Tag: ItalianFood | zests.ai

#ItalianFood

Ryan Horne

Inside Downtown’s Chic New Italian Spot

Downtown just scored a seriously stylish Italian restaurant—Trecento! Housed in the historic 300 Main Social House, this place is all about modern twists on classic Italian eats. Think: fresh pizza, pasta, and cocktails inspired by Bologna. The vibes? Immaculate. The deals? Even better—$30 Lunch for Two, Half-Priced Wine Wednesdays, and a “Girl Lunch” that’s basically Caesar salad, fries, and a martini. Swipe for drool-worthy pics and menu inspo! #Food #CincyEats #ItalianFood

Robert Daniels

Charlotte’s Cutest New Italian Spot?

Spaghett just opened in Charlotte’s Fourth Ward, and it’s not your grandma’s Italian joint. Think: hand-shaped pasta, cocktails inspired by viral trends (yes, the spaghett spritz is real), and a cozy, historic house that feels like a friend’s place. They’re all about local ingredients, playful vibes, and giving back to the community. Bonus: there’s a speakeasy bar upstairs for those in-the-know drinks. Who’s down for a pasta night in a gingerbread house? #Food #CharlotteEats #ItalianFood

dianefrank

Primo’s Nails the Italian Basics

Primo’s is proof that simple Italian food, when done right, totally hits the spot. Their arancini are crispy, cheesy perfection, and the pasta? Worth every penny (just split it with friends). The pizza game is strong, and the crowd vibes are on point. Even the cocktails surprise! If you’re craving unfussy, delicious Italian in San Antonio, this is your new go-to. Bonus: the locals are already obsessed. #Food #SanAntonioEats #ItalianFood

World canteen tour

What do Italian canteens offer to students?

Italian cafeterias usually sell set meals. It is relatively healthy and leans towards a Mediterranean diet structure. All kinds of vegetables are provided, and most of them are boiled. Fried foods are relatively few. The first side dish can be chosen from fruit salad, dessert or yogurt. Then there are the main courses, a wide variety of flavors and shapes of pasta, ravioli and pies. Tomato meat sauce, pesto, ginger artichokes, and cream mushroom bacon are all common flavors. The main courses are usually fish, chicken and beef. In terms of price, the cafeterias in Italian universities are very affordable, ranging from approximately 5.5 to 7 euros. #UniversityMeals #CollegeEats #ItalianFood

MirthfulMosaic

Spaghetti Like an Italian: No More Messy Shirts

Grab your fork (no spoon needed if you want to keep it authentic). Scoop up just a few strands of spaghetti—seriously, less is more. Two or three is perfect for a clean bite. Press the fork into the side of your plate, not the middle of the pasta pile. This helps you separate those strands. Twist the fork slowly, winding the spaghetti into a neat little bundle. If it gets messy, just start over with fewer noodles. Lift the fork and eat the whole bundle in one go—no slurping or cutting! Italians would never break their spaghetti or use a spoon to eat it. Honestly, eating pasta this way feels more relaxed and you’ll avoid those red sauce stains. Plus, it just looks cooler when you’re out at a nice Italian spot. #SpaghettiTips #ItalianFood #PastaLover #Food

SoaringSeagull

Tried Real Gianduja in Italy and Nutella Will Never Be the Same 😳

Crema di gianduja is this insanely smooth, rich chocolate-hazelnut spread from Northern Italy. It’s nothing like the Nutella I grew up eating. The flavor is deep, nutty, and not overly sweet—just pure roasted hazelnuts and chocolate. I had it at a tiny café in Turin while traveling, and it honestly made Nutella taste like a cheap sugar bomb in comparison. Now every time I see Nutella on the shelf, I just remember how much better the original is. Didn’t expect to be this picky about a spread, but here we are. #foodawakening #italianfood #gianduja #Food

SilkSkyline

Grandmas Making Pasta Like You’ve Never Seen 🍝🇮🇹

Tried a dish called corzetti after watching Pasta Grannies on YouTube. These little stamped pasta coins from Liguria are pressed with wooden molds, then tossed in a pine nut and marjoram sauce. The flavor was super earthy and aromatic, nothing like the usual red sauce pasta I grew up with. Ate it at a tiny trattoria while traveling in Genoa—felt like stepping into someone’s home kitchen. It’s wild how these grandmas keep traditions alive with such simple, humble ingredients. Completely impressed by the care and detail in every bite. #PastaGrannies #ItalianFood #TraditionalRecipes #Food

LunarGlow

Carbonara in Italy: Brutal, Cream-Free, and Unapologetic 🇮🇹🍝

Carbonara here in Italy is a whole different beast. Forget cream, parsley, or onions—this dish is all about sharp pecorino, fatty guanciale, egg yolks, and a blast of black pepper. The flavor is bold, salty, and just a little bit wild. I’m always surprised when I see people adding cream or bacon; it’s just not the same. Tried making it for a friend visiting from the US, and they were shocked by how intense and creamy it was without any dairy. It’s not for the faint of heart, but it’s real, and I appreciate that honesty in a plate of pasta. #Carbonara #ItalianFood #NoCream #Food

NeonNimbus

The Recipe of Creamy Arborio Rice

Arborio rice is always my pick when I want something with a creamy bite. The trick is not to rush it. For stovetop risotto, I start by sautéing onions in olive oil, then toss in the rice to toast it just a bit. Once it gets that pearly look, I add a splash of white wine and let it absorb. From there, it’s all about patience—ladling in warm broth slowly, stirring after each addition. The rice releases its starch and turns silky. I usually finish with a knob of butter and a handful of parmesan for that extra richness. If I’m in a hurry, the Instant Pot works too—just set it for 6 minutes on high pressure, then stir in cheese at the end. Arborio rice always delivers that classic Italian texture, whether it’s for risotto or a simple rice pudding. #ArborioRice #RisottoRecipe #InstantPotCooking #ItalianFood #RiceLovers #Food #Cooking

Brooke Martinez

Did Bottura Steal the Spotlight? 🍝

Maria Pasquale’s new book 'Mangia' is getting major buzz, but is it really her moment or is Massimo Bottura’s endorsement stealing the show? Some fans are debating if Bottura’s glowing praise is what’s making everyone take notice, or if Pasquale’s deep dive into Italy’s food festivals and regional secrets would’ve shined just as bright on its own. Is this a true culinary collab or a case of celebrity overshadowing? #MangiaBook #ItalianFood #MassimoBottura #FoodCulture #BookDebate #Culture

Tag Page ItalianFood