Italy from north to south, we eat our way through. Welcome to our new series: This is how delicious Italy eats. The theme Mangiare is elementary in Italy, but actually looks quite different in each region. Italian cuisine - enjoy it, from the Aosta Valley to Sicily. Everything nicely bite-sized and in small bites. With buon appetito in any case. We start with an introduction to "Italian cuisine". The most important insight: In principle, there is no uniform Italian cuisine.

The reasons: The considerable climatic differences between North and South. In the mountains, you eat a hearty bacon and cream sauce when it's snowing, but of course not when it's 36 degrees in the shade in the south. The geographical conditions. The flat, fertile Po Valley is ideal for livestock and cereal farming, while the barren south by the sea is more suitable for fishing. Italy did not become a nation state until 1861. As a result, the individual regional specialities have been preserved over the centuries. People from Italy are extremely pleasure-loving. They cultivate their recipes, refine them further - over generations.