italian cuisine essay

Essay on Italian Food

Students are often asked to write an essay on Italian Food in their schools and colleges. And if you’re also looking for the same, we have created 100-word, 250-word, and 500-word essays on the topic.

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100 Words Essay on Italian Food

Introduction to italian food.

Italian food is famous around the world. It is known for its rich taste and variety. Pizza and pasta are the most well-known dishes. This food is not just about taste but also about a beautiful culture. People in Italy love to eat together with family and friends.

Ingredients in Italian Cooking

Italian chefs use fresh ingredients like tomatoes, garlic, and olive oil. They also use different kinds of cheese and meats. Herbs like basil and oregano add flavor to their dishes. These simple ingredients make the food delicious.

Popular Italian Dishes

Pizza comes from Naples, and pasta can be found all over Italy. Risotto and lasagna are also popular. Gelato, a kind of ice cream, is a favorite dessert. Each region in Italy has its special dish that people love.

Eating Habits in Italy

Italians usually eat a light breakfast and have a big lunch. Dinner is also important. Meals are often long because they enjoy talking and eating slowly. This shows the importance of food in their social life.

250 Words Essay on Italian Food

Italian food is famous all over the world. It is known for its rich taste and the use of fresh ingredients like tomatoes, garlic, and olive oil. People in Italy take great pride in their cooking, and each region has its own special dishes.

Pasta and Pizza

When we think about Italian food, pasta and pizza are usually the first things that come to mind. Pasta comes in many shapes like spaghetti, penne, and lasagna. It can be served with different sauces, cheese, vegetables, or meat. Pizza is another favorite, with a flatbread base, tomato sauce, cheese, and various toppings.

Meats and Cheeses

Italy also has a variety of meats and cheeses. Salami, prosciutto, and Parmesan cheese are popular Italian foods that are enjoyed by people everywhere. These items are often used in sandwiches or served with bread and olives.

Desserts and Coffee

Italian desserts like gelato, which is a creamy ice cream, and tiramisu, a coffee-flavored cake, are sweet treats that many love. Italians also have a strong coffee culture with drinks like espresso and cappuccino being very important in their daily life.

Italian food is a celebration of flavors, colors, and textures. It brings people together and is enjoyed by families and friends. Whether it’s a simple plate of pasta or a fancy dessert, Italian cooking makes mealtime special.

500 Words Essay on Italian Food

When we think about Italian food, pizza and pasta are the first things that come to mind. Pizza started in Naples and has thin dough with toppings like cheese, tomatoes, and different meats. Pasta comes in many shapes such as spaghetti, macaroni, and lasagna. Each region in Italy has its own special way of making these dishes.

Italian Ingredients

Italian cooks use a few key ingredients to make their food taste so good. Olive oil is used in almost every dish. It adds flavor and is also healthy. Tomatoes, either fresh or as a sauce, are another important part of many meals. Cheeses like mozzarella, parmesan, and ricotta are used to add creaminess and flavor. Herbs like basil, oregano, and parsley make the food smell and taste delicious.

Meals in Italy

Italian desserts.

Italian desserts are just as famous as the main dishes. Gelato, a kind of ice cream, comes in many flavors and is smoother and softer than regular ice cream. Tiramisu is a sweet treat made with coffee-soaked ladyfingers, mascarpone cheese, and cocoa powder. Cannoli are tube-shaped pastries filled with sweet ricotta cheese and often bits of chocolate or fruit.

Healthy Italian Food

Many people think Italian food is healthy. This is because it includes lots of vegetables, olive oil, and lean meats like chicken and fish. The Mediterranean Diet, which is based on the traditional eating habits of Italy and other countries nearby, is considered one of the healthiest diets in the world.

Italian Food Around the World

Italian food is a delicious part of Italy’s culture. It’s made with simple, fresh ingredients and is known for its variety of dishes like pizza, pasta, and desserts. Eating an Italian meal is not just about the food, but also about sharing a happy time with others. Whether you’re in Italy or another country, you can enjoy the wonderful flavors of Italian cuisine.

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Home — Essay Samples — Nursing & Health — National Cuisine — The History of Italian Cuisine: Delicacies and Traditions

The History of Italian Cuisine: Delicacies and Traditions

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Published: Aug 1, 2022

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Buon Appetito: A Reading List on Italian Food

Everything I, an Italian, Thought I Knew About Italian Food is Wrong (Marianna Giusti, Financial Times , March 2023)

This Italian-language podcast , hosted by Alberto Grandi and Daniele Soffiati, also explores the true history of Italian food and aims to separate marketing from truth.

In this fascinating piece, Italian journalist Marianna Giusti aims to uncover the truth about classic Italian dishes like carbonara, tiramisu, and panettone—which are celebrated for their authenticity despite being relatively recent inventions. She speaks with older family members and friends from across Southern Italy, asking about the food they ate as children (lots of beans and potatoes) and how it contrasts with the food on menus today.

Inaccuracies about the origins of Italian food may be considered harmless—if it wasn’t for how gastronationalism influences Italian politics and culture. She cites the example of the archbishop of Bologna, Matteo Zuppi, suggesting that pork-free “welcome tortellini” be added to the menu for the San Petronio feast. What was intended as a gesture of inclusion to communities that don’t eat pork, was slammed by far-right Lega party leader Matteo Salvini. “They’re trying to erase our history, our culture,” he said. To me, food is one of life’s great unifiers. I love to bring people together around food, but just as often, food is used to divide people. This piece made me reconsider what I thought I understood about Italian food and think critically about who and what is welcome at the table.

It’s all about identity,” Grandi tells me between mouthfuls of osso buco bottoncini. He is a devotee of Eric Hobsbawm, the British Marxist historian who wrote about what he called the invention of tradition. “When a community finds itself deprived of its sense of identity, because of whatever historical shock or fracture with its past, it invents traditions to act as founding myths,” Grandi says.

There Is No Such Thing As Italian Food (John Last, Noema , December 2022)

In this provocatively-titled piece, journalist John Last examines how climate change and immigration patterns are changing food in Italy. It examines how ingredients from abroad and the labor of migrants were used to build one of the world’s most loved cuisines. It also cites a study that found that the role of immigrants in Italy’s farming and culinary sectors has been systematically ignored. Italian food is often celebrated for connecting eaters with unadulterated, authentic cuisine. The reality is much more complicated. I enjoyed how this deeply-reported essay challenges ideas of culinary purity and questions who that narrative excludes. I was interested to read how Italy’s microclimates produce regional specialities, and how they will be forced to adapt due to climate change. If you’re curious about the future of Italian cuisine, this is the essay for you! It has also been anthologized in Best American Food Writing 2023 for its examination of how food shapes our culture.

It’s this obsessive focus on the intersection of food and local identity that defines Italy’s culinary culture, one that is at once prized the world over and insular in the extreme. After all, campanilismo might be less charitably translated as “provincialism” — a kind of defensive small-mindedness hostile to outside influence and change.

What the Hole Is Going On? The Very Real, Totally Bizarre Bucatini Shortage of 2020 (Rachel Handler, Grub Street , December 2020)

If you’re interested in the pasta-making process or more pandemic-era pasta content, I recommend Mission Impastable from The Sporkful .

The early months of the pandemic were characterized by lockdowns, widespread anxiety, and a national pasta shortage . In this funny, engaging piece written by the self-described “Bernstein of Bucatini,” I learned why some pasta shapes were especially difficult to find due to production challenges. This piece is an enjoyable, twisty romp that points to the sensual delight of pasta during a dark time.

I’d like to go a step further and praise its innate bounciness and personality. If you boil bucatini for 50 percent of the time the box tells you to, cooking it perfectly al dente, you will experience a textural experience like nothing else you have encountered in your natural life. When cooked correctly, bucatini bites back. It is a responsive noodle. It is a self-aware noodle. In these times, when human social interaction carries with it the possible price of illness, bucatini offers an alternative: a social interaction with a pasta.

