Food in every region of Italy is excellent, but this list will give you an idea of what foods each regional cuisine emphasizes.

Polenta with cheese by Ferruccio Zanone	Valle d’Aosta: soups, cheese, polenta, meat and game, cabbage, potatoes, lardo, chestnuts, chocolate, apples and rye bread
Tagliolini al tartufo bianco (tagliolini with white truffle)	Piemonte (Piedmont): big French influence; grissini (breadsticks), cheese, white truffles, hazelnuts, red wine, agnolotti (stuffed pasta), risotto, chocolate, chestnuts, beef, cardoons, game, red wine and sweet peppers.
Trofie col pesto (trofie with pesto sauce)	Liguria: focaccia bread, olive oil, vegetables (artichokes, zucchini, borage, etc), marjoram, pesto sauce, seafood, savoury pies and pastas
Carnaroli risotto by Javier Lastras	Lombardia (Lombardy): risotto, polenta, cheese, bresaola, fresh stuffed pasta, gnocchi, costoletta alla milanese (breaded and fried veal chop), ossobuco (braised veal shank), lake fish, donkey, horse, soups and panettone
Polenta on a fogolar (traditional Friulian fireplace) by Elido Turco	Friuli-Venezia Giulia: big Central Eastern European influence; polenta, cheeses, smoked ricotta, soups, dumplings made of pumpkin, stale bread soups, or potatoes, prosciutto di San Daniele, grappa, fermented turnips, horseradish, greens, herbs, fresh and saltwater fish, seafood, gulasch (beef stew), roasted or grilled pork, beef, or lamb, fruit, nuts and spices
Pastries from Alto Adige by Rubber Slippers in Italy	Trentino Alto Adige: Germanic influence; soups, stews, bread dumplings, polenta, mushrooms, speck, rye bread, caraway seed, cured beef, game, game birds, smoked meats, sauerkraut, potatoes, turnips, wild greens, apples, cakes, sweet breads and fruit fritters.
Carnival Bugie by Elora Daphne	Veneto: Oriental influence; seafood, fish, rice, beans, radicchio, cheese, game birds, horse, donkey, white polenta, salt cod, bigoli (thick spaghetti), sweet and sour fish, pumpkin, asparagus and doughnuts.
Lasagne alla bolognese by Sandro Cuccio	Emilia Romagna: Parmigiano-Reggiano cheese, Parma ham, balsamic vinegar, fresh egg pastas, fresh stuffed pastas, lasagna, ragu Bolognese, eels, roasted meats, mushrooms, piadina, sausages and salami.
	Toscana (Tuscany): beans, bread, olive oil, soups, grilled meat, steak, stews, pecorino cheese, salumi, wild boar, cabbage, mushrooms, bruschette, crostini and gelato.
	Umbria: pork (porchetta), olive oil, black truffles, salumi, lentils, freshwater fish, roasted or grilled meat or game birds, and meat or fish in porchetta.
Vincisgrassi by Mikko Kuhna	Le Marche: seafood and fish, brodetto (fish soup), freshwater fish, meat, mushrooms, truffles, vegetables, pecorino cheese, prosciutto, skewered and roasted game birds, olive all’ascolana (fried stuffed olives), porchetta (roast pork), potacchio (stewed fish, chicken or rabbit) and vincisgrassi (lasagna with chicken livers and black truffles).
	Lazio: guanciale, offal (rigatoni con la pajata), coda alla vaccinara (oxtail stew), artichokes, puntarelle, agretti, misticanza (mixed salad leaves), vignarola (vegetable stew), spaghetti all’amatriciana (spaghetti tomato and guanciale),spaghetti alla carbonara (spaghetti with guanciale and egg), gnocchi alla romana (baked semolina gnocchi with butter and cheese), saltimbocca (veal with prosciutto and sage), and porchetta (baked boned and stuffed pig).
Diavolicchi by Brigitte Wohack	Abruzzo-Molise: cheese, chillies (diavolicchi), honey, cured pork, vegetables, grilled fish and seafood, lamb, pork, sausages, pastas such as maccheroni alla chitarra, spicy tomato sauce, virtù (pork, pasta, and vegetable soup), ‘ndocca ‘ndocca (pork stew) and torrone.
	Campania: pizza, lemons, vegetables, aubergine Parmesan (eggplant Parmesan), tomatoes, tomato sauce, caprese salad, fish, dried pasta, spaghetti aglio olio, puttanesca, gnocchi sorrentina, cheese (especially mozzarella type cheeses), fish, seafood, spaghetti with clams, doughnuts, sfogliatella, pastiera, babà, sorbets, and limoncello.
	Puglia (Apulia): orecchiette pasta, taralli crackers, calzone, pizzas, olive oil, shellfish (especially oysters and mussels), plum tomatoes, lamb, salamis, mozzarella, scamorza, tiella (casseroles), aubergine, tomatoes, onions, peppers, lampascioni (wild grape hyacinth bulbs), green and black olives, and desserts with honey, nuts and/or ricotta cheese.
Burrata by Cathy Arkle	Basilicata: spicy food, pasta with tomato sauce, vegetables, beans, bread, pasta, aubergine Parmesan (eggplant Parmesan), grilled, baked or braised lamb or pork, salumi, cheese, nuts and oranges.
Chillies by Marco Lazzaroni	Calabria: chilli peppers, seafood, lamb, pork, sausages, swordfish, beans, sweet Tropea onions, citrus including bergamot, bread, pitta bread, aubergine Parmesan (eggplant Parmesan), murseddu (a spicy beef and pork liver and offal pate), gelato, spit-roasted goat, sagne chine (lasagna with meat and hard-boiled eggs) and pasta cu’ ra muddica (pasta topped with flavoured breadcrumbs).
Sicilian blood oranges by Rob Diamond	Sicilia (Sicily): citrus fruit (especially blood oranges, lemons and mandarins), artichokes, olives, almonds, pistachios, cactus pears, swordfish, tuna, calamari, red prawns, sweet and sour, spiced food, saffron, pasta, couscous, roasted meat and fish, pasta alla Norma (pasta with aubergine and tomatoes), pasta con le sarde(pasta with sardines and wild fennel), aubergine Parmesan (eggplant Parmesan), arancini (rice fritters), caponata (sweet and sour aubergine), marzipan, cannoli, cassata and fruit gelato.
Roast suckling pig by Alpha	Sardegna (Sardinia): pane carasau (crispbread), pecorino cheese, sheep, honey, lobster, bottarga (pressed grey mullet roe), olive oil, pasta (including malloreddus), porcetto (spit-roast suckling pig), stews, fish soups, fish, eels and desserts made of honey, nuts, spices and/or candied or dried fruit.