THE 20 REGIONS OF
THE REPUBLIC OF ITALY
From the pristine coast to the picturesque Alps, take our culinary tour through the vibrant regions of Italia. Week by week, experience the unique cuisine of all 20 regions brought to you by the authentic family kitchen at Olio é Piu.
Come back every two weeks to experience all the regions, and get a stamp with every dinner. After 3 stamps, enjoy a complimentary glass of wine with all of your next regional meals. After 10 stamps, you will be entered to win a week-long vacation in Italy on us!
Our special menu includes a regional appetizer, entree, pasta and selection of wines to represent the heart and soul of Italian cooking.
Toscana is known as the birthplace of the Italian Renaissance. Located in central Italy, the region is a rich mixture of beautiful landscapes, artistic legacy,
cultural influence and fine wine.
Tuscan cuisine uses seasonal local meat and produce, and is based on the idea of cucina povera or “poor cooking,” meaning a focus on preparing simple meals that can be made for the whole family.
Zuppa di Funghi (traditional mushroom soap) Tortellini Rinascimemtali (pork filling, sauce brodo with shaved parmesan)
Trippa alla Fiorentina (tripe, baked with tomato and seasonal vegetables)
Calabria, located in southern Italy at the “heel” of the boot, was the first area to be called Italy by the Romans. Jutting into the Mediterranean Sea, Calabrian cuisine incorporates culinary influences from
Greece, but it is most notable for a focus on curing and packing vegetables and meats in olive oil as well as making soppresatta and pantry delicacies.
Melanzane alla Menta (fried eggplant with fresh mint, breadcrumbs, and olive oil)
Fichi Secchi Ripieni (dried figs stuffed with hazelnuts and honey)
Trenette ai Frutti di Mare (seafood pasta)
Pesce Spada in Salmoriglio (grilled swordfish with dry oregano and capers)
Defined by the rocky and rough Carnici hills in the North of Italy, Friuli Venezia Giulia is known as the “opening to the sea” for many Central European countries.
Polenta and cured meats are regional favorites along with barley soups and dumplings instead of pasta, a distinct tradition where the influence of Austria can be seen.
Polenta Pasticciata ai Gamberi (prosciutto shrimp, severed over polenta cakes)
Risotto alla Maranese (seafood risotto)
Coda di Rospo al vino bianco (baked monkfish in white wine sauce)
Home to the gorgeous luxury cars and motorcycles that define the Italian auto industry, Emiliana Romagna is one of the wealthiest areas in all of Italy. Drawing from Byzanatine traditions, the cuisine is based heavily on salumi, cheeses, and olives. Cured meats are lauded
internationally from the regional capital Bologna, but the city Parma is known for world-class Prosciutto, Parmesan Reggiano cheese to pair with the plethora of pasta grown from Emilia Romagna wheat.
Erbazzone Reggiano (warm spinach pie)
Lasagne al Forno (oven-baked lasagna)
Stufato D’Agnello (braised lamb stew with potatoes)
The island of Sardegna as an autonomous region boasts highly revered local culture as well as several indigenous languages that are still spoken today. The strong winds that blow through the island limit
the plant-life, so the Sardegna cuisine is based on meat, and culinary food preservation techniques through cooking, salting and rolling into leaves for easy to-go packages.
Sardine al Pomodoro (sardines with tomatoes)
Spaghetti con Bottarga (spaghetti in tomato with anchovies and shaved bottarga)
Aragosta al Forno (baked rock lobster)
The seat of Italy’s capital, Rome, Lazio is the heart of Italy and a true crossroads of the world. The culture and cuisine is a product of great diversity, as the saying goes, “All roads lead to Rome.”
Known for simple delicacies like rice balls called supplì, and delicious local ricotta, as well as artichokes, fava beans, and the famed Lentils of Onano that grow well in the rich soil.
Capitone Marinato (marinated eel)
Linguine alla Puttanesca (olives, tomatoes, capers, anchovies)
Saltimbocca alla Romana (Roman-style veal cutlets)
One of the smallest regions of Italy, Molise is covered almost entirely by mountains, but agriculture thrives in the region. The cuisine of Molise is typical of southern Italy, with many lamb dishes
and pasta sauce made with pigskin. Local cheeses include sheep’s milk Pecorino, Scamorza, Caciocavallo and Provolone, as well as pork sausage seasoned with fennel seeds.
Frittatine di Patate e Zafferano (fried saffron potato cakes)
Ragu D’agnello (braised lamb in tomato sauce)
Agnello all’uovo e limone (lamb loin with eggs and lemon sugo)
A popular destination for beach vacations on the Northern coast of Italy, Linguria boasts steep hills covered with blooming herbs and surrounded by fish-filled waters. The famous pesto from the
regional capital Genova captures all of Linguria’s most notable and delicious ingredients of both land and sea: olive oil, basil, pine nuts, garlic, sea salt and Parmigiano Reggiano.
Acciughe ripiene al forno (baked stuffed anchovies)
Gnocchi alla Genovese (gnocchi in pesto sauce)
Coniglio con Olive Taggiasche (braised rabbit with white wine and olives)
The largest island in the Mediterranean Sea is home to some of the most fiercely proud communities of Italians. Here you can enjoy arnacini rice balls filled with cheese, fresh swordfish as well as recipes
using capers, olives and citrus. With influences from neighboring Arab countries, Sicilian ricotta is flavored with saffron, and desserts use pistachios, almonds, marzipan and honey.
