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Since 2009, they’ve been revealing Miami’s flavourful soul through their immersive culinary experiences to locals and visitors alike, making them the #1 Food Tour Experience in Miami!

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When I founded Miami Culinary Tours in 2009, I embarked on a mission to create an immersive and delicious experience that would introduce visitors to the rich tapestry of Miami's food scene, and allow locals to rediscover their own city's hidden culinary gems.

As the original food tour in Miami, we are privileged to work with some of the most talented chefs, passionate artisans, and expert guides, all dedicated to ensuring that each tour is an unforgettable journey through Miami's thriving culinary and cultural melting pot.

Over the years, we've shown thousands of guests the flavors and people of this city I love, making us the #1 experience in Miami, and one of the top ten food & culture experiences in the world.

We look forward to sharing many more memorable moments with you as we celebrate Miami's amazing cuisine and vibrant history.

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Miami Culinary Tours: The #1 Rated Food Tours in Miami

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Explore Miami with the city's top art, cultural, and culinary experts. Miami Culinary Tours provides top rated food tours in Little Havana, Wynwood, South Beach & Design District.

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Culinary tourism is important because it plays a major role to maintain their cultural heritage and you gain and learn experiences.

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"Privileged to work with some of the most talented chefs, passionate artisans, and expert guides, all dedicated to ensuring that each tour is an unforgettable journey. Making us the #1 experience in Miami, and one of the top ten food & culture experiences in the world." (Miami Culinary Tours, n.d.).

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"Immerse yourself in the heart of Miami’s celebrated Cuban community and savor delicious cuisine from family-owned favorites on the #1 food tour experience in Miami." (Miami Culinary Tours, n.d.).

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Little Havana Food & Cultural Tour by Miami Culinary Tours

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Miami Is The Culinary Destination in the US.

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Miami Is The Culinary Destination in the US.

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"Miami is still considered a young city, which means it is continually evolving and pushing boundaries. Attracting everyone from the world’s most talented chefs to the up-and-coming stars" (Meghan Palmer, 2023).

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No other city offers as much personality and promise as our 2023 Food City of the Year.

Not so long ago we said Miami and Miami Beach were having a major foodie moment, and we were somewhat wrong. After naming Miami our 2023 Food City of the Year, it would be more accurate to say the "moment" has officially solidified into something permanent. In a country full of big cities touting incredible restaurants, the Greater Miami area has evolved into a culinary fixture-and if you've visited anytime in recent years, you'll understand why.

Where New York has a sheer volume of restaurants and Los Angeles has a health-conscious flair, Miami has a standout personality of its own, one that has proven to be the most exciting of all. Miami is still considered a young city, which means it is continually evolving and pushing boundaries. The attention hasn't gone unnoticed; the city is attracting everyone from the world's most talented chefs to the up-and-coming stars. If Miami were part of a proverbial culinary family, it would be the ambitious younger sibling; already primed to outshine its predecessors thanks to its energy and momentum.

We spoke to six chefs, restaurant owners, and food industry professionals from a handful of our favorite restaurants in Miami and Miami Beach about what to order at their restaurants, what inspires them, and what makes Miami the go-to culinary destination of the moment. Fair warning-if you weren't already hungry, you're about to be.

Some of the best restaurants are born out of a need to create something different, and North Miami Beach's Smith & Webster is one such place. When former NFL player Kayvon Webster retired from the LA Rams and moved back to Miami to run a food truck business, he invited Starex Smith of food media company The Hungry Black Man to review the spot-and it didn't go well. After the review, Webster asked Smith to partner up on a new restaurant that would be unlike anything else in Miami. Together, the pair settled on a semi-fine dining concept pairing soulful African diaspora food pathways with traditional French cooking techniques-and thus, Smith & Webster was born.

The atmosphere is lively and the dishes are equal parts soulful and intentional. For proof, look to co-founder Starex Smith's favorite dish on the menu, the braised oxtail lasagna. "It's a beautiful red wine braised oxtail that is slow-cooked for hours with an in-house marinara with locally sourced herbs and vegetables," Smith said. Another must-try is the biscuits. "The best in the state of Florida," according to Smith. Chef and TV personality Carla Hall came to the restaurant to teach the entire kitchen team how to make a proper Angel biscuit, the classic southern staple that is a cross between a buttermilk biscuit and a soft yeast roll.

On Miami's Deep Roots | Smith grew up in Miami, and long before he launched The Hungry Black Man and opened Smith & Webster, some of his earliest memories revolve around picking up pastelitos from Vicky Bakery before school. "You can literally travel the globe in Miami on just one of our major avenues," Smith said. "Our food scene is creative, spirited, and unpretentious. It is a true reflection of our ability to be a great host city without losing our core identity."

The original location of Fiola, based in Washington D.C., has earned a Michelin star every year since 2018. Needless to say, the Coral Gables outpost of the elegant Italian eatery is nothing short of impeccable. Fiola hits all of the marks for a top-tier restaurant: incredible dishes, a stellar wine program, and service that manages to be attentive and warm but never stuffy. The Amalfi Coast raw bar offers delicate, quality-sourced fresh seafood, while dinner consists of dishes like a milk-fed veal chop topped with fresh truffle, plump lobster ravioli, and a unique tableside caviar flight featuring three different types of caviar, among others. Despite the relaxed, unpretentious atmosphere, Fiola is a fine dining restaurant at its core. Truffle, caviar, and other luxurious ingredients find their way into several worthwhile dishes here, making dining at Fiola feel like a special occasion on any given evening. To up the ante even more, the restaurant hosts monthly wine dinners featuring vineyards from around the world. "We have had 65 wine dinners to date, including visits from Gaja, Vega Sicilia, Penfolds, and Paul Hobbs," said Fiola Miami's owner, Tom Angelo.

Dukunoo Jamaican Restaurant

If Miami were a person, they would be the life of the party, high-spirited and authentic. If that person were to dine at a quintessential Miami-based restaurant that matches their energy, it'd be Dukunoo Jamaican Restaurant in Wynwood. Dining at Miami's first upscale Caribbean restaurant is a two-fold experience; you get incredibly authentic Jamaican cuisine and the vibrant, good-time energy that emits the essence of island vibes. "Our Afro-Caribbean culinary culture embodies a true Jamaican destination experience through its food, music, service, and fun," said Dukunoo's co-owner, Dr. Shrusan Gray. "With Miami being one of the top-rated cities in the country, we try to create the best authentic Jamaican destination experience possible for guests."

Dukunoo's menu is full of favorites. The jerk chicken sliders are a standout appetizer, while the DJK whole snapper, known as Escovitch fish in Jamaica, is a must-order main. "It's parallel to the initial Jamaican style of healthy nourishment," said Gray. "It captures a perfect combination of flavors from most of our specialty herbs, vegetables, and spices, much like the freshly caught fish found on the coastlines of Jamaica." The Wild Side rum punch is perfect for rounding out the meal's flavors and for keeping the vibes going.

When Michelin finally made their way to Florida by way of Miami in the summer of 2022, it marked a palpable shift in the credibility of the city's culinary scene, cementing the city as a force to be reckoned with. The Den at Azabu Miami Beach was one of the ten recognized restaurants in Miami, earning itself a coveted Michelin star. The hidden sushi counter, tucked into an unsuspecting corner of the Marriott Stanton South Beach Hotel, is a 12-course omakase experience helmed by top Tokyo-trained chefs.

From the elegant, simplistic decor to the incredibly fresh fish flown in daily from Tokyo's legendary Toyosu Fish Market, everything about the experience exudes the essence of Japanese elegance. At the heart of the restaurant's operation is the Japanese concept of omotenashi, or selfless service with a spirit of warmth and respect. "It's what I call chef-theater at its best," said Mahmood Abousalem, vice president of Tokyo-based PDS Hospitality.

On Miami's Culinary Evolution | "I've seen the culinary scene in Miami get better and better over the past 10 years," said Abousalem. "A lot of top-tier restaurant groups from NYC and other areas of the country are coming here, and that's a good thing. The competition challenges everyone to stay on top of their game; it pushes the limits of creativity, service, and quality."

Tambourine Room by Tristan Brandt

When acclaimed European Chef Tristan Brandt was presented with the opportunity to open his first US-based restaurant in Carillon Miami Wellness Resort, he was thrilled at the prospect. "I've always loved the energy of Miami," Brandt said, "it's such an eclectic, open-minded city." Nearly 65 years after the original Tambourine Room graced Miami Beach, Brandt's reimagined version manifested as an 18-seat fine dining experience serving modern French cuisine with Asian influences.

