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Italy Food and Drink
Food is central to daily life in Italy, and meals are taken seriously. Italian cuisine is highly regional, meaning dishes vary significantly from one area to another, often using local ingredients and traditional recipes passed down through generations. Visitors should not expect a single "Italian menu" everywhere; instead, each region proudly showcases its own specialities.
Meals tend to follow a clear structure, with lunch and dinner eaten later than in many other countries. Dinner rarely starts before 7:30pm, and in smaller towns, restaurants may close between lunch and dinner. Menus are often seasonal, and substitutions or heavy customisation are not always welcomed. Tap water is safe to drink, though bottled water is commonly offered by default in restaurants.
Pizza Napoletana: Soft, wood-fired pizza with a thin centre and puffy crust, traditionally topped with tomato, mozzarella and basil.
Pasta Carbonara: A Roman classic made with eggs, pecorino cheese, guanciale and black pepper—no cream.
Risotto alla Milanese: Creamy risotto flavoured with saffron, giving it a distinctive golden colour.
Lasagne alla Bolognese: Layered pasta baked with slow-cooked meat ragù and béchamel sauce.
Osso Buco: Braised veal shank from Milan, served with a rich sauce and gremolata.
Arancini: Deep-fried rice balls filled with ragù, cheese or vegetables, popular in Sicily.
Gelato: Italian-style ice cream, denser and more intensely flavoured than its international counterparts.
Espresso: Short, strong coffee that forms the backbone of Italian daily life.
Cappuccino: Espresso with steamed milk and foam, traditionally drunk only in the morning.
Chianti: A well-known red wine from Tuscany, typically made from Sangiovese grapes.
Prosecco: Light, sparkling wine from northern Italy, often enjoyed as an aperitif.
Aperol Spritz: A popular pre-dinner cocktail made with Aperol, prosecco and soda.
Amaro: A bitter herbal liqueur commonly consumed as a digestif after meals.
Tipping in Italy is not obligatory. In restaurants, a coperto (cover charge) or servizio (service charge) is often included in the bill, particularly in tourist areas. If service has been especially good, it is customary to leave small change or round up the bill, but large tips are neither expected nor common. In cafés and bars, tipping is not required, though leaving small change is appreciated.
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