In Italy, the coastline isn’t just a place to tan — it’s the start of a journey that ends on your plate. From humble fishing villages to islands with ancient culinary traditions, the link between the sea and local cuisine runs deep. And for travelers who believe that eating well is just as important as sightseeing, there are coastal destinations where the landscape and the food are inseparable.

If you’re looking to experience Italy with all your senses — especially taste — these are places where the sea sets the tone, both in the view and in every dish.

1. The Riviera di Levante

While the Cinque Terre gets most of the attention, Liguria’s eastern coast still holds peaceful towns where life moves at a slower pace. In places like Camogli or Sestri Levante, the Ligurian Sea delivers daily gifts: anchovies preserved in salt, octopus stewed with potatoes, and the famous trofie pasta with seafood pesto.

This is where pesto meets the sea — and every dish is laced with basil, pine nuts, and local olive oil. Even a simple bowl of fish soup becomes a regional signature, flavored with saffron and served with toasted bread rubbed with garlic.

2. Sicily’s Southeastern Coast

In southeastern Sicily, coastal towns like Marzamemi and Portopalo mix Arabic, Spanish, and Greek influences into their cuisine. Here, the sea’s bounty meets a rich cultural legacy. Tuna, swordfish, anchovies, and red prawns are staples — often grilled with nothing more than olive oil, lemon, and wild herbs.

A visit to a traditional tonnara (tuna processing facility) turned cultural site reveals how seafood was central to this region’s economy for centuries. Local markets brim with capers, almonds, and sun-dried tomatoes — all flavors that make their way into pastas and antipasti. Every meal becomes a lesson in history and geography.

3. Sardinia

Sardinia’s beaches may draw visitors in, but its kitchen keeps them coming back. On this island, seafood cuisine is a celebration of seasonality and heritage. Think grilled mullet, fregola pasta with clams, and bottarga (cured fish roe) shaved over fresh vegetables. Meals are rooted in what’s available that day — sometimes from the sea, sometimes from the mountains just inland.
For those looking to fully immerse themselves in this rhythm of land and sea, check out this Sardinian resort that offers access to not just stunning beaches but also to the island’s authentic flavors, prepared with care and respect for tradition: https://www.voihotels.com/en/resort-sardinia

Don’t leave without tasting pane carasau with pecorino and honey — a perfect example of how Sardinia’s ingredients tell a story all their own.

4. The Tremiti Islands

Far off the coast of Puglia, the Tremiti Islands are wild, wind-swept, and utterly unspoiled. The cuisine reflects this raw beauty: squid ink risotto, grilled cuttlefish, and sea urchin pasta are local staples. Many dishes are still made using techniques passed down through generations of fishermen.

There’s a deep respect for what the sea gives here. Meals are usually light, rustic, and unforgettable — the kind of food best eaten outdoors, with your feet in the sand and a salt breeze on your skin.

5. Calabria’s Costa degli Dei

Along Calabria’s Tyrrhenian coast, dramatic cliffs plunge into turquoise waters, and the flavors are just as bold. Spicy nduja sausage and sun-ripened vegetables pair surprisingly well with seafood staples like calamari and anchovies. This is where the sea meets fire — both on the plate and in spirit.

Many small fishing towns still operate their own morning markets, where locals shop for swordfish steaks and shrimp before heading home for pranzo. Meals are a ritual here, and you’re invited to take part.

Italy’s coastlines are not just destinations — they are living, breathing ecosystems where food and place are woven tightly together. These regions prove that the sea doesn’t just shape the view. It shapes every bite.