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Department of Psychology, University of Turin, Italy

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Received Date: 28/09/2016
Revision Received Date: 05/12/2016
Acceptance Date: 06/12/2016
Electronic publication date: 30/12/2016
Collection year: 2016

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* Address correspondence to this author at the Department of Psychology, University of Turin, Via Po 14, 10123, Italy; Tel: +39 011 6703056; Fax: + 39 011 8146231; E-mail: Claudio.longobardi@unito.it

Numerous studies on educational and developmental psychology have concluded that students' affective relationships with their teachers are crucial for their academic motivation and commitment to school. Frequently the relationship is evaluated from the teacher's point of view, but the importance of considering the children's perspective has been highlighted by many authors.

In this study, we present data to examine the factorial structure of the Young Children's Appraisals of Teacher Support (Y-CATS), a measure designed to explore children's perceptions of their relationships with teachers on a sample of 503 children ranging in age from 5 to 10 years, and 163 teachers.

This study provides implications for construct validity research and substantive research using Y-CATS, given that Y-CATS is used extensively in intervention and research in early childhood education.

On the basis of the results obtained, the questionnaire seems to be an adequate instrument to study student-teacher relationships, both as a monitoring scale of a given relationship and as a way to help teachers achieve more awareness of their educational skills.

Keywords: Student-teacher relationship, Teacher-child relationship, Elementary school, Educational assessment, School psychology, Student perception, Italian validation.

The student-teacher relationship is a focal relationship [] that can considerably influence children's behavior and their socio-emotional and cognitive development [-]. It is one of the fundamental development contexts [, ], being an important resource for the development of adequate social skills [, ]. The literature in fact shows that the quality of this relationship is a decisive factor in pre-school and school-aged children's development of socio-emotional abilities [-], level of engagement and academic achievement [, ], as well as the process of adaptation to the class [] and in the integration of disabled [-] or foreign students [].

Children that experience a secure relationship with the teacher, in fact, tend to display higher levels of pro-social conduct, more sophisticated interactions while playing, and better emotional understanding compared to their peers. Current theories also underline the need to prepare students for school in a perspective of development centered around social relations []. The teacher plays a crucial role in the development of academic, socio-emotional and cognitive skills [, ]. Although most of the research on the student-teacher relationship has been conducted exclusively from the teacher's standpoint, we cannot neglect the child's point of view, since it is a dyadic construct. Recent studies have tried to investigate the student-teacher issue from the child's viewpoint [, -], and our work, too, is in line with these recent studies.

The student-teacher relationship has often been treated according to the multiple Attachment perspective, which holds that for children, especially younger ones, teachers act as "alternative caregivers" [], and this relationship should be seen as an extension of the primary parent-child attachment []: being a "significant other" for the child, the teacher can also help to change the internal operative models developed on the basis of the attachment bond established with the mother, thus promoting new models of emotional and behavioral regulation [, ].

Relationships between teachers and students can be considered as microsystems in which various factors of the child and the adult intertwine and are consolidated []. Many studies have drawn attention to the bi-directional perception that student and teacher have of their reciprocal relationship.

An effective tool to assess such perceptions was developed by Pianta [], the STRS - Student-Teacher Relationship Scale. Its use enables the operator to consider three vital elements of the relationship: closeness, conflict and dependency. These aspects have been considered by researchers as the fundamental constructs required for measuring the relationship. Therefore, every new investigation instrument aims to evaluate these aspects.

The aspect of conflict, on the other hand, shows the presence of conflictual relationships, or indicates the absence of gratifying relationships between teacher and student. This aspect is therefore believed to measure the degree of negativity in the relationship, becoming a stress factor for the child in class. Relationships marked by a high level of conflict can give rise to many behavioral problems [], may also impede scholastic performance, reducing participation in learning activities to a minimum, and even compromise regular school attendance [, ]. Lastly, the aspect of dependency measures the level of dependency the child shows towards the teacher. A child that is over-dependent on the teacher figure does not only express uncertainty and lack of confidence in schoolwork, but also the demand for approval and support. Inhibited in their explorations of the class/school environment, and incapable of establishing satisfactory relationships with their peers, they are afflicted by feelings of isolation and loneliness [].

Few assessment tools on the student-teacher relationship have considered the student's viewpoint in kindergarten and the early years of elementary school.

Other researchers suggested using the narrative method with small children in order to identify the quality of the perceived relationship with their teacher. These methods prove useful in understanding the child's internal operative model, and they are mainly based on "story completion tasks", designed to assess the child's ability to solve stressful situations based on people's relationships to complete the story. Among the most recent narrative methods, the one developed by White [], "My teacher helps me", is a narrative tool based on six stories that the children have to tell. The results of the study carried out by White enabled children to identify whether they felt supported by their teachers.

Only a few authors have developed standardized instruments in form of questionnaire to study STRs. One of the first instrument of this kind is Feeling about school (FAS) questionnaire, developed by Valeski and Stipek []. It measures children's perception of their scholastic skills, their feelings towards their teachers and the way children cope with school. The authors found FAS subscales scores to be positively associated with children's scholastic performance: Children that had a positive experience at school, in fact, were those that obtained better results in mathematics and reading and writing. These children also had a relationship of closeness with their teacher [].

A more recently developed instrument is the Young Children's appraisals of teacher support (Y-CATS) []. The tool's development was based on the literature from the last two decades investigating the nature and dimensionality of the STR from an attachment perspective ( e.g., [, , -]). The tool is aimed at capturing the features of the quality of the child's relationship with his/her teacher using the dimensions that have already been investigated by teacher-report scales ( e.g. STRS [],): closeness, warmth and autonomy support (which is intended to be the opposite of the STRS' Dependency dimension) . A previous study has demonstrated its validity and reliability [] in the US context, but its psychometric characteristics have not been studied in other Countries yet. Previous research on STRs as perceived by teachers has demonstrated the presence of a cultural influence on the functioning and psychometric features of instruments [] indicating the need to carefully adapt tools to different application contexts, in order to avoid possible measurement biases.

The aim of the present study is to present the adaptation and validation of the Y-CATS questionnaire to the Italian context.

In particular, we will present the data referring to: i). the descriptive statistics of the measures obtained using Y-CATS; ii). The criterion validity (significant variations in the instrument's scores reflecting gender and age); iii). The concurrent validity (in terms of the construct of quality of the student-teacher relationship perceived by the teacher); iv). Predictive validity (in terms of emotional problems, behavior problems, hyperactivity and attention deficit, difficulty in social interaction, and pro-social behavior); v). Construct validity ( i.e., results emerging from the Exploratory and Confirmatory Factor Analyses).

With respect to the relationship of the Y-CATS subscales scores with other study variables, we have the following expectations: 1). Gender: we expect to find girls generally reporting warmer relationships with teachers, and lower levels of conflict, confirming the findings from past studies, which were conducted using other instruments ( e.g., STRS), 2). Age: we expect to confirm the existence of lower levels of conflict and warmer relationships among younger ( i.e., kindergarten) children [, , ]; Teacher-report STR measures: we expect to find substantial correlations between the students' and teachers' perceptions of the quality of the STR; Behavior: we expect to find significant positive correlations between perceived warmth in the relationship with the teacher and prosocial behavior; as regards conflict with teachers, our hypothesis is that students with more conflictual relationships with their teacher will be more likely to present emotional and conduct problems, and ADHD symptoms.

Participants in the study consisted of 503 students (49% female) from both kindergarten (33%) and the first three grades of primary school (67%). Children were randomly selected from 10 schools (3 kindergarten and 7 primary) which agreed to take part in the research. The total number of schools contacted was 14. For each child selected, we asked his/her teacher to take part in the research in order to fill in the questionnaire about teacher perception of relationship quality. The families of each selected child were contacted to inform them about the research aims and to collect their informed consent. All but 3 children's parents signed the informed consent form. All of the teachers agreed to take part in the research project. The total number of teachers involved was 163 (95% female).

Young Children's Appraisals of Teacher Support (Y-CATS). Y-CATS [] is a recently developed tool that aims to assess the child's perception of his/her relationship with the teacher with reference to the dimensions typically used in the literature in investigating this construct. These are: Warmth ( i.e., closeness and warmth in the relationship); autonomy support (which replaces the Dependency dimension used for example in STRS), and Conflict. Following numerous revisions, the current version of the tool consists of 31 items, of which 14 items assess the way the relationship with the teacher plays a supporting function for the students ( e.g., My teacher listens to me); 9 items concern the teacher's ability to stimulate the students' autonomy in class ( e.g., My teacher lets me do activities I want to do); 8 items consider the perceived conflict in the relationship ( e.g., My teacher gets angry with me). Children are presented with the questions orally, and give a Yes/No answer. Positive answers are scored 1 and negative answers 0, and the answers are averaged in order to obtain for each dimension a score ranging from 0 to 1, with higher scores indicating higher levels of Warmth, Autonomy support, and Conflict respectively.

Student-Teacher Relationship Scale (STRS). The Student-Teacher Relationship Scale [] is a self-report instrument consisting of 28 items developed with reference to Attachment Theory, especially the Attachment Q-set []. It is designed to be used with children aged 3 to 8 years ( i.e., preschool through third grade). Items are evaluated on a 5-point Likert scale. The final form of the scale presents 3 factors, identified as Conflict, Closeness, and Dependency subscales. The original instrument by Pianta has been adapted and validated to the Italian context [, ]. The adapted version consists of 22 items with the same three-dimensional structure of the original instrument: Closeness (α = .86), Conflict (α = .91), and Dependency (α = .69) while the short form consists of 14 items and confirms two dimensions: Closeness (α = 86) and Conflict (α = 88) [].

Strength and Difficulties Questionnaire (SDQ). To investigate the behavioral characteristics of the children, we asked each teacher to fill out the Italian version of the Strength and Difficulties Questionnaire [], which is a validated instrument [] composed of 25 items that refer to the positive or negative traits of the child's behavior in class. The instrument is divided into five subscales: Emotional Symptoms, Behavioral Problems, Hyperactivity and Attention deficit, Problematic Relationships with Peers, Prosocial Behaviors. The items are evaluated on a three-point Likert scale.

Adaptation to the Italian Language. The scale was translated into Italian following the criteria established by Van de Vijver and Hambleton [].

We conducted three focus groups with 10 teachers each (28 females, 2 males, average age 38.7, SD = 7.6, range: 24-57). Each group was formed by both kindergarten and primary school teachers. The focus groups were aimed at:

1: Examining the dimensions that characterize the student-teacher relationship from the child's point of view to determine the relevance of an instrument such as the Y-CATS to the Italian context;

2: Verify the readability of the Y-CATS items and their applicability to the Italian educational context.

This preliminary examination specifically showed the non applicability of the "Autonomy support" subscale in the Italian context, since it emerged that, for the type of autonomy recognized and attributed to the child, the questions presented in these terms were not relevant to the Italian school context. More in detail, many components of the focus groups noted that the items of the Autonomy support subscale referred to a kind of classroom organization that was very dissimilar from the Italian one. For instance, in Italy students are not usually allowed to choose the kind of activity to work on during the school hours, or the place in the classroom where to sit, or the children with whom they are invited to work with []. Given these differences, it does not make sense to use these items to measure autonomy support in the Italian context.

Data Analysis Strategy. The aim of this study is to adapt and validate the Y-CATS instrument in the Italian context. Given our clustered sampling procedure ( i.e., more students share one teacher), the need for multilevel analyses was evaluated computing the design effect. We computed the design effect as recommended by Muthén [], which is computed using the formula d = 1 + ρ ( c - 1), where ρ is the average intraclass correlation and c is the common cluster size ( i.e., the average number of students per teacher, 3.09). The design effect was smaller than 2.0 indicating no need for multilevel analysis [].

Table 1 shows the descriptive statistics related to the scores on the items of the Warmth and Conflict subscales, recorded for the whole sample: the scores on the Warmth scale are on average higher and show less dispersion than those on the Conflict scale.

Table 1. Descriptive statistics of the items of Y-CATS.

The preliminary EFA conducted on the development sample revealed a 2-factor solution with a quite satisfactory fit, χ²(188)=261.62, p < .001, RMSEA=0.039, CFI = .88. The eigenvalues of the first two factors were 5.35 and 3.71. Table shows the factor loadings of the items on the two extracted factors. It can be seen that the resulting factor structure replicates the Warmth and Conflict subscales originally proposed quite well []. However, five items presented significant cross-loadings with both the extracted factors: items 5, 12, and 13 from the Warmth subscale, and items 26 and 31 from the Conflict subscale. These items were carefully examined and we decided to remove them from the subsequent analyses, because their contribution to the operationalization of the constructs was considered non essential. The EFA was rerun without the removed items and presented an adequate fit: χ²(103)=140.25, p < .001, RMSEA=0.038, CFI = .92.

Table 2. Factor loadings EFA and standardized factor loadings CFA of Y-CATS items in development and cross-validation sample.

On the basis of the EFA results, a confirmatory factor analysis was run on the items selected. We tested a two-factor model, with 11 and 6 items loading respectively on the first and second factor. The CFA showed a good fit, with non necessity for the improvement of the model, χ²(118)=145.32, p = .04, RMSEA=0.030, CFI = .94.

Finally, the generalization of the model was tested by fitting it on the cross-validation sample. The model fit of the CFA in the cross-validation sample was slightly poorer, but nonetheless good, χ² (118)=147.95, p = .03, RMSEA= 0.032, CFI = .94. Table reports the standardized item loadings for the final model for both the development and cross-validation sample.

Mean subscale scores were 0.84 (Mdn = 0.91; SD = 0.17), and 0.38 (Mdn = 0.33; SD = 0.30), for Warmth and Conflict, respectively. Reliability was examined for both the subscales, using Cronbach's alpha. For the Warmth subscale, Cronbach's alpha was .60, while for the Conflict subscale it was .70. The two subscales did not show a significant correlation with each other (r = -.08).

Table 3. Pearson correlations between Y-CATS, STRS-SF and SDQ (N = 503).

Note: * p < .05; ** p < .01.

Significant correlations emerged between the raw scores of the Warmth and Conflict subscales and STRS subscales scores (Table 3 ). In particular, Warmth was found to be significantly positively correlated with Closeness (r =.16), while Conflict showed a significant positive correlation with STRS-Conflict subscale (r = .22) and a negative correlation with the STRS-Closeness subscales (r = -.16).

As an indication of predictive validity of the Y-CATS, we computed Pearson correlations between Warmth and Conflict subscales with SDQ subscales (Table ). Warmth subscales showed a significant positive correlation with the SDQ Prosocial behaviors subscale, and was negatively correlated with SDQ Hyperactivity. The Conflict subscale was positively correlated with 3 SDQ subscales ( i.e., Emotional problems, Conduct problems, and Hyperactivity) and negatively correlated with Prosocial behaviors.

In order to determine whether there were differences in the Warmth and Conflict subscales related to the children's gender or to the type of school attended ( i.e., primary or Kindergarten) we conducted ANOVAs using gender and type of school as IV s.

We found a significant gender effect for both Warmth ( F(1,501) = 4.92, p <. 05) and Conflict ( F(1,501) = 18.70, p < .01) subscales. Girls presented higher levels of Warmth ( M = .86, SD = .15) than boys ( M = .83, SD = .18). On the other hand, Conflict subscale presented higher levels for boys ( M = .44, SD = .31) than for girls ( M = .32, SD = .29). Concerning school type, we found that children from kindergarten reported higher levels of Conflict, F(1,502)=26.80, p<.01 (kindergarten: M = .48, SD =.32; primary school: M = .33, SD = .29).

The descriptive statistics show that the mean level and score distribution of the Y-CATS subscales are very similar to those found by Mantzicopoulos and Neuharth-Pritchett [] in their original instrument development paper, with higher levels of perceived Warmth and lower levels of Conflict.

The preliminary Exploratory Factorial Analysis shows quite a satisfactory adaptation of the two-factor model, which adequately replicates the two Warmth and Conflict sub-scales of the instrument's original version. However, five items (5, 12, 13, 26, 31) are associated to both the factors extracted. For this reason, we was decided to eliminate them in order to perform an additional EFA, which, when carried out, proved to present adequate adaptation indicators. The items eliminated were seen to be potentially ambiguous when referring to the Italian context. In fact, according to an ecological perspective [, ] child development necessarily takes place within interconnected systems, and the student-teacher relationship can only be understood by examining the individual characteristics of the students and the teachers globally, as well as those of the environments where the interactions occur. The Warmth scale saw the elimination of items 5, 12 and 13: while n. 5 ("My teacher says nice things about my work") explicitly refers to positive semantic categories used by the teacher concerning the person's work ("very nice", "my work"), n. 12 ("My teacher makes the class fun") is not actually relevant to the representation of the positive qualities of a personal relationship. In this form, it could instead express a favorable opinion of the general way of managing the group: the item's ambiguity emerges from the simultaneous positive association with both factors. Finally, item n. 13 ("My teacher does activities with me") concerns aspects of the relationship that do not necessarily have positive connotations, being presented in neutral terms. As regards the items that were eliminated from the Conflict scale (26, 31), they may appear ambiguous compared to the phrasing of item n. 31: "My teacher is mean". Perceiving teachers as being more strict does not necessarily express the perception of something negative in the relationship.

The model thus obtained (26 items organized in two sub-scales, Warmth and Conflict) then underwent a Confirmatory Factorial Analysis, revealing a good adaptation. This version of the instrument showed adequate levels of reliability.

The instrument's predictive validity was assessed in terms of the possibility of revealing the manifestation of problem behavior among students, by examining the correlations with the scores obtained on the SDQ: the results show significant correlations between the Warmth scale and the Hyperactivity and Prosocial Behavior subscales. Students who describe the relationship with the teacher as marked by warmth and closeness would tend to display fewer problems of inattention and hyperactivity and more attitudes of openness towards others and prosociality.

Furthermore, a higher sensibility of the Conflict subscale of the Y-CATS can be observed, since it correlates with all SDQ subscales except the Peer Problems subscale which, contrary to our expectations, is not correlated with the Y-CATS's Warmth subscale. This might be explained by the fact that the subscale measures the relationship with the child's peers and not with teachers or other adults.

Therefore, the Conflict subscale seems to be the dimension that satisfies the requirements of concurrent and predictive validity in a manner that is more constant and evident, as compared to the Warmth dimension.

Concerning the teacher's gender, it was not possibile to investigate its effect on the students' perception of the STR, given that most of the teacher sample (95%) consisted of females. However, the gender proportion in our sample is not dissimilar from the proportion of female teachers in Italian primary school [].

The study conducted revealed some limitations, to be considered in any future application of the instrument.

Firstly, the original version of the insturment (with three dimensions: "Warmth"; "Conflict", "Autonomy support") proved not to be very applicable in the Italian context: the dimension of Autonomy support, as operationalized in the items of the original version, is, in fact, not adequate to the educational expectations typical of the Italian teaching situation. The aspects investigated by the items concern experiences of autonomy that are not envisaged in the normal Italian classroom. A two-factor model was therefore proposed: one related to the components of warmth and affection perceived in the relationship with the teacher ("Warmth"), the other related to negative components of conflict in the relationship ("Conflict"). However, given the widely recognized importance of the Autonomy support dimension in school adjustment, future work is needed to develop and reintroduce in the Italian version of the Y-CATS a subscale measuring this dimension,.

Furthermore, a refinement of the instrument was proposed, with the elimination of items in which the factorial saturation did not allow for a clear association with one of the factors extracted (items 5, 12, 13, 26 and 31). The confirmatory factor analysis shows a model that differs in part from the original three-factor instrument. Another limitation concerns the instrument's reliability, as the levels of which (Cronbach's alpha) are only slightly above the threshold of acceptability; similar observations can be made about concurrent and predictive validity. In fact, the significant correlations found between the Y-CATS and STRS and SDQ scores are of a moderate size.

Despite the above limitations, in our opinion, Y-CATS still remains a useful instrument for the investigation of the student-teacher relationship, since at the present time in the literature there are no similar instruments to assess this construct from the student's point of view. There is, however, wide recognition [] of how important it is to study the quality of the relationship between teacher and student in order to be able to foresee or infer the presence of general issues related to the student's behavior, or to possible anxiety and internalizing disorders.

One aspect to consider in order to better understand the limitations revealed may also concern the difficulty of anchoring the kind of request made by the items to a broader time scale: the child is in fact asked to disengage from the relationship with the teacher underway at the present time, to retrieve representations and memories of other periods experienced.

In view of the importance of being able to measure the self-perception of the quality of the relationship with the teacher, we feel that despite the critical issues emerging, the potential for application of this instrument must be recognized. Undoubtedly, it is an instrument that needs further refinement with a better adaptation to the context of application.

