Travel across Italy’s regions through food and discover the best of its produce and dishes.

Travelling Italy isn’t just about the sights, it’s also about the food. For centuries, Italy has cultivated some of the world’s finest produce, from plump tomatoes to nutty parmesan and velvety bottles of wine. It’s a country that revolves around mealtimes, and no visit is complete without experiencing these culinary traditions.

Mangia guides us through Italy’s 20 regions, sharing the cuisine that defines each. Learn about their food histories and produce, discover what dishes to try (along with what drinks to pair them with), and learn about culinary festivals and experiences.

You don’t have to travel to the boot to try its food, though: every chapter includes a recipe for readers to experience a bite of Italy in their own kitchens, written by chefs who run some of the world’s best kitchens and home cooks who carry on centuries of tradition.

In Italy, it’s all about la dolce vita, and there’s nothing that captures that better than a table full of food.

About The Author

Maria Pasquale always knew Rome was her destiny. With a formal background in political science and history, she is now an award-winning food and travel writer and journalist who contributes regularly to USA Today, CNN, Condé Nast publications, and the Telegraph.

The author of The Eternal City and How to Be Italian, her lifestyle blog HeartRome has readers in over 100 countries, a social media network that exceeds 40,000, and has been featured on BBC Travel and in Vogue among others. In Rome, you’ll find her walking the streets of Trastevere, checking out the latest bar for an aperitivo or dining with friends.