Why San Sebastián Is the Food Capital of Spain

Known in Basque as Donostia, San Sebastián has earned its reputation as Spain’s food capital, thanks to its high concentration of Michelin-starred restaurants, inventive Basque cuisine, and vibrant pintxo culture. In this seaside city, tradition and modern creativity coexist naturally, each reflecting a deep respect for local ingredients and the people who bring them to life.

Explore what makes San Sebastián the food capital of Spanish gastronomy, and how to experience it like a local.

Pintxos: The Basque Take on Tapas

Pintxos (pronounced “PEEN-chos”) are the cornerstone of San Sebastián’s culinary identity. Originally, these small tapas served on a skewer or toothpick, were designed as simple accompaniments to a drink. 

Today, they take many forms–some still skewered, like the iconic gilda, others plated–but all emphasize well-crafted flavors in just a few satisfying bites.

Pintxo culture is as much about the experience as the food itself. Each bar focuses on its own speciality, and moving between them reveals the diversity that defines Donostia’s culinary scene.

To learn how to pintxo hop the local way, join our San Sebastián Ultimate Pintxos Tour, where one of our expert guides will help you navigate this tradition like a true donostiarra, sampling classics and inventive new creations through Old Town, the best way to experience the city’s vibrant food scene.

Seafood in San Sebastián: The Heart of Spain’s Food Capital

In San Sebastián, seafood lies at the heart of the city’s culinary identity, rooted in traditions that have defined Basque cooking for centuries. 

Classic ingredients include:

• Bacalao (salted cod)  – Once provided essential preserved protein, it remains a cornerstone of Basque cooking today
• Bonito del norte (white tuna) – Celebrated for its delicate flavor, it became a staple through the region’s rich fishing and canning heritage

These ingredients have sustained generations and continue to inspire the seafood dishes and pintxos that define the city’s cuisine today.

On our Ultimate Pintxos Tour, we get a firsthand look at how this seafood tradition comes alive today in the city’s bars. From simple pintxos like mussels in spicy tomato sauce to more bold combinations like anchovies paired with blueberry jam, we get a taste of San Sebastián’s versatility and creativity, highlighting both tradition and innovation.

Experience San Sebastian Beyond Pintxos

Beyond pintxos, make sure to try classic preparations that celebrate the region’s rich coastal bounty, including: 

• Bacalao al pil pil – Salted cod in a garlic and olive oil emulsion
• Marmitako – A hearty tuna and potato stew seasoned with paprika and garlic
• Txipirrones en su tinta – Baby squid cooked in their own ink
• Kokotxas de merluza – Tender hake cheeks in a garlic and parsley sauce
• Lubina a la donostiarra – Sea bass prepared in Donostia style, typically roasted or baked with local herbs, olive oil, and fried garlic 

Insider Tip: For seafood with a view, visit Igeldo, a family-run restaurant with over 40 years of experience serving some of San Sebastián’s finest mariscos and pescados. Enjoy your meal on their terrace, which offers sweeping views of the city’s coastline.

Basque Meat Traditions: Txuleta, Txistorra, and More

While seafood reigns supreme in San Sebastián, meat holds an equally esteemed place. 

Pork: A San Sebastián Staple

Pork is a cornerstone of Basque cuisine, and jamón –beloved across Spain– is no exception here. San Sebastián is home to some of the finest cuts, which guests can sample on our Ultimate Pintxos Tour while learning from one of our expert guides about the distinctions between ibérico and serrano.

Alongside these celebrated hams, regional specialties like txistorra, a thin, spiced sausage from nearby Navarra, also play a central role in Basque tradition.

Basque Beef and Beyond

Beef is equally celebrated in San Sebastián. The region takes pride in its prized Basque cows, known for their tender, richly marbled meat. Local asadores –including the renowned three-Michelin-starred Asador Etxebarri –showcase these cuts with respect for the ingredient, letting the natural quality of the meat speak for itself.

On tour, we get to taste one of the city’s best classic txuleta (Basque ribeye), grilled to highlight the natural flavor of the meat, alongside inventive pintxos featuring duck or foie that reflect the city’s blend of tradition and modern creativity.

Insider Tip: Stop by Ganbara to try their txistorra puff pastry pintxo– an inventive twist on this beloved Basque sausage. For mushroom fans, their wild porcinis with foie and egg are also not to be missed.

Drinks of Donosti: Txakoli, Cider, and Wine

A visit to Spain’s food capital wouldn’t be complete without exploring its distinctive drink culture. Txakoli, the region’s crisp, lightly sparkling wine, is an essential part of the San Sebastián experience. Produced along the Basque coast, it’s known for its slight effervescence and bright acidity, perfect alongside local seafood and pintxos.

Basque cider is another regional favorite, offering a drier, more tart flavor than most European ciders. Traditionally poured from a height to aerate the drink and enhance its aroma, it’s as much a ritual as a refreshment. Get our tips for exploring Basque cider houses if you want to check this out!

San Sebastián’s deep-rooted wine culture also shines through in its bars, where you’ll find bottles from Rioja Alavesa as well as neighboring Navarra.

On our Ultimate Pintxos Tour, guests dive into Donostia’s drink traditions, tasting everything from crisp txakoli to sweet dessert wines from the area. We also have the chance to learn about the custom of txotx, where opening a cider barrel and sharing a fresh pour celebrates both community and flavor.

San Sebastián’s Sweets Scene: Must-Try Basque Desserts

No meal in San Sebastián is truly complete without indulging in the city’s sweet offerings, especially one dessert that has gained international fame in recent years: Basque cheesecake, or tarta de queso vasca. On our San Sebastián Ultimate Pintxos Tour, guests get to try this iconic sweet, known for its perfectly creamy, caramelized top and rich, velvety interior.

San Sebastián also offers a variety of other traditional treats that are worth tasting, including:

• Pastel Vasco – A classic Basque cake filled with pastry cream or cherry jam, encased in a tender, buttery crust.
• Goxua – An indulgent layered dessert of sponge cake, cream, and caramel.
• Intxaursalsam – A walnut-based cream often served with sponge cake or as a filling.

The Best Way to Experience Spain’s Food Capital

With so much to taste, San Sebastián’s food scene can be tricky to navigate on your own. Our Ultimate Pintxos Tour lets you sip and savor your way through neighborhood bars and tavernas, discovering the roots of pintxo culture, seasonal Basque dishes, and the blend of traditional and modern flavors, so you can keep enjoying the food capital of Spain long after the tour ends.

To experience it all without the stress, join our Ultimate Pintxos Tour and let us guide you through Donostia’s most delicious traditions. Our expert local guides will lead you to the city’s most delicious bites all while having fun and learning more about the beautiful city of San Sebastián!

Featured Review: San Sebastian Ultimate Pintxos & Wine Tour

⭐⭐⭐⭐⭐ “We had a wonderful pintxos tour with Begonia this week! The tour was well curated and timed and it was a fantastic way to learn the history of San Sebastián and eat pintxos as the locals do. Our group of six adults thought it was a really special experience and I would highly recommend it!”
– Krista on Tripadvisor

Eating in San Sebastián FAQs

Why is San Sebastián called the food capital of Spain?

San Sebastián boasts more Michelin stars per square meter than almost anywhere in the world, but its culinary fame goes far beyond fine dining. From bustling pintxo bars to seaside restaurants, the city’s food culture celebrates quality ingredients, creativity, and deep-rooted tradition.

What are the must-try dishes/drinks in San Sebastián?

Every visitor should taste the classics like bacalao al pil-pil and txuleta, as well as at least one innovative pintxo that showcases the city’s creativity. Don’t forget to try a slice of Basque cheesecake, and pair your bites with local drinks such as txakoli or Basque cider.

What’s the difference between tapas and pintxos?

Pintxos are the Basque take on tapas, generally smaller, often served on bread, and ordered individually. Each bar has its own specialty, best enjoyed with a drink in hand.