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examining student-teacher relationship from students’ point of view: italian adaptation and validation of the young children’s appraisal of teacher support questionnaire

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Examining Student-teacher Relationship from Students' Point of View: Italian Adaptation and Validation of the Young Children's Appraisal of Teacher Support Questionnaire

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Department of Psychology, University of Turin, Italy Identifiers and Pagination: Article History: Received Date: 28/09/2016 Revision Received Date: 05/12/2016 Acceptance Date: 06/12/2016 Electronic publication date: 30/12/2016 Collection year: 2016 Article Metrics CrossRef Citations: Total Statistics: Unique Statistics: * Address correspondence to this author at the Department of Psychology, University of Turin, Via Po 14, 10123, Italy; Tel: +39 011 6703056; Fax: + 39 011 8146231; E-mail: Claudio.longobardi@unito.it Numerous studies on educational and developmental psychology have concluded that students' affective relationships with their teachers are crucial for their academic motivation and commitment to school.

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Educational System-overview

Basic Italian educational principles are constitutionally founded and ensure free, compulsory educational opportunity for all children. The Italian educational system's philosophy of education varies from teacher centered to student centered. The highly standardized curriculum was designed to facilitate school transfer in both public and private schools. There has been a gradual shift from rote memory assignments and assessments to less formal methods, which stress creativity and the application of critical inquiry and higher order thinking skills. In 1989 all issues related to higher education were transferred to the Ministry for Universities and Scientific Research.

The Italian educational system provides nursery school for 3- to 5-year-olds; elementary school for 6- to 11-year-olds; lower secondary or middle school for 11- to 14-year-olds; upper secondary school or vocational training for 15- to 18- or 19-year-olds; and university, university institutes, or Fine Arts academies for those 19 and older. Upper secondary schools include classic or scientific high schools (five years) leading to higher education/university studies; artistic (four years); technical school (five years); vocational school (five years or more); nursery school and primary teacher training (three years); and higher/university education (three to five years).

The overall responsibility for education in Italy rests with two bodies: the Ministry of Public Instruction for preschool, primary, and secondary education and the Ministry for Universities and Scientific Research. There are close links between these two ministries and the Finance Ministry regarding budget matters and the Labor and Social Security Ministry for connecting schooling with the world of work. Educational reform continues in Italy with its main focus on the role of the ministries regarding policy, budget, curriculum, pedagogy, and administration or distribution of responsibilities.

Since the late 1950s, educational responsibilities and services have become gradually decentralized, and in 1972 many of the Ministry of Public Instruction's administrative powers were transferred to regional and local authorities. Since 1975 regions have had the primary responsibility for vocational education and training; they have consulted with the Ministry of Labor to ensure the appropriate programs and training are being provided. In 1985 pedagogical and programs guidelines were established for elementary and lower elementary school. Since 1999, all citizens aged 6 to 16 years must attend a compulsory education program. Parents have the option of sending their children to school or providing compulsory education themselves or employing a tutor. Those parents who assume direct responsibility for their children's education must file yearly reports with the Provincial Director of Education documenting their compliance with the established curriculum, and the children must pass state exams. A very small percentage of parents select for this type of education.

Student attendance is the responsibility of head teachers ( direttore didattico) who are the equivalent of school principals in the United States. The mayor of each comune or township provides head teachers with lists of all children who, according to the General Registry Office, should be enrolled in school. When children complete their elementary education, head teachers are responsible for transferring students to lower secondary or middle schools. Head teachers contact parents of children not attending schools; non-compliance with attendance policies can result in punishment for parents or guardians.

Major reforms have taken place within the Italian school system to meet the needs of global education in the European Community and find educational compatibility within member nations. A Ministry of Public Instruction decree states that the study of other languages is essential for educational and professional development. Elementary schools were reorganized to include the study of modern languages, which are essential for effective communication and educational mobility within the European community. Middle and upper secondary school curricula include the study of foreign languages. Italians also realize that the study of languages and cultures are essential to meet the needs of immigrant populations as well as to encourage active, participatory citizenship in a global democracy.

This European dimension of education can be traced to Comenius (1592-1670), the Czech philosopher of education, who was concerned with schools as democratic arenas of intellectual discourse. His philosophy emphasized political unity, religious reconciliation, and educational cooperation. Initiatives of the European dimension on education include promoting equivalence of academic diplomas and mobility; fostering cooperation in education and research among universities; re-examining school curriculum, organization, exit exams, guidance and counseling, and extra-curricular activities.

A resolution from the European Community outlined objectives for strengthening the European dimension in education: to give young people a sense of European identity in the context of history and culture, and especially in safeguarding universal values of democracy, social justice, and human rights; to encourage youth to become full participants and contributing members in the European Community; and to point out the advantages and the challenges of European citizenship and cooperation in intercultural understanding The European dimension in education includes awareness of European citizenship in an interdependent world; the importance of building relationships; the involvement of extracurricular activities.

Educational legislative provisions are made within member countries of the European Community. EURYDICE, the Italian agency at the Library of Pedagogical Documentation, has strengthened its commitment for an integrative effort to publish and disseminate international information and documentation to benefit members of the European community. Italy cooperates with member countries on exchanges of classes, students, and teachers, as well as other educational initiatives and cultural agreements. Students who are citizens of the European community may attend school in Italy for professional education and training. The Office of Cultural Exchange at the Ministry of Public Instruction had directed its efforts to activities toward wide-ranging cooperative projects. A pilot project connected 300 territorial schools to the Internet so students would have international access to information and educational opportunities.

Educational cooperative efforts include implementing instructional reform, establishing school age levels of entry and exit, providing professional training courses for secondary students, reinforcing language acquisition, reducing the number of dropouts, providing student guidance and orientation, and organizing programs of equivalency, mobility, and exchange. Programs like SOCRATES, ERASMUS, and LEONARDO are essential to the development of quality education across members of the European Community. The ministries of education have increased a financial commitment to participate in the European education dimension.

An efficient service of pedagogical documentation, information, and research is needed to promote and develop autonomous projects within existing cooperative networks. Important aspects of the European dimension of education are to facilitate and integrate the process of communication, to provide for the service of information, and to ensure the dissemination of research results throughout regions, provinces, and countries in the European Community.

Intercultural education has become an essential component of the Italian educational system at all levels of schooling to create a new awareness of the European dimension in citizenship. These school programs define the dimensions of socialization by providing opportunities for students to come into contact with cultures and languages different from Italian society and to learn to become world citizens. The Italian educational system promotes cultural pluralism in the curriculum by encouraging students to develop a healthy sense of respect for cultural differences and to approach the study of issues from a multiple perspective, while maintaining universal values of social justice and equity.

Since 1985 primary schools have stressed instructional objectives that deal with the importance of inter-cultural education emphasizing the need for understanding and cooperating with culturally different persons to prevent the danger of stereotyping and prejudice. In 1991 these objectives became part of nursery school education where the term multicultural education was introduced and stressed the importance of identifying, recognizing, and valuing cultural diversity in school and global, democratic societies.

Secondary schools have had less direction from the state in incorporating multicultural awareness in the curriculum; however, there are initiatives included in educational objectives and curriculum to integrate intercultural communication and understanding, as well as develop multiples ways of thinking critically. A 1994 ministry educational decree emphasizes the need for providing multicultural awareness and activities as a global response to a society that is becoming increasingly multicultural. This decree also reinforces the rights of immigrant and migrant children to equal opportunity and equity of access to education and training.

Italy participates in European network projects created for intercultural and multicultural education. Many of these programs, coordinated by the Office of Cultural Exchange, are specifically designed for teacher training in intercultural and teaching and learning for a multicultural society, including bilingual education and teaching of Italian to immigrant students. The Office of Cultural Exchange published a report, "Intercultural Education: Experiences and Prospects," which gives an overall picture of the theoretical and practical aspects of intercultural and multicultural education and highlighting the importance of cross-cultural communication for global democracies.

In 1996 the central role of the European dimension in education was reaffirmed; schools will continue stressing intercultural awareness and understanding for a global society. Information and experiential opportunities for intercultural education issues and opportunity for international educational exchanges and multilateral school partnerships within the European Community are exemplified in programs like SOCRATES, LEONARDO, and ERASMUS. An increasing number of students participate in these programs throughout Europe. For example, Italian students enrolled in an agricultural course may be permitted to study in France or Portugal for one year and receive equivalency in mobility, credits, and grades.

A 1998 educational decree ensures that immigrant children in Italy must receive compulsory education, have access to information, and have all the rights to education services in the school and community. The school community respects the cultural and linguistic diversity of its members, encourages the sharing of cultural differences, and promotes mutual respect and tolerance. The school community promotes and encourages initiatives to respect and protect the culture and language diversity and provides opportunities for intercultural experiences and activities.

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Educational System-overview Basic Italian educational principles are constitutionally founded and ensure free, compulsory educational opportunity for all children. The Italian educational system's philosophy of education varies from teacher centered to student centered. The highly standardized curriculum was designed to facilitate school transfer in both public and private schools.

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Overview of the education system (EAG 2021)

In Italy, men are more likely than women to pursue a vocational track. In 2019, 61% of upper secondary vocational graduates were men, compared to 55% on average across OECD countries.

In Italy, 35% of 25-34 year-old women had a tertiary qualification in 2020 compared to 23% of their male peers.

In 2018, Italy invested a total of USD 11 202 per student on primary to tertiary institutions compared to USD 10 454 on average across OECD countries. This represents 4.1% of GDP, compared to 4.9% on average across OECD countries.

In 2019, 95% of 3-5 year-olds were enrolled in early childhood education and care programmes and primary education in Italy, compared to 88% on average across OECD countries.

Statutory salaries of teachers with maximum qualifications at the top of their salary scales are 46% to 55% higher than those of teachers with the minimum qualifications at the start of their career at pre-primary (ISCED 02), primary and general lower and upper secondary levels in Italy compared to 86% - 91% on average.

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The following list displays indicators for which your selected country shows the highest and lowest values among countries. The list can be sorted by level of education or by age group. All rankings are calculated including available data from OECD and partner countries. Find out more about the methodology here.

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Note: These values should be interpreted with care since they are influenced by countries' specific contexts and trade-offs. In education, there is often no simple most- or least-efficient model. For instance, the share of private expenditure in education must be read against other measures designed to mitigate inequities, such as loans and grants; longer learning time is an opportunity to convey more and better content to students, but may hinder investments in other important areas. If you want further information on the nature of different variables, please take the time to read the analysis and contextual information, available at the website for each publication.
All rankings for individual variables are compiled on the basis of OECD and G20 countries for which data are available. The OECD average includes only OECD countries which are listed here: http://www.oecd.org/about/membersandpartners/

*TALIS averages are based on all countries participating in the TALIS survey, including partner countries and economies. This explains the difference between the OECD average and the TALIS averages. Data from the TALIS survey and Education at a Glance (EAG) may differ. See Annex E of the TALIS technical report and Annex 3 of EAG 2021 for more details about the data collections.

B-S-J-Z (China) refers to the four PISA-participating provinces/municipalities of the People's Republic of China: Beijing, Shanghai, Jiangsu and Zhejiang.

For additional notes, please refer to annexes in the list of links below the introductory country profile text.

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Education GPS - Italy - Overview of the education system (EAG 2021)

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Explore the OECD's reports or draw from a wide variety of education indicators and data to construct your own, customised country reports, highlighting the facts, developments and outcomes of your choice. Change selection of country or topic Overview of the education system (EAG 2021) In Italy, men are more likely than women to pursue a vocational track.

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The constitution guarantees the freedom of art, science, and teaching. It also provides for state schools and guarantees the independence of the universities. Private schools (mainly run by religious bodies) are permitted. The constitution further states that the public schools are open to all and makes provision for scholarships and grants.

Education is compulsory only for those age 6 to 16 years. The school system begins with kindergarten for the 3- to 6-year-olds. Primary schools are attended by children between the ages of 6 and 11, at which stage most go on to secondary schools for 11- to 14-year-olds, but those wishing to study music go directly to the conservatories.

Postsecondary schooling is not compulsory and includes a wide range of technical and trade schools, art schools, teacher-training schools, and scientific and humanistic preparatory schools. Pupils from these schools can then continue their education attending either non-university- or university-level courses. University education is composed of three levels. At the first level, it takes between two and three years to gain a diploma. At the second level, between four and six years are spent to gain a university degree. At the third level, specialized courses of two to five years' duration or doctorate courses lasting three to four years are offered.

At the beginning of the 21st century, more than one-third of the population had a high school diploma, about one-third had a junior high school diploma, and more than one-tenth had obtained a college degree. But educational attainment is higher in the younger generations. About two-thirds of people of university age attend university, and almost nine-tenths of people of high school age attend high school. Most schools and universities are run by the state, with programs that are uniform across the country. Less than one-tenth of students attend private schools. University fees are low, and enrollment is unrestricted for most students with a postsecondary school diploma.
Giuseppe Di Palma Paola E. Signoretta The Editors of Encyclopaedia Britannica

Cultural life

Cultural milieu

The 20th century saw the transformation of Italy from a highly traditional, agricultural society to a progressive, industrialized state. Although the country was politically unified in 1861, regional identity remains strong, and the nation has developed unevenly as a cultural entity. Many regional differences are lessening with the increasing influence of television and other mass media as well as a nationally shared school curriculum. Though Italians have long tended to consider themselves citizens of their town or city first, followed by their region or province and so on, this is changing as Italy becomes more closely integrated into the European Union (EU) and as Italians come to think of themselves as part of a supranational community made up of many peoples.

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Italy - Italy - Education: The constitution guarantees the freedom of art, science, and teaching. It also provides for state schools and guarantees the independence of the universities. Private schools (mainly run by religious bodies) are permitted. The constitution further states that the public schools are open to all and makes provision for scholarships and grants.

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The Education System in Italy

The education system in Italy is divided into five main levels: preschool, primary school, lower secondary school, upper secondary school, and university. In this section, we include some facts about the Italian education system you should know if you are looking for schooling options for your children or for yourself.
Education in Italy: Facts
Below is a table of school levels in Italy and their corresponding ages.
School Ages in Italy

Preschool or nursery: 3-6

Primary education: 6-11

Lower secondary education: 11-14

Upper secondary education: 14-19

In some regions of Italy, you may find comprehensive schools, known as istituto comprensivo, teaching all levels, from pre-school to secondary education.
Grading System in Italy
In both primary and secondary schools, a 10-point scale is typically used, 6 being the minimum passing grade.

Even though this scale is used throughout the country, grading is not always standardized. Some teachers apply variations of these grades to their own accord, such as 5+, 5++, 5½, or 5-. Some teachers may not attribute grades over 8, especially in more prestigious schools, which may result in skewed evaluations.
School Hours in Italy
School hours may vary from school to school. For most primary and lower secondary schools, classes tend to be from 8:00 and 13:00, Monday through Saturday. Other schools may only run from Monday to Friday, in which case, students would have a one-hour lunch break and classes until around 16:00.
Public and Private Schools: What are the Main Differences?
The majority of students in Italy attend public schools, with private schools taking in as little as 10% of students in the country. If you opt for a public school in Italy, you should expect your child to learn all subjects in Italian. If you want your child to take classes in English or in another language, you should look for international schools or other private schools instead. Alternatively, you can opt for Catholic schools, but expect Catholicism to play a part in your child's education.

When it comes to the quality of education, public schools are perceived as having equal or even better performance than private schools. One study even shows public schools in Italy do better in terms of educational and labor market outcomes than private ones.

Daycare and Kindergarten

Schooling for young ones, whether you need daycare, preschool, or kindergarten, go by different names than what you may be accustomed to.
Nurseries
Nurseries, or asilo nido, are for children as young as three months and up to three years of age. These are run by local councils. To enroll in one of these, you should go to the nursery directly and fill out the form they hand you. You are not guaranteed a place in these institutions.
Daycare and Kindergarten Fees
The fee you pay for public nurseries will depend on the institution but also on your family's income, since priority is given to families with lower income. Overall, municipal nurseries can cost between 170 and 440 EUR a month (190 and 485 USD), depending on the region. Private nurseries can cost up to 600 or 700 EUR (660 or 770 USD) monthly in expensive cities like Milan.
Are Kindergarten or Preschool Mandatory in Italy?
Kindergarten or preschool, known as scuola materna, is not compulsory in Italy. However, these schools are run on a state level, and you have a guaranteed place for your child in one for free. Alternatively, you can opt for private preschools. Preschool in Italy is generally considered of very good quality. Their educational approach consists of a variety of activities to develop children's affective, psychomotor, cognitive, moral, and social skills.

Preschools, or scuola materna, usually operate for 40 hours a week, but you can have your child attend only mornings if you wish.

Primary and Secondary Schools

You will find some of the best primary and secondary schools in Italy to be both public and international schools. In this section, we focus on public schools and cover international schools later in this section.
Primary School in Italy
Primary school is compulsory for all Italian or resident foreign children in Italy. Primary level starts at the age of six and lasts for five years, with children typically finishing primary school at the age of 11.

School hours for primary school may vary from school to school. Weekly school hours are typically 27 hours. Some may run for 24 or 30 hours a week, but this may depend on the number of children in class. Only a small number of schools operate during both mornings and afternoons, and some schools may choose to have classes on Saturdays, running for six days a week instead of five.

The following classes make up the mandatory curriculum: Italian, English, history, geography, mathematics, science, music, arts, physical education, and technology.
Secondary School and High School in Italy
Secondary school in Italy is divided into two main levels:

lower secondary education, or scuola secondaria di primo grado: between the ages of 11 and 14;

upper secondary education, scuola secondaria di secondo grado: between the ages of 14 and 19.

Lower Secondary School or Scuola Media
This school level is the closest to elementary school and falls under the mandatory school years for all Italian or foreign resident children in Italy. The curriculum is the same as primary education, with the addition of a second language of the European Union.

School hours vary greatly by school, but classes tend to make up 30 hours per week.
Upper Secondary Education or Scuola Superiore
This education level is the equivalent of high school. At this stage, students must choose a subject in which to specialize: arts, classical studies, languages, music and dance, sciences (applied sciences or physical education), humanities, and humanities as economic and social sciences. This is largely going to influence their course of studies at university. Public secondary schools have no costs, unlike private institutions.
Technical and Professional Institutes
Alternatively, at this education level, you have the option to attend technical institutes or professional institutes. Technical schools teach specific skills applicable to the job market, from administrative work to agriculture, programming, engineering, etc. Professional institutions, on the other hand, are teacher-training courses. In these schools, students train to become primary school teachers or nursery teachers.

For a list of schools in Italy, visit the website of the Ministry of Education.

International Schools

Some of the best international schools in Italy can be found in bigger cities, like Rome, Milan, or Naples. These schools are ideal for international students looking to learn a universal curriculum in a language other than Italian. The most common international schools teach in English, specifically British curricula, but you can also find American, French, and German schools and even a Japanese school in the country.

If you wish to enroll your child in an Italian state school later on, some international schools offer bilingual programs so your child can take national exams.
International Schools Enrollment Requirements
Some international schools offer education levels from preschool to upper secondary education, between three and 19 years of age. Enrollment requirements will largely depend on the school, so you may need to contact them one by one. However, it is a good idea to have a few documents on hand whenever enrolling your kid in a new school. This includes transfer papers from previous schools, vaccination bulletins with all the required vaccines in order, and any language test that may be needed to certify the child's language skills.

Admissions are based on previous school reposts and sometimes require a personal interview.
International School Fees
Tuition fees for international schools can range from 4,000 to 12,000 EUR (4,400 to 13,200 USD) a year. You are normally also asked to pay admission fees, which can go from 300 to 500 EUR (330 to 550 USD).

Here is a list of some of the top schools in the country, by language:
British Schools in Italy

International School of Milan (ISM)

British Forces School (BFS), in Naples

English International School of Padua

George's International School in Rome

French Schools in Italy German Schools in Italy
You will find a German school in Milan which teaches in German and follows the German educational program- Scuola Germanica di Milano. The International School of Trieste also offers the possibility of having the curricula taught in German.
Catholic Schools in Italy
Catholic schools make up a big part of private schools in Italy. Parents may opt for these schools if they want their children to receive a more religious-centered education. Catholic schools may also offer extra subjects besides the national mandatory curricula, and longer school hours, which some parents may prefer. Some of these are also boarding schools.

