Mediterranean influences brought by trade and historical dominations. Many iconic dishes arise from combining fresh local ingredients with artisanal techniques passed down through generations, creating authentic and recognizable flavors.

Territory and ingredients

The Cagliari area offers excellent products: freshly caught fish, shellfish, crustaceans, Mediterranean vegetables, cheeses such as Pecorino Sardo and Fiore Sardo, and traditional sweets like seadas. Local wines such as Cannonau and Vermentino accompany the dishes, completing a gastronomic experience deeply connected to land and sea.

An experience beyond the plate

Eating in Cagliari means savoring a plate of fregola with clams at a seaside restaurant, enjoying a slowly roasted porceddu in an ancient trattoria, pairing it with a glass of Cannonau, and breathing in the lively atmosphere of the city markets. An authentic experience, rich in flavors and traditions, that stays in the heart of anyone visiting the city.

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Food-Wine Table

In the table below, you will find a list of typical local products and wines, classified according to the main national quality marks such as DOP, IGP, etc. (see the legend). Traditional dishes are included for their historical and cultural value.

The table structure provides a clear criterion to understand the value and gastronomic identity of the territory.

• Scroll the table down and to the right to view all data in the columns and access Wikipedia links 🌐 for further information (when available).
• To see the explanation of each data column, click on the column title itself (e.g., Index, Ratings, Org, etc.) at the top of the table.

📌 The dishes, products, and wines listed above, while representing the local gastronomic identity, are not always exclusive, but often shared with the provincial or regional territory.

📌 For the main certifications (DOP, IGP, DOC, and DOCG), the selection is based on the official production specifications, checking – where possible – whether the municipality is included in the authorized area.

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Signature Dishes

Fregola with clams

A symbol of Cagliari’s first courses, fregola with clams is toasted semolina pasta served with fresh clams and a light tomato and parsley sauce. A dish that tells the story of the city’s connection to the sea.

Malloreddus alla campidanese

Malloreddus, Sardinian semolina gnocchi, are prepared with sausage ragù and saffron, creating a first course rich in flavor and deeply rooted in the tradition of southern Sardinia.

Culurgiones

Typical stuffed pasta from Sardinian tradition, culurgiones contain a mix of potatoes, pecorino cheese, and mint. Served with melted butter or a light sauce, they represent a refined and authentic first course.

Burrida

Burrida is a fish stew with a sauce made from walnuts, vinegar, and Mediterranean herbs. A second course with an intense flavor, typical of Cagliari’s culinary tradition.

Scabecciu of fish

Fresh fish, fried and marinated in a sweet-and-sour sauce with vinegar and local herbs. Scabecciu is a flavorful second course distinctive of the city’s cuisine, perfect for those who love strong tastes.

Porceddu (Sardinian suckling pig)

Porceddu is a suckling pig slowly roasted with aromatic herbs. A symbolic dish of Sardinia, it represents the oldest and rustic tradition, beloved throughout the island.

Cagliari-style mini pizzas

Small focaccias or mini pizzas, perfect as street food. Light and tasty, they are ideal for savoring local flavors while walking through the city’s alleys.

Cagliari-style potato omelette

A tasty potato omelette, typical of Cagliari street food. Simple yet flavorful, it represents a classic snack of the city’s urban culinary tradition.

Seadas (sebadas)

A fried dessert filled with cheese and enriched with honey, seadas are Cagliari’s signature dessert. A sweet finale that embodies Sardinian pastry tradition and the intense taste of Sardinia.

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Traditional Products

Mullet bottarga

Mullet bottarga, dried and salted fish roe, is a local excellence of Cagliari. The queen of appetizers and seafood pasta dishes, it represents a symbolic product of the city’s and region’s gastronomic tradition.

Pecorino Sardo

Pecorino Sardo is a sheep’s milk cheese with a bold and authentic flavor, a key ingredient in Sardinian fillings and pasta dishes. Used in first courses such as culurgiones or served as an accompaniment, it is a symbolic product of Sardinia.

Pane carasau and pane frattau

Pane carasau, thin and crispy, and its variant pane frattau are staple elements of Sardinian cuisine. Used both as a side and as an ingredient in traditional dishes, they express the ingenuity of the island’s food culture.

Sardinian fregola

Sardinian fregola, toasted semolina pasta, is the cornerstone of dishes such as fregola with clams. A versatile and authentic product, symbol of southern Sardinia’s culinary tradition.

