Regional Flavor “Italian” food is a collection of unique traditions and flavors that vary dramatically from region to region. There is no single Italian, but instead an eclectic mix of spices and cooking styles. We travel throughout the country, working with local producers and families to bring the true and varied taste of Italy to the table.

Valle D'Aosta Is famous for fontina cheese, polenta valdostana, and montblanc cake.

Piemonte A popular dish is fonduta, a melted cheese dip of milk, eggs and white truffles. Other specialties include vitello tonnato, pickled fish and “crostini” toasts. Fine cheeses are also a daily treat.

Lombardia Favorite dishes of this region include: minestrone alla milanese, risotto alla milanese, and ravioli with a pumpkin filling and polenta.

Trentino Alto Adige The area is famous for its Canederli, a type of gnocchi made with bread and flour. There are also delicious pastries, in particular the strudel cake.

Veneto Here, the people eat polenta, riso e bisi (rice and peas, and fegato alla veneziana. Another popular dish is black spaghetti made with squid ink.

Friuli Venezia Giulia is famous for its pork specialties like prosciutto or ham of San Daniele.

Emilia Romagna The pork in the region is the most famous in Italy: Bologna salami and mortadella, Modena's zampone, Parma prosciutto are among the favorites.

Toscana This is where Italian cooking was born at the court of the Medici. Florence offers its “alla fiorentina” steak and specialties: ribollita and fagioli all'uccelletto. Chianti is the most popular wine and a staple of the region.

Umbria is the capital of Italian cuisine with the black truffles (tartufo nero) and pork dishes.

Marche One of Marche's specialties is vincigrassi - pasta cooked in the oven with a meat and cream sauce.

Lazio There are many Roman specialties, including bucatini all'amatriciana, gnocchi alla "Romana”, saltimbocca, and abbacchio al forno.

Abruzzo Here, fresh mountain cheeses are popular. Pecorino cheese is one of the regional favorites.

Molise This area is famous for pasta with beans, its honey, and cauciuni cake.

Campania Over two centuries ago, pizza was born on the streets of Naples, where vendors peddled golden wedges topped only with hand-pressed olive oil and coarsely chopped garlic. Additionally, Mozzarella di Bufala is a “must taste” of this region.

Puglia Basilicata & Calabria The 'nduja' is a highly spiced soft salami that can be spread on bread. The most original dish is capretto ripieno al forno.

Basilicata, Puglia & Calabria The 'nduja' is a highly spiced soft salami that can be spread on bread. The most original dish is capretto ripieno al forno.

Calabria, Basilicata & Puglia The 'nduja' is a highly spiced soft salami that can be spread on bread. The most original dish is capretto ripieno al forno.

Sicilia The island is rich in fruit such as lemons, oranges and mandarins as well as olives and almonds. It is also known for its delicate pastries and ice creams.

Sardegna The Sardegna Pecorino is among the best in Italy. Sardinian's bread is an excellent antipasto and a perfect compliment to Sardinian sausages and sweet green olives.

Liguria The main specialty of Genoa is pesto, a sauce made with olive oil, basil, pinekernels, garlic and goat cheese. It is served with trenette (long, thin noodles) and lasagna.