America, Pizza Hut, and Me (Jaya Saxena, Eater , March 2016)

I really enjoyed this thoughtful personal essay about a young girl’s obsession with Pizza Hut and the influence of food on her identity. The author questions her intersecting heritage: she’s a mixed kid with an Indian father and a white mother, a New Yorker who craves stuffed crusts in Pizza Hut rather than an “authentic” dollar slice, and a pre-teen who wants to eat “white food” while her family enjoys soupy dal and potatoes flavored with cumin and turmeric. This piece is also a useful primer on the history of Italians in America, tracing the path from “other” to mainstream acceptability.

I was half Indian, half white, and all New Yorker. In simple assimilation calculus, going to Pizza Hut with my Indian grandparents in Fort Lee should have earned me points for eating in real life what the cool kids were eating in commercials. And yet, I was still a New Yorker: My ideal sense of self was white, but worldly, opinionated, and judgmental.

Finding Comfort and Escape in Marcella Hazan’s Essentials of Classic Italian Cooking (A. Cerisse Cohen, Lit Hub , November 2022)

I loved this essay about how the author learned to cook during the pandemic and the comfort she found in the reassuring, authoritative voice of Marcella Hazan. The piece vividly describes the flavors of Italian food (“mellow, gentle, comfortable”) and the solace found in cookbooks at a time of unprecedented uncertainty. Before learning to cook, the author considered it a domestic task inextricably linked with traditional notions of femininity and heterosexual marriage. But Hazan, who is widely considered to be the doyenne of Italian cuisine, teaches her that cooking for herself and her chosen family is an essential element of survival, not only literally but existentially. This essay brought me back to the early days of 2020. As the pandemic spiraled out of control, I found my equilibrium through brisk morning walks and the comfort of a pot bubbling on the stove. I still cook most days. Sometimes, it’s a pleasure. More often, it’s a chore. For me, this beautiful essay evoked the visceral, bodily demands of appetite and how satiating them can provide not just culinary satisfaction, but a feeling of peace and wellbeing.

Hazan helped me see that nourishing oneself, and sharing a family meal, is simply foundational. To privilege invention and labor outside the kitchen, but not inside it, is to play into patriarchal distinctions of value. Hazan herself was a cook, an educator, and an incredible creative success. She remains influential for many contemporary cooks. Her adoration of the anchovy—“Of all the ingredients used in Italian cooking, none produces headier flavor than anchovies. It is an exceptionally adaptable flavor”—foreshadows the long reign of Alison Roman. Her careful ideas about layering flavors and her scientific approach to the kitchen find their echoes in the methodologies of Samin Nosrat (who, in her blurb for the new book, also credits Hazan with beginning her obsession with the bay leaf).

Eating the Arab Roots of Sicilian Cuisine (Adam Leith Gollner, Saveur , March 2016)

If you’d like to continue your study of Sicilian cuisine and perhaps try a recipe, you might enjoy this Salon piece about the author’s love of oily fish, simple pasta, and bright flavors.

My partner and I recently returned from a holiday in Sicily. The island is considered to be a melting pot of North African, Arab, French, Spanish, and other cultures—which for me, was best understood through the food. We enjoyed regional delicacies like deep-fried lasagne, cookies made with beef and chocolate, and cremolata, a sherbet-like dessert that originated in Arab cuisine. It was a delight to remember the trip while reading this mouth-watering travel essay which aims to disentangle how Italian and Arab culinary history mixes on the island. What begins as an academic question quickly becomes a catalog of exquisite meals as the author explores the island’s rich, colonial past through its food. He traces the ingredients that are core to Italian cuisine—including the durum wheat used to make pasta—to migrants who arrived on Sicily’s shores and “gifted this land with what’s sometimes known as Cucina Arabo-Siculo.”

Sicily has had so many conquerors, and there’s simply no way to pull apart all the intermingling strands of culture in order to ascertain what is precisely “Italian” and what’s “Arab” and what’s not anything of the kind. At a certain point—ideally sometime after having a homemade seafood couscous lunch in Ortigia and sampling the life-changing pistachio ice cream at Caffetteria Luca in Bronte—you have to give up trying to isolate the various influences and accept that countless aspects of life in Sicily have been informed by Arab culture in some way. It’s deep and apparent and meaningful, but it’s also a cloud of influence as dense and intangible as the lemon gelato sky that greeted me upon my arrival.

Clare Egan is a queer freelance writer based in Dublin. She writes about food (among other things) for her newsletter and is working on her first book.

Editor: Carolyn Wells

Copyeditor: Krista Stevens

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What Makes Italian Cuisine So Special?

By Nael
31 Jan, 2017

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There are many cuisines around the world, but perhaps none of them focuses on the type of painstaking, all-day work and preparation that Italian cuisine does. That's because much of the food served throughout Italy simply requires a great deal of work to cook and prepare. Pasta is often made by hand using fresh ingredients while sauces take all day to cook and properly seasoned. Aged cheeses and fresh breads, essential to finishing off any truly authentic Italian meal, sometimes take multiple days or months to prepare. That's why the Italian tradition treats every meal as a celebration and as a reward: That meal, at least historically speaking, often took months of preparation so that each fresh ingredient could be properly aged and integrated into the dishes being served.

A Simple Way to Cook a Fulfilling Meal

Though Italian cuisine often involves a whole day of preparing, and some of its ingredients must age for months at a time, the actual preparation of an Italian meal is very straightforward. This is especially true when considering the advanced techniques and delicate ingredients used in French and German dishes, for instance, which often compete with Italian cuisine as a leading choice of diners around the world. The Italian philosophy of cooking makes it simple to prepare a beautiful, tasty dish for an entire family without having advanced culinary experience. This aspect of cooking reflects Italian culture: In many regions of Italy, the central point of connexion for large families is a meal freshly prepared at home. Home cooks, unlike restaurant chefs, rely on a series of basic culinary skills and processes. That carries through to today's Italian cuisine at the leading restaurants around the world. While the flavours are amazingly complex, the process of bringing those flavours to the table remains a relatively simple labour of love.

Italian Food Encourages Sharing and Conversation

A proper Italian meal goes well beyond the dishes being served for lunch or dinner. In fact, delicious Italian cuisine often serves not as the star of the show, but as the background to a long conversation that involves family, friends, and neighbourhood acquaintances. Throughout Italian history, one thing has remained constant: A good meal was served only to form the basis of a good conversation. Italians are known for taking hours at a time to finish a meal, with ample sources of protein, pasta, and locally fermented wines. Perhaps due to an Italian meal's social legacy, developed over many generations, the country has become known for its "endless" meals that involve many courses. Most traditional Italian meals start off with light meats, vegetables, or cheeses, and progress through at least four different courses that involve a heavier "entree" meal and light snacks. A dessert option is typically offered as well, once the conversation has begun to wind down and guests are beginning to transition to dessert wines or coffees. It is often said that the best way to judge the success of an Italian meal is by the level of conversation that it encourages, and it's easy to see why that legend has become the case not only in Italy, but in Italian restaurants around the world.

Italian Food is the Original "Melting Pot" Cuisine

Modern immigration patterns have allowed the world to shrink, in some sense, with the mingling of cultures and cuisines throughout all of the continents. Even so, this type of melting pot is not something that should be considered new or original. In fact, Italian cuisine has been melding flavours and regional identities for centuries. As mentioned earlier, modern Italian cuisine originates from 20 different regions now grouped together as a single country. Even before that formal union, however, Italians were borrowing each other's techniques and recipes. The type of cuisine that is most commonly "exported" internationally is one that has blended Roman, Greek, Sicilian, and Etruscan cooking styles and recipes. By melding together the best parts of Italian cuisine, culture, and conversation, Italian food has become a conversation piece all on its town. Today, it represents simple cooking, complex flavours, and comforting conversations among friends. No matter where someone is or where they're from, those elements of a meal can make any day, and any cuisine, very special indeed.

