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" With a population of almost 60 million and an area slightly larger than the state of Arizona, Italy is a diverse little nation boasting an equally diverse cuisine. The Italian food most Americans recognize \u2014 red-sauce specials like spaghetti with rag\u00F9 \u2014 hails from the central region, but Italy&amp;#039;s wide-ranging terrain and climate, long coastline, and neighboring countries have resulted in a delectable hodgepodge cuisine. This boot-shaped country is comprised of 20 regions, each producing its own culinary treasures. Below, take a tantalizing peek inside the kitchen cultures of six well-known areas. Lombardy Capital city: Milan Famous foods: risotto, osso bucco In this northern Italian region just below Switzerland, rice and polenta are more popular than pasta, butter and lard beat out olive oil, and meat is eaten extensively. Dotted with picturesque lakes and hills, northern Italy is regarded as a paradise for cheese lovers, and Lombardy is the birthplace of such famous cheeses as firm Gran Padano, blue-veined Gorgonzola, soft, ripe Taleggio, tangy Provolone, and creamy Robiola. Emilia-Romagna Capital city: Bologna Famous foods: Parmigiano Reggiano, tortellini, Bolognese sauce, balsamic vinegar of Modena A vast, wealthy region located in northern Italy, Emilia-Romagna is rich in meats and super-eggy pasta. The craft of curing meat is held in high esteem here \u2014 Italy&amp;#039;s best known meat product, prosciutto di Parma, is created in Emilia, as is the &amp;quot;king of cheeses,&amp;quot; Parmigiano Reggiano. Tuscany Capital city: Florence Famous foods: Pecorino cheese, steak alla fiorentina, Chianti wine  The ancestral home of the wealthy and influential Medici family, Tuscany produces some of Italy&amp;#039;s finest olive oils, sheep&amp;#039;s milk cheeses, and meat dishes. Bread, baked in giant, salt-free loaves, is king in this region, and locals incorporate it into numerous salads and soups, including ribollita (vegetable soup) and panzanella, a salad composed of crumbled bread, tomatoes, onions, and basil. Lazio Capital city: Rome Famous foods: bruschetta, spaghetti alla carbonara, artichokes alla Roman The region of Lazio, situated on the west coast of central Italy, is famous for fresh and dried pastas, superior artichokes and zucchini, and meltingly tender porchetta (whole roast pig). In this ancient region, you can nibble on artichokes cooked in garlic and herb oil before losing yourself in a plate of bucatini all amatriciana (hollow spaghetti with tomato, onions, and bacon) or spaghetti carbonara (a creamy pasta dish with egg, cheese, and black peppercorns). Campania Capital city: Naples Famous foods: pizza, buffalo mozzarella, calzone, limoncello liqueur Sunny Campania is characterized by its fertile volcanic soil, which affords lush produce like San Marzano tomatoes, eggplant, peppers, salad greens, figs, and lemons. The pizza we all know and love today is a descendant of the world&amp;#039;s first pizzeria, which was born in Naples. When fresh mozzarella, sweet tomatoes, and a bread-loving culture combine, one delicious pie follows. Sicily Capital City: Palermo Famous foods: caponata, veal Marsala The largest island in the Mediterranean Sea, Sicily is located just off the &amp;quot;toe&amp;quot; of the boot that is mainland Italy. This region is home to Mount Etna and, therefore, rich volcanic soil, which produces an abundance of lemons, blood oranges, almonds, olives, and other fruit. Meat, including lamb, pork, veal, and rabbit, is common in central Sicily, where locals claim they invented the meatball, called polpetti. Pasta is usually topped with heady, spicy tomato sauce. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/a1206/regional-italian-food/>