Local extra virgin olive oil

Local extra virgin olive oil is a basic ingredient of Mediterranean and Sardinian cuisine, used for dressings, light frying, and enhancing the flavor of traditional dishes. Its quality reflects the agricultural excellence of the territory.

📌 The products mentioned above, although not exclusive to the city of Cagliari but widespread throughout the province and region, are pillars of Cagliari’s cuisine and are used daily in the preparation of the city’s signature dishes.

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Wines and Beverages

Cagliari wines

In Cagliari, wines from the surrounding area and province are widely enjoyed, perfectly complementing local traditional dishes. Among the most important are Nuragus di Cagliari DOC and Nasco di Cagliari DOC, aromatic and fresh white wines, ideal with seafood dishes such as fregola with clams; Cagliari DOC, versatile and suitable for local first and main courses; and Girò di Cagliari DOC, an elegant and well-structured red wine. Completing the city’s wine scene are Cannonau di Sardegna DOC and Vermentino di Sardegna DOC, among the most widespread and appreciated wines in the province and city, perfect to accompany meat dishes or lighter recipes.

Beverages and liqueurs

In addition to wine, Cagliari is renowned for its traditional drinks and local liqueurs. Among the most representative are Mirto, an aromatic berry-based liqueur, symbol of Sardinia and perfect as an after-dinner digestif; and Ichnusa Beer, a widely consumed craft beer in the city, ideal to pair with street food or traditional local dishes. These beverages complete the Cagliari gastronomic experience, combining tradition and flavor.

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FAQ

What to eat in Bari

Quick Guide to Taste in the City

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On this page you will find a selection of some of the most representative dishes, products, and wines of Bari, which you can enjoy in one of the restaurants in our selection.

• Overview + Food-Wine Table
• Signature Dishes
• Traditional Products
• Wines and Beverages
• FAQ

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Overview

Gastronomic identity of the city

The cuisine of Bari expresses the most authentic soul of Puglia: simplicity, freshness, and maritime tradition. Handmade orecchiette, focaccia barese, panzerotti, tiella of rice, potatoes, and mussels, and raw seafood tell the story of a city deeply connected to its territory and the Adriatic Sea. Genuine ingredients such as durum wheat, extra virgin olive oil, tomatoes, seasonal vegetables, and the freshest seafood define Bari’s gastronomic identity and turn every dish into an authentic experience.

Historical influences

The culinary roots of Bari lie in the peasant and maritime traditions of Southern Italy. In the alleys of Bari Vecchia, orecchiette are still handmade following gestures passed down through generations. The successive dominations left traces in flavors and cooking techniques, creating a simple yet characterful cuisine that enhances local ingredients to the fullest.

Territory and ingredients

The Bari area offers excellent products: durum wheat for fresh pasta, sun-ripened tomatoes, broccoli rabe, legumes, burrata and other fresh cheeses, along with daily-caught seafood from the Adriatic. Pugliese extra virgin olive oil is the common thread in almost every recipe, while wines such as Primitivo and Negroamaro perfectly accompany traditional dishes.

An experience beyond the plate

Eating in Bari means savoring freshly baked focaccia along the seafront, enjoying orecchiette with broccoli rabe in a trattoria in the historic center, or trying raw seafood in front of the port, breathing in the scent of the sea. It is a convivial, simple, and intense experience where tradition and daily life meet. For this reason, Bari’s cuisine remains in the heart of those who discover it.

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Food-Wine Table

In the table below, you will find a list of typical local products and wines, classified according to the main national quality marks such as DOP, IGP, etc. (see the legend). Traditional dishes are included for their historical and cultural value.

The table structure provides a clear criterion to understand the value and gastronomic identity of the territory.

• Scroll the table down and to the right to view all data in the columns and access Wikipedia links 🌐 for further information (when available).
• To see the explanation of each data column, click on the column title itself (e.g., Index, Ratings, Org, etc.) at the top of the table.

📌 The dishes, products, and wines listed above, while representing the local gastronomic identity, are not always exclusive, but often shared with the provincial or regional territory.

📌 For the main certifications (DOP, IGP, DOC, and DOCG), the selection is based on the official production specifications, checking – where possible – whether the municipality is included in the authorized area.

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Signature Dishes

Bari Focaccia

Bari focaccia is the absolute symbol of the city’s street food. Soft on the inside and slightly crispy on the outside, it is made with durum wheat semolina, cherry tomatoes, olives, and plenty of extra virgin olive oil. It can be found everywhere, from historic bakeries to neighborhood ovens, and is perfect to enjoy warm while strolling along the seafront.

