Italy

Europe

Italy

Italy delivers on its reputation region by region: Tuscany's rolling vineyards and hilltop towns, Rome's layered ruins beside baroque fountains, and the vertical, pastel-colored villages of the Amalfi Coast. Food changes distinctly as you move, from Bologna's rich ragu to Sicily's seafood and citrus, and art collections in Florence and the Vatican hold some of the Renaissance's defining works. It rewards travelers willing to slow down for a long meal, a piazza, or a detour off the main route.

Why go thereCulture & heritage Art museums Food Ancient ruins Architecture & cities Wine Beaches Islands Sacred sites Mountain hiking Skiing Nature & landscapes

Main destinations

Food & drink to try

Pizza Margherita

Neapolitan pizza with tomato, mozzarella, basil, olive oil on thin crust.

Carbonara

Creamy Roman pasta with guanciale, eggs, Pecorino cheese, and cracked black pepper.

Tagliatelle al ragù

Wide egg ribbons under a slow-simmered meat sauce — Bologna's, never spaghetti's.

Main destinations

Other destinations

Comfort in January · by notability

Food & drink to try

Pizza Margherita

Neapolitan pizza with tomato, mozzarella, basil, olive oil on thin crust.

Carbonara

Creamy Roman pasta with guanciale, eggs, Pecorino cheese, and cracked black pepper.

Tagliatelle al ragù

Wide egg ribbons under a slow-simmered meat sauce — Bologna's, never spaghetti's.

Lasagne alla bolognese

Sheets of pasta layered with ragù, béchamel and Parmesan, baked until the edges crisp.

Cacio e pepe

Three ingredients only: pasta water, Pecorino Romano and black pepper, emulsified into silk.

Bucatini all'amatriciana

Hollow spaghetti in a tomato sauce sharpened by guanciale and Pecorino.

Risotto alla milanese

Creamy saffron-infused rice from Milan with butter, white wine, and Parmesan.

Ossobuco

Braised veal shank with white wine, vegetables, and creamy gremolata garnish.

Bistecca alla fiorentina

A thick Chianina T-bone grilled over embers, served rare and sliced at the table.

Parmigiana di melanzane

Layered eggplant, tomato sauce, mozzarella, and Parmesan, baked until golden.

Arancini

Sicilian rice balls stuffed with ragù or mozzarella, breaded and fried to a crunch.

Focaccia

Dimpled Ligurian flatbread flooded with olive oil and coarse salt, best still warm.

Prosciutto di Parma

Dry-cured ham from Parma with sweet, delicate flavor and melt-in-mouth texture.

Mozzarella di bufala

Campanian buffalo-milk cheese, milky and elastic, eaten within a day of making.

Pesto alla genovese

Genoese basil pounded with pine nuts, garlic, Pecorino and olive oil in a mortar.

Tiramisù

Layered dessert of mascarpone, espresso, cocoa powder, and savoiardi ladyfinger biscuits.

Gelato

Denser and warmer than ice cream, churned slowly so the flavour stays forward.

Cannoli

Sicilian fried pastry tubes filled to order with sweetened sheep's-milk ricotta.

Espresso

Strong, concentrated dark roast coffee served in small cups, Italian morning staple.

Negroni

Equal parts gin, Campari and vermouth over ice — Florence's bitter aperitivo.

Getting around

By train — Trains in Italy are generally good value, somewhat frequent, and nowadays quite reliable. Trenitalia is the main operator throughout the country, operating both high-speed and regional services, while Italo offers competition on all major high-speed routes.

By car — Italy has a well-developed system of motorways (autostrade) in the North, while in the South it's a bit worse for quality and extent. Most motorways are toll roads. The autostrade are marked with green signs, while general highways are marked with blue signs. Speeding on the autostrade is nowadays less common than in the past.

From Wikivoyage, CC BY-SA. View source

Entry & health

Set your passport

italia.it travelinformation.eu esim.holafly.com

Advisory only — AI + web search, may be out of date. Confirm official sources before you travel.

Tipping & local customs

Service is often already included via a 'coperto' cover charge (€1–3 per person) and/or a 10–15% 'servizio' on the bill; if servizio isn't listed, rounding up or leaving €1–2 at casual spots (a bit more, 5–10%, at upscale restaurants) is plenty since Italian staff earn regular wages rather than relying on tips. Bar/café and taxi tipping is minimal—rounding to the nearest euro is normal and not exp

Cover shoulders and knees (and wear closed-toe shoes) when entering churches and cathedrals—this is strictly enforced at major sites like St. Peter's.
Don't order a cappuccino after a meal or late in the day—coffee culture treats it as a morning-only drink, with espresso preferred after lunch/dinner.
Dress neatly and avoid beachwear, flip-flops or overly casual clothes in cities—Italians dress intentionally even for everyday errands.
Don't eat or drink from a water bottle inside a church, and keep voices low—these are active places of worship, not just tourist sites.
Greet with a polite 'buongiorno/buonasera' when entering shops or restaurants—skipping this can come across as rude.
Avoid asking for substitutions or excessive customization on pasta/pizza dishes—menus are generally treated as fixed by chefs.

Advisory only — AI + web search, may be out of date. Confirm official sources before you travel.

Before you go

Stay connected

Get an eSIM for Italy — mobile data the moment you land.

via Airalo

Travel insurance

Cover trip cancellation, medical care and delays.

via EKTA