The concept of “Italian cuisine” is a myth that belies the myriad of hyperlocal products and dishes abounding from north to south of the country.

Regions, cities, and even villages have their own unique cuisines that have developed autonomously thanks to the diversity of terrain and the influence of other cultures who ruled sections of the country before it united in 1861. From offal fried in lard to seafood and hardboiled egg sculptures, here are some of Italy’s most unusual and surprisingly tasty regional specialties.