Eat Like an Italian: Lesser-known Dishes You Probably Won’t Find at Your Favourite Pizza Joint

By Marie-Antoinette Issa.

Think Italian food is just pizza and pasta? Think again. While a bubbling Margherita or a silky carbonara might be the first dishes that spring to mind, Italy’s culinary landscape is as rich and varied as its literal one.

From coast to countryside, every region boasts its own distinct flavours, techniques and traditions, many of which remain undiscovered outside the country’s borders.

Perhaps that is why Chef Stefano Bozza is on a mission to change that…serving up lesser-known Italian dishes at his Modo Mio restaurant - and inviting diners to discover a taste of Italy beyond the usual fare.

 

"Italian cuisine is incredibly diverse, yet outside of Italy, certain dishes dominate menus," says Stefano. "At Modo Mio, we love to highlight lesser-known regional dishes that offer a taste of true Italian heritage."

One such dish is Battuta di Fassona, a Piedmontese specialty where finely chopped raw beef is elevated with capers, almonds and silky egg yolk. Another is Focaccia di Polipo, an exquisite Ligurian dish featuring octopus carpaccio with rocket, lemon and oregano.

"Our Pacchero al Pomodoro may seem simple, but it embodies the richness of Campania’s slow-cooked tomato sauces, while our Fregola alle Vongole pays homage to Sardinia’s unique take on pasta,” adds Stefano.

"We also feature Risotto allo Zafferano, a dish deeply tied to Milanese tradition, enhanced with saffron for a distinctive golden hue. At Modo Mio each dish is carefully chosen to showcase a different part of Italy’s diverse culinary landscape.”

These dishes, Stefano explains: "all tell a deeper story of Italy’s culinary traditions beyond the well-known staples."

Italian cooking isn’t just about its iconic flavour; technique is an often an underappreciated factor. 

"One technique Italians are passionate about is emulsification," Stefano explains. "Where pasta water, butter and cheese combine to create a velvety sauce without cream."

This delicate balance is the secret behind classics like Cacio e Pepe, where every bite balances the sharpness of Pecorino Romano with the warmth of freshly cracked black pepper.

Another underappreciated skill is the art of brodo, or broth, which serves as the backbone of comforting dishes like Tortello in Brodo, handmade veal and pork tortellini floating in an aromatic broth.

Of course, some Italian dishes have been transformed - sometimes beyond recognition - when introduced abroad.

 

"Carbonara is perhaps the most misunderstood dish outside of Italy," Stefano says. "Many international versions add cream, garlic or even mushrooms, whereas a true Roman Carbonara is made with just guanciale, egg yolk, Pecorino Romano and black pepper. The richness comes from technique, not added dairy."

Likewise, the famed Ragu alla Bolognese - often seen drowning a plate of spaghetti in international restaurants - is traditionally served with tagliatelle, its broader ribbons better suited to capturing the slow-cooked sauce.

Another misconception Stefano is keen to debunk is that Italian food is all about carbs:

"Italian cuisine is incredibly balanced," he says. Vitello Tonnato, a delicate dish of veal draped in a creamy tuna sauce, is a prime example. Then there’s Bistecca Fiorentina, a thick-cut, perfectly grilled T-bone steak that is the pride of Tuscan cuisine. For those seeking lighter options, dishes like Risi e Bisi (classic Venetian rice and peas) showcase Italy’s love for fresh produce.

Seasonality is also the star of Italian cuisine. "In Winter, you’ll find hearty stews like Bollito Misto in Morthern Italy, while Summer brings dishes like Panzanella, a refreshing Tuscan bread salad," Stefano shares.

Some dishes are so deeply tied to the seasons that they rarely appear on international menus. "One of my favourites is Carciofi alla Giudia, a Roman Jewish-style fried artichoke, which is only in season in early Spring."

For those looking to step beyond their usual pasta night and add a touch of traditional Italian cuisine into their kitchen, Stefano suggests starting simple with Agliata - "a flavourful garlic and walnut sauce that pairs beautifully with vegetables or grilled fish.”

Or, for something heartier, Pollo alla Cacciatora - a rustic hunter’s style chicken braised with tomatoes, olives and herbs - is an easy, rustic dish that delivers deeply comforting flavours with minimal fuss.

Ultimately, however, Stefano says the key to traditional Italian dishes is understanding that the reverence for fresh ingredients used is just as important as what is finally piled onto your plate.

"One of the biggest misconceptions is that all Italian food is heavy," Stefano says. "In reality, less is more in traditional Italian cuisine. A proper pizza doesn’t drown in toppings and the best pasta dishes rely on high-quality ingredients and thoughtful technique rather than an excess of ingredients."