Dining at Tambourine Room by Tristan Brandt is not your average dinner; it's an ever-changing culinary journey designed to surprise guests and encourage exploration of the palette. Seatings vary by day- Wednesday, Thursday, and Sunday, a six-course tasting menu is served at 7 pm, whereas Saturday and Sunday offer a three-course tasting menu at 6 pm and a six-course at 8:30 pm. The menu rotates by season but can include dishes like veal with potato and truffle and fresh king salmon with sorrel and juniper. One dish guests will always find on the menu is Brandt's signature dinner enhancement, a thinly sliced beef tartare tucked under a layer of caviar served with kimizu, whipped crème fraîche, and sourdough chips.

On Getting Support From Other Chefs | One thing Brandt appreciates about Miami is the sense of support; chefs are always trying out new restaurants in the city, getting inspired by and supporting one another. "The fact that many chefs from other restaurants have already dined with us is a great confirmation of the work we have done so far," Brandt said. He also does his part to support other Miami establishments. "The best bar in Miami is Sweet Liberty," he said. The trendy bar was originally opened by the late, beloved Miami-based mixologist, John Lermayer.

In 2020, Rubell Museum moved from Wynwood to Miami's up-and-coming Allapattah neighborhood, bringing with it an exciting addition: Leku. Specializing in Spanish-modernist style cuisine from Basque Country, Leku is a fine dining concept offering guests a menu of dishes that are simply prepared and full-flavored using fresh, seasonal ingredients. The centerpiece of Leku's alfresco dining area is a wood-fired Basque grill, where meat and seafood dishes are transformed with flavor from the embers and open flame.

One dish you can't leave without trying is the cochinillo crujiente con piperrada ahumada or crispy confit suckling pig. The nine-pound Iberian pig is cooked under sous vide for 12 hours. "This leaves the skin super crunchy and the meat very sweet and juicy," said Leku's Executive Chef, Carlos Garcia. The sauce is made with a reduction of roasted peppers' juice and the bones of the suckling pig, resulting in a sweet and lightly gamey flavor. After dinner, order the Basque cheesecake-a melting cheesecake topped with caramelized custard and served alongside raspberry sorbet, which happens to be one of the most photographed desserts in Miami

To learn more and start planning your trip to Miami and Miami Beach, click here.

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It's Official, Miami Is the Culinary Destination in the US

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No other city offers as much personality and promise as our 2023 Food City of the Year.

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"Miami, Florida, the sunny seaside city, ranks third for foodies with a 9 out of 10 score (Titan Travel, 2023)".

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The growth of culinary travel has seen foodies flock far and wide to experience the best of new cultures through their taste buds. Taking a trip away to fulfil our culinary curiosity is more popular now than ever. This year, the global hospitality market reached nearly £3.9 trillion and is forecast to grow to £4.8 trillion by 2027.Sampling local cuisine is a fun and enjoyable way to learn about culture and history and it can also support the local economy and even improve your health and well-being.

In this research, we will dive deep into some of the world's most popular destinations, looking at their restaurant availability across a multitude of categories. We will look at Tripadvisor data and Michelin-star restaurants to determine which destinations are home to the world's best cuisines, making them the ideal food lovers' destinations.

By looking at the availability of vegetarian, vegan options, fine dining and child-friendly restaurants, we will also reveal the cities with the best options for food lovers of all tastes and diets.

We will leave no dish untasted, from relishing a creamy risotto in Rome, Italy, to sampling authentic street food lining the streets of Bangkok, Thailand.

The best foodie hotspots in the world

Paris offers the best restaurant options in the world

1) Paris, France

Foodie score: 9.93 out of 10

Paris has long been regarded as the culinary capital of Europe and, some may argue, the world. Placing first in the ranking with a near-perfect score of 9.93, the city of Paris outshone any other city for its fine dining eateries (6.75 per km2) and Michelin-star establishments (4.65 per km2). Paris holds some of the most luxurious restaurants you can discover on your travels, with La Liste, the ultimate restaurant guide, naming Guy Savoy's restaurant at La Monnaie de Paris as the best restaurant in the world.

2) Barcelona, Spain
Foodie score: 9.64 out of 10

Barcelona, the cosmopolitan capital of Spain's Catalonia region, ranked second, with a fantastic score of 9.64 out of 10. Food lovers can experience the best Spanish cuisine and expect iconic dishes like paella, patatas bravas, jamon iberico and Gazpacho. The city is home to a bounty of local, must-eat foods and has influenced the opening of traditional Catalan eateries, which are typically family-run businesses. Barcelona had the third-highest array of restaurants catering to children (37.40 per km2) and the most vegan restaurants (16.11 per km2), perhaps a surprise given the widespread use of meats and cheese in traditional Catalan dishes.

3) Miami, United States
Foodie score: 9 out of 10

Miami, Florida, the sunny seaside city, ranks third for foodies with a 9 out of 10 score. Although Miami did not rank top for any one category, it was solid across all of them; it performed particularly well for the number of child-friendly restaurants (13.46 per km2) and vegetarian restaurants (9.14 per km2). Miami is home to a huge community of Latin American and Caribbean individuals who have set up restaurants serving their traditional cuisine for everyone to enjoy.

The cities with the most diverse cuisines

Tokyo, Japan offers the most variety of cuisines in the world

1) Tokyo, Japan

City score: 8.67 out of 10

Japan's busiest capital, Tokyo, offers the world's most extensive variety of cuisines, scoring 8.67 out of 10. The most popular cuisines in the city are Chinese food (5,459 per km2) and Italian (4,852 per km2). While there are many restaurants to enjoy your comfortably familiar cuisines, visitors are encouraged to try local street food offering some of the best local dishes, like Edomae tempura, ramen and sushi, to name a few. Tokyo is, overall, a superior city to sample recipes from around the world.

2) London, United Kingdom

City score: 8.57 out of 10

The British capital city of London received the second-highest score for its plentiful cuisine options, with a score of 8.57 out of 10. Italian cuisine is the most popular food offered in London (1,862 restaurants per km2) followed by Indian food (1,156 restaurants per km2). Chinese cuisine (747 per km2) and American dishes are also popular (740 per km2).

3) Mumbai, India

City score: 7.64 out of 10

Mumbai in India is in third place on our list for its diverse cuisines. The city, though smaller than others in our top three (603 km2), is the 7th most populated city in the world. Known among the street food capitals of India, Chinese cuisine is a staple in Mumbai, with 3,029 restaurants per km2, followed by home-grown Indian cuisine (2,842 per km2). )

The best cities for fine dining

1) Paris
11.39 fine dining restaurants per km2:

Paris again comes out top for fine dining establishments; there are 6.75 per km2 in the French capital and 4.65 Michelin Star restaurants per km2. The 'city of love', known for its fine dining has many eateries for a fancy date night out in the capital.

2) Barcelona
4.07 fine dining restaurants per km2:

Barcelona has the second most fine-dining restaurants; however, there are less than half the amount per km2 as there is in Paris. There is just one Michelin Star restaurant per km2 on average and just over three fine dining establishments.

3) Osaka
3.66 fine dining restaurants per km2:

Osaka in Japan is the third best city for fine dining restaurants. There are actually more Michelin Star restaurants than in Barcelona (1.05 per km2); however, there are fewer fine dining restaurants (2.61 per km2). Japanese cuisine is largely seafood-based and they are famed for their sushi around the world.

The cities with the most plant-based restaurants in the world

Paris, France offers the most vegan and vegetarian options in the world

1) Paris, France

51.14 vegetarian and vegan restaurants per km2:

We have already established that Paris is the best city in the world for food lovers, but it is also the best for those who are vegetarian and vegan. There are over 50 plant-based restaurants per km2, specifically 37.47 vegetarian restaurants per km2 and 13.67 vegan restaurants per km2.

2) Barcelona, Spain

44.49 vegetarian and vegan restaurants per km2:

Barcelona once again ranks in second place, losing out to Paris yet again. However, Barcelona is better for vegans than Paris, with 16.11 vegan-friendly restaurants per km2, almost three more than in the French capital; there are also many options for vegetarians (28.38 restaurants per km2).

3) Denpasar, Indonesia

18.17 vegetarian and vegan restaurants per km2:

Indonesian cuisine is varied due to the multiple different cultures that developed on the islands that make up the country. There are over 6,000 populated islands in the country and many of them had no contact with each other for centuries. Denpasar is the capital of Bali, a popular tourist destination due to its beautiful beaches and affordable prices; it has the third-highest options for vegetarians and vegans.