What’s the best way to experience Basque cuisine in San Sebastián?

Hop from bar to bar through Old Town like a local. Join our San Sebastián Ultimate Pintxos Tour for the full experience.

The post How to Experience the Flavors of San Sebastián: Food Capital of Spain appeared first on Devour Tours.

Why You’ll Love Eating & Exploring Lisbon

• Streets Full of History: Whether you’re wandering the elegant boulevards of Baixa or the winding alleys of Alfama, you’ll love exploring the history of Lisbon through food.
• Multicultural Influences: Lisbon is a melting pot of many cultures, each bringing their unique food and music to the local culture.
• Many Unique Dishes: There are dozens of amazing foods that you’ll only find in Portugal, like pasteis de nata, bacalhau à Brás, fado, sour cherry liqueur, and bifana.

Baixa: The Heart of Lisbon’s Downtown

Baixa is the city’s most central neighborhood. It offers many culinary gems, making it a key stop in any Lisbon Neighborhoods Guide for exploring the city’s flavors and historic streets. Rebuilt after the 1755 earthquake under the Marquis of Pombal, it’s known for its distinctive Pombaline architecture, with spacious avenues, neoclassical façades, and elegant squares like Praça do Comércio and Rossio. It’s also home to a bountiful array of Portuguese culinary traditions to sink your teeth into.

The sunny streets of Baixa, in Lisbon. Photo credit: Venet Osmani

On our Lisbon Tastes and Traditions Tour, we start off the morning at one of Baixa’s most beloved confeitarias, which dates back to 1829, to try some of the city’s most emblematic baked goods, pão de deus (a sweet coconut-topped brioche), bolo de arroz (a light rice flour cake), or bola de berlim –a pillowy custard-filled donut.

A few other bakeries worth stopping by include Santo António, famous for their award-winning pasteis de nata, and Fora, where you’ll find a modern take on traditional pastries alongside espresso.

Rua dos Bacalhoeiros

Another area worth exploring in Baixa is Rua dos Bacalhoeiros, one of the neighborhood’s most historic streets. Once part of the Ribeira Velha, this lively area was home to Lisbon’s fish market before the 1755 earthquake. Its name, which means “cod merchants,” recalls its centuries-old role in the city’s cod trade, a cornerstone of Portuguese cuisine that linked Lisbon to the northern seas. 

Today, the street is still dotted with traditional mercearias and bacalhau shops that preserve the art of salting, curing, and aging –not just cod, but also local cheeses and hams.

On our Lisbon Tastes and Traditions Tour, we stop by a nearby shop to learn more about the history of the cod trade, and even get to sample some of those very same specialties that continue to define Lisbon’s culinary identity today, like tinned sardines.

Chiado: Historic Charm, Literary Legacy, and Classic Cuisine

Chiado is Lisbon’s elegant and intellectual hub, a neighborhood where historic architecture blends with a lively, artistic vibe. Once the gathering place of poets and artists, today it’s filled with theaters, historic cafés, and boutique-lined streets.

Amid the literary landmarks, like Café A Brasileira, where poet Fernando Pessoa once sipped his coffee, and Livraria Bertrand, the world’s oldest operating bookstore, you’ll also find no-frills eateries serving Lisbon’s classic comfort foods.

One highlight is the bifana, a garlicky pork sandwich simmered in white wine and served in a crusty roll. On our Lisbon Tastes & Traditions tour, guests can taste them fresh at one of the city’s top spots, savoring the simple flavors that have made this sandwich a local favorite for generations.

Insider Tip: Pair your bifana with an ice-cold beer at O Trevo, which was one of Anthony Bourdain’s favorite Lisbon spots, a perfect way to experience Chiado’s culinary side alongside its cultural charm.

Chiado is also home to some of the city’s best pastéis de nata, Portugal’s iconic custard tarts.

On our Lisbon Tastes and Traditions Tour, we visit one of Lisbon’s most famous spots where you can watch the tarts being baked to golden perfection and enjoy one straight from the oven, dusted with cinnamon for the full experience.

Don’t worry, you’ll still be able to find your pasteis de nata, but you’ll also discover so much more. Photo credit: Felix Kolthoff

Mouraria: Music, Multiculturalism, and Flavor

After exploring Baixa and Chiado, head uphill to Mouraria, one of Lisbon’s oldest neighborhoods. Its roots trace back to the 12th century when it was home to the city’s Moorish population after the Reconquista.

Its lively streets, with winding alleys and tiled façades, reflect the many communities. Both old and new, they have shaped the area over the centuries giving Mouraria its vibrant, multicultural personality.

Insider Tip: Stop at Cantinho do Aziz for some of Lisbon’s best Mozambican food, a taste of the neighborhood’s Mozambican community and its diverse heritage.

Believed by many to be the birthplace of fado, Mouraria is where the city’s earliest fadistas sang of love, longing, and the hardships of everyday life. On our Food & Fado Tour, you’ll trace the music’s roots through the neighborhood with one of our expert guides, wandering past historic sites like the former home of Maria Severa, widely recognized as Lisbon’s first fadista.

Mouraria is also one of the best areas to try petiscos,or Portuguese snacks such as cod croquettes, clams in garlic and cilantro, or sautéed pork and beef. On our Food & Fado tour, we get to stop at a local family-run tasca to get a taste of Mouraria’s culinary heritage!

Alfama: Where Fado, Food, and History Intertwine

While Mouraria is considered the birthplace of fado, Alfama represents its enduring pulse today.

Perched above the Tagus River, Alfama offers stunning views of the city. Stop at miradouros like Santa Luzia and Portas do Sol. They offer sweeping vistas of the river and the neighborhood’s rooftops, the ideal vantage point before diving into Alfama’s music and cuisine.

No visit to Lisbon is complete without tasting ginjinha, the city’s beloved sour cherry liqueur, and Alfama is a great place to try it out. On our Food & Fado Tour, guests stop at a local home to sip this traditional drink, and get a taste of true neighborhood life.

And of course, a visit to a traditional fado house is a must in Alfama. Here music, food, and history come together. On our Food & Fado tour, you’ll sample classic staples. You’ll taste grilled sardines or bacalhau à brás all while listening to live fado, as music, food, and history converge to provide a full sensory immersion into Lisbon’s soul and the emotion of saudade that defines its musical heritage.

Alfama, with its panoramic vistas and fado-filled streets, is a perfect example of the history, culture, and flavors found throughout Lisbon neighborhoods.

The Best Way to Experience Lisbon’s Neighborhoods

To experience Lisbon is to taste it. Join one of our top-ranked food tours and discover the “City of the Seven Hills” through its flavors. Whether it’s a warm pastel de nata in Baixa, a bifana sandwich in Chiado, or dinner with fado in Alfama.

Our local guides will help you uncover the unique history, culture, and character of each neighborhood. You will truly connect with the city’s essence and the people who bring it to life.

Featured Review: Ultimate Lisbon Food & History Tour of Baixa & Chiado

⭐⭐⭐⭐⭐ “A great experience with Nina our tour guide. Highly recommend to anyone wanting to see the city and get a taste of the local food.”
– Patrick on Tripadvisor

FAQs

What is the best way to get around Lisbon?

Lisbon is an easy city to explore on foot, especially in neighborhoods like Baixa, Chiado, Mouraria, and Alfama. For longer distances, the city’s trams and metro lines provide quick and convenient connections.

Do I need to know Portuguese?

English is widely spoken in restaurants, cafés, and on tours. That said, learning a few basic phrases like “obrigado” (thank you) or “bom dia” (good morning) is always appreciated by locals.

Where should I stay?

Lisbon offers a variety of great areas depending on your travel style. The four neighborhoods featured in our Lisbon Neighborhoods Guide are among the best areas to stay. Each offering its own blend of history, culture, local flavor, and proximity to the city center.

What’s the best time of year to visit?

