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ITALIAN FOOD

If there’s one thing that unites Italians, it’s the opinion that their home region’s cooking beats all others. Lonely Planet has asked chefs from across Italy to share their favourite recipes for a new book – you can fnd four of the best right here
Rome’s timeless Colosseum.
PHOTOGRAPHS: SUSAN WRIGHT, JUSTIN FOULKES, ENVIROMANTIC/ISTOCK/GETTY

Northeast Italy: Venice

Chef Caterina Nason at Osteria Acquastanca in Venice;

Northwest Italy: Milan

Pasticceria Marchesi, Milan;

Central Italy: Rome

Preparing gnocchi dough at LaCarbonara restaurant in Rome

South Italy: Amalfi

Andrea Esposito and his ice cream stand;

Northeast Italy: Venice

TAGLIOLINI CON SCAMPI E CARCIOFI (Tagliolini with Venetian artichokes & scampi)

The silty waters of the Venetian Lagoon play a crucial role in shaping the ingredients of this dish, centred around artichokes that grow on the island of Sant’Erasmo, the city’s kitchen garden, where brine and breeze lend a unique scent and favour to these vivid violet carciof.

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