Discover the Art of Italian Gastronomy and Cuisine

With warm weather, abundant sunshine and almost 8,000 kilometres of coastline, Italy is blessed with all the elements of la dolce vita – the good life. Central to that is the country's foodie culture, which existed long before the term was coined. The celebrated Mediterranean diet consists of in-season local produce, fresh seafood, pastas of all shapes and sizes – prepared with plenty of heart-healthy olive oil and accompanied by a glass of good vino rosso. Safeguarding this remarkable culinary tradition is the DOP (Denominazione di Origine Protetta, or Protected Designation of Origin) label, a symbol of the utmost authenticity and quality among regionally produced foods.

Italian gastronomy is all about minimal, high-quality ingredients. Although some Italian culinary techniques are complex, a lot of Italian cooking makes fresh ingredients the focus, enhanced by a simple addition of salt, olive oil or herbs. Pasta, rather than being just carbohydrates to fill the stomach, can be the star of the show when it is properly seasoned, fresh and homemade, and cooked al dente (firm).

The classic Neapolitan pizza is topped only with tomatoes and mozzarella cheese, and maybe a touch of basil or olive oil. Traditionally, the tomato variety should be San Marzano tomatoes or pomodorino del Piennolo del Vesuvio, which grow on the plains near Mount Vesuvius on the Gulf of Naples. 

Cured meats are also an essential element in the art of Italian gastronomy and cuisine, including mortadella sausage, various salamis, and Speck Alto Adige, dry-cured ham from South Tyrol in the Dolomite mountains of northeast Italy. These meats may be eaten as an appetiser or used in cooking recipes. The same goes for cheeses, from world-famous examples like parmigiano-reggiano (parmesan), mozzarella and gorgonzola to lesser-known delights such as creamy Asiago cow's milk cheese and pecorino romano, an Italian hard cheese with DOP approval.

Traditional Italian cooking techniques include:

• Grinding herbs, spices and other seasonings with a pestle and mortar to extract more of the authentic flavours
• Making soffritto, an aromatic base for various dishes, consisting of diced carrots, celery, and onion slowly sautéed in olive oil or butter
• Keeping an eye on pasta while it's cooking and tasting a piece occasionally to check the texture
• Cooking pasta in plenty of water from the start to avoid sticking 
• Slicing raw (crudo) fish very thinly then topping with olive oil and citrus or vinegar – a classic dish in fishing towns

The most famous Italian dishes are household names – more famous than movie stars or music legends! While everyone knows pizza and lasagna, there are other must-try Italian dishes that are flavoured with the joy and history of Italian gastronomy.

• Prosciutto di parma (Parma ham) has a depth and complexity of flavour to match great red wine and artisanal cheeses. Usually served as an antipasto (appetiser), this cured raw ham with a salty punch is also a popular sandwich filling in Tuscan schiacciata bread or focaccia flavoured with herbs.
   

• Ribollita is a Tuscan soup or stew that dates back to the Middle Ages and often used leftovers, meaning it was a staple dish among poorer people in rural areas. Along with cannellini beans, everyday vegetables and olive oil, bread has traditionally been added to the soup to increase the volume.
   

• Baccalà is salted and dried cod that's added to dishes with different variations around Italian regions. However, this core ingredient has long been a staple across the country, especially as it absorbs flavours easily once the salt is washed off.
   

• Bagna càuda is a warm dipping sauce that's packed with taste thanks to the garlic and anchovies in the recipe. The communal nature of the dish, as friends and family members dip bread and vegetables into the same sauce, is a great example of how meals in Italy are shared experiences.
   

• Risotto di seppie alla veneziana is a novel, eye-catching dish because of its rich black colour. This unique appearance, and taste, comes from the ink of squid or cuttlefish that are abundant in the Adriatic Sea around Venice. The Italian rice dish with broth is also well-loved across the Adriatic in Croatia. 

