The food of Italy is practically a religious experience. Pizzas the size of dustbin lids, magnificently plump tortellini, tipples showcased on wine lists the length of your arm: you’ll have trouble finding a bad meal in this part of the world. But how do you locate the very best?
Taste your way through the varied regional delicacies of north and central Italy – go from the spaghetti-meets-strudel region of South Tyrol to a rural olive oil hotel in Tuscany with ease, stopping only to be plied with Venetian cicchetti or Florentine foccacia in between.
