<strong>Pizza Napoletana: </strong>Perfect for breakfast, lunch, dinner and all meals in between. Click through the gallery for more delicious dishes:
Pizza Napoletana: Perfect for breakfast, lunch, dinner and all meals in between. Click through the gallery for more delicious dishes:
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<strong>Tagliatelle al ragù: </strong>A perfect blend of delicate ragù sauce and fresh golden tagliatelle. Just don't call it "spaghetti bolognese."
Tagliatelle al ragù: A perfect blend of delicate ragù sauce and fresh golden tagliatelle. Just don't call it "spaghetti bolognese."
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<strong>Rigatoni alla carbonara: </strong>A simple yet delicious combination of raw egg, pork cheek, pecorino cheese and pepper.
Rigatoni alla carbonara: A simple yet delicious combination of raw egg, pork cheek, pecorino cheese and pepper.
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<strong>Trofie al pesto: </strong>Basil, Parmigiano Reggiano cheese, pine kernels, garlic cloves, coarse salt and extra virgin olive oil, bashed together in a Genoese marble mortar and served with trofie pasta twists.
Trofie al pesto: Basil, Parmigiano Reggiano cheese, pine kernels, garlic cloves, coarse salt and extra virgin olive oil, bashed together in a Genoese marble mortar and served with trofie pasta twists.
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<strong>Lasagne: </strong>Rich layers of ragù, béchamel sauce and Parmigiano cheese oozing between hand-made "sfoglia" sheets of fresh flat pasta.
Lasagne: Rich layers of ragù, béchamel sauce and Parmigiano cheese oozing between hand-made "sfoglia" sheets of fresh flat pasta.
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<strong>Brodetto: </strong>Ray, mullet, sole, redfish and prawns swim in a bubbling pool alongside semi-ripe tomatoes, parsley and garlic.
Brodetto: Ray, mullet, sole, redfish and prawns swim in a bubbling pool alongside semi-ripe tomatoes, parsley and garlic.
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<strong>Tortellini: </strong>Handmade pasta shaped like knots are stuffed with pork loin, ham, Mortadella salami, Parmigiano cheese, eggs and nutmeg. Allegedly inspired by an erotic belly button.
Tortellini: Handmade pasta shaped like knots are stuffed with pork loin, ham, Mortadella salami, Parmigiano cheese, eggs and nutmeg. Allegedly inspired by an erotic belly button.
Beduschi Claudio/AGF/Universal Images Group/Getty Images
<strong>Gelato:</strong> Frozen milk, cream, eggs and sugar combine to form a taste of perfection. Traditional local flavors include pistachio, toasted almond, lemon, mandarin orange and fig.
Gelato: Frozen milk, cream, eggs and sugar combine to form a taste of perfection. Traditional local flavors include pistachio, toasted almond, lemon, mandarin orange and fig.
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<strong>Baccalà alla Vicentina: </strong>Don't be put off by the idea of reconstituted dried fish. You're in Italy, so you're in safe hands.
Baccalà alla Vicentina: Don't be put off by the idea of reconstituted dried fish. You're in Italy, so you're in safe hands.
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<strong>Polenta: </strong>A peasant dish believed to have aphrodisiac powers. If that's not sexy enough, it's also a great gluten-free substitute for bread or pasta.
Polenta: A peasant dish believed to have aphrodisiac powers. If that's not sexy enough, it's also a great gluten-free substitute for bread or pasta.
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<strong>Carciofo alla giudia: </strong>A delicacy of Rome's Jewish quarter, crispy artichokes are dipped twice in frying oil at different temperatures.
Carciofo alla giudia: A delicacy of Rome's Jewish quarter, crispy artichokes are dipped twice in frying oil at different temperatures.
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<strong>Risotto alla Milanese:</strong> Infused with golden saffron, this exotic twist on an Italian classic is said to have been inspired by an artist.
Risotto alla Milanese: Infused with golden saffron, this exotic twist on an Italian classic is said to have been inspired by an artist.
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<strong>Porceddu: </strong>If you can stomach the scenes of baby pigs being staked and roasted in Sardinia, the results are delicious.
Porceddu: If you can stomach the scenes of baby pigs being staked and roasted in Sardinia, the results are delicious.
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<strong>Bombolotti all'Amatriciana: </strong> Thick, wide macaroni traps a sauce made from premium tomatoes, fried crispy pork cheek and a topping of grated savory Roman pecorino cheese.
Bombolotti all'Amatriciana: Thick, wide macaroni traps a sauce made from premium tomatoes, fried crispy pork cheek and a topping of grated savory Roman pecorino cheese.
Anacleto Rapping/Los Angeles Times/Getty Images
<strong>Caponata:</strong> A sweet-sour blend of vegetables dressed in a sauce of tomato extract, onions, celery, capers and olives.
Caponata: A sweet-sour blend of vegetables dressed in a sauce of tomato extract, onions, celery, capers and olives.
