Italian cuisine is at the origin of a turnover of more than €200 billion worldwide. One of the main characteristics of Italian cuisine is its simplicity, with many dishes made up of few ingredients, and therefore Italian cooks often rely on the quality of the ingredients, rather than the complexity of preparation. The cuisine has influenced several other cuisines around the world, chiefly that of the United States in the form of Italian-American cuisine. Italian cuisine offers an abundance of taste, and is one of the most popular and copied around the world. Many dishes that were once regional have proliferated with variations throughout the country. Italian cuisine includes deeply rooted traditions common to the whole country, as well as all the regional gastronomies, different from each other, especially between the north, the centre and the south of Italy, which are in continuous exchange. It is one of the best-known and most appreciated gastronomies worldwide. Significant changes occurred with the colonization of the Americas and the introduction of potatoes, tomatoes, capsicums, maize and sugar beet-the latter introduced in quantity in the 18th century. Some of these foods were imported from other cultures. Italian cuisine is a Mediterranean cuisine consisting of the ingredients, recipes and cooking techniques developed in Italy since Roman times and later spread around the world together with waves of Italian diaspora. Clockwise from top left some of the most popular Italian foods: pizza Margherita, pasta ( carbonara), espresso, and gelato
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