Cicognini National Boarding School, in Prato

Istituto San Leone Magno, in Rome

Gonzaga Institute, in Palermo

House of the Savior, in Naples

Istituto Champagnat, in Genoa

Leo XIII Institute, in Milan

Social Institute, in Turin

Higher Education

Some of the best universities in Italy made it to both European and Worldwide university rankings. If you are looking for the best universities for international students, you shouldn't have to look elsewhere-these top institutions receive many international students.
Top Universities in Italy
Topping the ranking are the following universities:

This list alone includes 34 Italian universities, so you know you have many options to choose from when it comes to good quality education in Italy. Overall, there are 97 recognized universities in the country, 67 of which are state universities.
How to Enroll in University as a Foreign Student in Italy
If you are from the European Union or a foreigner already residing in Italy, you can apply directly to your university of choice.

If you are not a resident of the EU, you must pre-enroll in the Italian diplomatic mission of your country of origin.

You may need certified translations for these documents, so check with your school or consular mission.
How Much does it Cost to Study in Italy for International Students?
The cost of attending university in Italy will depend on the school. University can cost anywhere from 1,000 to 2,000 EUR (1,100 to 2,200 USD) a year. Keep in mind that prestige universities can have yearly tuition fees as high as 6,000 EUR (6,600 USD).

Private universities tend to cost even more than top-notch public universities. Prices for private institutions can start at 6,000 (6,600 USD) and go up to 20,000 EUR (22,000 USD) a year.

For the purpose of student visas, international students must have no less than 6,000 EUR (6,600 EUR), roughly equivalent to 500 EUR (550 USD) a month, to prove they are able to support their studies in the country.

You can look for scholarships to study in Italy on the website of the Ministry of Education.

Language Schools

Having a look at language schools to learn Italian is your best bet to assimilate the local culture.
What Should I Look for with a Language School?
Some basic rules apply when first looking for a language school. Choosing a native teacher is essential, so check with your school of choice if their teachers are Italian before committing to one. Look for a school that is properly accredited. Language schools should be certified by the Italian Ministry of Education (MIUR).
CILS and CELI in Italy
The CILS is the Certificate of Italian as a Foreign Language and has three different levels: beginner, independent learner, and advanced learner. You can also test your language skills by taking the CELI. This is the Certificate of the Italian Language. If you wish to study at a university in Italy, the CELI is an accepted test to certify your Italian level.
Language School Fees
As for language school fees, these will largely depend on the number of hours you would like to study. A standard Italian language course would start at around 350 EUR (385 USD) and go up to 1,500 EUR (1650 USD).

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International Schools and the Education System in Italy | InterNations

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Read the InterNations guide on the education system and international schools in Italy. An overview to help you choose the best school for your kids.

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Italy has a long history of over 3000 years. Modern Italy or the Italian Republic came into being in the year 1946, soon after World War II. Italy practices parliamentary democracy and is one of founding members of the European Union.Italy has about 150 cities and townships, out of which Rome, Milan, Naples, Turin and Venice are the major cities. While Italian is the official language of Italy and is widely used, there are pockets where French, German and Greek are predominant. Current population of Italy is about 60 million and the per capita income is pegged at about US$ 33,000. Education is given high prominence in Italy. It has a high literacy rate; of 99% amongst both men and women. The Government spends about approximately 9% of its total budget on education and a large percentage of this goes to secondary education. About 18 % of education budget is spent on higher / tertiary education.

Education System in Italy

The Italian Constitution under Article 34 establishes the principle of the right of individual citizens to education. All children between the ages of six to sixteen are offered free compulsory education.Education is offered by private as well as public bodies. The primary and secondary schools in Italy are of good repute. However, most of the primary education schools give priority to rote memorization and obedience rather than to creativity and innovation.

Stages of Education in Italy

Education system in Italy is divided into five stages

Kindergarten (scuola dell'infanzia) for three years from the age of 3 to 6 years

Primary school (scuola primaria) for 5five years from the ages of 6 to 11 years

Lower secondary school (scuola secondaria di primo grado), for three years from the ages of 11 to 14 years

Upper secondary school (scuola secondaria di secondo grado) for five years from the ages of 14 to 19 years

University (universita)), which is the higher education component and includes Bachelor's (3- to 4 years), Master's (2 years) and Doctoral degrees.

Compulsory Education

In Italy, 10 years of education is compulsory i.e. from 6 to 16 years. All children in this age group must enroll and attend a recognised school. However, in the last two years (from 14 to 16 years of age), students have a choice to complete it their education in either state run upper secondary school or through a three -year vocational education and training course.

Primary to Secondary Schooling

In primary and secondary schools, students are taught Italian, English, history, geography, social studies, natural sciences, mathematics, visual and musical arts and physical education.

A typical higher secondary class will have about an average of 20 students. Some higher secondary schools charge for tuition, but eligible students who have lower family income get a waiver in fees.
At the end of higher secondary schooling, students must appear for a state examination. Only those students who have successfully cleared the state exam can take admission in a university or enrol for AFAM tertiary education.

Higher Education

Generally, higher education in Italy includes Bachelor's, Master's and Doctoral courses which is provided by universities, technical universities, institutes, academies, and by a number of professional training institutions related to commerce, e-technologies, fashion etc. Most of the existing universities and institutions were established by the Government. Degree programs are structured in credits (crediti formativi universitari-CFU at universities and crediti formativi accademici-CFA at AFAM institutions).

Vocational Education

The Vocational Education Training (VET) system is organized into three-year courses, leading to the award of professional operator certificate (Attestato di Qualifica di Operatore Professionale), and four-year). courses leading to a professional technician diploma (Diploma Professionale di Tecnico). The first two years in VET provide general guidance and awareness to the students about various vocational specializations. In the third and fourth year , students have to undergo practical training in their respective fields.

AFAM System

The Institutes of High Training in Art and Music (AFAM), which is a group of 132 institutes, cover teaching, production and research activities in the field of visual arts, performing art and design.
The AFAM training system comprises of three levels:

The first level academic diploma, has three years of training in mastery of methods and art techniques.

The second level diploma has a duration of two years and covers higher artistic methods and techniques.

The third level academic diploma has a minimum duration of three years with training in planning and carrying out research activities.

Statistics

In the 2009/2010 school year, there were approximately 10,155 schools in Italy with 366476 classes up to secondary level.

The following table indicates the number of teachers and students at different school levels in Italy:

There are about 89 major universities / higher education institutions in Italy including:

58 State universities

17 state universities (legally recognized by the State)

2 universities for foreigners

6 higher schools specialized in postgraduate university studies

6 telematic universities

Italy recognises good education as requisite for healthy life and occupation; hence qualifications are given prime importance. Very few school pass-outs go directly for employment without acquiring a diploma, degree or professional qualification. Italians are proud about having the highest ratio of university students in the world (64% attend tertiary education). Italy is definitely one of the learning centres of the world.

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Get complete information and details about the education system in Italy. Know about the Stages of Education in Italy, Compulsory Education in Italy

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Education in Italy is free and is compulsory for children aged between 6 and 16 years. The Italian education system is divided into nursery, kindergarten, elementary school, middle school, and high school. University is usually undertaken at the age of 19. Primary education is the first stage of compulsory education. In the last school years, there have been around 2.7 million children enrolled in almost 17 thousand elementary schools. On average, Italian elementary schools have around 19 pupils in each class. However, regional differences are remarkable: the average number of children per class in Emilia-Romagna is 20.6, whereas a class in Aosta Valley had on average 14.6 scholars. Factors like urbanization and rural exodus could explain such differences. Indeed, Aosta Valley is a mountainous region, while Emilia Romagna is one of the main industrial centers of Italy.

Elementary education is followed by middle school. Students usually attend middle school for three years, from the age of 10 to 13. In the 2018/2019 school year, a total of 1.7 million students were enrolled in Italian middle schools. The Northern region of Lombardy counts the largest number of schools nationwide, followed by the Southern regions of Campania and Sicily. Together with the number of middle schools in the country, the average count of pupils per class has decreased slightly in recent years, reaching 20.8 children per class.

High school education follows to middle school and it has a duration of five years. Generally, students can choose among three different types of upper secondary schools: lyceums, technical schools, and vocational schools. Among the different types of Italian upper secondary schools, lyceums are those most of all preparing students for the tertiary education the most. Moreover, technical high schools offer both a technical and a theoretical preparation, while vocational schools mostly focus on practical training. Nevertheless, all these types of secondary schools allow students to apply to university.

About 40 percent of students who graduate from high school enroll at university. In the 2018/2019 academic year, the Central regions of Italy registered the highest enrollment rate, where 46 percent of all high school graduates decided to attend university. In the same year, there were over one million bachelor students in Italy, accounting for approximately 60 percent of all university students in the country. The most popular field of study in Italy is economics, followed by engineering. The largest Italian universities are La Sapienza University of Rome, in the Capital, the University of Bologna, which also ranks as the best Italian university, and the University of Turin.

Education in Italy is free and is compulsory for children aged between 6 and 16 years. The Italian education system is divided into nursery, kindergarten, elementary school, middle school, and high school. University is usually undertaken at the age of 19. Primary education is the first stage of compulsory education. In the last school years, there have been around 2.7 million children enrolled in almost 17 thousand elementary schools. On average, Italian elementary schools have around 19 pupils in each class. However, regional differences are remarkable: the average number of children per class in Emilia-Romagna is 20.6, whereas a class in Aosta Valley had on average 14.6 scholars. Factors like urbanization and rural exodus could explain such differences. Indeed, Aosta Valley is a mountainous region, while Emilia Romagna is one of the main industrial centers of Italy.

Elementary education is followed by middle school. Students usually attend middle school for three years, from the age of 10 to 13. In the 2018/2019 school year, a total of 1.7 million students were enrolled in Italian middle schools. The Northern region of Lombardy counts the largest number of schools nationwide, followed by the Southern regions of Campania and Sicily. Together with the number of middle schools in the country, the average count of pupils per class has decreased slightly in recent years, reaching 20.8 children per class.

High school education follows to middle school and it has a duration of five years. Generally, students can choose among three different types of upper secondary schools: lyceums, technical schools, and vocational schools. Among the different types of Italian upper secondary schools, lyceums are those most of all preparing students for the tertiary education the most. Moreover, technical high schools offer both a technical and a theoretical preparation, while vocational schools mostly focus on practical training. Nevertheless, all these types of secondary schools allow students to apply to university.

About 40 percent of students who graduate from high school enroll at university. In the 2018/2019 academic year, the Central regions of Italy registered the highest enrollment rate, where 46 percent of all high school graduates decided to attend university. In the same year, there were over one million bachelor students in Italy, accounting for approximately 60 percent of all university students in the country. The most popular field of study in Italy is economics, followed by engineering. The largest Italian universities are La Sapienza University of Rome, in the Capital, the University of Bologna, which also ranks as the best Italian university, and the University of Turin.

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Education in Italy is free and is compulsory for children aged between 6 and 16 years. The Italian education system is divided into nursery, kindergarten, elementary school, middle school, and high school. University is usually undertaken at the age of 19. Primary education is the first stage of compulsory education.

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Learn about the religious make-up of society and how religion influences daily life and culture

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Roman Catholicism is, unsurprisingly, the dominant religion in Italy, and the Holy See is located in the center of the country. The Italian constitution guarantees the freedom of religion, which includes the right to publicly and privately worship and profess faith as long as the doctrine does not conflict with public morality.

Key Takeaways: Religion in Italy

The Catholic Church maintains a special relationship with the Italian government, as listed in the constitution, though the government maintains that the entities are separate. Religious organizations must establish a documented relationship with the Italian government in order to be officially recognized and receive economic and social benefits. Despite the continuous effort, Islam, the third largest religion in the country, has been unable to achieve recognition.

History of Religion in Italy

Christianity has been present in Italy for at least 2000 years, predated by forms of animism and polytheism similar to that of Greece. Ancient Roman gods include Juniper, Minerva, Venus, Diana, Mercury, and Mars. The Roman Republic-and later the Roman Empire-left the question of spirituality in the hands of the people and maintained religious tolerance, so long as they accepted the birthright divinity of the Emperor.

After the death of Jesus of Nazareth, the Apostles Peter and Paul-who were later sainted by the Church-traveled across the Roman Empire spreading the Christian doctrine. Though both Peter and Paul were executed, Christianity became permanently intertwined with Rome. In 313, Christianity became a legal religious practice, and in 380 CE, it became the state religion.

During the early Middle Ages, the Arabs conquered Mediterranean territories across northern Europe, Spain, and into Sicily and southern Italy. After 1300, the Islamic community all but disappeared in Italy until immigration in the 20th century.

In 1517, Martin Luther nailed his 95 theses to the door of his local parish, igniting the Protestant Reformation and permanently changing the face of Christianity across Europe. Though the continent was in turmoil, Italy remained the European stronghold of Catholicism.

The Catholic Church and the Italian government wrestled for control of governance for centuries, ending with the territory unification that occurred between 1848 - 1871. In 1929, Prime Minister Benito Mussolini signed sovereignty of Vatican City to the Holy See, solidifying the separation between church and state in Italy. Though the constitution of Italy guarantees the right of religious freedom, a majority of Italians are Catholics and the government still maintains a special relationship with the Holy See.

Roman Catholicism

Approximately 74% of Italians identify as Roman Catholic. The Catholic Church is headquartered in the State of Vatican City, a nation-state located in the center of Rome. The pope is the head of Vatican City and the Bishop of Rome, highlighting the special relationship between the Catholic Church and the Holy See.

The current head of the Catholic Church is the Argentinian-born Pope Francis who takes his papal namesake from St. Francis of Assisi, one of the two patron saints of Italy. The other patron saint is Catherine of Siena. Pope Francis ascended to the papacy after the controversial resignation of Pope Benedict XVI in 2013, following a series of sexual abuse scandals within the Catholic clergy and an inability to connect with the congregation. Pope Francis is known for his liberal values relative to previous popes, as well as his focus on humility, social welfare, and interfaith conversations.

According to the legal framework of the Constitution of Italy, the Catholic Church and the Italian government are separate entities. The relationship between the Church and the government is regulated by treaties that grant the Church social and financial benefits. These benefits are accessible to other religious groups in exchange for government monitoring, from which the Catholic Church is exempt.

Non-Catholic Christianity

The population of non-Catholic Christians in Italy is about 9.3%. The largest denominations are Jehovah's Witnesses and Eastern Orthodoxy, while smaller groups include Evangelicals, Protestants, and Latter Day Saints.

Though a majority of the country identifies as Christian, Italy, along with Spain, has increasingly become known as a graveyard for Protestant missionaries, as numbers of Evangelical Christians have dwindled to less than 0.3%. More Protestant churches close annually in Italy than any other religiously affiliated group.

Islam held a significant presence in Italy over five centuries, during which time it dramatically impacted the artistic and economic development of the country. After their removal in the early 1300s, Muslim communities all but disappeared in Italy until immigration brought a revival of Islam in Italy beginning in the 20th century.

Approximately 3.7% of Italians identify as Muslim. Many are immigrants from Albania and Morocco, though Muslim immigrants to Italy also come from all over Africa, Southeast Asia, and Eastern Europe. Muslims in Italy are overwhelmingly Sunni.

Despite significant effort, Islam is not an officially recognized religion in Italy, and several notable politicians have made controversial statements in opposition to Islam. Only a handful of mosques are recognized by the Italian government as religious spaces, though well over 800 unofficial mosques, known as garage mosques, are currently operating in Italy.

Talks between Islamic leaders and the Italian government to formally recognize the religion are ongoing.

Non-Religious Population

Though Italy is a majority Christian country, irreligion in the form of atheism and agnosticism is not uncommon. Approximately 12% of the population identifies as irreligious, and this number increases annually.

Atheism was first formally documented in Italy in the 1500s, as a result of the Renaissance movement. Modern Italian atheists are most active in campaigns to promote secularism in government.

The Italian Constitution protects the freedom of religion, but it also contains a clause making blasphemy against any religion punishable by a fine. Though typically not enforced, an Italian photographer was sentenced in 2019 to pay a €4.000 fine for remarks made against the Catholic Church.

Other Religions in Italy

Less than 1% of Italians identify as another religion. These other religions generally include Buddhism, Hinduism, Judaism, and Sikhism.

Both Hinduism and Buddhism grew significantly in Italy during the 20th century, and they both gained recognition status by the Italian government in 2012.

The number of Jews in Italy hovers around 30,000, but Judaism predates Christianity in the region. Over two millennia, Jews faced serious persecution and discrimination, including deportation to concentration camps during World War II.

Bureau of Democracy, Human Rights, and Labor. 2018 Report on International Religious Freedom: Italy. Washington, DC: U.S. Department of State, 2019.

Central Intelligence Agency. The World Factbook: Italy. Washington, DC: Central Intelligence Agency, 2019.

Gianpiero Vincenzo, Ahmad. "The History of Islam in Italy." The Other Muslims , Palgrave Macmillan, 2010, pp. 55-70.

Gilmour, David. The Pursuit of Italy: History of a Land, Its Regions and Their Peoples. Penguin Books, 2012.

Hunter, Michael Cyril William., and David Wootton, editors. Atheism from the Reformation to the Enlightenment. Clarendon Press, 2003.

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Religion in Italy: History and Statistics

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Roman Catholicism is, unsurprisingly, the dominant religion in Italy, and the Holy See is located in the center of the country. The Italian constitution guarantees the freedom of religion, which includes the right to publicly and privately worship and profess faith as long as the doctrine does not conflict with public morality.

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Italian Culture: Facts, Customs & Traditions

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Italian culture traces its roots back to the ancient world and has influenced art, fashion and food around the world.

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Resource Guides: Cultural Approaches to Pediatric Palliative Care in Central Massachusetts: Italian

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This subject guide is a collaborative project with the Children’s Medical Center Pediatric Palliative Care Team, the Lamar Soutter Library, and Interpreter Services.

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Standard Italian, as a written administrative and literary language, was in existence well before the unification of Italy in the 1860s. However, in terms of spoken language, Italians were slow to adopt the parlance of the new nation-state, identifying much more strongly with their regional dialects. Emigration in the late 19th and early 20th centuries played an important role in spreading the standard language; many local dialects had no written form, obliging Italians to learn Italian in order to write to their relatives. The eventual supremacy of the standard language also owes much to the advent of television, which introduced it into almost every home in the country. The extremely rich and, hitherto, resilient tapestry of dialects and foreign languages upon which standard Italian has gradually been superimposed reveals much about Italy's cultural history. Not surprisingly, the greatest divergence from standard Italian is found in border areas, in the mountains, and on the islands of Sicily and Sardinia.

Only a few languages spoken in limited geographic areas enjoy any legal protection or recognition. These are French, in Valle d'Aosta; German and the Rhaetian dialect Ladino in some parts of the Trentino-Alto Adige; Slovene in the province of Trieste; Friulian (another Rhaetian dialect) and Sardinian, spoken by the two largest linguistic minorities in Italy, received official recognition in 1992. Linguistic minorities persisting in the Alps are, broadly speaking, the result of migratory movements from neighbouring countries or changes in the borderline. The French and Franco-Provençal spoken in Valle d'Aosta date from union with Savoy, but the German spoken in the same area dates from the 12th-century emigration of German sheepherders from the upper valleys of the Rhône. The German spoken in the Trentino-Alto Adige dates back to Bavarian occupation in the 5th century, whereas that spoken in the provinces of Verona and Vicenza dates from a more recent colonization in the 12th century. Some of the Alpine areas have such a complex linguistic makeup that precise measurement of linguistic communities is impossible. In Friuli-Venezia Giulia, for example, many communes are bi-, tri-, and even quadrilingual, as in the case of Canale, where Slovene, Italian, German, and Friulian coexist. In certain Occitan-speaking parts of Piedmont, Italian is the official language, Occitan is spoken at home, and the Piedmontese dialect is used in trading relations with people from lowland areas. Farther south, in Abruzzo, Basilicata, Calabria, Puglia, and Sicily, isolated linguistic communities persist against the odds. A dialect of Albanian known as Arbëresh is spoken by the descendants of 15th-century Albanian mercenaries; Croatian, the smallest minority language, spoken by some 2,000 people, has survived in splendid isolation in Campobasso province in Molise; and Greek, or "Grico" (of uncertain origin), may be heard in two areas in Calabria and Puglia. Catalan, too, has survived in the town of Alghero in the northwest of Sardinia, dating from the island's capture by the crown of Aragon in 1354.