Panzerotti

Panzerotti are small stuffed turnovers, fried or baked, traditionally filled with tomato and mozzarella. Golden and fragrant, they are one of the most beloved expressions of Bari’s popular cuisine, perfect for a quick snack or an informal dinner.

Sgagliozze

Sgagliozze are slices of fried polenta, crispy on the outside and soft on the inside. Originally a humble recipe, today they are among the most authentic street foods of Bari Vecchia, often still prepared by local women following traditional methods.

Raw Seafood

Raw seafood is a true Bari ritual: sea urchins, oysters, mussels, and the freshest shellfish are enjoyed raw, often with a squeeze of lemon. It can be savored in port-side restaurants or directly at seaside kiosks, sometimes accompanied by a piece of freshly baked focaccia.

Orecchiette with Broccoli Rabe

Orecchiette with broccoli rabe is the signature first course of Pugliese tradition. Handmade fresh pasta is combined with the slightly bitter taste of broccoli rabe, often enriched with garlic, anchovies, and chili. A simple yet characterful dish.

Spaghetti all’Assassina

Spaghetti all’Assassina is a typically Bari specialty, characterized by a particular cooking technique that makes the pasta crispy and slightly charred. The spicy tomato sauce caramelizes during cooking, creating an intense and bold dish.

Bari Tiella (Rice, Potatoes, and Mussels)

Bari tiella is a one-dish meal combining rice, potatoes, and mussels cooked slowly in a baking tray. The result is a perfect balance between land and sea, with flavors harmoniously blended thanks to extra virgin olive oil and Mediterranean herbs.

Bari-Style Salted Cod

Bari-style salted cod is prepared in various ways, often with tomato, olives, and capers. It is a traditional second course, especially linked to festive occasions, reflecting the city’s popular and maritime cuisine.

Bari-Style Octopus

Bari-style octopus can be enjoyed roasted at seafront kiosks, simmered in tomato sauce, or slowly cooked in the typical terracotta pignata with herbs and cherry tomatoes. Tender and flavorful, it is one of the city’s most beloved seafood specialties.

Cartellate and Pasticciotto

Among the most appreciated desserts are cartellate, typical during the Christmas period, made with thin fried dough shaped into roses, and pasticciotto, filled with custard. Although not exclusively Bari specialties, they are widely enjoyed in the city and represent the perfect ending to a Pugliese gastronomic journey.

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Traditional Products

Seafood products from the Bari coast

Bari is considered one of the Italian capitals of raw seafood. The Adriatic coast from Bari to Molfetta and along the entire provincial shoreline offers daily fresh catches that are a regional excellence. Octopus, mussels, sea urchins, cuttlefish, and other fresh seafood fuel the tradition of raw seafood, roasted or stewed octopus, and the tiella with rice, potatoes, and mussels. The direct connection between the port, fish market, and restaurants keeps an authentic and deeply rooted supply chain alive.

Burrata di Andria IGP

The Burrata di Andria IGP, although originating from the BAT province, is widely consumed in Bari and is a star in appetizers and contemporary pairings. Creamy inside and delicate in flavor, it is often served with local tomatoes, extra virgin olive oil, and Altamura bread. It is one of the most representative dairy products of the Bari area.

Terra di Bari Extra Virgin Olive Oil DOP

The Terra di Bari Extra Virgin Olive Oil DOP is a cornerstone of Bari cuisine. Produced mainly from the Coratina cultivar, it is intense, fruity, and slightly spicy. It is used in focaccia barese, orecchiette, tiella, and even raw seafood. More than just a seasoning, it represents the gastronomic soul of the territory.

Coratina Olives and Bari Olive Tradition

The Coratina cultivar is one of the most widespread olive varieties in the province of Bari. Used both for DOP olive oil production and as table olives, it is an essential ingredient in focaccia barese and many traditional recipes. Olive cultivation shapes the landscape and agricultural identity of the area.

Puglian Durum Wheat

Puglian durum wheat forms the basis of the region’s cereal tradition. Its semolina is used to make hand-rolled orecchiette, focaccia barese, and panzerotti dough. The quality of locally grown wheat, cultivated between the Murgia and the Bari hinterland, ensures texture, aroma, and identity in the city’s signature dishes.

📌 The products mentioned above, although not exclusive to the city of Bari but widespread throughout the province and, in some cases, the entire Puglia region, form the basis of Bari cuisine and are used daily in the preparation of the city’s traditional signature dishes.

