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An atlas to taste

How much of Italy have you tasted?

Sixty-two territories, each with a food culture to understand. Enter through a place, follow a dish, meet a product: every page opens a path to the next.

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Editorial illustration of a worktable with a map of Italy, notes, bread, beans and olive branches
Editorial illustration

The map to taste

How much of Italy have you tasted?

Places with an open guide are named on the map. Quieter points preview the territories joining the atlas.

  1. 1 Napoli
  2. 2 Roma
  3. 3 Bologna
  4. 4 Torino
  5. 5 Palermo
  6. 6 Genova
  7. 7 Venezia
  8. 8 Firenze
  9. 9 Milano
  10. 10 Modena
  11. 11 Parma
  12. 12 Matera
  13. 13 Valle d'Aosta
  14. 14 Alto Adige / Südtirol
  15. 15 Valtellina
  16. 16 Langhe
  17. 17 Monferrato
  18. 18 Romagna
  19. 19 Maremma
  20. 20 Chianti
  21. 21 Carnia
  22. 22 Salento
  23. 23 Cilento
  24. 24 Irpinia
  25. 25 Norcia e Valnerina
  26. 26 Murgia
  27. 27 Gargano
  28. 28 Sila
  29. 29 Etna
  30. 30 Trapanese e costa occidentale
  31. 31 Barbagia
  32. 32 Lago di Garda
  33. 33 Lunigiana
  34. 34 Garfagnana e Valle del Serchio
  35. 35 Ciociaria
  36. 36 Tuscia
  37. 37 Sannio
  38. 38 Pollino
  39. 39 Maceratese
  40. 40 Piceno (Ascolano)
  41. 41 Carso
  42. 42 Valle d'Itria
  43. 43 Nebrodi
  44. 44 Madonie
  45. 45 Oristanese e Sinis
  46. 46 Ogliastra
  47. 47 Cagliari e Campidano
  48. 48 Marca Trevigiana (Treviso)
  49. 49 Verona
  50. 50 Lucca e Lucchesia
  51. 51 Siena
  52. 52 Mantova
  53. 53 Bergamo e Bergamasca
  54. 54 Gallura
  55. 55 Costiera Amalfitana
  56. 56 Montefeltro
  57. 57 Canavese
  58. 58 Alto Molise
  59. 59 Matese
  60. 60 Valli Giudicarie
  61. 61 Feltrino e Val Belluna
  62. 62 Polesine e Delta del Po veneto
6 open guides62 places in the atlas
Explore the numbered list of 62 places
  1. 01CORENapoliIn catalogue
  2. 02CORERomaIn catalogue
  3. 03COREBolognaGuide available
  4. 04CORETorinoIn catalogue
  5. 05COREPalermoGuide available
  6. 06COREGenovaIn catalogue
  7. 07COREVeneziaIn catalogue
  8. 08COREFirenzeIn catalogue
  9. 09COREMilanoIn catalogue
  10. 10COREModenaIn catalogue
  11. 11COREParmaIn catalogue
  12. 12COREMateraIn catalogue
  13. 13COREValle d'AostaIn catalogue
  14. 14COREAlto Adige / SüdtirolIn catalogue
  15. 15COREValtellinaIn catalogue
  16. 16CORELangheIn catalogue
  17. 17COREMonferratoIn catalogue
  18. 18CORERomagnaIn catalogue
  19. 19COREMaremmaIn catalogue
  20. 20COREChiantiIn catalogue
  21. 21CORECarniaIn catalogue
  22. 22CORESalentoIn catalogue
  23. 23CORECilentoIn catalogue
  24. 24COREIrpiniaIn catalogue
  25. 25CORENorcia e ValnerinaIn catalogue
  26. 26COREMurgiaIn catalogue
  27. 27COREGarganoIn catalogue
  28. 28CORESilaIn catalogue
  29. 29COREEtnaIn catalogue
  30. 30CORETrapanese e costa occidentaleIn catalogue
  31. 31COREBarbagiaIn catalogue
  32. 32CORELago di GardaIn catalogue
  33. 33DISCOVERYLunigianaIn catalogue
  34. 34DISCOVERYGarfagnana e Valle del SerchioIn catalogue
  35. 35DISCOVERYCiociariaIn catalogue
  36. 36DISCOVERYTusciaIn catalogue
  37. 37DISCOVERYSannioIn catalogue
  38. 38DISCOVERYPollinoIn catalogue
  39. 39DISCOVERYMacerateseIn catalogue
  40. 40DISCOVERYPiceno (Ascolano)In catalogue
  41. 41DISCOVERYCarsoIn catalogue
  42. 42DISCOVERYValle d'ItriaIn catalogue
  43. 43DISCOVERYNebrodiIn catalogue
  44. 44DISCOVERYMadonieIn catalogue
  45. 45DISCOVERYOristanese e SinisIn catalogue
  46. 46DISCOVERYOgliastraIn catalogue
  47. 47DISCOVERYCagliari e CampidanoIn catalogue
  48. 48DISCOVERYMarca Trevigiana (Treviso)In catalogue
  49. 49DISCOVERYVeronaIn catalogue
  50. 50DISCOVERYLucca e LucchesiaIn catalogue
  51. 51DISCOVERYSienaIn catalogue
  52. 52DISCOVERYMantovaIn catalogue
  53. 53DISCOVERYBergamo e BergamascaIn catalogue
  54. 54DISCOVERYGalluraIn catalogue
  55. 55DISCOVERYCostiera AmalfitanaIn catalogue
  56. 56HIDDEN GEMMontefeltroIn catalogue
  57. 57HIDDEN GEMCanaveseGuide available
  58. 58HIDDEN GEMAlto MoliseIn catalogue
  59. 59HIDDEN GEMMateseIn catalogue
  60. 60HIDDEN GEMValli GiudicarieIn catalogue
  61. 61HIDDEN GEMFeltrino e Val BellunaIn catalogue
  62. 62HIDDEN GEMPolesine e Delta del Po venetoIn catalogue

