Uma i-Italy inomlando obanzi kwezokuvakasha kanye nezindlalifa zomlando, umlando we-gastronomic wezwe ocishe uphelele njenge-Italy ucebile nje, okunye kokuheha okuyinhloko kwabahambi emhlabeni.
Futhi yize i-gastronomy yayo ibanzi kakhulu, inabile futhi ithunyelwa emhlabeni, ngezansi ngizoveza imininingwane ngokudla okuthile okuhlukaniswe yisifunda.
Ukukhuluma nje, isibonelo, i-Aosta Valley, sizothola ukuthi isidlo esijwayelekile esivela lapho iBistecca alla Valdostana, inhlanganisela enkulu ye-ham, ushizi we-fontina kanye ne-breaded cutlet, konke okuthosiwe.
Endaweni efanayo e-Aosta Valley, inketho yomlando ye-gastronomic: iCarbonara, ukuziqhenya kwamaNtaliyane. Wenziwa ngenyama enciphile, u-anyanisi osikiwe, amazambane newayini eliningi ukunambitha ukudla.
Kwesinye isifunda esifanayo, njengePiedmont, kunesidlo esihlukile kumaNtaliyane futhi okungewona wonke umuntu ongazama. YiBagna Cauda, isidlo semifino eluhlaza esidliwayo sihambisana nososo oshisayo kakhulu onamafutha, ugalikhi nama-anchovies.
Ukuqeda lesi sikhathi ngesinye isifunda, ngizokuthumela endaweni enhle yezivakashi efana neLiguria, lapho lapho sizonambitha khona ukunambitheka okungenakulibaleka: I-Trenette al Pesto, inhlanganisela yama-pasta akudala ase-Italy njengama-noodle ahambisana nososo waseGeneese, enziwe kusisekelo se-basil ne-garlic.