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Abruzzo and Molise
Campania
Basilicata, Apulia and Calabria
Sicily
Sicilian specialities include pasta alla Norma (with aubergines, tomatoes and ricotta cheese) and con le sarde (with sardines). Cuscusu is a type of fish soup inherited from the Arabs. Sicily is also renowned for its pastries, such as cannoli (filled with ricotta and candied fruit) and cassata (cream cake with chocolate cream and candied fruits).
Sardinia
Famous dishes include malloreddus (pasta shells with sausage and tomatoes, lobster soup and pork cooked on a spit. Pecorino sardo is the island's most renowned cheese.
Tuscany
Typical tuscan first courses are minestrones and soups, ribollita and pappardella, a type of lasagna. The Fiorentina bistecca (grilled steak fillets) is renowned all over Italy.
Umbria and Marche
Black truffles (tartufo nero) and pork dishes are specialities of Norcia. The regional dish is the porchetta, a whole sucking pig roasted on the spit. Specialities from the Marches include vincigrassi (pasta cooked in the oven with a meat and cram sauce), stringozzi (a type of hollow spaghetti), brodetto (a fish soup), and stocco all'anconetana (dried cod).
Lazio
Many Roman specialities are typical poor-man's dishes or dishes of Jewish origin.
