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Viva! Viva spaghetti, pizza, tomatoes, olive oil, espresso coffee and cappuccino! But is it all really Italian in origin? The answer is of course "no" but even food products from other continents have been enhanced in a way only the Italians know. A thousand mouth watering dishes await the intrepid traveller, hundreds of gastronomy specialities, a host of truly tasty typical products, and all kept very much alive by a modern agricultural system that is careful about preserving the traditional flavours and nutritional values.

Wholesomeness and freshness are the watchwords in all Italy's table specialities, in all of their countless variants, from the Piedmont's fondue in the north to Sicily's caponata in the south, from the risotto alla milanese to Campania's mozzarella cheese, from the Veneto's risi e bisi (sweet-peas and rice) to Rome's porchetta, from the trenette al pesto of the Ligurian coast to the Florentine steaks, to the lasagna of Emilia Romagna or the spaghetti alla chitarra of Abruzzo.

Another great reason for coming to Italy is therefore (and in many cases, indeed, simply is) the desire to taste Italian cooking as the Italians really make it. So whether you're enticed by the food at one of the best-known restaurants in the cities famous for their gastronomy, or are quite happy to try the fare of the thousand small trattorie dotted around the country, you are sure not to be disappointed. Or, to try something slightly different, what about the family-run osterie (literally hostels) and ristoranti you can come across in the most characteristic parts of the historic centres? They specialise in reinventing traditional dishes or rediscovering typical agricultural products such as spelt, barley, wheat, vegetables, and olive oil. The perfect way to delight your taste buds without adding to your waistline. To complement your meal perfectly you will want to order a good wine that is free from the chemical processes so much in use today. So relax and choose an Italian wine - again, the choice is broad, but always satisfying; the bright whites to go with white meats, the robust reds for red meats, and then there are the rosés, the sparkling wines, the fortified wines, the liqueurs and the grappas: something to go with every stage of your meal, from an aperitivo at the beginning to a refreshing lemon or strawberry sorbet to round off a perfect evening.

In sum, never has there been a better time to eat and drink well in Italy.

Italians are quick to tell you there's no such thing as Italian food. Rather, each city or region has its own distinct cuisine. In the north of the country, you'll find risotto, polenta and cream sauces that are not at all native to the south. The south offers spicier foods, the original version of the pizza (from Naples) and buffalo mozzarella. Always try the specialties of a region -- they are often absent from menus elsewhere, or of a lesser quality.

In Tuscany, for example, one generally finds more gamey foods, such as pheasant (fagiano), wild boar (cinghiale) and truffles (tartufi).

You can't visit Genoa without trying real pesto, traditionally served with a mixture of pasta, potatoes and green beans.

Roman food is typically less refined, with such dishes as spaghetti carbonara, bucatini all'amatriciana (pasta with a spicy tomato-and-bacon sauce) and trippa (tripe), which, if cooked well, can be delicious.

Many visitors are already familiar with Parma's famed prosciutto di Parma and Parmigiano-Reggiano cheese.

For spicy food try anything from Reggio di Calabria, but in particular the ultra-hot salami, salsiccia piccante, that's sold everywhere.

Sicily, the birthplace of Italian pasta and gelato, has synthesized the culinary traditions of the many different cultures that have passed through the island.

Overall, Italian chefs continue to remain faithful to seasonal produce, which is one reason everything tastes so good.

As prosaic as it may sound, one of our favorite meals is pizza and gelato (ice cream). Check out where the locals eat and join them for lunch or dinner at a pizzeria. The standard tomato, basil and cheese variety is called a margherita, but there are so many more choices, you'll want to try a few.The best restaurant pizza is cooked in a wood-burning oven: Look for the sign, "Forno al Legno" outside. For pizza in a more casual setting, the best is pizza rustica. After you select your pizza from large trays, it's cut and heated in a hot oven, giving it a crisp bite. Then take a walk around the block, gelato in hand. It is, in and of itself, a reason to visit the country.

Wine in Italy is excellent and comparatively inexpensive. Two categorizations that are helpful to know are D.O.C. (Denominazione d'Origine Controllata, meaning that it has been inspected and guaranteed by the government) and vino da tavola (table wine). Wines and spirits with the D.O.C. label are generally of superior quality, but table wine is usually very drinkable and is sometimes preferable -- especially in Tuscany. Red wines are made just about everywhere, while the Piemonte and Veneto regions in the north are better for white wine. Nice local wines, which evoke the place they're made, include Chianti Classico Riserva, Vernaccia di San Gimignano, Orvieto Classico, Pinot Grigio and Montepulciano d'Abbruzzo. Stop by anenoteca (wine shop and bar) in any major city and you will find bottles from all over the country and knowledgeable clerks to help you. In anenoteca you can also pick up some of Italy's unique liqueurs. Besides amaretto, which is primarily from the north, other popular choices arelimoncello, a sweet, lemon liqueur made in the south around Naples, Sorrento, Amalfi and on the island of Capri; amaro, a bitter liqueur produced thoughout Italy; and grappa, a stronger digestivo (digestive liqueur) made in several regions.

There are three categories of restaurants: From most expensive to least, the classes are ristorante, trattoria (a more casual ambience and style of cooking) and osteria. Moreover don't forget that what Italians call "Pizzeria" is often a restaurant as well, were you can order pasta, tiramisù and many regional typical products.
Eat a meal in each category -- just because it's cheap doesn't mean it's bad, and each has its own atmosphere. To eat like an Italian, have a nearly vaporous breakfast in the morning (consisting of cappuccino or espresso and a pastry, eaten standing at a neighborhood bar), a normal lunch around 1 pm (restaurants close from 3 pm until dinnertime, so don't wait) and a full dinner at night (often not before 8 or 9 pm). For a light snack between meals, head to a cafe, where you can pick up something to drink and panini (sandwiches) or other light fare.

Tipping is not so common but obviously welcome.