The atlas
Italy, region by region.
Twenty regions, one evidence-honest map of traditional food: dishes, breads, cheeses, cured meats, preserved foods, drinks and the rituals that carry them.
Choose a region
Where the atlas reaches.
Backbone · labelled
Lazio
Roman trattoria classics, lake fish, hill-town breads and pecorino country.
Backbone · labelled
Toscana
Bread without salt, bean cookery, cured pork, chestnut flour and Renaissance sweets.
Gold depth
Campania
Sea, volcano, chestnut woods, citrus terraces, cave cheeses, ritual sweets and winter fire.
Backbone · labelled
Emilia-Romagna
Egg pasta, aged hams, the great DOP cheeses and balsamic cellars.
Backbone · labelled
Veneto
Lagoon seafood, polenta, radicchio, rice paddies and Alpine cheeses.
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Piemonte
Truffles, hazelnuts, slow-braised beef, robust cheeses and royal pastry.
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Puglia
Durum-wheat breads, orecchiette, olive groves, burrata and sun-dried preserves.
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Liguria
Basil and pesto, focaccia, herb tarts, salted anchovies and coastal greens.
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Sicilia
Citrus, almonds, ricotta sweets, tuna ritual, street food and Arab-Norman layers.
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Calabria
Chilli, spiced pork, mountain cheeses, bergamot and two-sea preserving.
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Trentino-Alto Adige
Alpine speck, rye breads, mountain cheeses and Austrian-Italian baking.
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Lombardia
Risotto, butter cookery, panettone, lake fish and great blue cheeses.
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Sardegna
Carta da musica bread, pecorino, bottarga, suckling pig and island sweets.
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Friuli V.G.
San Daniele ham, frico, smoked cheeses and Central-European crossroads cooking.
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Molise
Shepherds’ cheeses, chilli, hand-cut pasta and quiet mountain preserving.
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Abruzzo
Saffron, mountain lamb, chitarra pasta, festival breads and confectionery.
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Marche
Stuffed olives, brodetto, cured meats and Adriatic-to-Apennine range.
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Basilicata
Peperoni cruschi, durum breads, spiced sausage and highland cooking.
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Umbria
Black truffles, lentils, pork butchery and unsalted hearth breads.
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Valle d’Aosta
Fontina, mountain rye, cured beef and high-Alpine dairy traditions.