Foods of Italy
Italian cuisine - such a short phrase to
describe such a large topic. There are
many different types of Italian cuisine
depending on your location. Italy has
over twenty different regions, each with
its own specialties, and the entire
country is only slightly larger than
Arizona! The regions are split into
three areas: Northern, Central and
Southern. Each has its own specialties
based on what the land and climate
provide.
In
the North, cuisines tend toward richness
featuring creamy sauces, risotto,
polenta and game or wild fowl. Central
Italy boasts the widely known olive
oils, cheeses and tomato sauces.
Southern Italian cuisine includes a
broad range of styles. The South is
blessed with some of the world’s best
olive oils, fruits, vegetables, wheat
fields, vineyards, and a bountiful
harvest from the sea.
Northern Region
Val d’Aosta: Located in the
valleys of the Western Alps, Val d’Aosta
is renowned for its cheeses, especially
Fontina. The mountain range offers
excellent pastures for dairy herds, and
fertile soil fruits wheat and potatoes.
Some regional specialties include
Costoletta alla Valdostana (veal chop
covered in Fontina) and Capriolo alla
Valdostana (venison stew made with wine,
vegetables and grappa).
Piedmont: In the Piedmont region
agriculture is king. Half the
production is comprised of cattle and
pork. Vineyards here export some of the
world’s finest wines. When
visiting this region, be sure to try the
Filetto Baciato (a style of prosciutto)
and fonduta (a melted cheese dip).
Lombardy: Lombardy is known for
its rice dishes, creamy sauces and
butters. Risotto alla Milanese is
a creamy dish of braised rice blended
with meat stock, saffron and cheese.
Favorite cheeses produced here include
Gorgonzola, Grana Padana, Crescenza and
Mascarpone.
Veneto: Dishes from the
Veneto region often include polenta,
rice, wild fowl, mushrooms and seafood.
Proximity to the Adriatic influences
the ingredients in most dishes - seafood
is used extensively close to the coast.
Vegetables and meats are used further
inland. Asiago and Pandoro (a
star-shaped cake specialty from Verona)
are two popular treats from this
northeastern Italian region. Fegato alla
Veneziana (calf’s liver with fried
onions) and Risi e Bisi (rice and peas)
are two of the traditional dishes that
hail from Veneto.
Trentino-Alto Adige: Influenced
by Germans, Austrians, Slavs and
Hungarians this region is famous for
dishes made with
freshwater fish, and for
homemade sauerkraut, goulash, ,
dumplings and potatoes. Speck , a cured
meat similar to bacon,originated here
and has become very popular
throughout Italy. It is
Friuli-Venezia Giulia: This
eastern region is known for its
boundless cornfields. In the northern
areas of this regions
pork and hams
are very popular. Local favorites
include Slavic goulash and Porcina (a
mix of boiled pork, sauerkraut mustard
and horseradish). Friuli is best known
for its white wines, including Tocai,
Malvasia Istriana and Ribolla gialla.
Liguria: Located on the
northwestern coast , Liguria boasts a
wealth of seafood in its cuisine.
With little land suitable to grow
wheat, Ligurians are hjeavy users of
chickpeas instead,
and in the hilly
Liguaria districts chestnuts are
used as a source of carbohydrates. Zuppa
di Datteri, a shellfish soup from La
Spezia, is a very popular dish. For
dessert, try the Pandolce Genovese, a
sweet bread made with candied fruit,
raisins and nuts.
Central Italian Region
Emilia-Romagna: This region
produces some of Italy’s most famous
foods such as Tortellini, Cappelletti,
Proscuitto, Culatello, Mortadella and
Zamponi. Another world renowned food
produced here is Balsamic vinegar. A
great meal from these parts is the
famous Bolognese meat sauce.
Tuscany: The birthplace of
Italian-style cooking, Tuscany is home
to olive oils, sheep’s milk cheeses
and roasted meats. Tuscan cuisine is
based on simplicity. White truffles are
also a popular export of this region,
coming from San Miniato. Tuscany also
offers world-famous wines including
Chianti and Vernaccia di San Gimignano.
Umbria: Norcia, a town in this
centrally located region, is Italy’s
black truffle market-king. Umbrian’s
offer a decadent black truffle sauce
that is not easily found
outside the region. Umbria also offers
different types of hand-made
fresh and dried pastas.
Marche: Marche offers seafood
from the coast. Wild and domestic
sausage hams come from inland. There
are
many versions of the local famous
stew, Brodetto, including varied
mixtures of red and gray mullet,
cuttlefish, squid, oil, garlic and
saffron.
Lazio: Bread and pasta dishes
are most often found in Lazio.
Bruschetta is the most well known
specialty. Pasta specialties include
spaghetti alla carbonara and rigatoni
alla Pagliata. Saltimbocca and abbacchio
al forno are some popular meat dishes.
Abruzzo and Molise: In these two
regions, the cuisines tend to be
similar. Pasta, meat and vegetables are
the main ingredients in many of the
dishes from these regions. Abruzzi is
known for its spicy diavoletti (peperoncini).
The more rustic Molisian cuisine offers
cacio e uova, a favorite meat dish
cooked in an earthenware pot and served
with egg and sharp cheese. The locals
also enjoy Centerbe, a strong and spicy
herbal liqueur.
Southern Italian Region
Campania: Home to the world’s
first pizzeria, which is still in
business in Naples, Campania has not
only some of the
world’s best pizza but also some
of the best produce due to
the rich volcanic soil.
Campania’s Spaghetti with Pommarola was
one of the first known uses for tomato
sauce. This region also
produces some of the best
mozzarella, made from local water
buffalo milk.
Apulia, Basilicata and Calabria:
These three southern regions satisfy
hearty appetites. The meat of
choice is lamb or kid, which is roasted,
baked or grilled. Calabria offers Ndjua,
a spicy salami spread. Orecchiette and
bucatini are the predominant pastas,
served with either a light tomato sauces
or an with olive oil blends.
Sicily: In Sicily, pasta is an
everyday food. Sicilian pasta, panella,
is made with chickpeas, which are
crushed and fried.
Living on an island, Sicilians
have easy access to seafood and use it
in many of their dishes.
But the best known Siclilian dish may be
Veal Marsala.
Caponata , a spread made with eggplant,
olives, capers and celery
was created here, and is a great
antipasto.
Sardinia: This island
bakes some of the best breads.
Along the coast Burrida and Cassola
(spicy fish soups) are very popular.
Inland, Sardinia offers fine lamb,
and both sheep and goat cheeses.
A popular Sardinian dish is
Culingiones, spinach and cheese filled
raviolis. |
