Porcini tagliolini with butter, parmesan, and caviar

Many people associate Italian food with olive oil and the "Mediterranean diet."  But in the wealthier northern parts of Italy, butter is supreme and the cuisine is quite rich.  Fresh egg pasta with butter and parmesan is the northern Italian analogue to the southern Italian staple--spaghetti aglio e olio (with garlic and olive oil).

Aside from bottarga (mullet or tuna roe), I don't think caviar is a part of classic Italian cooking.  Nonetheless, I have seen it in a few haute-cuisine pasta dishes.