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!

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.