To me, at least, the title of your thread is inconsistent with what you are asking. To me, Traditional Italian conjures thoughts of an over-roasted blend of very cheap beans, like a certain commercial brand favored by many local take-away stores (hamburger joints).
Now, Andy's "Espresso Wow" is very good, but Andy ain't giving away his secrets. I, on the other hand, am happy to pass on what I know.
For a 2 bean blend, think Mocha Java. Starting point would be 60%/40%. I prefer to work blends in terms of "parts", so that would be 3:2. Mocha is any of the Ethiopian/Yemen, of which GreenBay currently has ample to select from. And they're all good. Java is anything from Indonesia. Right now the choice is somewhat limited, but I have been using the Sulawesi Blue for quite some time with good success. There's also the Sulawesi peaberry which has just come in, which I'm sure will also be good.
Broadly speaking, Mocha is bright & flowery/fruity, Java is more earthy.
For a 3 bean blend, I add a base bean under the Mocha Java, to give 4 parts base, 3 parts Mocha, 2 parts Java. A base bean is something that tastes like coffee. Most of the South American's make a good base, like a Brazilian or the Peru Ceja de Selva. The Indian Elephant Hills also makes a good base, and is my current house blend base bean.
If you want something that will put hairs on your chest, add one part Robusta. The blend is now 4:3:2:1.
If you split the 4 parts base into a blend of South/Central American's, you get KJM's house blend, which is in another thread here nearby somewhere.
If you split the base into 3 parts base, 1 part Monsooned Malabar, you get my current house blend, which I describe as being 3:1-3:2:1