25 famous Italian pasta dishes, from Carbonara and Cacio e Pepe to Pesto and Bolognese. Explore their regions, ingredients, traditions, and flavors.
What Is Famous Italian Pasta?
Famous Italian Pasta: Few foods are more closely associated with Italy than pasta. From a simple plate of Cacio e Pepe in Rome to rich Tagliatelle al Ragù in Emilia-Romagna, famous Italian pasta is much more than pasta covered with sauce.
Italian pasta dishes are strongly connected to regional cooking traditions. Different parts of Italy developed their own combinations of pasta shapes, sauces, cheeses, vegetables, seafood, and meats. That is why a traditional pasta dish from Sicily can taste completely different from one found in Rome or Bologna.
Some of the best-known examples include Spaghetti Carbonara, Cacio e Pepe, Pasta alla Gricia, Amatriciana, Pesto Genovese, Pasta alla Norma, Spaghetti alle Vongole, Tagliatelle al Ragù, Lasagna alla Bolognese, and Orecchiette con Cime di Rapa.
Italy’s official tourism website also highlights the country’s extraordinary variety of pasta formats and regional traditions, noting that there are more than 300 types of pasta.
Famous Italian Pasta: So, if you’re wondering what the most famous Italian pasta dishes are, this guide takes you from the essential classics to regional favorites and explains what makes each one special.
The 25 Most Famous Italian Pasta Dishes at a Glance
| # | Pasta Dish | Region | Main Character |
|---|---|---|---|
| 1 | Spaghetti Carbonara | Lazio | Egg, Pecorino & guanciale |
| 2 | Cacio e Pepe | Lazio | Pecorino & black pepper |
| 3 | Pasta alla Gricia | Lazio | Guanciale & Pecorino |
| 4 | Bucatini all’Amatriciana | Lazio | Tomato & guanciale |
| 5 | Tagliatelle al Ragù | Emilia-Romagna | Slow-cooked meat sauce |
| 6 | Lasagna alla Bolognese | Emilia-Romagna | Ragù, pasta & béchamel |
| 7 | Pesto Genovese | Liguria | Basil, pine nuts & cheese |
| 8 | Spaghetti alle Vongole | Campania | Clams, garlic & olive oil |
| 9 | Pasta alla Norma | Sicily | Tomato, eggplant & ricotta salata |
| 10 | Pasta alla Puttanesca | Southern Italy | Tomato, olives & capers |
| 11 | Spaghetti Aglio e Olio | Campania | Garlic & olive oil |
| 12 | Orecchiette con Cime di Rapa | Puglia | Orecchiette & broccoli rabe |
| 13 | Pasta con le Sarde | Sicily | Sardines & wild fennel |
| 14 | Pici all’Aglione | Tuscany | Thick pasta & garlic |
| 15 | Pappardelle al Cinghiale | Tuscany | Wild boar ragù |
| 16 | Tortellini in Brodo | Emilia-Romagna | Stuffed pasta & broth |
| 17 | Pasta al Pomodoro | Italy | Tomato, basil & olive oil |
| 18 | Penne all’Arrabbiata | Lazio | Tomato, garlic & chili |
| 19 | Pasta alla Sorrentina | Campania | Tomato, mozzarella & basil |
| 20 | Spaghetti alla Nerano | Campania | Zucchini, cheese & basil |
| 21 | Ravioli Ricotta e Spinaci | Various regions | Ricotta & spinach |
| 22 | Pasta e Fagioli | Various regions | Beans & pasta |
| 23 | Pasta e Patate | Campania | Pasta & potatoes |
| 24 | Malloreddus | Sardinia | Small Sardinian pasta |
| 25 | Bigoli in Salsa | Veneto | Thick pasta & savory sauce |
1. Spaghetti Carbonara
Region: Lazio, especially Rome
Main ingredients: Pasta, eggs, Pecorino Romano, guanciale, black pepper
Famous Italian Pasta Spaghetti Carbonara is arguably one of the most recognizable Italian pasta dishes in the world. Its appeal comes from an unusually short ingredient list combined with careful technique.
Traditional Carbonara uses eggs, Pecorino Romano, guanciale, and black pepper. The creamy texture does not require heavy cream. Instead, the eggs, cheese, rendered guanciale fat, and starchy pasta water come together to create a smooth sauce.
