Food tips you can trust
Carta de musica
Literally, music paper. It's a thin, crisp, circular flatbread. Also called pane carasau by inlanders and pane fresa by coastal denizens.
Sardinia's most famous ewe's milk cheese. Similar to (and sometimes sold abroad as) pecorino Romano.
Traditionally a whole animal (often suckling pig, baby lamb and wild game) is cooked over aromatic herbs and wood charcoal.
Flaky pasta pies typically stuffed with minced meat or eel.
Small gnocchi, normally served with a well- seasoned tomato sauce.
Salted mullet or tuna roe is pressed into a firm mass, then thinly sliced. Eaten as an appetizer or used as a flavoring agent for main dishes.
Sardinia's version of the mainland's Burrida fish stew.
Pouch-shaped ravioli. Commonly stuffed with spinach and pecorino cheese.
Italian culinary regions
Campania and its Naples
Emilia Romagna and its Bologna
Latium and its Rome
Liguria and its Genoa
Lombard and its Milan
Piedmont and its Torino
Tuscany and its Florence
Veneto and its Venice
Plus some other regions