The cities with the least plant-based restaurants in the world

Guangzhou in China offers the fewest vegan and vegetarian options in the world

1) Guangzhou, China

0.02 vegetarian and vegan restaurants per km2:

The sprawling port city of Guangzhou, northwest of Hong Kong, is famed for its avant-garde architecture and museums. Unfortunately, vegetarian restaurants (0.01 per km2) and vegan (0.01 per km2) options are difficult to find in this fascinating city. Chinese food generally contains protein like chicken, pork and seafood. Though swapping animal ingredients in most recipes is easy, few traditional dishes are 100% plant-based.

2) Shenzen, China

0.05 vegetarian and vegan restaurants per km2:

Shenzhen in southeastern China has the second-fewest vegan and vegetarian restaurants. The modern metropolis links Hong Kong to China's mainland and is known for its shopping malls. Shenzhen lost points for its limited vegan options (0.02 per km2) and vegetarian options (0.03 per km2).

3) Shanghai, China

0.07 vegetarian and vegan restaurants per km2:

Shanghai is one of the biggest cities in the world, renowned worldwide for its striking modern architecture and a centre of technology and finance. It is home to many traditional food markets and restaurants, but unfortunately, options are limited for those who don't eat meat.
Methodology: We began by collating a list of the world's top 30 most visited cities We found the total area (km²) of each city. This data is accurate as of 06/10/2023, The number of child-friendly, vegetarian, vegan-option and fine-dining restaurants was taken using the The number of Michelin-star restaurants in each city was taken from Each city's factor scores were normalised against each other to collect a score out of 10. The Michelin Guide. This data is correct as of 07/10/2023. Tripadvisor website, using the filters to collect results. The number of different cuisines was also taken from Tripadvisor to find the cities with the most diverse cuisines. This data is correct as of 07/10/2023. from World Atlas. Medina and Mecca were removed from the list due to the lack of non-religious tourism. This data is correct as of 09/10/2023.

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Discover the best cities in the world for food lovers

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Bon Appétit magazine names Miami/Miami Beach Food City of the Year.

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Bon Appétit magazine names Miami/Miami Beach Food City of the Year.

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Bon Appétit magazine names Miami/Miami Beach Food City of the Year

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Miami Might Just Be the Most Exciting Culinary Destination in the Country

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Miami Might Just Be the Most Exciting Culinary Destination in the Country

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"Chefs come together to collaborate, playing off their own experiences, the history of Miami’s neighborhoods, and the local culture to create globally inspired dining experiences" (Meghan Palmer, 2023).

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There's no denying it, Miami is having a major moment.

While travelers have always flocked to this oceanfront paradise for its sunny weather and world-class art, Greater Miami and Miami Beach have recently seen a rush of visitors and new residents alike-and the city's culinary scene is keeping up. Miami is a cultural melting pot, where the Latin American and Caribbean populations have always played a starring role in shaping the local dining scene. Pair that existing culture with the recent influx of top-tier culinary talent from around the world, and you've got a dynamic dining destination well worth a visit.

In a city where so many different types of people bring out their expertise, passion, and traditions, it's no surprise the restaurant scene in Miami feels uniquely fresh and ever-evolving. Chefs routinely come together to collaborate, playing off their own experiences, the history of Miami's neighborhoods, and the local culture to create globally inspired, boundary-pushing dining experiences you can't find anywhere else. Dining in Miami can feel like taking a trip around the world, and while there are countless outstanding options to choose from, here are six restaurants you shouldn't miss.

La Mar by Gaston Acurio | Downtown / Brickell

For those less familiar with Miami's nuance, Brickell's buzzing energy and jutting skyscrapers might come as a surprise. While you won't find the typical white-sand beaches in this downtown Miami neighborhood, you will discover an international hub of arts, entertainment, and dining, plus unrivaled waterfront views of Biscayne Bay. If Brickell is Miami's internationally-influenced urban core, then La Mar is its unofficial culinary capital: a globally-inspired haven of Peruvian cuisine.

When La Mar opened eight years ago, it was joining the ranks of several other outstanding Peruvian restaurants in Miami, but it quickly became a standout thanks to its flawlessly executed ceviches, scenic waterfront views, and its elevated ambiance. You'll want to snag a table so you can enjoy unobstructed views of the water. Order a mix of traditional dishes, like grilled anticuchos and fresh tiraditos, accompanied by pisco-infused Peruvian cocktails.

The defining dish: The Tiradito Bachiche is a testament to Executive Chef Diego Oka's globalized culinary inspiration. Boldly breaking the old Italian legend that you can't combine fish with cheese, the dish combines fluke tiradito with 24-months-aged Parmesan, leche de tigre, garlic chips, and basil oil for an immersive umami flavor, drawing influences from Peru, Japan, and Italy. Chef Oka developed the dish after spending some time as an apprentice at Osteria Francesca, a three-Michelin-starred restaurant in the Emilia-Romagna region of Italy. "When I came back to La Mar, I wanted to develop a dish to pay homage to my experience and the amazing people I met in Italy while infusing my own Peruvian culture," Oka said. Thus, La Mar's beloved Bachiche Tiradito was born, combining the best of both worlds for a dish, and offering a dining experience that is distinctly Miami in its diverse origins.

Red Rooster | Historic Overtown

Not only is Historic Overtown the second-oldest neighborhood in Miami, but it is also a beacon for the city's rich Black history. Originally settled by Black laborers and railroad workers in the 1900s, the area has been called "the Harlem of the South," and was a temporary home to many touring Black artists and celebrities during the Jim Crow segregation era. Legendary performers like Ella Fitzgerald, Duke Ellington, and Aretha Franklin would spend the night in Historic Overtown after performing in major clubs in Miami Beach. Today, the beloved neighborhood is experiencing a cultural Renaissance centered around celebrating its roots, and Marcus Samuelsson's Red Rooster Overtown has played a significant role in this rebuilding.

Located just off the historic Chateau lobby in the heart of the hotel, StripSteak is a remixed version of the classic American fine-dining experience. Guests can expect the finest cuts of tender, perfectly cooked steak bordering Kobe beef quality; fresh seafood; and a curated cocktail program to get the night started-or finished, depending on when you're dining. Dinner at StripSteak provides the necessary dose of Miami's see-and-be-seen proclivities, so make it a point to dress to the nines and go full glamor for your evening here.

Next-level ingredient sourcing: What makes a cut of meat at StripSteak irresistibly tender and flavorful begins with a stringent sourcing process favoring small purveyors. The beef at StripSteak comes from a small, family-run farm that Thomas Connell, Chef and Vice President of Food & Beverage at Fontainebleau, has had a relationship with for over 25 years. It is then dry-aged with surgeon-like precision in Locker 28, Fontainebleau's on-site dry-aging room. "In addition to Locker 28, we also source from BleauFish, our own fishing boat, which provides fresh seafood, stored on-site in Water World, a several-thousand-gallon saltwater tank system," Connell said. The result is freshness you can taste in every bite, which makes StripSteak a worthy dining destination while visiting Miami.

With a dynamic community of boundary-pushing chefs, new and existing culinary influences from all corners of the globe, and an electric restaurant scene that feeds off the energy of Miami's striking neighborhoods, Miami has cemented itself as a foodie-forward destination in its own right. If you're looking for a way to explore the city's dining scene, mark your calendar for Miami Spice in August and September. Savor Miami's diverse flavors with three-course prix fixe meals from top-tier eateries for less, and get to know why so many gastronomes have been flocking to the sunny city.

Start planning your gastronomic adventure to Miami here.

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Miami Might Just Be the Most Exciting Culinary Destination in the Country

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There's no denying it, Miami is having a major moment.

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-Little Havana Food & Cultural Tour (Popular).

-South Beach Food & Art Deco Tour (Best of SOBE).

-Wynwood Food & Street Art Tour (Art Lovers).

-Miami Design District Food & Art Tour (Locals Favorite).

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Cuban FOOD TOUR of MIAMI, USA! CUBAN Restaurants You MUST VISIT!

