Italian Cuisine
Polenta is originally a Venetzia Giulia staple that has been proliferated in many variations across Italy.
Liguria shares some similarities with the cuisine of the south of France, particularly in the prolific use of garlic and oil, which is one feature that has become part of the typical cookery of Italy today.
Risotto is one dish originating in Veneto that has also become variedly widespread.
Meanwhile, the national pasta, tomatoes and olive oil were popularized in the Trentino-Alto Adige/Sudtirol Region.
The famous pizza and mozzarella were first known in Naples.