7 Must-Try Italian Winter Dishes

With winter in full swing, the chill in the air is hard to ignore—especially if you’re planning a trip to the Italian Alps. One of the best ways to stay cozy during these frosty months is by indulging in hearty Italian dishes. Below, we’ve rounded up some delightful meals from across the country that are perfect for warming up. Let’s dive right in:

POLENTA
Polenta, a comforting dish from Northern Italy, is made with cornmeal and has a porridge-like consistency. It’s incredibly easy to prepare and wonderfully versatile. You can fry it, grill it, boil it, or even bake it! Pair polenta with meat and vegetables, and you’ve got an ideal winter meal. You usually find polenta served alongside Caponata, a Sicilian eggplant stew flavored with a sweet and tangy sauce, meat, mushrooms or cheese such as Squaquerone

RIBOLLITA
What could be better for beating the winter chill and warding off colds than a bowl of hearty soup? Ribollita, a Tuscan classic, is made with cannellini beans, vegetables, and leftover bread. This traditional “cucina povera” dish was designed to use up any stale bread and extra veggies lying around. The name translates to “reboiled,” and it’s often said that the soup tastes even better the next day. Sometimes, the simplest recipes bring the most comfort.

CASSOEULA
This rich and flavorful dish from Lombardy, in Northern Italy, combines savoy cabbage with various cuts of pork. According to tradition, January 17, celebrated as the feast of St. Anthony Abbot, was the day to butcher pigs. Cooks would prepare cassoeula with the less easily preserved cuts of pork, while the prime pieces were salted and cured. Today, this stew, typically served with polenta and a glass of red wine, is best enjoyed after the season’s first frost, when the cabbage is at its tastiest.

RISOTTO
A piping hot pot of risotto is perfect for warming up the kitchen and your soul on a cold winter day. At its core, risotto requires just three main ingredients: a rich broth, Italian short-grain rice (high in starch for that creamy texture), and a splash of dry wine. The broth is slowly added to the rice while stirring continuously until it reaches a creamy, al dente consistency. You can enhance it further with ingredients like porcini mushrooms, saffron, or seafood for a satisfying winter treat.

FONDUTA
This cheese-lover’s dream is the ultimate winter comfort food. Fonduta, a specialty of the Aosta Valley, transforms melted fontina DOP cheese into a velvety cream, perfect for dipping meats, potatoes, polenta, or toasted bread. Rooted in Swiss and French culinary traditions, this recipe is made by melting slices of fontina in milk and butter over a flame, using a special pot designed for communal dipping with forks. Ideal for enjoying by the fireplace, fonduta is both comforting and indulgent.

PETTOLE
If you’re strolling through the streets of Taranto, you’ll be drawn in by the enticing aroma of fried delicacies. Pettole are a winter favorite in Apulia, available in both sweet and savory versions. Whether sprinkled with sugar or filled with ricotta or anchovies, these small, deep-fried dough balls are irresistible. Traditionally prepared on December 22 for St. Cecilia’s Day, pettole are the perfect snack to kick off the festive season or enjoy as a comforting appetizer during the holidays.

GALLURA SOUP
As its name suggests, this dish hails from the Gallura region of Sardinia. Despite being called a soup, it’s more like a cross between lasagna and a flan. Known locally as suppa cuata (hidden soup), it’s made with layers of stale bread, broth, and Sardinian cheeses like casizolu and pecorino. Baked in the oven until golden and fragrant, this hearty dish is infused with aromatic herbs. Gallura soup is the perfect comfort food for sharing with loved ones on a cold winter evening.