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Wines and Beverages

Castel del Monte Wines

The wines of the Castel del Monte DOC and DOCG denomination, including Bombino Nero DOCG, Nero di Troia Riserva DOCG, and Rosso Riserva DOCG, represent the excellence of northern Puglia. The rosé and red wines produced in the area between the provinces of Bari and BAT (Barletta-Andria-Trani) are distinguished by freshness, fruity aromas, spicy notes, and structure. They are widely enjoyed in Bari restaurants, paired with seafood dishes like raw fish and octopus, as well as with meat dishes and traditional preparations with bold flavors.

Martina or Martina Franca DOC

The Martina or Martina Franca DOC, produced in the Itria Valley, is especially known for its fresh and mineral white wines. Thanks to its lightness and aromatic character, it is highly appreciated in Bari when paired with seafood dishes, focaccia, and appetizers featuring burrata.

Primitivo di Manduria DOC/DOCG

The Primitivo di Manduria DOC and DOCG, produced in the province of Taranto, is one of the most renowned Puglian wines nationally and internationally. Full-bodied, intense, and rich in ripe fruit notes, it is also widely consumed in Bari, where it complements traditional dishes and flavorful meats.

📌 The wines mentioned above, although not produced exclusively within the municipality of Bari, come from important wine-growing areas in central and southern Puglia and are among the most popular and widely consumed in Bari’s restaurants, wine shops, and dining tables.

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FAQ

What to eat in Turin

Quick Guide to Taste in the City

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On this page you will find a selection of some of the most representative dishes, products, and wines of Turin, which you can enjoy at one of the restaurants in our selection.

• Overview + Food-Wine Table
• Signature Dishes
• Traditional Products
• Wines and Beverages
• FAQ

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Overview

Gastronomic Identity of the City

The cuisine of Turin combines Piedmontese tradition with contemporary creativity: agnolotti, bagna cauda, bollito misto, and artisanal chocolate tell the story of the city. Ingredients such as meat, seasonal vegetables, cheeses, and the renowned chocolate define Turin’s gastronomic identity and make every meal a unique experience.

Historical Influences

The culinary roots of Turin go back to medieval Piedmont and are enriched by the tradition of the Savoy courts. Many iconic dishes originate from the combination of local ingredients with refined techniques, turning simple raw materials into dishes celebrated nationally and internationally.

Territory and Ingredients

The Piedmontese territory offers excellent ingredients: quality meats, fresh vegetables, legumes, cheeses such as Castelmagno and Toma, and, of course, Turin’s famous chocolate. Local wines, such as Barolo and Barbera, complement the dishes, making Turin’s gastronomy immediately recognizable.

An Experience Beyond the Plate

Eating in Turin means savoring an agnolotto with ragù in a historic tavern, enjoying bagna cauda with freshly picked vegetables, pairing it all with a glass of Barolo, and soaking up the city’s elegant atmosphere. An authentic experience, full of flavor and tradition. This is why Turin’s cuisine remains memorable to all who taste it.

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Food-Wine Table

In the table below, you will find a list of typical local products and wines, classified according to the main national quality marks such as DOP, IGP, etc. (see the legend). Traditional dishes are included for their historical and cultural value.

The table structure provides a clear criterion to understand the value and gastronomic identity of the territory.

• Scroll the table down and to the right to view all data in the columns and access Wikipedia links 🌐 for further information (when available).
• To see the explanation of each data column, click on the column title itself (e.g., Index, Ratings, Org, etc.) at the top of the table.

📌 The dishes, products, and wines listed above, while representing the local gastronomic identity, are not always exclusive, but often shared with the provincial or regional territory.

📌 For the main certifications (DOP, IGP, DOC, and DOCG), the selection is based on the official production specifications, checking – where possible – whether the municipality is included in the authorized area.

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Signature Dishes

Bagna càuda

A symbol of Turin’s culinary tradition, bagna càuda is a warm sauce made with garlic and anchovies, served with raw or cooked vegetables for dipping. A convivial starter that tells the story of Piedmontese cuisine and its passion for intense flavors.

Vitello tonnato

Vitello tonnato (Vitel Tonné) consists of thin slices of veal served cold with a creamy tuna and caper sauce. A classic Piedmontese starter, elegant and flavorful, perfect to begin a Turin-style lunch.

Agnolotti del plin

The small meat-filled ravioli, known as agnolotti del plin, are an icon of Piedmontese fresh pasta. Served with butter and sage or a rich ragù, they represent the quintessential traditional first course.

