Mae Cornes
Photo Courtesy of Maria Pasquale
“Food is the way to Italy’s heart,” writes Maria Pasquale in her latest globally released 2025 book, “Mangia: How to Eat Your Way Through Italy.” This publication is a comprehensive culinary journey through all 20 regions of Italy, showcasing an achievement in food writing.
The book explains over 600 dishes, features more than 100 unique culinary experiences, highlights over 200 sagre (food festivals), and features 20 authentic recipes contributed by renowned chefs, including Massimo Bottura. Maria Pasquale has spent decades collecting stories, recipes, and culinary wisdom to finish her magnum opus, which serves as both a travel guide and a cookbook for anyone interested.
Italy’s Influential Food and Travel Expert
Maria Pasquale’s professional credentials are impressive by any standard. She contributes regularly to prestigious publications including USA Today, CNN, Condé Nast, and The Telegraph. Her lifestyle blog HeartRome has attracted readers from over 100 countries and a social media following exceeding 50,000. Her blog has been featured in major media outlets, including BBC Travel, the Washington Post, and Vogue.
In 2021, Italy’s La Repubblica newspaper recognized her expertise by naming her one of Rome’s most influential travel experts, while Corriere della Sera selected her to speak in 2023 as part of an event for Italy’s most prominent women in food.
The Experiences That Make Italy Sing
“Mangia” meticulously documents over 600 dishes across Italy’s 20 geographic regions, each contextualized within its unique cultural and historical setting. Pasquale paints a vivid picture of Italy’s extraordinary identity and cuisine. This regional approach reveals how Italy is a collection of culinary city-states rather than a unified gastronomic entity.
Another of “Mangia’s” standout features is its spotlight on more than 100 unique culinary experiences, turning passive tourism into participatory cultural exchange. Pasquale details opportunities ranging from foraging in Umbria to cocktail masterclasses on the island of Ischia, from glamping in ancient Sardinian olive groves to becoming a butcher for a day in Marche with a provider called La Tavola Marche. These curated experiences address the modern traveler’s desire for authentic immersion in local culture.
The book also highlights over 200 sagre (food festivals), which gives readers a chance to plan their Italian adventures around these local celebrations of cuisine. These festivals, often centered on a single ingredient or dish, reveal how deeply food traditions are embedded in community identity across Italy. By documenting these events, Pasquale provides access points to authentic Italian culture that lie beyond the typical tourist itinerary.
From Page to Plate
While “Mangia” functions beautifully as a travel guide, it is also a comprehensive cookbook. Each regional chapter includes at least one signature recipe from renowned chefs, including Massimo Bottura, who runs Osteria Francescana, which is consistently ranked among the world’s best restaurants. “Mangia! Mangia! Mangia!” Bottura writes in his endorsement, “Is what my grandmother Ancella would say when she saw me distracted at the table. And so Mangia is the perfect title for a book which will make you hungry and ignite your curiosity.”
These recipes range from simple home cooking to sophisticated restaurant dishes, offering readers a taste of authentic Italian cuisine at various levels of complexity. The context Pasquale provides makes them special—the historical background, cultural significance, and personal stories that enhance understanding and appreciation.
Twenty Regions, One Magnificent Boot
The scope of “Mangia” is wide. Each chapter delves into a region’s food history and signature produce, providing readers with Pasquale’s top 10 dishes and guidance on what drinks pair best with local specialties. The book also includes practical information on markets, holidays, and Italian dining etiquette, everything a culinary traveler needs to confidently navigate Italy’s food culture.
Pasquale’s work satiates travelers seeking deeper connections with the places they visit. “Mangia” is a roadmap to understanding Italy through its culinary traditions, challenging readers to move beyond passive consumption to active engagement, and to see each meal not just as sustenance but as a story.