The Summer In Italy Newsletter

Italy's Iconic Dishes

There's no denying that the food is a main attraction around here. It lures and seduces visitors, and keeps locals happily satisfied, as well. Polls show that Italian food is the most popular in the world! Around Italy, what are the favored dishes? Several surveys show that Italians still love the classics. Most of the faves are pasta plates, not surprising since we consume 23 kilograms of the stuff per person annually. The most popular plates, compiled from several surveys and from restaurant owners' polls, show that while we may like to sample fusion or ethnic foods, we still tend to love a good ol' plate of comfort food when we dine out.  Try them for yourselves when you're here, and see why they remain our iconic favorites.

Ossobucco with risotto. This Milanese speciality is ordered by locals and tourists alike, a great flavor combo of creamy saffron-spiked risotto and savory succulent veal shank.

Tortellini. Whether served in brodo (broth) or sauced with tomato, the little cheese or prosciutto-filled triangles are appreciated up and down the peninsula. It's also a well-known grandmother's cure for the common cold.

Bucatini alla Gricia and Amatriciana.The Romans claim these but they really hail from Abruzzo/Lazio border where they are made with spaghetti. The Gricia is the "white" version - just guanciale, pasta cooking water and pecorino cheese. The Amatriciana, from the town of Amatrice, adds tomato sauce to the mix for a perfect pasta dish that almost everyone adores. 

Pizza. Obviously. Who doesn't love pizza? We certainly don't turn it down when we can pop into a pizzeria for a fresh-baked wood-oven beauty! The art of Neapolitan pizza-making has been recognized by UNESCO as an intangible cultural gem!

Spaghetti alla Vongole. Spaghetti with clams, a classic. It is usually served in bianco (without tomato) but when we add it, the tomato is a light touch, not a thick, dense sauce that overpowers the clams. No-siree! 

Pasta with Pesto alla Genovese. Liguria's fragrant basil makes for a world-renowned sauce that is often referred to merely as "pesto". Pick a pasta shape, and toss on the sauce, and lunch is ready! 

Cotoletta. Breaded veal or chicken cutlets that are fried. Simple, but tasty, with a squeeze of lemon it's a winner. They're especially popular with the kids, which is probably why it turns up high on the restaurants' surveys of most ordered dishes. Many adults tend to go for the pesce fritto (mixed fried fish) when indulging in fried foods.

Spaghetti alla carbonara. Harder to get perfect than one might think, a restaurant can build its entire reputation on doing the carbonara just right. This is the only way Italians eat bacon and eggs! The guanciale and beaten eggs make a salty-silky sauce that it is perennially popular.

La Genovese. Not to be confused with pesto alla genovese, this dish actually has nothing to do with Genoa but is a Neapolitan specialty. Beef and onions are cooked low and slow to make a melty-blended stew-like sauce that is poured over pasta. Definitely something you should try!

Lasagne. The decadent layers of pasta with bechamel have myriad varieties but the most craved is the tomato version, with or without meat tucked between the pasta leaves. We tend to eat it more for holidays and celebratory meals, making it something special to be savored.

See the travel guide on our site for regional recipes in each area we have properties! Service, quality, and recipes...now that's amore! ;) 

Spaghetti with Clams

Spaghetti with clams is a Neapolitan classic that is loved all over the country. It uses fresh clams and just a few other ingredients to flavor the dish. Forget the image you might have of overcooked noodles drenched in thick tomato sauce with a few clams swimming in it; this is a light and tasty dish bursting with fresh clams. There's no cream or butter, either, so it's a healthy plate of pasta, too! There is debate about whether or not to add a few fresh tomatoes; many Neapolitans swear it's the "right" way, others insist that "in bianco" (white) sauce is the real deal. In short, it's a matter of taste! In Campania, they use baby clams known as "veraci" which might be hard to find where you live. Just get the smallest ones you can find. Frozen clams are okay, too (but don't tell that to a Neapolitan!)

Spaghetti alle Vongole (Spaghetti with Clams)

INGREDIENTS:

1 kilo (about 2 pounds) of fresh baby clams
2 cloves garlic, minced
a dash or two of red chile flakes
1 cup white wine
a handful of parsley, minced
1 pound (about 400 grams) spaghetti or linguini

PREPARATION:

If the clams haven't already been cleaned, you'll need to soak them in heavily-salted water for a couple of hours to clean out the grit. Drain and rinse them well.

In a pan large enough to hold the clams heat the olive oil and lightly saute the garlic, red chile flakes and about half the parsley until garlic begins to color. (You can also add 6-8 quartered cherry tomatoes if you wish.) Add the wine and bring to a boil. Gently put in the clams, cover, and cook until they open up, about 10 minutes.

Meanwhile, bring a large pot of water to a boil and cook the linguini or spaghetti until al dente. Drain and return to the pot. Add the clams and wine, drizzle on a bit of olive oil, and sprinkle in the parsley, tossing it all well. Serve. (Italians do not put grated cheese on seafood dishes, but at home, it's your own choice!)