The best time to visit Lisbon is spring or fall, when the weather is mild and crowds are smaller. It’s the perfect season to exploreour Lisbon Neighborhoods Guide, from Baixa’s broad avenues to Alfama’s fado-filled alleys.

The post Lisbon Neighborhood Guide for Foodies appeared first on Devour Tours.

From exploring the local bakery scene (pastisseries are serious business here) to indulging in freshly-made paella by the sea, we’ll guide you through the city’s most essential culinary experiences—no research or reservations required. While many parts of the world stick to three square meals a day, Barcelona operates on a different schedule. Here, it’s typical to have five (or sometimes even six!) distinct moments for eating; from multiple breakfasts to late-night dinners. 

So get a head start and check out our First Timer’s Guide to Eating in Barcelona and learn the ins and outs of tackling the Catalan capital’s vibrant culinary culture.

Desayuno, or café – Breakfast

In many cultures, breakfast may be considered “the most important meal of the day”, but in Barcelona, it’s usually something light, ranging from a pastry to even just a coffee.

We recommend starting your morning with a flaky croissant. While France may be the croissant capital in name, Spain has a thriving pastry scene of its own—including a national croissant competition that Barcelona bakeries consistently win. On our Ultimate Barcelona Food Tour, we’ll introduce you to some of the city’s top baked goods, so you don’t miss a bite.

For an even sweeter Catalan staple, stop by La Colmena in the Gothic Quarter and try their xuixo—a crispy, sugar-dusted pastry originally from Girona, filled with silky cream or rich chocolate. To wash it down, grab a top-notch café con leche at Cafés El Magnífico, a family-run roastery in El Born, or explore the city’s third-wave scene at Dalston Coffee in El Raval. 

Esmorzar, or almuerzo – “Second breakfast”

While breakfast in Barcelona might be light, there’s a reason—you’re saving room for esmorzar, or “second breakfast,” usually enjoyed around 10:30 or 11 am. But what does one eat for a second Catalan breakfast? The beauty of esmorzar is its flexibility: it can be anything you’re craving, from a gooey tortilla to a glass of cava.

One of the best ways to experience esmorzar culture is by visiting one of Barcelona’s 39 municipal markets—places that are just as much about socializing as they are about shopping. On tour, we like to start the morning by exploring the stalls and meeting the vendors—the people who truly make the market come alive.

To keep us fueled for a morning of exploration, our esmorzar consists of a spread of cured meats, local cheeses, and freshly made bocadillos at one of the city’s most beloved market bars. 

For a truly local market, head to Mercat de Santa Caterina—home to a 13th-century ruin site in the back—or the flower-filled Mercat de la Concepció in Eixample.

Insider Tip: If you’re a pork fanatic, don’t miss sobrasada—a cured sausage that’s spreadable, smokey, and highly addictive. 

L’hora del vermut – Aperitif 

L’hora del vermut, or “vermouth hour,” is a cherished pre-lunch ritual in Barcelona, which involves sipping on a glass of vermouth and snacking on tapas or conserves before sitting down for the main midday meal.

A great way to experience vermouth hour is to pair your aperitif with a bomba –the only tapa to have originated in the Catalan capital. Essentially a cross between a croqueta and patatas bravas, this crispy tapa features seasoned ground beef or pork encased in mashed potato, that’s breaded and deep-fried to perfection, and topped with garlicky allioli and a spicy red sauce. 

Our Ultimate Barcelona Food Tour stops in Barceloneta, where the tapa was born, to experience this tradition firsthand, tasting house-made vermouth and bombas at some of the neighborhood’s most beloved vermouth spots.

Insider Tip: For tinned-fish enthusiasts, consider repeating l’hora de vermut at Quimet i Quimet—a vermouth-and-conserva institution that’s been around since 1914. 

Dinar, or comida – Lunch

In Barcelona, lunch typically begins no earlier than 2 pm and is traditionally the heaviest meal of the day. It’s a great opportunity to try paella, which is traditionally considered a lunchtime dish (believe it or not, some places won’t serve it at dinner!). 

On tour, we make sure you get to try the real deal—visiting beloved local spots for ultra-fresh paella, featuring locally caught seafood just meters from the Mediterranean.  

Another great lunchtime tradition is the menú de mediodía—a very reasonably priced fixed menu typically featuring a starter, main course, dessert, and wine, for a very reasonable price and available at restaurants all over the city. 

For a classic Catalan lunch, try Bar Muy Buenas in El Raval, known for traditional dishes like fricandó. 

Berenar, or merienda – Tea-time snack

Just like second breakfast, merienda—Spain’s version of a late-afternoon snack or “tea time”—can be whatever you’re in the mood for (nobody’s going to judge you if you go for a croqueta). That said, it’s also a great opportunity to take advantage of Barcelona’s thriving sweets scene. 

If it’s summertime and you’re looking to cool off, make your way to La Campana, where their award-winning horchata is always a crowd-pleaser on our Ultimate Barcelona Food Tour. Alternately, in the winter, warm up with a suizo –a rich hot chocolate topped with fresh cream– at Granja Viader.

Spain’s bonus mealtimes, like merienda, make it a bit easier to adjust to the strange schedule when eating with kids!

Sopar, or cena – Dinner

Dinner in Spain tends to be a lighter, later affair—but that doesn’t mean compromising quality. If you’re hungry after a long day of exploring, we’ll point you in the right direction. For tuned up tapas, head to Bar Pimentel, where you’ll find takes on classic dishes like salmorejo but paired with tuna tartare. 

For something more classic, don’t miss canelons—Catalonia’s béchamel-smothered spin on cannelloni, traditionally served on Sant Esteve (Boxing Day). You’ll find them at spots like Bodega La Palma. 

Why Our Barcelona Food Tour Is the Best Way to Eat Like a Local (and Save Time)

With so much to try, it can be hard to navigate the city’s vibrant culinary scene with limited time. Experience the best of eating in Barcelona in one delicious morning on our Ultimate Barcelona Food Tour, where we guide you from esmorzar to dinar. 

Along the way, you’ll taste essential local specialties and uncover hidden gems you might otherwise miss—learning about the history, culture and idiosyncrasies of Barcelona’s culinary landscape. It’s the perfect way to navigate like a local, without the stress of figuring out where to go or what to order. 

Frequently Asked Questions: Eating in Barcelona for the First Time

How many meals do people typically eat in Barcelona each day?

Barcelona locals often eat five or six times a day—starting with a light breakfast (desayuno), followed by a mid-morning esmorzar, a large lunch (dinar), an afternoon snack (berenar), and a late dinner (sopar). Aperitif time (l’hora del vermut) is also a beloved ritual before lunch.

What are some must-try local dishes and where can I find them?

Key dishes include xuixos (Catalan cream-filled pastries), sobrasada (spreadable cured sausage), bomba (a fried tapa born in Barceloneta), and paella. You’ll find these at markets like Mercat de Santa Caterina or neighborhood favorites like La Colmena, Bar Muy Buenas, and La Campana.

What makes the Ultimate Barcelona Food Tour unique?

This tour offers a curated way to explore the city’s food scene without worrying about where to go or what to order. From market breakfasts to seaside paella, it includes tastings at local favorites and historical insights that make every bite more meaningful.

Is the food tour worth it if I have limited time in Barcelona?

Absolutely. The tour is designed to help you experience the best of Barcelona’s culinary culture in just one morning. It saves you time on planning, helps you avoid tourist traps, and ensures you taste a wide variety of local specialties with guidance from expert hosts.

Join our Ultimate Barcelona Food Tour  to discover the best of Catalan food, all while learning the amazing stories behind each dish!

The post First Time Eating in Barcelona? Start Here.  appeared first on Devour Tours.

Venice isn’t just beautiful—it’s delicious. Yet the city’s most authentic flavors rarely appear on tourist menus. To uncover the best local food in Venice, you need to go deeper—into the taverns locals love, the markets they rely on, and the traditions they keep alive every night.

