Frankly speaking: Italy simply has the best food. In this country, gourmets can choose between countless regions and taste their way through numerous specialties. Pasta, pizza, pesto: Italy is the perfect place for all kinds of gourmets .

Here are a few hotspots you definitely shouldn't miss!

Liguria

It is said that the Ligurian cuisine is the best in all of Italy. No wonder, the world-famous pesto has its origin there. And you can get it in this region - especially in Genoa - in all variations. Fresh with trofie (a type of pasta), on pizzas or as a topping for focaccia. Speaking of focaccia: This pizza-like dish is so celebrated in the small town of Recco that it even has its own focaccia festival. 

Cheese lovers will also be happy in Liguria. Particularly famous is the pecorino, which, by the way, according to the original pesto recipe, may not be left out! Since mountains and sea meet in the region, there is a balanced selection of seafood (Mare) and specialties from the hinterland (Terre); such as Capra e fagioli (goat meat with beans), which may take some getting used to.

Sicily

Sicilian cuisine is already thousands of years old and combines influences from many countries of the Mediterranean. Like the tasty arancini - deep-fried rice balls with a pea, mozzarella and ragù filling. Especially in Palermo, you can't pass a restaurant that doesn't sell the little orange balls. Those who believe that couscous is only common in Arab countries are mistaken. 

In the city of Trapani, the ingredient is used as a basis for many typical dishes. The famous parmigiana, an eggplant casserole with egg and cheese, also has its origins in Sicily. Freshly caught sardines are also popular in the region - whether grilled or in the form of pasta. The world-famous cannolis form a sweet finish. A crispy dough roll filled with ricotta and candied fruit.

Puglia, Italy

Those who visit Puglia will be spoiled with a very simple but delicious cuisine, which focuses on fresh and local products. Since most of the towns in this region are by the sea - such as Bari, Brindisi and Lecce - you can also get delicious fresh fish here. 

Particular to Puglia is also the production of cheese. Especially the tasty Burrata finds its origin here. In Foggio, both straciatella (the soft creamy form) and the firm variant are made with cow's milk (burrata). Typical for Puglia is also the pasta variety Orecchiette - literally translated it means "little ears".

Campania

In Italy, people like to argue about the origin of pizza. However, it is certain that the Neapolitan version, i.e. the one with the thick crust, actually comes from Campania, more precisely from Naples. But also on the two Mediterranean islands of Capri and Ischia, as well as on the coast of Cilento and the inland, like Salerno, there are countless specialties that should not be missed. 

For example, there is Spaghetti Vongole, which tastes simply unbeatable in places that are right by the sea.