The silhouette uses simplified public map geometry. This is an editorial, not administrative, map: points show a representative position and do not define boundaries or extent.

Your gastronomic passport

Carry what you discover

Mark what you want to taste, what you have already encountered and foods tasted at their origin. Your passport stays only on this device.

Open your passportSurprise me

Your journey on this device

0
want to taste
0
tasted
0
at origin
0
places started

Your first story is waiting.

Ways in

Begin with a place

A place opens when it offers enough documented stories to explore, across dishes and products.

Editorial illustration of porticoes, fresh pasta and the hills around Bologna
Bologna · editorial illustration
Place · Guide open

Bologna

3 dishes2 products and ingredients
Open the guide
Editorial illustration of Campania between volcanic soil, the table and the sea
Campania · editorial illustration
Place · Guide open

Campania

5 dishes9 products and ingredients
Open the guide
Editorial illustration of vineyard terraces, pale beans and an Alpine horizon in Canavese
Canavese · editorial illustration
Place · Guide open

Canavese

3 dishes2 products and ingredients
Open the guide
Editorial illustration of Lombardy with an Alpine valley, fresh pasta, copper and pumpkin
Lombardy · editorial illustration
Place · Guide open

Lombardy

3 dishes3 products and ingredients
Open the guide
Editorial illustration of Palermo with market awnings, citrus, fennel and sea
Palermo · editorial illustration
Place · Guide open

Palermo

3 dishes2 products and ingredients
Open the guide
Editorial illustration of Sicily with citrus, a table, the sea and a volcanic landscape
Sicily · editorial illustration
Place · Guide open

Sicily

4 dishes6 products and ingredients
Open the guide

What will guide you?

Choose an appetite

You do not need to know a dish by name: begin with an ingredient, a gesture or the fire.

01Pasta, sheets and doughFollow flour, folds and shapes through dishes that begin in the hands.02Sea, fish and saltFrom salt cod to sardines: stories in which the sea reaches the table in different forms.03Frying, oven and fireDiscover what changes when oil, embers and the oven enter the story.04Vegetables at the centrePeppers, pumpkins, onions and leaves stop being side notes and lead the dish.05Pulses and the spoonBeans, chickpeas and piattelle told through pots, doughs and places.06Cheese and milkWheels, curds and fillings: milk changes texture across Italian kitchens.07Sweets and pastryDoughs, almonds, fruit and celebrations in the atlas’s sweetest stories.
See every way to explore →

Today’s journey

Where dough meets the hands

A journey through sheets, folds, fillings and shapes that exist because someone works them.

