35 Italian food facts to inspire a trip to Italy

Caprese Salad Italian food facts

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What inspires you to take a trip to Italy?

Is it the rich culture, picturesque villages, exciting cities or incredible landscapes?

For many people, myself included, a love of the food of Italy is key reason why they return again and again.

Here are some fun Italian food facts to inspire your next trip to Italy

Planning a trip to Italy? Join our free Italy Travel Planning Facebook group and read our detailed guide for tips, information and advice for planning your travel to Italy 

Italian pasta facts

italian pasta facts

1  | There are over 600 varieties of pasta – from various sizes of spaghetti, stuffed ravioli, penne or tubes, to flat long fettuccine noodles and curly spirali there is a pasta shape to match to your favourite sauce

2 | Dry pasta is made with durum wheat semolina flour and water while fresh pasta uses flour, water and eggs

3 | Many people believe Marco Polo brought pasta back from his travels to China in the 13th century.  But, in fact, there is evidence that Italians were eating pasta a century before the merchant travelled to the Far East

4 | Pasta is eaten with a fork, never a spoon in Italy

Italy food experience - Food festival in Italy

5 | Italians eat 25.3 kg of pasta per person per year says research by the International Pasta Organisation (IPO)

6 |According to legend, inspired by the bride’s long blonde hair, chef Maestro Zafirano created tagliatelle pasta for the celebration of the marriage of Lucrezia Borgia to the Duke of Ferrara in 1487.

7 | Fettuccine Alfredo is not a dish Italian chefs are familiar with. The pasta favourite was adapted in New York in the 1970s from a base recipe of pasta bianco – pasta tossed with butter and parmesan. Learn more about the origins of fettucine alfredo

Italian pizza

Pizza Margherita

8 | The history of pizza can be traced back to the Ancient Greek, Roman and Persian Empires. Flat breads were piled with toppings long before our favourite tomato and cheese toppings were added

9 | Pizza as we know it today evolved in the 18th century when tomatoes were introduced to southern Italy

10 | Antica Pizzeria Port’Alba in Naples is thought to be the world’s first pizzeria. Its doors opened in 1830

11 | Marinara pizza, topped with tomato, oregano, garlic, and extra virgin olive oil, is named for “la marinara”, a fictional Neapolitan fisherman’s wife who made the dish for her husband. The other famous pizza Margherita is said to be named for one of the last Italian queens – though this is a matter of dispute

How to make pizza Neapolitan style with Chef Gennaro Contaldo

Favourite Italian dessert facts

12 | Gelato is Italian for ice cream but the method it is made and the final product are completely different. Gelato has less fat, is churned slowly and stored at higher temperatures than ice cream

13 | If you want to try cannoli at its best, head to Sicily where they have perfected the recipe using fresh whipped ricotta. More about Sicilian desserts

Sicilian food - a guide to sweets and desserts

14 | Tiramìsu is a modern Italian dessert that first appeared in the 1970s. Made by layering savoiardi biscuits or cookies with marscapone cream, this sweet treat comes from the Veneto region near Venice and its name means “little pick me up”

A typical Italian meal

Italy’s food culture revolves around the long and leisurely meal. Dishes are meant to be shared, savoured and enjoyed and with the exception of gelato, never eaten on the go.

15 | An Italian breakfast, known as colazione,  is usually light and consists of coffee and pastry – called brioche or cornetto

16 | Aperitivo is a tradition of pre dinner drinks accompanied by small snacks. Usually served between 7 and 9pm, the classic aperitivo drink is Campari or Aperol spritz

Aperitivo aperol spritz

17 | The main meal is served at lunch or dinner time and usually consists of several courses, especially for celebrations

18 | Served cold or hot, the antipasti course is the first course of an Italian meal and is served as a platter of bite sized pieces to share. The platter will usually have cured meats, sausages, cheeses, olives and specially prepared savoury dishes

A slow lunch in Brescia

19 | The primo, or first course, of an Italian meal is when pasta or risotto is served. Primi piatti (first courses) are often vegetable based and pasta is served in small portions

20 | Meat, poultry and fish are always the main course of meals in Italy, known as secondo. The secondi piatti (second courses) are usually served with vegetable based dishes known as contorni or sides

21 | Dolce or sweets are served last during an Italian meal and they are always served with coffee which is known as a digestive

Italian cheese

Grana padano Brescia

22 | There are over 450 varieties of Italian cheese called formaggi – at least 100 more than are produced in France

23 | Grana Padano is a hard cheese from the north of Italy made to a 1,000 year old recipe

24 | Traditionally, the stringy mozzarella cheese used on pizza is made with buffalo milk

25 | Pecorino comes from the region near Rome and is a hard full fat cheese made from sheep’s milk

Italian coffee culture

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