Few cuisines have managed to travel the world and become as popular as Italian cuisine , with restaurants that serve up authentic Italian dishes located in almost every major urban centre and country internationally. This is not something that happened by accident, however. Italian food has evolved over many generations, and the unique care and ingredients that go into every dish are designed to inspire an authentic connexion to Italian history, culture, and connexions, no matter where the dish is served. To understand what makes Italian food so unique, so special, and so globally popular, consider its origins and what goes into every item on a typical Italian menu.

Over 20 Different Regions of Unique Cuisine

The great thing about Italian cuisine is that it's an extremely diverse set of recipes, cooking techniques, and multi-generational traditions. Indeed, Italy as a country didn't come into existence until the middle of the 19th century. Until that point, modern Italy was made up of 20 different regions that developed independent cuisines based on local traditions, climates, and availability of diverse ingredients. To understand Italian cuisine is to understand the difference between Tuscan, Florentine, and Sicilian cooking styles, among many others. Each region took advantage of its location and traditions to shape modern Italian food . Steaks, pasta dishes, and seafood dishes, come from different regions and are often cooked with different spices based on their origin.

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Writing about food in Italy. From domestic storytellers to food writers

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I have a black pen in my hand, it is quite anonymous but it has a fine tip, it allows me to write easily, words sliding on the paper without effort: they spring from the inside without pauses, filters or interruptions. I’ve written the most beautiful things, the ones that moved me to tears, with paper and pen. When I transfer those tactile words here on the blog, I can rearrange them, giving an order to phrases and thoughts, finding that red thread that binds them together.

Today I am at my desk, typing meditatively at my computer with ink-stained fingers, feeling lightened by so many thoughts that crowded my mind and that could not find a place to rest. Now they have it.

Today’s reflections follow up on what I wrote about food writing on Corriere della Sera , where I explained what I think of this profession, how and when my curiosity for this form of writing was born, what I read and what I like. Everything began with a fascination for foreign writers such as Elizabeth David , M.F.K. Fisher and Ruth Reichl , until I discovered that writer in whose voice I recognize myself more, which comforts me and inspires me: Laurie Colwin . My journey began from abroad, but today I come back to Italy, holding on to my roots, to who I am.

It is food writing also in Italian, it does not have a translation as many other words such as computer and blog. Why don’t we have a word to describe this profession in Italian? Is food writing existing at all in Italy?

Every time grandma passes me a recipe, she does it through a memory, a precise moment in time when she learnt it, an occasion during which she prepared it, a person who taught it. Whether it was Aunt Antonietta and her latte alla portoghese , Aunt Valeria and her pasta with meatballs, or Fine, that lady who was so good at cooking that was asked to prepare meals in every household of the village during harvest time, they are never impersonal lists of ingredients and procedures, but stories. She would tell me the ingredients, the whys and wherefores, interspersed by superstitions and uses.

Perhaps food writing in Italy has never existed before, or it is just taking more time than in other countries to root, because basically the passing down of culinary knowledge has always been based on an oral tradition , on the margin notes written on family cookbooks with a clean calligraphy, as you would learn in school before the war, on the informal chatter of a Sunday morning spent in the kitchen.

Food writing struggled to rise to the level of literature because it was already there, among the domestic walls, mixed with the real food cooked and eaten.

Things change, though. This oral tradition of domestic storytellers is slowly disappearing with the evolution of the family: in the recent years a spontaneous response has replaced the old way of passing down recipes. Food writing exists in Italy today, it is not recognized yet, but you can find it in the pages of some blogs, where new writers write with their personal voices about their relationship with food, with a territory, with a gastronomic tradition.

Giulia, Juls and the food writing

You can apply the label food writing to many different areas: when you write a gastronomical critique, when you write an essay about economics, politics, agriculture and sociology with a food perspective, when you write a memoir or a reportage on GMO… the kind of food writing that resonates with me, which made me exclaim this is what I want to do when I grow up, is writing recipes, introduced, enriched, stuffed and wrapped with memories and stories of my life or related to my family.

I had to face immediately an obstacle, an internal, auto-imposed barrier which had much to do with my self esteem. I had a wonderfully ordinary life, without drama, without sudden and inconsiderate decisions – if you exclude my first and last tattoo which I got when I was 27. Was this life worth to tell? Could it be really interesting for someone?

Then I figured out the importance of having a perspective. I realized that food has always been there, not as a backdrop, not as a faint garlicky smell on the back of my mind. Food made me who I am, honest, reliable and optimistic, it helped me to deal with those traumas or simply those challenging moments of growth which are always present in the life of a teeneager and young woman.

As a naive country girl, not able to pronounce profanity or to argue with someone, I would overcome the fear of not being accepted at school, not being part of a group, bringing a tray of biscotti when we would meet to study. Those biscuits still taste of self-assertion, they remind me of an unripe age which was going to blossom soon.

I would wipe out the disappointments of an adolescent love, when I used to fancy guys I never addressed a word to, whose names I barely knew, with a steaming cup of afternoon tea, in which I would dunk two biscuits at a time, until they became soggy and soft. Going down through my throat, they would melt that bitter knot that we all know very well, leaving only the sweet taste of sugar. Even today a cup of well brewed tea solves most of my problems.

At the university I made new friends and left my shell behind when I volunteered to cook during home parties in tiny scarcely lit kitchens, with just a burner and a few pans. I was there, in the midst of so many people I would meet for the first time, but I felt protected, keeping a foot in my natural environment. The wooden spoon was my magic wand and my security blanket. After so many years still nothing has changed.

I have always experienced food on a personal and emotional level, as a remedy, a therapy, a way to celebrate, to awaken memories, to keep them alive.

My food writing often betrays this intimate dimension. Those words, that I would relentlessly turn over in my mind when I was learning to grow up, gushed out and since then I have not been able to stop them. They changed my life when, at the age of 28, in the midst of the generational crisis of Saturn Return, I had a desperate need to redefine my identity as a young woman.

And I did it with food: cooking it with dedication, learning to appreciate it and especially learning to write about it open-heartedly, without a filter. As an introvert, I found my way out.

They say that the moment a child is born, the mother is also born. In my case, when I wrote my first post here on the blog on February 1, 2009, a food writer was also born or, as Ruth Reichl would say, a writer. As Dianne Jacob refers on her book, Will write for food , she told me the term “food writer” is pejorative, like “woman writer.” She’s a writer, she says. That’s it.

Food writing is writing about everyday life, with a distinct perspective, that of food: cooked, shared, offered.

Writing about food, in Italian and in English

I write about food in Italian and English with the same emotion, with the same enthusiasm and commitment. On the one hand, I am charmed by the American and English food writing that taught me so much, in terms of language, structure and methodology, and equally inspired me and moved me, with Elizabeth David, Ruth Reichl and Laurie Colwin as teachers.

On the other hand, I owe so much to Italy, my home, my family, my training and the essence of who I am. I love the Italian language, its nuances and its musicality, just as I am fond of the English one, especially when it comes to food. Years ago I was in Manchester and I found a menu in a farm-to-table restaurant, which for months I read enjoying every word as a delicious mouthful, like the last bite you leave aside, the one with the perfect balance of ingredients and textures.

I love writing in English as I like to imagine to have a small part in describing Italy and its gastronomical culture to foreigners with a fresh and authentic perspective, as an Italian, updating the idea that sometimes is diffused abroad of a country crystallized in a Sofia Loren’s movie.

We still have so much to give in terms of knowledge and appreciation of food, and I would like to do my part sharing the recipes of my culinary tradition, cooked as we do it today in my family, thanks to that original relationship I have always had with food, at home.

Even in Italy we have some extraordinary examples of food writing, which struck me before I knew that writing of food would become my profession: Camilleri – who wouldn’t want to sit at dinner with Montalbano -, Dacia Maraini and the penetrating smells of Bagheria , Clara Sereni and her Casalinghitudine , recently discovered thanks to Laura .

