The flavours and origins of Italy's regional food and drink

The rich terrain of northern Italy lends itself to producing some of the country’s most delicious ingredients. Lush alpine meadows play part in creating everything from creamy goats’ cheese and ancient wines to fragrant rosemary and wild boar.

Northern Italy’s flavour profile is immediately recognisable: wander into local restaurants and you’ll find warming dishes like polenta and traditional stews filling plates and bowls. But before anyone tucks into these feel-good dishes, they, of course, start their gastronomical adventure with an Italian tradition: cured meats.

Northern Italy is also said to have been the origin of Risotto, along with tiramisu - a heady concoction of mascarpone, coffee, ladyfingers and booze – arguably the best potion in the world.

Not only do the snowy mountain winters of the north suit the skiers and snowboarders among us, they’re also responsible for homely, hearty food. Head high into the mountains and you’ll find influences from neighbouring countries like France, Switzerland, Austria and Slovenia making their way into the mix, creating a distinctive yet delicious set of flavours.

Take the province of Trentino, home to the picture-perfect ski area, Val di Fassa. Formerly part of the Austro-Hungarian empire, Austrian influence remains strong with the strudel proving a steadfast local favourite. If you haven’t had strudel before, it’s a gorgeous dessert consisting of crisp, layered pastry. But that’s not all, the pastry envelopes beautifully rich spiced apple. It’s the gift that keeps on - you guessed it - giving.

Leaving Trentino for nearby Corvara and Badia, where several Michelin-starred restaurants call home. Head to any of these restaurants and you’ll find a celebration of regional meats, cheeses, herbs and flowers of the South Tyrol making their way to your plate. It’s undoubtedly one of the most gastronomic ski resorts around.

Perhaps you’re wanting some authentic Ladin food? Then Arabba is for you. The Romanic Ladin people of this part of the Dolomites have strong cultural roots – their ancient language is recognised as one of the official languages in this region – and rustic dishes such as schlutzkrapfen (pasta filled with spinach) and warming barley soups served with turtres (fried pastries stuffed with sauerkraut) can’t go amiss.

The Dolomites also produce some of the country’s best grappa – a fruity grape brandy with a serious kick - ideal for warming the cheeks when you return from a cold day up the mountain.

Over in the Italian Alps, Swiss and French flavours are thrown into the oh-so delicious melting pot. Keep an eye out for local delicacies such as pizzoccheri in Livigno – a buckwheat pasta served with local Valtellina Casera cheese.

If you have a sweet tooth, you’re going to love torta di nocciolo in Sauze d’Oulx. It’s a classic Piemonte hazelnut cake made with the region’s famous nuts (they also create a certain well-loved chocolate hazelnut spread here...).

Sestrière, right next to the French border, is home to plenty of crowd-pleasing pizzerias, but explore a little further and you might find cosy trattorias serving a regional favourite: wild boar. It tastes like a juicy, beefier version of pork and is well worth the search!

Down in the laid-back south, they’re all about those sunshine flavours. Think olive oil, garlic, juicy tomatoes and glossy aubergines. And with endless miles of stunning coastline, it comes as no surprise that seafood is king. It’s also the birthplace of that iconic favourite: pizza Margherita.

Favourite local specialities include spicy n'duja sausage, salted ricotta cheese and swordfish served with capers. To refuel after a day of mountain biking, windsurfing or paddle boarding, tuck into a big plate of seafood spaghetti generously drizzled with Calabria’s world-class olive oil.

Looking for a refreshing drink after an action-packed day in the sun? Try Calabria’s answer to limoncello: liquore al bergamotto. It’s created using local bergamot oranges instead of lemons and has a powerful, invigorating zesty flavour.

For some of Italy’s more unconventional food, head to Sardinia. North African influences can be found in dishes like pilau, which uses fregola – the larger cousin of couscous.

If you’re staying at the Baia dei Mori Beachclub, you’ll also want to try some of the 400 varieties of Sardinian bread to be found on the island. But if you find yourself suffering from carb overload, try treating yourself to another island favourite, lobster. You’ll be dining like a king in no time. And if you’re enjoying the sparkling waters during your stay, keep an eye out for a bottle of akenta, a unique sparkling wine that’s aged beneath the waves in a bid to create extra bubbles.

Drooling yet? We don’t blame you. We are.

Eating and drinking play such a huge role in the Italian way of life. And with so many tempting regional dishes to discover, it’d be rude not to join in on the Italian way of life. Buon appetito!