Tajarin

The thin egg pasta called tajarin is often served with meat ragù or butter and sage, and sometimes enriched with truffle. An elegant and refined dish, symbolizing Turin’s gastronomic tradition.

Bollito misto alla piemontese

An assortment of boiled meats served with traditional sauces such as green sauce or mustard. Bollito misto is a hearty and flavorful second course, perfect to explore the richness of Turin’s cuisine.

Fritto misto alla piemontese

Piedmontese fritto misto combines meats, vegetables, and sometimes fruit in a crunchy sweet‑and‑savory mix. A rich and festive dish, symbolizing the indulgent side of Turin’s cuisine.

Finanziera

Finanziera is a stew of offal and premium meats, typical of the Piedmontese tradition. A historic dish that showcases the creativity and ingenuity of Turin’s chefs of the past.

Grissini torinesi

The famous Turin grissini, crispy and light, accompany every meal and are a symbol of the city. Born in Turin, they are appreciated throughout Italy and worldwide.

Pizza al tegamino

Typical of Turin, pizza al tegamino is a thick, soft pizza baked in small copper pans. An urban specialty, loved by locals for its texture and rich flavor.

Giandujotto

Giandujotto is the famous Turin chocolate made with chocolate and hazelnuts. A sweet symbol of the city, it represents the excellence of Piedmontese artisanal chocolate and one of Turin’s most beloved treats.

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Traditional Products

Piedmontese Cheeses

Piedmontese cheeses, such as Castelmagno DOP, Toma Piemontese, and the creamy La Tur, represent the heart of the region’s dairy tradition. Often used as accompaniments or ingredients in typical Turin dishes, they are highlighted in the preparation of first courses like tajarin and agnolotti, as well as served alongside local meats and cured products.

Cured Meats

Among Piedmontese cured meats stands out the Motsetta, a dried meat typical of the Alpine valleys, symbol of the local peasant tradition. Perfect to enjoy on its own, with cheeses, or as an accompaniment to more elaborate dishes, it represents a culinary excellence of Turin and the Piedmont region.

Fassona Piedmontese Beef

Fassona Piedmontese beef is a native cattle breed renowned for its tenderness and quality. Used in boiled meats, braised dishes, raw preparations, and other traditional Turin main courses, it is a fundamental ingredient to explore the richness of the local gastronomy.

Piedmont Hazelnut

The Piedmont Hazelnut is famous worldwide for its quality and unique flavor. Used in sweets like gianduiotto or in local pastries, it is an emblematic product of Turin’s and Piedmont’s confectionery tradition.

📌 The products mentioned above, while not exclusive to the city of Turin but widespread across the province and region, are pillars of Turin cuisine and are used daily in the preparation of the city’s signature dishes.

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Wines and Beverages

Piedmontese Wines

In Turin, wines from the province and the surrounding hills are widely enjoyed, accompanying traditional dishes and convivial occasions throughout the city. Among the most important are Collina Torinese DOC and Freisa di Chieri DOC, aromatic and fresh red wines ideal with Turin-style starters and first courses; Alta Langa DOCG, a traditional method sparkling wine often compared to an Italian champagne, perfect for aperitifs and celebratory moments; and Piemonte DOC, versatile and well suited to meat dishes and local cured meats. These wines represent Turin’s and Piedmont’s winemaking tradition and complete the city’s gastronomic experience.

Traditional and Aromatized Beverages

Beyond wine, Turin is famous for its traditional and aromatized beverages. Among the most representative are Bicerin, the hot drink made with coffee, chocolate, and cream; Vermouth di Torino, a historic aperitif created in the 18th century and the base of numerous cocktails; Barolo Chinato, an aromatized wine made from Barolo and spices, often served as a digestif; and local liqueurs such as Genziana, Rosolio, and Garus susino. Variants such as Arquebuse and Alpestre further enrich Turin’s range of specialties, symbolizing the city’s rich liqueur-making tradition.

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FAQ

What to eat in Ancona

Quick Guide to Taste in the City

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On this page you will find an overview of some of the most representative dishes, products and wines of Ancona, which you can enjoy in one of the restaurants from our selection.

• Overview + Food-Wine Table
• Signature Dishes
• Traditional Products
• Wines and Beverages
• FAQ

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Overview

Gastronomic Identity of the City

The cuisine of Ancona is a perfect blend of sea and Marche tradition: fragrant brodetti, fresh Adriatic fish, and recipes passed down through generations tell the authentic soul of the city. Extra virgin olive oil, aromatic herbs, tomatoes, and local catch define Ancona’s gastronomic identity, making every meal a genuine and intense experience.

