There’s no such thing as “Italian food” What we often think of as a single national cuisine is really a mosaic of deeply regional traditions. In Rome, you’ll find pastas like carbonara, amatriciana, and cacio e pepe. In the north, there are staples like risotto, polenta, pesto and butter-based sauces. Travel south and the flavors shift to olive oil, citrus, and seafood. Some parts of Sicily have cups cous dishes originating from Northern Africa. Emilia-Romagna is known for its filled pastas, ragù, and Parmigiano Reggiano, while every small town has its own recipes and variations passed down for generations. Italy’s food is defined not by uniformity but by diversity. To eat here is to discover how geography, history, and culture shape each plate — and why the idea of one “Italian cuisine” simply doesn’t exist. At Via Rosa, this is the heart of what we share with our guests on our week-long food tours: the essence of each region, told through its markets, kitchens, and tables. Join us on our next food adventure! 🍝