Italian cuisine has evolved over centuries and varies significantly by region. Key ingredients introduced after the discovery of the Americas, like tomatoes, potatoes, peppers, and maize, are now central to the cuisine. Ingredients and dishes are strongly influenced by the region's proximity to the sea or mountains. Italian food is seasonal, using fresh, local ingredients. Each region is known for its own specialties, from rice and polenta dishes in Lombardy to Neapolitan pizza, prosciutto, and Parmesan cheese from Emilia-Romagna. Wine and olive oil are also important regional products that are central to Italian cuisine nationally.