Location impacts Italian cuisine in many ways. Location can influence the way dishes are prepared, the ingredients used, and the influence from surrounding countries. While there is some influence, many locals are offended when the dish is referred to as a schnitzel or a cutlet by tourists. Since there are a lot of mountain ranges bordering the north, their dishes were more meat and poultry focused. Due to the climate, some vegetables could not grow with the same flavor profile or the proper size in the North. Olive oil is known as a staple in Italian cuisine but can only grow in warmer climates like the South. Due to the change in climate, it can also affect the type of pasta shapes and dishes. In southern Italy pasta is traditionally a lot drier than in northern Italy due to the heat. The pastas tend to dry a lot faster due to the extra water evaporation. 

 Italian ethnic groups are incredibly diverse, with concepts from both Europe, and the Mediterranean regions. Italian ethnic groups consist of Greek-italians, Croat-italians in the southern regions of the country, and European-italians within central, and northern regions of the country. With a large coastline, Italy is capable of producing fresh fish, allowing for a diverse spread of unique dishes along the different communities. Family life, and community are also an essential part of Italian cuisine, and the overall identity, food is normally shared in communities in large batches, such as sauces in the southern regions of the country, and more of a grain heavy diet utilizing rice in the north. 

Italian and Mediterranean foods of the culture are generally fresher and genuinely healthy for people. Focusing on an interesting aspect of Italian culture, specifically Bufala Mozzarella, also known as buffalo mozzarella. This mozzarella is protected under the PDO (Protected Designation of Origin) by the European Union. That means it can only be produced in specific regions like Campania, Lazio, Apulia, and Molise. Regarding Mediterranean culture, one of the most popular foods is hummus, commonly seen in stores and restaurants. The Mediterranean style emphasizes freshness and authenticity, offering many options, especially when dining out. Hummus is loved for its appealing flavors and variety. You can add ingredients like tomatoes, garlic, and herbs to enhance the taste. 

Both Italian and Mediterranean cuisine share many similarities. This can make them perfect to serve as a fusion dish. Bread items play a major role in these cultures. In Italy, “fare la scarpetta” refers to the act of using bread slices to gather sauce from the plate to conclude meals (The Essential Role of Bread in Traditional Italian Dining | Panificio Italiano). Similarly in Mediterranean culture, bread is frequently used as a utensil. Bread is used to dip and scoop. Not just sauces are cleaned; meats, dips, and pastes are gathered using bread (7 Mediterranean Bread Habits That Would Shock Most Americans).