Italian cuisine is hyper-regional — what you eat in Bologna bears little resemblance to what you find in Naples or Palermo. Rome's cacio e pepe, amatriciana, and supplì; Bologna's ragu and fresh pasta; Naples' Neapolitan pizza; Sicily's arancini and cannoli.
Gelato is a serious business: look for artisan gelaterias (pale colors, covered containers) over fluorescent mounds. An Italian breakfast is a quick espresso and cornetto at the bar. Aperitivo hour (6–8pm) often includes complimentary snacks with your Aperol Spritz.