Follow the stops8 connected storiesAll journeys →

New in the atlas

The latest stories

The journey keeps growing: these are the latest pages to enter the map.

Dark passolina in a bowl, with wild fennel, pine nuts and pasta with sardines behind
AI-generated editorial image · not a documentary photograph
Product · Palermo

Passolina: il lampo dolce nei piatti salati

Among Sicily’s most distinctive pasta dishes sits a bowl built on fresh sardines and green fennel.

Discover the product
Editorial illustration of Finocchietto: il profumo verde della pasta palermitana
AI-generated editorial illustration · not a documentary photograph
Product · Palermo

Finocchietto: il profumo verde della pasta palermitana

Pasta con le sarde is a Sicilian meeting of sea and herb: fresh sardines folded through pasta with green fennel.

Discover the product
Editorial illustration of tofeja slowly cooked in a terracotta pot
Tofeja · editorial illustration
Dish · Canavese

Tofeja: il tempo lento dentro la terracotta

On the Canavese table, Tofeja is treated as a dish that helps define the local kitchen.

Read the dish
Editorial illustration of Canavese soup with cabbage, bread and broth
Canavese soup · editorial illustration
Dish · Canavese

Zuppa alla canavesana

Call it what the old kitchen lists called it: zuppa alla canavesana, a cabbage soup. The name already does half the work.

Read the dish
Editorial illustration of ajucche soup with bread and cheese
Ajucche soup · editorial illustration
Dish · Canavese

Zuppa di ajucche: pane, erbe e strati

In the Canavese, ajucca is remembered as a wild herb that finds its way into a soup built around leftover bread.

Read the dish

One story leads to another

Dishes and products to start with

Not a checklist, but threads to follow between table, labour and landscape.

Editorial illustration of ragù simmering slowly in a casserole
Bolognese ragù · editorial illustration
Dish · Bologna

Ragù bolognese

A 1931 guide does not fuss over a modern plate so much as it sets a scene: ragù poured over tagliatelle that have been cooked to the proper point.

Read the dish
Editorial illustration of the Cilento coast with anchovies, lemon, herbs and the sea
Cilento coast · editorial illustration
Dish · Campania

Baccalà alla perticatora

What if boiled salt cod simply waited, and the last gesture belonged to peppers still carrying the heat of the pan?

Read the dish
Editorial illustration of tofeja slowly cooked in a terracotta pot
Tofeja · editorial illustration
Dish · Canavese

Tofeja: il tempo lento dentro la terracotta

On the Canavese table, Tofeja is treated as a dish that helps define the local kitchen.

Read the dish
Seasoned pumpkin gnocchi arranged on a dark plate
Pumpkin gnocchi · photo Ricettario di Mamidoli · CC BY-SA 4.0
Dish · Lombardy

Gnocchi di zucca

The documented preparation belongs to the Lombard areas of Brescia and Mantua, where pumpkin is not a garnish but the body of the dough.

Read the dish
Editorial illustration of pasta chi vruoccoli arriminata with cauliflower, raisins and pine nuts
Pasta chi vruoccoli arriminata · editorial illustration
Dish · Palermo

Pasta che vruoccoli arriminàti

The tomato sauce carries anchovy; the broccoli arrives braised. A gastronomic account from 1931 introduces pasta chi vruoccoli arriminata through that combination of vegetable and fish.

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Meat-filled arancina from Alcamo cut open to show its filling
Meat-filled arancina in Alcamo · photo Ensahequ · CC BY-SA 4.0
Dish · Sicily

Arancini di riso

The first fact is forming: arancini are made from rice and shaped as compact balls, rice packed until it holds a round outline instead of falling loose.

Read the dish

The pleasure of story, the weight of evidence

Inviting to read. Serious enough to verify.

Every story begins with preserved evidence and checked relationships. Sources stay behind the page, ready to inspect without turning the reading experience into an audit log.

How we work →