The happiness that food can arouse is an
endlessly renewable resource and has the capacity to outlast
every other drive that
propels our lives. (Marcella Hazan, Marcella says…, 2004)
The major differences in the cooking of Northern, Central,
and Southern Italy have been described by culinary historians and
flood
writers using words like mangiapolenta (polenta eaters) for the
north, mangiafagioli (bean eaters) for the center, and mangiamaccheroni
(macaroni eaters) for the south. (Mary Ann Esposito, Ciao Italia-Bringing
Italy Home, 2001) Olive oil is used as a primary cooking fat in
southern Italy and the butter has distinct northern Italian cooking.
These differences make sense if you study the geographic and climatic
diversity of the Italian regions. The south grows the olive trees
and produces olive oil and the areas of north are the perfect place
for the diary industry and the production of butter.
For each of the twenty regions, you are going to find a recipe. |
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1. Val d’Aosta
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It is Italy’s smallest region. Known as “The
Rome of the Alps”, this region use milk, butter and cheese,
corn, buckwheat, herbs, chestnuts, mushrooms and honey…the
foundations of the Valdostani. The climate doesn’t allow
olive trees growing, but the Valdostani use unsalted butter and
lard from pig in their foods. |
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Click here to see
the recipe Costolette alla Valdostana |
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2. Piedmont
The name Piedmont means a pie dei monti (at the foot of the mountains).
Almost half of the region is covered in mountains. Food in
Piedmont often begins with as many as four antipasti, and
then followed by the first course,
preceded by the roast or stew. The cheeses made in Piedmont
are amongst the best in Italy
Click here to see the recipe
Risotto al Barolo
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3. Liguria
The real Liguria is in the towns like Genoa, Portofino, Rapallo,
Santa Margherita etc. Liguria, even though is a northern region
cooks like the southern region, they use olive oil. Their kitchen
uses vegetables, and herbs.
Click here to see the recipe
Coniglio alle Mandorle e Senape
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4. Lombardy
Lombardy offers to the cook a wide variety of ingredients,
such as: polenta, rice, beef and veal, ham and salami, different
spices
etc.
Click here to see the recipe
Risotto alla Milanese |
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5. Trentino – Alto
Adige
Trentino –Alto Adige is really two regions in one. Trentino
developed a cuisine linked to the mountain life. Alto Adige has
a diverse tradiotion closer to Austrians and Germans.
Click here to see the recipe Omelette
di Patate |
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6. Friuli – Venezia
Giulia
The name Friuli came from the ancient name of Cividale del Friuli,
Forum Juli. The name Venezia Giulia reflects the time when it
belonged to the Republic of Venice. This region it is split in
three areas. Its cooking is dominated by fish and seafood.
Click here to see the recipe
Capesante alla Triestina
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7. The Veneto
The Veneto has taken the name from the Veneti, ancient people well known for
horsebreeding. The Veneto includes three zones with three distinct cuisines,
but all three share a love of polenta and rice.
Click here to see the recipe Risi e Bisi
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8. Emilia – Romagna
This region has two parts: the never ending plains and hills of
Emilia and the mountains and coastline of Romagna. Yet as different
as these parts are, they are united by the fresh egg pastas,
cheeses, salty meats.
Click here to see the recipe
Scaloppine di Vitello alla Bolognese
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9. Tuscany
The Tuscany is landed between hills and mountains. The cuisine
of Tuscany is found in the trinity of saltless bread, vegetables
and olive oil.
Click here to see the recipe
Ignudi
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10. Umbria
Umbria is the only region in central Italy away from the sea. It
has valleys and hills, mountains and lakes. It takes the name
from the Umbri. Olive oil is found in almost every dish. Pork
is the king of the Umbrian table.
Click here to see the recipe
Pollo alla Cacciatora
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11. The Marches
The Marches is a region that integrates the coastline, hills and
forests. Its cuisine is varied as its dialects. The Marghiani
loves pasta and bread. They love olives too; pit the olives,
stuff them, fry them.
Click here to see the recipe
Pizza al Formaggio di Pasqua
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12. Latium
Speaking of Latium you think Rome, for the past and because Rome
is the capital of the country. The ancient traditions in cuisine
are kept alive. Latium use Pecorino to give flavor to the dishes.
The lamb is the favorite meat of Latium.
Click here to see the recipe
Bucatini all’Amatriciana
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13. Abruzzo
It is one of the least populated regions in Italy. Abruzzo has
combined the mountain and the sea. The result comes to two diverse
cuisines. Gnocchi, ham, pig or calf are part of their cuisine,
but also fish, sheep milk cheese, pasta, lamb etc.
Click here to see the recipe
Pollo all’Abruzzese
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14. Molise
It is the smallest region after Val d’Aosta. Handmade pasta,
lamb, sheep are part of the area known as Alto Molise. The Molise’s
cuisine is really two in one: the hills and the mountains cooking
and the coast with the fisherman’s favorites. Molise loves
pasta with vegetables and chili pepper.
Click here to see the recipe
Zuppa di Pesce alla Termolese
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15. Campania
Campania and Sicily share very much in the kitchen. They both like
to combine anchovies, pine nuts, raisins and they offer many
specialties. The area grows eggplants, beans, tomatoes, figs,
citrus, walnuts, grapes, olives, apricots etc. The sea also,
offers the seafood cuisine.
Click here to see the recipe Insalata di Mare
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16. Apulia
Apulia and Calabria share much in the kitchen: fish and pasta and
vegetables. The region grows, vegetables, especially broccoli,
cauliflower, cabbage, eggplants, tomatoes etc. Apulia offers
nice variety of cheese and meat too. Every meal is sprinkled
with the delicious taste of olive oil.
Click here to see the recipe
Pepata di Cozze al Limone |
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17. Basilicata
Basilicata’s people are also known as Lucani, after the Lyki
an Anatolian tribe. Wheat, grapes and olives are the agricultural
products of the region. The families use vegetables, pork, and
goat’s milk cheeses. The people of Basilicata are known as
sausage-makers.
Click here to see the recipe Agnello e Funghi al Forno
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18. Calabria
Calabria has the longest coastline in the Italian peninsula. Calabria
cooking includes fish, spicy dishes, pasta, bread, lasagna etc.
The calabrians are known as sausage-makers. The region grows
very sweet clementines.
Click here to see the recipe
Tonno al Salmoriglio
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19. Sicily
Sicily is the largest island in Mediterranean. The area is an ideal
terrain to cultivate olives, wheat and grapes. Pasta and bread
are the basics in the cuisine of Sicily, and vegetables, cheese
are delicious companions of the Sicilian dishes.
Click here to see the recipe Biscottini di Mandorla
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20. Sardinia
Sardinia is devoted to animals like sheep. The cuisine is a pastoral
one. Lamb, semolina pasta, bread, sheep milk’s cheese are
basics of the Sardinian cooking.
Click here to see the recipe Aragosta Arrosto
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