KINGDOM OF SARDINIA – TURIN: Vitello Tonnato, Pane Carasau

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LOMBARDO-VENETIAN KINGDOM – VENICE: Sarde in Saor, Trout smoked à la Muur

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GRAND DUCHY OF TUSCANY – FLORENCE: Pappa al Pomodoro

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DUCHY OF PARMA: 24-month Parma Prosciutto Crudo DOP

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PAPAL STATES – ROME: Roman-style Pinsa

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KINGDOM OF THE TWO SICILIES – NAPLES: Eggplant Parmigiana