9. Liguria
Chickpea flatbread
Many cooking traditions in Liguria -- the small, crescent-shaped region strung out along Italy's northwest coast -- come from the region's seaport, Genoa. Among them is farinata, a thin, unleavened flatbread made with chickpea flour.
Often served as a side or street-food dish, it's traditionally cut into triangular slices and eaten with a dusting of salt, black pepper, rosemary or all of the above.