National Classics

• Pasta: Roman carbonara, cacio e pepe, and amatriciana each have their own nuances—expect to pay around €12–18 per dish at restaurants.
• Pizza: The Neapolitan-style thin-crust Margherita is the gold standard. Street-side pizza al taglio (by the slice) is sold by weight, making it cheap and convenient.
• Risotto: Milanese saffron risotto is the most famous.
• Espresso: At the bar (standing), it costs about €1–1.5; pair it with a cornetto for a typical local breakfast.
• Gelato: Handmade gelato shops offer superior quality and price by the scoop—try to avoid places with overly bright colors.

Regional Specialties

• Rome: Roast suckling pig (porchetta), fried artichokes, and supplì (fried rice balls).
• Florence: T-bone steak (Bistecca alla Fiorentina) and lampredotto (tripe sandwich).
• Naples: Authentic Margherita pizza, fried seafood, and pasta with shellfish.
• Venice: Spaghetti al nero di seppia (squid ink spaghetti) and cicchetti (small bites) with spritz.
• Northern Italy: Milanese risotto, Parma ham, and Parmesan cheese.

Practical Tips

• Restaurants come in types: trattoria (homely and affordable), osteria (casual), and ristorante (more formal).
• Menu items like coperto (cover charge) and servizio (service charge) are standard and not unusual.
• Lunch set menus (menu del giorno) are usually cheaper than à la carte, ideal for budget-conscious travelers.
• Many restaurants close in the afternoon and don’t get busy until after 19:30 for dinner.
• Drinking coffee standing at the bar is cheaper than sitting down, which may incur an extra service fee.