Top 10 Most Iconic Dishes of Italy

Panna Cotta is a sweet Italian dessert that has captured the hearts and palates of people worldwide. For food enthusiasts, Panna Cotta is a well-known treat. Over time, this famous Italian dessert made its way to Vietnam, quickly gaining popularity. The smooth, sweet texture and visually appealing presentation make Panna Cotta the perfect ending to any meal.

In Italian, Panna Cotta translates to 'cooked cream'. The dessert is made by cooking cream, milk, and sugar with gelatin, then allowing the mixture to set. The original recipe for Panna Cotta hails from northern Italy, where it was first made by solidifying cream with fish bones (the collagen from the bones helped thicken the cream). Today, gelatin is commonly used to create a silky-smooth dessert that melts in your mouth. The flavor can be enhanced with fruits and sauces to make the dish even more enticing.

Domenica Marchetti, an author known for her books on Italian cuisine, describes Panna Cotta as follows: “To me, Panna Cotta is the most refined dessert of the Italians. The hardest part of making this dish is achieving the right balance of smoothness and structure – it has to be silky, yet firm enough to gently wobble on the plate.”

The delicate texture of each bite, the sweet and creamy flavor, combined with the freshness of fruits, create a harmonious experience that has captivated anyone who’s ever tasted Panna Cotta.

Lasagna, or Lasagne (pronounced [lazaɲɲa], plural [lazaɲɲe]), is a type of wide, flat pasta, sometimes with wavy edges. This dish is traditionally served in layers, alternating between cheese, sauces, and other ingredients like meat or vegetables. Like many Italian dishes, Lasagna has numerous variations. In some regions, particularly in southern Italy, a simple tomato sauce and Ragu are commonly used, while in other areas, especially in northern Italy, Bechamel sauce is often preferred. Lasagna has become a beloved dish worldwide, enjoyed from Europe to the Americas.

Lasagne Verdi, meaning "green lasagna", is made by combining spinach with lasagna pasta. The dish is rich with the creamy taste of cheeses, the tangy flavor of tomatoes, the sweetness of milk, and the savory addition of meats, creating a unique, mouthwatering experience. While Lasagna comes in various forms, the most popular version remains the one served with Bolognese sauce.

Risotto is a classic Italian rice dish made with a creamy broth, which can be prepared using meat, seafood, or vegetables. Many varieties include Parmesan cheese, butter, and onions. This method of cooking rice is widely practiced throughout Italy. Typically served as a starter, a special version known as risotto alla milanese (pronounced ɾiˈzɔtːo alːa milaˈneːze) is often enjoyed alongside a main dish, ossobuco alla milanese (a Milanese-style braised veal shank).

The rice is first sautéed with an Italian vegetable mixture (called soffritto), which usually contains onions or garlic, butter or olive oil, coating the grains in a layer of fat known as tostatura. White or red wine is added, allowing the rice to absorb the flavor. Once the alcohol evaporates, hot broth is poured in gradually while stirring constantly. The stirring helps release the starch from the rice, creating a smooth, creamy texture. At this point, cold butter, cut into small cubes, and grated Parmigiano-Reggiano cheese are added for extra smoothness. Seafood versions of this dish typically omit the cheese.

A perfectly cooked risotto should be creamy, with the rice grains tender but separate. Traditionally, the dish is meant to be slightly runny, referred to as all'onda (which translates to 'wave-like'). It is typically served on a shallow plate, and the dish should be soft enough to spread easily, but without too much liquid pooling around the edges. Risotto is best served immediately while still hot, as it tends to dry out and the rice becomes too soft if left to sit.

Gelato (nghĩa là "ice-cream" trong tiếng Anh, số nhiều là "gelati") là một món tráng miệng đông lạnh phổ biến có nguồn gốc từ ẩm thực Ý, được làm với thành phần căn bản gồm sữa 3,25% và đường. Gelato thường chứa ít chất béo, ít không khí hơn 70% và có nhiều hương vị hơn các món tráng miệng đông lạnh khác. Điều này quyết định tỉ trọng và sự phong phú để phân biệt với các loại kem khác. Ở Mỹ, không có tiêu chuẩn nào cho định nghĩa về gelato vì có cho tất cả các loại kem, phải có ít nhất 10% chất béo bơ sữa.

