Italian cuisine wows with its depth of diversity. Each region has its preferred ingredients, cooking methods and dishes. We’ve put together a handy regional round-up to help you plan your Italian menus.


Key ingredients: Rice, polenta, butter instead of olive oil, beef, veal
Famous products: Veal, poultry, Blue-veined Gorgonzola Cheese, Gran Padano Parmesan Cheese
Dish: Osso Bucco with Risotto Milanese

Osso Buco

Saman Wijeratne's tip: A tender veal shank is at the heart of this dish. Lightly flour the veal, sear, and slow-braise to keep the shank from falling apart.


Key ingredients: Egg-based pasta, cured meats
Famous products:
 Parmigiano-Reggiano Cheese, Balsamic Vinegar of Modena, Tortellini
 Mozzarella Tortellini Bolognese Sauce

Mozarella Tortellini




Saman Wijeratne's tip: Balance out the cheese-filled pasta with a rich ragù Bolognese. The ragù needs to be meaty and hearty, not liquid or loose.








Key ingredients: Extra virgin olive oil, sheep’s milk cheeses, rabbit
Famous products: 
Pecorino Toscano Cheese, extra virgin olive oil (green gold in colour), unsalted Tuscan Bread
 Tuscan Chicken and Tomato Roast




Tuscan Chicken




Saman Wijeratne’s tip: Lightly toast the fennel seeds before cooking, and be gentle with the Balsamic Vinegar. Cook as a one pan dish to extract maximum flavour and juices.








Key ingredients: Meat, pork products, zucchinis, fava beans
Famous products:
 Artichokes, Spaghetti, Fettuccini
Angel Hair pasta with Amatriciana Sauce




Angel Pasta




Saman Wijeratne’s tip: Angel hair pasta cooks quickly; only 6-7 minutes. Alternative pasta shapes that work well with Amatriciana sauce are pasta shells, penne or normal spaghetti.








Key ingredients: Peppers, figs, lemons, eggplant, salad greens
Famous products: 
Buffalo Mozzarella, Limoncello, San Marzano tomatoes
 Bufalina Pizza




Bufalina Pizza




Saman Wijeratne’s tip: A thin, crispy-edged base is essential to any Neapolitan pizza. To keep the base from drying out, cook at high temperature, ideally in a wood-fired oven at 800°F, for approx. 1 minute.








Key ingredients: Fish, especially sea bream, tuna, swordfish, cuttlefish
Famous products: 
Eggplants, peppers, pistachios, capers
 Eggplant Caponata




Eggplant Caponata

Saman Wijeratne’s tip: When creating this vegetarian dish, the aim is a careful balance of sweet, sour and salty flavours. Caponata is great as a side to fish or loaded on crusty bread.