This is exactly what Venice at Sunset, Devour’s evening food tour, offers. It’s not just a stroll. It’s a full-on flavor experience that reveals the edible heart of the city—bite by bite, glass by glass.

A Quick Bite of History: How Venice’s Cuisine Was Born

To truly appreciate the best local food in Venice, you need to understand where it all began. Venice’s cuisine is a direct result of its extraordinary history. As a powerful maritime republic for centuries, Venice controlled key trade routes between Europe and the East. Spices like cinnamon, cloves, and pepper poured into the city’s markets long before they reached the rest of Italy. At the same time, Venetian cooks learned to preserve seafood and vegetables in vinegar and sweeteners—techniques that still define dishes like sarde in saor.

The city’s geography also played a crucial role. Surrounded by the lagoon, Venetians relied heavily on local fish, mollusks, and shellfish. With little arable land, they turned to polenta instead of pasta, and to slow-cooked legumes and imported rice instead of hearty meats. Over time, this led to a unique cuisine full of bold contrasts: sweet and sour, salty and briny, simple and richly spiced. Every dish you try during the Venice at Sunset tour carries centuries of culinary evolution—and pinpoints you towards the best local food in Venice.

Why Venice’s Food Scene Is So Misunderstood

Many travelers arrive in Venice expecting great food, only to find overpriced dishes that feel… forgettable. That’s because much of the dining scene near popular attractions caters to tourists—not locals.

However, the best local food in Venice is still alive and well. It’s just hidden in tiny bacari (Venetian wine bars), tucked behind nondescript doors, or served standing up alongside a glass of crisp local wine. Without a local to guide you, you might walk right past it.

Luckily, Devour’s Venice at Sunset tour bridges the gap between visitor and Venetian food. In just one evening, you’ll eat like a local, drink like a local, and learn how the city’s unique cuisine came to be.

What Makes “Venice at Sunset” So Different?

You won’t follow a script. You’ll follow the flavors.

Venice at Sunset isn’t your average walking tour. It’s an expertly curated experience that introduces you to the city through the food and drink that matter most to locals. Here’s what to expect:

• Real local bacari – Skip the crowds and sip spritz where Venetians relax after work.

• Unforgettable tastes – Sample everything from creamy baccalà mantecato to inky-black squid risotto.

• A journey through Rialto Market – Walk among locals and learn how fresh seafood, spices, and produce shape everyday Venetian cooking.

• Perfect wine pairings – Discover how regional wines bring out the best in traditional dishes.

• A guide who feels like a friend – Your host isn’t just knowledgeable—they’re passionate, welcoming, and ready to share the secrets you won’t find in any guidebook.

And all of it unfolds as the sun sets over the canals—making this the most atmospheric way to enjoy the best local food in Venice.

Taste Venice Through Its Stories

What makes Venetian cuisine so distinct? Geography, history, and the sea.

Venice’s food tells a tale of spice trade routes, lagoon life, and generations of resourceful cooking. During the tour, every plate connects you to that heritage.

Here’s what you might try:

• Cicchetti – These snack-sized bites include crostini topped with fresh seafood, savory spreads, or marinated vegetables.

• Sarde in saor – Sweet-and-sour sardines that date back to the city’s seafaring days.

• Cuttlefish with polenta – Rich and flavorful, this dish captures the soul of Venetian comfort food.

• Seasonal pastries – Think buttery bussolai or golden fritole that melt in your mouth.

• Local wines – Sip ombra, the traditional small pour, as you learn how each variety complements the food.

Every stop gives you something new to taste—and something meaningful to learn.

Who Should Book This Experience?

If you care about eating well while you travel, this is your tour. Whether you’re traveling solo, with a partner, or in a small group, Venice at Sunset delivers a perfect mix of culture, cuisine, and connection.

This tour is especially great for:

• First-time visitors looking for a deep, authentic experience

• Foodies who want more than a standard restaurant meal

• Anyone overwhelmed by the sheer number of places to eat in Venice

• Travelers who crave the best local food in Venice without having to hunt it down

And yes—Devour can accommodate most dietary restrictions. Just let them know when you book.

Why You’ll Remember This Tour Long After You Leave

Venice is packed with unforgettable sights. But the way to truly connect with this floating city is through its flavors.

By the end of Venice at Sunset, you won’t just know where to find the best local food in Venice—you’ll understand what makes it special. You’ll return home with more than memories. You’ll carry the stories behind each dish, the warmth of shared toasts, and the joy of discovering something truly local.

So don’t leave your food experience to chance.

Book Your Tour Now: Join Devour’s Venice at Sunset Tour and unlock the tastiest side of Venice. Eat well. Drink better. Experience Venice like you’ve never tasted it before.

The post How to Discover the Best Local Food in Venice—Without Falling for Tourist Traps appeared first on Devour Tours.

Thanks to New York City’s sizable Peruvian community, there’s no shortage of places to enjoy Peruvian fare, ranging from casual, no-frills spots to upscale, fine-dining restaurants. Check out our guide to the 7 best Peruvian restaurants in NYC and dive into everything from papas a la huancaina to picarones.

Surfish Bistro

Surfish Bistro, located in Gowanus, is the place to go if you want to try various types of ceviche in one go. Take advantage of their ceviche sampler and taste any three of the 8+ varieties listed on the menu, all of which are excellent.

Surfish’s portions are quite generous, so we recommend going with a group. Start with the ceviches and then taste other standouts like the parihuela soup, a traditional tomato-based seafood broth paired with clams, shrimp, squid, and mussels.

Don’t miss their causa Nikkei, and be sure to pair your meal with one (or several) of Surfish Bistro’s rotating pisco sours, flavored with everything from blueberry to lucuma.

Pio Pio

Pio Pio makes our NYC Peruvian restaurants list for being the go-to spot for perfectly juicy pollo a la brasa –Peruvian roast chicken. Lucky for us, they have various outposts dispersed throughout the city, so you’ll never have to travel too far to get your fix.

Since 1994, these pollo professionals have been marinating their chickens for 12 hours in a mixture of cumin, garlic, Peruvian beer, and a few other ingredients, which make for a particularly mouthwatering creation.

Make sure to try some of Pio Pio’s house made sauces, whether that be the salsa criolla, the ajo, or their spicy aji verde and wash it all down with an Inca Kola for a top-notch Peruvian chicken experience.

Pro-Tip: 

• If you’re dining with a group, opt for the Matador combo, which features a whole rotisserie chicken with saffron rice, red beans, avocado salad, and that addictive aji verde sauce.

Claudy’s Kitchen

Claudy’s Kitchen is a crowd favorite for Peruvian-style empanadas and flan. Founded and run by Chef Claudia Berroa, her kitchen offers delectable hand-pies that come stuffed with tasty fillings like lomo saltado or aji de gallina. 

But don’t stop there—explore the rest of the menu, which includes rotating specials like shrimp ceviche or seco de carne. For a heartier option, try the family-style pollo a la brasa, served with a salad and two traditional Peruvian side dishes.

If you have a sweet tooth, Claudy’s flan is a must and has gained a cult-following in past years. Try it in classic flavors like coconut or vanilla, or go for one of her seasonal varieties, like pumpkin or lychee.

Llama San

If you’re interested in experiencing another unique side of Peruvian cuisine, head to Llama San, chef Erik Ramirez’s Nikkei restaurant located in Greenwich Village.

Nikkei cuisine can be characterized as: 

• A blend of Japanese and Peruvian culinary traditions, originating in the early 1900s during a prominent wave of Japanese migration to Peru.
• Over time, Japanese ingredients and cooking techniques blended with existing Peruvian customs, creating a flavorful harmony of Asian and South American influences that now play a significant role in Peru’s gastronomic identity.

Ramirez, a first-generation American-born Japanese-Peruvian, pays homage to his heritage (and to his grandmother, who taught him how to cook) with creative takes on Nikkei dishes like tuna tataki with aji amarillo, heirloom tomatoes, and olive oil, rock shrimp with uni, rice, and chalaca, or even tres leches with lemon and tonka beans.