Tonno alla Palermitana (Palermo-style tuna steak)
Arancini alla Siciliana (rice balls with ground beef)
Spaghetti al Nero di sepia (black pasta with tomatoes and cuttlefish)
Farsumagru (stuffed veal leg)
Alongside ancient wonders like Pompeii and Herculaneum, Campania is a rich travel destination for the beautiful landscapes of the Amalfi Coast, Mount Vesuvius and the Island of Capri. Known as the pizza and pasta capital of the
world, Naples was the first place to pair pasta and tomato sauce. Noted for sun-died tomatoes, Ragu’ alla napoletana sauce is served only on special occasions due to it’s time-consume preparation.
Coniglio all’Ischitana (rabbits legs with tomato and herbs)
Cacio e Pepe (pasta with cheese and cracked pepper)
Pizza alla Napoletana (tomatoes, mozzarella, anchovies)
Known as the “instep” of Italy, the southern region of Basilicata has a rich agricultural tradition. Local wheat is used to make not only pasta but also long large of bread to eat with regional cheeses like Pecorino and Manteca.
The many beans and vegetables grown in Basilicata are used to make popular soups like Minestra maritata and Acquasale.
Pollo alla Potentina (Potenza-style chicken)
Penne all’Arrabbiata (pasta with spicy tomato sauce)
Spezzatino di Maiale (pork goulash)
A modest region in central Italy, Marche is made up of quaint villages and pristine beaches. With a taste for varied meat dishes, the people of Marche eat anything from pigeon to lamb.
However, a favorite dish is baked lasagna stuffed with chicken livers, along with the region’s famed anise-favored liquor, Anisetta.
Calamari Ripieni in Teglia (stuffed squid in tomato sauce)
Olive all’ascolana (stuffed and fried olives)
Vincisgrassi (lasagna with meat sauce)
Filetto alla Rossini (Rossini-style filet of beef)
In the far north of Italy, tucked in the Domomites Alps, the region of Trentino is known for its apple orchards thriving in its fertile valleys.
Uniquely, leftover bread is used the make Canederli, a large potato dumpling flavored with the region’s renowed speck, and often served with a spicy gulasch. Delicious desserts are often made with cream and dark forest berries.
Strangolapreti (spinach dumplings)
Gnocchi con le Prugne (ricotta gnocchi with plums)
Maiale alla Polenta con e Cipolla (pork belly with grilled polenta and onions)
Known as the “greenest region in Europe,” one third of the land in Abruzzo is set aside for national parks. Although the cuisine is generally simple and frugal, the people of Abruzzo go all out for celebrations like Panarda, during which a 50-course is served.
The region is also familiar to us through its internationally-lauded artisanal dried pasta that we all make at home, and served with lamb ragu.
Mozzarelline allo Zafferoano (fried cheese with saffron)
Cavatelli ‘Ncatenati (pasta with pancetta and eggs)
Capra alla Molisana (Molise-style goat stew)
Bordering France and Switzerland, Valle d’Aosta is a small region in the north of Italy with a diverse population from all three countries, and among snowy mountains, ski resorts dot the region.
The people of Valle d’Aosta are skilled hunters and the cuisine is rich with many gamey meats cooked with wine, herbs and onions. The regional cheese is Fontina, and it’s often paired with fruit and honey for dessert.
Tortino di Riso alla Valdostana (rice cakes with beef tongue )
Cavatelli Coppa al Ginepro (pasta with local sausages from Arnad )
Costoletta alla Valdostana (veal cutlets with fontina and mushrooms)
Home to the fashion capital of the world, Milan, Lombardia is the richest and most populated region of Italy. Risotto is the traditional first course in Lombardia cuisine.
Like other northern regions, polenta is eaten often, alongside locally raised beef. The region is maybe best known for its traditional Christmas dessert, Panettone, sweet bread with raisings and candied fruit.
Scaloppine al Limone (veal cutlets with lemon sauce)
Risotto alla Milanese (saffron risotto)
Petto D’oca in Crescione (duck breast with pine nuts and watercress)
The “stiletto” of Italy’s well-heeled boot is the southern region of Puglia. Known as a bridge to the east, this long stretch of coastline provides much fish for the Puglian cuisine, but the locals here eat a diet heavy with bread and pasta.
Bread from Altamura is known throughout Italy and Orecchiette pasta is made at home along with rich veal ragu sauces.
Zuppa di cozze alla Tarantina (Tarento-style mussels)
Strascinati con la Mollica (pasta with breadcrumbs and anchovies)
Triglie al Cartoccio (red mullets cooked in parchment bag)
A fertile agricultural region, nourished by the River Po, Piemonte still retains cultural influences from the royal House of Savoy, located in the capital of Turin.
The region’s noted vegetable is the Cardo gobo used to make bagna caoda, or a “hot bath” dipping sauce with garlic and anchovies. Another source of pride for the region is their local breadsticks called grissini.
Carne Cruda all’ Albese (steak tartare with truffles)
Risotto al Barolo agli spugnole (risotto with red wine and morels)
Pollo all Marengo (roasted chicken with shrimp and eggs)
Known for romantic gondola rides, and picturesque canals, the Veneto region also welcomes the more immigrants annually than any other part of Italy.
With fish soup as a traditional first course, Veneto is known for its Asiago cheese one of Italy’s most loved sweet golden bread treats, Pandoro.
Baccala’ Mantecato (purée of dried cod)
Risotto Nero (octopus and squid ink risotto)
Fegato di Vitello alla Veneziana (Venetian-style calf liver)
The only region in Italy that has no coastline or bordering countries, Umbria is entirely Italian in culture and cuisine. Known for it’s beautiful extra virgin olive oil, it creates the foundation for most local dishes.
Meat, such as sheep and forest pigs are integral to Umbrian cooking as are the prized black and white truffles that can be worth their weight in gold.
Lenticchie di Castelluccio con Salsicce (lentil stew with sausages)
Spaghetti al tartufo (pasta with white truffles)
Regina in Porchetta (bass in fennel sauce)