You can sample the authentic best of traditional Italian cooking at Fi'lia Paris inside Pullman Paris Montparnasse (9 Rue du Commandant René Mouchotte, 75014 Paris).

Italian geography has always been one of the key factors in shaping Italian cuisine. Here are some of the unique elements that represent Italian regions. 

The valleys below the Alps produce an abundance of cheese, butter, rice, maize and meat. Some of the must-try dishes in Lombardy are creamy risotto, veal alla Milanese and osso bucco with polenta. Finish the meal with a flavourful gorgonzola or another of the area’s famous cheeses.

The city of Milan is home to a beloved Italian sweet: panettone, a fruitcake that's often eaten around Christmas. While most historical experts agree that panettone originated in Milan, the origins of another well-known Italian dessert, tiramisu, are more disputed. Many believe it came from Treviso, a city in northeastern Italy known for its canals, but Siena further south also claims the decadent dessert flavoured with espresso.

South of Lombardy is Liguria, which gives us pesto Genovese. Next door lies Emilia-Romagna, the birthplace of the king of cheeses: parmigiano reggiano. It also produces prosciutto di Parma, balsamic vinegar of Modena, and the much-loved Bolognese sauce. Although other regions may disagree, many consider Emilia-Romagna to be the country’s culinary heart.

Beautiful Tuscany grows some of the world’s best olives due to the climate and soil conditions. Bread is a must, and the local preference is a no-salt variety, as that pairs best with strongly flavoured dishes. It’s little wonder that olive oil and leftover pane toscano (Tuscan bread), along with an abundance of ripe tomatoes, form the foundation of this region’s favourite dishes: pappa al pomodoro, a thick soup bursting with flavour, and panzanella, a bread salad that makes the most of summertime herbs.

To the south of Tuscany is Lazio and its capital, Rome, renowned for transcendent pasta-and-pork dishes like spaghetti carbonara, bucatini all’Amatriciana, and pasta alla Gricia. Bruschetta bread, often topped with cherry tomatoes or olive oil, is also believed to have originated in Ancient Rome. Indeed, the first taste of olive oil in the ancient capital may have been on a small piece of bread. Ease into these primi piatti (first courses) with an Italian cocktail, such as a limoncello spritz or an amaretto sour.

To get a taste of the Eternal City while admiring its historical landmarks from the rooftop, book a table at Settimo Roman Cuisine & Terrace inside Sofitel Roma Villa Borghese (Lombardia 47, 00187 Rome).

It seems as if the entire globe has embraced Italian cuisine, and pizza is at the top of the list. Campania is the home of buffalo mozzarella. This soft white cheese, along with ripe red tomatoes and basil’s brilliant greenness, tops the famous pie – which just happens to sport the colours of the Italian flag. Neapolitan emigrants brought this street food to New York, and from there the popularity of pizza skyrocketed.

Sicily is blessed with rich volcanic soil and warm sunshine, making it ideal for growing vegetables and fruit – especially citruses – and raising livestock. The silky texture of aubergine is found in many of the island’s famous dishes, such as caponata, a vinegary relish often served as an antipasto, and pasta alla Norma. 

The southern island also calls itself the home of gelato ice cream since the 1600s, as an evolution of sorbet – but other regions claim this coveted title. 

Some ingredients are now so ubiquitous in global restaurants and home kitchens that some people may not even know they have Mediterranean origins. Pancetta, the famous cured pork belly in Italian cuisine, is used to add depth and richness to dishes around the world, even when the cook is not looking to craft an Italian dish. These delectable chunks of meat are so versatile and flavourful that they're more like an Italian seasoning ingredient such as dried herbs.

Italian gastronomy is world renowned not only for its flavour but for its health-giving properties. The famous Mediterranean diet, with Italy at its centre, is beneficial because of its fresh, natural ingredients without processed elements. But there's a bigger picture too, and experts believe that meals centred around family and community can contribute to happiness and therefore to health.

There's something special about tasting Italian gastronomy in Italy, and you might even learn some traditional techniques!