As perhaps the most distinguished of all Mediterranean diets, Italian Cuisine reflects influences from the Greeks, Romans, Normans and Arabs. With a population of 55 million and divided into twenty regions Italy was only really unified in 1861. Before then the country was divided into different dukedoms, princedoms, republics, kingdoms and areas belonging to the Pope. These different areas had little contact with each other apart from conflicts and developed their culinary cultures like everyone else, according to what was at hand and what the environment could sustain.

Thus, it may be prudent to say that when in Italy; Italians view their cuisine more from a regional perspective where recipes and cooking methods have evolved over perhaps hundreds of years in isolation. Accordingly, lasagne made in the north will be made differently and taste differently than lasagne made in the south. Another example of regionality is a cake called Panforte (honey sweetened nutty fruit cake). Although it's popular and made in Tuscany it may not, and is not known in other regions further away.

Southern Italy with a much warmer climate and longer growing season can support a greater variety of vegetables such as eggplants, broccoli and especially tomatoes than northern Italy. Accordingly dishes based with red sauces are more prevalent in the south. In the colder northern regions vegetables such as cabbage, radiccio and cardoons are more widely used.

In the past before the industrial age, pasta such as spaghetti (water, durum wheat and salt; kneaded like bread then dried) was also more popular in the south. With its better and longer conditions for drying pasta, it was easier to make in the south and even today it's generally accepted that the best dry pasta comes from the south.

In central regions around Emilia Romagna, fresh pasta such as paparelle is better known to be made from eggs, flour and salt. Central and further north in regions like Piemonte, Veneto and even Lombardia, stuffed pasta like tortellini and ravioli are popular.

Until recently people in the north used butter instead of olive oil. This was due to the fact that Olive trees could not survive well in colder regions. To adapt to this colder climate northerners also ate a corn mush called polenta and a rice based dish called risotto.

Northern Italy also produces some of the finest short grain rice in the world including Arborio, Vialone Nano and Carnaroli.

The Naples Napoli region is where pizza, mozzarella and pasties originated.

Italian cuisine has endeared us with such culinary standards as looseness, individuality and flexibility combined with celebration. It was the Italians who first brought forth the notion of the order of courses presented in a variety of dishes that play off each other, rather than a central main course. The cruisiness of Italian fare is highlighted in the fact that no bolognese sauce need taste the same. Compare this with the French standard bearnaise sauce, which according to culinary law must be as constant as the morning star, no matter by where or by whom it is made.

The culinary habits of Italians today starts off with a light breakfast. Possibly a pasty and coffee / cappuccino. This is followed by the main meal typically around 1pm. Components of the main meal.

1. Antipasti. Hot and cold appetizers such as Tuscaqn crostini or vegetables cooked in olive oil.
2. Il primo or minestra. First course such as soup, pasta, gnocchi or risotto
3. I'l secondo. Main dish usually consisting of meat and one or two vegetable dishes. Quite often in Italy the choice of I'l secondo is only made after I'l primo so the experience can guide the diner as to the best I'l secondo.
4. I'l contorno or side dish such as salad.
5. I'l dolce or dessert which can be marinated or fresh fruit.
6. I'l caffe coffee typically espresso or moka

The day finishes with a light meal around 8pm.

Buon Appetito