Carbonara is strongly associated with Roman and Lazio cuisine. Italy’s official tourism site identifies Carbonara among Lazio’s best-known traditional dishes.
Why it is famous: simple ingredients, rich flavor, and unmistakable Roman identity.
2. Cacio e Pepe
Region: Rome, Lazio
Main ingredients: Pecorino Romano, black pepper, and pasta
Cacio e Pepe proves that famous Italian pasta does not need a long ingredient list.
The name essentially means “cheese and pepper.” Pecorino Romano provides the salty, savory character while freshly ground black pepper adds warmth and aroma.
Tonnarelli is traditionally associated with Roman versions of Cacio e Pepe, although other long pasta shapes can also be used.
The most important part is technique. Starchy pasta water helps turn the cheese and pepper into a creamy coating.
Best for: Anyone who wants a quick, traditional Roman pasta dish.
3. Pasta alla Gricia
Region: Lazio
Main ingredients: Guanciale, Pecorino Romano, black pepper and pasta
Pasta alla Gricia is sometimes described as a close relative of both Carbonara and Amatriciana.
It combines guanciale, Pecorino Romano and black pepper without tomatoes or cream. The result is savory, peppery, and intensely satisfying.
According to Italy’s official tourism content, Gricia is traditionally regarded as a white version related to the better-known Amatriciana.
Why try it: If you enjoy Carbonara but want something simpler and without eggs, Gricia is an excellent choice.
4. Bucatini all’Amatriciana
Region: Lazio / Amatrice tradition
Main ingredients: Bucatini, tomato, guanciale and Pecorino
Amatriciana is one of the classic dishes associated with Lazio. The sauce combines tomatoes with cured pork and Pecorino, creating a rich, savory,y and slightly spicy flavor.
Bucatini is especially popular because its hollow center allows the sauce to reach more of the pasta.
Italy’s tourism authority specifically identifies bucatini all’Amatriciana among the famous culinary “giants” of Lazio.
Flavor profile: savory, tomato-rich, slightly spicy and cheesy.
5. Tagliatelle al Ragù
Region: Emilia-Romagna
Main ingredients: Fresh tagliatelle and slow-cooked ragù
When many people think about traditional Bolognese pasta, they imagine spaghetti. However, the classic regional pairing is more closely associated with fresh tagliatelle and ragù.
The broad ribbons of tagliatelle hold onto the rich meat sauce beautifully. Slow cooking allows the ragù to develop deeper flavor.
This is an ideal Italian pasta for a long Sunday lunch or family gathering.
Best for: Lovers of rich, slow-cooked meat sauces.
6. Lasagna alla Bolognese
Region: Emilia-Romagna
Main ingredients: Pasta sheets, ragù, béchamel and cheese
Lasagna is one of the world’s most famous Italian comfort foods.
Traditional Bolognese-style lasagna combines layers of pasta with ragù, béchamel and cheese. The result is rich without needing to overload every layer with ingredients.
Italy’s official tourism guide describes lasagna as a dish associated with many regions, including the classic Bolognese preparation with ragù, béchamel and grated cheese.
Best for: Family meals, holidays and special occasions.
7. Pesto Genovese Pasta
Region: Liguria, especially Genoa
Main ingredients: Basil, pine nuts, garlic, cheese and olive oil
Pesto Genovese is one of the most recognizable Italian sauces.
Traditional Genoese-style pesto is built around fresh basil, pine nuts, garlic, cheese,se and extra-virgin olive oil. It is commonly served with pasta shapes such as trofie or trenette.
The fresh basil gives pesto its distinctive aroma, while nuts, cheese, and olive oil create a rich but fresh sauce.
Best for: A fresh vegetarian pasta dinner.
8. Spaghetti alle Vongole
Region: Campania and coastal Italy
Main ingredients: Spaghetti, clams, garlic, olive oil and parsley
If you love seafood, Spaghetti alle Vongole is one of the most famous Italian pasta dishes to try.
The dish centers on clams and pasta, with garlic, olive oil, and herbs creating a light but flavorful sauce. Depending on the version, tomatoes may or may not be included.
The key is using the flavorful juices from the clams and finishing the pasta with the sauce.
Best for: Seafood lovers and summer-style Italian dinners.
