To think about Italian cuisine as one whole entity is a common mistake. There are twenty separate and distinct regioni (regions) in Italy, each with its own unique flavors and cooking techniques.Because much of Italy was divided into city-states until Italian unification in 1861, all the regioni develop what Italian cuisine is known for, eclectic dishes and delicious flavors.

Typical Northern Italy fare is known for its use of butter in their dishes instead of olive oil. Olive oil is made predominantly in Southern Italy, and because of the abundance of cattle in the north, milk based fats like butter are more prevalent. Northern Italy is also known for its pesto sauces used with long pastas like linguine and their famous prosciutto and Gorgonzola cheeses. Regioni in the north are also heavily influenced by their neighboring Eastern European countries and have many German and Austrian persuasions in their dishes.

The middle of Italy's peninsula is dominated by hot summers that are influential in the harvesting of plump tomatoes. These central regioni produce pastas rich in tomato sauces that are heavy with seasonal flavors. Central Italy uses lots of rich, fresh cheeses in bringing vibrancy to its meals. Known as well for minimal use of herbs and spices, Central Italy is simplistic in its choice of meats, making sure their flavors are elemental and derived from the food itself, yielding the superb buongustaio.

Southern Italy is rooted in ancient cooking traditions, with meals perfected over time and undaunted by global influence. The chefs of the South utilize the heavily produced olive oils of the region in their dishes, and flavor their meals with tradition. Sicilians are known for their use of fennel in their dishes, an herb that grows wildly around the island. From the heel of the boot you will find dishes teeming with sensational seafood, caught fresh from the Adriatic to the east or the Ionian to the west.