Italy Delicacies that you should try

Italian cuisine (Italian: cucina italiana [kuˈtʃiːna itaˈljaːna]) has developed through centuries of social and political changes, with roots stretching to antiquity. 

Significant changes occurred with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers and maize, now central to the cuisine but not introduced in quantity until the 18th century.

Italian cuisine is noted for its regional diversity, abundance of difference in taste, and it is probably the most popular in the world, with influences abroad. Italian cuisine is characterized by its simplicity, with many dishes having only four to eight ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation. Ingredients and dishes vary by region. Many dishes that were once regional, however, have proliferated with variations throughout the country. 

Cheese and wine are a major part of the cuisine, with many variations and Denominazione di origine controllata (DOC) (regulated appellation) laws. Coffee, specifically espresso, has become important in Italian cuisine.

Saltimbocca

Saltimbocca (also saltinbocca) (pronounced [saltimˈbokka]; Italian for jumps in the mouth) is a dish (popular in southern Switzerland, Italy, Spain and Greece) made of veal lined or topped with prosciutto and sage or basil; marinated in wine, oil or saltwater depending on the region or one's own taste. This dish is also occasionally topped with capers depending on individual taste. 

A version of this dish is saltimbocca alla Romana (saltimbocca, Roman-style) which consists of veal, prosciutto and sage, rolled-up and cooked in dry white wine and butter. Marsala is sometimes used, but is not preferred as the sweetness is too strong for the delicate veal. Also, sometimes the veal and prosciutto are not rolled-up but left flat. This causes the prosciutto to dry out during the cooking.

Lampredotto

Lampredotto is a typical Florentine peasant dish, made from the fourth and final stomach of a cow, the abomasum. "Lampredotto" is derived from the Italian word for lamprey eels, lampreda—once very abundant in the waters of the Arno River—as the tripe resembles the inside of the mouth of a lamprey in shape and color. It consists of a thin part, the gala, and a fat part, the spannocchia. The gala is characterized by small, purple ridges (called gate) with a strong flavor. The spannocchia instead has a more subtle color and softer taste. Customers may ask a lighter version of the sandwich by ordering a sbucciato, which is prepared by removing the spannocchia. Purists do not consider the sbucciato version as a true lampredotto sandwich. 

It is cooked in water along with tomato, onion, parsley and celery, and then served, usually on a crusty bun that has been dipped in the cooking broth, with a choice of salt and pepper, parsley green sauce and hot chilli sauce. Lampredotto is still widespread in the city because of the presence of many stalls of the so-called lampredottai or 'sellers of lampredotto'. 

Lampredotto was originally a poor person's and workman's sandwich. In the 15th century, there were already lunch places in buildings that sold the tripe. By the 19th century, the cooked tripe was sold from painted wooden carts, pushed by hand and later, attached to bicycle mechanisms to pedal them about.

Pappa Pomodoro

Pappa al pomodoro is a thick Tuscan soup typically prepared with fresh tomatoes, bread, olive oil, garlic, basil, and various other fresh ingredients. It is usually made with stale or leftover bread, and can be served hot, room temperature, or chilled. 

Pomodoro means "tomato" in Italian; the dish translates to English as "mush of tomato". The dish has ancient origins, although it was largely popularized by the 1911 publication of Il Giornalino di Gian Burrasca and by its television version, in which Rita Pavone sang the well-known song "Viva la pappa col pomodoro".

Pizza Margherita

Pizza Margherita is to many the true Italian flag. According to popular tradition, in 1889, 28 years after the unification of Italy, during a visit to Naples of Queen Margherita of Savoy, wife of King Umberto I, chef Raffaele Esposito of Pizzeria Brandi and his wife created a pizza resembling the colors of the Italian flag, red (tomato), white (mozzarella) and green (basil). They named it after the Queen - Pizza Margherita.

Pizza Bianca

Lumpia is a spring roll of Chinese origin commonly found in Indonesia and the Philippines. It is a savoury snack made of thin crepe pastry skin called "lumpia wrapper" enveloping a mixture of savoury fillings, consists of chopped vegetables (carrots, cabbages, green beans, bamboo shoots and leeks) or sometimes also minced meat (chicken, shrimp, pork or beef). It is often served as an appetizer or snack, and might be served deep fried or fresh (unfried). Lumpia is quite similar to fresh popiah or fried spring rolls popular in Southeast Asia. 

In Indonesia lumpia has become a favourite snack, and is known as a street hawker food in the country.  In the Philippines lumpia is one of the most common dishes found in any kind of gathering and celebration. 

In the Netherlands, Belgium and France, it is spelled loempia which is the old Indonesian spelling for lumpia and has also become the generic name for "spring roll" in Dutch and French. A variant is the Vietnamese lumpia, wrapped in a thinner piece of pastry, in a size close to a spring roll though, the wrapping closes the ends off completely, which is typical for lumpia. In Venezuela, it is spelled "lumpia" and was introduced by the Chinese who migrated to South America.

Zabaglione

Italy is famous for its exquisite collection of wine and rich dairy products and this popular Italian desert can introduce you to the best of both in a culinary fashion of its own. Zabaglione is an Italian desert made with egg yolks, sugar and sweet Marsala wine and whipped to induce a lot of air before serving. This northern Italian desert is best savored in any hill side station with a cool specter of sunset in front of you, truly a lifetime experience to take with you.

Spaghetti alla Carbonara

Carbonara (Italian: [karboˈnaːra]) is an Italian pasta dish from Rome based on eggs, cheese (Pecorino Romano or Parmigiano-Reggiano), bacon (guanciale or pancetta), and black pepper. Spaghetti is usually used as the pasta; however, fettuccine, rigatoni, linguine or bucatini can also be used. The dish was created in the middle of the 20th century.

Artista

This savory Italian slow food made up of pork loin is one of the authentic Italian delicacies that show the rich culinary tradition of the country in its absolute perfection. Slow cooked on the bone stuffed with fennel seed, garlic and rosemary you could hardly come across a dish of Pork loin so delicate and tasty.

Chicken Parmesan

Chicken parmigiana, or chicken parmesan (Italian Pollo alla parmigiana) (also referred to colloquially in the United States as 'chicken parm' and in Australia as a parmi or parma) is a popular Italian-American dish. It consists of a breaded chicken breast topped with tomato sauce and mozzarella, parmesan or provolone cheese. A slice of ham or bacon is sometimes added, but not all chefs are in agreement with the addition of pork. It is based on a combination of the Italian melanzane alla Parmigiana, a dish using breaded eggplant slices instead of chicken, along with costelette Parmigiana. Chicken parmigiana is included as the base of a number of different meals, including sandwiches and pies, and the meal is used as the subject of eating contests at some restaurants.

Spaghetti with Pork Bolognese

A rich bolognese sauce with plenty of meat feels like the old-world Italian dish but fits in the new-world nutrition sense. Traditional Bolognese pork and meat sauce in spaghetti with sautéed vegetables, tomatoes, vegetable broth, nutmeg and cinnamon leaves make this wholesome dish a real hit with the taste buds of millions. The famous meat sauce of northern Italian region called Bologna is considered a real culinary wonder by chefs around the world and this mouth watering delicacy is the main reason why.

References

• Wikipedia
• Top Travel Service Au
• My Recipes
• Italy Magazine
• Martha Stewart
• Food To Love Au 
• What To Do In Florence It 
• Azurro-Bianco Eu 
• Wikimedia 
• Cook Diary Net 
• The 350 Degree Oven 
• Bacon and Souffle 
• Sherman's Food Adventures 
• Fiber-International 
• Long Island Weekly