Regional Culinary Guides

The heel of Italy's boot, famous for olive oil, orecchiette pasta, and burrata cheese.

The second-largest Mediterranean island offers some of Europe's most pristine beaches along the Costa Smeralda, mysterious nuraghe Bronze Age towers, and a unique culture distinct from mainland Italy. Sardinia's shepherding traditions, pecorino cheese, and longevity-promoting diet attract seekers of authentic experiences.

The toe of Italy's boot, Calabria boasts 800 kilometers of coastline, the wild Aspromonte and Sila mountains, and ancient Greek heritage at Reggio's museum. Famous for 'nduja spicy spread, bergamot citrus, and the fierce hospitality of the Calabrese people.

Also known as Lucania, this remote southern region is home to Matera, whose ancient cave dwellings transformed from national shame to UNESCO World Heritage Site and European Capital of Culture. Rugged mountains, empty beaches, and fiery peperoncino characterize this untamed land.

The heel of Italy's boot, Puglia has emerged as a hot destination for its whitewashed towns, trulli cone-roofed houses, Baroque Lecce, and 800 kilometers of coastline. The region's olive oil, orecchiette pasta, and burrata cheese represent southern Italian cuisine at its finest.

Italy's second-smallest region is so overlooked that 'Molise doesn't exist' became an Italian meme. Yet this hidden gem offers unspoiled medieval villages, ancient Samnite ruins, traditional crafts, and authentic southern Italian hospitality untouched by mass tourism.

Wild and mountainous, Abruzzo is one of Europe's greenest regions, with national parks protecting wolves, bears, and chamois. Medieval hilltop villages, shepherd traditions, saffron cultivation, and hearty mountain cuisine make this region a paradise for nature lovers and food enthusiasts.

Home to the Eternal City of Rome, Lazio encompasses 3,000 years of history from Etruscan tombs to Vatican treasures. Beyond the capital lie volcanic lakes, medieval villages, ancient Roman ports, and the pastoral landscapes that inspired countless artists throughout history.

Stretched along the Adriatic coast, Marche combines beach resorts with Renaissance treasures like Urbino's Ducal Palace. This underrated region offers dramatic caves, the sacred sanctuary of Loreto, excellent seafood, and some of Italy's most affordable and authentic experiences.

The 'green heart of Italy,' landlocked Umbria offers mystical hilltop towns like Assisi and Orvieto, black truffles, and a slower pace of life. This spiritual region, home to St. Francis, provides an authentic Italian experience without the tourist crowds of neighboring Tuscany.

A slender crescent of coast between the Alps and the sea, Liguria is home to the colorful villages of Cinque Terre, glamorous Portofino, and the historic port city of Genoa. The birthplace of pesto, this region offers dramatic cliffside scenery, hidden beaches, and exceptional seafood.

Where Italy meets Central Europe, this northeastern region blends Italian, Slavic, and Austrian influences. Trieste's Habsburg grandeur, Udine's Venetian elegance, world-class white wines, and the prosciutto of San Daniele make this an undiscovered gem for discerning travelers.

A unique bilingual region where Italian and German cultures merge, Trentino-Alto Adige offers the dramatic Dolomites, excellent skiing in resorts like Cortina, and charming alpine towns. The region produces outstanding wines and boasts a distinctive cuisine blending Mediterranean and Austrian influences.

Italy's most populous and economically powerful region, Lombardy is home to Milan, the nation's fashion and financial capital. Beyond the metropolis lie the romantic Italian Lakes, Renaissance cities like Bergamo and Mantua, and the rich culinary traditions that gave us risotto alla milanese and panettone.

Italy's smallest and least populated region, Aosta Valley is a mountainous paradise nestled between Mont Blanc, the Matterhorn, and Monte Rosa. This autonomous region blends Italian and French cultures, offering world-class skiing, Roman ruins in Aosta, and distinctive Fontina cheese.