Discover Italy’s Culinary Treasures on the Via Francigena

Undoubtedly a standout highlight for visitors to Italy is its fabulous food. The country is celebrated worldwide for its incredible cuisine. Some favourites have become so ubiquitous in Italy and abroad for so many generations that they now seem to transcend their places of origin, but they always taste so much better in Italy. For example Lasagne alla Bolognese, Pizza, Gelato, Tiramisu and Bruschetta. I’m still mystified how they manage to make tomato, olive oil and bread taste so fine!

Our Via Francigena itineraries are the perfect choice for gastronomes, gourmets and food lovers alike. As you travel through one or more of Italy’s regions there is the opportunity to also embark on a journey of discovery of its local delicacies and culinary treasures. In addition to being able to savour timeless Italian classics in their homeland, it gives you the opportunity to sample the unique dishes of each region with their own distinct flavours, ingredients and traditions.

The Aosta Valley: Alpine flavours with a twist of tradition

Nestled in the shadow of the Alps in northern Italy, the Aosta Valley (or Valle d’Aosta) is a small but gastronomically rich region. The cuisine here is strongly influenced by its mountainous geography, with hearty dishes designed to provide fuel and comfort. Our Via Francigena itinerary from the Great St Bernard Pass to Turin takes hikers through the heart of this region, and is the perfect choice for those wishing to discover its special cuisine.

Perhaps the most famous product of the Aosta Valley is Fontina cheese, which has been produced in the region for over 1,000 years. Fontina is a semi-soft, creamy cheese made from the milk of cows that graze on the alpine pastures, and is the star ingredient in many traditional dishes from the region. A classic way to experience Fontina is in Fonduta Valdostana, a regional version of fondue made by melting Fontina with egg yolks and milk, then served with crusty bread. Polenta concia is another traditional dish, made with boiled cornmeal enriched with Fontina cheese and butter. It’s creamy, rich, and the perfect comfort food after a long day in the mountains. For soup lovers, Seuppa Valdostana is a must-try. This hearty soup is made from layers of stale bread, Fontina cheese, and beef broth, all baked together to create a filling and flavourful dish.

The Aosta Valley boasts a variety of cured meats and game dishes. Mocetta is a type of air-dried beef, seasoned with herbs and spices, and traditionally served as an antipasto. Another local specialty is Lardo di Arnad, a type of cured pork fat that has been produced in the village of Arnad for centuries. The pork fat is seasoned with herbs and spices, then aged in special wooden containers for several months. This delicacy is often served thinly sliced on warm bread or as part of an antipasto platter. You’ll also find tasty local dishes made from venison, wild boar, and other game, reflecting the hunting traditions of this Alpine region.

Piedmont: Slow food and elegant flavours

Located in northwestern Italy, Piedmont is one of Italy’s most famous gastronomic regions. Known for its luxurious ingredients Piedmontese cuisine can be described as elegant yet rooted in tradition, and RAW Travellers on our Great St Bernard Pass to Turin itinerary also have ample opportunity to sample this region’s rich cuisine.

Piedmont is renowned for its truffles, the ‘diamonds of Piedmont’, and particularly the highly prized white truffles from the town of Alba. These aromatic fungi are considered a delicacy and are often shaved over pasta, risotto, or eggs. If you’re visiting Piedmont in the autumn, you’ll find truffles featured in many dishes during the region’s truffle festivals.

The Slow Food movement had its origins in Piedmont and Slow Food has a strong presence in the region, with a focus on preserving its heritage products like the white truffles, artisanal cheeses, and heirloom grains, as well as fostering sustainable agricultural practices. Visitors to Piedmont can experience the essence of Slow Food in a multitude of ways – through local markets, traditional osterias, gourmet restaurants, culinary festivals, exhibitions and workshops and organic farms that produce exceptional, lovingly crafted food.

A classic Piedmontese appetiser, Vitello Tonnato, is thinly sliced veal served with a creamy, tangy sauce made from tuna, capers and mayonnaise. It’s a unique combination of flavours that perfectly showcases the region’s elegant, layered dishes. Another of Piedmont’s signature dishes is Bagna Cauda, a warm dip made from anchovies, garlic, olive oil, and butter. This dish is served with an array of fresh and cooked vegetables for dipping, making it a communal meal often enjoyed during colder months.

Piedmont is also known for its rice production, and risotto plays a central role in the region’s cuisine. Risotto al Barolo, made with the region’s famous Barolo wine, is another luxurious and flavourful dish. A must-try is Agnolotti del Plin, small pasta pockets filled with roasted meats or vegetables, typically served in a butter and sage sauce or with a rich meat ragu.

For dessert lovers, Piedmont should not be missed. Ivrea is famous for its traditional Novecento cake, a chocolate cake dating from the 19th century and whose recipe is still said to be jealously guarded by the town’s pastry-makers. Turin is the birthplace of the iconic gold-wrapped Gianduiotto chocolates, which so deliciously feature this region’s finest hazelnuts in their creamy centre.

