Why do Italians eat what they eat? How does food reflects the culture of a nation? Is there even a concept of ‘National cuisine’ in Italy? How much did religion influence food and meals throughout the centuries? What contamination is evident in Italian regional cuisine? How can food have different uses and meaning for different people within the Mediterranean basin through the course of centuries?

A discovery of the the many routes that made Italian food what it is today, tracing recipes and ingredients as they became available to the inhabitants of the Italian peninsula, throughout centuries of migrations and culture-crossing.