From Rustico Cooking - "Greek, Arab, and Albanian influences have shaped the Calabrese kitchen: characteristic dishes are laced with chili pepper, sweet-and-sour notes mingle in savory preparations, and desserts are often deep-fried and drenched in honey"
From Rustico Cooking - "Best known around the world for its pizza, Campania's exuberant cuisine relies on sun-kissed vegetables and herbs, salty capers, dried pasta, and fresh farmhouse cheeses (chief among them water buffalo's Mozzarella)."
From Rustico Cooking - "Dubbed "Italy's Food Basket," Emilia-Romagna is home to many of the country's most renowned foods: Prosciutto di Parma, Mortadella, Parmigiano-Reggiano, and balsamic vinegar to name a few."
From Rustico Cooking - "In Latium, lamb and pork are standard fare, and sheep's milk cheese is produced abundantly in small dairies and large cooperatives. Simple pastas made of flour and water and a wealth of vegetables round out the Roman larder."
From Rustico Cooking - "Rice and corn thrive in the northern climate, resulting in a rich repertoire of risottos and polentas. Veal, beef, butter, and cow's milk cheeses appear at nearly every meal, and sweetwater fish caught in Lombardy's many lakes..."
From Rustico Cooking - "Most Italians know and love the stuffed olives from the Marchigiano town of Ascoli Piceno, fried until golden in a crispy robe of egg and bread crumbs, but outsiders have yet to discover the wealth of classic recipes..."
From Rustico Cooking - "Mysterious and isolated, Sardinia has been inhabited since the Neolithic Age. Phoenician, Greek, Arab, Spanish, and French invaders have come and gone, marking the local language, customs, and cuisine."
From Rustico Cooking - "... a number of Sicilian specialties: Bottarga, a salty, pressed tuna roe that is often shaved over pasta; Caponata, fried eggplants flavored with a touch of vinegar and sugar; and almond paste cookies..."
From Rustico Cooking - "The cuisine of this northernmost Italian region combines Germanic, Hungarian, and Italian touches, and includes such delicacies as beef goulasch and fruit-stuffed gnocchi with browned butter and bread crumbs."
From Rustico Cooking - "From the Venetian lagoon come soups and risottos studded with seafood; the wind-swept hills offer a mouthwatering selection of cured meats and aged cheeses; and the mountain villages specialize in hearty foods like braised beef"