If Italy has an extensive history in tourism and historical heritages, the gastronomic history of a country almost as complete as Italy is just as rich, one of the main attractions of travelers in the world.
And although its gastronomy is very extensive, extensive and exported to the world, below I will detail some foods differentiated by region.
Just to mention, for example, the Aosta Valley, we will discover that a typical dish from there is the Bistecca alla Valdostana, an exquisite combination of ham, fontina cheese and breaded cutlet, all fried.
In the same place in the Aosta Valley, a historical gastronomic option: the Carbonara, a pride of the Italians. It is made with lean meat, chopped onion, potato and a lot of wine to flavor the food.
In another similar region, such as Piedmont, there is a dish that is unique for Italians and that not everyone would try. It is the Bagna Cauda, a dish of raw vegetables that are eaten accompanied by a very hot sauce with oil, garlic and anchovies.
To end this time with another region, I will refer you to a beautiful tourist destination such as Liguria, where there we will taste an unforgettable flavor: the Trenette al Pesto, a combination of the classic Italian pasta such as noodles accompanied by a Genoese sauce, made to basil and garlic base.