Gelato ở phiên bản thời cận đại được ghi nhận từ đầu bếp người Ý Francesco Procopio dei Coltelli, người vào cuối những năm 1600 đã khai trương và giới thiệu gelato tại quán cà phê “Café Procope” của mình tại Paris, thu hút sự chú ý đầu tiên ở Paris và sau đó là phần còn lại của Châu Âu. Nhờ có món gelato, Procopio không chỉ có được quyền công dân Pháp mà còn có được giấy phép hoàng gia độc quyền do hoàng đế Louis XIV, biến ông trở thành nhà sản xuất duy nhất cho món tráng miệng đông lạnh tại đây.

Ngày nay, gelato được biết đến trên toàn thế giới và Ý là quốc gia duy nhất có thị phần của gelato thủ công so với gelato sản xuất hàng loạt là hơn 55% với hơn 5.000 cửa hàng kem hiện đại của Ý có số nhân công khoảng 15.000 người.

For those who have set foot in the beautiful country of Italy, the birthplace of European art, you’ve surely encountered the iconic dish fried rice balls Arancini – a true Italian culinary gem. If you've visited Italy and missed out on tasting these golden, crispy rice balls, it would surely be a great regret.

If you ever get the chance to explore Italy and its renowned cuisine, don’t miss the chance to try Arancini. These rice balls have an outer coating made of Italian rice mixed with turmeric, and the rice is cooked in vegetable broth, giving it a sweet, rich flavor from the vegetables. The filling typically consists of slow-cooked ragù meat, Mozzarella cheese, smoked meat, and peas. The rice balls are shaped, dipped in egg yolk, coated in flour, and deep-fried for 3-5 minutes. When you bite into one of these delightful rice balls, you'll experience surprise after surprise. From the crispy golden exterior to the soft, fragrant rice inside, and the rich, cheesy filling – all these flavors combine into a perfectly balanced and distinct taste. This dish is sure to leave a lasting impression on anyone who tries it for the first time.

Not only is this a nutritious dish, but its addictive, delicious taste makes it a popular street food in Italy. You’ll easily find Arancini in food courts, upscale restaurants, and even casual eateries.

Thịt heo nướng sốt cam là một trong những món ăn ngon hấp dẫn nhất ở Italia được người dân ở đây rất ưa chuộng. Khâu chế biến món ăn này cũng không quá cầu kì và không hề mất thời gian. Nguyên liệu cũng rất đơn giản. Chỉ cần một miếng thịt lợn được thái thành những lát mỏng vừa ăn sau đó đem tẩm ướp cho ngấm thật đều ra vị trước khi đem rán vàng đều 2 mặt trong chảo dầu oliu.

Trong quá trình chờ thịt lợn chín thì người ta tiến hành làm nước sốt cam. Bằng cách sử dụng cam, bơ cùng một vài nguyên liệu khác để làm. Nước sốt đặc sánh có màu vàng óng, vị hơi chua chua ngọt ngọt đặc biệt dậy lên mùi thơm của cảm và vị béo ngậy của bơ. Sau đó cho thịt lợn vào đảo trong vài phút cho nước sốt ngấm vào thịt thì đổ ra đĩa,. Sử dụng cà rốt, hành tây và một vài miếng cam nhỏ để làm vật trang trí thêm cho đĩa thịt càng trở nên “lôi cuốn” và ấn tượng.

This multi-layered pastry, known in French as Pâte à Choux, has an interesting history that dates back to 1533 when Queen Catherine Medici brought her entire entourage to France. Among the group was a chef named Panterelli, who invented a dry pastry named gateaux khô and called it pâte à Panterelli. Over time, the layered pastry became known as pâte à Popelin, and Popelin remained the name of the multi-layered pastry throughout the Medieval period. Eventually, thanks to chefs like Avice and Antoine Carême, the pastry evolved into the delightful treat we recognize today.

