Exploring Italy in 10 Days: A Complete Travel Itinerary

In all 20 regions of Italy, no two culinary customs are the same. The variation in cooking styles offers a range of food experiences, each as distinctive as the next. For some, finding an authentic taste of Italy can be a challenge simply because of this unmatched diversity. We are here to guide you through some of the most decadent and delicious foods of Italian cuisine. Join us as we uncover Italy’s unrivalled delicacies, starting with historic Tuscany and making our way down to Sicily.

Tuscany

We begin with Tuscany, home to historic towns and bustling cities such as Siena and Pisa. Its capital, Florence, is overflowing with some of the world’s most recognisable Renaissance art. But this is not all the region has to offer; dig deeper and you will find sun-kissed hills, striking mountains, fruitful vineyards, and large farmland scattered with olive trees and rustic farmhouses.

Like many regions, distinct food traditions are infused into the culture, with rustic, earthy food and wine dominating. Crisp beans, homely soups accompanied by fresh crusty loaves, and sheep’s milk cheeses are local staples. Tuscans also enjoy invigorating stuffed pastas, such as ravioli. Nevertheless, Tuscany remains a region of meat lovers; salami, Chianina cattle, and wild boar are among the area’s most cherished meats. Naturally, the region produces many of Italy’s best-loved wines, including Brunello di Montalcino, Chianti, and the renowned ‘Super Tuscans’.

Veneto

Teeming with art, tranquil canals, and stunning beauty, it is no surprise Veneto is one of Italy’s most popular tourist destinations. The enchanting city of Venice outshines its neighbours with its undisputed charm and romantic appeal, sourcing the majority of its seafood from the Gulf of Venice and the Adriatic Sea. Explore further inland, however, and you’ll discover mountains and open land where locals continue time-honoured preparations of risotto and polenta, often cooked with chicken and calf livers.

The medieval city of Verona, located in this region, hauls a moderate amount of fish from its nearby lakes and rivers. While most desserts in Veneto are conventional and uncomplicated, the beloved Tiramisu claims its origins here. Veneto has also given the world such celebrated wines as Prosecco, Soave, and Valpolicella.

Piedmont

Bordering France and Switzerland, this northern region sits at the foot of the beautiful Alps and takes pride in its sophisticated cuisine. In contrast to many Italian kitchens that focus on simplicity, Piedmont takes pride in producing rich, self-indulgent dishes. Popular ingredients include local white truffles, gorgonzola, butter, and acclaimed chocolate. There is also a generous use of gnocchi and polenta.

Some of Piedmont’s famous creations include fonduta—similar to fondue but embellished with truffles and egg yolks—and bagna cauda, an olive-based dip intensified with anchovies and truffles. Piedmont is also experienced in producing exceptional wines, including Barolo and Barbaresco, their vines enhanced by the serene mountain terrain.

Puglia

Located in the south and forming the heel of Italy’s “boot”, Puglia is known for its vast Mediterranean coastline and unique cuisine. Puglia has succeeded in balancing bold flavours—such as lamb, goat, bitter greens, and spicy peppers—with the gentle notes of fava beans, burrata cheese, and lavish amounts of olive oil.

The ancient coastal capital, Bari, attracts tourists to Italy’s eastern peninsula. Inland, the warm, dry climate is ideal for growing wheat and vegetables, commodities highly represented in the region’s pasta and bread-focused cuisine. The much-loved Orecchiette pasta is typical of Puglia; its name translates to “small ear” due to its unique shape.

Sicily

Surrounded by the sparkling Mediterranean Sea and rugged coastline, Sicily enjoys hot summers and mild winters. It is the home of many important archaeological sites, such as the Valley of the Temples. However, it is not just the climate and history that attract tourists; the region is famous for the traces of Greek, Spanish, and Arab traditions in its cuisine. A great deal of Italian cooking is influenced by foreign history, and Sicily provides the finest example of this immersion of flavours.

Citrus fruits and nuts grow in abundance here, and dessert holds more significance than in many other regions of Italy. Sicily is the birthplace of Cannoli, a fried pastry shell with a ricotta filling, often flavoured with lemon or pistachio. This famous pastry pairs perfectly with a glass of Marsala, a favourite Sicilian fortified wine.