Discover the origins of these iconic Italian foods named after their hometowns, from Bolognese sauce to Franciacorta wine

You definitely know about these Italian foods and drinks. But have you ever thought about drinking Barolo in Barolo? Or what about eating genovese in Genova? In Italy, there are many dishes named after their city or area of origin. There is no need to say that most authentic preparations are where the original dishes come from. Or where the original, highest quality ingredients come from!

An idea for a different kind of trip to Italy is going on a gourmet trip. Do not only visit the impressive monuments but also learn and savour the regional food. You will discover less crowded and more local areas.

Check this list also if you are visiting one of these regions, you don’t want to miss local delicacies.

Finally, when you get back home, it will be a great satisfaction to find in the supermarket a Franciacorta bottle and think that you actually HAVE BEEN in Franciacorta.

1. Bolognese sauce – Bologna (Emilia Romagna)

Actually called ragù alla bolognese (ragu` Bologna way) in Italian , or simply ragu` it’s a sauce made with minced meat and tomato sauce. Therefore it isn’t pasta, but rather a sauce with which you season the pasta.

2. Genovese sauce – Genova (Liguria)

Same goes for this other sauce, whose full name is pesto alla genovese and Italians often just shorten it to pesto. It is a sauce of basil, olive oil, cheese, and pine nuts and pairs the best with linguine, a kind of flat spaghetti.

3. Prosecco wine – Prosecco (Veneto, Friuli-Venezia Giulia)

This one is a bit tricky. Prosecco wine is produced mainly in the Veneto region, and the Prosecco Superiore can be found only in a small area of the region. However, Prosecco wine can be made also in the next Friuli-Venezia Giulia region, where actually the city of Prosecco is located.

4. Franciacorta wine – Franciacorta (Lombardia)

Another famous wine that gets its name from the area where it is produced is the Franciacorta, a sparkling wine produced with the same method of champagne, and using only grapes from the Franciacorta area.

5. Bistecca alla fiorentina – Firenze (Toscana)

Beefsteak Florentine style, also called just “Fiorentina”, is a T-bone steak known for the high quality of the meat and the dimensions. It can get to 4 cm high and 2 kg weight! The history of the recipe walks together with the history of the city itself and it is a must try for meat lovers.

Conclusion

Imagine a new way to travel to Italy and try Italian foods where they originally came from. You will discover the deep roots of the history and the people involved in the ingredients and preparation. Locals will be the most passionate about their regional excellence with pride and the best knowledge.

If you like to travel to local areas and wine, don’t miss Italian wine regions: the greenest area of Europe, Abruzzo

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