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Sardinian cuisine is the expression of the culinary art developed in Sardegna and is characterized by its variety, as well as by having been enriched in history through contributions and contaminations from contacts and exchanges between different Mediterranean cultures.

Sicilian cuisine is the expression of the culinary art developed in Sicily since ancient times and is closely linked to the historical, cultural and religious events of the island. Since the times of Ancient Greece, a very specific style of culinary habits had been developing in Sicily which over the centuries has been enriched with new flavours and new dishes, following the historical vicissitudes of the Mediterranean island.

If Italy is seen as a boot-shaped country, then Calabria is the tip of this boot. This region of southern Italy is famous for its spicy and robust cuisine, which emphasizes powerful ingredients such as garlic, dried tomatoes and hot peppers

The food and wine tradition of Puglia is a riot of colours, scents and genuine ingredients. The authenticity that characterizes this land is also reflected in its typical dishes, generous triumphs of simplicity and unforgettable flavours.

Basilicata is one of the most popular regions in Italy thanks to the splendour of its landscapes, the uniqueness of the city of Matera and the vigour of Lucanian traditions, Basilicata adds a speciality to its long list: good food.

“In Napoli, where love is king…When boy meets girl, here’s what they say…”. Who doesn’t know the famous song by Dean Martin, about one of the most famous Italian cities, Naples.

Molise is a land rich in history and traditions of its own, and although its cuisine is undoubtedly influenced by the gastronomy of the neighbouring regions (a fact that occurs in every territory), it also boasts many typical products, original and exclusive recipes and preparations.

Lazio cuisine is a home-style cuisine, where traditional dishes are made up of poor foods but cooked in such a way that they are very tasty.