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<strong>Tiramisù: </strong>Italian desserts meet Italian coffee in a creamy concoction said to have been created to keep brothel customers perky.
Tiramisù: Italian desserts meet Italian coffee in a creamy concoction said to have been created to keep brothel customers perky.
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<strong>Insalata Caprese: </strong>Tomatoes, mozzarella and fresh basil -- plus a dash of the finest olive oil -- all working in harmony.
Insalata Caprese: Tomatoes, mozzarella and fresh basil -- plus a dash of the finest olive oil -- all working in harmony.
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<strong>Linguine allo scoglio: </strong>Linguine entwined with calamari, clams, mussels, shrimp and baby prawns and dressed with chili pepper, parsley, tomatoes and a glug of white wine.
Linguine allo scoglio: Linguine entwined with calamari, clams, mussels, shrimp and baby prawns and dressed with chili pepper, parsley, tomatoes and a glug of white wine.
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<strong>Parmigiana:</strong> An oozing stratification of fried eggplant slices, Pachino tomato sauce, eggs, fresh basil and caciocavallo or fior di latte cheese.
Parmigiana: An oozing stratification of fried eggplant slices, Pachino tomato sauce, eggs, fresh basil and caciocavallo or fior di latte cheese.
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<strong>Coda alla vaccinara: </strong>Oxtail is stewed for hours, days even, in a huge pan of celery, carrots, onions and a liter of red wine.
Coda alla vaccinara: Oxtail is stewed for hours, days even, in a huge pan of celery, carrots, onions and a liter of red wine.
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<strong>Vitello tonnato: </strong>Italy's answer to surf and turf, thin sliced veal is covered with a dense layer of mayonnaise mixed with shredded tuna, anchovies and capers.
Vitello tonnato: Italy's answer to surf and turf, thin sliced veal is covered with a dense layer of mayonnaise mixed with shredded tuna, anchovies and capers.
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<strong>Malloreddus alla Campidanese: </strong>Tiny pasta shells served with a sauce of onions, sausage ragù or dried salami and dressed with salty Sardinian pecorino cheese.
Malloreddus alla Campidanese: Tiny pasta shells served with a sauce of onions, sausage ragù or dried salami and dressed with salty Sardinian pecorino cheese.
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<strong>Tonnarelli cacio e pepe: </strong> A simple signature dish of Rome, this more or less involves grating fresh pecorino cheese onto steaming hot spaghetti and sprinkling black pepper.
Tonnarelli cacio e pepe: A simple signature dish of Rome, this more or less involves grating fresh pecorino cheese onto steaming hot spaghetti and sprinkling black pepper.
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<strong>Sfogliatella: </strong>Shaped like a shell, one version of this sweet treat has crunchy layers of puff pastry stuffed with fresh sweet ricotta cheese, crushed candied orange bits, vanilla and cinnamon. It's sprinkled with sugar.
Sfogliatella: Shaped like a shell, one version of this sweet treat has crunchy layers of puff pastry stuffed with fresh sweet ricotta cheese, crushed candied orange bits, vanilla and cinnamon. It's sprinkled with sugar.
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<strong>Culurgiones: </strong>These handmade ravioli are stuffed with mashed potatoes, chopped mint, garlic and grated Sardinian pecorino cheese. They're best savored straight, "in white," with no added sauce but just bit of extra virgin olive oil.
Culurgiones: These handmade ravioli are stuffed with mashed potatoes, chopped mint, garlic and grated Sardinian pecorino cheese. They're best savored straight, "in white," with no added sauce but just bit of extra virgin olive oil.
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<strong>Agnolotti del plin: </strong>Hand-made squared ravioli with zig-zag edges filled with roasted meat, these are usually eaten either with veal broth, a rich meat sauce or with butter and sage.
Agnolotti del plin: Hand-made squared ravioli with zig-zag edges filled with roasted meat, these are usually eaten either with veal broth, a rich meat sauce or with butter and sage.
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<strong>Risotto al Gorgonzola: </strong>Born on the border between Lombardy and Piedmont, this dish uses local rice varieties to slowly absorb vegetable broth, with Gorgonzola cheese added at the end.
Risotto al Gorgonzola: Born on the border between Lombardy and Piedmont, this dish uses local rice varieties to slowly absorb vegetable broth, with Gorgonzola cheese added at the end.
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<strong>Timballo: </strong>Invented as a way to conserve expensive ingredients and make meals last for days, timballo is Italy's answer to a savory pie. Almost anything can be added as a filling.
Timballo: Invented as a way to conserve expensive ingredients and make meals last for days, timballo is Italy's answer to a savory pie. Almost anything can be added as a filling.
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Italy's most delicious dishes