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"I’m on a mission to share the hidden gems of the world with my viewers. I believe travel is not just about ticking off bucket list destinations. It's about immersing yourself in diverse cultures, savoring delectable cuisines, and unraveling the mysteries of ancient and historical sites through personal, and local experiences."(Davidsbeenhere)

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Subscribe For Amazing Food, Culture, and Travel Adventures Around The World! I’m on a mission to share the hidden gems of the world with my viewers. I believe travel is not just about ticking off bucket list destinations. It’s about immersing yourself in diverse cultures, savoring delectable cuisines, and unraveling the mysteries of ancient and historical sites through personal, and local experiences. On DavidsBeenHere, you’ll find a treasure trove of unique, off-the-beaten-path destinations, where I share captivating local stories, local dishes, and unforgettable cultural practices. I’ve explored thousands of destinations across 100 countries and 6 continents. At DavidsBeenHere, you’ll join me as we wander the enchanting alleys of ancient cities, savor the flavors that define hidden corners of the Earth, and uncover secrets and truths you won’t find in the media—or anywhere else.

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Close look at activities, tours and food that you are going to test in Miami Culinary Tours.

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Office (@miami_culinary_tours) • Instagram photos and videos

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12K Followers, 7,694 Following, 4,733 Posts - See Instagram photos and videos from Office (@miami_culinary_tours)

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"Food tours in Miami are divided into different categories depending on cuisine and neighborhoods and offer foodies" (TripAdvisor, n.d.).

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"These tourists want to enjoy the food and drink to fully immerse themselves in the culture, almost like they are living like a local" (Jersey Island Holidays, 2023).

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Culinary tourists sought after excellent food that is reflective of the culture of their destinations and a whopping 95% of travelers around the world can be classed as a food traveler. Where does this increased interest in local food come from and what classifies someone as a food tourist? Our food tourism statistics explore the top food tourism statistics, the culinary tourism market, food traveler's demographic, and the most current food tourism trends.
Read on for more top statistics picked by our editor...

TOP Food Tourism Statistics

In 2022, the food tourism market was valued at $1,116.7 billion and this is expected to rise to $1,796.5 billion by 2027, a 16.8% growth..

95% of travelers around the world can now be classed as food travelers.

Before visiting their destination, 80% of travelers will research food and drink before they go.

Research shows that 70% of people pick a destination based on the food and drink there.

95% of U.S. citizens are interested in having 'some kind of unique food experience'.

45% of travelers who participated in a recent study had at least five different culinary activities during their trip away.

35% of food tourism shares are from Europe this is then followed by North America, APAC, South America, and MEA.

77% of millennials travel to have memorable eating and drinking experiences.

63% of millennials like to eat at places that show social responsibility.

59% of respondents surveyed stated that they believe food and drink are more important now than they were 5 years ago.

What do you want to know?

Local food has always been a factor tourists will contemplate when choosing their next destination, however, 59% of people think food and drink are more important now than it was 5 years ago. Why is this the case? Social media has impacted the way we travel, aesthetic-looking foods from different countries can massively influence people's choice of destination. Millennials are shaping culinary tourism as 77% of this demographic travel to have memorable eating and drinking experiences.

Food tourism refers to people traveling to enjoy the food of other countries and to further understand the location and culture. More and more people are traveling for the sole purpose of memorable eating and drinking, and this criterion is just as important as the climate for some.

Key Statistics:

95% of U.S. citizens are interested in having 'some kind of unique food experience'.

45% of travelers who participated in a recent study had at least five different culinary activities during their trip away.

In the last two years, 93% of tourists have at least one unique food or drink activity.

Food tourism statistics show that 81% of people think that food helps them understand a culture.

Gastro tourism is on the rise as 83% of people like to learn about local food and drink whilst traveling.

47% of travelers shop at a local grocery store.

59% of respondents surveyed stated that they believe food and drink are more important now than they were 5 years ago.

70% of people surveyed stated that they bring local food or drink back home as a gift.

Culinary tourism is a big market as 70% of respondents of a recent survey said they spend more on food and drink abroad.

83% of people think that food helps shape their trip and leaves a lasting impression.

Culinary tourism statistics show that 62% of people start purchasing food and drink they tried abroad at home.

According to a recent study, 73% of people stated that a variety of cuisine makes somewhere a good food destination. This was followed by regional food (36%), the reputation of the food service (18%), and tradition (95%).

The food in European countries such as Spain, Greece, Italy, and France is world-renowned and classed as the best globally.

Culinary tourism contributes significantly to the economy as it currently has a market value of $1,116.7 billion. This is expected to continue growing at a CAGR rate of 16.8%, demonstrating people's continued interest in food and drink when they travel abroad.

Key Statistics:

In 2018, the food tourism market was worth $82 billion.

8.11% was the year on the year growth rate for 2019.

35% of food tourism shares are from Europe this is then followed by North America, APAC, South America, and MEA.

According to the food tourism industry, Europe is the largest market share for food and drink. This is due to the increase in food tourists and well as cruise experiences.

Food tourism industry trends show that 37% of travelers are willing to splurge on food and drink.

Culinary tourism 'products' included food events (79%), gastronomic routes & cooking classes (62%), and visits to markets and local producers (53%).

Travelers spend 33% of their money on food.

A culinary tourist plans their destination with local cuisine in mind as it plays an important role in their choice of location. These tourists want to enjoy the food and drink to fully immerse themselves in the culture, almost like they are living like a local. When looking at the profiles of culinary tourists' millennials are the core demographic.

Key Statistics:

A recent study has shown that millennials and generation Z find that food influences their choice of destination more than generation X and baby boomers.

77% of millennials travel to have memorable eating and drinking experiences.

The age range for culinary tourists tends to be lower as generation z is very motivated to explore local food and drink despite their little travel experience.

61% of culinary travelers stated that their biggest influence when picking a new destination is the recommendation from family and friends.

53% of food travelers trust online review sites.

41% of food travelers are influenced by family and friend's social media posts.

Food travelers are:

17% more likely to consider social media before picking their destination

12% more likely to contemplate recommendations made by family and friends.

12% more likely to consider blogs, articled, and the new before booking

A study by Tikkanen found that the main motivations for food tourists are:

The food itself is an attraction

Experiencing food and drink is sought after

Foodstuffs are consumed and purchased by culinary tourists

The local food is considered a cultural phenomenon

Tourism and food links are sought after and valued.

Gourmet tourists specifically like to eat food and drink or quality and exclusiveness.

Gastronomic enthusiasts love food, enjoy up and coming restaurants, and often like to cook.

Culturally engaged tourists like to connect with the culture through food to further understand the location.

Those who are culinary adventurous like to engage with the culture but want to try non-touristy locations.

Social food travelers use food and drink abroad to socialize.

Authentic food tourists like to try traditional food that is full of flavor.

A lot of people like to buy budget and have the local street food.

Eclectic culinary tourists like to try a little bit of everything.

Some people like to try food that blends different cuisines.

A lot of travelers like to eat locally with all ingredients sourced from a local producer.

More and more people are traveling to try the local cuisine as gastronomic tourists are looking for authentic experiences to help connect with the culture. In 2022, organically grown local produce is a significant food tourism trend.

Key Statistics:

Food travel trends show that organically grown and authentic dishes are becoming more important for travelers.

63% of millennials like to eat at places that show social responsibility.

Learning about food and culture is important to travelers so tour operators who combine food with culture have an edge over competitors.

Gastronomic events are becoming increasingly popular as it gives tourists a reason to visit a destination.

Culinary tourists are very interested in having homemade meals with the locals.

The Philippines, Australia, and South Africa provide incredible dishes making them ideal destinations for food tourists as they are often after authentic experiences.

2 million locals and tourists went to the Philippines for the Pahiya Festival in 2015.

Beautiful looking food that can be posted on Instagram is a very popular culinary tourism trend as it influences others to go to this destination.

Variety is important for food tourists and is one of the main criteria for their food to be considered a memorable experience.

Whiskey torus, gin distilleries, and wineries are attracting more and more tourists.

Food tourism is becoming increasingly popular especially amongst the younger generation as this demographic is shaping how we travel due to the influence of social media. The food tourism market is not slowing down as it is expected to rise to a mammoth $1,796.5 billion by 2027, demonstrating the significance of culinary tourism on the economy. It is also interesting to discover that 70% of people spend more money on food abroad than they do at home revealing the importance of a unique food experience when traveling.

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60+ Food Tourism Statistics & Facts (2023): What is Food Tourism?

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Explore food tourism statistics including culinary tourism market statistics, culinary travel trends, food traveler demographics, and more!

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A great way to experience local culinary tourism is to attend a sushi making class at Roll This Way in Toronto!

