On average, most Americans will reach for a slice of pizza at least three times a month. The dish is a classic comfort food, loved for its cheesy, saucy topping and satisfying crust. It is one of Italy's most famous culinary exports, rivaled by spaghetti, of course, which is a midweek classic for many US families.

But beyond these favorites, Italian cuisine is rich and varied. Italy is divided into 20 different regions, and each has an individual and unique culinary scene. "Italy has very pronounced regional food," Italian chef and cookbook author Danilo Cortellini explains. "Every region has its own traditions and specialty — actually, every town has a way of doing things."