Top 10 Italian
food regions

Food tips you can trust


Italy's top 10
cuisine regions
and their main cities

Click blue links for descriptions

Emilia Romagna Bologna
Tuscany Florence
Latium Rome
Lombard Milan
Piedmont Torino
Veneto Venice
Campania Naples
Sicily Palermo
Sardinia Cagliari
Liguria Genoa

A famous food
from each Italian
cuisine region

Put these foods on your must-eat list



Pork is the chief meat ingredient in the renowned Ragu sauce. This thick, rich, and complex tomato sauce is ideally suited for pasta. Ragu is often called "Bolognese sauce", named after the region's leading city.

Bistecca alla Fiorentina


A thick, choice steak cut from the local Chianina cattle, charcoal broiled and flavored with olive oil, salt and pepper.

Fettuccine al Burro

Latium Rome

Also known as Fettuccine Alfredo or alla Romana. Flat ribbon-shaped pasta is tossed, generally, with cream, butter and cheese, then given a good sprinkling of freshly ground peppercorns

Osso Buco

Lombard Milan

A veal shank braised with tomato, onion, stock and wine, then topped with Gremolata, a garnish made with parsley, garlic and lemon rind. The choicest morsel in Osso Buco ("hole in bone") is the cooked marrow clinging to the hollow of the bone.


Piedmont Torino

It's made by melting Fontina cheese (from the neighboring Val d'Aosta region) with milk, butter and eggs. The cook tops the resulting "fondue" with sliced white truffles.

Fegato alla Veneziana

Veneto Venice

Though meat dishes are a minority in Venice, one is world famous: Fegato alla Veneziana, tissue-thin calves' liver slices sauteed with onions.


Campania Naples

Deep-fried, crescent-shaped dough stuffed (usually) with ham-flecked mozzarella cheese.


Sicily Palermo

Chopped vegetables such as eggplant (the most essential ingredient), tomatoes, onions, green peppers, olives, and celery individually cooked in olive oil, then combined.

Carta de Musica

Sardinia Caglieri

Literally, music paper. It's a thin, crisp, circular flatbread. Also called pane carasau by inlanders and pane fresa by coastal denizens.


Liguria Genoa

The region of Liguria is the birthplace of pesto, that fragrant, thick, green sauce that is now prepared by cooks around the world. Pesto is made by pounding its ingredients together with a pestle (hence, the name) in a mortar. The essential ingredients are basil, garlic, Parmesan and Sardinian ewe's milk cheeses, along with pine nuts and olive oil.

Does "Italian cuisine" exist?

Italian cuisine is only a generalized concept embracing the country's 20 distinct regional cuisines. Each area has it own cooking style and personality. To truly know Italian cuisine, you must know its regional cuisines.

Learn about
Italian cuisine regions

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

Also read
Italian cuisine - Home page
Top 10 Italy travel wonders




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