- Toscana –(Tuscany) Florence
= Tuscans are known for having hardy appetites and pride in their cooking. This region is comprised of coastal areas, fertile planes and a variety of game which provide a varied and wonderful cuisine comprised of white beans, meats, seafood, thick tomato sauces, hearty soups and unsalted bread. Florence is famous for its T-bone steak dish “bistecca alla Fiorentina. Siena is famous for “panforte di Siena, which is a candied, spiced fruit cake.
- Umbria – Perugia
= The cuisine of this region is not considered as excellent as others, it is known for its pork, lamb and freshwater fish. Spit roasting is popular and olives, olive oil, truffles and herbs flavor many of their dishes.
- Marche – Ancona
= This region has an excellent cuisine and many restaurants noted for their excellence. Pasta is common as well as excellent seafood, sausages and cured pork.
- Abruzzo
= This area is predominantly mountains with some small valleys, and sheepherding, farming and livestock were all traditional ways of living. As such, pork, sheep, and goat are the main meats eaten in Abruzzo. Abruzzese cuisine is one of the few in Italy which uses hot peppers to any degree, and the Abruzzese call their red chili peppers diavolino or "little devils
- Lazio – Rome
= Roman cuisine uses a lot of pecorino (sheep milk cheese) and offal (organ meats). Although the cooking in this region is fairly simple to prepare, the flavors are intense and includes rich sauces and a variety of meats, beans, pasta dishes, fresh fruits and vegetables.
