Combine two passions: food and travel. Discover the origins of these iconic Italian foods named after their hometowns, from Parma Ham to Gorgonzola Cheese

After the interest in the previous article about 5 famous Italian foods named after real places (part 1), we gathered 10 other well-known Italian products that got their name from their area of origin and production.

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. Finally, when you get back home, it will be a great satisfaction to bring a Barolo bottle to a dinner party and think that you actually HAVE BEEN to Barolo!

1. Risotto alla Milanese – Milan (Lombardy)

Probably the most famous risotto in Italy and certainly the most iconic dish from the Lombardy region, Risotto alla Milanese is recognizable by its unique yellow color, given by the key ingredient: saffron. Even if Milan makes fashion come to your mind, rice has strong cultural relevance in Lombardy, and it’s even possible to visit its rice fields, mixing food and travel on a deeper level.

2. Caprese Salad – Capri Island (Campania)

The least “salad-y” of all salads, but definitely one of the most loved. Just put together mozzarella and tomatoes, drizzle with olive oil, sprinkle with salt, and embellish with a couple of basil leaves. The perfect combination for a fresh summer meal or side dish.

3. Olive Ascolane – Ascoli Piceno (Marche)

Ascoli knows how to make olives—not just delicious olives, but olives that are stuffed, breaded, and fried. Oh yes. And if you haven’t had the chance to try them yet, we hope you can taste them soon.

4. Barolo – Barolo Area (Piedmont)

Barolo comes from the town of the same name. In the same area of the Piedmont Region, there are the towns of Asti and Barbaresco, which are also known for fine wines. It is no surprise that it is even recognized as a UNESCO World Heritage Site.

5. Friulano – Friuli Venezia Giulia

Once known as Tocai, this wine had to be renamed after a lost legal battle with Hungary. That’s how this white wine came to be named Friulano, a fresh rebranding that proudly reflects its terroir.

6. Montepulciano d’Abruzzo – Abruzzo

The name Montepulciano confuses many, because it’s also associated with Vino Nobile di Montepulciano. In this case, Italy witnessed another legal name battle. Montepulciano d’Abruzzo is named after the Montepulciano grape variety, and it is made in Abruzzo, while the Tuscan Nobile di Montepulciano is actually made from the Sangiovese grape but produced in the area of Montepulciano town.

7. Chianti Classico – Chianti Hills (Tuscany)

Another iconic wine, another name rooted in geography. Chianti is originally the name of a hilly area in Tuscany. In the 1300s, the Chianti League—a political-military alliance created by the Republic of Florence—administered and defended the region. Its symbol was a black rooster, which still identifies the wine produced there today.

8. Parma Ham – Parma (Emilia-Romagna)

Parma is one of the main cities in Emilia-Romagna, a region rich in history, famous for its motor industries—and food. There are many types of prosciutto named after their production areas (Modena, Sardo, Norcia, Sauris, etc.), but Prosciutto di Parma is the most internationally known and widely produced. It’s followed closely by Prosciutto di San Daniele from, of course, San Daniele, Friuli Venezia Giulia.

9. Parmigiano Reggiano – Parma and Reggio Emilia (Emilia-Romagna)

Another Parma-sounding name? Parmigiano Reggiano! “Parma” refers to the town mentioned above, while “Reggiano” comes from Reggio Emilia, a nearby city. Wondering about the difference between this and Grana Padano? One major distinction is the production area. “Padano” refers to the Po Valley (Pianura Padana), a broader area in northern Italy.

10. Gorgonzola – Gorgonzola (Lombardy)

Staying in the cheese realm: maybe not everyone knows that the strong-smelling, blue-green Gorgonzola cheese gets its name from the town of Gorgonzola in Lombardy, near Milan, where it originated around the 9th century.

11. Napolitan Pasta – Napol… NOPE!

“Napolitan” pasta is a popular dish in Japan—but it doesn’t actually exist in Italy. The ingredients are a giveaway: ketchup, bacon, Tabasco… However, it’s one of the earliest Italian-inspired dishes to appear on the other side of the globe and helped spark Japan’s fascination with Italian cuisine.

Conclusions

Escape the most crowded cities on your next trip to Italy. Combine food and travel in the itinerary to discover more authentic places. Eat locally sourced ingredients and more particular dishes, you will enjoy your experience even more.