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  1. en.wikipedia.org › wiki › Regional_ItalianRegional Italian - Wikipedia

    Regional Italian (Italian: italiano regionale, pronounced [itaˈljaːno redʒoˈnaːle]) is any regional variety of the Italian language.

  2. www.delish.com › cooking › a1206Regional Italian Food - Traditional Italian Food by Region

    Feb 9, 2010 · From the alpine heights of northern Italy to the sun-drenched island of Sicily, take a tantalizing culinary tour around Italy and discover the wide-ranging diet of Europe's most famous...

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  4. fullsuitcase.com › traditional-italian-food-by-regionBest Traditional Italian Food by Region (+Map)

    • Abruzzo. Abruzzo is a hidden gem of Italy. This region is located east of Rome and has the tallest Apennine mountains as well as a beautiful coastline. Its capital city is L’Aquila and there are many beautiful hilltop towns.
    • Aosta Valley. Aosta Valley (Valle d’Aosta) is a tiny region in the northwest of Italy, bordering France and Switzerland. Aosta Valley has a traditional mountain cuisine, with hearty and robust dishes.
    • Apulia. Apulia (Puglia) region with the capital city Bari is located along the south-eastern coast of Italy. You’ll know this region from the white Trulli houses (you can read more about here).
    • Basilicata. Basilicata is a southern Italian region. It has mountains and forests, but also coastlines on both – the Tyrrhenian Sea and the Ionic Sea. Its capital city is Potenza.

  5. www.cnn.com › travel › articleItalian food: 1 great dish from each of Italy’s 20 regions | CNN

    Nov 30, 2016 · Italian food: 1 great dish from each of Italy’s 20 regions | CNN. By Donald Strachan, for CNN. 10 minute read. Updated 10:51 AM EST, Wed November 30, 2016. Link Copied! Tagliatelle with truffles...

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  7. www.nationalgeographic.com › travel › article10 iconic Italian dishes, by the region - National Geographic

    • Truffles in Piedmont. What is it about the white truffle, Tuber magnatum pico, that makes people giddy with delight, pay as much as $3,600 a pound, and travel all the way to Alba in Piedmont just to taste a scraping or two on top of their risotto?
    • Polenta in Veneto. Polenta, a type of cornmeal, is the rogue of the Veneto table. It doesn’t fit in any course category, but it shows up in everything from appetizers to sweets.
    • Prosciutto di Parma in Emilia-Romagna. Salt­-cured and air­-dried Prosciutto di Parma, the most sought-­after ham in the world, needs four essential ingredients: whole­some hogs well fed on whey (a by­product of Parmigiano Reggiano cheese), barley, corn, and fruit; dry mountain air; salt; and know-­how.
    • Parmigiano Reggiano in Emilia-Romagna. As Parmigiano Reggiano cheese ages for 18 months to four years, its flavor intensifies, so that when these wheels the color of burnished gold are cleaved open, their aroma conveys no less than the life and memories of whole villages.

  8. www.greatitalianchefs.com › series › regionalItalian Regional Food Guides - Great Italian Chefs

    Italy's regional cuisine. 34 features. The complete foodie guide to Liguria. by Great Italian Chefs. 29 May 2019. This mountainous region in the heart of the Italian Riviera is jam-packed with incredible fresh produce, iconic dishes known the world over and stunning seafood from its abundant shoreline.

  9. mamalovesitaly.com › traditional-italian-food-byTraditional Italian food by region: regional Italian foods ...

    Nov 13, 2020 · This is a quick guide to traditional Italian food regions and regional food specialties in Italy so you know where to get the best food of each type. Map of Italian regions Italian regional foods to try, by region

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