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Italy is one of if not the best place in the world to experience culinary tourism. Known for its pizza, pasta and wines, Italy is a must go for serious foodies.

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If you are planning a big trip to Italy to eat your way through the county, it would be a good idea to find out what the best food cities in Italy are.

Of course, you want to take a photo in front of the Trevi Fountain and go for a canal ride in Venice, but let's be honest, It's all about eating the best food in Italy.

We created this list of the best Italian cities for food so that you can look through each of their special regional dishes and decide which parts of Italy to make a part of your travel plans.

Now grab a snack because this epic list is going to make you hungry after reading about all of the best food in Italy!

Best Food Cities in Italy

1. Rome

Located in the Lazio region of Italy, Rome has deeply rooted culinary traditions alongside its young and playful takes on the classics.

This combination of new and old is backed up by the same commitment to amazing products that you find in the rest of the country.

Arguably the best food city in Italy, there is an amazing amount of delicious local food to be found around every corner and in every neighborhood of the city.

Must-Try Dishes & Ingredients

a. 4 Roman Pasta Dishes

These legendary pastas are beloved by the Romans not only because they are delicious, but also because of their simple commitment to making the pasta the star.

All four utilize dried pasta and Pecorino Romano cheese which is locally produced in the Lazio region.

Bucatini all'Amatriciana - tomato sauce with (cured pork jowl), Pecorino Romano cheese, and olive oil.

Cacio e Pepe- sauce made of starchy pasta water, black pepper, and Pecorino Romano.

La Gricia - sauce made of rendered guanciale, starchy pasta water, black pepper, and Pecorino Romano.

Carbonara - an emulsified sauce made of egg yolks, rendered guanciale, and Pecorino Romano.

b. Pizza

Pizza in Rome is nothing like pizza in places like the United States. Three main types are served uniquely and have their own set of rules and ordering procedures to follow.

Pizza Pinsa - fluffy crust that is made with soy, rice, and wheat flour. Toppings vary greatly but the white version is the most traditional.

Pizza al Taglio - this is an entire category of pizza sold by the slice depending on how wide you ask for. It is then weighed and they charge you by the kilo.

Pizza al Taglio shops will offer up several types of combinations of pre-cooked pizzas that you can choose from.

Tonda - This is the real Roman-style pizza that is eaten with a knife and fork as it is not sliced.

It is expected that you will not share your pizza as it is customary for everyone to eat their own and finish it with a sense of pride.
Related: How do Italians eat Pizza? A Guide to Eating Pizza in Italy
c. Carciofi

Artichokes show up on almost every menu in Rome when they are in season. There are two main ways that they are served.

Carciofi alla Romana - trimmed and steamed followed by a marinade in mint, olive oil, salt, and black pepper.

Carciofi alla Giudia - trimmed artichokes that are fried in olive oil until they are nice and crunchy.

d. Supplì

These breaded and deep-fried rice balls are commonly found in markets and anywhere that pizza al taglio is sold.

There are several different types of filling including variations on the flavors of classic pasta like carbonara and all'Amatriciana, but there are no rules and the cook's imagination is the limit to what's inside.

e. Maritozzi

This favorite breakfast amongst Romans consists of a pillowy soft milk bread roll that is stuffed with lightly sweetened whipped cream and dusted with powdered sugar.

The name translates to husband as men used to hide an engagement ring inside to surprise their girlfriends.

Local Wines and Regional Beverages:

2. Florence

Florence is the center of arts and culture in Tuscany, but this region's stunning wines and food are the stars of the show.

Florence is situated in the northern area of the Chianti wine region and is surrounded by many others, including Montepulciano, Montalcino Bolgheri, Maremma, and San Gimignano.

This abundance of amazing red wines is perfectly balanced by the grilled hearty meats and deeply flavored but simple food that the region is famous for.

One of the best things you should do when you visit Florence is to indulge in this rich and savory meal that you'll remember for years to come.

Must-Try Dishes & Ingredients

a. Bistecca alla Fiorentina

This is a thick-cut T-bone or porterhouse steak that is grilled over extremely hot coals and is served very rare.

A special breed of ancient cattle called Chianina is the animal of choice in Tuscany and they generally focus on young steers or heifers.

b. Pappardelle al Cinghiale

The perfect meaty pasta for a Chianti Classico wine is this wild boar ragu that is served with wide-cut pappardelle egg noodles.

The slightly gamey wild boar is slow-cooked with tomatoes and aromatics until it is thick and rich enough to coat the pasta.

c. Ribollita

Known in English as Tuscan bread soup, this classic dish was the perfect way for cooks of the region to repurpose their leftovers.

Now, this dish is a classic of the region and much care is put into preparing it.

The soup is a combination of soffrito, beans, kale, tomatoes, broth, and of course some crusty bread which is baked in a clay pot.

d. Tagliatelle Funghi Porcini e Tartufo

Two important ingredients from the region make an appearance in this one dish. In Autumn, the season for porcini mushrooms and truffles intersect.

This amazing pasta makes its appearance in restaurants and for family gatherings.

These two ingredients are made to go together in this simple dish where the pasta is the perfect vessel for their delicate flavors.

e. Gelato

Although gelato is eaten all over Italy, it is in Tuscany where Bernardo Buontalenti created the first modern gelato.

A version of flavored shaved ice or sorbetti was served in places like Palermo, but the creamy version that is beloved around the globe was created in Florence.

Local Wines and Regional Beverages:

3. Naples

Naples is one of the best places in Italy for food for a reason.

When Italophiliacs hear the name Naples, their minds go straight to the legendary pizzas that the city is so famous for.

Although Neapolitan pizzas are good, this city is home to a bunch of regional dishes and street snacks that are good enough to carry their weight.

Must-Try Dishes & Ingredients

a. Pizza Napoletana

When a type of pizza has its own regulatory organization, you know that it is a very important part of the culture and its preservation is serious business.

The rules for making Neapolitan pizza are strict to ensure that every pizzaiola produces a similar high quality.

The classic Neapolitan pizza is the Margherita with its perfect combination of San Marzano tomatoes, buffalo mozzarella, and fresh basil leaves.

b. Mozzarella di Buffala

Of all of the variations of mozzarella, it's hard to deny that this water buffalo milk version is not the king.

Mozzarella di Bufala has a deeper flavor and more richness from its higher fat content relative to that of cow's milk varieties.

c. Cuoppo

For the fried food fans out there, this street food snack will certainly be a must-eat in Naples.

Kiosks and storefront restaurants sell paper cones that are filled with a combination of freshly fried foods. There are three main types of cones to choose from.

Cuoppo di Terra - potato croquettes, arancini, pasta fritters, fried dough, breaded vegetables

Cuoppo di Mare - Combination of mixed seafood from baitfish to calamari.

Cuoppo Dolce - donut-like fritters served with various sweet sauces.

d. Frittatina

If pasta wasn't delicious enough, Neapolitan cooks decided to bread it and deep fry it until it forms a crispy exterior with a creamy inside.

Frittatina is a popular street food snack, aperitif drinking snack, and is also sold as a starter at pizza restaurants.

Pasta is mixed with bechamel cream sauce and sometimes other ingredients like peas, ham, and various cheeses depending on the chef.

e. Spaghetti alle Vongole

Clams have played an important role in the cuisine of the Campania region for centuries.

That's why it's no surprise that a pasta dish was created around these delicious bivalves.

The best thing about this Italian dish is its simplicity as it only consists of 7 ingredients including garlic, parsley, white wine, red peppers, pasta, olive oil, and clams.

Local Wines and Regional Beverages:

4. Bologna (Emilia Romagna)

If Emilia Romagna is the culinary heart of Italy, then Bologna is at its core. As the food capital of Italy, Bologna will have you planning your return visit before you even leave.

With enough culinary discoveries to keep you excited and a bunch of classics to taste, the hardest part is having enough space in your stomach to get through all of these hearty and comforting dishes.

Must-Try Dishes & Ingredients in Bologna

a. Mortadella

These massive sausages are a grown-ups version of Bologna deli meat that many of us ate as kids.

These links can be made up to 10 feet long and have a circumference of up to 14 inches.

The meat is made of pork and must have at least 15% of its weight in small cubes of pork fat.

b. Tagliatelle al Ragu

Although many people show up to Bologna hoping for spaghetti Bolognese, they end up pleasantly surprised when they try out this ragu that has very little in common flavor-wise.

The sauce is less about tomatoes and is all about a combination of ground meat including prosciutto, pancetta, beef, pork, and veal depending on the cook.

