I'm still trying to learn the subtle differences between German Pilsner and Italian Pilsner. My understanding is the Italian version is generally dry hopped resulting in heavy hop aromatics and the German one is not as aromatic with a sharp clean bitterness. Most of the top examples of Italian Pilsner I've had (Firestone Walker Pivo Pils, Sierra Nevada PILS) use Saphir or Spalter Select hops. Some day I hope to get a fresh example of the grand-daddy of the style, Tipo Pils