The Po Valley. Famous in this region is a wide array of risotto dishes, as well as many unique cheeses and sausages.
Tuscany, Umbria and the Marche. A favorite from this part of Italy is Bistecca al Fiorentina, which is beef grilled over open wood charcoal, usually served with the local red Chianti and round loaves of fresh Tuscan bread.
Abruzzi, Molise and Apulia. These regions offer a diversity of meat and fish dishes made especially distinctive when prepared with locally grown peppers and the magnificent local olive oil.
But here too are recipes for a wonderful diversity of pasta dishes and sauces, as well as seafood stews and chowders from Italy's coastal regions, stuffed roasted veal breast from Genoa, and much more.
Hundreds of full-color photographs show not only great dishes, but Italy's breathtaking cityscapes, coastal regions, and the countryside.