The greater attraction of modern Italian cooking lies in the quality and variety of its ingredients, it is for this reason that the true Italian specialities are regional, even local. Not so very long ago, a "culinary frontier" separated northern Italy, with its butter, cow's milk cheese, rice and Barolo or Valpoicella wines, from the south, the land of olive oil, pasta, Marsala and mare's milk.

Those who enjoy rice and pasta will find the the Italians have developed the preparation of dishes based on simple foods to a fine art. Herbs are used extensively, especially basil, thyme, sage, oregano, rosemary and parsely. Italian pasta is known worldwide, but in Italy it is served as a first course and sometimes mixed with butter and parmesan cheese, or with a thick sauce such as a tomato sauce, meat sauce, carbonara sauce, etc.