Religion

Roman Catholicism has played a historic and fundamental role in Italy. It was the official religion of the Italian state from 1929, with the signing of the Lateran Treaty, until a concordat was ratified in 1985 that ended the church's position as the state religion, abolished compulsory religious teaching in public schools, and reduced state financial contributions to the church. More than four-fifths of the population declare themselves Roman Catholics, although the number of practicing Catholics is declining. An estimated 450,000 people worship in the Protestant church, including Lutherans, Methodists, Baptists, and Waldensians. They are all members of the Federation of Evangelical Churches in Italy (Federazione delle Chiese Evangeliche in Italia) founded in 1967. Albanian communities in two dioceses and one abbey in the Mezzogiorno practice the Eastern Orthodox rite. Migration that began in the latter third of the 20th century brought with it many people of non-Christian religious beliefs, significantly Muslims, who number more than one million. The Jewish community fluctuated between 30,000 and 47,000 throughout the 20th century. In 1987 Jews obtained special rights from the Italian state allowing them to abstain from work on the Sabbath and to observe Jewish holidays.

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Italy - Italy - Languages: Standard Italian, as a written administrative and literary language, was in existence well before the unification of Italy in the 1860s. However, in terms of spoken language, Italians were slow to adopt the parlance of the new nation-state, identifying much more strongly with their regional dialects.

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Speaking Around The Boot: The Regional Languages of Italy

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In the language services world, the two concepts that are discussed most frequently are “translation” and “localization.”

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Italian is the official language of Italy.

Official Language of Italy

Italy is located in Western Europe, where it juts out into the Mediterranean Sea. It has a multicultural population of over 60 million inhabitants, who speak a diverse range of languages from minority languages to regional dialects. The official language spoken in Italy, however, is Italian. This language is spoken by around 85 million people throughout the world and serves as one of the working languages of the Council of Europe. It is considered a Romance language and is more closely related to Latin than any other Romance language. Italian has its roots in the Tuscan dialect of the Italo-Dalmatian subgroup, which belongs to the Indo-European language family. This dialect was used by the upper class and by writers of the Florentine society during the 1100's. In fact, the famous author Dante Alighieri is often given credit for standardizing the language. Today, Italian is not listed by the constitution as the official language, although several courts have made legal decisions identifying the language as such.

Minority Languages of Italy

A number of minority languages are also spoken in Italy. Many of them have been classified as historical language minorities by the government of Italy, including French, Greek, German, Sardinian, Albanian, Occitan, Croatian, Slovene, Ladin, Friulian, Catalan, and Franco-Provencal.

Of these languages, Sardinian belongs to its own group within the Romance languages. Around 1 million people speak Sardinian, the majority of which live on the island of Sardinia. It is considered an indigenous language and has been influenced by Catalan, Byzantine Greek, Spanish, Italian, and pre-Latin languages. Like Italian, it is very closely related to Latin. Sardinian is divided into two principal varieties: Logudorese and Campidanese. According to UNESCO, both varieties are endangered, as Italian is becoming more prominent. Around 68.4% of the population of Sardinia can speak this language, while only 13% of children are considered fluent.

Other Languages Spoken in Italy

A number of other languages are spoken in Italy as well, 31 of which are considered to have varying degrees of vulnerability according to UNESCO. Severely endangered languages of this country include Griko (in both Calabria and Salento), Gardiol, Vastese, Toitschu, and Molise Croatian.

Griko

Griko is the language of the Griko people, who are believed to be descendants of the Ancient Greek communities in Southern Italy. Because of this, the Griko language is considered a living artifact of Magna Graecia. This language has between 40,000 and 50,000 second language speakers and belongs to the Hellenic language group, under the Italiot Greek sub-category.

Gardiol

Gardiol is considered a dialect of the Occitan language, spoken in the town of Guardia Piemontese in the Calabria region.

Vastese

Vastese is so rare that it is only spoken by the inhabitants of the town of Vasto. Most of the native speakers are between the ages of 80 and 90, while middle-aged adults have only auditory command of this language. Most children have little to no comprehension of Vastese. It is considered a separate language and not a dialect of Italian.

Toitschu

Toitschu is a dialect of Alemmanic and is spoken throughout the Piedmont and Aosta Valley of Italy. This dialect is also known as Walser German, and is not mutually intelligible with Swiss or Standard German.

Molise Croatian

Molise Croatian is a dialect of Serbo-Croatian. It is spoken throughout the Campobasso province of Italy by the Italian Croats population. Today, this language has less than 1,000 native speakers.

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Italy is located in Western Europe, where it juts out into the Mediterranean Sea. It has a multicultural population of over 60 million inhabitants, who speak a diverse range of languages from minority languages to regional dialects. The official language spoken in Italy, however, is Italian.

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MORE ANCIENT ITALY RELATED LINKS
The Ancient People of Italy
Languages of Ancient Italy
Origins of Italian Dialects

The Italic Languages

The Italic languages are all descended from a hypothetical single language, Proto-Italic, which in turn is part of the Indo-European language family.

Proto-Italic is not known from any inscriptions or historical citations but is a reconstructed language assumed to have been based on common elements shared by its subsequent daughter languages.

This group had wide range of members in ancient Italy as Italic languages were spoken in most of the peninsula. Gradually, however, one member dominated all others: Latin of course.

Once spoken only in the ancient region of Latium, it spread throughout Western Europe as Roman political power increased. Latin in turn gave rise to the Romance languages: Italian, French, Spanish, Rumanian etc. which are all therefore descendants of Proto-Italic.

The Italic dialects can be divided into three distinct groups: Osco-Umbrian, Latinian and Picene.

Osco-Umbrian

Víteliú was the Oscan term for the Italian peninsula. The name is probably connected with the word for calf ('vitulus' in Latin 'vitlu' in Umbrian) and was originally applied to the Greek colonies of Italy.

Gradually the word came to refer to the entire peninsula and was adopted by allied Sabellian tribes to foster a sense of nationalism during the Italic revolt against Rome. A form of the ancient word survives in the modern name Italia.

The Osco-Umbrian or Sabellian group includes the three chief languages of Oscan, Umbrian, and Volscian, with their related minor dialects. Marrucinian, Paelignian, and Vestinian are minor dialects of the Oscan type. Auruncan is perhaps related to Volscian, which itself bears some similarity with Umbrian.

Oscan assumes a pre-eminent position among the group because of the political power and geographical extent of its' speakers. The Oscan orthography is descended from the Etruscan model, and thus lacks a letter O.

The Umbrian alphabet is likewise of Etruscan origin with the Volscian alphabet is of Latin origin, with a backwards C for Ç.

As for the other central Italian dialects, such as Marsian, Aequian, Hernican and Sabine, they also seem to belong to the Osco-Umbrian group, though, close as they were geographically to Rome, were subject to Latin influence very early on. We have too few examples of these to make accurate distinctions.

Latinian

The Latinian dialects are those that show a preservation of Indo-European /qu/. Faliscan is of this type, though it shows a good deal of borrowing from its neighbor languages.

Latin, once restricted to a small area of Latium, soon became the official language of the Empire and gave rise to the modern Romance languages.

Its alphabet has survived to the present and is the basis for the modern Western European scripts.

Picene

Picene is less of a linguistic concept than a geographical one and with two very distinct (unrelated) varieties: Northern Picene and Southern Picene, generally listed together but quite different.

The Southern Picene has much in common with the Osco-Umbrian group and also has strong phonological and lexical ties to Venetic and the Balkan languages. It is doubtful whether Northern Picene is even Indo-European.

Etruscan

The Etruscans were one of the most dominant and powerful presences in Pre-Roman Italy. However, their language is only known through sporadic words cited by Greek and Latin authors, and over 13,000 inscriptions, most of which unfortunately are simple epitaphs. It is hard to believe that they did not have some type of literature, but none of this has survived.

The origins and affiliations of the Etruscan language have long been a subject of contention. Numerous and occasionally outlandish theories had been advanced, but it was not until Massimo Pallottino that any real progress was made in deciphering the texts. Pallottino adopted a new 'combinatory' approach: rather than try and force a connection between Etruscan and another language, he compared the inscriptions with each other and set them in a cultural context, much as a cryptographer might do when confronted with a coded message.

The process of deciphering Etruscan continues even to this day, and thanks to a patient application of Pallottino's methods and a certain amount of educated guesswork, some of the languages' vocabulary and basic grammar have been revealed.

An important advancement came in the 1960's with the discovery of the Pyrgi tablets, written in Etruscan and Phoenician. Phoenician is a known language, so it was possible to compare the two texts, and though the Phoenician turned out not to be a literal translation of the Etruscan, the content was similar enough to prove useful.

With the steady process of discovery, there is increasing confirmation that the language is related to no living language. In particular, Etruscan does not belong to the Indo-European family of languages, and thus cannot be connected to Greek, Latin, Sanskrit, or any other descendant of that branch.

Only two languages show a resemblance to Etruscan: Rhaetic, described below, and an even closer language recorded on inscriptions and pottery from the Greek island of Lemnos. But though the connections are interesting, they regrettably do not bring us any closer to placing Etruscan into the scheme of world languages.

At this point, it seems most probable that Etruscan is a native Mediterranean language, perhaps part of the substratum that the Indo-European tribes encountered upon their arrival in Southern Europe.

Messapic

From the Indo-European family, Messapic is of Illyrian descent having been brought over across the Adriatic as attested in classical authors. The alphabet is of Tarentine Greek origin. Some inscriptions have come down to us in the native alphabet, but others are written with Greek letters.

Rhaetic

At one time, Rhaetic-speaking tribes occupied the greater part of what is today northern Italy, but following the Gauls' invasion of the peninsula were displaced from their original territory. The classification of this language, like those of its contemporaries, is still open to speculation.

It seems, however, that Rhaetic is related to Etruscan, for we see many similar phonetic characteristics as well as grammatical terminations. It may thus be another relic of the pre-Indo-European substratum of Italy.

Venetic

Venetic is certainly an Indo-European language but the current question as to whether it belonged to the Italic group or not has not been satisfactorily answered. The once-held opinion that the language was of Illyrian extraction has now been discounted.

We see in Venetic an orthography characteristic of early Etruscan writing which the Veneti inherited. However, as the Etruscan alphabet had already lost certain signs, Venetic had to adapt extra letters to keep these sounds.
Disclaimer: The above text is taken from the website www.evolpub.com and dates from July 2002. We are reproducing it here as general knowledge whose value is worth sharing. On the website are further links dedicated to other ancient Italian linguistic resources.

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MORE ANCIENT ITALY RELATED LINKS The Ancient People of Italy Languages of Ancient Italy Origins of Italian Dialects The Italic languages are all descended from a hypothetical single language, Proto-Italic, which in turn is part of the Indo-European language family.

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Italy is synonymous with food, and yet Italian food abroad is often lumped together as homogenous pizza and pasta dishes. Did you know, however, that Italian cuisine is extraordinarily regional? While the Neapolitans may be eating pizza, the Romans will be eating pasta carbonara, the Milanese risotto, and the Florentines bean soup... the variations are endless!

Want a literal taste of Italy? Then join one of our top-rated food tours in Rome or Florence. In the meantime, we've teamed up with illustrator Edward McGowan to help you make sense of the huge range of "Italian" food and where each dish originates from via our foodie map of Italy...buon appetito!

16 Italian Foods and Drinks You Have To Try:
A Gastronomic Map of Italy's Best Cuisine

Risotto
Milan, Lombardy

This deliciously creamy rice dish hails from the north of Italy and is made by toasting rice with butter and onion, adding stock and cooking until soft. Risotto can be prepared with a variety of ingredients such as seafood, porcini mushrooms and sausage. However don't miss the traditional Risotto alla Milanese which is made with meat stock, bone marrow, cheese and a hefty dose of saffron to give it its trademark vivid yellow hue.

Where to eat Risotto: In Milan, go to Trattoria Masuelli San Marco where they have been using the traditional Risotto alla Milanese recipe since they opened in 1921.

Ragù alla Bolognese
Bologna, Emilia Romagna

Those who come to Italy looking for Spaghetti Bolognese may be disappointed to learn that technically it does not exist. The closest thing Italians have to a 'spag bol' is Ragù alla Bolognese which is a meat sauce in the Bolognese style, prepared with a carrots, onion, celery, beef and pork in a tomato sauce. Oh and it is never served with spaghetti, only tagliatelle!

Where to eat Ragù alla Bolognese: It is hard to find a bad ragù in Bologna but try Trattoria Annamaria where the sauce is cooked for 8 hours for the most authentic flavour.

Traditional Roman Carbonara is made with just four basic ingredients: guanciale (cured pork jowl), eggs, pecorino romano cheese and black pepper. That means no cream, ever! Instead, the mixture of eggs and cheese provide the creaminess of the dish. The origins of Carbonara are unclear but the name is thought to be derived for the Italian word for charcoal and many believe it was prepared as a filling meal for coal miners.

Where to eat Carbonara: When in Rome head to Da Enzo al 29 for some of the best pasta in town, or take our Taste of Testaccio tour to try one of the best-rated Carbonaras in town at Flavio al Velavevodetto.

Although pizza can be found everywhere nowadays its true home is Naples and no trip to the city would be complete without eating an authentic 'pizza napoletana'. With a thicker crust than its Roman counterpart, the toppings are kept simple with most Italians opting for a patriotic Margherita with tomatoes, mozzarella and basil-the colours of the Italian flag.

Where to eat pizza: For a true Napolitan pizza experience it has to be Da Michele which has been in business since 1870. Otherwise take a trip to Brandi where the Margherita pizza was invented in 1889 in honour of Queen Margherita of Savoy.

Many different versions of Sicilian cannoli are found across the world nowadays but nothing beats the real thing. These 'tubes' of crisp pastry dough are piped through with a sweetened ricotta cheese, usually mixed with chocolate chips. They are then decorated with candied fruits, chocolate or pistachio. Cannoli are thought to have originated in Palermo during the Arab control of Sicily, possibly as a symbol of fertility. For a long time they were eaten only during Carnival but now can be enjoyed any time of the year.

Where to eat cannoli: Pretty much any good pastry shop in Sicily will have great cannoli, but the best choice is anywhere that fills the tubes to order as this will guarantee a crisp outer shell and fresh filling.

These delicious Sardinian pastries are the perfect combination of sweet and savoury and can be eaten as either an appetizer or a dessert. The big 'ravioli' of rustic semolina pastry are filled with lemon-infused pecorino cheese then deep-fried and drizzled with honey. Seadas orginated in the centre of Sardinia where the fertile farmland led to the wide production of sheep's milk cheese, hence the use of pecorino.

Where to eat seadas: If you are in Sardinia seadas are not going to be difficult to find. However, always make sure that they are freshly fried so they are still warm and the cheese is soft and melted.

Prosciutto San Daniele
Friuli Venezia Giulia

Although Parma ham is perhaps more famous on an International level, the area of San Daniele in the north-eastern region of Fruili Venezia Giulia produces some of the most delicious, melt-in-the-mouth prosciutto in all of Italy. The area's particular microclimate and the quality of the meat combine during the curing process to produce a soft, sweet ham unlike any other.

Where to eat Prosciutto San Daniele: Prosciutto San Daniele can be found in any good 'alimentari' or delicatessen in Italy. Try some from Rome's acclaimed Volpetti gourmet food store on our Taste of Testaccio tour.

Pesto Genovese
Genoa, Liguria

Traditional Genoan pesto is a tribute to two of the wonderful fresh ingredients of the Liguria region: small leaves of fresh, local basil and excellent, aromatic, Ligurian olive oil. Add garlic, parmesan, pecorino, salt, pine nuts and a hefty dose of patience to grind it all together in a pestle and mortar. The authentic Genovese way to serve pesto is with pasta and the addition of potatoes and green beans.

Where to eat Pesto Genovese: In Genoa you can't go wrong at Il Genovese where the pesto is freshly made every day. When in Rome join our Twilight Trastevere or Trastevere for Foodies tours to try homemade pesto with fresh pasta.

Parmigiano Reggiano
Emilia Romagna

The King of all Italian cheeses, the production of real, authentic Parmigiano Reggiano is restricted to parts of the Emilia Romagna region and a small section of Lombardy. Made with cow's milk and aged for an average of 1-4 years, Parmigiano is widely used in Italian cooking all over the world. The production of just one wheel of Parmigiano requires a whopping 600 liters (158 gallons) of milk!

Where to eat Parmigiano Reggiano: As long as you look out for the name as Parmigiano Reggiano DOP (from the protected restricted area) you can find excellent Parmigiano all over Italy.

The Italian's favorite aperitivo, the spritz is made with sparkling Prosecco wine and a dash of liqueur such as bitter Campari or the orange-flavoured Aperol served with ice and a slice of orange. Spritz was invented during the 1800s when soldiers from the Austrian empire were stationed in the Veneto region. Not being used to the higher alcohol content of the local wines, they would 'spritz' a little water into them (spritzen means splash in German). Now the spritz is one of the most common pre-dinner drinks all over Italy.

Where to drink Spritz: Any bar in Italy will make a spritz if asked, look out for Happy Hour/Aperitivo spots where you can load up on the free buffet when you order a drink.

Tuscan wines are popular all over the globe but the best-known is without a doubt Chianti. Produced in the Chianti region between Florence and Siena, there are now many restrictions in place to ensure the quality of the real Chianti from the areas where it is produced to the combination of the grape varieties used. To ensure you are drinking an authentic Chianti, look for the black rooster symbol on the label.

Where to drink Chianti: Join our Other Side of Florence food tour to drink Chianti and hear more about the black rooster!

Limoncello
Capri / Amalfi Coast

Anyone who visits the beautiful Amalfi Coast cannot fail to notice the gigantic lemons which grow in the area. These form the base of one of Italy's most popular digestivi or after-dinner drinks, Limoncello. The bright yellow drink is made by steeping the lemon zests in alcohol until the oil is released and then mixing with a sugar syrup. The flavour of Limoncello can vary depending on the sugar/alcohol levels and the quality and flavour of the lemons used.

Where to drink Limoncello: After dinner, do like the Italians and order a caffè (espresso) and a chilled glass of Limoncello to digest!

White Truffle of Alba
Piedmont

Truffles are a member of the mushroom family and grow underground, in the wild. Due to the very specific conditions required for truffles to grow they can only be found in specific areas at certain times. The effort of hunting them, along with the rarity of finding them, make truffles one of the most expensive ingredients in the world. The most-prized truffles in Italy are the white truffles of Alba, in the Piedmont region in the north of the country which can sell for thousands and thousands of Euros.

Where to eat white truffles: Head to the town of Alba during October or November when the White Truffle Festival takes place.

Extra Virgin Olive Oil
Puglia

Many regions of Italy produce olive oil but the biggest producer in the whole country is Puglia, the 'heel' of Italy which boasts a fantastic climate and the ideal terrain for olive trees. There are different grades of olive oil all of which have various characteristics; from the delicate, golden oils ideal to serve on uncooked dishes, to the intense green, fruity oils with a touch of spiciness which are perfect for grilling and roasting.

Where to buy olive oil: Any good gourmet food store in Italy will have a selection of oils from different regions. Steer clear of cheap 'fake' oils and where possible try before you buy. Good olive oil can be expensive but it's worth it!

Red Chili Peppers
Calabria

Many Italians steer clear of very spicy foods but for the exception head down to Calabria where the red chilli pepper (peperoncino) is king! Some of the most common ways to use peperoncino are either with pasta in a zingy penne all'arrabbiata (literally 'angry' pasta) or in the wonderful Calabrese 'nduja which is a spicy, spreadable salami made with pork and lots and lots of chilli.

Where to eat red chilli peppers: Spicy foods made with chilli are much more prevalent in the southern regions of Calabria and Sicily. Order pasta all'arrabiata or look out for 'nduja or salame piccante (spicy salami) in any delicatessen.

Although the exact origins of gelato are unclear, Sicily has definitely played a major role in its history. Indeed it was Sicilian fisherman Francesco Procopio dei Coltelli who perfected the first ice-cream machine back in 1686. Although the wide commercialisation of gelato has caused many gelaterie to serve a 'fake' gelato made with a industrial powdered mix, nothing can beat a real, natural gelato made the traditional way.

Where to eat gelato: Book one of our food tours in either Rome or Florence to find out how to tell the difference between 'real' gelato and 'fake' gelato!

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For more travel and foodie tips for Italy, read the following travel guides with our best restaurant recommendations and things to see and do:
Foodie Guide to Rome Foodie Guide to Florence Foodie Guide to Venice

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Italy Food Map - 16 Italian Foods and Drinks You Have To Try

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This deliciously creamy rice dish hails from the north of Italy and is made by toasting rice with butter and onion, adding stock and cooking until soft. Risotto can be prepared with a variety of ingredients such as seafood, porcini mushrooms and sausage.

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Slow Italy | The first slow traveler's guide to Italy and the Italian way of life

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Italian cuisine is strongly influenced by local history and traditions, as well as by the local and seasonal availability of products. Each region of Italy has its own regional food specialties. These regional differences are based on a combination of climatic factors (availability of specific ingredients), historic factors (migration flows, influence from other peoples), geographical factors (living by the seaside or in the mountains) and economic factors (gastronomy influenced by the presence of former noble courts, labor or peasant communities). Some of Italy's most famous gourmet foods, which have gained international fame, such as white truffles, can actually be found only in specific areas of Italy.

