Italy extends over a considerable part of Southern Europe and has various regions each with their own Unique cuisine and eating traditions. The recipes and ingredients also differ regionally. The culinary history of Italy dates over a long passage of time. In today’s time the Italian cuisine features meals that contain a taste that is a rich and exotic mix of the Roman, Jewish, Arab, Byzantine, Etruscan and Greek cuisines. Roman ships brought wheat, wine, fine spices, and other rare ingredients whilst Italians added other items to that to come up with recipes. They got ingredients from as far as China. Traces of Arab influence can also be seen especially in the Sicilian cuisine with its spices and sweets. This influence in particular leads Italian Cuisine to have a specific bland taste with less tangy and spicy flavor.

The North is known for its Tuscan Beef whilst the South produces Mozzarella Cheese and Provolone along with Citrus fruits. Black Truffles were popular in Marches. The coastal regions of Italy are known for fish and seafood recipes till date and make great use of Anchovies, Swordfish, Lobster and Sardines. Even the commonly consumed breads and pastas varied significantly in taste. The South of Italy was big into hard boiled Spaghetti whilst the North consumed soft Egg noodles more. The most popular item in Italian cuisine i.e. the Pizza, originated from Naples, Risotto from Milan and Tortellini from Bologna.