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Italian Gastronomy has ancient roots, influenced by the Romans and enriched in the Middle Ages with Arabic elements. In the Renaissance, it achieved the status of art, especially among the nobles. The discovery of the New World introduced crucial ingredients, like tomatoes, to iconic dishes. Before the unification of Italy, each region had its own unique cuisine. Pellegrino Artusi unified regional recipes into "La Scienza in Cucina e L'arte di Mangiar Bene" after unification. In the 20th century, Italian cuisine became international, with pasta and pizza becoming globally popular. The emphasis on fresh, quality ingredients is distinctive in Italian cuisine.
