Best Italian Food

Italy is a very diverse country, especially when it comes to food which is what makes cycling holidays in Italy so exciting. Here the food comes proudly to the table using techniques and recipes handed down from generation to generation. If you ask a local about their favourite restaurant many will confidently answer “My grandmother’s house!”.  Food and drink are so ingrained into the culture here that many delicacies take their names from the cities in which they’re produced, such as Parma ham from Parma and Bolognaise from Bologna. Discussions about how a particular dish should be cooked, what sauce is acceptable and what wine will pair take centre stage in family gatherings. Even Italian chef Locatelli states that his parents mistrusted their neighbours for putting parsley in their minestrone which they deemed an unforgivable sin. So, it’s safe to say that Italians are immensely proud of their food culture.

Outside of Italy, Italian cuisine is some of the most popular food in the world. Many classic dishes are adapted and changed to fit local tastes. We commit all sorts of culinary crimes against traditional Italian food. Worcestershire sauce in Bolognaise, cheddar cheese smothered pasta, even pineapple on pizza! Cooking combinations that we’re sure would outrage Italian Nonna’s and Gino D’Acampo’s alike. On our cycling tours in Italy, take the opportunity to try these authentic dishes for yourself in the land of their origin. Full of flavour and tantalising textures, they’ll make you want to savour every bite. Read on to discover more about the classic dishes you love.

Pizza

Pizza is arguably one of the biggest names to come out of Italy. It’s been a staple of Italian heritage and food culture dating back to the 16^th century. However, it has since permeated the world with bizarre interpretations and recreations loved by so many. Thick or thin bases, stuffed crusts, BBQ or tomato sauces, even the controversial pineapple topping… you name it! But not many can describe the taste of an authentic Italian pizza made by an expert Pizzaiolo who has devoted their life to this cherished dish.

One of the most common misconceptions is that Italian pizzas are served with a thick, deep dish-style base. The truth is that, in Italy, the pizza itself is incredibly thin. International regulations for obtaining a Verace Pizza Napoletana trademark state that the centre should be 0.25cm in height and the crust 1-2cm in height. The crust is one of the most important components. Within its fluffy consistency lies the characteristic flavour and unique texture found solely in an Italian pizza.

Traditionally, the sauce is made from freshly peeled local tomatoes, particularly the San Marzano kind, and blended with herbs. For toppings, rather than thin slices of pepperoni and a heartstopper amount of cheddar cheese, pizzas made in Italy carry delicious shreds of prosciutto ham and slabs of gooey buffalo mozzarella – sounds good, right?! To finish off the Pizzaiolo delicately drizzles olive oil and scatters aromatic leafy basil across the dough.

Bolognese

A popular Italian dish with countless international variations to its name is the classic spaghetti Bolognese. This slow-cooked, rich sauce has become one of Britain’s favourite comfort meals. The average Brit eating an estimated 2,969 portions of spag bol in their lifetime. The term Bolognese usually refers to a tomato-based sauce cooked with minced meat. However, this bears very little resemblance to the typical ragù alla Bolognese from the city of Bologna.

Unlike our familiar spaghetti Bolognese, ragù alla Bolognese is made with a flat pasta such as tagliatelle. This makes it perfect for catching the delicious sauce, or nestled amongst sheets of lasagne. In 1891 when Italian cook Pellegrino Artusi wrote a book describing “Bolognese macaroni”, we don’t think he realised the great magnitude that his recipe was going to have on the world. Back then he listed the ingredients as salted pork belly, veal, celery, carrot and onion. This was cooked in a meat broth with no tomato in sight. Over time this dish evolved, leading to the patented classic Bolognese ragù. Now it contains ground beef, pancetta, carrot, celery, onion, peeled tomatoes, white wine, milk and cream. This authentic ragù Bolognese isn’t a tomato sauce with meat but instead a meat sauce with a hint of tomato. Try this hearty dish for yourself on our tours in Emilia Romagna. They’re the perfect fuel to keep you energised whilst cycling in here.

Arancini Balls

You’ve probably seen arancini balls a couple of times in the appetizer or starters section of a menu. Meaning little orange in Italian, arancini balls are globally recognised for their perfectly round and orange-like appearance. These small fried rice balls have become a hit at market stalls, pubs, bars and fine dining restaurants. Their versatility has made them the ideal snack for any occasion. While many versions are delicious, they don’t come anywhere near to the mouthwatering arancini di riso from Sicily.

In Italy, they come in the form of spheres or cones of rice. These spheres have an irresistibly crunchy, breadcrumbed exterior which contrasts against their soft and savoury insides. Their doppelganger dishes contain all kinds of vegetable, cheese, meat and rice combinations. But nothing beats the surprise inside of arancini di riso! Praised for its unique texture, the sticky rice hides a delicious centre of meat sauce, cheese and peas. Let it fall apart in your mouth as you savour the taste. Conveniently portable and high-energy, an arancino ball is the perfect pit-stop snack on your tour in Italy.

Tortellini

The good old ‘whip-up a dish’ meal of tortellini isn’t quite what it seems. Those store-bought packets, popular for their 3-minute-to-cook status are very different from what’s known as tortellini in Italy. For starters, this meal holds a large significance in Italy during the Christmas season. Rather than your day-to-day knock-up meal, this dish is traditionally served in the northeastern regions, most prominently Emilia Romagna, during the festive period. The process of making the pasta dough, hand-rolling and filling each pasta parcel is a way for Italian families to come together and enjoy some quality time together whilst preparing the Christmas meal.

Another surprising difference is that, instead of the pesto and tomato sauces we usually associate with pasta, Tortellini is traditionally cooked and served in brodo, a meat broth. Made from several cuts of meat and subtle aromatic flavours, it’s made to enhance the tortellini filling rather than overpower it. On top of this, the delicate pasta envelopes are filled with fresh and local ingredients. Rather than the chorizo, chicken, ham and beef-filled tortellini we see on supermarket shelves, authentic tortellini pasta carries pork meat, prosciutto, mortadella di Bologna (cured pork sausage), Parmigiano Reggiano cheese, egg and nutmeg.

Embark on our tours in Emilia Romagna, known as the culinary capital of Italy, to try Italy’s finest cuisine enrooted into their culture.

For more information about our tours in Italy, give our cycle experts a call on 020 7471 7760.