9. Pasta alla Norma
Region: Sicily, especially Catania
Main ingredients: Tomato, eggplant, basil, and ricotta salata
Pasta alla Norma is one of Sicily’s most famous pasta dishes.
The traditional combination of tomato sauce, eggplant, basil, and salty ricotta salata creates a beautiful balance of sweet, savory, and fresh flavors.
It is also one of the best-known vegetarian Italian pasta dishes.
Best for: Vegetarians and anyone who loves Mediterranean flavors.
10. Pasta alla Puttanesca
Region: Southern Italy, strongly associated with Naples
Main ingredients: Tomato, olives, capers, garlic,c and anchovies
Puttanesca is famous for its bold flavor.
Tomatoes combine with olives, capers, garlic, ic and anchovies to create a salty, savory,ory and aromatic sauce. Chili can add additional heat.
This is an excellent example of a pasta dish where a handful of strongly flavored ingredients create a memorable meal.
Best for: People who enjoy salty, spicy,picy and intense flavors.
11. Spaghetti Aglio e Olio
Region: Campania / Naples tradition
Main ingredients: Spaghetti, garlic, olive oil, and chili
Aglio e Olio is one of the simplest famous Italian pasta dishes.
Garlic is gently cooked in olive oil and combined with spaghetti. Chili and parsley are commonly added for additional flavor.
The secret is not to burn the garlic. Burnt garlic can make the entire dish bitter.
Best for: A fast weeknight dinner.
If you enjoy simple pasta meals, you can also explore FoodLure’s broader collection of easy pasta recipes:
FoodLure — 50 Best Pasta Recipes for Easy & Delicious Dinners
12. Orecchiette con Cime di Rapa
Region: Puglia
Main ingredients: Orecchiette, broccoli rabe, garlic, olive oil, and chili
Orecchiette means “little ears,” describing the shape of this famous pasta from Puglia.
The small bowl-like shape is excellent at catching pieces of vegetables and sauce. A classic preparation combines orecchiette with cime di rapa, also known as broccoli rabe.
The slightly bitter greens balance the pasta beautifully.
Best for: A traditional southern Italian vegetable-forward meal.
13. Pasta con le Sarde
Region: Sicily
Main ingredients: Sardines, wild fennel, raisins, pine nuts, and pasta
Pasta con le Sarde shows how different Sicilian pasta can be from Roman or northern Italian dishes.
The combination of sardines, wild fennel, raisins, pine nuts, and other Mediterranean ingredients creates a distinctive sweet-and-savory flavor.
It is a great example of how Italian pasta reflects local geography and culinary history.
Best for: Seafood lovers looking for something different.
14. Pici all’Aglione
Region: Tuscany
Main ingredients: Pici pasta, tomato, and Aglione garlic
Pici are thick, hand-rolled pasta strands associated with Tuscany.
One classic preparation combines pici with a tomato sauce made using Aglione, a large garlic variety associated with Tuscany.
Unlike thin spaghetti, pici have a substantial, rustic texture that makes the dish especially satisfying.
Best for: Fans of rustic, hearty vegetarian pasta.
15. Pappardelle al Cinghiale
Region: Tuscany
Main ingredients: Pappardelle and wild boar ragù
Pappardelle are wide ribbons of pasta, making them particularly suitable for rich sauces.
In this Tuscan classic, broad pasta is paired with slow-cooked wild boar ragù. The hearty sauce and wide noodles make this a substantial dish.
Best for: A special dinner or anyone who enjoys rich meat sauces.
16. Tortellini in Brodo
Region: Emilia-Romagna
Main ingredients: Stuffed tortellini and broth
Tortellini in Brodo is a comforting Italian classic.
Small stuffed pasta is served in a flavorful broth, making it very different from pasta dishes built around thick sauces.
The quality of the broth is extremely important because it becomes part of the entire dish.
Best for: Cold days, festive meals,s and traditional Italian comfort food.
17. Spaghetti al Pomodoro
Region: Italian tradition, especially southern tomato cooking
Main ingredients: Spaghetti, tomatoes, olive oil and basil
Sometimes simplicity creates the most memorable food.
Spaghetti al Pomodoro combines pasta with tomato sauce, olive oil, and basil. There is no need for a long ingredient list when the basic ingredients are high quality.
It is one of the easiest ways to appreciate the Italian philosophy of letting a few good ingredients speak for themselves.