In the last years emerged also the voices of many bloggers who developed a style, an identity, that proudly make food writing all’italiana : we should start to reassess what we can do at home. We must look curiously at what happens outside the national borders without putting ourselves on the second level, something in which, as Italians, we tend to excel. Let’s make our voice credible, even outside the national borders, though we must be the first ones to believe we are worth to be listened to.

I have a voice. Sometimes I feel it strong and definite, as it could easily overcome the noise that surrounds us. Other times my voice falters, trembles and mingles with sighs, like the day when I discussed my final project at the university, like when Tommaso told me that first night ‘shall we speak?’.

I do not hang out at Michelin starred restaurants and I certainly miss the lexicon to describe a dinner of that level, but I’m sure I am able to communicate the emotions that you could experience in cooking a certain recipe, I am convinced that I can make you feel able of cooking it, help you to prepare it in the best possible way, avoiding some of the mistakes that I have already committed.

For so long I thought that mine was another level of food writing, lower, prosaic, but today I reconsidered my position. Today I acknowledge which is my mission, what is the impact I want to have in other people’s lives, I have given a meaning to my work: I do not want to amaze or impress, I do not want to put myself on a different level, I want to write accessible recipes, that could drag you into the kitchen, to rediscover that unstoppable power that the well cooked and well enjoyed food has, as it can simply save you a dinner with friends or, in the most extreme cases, save your life, helping you to reinvent it.

So no recipe for today, just a ton of reflections and chats. If you reached the end of this post I’d be happy to hear your ideas, perspective and consideration on food writing, and I’ll see you again within the end of the week with a barely risotto with mushrooms!

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This Post Has 38 Comments

Loved the post. So entertaining. Glad you mentioned Manchester as I live not far from there and in fact was there on Saturday and had lunch at Carluccios. I look forward to your next post.

Manchester was a business trip, I was there for a week and had completely freedom. Loved every single moment of that trip, and that restaurant with a solo dinner was the highlight!

Love your recipes. I have an allergy to garlic and it’s so refreshing to see these amazing dishes that don’t always add it. Thanks for sharing.

Excellent piece! Enjoyed every word of it. It is true that Italians have written home made recipe booklets for their families for generations. I personally was lucky enough to find beautifully calligraphed menus and recipes for Christmas and Easter during the war! Absolutely mesmerizing to touch and read. You’re doing an awesome job! <3

what a treasure Saghar! This reminds me when I bought a second hand copy of Il talismano di Ada Boni on eBay, and found a book full of notes from a nonna. It is like getting into another person’s life!

Amica, i tuoi post sono sempre bellissimi, ma stavolta ti sei superata. Viene voglia di abbracciarti ad ogni riga, oltre che di farti i complimenti per il coraggio e la passione che hai investito per diventare la scrittrice che sei oggi, per me probabilmente la migliore scrittrice di food in Italia. Sei un’ispirazione e un modello.

Amica, e tu eri con me quella prima volta a Londra, quando jaden di Steamy Kitchen in collegamento dall’America ci diceva che lavorava solo 3 ore al giorno e che ci campava l’intera famiglia… ma ti ricordi?

I love this post ♡♡♡ Really is like I think about food and love for the life.

thank you SO much Gloria! ♡♡♡

Cook on and write on. Sharing the awareness of the beauty or interest and fascination of the moment is the critical factor. Thanks!

Thank you Alyce! I will keep on cooking and keep on writing, I find my motivation and my fuel in the interaction with you! so thank you, thank you, thank you!

What a stunning piece of writing here! And the conclusion is really, food writing doesn’t need a word in Italian, it is part of life.

that could have been the title, you condensed the whole article in one perfect sentence! and, most of the thoughts here are the development of our chats, of everything we’ve been saying through the years! x

A really stunning essay, Giulia, just beautiful! As always, your writing is lyrical, honest, and heartfelt. You portray the evolution and philosophy of your food writing. For me (and my wife) food writing has always been an important of my life. When I was in graduate school I cooked (and read) my way through Julia’s Mastering the Art of French Cooking; I devoured the essays in Gourmet Magazine. A large book case in our Florence apartment is filled with cook books and food writing. These days I most enjoy highly evocative and expansive food essays such as yours, with recipes or not. Your writing about Italian cooking comes from the heart, from your roots, and I find it to be highly satisfying. Thanks for all you do for Italian food, cooking, and food writing!

Thank you so much Bob! I hope one day I’ll get to meet you and your wife, I guess there will be a lot to talk about! I’ve just browsed though Julia’s Mastering the Art of French Cooking very superficially, but lately it is like everything is telling me to read it and cook from it extensively, and your message today is just another piece in the puzzle!

Thank you, Guilia, very well written. You should never hesitate to do anything. I enjoyed every word, as usual.

thank you so much Bonnie!

Wonderful piece! I agree that writing is writing whatever your focus is and it doesn’t have to be labelled. Food features in my writing whether it’s fiction or non-fiction simply because it’s an integral and very important part of my life. The ‘lexicon’ used to describe dining at high-end restaurants is full of cliches and works for superficial experience of food. Simplicity, honesty and genuine passion for food in your stories are by no means prosaic or inferior. You are a writer. And a really good one. Thank you for sharing.

thank you so much Amela, you really warmed my heart with your comment! Reading your bio I value your comment even more! thank you!

Even though I’ve subscribed to your blog for some time now, this is the first time I’ve reached out to you with a comment. With this post, I have learned more about you and am proud that you are so self-aware at such a young age. You are truly gifted and are handling it with integrity. Thank you for sharing this with us. You are enriching many lives.

Mary Anne in Austin, TX

Thank you very much Mary Anne, for your kindest words and for stopping by to leave this comment, it is always heart-warming to give a name, an origin and a voice to a reader. Thank you!

Giulia grazie per aver scritto questo post così forte e coraggioso ma dolce e umano allo stesso tempo. La tua scrittura deve proprio assomigliarti! un abbraccio e un grazie enorme per i tuoi pensieri che condividi con noi.

grazie Michela, vuol dire tanto! :*

Guilia, We met at an Annette Joseph workshop where you prepared an incredible lunch. I have followed you ever since because during that day you made me feel as if we were cooking together in your own kitchen, as friends or family would do, not as a professional to a class. In my eyes you signify what Italian cooking is at it’s heart, love and sharing. Keep writing, cooking, sharing and loving. Grazie mille, Susan

Oh hello Susan! 🙂 I remember that day, and I remember that everything went smooth because there was a good group of people who loved cooking and sharing and we had so much fun! This said, I’m going to treasure your words, as being also a cooking teacher this is my aim every time, and you can’t even imagine how glad I am you had such an experience! a big hug!

i have tears in my eyes reading your post. I dont know much about food writting and my cooking on the end of a long working day is not allways fun. But food is for me emotion pur .. i love to travel and to explore and i love italian food a lot since it reminds me of my time as aupair in Firenze, when i was 17. There are still a lot of recepie in my all day cooking thst i learned in Florence. I have a cake recepie that my mom wanted to bake .. i bought here all the ingredients but she died unexpacted with 68 a week later. I stand in her kitchen crying after she past away with my sister and we backed this cake in her memory .. yes to me Soulfood excised

Now I have tears in my eyes reading your comment, Sonja. What you did with your sister was probably the purest form of love, cooking as a way to remember, and celebrate. Which cake did you bake? it must be very spacial now for you.

Guilia, thank you for mentioning my book, Will Write for Food. I like the meditative style of this blog post, the way you keep coming back to what you value most, which is family recipes. Many of us agree that nothing excites us more than writing down and reproducing beloved recipes from family members.

Thank you Dianne, for everything. If you could read the article in Italian on Corriere della Sera that originated this post, you would find there again your book, which I consider my bible for food writing. I read it once a year, every time finding new and interesting food for thought!