Historical Influences

The culinary roots of Ancona lie in its history as a maritime republic and strategic Adriatic port. Contacts with merchants and sailors enriched the local tradition, giving rise to flavorful yet balanced seafood dishes, where simplicity and the quality of raw ingredients take center stage.

Territory and Ingredients

The Adriatic Sea provides fresh bluefish, crustaceans, and mollusks daily, while the Marche hinterland contributes with olive oil, vegetables, legumes, and characterful wines. The union of sea and hills makes Ancona’s gastronomy diverse, seasonal, and deeply connected to the territory.

An Experience Beyond the Plate

Eating in Ancona is not just about tasting a plate of fish. It’s savoring a brodetto with a sea view, sharing a freshly fried dish in a harbor trattoria, accompanying it with a glass of Marche wine, and letting yourself be enveloped by the city’s authentic atmosphere.

It’s a sincere, convivial experience, deeply connected to the sea. This is why Ancona’s cuisine remains in the hearts of those who discover it.

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Food-Wine Table

In the table below, you will find a list of typical local products and wines, classified according to the main national quality marks such as DOP, IGP, etc. (see the legend). Traditional dishes are included for their historical and cultural value.

The table structure provides a clear criterion to understand the value and gastronomic identity of the territory.

• Scroll the table down and to the right to view all data in the columns and access Wikipedia links 🌐 for further information (when available).
• To see the explanation of each data column, click on the column title itself (e.g., Index, Ratings, Org, etc.) at the top of the table.

📌 The dishes, products, and wines listed above, while representing the local gastronomic identity, are not always exclusive, but often shared with the provincial or regional territory.

📌 For the main certifications (DOP, IGP, DOC, and DOCG), the selection is based on the official production specifications, checking – where possible – whether the municipality is included in the authorized area.

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Signature Dishes

Vincisgrassi

Vincisgrassi are the Marche version of lasagna, richer and more structured than the Emilian variant. Made with meat ragù, béchamel, and sometimes offal, they represent the connection between Ancona and the hinterland. This is an important first course, served at festive lunches and in traditional city trattorias.

Brodetto all’anconetana

Ancona’s iconic seafood dish, brodetto all’anconetana is a fish soup prepared with various Adriatic fish, slowly cooked with tomatoes and herbs. Historically a fisherman’s dish, it now embodies the city’s maritime soul and is one of the most authentic gastronomic experiences to try.

Stoccafisso all’anconetana

Stoccafisso all’anconetana is a historic dish made with rehydrated dried cod cooked with potatoes, tomatoes, extra virgin olive oil, and herbs. Rich and flavorful, it tells the story of Ancona’s port trade and the local cuisine’s ability to transform simple ingredients into refined specialties.

Passatelli in fish broth

Passatelli in fish broth are a coastal variant of the traditional recipe, made with breadcrumbs, Parmesan, and eggs, served in a fragrant Adriatic broth. This dish combines peasant tradition with maritime culture and is highly appreciated in coastal restaurants.

Moscioli di Portonovo

Moscioli di Portonovo are wild mussels that grow naturally along the Conero Riviera. A local gastronomic specialty, they are enjoyed marinara-style or lightly seared and represent one of the most distinctive and prized products of the Ancona area.

Bombetti in porchetta

Bombetti in porchetta are small sea snails flavored with wild fennel, garlic, and pepper according to Marche tradition. Fragrant and intense, they are a true delicacy for connoisseurs, often featured in local festivals and traditional restaurants.

Cicerchiata

Cicerchiata is a traditional Marche dessert also found in Ancona, made with small fried dough balls bound with warm honey and decorated with colorful sugar sprinkles. Typical of Carnival season, it is a visually striking and convivial dessert, symbolizing popular tradition and local festivities.

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Traditional Products

Wild Mosciolo of Portonovo

The wild mosciolo of Portonovo is the emblematic product of the Ancona coast. It is a wild mussel that grows naturally on the rocks of the Conero, harvested according to tradition and featured in numerous local dishes, from brodetto to marinara preparations. It embodies Ancona’s maritime identity.

Marche Cattle Breed

The Marche cattle breed is one of Italy’s top livestock excellences, appreciated for the quality and tenderness of its meat. In Ancona, it is widely consumed in traditional trattorias and restaurants, often grilled or used in typical regional recipes.

