Italian cuisine (Italian: cucina italiana, IPA: [kuˈtʃiːna itaˈljaːna]) has developed through centuries of social and political changes, with roots as far back as the 4th century BCE. Italian cuisine in itself takes heavy influences, including Etruscan, ancient Greek, ancient Roman, Byzantine, and Jewish. Significant changes occurred with the discovery of the New World with the introduction of items such as potatoes, tomatoes, bell peppers and maize, now central to the cuisine but not introduced in quantity until the 18th century. Italian cuisine is noted for its regional diversity, abundance of difference in taste, and is known to be one of the most popular in the world, with influences abroad.

Italian cuisine is characterized by its extreme simplicity, with many dishes having only four to eight ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation. Dishes and recipes are often the creation of grandmothers rather than of chefs, and this makes many recipes ideally suited for home cooking. This is one of the main reasons behind the ever increasing popularity of this cuisine, as cooking magazines in foreign countries popularize Italian recipes targeted at the home cook. Ingredients and dishes vary by region. Many dishes that were once regional, however, have proliferated with variations throughout the country. Cheese and wine are a major part of the cuisine, with many variations and Denominazione di origine controllata (DOC) (regulated appellation) laws. Coffee, specifically espresso, has become important in Italian cuisine. There are many Franco-Italians dishes such as Steak Florentine and Chicken Marsala.

Cesare Casella (born March 1, 1960 in Lucca, Italy) is an Italian chef, restaurateur, writer, consultant and educator. He is the owner and executive chef of Salumeria Rosi a salami shop and restaurant located in New York City's Upper West Side. Chef Casella is an expert salami charcuterie and master of Italian cuisine. He currently holds the position as the Dean of Italian Studies at the International Culinary Center in New York City, which is also home to The French Culinary Institute. Casella is the founder of the Italian Cooking School by Cesare Casella that strives to teach about the true meaning of Italian culture and cooking. He owns and operates the Republic of Beans, which imports Italian heirloom beans. He also serves as a consultant to upscale distributing companies for salami and Italian food trattorias.

Casella’s signature style includes a piece of fresh rosemary in his shirt pocket.

Casella learned the trade in Il Vipore, the trattoria owned by his parents, Rosa and Pietro, outside of Lucca, Italy. At age 14, Casella enrolled in the Culinary Institute Ferdinando Martini, in Montecatini, Italy, despite his parents wishes. After graduating, he worked in his parents' trattoria in an effort to transform Vipore from a local favorite into both a regional and international destination. He began developing his trademark herbal cuisine, thanks in part to a garden with over 40 types of aromatic herbs, and updating traditional Italian recipes with new ideas and twists. By 1991, Cesare had earned Vipore a Michelin Guide star and a reputation that attracted clients from Henry Kissinger to Tom Cruise.