Continuing to enjoy your blog, and what about those great photographs! Wish I could reach through the screen and take a bite. Keep it up please.

ahah! Thank you Randy! 🙂

I love your comment about recipes in Italy – they are not impersonal lists of ingredients, but rather memories of a person and how they created food that was memorable. When I share a “recipe”on my blog, http://www.blog.learntravelitalian.com , I consider it really a “method” – either one I have learned through trial and error, or more commonly, one I have learned from my mother or grandmother. That is what really makes the food I prepare for my own family special in my mind. I hope my children will continue to pass these recipes down for the next generation.

Giulia, I just came across this post and it so resonated with me. I often too have felt like my writing was not living up to some unspoken expectation. Keep writing and cooking and telling your story. The world needs your beautiful perspective.

Impressive! I really like the way you explained everything. Italian Food is love!

Impressive! Italian Food is love!

wow, reading this I feel so similar in terms of how I connect with food and how, as an introvert, I use it as an escape too! I love understanding my food, blogging it, sharing the excitement and nourishment with others, and just cooking/baking everyday as a way of enjoying my personal place after a school day. I absolutely love this and i relate so much!

Thank you so much for your message Riya, I can perfectly relate with what you say, cooking is the best way to find your personal place after a school day!

I just discovered your website and read some blogs and I can’t stop myself from contacting you and giving you a big Thumbs Up for the quality work that you’ve been doing.

I am also writing about (Food) these days and I’ve written an article on the topics

I’ll be very honoured If you post my article on your blog. Please let me know what you think, I can send the article today.

Best Regards, Bela Watson

The Invention of Authentic Italian Food

by Fabio Parasecoli | Jul 22, 2019

Building on the myths of tradition and authenticity, Italian food has soared worldwide in terms of cultural prestige and commercial success. Representations in media, as well as changing performances of culinary identities both abroad and in Italy, have contributed to the shifting perception of what and how Italians eat.

Italian cuisine has been gaining enormous terrain in terms of status and global notoriety. It is no longer exclusively identified with family style modest eateries, ice cream parlors, and cheap pizzerias, as in the past. After decades of poverty and hunger, which pushed generations of migrants to look for a better life abroad, Italians finally see their food appreciated all over the world. At times they are even attributed the role of arbiters of gastronomic refinement and authenticity. Paradoxically, initial disadvantages turned into benefits. How did this happen? What kind of representations in international media and popular culture have supported this shift? These are some of the questions I tried to address in the essay “The Invention of Authentic Italian Food: Narratives, Rhetoric, and Media” (of which this post is an excerpt), published in the volume Italians and Food , which Roberta Sassatelli edited for Palgrave McMillan.

The industrial development of Italy took place relatively late, in what is commonly referred to as the “economic miracle” of the late 1950s and 1960s . Such delayed economic growth ensured the survival in rural areas of crops and food productions that are now appreciated precisely for being unique and artisanal. Increasingly appreciated as symbols of refinement and social and cultural distinction, they are given a new economic life and a higher status, through connotations of tradition and authenticity. Every day, within a few hours of production, fresh specialties such as burrata and buffalo mozzarella are transported by plane to destinations greatly removed from the areas of production, of course at a cost. At the same time, the availability of such products makes Italian cuisine shareable also with outsiders all around the world. This perception of accessibility is amplified by the supposed natural inclination of Italians to spend a long time at the table, welcoming family, friends, and visitors alike, while sharing their specialties and traditional practices with pride and passion.

A non-traditional dish: vegetable-filled tortellini served with fava beans and grated dried ricotta cheese

Due to the availability and “affordable exclusivity” of products from Italy on the one hand, and the centrality of sharing and conviviality in the mainstream perception of Italian food culture on the other, the domestic preparation of everyday dishes also crucially contributes to the reproduction of Italian foodways. Recipes that are handed down from generation to generation, often along a matrilineal line, carry special significance in terms of authenticity, as they represent social identity, cultural pride, comfort, community, and emotional connections with families—especially when they have been scattered globally following the tides of diaspora. Although in reality they are often jealously guarded by those in the know, consumers may assume such recipes to be relatively accessible due to the supposed generosity and the inherent desire to share the table that is attributed to Italians, together with a certain rambunctiousness and lack of formality during meals. The family meal or the meal among friends becomes the metonymic representation of all Italian eating experiences, and it looms large in cookbooks, TV show, magazines, and films. The formal dinner, for instance, rarely factors in this kind of discourse.

This state of things is the result of both cultural dynamics within the communities of the Italian diaspora, and well-calculated business strategies. As Italian migrants moved up the social ladder, they leveraged their food skills and traditions as opportunities for business. Cooks and entrepreneurs who had honed their trade in migrant boarding houses in the early 20 th century took to opening small restaurants for a clientele who wanted to enjoy the frisson of rubbing shoulders with newcomers whose habits were intriguing and unusual. Historian Donna Gabaccia points out how in the early 1900s Italian restaurants in San Francisco represented for many locals the appeal of “Latin hedonism,” expressing “the values that appealed to bohemian eaters, in their rebellion against the self-restraint and moral probities of Victorianism”.

Making ravioli with my mother

Once Italian foodways became more accessible, conviviality and festivity were commodified and turned into attractions. Italian entrepreneurs often carefully cultivated an image of welcoming affability which also served as an antidote for the fear caused by the entanglement of members of the Italian diasporic communities in organized crime. Over time, entrepreneurs of Italian descent started producing ingredients such as cheese or pasta locally, jumpstarting a food industry that is now considered as unfair competition by producers from Italy, as Italian sounding names are widely deployed as marketing tools. In some cases, immigrants of Italian descent introduced not only dishes and ingredients from their land of origin but also forms of public consumption that did not exist before. For example, in the 1950s and 1960s, Italian ice cream parlors multiplied in German cities, making restaurants and pizzerias that opened in subsequent years less foreign and threatening. In the United Kingdom, the Italian-style bars were popular in the 1960s, riding the wave of the Dolce Vita lifestyle that turned Italy into the paragon for sensuality, hedonism, and good living.

From the 1960s it became easier to travel to Italy, thanks to the growing accessibility and affordability of international jet flights. Foreign tourists started noticing the differences between the food they experienced in Italy and the food they thought of as Italian, strongly connected with the Italian immigrant communities in their countries of origin. Inevitably, well-informed consumers began questioning the authenticity of what was considered “Italian,” while looking for authoritative sources that could impart them with knowledge about “true” Italian food.

In Italy, local and national authorities, as well as producers, have been paying greater attention to the economic potential of culinary traditions and local products, especially at a time when heavy industry and mass manufacturing are waning while the service sector is growing, as in other postindustrial societies. Italian supermarkets now sell products that carry geographical indications labels and make recourse to traditions to differentiate their offerings. Besides the efforts of the Italian government and other public institutions to promote Italian food, the growing global appeal of Italian cuisine is above all connected with its perception and reproduction in the international media as the symbol of and gateway to a whole lifestyle.

In this imaginary version of Italy, people are more relaxed, families are the foundation of emotional and social life, and communities are closely knit. Everyone is always excited to spend time eating and drinking with relatives and friends. These representations are often based on disproportionate expectations regarding Italians, who in this version of reality are supposed to display good moods, prove welcoming to foreigners, and live without stress—regardless the economic state of their country, the high unemployment rate, and the pressures deriving from modern life. This idealized Italy of culinary pleasures ignores racism and intolerance toward new immigrants, who have become crucial in the production of many typical products, from tomatoes to mozzarella. In fact, immigrants—often undocumented and exploited by organized crime—take care of livestock, pick fruit and vegetables, bus tables and often become cooks and pizza makers, displaying great command of Italian dishes. Nevertheless, the perceptions about Italian food and the relationship that Italians maintain with their culinary traditions remain a source of fascination and excitement for foodies around the world, prompting them to patronize Italian restaurants, cook Italian dishes at home, take Italian cooking classes, or even travel to Italy to taste the real thing.

In Italian Food, What's Authentic and Does It Really Even Matter?

Italians are passionate about their food culture, but the ingredients we eat and how we eat them are constantly evolving and changing over time.