Traditional Marche Cured Meats

Marche cured meats are an integral part of the local gastronomic culture. Among the most representative are ciauscolo, a soft, spreadable salami with a delicate taste, and porchetta from Marche, flavored with wild fennel and spices. These products are also widely enjoyed in Ancona, often served as appetizers or street food.

Cheeses from the Marche Hinterland

Marche cheeses enrich the Ancona table with intense flavors and unique aging processes. Notable examples include formaggio di fossa, matured in underground chambers to enhance its aroma, and pecorino in botte, aged in wooden barrels to develop complex notes. Although from the hinterland, they are common on the city’s menus.

Marche DOP Extra Virgin Olive Oil

Marche DOP extra virgin olive oil represents the pinnacle of the region’s olive oil production. Fruity and balanced, it is used daily in Ancona’s cuisine, especially in fish dishes and traditional preparations. It is a fundamental ingredient that highlights the simplicity and quality of local raw materials.

📌 The products listed above, although not all originating solely from the city of Ancona, are pillars of the local gastronomic tradition.

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Wines and Beverages

Conero DOCG and DOC Wines

The province of Ancona is famous for its robust and aromatic red wines. Among the most representative are Conero DOCG and Rosso Conero DOC, made mainly from Montepulciano grapes. Conero DOCG stands out for its structure, deep color, and complex aromas, making it ideal to pair with red meats and traditional Marche dishes, while Rosso Conero DOC, slightly lighter and fruitier, is perfect for aperitifs or flavorful first courses.

Liqueurs and Coffee

Among the typical liqueurs of the area, Caffè Borghetti stands out. This sweet and aromatic coffee liqueur can be enjoyed neat, over ice, or used as an ingredient in desserts and cocktails. Its intense and enveloping note makes it an ideal finish to Marche meals, completing the gastronomic experience of the province of Ancona.

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FAQ

What to eat in Milan

Quick Guide to Taste in the City

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On this page you will find a selection of some of the most representative dishes, products and wines of Milan, which you can enjoy in one of the restaurants in our selection.

• Overview + Food-Wine Table
• Signature Dishes
• Traditional Products
• Wines and Beverages
• FAQ

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Overview

Gastronomic Identity of the City

Milan’s cuisine combines refinement, tradition and innovation: creamy risottos, succulent ossobuco and seasonal ingredients tell the story of the city. Butter, rice, meat and local cured meats define Milan’s gastronomic identity and make every meal a memorable experience.

Historical Influences

The culinary roots of Milan date back to the Middle Ages, later enriched by the aristocratic traditions of palaces and courts, all the way to modern cuisine. Many dishes were born from the creativity of Milanese chefs, transforming simple ingredients into iconic recipes of the city.

Territory and Local Ingredients

The Lombard plain and the surrounding lakes offer unique ingredients: rice, butter, cheeses, cured meats and premium meats take center stage. Local wines, such as Franciacorta, complete the dishes, making Milanese gastronomy instantly recognizable.

An Experience Beyond the Plate

Eating in Milan does not simply mean ordering a dish. It means savoring a saffron risotto at the table of a historic trattoria, enjoying ossobuco with gremolada, pairing it with a glass of Lombard wine and breathing in the vibrant atmosphere of the city.

It is an elegant and convivial experience, intense and memorable. That is why Milanese cuisine remains etched in the memory of those who try it.

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Food-Wine Table

In the table below, you will find a list of typical local products and wines, classified according to the main national quality marks such as DOP, IGP, etc. (see the legend). Traditional dishes are included for their historical and cultural value.

The table structure provides a clear criterion to understand the value and gastronomic identity of the territory.

• Scroll the table down and to the right to view all data in the columns and access Wikipedia links 🌐 for further information (when available).
• To see the explanation of each data column, click on the column title itself (e.g., Index, Ratings, Org, etc.) at the top of the table.

📌 The dishes, products, and wines listed above, while representing the local gastronomic identity, are not always exclusive, but often shared with the provincial or regional territory.

📌 For the main certifications (DOP, IGP, DOC, and DOCG), the selection is based on the official production specifications, checking – where possible – whether the municipality is included in the authorized area.

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Signature Dishes

Risotto alla milanese

The absolute symbol of Milan, risotto alla milanese is a creamy, golden dish thanks to saffron, which enhances its unique flavor. Prepared with butter and broth, it is the first course that represents the elegance and tradition of the city, to be enjoyed in historic trattorias or in the most renowned restaurants.

