MUST-TRY ITALIAN FOODS Italy’s cuisine is a journey across landscapes, traditions, and centuries of craft. ARANCINI & SUPPLÌ:
LASAGNA: LAYERED WITH LOVE AND TRADITION
IRRESISTIBLE RICE BITES OF REGIONAL TRADITION
Italy’s beloved arancini and supplì, may look similar but tell different regional stories. Arancini, hailing from Sicily, are typically round or cone- shaped and filled with a variety of ingredients like ragù, peas, cheese, or pistachio. Supplì, a Roman favorite, are oval-shaped croquettes filled with rice, ragù, and melted mozzarella, famously known for their “telephone wire” cheese pull when split. BISTECCA ALLA FIORENTINA: THE PRIDE OF TUSCANY
Rich, hearty, and comforting, lasagna is one of Italy’s most beloved dishes. Born in Emilia- Romagna, it’s layered with pasta, ragù, béchamel, and Parmigiano Reggiano, then baked to perfection. More than a meal, lasagna embodies family, celebration, and warmth, often shared on Sundays and holidays. Each bite reflects tradition, patience, and the joy of gathering at the table. PASTA ALLA CARBONARA: ROMAN COMFORT, TIMELESS FLAVOR
A Florentine classic, Bistecca alla Fiorentina is a thick-cut T-bone from prized Chianina cattle, grilled rare over hot coals and seasoned simply with salt. Bold and flavorful, it’s a beloved Tuscan ritual rooted in Renaissance tradition. Served with beans, potatoes, or Chianti, it’s more than a dish — a true celebration of Tuscany.
A Roman staple, pasta alla carbonara is made with egg yolks, Pecorino Romano, guanciale, and black pepper — no cream, no butter. Its origins are debated: some link it to coal workers, others to World War II soldiers with bacon and eggs. Whatever its beginning, Carbonara remains a symbol of Roman mastery — rustic, creamy, and satisfying.
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