While many countries have local culinary styles that differ from region to region, in Italy these differences are much more pronounced. This is not surprising considering the shape of the country - long and narrow, surrounded by the sea and with big mountains in the North. Add to that the fact that Italy became a unified nation only in 1861, after having mainly been a confederation of states for the previous thousand of years, and this diversity becomes even more obvious.

This be said, the Italian menu is typically structured in much the same way all over Italy, with an antipasto, primo, secondo and dessert. Typical Italian foods and dishes include assorted appetizers ( antipasti misti), all types of pasta, risotto and pizza, soups ( minestroni and zuppe) and delicious meat and fish dishes.The main regional differences are in the sources of carbohydrates, the origin of the proteins and the choice of vegetables or contorni (side dishes).

To simplify grossly, we could say that in the North carbohydrates come mainly in the form of rice (the typical risotto comes from the Padana plane where large rise fields can be found around the Po river), polenta and potatoes, while in the South the main source of carbohydrates are the traditional pasta and pizza. Polenta is also a common dish in center-south regions, like Molise, though. Grains like orzo (barley) and farro (spelt) are eaten in various regions of Italy. Then there is also the focaccia, with several versions according to the region.

More about Italian cuisine.

So, even the most popular Italian foods are not necessarily common all over Italy. Below we have compiled a list of famous Italian foods, iconic Italian dishes, renowned traditional, regional foods of Italy, Italian staple foods and must-eat dishes when you are in Italy. Note that there is a great difference between dishes that are generally considered as "typically Italian" abroad, but that may not be so widespread in Italy, and dishes that are popular in various regions of Italy, but relatively unknown abroad.

Pasta can be subdivided according composition (only wheat flour and water, or wheat flour, water and eggs), shelf-life (fresh or dry pasta), production method and shape or cut.

Many shapes are available, but Italians usually group the different shapes into short and long pasta, and plain or stuffed pasta. Each shape of pasta is matched with a different sauce depending on that shape's ability to hold that specific sauce. Moreover, some pasta types are found only in a particular region or change name according to the region.

Pasta is usually made from durum wheat semolina flour and water, with or without eggs. Pasta with eggs should contain at least five entire eggs for each kilogram of semolina. Only natural ingredients such as tomatoes, basil, spinach, truffles or cuttlefish ink may be added to color or flavor the dry pasta. However, recently pasta made from ancient grain varieties, such as spelt, or even broad beans, are becoming increasingly popular.

See: types of pasta and 10 most famous pasta dishes of Italy.

Pizza is an oven-baked, flat, usually round-shaped bread covered with ingredients such as tomato sauce, cheese, olive oil and optionally other toppings.

There are, broadly speaking, two types of pizza: the Neapolitan one, which is relatively tick on the outside perimeter and resembles a flat bread, and the Roman one, which is much thinner and crustier. Neither of the two resembles the type of pizza found in the US.

Italians also distinguish between red (with tomato sauce) and white pizza (also called focaccia, which has no tomato sauce, but can be topped with other ingredients). More about Italian pizza.

Lasagne is an oven-baked pasta dish consisting of layers of sheet-shaped pasta alternated with a choice of the following ingredients and sauces: cheese and/or bechamel sauce, tomato sauce, various meats (usually ground beef or pork, or a combination of the two), vegetables (zucchini, spinach). The "white" version of lasagne is prepared without tomato sauce, while in the vegetarian one the meat is usually replaced with zucchini or spinach. Lasagne is typically a home-made dish with infinite variations according to the region and local tradition.

Risotto is a rice dish typically served as a primo (except in Milan where it is traditionally also served as a side dish with ossobucco, for example) and which can be flavored in a hundred different ways.

The rice is first coated and toasted in butter, then cooked in broth to a creamy consistency. The broth may be meat-based or fish-based depending on what kind of ingredients the risotto will be flavored with. Nearly all risotto recipes include parmesan cheese (except those with seafood), butter (never cream!), and onion. Some of the most famous risotto recipes are alla Romana and alla Milanese (with saffron).

Other typical risotti include: risotto ai funghi, risotto al tartufo bianco (or with white truffle), risotto ai frutti di mare (with seafood), risotto alla milanese (with saffron).

A dish of boiled cornmeal that may be served as mashed potatoes, or in solid loafs that can be baked, fried or grilled. Originally, before the introduction of maize in Europe, polenta was not yellowish but darker as it was not made with maize, but with spelt ( farro), rye or buckwheat.

A classic dish of the Roman cuisine is Polenta con spuntature e salsiccia (polenta with tomato sauce, sausage and pork spareribs)

Focaccia is a kind of flat bread made in the much the same way as pizza, seasoned with olive oil, herbs, vegetables and/or cheese. It is typical of Liguria, Piedmont, Sicily, Veneto, Marche and Umbria (where it is called crescia), Tuscany ( schiacciata) and Basilicata ( strazzata).

One of the most famous ones is the focaccia named after the town of Recco, which is very thin and topped with stracchino cheese.

Crochette, Arancini and Supplì

Arancini are an originally Sicilian fried specialty usually made of minced meat, fish, potatoes or rice, mixed in egg yolk, breaded and fried in oil or butter pan. They are typically cylindrical, but in some parts of Sicily they can be spherical,

While the arancino is traditionally a Sicilian specialty, there is also a neapolitan variant, locally known as e pall 'e riso, prepared with typical neapolitan ingredients, resulting in a less dry and more tomato flavored arancino.

Particularly common in Italian cuisine are rice arancini, supplì with rice and milanese rice croquettes and potato croquettes, the latter being quite different and more tasty than the potato croquettes served as a side dish in other countries.

Polpette can be made of meat, fish, potatoes, rice or vegetables and can be prepared stewed, baked or fried.
Grissini
Grissini are the long, thin, crisp, breadsticks, usually brought with the bread basket in Italian restaurants. They can be flavored with various sesame seeds, herbs and spices. They originated in Piedmont, but are now common everywhere in Italy and even abroad.

Quality-wise they can vary from the pre-made and -packed standardized breadsticks to home-made as a signature pre-meal snack.

A classic Italian appetizer or pre-appetizer, usually seasoned with olive oil and garlic and or olive oil and freshly cut tomatoes.

Traditionally, Mozzarella referred to a raw, spun cheese obtained through a specific production method (pasta filata method) during which the cheese paste is spun (stretching and kneading it to obtain the right consistency), after which it is cut off to the desired size (). The finest mozzarella is obtained from buffalo milk (mozzarella di bufala).

Today Mozzarella is sold in different types (fresh, smoked, leaf-wrapped, stuffed or seasoned) and in different shapes and qualities (in descending order: mozzarella di bufala Campana, mozzarella di bufala, mozzarella tradizionale, mozzarella fior di latte).

The best mozzarella is still found south of Naples near Battipaglia and Caserta where it is made of raw milk following the traditional recipe. Unfortunately, this type of mozzarella has a very short conservation time and will rarely be found outside its original region.

Note that genuine, fresh (non-industrial), mozzarella should NEVER be stored in the fridge. Of course, this goes for mozzarella bought in Italy. If it needs to be stored in the fridge it means that it has been processed or treated in some way that is not conform to the way it is done for authentic mozzarella. True mozzarella is stored in a dry and cool place, within its siero (liquid in which it is stored) and should be consumed within 5 days of production (which is approximately 24h after you buy it, to stay on the safe side). Keeping it in the fridge renders it more spongy and less 'milky'. See also: Mozzarella, sfogliatella, tazzulella.

In Italy (and the rest of Europe) the name Parmigiano is a protected designation of origin for the hard, granular cheese from Parma. The generic name for this type of cheese from other parts of Italy is .

Antipasti

Typical antipasti misti include (cold meats), (vegetables) and (cheeses) and (raw fish) or misto crudo. Note that the French word , originally means "raw vegetables, usually served as an appetizer or side dish". In Italian, however, the word exclusively refers to a raw fish appetizer.

Minestrone (vegetable and beans soup)

A variety of thick soups made with vegetables, beans and pasta, rice or potatoes. Common ingredients include onions, celery, carrots, kale or cabbage and stock. It is served as a primo as an alternative to a pasta or risotto dish.

A very savory, boneless pork roast, aromatized with rosemary or fennel, and with a deliciously crispy skin crust, common in Umbria, Lazio, Abruzzo, Tuscany, Marche, Emilia-Romagna, Basilicata, Molise and Veneto.

Porchetta has gained the label of a prodotto agroalimentare tradizionale ("traditional agricultural-alimentary product", one of a list of traditional Italian foods held to have cultural relevance)." It is probably one of the few dishes that is excellent both cold or hot and that is commonly consumed both as as street food (stand-alone or in a ), or as a meat dish.

Carpaccio originated in Venice, presumably in Harry's bar, where it was first served in 1950. The dish consists of thin slices of raw beeft sprinkled with oil and thin slices of Parmesan cheese. It can be served on a bed of rocket leaves.
Fritto misto
A typical Italian dish that will differ from region to region and may consist of fried vegetables, small fried fish or fried meat.

In Rome the fritto misto will generally be an assortment of fried vegetables served as antipasto. In seaside areas it will be fritto misto di pesce, also called frittura di paranza. In Milan there is the fritto misto alla milanese, an assortment of fried pieces of veal offal, while in Piedmont the fritto misto alla piemontese could easily stand for a whole meal in its own right.
Saltimbocca
Saltimbocca alla Romana, as the name indicates, is a typical Roman dish that has become popular around the world.

It is a type of open involtino (roulade) consisting of veal stuffed with prosciutto and sage, sauteed in butter with a bit of white wine. The mixture of butter and wine in which the saltimbocca is being cooked later serves as sauce for the dish.

In the original Roman recipe the "wrap" is left open, but wrapped versions also exist.
Brasato
Brasato is a type of pot roast in which meat (rarely fish) is braised very slowly at medium temperature in a small amount of simmering liquid, usually either wine, beer or broth, and spices. When the brasato is cooked in an alcohol base the meat is previously marinated in that liquid together with the typical soffritto base (onion, carrots and celery) for several hours. When the meat is ready the liquid is filtered or whisked, and reduced if necessary, and used to top the sliced brasato.
Ossobuco
Shin of veal with marrow bone in a tomato and wine sauce. Can be served as a second dish but is often served together with the risotto alla Milanese (with zafran).
Cotoletta alla Milanese
Probably one of Milan's most famous dishes, along with risotto alla milanese and ossobuco. However, its origin is still a matter of dispute. Very similar to the Viennese Schnitzel, it is traditionally prepared with a veal cutlet that is breaded and fried in butter. The butter or lemon juice is then poured over the cutlet before being served.

A popular legend has it that the first coteletta was served during a monastic lunch in 1148 during which the lombulos cum panitio were served.
Scaloppine di Vitello
Breaded veal scallops sauteed in olive oil. This dish can have hundreds of interpretations, with lemon, capers, marsala, etc. The most famous one being ' alla Milanese '.
Tagliata
Tagliata is the Italian name for sliced steak. thick piece of beef that is grilled, then carved.

Beef cuts in Italy are quite different from what is customary in the States. There are traditionally 19 different cuts versus 10 to 13 American or British beef cuts.

The meat is seasoned only with salt and olive oil, sometimes rosemary. The cuts of beef that are traditionally used for a tagliata are controfiletto (rib and shortloin), fesa (small part between the rump and round or lower, inner part of the round), noce (a round, tender part at the back of the bottom sirloin and the end of the flank), scamone (upper part of the rump or round)
Bistecca Fiorentina
Bistecca fiorentina is a large T-bone steak served blood rare. It is at least 4 to 5 cm high and weighs at least 800g, grilled over wood or charcoal fire and seasoned with salt and often garnished with lemon wedges. The meat is sourced from beefs of the Chianina breed, but Maremmana, Marchigiana and Romagnola breeds are also tolerated if aged between 12 and 24 months.
Parmigiana
Parmigiana or parmigiana di melanzane is an oven-baked dish made of fried sliced aubergines layered with tomato sauce, basil, garlic and one or more cheeses pecorino, mozzarella, or caciocavallo. The dish's origin is still being disputed, but the most probable hypothesis is that it is of Southern Italian origin, both Campania and Sicily.

Some claim that the dish is of Emilian origin and that the proper name is melanzane alla parmigiana, after the town of Parma (prepared in the "Parma way"). However, a more plausible explanation is that the word parmigiana refers to a stratified type of dish, which was already commun in medieval Naples. It is not uncommon in the etymology of words that a term of local origin (possibly "parmiciana" ?) is later adapted to resemble a known word. Adding to the confusion is the fact that some recipes add grated parmesan cheese to the recipe.

What is sure is that the two earliest written references stem from two Neapolitans, the first one being mentioned in Il cuoco galante by Vincenzo Corrado and the second one in the Cucina teorica-pratica by Ippolito Cavalcanti, which suggests a recipe that is very similar to the present-day version of the parmigiana.
Truffles
With its magical scent and exquisite taste, the true White truffle or Alba Truffle ( Tuber magnatum) is one of the most refined delicacies in the world. It is found almost exclusively in Italy.

A little less aromatic and flavorful than the white variety, the more affordable black truffle is used in some refined pasta dishes and as a key ingredient in local dishes.

While the black truffle can withstand some cooking, the white truffle is too delicate and always served fresh.

There are 9 different truffle varieties available on the market in Italy. These truffle species all differ in their color, texture, aroma, taste and price. Read more: white truffles.

See als: Most expensive and luxurious pasta recipes >>
Fine Mushrooms
The most delicate and expensive mushrooms are Gallinaci, Porcini and Ovuli mushrooms. They are prepared sauteed in a pan with olive oil, some garlic and parsley and served as antipasto or with pasta.
Seafood
Given the proportion of coast line as compared to its overall size, Italy counts many seafood dishes, apart from fish, all types of crustaceans, molluscs and sea urchins. Along the coast and further southwards one will typically find a higher proportion of fish and seafood dishes.

For the rarest types of shellfish, see: 6 delicious types of Shellfish you will not usually find on a restaurant menu.

Seafood can be prepared as antipasto, such as in antipasto di mare misto or zuppe di cozze, as a primo with pasta or as a main dish. Below are a few flagship dishes.

Maine lobster (known as astice in Italian), though used in delicate pasta and rice recipes, is not indigenous to Italy. The type of lobster found in the Mediterranean is known as aragosta. It is slightly larger than a Maine lobster and has no pincers. Uncooked it is also slightly lighter in color, greyish brown instead of dark brown or bleuish black.

There are also a few peculiar and rare shellfish varieties that you will only find in (in specific areas of) Italy. See: 6 Delicious types of shellfish you will not usually find on a restaurant menu. Even if the latter ones are not so common, it is good to know that they are absolutely worth trying whener the opportunity arises.

Unlike the name suggests not really a soup, but a classic way of cooking and serving mussels, in white with a tasty sauce of white wine, garlic and italian parsley. Similarly, you also have Zuppa di Vongole (clams) or a 'misto Cozze e Vongole'.

Zuppa di Pesce (Italian Fish Soup)

A fish stew prepared with fresh and local ingredients.
Sea urchins
Sea urchins are spiny, globular animals, whose eggs (corals) are considered a culinary delicacy, used to prepare a delicious pasta dish. They are harvested in May and June, but can also be stored in the freezer for later consumption without losing their consistency or taste.
Bottarga
Bottarga (in English also known as botargo) is a delicacy of dried fish roe from grey mullet or tuna. The finest one, of grey mullet, is predominantly found in Sardegna, and also in the Orbetello, Tuscany. Tuna bottarga is a specialty of Sicily and Calabria.

It can be eaten sliced in thin shreds on a piece of bread after having been left to soften in olive oil for at least half an hour, or grated over omelets, rice, mozzarella cheese and mashed potatoes. However, it is best known in the classic Sardinian combination of Spaghetti alla Bottarga (always add the bottarga at the end on the dish, not in the pan).

It is usually sold grated or as whole and coated in beeswax for keeping.
Tiramisù
Italy's most famous dessert, made of mascarpone cheese, coffee-soaked ladyfinger biscuits, eggs, sugar and cacao powder. Literally, tirami su, means 'pull me up' in the sense of 'cheer me up', which given the concentration of comforting ingredients is a well-deserved name!
Gelato
Italian gelato is very different from the ice cream consumed abroad. Italian gelato is made without preservatives, as it is not usually intended to be stored for long. It is made of fresh, natural and seasonal products. This is especially true for the fruit-based gelatos, but also for many cream-based flavors.

Traditional gelato is not served with an ice cream scoop or disher. Instead a typical gelato spatula is being used, which allows to 'work' the gelato before pressing it on the cone or into the cup (coppetta). That is because artisan gelato is generally served at a temperature of -15°C or +5°F whereas the serving temperature of regular ice cream is usually around -20°C or -4°F. Read more about true Italian gelato.
Chocolate and Cioccolatini
Italy has a long tradition associated with chocolate making. Turin used to be Europe's first capital of chocolate. Two other centers of excellence include the Sicilian town of Modica, which still produces its chocolate following the original Aztec recipe, and the Chocolate Valley in Tuscany, between Pisa, Prato and Pistoia. Also renowned for their historic artisan chocolatiers are Napels and Perugia. Read more: Italian towns for chocolate lovers.
Panettone & Pandoro
A large leavened cake stuffed with candied orange and lemon zest, as well as raisins, which are added dry and not soaked. Hardly any Italian family would go without having Panettone on the table at Christmas. Recently, new variations appeared on the market such panettone with chocolate, with champagne cream, etc.

It is usually sold at Christmas and served as dessert or for breakfast. It is cut in vertical slices. Famous producers are Tre Marie and Bauli.
Pasterelle, pasticcini and mignon
Italy counts a wide choice of delicious pasterelle ( sfogliatelle, maritozzi, aragoste) and pasticini (pastries) that are consumed either for breakfast or as a mid-afternoon break ( merenda or merendina). The smaller may are typically also served at the end of a (festive) meal and can be brought as a gift to your hosts when invited for a meal.
Herbs & Spices
As Italian cuisine relies on fresh, seasonal products cooked with a minimum of transformation, it does not rely on a large variety of spices.

The variety of spices used in Italian cooking is not as important as, for example, in French or Southeast and South Asian cuisine, but the spices and herbs included are almost always used fresh, which gives the dishes a delicate, yet exceptional flavor.

Common spices, condiments and herbs used in Italian cuisine include: (basil) and (bay leaves) leaves, prezzemolo (flat-leaf parsley), peperoncino (red pepper), (garlic), (oregano), (rosemary), zafferano (saffron), salvia (sage), (thyme).

Balsamic vinegar, olive oil, Parmesan cheese, or Pecorino, black olives and pine kernels are also used to flavor dishes (the latter one especially in some regional dishes), for example stew dishes alla cacchiatora.
Oilve Oil
Olive oil is not just used as a vector to distribute heat during the cooking process, but also forms an integral part of the recipe's ingredients. It is therefore always choosen with the utmost care. Only the best quality extra-virgin olive oil is used in Italian cuisine. The olive oil used for cold prepartions such as marinades and salades, or savoured with bread, is of a different quality as the one used for cooking.

Extra-virgin oil comes from the first pressing of the olives and contains no more than 0.8% acidity. It is judged superior in taste and with more health-beneficial properties.

In Italy quality labels exist for olive oil in the same way as for quality wine. Olive oils grown in the specific regions are given the Denominazione di Origine Protetta (Denomination of Protected Origin) status.

"First cold press" means that no heat was used in the production process, which is important because heat alters the olive oil's chemistry and qualities. A further distinction exists between monocultivar oils (where the oil is pressed in a different way according to the variety of olive) and blends (balanced and smooth). Traditionally a good blend stems from many varieties of olives from the same grove.

Photo credits: all photos © Slow Italy, except (from top to bottom), featured image © master1305; pasta © fcafotodigital/istockphoto; pizza © Alvaro Faraco/istockphoto; risotto @ befa/istockphoto; arancini © enrico scarsi; Porchetta © goghy73; saltimbocca © bernjuer/istockphoto; cotoletta © Magone/istockphoto; parmigiana © Marco Mayer; tiramisù by sasha fujin; Gelato at the Pantheon © Uğur Keskin; olive oil © amphotora;

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Popular Foods of Italy: 40 iconic Italian dishes and must-try Italian foods

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40 Popular Italian foods that you should try at least once when you are in Italy, from the most iconic desserts, delicious street foods, essential staple foods, famous regional dishes and other delicacies, there's much more than just pasta and pizza.

