7x the most delicious dishes in Northern Italy
Italy attracts hordes of tourists every year for good reason, and they usually spend their stay happily feasting their way through the country. Of course, it’s a large country, and every region has its own specialties and delicacies. You can’t really go wrong, especially if you stay away from the crowds or overly touristy restaurants. But even then, serving bad food is often considered an insult to the country’s notorious culinary pride. And if you’re in northern Italy, be sure to try these local dishes.
You’ve probably heard of risotto Milanese (from Milan), and ragù Bolognese (from Bologna) too. But do you know these local dishes, which are hugely popular in the north?
Trofie al Pesto
In the Liguria region, where Genoa is located, they eat the original version of pasta with pesto. Typical of the region is the trofie pasta shape: a ‘short’ pasta that is narrow and twisted. What clings to it perfectly is pesto—real pesto Genovese, of course!
Tartufo di Alba
In the Piedmont region you’ll find the town of Alba, and the area around it is where the best truffles in the country (perhaps the world?) are found. The tuber magnatum pico is an exclusive white truffle variety, and whether it’s shaved over an omelette, pasta, or risotto, you can bet it’ll blow your mind.
Panna Cotta
‘Cooked cream’ originated in the Langhe, also in Piedmont. It’s a simple little pudding, but when made with truly high-quality ingredients, such a dessert is a delicate delight. Delicious with raspberry coulis or caramel.
Fonduta Valdostana
In the high-altitude Valle d’Aosta, with its snow-capped mountain peaks, it’s naturally a joy to enjoy cheese fondue. The local cheese is Fontina, an ideal melting cheese for dipping pieces of bread and raw vegetables into. Yum!
Polenta Concia alla Valdostana
In Valle d’Aosta, they’re also very fond of polenta. Understandably so, because in the cool mountains, a bowl of soft cornmeal with cheeses such as Fontina and Toma melted through it can be exactly the comfort food you’ve been waiting for.
Canederli
In Trentino-Alto Adige you’ll find a very distinct food culture specific to the region, also known as South Tyrol. Its Austro-Hungarian history can be seen in dishes such as canederli, which is derived from the German word semmelknödel. These are large gnocchi-like balls made with stale bread soaked in milk and egg, optionally with bacon, served in broth or with butter and cheese. Now that’s making me hungry.
Baccalà alla Vicenta
Further east, we come to Veneto, the region around Venice. The city itself is famous for its ciccheti; the tapas-like bites eaten with a drink as a social ritual are, of course, just some of the many specialties typical of this region. One of them is Baccalà alla Vicentina. You may know the fish as salt cod; here, the dried, salted cod is cooked in milk and then served with polenta. This polenta is whiter than the kind eaten in the northwest and has an even softer texture and milder flavor. Delicious alongside that distinctive fish taste.
Also read:
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- Italy would love to see espresso recognized as heritage on the UNESCO list
Source: Chef’s Pencil
