Bread, pasta, starchy foods
Ligurians are considered master focaccia makers, just the way Napoletans are known as the most knowledgeable and skilled pizza makers.
Pane carasau is a traditional Sardinian flat bread, unmistakable for its thin, crispy sheets. Because it has a long storage life, the bread was used by sheepherders during the long periods they spent taking care of their herds.
Coppia Ferrarese is a type of regional bread from Ferrara. Today, the bread is shaped like an "X", and is made from two long pieces of dough, knotted together and twisted at its four ends.
Pane di Altamura is one of Italy’s most well-known regional breads. It is made with hard wheat flour, grano duro in Italian, which is cultivated in the northeastern part of the Murgia region of Apulia.
Borlengo is a typical dish of the cucina povera, which literally means “the food of the poor,” but in practice refers to making due with what you have.