What kind of cheese most popular with itlianos food?

It's impossible to say definitively which cheese is the *most* popular with Italian food because it varies greatly depending on the region and dish. However, some of the most common and beloved cheeses used in Italian cuisine include:

Classic Choices:

* Parmigiano-Reggiano: A hard, granular cheese known for its sharp, nutty flavor. It's often grated over pasta dishes like spaghetti alla carbonara and used in risottos.

* Mozzarella: A soft, milky cheese, often used fresh in salads, pizzas, and caprese salads.

* Pecorino Romano: A hard, salty sheep's milk cheese, typically grated over pasta dishes like cacio e pepe and used in some sauces.

Other Popular Options:

* Ricotta: A soft, fresh cheese often used in filled pasta like ravioli and cannoli, or used in lasagna.

* Gorgonzola: A blue cheese with a pungent, salty flavor. It's often used in pasta dishes, pizzas, and salads.

* Provolone: A semi-hard cheese that comes in various varieties, often used in sandwiches and pizzas.

* Burrata: A creamy, fresh cheese made from mozzarella and cream. It's often used in salads and as a topping for pasta.

Regional Specialties:

* Fontina: A semi-hard cheese from the Aosta Valley, often used in fonduta and in pasta dishes.

* Caciocavallo: A semi-hard cheese from southern Italy, often used in grilled sandwiches or fried.

* Mascarpone: A soft, creamy cheese, often used in desserts like tiramisu and cheesecake.

Ultimately, the best cheese for an Italian dish depends on the specific ingredients and desired flavor profile. It's always good to explore and experiment with different cheeses to find your favorites!