16 Underrated Italian Foods You Should Learn To Love

We all know and love the classic Italian staples like pizza and pasta, but there are some seriously underrated dishes that deserve a spot in the limelight. These dishes might not get the same hype as the more famous ones, but they bring incredible flavors and textures to the table. These underrated Italian foods don’t always make the headlines but definitely should.

Arancini

Arancini are golden, fried rice balls stuffed with a variety of fillings such as ragù, mozzarella, and peas. Originating from Sicily, these delightful snacks offer a crispy exterior with a rich and savory interior. They are perfect as appetizers or street food and provide a unique twist to traditional rice dishes. The combination of flavors and textures in each bite is incredibly satisfying.

Panzanella

Panzanella is a Tuscan bread salad that features stale bread, tomatoes, cucumbers, red onions, and basil, all tossed in a light vinaigrette. This refreshing dish is a great way to use up leftover bread and makes for a perfect summer meal. The combination of juicy tomatoes and crunchy bread creates a satisfying texture and flavor. It’s a testament to the Italian ability to create something wonderful out of simple, humble ingredients.

Supplì

Similar to arancini, supplì are Roman rice croquettes filled with mozzarella cheese. They are typically served as a street food snack and are a must-try for cheese lovers. The melting mozzarella at the center provides a delightful contrast to the crunchy fried exterior. Supplì are often enjoyed as a quick bite on the go, making them a popular choice for busy locals and tourists alike.

Ribollita

Ribollita is a hearty Tuscan soup made with bread, beans, and a variety of vegetables such as kale, carrots, and celery. This traditional peasant dish is perfect for colder months and is a great way to enjoy a nutritious and filling meal. The flavors meld together beautifully, creating a comforting bowl of goodness. Ribollita showcases the best of Italian cuisine: simple, wholesome, and utterly satisfying.

Caponata

Caponata is a Sicilian eggplant dish cooked with tomatoes, celery, olives, and capers, and then seasoned with vinegar and sugar for a sweet and sour flavor. It can be served as a side dish, appetizer, or even a main course. The combination of flavors and textures in caponata is truly unique and irresistible. This dish is a wonderful example of how Sicilian cuisine balances savory and sweet elements to create complex, delicious flavors.

Farinata

Farinata is a savory chickpea flour pancake originating from Liguria. It’s typically cooked in a wood-fired oven and enjoyed as a snack or appetizer. The pancake is crispy on the outside and soft on the inside, making it a simple yet delicious treat. Farinata is often served hot, straight from the oven, and can be enjoyed on its own or with a variety of toppings.

Stracciatella Soup

Stracciatella is an Italian egg drop soup from the region of Lazio. It features beaten eggs mixed with grated cheese and added to a light broth, creating delicate, fluffy egg strands. This comforting soup is quick to prepare and perfect for a light meal. Stracciatella is often enjoyed as a starter, warming the palate with its rich, savory flavors.

Tortellini in Brodo

Tortellini in brodo is a classic dish from Emilia-Romagna, where small, stuffed pasta parcels are served in a rich, flavorful broth. This dish showcases the elegance of simplicity and highlights the deliciousness of homemade pasta and broth. The tender tortellini and the savory broth create a perfect harmony of textures and flavors.

Pasta alla Norma

Pasta alla Norma is a Sicilian pasta dish made with eggplant, tomatoes, basil, and ricotta salata cheese. The combination of tender eggplant and tangy tomato sauce makes this dish a flavorful and satisfying option for pasta lovers. The grated ricotta salata adds a salty, creamy finish that ties all the ingredients together beautifully.

Panelle

Panelle are Sicilian chickpea fritters that are crispy on the outside and soft on the inside. Often served in a sandwich or as a snack, panelle are seasoned with fresh parsley and lemon, offering a delightful burst of flavor. These fritters are a staple of Sicilian street food and are loved for their simple, yet satisfying taste.

Crostini

Crostini are small, toasted bread slices topped with various ingredients such as tomatoes, olives, cheese, and cured meats. This versatile appetizer can be customized to suit any taste and is perfect for entertaining or as a light meal. The crispness of the toasted bread combined with the rich and varied toppings makes crostini a delightful starter.

Bagna Cauda

Bagna cauda is a warm dipping sauce from Piedmont made with garlic, anchovies, and olive oil, served with raw or cooked vegetables. This flavorful dip is a wonderful way to enjoy fresh vegetables and makes for a unique and delicious starter. The anchovy and garlic combination provides a robust, savory flavor that enhances the taste of the vegetables.

Gnocchi alla Romana

Unlike the potato gnocchi most people are familiar with, gnocchi alla Romana are made from semolina and baked with butter and Parmesan cheese. These pillowy dumplings are creamy and rich, offering a different take on traditional gnocchi. They are often served as a comforting side dish or even a main course, thanks to their hearty texture and flavor.

Porchetta

Porchetta is a savory, fatty, and moist boneless pork roast seasoned with garlic, rosemary, fennel, and other herbs. This traditional dish is popular in central Italy and is often served as a filling for sandwiches or as a main course. The combination of crispy skin and tender meat is truly mouthwatering, making porchetta a favorite at festivals and family gatherings.

Bottarga

Bottarga is a delicacy made from salted, cured fish roe, typically from grey mullet or tuna. It’s often grated over pasta or sliced thinly and served with olive oil and lemon. The intense, briny flavor of bottarga adds a unique and luxurious touch to simple dishes. It’s a true taste of the Mediterranean and a gourmet addition to any meal.

Pappa al Pomodoro

Pappa al Pomodoro is a thick Tuscan soup made with tomatoes, stale bread, garlic, basil, and olive oil. This rustic dish is hearty and flavorful, showcasing the simplicity and deliciousness of traditional Italian cooking. Pappa al Pomodoro is often enjoyed as a comforting meal, especially in colder months, and is loved for its rich, tomatoey goodness.

This article originally appeared on RetailShout.

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