From pizza and porceddu to tiramisù and tortellini, Italy is a map of mouthwatering, authentic flavors. Here are some of the top classics.
Think of Italy and you’re likely to think of food first and all the beautiful places to see second. Italian cuisine – or some version of it – has colonized the rest of the world so successfully that there are probably uncharted corners of the Amazon rainforest where you can sit down at a red-and-white checkered tablecloth and order up a plate of pasta and sauce. There’s a reason the food is so good. Actually, there are hundreds of reasons scattered throughout the different regions of Italy.
Preparing it is a spectacle, and the secret to making a great crunchy porceddu lies in skillful rotation of the gigantic skewer so that the outer skin is crispy but not burned while the meat remains tender. Bombolotti all’Amatriciana Amatriciana sauce was born in the town of Amatrice, a town in Italy’s central Lazio region, when a local recipe was adapted after tomatoes were brought here following the discovery of America.
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