They also utilize a big backbone of aromatics from onion, carrots, celery, and garlic before simmering the Ragù Bolognese for many hours.

This rich sauce is tossed with freshly made tagliatelle pasta and garnished with grated Parmigiano Reggiano.

c. Lasagne Verde alla Bolognese

Bologna is the birthplace of lasagna, and they just make it so much better.

Instead of multiple layers of cloying ricotta, the traditional method is to layer lots of thin layers of fresh spinach pasta in combination with Ragù Bolognese, besciamella (bechamel), and Parmigiano Reggiano.

The result is a melt in your mouth explosion of flavor.

d. Tortellini en Brodo

This dish is traditionally served during the holidays as it takes a lot of work to make tortellini by hand along with the broth.

The filling for the tortellini is a combination of pork loin, prosciutto crudo, mortadella, and parmesan that is bound with eggs.

The broth is traditionally made of beef, but some add a chicken to the broth to give it a more rounded and full flavor, garnished with grated Parmigiano cheese.

e. Torta di Risso

If you have ever had rice pudding, this is Emilia Romagna's baked version that turns this classic into a cake.

The recipe takes advantage of northern Italy's abundance of Vialone Nano and Arborio rice.

The cake is flavored with lemon zest, almonds, and almond liqueur and is given stability with crumbled amaretti cookie crumbs.

Local Wines and Regional Beverages:

5. Parma

Although the dishes in Parma are undeniably delicious, they are completely upstaged by the simple products produced in and around the city.

This includes the best hams in the world along with the king of all cheeses. You could eat most of your meals by just stopping in at the many Prosciutterias and Formaggerias in the city.

As one of the best cities in Italy for food, make sure not to miss out on all the stunning fresh-made pastas the region is famous for.

Must-Try Dishes & Ingredients in Parma

a. Parmigiano Reggiano

This is considered the king of all cheeses for good reason and is the single most celebrated ingredient from the region.

Parmigiano is a cow's milk cheese that is made into large 88-pound wheels that are aged for a minimum of one year.

This nutty and complex flavored cheese is strictly regulated for quality, so if you see the Consorzio Tutela stamp on the rind, you know you are about to eat one of the best cheeses in the world.

b. Prosciutto di Parma

If Parmigiano Reggiano is the king of cheeses, then Proscuitto di Parma is the king of the hams.

Boneless pig legs go through elaborate salting, curing, and aging process that can take up to 3 years.

The ham, when sliced thin has a delicate melt in your mouth texture and a nutty sweet flavor.

This raw cured ham can only be produced in the valley up to 900 meters in the hills of Parma because of its unique microclimate that affects if flavor.

c. Culatello di Zibello

This unique ham produced just 20 miles outside the city center of Parma is beloved by top-level chefs around the globe.

These limited production hams are made by stuffing salted pork loin meat into a pig's bladder where it is then left to cure exposed to the elements.

It's prized for its pungent aromas and its delicate flavor.

d. Tagliatelle ai fungi

Just as the first leaves start to change color in Emilia Romagna, it signifies the start of porcini season.

This ultra-simple fall classic pasta dish consists of these delicious mushrooms, freshly made tagliatelle pasta, and garlic butter sauce. There might not be a more soul-satisfying dish anywhere in the region.

e. Ragu' di strolghino

Not all ragus are created equal, and this one from Parma is one of the best.

The sauce is based on tomatoes and Strolghino salami that is crumbly in texture almost like ground meat because of its relatively short curing time.

Chefs and home cooks combine this sauce with a variety of fresh kinds of pasta including cappelletti and tagliatelle.

Local Wines and Regional Beverages:

6. Modena

The small town of Modena is an extreme contrast of culinary styles and approaches to the traditions of the cuisine of Emilia Romagna.

On one side you have the old school restaurants that serve up the classic Italian dishes that have been done the same way for centuries.

Then there is Osteria Francescana which was recently selected multiple times as the best restaurant in the world for its modernistic approach.

Not lost in all of this is the amazing products produced in the region that rival anywhere in Italy.

Must-Try Dishes and Ingredients

a. Balsamic

The second you try this product, you will instantly realize that the balsamic vinegar you have been eating most of your life is fake and not the real deal.

Real balsamic is only produced in Modena and Reggio Emilia and it is not even considered vinegar.

This product is simply slow aged white Trebbiano grape must that concentrates over time and gets sweeter and more aromatic.

b. Prosciutto di Modena

Just like Proscuitto di Parma, this province-specific ham is made with a painstakingly slow and controlled process to produce one of the best hams in the world.

This Modena prosciutto gets its unique characteristics from its microclimate that give the hams their distinct flavor.

c. Cotechino

Pork rinds are the main filling for this sausage that needs to be slowly simmered before eating.

Cotechino was considered poor people food because of its humble filling, but it is delicious and now is beloved by all.

The best versions are cooked with lentils or are sliced and served in a panini sandwich.

d. Tortellini en Brodo

A real-life feud exists over this dish between neighboring Bologna and Modena over who first created this dish and who makes it better.

The answer is they both make excellent versions of the same dish.

Tortellini are stuffed with a trio of prosciutto, pork loin, and mortadella that is then served in a meaty beef and capon broth.

e. Torta Barozzi

The origins of this cake date back to 1886 and it was named after the legendary architect Jacopo Barozzi.

This dense chocolate cake is spiked with finely ground nuts and accented with ground coffee for a deeply flavored sweet treat.

Torta Barozzi is simply served as is with a fine dusting of powdered sugar.

Local Wines and Regional Beverages:

7. Venice

Venice may be one of the most strikingly picturesque cities in Italy, but its cuisine remains simple, humble, and committed to its heritage as a working-class city.

Many of the dishes in Venice are built around utilizing inexpensive ingredients and turning them into something very delicious but affordable.

This approach to their traditional food illustrates a time in Venice that is very different from the touristy city it is today. There are a lot of delicious treats to eat if you just steer away from the crowds.

Must-Try Dishes & Ingredients

a. Sarde in Saor

This simple appetizer of fried sardines topped with sweet and sour pickled onions, raisins, and pinenuts is a classic at Venetian Bacari wine bars.

The first versions were a way for fishermen to preserve their food while out for several days on their boats.

Today, it's common for this Venetian dish to be prepared at least one day in advance to let the fish flavor become more pronounced.

b. Baccalá Mantecato

Although often mistaken for cod, salted stockfish is used to make this whipped fish appetizer.

The fish is soaked to remove the excess salt before it is poached and then pureed up with extra virgin olive oil and served over grilled polenta or toasts.

c. Polpetta

Why not bread and fry a meatball? Well, that is exactly what you will find at some Bacari wine bars as one of the small snacks that they offer.

There are versions where beef is mixed with potatoes, just plain beef, and another that is purely potatoes. They are all delicious but ask them to be heated as they make them in the morning and serve them all day.

d. Spaghetti al nero di seppia

Although strange looking in appearance, this simple pasta dish is a celebration of cuttlefish and the fishermen who do not waste any part of their catch.

Cuttlefish are used along with their ink which dyes the entire dish a dark black color.

The ingredient list is small focusing simply on the cuttlefish and linguini with a supporting cast of a white wine and garlic sauce.

e. Cicchetti

This is more a catch-all term that means small snacks that are served at traditional Bacari in Venice.

These small bites are made of local inexpensive ingredients that were meant to satiate hungry Venetians and gondoliers that stopped in for a glass of wine from the Veneto region.

Local Wines and Regional Beverages:

8. Milan

Milan makes our list of the best food cities in Italy. The food of Northern Italy is very different from what many expect from Italian cuisine.

You will find a lot less pasta and a whole lot more rice as this is what is grown in the region.

The food, in general, is fairly rich and unctuous which is in stark contrast to the tomato sauces and fresh herbs that you will find farther south.

Although the dishes may be heartier, there is no lack of refinement as the cooks and chefs of Milan take a lot of pride in their culinary heritage.

Must-Try Dishes & Ingredients

a. Gorgonzola Cheese

A member of the blue cheese family, this unique, milder, and flavored cheese hails from the town of Gorgonzola on the edge of Milan.

There are two varieties including a sweeter less aged variation called Gorgonzola Dolce, and a relatively more intense aged version that is called Gorgonzola Picante.

Both varieties are celebrated for their delicious flavor and their versatility as they can be eaten plain or used in a plethora of sweet and savory applications.

b. Risotto Milanese

For all you risotto fans out there, this is considered by many to be the best in Italy.