Cotoletta alla milanese

Another undisputed symbol of Milanese cuisine is cotoletta alla milanese, a breaded veal chop fried in butter, thick and succulent. It is an iconic main course that combines simplicity and intense flavor, symbol of local culinary tradition and traditional city lunches.

Ossobuco alla milanese

Ossobuco alla milanese is a veal shank slowly braised and served with gremolada. A refined and hearty dish, it represents the aristocratic tradition of the city and the mastery in preparing meat-based main courses.

Cassoeula

Cassoeula is a winter stew made with pork and Savoy cabbage, a robust dish from Lombard popular cuisine. Rich and flavorful, it tells the rural story of the city and the surrounding countryside, ideal for those seeking an authentic Milanese gastronomic experience.

Minestrone alla milanese

Minestrone alla milanese is a hearty soup made with vegetables and rice, prepared according to tradition. It is a simple yet nourishing dish that combines genuine and seasonal flavors, perfect for savoring the essence of Milanese cuisine.

Polenta alla milanese

Polenta alla milanese is made with high-quality cornmeal, slowly cooked and often served with cheeses, butter or meat ragù. Different from generic polenta, here it becomes a symbol of Lombard tradition, capable of accompanying both first and main courses.

Busecca (Milanese-style tripe)

Busecca is Milanese-style tripe, cooked with beans, vegetables and herbs. A rustic yet flavorful dish that tells the popular story of the city and the cuisine of historic trattorias, symbol of rural Milan.

Rostin negàa / Drowned roast

Rostin negàa is a veal roast slowly cooked in white wine, a rich and fragrant dish. Traditional for celebrations and Sunday lunches, it represents the care and attention to meat typical of Milanese cuisine.

Lombard cheeses

Lombard cheeses, such as Gorgonzola and Taleggio, are typical dairy products of the region. Tasting them is an experience that combines flavor and history, ideal both on their own and to accompany traditional Milanese first and main courses.

Panettone

Panettone is the most famous Milanese Christmas dessert in the world. Soft, fragrant and enriched with candied fruit and raisins, it represents the sweetness and tradition of Milan, symbol of the city during the holidays and beyond.

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Traditional Products

Lombard PDO Cheeses and Butter

Lombard PDO cheeses such as Gorgonzola, Taleggio, Grana Padano and Quartirolo Lombardo represent the dairy heart of the region. Often used as accompaniments or ingredients in typical Milanese dishes, they are enhanced by high-quality Lombard butter, essential in the preparation of risotto alla milanese, cotoletta and other traditional local recipes.

Carnaroli / Arborio Rice

Grown in Lombardy, especially in the province of Pavia and the Lomellina area, Carnaroli or Arborio rice is an essential ingredient for risotto alla milanese. Its ability to absorb flavors while maintaining a perfect texture makes it the star of the city’s most iconic dishes.

Lombard Saffron

Particularly Crocus sativus from Brianza, Lombard saffron is fundamental for the color and unique flavor of risotto alla milanese. A precious product, it symbolizes the refinement and gastronomic tradition of the region.

Veal Bones / Veal Shank

For dishes such as ossobuco and rostin negàa, veal bones and shank from Lombard breeds such as the Varzese-Ottonese-Tortonese are used. Tender and flavorful meat that gives these dishes the authentic taste of Milanese tradition.

Lombard White or Yellow Corn Polenta

The base of polenta alla milanese, this product is made with quality corn grown in Lombardy. It can be served as a side dish for meats and cheeses or as a main course, embodying the simplicity and richness of Lombard cuisine.

📌 PDO cheeses and all the other products mentioned above, although not originally from the city of Milan itself, are pillars of Milanese cuisine and are used daily in the preparation of the city’s signature dishes.

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Wines and Beverages

In Milan, wines from various areas of Lombardy are enjoyed, accompanying traditional dishes and convivial city occasions. Among the most important are Franciacorta DOCG and the creamier version Franciacorta Satèn, ideal for aperitifs and celebratory moments; Valtellina Superiore DOCG and Sforzato di Valtellina DOCG, full-bodied reds perfect with hearty dishes such as ossobuco and rostin negàa; the fresh and fragrant white Lugana DOC; Bonarda dell’Oltrepò Pavese DOC and Oltrepò Pavese Metodo Classico DOCG, an elegant and versatile sparkling wine. Finally, a wine of particular importance for the city is San Colombano al Lambro DOC, produced in the surrounding provinces but widely enjoyed on Milanese tables.

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FAQ