Renowned for its gastronomy, Italy is brimming with culinary treasures. What makes them special? Most originate from a specific region of the country… Follow us as we explore traditional dishes and the 10 most culinary cities in Italy where you can discover the finest local cuisine!

1. Milan: One of Italy's Essential Gastronomic Cities

Risotto
   

Created in 1809 in the Lombardy region, risotto is made with bone marrow, onions, parmigiano Reggiano, and rice. Before cooking, the rice is toasted in fat – a process known as tostatura.

It then goes through seven stages of moisture: the rice is gradually moistened with white wine or broth in a steady process. While risotto has countless variations, it is in Milan that you'll taste the traditional recipe!

Osso Buco

Osso buco is a specialty dating back to the 18th century. It is prepared with veal shank, marrow bone, olive oil, saffron, and vegetables. A tip? Enjoy your osso buco with a glass of red wine from Piedmont – a region in northwestern Italy, renowned for its prestigious wines.

Panettone
   

Born around 1400, panettone is a sweet bread made with grape honey and candied fruit. It is a dessert that demands considerable skill and time. Its preparation is so lengthy that finding a non-industrial panettone is increasingly rare… Don't miss the opportunity during your stopover in Milan!

2. Verona: The Capital of Gnocchi
   

Renowned for its UNESCO-listed historic city, Verona is also THE place to enjoy gnocchi! Made with potatoes, wheat flour, and semolina, these pasta dumplings are poached in water before being gratinéed in the oven. This emblematic dish is one of the signature dishes of Verona's carnival.

3. Rome: The Birthplace of Spaghetti Carbonara
   

Originating in Rome, the original recipe for spaghetti carbonara was born at the end of World War II. Once liberated, the city experienced a severe food shortage. To survive, Italians reportedly invented this recipe using the foods they received during rationing: powdered eggs, cream, and pancetta, with which they created a "sauce" to enhance their pasta.

4. Bologna: The Cradle of Lasagne

    

Simply named "lasagne à la bolognaise,