Moreover, the climatic conditions range from temperate in the continental region to Mediterranean in the basin near the sea. Southern Italy is known for its warmer weather, while northern Italy is cold for most of the year. Dry pastas, such as spagetti and rigatoni, are more likely to be produced in the south because it is easier to dry with warmer weather (2). However, fresh pastas and stuffed, such as papardelle, tagliatelle, and ravioli, are more common in the north because they do not need to be dried in the warm weather. However, fresh pastas and stuffed, such as papardelle, tagliatelle, and ravioli, are more common in the north because they do not need to be dried in the warm weather. The summers in Central Italy are warmer and longer than the north, so tomato dishes tend to be more popular because the growing season is more successful. Consequently, the cold inland winters make it difficult for leafy vegetables to be grown (2). Hard wheat that is used in pasta is traditionally produced in the south, while soft wheat used for bread, biscuits, and pizza is more common in the north (1). Additionally, plants, such as olive trees, are more popular in the south because it is warmer. Thus, olive oil is used more in the south, while butter and lard are utilized more in the north (2). Lastly, the warm climate of southern Italy is exemplary for growing vegetables and chilis.