Little-Known Italian Regional Dishes You Must Try

While we all are familiar with certain dishes originating from Italy, such as Neapolitan pizza and lasagna, there’s a whole world of regional dishes that aren’t as well-known from specific parts of the country.

Looking to expand your Italian palate? Seek out these three fantastic regional dishes.

Pilau (Sardinia)

Pilau is a dish that is popular on the island of Sardinia, one of Italy’s two Mediterranean island regions. Similar to pilaf, this rice dish is prepared with spices, herbs, meat or fish, vegetables, and seasoned with broth to give it a rich and succulent flavor.

Bagna Caôda (Piedmont)

Garlic and anchovies are the base of this dip which is popular in Piedmont, a northwestern Italian region. Served in a way that is similar to fondue, with a heat source placed below the serving dish, vegetables are dipped into this mixture, which is beloved by millions of Piedmontese.

Cacio e Pepe (Rome)

The Italian capital of Rome is the birthplace of this pasta dish, which is as simple as it is delicious. Literally meaning “cheese and pepper,” this dish has only four ingredients: spaghetti, grated Pecorino Romano cheese, black pepper, and salt. You’ll be amazed at just how good it tastes.