Discover Producers & Regions

The mountains loom like guardians over a landscape steeped in history, where ancient villages cling to cliffs and the air is rich with tradition. It’s a culinary paradise, where arrosticini—succulent lamb skewers—are grilled to perfection, and homemade pasta dances in rich sauces. This region embodies a raw, unfiltered spirit that echoes cinematic dreams, blending rustic charm with a modern vibe.

This southern Italian gem thrives on spicy ‘nduja, fiery red peppers, and some of the freshest seafood around. Rustic yet refined, Calabrian dishes celebrate simplicity with powerful flavors. Pasta drenched in rich tomato sauces, pecorino cheese, and capers that pack a punch. The culture here is just as rich – centuries of tradition and family, rooted in the land and sea. Calabria isn’t just a place to visit, it’s a sensory experience, where the food and the people tell stories you won’t forget.

The land that gave us pizza, and not the knockoff stuff—they’ve mastered it here. Where chaos meets beauty. Naples hums with ancient energy, the Amalfi Coast sparkles like something out of a dream, and Capri’s rugged charm whispers romance. Gelato that rivals Sicily’s, plus a shot of Limoncello with lemons straight from Sorrento. Campania? It’s a feast for the soul.

Emilia-Romagna is the real deal. Nestled in Italy’s Po River Valley, it's the cradle of culinary legends—Parmigiano-Reggiano, prosciutto di Parma, tortellini—stuff that makes food lovers weak in the knees. But what sets it apart isn’t just the quality of its famous exports. It's the way the food here speaks directly to your soul. You don’t feel guilty in the indulgence. You just lean in, because in Emilia-Romagna, indulgence feels natural.

Lazio, home to Rome, the Eternal City, is a culinary playground rooted in simplicity. Think Pecorino Romano, guanciale, and street food gems like supplì. Roman cuisine transforms humble ingredients into iconic dishes like carbonara, cacio e pepe, and pizza al taglio. Meat plays a supporting role while fresh herbs, olive oil, and cheese shine. You’ll taste history and no-waste ingenuity in every bite.

Liguria, a coastal gem cradled by mountains, is more than just the birthplace of pesto. Its cuisine is thrifty, plant-based, and brilliantly resourceful, making the most of fresh herbs, olives, and anchovies. Think about pesto—an iconic sauce born from a handful of basil, pine nuts, olive oil, and cheese. Liguria’s food is both humble and inventive, relying on what’s available, with meat playing more of a supporting role than the main attraction. From stuffed vegetables to the rich tocco sauce, Ligurian dishes pack flavor and history in every bite.

Piedmont cuisine stands apart from typical Italian fare—think butter over olive oil, thanks to French influence and local cattle. Garlic-heavy dishes feature veal, while cheese wraps up meals. And instead of just pasta, this region’s a rice hub, with deep roots in medieval agriculture. Bold, rustic, and flavorful!

Discover Puglia, Italy's sun-soaked gem with its stunning coastline, ancient olive groves, and rich culinary traditions. Learn about the region's unique flavors and heritage, from olive oils to artisanal pastas. Learn more and browse Ditalia's curated selection of Puglian products.

Sicily is raw, beautiful, and steeped in tradition. It’s where family means everything, and food is the heart of life. Picture bold, unapologetic flavors: arancini, caponata, fresh seafood straight from the Mediterranean, and sweet cannoli that will ruin dessert anywhere else for you. Every dish is a story—Greek, Arab, Norman influences woven into a cultural tapestry that’s both gritty and soulful. Sicily doesn’t just feed you; it leaves an impression you won’t shake.

Tuscan food is rustic, hearty, and packed with history. It's a mix of simple, high-quality ingredients. Referred to regionally as the poor kitchen, "cucina povera", refined—meals that celebrate beans, bread, and local flavors with surprising variety.

Italy’s hidden gem, a region where rustic charm meets bold, earthy flavors. Truffles straight from the forest, wild boar ragù, and hearty lentils that taste like they’ve been slow-cooked for centuries. It’s simple, but there’s magic in that simplicity—just fresh, local ingredients turned into soulful dishes. The culture here is a bit off-the-beaten-path, too. Umbrians are laid-back, rooted in their traditions, and fiercely proud of their land. It’s not flashy like Tuscany, but that’s the point—Umbria is all about authenticity, both in its food and in its people.

Veneto’s cuisine is pure magic. The freshest seafood, from sardines to squid, while inland, risotto and polenta take the spotlight. Pasta who? Cheese lovers can’t miss Asiago and Grana Padano, while Treviso offers veggies like radicchio and wild mushrooms. Don’t skip iconic dishes like risotto al nero di seppia, baccalà mantecato, and a Bellini. And always finishing with something sweet like panettone or the local tiramisu.