With a population of almost 60 million and an area slightly larger than the state of Arizona, Italy is a diverse little nation boasting an equally diverse cuisine. The Italian food most Americans recognize — red-sauce specials like spaghetti with ragù — hails from the central region, but Italy's wide-ranging terrain and climate, long coastline, and neighboring countries have resulted in a delectable hodgepodge cuisine.

This boot-shaped country is comprised of 20 regions, each producing its own culinary treasures. Below, take a tantalizing peek inside the kitchen cultures of six well-known areas.

Capital city: Milan

Famous foods: risotto, osso bucco

In this northern Italian region just below Switzerland, rice and polenta are more popular than pasta, butter and lard beat out olive oil, and meat is eaten extensively. Dotted with picturesque lakes and hills, northern Italy is regarded as a paradise for cheese lovers, and Lombardy is the birthplace of such famous cheeses as firm Gran Padano, blue-veined Gorgonzola, soft, ripe Taleggio, tangy Provolone, and creamy Robiola.

cho mik xin câu trả lời hay nhất nhé

Hi, I'm from Vietnam and today I'm going to tell you about my country's cuisine, I live in the Central region and there are many specialties here such as pancakes, rice paper, banh canh,chives, etc ... I decided to go to Hue to enjoy Hue beef noodle soup. Come with me.