The cuisine of Italy.

Italian cooking is made of regions, not of a single country. Rome has its carbonara of egg, cheese and cured pork; Sicily mixes Arab and Spanish heritage in sweet and sour dishes like caponata. What unites them all is the rule of a few good ingredients and respect for the doneness of each thing.

In Brazil, Italian influence is old and shows up at the Sunday table of many families. That is why most ingredients are already familiar, and the swaps come more from price than from absence: bacon in place of guanciale, almonds in place of pine nuts.