Italian food is a surprisingly diverse cuisine. Each of the twenty Italian regions has a distinctive set of flavors, recipes, products, and ingredients.  In fact, the Italian regions were not officially united as a nation until the mid-19th century; therefore, each individual region has retained much of its exclusive identity.

Climate and natural landscape have played a major role in shaping regional cuisines. Creamy risotto and other delicately flavored dishes predominate in the Northern regions, while bright olive oil and tomato-based recipes rule the sunny South. Beef is best enjoyed as Florentine steaks in Tuscany, from choice cattle raised in the Chianina Valley. The city of Alba and surrounding areas of the Piedmont region are a top source for expensive truffle mushrooms, particularly pungent white truffles. Access to both the Mediterranean and Adriatic Seas makes fresh seafood dominant, though varied, throughout the peninsula.

Proximity to other countries and a history of militant invasions play a role in the uniqueness of regional cuisines as well. This explains the unprecedented popularity of sauerkraut and goulash in the Alpine regions of Trentino-Alto Adige/Südtirol and Friuli-Venezia Giulia. The culinary footprints of conquerors can be seen in the unexpected presence of Arabic spices and North African couscous in Sicily today. In fact, these conquerors are largely responsible for bringing such Italian staples as tomatoes and basil to flourish in the South.

Such artisan products as wine, cured meat (salumi), and handcrafted cheese can be found throughout Italy. The style and flavor of these delicacies varies greatly according to region.