Taste of Tennessee

When in Tennessee, do as Tennesseans do: slather a slice of country ham in red-eye gravy, throw back a glass of Jack Daniel’s or dig into a plate of Memphis dry-rub barbecue.

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Biscotti
Biscotti

Biscotti

Whether you’re drinking a cappuccino, an espresso, a latte or a macchiato -- a biscotti is the perfect accompaniment. 960 1280

Hayward Gaude  

Bruschetta

Bruschetta

Start your Italian feast off right with a plate of bruschetta -- crostini topped with fresh tomatoes and basil, then drizzled with olive oil 960 1280

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Gnocchi

Gnocchi

Gnocchi, soft (but dense) Italian dumplings, are often made with potato -- and are sure to fill you up. 960 1280

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Cannolis

Cannolis

If you’re craving dessert -- or even just a snack -- you can’t go wrong with a cannoli. The Sicilian pastry is often made with ricotta cheese, and is best washed down with a “digestivo” such as sambuca or grappa. 960 1280

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Red wine

Red wine

No Italian meal is complete without a bottle of red wine. 960 1280

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Margherita Pizza

Margherita Pizza

It may be simple, but few things are more delicious than a traditional Neapolitan margherita pizza, named after Queen Margherita when she was served a pizza made with the Italian flag’s colors on a visit to Naples in 1889. 960 1280

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Tiramisu

Tiramisu

Tiramisu, which appropriately translates as “pick me up,” is made of layers of ladyfingers soaked in espresso, mascarpone cheese, cocoa powder and liqueur. 960 1280

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Salami

Salami

Salami, prosciutto, pepperoni, capicola, soppressata … oh my! Italians love their cured meats, and they make for a great antipasto. 960 1280

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Fresh pasta

Fresh pasta

Nothing beats homemade, fresh pasta. 960 1280

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Olives

Olives

The Italians love their olives, whether they are served as an antipasto or used to make olive oil. 960 1280

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Pesto

Pesto

A northern Italian specialty, pesto is made from garlic, plenty of fresh basil, pine nuts, olive oil and parmigiano-reggiano. 960 1280

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Aperativo

Aperativo

A popular “aperitivo” in Italy, a negroni is made of gin, sweet vermouth and Campari. Many restaurants and bars in Italy serve a buffet of free food to snack on while you enjoy a predinner cocktail. 960 1280

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Risotto

Risotto

A bowl of silky-creamy risotto. Typically served as a “primo,” or first course, risotto preparation is an art: al dente, but cooked enough that the starch from the rice creates a smooth and creamy consistency 960 1280

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Caprese

Caprese

A caprese salad in the US can hardly compare with the same simple dish in Italy: the red, juicy and ripe Roma tomatoes layered with thick slices of bufala mozzarella will put all other caprese salads you’ve had to shame. 960 1280

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Spaghetti

Spaghetti

Who could forget spaghetti? The iconic, long, round noodles are just one variety of over 300 different types of Italian pasta. 960 1280

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Sicilian

Sicilian

A classic Sicilian pasta dish, pasta alla norma is made with eggplant in a tomato sauce and ricotta salata. Southern Italian cuisine relies heavily on tomatoes, peppers, olives, artichokes, eggplants, fish and capers, while northern Italian cuisine uses less tomato sauce and more herbs and white sauce. 960 1280

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Polenta

Polenta

Polenta, made from maize meal, is a typical northern Italian dish. Once cooked into a creamy, thick paste, it can be served with vegetables, fish or meat, or shaped into patties and then fried, baked or grilled. 960 1280

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Taste of Italy  17 Photos

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