I pride myself on having a profound understanding of what Italian food is and what makes it authentic. I know the difference between carciofi alla giudea , twice-fried artichokes in the style of the Roman ghetto, and carciofi alla romana , braised artichokes with garlic and mint in the style of Rome. I know that acqua cotta , one of the classics of Tuscan cooking, comes in at least three radically different versions depending on what part of Tuscany you are in. I know that even if an Italian would never sprinkle grated Parmigiano over his shellfish pasta, he would happily eat crostini with melted mozzarella and anchovies. I know that asparagus and tomatoes are not cooked together, because wherever you are on the boot they are not in season together. I know that long cooking of vegetables is a hallmark of Italian food wherever you are: no barely blanched green beans or asparagus for Italians, please!

I believe that my understanding of the flavor combination of fresh mozzarella, sun-ripened tomatoes, basil, and olive oil is a foundation that can steer me to many plates beyond the simple classic insalata Caprese I first ate, still sticky with salt from a morning in the water, at a beach-side restaurant in Capri. I laugh to myself at the many ridiculous combinations I come across outside of Italy, knowing that nobody with any understanding of Italian food would ever combine nettle-ricotta ravioli with puttanesca sauce.

And yet, I ask myself, what is authenticity and does it really matter? Italians are, of course, passionate about their food culture and ready at all times to chastise a foreigner for not understanding that right combinations or sequences of flavors. Salad always comes after the entrée -- never before. Pasta and soup fill the same slot in the meal, so you eat one or the other and not both. Plum tomatoes are for pasta sauce, globe tomatoes are for salad. And so it goes, a dizzying array of rules and regulations for how you eat. But still I wonder, what is the importance of authenticity?

Italian food and flavors changed dramatically after 1492 with the influx of the New World fruits and vegetables -- tomatoes, corn, beans, peppers, potatoes -- that were gradually integrated over four centuries of gardening and cooking and are at the core of today's version of Italian food. If we wanted to be really authentic with Italian food, shouldn't we do away with all the invasive species? Doesn't that make tomato sauce and polenta inauthentic?

Food is not static. What we eat is constantly evolving and changing. New things become available. When I was a child in Rome, cilantro, limes, and yams were unknown and unavailable; today, thanks to immigration and the global produce trade, you can probably find all three at the corner vegetable stand. When I first started paying attention to my neighbors' farm in Tuscany, they were extremely self-sufficient in terms of their food. They grew, raised, and foraged probably 90 percent of what they consumed. Their food and flavors were delicious and unvarying, and the dishes Mita cooked formed the basis of my understanding of Italian food.

And yet as the times changed and they began to watch television and shop for some food at the supermarket, variances drifted in. One year we had pasta with a canned truffle and cream sauce. Another Easter my mother was surprised by violets in the salad. "I saw it on TV," Mita said. Is it inauthentic to be inspired by new ingredients? Is it inauthentic to take the combination of insalata Caprese and manipulate the ingredients until they no longer resemble mozzarella, tomatoes, and basil but the flavor combination remains the same?

I cringe when Americans do strange things to classic Italian food: Spaghetti and meatballs has me running out the door with an excuse about my house burning down. Yet while I have never seen spaghetti and meatballs on a menu in Italy, I have seen plenty of fresh-off-the-boat Italian chefs appropriate the dish and add it to their repertoire.

Much as Italian food was changed by the discovery of the Americas and recently by immigration and a global market, Italian immigrants who came to America 100 years ago were influenced by the new ingredients and the lack of availability of ingredients that were common back home. Is it inauthentic to use Vietnamese fish sauce when we are pretty sure that 2,000 years ago the ancient Romans made and consumed fish sauce themselves?

As a chef who has tied my career to cooking "authentic" Italian food, who prides herself on knowledge of what is proper Italian and what is not, I have been amazed and intrigued at what Italians make their own. Years ago in Puglia I ate in a little tiny restaurant that prided itself on everything coming from the garden out back or the farm down the road. The different cheeses we ate were described as yesterday's cheese and last month's cheese. But when I went back the next day to cook with them, I was amazed to find them happily using Kraft singles in their eggplant Parmesan. I thought I had misheard or misseen, but no, they really were using Kraft singles without any sense of destroying the authenticity of their food.

Recently, I had an Italian chef in my kitchen who requested Worcestershire and Tabasco to put in her tomato sauce. Is that inauthentic? Or is it simply adapting in the same way that people adapted new products like corn to their traditional dishes of grain gruel made with millet, barley, or farro? Do I really care if someone sprinkles mint over fried artichokes? It actually sounds good. I have found the combination of soy sauce and extra virgin olive oil to be delicious. Is that a bad thing? It's certainly inauthentic right now, but will it be considered a standard element in Italian cuisine 50 years from now?

I think that as a non-native Italian it has been tremendously important to me to define my understanding of the cuisine as an understanding of the traditions that go into the food. It becomes terrifically important to be able to say "I might not have an Italian name or been born in Italy, but my ability to know and cook what is authentic means I am just as Italian as Luciano Pavarotti." I do believe that often there is a reason behind many of the dishes we love and cherish and revere as authentic to us. And I do believe you have to really understand the classics in anything to start rearranging them. But food is not static, and our tastes are not static. And perhaps if I was Italian to the bone I would feel freer to add Worcestershire sauce to my tomato sauce. Maybe I would roast sweet potatoes with rosemary and garlic and not think twice about it.

When I taste traditional French food with its flour-thickened, rich, long-cooked sauces, I don't enjoy it. It tastes old and stale and boring. I don't agree that innovation for the sake of innovation is necessarily a good thing, and I don't enjoy molecular gastronomy necessarily any more than I do classic haute cuisine French food of the 1950s. But for me a truly confident chef is able and eager to appropriate new ingredients and techniques. Things change, our palates change and what was new today may become the tradition of tomorrow -- a tradition so ensconced that the minute you think of that cuisine you think of the dish, the way pasta with New World tomato sauce or New World polenta immediately makes you think of Italy.

Image: Petrafler/ Shutterstock .

About the Author

Italian Cuisine

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I have always had a passion for Italian food. It has been my favorite since I was a little girl. Spaghetti, lasagna, fettuccini alfredo, pizza and cheese ravioli are excellent choices of Italian foods. Out of all of the many choices of Italian cuisine chicken alfredo is my favorite. Going to a restaurant every time I crave chicken alfredo can be expensive so I have learned how to make this delicious meal on my own.

It is also a very quick dish to make with little prep time. Here are some steps that you can use to cook chicken alfredo.The first thing that you should do before you start cooking is to make sure you have all of your ingredients. In order to make chicken alfredo you would need a choice of alfredo sauce. I recommend Bertolli. You can choose from classic, four cheese, mushroom, and garlic alfredo.

I use two jars of alfredo sauce. You will also need one to two pounds of chicken breasts, two cups of broccoli with no stems, and a tomato. To bring taste to your food you will need Italian seasoning, salt ,pepper, olive oil and pasta. I use one box of penne but you can select any pasta such as farfalle (bowtie), fettuccine, or linguine.Once you have gathered all of your ingredients the next thing you should do is gather the appropriate items to cook the food with. A large skillet will be used to cook the chicken, a large pot to boil the pasta, and a strainer to drain the pasta.

Now that we are ready to cook the first thing you will need to boil the pasta. Fill the large pot with ¾ of water and then add the pasta.Place the pot on the isle of the stove and set to boil. It will take fifteen minutes for the pasta to cook.

While the pasta is boiling you can start cutting the chicken breast into medium-sized rectangular pieces. After your finished cutting the chicken you will need to add a tablespoon of olive oil to the skillet and warm to medium-high temp on the stove. Once the pot is at cooking temperature add the chicken to the skillet. Then you will add Italian seasoning, salt, and pepper to the cooking chicken. You can season the chicken to your desired taste.

Make sure that the chicken is cooked thoroughly.Next, you will need to check back on the pasta. Once the pasta is done you will need to drain it using the strainer. After the pasta has been strained put the pasta back into the large pot. Add one tablespoon of olive oil to the pasta.

