Simplicity is the hallmark of Basilicata cooking. Here, làgane is tossed with olive oil, garlic and cooked chickpeas -- that's it.
Làgane pasta (Basilicata) —
Simplicity is the hallmark of Basilicata cooking. Here, làgane is tossed with olive oil, garlic and cooked chickpeas -- that's it.
Meat dishes and cheeses tend to come from lamb and sheep in rugged Abruzzo.
Lamb with cheese and egg (Abruzzo) —
Meat dishes and cheeses tend to come from lamb and sheep in rugged Abruzzo.
Maurizio_Anselmi
A Campanian staple such as pizza Napoletana is being reinvented with new flavors and textures. In Italy, "pizza" can mean anything from Easter bread to a small pie, depending on region.
Pizza Napoletana, reinvented (Campania) —
A Campanian staple such as pizza Napoletana is being reinvented with new flavors and textures. In Italy, "pizza" can mean anything from Easter bread to a small pie, depending on region.
Katie_Parla
It's the Bologna region -- but no bolognese sauce in sight.
Tortellini with acacia flower (Emilia-Romagna) —
It's the Bologna region -- but no bolognese sauce in sight.
emiliaromagnaturismo.com
With cooked cheese spiked with sugar and cinnamon, the dish is a warming balance of spice, salt and sweetness.
Spiced frico cheese and toast (Friuli) —
With cooked cheese spiked with sugar and cinnamon, the dish is a warming balance of spice, salt and sweetness.
MTB_magazine
In Lazio, Rome gets all the tourists. The countryside, bounding with juicy spring lambs, is left to itself.
Spring lamb with anchovies (Lazio) —
In Lazio, Rome gets all the tourists. The countryside, bounding with juicy spring lambs, is left to itself.
Katie_Parla
Ancona's classic dish reflects the city's seafaring heritage. It was originally made on board fishing boats.
Ancona spicy fish stew (Le Marche) —
Ancona's classic dish reflects the city's seafaring heritage. It was originally made on board fishing boats.
Hotel_Fortino_Napoleonico
Farinata is a street food cut into triangular slices and eaten with a dusting of salt, black pepper and rosemary.
Chickpea flatbread (Liguria) —
Farinata is a street food cut into triangular slices and eaten with a dusting of salt, black pepper and rosemary.
You could almost be in China on the flat plains between Turin and Milan, with endless rice paddies given over to Carnaroli and Arborio varieties -- both used for making risotto.
Risotto alla Milanese (Lombardy) —
You could almost be in China on the flat plains between Turin and Milan, with endless rice paddies given over to Carnaroli and Arborio varieties -- both used for making risotto.
Turismo_Valsesia-Vercelli_Fototeca_ENIT
Bagna caôda means "warm dip" in Piedmontese dialect. It's a blend of garlic, olive oil, butter and walnuts, used as a dip for vegetables.
'Warm dip' (Piedmont) —
Bagna caôda means "warm dip" in Piedmontese dialect. It's a blend of garlic, olive oil, butter and walnuts, used as a dip for vegetables.
turismo_torino_e_provincia
Puglia is Italy's breadbasket, wheat and olive oil being produced there in abundance. Orecchiette means "little ears."
Orecchiette pasta (Puglia) —
Puglia is Italy's breadbasket, wheat and olive oil being produced there in abundance. Orecchiette means "little ears."
APT_Puglia_Fototeca_ENIT
Sicily has been invaded by most of its neighbors, each leaving a culinary trace. Pasta con le sarde (sardines) shows the island's Arab influence.
Pasta with sardines (Sicily) —
Sicily has been invaded by most of its neighbors, each leaving a culinary trace. Pasta con le sarde (sardines) shows the island's Arab influence.
Italy's northernmost region has a split personality. Strudel shows its Austro-Hungarian side.
Strudel (Trentino-Alto Adige) —
Italy's northernmost region has a split personality. Strudel shows its Austro-Hungarian side.
Roberto_Anes
Pasta, butter, Parmigiano -- and as much truffle as you're allowed.
Tagliatelle with truffles (Umbria) —
Pasta, butter, Parmigiano -- and as much truffle as you're allowed.
A million miles from a light Mediterranean diet, this is alpine-hiking food.
Polenta with beef in wine (Valle d'Aosta) —
A million miles from a light Mediterranean diet, this is alpine-hiking food.