What to eat in Italy

This sweet and sour relish is made with eggplant, celery, onions, olives, capers and tomatoes simmered in olive oil. It's great piled liberally on crostini as an appetiser.

Sicilians love seafood – especially swordfish. These tasty swordfish rolls are stuffed with breadcrumbs, raisins and pine nuts, and then baked or grilled over charcoal.

These deep-fried pastry tubes filled with sweet ricotta or mascarpone are a perfect end to a meal or an indulgent snack. Pistachio and chocolate flavours always go down a treat.

Granita is how Sicilians cool down in the summer. A mix of water, sugar and fruit juice is frozen and shaved, resembling something between sorbet and a slushy. Eat it as is, with whipped cream or sandwiched in a brioche bun.

This thick-cut T-bone from a local Chianina breed is the mother of all steaks. It's grilled over hot coals and served rare with a drizzle of olive oil, salt, pepper and rosemary. Eat it with potatoes, white beans or sauteed spinach.

A bit like tortellini, but bigger! These tasty pasta parcels are filled with a spiced potato mix and served with a fragrant sage and brown butter sauce or a hearty ragu.

This semi-sweet, gluten-free cake is made with chestnut flour, olive oil and a medley of nuts, raisins and herbs. Top it off with a sweet wine like Vin Santo, and you’re all set.

This moreish appetiser or side dish is a highlight on springtime menus. Artichokes are stuffed with breadcrumbs, herbs and garlic and pan-braised in olive oil until tender.

Like pancetta or bacon, guanciale (pork cheek) adds depth to pasta dishes like carbonara and amatriciana. It's also delicious fried with scrambled eggs or tossed in a salad.

Deceptively simple, this spaghetti dish made with Pecorino cheese (lots of it) and black pepper gets its creaminess from the starchy pasta water – without a drop of cream in sight!

A thin piece of veal wrapped in prosciutto and sage is pan-seared in a buttery white wine sauce. It's good with green vegetables, potatoes or pasta.

Emilia Romagna is the birthplace of some of Italy’s finest ingredients, like balsamic vinegar, parmesan cheese and mortadella to name a few. This is the region to taste DOP (Protected Denomination of Origin) at their best.

This famous cured pork sausage is flavoured with spices, herbs, black pepper, myrtle berries and pistachios. It's a staple on antipasto spreads and sandwiches.

Truffle hunting, anyone? These rare, aromatic fungi add a deep, earthy taste to many dishes, including pasta, risotto, eggs and even cheese.

Forget what you know about 'bolognese'. The real ragu alla bolognese, or simply 'ragu', is a slow-cooked wonder of beef, pork or veal in a rich tomato and red wine sauce. Spoon over tagliatelle, sprinkle with parmesan and you’re in heaven.

Thirsty? Be sure to pair your meals with one of these authentic Italian drinks.

Italy is a stylish place, but your packing list may change depending on the time of year and which region you're visiting.

From Italy's major cities to coastal regions, learn when the weather is most pleasant, prices are lowest and tourist crowds are thin.