Scribble

<strong>Old-timer:</strong> Ferrara's pasticcio dates back to the Renaissance period. It's a sweet and savory pie.

Old-timer: Ferrara's pasticcio dates back to the Renaissance period. It's a sweet and savory pie.

Francesca Giordan/Shutterstock

<strong>Hearty:</strong> Norcia, in the middle of Umbria's mountains, is known for its signature dish which mixes cream with sausage as a pasta sauce.

Hearty: Norcia, in the middle of Umbria's mountains, is known for its signature dish which mixes cream with sausage as a pasta sauce.

larionovao/Adobe Stock

<strong>Feeling crabby:</strong> Moeche are tiny soft-shell crabs eaten in Venice.

Feeling crabby: Moeche are tiny soft-shell crabs eaten in Venice.

genoapixel/Adobe Stock

<strong>Piles of goodness:</strong> Genoa invented this seafood-heavy cappon magro.

Piles of goodness: Genoa invented this seafood-heavy cappon magro.

REDA &CO srl/Alamy Stock Photo

<strong>Naughty but nice:</strong> Bologna's cotoletta alla bolognese layers prosciutto and cheese on a veal cutlet.

Naughty but nice: Bologna's cotoletta alla bolognese layers prosciutto and cheese on a veal cutlet.

Comugnero Silvana/Adobe Stock

<strong>Classic Rome: </strong>Coda alla vaccinara is one of the capital's typical dishes.

Classic Rome: Coda alla vaccinara is one of the capital's typical dishes.

Andrea/Adobe Stock

<strong>Honeyed up: </strong>The honey-dipped seada is Sardinia's most famous dessert.

Honeyed up: The honey-dipped seada is Sardinia's most famous dessert.

genoapixel/Adobe Stock

<strong>Stick it out:</strong> Arrosticini are skewers of lamb or mutton chunks interspersed with fat to make them extra juicy.

Stick it out: Arrosticini are skewers of lamb or mutton chunks interspersed with fat to make them extra juicy.

Lusso Adv/Adobe Stock

<strong>Big dipper: </strong>Bagna cauda is an anchovy and garlic dip, warmed by a flame like fondue.

Big dipper: Bagna cauda is an anchovy and garlic dip, warmed by a flame like fondue.

Skyfield/Adobe Stock

<strong>Just add cheese: </strong>Polenta taragna is a mixture of corn and buckwheat, swirled with molten cheese.

Just add cheese: Polenta taragna is a mixture of corn and buckwheat, swirled with molten cheese.

genny/Adobe Stock

<strong>Don't think about it:</strong> Pajata isn't for the fainthearted -- it's the stomach of unweaned calves -- but the cheesy sauce it produces goes great with pasta.

Don't think about it: Pajata isn't for the fainthearted -- it's the stomach of unweaned calves -- but the cheesy sauce it produces goes great with pasta.

Fanfo/Adobe Stock

<strong>Inland empire: </strong>On the island of Ischia, the signature dish is roast rabbit, from when islanders were first and foremost farmers.

Inland empire: On the island of Ischia, the signature dish is roast rabbit, from when islanders were first and foremost farmers.

Giuseppe Greco/REDA&CO/Universal Images Group/Getty Images

<strong>Deep-fried goodness:</strong> The Bolognesi are such big fans of tagliatelle that they make them into a dessert.

Deep-fried goodness: The Bolognesi are such big fans of tagliatelle that they make them into a dessert.

spinetta/Adobe Stock

<strong>Pile on the pork: </strong>Zampone, a pig trotter filled with pork meat, is a staple of the holiday food menu.

Pile on the pork: Zampone, a pig trotter filled with pork meat, is a staple of the holiday food menu.

barbamauro/Adobe Stock

<strong>Festive and fried: </strong>A frittella veneziana, otherwise known as a fritola, is a fried ball of dough stuffed with pine nuts and raisins and dusted with sugar, made during the Carnevale period.

Festive and fried: A frittella veneziana, otherwise known as a fritola, is a fried ball of dough stuffed with pine nuts and raisins and dusted with sugar, made during the Carnevale period.

Comugnero Silvana/Adobe Stock