Regions

Trentino Alto Adige cooking draws as heavily from its Germanic roots as it does from its Italian heritage. Most of the dishes are hearty and come from the peasants of the region. Over many years, the residents of this autonomous region in…

Veneto cooking has influences from around the world. The dishes are known as exotic and exciting by many. From seafood and livestock to produce from lush gardens, the Veneto cuisine is widely varied. Radicchio rosso is prized for its use in…

Lombardia cuisine has roots in many different cultures, resulting in extravagant dishes. Lombardia cooking traditionally uses generous amounts of butter, cream and lard, but recently has been converting recipes to olive oil. The first food…

Piedmont's cuisine is famous for the immense variety of antipasti. In any other area, these filling dishes and the ubiquitous grissini, or meter long breadsticks, would qualify as main courses. The famous bagna càuda (or bagna caôda) begins…

French, Swiss and Piedmont influence has created Aosta Valley cuisine, an entirely unique set of dishes despite being the smallest region in Italy. The climate high in the mountains is bitterly cold, due to being located in the Alps. The…