The most notable feature of this pastry is its light, airy dough, filled with creamy custard, and topped with chocolate and whipped cream, forming a visually stunning and irresistible cone-shaped treat. It is considered one of the must-try delicacies in Italy.

Pizza is a round, flat bread made from water, flour, and yeast. The dough is left to ferment for at least 24 hours before being shaped into a round, flat form and baked in the oven. Though pizza is now enjoyed worldwide, it remains a defining dish of Italian cuisine, particularly in Naples (pizza napoletana). In fact, the most common toppings for pizza are tomato sauce and mozzarella cheese. One of the most well-known variations of pizza napoletana is pizza margherita.

The true origin of pizza is still debated. Aside from Naples, many other cities claim to be the birthplace of the dish. Additionally, pizza can also be understood more broadly as the word "Pizza" itself. Recent analyses suggest it can refer to a specific type of bread or baked good. Nowadays, pizza has countless variations, with different names and features depending on the region. Particularly in parts of Central Italy, a variety of sweet, savory, thick, or thin baked goods are also called pizza.

Pasta is a traditional Italian dish that has existed since 1154. There are over 310 varieties and 1300 different names, flavors, and shapes, ranging from long strands, tubes, spirals, bowties, butterflies, and shells. Despite the vast number, all pastas share the same basic ingredients of semolina flour and water. The variations in color come from additional ingredients such as red tomatoes, spinach, saffron, or squid ink, affecting both preparation methods and pairings with other foods.

Different Types of Pasta:

• String Pasta (Spaghetti, Capellini, Fusilli Lunghi…): This variety comes in various widths, curls, and colors, but all share the same long, thread-like shape. It is typically eaten by twirling around a fork. These pastas are commonly served with olive oil, cream, or tomato-based sauces.
• Tube Pasta (Macaroni, Penne, Rigatoni…): Tube pasta comes in varying widths, curls, and colors, with smooth or ridged textures and straight or diagonal ends. These pastas are best enjoyed with thick, hearty sauces and are often baked.
• Specialty Pasta (Farfalle, Rote, Conchiglie…): This type includes a variety of unique shapes, often tied to specific regions. It can be used in salads, soups, or served with sauces that require more elaborate preparation, such as butter sauce with peas and ham, creamy salmon sauce, or a light parmesan sauce with saffron or curry. Simple meat or bean-based sauces are also popular choices.
• Stuffed Pasta (Ravioli, Gnocchi, Fattisu…): Stuffed pastas come in diverse shapes, including square, triangle, and round, filled with a variety of ingredients. However, they are not commonly found in Vietnam.
• Large Sheet Pasta (Lasagna, Blecs, Filindeu…): This type is typically used as a base for baked dishes and is not widely available in Vietnam.

Spaghetti is a type of pasta (commonly referred to as Italian noodles) that is made of thin, round strands of semolina flour and water. What distinguishes the “queen of Italian cuisine” from other noodle varieties is the use of semolina flour – made from the hardest wheat, which gives it an amber color. There are many dishes made from spaghetti, such as spaghetti with cheese and pepper or garlic and oil, as well as spaghetti with tomato, meat, and other sauces.

While pasta is typically yellow, there are also varieties in green, red, black, and more. These colors are achieved by adding different ingredients to the semolina flour during the noodle-making process. Tomato sauce gives a red hue, spinach juice creates green, turmeric yields a rich yellow, and squid ink brings a deep black color…

Not all Italian noodles are called spaghetti. The ingredients of Italian pasta, or pasta in general, are made by mixing various types of flour with water to form different shapes. Depending on the size, shape, ingredients, sauces, and preparation, pasta is given different names. However, there are four main types of pasta:

• Long strands or Capellini / Angel Hair – thin noodles
• Tube pasta (also known as macaroni)
• Specialty-shaped pasta
• Stuffed pasta – ravioli