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Italian Food Guide: 26 Most Famous Traditional Foods In Italy - Italy Foodies

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When it comes to food in Italy, look to the unique specialties of the region you're in - what's typically Italian in one may not be in another. This guide to traditional Italy food has the most popular foods of Italy - essentially, what to eat in Italy and where to eat it!

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Brandon Shaw

Let's face it, Italian cuisine is one of the most delicious on the planet. However many travelers are surprised when they arrive in Italy that the food is not the same as what they eat back home. No Chicken Parmesan! Below I will outline the top Italian foods that Italians eat.

The Top 17 Italian Foods & Drinks in Italy

Personally, I highly recommend when visiting a new city to take a food tour. Nobody knows the local food better than a local and you will also visit local establishments where you, as a tourist, couldn't possibly know about.

It would be easy to write an entire book about the top foods to eat in Italy. The number is infinite almost and once you add in regional dishes, desserts, drinks it's like counting stars- infinite! Therefore, let's get right to it.

Since Italian meals are almost always multi-course meals, I have added a small key of the Italian terms for different courses:

Aperitivo- This is the classic before-dinner drink and is always accompanied by some kind of snack

Antipasto- Appetizer before the main courses

Primo- Literally " 1st" as in the first course- usually soup or pasta

Secondo- Literally " 2nd" as in the second course- usually meat or fish

Dolce- Dessert

Digestivo- After dinner drink. Something to help aid digestion

Aperol or Campari mixed drink | Aperitivo | Anywhere in Italy, but try in Venice!
17. Spritz

Today in Italy you can order a spritz anywhere in the country. Many are not aware however that the origins of this light aperitivo actually comes from this region.

In the 1800s during the Hapsburg reign over the Veneto region, the Austrian soldiers were not used to such a selection of wine as there was in Italy nor were they used to the wines being so strong. Therefore they would ask the bartenders to spray ( spritzen in German) some water into the wine to weaken it a bit. They added some sparkling water to a glass of sparkling white wine or a glass of red wine.

In the 1950's it became quite popular to add either Aperol ( an orange, sweet mixture) or Campari ( dark red and bitter) into the mix instead of the classic wine mixed with soda. Therefore today when you go to a bar in Venice and ask for a spritz they will ask if you want Campari or Aperol.
Rice Dish |Primo | All of Italy
16. Risotto

Let's start the list with a favorite throughout the entire country. Risotto is a rice dish. Nothing special right? The key, as with anything, are the other ingredients that you add. There is an unlimited amount of variants to this beloved dish that pervades Italy.

For example in the photo above you have risotto with scampi cream. You have the famous risotto alla Milanese which is with Saffron. It is possible to add anything in there as long as you follow the correct base.

The base begins with the broth. Any true risotto will have a broth made from scratch. Depending on the ingredients inside will also depend on the type of broth you use. For example if your base is vegetables then it will be a vegetable broth. If it's meat then meat etc.

The key here is to toast the rice a bit first in the pan, then add some wine. Once the alcohol evaporates, then you start with the broth. At this point, you throw in everything you want to eat and keep adding broth once it evaporates. Once you've had a true risotto, you never go back.
Egg& Pork |Primo | Mainly Rome
15. Pasta Carbonara

I will be adding a few pasta dishes to this list. The reason is when you are in Italy certain types of pasta need to be on the bucket list. This dish is insanely simple to make, but takes quite a bit of time to master.

Consider that all you need are four ingredients to make arguably one of the best pasta dishes on the planet. Ready? Here they are:

Guanciale ( Similar to Pancetta, but not quite)

Egg Yolks

Pecorino Romano Cheese

Crushed Black Pepper

That's it! I would recommend eating this pasta dish in Rome. That is where it comes from and that, in my opinion, is where it will taste the best.

14. Tiramisu

Coffee & Mascarpone | Dolce | All Italy

The literal translation of " tiramisu" is- Pick me Up! This has to do with the coffee content inside. This is a very popular dessert for Italians and visitors who come to Italy alike. I find that the trick is to not make it too sweet. There have also been many spin-offs with the likes of Strawberry tiramisu or other flavors. However I prefer the classic taste.

The classic tiramisu is with following:

When made correctly, the cream will be light and fluffy and almost melt in your mouth. The contrast of the bitter coffee & cacao are offset by the sugar in the cream and cheese. In your mouth this create sensations of true joy. Not to be missed!

13. Filetti di Bacalà

Fried Codfish | Antipasto | Mostly Rome or the South

Filetti di Baccalà is basically the Italian version of fish and chips. That means it is less greasy and tastes good (sorry England). The batter is a little lighter and the portions are a little smaller.

You also don't serve this with "chips" but normally a vegetable. Italians eat it as an appetizer with pizza. It is commonly eaten before or after watching a football match.

12. Limoncello

Lemon Liqueur | Digestivo | Amalfi Coast

It would be impossible to write an article about food and drink in Italy and not include the king of drinks- Limoncello! While this liqueur is exported, it is very popular in the Bel Paese as well.

You can find this drink all around the country, but the best you can find is on the Amalfi Coast. The reason being is that it is all produced here. To make limoncello you need lemons. And the best lemons come from Sorrento and the Amalfi Coast.

To make limoncello all you need are lemons, sugar, alcohol, and water. Once at a limoncello farm I tried to get the nonna ( grandma) to tell me her secret recipe and she gave me the death look, so I knew to quit while I was ahead. From what I know, you take the lemon peels and soak them in pure alcohol for a period of time, and then at some point add sugar and water. What I do know is that this is delicious after a meal.

11. Supplí

Fried Rice Balls | Antipasto | Mainly Rome

These showed up on the map, at least in writing, around 1847 at a restaurant in Rome named Trattoria Della Lepre. The restaurant is no longer active but I couldn't imagine this dish was at fault.

You will see these on the menu of most authentic pizza places and definitely at any takeaway pizza place where you can get piazza al taglio. You'll definitely do a lot of walking in Rome and these little treats will come in handy when it's 4 pm and you're starving but restaurants don't open until 8 pm. Pop in, grab one for 1€, and eat it walking.

What is it? Basically, it is rice mixed with a light meat sauce and pecorino cheese with a small ball of mozzarella cheese at the center. It's fried in an egg and bread-based shell which is crunchy and delicious. Amazing.

10. Bistecca Fiorentina

Steak | Secondo | Florence

The Bistecca Fiorentina is what it sounds like - a Florentine Steak. The cut of meat can be veal or from a heifer cattle which is a cow that has not birthed a calf yet. Furthermore, it must be taken from a Chianina breed of cattle that has origins in Siena. Before ordering this steak you should know it is commonly served rare.

Like most Italian recipes, there is no fancy marinade to bring flavor to the dish. The flavor comes from the high-quality cut of meat and salt brings that flavor forward. That said, salt or pepper cannot be added until after it is cooked.

To be a "Fiorentina" it must be grilled over hot coals. The steak is bone-in and comparative to the American T-Bone. You obviously must place it on the grill at room temperature so take it out of the fridge 30 minutes before cooking.

In my research, I have seen an article from Eataly and other English language websites recommending cooking this with rosemary and sage which may be a tasty recipe but it is not the authentic Florentine recipe. You can use rosemary to the plate as a garnish but do not let it touch the steak.

If you search "ricetta bistecca alla fiorentina" you'll get all the Italian recipes for this dish. They may be difficult to read but they contain 4 ingredients. The steak, salt (sale), pepper (pepe), and EVOO (olio). When you are in Florence, join our Florence Food Tour to sample this delicious steak!

9. Cichetti

Snack sized | Antipasto | Venice

For a starter, Cicchetti are typical Venetian, small plates or finger foods accompanied by a glass of wine or Spritz.

When in Venice, you must try cichetti. Especially on a Venice food tour or just hanging out with friends (a typical pub crawl). It might surprise you, but eating and drinking in Venice on a budget is actually quite easy. That's why we want to let you in on a secret, Cicchetti.

These bites of Venetian tradition are both cheap and filling, ranging from about €1 to €3 per plate. As always, ask the staff what you should eat & drink and trust them. Menus are for tourists.

8. Mozzarella di Bufala

Mozzarella di Bufala is the king of all Mozzarellas. There are generally two kinds- Bufala and Fior di Latte. Fior di Latte has a bit milder taste and is usually the kind used on pizza. The difference in production is that fior di latte is made with cow's milk, while for the Bufala Mozzarella they use the milk from the water buffalo.

The term Mozzarella comes from the word Mozzare, meaning to cut by hand. They cut the curd and make them into little balls which is what we eat today. Mozzarella di Bufala has been a protected trademark (DOC - "Controlled designation of origin") since 1993. That means that outside of the major production area ( around Naples) is the only place where you can produce and call it by that name.

How to eat it? It is served as a starter and usually comes either with prosciutto or with some vegetables. The best way to tell if it is good and fresh is when you cut into it, see how much milk spills out from it. If it is top of the line, then your plate will be covered in milk as you make a few cuts. In the South, they take this very seriously so this is why this is a food to try in Naples or close by.

7. Lampredotto & Trippa

Cow stomach | Primo | Florence

Do you consider yourself daring? If so, find a great Lampredotto stand and have a sandwich prepared out of the fourth stomach of a cow.

How would anyone even think up this dish? Imagine you are a poor farmer and you want to provide for your family. You've invested in a cow and want to get the most from it. Being the marketing-genius farmer you are, you start experimenting with dishes using less desirable parts of the animal to increase your yield per animal. The result is Lampredotto.

It may not have happened exactly like that but you get the point. Lampredotto is likely the product of trying to get the most out of each animal to feed the general population in times where wealth and food were not in abundance. Today, it is a local favorite and definite street food. Lampredotto is commonly served as a sandwich. Some say it is delicious and others cringe at the sight. You'll only know if you try it!

6. Carciofi alla Giudia & alla Romana
Carciofi alla Giudia
Artichoke | Antipasto | Rome

Carciofi alla Giudia translates to Jewish Artichokes. Artichokes thrive in Rome's climate so they are very popular in the city with two main recipes. Alla Giudia (above) and alla Romana (Jewish style and Roman style). Don't worry, you are allowed to prefer either without fear of reprisal but the Jewish ones are almost always chosen as the victor.
Carciofi alla Romana
Jewish artichokes are seasoned with salt and pepper and then fried twice in olive oil. Yes, twice - which is how they get their super crispy ( crocante in Italian) texture. They are also fried in olive oil which is a high quality oil. Different oils have different boiling points so they really aren't Jewish artichokes unless they are fried in olive oil twice.

Roman style artichokes are a world of difference. The only thing that is the same is that they are artichokes. They preparation and cook time is more intensive and the outcome is different. These artichokes are most often served cold but cooked for up to 30 minutes.They are seasoned with lemon, mint, garlic, olive oil and black pepper.

This may sound a bit eccentric and possibly politically incorrect but I would stick to religion on this one. If the restaurant is run by Catholics, I would order Roman-style artichokes. If it is Jewish run, I would order the Jewish style artichokes without question. How do you know who runs the restaurant without asking an awkward question? Well, the Jewish Ghetto is still occupied mostly by Jews.
Veal | Secondo | Rome
5. Saltimbocca alla Romana

This dish was invented sometime in the 19th century. As always, simple with high quality ingredients. Calf veal filet with a slice of sweet prosciutto crudo attached to it with a tooth-pic. It is sauté in butter with white wine and lightly salted with a bit of salvia to add flavor. It is a purists dish in Rome with little variation.

Many visitors to Italy will order a pasta dish as their meal but the right way to do things is order antipasto (appetizer), primi (pasta), secondo (meat) and so on. Saltimbocca is a light secondo that you can finish on your own or split. Sharing in Italy is perfectly normal and expected.

The name translates to "Jumps in Your Mouth" which describes its incredible flavor. The photo above admittedly does not jump off the page but it is one of those things that you won't understand until you try.
Potato Dumplings in Meat Sauce | Primo | Rome
4. Gnocchi con sugo di carne- Only on Thursdays

One of the most wonderful and beautiful things about Rome and Italy as a whole is the tradition. Imagine there were rules for everything you eat and drank but they were wonderful rules that everyone loved and adored. Rules based on tradition and culture. That is how Rome works and Gnocchi are no different - they are only served on Thursdays at traditional trattoria in Rome. Why?

Gnocchi are prepared from potato and other heavy ingredients. A big plate of gnocchi with sugo di carne (tomato meat sauce) is more than filling. Thursday can be an exciting day for this reason. You can probably get a plate of gnocchi at a tavola calda or pizza place that serves daily dishes for 5€ or so on a paper plate or in a to go container. Boy are they delicious too. Wait, why only on Thursday?

In Rome, Friday was a day to eat fish. This was because meat was prohibited on Fridays as penance on the day of Christ's death. Not just during lent but all year around. Fish can be delicious but often light and digested quickly. Romans figured they'd eat Gnocchi on Thursday to fill up in preparation of Friday's lighter meal. Then, they'd eat la Trippa on Saturday to balance the scales since it is also a heavier meal.

Regardless, if you want to be traditional in a good way, order Gnocchi con Sugo di Carne while in Rome on a Thursday.
Pizza | Primo | All of Italy
3. Pizza
Pizza Napolitana:
I already know what you are going to say- I can eat pizza anywhere, why put it on this list? The reason is simple and I will explain. While it is true that you can eat pizza anywhere in the world, pizza as we know it was invented in Naples. However, there are two main styles of Pizza: Pizza Romana & Pizza Napoletana

While there have been many variations over the centuries the pizza as we know it started in Naples in the 19th century. Tomatoes was a vegetable that originated in North America so it was brought over to Europe after the colonies were established. In the beginning, the upper class rejected the vegetable due to its appearance, but was readily adopted by the lower classes.
Pizza Romana:
The Pizza Napolitana is very doughy. It will have a huge crust that goes all the way around the pizza.

While it is true that Naples has history on its side, Rome has a completely different kind of pizza. The glaring difference is that Pizza Romana is paper-thin with practically no crust at all. Some people prefer one over the other, but if you have a chance, try them both. They are both delicious!
Deep Fried Shellfish | Secondo | All Italy where there is water nearby
2. Fritto Misto di Frutti di Mare

The fritto misto is translated as " Mix Fried", so what you are actually getting is various kinds of seafood that have been lightly battered and deep-fried. If you like fried food and you like seafood then this is obviously the perfect mix. I would highly recommend however that even if you don't like fried food to give it a try. It is not a heavy batter and fried like KFC, but fried and battered just enough.

Depending on where you go on the coast, they will probably mix up the fish used. The usual suspects are calamari and shrimp, but they could definitely throw in there many different things according to the restaurant. By the way, there is no tartar sauce in Italy. Actually, there might be, but it is not used very often. For your fritto misto they will give you a lemon, so squirt it on there and enjoy.
Pasta with Pork | Primo | Rome
1. L'Amatriciana

Like any good rivalry, Rome is split between l'amatriciana and la carbonara. Both plates are delicious and it would be impossible to decide which one is actually better. I can't take sides but I do tend to make l'amatriciana more - so it is my #1 favorite dish in Rome.

Like many of the best Italian dishes, this Roman favorite is made with simple ingredients. It is often made at home with la passata which is a quick tomato sauce base but you couldn't do that in a restaurant without Italians noticing. In reality, you should use cherry tomatoes ( pomodori ciliegini), fresh chilli peppers (peperoncino), pork cheek ( gaunciale), and most importantly pecorino cheese ( pecorino romano).

For the pasta, you should use a spaghetti or bucatini ( spaghetti in the form of a straw). This is yet another rivalry between Amatriciana purists - spaghetti or bucatini? Bucatini is arguably the original recipe which I prefer as well but in Rome this dish could be served with spaghetti or even maniche corte which are about half as long as rigatoni and use more commonly in Rome.

This is a 100% must eat plate.

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The 17 BEST ITALIAN FOODS & Dishes to EAT in Italy for 2022 | The Tour Guy

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Brandon Shaw Let's face it, Italian cuisine is one of the most delicious on the planet. However many travelers are surprised when they arrive in Italy that the food is not the same as what they eat back home. No Chicken Parmesan! Below I will outline the top Italian foods that Italians eat.

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Florence, Italian Firenze, Latin Florentia, city, capital of Firenze provincia (province) and Toscana ( Tuscany) regione (region), central Italy. The city, located about 145 miles (230 km) northwest of Rome, is surrounded by gently rolling hills that are covered with villas and farms, vineyards, and orchards. Florence was founded as a Roman military colony about the 1st century bce, and during its long history it has been a republic, a seat of the duchy of Tuscany, and a capital (1865-70) of Italy. During the 14th-16th century Florence achieved preeminence in commerce and finance, learning, and especially the arts.

The present glory of Florence is mainly its past. Indeed, its historic centre was inscribed on UNESCO's World Heritage List in 1982. The buildings there, such as the famed Duomo, are works of art abounding in yet more works of art, and the splendours of the city are stamped with the personalities of the individuals who made them. The geniuses of Florence were backed by persons of towering wealth, and the city to this day gives testimony to their passions for religion, for art, for power, or for money. Among the most famous of the city's cultural giants are Leonardo da Vinci, Michelangelo, Dante, Machiavelli, Galileo, and its most-renowned rulers, generations of the Medici family.

Scholars still marvel that this small city of moneylenders and cloth makers without much political or military power rose to a position of enormous influence in Italy, Europe, and beyond. The Florentine vernacular became the Italian language, and the local coin, the florin, became a world monetary standard. Florentine artists formulated the laws of perspective; Florentine people of letters, painters, architects, and craftspeople began the period known as the Renaissance; and a Florentine navigator, Amerigo Vespucci, gave his name to two continents.

The city has remained an important cultural, economic, political, and artistic force into the modern era, setting trends in political administration (especially under Mayor Giorgio La Pira in the 1950s and early '60s) and even cultural innovation (as in its influential Modernist train station designed under Giovanni Michelucci, its football [soccer] stadium by Pier Luigi Nervi, and the Archizoom radical design movement active during the 1960s and '70s). The region around the city has a modern and dynamic economy based on small industrial production. The city itself is far more dependent on tourism, though it also has developed newer sectors such as information technology. Florence's key role as a market centre is reinforced by its location at the nexus of transport lines connecting northern and southern Italy. Area 40 square miles (104 square km). Pop. (2022 est.) 367,150.

Know Your European Geography Quiz

Character of the city

Landscape

City site

Florence was founded to control the only practicable north-south crossing of the Arno River to and from the three passes through the Apennines: one to Faenza and two to Bologna. Two thin streams, the Mugnone and the Affrico, come down through town to meet the Arno. The Affrico, not far away from its source in the Apennines, is usually a grudging gurgle amid wide gravel beds far below the quays, but sometimes it rises and swells into a powerful stream, ravaging the city with floods. The city's water supply has also served as an asset, however, making possible the washing, fulling, and dyeing of cloth, resulting in the development of a major industry.

Florence's position as a major crossroads between Bologna and Rome made the city vulnerable to attack. Its hills offered some protection, but the citizens nonetheless felt compelled to erect imposing walls during the period 1285-1340; although the walls were largely torn down during urban expansion in the 1860s, their former presence remains clearly visible in a girdle of roads around the original city. Moreover, because the hillier south bank of the Arno has prevented urban growth, segments of the walls are preserved.

Beyond the historic centre of Florence, the city expanded in the 20th century to accommodate waves of migration. Vast housing projects were constructed, such as those at Isolotto (1954-55). These peripheral zones grew to dominate the city centre, creating a kind of "open urban system"-and a vast and successful industrial district-that stretched northwest to Prato and southeast as far as Arezzo. Huge satellite towns such as Scandicci grew to rival the centre of Florence itself.

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Florence | Italy, History, Geography, & Culture

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Florence, city, capital of Firenze provincia (province) and Toscana regione (Tuscany region), central Italy. It is surrounded by rolling hills that are covered with villas, vineyards, and orchards. During the 14th-16th century, Florence achieved preeminence in commerce, finance, learning, and especially the arts.

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Rome, Italian Roma, historic city and capital of Roma provincia (province), of Lazio regione (region), and of the country of Italy. Rome is located in the central portion of the Italian peninsula, on the Tiber River about 15 miles (24 km) inland from the Tyrrhenian Sea. Once the capital of an ancient republic and empire whose armies and polity defined the Western world in antiquity and left seemingly indelible imprints thereafter, the spiritual and physical seat of the Roman Catholic Church, and the site of major pinnacles of artistic and intellectual achievement, Rome is the Eternal City, remaining today a political capital, a religious centre, and a memorial to the creative imagination of the past. Area city, 496 square miles (1,285 square km); province, 2,066 square miles (5,352 square km). Pop. (2011) city, 2,617,175; province, 3,997,465; (2022 est.) city, 2,761,632; province, 4,222,631.