Best for: Beginners and simple family dinners.
18. Penne all’Arrabbiata
Region: Rome / Lazio
Main ingredients: Penne, tomato, garlic, olive oil, and chili
Arrabbiata means “angry,” a reference to the spicy character of the sauce.
Penne is combined with tomato, garlic, olive oil and chili to create a simple but fiery pasta dish.
If you like spicy food, this should be near the top of your Italian pasta list.
Best for: Chili lovers.
19. Pasta alla Sorrentina
Region: Campania
Main ingredients: Tomato, mozzarella, basil, and pasta
Pasta alla Sorrentina takes inspiration from Sorrento and the Campania region.
The combination of tomato sauce, melted mozzarella and basil gives the dish a comforting Mediterranean character.
It is particularly popular as a family-style meal because it is simple, colorful and satisfying.
20. Spaghetti alla Nerano
Region: Campania, Nerano
Main ingredients: Spaghetti, zucchini, cheese and basil
Spaghetti alla Nerano is associated with the Amalfi Coast area and the village of Nerano.
The dish combines zucchini with pasta, cheese and basil. Carefully prepared zucchini develops a rich flavor that works surprisingly well with spaghetti.
Best for: A lighter vegetarian pasta dinner.
21. Ravioli Ricotta e Spinaci
Region: Various Italian regions
Main ingredients: Fresh ravioli, ricotta and spinach
Ravioli are one of Italy’s most famous forms of stuffed pasta.
Ricotta and spinach make a classic filling that pairs particularly well with simple sauces such as butter and sage or a delicate tomato sauce.
The main rule is to avoid overwhelming the delicate filling.
Best for: Special occasions and fresh-pasta lovers.
22. Pasta e Fagioli
Region: Various regions
Main ingredients: Pasta, beans and vegetables
Pasta e Fagioli literally combines pasta and beans.
There is no single recipe used throughout Italy. Regional and family versions differ in ingredients, texture, and seasoning.
It represents the Italian tradition of turning inexpensive ingredients into filling, comforting food.
Best for: Budget-friendly family meals.
23. Pasta e Patate
Region: Campania / Naples
Main ingredients: Pasta, potatoes and aromatics
Pasta e Patate is another classic example of Italian cucina povera, where simple and affordable ingredients are transformed into a deeply satisfying meal.
Potatoes cook with pasta and aromatics to create a thick, starchy texture.
Best for: Comfort food on a cold evening.
24. Malloreddus
Region: Sardinia
Main ingredients: Malloreddus pasta and regional sauces
Malloreddus are small ridged pasta shapes traditionally associated with Sardinia.
Their shape allows sauce to cling to the surface, making them ideal for hearty preparations.
Sardinian pasta demonstrates an important part of Italian food culture: every region has shapes and recipes that reflect its own culinary history.
25. Bigoli in Salsa
Region: Veneto
Main ingredients: Bigoli and savory sauce
Bigoli are thick, long pasta strands associated with Veneto.
Bigoli in Salsa is traditionally paired with a savory sauce, commonly featuring ingredients such as onions and fish.
It is a good reminder that northern Italian pasta is much more diverse than the better-known ragù and lasagna dishes.
Famous Italian Pasta Dishes by Region
One of the easiest ways to understand Italian pasta is to look at the country region by region.
| Region | Famous Pasta to Try |
|---|---|
| Lazio | Carbonara, Cacio e Pepe, Gricia, Amatriciana, Arrabbiata |
| Emilia-Romagna | Tagliatelle al Ragù, Lasagna, Tortellini |
| Campania | Vongole, Aglio e Olio, Sorrentina, Nerano |
| Sicily | Pasta alla Norma, Pasta con le Sarde |
| Liguria | Pesto Genovese |
| Puglia | Orecchiette con Cime di Rapa |
| Tuscany | Pici, Pappardelle al Cinghiale |
| Veneto | Bigoli in Salsa |
| Sardinia | Malloreddus |
This regional approach is important because Italian pasta is not one single culinary tradition. Regional ingredients, geography,phy and local customs influence both pasta shapes and sauces. Italy’s official tourism material similarly presents pasta through its regional formats and traditions.
The Four Famous Roman Pasta Dishes
When people discuss classic Roman pasta, four dishes repeatedly stand out:
- Carbonara
- Cacio e Pepe
- Amatriciana
- Gricia
All four demonstrate how Roman cooking can create powerful flavors from a relatively small number of ingredients.
