Italy has twenty regions and just as many regional cuisines, each with its own identity. From Apulian orecchiette to Sicilian pasta alla Norma, from the Milanese risotto in Lombardy to the Tuscan pici, from cassoeula to the cuscusu of Trapani: every territory tells a story made of local ingredients, peasant traditions and family recipes. On this page you'll find the Italian regional recipes organised by geographical area, with traditional dishes, classic desserts, pasta and main courses that have made Italian cuisine famous around the world. A culinary journey from north to south, region by region.