After mixing in the olive oil add the chicken and alfredo sauce then set the stove to medium-low.Finally, at this point you can then dice the tomato and the broccoli. Add them to the pot and let the chicken alfredo marinate together on low and cook for fifteen minutes. Make sure to cover the pot. After the alfredo is finished cooking it is ready to be served.

If you like parmesan cheese like I do you can add it while being served. If you want to make a nice meal out of this you can add side salad and garlic bread along with your chicken alfredo.Italian food is enjoyable to eat and cook. These are some steps that I use to make my favorite Italian dish. There is no perfect way to make chicken alfredo but you can always create your own way of making it. Another thing that I like about cooking this dish is that it does not take a long time to make.

If you are constantly busy and need a quick meal this would be a perfect choice.

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The Best Italian Restaurants In Chicago

photo credit: Kim Kovacik

Adrian Kane , Veda Kilaru & John Ringor

July 5, 2024

There are a lot of very good Italian restaurants in Chicago, so this guide could have been much longer. It also could have included places specializing in pizza, but the internet only has so much room. And anyway, we have a guide just for that . In fact, we even have separate ones for casual neighborhood and old-school Italian spots. But these places have the very best Italian food in the city. In other words, the restaurants that right after you leave, you’ll immediately wonder when you can go back again.

What our ratings mean

photo credit: Sandy Noto

Monteverde is at the top of this list for one reason: it’s our favorite Italian restaurant in Chicago. Every dish here is fantastic, from the housemade pastas like cacio e pepe and tortelli di zucca, to the ragu alla Napoletana (with perfectly-cooked pork shank, sausage, meatballs, and fusilli)—which is one of the most delicious plates of food we’ve ever eaten. Come here on a date, with a group, or by yourself, and order every single pasta on the menu.

photo credit: Eric Wolfinger

A dimly lit dining room with white tablecloths and high ceilings.

Lakeshore East

Tre Dita in the St. Regis has all of the glamor you’d expect from a restaurant inside a five-star hotel: art deco designs, immaculate river views, and top-notch service from staff in well-pressed suits. But the food (from a chef behind buzzy LA Italian spots Funke and Mother Wolf) is even more exceptional than the gorgeous space. Schiacciata drizzled with olive oil can make a die-hard focaccia fan long for this fluffier Tuscan cousin. Prawns in salsa verde and a charred rib eye cap are well-seasoned. And all of the pastas are perfectly tender, like the creamy pici caccio e pepe. Tre Dita is an ideal spot for a big anniversary, birthday, or any special occasion—even if that special occasion is just diving into their rich bowl of duck pappardelle ragu on a Monday night.

photo credit: Christina Slaton

River North

If you’ve eaten at Bavette’s or Gilt , you know they treat pasta with the honor and respect it deserves. Ciccio Mio in River North is an Italian spot from the same team, and the old-timey space looks like it could be a room in the mansion from Clue . The menu has antipasti, pasta, and mains, and everything from the lasagna with bolognese to the crispy chicken parmesan is delicious.

Humboldt Park

The food at this casual Italian restaurant in Humboldt Park stands out in Chicago’s pasta and chicken parmesan landscape, because every dish has some kind of creative twist. The meatballs are filled with melted scamorza, offering the benefits of a Juicy Lucy without the risk of third-degree burns. The deconstructed lasagna is a pile of handmade garlic mafaldine, whipped ricotta, and a mushroom bolognese that would win in a steel cage death match against any meat version. The restaurant has the relaxed vibe of a European cafe, and is busy with couples on dates, small groups catching up, and people at the bar drinking wine and having oysters—all of whom are probably pretending they’re on vacation.

Fulton Market

This Italian steakhouse on the edge of Fulton Market is working hard at channeling mid-century-era glamour, complete with bartenders in waistcoats and a checkered marble floor. It’s loud and sceney, but it's also fun and the theme works. There are excellent steaks on the menu, plus perfectly al dente housemade pasta, and entrees like chicken parmesan and branzino that (almost) outshine the steaks.

photo credit: Kristen Mendiola

Ukrainian Village

A Tavola in Ukrainian Village is easy to miss because it looks like a regular ol’ house. But just beyond the foyer (because it is, in fact, an old house) is an intimate Italian restaurant, decked out with thick window curtains and black and white photos. It's full of regulars who’ve been eating there for years, and don't be surprised if you see a kid blowing out birthday candles. And in the summer, you can enjoy pillowy housemade gnocchi or short rib risotto on the secluded back patio.

This West Loop Italian spot is from the same chef as Boka, which means the food is great. And while the menu isn’t going to blow your mind with creativity (it’s mainly pizza, pasta, and a handful of entrees), it is delicious. The cacio e pepe ricotta dumplings are now our reigning definition of “decadent.” The pizza has a chewy crust, and the chicken parmesan stays crispy even while sitting in a rich tomato sauce. It’s in the former Bellemore space (which is huge), and it’s decorated with hanging plants and a very cool fabric wave ceiling. The bar is full of people dining solo, and the restaurant is buzzing with staff and everyone from couples to large groups. Reservations are few and far between , so plan on booking a month or so in advance or snagging a seat at the bar right when they open.

Riccardo Trattoria

Lincoln Park

Riccardo Trattoria in Lincoln Park is nice enough for a special occasion but doesn’t feel formal or stuffy. Order any of the pastas (the pappardelle with ragu is delicious) and an entree like the osso bucco. This also happens to be one of the only restaurants with burrata worth going out of your way for. It’s straightforward with just olive oil and prosciutto, but absolutely delicious.

RPM Italian

Look, it’s not our fault that a restaurant filled with tourists and owned by former E! Reality stars has some of the best Italian food in the city. RPM Italian in River North has big booths that can fit eight of your closest friends, an absurd amount of space, and feels like a 2009 episode of Gossip Girl , along with great service and delicious food. In fact, this spot’s bucatini pomodoro is one of our all-time favorite pastas. Don’t fight it—book a party trolley and just come here.

photo credit: Susie Lacocque

Enoteca Roma Ristorante

Wicker Park

Enoteca Roma is a small spot in Wicker Park that you might not know serves fantastic Italian pastas and bruschetta. Start with a bruschetta flight (you can choose five different types for $12) and a polenta board for the table (our favorite is topped with a venison bolognese). Then, round things out with the penne arrabbiata or one of the handmade specials. And in the summer, this place becomes the equivalent of Mary Poppins’ bag, when the space becomes deceptively large thanks to a huge secluded back patio.

photo credit: Mart Anthony's

Mart Anthony's Italian Restaurant

Just because a restaurant has a bar with regulars doesn’t make it “just like Cheers ,” and saying so is usually wishful thinking and obnoxious. But Mart Antony’s might qualify. It’s an out-of-the-way spot on the border of West Town and the West Loop and looks like a typical neighborhood corner tavern. But it’s also a fantastic Italian restaurant. The owner, servers, and bartenders are warm and welcoming and will chat with you even if it’s your first time there. On any night, it’s full of friends getting together after work and couples on casual dates, and you’ll realize that this restaurant is their “place.” Get the clams for an appetizer, and the braciole or lasagna.

photo credit: La Scarola

Ask a random person in Chicago to name a classic Italian restaurant, and there’s a good chance they’ll say La Scarola. It’s a neighborhood spot with white tablecloths, old photos of celebrities on the wall, giant plates of pasta, and veal scallopini that’s the size of the table. This place is ideal for a casual date night, weekly dinner with friends, or really any time you want to eat delicious Italian food.

photo credit: Matthew Reeves

Do you like a large dining room and a sea of white tablecloths? How about servers in tuxedo jackets? Well, you will find all of these things at Adalina, an upscale Italian restaurant in the Gold Coast. And even though this sounds like the ingredients of a stuffy restaurant, this spot walks the line between fancy and overly formal—both because of the friendly service, and because it’s busy and loud enough that you won’t feel like you’re eating in a library. Plus, the food is good. The menu has dishes like gnocco fritto with prosciutto, whipped ricotta, and honey (a fantastic starter), housemade pastas like mafaldine with artichokes and almonds, and entrees like a tender bone-in veal parmigiana.