Carbonara relies on eggs, Pecorino and guanciale. Cacio e Pepe focuses on cheese and pepper. Gricia combines guanciale and Pecorino without tomatoes, while Amatriciana brings tomato into the picture.
Italy’s official tourism resources identify Carbonara, Cacio e Pepe, and Amatriciana among Lazio’s most famous dishes and discuss Gricia as part of this culinary tradition.
Famous Italian Pasta vs. Italian-American Pasta
The two traditions are related, but they should not always be treated as identical.
Italian regional cuisine developed around local ingredients, historical traditions, and specific pasta shapes. Italian-American cuisine developed through Italian immigrant communities and adapted to ingredients and tastes available in the United States.
That means an Italian-American dish is not necessarily “wrong.” It simply may have a different history.
For example, Fettuccine Alfredo is extremely famous internationally, especially in the United States, but it should not automatically be presented as one of Italy’s most traditional regional pasta dishes.
The same caution applies to dishes such as spaghetti and meatballs and some versions of “spaghetti Bolognese.”
If your goal is to discover Famous Italian Pasta, look for dishes with a clear regional connection and established culinary tradition.
For a broader collection of Italian recipes, see FoodLure’s existing guide:
34 Best Italian Pasta Recipes Approved by Italians — FoodLure
How to Choose the Best Italian Pasta for You: Famous Italian Pasta
Not sure which famous Italian pasta to try first?
If you love creamy and rich flavors
Try:
- Carbonara
- Tagliatelle al Ragù
- Lasagna alla Bolognese
- Tortellini alla Panna
If you love spicy food
Try:
- Arrabbiata
- Puttanesca
- Amatriciana
If you love seafood
Try:
- Spaghetti alle Vongole
- Pasta con le Sarde
- Bigoli in Salsa
If you want vegetarian pasta
Try:
- Pasta alla Norma
- Pesto Genovese
- Orecchiette con Cime di Rapa
- Spaghetti alla Nerano
If you want something simple
Try:
- Cacio e Pepe
- Aglio e Olio
- Spaghetti al Pomodoro
If you want a traditional Roman experience
Start with:
Carbonara → Cacio e Pepe → Gricia → Amatriciana
How to Cook Pasta More Like an Italian
Famous Italian Pasta You don’t need a professional kitchen to make great Italian pasta. A few basic techniques make a significant difference.
Cook Pasta Until Al Dente
Pasta should generally retain a pleasant firmness instead of becoming soft and mushy.
Salt the Cooking Water
Seasoned cooking water gives the pasta more flavor.
Save Pasta Water
Before draining, reserve some starchy cooking water.
That water can help loosen sauces and improve emulsification.
Finish Pasta in the Sauce
Whenever practical, combine the pasta and sauce in the pan for the final stage of cooking.
This allows the sauce to coat the pasta rather than sitting separately on top.
Match the Pasta Shape to the Sauce
Different shapes work better with different sauces.
| Pasta Shape | Good Pairings |
|---|---|
| Spaghetti | Tomato, oil-based,d and seafood sauces |
| Bucatini | Amatriciana and rich sauces |
| Rigatoni | Ragù and thick sauces |
| Penne | Arrabbiata |
| Tagliatelle | Meat ragù |
| Pappardelle | Rich meat or mushroom sauces |
| Orecchiette | Vegetables and chunky sauces |
| Trofie | Pesto |
| Linguine | Seafood sauces |
| Tortellini | Broth, butter or light creamy sauces |
What Makes Italian Pasta Authentic?
Authenticity is more than simply using olive oil, Parmesan,n or tomatoes.
A traditional Italian pasta dish usually has some combination of:
- A clear regional connection
- Recognizable traditional ingredients
- An appropriate pasta shape
- A traditional preparation method
- A documented or established culinary tradition
- Ingredients that make sense for the region
This is why Carbonara and Cacio e Pepe have a very different identity from a generic creamy pasta dish.
Authenticity also does not mean that every Italian family cooks a dish in the same way. Regional and family variations are common.
The key is to distinguish a traditional regional dish from a modern Italian-inspired recipe.
10 Famous Italian Pasta Dishes to Try First
If you are new to Italian cuisine, you don’t need to start with all 25.