Editor’s Note: Sign up for?Unlocking the World, CNN Travel’s weekly newsletter. Get the latest news in aviation, food and drink, where to stay and other travel developments.

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In travel news this week: soda cans exploding mid-flight, trouble in the Dublin wax museum, Italy’s must-try foods and the snack that’s too dangerous to serve in coach.

Tiramisù’s inventor has died

Raise your spoons this weekend to the inventor of tiramisù. Italian pastry chef Roberto Linguanotto, said to be the creator of the delicious mix of coffee-soaked ladyfingers and cocoa-sprinkled mascarpone, passed away on July 28. He was 81.

While the origins of this beloved dessert are hotly debated, the strongest claim is that Linguanotto rustled it up at a restaurant called Le Beccherie in Treviso, in the Veneto region of Italy, back in 1972.

A lot later than you thought? It’s just one of a number of iconic foods with surprising histories. If you’re hungry for more, take a look at our roundup of classic Italian dishes you need to try from across the country’s 20 regions. Expand your palate from pizza and porceddu to carbonara and culurgiones.

Airplane food and drink

We at CNN have warned you before about the perils of inflight drinking – the pressurized cabin makes alcohol effects worse – but there’s a new danger we hadn’t seen coming.

In the United States, soda cans have been exploding on Southwest flights “like little bombs.” Here’s why.

Over in Asia, instant noodles in hot water are the snack deemed so hazardous on Korean Air that they’re no longer being served to economy class passengers on long-haul flights (although prestige and first-class customers can still keep slurping). It’s all because of one of 2024’s least desirable travel trends: turbulence.

Continuing the theme of unfortunate eruptions at 35,000 feet, a “biohazard” prompted a United Airlines flight diversion on July 28, with the crew reportedly vomiting as they dealt with the matter. Here’s one group of people who’d be handy to have around in that situation: barf bag collectors. With most airlines no longer providing the spew sacks as standard, this community of hobbyists are the people to turn to when times get rough.

New UNESCO sites

The UNESCO World Heritage Committee has been announcing the latest sites around the world to achieve World Heritage status. An ancient monastery in Gaza has been added to the list of World Heritage in Danger because of the war in the region.

And in the South Pacific, a group of Polynesian islands that gets only a few thousand visitors a year was added to the World Heritage List. Here’s what you need to know about the Marquesas.

Over in Britain, Hadrian’s Wall has been a UNESCO World Heritage site since 1987, and it’s changing what we think about the Roman Empire. Here’s why.

There are now more than 1,200 UNESCO sites around the world, so if you’re making it your mission to visit them, a good planning app is in order. Our partners at CNN Underscored, a product reviews and recommendations guide owned by CNN, have reviewed the best.

American spotlight: Flagstaff, Arizona

- Source: CNN " data-fave-thumbnails="{"big": { "uri": "https://media.cnn.com/api/v1/images/stellar/prod/flagstaff-thumb7.jpg?c=16x9&q=h_540,w_960,c_fill" }, "small": { "uri": "https://media.cnn.com/api/v1/images/stellar/prod/flagstaff-thumb7.jpg?c=16x9&q=h_540,w_960,c_fill" } }" data-vr-video="false" data-show-html="" data-byline-html="
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By Alexandra Gilwit and Gabe Ramirez, CNN
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Published 11:30 AM EDT, Sat August 3, 2024
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Why this first-of-its-kind city has some of the most amazing skies you’ll ever see
02:00 - Source: CNN

CNN Travel recently unveiled its top 10 best towns to visit for 2024. Our sweetie in the sixth spot is Flagstaff, Arizona.

No longer just a Grand Canyon pit stop, this city at the base of the snow-capped San Francisco Peaks is a breath of fresh mountain air in northern Arizona, in stark contrast to the desert cities in the south of the state.

It’s also surrounded by the world’s largest ponderosa pine forest, meaning it’s a great outdoorsy spot for biking, trail running, winter skiing and summertime hiking.

In case you missed it

An Irish museum pulled its Sinéad O’Connor waxwork after just one day.?

Take a look. Truly, nothing compares.

Well done, you can pronounce Sinéad.?

But do you pass the test on these other Irish names?

The latest three-year cruise is running two months late.?

You could fit in about 30 flight circumnavigations in that time.

Italy’s famous “Path of Love” has reopened after 12 years.?

It’s in one of the most scenic spots in a very scenic country.