Italian cuisine is defined by regional cooking built on olive oil, wheat, vegetables, and confident technique rather than a single national style. From pizza, bolognese, and carbonara to risotto alla Milanese, pesto alla Genovese, and arancini, these dishes reflect how Italians cook by place, not by rulebook. The Italian Atlas organizes regions by how they cook—through dough, sauces, braising, roasting, and restraint—connecting food that looks simple on the plate but relies on precision and repetition behind the scenes.
Northern Italy (Piedmont, Lombardy, Veneto)
The region of risotto, polenta, and braised meats, where butter, dairy, and slow cooking define northern Italian food.
Emilia-Romagna
The home of ragù alla bolognese and fresh egg pasta, often considered the culinary backbone of Italy.
Liguria
Known for pesto genovese and seafood-driven cooking shaped by the coast and mountains.
Tuscany
The region of bistecca alla fiorentina and ribollita, defined by olive oil, simplicity, and fire-driven cooking.
Central Italy (Lazio, Umbria, Marche)
The home of Roman pizza, carbonara, cacio e pepe, and rustic pasta dishes built on technique rather than excess.
Southern Italy (Campania, Calabria, Basilicata)
Known for Neapolitan pizza, tomato-forward sauces, and bold southern flavors driven by olive oil and heat.
Puglia
The region of orecchiette and vegetable-driven cooking, rooted in wheat, olive oil, and simplicity.
Sicily
Defined by arancini, caponata, and layered flavors shaped by centuries of cultural influence.