Discover Italian Regional Cuisine
Abruzzo is located below the Marche on Italy’s Adriatic coast. The restrained regional cooking based on pasta, lamb and fish and local specialties like saffron and red garlic.
Basilicata is a mountainous region in southern Italy, nestled between Apulia and Campania. Garlic, olive oil and pepperoncino appear frequently in the regional soups, pastas and sausages.
On the tip of the Italian boot, resourceful Calabrians thrive on bread, pork, seafood and … licorice.
Running along the gulf of Naples and Sorrento, Campania is home to picturesque towns and strong cultural traditions. The food of Campania is based on inexpensive ingredients, like pasta, herbs, vegetables and the fish – when it is comes time to splurge.
The fertile Po River valley is home to many of Italy’s legendary food products. Think Prosciutto di Parma, Parmigiano Reggiano and Balsamic Vinegar from Modena.
The varied landscape and strong Austrian and Central European influences are evident the regional cuisine, based heavily on polenta, soups and salumi.
The Lazio region, located in central Italy, has always been a seat of cultural exchange, especially during the Roman Age. Simple pasta sauces, roast meats and pork products dominate the table.
Liguria is located along Italy’s northwestern coast. Steep hills covered with fragrant herbs and colorful vegetables lead down to the fish-filled waters.
Located in northern Italy, Lombardy stretches up towards Lake Como and down to Milan. The region is home to many rich, regal dishes like golden risotto alla Milanese.
The Marche region lies along Italy’s central Adriatic coast and is home to great culinary traditions, like steamy fish soups, and plump meat-stuffed olives.
Molise is a small region in southern Italy. The use of sheep and sheep’s milk was brought down from the Abruzzo, while pasta and fish preparations migrated north from Puglia.
There is nothing like Piedmont in the autumn. A dense fog blankets the mighty vineyards and the aroma of white truffles and creamy pastas fill the air.
Apulia, the heal of the Italian boot, has miles and miles of coastline. Fish and seafood accompany the staples: bread and pasta.
The crystal clear waters of Mediterranean surround the mountainous island of Sardinia. The cuisine of the rugged interior contrasts dramatically from the seafood prepared along the coast.
The vibrant flavors of Sicily reflect the island’s colored past. Citrus, swordfish, tuna, cappers, cuscus and cannoli are all Sicilian strong points.
Tuscany is located in central Italy. The strong, yet simple flavors of Tuscan cuisine are a product of outstanding local ingredients.
This mountainous region in northeastern Italy is known for its dramatic views and hearty foods like canderli and speck.
The rolling hills of Umbria are covered with olive trees and flocks of sheep. The local olive oil and sheep’s milk cheeses are served with the region’s famous lentils and prosciutto di Norcia.
The Aosta Valley is tucked away in the Alpine region of northwestern Italy. The local foods and rich dishes have been greatly influenced by the culinary traditions of neighboring France and Switzerland.
The Veneto is a large stretch of land in northeastern Italy, leading up to the Dolomites and east to the Venetian lagoon. Fish, cheese, rice, and polenta reign supreme.
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