This simple preparation is made by slowly simmering Carnaroli rice with chicken stock.

The dish is finished off with some butter, Parmigiano Reggiano, and a pinch of saffron which turns the rice yellow.

c. Osso Buco

This rich preparation is made of thick-cut veal shanks that are slow-cooked in white wine, veal broth, vegetables, and herbs.

The meat gets tender and the liquid it is cooked in becomes the sauce which has a rich and pronounced beefy flavor.

It is then topped with gremolata which is a combination of fresh chopped parsley, garlic, and lemon zest that help cut through the richness.

Osso Buco is commonly served with either polenta or Risotto Milanese for a knockout punch of decadence.

d. Cotoletta

This is Italy's answer to schnitzel but this version is served bone-in. Veal chops are breaded in a 3 part process of flour, egg, then bread crumbs before it is pan-fried in clarified butter.

The crispy breading gives texture to the tender veal that was pounded for it to cook quickly and be nice and soft.

Cotoletta is served with a wedge of lemon and either a simple salad or some fried potatoes.

e. Panettone

Although Panettone is considered a bread, it is more like a dense cake that is accented with candied lemon peel and orange along with some raisins.

Right around mid-November, Panettone starts popping out of ovens all over Milan in preparation for the holidays.

If you happen to be in Milan during this time of year, make sure to enjoy a few slices with a glass of prosecco or a cup of hot chocolate to get in the holiday spirit.

Local Wines and Regional Beverages:

9. Palermo (Sicily)

When most people hear Sicilian food, they think of the American tomato sauce Italian food that is served in restaurants from New Jersey to Little Italy in San Francisco.

This couldn't be farther from the truth as Sicilian cuisine is as nuanced and deeply rooted in culinary traditions that date back to before the tomato was ever in Italy.

From incredible cheeses to uniquely regional dishes, you will have to travel to Palermo to get a real taste of Sicilian cuisine.

Must-Try Dishes & Ingredients

a. Ragusano Cheese DOP

This is the oldest cheese produced in Sicily dating back to the 1500s.

This firm cheese is made of cow's milk exclusively from Modicana cows which are special to the region.

Ragusano cheese is sweet when it's young and gets progressively more pungent as it ages. There is also a smoked variation that is labeled affumicato.

b. Arancini

These breaded and fried rice balls were supposedly invented when Sicily was under Arab rule.

Now, there are two main versions served including arancina al burro which is stuffed with prosciutto and basciamella and arancina alla carne which is stuffed with a meat ragu.

One thing they both have in common is that the rice is flavored with saffron which makes it yellow and very aromatic.

c. Sfincione

If you haven't ever heard of Sicilian-style pizza, it shouldn't be a surprise as there is so much focus on Neapolitan and Roman pizzas.

The good news is that the word is getting out about these light and fluffy rectangle Sicilian pizzas.

What makes these pizzas unique is how much the bakers let the dough rise before baking.

This leads to a focaccia-style dough that is very thick compared to other types of pizza.

The toppings include a cooked tomato sauce, anchovy filets, breadcrumbs, oregano, and aged Caciocavallo cheese.

d. Crocchè

This Sicilian street food is similar to croquettes that you would find in Spain but simpler as a lot less binder is used and they are not breaded.

Old starchy potatoes are boiled in their skins and are left to cool overnight where they are mixed with mint, parsley, salt, and pepper.

They are then fried in very hot oil that forms a crust out of the exterior of the crocchè. They are commonly served on a piece of paper or a soft sandwich roll.

e. Cannoli

Well, if you love cannoli, Sicily is the birthplace of this famous sweet treat.

If you have never had one, you will fall in love with these fried pastry tubes that are stuffed with sweet whipped ricotta.

They are coated on the ends with either Sicilian toasted pistachios, or chocolate pieces and are given a good sprinkle of powdered sugar.

Local Wines and Regional Beverages:

10. Piedmont

If you're looking for the best place to visit Italy for food and wine, then you need to make a trip to Piedmont.

Whether you are passionate about truffles or you want to try the wines from the best red wine region in Italy, you now have a reason to book that flight.

It doesn't stop there as the region is full of amazing cheeses, pastas, and world-class beef.

This sounds like the making of one incredible meal and a culinary adventure of a lifetime filled with truffle hunting and sipping Barolo while enjoying the stunning countryside.

Must-Try Dishes & Ingredients

a. Alba white truffles

These aromatic tubers are one of the most expensive ingredients in the world and are only wild foraged by truffle hunters and their highly trained dogs.

They are seasonal and only come around for a few months from September to December.

The rarity of white truffles and their high demand by chefs around the globe leads to prices that can reach as high as $6000 per pound.

It is worth a once-in-a-lifetime splurge to enjoy a bowl of simple risotto with a generous shaving of Alba white truffles.

b. Castelmango Cheese

This semi-hard cheese is like a cross between blue cheese and parmesan with its sharp and spicy flavor and crumbly aged texture.

Even though it is a member of the blue cheese family, it has an added dimension of a pale fading to a brown exterior that gives the cheese a unique mouthfeel that is unlike any other in the classification.

Castelmango cheese is made with cow's milk exclusively from the Piedmontese breed along with a touch of goat and sheep's milk.

c. Agnolotti del plin

This meat-filled fresh pasta gets its name from the Italian word plin which is slang for pinch.

Many chefs around the globe herald this shape of pasta as the best because it cooks the filling and every part of the pasta evenly.

The filling can vary depending on the types of meat available but everything from ground beef to veal brain is used.

These pockets of pasta are most commonly served with a simple butter sauce.

d. Gnocchi

Although the potato was first brought to Europe from South America by the Spanish, the potato finally made its way to Northern Italy where the first gnocchi was made.

These little potato dumplings are now a staple of Piedmontese cuisine and are commonly served with butter and Parmigiano Reggiano.

Other variations show up during different seasons including a tomato-based ragu, and a version with cream and Castelmango cheese.

e. Piedmontese Beef - Brasato al Barolo

This genetic marvel is unlike other breeds of cattle as its meat is very lean while remaining very tender.

This opens the door for its different cuts to be utilized in many different ways including Brasato al Barolo.

Round steaks from the leg can be braised in Barolo wine in about two hours which yields a melt in your mouth texture.

That is fast compared to the time it would take to cook the same cut from a different breed of cow to render all the fat.

As a comparison, it has fewer calories than mackerel per ounce and is as tender as Prime grade beef.

Local Wines and Regional Beverages:

Barolo - big and robust red wine

Barbera - red wine

Nebbiolo - red wine

Muscato - from Cortese and Arneis grapes

Nocciolino - hazelnut liqueur

11. Genoa

This Italian food city situated right on the shores of the Ligurian Sea is more famous for its history of seafaring past and its architecture than its cuisine.

This is a tragedy because the food in Genoa can hang with anywhere in Italy especially when it comes to fresh seafood and its beloved basil that thrives in its unique microclimate.

If you are heading to Northern Italy, it would be worth a visit just to eat yourself sick on pesto.

Must-Try Dishes & Ingredients

a. Pesto alla Genovese

When Italians think of basil pesto, they are visualizing Genoa which is the basil capital of Italy and the birthplace of pesto.

The list of ingredients that go into this pesto is very specific which includes basil, olive oil, toasted pinenuts, garlic, Parmigiano Reggiano cheese, Pecorino Romano, and salt.

If visiting Genoa during basil season, make sure to eat as much pesto-coated pasta as possible.

b. Foccacia

Although focaccia is now made around the globe by bakeries and restaurants, this fluffy dimpled bread got its start in Genoa.

This Ligurian-style of focaccia is eaten in many ways including as a snack, as sandwich bread, and toasted for dinner.

The only garnishes necessary are a little sprinkling of salt and some good Ligurian olive oil.

c. Farinata

Although there is a version of this chickpea pancake that is eaten in the French Riviera called Socca, the first version was created in Genoa.

The dough is made of chickpea flour that is hydrated with water and olive oil. It is then baked in small batches as it must be eaten immediately.

This treat can be topped with everything from gorgonzola to shaved fresh artichokes, but it is usually eaten plain with a glass of wine.

d. Pansoti con salsa di noci

This classic Ligurian triangle-shaped pasta is made with a stuffing of chard and Prescinsêua cheese which is somewhere between yogurt and ricotta in its consistency.