Tufano's Vernon Park Tap

University Village

Tufano’s has no menus (everything is just on a chalkboard), and it’s full of regulars, so you may be concerned you’ve stumbled into someone’s family reunion instead of a restaurant. Honestly, since everyone at this place knows each other, you probably have. Not much seems to have changed here since 1930, and that’s why we like it. We come for the friendly neighborhood atmosphere, plus fantastic dishes like the stuffed shells or sausage and peppers. And unlike your last family party, everyone here is very nice and the only reason you’ll see the police is that they come here to eat.

Like Tufano’s, Club Lucky gets extra points for just being so damn likable . This place opened in Bucktown in the early ’90s, and it’s meant to resemble an old 1940s Italian supper club. It’s loud and crowded, and the main dining room is huge, with lots of tables and big leather booths. The best way to enjoy this place is with a group, and prepare to float away on a sea of martinis and red sauce. Order the fantastic handmade cavatelli in vodka sauce, and you can’t go wrong with the lightly fried calamari as an appetizer. Most of the dishes here are meant to serve two, so we mean it when we say you should come here with friends.

.css-mm52m8{position:static;}.css-mm52m8::before{content:'';cursor:inherit;display:block;position:absolute;top:var(--chakra-space-0);left:var(--chakra-space-0);z-index:0;width:100%;height:100%;} The Best Restaurants In The Gold Coast

Our favorite places to eat in the neighborhood.

The Best Restaurants In River North

There’s a lot going on in this neighborhood, and deciding on a restaurant can be tough. This is where you should be eating.

The Casual Italian Restaurant Guide

From an Arthur Avenue classic to a tiny takeout spot in Windsor Terrace, these are the reliable neighborhood Italian restaurants for any weeknight.

14 Excellent Old-School Italian Restaurants

Because you need more red sauce in your life.

Adrian Kane

Editorial Director, West Coast

Adrian oversees the Infatuation's West Coast and Midwest markets. She joined the company in 2017, and has written hundreds of reviews and guides in Chicago.

Veda Kilaru

Staff Writer, Chicago

Veda joined The Infatuation in 2023. When she’s not eating, she’s poring over her meticulously maintained restaurant spreadsheet for fun.

John Ringor

John grew up in Albany Park and likes to play the xylophone when he isn’t busy eating and filling his camera roll with videos of pasta twirls.

What Makes Italian Beef Sandwiches A Step Above The Rest?

The Italian beef sandwich was delicious long before "The Bear" made it trendy, but its appearance on the Emmy-winning show has vaulted it into the city's food lexicon alongside iconic Chicago dogs, deep dish pizza, and tavern-style pizza. So what makes this beef sandwich so iconic?

The answer is that the sandwich is greater than the sum of its parts. Created by Italian immigrants striving to stretch their budgets and pantries as far as possible in the 1920s and '30s, the beef is similar to barbecue in that it was created out of practicality rather than decadence. There are various stories about its origin — with Al's #1 Italian Beef claiming to be the inventor — but all you need to do is try it, specifically in its birthplace, to understand why Chicagoans gravitate toward the gravy.

You start with a French roll capable of soaking up jus without disintegrating, especially if you go for it dipped, which is exactly what it sounds like — they dunk the entire sandwich before serving it, creating gravy bread . The meat must be simmered in jus and shaved, not sliced, or else you risk a tough bite. Whether you top it with spicy giardiniera, sweet peppers, or both, is a matter of personal preference.

So the answer isn't just the ingredients, or the resourceful people who made it, or the iconic city that's sustained it, but all of the above. In the same way that New York pizza and bagels taste better in New York, Italian beefs taste better at a table inside a Chicago eatery with a mound of napkins close at hand and a side of fries.

What's the best way to order an Italian beef?

There are a variety of approaches, many of which are acceptable, but you must first know the rules of ordering a beef to know why you're breaking them. If you don't like spice, go with sweet peppers as your topping of choice. However, you should try it with giardiniera at least once. Yes, the mixture of pickled cauliflower, carrots, peppers, celery, and whatever else the purveyors add to theirs doesn't feel like a stereotypical garnish, yet live in Chicago long enough, and you'll put it on everything.

Another key is you don't want to order one to-go, or god forbid, have it delivered, because there's a timestamp on this sandwich, and the pleasurability decreases every second it goes untouched. While you can order it certain ways to stave off the expiration date — not dipped, or with cheese for a barrier between bread and meat — a dry beef is a roast beef sandwich, and cheese pushes it more toward a French dip or a Philly cheesesteak. Remember, the meat is cooked in gravy and isn't strained, so regardless of how you take it, the bread is going to get soggy.

It's also okay to pile on both sweet peppers and giardiniera, and eat with your elbows on the table, hands hanging loosely over the sheets of wax paper and foil. Don't touch anything but your beverage, your fries, your sandwich, or napkins lest you risk juices showing up on the straps of your backpack or purse. Again, if you want cheese, that's fine, just don't be surprised if someone docks one of the stars off your Chicago flag paraphernalia.

How to identify a quality Italian beef in Chicago

The best way to find a solid Italian Beef in Chicago isn't on Instagram, or a preselected, internet-approved choice, but rather to follow the locals. There are any number of restaurants that offer them, and there's likely a spot closer to your hotel than taking the Brown line down to the Chicago and Franklin stop for a selfie in front of Mr. Beef, the iconic restaurant where the first season of "The Bear" was shot .

Now, if the sandwich arrives and the meat is sliced instead of shaved, or you catch your server slopping beef onto a hotdog bun — those aren't good signs. General vibes matter, too. Organized chaos is different from dysfunction. The clerk taking your order should speak in a vernacular accustomed to the sandwich and not flinch when you say "hot," "sweet," or "dipped."

If you walk in and see signed, faded photos of local celebrities and sports figures, along with a crowd of blue-collar workers, covered in a thin film of sweat, casually swearing about the Cubs or White Sox while inhaling the Chicago staple, you can be fairly confident that the beef is on point. However, if the place is empty, overly clean, and the atmosphere feels manufactured, it's likely that the product is missing that certain joie de vivre necessary for a memorable and enjoyable Italian beef in Chicago.

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Historic Italian eatery in Newport opens new restaurant in The Party Source

Pompilios Restaurant, a popular Italian eatery in Newport, has opened a new restaurant concept in Bellevue.

The new restaurant dubbed Mama Pompilio's Kitchen has opened in The Merchants Club inside The Party Source past the bourbon section, according to a S ept. 3 Facebook post from the establishment. Mama Pompilio's Kitchen offers a variety of flatbread pizzas and Italian sandwiches as well as the restaurant's signature risotto balls, Italian sausage, meatballs and more.

Mama Pompilio's Kitchen is open Tuesday through Saturday from 4-9 p.m.

Pompilios Restaurant first opened on April 1, 1933, as Pompilio House, per its website . It has undergone several name and ownership changes during its 90 years in business but has continued to be a tradition in Greater Cincinnati.

Celebrities like Frank Sinatra and Marilyn Monroe have been rumored to have dined at Pompilios. The local restaurant was also featured in the Cincinnati-shot films "Rain Main" (1988) and "Airborne" (1993).

We're extremely excited to announce the opening of Mama Pompilio's Kitchen! Mama Pompilio's Kitchen is located inside... Posted by Pompilios on Tuesday, September 3, 2024

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Hostel on Sadovaya
9.4 km Italian. Nearby attractions. Limpopo Entertainment Center. 85 reviews. 8.2 km Game & Entertainment Centres. City Park. 48 reviews. 9 km Parks. Control Tower of the Sea Port. 20 reviews. 8.7 km Points of Interest & Landmarks. Shopping Mall Krasnaya Ploshhad. 28 reviews. 8.2 km Shopping Malls. See all nearby attractions.
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