Italy is divided into 20 regions, each with its own distinct character, dialects, traditions, history, and, of course, cuisine. With “farm-to-table” and “zero km” food not so much a trend but a longstanding way of life in this country, over time each region has developed its own signature dishes based on the best ingredients its unique terroir has to offer.

Some, like Lombardia’s pizzoccheri and Sardinia’s “Su Filindeu” pasta, are slowly dying out; while others, such as Trentino’s Germanic canederli dumplings or Venice’s famous sarde in saor, remain firmly within regional borders. Certain regional dishes, however, have shot to global fame, and taken on a life all of their own.