Italian cuisine is a popular food option throughout the United States and Canada. Of course, if you have ever dined on these regional Mediterranean dishes then you know why it is so popular. Italian food is rich in flavor and filling to boot; meaning you really get what you pay for at any leading Italian restaurant.

However, if you are looking for more adventurous Bello Montreal Deli Italian dishes, you might want to consider any one of the following:


More commonly known in Italy as “cucina povera” or “poor man’s food”, this dish was originally devised and eaten by servants who would collect the unfinished bread and vegetables and other table scraps that fell from their master’s table.  They would basically combine the ingredients in a pot and boil them in water.  As a matter of fact, “ribollita” means “reboiled” in Italian.

Through the boiling process, the bread scraps would thicken the broth which makes it more resemble chili than soup.  Still, this dish of humble origin has become somewhat of a proud delicacy in its birth region of Tuscany.


If you have eaten at a higher end Italian restaurant then you have probably seen this dish on the menu, at least.  Perhaps you have not been adventurous enough to try eat, or just haven’t been in the mood.  Either way, make sure you consider this dish of veal shank slow braised in white wine and vegetables served with garlic gremolata.  Traditionally a Milanese dish, modern recipes may also include tomatoes. Regardless, make sure that you scoop the velvety marrow out of the veal bones at the end of the meal.


Spaghetti lovers pay attention!  This signature dish of the Veneto region is similar to the most commonly loved pasta dish in the West, but consists of thicker, tubular noodles—like a longer, more coarse macaroni—with a simple sauce.  The noodles are traditionally made out of buckwheat flour and duck eggs (instead of white flour and chicken eggs) so they are much richer in flavor. Most often they are served in a dry red wine sauce with vegetables and roasted wild duck and then garnished with parsley and, perhaps, a little Parmesan cheese.


Simple and straightforward “rice and peas” is more flavorful than you might think.  The two main ingredients are just cooked down with a stock and a seasoning in a method very similar to risotto, but you do not stir risi e bisi like you would a risotto, which results in a thicker Venetian dish more balanced and textured than risotto.