Though Italians are acknowledged all through the world for pizza, pasta, and tomato sauce, the national diet of Italy has conventionally fluctuates significantly by region. Previous to the amalgamation of cookery practices amid diverse regions, it was probable to differentiate Italian cooking merely by the sort of cooking fat used: butter was used in the north, pork fat in the middle of the country, and olive oil in the south. Staple dishes in the north were rice and polenta, and pasta was most accepted right through the south. Pasta is more apt to be served with a white cheese pottage in the north and a tomato-based sauce in the south. Italians are branded for their use of aromatic herbs in cooking, particularly oregano, basil, thyme, parsley, rosemary, and sage. Cheese also plays a significant function in Italian cuisine. There are more than 400 types of cheese prepared in Italy, with Parmesan, mozzarella, and asiago amongst the best known globally. Prosciutto ham, the most conventional ingredient of the Italian antipasto was first made in Parma, a city that also gave its name to Parmesan cheese.