Llama San is on the pricier side, but it’s a fantastic spot to celebrate a special occasion or simply enjoy a nice meal.

Pro Tip:

• If you’re around Williamsburg, visit Llama San’s sister restaurant, Llama Inn, another excellent pick for inventive Peruvian fare.

Flor de Mayo

If you’re a fan of fried rice dishes, you’ll want to make your way to Flor de Mayo ASAP. Like with Nikkei culture, Peru also experienced large waves of migration from China throughout the 20th Century, which would feed the creation of chifa –or Chinese-Peruvian– cuisine.

Flor de Mayo was founded in 1977 by a group of Chinese-Peruvian migrants, with its original location on the Upper West Side. On the menu, you’ll be able to find traditional Peruvian dishes like aji de gallina alongside chow meins, or dishes that incorporate both influences such as fried rice (also known as chaufa in Peru) with lomo saltado. Their very abundant lunch special is also not to be missed, where every dish comes with a generous portion of rice, crispy plantains, or fries.

Today, Flor de Mayo has a couple of locations across the city, with their most recent in Morningside Heights. The menu also features dishes with other Latin American influences, such as Cuban ropa vieja or Puerto Rican mofongo.

Warique

Warique is an excellent Peruvian spot located in Jackson Heights run by Jimmy Lozano. Lozano’s establishment pays homage to the concept of a traditional Peruvian warique—an unassuming, often hidden hole-in-the-wall that serves authentic, homemade Peruvian dishes. Though it operates as a full-fledged restaurant, Warique embodies the quality, flavor, and warmth characteristic of Lozano’s native Peru.

On the menu you’ll find a tasty selection of ceviches and tiraditos, along with Peruvian classics such as the choros a la chalaca (Peruvian style mussels marinated in lemon juice mixed with chopped onions, tomatoes and corn), tacu tacu con entraña, or their jalea – a bountiful fried seafood platter served with fried yuca and salsa criolla.

For dessert, don’t miss the lucuma ice cream, and the picarones – deep fried rings of dough made from squash and camote (sweet potato), drizzled with a flavorful chancaca syrup.

Antichucheria Parrilladas Dany

Anticuchos could be described as the heart of Peruvian cuisine, both literally and figuratively. These traditional skewers of grilled meat are a popular street food, but the most famous (and beloved) versions are made with juicy, marinated beef hearts.

The best place to try these beefy brochettes is across the river, at Anticucheria Parrilladas Dany in Union City, NJ –a Peruvian BBQ joint popular with both Peruvians and non-Peruvians alike. If beef hearts aren’t your thing (but seriously, give them a try), you can also find excellent parrilladas (BBQ platters) along with other traditional Peruvian meat-based dishes like lomo saltado, salchipapas, or bistec with tallarines verdes.

Vegetarians won’t be disappointed either: 

• Anticucheria Parrilladas Dany also features delicious veggie-based dishes like causa or papas a la huancaina. If you’re visiting on the weekend, be sure to arrive early—it fills up quickly.

For more intel on where to eat on the other side of the Hudson, check out our guide to our 10 Favorite Restaurants in Jersey City.

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In the case of the empanada, it is believed that an early variant from the Middle East would make its way to the Iberian Peninsula by way of the Moors and later to the Americas, thanks to the spread of the Spanish and Portuguese Empires. Once on the other side of the Atlantic, these pastries adapted to the local culinary landscape, resulting in a multitude of different empanada varieties.

Fast forward to the 21st century, and you can find a multiplicity of these unique empanada styles in NYC, thanks to its diverse demographic. What’s more, many spots are embracing the Big Apple’s multicultural tapestry, crafting exciting mashups that highlight the city’s DNA. Check out our guide to these 8 excellent spots to grab empanadas in NYC and start feasting your way throughout the boroughs.

Where to find the best empanadas in NYC

El Gauchito

This beloved Argentinean joint has been dishing out Argentinean favorites for over 40 years, and empanadas are no exception. El Gauchito, which now has multiple locations across Queens, serves up some of the best Argentine-style empanadas you’ll find in the city.

Stuffed with either chicken or beef, you can order them either baked or fried, both of which are excellent. Get them as an appetizer and indulge in some of El Gauchito’s other top-notch barbecue dishes, or take them to go and enjoy them at home.

Pro-Tip: El Gauchito also delivers their empanadas frozen and ready to bake, so you can always be prepared for any empanada emergency.

Bolivian Llama Party

At Bolivian Llama Party in Sunnyside, Queens, chef-founder-brother trio Alex, David, and Patrick Oropeza are serving succulent salteñas at one of the few Bolivian restaurants in NYC. Salteñas, or Bolivian style-empanadas, feature a slightly sweet, golden-hued dough often flavored with achiote and sugar, and an intensely juicy stew-like filling that get their characteristically rich and flavorful texture as the pastry bakes.

Keeping with tradition, these succulent hand-pies are available with chicken or beef, but you’ll also find inventive veggie-based broths with oyster mushroom, quinoa, and squash.

Be sure to try other delicious Bolivian fare like their cheesy cuñapé and hearty silpancho, or their Bolivina-inspired crispy pollo broaster, which is said by many to be one of the best chicken sandwiches in the city.

Titi’s Empanadas

Newcomer Titi’s (Havemeyer St store 4, 160) is making moves on NYC’s empanada scene. Having opened in June of 2024, Brooklynites and non-Brooklynites alike are flocking to this Williamsburg outpost for Venezuelan and “NYC-Inspired” hand pies.

On the menu you’ll find traditional Venezuelan fillings like carne mechada or pabellón available in corn and plantain casings, in addition to inventive, global creations which play on NYC’s cultural diversity, such as Argentinian choripan, or a deep-dish pizza flavor, stuffed inside of a crispy wheat pastry.

Run by the family behind Cachapas y Mas, Titi’s also serves up an excellent selection of cachapas, sandwiches, and Venezuelan baked goods.

Claudy’s Kitchen

Claudy’s Kitchen is serving up some of the best Peruvian food NYC has to offer and we’re not the only ones to notice. In 2021, the family-owned establishment, run by chef Claudia Berroa, was awarded a Michelin Gourmand Bib, a title which recognizes restaurants that offer great food at reasonable prices.

Claudy’s empanadas are light and crisp, filled with traditional preparations like roast chicken and chicharron, or even aji de gallina, and lomo saltado.

For dessert, try their apple cinnamon variety, or try one of their cult-favorite flans, which are not to be missed.

Sophie’s Cuban

Cuban empanadas are characterized by their particularly flaky and crispy dough and Sophie’s are fantastic. You can’t go wrong with any of their 5 varieties, which include meat, chicken, cheese, guava & cheese, and spinach & cheese.

With 11 locations across the city, they’re the perfect side for one of Sophies’ Cuban bowls/plates, which feature classics like ropa vieja, oxtail stew, and arroz moro.

Palenque

Palenque’s Colombian empanadas are crispy, succulent, and 100% gluten-free. These half-moon pastries are made with Palenque’s house-made multi cereal dough, which features ingredients like brown rice, quinoa, flax seeds, sesame, and chia, making it a healthy yet delicious alternative for both gluten-free and non gluten-free empanada lovers alike.

Try exciting flavors like pork belly with sweet plantains, queso fresco with guava paste, braised angus with potatoes, or their veggie-friendly portobello mushroom empanada, all served alongside homemade aji sauce, and chipotle mayo.

Find them at one of their two Brooklyn-based brick & mortar restaurants (Graham and Gaia), or at four pop-ups throughout the city.

Petisco Brazuca

Petisco Brazuca may be best known for their coixinhas (Brazilian chicken croquettes), but their Brazilian-style empanadas, known as pastel de feira, merit a trip in themselves to one of their 7 locations.

These perfectly crispy empanadas are fried to perfection (are are still somehow very light) and come stuffed with beef, chicken, or cheese. Head to one of Smorgasburg’s locations, or try them at one of Petisco’s three brick and mortar locations across the city.

