A journey through Italian cities named after iconic dishes.

Italy is a mosaic of flavors and culinary traditions. Many of the most famous dishes bear the name of the city that made them famous, often for historical or cultural reasons or because they were born right within the walls of those places.

Here are 10 cities that have given their name to the most iconic dishes of Italian cuisine, from north to south, from east to west.
 

1. Naples – Pizza Napoletana

Origin:

Naples is the home of pizza, and the famous Pizza Napoletana is now recognized as a Traditional Specialty Guaranteed (STG) by the European Union. Born in the 18th century, the most famous is the Margherita, dedicated to Queen Margherita of Savoy.

Interesting facts:

• The pizzaiolo Raffaele Esposito prepared it in 1889 with the colors of the Italian flag: tomato (red), mozzarella (white), and basil (green).
• The true Pizza Napoletana must be cooked in a wood-fired oven and have a high and soft crust.

2. Bologna – Tagliatelle alla Bolognese

Origin:

The Tagliatelle alla Bolognese take their name from the city of Bologna, famous for its rich and hearty cuisine. The ragù alla bolognese, traditionally served with tagliatelle (and not spaghetti!), has been codified by the Chamber of Commerce of Bologna.

Interesting facts:

• The ideal width of tagliatelle should be 8 millimeters (corresponding to the 12.270th part of the height of the Asinelli Tower!).
• The true ragù bolognese requires a long cooking time and ingredients such as minced meat, pancetta, wine, and milk.

3. Milan – Cotoletta alla Milanese

Origin:

The Cotoletta alla Milanese is one of the most representative dishes of Lombard cuisine. It is said to date back to the Middle Ages and was served to the monks of Sant'Ambrogio.

Interesting facts:

• Unlike the Austrian Wiener Schnitzel, the cotoletta alla milanese is prepared with veal cutlet with the bone and fried in clarified butter.
• The most traditional version is the “orecchia d’elefante”, very thin and crispy.

4. Parma – Prosciutto di Parma

Origin:

The Prosciutto di Parma is one of Italy's most appreciated excellences worldwide. It owes its name to the city of Parma, where the air of the Emilian hills contributes to the perfect aging.

Interesting facts:

• The crown mark is a guarantee of authenticity.
• The tradition of salting prosciutto dates back to Roman times.

5. Amatrice – Pasta all’Amatriciana

Origin:

The city of Amatrice, in Lazio, is the cradle of Pasta all’Amatriciana, a condiment made with guanciale, tomato, and pecorino romano.

Interesting facts:

• The original recipe did not include tomatoes, but was a white version called Gricia.
• Amatrice is one of the cities symbolizing pastoral cuisine.

6. Genoa – Pesto alla Genovese

Origin:

The Pesto alla Genovese is one of the world's most beloved condiments, born right in the Ligurian city. The original recipe calls for the use of DOP Genoese basil, extra virgin olive oil (and Taggiasca olives?), pine nuts, Parmigiano Reggiano, Pecorino, garlic, and salt.

Interesting facts:

• The marble mortar is the traditional tool for making pesto.
• The World Pesto Genovese Championship is held every year in Genoa.

7. Florence – Bistecca alla Fiorentina

Origin:

The Bistecca alla Fiorentina is the symbolic dish of Tuscan cuisine. It is a cut of beef (Chianina or Maremmana), cooked over embers and served strictly rare.

Interesting facts:

• The term "bistecca" derives from the English “beef steak”, used by British merchants in the 16th century.
• The steak must be at least 4 cm thick and cooked without a fork to avoid losing juices.

8. Gorgonzola – Gorgonzola Cheese

Origin:

The Gorgonzola takes its name from the Lombard town of Gorgonzola, where it is said to have originated in the 9th century. It is a blue-veined cheese, with an intense and characteristic flavor.

Interesting facts:

• There are two varieties: sweet and spicy.
• Gorgonzola is featured in many recipes, including risottos.

9. Trapani – Busiate al Pesto Trapanese

Origin:

The Pesto Trapanese is a variant of the Genoese pesto, typical of the city of Trapani. It is made with fresh tomato, almonds, garlic, and basil, and served with Busiate, a typical Sicilian pasta.

Interesting facts:

• This pesto is born from the meeting between Genoa and Sicily thanks to maritime trade.
• The busiate are made by twisting the pasta around a knitting needle.

10. Alba – White Truffle of Alba

Origin:

Alba, in the heart of the Piedmontese Langhe, is the capital of the White Truffle, one of the most prized ingredients of Italian cuisine.

Interesting facts:

• The truffle market of Alba is one of the most important in the world.
• The truffle is harvested with the help of trained dogs.

From cured meats to fresh pasta, from cheeses to desserts, Italian cities have left an indelible mark on world gastronomy. Each dish tells a story of tradition, territory, and passion. And you, which of these dishes have you tasted directly in its city of origin?

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