Here is il mio amore meaning in English: my love.

Bologna

Along the Coast , both in North and South Italy, seafood is a must. Even if Liguria and Tuscany are in the North, the closeness to the sea make them perfect for Olive cultivation.

You can research this topic all day long and find that Italian-Americans connote “gravy” to mean a sauce with meat in it. But Italian chefs will tell you that is what’s called a Ragu. Linguistically speaking “sauce” is probably a more accurate term, as it comes from the Italian word “salsa” – which means “topping”.

Marinara (“mariner’s”) sauce is a tomato sauce usually made with tomatoes, garlic, herbs, and onions. In Italy, a pasta sauce including seafood is more commonly called alla pescatora.

The Italian food most Americans recognize — red-sauce specials like spaghetti with ragù — hails from the central region, but Italy’s wide-ranging terrain and climate, long coastline, and neighboring countries have resulted in a delectable hodgepodge cuisine.

Italian food: 1 great dish from each of Italy’s 20 regions

• Abruzzo. Lamb with cheese and eggs.
• Basilicata. Làgane with olive oil and chickpeas.
• Calabria. Macaroni with pork, eggplant and salted ricotta.
• Campania. Pizza Napoletana reinvented.
• Emilia-Romagna. Tortellini with acacia flowers.
• Friuli Venezia Giulia. Spiced frico cheese and toast.
• Lazio.
• Le Marche.

penne

The political tomato Brought to Europe by the Spanish when they colonized the Americas — it’s an Aztec plant, as we can tell by its original name, “tomatl” — by the mid-1500s, it had made its way to Italy. The tomato turned up in Italy in Cosimo I de’ Medici’s botanical garden, still open to the public.

Italians ate pretty much what the rest of Mediterranean eats. Olives, pasta (introduced to Europe before 1000AD), different types of polenta (not made with corn, that came from the New World also), beans, onions, anchovies & fish near the shore, and pork & wild game inland.