Empanada Mama

Brazilian, Jamaican, Cuban, Greek… Empanada Mama has it all.

Empanada Mama honors NYC’s multifaceted culinary mosaic in the best of ways and offer more than 40 empanada varieties, such as:

• El Jefe: Slow-cooked birria beef, sweet roasted corn & peppers, Oaxaca cheese & cilantro lime rice
• Desayuno Colombiano: Colombian pork sausage, cheddar cheese, eggs, Spanish onion
• Greek Spinach Pie: Spinach and feta cheese

We’re particular fans of their Viagra Corn Empanada, which features a corn dough base stuffed with a succulent seafood stew made with tiger shrimp and fresh crab meat.

Find them across Manhattan, on the Lower East Side, Hell’s Kitchen, East Village, Times Square, and on the Upper East Side.

Interested in discovering more of NYC’s unique culinary culture? Expand your culinary horizons and check out our guide to the 10 Most Unusual Foods That You Should Try.

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But what exactly makes Spanish saffron so prestigious? Are there particular varieties that are better than others? What dishes include it? Where should visitors buy it?

We’re here to answer all your azafrán-related questions. Read on and discover the ins and outs of Spanish saffron.

What is saffron?

At the most basic level, saffron is a spice that comes from the dried stigmas of the purple crocus flower (also known as saffron rose). These stringy stigmas are long and red in color, and have a faint floral, sweet note that provides aromatic qualities to various diverse recipes and preparations.

Where does saffron come from?

While the exact birthplace of this fragrant spice is unknown, experts believe that it was first cultivated in Persia and Asia Minor, where it is still heavily used today. It’s been cited in everything from Homer’s Iliad to Apicius’ De Recoquineria, one of the oldest cookbooks in the Western world. But it wasn’t until the 10th Century that saffron would make its way over to Spain; like so many other key ingredients in the Spanish culinary repertoire, azafrán was introduced by the Moors.

Za’faran, as known in Arabic, would over time, become a staple throughout the Iberian Peninsula and beyond. It continued to spread throughout other parts of Europe, and today you can also find it as a protagonist in traditional dishes like Provençe’s bouillabaisse or risotto milanese from Lombardy.

While saffron’s main use is gastronomic, it has also historically been used as a dye, a perfume, and even as medicine! It’s purported to help digestion, ease intestinal pain, and even lower cholesterol.

Today, Iran, India, Spain, Afghanistan, and Morocco are the biggest producers of saffron internationally.

How is saffron used in Spain?

Saffron is present in various regional culinary traditions across Spain in modern day. In Valencia, for example, it’s the ingredient that gives paella its characteristic golden, yellow hue and delightful, fragrant scent.

Insider’s tip: Check out our Top Picks for Paella in Valencia and avoid the tourist traps.

You can also taste Spanish saffron in the famed fabada asturiana – a hearty Asturian meat and bean stew which is seasoned with smoked paprika, garlic, and saffron. You can also find this special ingredient in patatas a la importancia, a potato fritter dish from Castilla y Léon that’s smothered in a tangy, flavorful sauce made from garlic, parsley, and saffron.

Spanish dishes like paella owe their bright yellow hue to the glorious spice azafrán (saffron).

Saffron from Castilla La Mancha

And though you can find the aromatic spice cultivated in a number of Spain’s autonomous communities, like Aragon or Cataluña, the highest quality undoubtedly comes from the region of Castilla La Mancha.

Famously known as the land of Don Quixote, Castilla La Mancha is the first saffron-producing region in the world that counts with a Denomination of Origin protection status (since 1998), an indicator which guarantees that Manchegan saffron enjoys a differentiated quality from other variants. This specifically means that in order to be able to be marketed as “Manchegan,” this saffron has to have been produced in the regions of Albacete, Toledo, Cuenca, or Ciudad Real under quality controlled conditions.

Today, azafrán is still very much tied to the Manchegan tradition; you’ll find it included in tasty regional recipes for favorites like pisto manchego, and some might even opt to include it in desserts like arroz con leche. In various towns, there still remains the custom of gifting newlyweds saffron as a symbol of prosperity. And in the village of Consuegra, around the last Sunday in October, you’ll find the Festival de la Rosa del Azafrán – a traditional folkloric festival that offers a range of saffron-centered activities, including a contest to see who can extract the crocus the fastest.

What makes Manchegan saffron the best of the best?

Manchegan saffron is particularly strong and aromatic, meaning that a little goes a long way. And this, in great part, is due to the traditional cultivation process that is still followed in La Mancha, where violet crocus flowers have to be hand-picked one by one on the exact day that they bloom, before sunrise, in esparto grass baskets.

As the crocus flower is closed during the night and opens with the first rays of the sun, the stigma loses its properties with the sun and temperature fluctuations, meaning that it is very important to pick the rose before dawn.

After the flowers are collected, they are brought to las mondadoras, or those –typically older women– who are in charge of separating the crocuses by hand, one by one. Once completed, the red strands are “toasted” in a ciazo, a traditional vessel over a low flame, so the saffron can be conserved. The saffron stigma is never mixed with other parts of the crocus flower, as sometimes occur in other parts of the world, making for a purer, more intense flavor.

Why is saffron so expensive?

It is because of this laborious, time-intensive process that saffron is sold at a particularly high retail value. Because of its laborious, time consuming process, saffron production in La Mancha has declined in the past few decades; rising temperatures and droughts have also impacted the overall yield.

Nonetheless, the government of Castilla La-Mancha says it is committed to helping growers find solutions to the difficulties they face and wants to incentivize younger generations into the sector and to help farmers modernize their harvests.

Insider Tip: Visit the Saffron Museum in Toledo and learn more about the specific traditional processes in the Manchegan saffron harvest.

Fake saffron vs. the real deal

Because of its high price tag, the market has, in recent years, faced quite a bit of adulteration. Since real saffron is expensive to produce, be prepared to spend at least 10 Euros per gram (for any variety). If the product cost less than this amount, there’s a good chance you’re not looking at pure saffron.

Spanish saffron prices

While prices will vary based on yearly harvest levels, Manchegan saffron can be found for roughly 11.40 Euros per gram in 2023.

Madrid-based guide Montse, who is an expert on saffron, advises that you should always check the packaging to make sure that it says “harvested in Spain.” This is because other varieties are often imported – and then repackaged as Manchegan or Spanish saffron.

She also suggests checking the quality by looking for short red strands, where the yellow bit of the flower has been chopped off or is “coupé,” as it has no culinary value and will add unnecessary weight and moisture to the saffron. She recommends always buying saffron in strands, as you can never really know what is in saffron powder.

Buying saffron in Spain

Generally speaking, we recommend opting for genuine Manchegan saffron, which will always be protected by a Designation of Origin (Denominación de Origen, or D.O.) seal. Local markets are always a good place to get your spices, but check out the following specialty spots if you’re interested in acquiring azáfran when visiting the following destinations.

Where to buy saffron in Barcelona

Casa Gispert

One of the oldest gourmet shops in Barcelona, Casa Gispert has been around since 1851 and specializes in spices, as well as a high quality selection of nuts, dried fruits, olive oils, turrones, and more. It’s a great spot to buy saffron if you happen to find yourself in the Born neighborhood. 

Insider tip: Head to the back of the store and take a peek at their evergreen oak wooden oven in the back, which has been around since they opened. And be sure to try their freshly roasted nut products; everything from their almonds, to their hazelnuts, pistachios, or macadamia nuts are to die for.

Mercat de Santa Caterina

Mercat de Santa Caterina offers a couple of outposts where you can buy high quality saffron. Our favorite is Queviures Lamiel, which features D.O.P. certified Manchegan saffron, along with a good selection of ground spices, like Spanish pimentón (paprika). 

Where to buy saffron in Madrid

La Melguiza

La Melguiza is the store to visit in Madrid if you’re looking to purchase saffron and saffron-related products.

