I didn't point out the fact that "italian" roasts are based off mainly brazilian, african and asian raw, sundried coffee beans.
There is no such thing as "italian coffee", because it is typically not grown in Italy (though yes, in very minor quantities in the south), but the roast is what makes that special blend off the import beans.
Italian coffee has to do the way of preparing and consuming it: Moka at home, and espresso outside.
There are then hundreds of variations, even abomination like “American coffee” now that we have Starbucks in Italy as well.
Starbucks? Yuck.
All they sell is over-roasted garbage beans. They don't sell light or medium-roasted gourmet coffees. Over-roasting destroys most of the subtle flavors of fine coffee so you can't tell what the original beans were.
A good blend of high- and low-acid coffees usually makes the best blend. This is why one of the oldest international blends, Mocha-Java, is still such a favorite. A high quality single-source coffee like Jamaican Blue Mountain can be outstanding but the price can be prohibitive. I had the pleasure a half century ago of spending a couple of nights at Whitford Hall, the last coffee plantation on the trail up to Blue Mountain Peak. They hand roasted a kilo of beans to medium-dark and ground and brewed them for us while they were still hot from the roasting pan. Ecstasy, despite the beans not being aged.
Good water is also imperative. There's also nothing wrong with including a few over-roasted beans before you grind if you like that almost burned dark-roast flavor but make most of the beans full city roast or lighter to retain some flavor.
Preparation is important too, but there are many valid methods. Cowboy coffee can be just as good or even better than well-made espresso or french press coffee. Paper filters or cheap home espresso makers just don't cut it. Just avoid overheating the water.