Italy, of south-central , occupying a peninsula that juts deep into the . Food is traditionally a primary element of Italian life. The traditions of Italy proudly bear several ancestries, chiefly , Greek, and Saracen: to the Etruscans is owed the heavy use of grain, to the Greeks the widespread presence of herb-cooked fish, and to the Saracens the love of pastries, rice, and citrus fruits.

Although there is no one style of Italian cooking, there being a wide variety of regional differences, Italians everywhere share a love of noodles and pastas. In the south, noodles are often dressed with sauces made of olive oil, tomatoes, and spices. In the north, they are coated in cream, butter, and cheese. 

International dishes such as pizza  and pasta and ingredients such as olive oil are popular back home in Italy, of course, but Italian remains characterized by strong regional traditions, local geography, way of life, and history. Northern Italian gastronomy is well known for its use of butter, rice, polenta, and cheeses. Seafood and shellfish are prevalent on the coasts. Meat dishes are popular in central Italy. The south is renowned for citrus fruits, olive groves, and vineyards. Italy is also one of the world's largest wine producers, and every region in Italy is known for it's wine.