In Italy, on Ferragosto, traditional lunches and dinners are celebrated that vary from region to region, often with a focus on fish or meat dishes, accompanied by fresh fruit and typical sweets. The holiday, with Roman origins and linked to the rest of Augustus (Feriae Augusti), has maintained a strong link with local culinary customs over time, reflecting the richness and diversity of Italian gastronomy.

The differences? Discover them here:

-  Northern Italy: In Piedmont, you can enjoy Margheritine di Stresa; in Lombardy, cold minestrone; and in Liguria, fresh fish and focaccia.
-  Central Italy: Umbria offers gnocchi with duck sauce, while Tuscany offers pigeon and other meats.
-  Southern Italy: In Puglia, typical dishes include orecchiette with turnip tops, octopus alla pignata, and various fried fish, often accompanied by local wines such as Primitivo or Negroamaro,