168 signature dishes found across every Italy city we cover on TableJourney. Click through to see where to eat and what to order in each city. Want the global picture? Browse all dishes.

Agnolotti del PlinTurin · Agnolotti del plin are tiny pinched-pasta squares filled with leftover roast meat, from Langhe and Monferrato in Piedmont.Anolini in brodoParma · Small round pasta parcels filled with a long-braised beef and Parmigiano paste, served drowning in capon or mixed-meat broth.ArancinaPalermoBaba au RhumNaplesBaccala mantecatoVenice · Whipped salt cod with olive oil and parsley, served on polenta crostini.Bagna CaudaTurin · Bagna cauda is the Piedmont winter dip of garlic, anchovies, olive oil and butter, eaten warm with raw cardoons, peppers and bread.BelliniVenice · White peach puree topped with chilled Prosecco.BicerinTurin · Bicerin is Turin's layered coffee, chocolate and fior di latte drink, served in a small handle-less glass.Bigoli in salsa2 cities · Whole-wheat thick-cut spaghetti dressed with a slow-cooked onion and anchovy sauce.Bistecca alla fiorentinaFlorence · The dry-aged Chianina T-bone, grilled over wood fire to a charred crust outside and blood-rare inside, seasoned only with salt and olive oil.Bollito mistoVerona · The Sunday-lunch boiled-meats platter of beef brisket, veal tongue, cotechino sausage, capon and beef cheek.BonetTurin · Bonet is the Piedmontese dessert pudding of eggs, milk, cocoa and crushed amaretti, baked in a caramel-lined mould.Brasato al BaroloTurin · Brasato al Barolo is Piedmontese beef pot-roast slowly braised in Barolo wine for hours, served sliced with the wine-rich pan sauce and polenta.Bresaola della ValtellinaMilanBucatini all'amatricianaRome · Amatriciana is Rome's tomato-and-guanciale pasta: bucatini tossed in a sauce of guanciale, peeled tomatoes, white wine, pecorino romano and chilli.Cacio e pepeRomeCannolo SicilianoPalermoCantucci e Vin SantoFlorenceCaponataPalermoCarbonaraRomeCarciofi alla romanaRome · Whole Romanesco artichokes braised in white wine, olive oil and mentuccia (Roman wild mint), served stem-up at room temperature.Carciofo alla giudiaRomeCarpaccio (alla Cipriani)Venice · Beef sliced paper-thin, served raw with a mustard-mayonnaise drizzle.Cassata SicilianaPalermo

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