Italian cuisine has a great variety of different ingredients which are commonly used, ranging from fruits, vegetables, sauces, meats, etc. 

Olive oil is the most commonly used vegetable fat in Italian cooking, and as the basis for sauces, often replaces animal fats of butter or lard.

Italian cuisine is also well known (and well regarded) for its use of a diverse variety of pasta. Pasta include noodles in various lengths, widths, and shapes. Most pastas may be distinguished by the shapes for which they are named—penne, maccheroni, spaghetti, linguine, fusilli, lasagne, and many more varieties that are filled with other ingredients like ravioli and tortellini. 

The word pasta is also used to refer to dishes in which pasta products are a primary ingredient. It is usually served with sauce. There are hundreds of different shapes of pasta with at least locally recognized names. 

Examples include spaghetti (thin rods), rigatoni (tubes or cylinders), fusilli (swirls), and lasagne (sheets). Dumplings, like gnocchi (made with potatoes or pumpkin) and noodles like spätzle, are sometimes considered pasta. They are both traditional in parts of Italy. 

Pasta is categorized in two basic styles: dried and fresh. Dried pasta made without eggs can be stored for up to two years under ideal conditions, while fresh pasta will keep for a couple of days in the refrigerator. Pasta is generally cooked by boiling. Under Italian law, dry pasta (pasta secca) can only be made from durum wheat flour or durum wheat semolina, and is more commonly used in Southern Italy compared to their Northern counterparts, who traditionally prefer the fresh egg variety. 

Italian pasta is traditionally cooked al dente (Italian: firm to the bite, meaning not too soft).

Fresh pasta may include eggs (pasta all'uovo "egg pasta"). Whole wheat pasta has become increasingly popular because of its supposed health benefits over pasta made from refined flour.

REGIONAL VARIATION

Each area has its own specialties, primarily at a regional level, but also at provincial level. Italian cuisine is also seasonal with priority placed on the use of fresh produce.

Pasta dishes based on the use of guanciale (unsmoked bacon prepared with pig's jowl or cheeks) are often found in Lazio, such as pasta alla carbonara and pasta all'amatriciana. Another pasta dish of the region is arrabbiata, with spicy tomato sauce. The regional cuisine widely use offal, resulting in dishes like the entrail-based rigatoni with pajata sauce and coda alla vaccinara.

Iconic of Lazio is cheese made from ewes' milk (Pecorino Romano), porchetta (savory, fatty, and moist boneless pork roast) and Frascati white wine. The influence of the ancient Jewish community can be noticed in the Roman cuisine's traditional carciofi alla giudia.

Source: Wikipedia