Try these first:
- Carbonara — rich and unmistakably Roman
- Cacio e Pepe — simple and cheesy
- Pasta alla Norma — classic Sicilian vegetarian dish
- Amatriciana — tomato, guanciale and Pecorino
- Pesto Genovese — fresh and aromatic
- Spaghetti alle Vongole — classic seafood pasta
- Tagliatelle al Ragù — rich Emilia-Romagna favorite
- Orecchiette con Cime di Rapa — traditional Puglian pasta
- Aglio e Olio — fast and simple
- Puttanesca — bold, salty and flavorful
Frequently Asked Questions About Famous Italian Pasta
What is the most famous Italian pasta?
There is no single universally accepted answer because “famous” and “popular” can mean different things. Spaghetti is one of the world’s best-known pasta shapes, while dishes such as Carbonara, Cacio e Pepe, Amatriciana, Pesto, and Tagliatelle al Ragù are among the most internationally recognized Italian pasta dishes.
What are the four famous Roman pasta dishes?
The four classic Roman pasta dishes are generally considered Carbonara, Cacio e Pepe, Amatriciana and Gricia. They are strongly associated with Lazio and represent some of the region’s best-known pasta traditions.
What is Italy’s most popular pasta?
There is no single pasta dish eaten in the same way across Italy. Regional traditions are extremely important, and different areas have their own favorite pasta shapes and recipes.
What pasta dish is Italy famous for?
Italy is famous for many pasta dishes rather than one single recipe. Carbonara, Cacio e Pepe, Amatriciana, Pesto Genovese, Lasagna alla Bolognese, Tagliatelle al Ragù, and Pasta alla Norma are among the best-known examples.
What is the most traditional Italian pasta?
There is no single “most traditional” Italian pasta because Italy has many regional traditions. Carbonara, Cacio e Pepe, Amatriciana, Pesto Genoves,e and regional ragù-based pasta are all strongly connected with Italian culinary traditions.
Is Carbonara really Italian?
Yes. Carbonara is strongly associated with Rome and Lazio. Traditional versions are based on pasta, eggs, Pecorino Romano, guanciale, and black pepper rather than heavy cream.
Is Alfredo pasta traditional Italian pasta?
Fettuccine Alfredo is famous around the world, particularly in the United States, but it should not automatically be treated as one of Italy’s most traditional regional pasta dishes. Its modern international reputation is different from that of classic Roman or regional Italian pasta.
What pasta should I try first in Italy?
If you want a classic introduction, start with Carbonara, Cacio e Pepe, Amatriciana, Tagliatelle al Ragù, or Pesto Genovese. Seafood lovers should consider Spaghetti alle Vongole, while vegetarians may enjoy Pasta alla Norma or Orecchiette con Cime di Rapa.
Why are there so many types of Italian pasta?
Italy’s regions developed different culinary traditions, ingredients,s and pasta-making techniques. Italy’s official tourism website describes more than 300 pasta formats and highlights regional varieties such as spaghetti, tonnarelli, pizzoccheri, gnocchi and lasagna.
How do Italians cook pasta?
A common approach is to cook pasta until al dente, season the cooking water, reserve some pasta water, and finish the pasta with its sauce. The exact method depends on the recipe and regional tradition.
Final Thoughts
The best thing about famous Italian pasta is that there is no single definition of what makes a dish great.
Some dishes are famous because they are incredibly simple. Cacio e Pepe needs little more than pasta, Pecorino, and pepper. Others, such as Lasagna alla Bolognese, are built around layers and slow cooking.
Some represent a particular city. Carbonara, Cacio e Pepe, Gricia and Amatriciana are deeply connected with Rome and Lazio. Others tell the story of an entire region, such as Pesto Genovese from Liguria, Pasta alla Norma from Sicily and Orecchiette with Cime di Rapa from Puglia.
That regional diversity is what makes Italian pasta so interesting.
Whether you prefer a creamy Carbonara, a spicy Arrabbiata, a fresh Pesto Genovese,e or a seafood-filled plate of Vongole, there is a traditional Italian pasta dish worth trying.
Start with a few classics, learn where they come from, understand the ingredients, and then explore beyond the internationally famous names. That’s when Italian pasta becomes more than just a meal—it becomes a way to discover Italy’s regional food culture.
