The real Italian cuisine is not just food. It is history, passion and family. It is centuries of history, art and tradition that result in something that is celebrated all over the world. It is the aroma that fills the house on a Sunday morning when you make a sauce that will cook for hours, or the moment when you turn it all off and enjoy a plate of spaghetti with vongole , perhaps accompanied by a good glass of wine. As someone from Puglia who has lived and tasted food from many other places in Italy, such as Naples and Milan, I can tell you that each region of our country has something special to offer. Each region tells a different story through its flavors and unique products found in all Italian supermarkets and kitchens .

Italian Cuisine: A Mosaic of Traditions

Italian cooking is incredibly varied. From the simplicity of the " poor man's kitchen " with humble ingredients like day-old bread, seasonal vegetables and authentic Italian specialties like extra virgin olive oil, which create wonderful dishes like Tuscan ribollita from the kitchen of Tuscany or fava beans and chicory from Puglia , to the sumptuous richness of the more affluent tables with dishes like lasagna from Emilia-Romagna. And when we talk about Emilia-Romagna, we can't help but mention the famous balsamic vinegar of Modena, a delicacy that enriches everything from salads and meats to strawberries, with its sweet-sour taste that makes the cuisine of this region unique.

A journey through Italian cheeses

Talking about Italian food inevitably means talking about cheese, another pride of our country. Each region has its excellent cheeses, and on a journey from north to south we can discover an incredible diversity of flavors and textures.

As someone from Puglia, I can only start with the mozzarella from Puglia, which I believe is the best in Italy. Fresh, juicy, with a milky flavor that melts in the mouth, it is perfect on its own or accompanied by a touch of extra virgin olive oil . But we must also recognize the excellent buffalo mozzarella DOP, mainly produced in Campania, which, thanks to the buffalo milk, has an intense creaminess and flavor that makes it incomparable.

In Puglia we also find another dairy gem: stracciatella, a cream of mozzarella and cream, often used as a filling for burrata . It is an explosion of flavor that makes any dish richer and more delicious.

Moving north, we encounter Gorgonzola, a blue cheese with a strong and powerful flavor, perfect for those who love intense flavors. Then there is Taleggio, a soft cheese with a sweet-bitter flavor that goes wonderfully with polenta. Speaking of polenta and moving further towards Valtellina, we find Bitto and Casera, aged cheeses that reflect the mountain tradition with robust and complex flavors that lead to excellent results such as the famous pizzoccheri.

And we can't forget Italian delicacies like Parmigiano Reggiano , the king of cheeses, which is aged for years to develop the unique and complex flavor that makes it perfect to enjoy on its own in flakes or as a flavor boost to any pasta dish.

Finally, a mention of the pecorino cheeses, which vary from region to region. There is Sardinian pecorino, Tuscan pecorino and the famous Roman pecorino, flavorful and aged, perfect for giving character to the classic cacio e pepe pasta.

Emilia-Romagna: Tradition and Taste

Emilia-Romagna is one of the most generous regions from a culinary perspective. It is here that dishes like lasagne alla bolognese are created, a symbol of Italian cooking throughout the world. Layers of egg pasta, ragù, béchamel and a generous sprinkling of Parmigiano Reggiano create a dish that is pure tradition.

But Emilia-Romagna is not only lasagna . Here we also find Parma ham, aged and sweet, and balsamic vinegar from Modena (also white balsamic !) which with its sweet-sour taste enriches any dish, from meat to fish, from vegetables to desserts. Coppa di Parma, guanciale , culatello and Bologna's mortadella add to the region's wonderful range of tastes and pleasures.

Roman Food: Simple and Powerful

Roman food from Rome and Lazio also deserves a special mention. It's simple, straightforward, but with strong flavors that immediately win you over. Think carbonara , made with guanciale, Roman pecorino and eggs, or amatriciana , where tomatoes meet guanciale in a pasta dish that tells the history of the capital. And then there's cacio e pepe , which highlights Roman pecorino and black pepper in a creamy and irresistible combination.

I could go on for hours, telling you about the humble Lucan tradition of cooking lamb in terracotta for hours, or the Sicilian tradition, which, like Puglia, enriches its cuisine with exotic influences of high quality. Or Calabria, which with its 'nduja brings spicy flavors to new heights. But each region will have its place in these pages and in this story of the Italy I have experienced and whose flavors I will share with you on Italia Mia.

The Diversity of Italian Cuisine: Health and Taste

One of the most fascinating aspects of Italian cuisine is its diversity. Each region has its typical products, and this allows us to have a balanced and healthy diet, based on fresh and high-quality ingredients. Vegetables are always in focus: courgettes, aubergines, tomatoes, peppers… all these delicacies are part of our daily cooking, along with legumes such as beans and chickpeas, as well as fish, which enrich the Mediterranean diet with its health benefits.

We can't forget the Italian charcuterie , which represents another Italian excellence. Italian salami, in all its regional varieties, is an example of how the Italian charcuterie tradition is deeply rooted in the land and culture. Each slice tells a story, from the choice of meat to the maturation process, to the spices that make each product unique (I love truffle salami!).

Italian Cooking: A Heritage to Be Shared

Living and traveling in different regions of Italy has taught me that Italian cuisine is not just about ingredients, but about tradition and the love of good food. Parmigiano Reggiano, Parma ham, extra virgin olive oil and balsamic vinegar from Modena are just some of the products I have learned to appreciate and value during this journey of discovery. These flavors are part of our identity and it is a true privilege to share their quality with the world.

I hope that as you enjoy these products, you can immerse yourself in our Italian lifestyle, full of authentic flavors, togetherness and respect for raw materials. Because Italian cooking is exactly that: a celebration of life, made with simplicity and love, but always with a focus on quality and taste.

Welcome to the world of Italian cuisine and buon appetito!