Character of the city

For well over a millennium, Rome controlled the destiny of all civilization known to Europe, but then it fell into dissolution and disrepair. Physically mutilated, economically paralyzed, politically senile, and militarily impotent by the late Middle Ages, Rome nevertheless remained a world power-as an idea. The force of Rome the lawgiver, teacher, and builder continued to radiate throughout Europe. Although the situation of the popes from the 6th to the 15th century was often precarious, Rome knew glory as the fountainhead of Christianity and eventually won back its power and wealth and reestablished itself as a place of beauty, a source of learning, and a capital of the arts.

Rome's contemporary history reflects the long-standing tension between the spiritual power of the papacy and the political power of the Italian state capital. Rome was the last city-state to become part of a unified Italy, and it did so only under duress, after the invasion of Italian troops in 1870. The pope took refuge in the Vatican thereafter. Rome was made the capital of Italy (not without protests from Florence, which had been the capital since 1865), and the new state filled the city with ministries and barracks. Yet the Catholic church continued to reject Italian authority until a compromise was reached with Fascist dictator Benito Mussolini in 1929, when both Italy and Vatican City recognized the sovereignty of the other. Mussolini, meanwhile, created a cult of personality that challenged that of the pope himself, and his Fascist Party tried to re-create the glories of Rome's imperial past through a massive public works program.

Since Mussolini's fall and the traumas of World War II, when the city was occupied by Germans, politics have continued to dominate Rome's agenda-although regionalism began, in the 1980s, to devolve some political power away from the capital. Lagging behind Milan and Turin economically, Rome has maintained a peripheral place within the Italian and European economies. It also has been plagued with perennial housing shortages and traffic congestion. However, the late 20th and early 21st centuries brought increased efforts to resolve Rome's infrastructural problems and to foster a Roman cultural revival.

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Rome | Italy, History, Map, Population, Climate, & Facts

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Rome, historic city and the capital of Italy. It is in the central part of the Italian peninsula, on the Tiber River. Once capital of an ancient republic and empire and seat of the Roman Catholic Church, it became the site of major pinnacles of artistic and intellectual development and is called the Eternal City.

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Venice, Italy

Venice feels like it shouldn't exist. Beautiful floating palaces of stone surrounded by a network of canals. Here are some of the best things to do in Venice for your first visit!

Venice is one of the most popular Italian cities for tourists, even with all the other beautiful & historic places there are in Italy.

But there's a good reason. The City of Water is celebrated because of its unusual circumstances, sitting on 100+ small islands connected by over 400 bridges.

There are basically no roads, transportation is accomplished via boats on a confusing network of canals. It's truly unlike anything I've ever experienced before!
There are many quirky, unique, unusual, and secret spots to discover in Venice.
I traveled here with Anna for the famous Carnevale di Venezia in February, a crazy annual festival of costumes and masks. We had an awesome time!

Because most travelers visiting Italy stop by the city for a few days, I wanted to recommend some fun and unusual things to do in Venice during your trip.

Venice Highlights Map

How To Use This Map

Above you'll find a map of highlights in Venice, Italy. Click on the top left of the map to find separate layers marking a route or points of interest. You can hide and show different layers, or click icons on the map to see the names of places I mention in this travel guide. "Star" the map to save it to your own Google Maps, or open the map in a new window for a larger version. Enjoy!

Best Things To Do In Venice In 2019

1. Explore Saint Mark's Square

St. Mark the Evangelist is Venice's patron saint. Signs of this connection can be found throughout the city, with an excellent example being St. Mark's Square.

Also called Piazza San Marco, it is Venice's main public square, basically the social heart of the city. There are a bunch of famous landmarks here, like the Clock Tower, St. Mark's Basilica, Doges' Palace, and the Winged Lion of Venice.

St. Mark's is also home to many public events that have been held here for centuries. You'll find TONS of friendly pigeons, although keep in mind that feeding them has been banned.

Cafes line the North end, so it's a nice place to sit with an Aperol spritz or hot chocolate and people watch. Visit around sunrise to enjoy it peacefully before the large tour groups show up.

2. Libreria Acqua Alta Book Store

Perhaps unsurprisingly, flooding is a frequent problem for a city built on water. So various Venetian institutions have come up with unique responses to the problem.

A cool book store called Libreria Acqua Alta placed its books and magazines in bathtubs, waterproof containers, and even a full-sized gondola! It makes for a very unique and very whimsical setting.

This Venice book store has become an Instagram hotspot, with quirky little "backdrops" for photos around the store. Keep an eye out for some adopted stray cats who roam the shelves too.

Normally I'd tell you to pick out a good book, find a quiet corner, and do a little reading. Unfortunately, an onslaught of Instagram "influencers" yelling at you to get out of their shot is more likely...

3. The Bridge Of Sighs

The Bridge Of Sighs is a unique enclosed bridge of white limestone spanning the Rio di Palazzo in Venice. There's an interesting story behind the name.

It once led to a notorious Venetian prison, the beautiful view through its stone "bars" was a convict's last sight of Venice before losing their freedom... and often their life. Hence the "sighs" as they passed.

These days tourists can walk through the bridge during a tour of Doges' Palace, or more frequently, line up for photos outside with it in the background. You can also book a gondola ride that passes under it.

Locals often lie and tell tourists that it's named after the "sigh" of couples sailing under it, falling in love due to the magic of Venice. The reality is a bit darker!

4. The Grand Canal (Canale Grande)

Venice was once the capital of a maritime empire, and a center of commerce and culture during Europe's Renaissance period. The Grand Canal is the most important channel running through the city.

It's also the largest and forms a recognizable "reverse S" through Venice when the city is viewed from above. Some of the most spectacular buildings in Venice line The Grand Canal!

Many of these buildings can only be accessed by boat. So you'll find boats of all sorts heading up and down the canal in a fascinating form of organized chaos.

You'll see plenty of traditional wooden gondolas, the large public Vaperetto water taxis, fancy private water taxis, small locally-owned motorboats, police boats, and my personal favorite, the garbage collection boats!

5. Ponte Di Rialto Bridge

There are four large bridges that span the Grand Canal. The original of them all was Rialto Bridge, which started out as a pontoon bridge in the 12th century but has since been rebuilt into what you see today.

The current bridge was built in the late 16th century, at a time when critics claimed that it would soon fall into ruin. But more than four centuries later, the Rialto Bridge still stands in splendid defiance.

The Rialto is Venice's most popular bridge, with a great view of the city from the top. It gets a bit crowded, especially in the middle of the day during the summer!

Shops line the center of the bridge, the perfect place to pick up a Venitian souvenir - like jewelry or some famous Murano glass.

6. Ride A Gondola In Venice

Are the Venice gondola rides worth it? Well, it depends. Are you the type of person to visit Egypt and skip the pyramids? If so, go ahead and skip the gondola.

But if you're genuinely curious about history and new travel experiences, suck it up and pay the €80 EURO price to rent one for 30 minutes.

One of the most iconic images of Venice is that of a traditional gondola being propelled by a professional gondolier. I will say, not all gondola rides are created equal. You could get a bored, unfriendly gondolier.

Or you could luck out with a friendly and knowledgeable tour guide (like we did), who also sings, as you float through the canals! It's really just a part of the whole Venice experience.

7. Gallerie Dell'Accademia

The riches that once flowed into Venice made it a leading center for the arts, and artists. Examples can be found at Gallerie Dell'Accademia, a museum that specializes in pre-19th-century Venetian art.

Suffice to say that the Venetian art scene had a profound impact on European art as a whole in more than one way, thus making the museum that much more of a must-see for art lovers everywhere.
Inside you'll find artwork by renowned artists such as Bellini, Da Vinci, Titian, and Canaletto.
The old building itself is pretty cool, a former convent that was converted to a museum in the 1700's. It sits right on the water's edge of the Grand Canal.

8. Visit Doges' Palace (Palazzo Ducale)

The Republic of Venice came into existence in the 8th century and continued to exist until the late 18th century when Napoleon embarked on his conquest.

During that period, the republic was presided over by The Doge, a chief magistrate elected for life by Venetian nobles. Think of him as a combination of Pope & President.

Nowadays, the iconic Palazzo Ducale (Doge Palace) that housed the Doge has become one of the most famous landmarks of Venice, and a popular museum.

The interior of Doges' Palace is quite opulent, with some wonderful views of the city. To walk through the Bridge Of Sighs mentioned earlier, this is how you do it.

9. St. Mark's Basilica

St. Mark's Basilica, located in St. Mark's Square, is the most famous of Venice's churches and the cathedral of the Patriarchate of Venice.

Style-wise, the church is a mix of influences, having been built in the 11th century before being embellished again and again over the course of centuries. Today it boasts gold-leaf mosaics and beautiful domed ceilings.

Make sure to visit the small basilica museum inside, as well as the outdoor terrace with excellent views of the public square below.

As a lavish and much-beloved symbol of Venetian history, it's totally worth a stop. Visiting on your own is free, although keep in mind there are often long lines.

10. Go Up San Marco Campanile

St. Mark's Campanile is one of the most recognizable landmarks in St. Mark's Square, a massive 98 meter (323 ft) bell tower that looms over its surroundings.

Galileo himself used the tower as an observatory to study the skies and in 1609 he demonstrated his telescope to the Lords of the city.

There is an elevator that goes to the top providing you with an unforgettable view of one of the most magnificent parts of Venice, including the Venitian Lagoon and Santa Maria Della Salute.

The ride to the top costs €8 EURO, or €13 EURO to skip the line ( buy tickets here). Because drones are banned over Venice, it's one of the only ways to get a cool aerial and panoramic view of the city.

11. Take A Day Trip To Burano

Burano is one of the smaller islands that can be found around the Venetian Lagoon. It's reached via a 40-minute water taxi from St. Mark's Square.

This small fishing village is unique for its brightly painted homes of pink, blue, yellow, and green. It's a kaleidoscope of color with its own network of canals too.

Burano is also a center for lace-making, though the traditional methods see very little use these days because of their complicated and time-consuming nature.

The main square is filled with bars and outdoor restaurants, make sure to order some fresh fish risotto for lunch! Burano is a nice half-day trip to get out of Venice and see something different.

12. Basilica Di Santa Maria Della Salute

In the 17th century, Venice suffered a particularly bad outbreak of the bubonic plague when 80,000 people died.

As thanks for its deliverance from the plague, Venetians built the Basilica Di Santa Maria Della Salute to honor the Blessed Virgin Mary who they believe saved them from much worse.

The result was a wonderful Baroque style structure which came complete with a beautiful dome that has become an iconic part of the Venetian skyline.

The basilica is positioned near the entrance to the Grand Canal. Entrance is free, and many people simply chill out on the church staircase. The Vaporetto water taxi has a stop right out front.

13. Climb San Giorgio Maggiore

San Giorgio Maggiore is one of the Venetian islands. Moreover, it is also the name of a Benedictine church that can be found upon said island.

Built in a Renaissance style out of shining white marble, one of San Giorgio Maggiore's most stand-out features is the bell tower with an elevator to the top and excellent views of Venice.

If you only have time for one bell tower, I'd actually recommend this one over San Marco Campanile. Because this tower is on an island further away from the city center, you get a better view of Venice proper.

Entering the church is free, but if you want to go up the tower, it costs €3 EURO. San Giorgio Maggiore can be reached by public water taxi.

14. Check Out The Canareggio District

Need a break from the crowds? Canareggio is the northernmost of Venice's six historic districts, and where the last of Venice's true residents call home, and the former Jewish Ghetto of Venice.

The other areas of Venice which line the Grand Canal are popular destinations for tourists, but the Canareggio neighborhood is residential in nature, featuring various cafes, shops, and a more local experience.

One of the biggest complaints about Venice is the crowds, but it's totally possible to leave the busy areas behind and explore less-crowded parts, like Canareggio.

15. Eat A Traditional Tramezzino

Tramezzini are Italian sandwiches that use two pieces of soft white bread with their crusts removed.

Venetian Tramezzini are famous for being stuffed fuller than most of their counterparts, with the most traditional examples using either ham or tuna.

They are great as a snack, particularly for people who want something substantial. Probably the best place to grab a Tramezzino is Bar alla Toletta (Bar at the Toilet).

This tiny local cafe & Tramezzini shop in the Dorsoduro district is always packed, but the food is excellent and a perfect example of this traditional Venetian snack.

16. Get Lost In Venice's Narrow Alleys

Space comes at a premium in Venice. As a result, there are a lot of places with VERY narrow alleys, which can be a fun way to explore one of the most romanticized cities on the planet.

If you want to know what to do in Venice, my favorite was to just get lost in these narrow streets. Pick a direction and start walking. See what hidden places you can find!

There are all kinds of little shops, public squares, and lesser-visited canals and bridges if you are willing to be adventurous and put down your phone or map.

Not that your smartphone will help much, GPS doesn't work very well in these confusing, narrow alleyways. You'll almost certainly get lost even if you weren't planning to!

17. Buy A Venetian Carnival Mask

Even if you're not visiting Venice during their annual Carnival in February, it's still possible to pick up one of the famous Venetian Carnival masks!

Scholars speculate the masks were a way to shrug off the structure of class, enabling participants to enjoy a temporary measure of freedom.

The upper class and peasants would mingle together, the masks hiding their true identity. But they'd also allow people to engage in gambling, robbery, assassination, and other illicit activities.

You can easily pick up one of your own as a souvenir. There are cheap versions sold from street carts, or the more elaborate hand-made art pieces can be bought in specialized mask shops.

18. Scala Contarini Del Bovolo

If you're looking for a cool hidden attraction in Venice, there's a palazzo in San Marco with a spiral staircase called Scala Contarini Del Bovolo, as it resembles a snail shell.

This curved set of stairs is a perfect example of Renaissance art spreading through the city in the 15th century. It became associated with not just the palace but the Contarini family who lived there.

On the top floor, you can walk out onto the "Belvedere", getting a wonderful view of Venice, including the domes and Campanile of San Marco. Entry fee is €7.00 EUR.

19. The Fight Club Bridge

There was a time when Venice saw frequent fist-fights between rival factions on its bridges, which were popular spectacles for Venetian crowds.

The fist-fights were not held in high regard by the Venetian authorities, but they were tolerated for a time because they were an improvement on the earlier practice of stick-fights.

The Ponte Dei Pugni (aka The Bridge of Fists) was the most popular place for these fist-fights. The surface bears four footprints rendered in white marble, supposedly where fighters would stand to start their matches.

Right next to the bridge there's also a family-owned floating vegetable market, called "La Barca", that was featured in the classic travel movie Indiana Jones And The Last Crusade.

20. Crypt Of San Zaccaria

San Zaccaria is a central Venetian church built using a mix of Gothic and Renaissance styles. However, the church tends to be best-known because of its flooded crypt.

Curiously, the water has enhanced the overall feel of the space, perfectly suitable as a resting place for some of Venice's earliest Doges (religious and political leaders).

The stone columns and vaulted ceilings combined with the standing water make for a creepy tomb. Totally worth a quick visit while you're in Venice!

21. Catch An Epic Venetian Sunset

Venice has some amazingly colorful sunsets. They are complemented by the city's magnificent architecture built along all the waterways and canals. Not to mention the gondolas floating about.

Sunsets often boast deep pink, yellow, purple, and orange colors. Unfortunately this partly due to all the smog hovering over the city... but it's great for photography!

One of the best places to view the sunset in Venice is along the ferry pier at San Marco. There are a few docks that jut out into the Grand Canal, where you can set up a tripod [ MAP].

22. Rialto Market Shopping

No visit to Venice would be complete without visiting the Rialto Market, seeing as how one of the city's chief claims to fame was as a commercial hub.

The Rialto Market's canal-side location means that it has played an important part in the day-to-day lives of Venetians for a very long time.

You can find fruit, vegetables, and fresh fish in the food section, plus countless souvenirs in the tourist section. The market is open from 9am to 9pm, and is situated near the big white Rialto Bridge.

23. Watch A Gondola Being Made

Squero di San Trovaso is one of the last remaining Venetian gondola boat yards, where local craftsmen build and repair the €20,000 traditional boats.

While the boatyard isn't generally open to tourists, you can watch them work from across the canal. If you're lucky, they'll be outside varnishing one of the boats.

Only about 10 new gondolas are built each year, made from eight different kinds of wood including mahogany, cherry, fir, walnut, oak, elm, larch and lime. The last of a dying artform!

24. Cool Off With Venetian Gelato

After a long day wandering through the city, I recommend stopping by the Suso Gelatoteca for a cold and refreshing cone of tasty Italian gelato.

One way to know if you're getting authentic, Italian gelato is to check the colors. Are they bright and florescent? Skip it! Real gelato is much more subdued.

Another great spot for gelato in Venice is Gelato Di Natura in San Croce. Make sure to eat it fast before it melts all over your hand!

25. Teatro La Fenice

Sometimes called Phoenix by English speakers, Teatro La Fenice is a beautiful old Venetian opera house.

It has been destroyed and rebuilt two separate times following different fires, hence the "phoenix" name.

The interior is the star of the show, designed in classic Italian fashion, with lots of gold and seating in closed boxes for an extra measure of privacy.

Just keep in mind that photos from inside aren't allowed during concert/play rehearsals, which we didn't realize on our visit. Make sure to ask at the door.

26. Grab A Drink At Hotel Danieli

If you want to see how the other half does Venice, stop into the lavish former 14-century palace Hotel Danieli and grab an evening drink at Bar Dandolo.

This 5-star hotel has hosted such notable people as Charles Dickens, Harrison Ford, and Peggy Guggenheim.

In the lobby, there's also a beautiful grand staircase decorated in red and gold. The bar features antique furniture, Murano glass chandeliers, and even more gold.

The lobby bar was featured in 3 different James Bond films: Casino Royale (2006), From Russia with Love (1963) and Moonraker (1979). Totally worth a martini!

27. Basilica Of Saints John & Paul

The Basilica of Saints John and Paul is a smaller basilica that can be found in Castello, and the public square around it is a popular place for families to hang out.

Curiously, it isn't named for John the Baptist and Paul the Apostle. Instead, it is named for a more obscure pair of saints who are said to have been eunuchs belonging to the Emperor Constantine's daughter Constantina.

Regardless, the Basilica of Saints John and Paul is a treasure trove of art and culture, as well as the place where funeral services for the Venetian Doges were held following the 15th century.

28. Ride The Vaporetto Water Taxi

By now you've already heard me mention the Vaporetto water taxi a few times. This is the cheapest and most convenient way to get around Venice.

It's basically a floating public bus, that stops frequently at different docks around the city. It may not be quite as romantic as a wooden gondola or private boat, but it gets the job done.

Vaporettos usually run between 6am and 10pm, and you can buy a 24-hour ticket for €20 EUR, or 48-hours for €30. A single ticket costs €7.50.

You can also use them to reach some of the other islands around Venice, like Murano & Burano. If you're traveling to Venice on a budget, this is the way to go!

29. Glass Making On Murano Island

Murano is another small island just outside Venice, reachable via water taxi. It's become known around the world for its glass-making artisans.

You can stop into the Museo del Vetro - Museum of Glass to learn about the history of Murano glass and how its made, or even sign up for a glass blowing class and make some yourself!

If you are looking to bring home some souvenirs from your trip to Venice Italy, I highly recommend picking up some authentic Murano glass.

30. Attend Venice Carnival!

Modeled after ancient Greek and Roman festivals, Venice Carnival is a holiday that allowed regular citizens to dress up in anonymous costumes, making fun of the aristocracy without fear.

But it eventually backfired, allowing criminals to get away with all kinds of crimes behind the masks, and Carnival was banned in 1797. The celebration & parties returned though during the 1960's.

These days, Venice Carnival lasts for two weeks in February, with all kinds of parades, concerts, private parties, and people dressed up in elaborate costumes.

We had a ton of fun photographing all the different costumes and masks, as people pose for you at the most iconic spots around the city.

Best Time To Visit Venice

High season for Venice Italy is during the summer from June to August, when everyone is on summer break. It's hot and very crowded! Try to avoid the summer if you can.

The best time to visit Venice is during the shoulder seasons, March - May and September - November. Still busy, but not as bad as summertime.

If you are looking to travel on a budget, visit Venice during the acqua alta, or "high water" months of October through January. This is when the city floods on a regular basis.

Venice Carnival is during February. 2020 Carnivale de Venezia dates are February 8th to February 25th.

