Of all the places I’ve been privileged to travel in my life, Italy is the one spot I could happily return to over and over again. I love the people, the food, the language, the wine, the food, the land, the history…did I mention the food? While most of the world tends to think of Italy as a whole, the country itself is divided into 20 distinct regions. The people, cuisine, wine, architecture and even language of each individual region is sculpted by its unique history, geography, agriculture and traditions. Frankly, it would be impossible to cover all 20 regions in one short article. But by dividing the country into five geographic areas we’ll get a brief overview of the fascinating regional differences in this one amazing country.

Northeast Italy
The Northeast area is a perfect example of the variety of that is found all across Italy. The Dolomites, a section of the Alps, cover much of Trentino-Alto Adige, while the Veneto and Friuli are richly influenced by the Adriatic Sea. Dishes such as spaghetti alle vongole, spaghetti with fresh clams, and brodo de pesce, a Venetian fish soup often seasoned with saffron, typify the traditional use of fresh seafood as well as spices brought to Italy from Eastern trade routes. It is also easy to see the Eastern influence in the architecture of Venice. Commonly known as Venetian Gothic, it is a spectacular blend of Byzantine domes and Islamic minarets with the European Gothic-style pointed arches. The Basilica de San Marco in the heart of Venice is a perfect example of this marriage of east and west. And what better way to experience it than by cruising the watery canals in your own private gondola.

Northwest Italy
Much like the area to its east, Northwest Italy is made up of three very different geological characteristics. The northern border of these regions includes the ski resorts of the Alps, while to the south lies the vineyard-covered hills of Barolo. Finally, lining the Mediterranean coastline is Liguria, known best for cliff-perched cities of Portofino, Sorrento, and Cinque Terre. As the home of rice-growing in Italy, risotto figures prominently in the cuisine of the area and the lush Alpine meadows help produce some of the finest cheeses in Italy, including Gorgonzola and mascarpone. The region is also home to the Nebbiolo grape, which produces both Barolo and Barbaresco, two of the most prized wines in the world.

Central Italy
The Central regions include some of the most loved and most visited towns in all of Italy. In Tuscany you will find the Leaning Tower of Pisa, the art and architecture of Florence, and the medieval hill towns of Siena and San Gimignano. Lesser well-known are Umbria, Le Marche and Emilia-Romagna, Italy’s agricultural heartland, and the home of Parmigiano-Reggiano, balsamic vinegar from Modena and prosciutto de Parma. The food of the area is primarily based on peasant fare. Simple and hearty, the cuisine relies on olive oil, tomatoes, beans, hams and salami – think spaghetti Bolognese, ribollita, and bistecca alla Fiorentina, grilled steak seasoned with olive oil and herbs. Tuscany is one of the major wine-producing regions of the country, home to Vino Nobile di Montepulciano, Brunello de Montalcino, and the ever-popular Chianti Classico. Looking for a true local experience? Skip the hotel, and rent a home or villa in the Tuscan countryside. We rented a villa with friends at the holidays one year, and spent a perfect Thanksgiving eating pasta and exploring the Chianti road.

Lazio
The region that includes Rome deserves an entire section unto itself. The Roman Forum, the Colosseum, Palatine Hill, the Pantheon, the Spanish Steps, Trevi Fountain, the Vatican, St. Peter’s Basilica – just the tip of the Roman iceberg that would take weeks to fully explore. Outside Rome, the fertile, volcanic soil produces grapes, olives, fruit and nut trees. The abundance of local seasonal produce is the foundation traditional cucina romanesca. Look for the familiar spaghetti alla carbonara, saltimbocca alla Romana – veal with ham and sage – and local artichokes prepared in dozens of different ways. Coffee is almost as important to the Romans as wine. Espresso is enjoyed at any time of day, but save your cappuccino for breakfast. To order it at any other time is to brand yourself a “typical American.”

Southern Italy
The regions of Southern Italy offer a vast array of fascinating archeological sites, including the ruins of Pompeii in Campania and the Valley of the Temples in Sicily. Each region has its own local culinary specialties, such as orcchiette pasta in Puglia, agnello arrosto, or roast lamb, of Sardinia, and the world-renowned pizza Margherita of Naples. But the staples that are common across the entire south are seafood, dry white wine, fruity green olive oil, rosemary, capers, sundried tomatoes and sardines. These together with local fresh vegetables and tomatoes help create one of the healthiest diets in Europe.

No matter what your interest is – from food to art to history to wine – each of the regions of Italy will offer you a unique and diverse experience. The hardest part will be deciding where to go first.

photos lowflyzone.org, destination360.com, summerfieldstuscanycountrysideitalytours.com, wallpapersforvista.com, forbesmedia.com