Italian cuisine is characterised by a unique and distinctive style, which includes an amazing variety of dishes, products and technique. Every dish is only as good as the raw ingredients that are used to construct it. For every chef to be a Master in their own field, and to innovate on tradition, they must first understand where a particular plate, a particular taste, or a particular ingredient comes from. Understanding the concept of regionalism in Italian cuisine is vital to understand where a particular product in Italy comes from and therefore how that product is used to create menu items. As well as understanding the truths and myths about Italian food, participants are able to combine culinary training with cultural history making them better chefs and more skilled culinarians.