Italy's many regional cucine, while remaining distinctive to their regions of origin, have undergone a pan-Italian fusion in the hands of chefs, evolving into a unique cuisine that is justifiably world famous. Cooking styles vary notably, from the rich and creamy dishes of the north to the hot and spicy specialities of the south.

Northern Emilia-Romagna has produced the best-known dishes - spaghetti bolognese, lasagne and tortellini - and is also home to the best prosciutto and mortadella - not to mention parmesan.

Liguria is the home of pesto, that mainstay of trattorie worldwide. Spectacular vegetable and pasta dishes feature just as predominantly as seafood and exotic meats - anyone for frog rissotto, donkey steak or entrail pudding? Desserts - cassata, cannoli, zabaglione, granita and marzipan.

Sardinia is famous for its spit-roasted piglet. Coffee and wine are of course magnificent countrywide.