1. Abruzzo — pallotte cacio e ove (cheese and egg balls) View this photo on Instagram instagram.com Kind of like vegetarian meatballs, these are essentially just spheres made from cheese and breadcrumbs, bound with egg, and then simmered with tomato sauce. Traditionally they were made for Christmas celebrations when families couldn't afford meat, but now they're a staple of Abruzzese cuisine. 2. Aosta Valley — fonduta alla valdostana (fondue) View this photo on Instagram instagram.com This northern mountainous region has cold winters, so its cuisine features a lot of heavy dishes like soups and stews, plus a lot of dairy. Fontina cheese is one of the regions biggest exports, and locals like to enjoy it in fondue — sometimes with bread, or sometimes as a sauce for gnocchi. And who could say no to inhaling a steaming vat of cheese? 3. Basilicata — spezzatino di agnello (lamb stew) View this photo on Instagram instagram.com Lamb is a pretty big ingredient in Basilican cuisine. In the winter months, you'll find a lot of super-flavorful rich stews. The most popular, spezzatino di agnello, involves carrot and potatoes traditionally cooked in big earthenware pots. It's usually served with bread or cooked polenta. 4. Calabria — bruschetta Calabrese (spicy bruschetta) View this photo on Instagram instagram.com I'm sure you already know all about bruschetta. However, you might be used to the more ~mainstream~ variety, with chopped tomatoes and herbs. In Calabria, bruschetta is traditionally topped with 'Nduja; a spicy pork-based spread with the same consistency as pâté. It's a great snack while enjoying an afternoon wine or spritz. 5. Campania – pizza Margherita View this photo on Instagram instagram.com The region of Campania is home to the city of Naples — which pizza-lovers might know as the birthplace of the Margherita. A simple pizza with tomatoes, mozzarella, and basil, it's cooked in a wood-fire oven to ensure the crust is crispy but still chewy. Don't expect to find any crazy toppings here though, they just focus on the basics. And damn, they do it well. 6. Emilia-Romagna — Bolognese View this photo on Instagram instagram.com You might not have heard of the biggest city in this region — Bologna — but you've certainly heard of Bolognese. This meaty sauce originated in Emilia-Romagna, and is traditionally served either in lasagne or with tagliatelle. 7. Friuli Venezia Giulia — prosciutto di San Daniele View this photo on Instagram instagram.com Fruili has a pretty different cuisine to the rest of Italy — the capital city, Trieste, was a part of the Austro-Hungarian empire and its local dishes reflect that. Frico cheese is one of the region's biggest and best-known exports, but its shining star is San Daniele prosciutto. This world-famous cured meat is produced in the same way it has been for the last 500 years, and is delicious eaten with wine or bread. 8. Lazio — spaghetti carbonara View this photo on Instagram instagram.com Rome lies at the heart of the Lazio region, so most travelers to Italy pass through here. Pasta lovers will rejoice in this region, as four of Italy's most famous pasta dishes can be traced back to Lazio: carbonara, cacio e pepe, Amatriciana, and Gricia. The carbonara in Italy is on a completely new level to what you'll eat anywhere else, so be sure to dine out on some when visiting. 9. Liguria — farinata (chickpea bread) View this photo on Instagram instagram.com Bread mightn't be the best way to describe this classic Ligurian street food — it's probably somewhere between a pancake and a tart. You'll be able to find this simple snack or side dish everywhere in Liguria, which you'll know as the region that's home to Cinque Terre. 10. Lombardy — risotto alla Milanese View this photo on Instagram instagram.com The most famous delicacy to come from this northern region is Gorgonzola cheese, which has been produced near Milan for centuries. It's also home to a lot of rice fields...and a lot of rice-based dishes. Risotto alla Milanese might seem like a simple dish, but the key ingredients of saffron and parmesan really pack a punch. 11. Le Marche — brodetto di pesce (fish soup) View this photo on Instagram instagram.com This small region lies on the coast in the middle of the country, so the cuisine is pretty seafood-heavy. Brodetto di pesce is very similar to a dish found in Croatia, just across the sea from Le Marche. It started as a cheap meal for fishermen, but now is enjoyed by locals and tourists alike. Different types of seafood are cooked in a broth with spices, tomatoes, and veggies. 12. Molise — baccala arracanto (salt cod) View this photo on Instagram instagram.com While this small southern region is known for its cheese, the most typical food you'll find here is seafood. In this dish, salted cod is cooked with breadcrumbs, nuts, raisins, olives, and tomatoes, and usually served with potatoes. 13. Piedmont — bagna cauda (warm dip) View this photo on Instagram instagram.com A northern region bordering France and Switzerland, Piedmont is considered one of the best wine regions in Italy. This appetizer — which literally translates to "warm bath" — is kind of a cross between a soup, a dip, and a fondue. Served over a flame and set in the middle of the table, it's eaten with veggies or bread for dipping. The key ingredients are olive oil, anchovies, and garlic, and it goes great with red wine. 14. Puglia — focaccia barese (focaccia from Bari) Fpwing / Getty Images The region that makes up the heel of Italy's boot shape has a lot of seafood, as you'd probably expect. While it's hard to beat eating fresh fish by the ocean, one of Puglia's most recognized dishes is their foccacia. The recipe varies slightly around the region (some areas use potato in their dough), but the topping is always the same: tomatoes and olives. A great snack on the go, you can eat it as is or stuffed with mortadella. 15. Sardinia — culurgiones (giant ravioli) View this photo on Instagram instagram.com Obviously, they eat a lot of seafood on the island of Sardinia. But when you're sick of that, be sure to try culurgiones. They're sort of a cross between pasta and dumplings, like giant ravioli. Stuffed with a cheesy potato puree and a hint of mint, they're absolutely delicious. 16. Sicily — arancini (risotto balls) Dvcdvd84 / Getty Images This iconic snack/appetizer has become world famous, probably because they're so damn good. Arancini are essentially just cheesy, fried balls of rice, sometimes with meat or spinach added in the middle. The typical ones you'll find in Sicily are huge, and a great option for lunch on the go. 17. Tuscany — lampredotto (cow stomach) View this photo on Instagram instagram.com If you're a foodie, chances are you'll come to Tuscany. This region, where you'll find Florence, produces some seriously good food, from steaks to stews and everything in between. One of the most common street foods here is a lampredotto sandwich. Brace yourself: It's cow stomach. Sounds gross, but it's cooked in a broth and served with a rich tomato sauce inside a fresh crusty roll. It tastes amazing, once you get past what you're eating. 18. Trentino-Alto Adige — strudel di mele (apple strudel) View this photo on Instagram instagram.com The food of this northern region is influenced a lot by the borders it shares with Austria — traditional dishes include a lot of meats and stews. But when it comes to desserts, this is one of the best places in Italy. The apple strudel made here is off-the-charts good, with delicate pastry and just the right amount of flavor. 19. Umbria — strangozzi al tartufo (truffle pasta) View this photo on Instagram instagram.com Umbrian cuisine is simple, relying on the amazing produce that comes from the region. You'll find a lot of seasonal cuisine here. This pasta dish is pretty unique — strangozzi is a thick Umbrian spaghetti you won't find many other places. Fresh truffles are grated liberally on top, and it's the best way to try them without breaking the bank. 20. Veneto — risi e bisi (rice and peas) View this photo on Instagram instagram.com On a trip to Venice, the region's capital, you'll probably see this dish available at most restaurants. It originated as a cheap peasant food, but has evolved to be a staple of the area's cuisine. Made with fresh peas, liberal amounts of parmesan cheese, and sometimes pancetta, it's sort of like a soupy risotto.