Regional Italian at a glance
| Region | Signature dishes | Style |
|---|---|---|
| Rome and Lazio | Carbonara, cacio e pepe, amatriciana | Simple pasta with pecorino and guanciale |
| Naples and Campania | Neapolitan pizza, mozzarella di bufala | Soft, blistered wood-fired pizza |
| Bologna and Emilia-Romagna | Tagliatelle al ragu, tortellini, Parmigiano Reggiano | Rich egg pastas and meat sauces |
| Sicily | Arancini, cannoli, pasta alla Norma | Citrus, eggplant, ricotta and seafood |
| Tuscany | Bistecca alla fiorentina, ribollita | Hearty, rustic cooking |
Italian-American classics
Dishes like spaghetti and meatballs, chicken parmigiana, baked ziti and New York-style pizza were shaped by Italian immigrants in American cities. They are a cuisine of their own, and the classic "red sauce" restaurants are worth seeking out.
America's Little Italys
- Boston's North End: cannoli, pastry shops and small trattorias.
- New York: Little Italy in Manhattan and Arthur Avenue in the Bronx.
- Philadelphia: the Italian Market on South 9th Street.
- San Francisco: North Beach, home of cioppino.
- Chicago: Taylor Street, home of the landmark Al's #1 Italian Beef.
Italian food tours
Boston food tours
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New York City food tours
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San Francisco food tours
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Philadelphia food tours
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Frequently asked questions
Is spaghetti and meatballs Italian?
It is Italian-American. Meatballs exist in Italy, but serving them on spaghetti in tomato sauce became popular among Italian immigrants in the United States.