Tuscany: Rustic Italian cooking

Tuscany is perhaps the most iconic region of Italy, famous for its rolling hills, medieval towns, and rustic yet refined cuisine. Tuscan food is all about simplicity, fresh ingredients, and bold flavours, which can best be enjoyed first-hand on one of our Lucca to Siena independent or Lucca to Siena small group trips or on the slightly longer Lucca to Buonconvento itinerary. Our 8-day Buonconvento to Montefiascone itinerary and our 24-day Lucca to Rome itineraries travel through Tuscany and Lazio regions, so both Tuscan and Lazian cuisine can be enjoyed during these trips.

One of Tuscany’s most famous dishes is Bistecca alla Fiorentina, a T-bone steak that’s grilled over high heat and served rare. This dish celebrates the region’s high quality Chianina cattle, known for their tender and flavouful meat. It’s often served with a drizzle of olive oil and a sprinkle of salt, allowing the natural flavours to shine.

Hearty soups are also popular in Tuscany, and Pappa al Pomodoro is one of the most beloved. Made from stale bread, ripe tomatoes, garlic, and olive oil, this thick tasty soup is a prime example of Tuscan “cucina povera” (peasant cooking), where simple ingredients are transformed into something delicious. Another Tuscan classic is Ribollita, a hearty vegetable and bread soup made with leftover bread, beans, kale, and seasonal vegetables. This dish is a staple of Tuscan cuisine and is typically enjoyed in the colder months, offering a warm, comforting meal that’s packed with flavour.

Tuscany is home to some of Italy’s best Pecorino cheese, a hard cheese made from sheep’s milk. The town of Pienza is particularly famous for its Pecorino, which is often served with honey, walnuts or pears as part of a cheese board. Tuscany is also renowned for its olive oil, which is considered some of the best in the world. The region’s rolling hills are dotted with olive groves, and the olive oil produced here is robust, peppery, and perfect for drizzling over bread or vegetables.

Lazio: Bold, hearty flavours

The Lazio region is home to Italy’s capital, Rome, and is known for its bold, hearty, and comforting cuisine. The food is often simple yet satisfying, with a focus on robust flavours and traditional cooking techniques and our 8-day Montefiascone to Rome itinerary focuses on this region. Our 8-day Buonconvento to Montefiascone itinerary and our 24-day Lucca to Rome itineraries travel through both Tuscany and Lazio regions, giving an opportunity to compare and contrast the culinary treats of both regions.

One of Rome’s most famous pasta dishes is Cacio e Pepe, a simple yet delicious combination of pecorino cheese and black pepper, tossed with pasta. Despite its minimal ingredients, this dish requires skill to perfect, as the cheese must melt into a creamy sauce that clings to the pasta without becoming greasy.

Another iconic Roman pasta dish is Carbonara, made with eggs, pecorino cheese, guanciale (cured pork cheek) and black pepper. The sauce is created by tossing the hot pasta with raw eggs and cheese, resulting in a creamy, indulgent dish that has transitioned from being a regional speciality to now be a worldwide favourite.

Another beloved Lazio classic that has gained universal affection is Amatriciana, a tomato-based pasta sauce made with guanciale, pecorino cheese, and a hint of chilli. This dish originates from the town of Amatrice, just outside Rome, and is a staple of Roman cuisine.

For meat lovers, Saltimbocca alla Romana is a Lazian must-try and a popular choice in Roman trattorias. This classic Roman dish consists of thin slices of veal topped with prosciutto and sage, sautéed in white wine and butter. In the countryside surrounding Rome, you’ll often find Porchetta, a slow-roasted pork dish seasoned with garlic, rosemary and fennel. Traditionally served in thick slices as part of a sandwich or antipasto, porchetta is desired for its crispy skin and tender, flavourful meat.

Vegetarians are not left out, and during the artichoke season, Carciofi alla Romana is a Roman delicacy not to be missed. This dish is a perfect example of Lazio’s ability to elevate simple ingredients into something extraordinary. Tender artichokes are stuffed with garlic, mint, and parsley, then braised in olive oil and white wine until they become melt-in-your-mouth tender.

Street Food or Cibo di Strada is popular throughout Italy, and in Rome is a fabulous and inexpensive way to sample many local delicacies in one evening as you walk from place to place exploring hidden corners of the city.

Your Via Francigena culinary journey

Italy’s regional cuisine is as diverse and captivating as its landscapes, and exploring one or more of these regions during your Via Francigena trip offers travellers an appreciation of Italy’s gastronomic heritage and a deeper connection to each region and its people. From the alpine flavours of the Aosta Valley, to the truffle-laden dishes of Piedmont, the rustic simplicity of Tuscany and the bold, hearty meals of Lazio, there’s a wealth of flavours and traditions to discover. Whether you’re enjoying a warming Fonduta Valdostana in Aosta, savouring a Risotto al Barolo in Piedmont, slurping a bowl of ribollita in Lucca, or feasting on a Saltimbocca alla Romana in Rome, Italy’s culinary treasures will provide a feast for both the palate and the soul.