Much of what the rest of the world considers Italian food hails from the central regions of Italy. Velvety smooth olive oils, world-famous cheeses, savory cured meats and rich tomato sauces grace the tables of the central area of the country.  Beef dishes can be found more often here, and the hills of Tuscany and Umbria are known for their wild boar. Both coasts share a love of locally caught seafood and the rugged interior is known for hearthy mountain fare.

Emilia-Romagna
The region has a fine gastronomic reputation. Stuffed pasta, including the tortellini of Emilia and the cappelletti of Romagna, often served with the famous ragù sauce (also known as Bolognese), are among the staples of this area’s cuisine. The “king of all cheeses,” Parmigiano-Reggiano, has found its way into recipes around the world, but its production is strictly enforced to ensure a continued tradition of quality.