| # | Region / Sub-region | Area | Signature Foods & Notes |
|---|---|---|---|
| 1 | 1. Valle d’Aosta | Northern Alps |
Fontina, fonduta, polenta concia, game stews.
|
| 2 | 2. Piedmont (Piemonte) | Northwest | White truffles, Barolo/Barbaresco, vitello tonnato, tajarin. |
| 3 | 3. Liguria | Northwest coast | Pesto Genovese, focaccia, farinata, seafood. |
| 4 | 4. Lombardy (Lombardia) | North | Risotto alla Milanese, ossobuco, cotoletta, panettone. |
| 5 | 5. Trentino–Alto Adige (macro-region) | Alpine North | Mountain cheeses, canederli/gnocchi, apple desserts. |
| 6 | 6. Veneto | Northeast | Risotti, baccalà mantecato, polenta, tiramisù (Treviso). |
| 7 | 7. Friuli-Venezia Giulia | Northeast border | Prosciutto di San Daniele, frico, jota; Central-European notes. |
| 8 | 8. Emilia | North-central (west) | Parmigiano Reggiano, Prosciutto di Parma, ragù, tortelli. |
| 9 | 9. Romagna | North-central (east) | Piadina, cappelletti in brodo, passatelli, squacquerone. |
| 10 | 10. Tuscany (Toscana) | Central | Bistecca alla Fiorentina, ribollita, pappardelle al cinghiale, Chianti. |
| 11 | 11. Umbria | Central | Norcineria, black truffles, lenticchie di Castelluccio, porchetta. |
| 12 | 12. Marche | Central Adriatic | Olive all’ascolana, brodetto, vincisgrassi. |
| 13 | 13. Lazio | Central (Rome) | Carbonara, amatriciana, cacio e pepe, supplì, abbacchio. |
| 14 | 14. Abruzzo | Central-South | Arrosticini, saffron of L’Aquila, maccheroni alla chitarra. |
| 15 | 15. Molise | South-Central | Cavatelli, pampanella, ventricina, dairy and lamb dishes. |
| 16 | 16. Campania | South (Naples) | Pizza Napoletana, mozzarella di bufala, sfogliatella, ragù napoletano. |
| 17 | 17. Apulia (Puglia) | Southeast (heel) | Orecchiette cime di rapa, burrata, taralli, friselle. |
| 18 | 18. Basilicata (Lucania) | South | Peperoni cruschi, lagane e ceci, lamb and mountain herbs. |
| 19 | 19. Calabria | Deep South | ’Nduja, peperoncino, bergamot, swordfish. |
| 20 | 20. Sicily (Sicilia) | Island | Arancini, cannoli, pasta alla Norma, couscous trapanese, citrus. |
| 21 | 21. Sardinia (Sardegna) | Island | Porceddu, pane carasau, malloreddus, bottarga, pecorino sardo. |
| 22 | 22. South Tyrol (Alto Adige) | Sub-region of #5 | Speck, canederli, gulasch, strudel; Germanic influences. |
| 23 | 23. Trentino | Sub-region of #5 | Polenta, carne salada, freshwater fish, mountain cheeses. |
| 24 | 24. Istrian Italian Tradition | Friuli coastal heritage | Olive oil, seafood stews, gnocchi/füzi; Adriatic Venetian imprint. |
| 25 | 25. Ciociaria | Sub-region of Lazio | Rustic pastas (strozzapreti), pork, pecorino, olive oils. |
| 26 | 26. Salento | Sub-region of Puglia | Friselle, pasticciotto, orecchiette, seafood and foraged greens. |
| 27 | 27. Lucanian Highlands | Sub-region of Basilicata | Game meats, chestnuts, wild herbs, caciocavallo podolico. |
| 28 | 28. Aeolian & Minor Sicilian Islands | Sub-region of Sicily | Capers of Pantelleria, Malvasia wine, seafood stews (ghiotta). |