A Taste of Italy Emilia-Romagna >Rome & Central Italy >Tuscany & Umbria >Naples & Southern Italy >Sicily >Northern Italy >

Northern Italians' favorite ingredients
are diverse, from pungent Gorgonzola to
Venetian seafood to the white truffles of
Piedmont. Pesto is Liguria's great
contribution to the culinary world.

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NORTHERN ITALY

EMILIA-ROMAGNA

Italy's gastronomic center is home to
Parmigiano-Reggiano cheese, aged
balsamic vinegar and prosciutto di
Parma, as well as Bolognese sauce,
named for the region's capital.

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TUSCANY
AND UMBRIA

Wine and olive oil are the
hallmarks of Tuscan and
Umbrian cooking. Beans are
so popular in Tuscany that 

its residents are known as
mangiafagioli, or bean eaters. 

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NAPLES AND
SOUTHERN ITALY

Fresh mozzarella and flavorful
tomatoes—like those featured in
Pizza Margherita—are iconic
ingredients in Italy’s south, while
seafood is king along the coast.

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SICILY

 

Italy’s Mediterranean island
jewel mixes Italian cuisine with
influences from Greece, Spain
and North Africa. 

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ROME AND
CENTRAL ITALY

This region is known for bold,
rustic cooking that relies on 

lamb, pork, cheese, vegetables
and olive oil. Pasta carbonara 

is popular in Rome's osterie
(neighborhood eateries).

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