The pasta is then tossed in a walnut sauce that is made with milk, bread crumbs, marjoram, and Parmigiano Reggiano cheese.

e. Fritto Misto

This fun antipasti's name simply means "mixed fry".

This classic Italian dish is entirely based on the different seafood caught right from the Ligurian sea that is fried up individually to make sure that each type is cooked properly.

You can find fritto misto being served everywhere from kiosks to sit-down restaurants.

Local Wines and Regional Beverages:

12. Cagliari (Sardinia)

Even though Sardinia is a part of Italy, this island's cuisine seems as though it should have its own identity.

Its proximity to Italy is rather distant and it shares little in common especially when it comes to their food.

This is why Sardinia is a must for all food travelers as you will get to explore this lesser know cuisine which includes a huge array of unique dishes and products that are truly Sardinian.

Must-Try Dishes & Ingredients

a. Sheep's milk cheeses

The island of Sardinia makes the best sheep's milk cheeses in Italy from their breed.

The cheeses vary greatly from everyday grating cheese to others that have been aged and are revered for their incredible flavor.

Pecorino Romano - smokey and nutty aroma with a salty bite. Made back to the Roman times.

Pecorino Sardo - there is a sweet (dolce) and a sharper version (maturo). Both are great with pasta.

Fiore Sardo - Dates back to the bronze age. Nutty with fruity overtones that are best consumed with red wine.

Pecorino Grand Cru - This is the king of the Pecorino cheeses which has pronounced caramel notes.

Casa Marzu - ferments with the help of maggots (now illegal but still produced).

b. Bottarga

This used to be a poor fisherman's food and is now a widely expensive luxury ingredient.

The egg sacks of female mullet, swordfish, or tuna are salted and then pressed for months until the moisture is gone and it has a firm texture.

The dried eggs are then grated over pasta giving it a briny oceanic flavor.

c. Suppa Cuata

Although the name suggests that it is a soup, it is more of a layered casserole.

A buttered baking dish is layered with stale sliced bread that is soaked with sheep or lamb broth followed by pecorino cheese.

The whole thing is baked in the oven until the cheese is golden brown. Imagine a bread lasagna without ragu.

d. Porcheddu

Most pork-consuming regions of the world have some form of whole roasted pig.

Sardinia is no different as the island is famous for its suckling pig that is slow-roasted over an earthen fire pit.

The meat gets super tender and the skin is nice and crunchy. In an ode to tradition, they cover the pig with myrtle leaves after it's done cooking to impart its aromas.

e. Seadas

This fried empanada-like pastry is made of semolina and stuffed with lemon zest spiked pecorino cheese.

It is then drizzled with a very rare and expensive Miele Amaro honey that comes only from Sardinia.

This honey is only harvested in the fall from hives where bees collect their pollen from the European strawberry tree.

Local Wines and Regional Beverages:

13. Bari (Puglia)

The city of Bari in Puglia owes its culinary heritage to Puglia's cuisine which embodies the rich history of incredible produce, a legacy of fishing, and the production of top-level products including cheeses and olive oils.

If there is one thing that makes this city a must-visit, it is the fact that Bari is the mozzarella and burrata capital of Italy.

Must-Try Dishes & Ingredients

a. Burrata

This cheese is a stunning contrast of textures that comes from stretched mozzarella on the exterior that encases the creamy unstretched mozzarella (stracciatella).

When it is cut in half, the wet inside oozes out revealing its buttery milky core.

The culinary uses in Puglia are near endless including being stuffed inside of fried squash blossoms to being served as a part of the ubiquitous Caprese salad.

b. Panzerotti

These savory dough pockets look just like their cousin the calzone but are much smaller in size and deep-fried.

The classic filling is a combination of mozzarella and tomato sauce, but chefs will often use whatever is in season.

c. Orecchiette

This uniquely shaped pasta's name translates to "ear" to which the pasta shares a resemblance.

The pasta first gained popularity during the 13th century and is now very popular in Puglia and Basilicata where this pasta is tossed with sauteed broccoli rabe with garlic and anchovy.

In these Italian food regions, Orecchiette is prepared fresh using semolina flour and water.

d. Puccia

This popular street food in Puglia is built around a sandwich roll that is made using excess pizza dough that is cooked in a wood-fired oven.

The dough cooks quickly leaving it fairly hollow which is perfect for stuffing with the humble ingredients of the region.

There are variations with salumi and arugula and others with polpette (meatballs) in tomato sauce.

The sky's the limit but often the fillings can be very simple like some tomato with olive oil.

e. Pasticciotto

These famous Apulian mini pies are composed of a flaky pastry crust and are stuffed with egg custard or ricotta.

There are several different variations including some that are flavored with Nutella, jams, pistachio, chocolate, vanilla, and more, but the most traditional is lemon.

Local Wines and Regional Beverages:

Which city has the best food in Italy?

If you had to choose just one city for the best food in Italy, it would have to be Rome just because of the diversity of different dishes that make up its culinary landscape.

If you ask any 20 Italians which cities in Italy have the best food, you will get 20 different answers.

The reality is that the entirety of Italy has delicious food, but each region has its own specialties.

You may then ask what is the best region in Italy for food? This is also very subjective as the people of the individual cities within each region argue over who has the best food.

The answer to which city has the best food in Italy, completely depends on what you love the most about Italian food.

If you can't get enough pesto, you will love Genoa, and if you adore lasagne, you will think that Bologna is the best.

This list will help you decide for yourself as you peruse through each city's specialties and decide which one tickles your fancy.

What region has the best food in Italy?

If pressed to choose just one, Emilia Romagna would have to be the best region in Italy for food.

With so many incredible products like Parmigiano Reggiano, Prosciutto di Parma, Balsamico di Modena, Culatello di Zabello, and of course the fresh pasta.

It also should be mentioned that the region produces world-class wines like Lambrusco that pair amazingly with these local products and dishes.

This leads us to the idea of selecting where you want to eat in Italy based on the region that has your favorite dishes and ingredients.

A great way to plan a culinary adventure in Italy is to string together a few cities within a region so that you can spend more time eating and less time traveling.

For example, if you want to eat some Parmigiano Reggiano from Parma, Tortellini en Brodo from Modena, and lasagna from Bologna, then you are in luck because they are all within 60 miles of each other in one region.

The best regions are often the ones that meet your tastes in combination with offering the best food travel experiences.

What city has the best pasta in Italy?

The best pasta in Italy comes from multiple regions depending if you want dry or fresh pasta.

If you like al dente dry pasta, then Rome would be the best. If you love melt in your mouth fresh pasta, then Bologna or any one of the cities in Emilia Romagna would be the best.

There is no way to answer this question without pissing off people from the entire rest of Italy that didn't get selected.

People from Bologna are certain their fresh Tagliatelle and Tortellini are the best, and the Romans strongly believe that their big four pasta dishes are the best in Italy.

The cop-out answer is that there is good pasta almost everywhere in Italy including in the north where pasta is only one of the starches that take center stage.

Italians simply expect more from the food and the products that they eat every day and it shows even in a simple bowl of pasta.

Which Italian city has the best pizza?

While an argument will ensue over who makes the best of almost any type of food in Italy, most would agree that the Italian city for the best pizza would be Naples followed by Rome.

Naples is internationally recognized for its Pizza Napoletana which has a certification that holds up the standards of how to make their stunning pizza.

The Neapolitans take their pies seriously, and mediocrity and modernization are unacceptable.

Rome, on the other hand, has several different types of pizzas. This includes a big culture around pizza by the slice along with traditional Roman-style pies that have their own set of rules on how they are to be consumed.

Wrapping Up: Best Food Cities in Italy

As chefs, we have strong opinions about everything when it comes to food.

It comes with the territory as it's our job to scrutinize everything that we taste to know what is delicious and what's garbage.

We could tell you what cities we think are best, but what is delicious for one person can be another person's worst thing they have ever tried.

Being a well-informed food traveler allows you to forge your own path and find the food cities that ignite your palette and get you excited to eat another meal.

We are here to guide you in the right direction with this list of the best food cities in Italy.

Now make a list of your favorites from the list and start planning that bucket list food adventure that you have been dreaming of.

If you are still not sure, or you are interested in some epic food experiences, check out our list of the 50 best food experiences in the world, and our best food cities list to get you on the right track.

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13 Best Food Cities in Italy & What to Eat [2024] - Chef Travel Guide

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Discover the 13 best food cities in Italy along with the best Italian dishes & ingredients to eat. Find out the best region and best Italian city for food.