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Prowling for pasta? Sfoglia Rina proudly makes its own in its kitchen. Since the Italian region of Emilia-Romagna is known as the birthplace of lasagna al forno, it's worth sampling this recipe here, layered with Bologna's authentically thick ragu.

Family-run vineyards like the Poggio Amorelli estate in the Chianti region host travellers for lunches of cold cuts and pastas, paired with wines, truffle oil and balsamic vinegar in Tuscany's verdant countryside.

Osteria Rabezzana's risotto is worth writing home about - cooked with chestnuts for extra crunch, seasoned with Raschera cheese for more savouriness, and sprinkled with chamomile powder for a boost of aroma.

Gesumin has been pulling in Como's crowds since 1976 with temptations like potato gnocchi with cheese fondue and black truffles - a perfect lunchtime treat before or after cruising the lake.