Kuyiqiniso ukuthi i-Italy inezindawo zokuvakasha ezingenakulibaleka, ezinamathafa amahle kakhulu njenge-Amalfi Coast, enenhloko-dolobha yemfashini efana neMilan, izakhiwo zomlando ezinjengeColosseum eRome, namadolobha akhohlwe ngesikhathi njengalawo esiwathola eningizimu ye-Italy. Kepha ngaphezu kwabo bonke ubuhle okushiwo, i- gastronomy Ngenye yezinjabulo ezivelele kakhulu ngokusho kwezwe ukuvakashela. E-Italy, ingenye yamnandi kakhulu, futhi sizoyazi ngesifunda.
Isibonelo, esifundeni se- I-Piedmont sizothola izitsha kanye nezindlela zokupheka ezahlukahlukene njengoba zimnandi. I- I-Brasato al Barolo Kuyinyama ephekwe kahle ephelezelwa futhi yashiswa ngoshokoledi ne-caramel. Ipheka kancane kakhulu. I- Kumanzi Yinhlanganisela yama-anchovies, u-garlic kanye ne-sauce kawoyela, ishisa kakhulu, ilungele ukunambitha imifino. Ukunambitheka kwawo kungumkhiqizo omkhulu kakhulu wama-anchovies. Ekugcineni, ePiedmont UFonduta noma uFondeau ushizi, udliwe nama-truffle namaqanda; kanye ne-Agnolotis, okunye kokudla okuyinhloko kwase-Italy okususelwa kupasta ogxishiwe.
Esigodini sase-Aosta singanambitha okuhle UBistecca alla Valdostana, ingxenye yengulube ethosiwe. Iphelezelwa futhi imbozwe u-ham no-Fontina ushizi, eqinile futhi emnandi. I- I-Carbonated uyinhlanganisela yenyama engenamafutha, exutshwe no-anyanisi newayini elibomvu elimnandi. Ukuqedela isifunda sase-Aosta, ushizi wakha isidlo esimnandi, uFontina engomunye wamnandi kakhulu.