Located next to Mercado de San Miguel, La Melguiza acts as a sort of tribute to the saffron flower; the store seeks to promote the consumption of azafrán both in its pure form, as well as through products that also reflect its delicacy, value, and tradition. From oils and honeys to aromatic candles or shampoos, La Melguiza is a must for any azafrán-aficionado.

Mercado de la Cebada

Located in La Latina, Mercado de la Cebada is a food-lover’s paradise and is one of Madrid’s oldest markets, dating back to 1875. We’re big fans of Bejarano Gourmet, which has been in La Cebada for more than 35 years, and offers azafrán in various different sizes.

Where to buy saffron in Seville

Alhacena a Granel

Located a few streets from Sevilla’s emblematic Basilica de la Macarena, Alhacena a Granel (Calle Relator, 50) offers everything from legumes to teas and spices a granel –or in bulk. It’s a great place to stock up on some saffron while sightseeing.

Mercado de la Feria

Appropriately located on Feria street, Sevilla’s Mercado de la Feria offers various stalls where you can get azafrán. Ramirez Romero, which dates back to 1937, and is still family-run, is a sure bet for high quality Manchegan saffron.

Portable and safe to bring on a plane, saffron is a great gift to bring back home, so you can continue to enjoy Spanish flavors well after your trip. For more ideas, check out our guide to The Best Food Souvenirs in Spain.

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Pasta in Naples is another very serious experience. Located in the lush region of Campania, the Parthenopean city has access to an incredible array of fresh ingredients, making for some particularly delicious local specialties. From classics like the seafood-based spaghetti alla vongole to more seasonal favorites such as lasagne di carnevale, Napoli’s pasta repertoire has much to offer. 

Pasta e Fagioli con Cozze

Peasant food is oftentimes the tastiest. Pasta e fagioli, or pasta with beans, is a prime example: It’s a dish you’ll find across Italy, which historically fed communities across the boot-shaped nation. In Naples however, there’s a particularly tasty variant of this bean-based classic: pasta e fagioli con cozze.

In this pasta, mussels (and their natural juices) are added to the mix, making the dish particularly succulent. The most classic preparation features ditalini pasta, white cannellini beans, mussels, and their cooking liquid, garlic, white wine, olive oil, peperoncino, tomatoes, herbs, and seasonings.

Spaghetti alla Puttanesca

Puttanesca is another Neapolitan classic, which consists of spaghetti paired with a sauce made from tomatoes, olive oil, olives, anchovies, peperoncino, capers, and garlic. While this spicy, savory sugo is bound to surprise your tastebuds with its bold flavors, you may also be surprised by its name, which translates roughly into “spaghetti in the style of the whore.”

Like many Italian dishes (most, if we’re being honest), the exact origins of puttanesca are uncertain. But there are a couple of theories: 

One popular story states that puttanesca was invented in one of many brothels in the Naples working-class Quartieri Spagnoli. Since it’s relatively quick to prepare, it is said that the prostitutes made it for themselves so they could minimize the interruption of their business. 

The other is that one late evening in the 1950s, a group of restaurant-goers in Ischia asked the chef to prepare una puttanata qualsiasi, which translates into “make any sort of garbage,” since it was already late and the restaurant had run out of various ingredients. The chef threw together whatever was left, and alas, spaghetti alla puttanesca was born.

While in Naples we recommend trying this iconic pasta dish it at Antica Trattoria da Ettore (Via Gennaro Serra, 39) located around the corner from Piazza del Plebiscito.

Spaghetti alle Vongole

Today, you can find spaghetti alle vongole all over Italy (and the world). Neapolitans however, will be quick to remind you that this beloved seafood pasta originated in Napoli, where vongole (clams) have been a prized ingredient for many centuries. 

The first noted recipe for spaghetti alle vongole dates back to 1839, and was published by Ippolito Cavalcanti in his cookbook, Cucina Teorico-pratica. This original take called for just five ingredients—pasta, olive oil, garlic, parsley, and fresh clams, which is a formula that to this day, has experienced very few alterations. 

Some spots, however, will also serve spaghetti alle vongole in rosso, which simply includes the addition of tomatoes and fresh basil. 

‘O Rraù (or Ragù Napoletano) 

Ragù Napoletano, known as ‘o rraù in the local dialect, represents the quintessential Sunday family meal. Not to be confused with ragu alla bolognese, which features ground beef, Neapolitan-style ragù uses a combination of various meat cuts, such as veal shank, Neapolitan chops, pork ribs, fresh sausages, and pork rinds. And in contrast with its Northern counterpart, an abundance of tomatoes is preferred.  

Usually, the ragù-making process starts early in the morning, since it requires hours of cooking in order to acquire its emblematically thick and creamy texture. But it’s well worth the trouble– once the pork meat is ready, the sauce is paired with pasta and topped off with Parmigiano and fresh basil to make an irresistibly rich primo. 

But what about the beef? Since it takes longer to cook, it’s reserved for the secondo!

Lasagne di Carnevale

Many cities across Italy tend to favor fried sweets for carnival celebrations. And while Naples is no exception, there’s an additional Carnival claim to fame: lasagne.

In mid-February, pasta sheets are filled with a hefty combination of that same ragù napoletano with salsiccia (sausage), salame, meatballs, caciocavallo, and ricotta to make the mouthwatering, delectable dish known as lasagne di carnevale. Every family has its own recipe, but what’s certain is that Neapolitan carnival lasagne will never be missing from the martedi grosso table, when gluttony and excess are not just accepted, but actively encouraged. 

If you’re lucky to be in Naples around carnevale, head to Januarius (Via Duomo 136/138) and try their lasagne, which is served with a tremendously generous amount of their homemade ragù.

Gnocchi alla Sorrentina

Another beloved Sunday dish from the region of Campania is gnocchi alla sorrentina, which hails from the coastal city of Sorrento, just an hour outside of Naples.

This simple preparation features homemade potato gnocchi doused in a creamy sauce made from tomato, mozzarella, basil, and parmigiano, which is finished off in the oven to give it a golden-brown bake. And while this is the classic version, there are many renditions of gnocchi alla sorrentina. For example, there are those who opt for cherry tomatoes, rather than the classic San Marzano; others prefer fior di latte to mozzarella di buffala when thinking about the mozzarella component; a select few even choose to add eggplant.

No matter which version of gnocchi alla sorrentina you end up trying, your palate is bound to be pleased by those soft potato-based pillows smothered in that tangy, rich sauce.

Looking for more vegetarian options? Check out our guide to dining meat-free in Napoli.

Sugo alla Genovese

The name of sugo alla Genovese can be a little misleading. While you may associate this beefy recipe with the city of Genoa, or at least the region of Liguria, it’s distinctly Neapolitan!

While sugo alla Genovese has been a staple in Naples since the 15th Century, some historians think that sauce may have been brought by Genovese immigrants or merchants, at a time when Genoa and Naples were two of Italy’s most important ports. Others believe that it could be referring to the inventor’s name since Genovese is a widespread last name throughout Campania.

Typically paired with paccheri or ziti, the sugo features cuts of beef, pork, veal, or sausage that are later combined with a slow-cooked onion soffritto that can take up to eight hours to prepare. Once ready, the sugo is topped off with grated parmigiano or pecorino and is ready to be enjoyed. 

The best spot in Naples to try this delicacy is at Locanda del Cerriglio (Via del Cerriglio, 3) where the sugo is always prepared fresh and features irresistibly silky coppery Montoro onions.

Pasta Patate e Provola

Like various other Neapolitan recipes, pasta patate e provola is a dish with humble origins. Historians say it is thought to date back to the 17th century, right after potatoes were brought back from the Americas. And much like other traditional peasant dishes that were invented out of necessity. It relies on just a couple of cheap but filling ingredients –in this case, pasta, potatoes, and cheese. Traditionally, peasants would actually use the rind of the cheese, as it was too precious to throw away

The traditional recipe calls for a Neapolitan pasta variety called mista or munnezzaglia in Neapolitan dialect, which consists of a mix of different shapes of pasta, both long and short. This style of noodles originated from the time that peasants would collect various leftover pasta and repurpose it. 

