The Story of Italian Food: A Beautiful Love Story of Food and Senses

XcelTrip|4 min read|Jun 15, 2019

The most difficult thing about eating in Italy is that you can’t try the whole lot. Every day you have a limited number of meals, and a limited amount of space in your stomach, while there seem to be an endless number of Italian dishes that you “absolutely need to try”. From local specialties to the finest seasonal delicacies, you would need multiple lifetimes to try all the best Italian food, and that’s before you even deliberate on the dessert and drinks, here is a list of popular Italian Foods that you must try, while you visit the beautiful country. Book your tickets on XcelTrip just to eat the culinary exquisites that have shaken the world:

The Story of Italian Food


Due to Naples’ history with Queen Margherita, the city privileges to be the birthplace of contemporary pizza, though the point is disputed all over Italy. Whatever the case may be, the general rule for ordering pizza in Italy is to order it with fewer toppings. You should also be sceptical 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 sureness in the product because each topping has to be exemplary.


Lasagna is a wide, flat pasta noodle, typically baked in layers in the oven. Like most Italian dishes, its roots are hotly disputed, but we can at least say that’s its throttlehold is in the region of Emilia-Romagna, where it altered from a poor man’s food to a rich meal full with the ragù, or meat sauce.


Although we tend to associate pasta with all of Italy, the truth is that until fairly lately, the staple starch eaten in the northern parts of the boot was polenta. This corn mush, which is nearly undistinguishable to the grits eaten in the southern states of America, was initially made from whatsoever starches were convenient, counting acorns and buckwheat. However, the introduction of corn to Europe in the 16th century saw it become the central component of polenta. 


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 warmer and tends to melt in your mouth sooner, it also increases the flavour and gives it a velvetier texture. Gelato has a much higher thickness. Regular ice cream has air and water added to upsurge volume and weight. Unfortunately, these trappings also make it less flavourful. The repetition is illegal in Italy, leaving gelato traditional artisan gelato fantastically sweet and super flavourful. Finally, great gelato isn’t made for long-term storing.

Book your trip to Italy on XcelTrip just to taste authentic Italian Food and let the taste of it register as memories that last a lifetime.


Italy,Italian Cuisine,XcelTrip,Pizza,Lasagna

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