Where To Stay In Venice

Normally I'd recommend staying at an Airbnb, but for Venice, a vacation rental investment explosion has forced locals to leave the city because they can no longer afford rent. Which is kinda shitty. Use a hotel instead!

Best Accommodation In Venice

Transportation Around Venice

Most people get to Venice by flying into Venice's Marco Polo Airport. From there, you can jump on the ATVO airport transfer bus to Piazzale Roma, the main bus terminal. Buses run every 20 minutes and cost €6 EUR. From the terminal, you can pick up a Vaporetto and start floating down the Grand Canal.

Vaporetto

The Venice public "water bus". A single ticket costs €7.50 EUR. 24-hour unlimited ticket for €20 EUR. 48-hours for €30. 72-hours for €40. Timetables here.

Water Taxis

For a slightly cooler experience, you can book a motoscafi (water taxi). It's basically a wooden speed boat that travels much faster than the public Vaporetti. But it's more expensive.

For up to five people, the price is €110 to or from the airport. Or €82 from the train station to Plaza San Marco. So if you're sharing with a group, it isn't so bad.

Gondola

€80 for 30 minutes before 7pm, €100 after 7pm. The price is good for up to 6 people. This is more of a tourist attraction than a practical way to get around the city. I'd recommend trying it at least once though!

Budget Travel Tips For Venice Italy

Don't try and see absolutely everything in Venice if don't have much time. Pick a few things to do each day. The large crowds can be stressful.

Speaking of crowds, mentally prepare for them. Unless you're visiting off-season, Venice is ALWAYS packed, like 60,000 - 80,000 people each day!

To avoid the huge influx of cruise ship passengers that descend upon Venice, check out this Cruise Ship Calendar to help plan your trip around them.

Buy a Vaporetto ticket for the whole time you're in the city. Visiting for 3 days? It's worth it to get the 72-hour unlimited ticket for €40.

Don't waste money on bottled water. Almost every public square has a free water fountain. Just bring a reusable water bottle!

Buy a Venice City Pass for discounted rates on museums and galleries, around 20% -30% off.

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READ MORE ITALY TRAVEL TIPS

I hope you enjoyed my guide on what to do in Venice! Hopefully you found it useful. Here are a few more wanderlust-inducing articles that I recommend you read next:
Any questions about things to do in Venice Italy? Do you have other suggestions? Drop me a message in the comments below!

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30 Best Things To Do In Venice (Italy's Beautiful Floating City)

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Venice, Italy Venice feels like it shouldn't exist. Beautiful floating palaces of stone surrounded by a network of canals. Here are some of the best things to do in Venice for your first visit! Venice is one of the most popular Italian cities for tourists, even with all the other beautiful & historic places there are in Italy.

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The most difficult thing about eating in Italy is that you can't try everything. Every day you have a finite number of meals, and a finite amount of space in your stomach, whereas there seem to be an infinite number of Italian dishes that you "absolutely need to try". From regional specialties to the finest seasonal delicacies, you would need multiple lifetimes to sample all the best Italian food, and that's before you even consider dessert and drinks. Before you start to panic, we've come up with a little bucket list of Italian foods for you to try on your trip. This isn't a best of, and it's certainly not exhaustive - for one thing, we've avoided the topic of cured meats and cheeses because they are worlds unto themselves - but on it are the dishes that we think everyone should try at least once when they visit Italy. Taken together, they sum up the heart and soul of the various cooking traditions that exist around the country. If we've missed your favorite dish, and we're sure there are a few of them, please let us know in the comments.

1. Pizza

Though a slab of flat bread served with oil and spices was around long before the unification Italy, there's perhaps no dish that is as common or as representative of the country as the humble pizza. Easy, cheap, and filling, pizza has long been a common snack or meal, especially in Naples where tomato sauce was first added. When the Italian Queen Margherita came through the bustling city on a tour of her kingdom in 1889 she asked to try this dish that she saw so many of her subjects eating. A local entrepreneur served her the now legendary combination of tomato sauce, mozzarella, and basil, creating (or more likely, branding) the Margherita pizza. Whether by coincidence or design, the Margherita also displays the colors of the Italian flag.

Today, there are essentially two types of pizza to choose from in Italy: Neopolitan-style pizza, or Roman-style pizza (though to be honest, many delivery places exist that is a happy medium between the two). Neapolitan-style pizza has a thick, fluffy crust. It tends to be a little smaller in diameter because the dough hasn't been rolled out as far and it's more filling. Roman-style pizza is has a paper-thin crust and just the slightest crunch (you don't want it to be soggy!) It's larger in diameter but typically lighter and less of a gluten bomb.

Because of Naples' history with Queen Margherita, the city claims to be the birthplace of modern pizza, although the point is debated throughout Italy. Whatever the case may be, the general rule for ordering pizza in Italy is to shoot for fewer toppings. You should also be skeptical of any pizzerias that load the toppings onto their pies - this can often be a tactic used to cover up the use of poor ingredients. Fewer toppings are a sign of confidence in the product because each topping has to be exemplary. Whichever pizza you might favor, the other rule of thumb is: When in Rome, do as the Romans do, i.e., eat Roman style pizza. When in Naples, naturally, do as the Neapolitans do.

2. Bottarga

Smoked eggs from the rat of the sea. Wait, what? Don't be put off by this rough description on an Italian delicacy because the other way to describe bottarga is "Sicilian Caviar". In August and September southern Italians take the roe from grey mullets, salt it, press it, and then leave it to air dry for six months. The result is a solid hunk of eggs the color of amber and blood oranges that, when sliced and eaten or grated over pasta, blossoms into a gloriously savory, smoky, and briny bouquet. Though essentially a poor man's answer to preserving seafood in the days before refrigeration, it is now considered one of the most sought after and luxurious foodstuffs in Italy, right up there with truffles (more on those later). We recommend it grated over pasta, or simply sliced thinly and drizzled with lemon juice and olive oil.

3. Lasagna

Lasagna is a wide, flat pasta noodle, usually baked in layers in the oven. Like most Italian dishes, its origins are hotly contested, but we can at least say that's its stronghold is in the region of Emilia-Romagna, where it transformed from a poor man's food to a rich meal filled with the ragù, or meat sauce.

Traditionally lasagna wasn't made with tomatoes (remember, those came over from the New World in the 16th century); only ragù, béchamel sauce, and cheese, usually mozzarella or Parmigiano Reggiano or a combination of the two. Even today, only a bit of tomato or tomato sauce is used in a traditional ragu, unlike most Italian-American dishes, which are basically swimming in tomato sauce. This concentrates the flavor of the meat but sometimes is a little jarring for American palates.

Though you can find lasagna throughout all of Italy, there's nothing like trying the hearty dish in Emilia Romagna with homemade noodles, fresh ragù, and a generous dollop of regional pride

If you want to replicate the delicious dish at home you can check out our l asagna recipe.

4. Fiorentina Steak

A bistecca fiorentina, or Florentine T-bone steak, covers all of the characteristics of Italy's best dishes: a specific cut of meat from a specific cow prepared in a very specific way all within the confines of a specific region.

In the case of the enormous bistecca fiorentina, it's a T-bone steak cut thick (at least 5 centimeters) from the loin of a Chianina cow raised in Tuscany. It's cooked for 5 to 7 minutes on each side, depending on the thickness, until the outside is cooked and the inside remains very rare. No sense in asking for a medium-well done steak here, the meat is too thick to even think about it!

Despite all the dogma, there are some variations on the Florentine steak. For one, the meat isn't always from a Chianina cow these days. Many Florentines are okay with the addition of new breeds but others swear that the enormous size and muscle of the Chianina makes for the best t-bones. If in doubt, simply ask. Also, the Florentines tend to prefer the higher cuts, nearer to the rib cage, which contain the fillet known as bistecca nella costola, whereas beyond Florence in Tuscany you'll likely get a bistecca nel filetto, a lower cut that tends to be smooth and more melt-in-your-mouth. That doesn't necessarily mean it's the better, though. The Florentines argue that the bistecca nella costola comes from a more used muscle, meaning it's more flavorful.

Whichever cut you get, this is a dish to be eaten exclusively in Tuscany - either in Florence or the countryside. It's also meant to be shared! When ordering, remember that bistecca alla fiorentina is priced by weight; for two people you're typically looking at 1-2 kg (or nearly 2-4 pounds).

5. Ribollita

While on the topic of Tuscany, we would be remiss if we didn't mention this hearty soup which has become so popular Campbells makes a (not amazing) version. With roots in the peasant cooking of the region, this vegetable soup is thickened with bread instead of meat, because that is what was cheaper and more readily available for hundreds of years in the desperately poor Italian countryside. In Tuscany, the dish is considered a special treat in the autumn, when the taste of the harvest vegetables is at its most vibrant and the soup explodes with an intense savoriness despite the absence of meat (at least in the traditional versions). Often eaten as a first course instead of pasta in the trattorie of Florence, this is one hearty stew that shows off the immense, and often untapped power of great produce.

6. Polenta

Although we tend to associate pasta with all of Italy, the truth is that until fairly recently, the staple starch eaten in the northern parts of the boot was polenta. This corn mush, which is nearly identical to the grits eaten in the southern states of America (variations are down to the coarseness or fineness with which the kernels of corn are ground), was originally made from whatever starches were handy, including acorns and buckwheat. However, the introduction of corn to Europe in the 16th century saw it become the dominant ingredient of polenta. Although it lacks the diversity in shapes and textures that pasta has, polenta is the perfect accompaniment to a wide range of meats, especially stewed meats, and it is arguably one of the most comforting foods you can eat when the temperatures drop in cities like Milan, Turin, and Venice. Look for it as a mush, or packed and fried into wobbly fritters. You should also not miss it in the next dish...

7. Ossobuco

The world-famous ossobuco alla milanese is a bone-in veal shank, cooked low and slow until meltingly tender in a broth of meat stock, white wine, and veggies. Traditionally, it's accompanied by a gremolata (lemon zest, garlic, and parsley) but that's optional. Although the Milanese like to claim this meaty masterpiece there are as many versions of it as there are nonnas in Lombardy, which is known for hearty, often rustic dishes that are good at coating the ribs and staving off the winter chill. Despite the popularity of ossobuco (which literally means 'hollow bone'), it's not always common to see it on restaurant menus because it needs about three hours of cooking time. If you do get a chance to eat it in a restaurant or home, or even to cook it yourself, you should jump at the opportunity. It's usually accompanied by polenta or the next item on our list.

8. Risotto

Rounding out the holy trinity of Italian starches is rice, which is often eaten as the creamy, luxurious risotto. Ironically, Italians aren't huge rice eaters, what with all the pasta and the polenta, but they are the largest producers of rice in Europe. While southern Italy is often called the country's bread basket, Northern Italy, especially Lombardy and Piedmont, are its rice bowl. It's fitting then, that the Arborio and Carneroli varieties grown in the vast rice paddies of these regions are turned into one of Italy's most iconic dishes by being mixed with stock and stirred until they form a velvety semi-soup that perfectly conveys the flavors of anything cooked with it. The most famous type of risotto is probably the saffron-infused risotto alla milanese, which was invented, according to legend, by the workmen building the Milan Cathedral who were using saffron to dye the stained glass windows and figured they would also throw it into their rice. Other classic versions of the dish include risotto al nero di sepia (with cuttlefish and ink) and risi e bisi (with pancetta and peas), both of which hail from Venice.

Read more: H ow to Make Authentic Italian Risotto for Beginners

9. Carbonara

It is possible to go to Italy and never eat anything besides pasta. We know because we've done it. But if there is one bucket list pasta that everyone should try at least once, our vote goes to carbonara (we know this is controversial - feel free to leave your desert island pasta in the comments). This dish is deceptively simple - spaghetti, eggs, pecorino cheese, cured guanciale, and black pepper - but takes a lifetime to master and a good version will change your life. There are many imitations - namely, those that thicken their sauces with cream or use bacon instead of guanciale - but accept no substitutes because the difference in taste is enormous. This is a Roman specialty but even in the capital there are still plenty of restaurants that can and do get it wrong. The best way to ensure you are served an exemplary version is to get a recommendation from a local. You are not looking for simply a good restaurant, but a restaurant that specifically serves a great carbonara.

10. Truffles

Ah, truffles. This pungent, elusive fungus is one of the most expensive and coveted foods in the world - and Italy is one of the few countries where they can be found in abundance! Grown only in the wild, this tuber is found by hunting the forests and mountains of Umbria and Piedmont with dogs or pigs trained to smell it underground.

Truffles in Italy come in two forms, the rare and more aromatic white truffle, or the slightly less aromatic and slightly more common black truffle. The aroma is otherworldly, though certain not for everyone - less enthusiastic consumers sometimes compare the smell/taste to gasoline. Still, their popularity abounds and Italian tartufi are one of our all-time favorite fall foods in Italy!

Want to try them on your next trip? First, start with your location. Truffles grow naturally throughout Umbria, Tuscany and Piedmont, so you're more likely to find fresh truffles in local dishes in these areas, but only if you go in the autumn. During any other time of the year the truffles you get will be imported or frozen and they won't be anywhere near as good. If you make it into truffle country during the fall head to a sagra festival such as the famous International White Truffle Festival of Alba in Piedmont held every October and November.

If you are trying truffles for the first time we suggest starting off with a fresh pasta covered in thin truffle shavings, but there are plenty of other options to choose from! Truffles are commonly sprinkled over pasta, risotto, and omelets, or used in sauces for steaks or other meat dishes.

Read our Complete Guide to Italian Trufflesto know if what you're getting is the real deal!

11. Focaccia (and other bread)

There are hundreds of types of bread in Italy, and the best one is the one baked locally that morning, wherever you happen to be staying. But you shouldn't leave without trying at least a few of the various types that Italy's robust baking culture has developed over the years.

For example, you might notice that bread in Tuscany has a different taste than it does elsewhere. That's because it's made without salt. This is a tradition that originated in feuds between Tuscany and the coastal regions that controlled the salt trade and had no problem cutting off the agricultural region from its supply of the once-valuable commodity. To this day Tuscan bread is best eaten with a drizzle of olive oil and herbs or salt.

Liguria is the home of the world-famous flat bread, focaccia. Reminiscent of a thick pizza dough, classic focaccia is hyper-salty, drizzled with olive oil and basically irresistible either by itself, or made into a sandwich. It's often served open faced, with toppings like rosemary, zucchini, cheese, and olives.

Off the coast of Italy, in Sardinia, the classic bread doesn't look much like bread at all, instead appearing much more like a pita. Pane carasau, was named for the word carasare, which means to toast. Unsurprisingly, this bread paper-thin bread it always toasted after baking, giving it its wonderful crunch!

We can't tell you which style of bread you are going to enjoy the most but we can tell you that you should never turn down the opportunity to taste a new type. From the biggest cities to the smallest towns, you are never far from an Italian bakery, so stop by and pick up a few loaves whenever you have a chance.

12. Arancini & Supplì

Our Sicilian friends will be having some stern words with us for combining their beloved arancino with it's Roman cousins, supplì, and vice versa but the fact remains that when in Italy you should try at least one type of freshly-fried rice ball. These starch bombs appear in bars, restaurants, and market stalls all over Italy, but if you are going to order one, it helps to know the difference. The Sicilian arancino is often larger, and either conical or circular in shape. In fact, its name means "small orange." It is typically filled with ragu and some sort of cheese, with optional veggies like peas, mushrooms, or eggplant. You will also find specialty arancini like carbonara, though purists tend to turn up their noses at these newfangled inventions. Supplì are a Roman specialty usually found in pizzerias and as antipasti. They are oblong in shape and traditionally contain only rice, tomato sauce, and a large piece of mozzarella in the middle. Their nickname - "telephones" - comes from the idea that when you break them in half a thin chord of molten cheese should connect the two ends. Although fried balls of rice are prevalent all over Italy (and America for that matter) they are often fried in advance and left under heat lamps. If you want one that's a cut above the rest make sure it's fried when you order it - the difference is night and day.

13. Coffee

For coffee drinkers, there's little better than enjoying a coffee in Italy.

Just remember, Italian coffee isn't like coffee in your local Starbucks. Though some of the dozens of choices might sound similar (latte... anything that finishes in - puccino, etc.) they are rarely what you have been led to believe they are. For instance, if you were to order a 'latte,' in Italy you would simply be served a glass of milk.

Read our complete guide on how to drink coffee like an Italian, to learn when, where, what, and how to drink coffee in Italy. From a regular "caffè" to a cappuccino, a caffè macchiato to a caffè latte, coffee is ubiquitous in Italy but there is a considerable amount of regional difference. In Trieste, for instance, you can order a caffe triestino to get an espresso with whipped cream on top, whereas in Naples coffee is served strong, creamy and fast. Avoid taking sips of water after your shot (and we do mean shot) of coffee to show your culinary prowess. An espresso after a meal is a very Italian way to settle the stomach, an caffe corretto, i.e., an espresso with a shot of liquor, is even more so.

Of all the coffee-crazy cities in Italy, Trieste has, by our humble reckonijng, the finest coffee and cafe culture. Its long history as a tax-free port brought some of the first coffee beans to the city during Europe's first coffee craze in the middle ages. Today Italian coffee king Illy has its headquarters there and the city still imports many other brands as well.

14. Gelato

No trip to Italy is complete without gelato! If you're tempted to have a scoop (or two) a day don't worry, it's totally normal to eat gelato on a regular basis in Italy, especially in the summer.

Though gelato translates to 'ice cream,' it's not quite the same. By law, gelato has far less butterfat than ice cream: about 4 to 8 percent compared to 14 percent for ice cream in the United States. The low-fat content means that gelato is served a bit warmer and tends to melt in your mouth faster, it also intensifies the flavor and gives it a more velvety texture.

Second, gelato has a much higher density. Regular ice cream has air and water added to increase volume and weight. Unfortunately, these additions also make it less flavorful. This practice is illegal in Italy, leaving gelato (at least, traditional artisan gelato) super sweet and super flavorful. Finally, good gelato isn't made for long-term storage.

So how can you know if it's the good stuff or not? When seeking out fresh, artisanal gelato there are a few things to look out for. Before purchasing, check out the color (is it natural or neon bright?), if the fruit flavors are in season (they should be), and if there is an ingredient list on display. Also, check out how it's stored. Artisanal gelato is slow-churned and often, though now always stored in covered, circular containers. Those heaping trays of wavy-topped gelato might look pretty, but they have also been whipped to adding more air to the product.

On the hunt for the good stuff? Find the best gelato in Rome, Florence, and Milan here.

15. Tiramisu

If you want to branch out from gelato in the world of Italian sweets, your first stop should be the deceptively simple Tiramisu, which is probably the country's most beloved after-dinner dessert. This no-bake parfait features alternating layers of soft, sweetened mascarpone cheese and coffee-soaked ladyfingers. Despite its elemental feel (coffee, cream cheese, old cookies) tiramisu is the youngest dish on this list, with most estimates of its creation placing it in the 1960s. It may be simple to make but not all tiramisu is created equal. A good tiramisu features only the highest quality coffee and mascarpone. Cream and egg whites are sometimes added to the mascarpone to give it a lighter texture, and a variety of cookies and cakes can be substituted for the traditional lady fingers. Unless your Italian is particularly strong you will probably struggle to enquire about these things in a restaurant, so the often the only option is to simply order one and see if it's to your liking.

16. Digestivo

The term "digestivo" or "digestive" does not refer to one drink, but a class of drinks that are enjoyed after a big meal with the aim of settling the stomach and helping you feel not-quite-so-full. Drinking them dates back to the Middle Ages, when people all over Europe believed in the medicinal properties of alcohol mixed with sugar and herbs. Although the doctors are still out on the medical benefits of drinking medium to strong liquors after a meal, the fact remains that you cannot say you have enjoyed a real Italian meal unless you top it off with a shot of the hard stuff. Popular digestives include limoncello, grappa, amaro, cynar, amaretto, and if you're feeling brave, sambuca which has enough alcohol to make a horse giddy. If you step off the beaten track in Italy you will also discover all types of nice post dinner tipples made from local fruits and herbs. Don't be shy, they are always worth a sip.

Read more: The Best Food of Calabria

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The 16 Most Iconic Foods to Eat in Italy - Walks of Italy

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The most difficult thing about eating in Italy is that you can't try everything. Every day you have a finite number of meals, and a finite amount of space in your stomach, whereas there seem to be an infinite number of Italian dishes that you "absolutely need to try".

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Colosseum | Definition, Characteristics, History, & Facts

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Colosseum, giant amphitheater built in Rome under the Flavian emperors. Unlike earlier amphitheaters, the Colosseum is a freestanding structure of stone and concrete that uses a complex system of vaults. It was the scene of thousands of gladiator combats, contests between men and animals, and mock n…