Italian Vacation on a Plate

If you come from an Italian family or have traveled to il Bel Paese (the beautiful country) even once, you’ve experienced Italy’s intimate blend of culture, landscape, and cuisine. If you haven’t yet stepped foot on Italian soil, consider this your Italian vacation…on a plate!

Here, we’ll explore seven of Italy’s enticing regions, from the emerald shores of Sardinia to the rustic ruins of Puglia, feasting all the senses along the way.

TRENTINO-ALTO ADIGE

Our first stop brings us to Italy’s northern border, where towering mountains dominate in views of such majesty that this crown region is often called the “sunny side of the Alps.” Annexed to Italy after WWI, German, Austrian, Italian, and local cultures blend with comfort offerings like pizza and pasta, strudel and spaetzle. We’ll drink crisp white wines made from grapes trained to thrive up the steep slopes. Alto Adige’s Germanic name is South Tyrol. Taste this history in our recipe for South Tyrolean Rye Trumpets with Spinach and Ham. 

VENETO

In the southeast, we come into Veneto, where the Alps’ Dolomite peaks and endless Prosecco-producing vineyards flank the north. Landing in Venice on the Adriatic Sea, we can stroll lazily across 400 bridges or float down 150 canals to our dining destination. Seafood is our priority here, and we feast on cicchetti (small plates or appetizers) or go all in on a zuppa di pesce (fish stew). Try our Bigoli or Bucatini in your favorite seafood pasta recipe, paired with a crisp glass of Prosecco, of course!

SARDINIA

Italy’s second-largest island, Sardinia is set amongst the pristine Mediterranean waters and boasts crumbling seaside ruins, fairytale-like grottos, hidden beaches, and colorful coastal towns. Here, we’ll find thin, crispy carasau flatbread served with sharp pecorino cheese, countless seafood dishes, and acidic white Vermentino. On special occasions, locals make the little curls of Malloreddus pasta you can try in our aromatic take on a local pork dish.

PUGLIA 

If Italy looks like a boot, we’re south to its heel where Baroque cities, crumbling castles, centuries-old vineyards, and breathtaking sandy beaches offer a feast for the eyes. The dry, hot climate is ideal for growing tomatoes, olives, and wheat. So, while in the “breadbasket of Italy,” our meals feature bread, pasta, and fresh ingredients. To eat like an Apullian stateside, make the fresh stracciatella in our Apulian Whole Grain Radiators alla Tranese recipe, then eat it with everything.

LAZIO

The central region is infamous for olive oil and the country’s capital city—Rome! After gaping at the Vatican and Colosseum, we’ll stroll the city’s many bustling markets in the hunt for local meats, produce, and cheeses. Then, we’ll find a little trattoria serving the Rigatoni alla Gricia you can make at home with our recipe—one of Rome’s four classic dishes, it requires only a few ingredients to create pasta perfection.

CAMPANIA

Nestled on the Mediterranean, many Italians of the early 20th-century diaspora came from Campania and established Italian-American cuisine. Back in the mother country, we’ll find familiar arancini (deep-fried stuffed rice balls), pasta e fagioli (pasta soup), spaghetti al pomodoro (spaghetti with tomato sauce), and decadent pastries. No trip to the capital city of Naples would be complete without pizza, prized for its simple preparation and quality ingredients—an approach mirrored in our recipe for Neapolitan Reginetti con Ricotta en Bianco.

TUSCANY

No trip would be complete without a final stay in Tuscany, home to the Italian Renaissance and Chianti Valley. Essential ingredients like bread, pine nuts, kale, olive oil, and beans combine in lighter dishes that let local, land-based ingredients shine. Our recipe for Tuscan Trumpets with Kale and Cannellini Beans features a particularly beloved Tuscan pasta shape, plus a few ingredients that come together for a meal as fast and satisfying as a Tuscan sunset. 

How many regions are there?

About the size of Florida and Georgia combined, Italy is composed of 20 designated regions that contain over 100 provinces or metropolis cities. Five provinces are autonomous—their special stature means a level of local governance protects the cultural and linguistic differences of their minority populations. 

With so much diversity packed into a small country, every region offers a new flavor, a new story, and a new way to connect with Italian tradition. Whether you’re recreating a dish from Sardinia or a rustic comfort meal from Trentino-Alto Adige, Sfoglini pasta brings the spirit of Italy to your table—one bite at a time. Buon appetito!

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