Pizza varies widely across the country, from thin-crust Roman pizzas to richly flavored pizzas in Naples, which is often considered the birthplace of pizza. Italian pizzas are often served by the slice and toasted on the spot.
Italy is famous for its pastas, which are often served with a main meat entree. In Italy, pasta sauces are usually made with fresh, seasonal ingredients rather than tomato paste starters.
Tuscany, a region in northern Italy, has a hearty, earthy cuisine that is famous for its simplicity. Common foods include soups with beans and pasta, grilled meats and breads made without salt.
In Italy, olive oil is often served at the table as a topping for salads and pasta and as a dipping sauce for bread. The many Italian olive orchards produce a variety of oils in many different flavors.
Because of Italy's extensive coastline, local cuisines make use of seafood. In the Cinque Terre and other coastal towns, simple grilled fish is a major dietary staple.
The warmer climates of Sicily and other parts of southern Italy produce a variety of fruits, including lemons, peaches, almonds and blood oranges. Vegetables such as cauliflower, broccoli, tomatoes, eggplant and artichokes are also commonly grown in the south.
