Italy's 20 regions, dish by delicious dish

Campania -  Pizzeria Napoletana

One reason Sicilians tend to identify with Sicily first and Italy (a distant) second?

Sicilian food.

The same goes for Veneto in the north or Puglia in the south.

Italy is a young country -- it only celebrated its 150th anniversary in 2011.

Despite the successful export of the "Italian restaurant," the idea of a unified Italian cuisine is something many Italians reject.

Instead there are regional dishes, sometimes with tastes as different as you'd find between countries.

1. Abruzzo: Lamb with cheese and eggs
2. Basilicata: Làgane with olive oil and chickpeas
3. Calabria: Macaroni with pork, eggplant and salted ricotta
4. Campania: Pizza Napoletana reinvented
5. Emilia-Romagna: Tortellini with acacia flowers
6. Friuli Venezia Giulia: Spiced frico cheese and toast
7. Lazio: Spring lamb with salt-cured anchovies
8. Le Marche: Ancona spicy fish stew
9. Liguria: Chickpea flatbread
10. Lombardy: Risotto alla milanese
11. Molise: Tripe dumplings
12. Piedmont: 'Warm dip'
13. Puglia: Orecchiette pasta with turnip tops
14. Sardinia: Pilau
15. Sicily: Pasta with sardines
16. Trentino-Alto Adige: Strudel
17. Tuscany: 'Naked' ravioli with ricotta and spinach
18. Umbria: Tagliatelle with truffles
19. Valle d'Aosta: Polenta with beef stewed in wine
20. Veneto: Rice and pea risotto

Via CNN Travel