Today, it’s a well-established favorite across Naples. It is usually prepared azzeccata – a style in which the potato-cheese mixture gains an ultra-creamy, melty texture, also thanks to the starch from the pasta water. In Neapolitan dialect, it means “sticky,” which makes sense, since it’s what binds all of the ingredients together.

Try this decadent classic at Trattoria Da Nennella (Vico Lungo Teatro Nuovo, 103/104/105) in the Quartieri Spagnoli. Even if there’s a line (which there will probably be), it’s most definitely worth the wait.

Discover Italy’s unofficial culinary capital as you taste your way through the pastry shops, wine bars, and pizzerias of Naples on our Ultimate Naples Food Tour! Join us for 10 food tastings, two glasses of wine, a coffee and a limoncello throughout four vibrant neighborhoods in Naples.

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From the decadent torta caprese to sticky rum-soaked babà, the Parthenopean city has many options that will satisfy even the pickiest of sweet tooths. And each Neapolitan pastry reveals something about the city’s history, culture and identity.

Don’t know where to start? We’re here to lend a hand! Check out this guide to 10 must-try Neapolitan pastries.

Babà

Along with pizza, babà is one of Naples’ most iconic foods. Found across the city’s numerous pasticcerie, this sweet mushroom-shaped sponge cake is soaked in a sticky, rum-based syrup. The classic version is typically served plain, but you can also find it stuffed with jams, creams, or even Nutella.

Today, babà napoletano remains one of Naples’ culinary staples. But curiously enough, this boozy Neapolitan pastry was first made in France by an exiled Polish king.

Insider’s tip: Check out Pasticceria Giovanni Scaturchio in Piazza San Domenico Maggiore. Not only do they serve some of the best babà in the city, but they also offer the innovative Babà-Vesuvio, which takes the shape of the city of Naples.

Sfogliatella

You’ll find sfogliatella all over Naples, but what many people don’t know is that there are actually two different varieties of this sweet staple!

Sfogliatella riccia features a crispy, layered puff pastry that’s stuffed with various fillings. The most traditional is a combination of semolina, ricotta, candied fruit, milk, eggs, and sugar. However, today you’ll find it prepared with many different creative flavors, like pistachio, Nutella, or even pear and ricotta.

The frolla variety, while harder to find, is equally as tasty. Unlike its curly counterpart, it is round in shape, and its shell is made with sweet shortcrust. It’s filled with that same ricotta combination and baked until golden brown.

Torta Caprese (Caprese Cake)

You may be familiar with caprese salad, the well-known tomato, basil, and mozzarella mix that hails from the island of Capri. But did you know that the island also has another, cocoa-based claim to fame?

There are various legends associated with this chocolatey tart. Some say that Caprese cake is no more than a local version of the Austrian sachertorte. Others say the origins trace back to 1920, when it’s believed that chef Carmine di Fiore was tasked with the job of making a chocolate almond cake for three American gangsters. Apparently, Carmine forgot to include the flour, but luckily, the gangsters loved this flourless creation and thus, the torta caprese was born.

No matter which story you choose to believe, be sure to try this most decadent of Neapolitan pastries. This chocolate delicacy is usually comes served with a scoop of gelato when ordered at a restaurant.

Graffa napoletana

Pretty much every culture has their own spin on donuts, and Neapolitan pastry culture is no exception. The Campanian capital’s version is graffa napoletana, a sweet and fluffy fried dough made with flour, eggs, butter, and boiled potatoes.

Like babà, graffa also reflects Naples’ multi-cultural history. It is believed that this fluffy fritter originates from the Austrian krapfen, which arrived in Naples around the 18th century, when the city was under Austrian domination.

Today, graffa is distinctly Neapolitan and forms part of the city’s rich culinary culture. It’s traditionally associated with Carnivale and Father’s Day, but you can still find it at bakeries and restaurants all year round. Pair it with a Neapolitan caffé and indulge! 

Torta pera e ricotta

Almost resemblant of an ice cream sandwich, this chilled torta features two ultra-thin hazelnut-based cookies wedged around a thick filling of ricotta and poached pears. It’s very typical of the Amalfi Coast and many spots refer to it as Torta Amalfitana.

This creamy dessert capitalizes on two famous ingredients from the region: pera pennata, a sweet dark green pear from the town of Agerola, and nocciola di Giffoni, a highly-esteemed variety of hazelnut grown in a select number of towns across Salerno.

Biscotto all’amarena

If you think biscotto all’amarena looks as though it’s been stuffed with a brownie and covered in a shortbread, you’re not far off. Known as the ugly duckling of Neapolitan pastries, it was originally a “scrap” cookie, incorporating different parts of leftover dough to make the base denser.

There’s nothing ugly about the taste, though. This thick biscuit features a delicious combination of shortcake, chocolate, and amarena (sour cherry) jam or syrup. Today, it’s hard to find one amarena that looks or even tastes the same. Each bakery has its own take on this Neapolitan pastry, so you’re always in for a tasty surprise.

Zeppola di San Giuseppe

As its name indicates, this indulgent sweet is linked to San Giuseppe, known as St. Joseph, and is famously consumed for his saintly celebration on March 19th. The pastry itself is a fluffy choux dough typically fried in the shape of a ring, which is topped off with a rich, fragrant swirl of cream and macerated amarena cherries. And as is the case for many other Neapolitan pastries, the exact origins of the Zeppola di San Giuseppe are hazy.

The first written recipe dates back to 1837 and was written by the famous Neapolitan gastronome Ippolito Cavalcanti, Duke of Buonvicino. Nonetheless, it is thought that in the 19th century, a Neapolitan baker named Pasquale Pintauro popularized the treat by selling them from a street cart. At that time, most sweets were associated with particular holidays, so Pintauro ingeniously chose to sell them on St. Joseph’s Day, since San Giuseppe–the father of Christ–had fed his family with fried pancakes while they escaped to Egypt.

Today, you can also find baked zeppola, however Neapolitans tend to agree that the tastiest ones are always fried.

Pastiera

Many traditionally Christian societies celebrate Easter with chocolate eggs. Naples however, is home to another incredibly tasty Easter delicacy: pastiera.

This beloved Easter staple features a shortcrust pastry cake stuffed with a fragrant filling, of baked wheat, ricotta cheese, candied fruit, and orange blossom essence. Many connect pastiera’s origins to Parthenope, the Greek siren who lived in the Gulf of Naples. Legend has it that as a way to thank Parthenope for her sweet singing, Neapolitans brought her the gifts of ricotta, flour, eggs, milk, spices, and sugar, which she ended up combining to make pastiera.

Insider’s Tip: We recommend tasting this ricotta-based favorite at Leopoldo Infante. Along with full-sized pastiera, they sell pastierine–an individually-portioned version of the cake, which is a good option if you don’t want to buy the entire tart. And best of all, you don’t have to wait until Easter to try them, since they’re available all year long.

Struffoli

If graffa is for Carnevale, zeppole is for Father’s Day, and pastiera is for Easter, then how do Neapolitans celebrate Christmas? With struffoli, of course!

Originally from Greece, these delectable marble-sized morsels of dough are fried in oil and then dipped in honey. To give them a festive look, they’re decorated with colorful diavulilli (nonpareil sprinkles) and bits of orange rind, making for a simple but delicious festive sweet.

Many other regions of Italy have similar interpretations of struffoli, such as cicerata and cicerchiata. Interestingly enough, struffoli are also served on Easter in many Italian-American homes.

Neapolitans really do have a sweet tooth! Find more tasty treats in our post on the best gelato in Naples!

The post Amarena to Zeppola: 10 Must-Try Neapolitan Pastries appeared first on Devour Tours.