Regional Italian specialties

Regional Italian specialties highlight the diverse culinary traditions found throughout Italy's 20 regions. Each area boasts unique ingredients and cooking techniques shaped by local climate, history, and culture. For example, Sicily is known for its seafood and citrus, while Tuscany focuses on hearty meats and olive oil. Northern regions like Lombardy use rice in dishes like risotto, whereas southern regions favor pasta and tomatoes. These specialties reflect Italy's rich agricultural heritage and regional identities, showcasing how local flavors and customs create a vibrant tapestry of Italian cuisine.