One misperception those that have never traveled to Italy have is that Italian cuisine is Italian cuisine.  And nothing could be further from the truth.  The food in Tuscany is not the same as Emilia Romagna  is not the same as Sicily.  While you will find restaurants that cater to a tourist perception by serving dishes from every region on their menu you can be assured that like those restaurants in the US that try to do everything, the more expansive the menu the more mediocre the food.

Italy historically has only been Italy since 1861, and previously was composed of a collection of small kingdoms, principalities and duchys.  Combine this political regionalism with variability of climate along the peninsula, which ranges from snow covered alpine peaks to Sicilian beaches on the same latitude as northern Africa.  The Apennines stretch down the center of the peninsula offering varied elevations that mean snow actually falls even in the southernmost regions of the country.

The differences in cuisine extend to the types of wine, types of meat, cheese, produce and virtually every facet of cuisine.  While pork dishes are served in every region, you will notice extremely little fish when you are more than 20-30 km from the sea.  Follow along with regional preferences when you are in Italy and you will have not only a more authentic food experience, but the food will also be amazingly fresh.  Cheeses and wines from all over the country are available everywhere, and most areas also have a large amount of French cheese and wine as well.  If you follow the adage, “If it grows together, it goes together,” you are generally going to be happy with the results.  Trying to substitute or alter dishes to suit the American vision of Italian cuisine will only serve to earn the ire of restaurant staff and it definitely won’t taste as good.

A good guide that is easily accessible to read before traveling to Italy is http://italianfood.about.com/od/regionalcuisines1/Italian_Regional_Cuisines.htm

Soak up Tuscan bistecca, Neapolitan pizza,  Saltimbocca from Lazio, Milanese risotto and Venetian fish dishes.  Take an Italian/English food dictionary and eat in the restaurants that DONT have English menus, food that is twice as good for 2/3 the price.  Your tastebuds and tummy will say thank you and grazie mille.