America’s love affair with Italian wine and food is long and enduring. Across the country, elevated offerings—both on the plate and in the glass—reflect the regional diversity and specificity of Italian gastronomy. Unification of the separate states located on the Italian peninsula began in the mid-19th century, yet modern Italy’s regions still retain much of their distinct personalities. Time-honored dishes from local ingredients pair well with each region’s wines, providing a beautifully detailed tapestry of flavors to taste and explore. Here, we look at Italy’s 20 major regions to highlight some of the dishes, ingredients and wine varieties special to each. Enjoy this unmatched exploration of Italian food and wine!
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