Cuisine in Italy is very rich due to the contribution of the many cultures and peoples who lived in the country (Greeks, Etruscans, Celts, Romans, Arabians, Spanishes and so on). Such cultural effects together with the climatic distinctions and the hetereogeneous geopolitical history of the Country have bring to well defined regional variations.

Generally the most distinctive traits of Italian cuisine include all those typical elements of the Mediterranean Diet: bread, fruis, vegetables, herbs, cereals, olive oil, fish and wine.

Meals are structured in a cyclical order in Italy and invariably contain no fewer than 3-4 courses. Usually meals are considered a time to spend with family or friends, therefore they last longer than in other Countries, especially for high days and special events.
Each area has its own proud specialties, primarily at regional level, but also even at provincial level. These regional variances can come from the influence of a bordering country, vicinity to the sea or mountains as well as economic progress. Italian cuisine is also very seasonal with high priority placed on the use of fresh, seasonal produce.