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REGIONAL EATS

Italy isn’t one cuisine — it’s twenty. This section is a journey through the distinct food cultures of Italy’s regions. From Sicilian street food to alpine polenta, these are dishes shaped by geography, history, and identity.

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At the Table Monthly Newsletter

Subscribe to receive a little something each month: seasonal recipes, regional highlights, and stories from the Italian table.

BROWSE

Recipes Mémoire

Colourful Italian first course dish

Edible Stories

Beetroot Gnocchi

Ingredients

Parmesan Cheese

Regional Eats

Raw Fish

ABOUT

Post Baking and Eating

Made al Dente is a slow-travel food blog dedicated to the edible memories that shape us.

 

Through immersive storytelling, regional traditions, and honest ingredients, it captures the taste of Italy one bite at a time — whether it’s a pistachio granita in Agrigento, a slice of sfincione by the port of Palermo, or the scent of drying tomatoes in an August sun.

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This is not a collection of quick recipes, but a thoughtful archive of food, place, and feeling — written to be savoured, not scrolled.

Made al Dente 2025. All rights reserved. Check out our new Instagram account @made.al.dente

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