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
food
writers using words like mangiapolenta (polenta eaters) for the
north, mangiafagioli (bean eaters) for the centre, 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 butter
in northern Italian
cooking.
These differences make sense if you study the geographic and climatic
diversity of the Italian regions. The south grows olive trees
and produces olive oil, and areas of the north are the perfect
place for the dairy industry and the production of butter.
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| 1. Valle D'Aosta (Val d’Aosta)
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| Val D'Aosta is Italy’s smallest region. Known
as “The
Rome of the Alps”, this region uses milk, butter and cheese,
corn, buckwheat, herbs, chestnuts, mushrooms and honey…the
foundations of the Valdostani. The climate doesn’t allow
growing olive trees, but the Valdostani use unsalted butter and
lard from pigs in their foods. |
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| Click here to see
the recipe Costolette alla Valdostana |
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2. Piemonte (Piedmont)
The name Piedmont means a pie' dei monti (at the foot of the
mountains). Almost half of the region is covered in mountains.
Meals in
Piedmont often begin with as many as four antipasti, followed
by the first course, and then by the roast or stew. The cheeses
made in Piedmont
are among the best in Italy
Click here to see the recipe
Risotto al Barolo
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3. Liguria
The real Liguria is found in towns like Genoa, Portofino, Rapallo,
and Santa Margherita. Though technically a northern region,
Liguria cooking resembles that of the southern region. Olive
oil is a staple, as are fresh vegetables, and herbs.
Click here to see the recipe
Coniglio alle Mandorle e Senape
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4. Lombardia (Lombardy)
Lombardy offers the cook a wide variety of ingredients,
such as polenta, rice, beef and veal, ham and salami, and
a variety of spices.
Click here to see the recipe
Risotto alla Milanese |
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5. Trentino – Alto
Adige
Trentino–Alto Adige is really two regions combined in
one. Trentino developed a cuisine based on the rigorous weather of
mountain life. Alto
Adige has
a diverse tradition closer to that of the 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 this
belonged to the Republic of Venice. This region is split into
three areas, and its cooking is dominated by fish and seafood.
Click here to see the recipe
Capesante alla Triestina
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7. Veneto(The Veneto)
The Veneto has taken its name from the Veneti, ancient people well known for
horsebreeding. The Veneto includes three zones with three distinct cuisines,
though 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, and salty meats.
Click here to see the recipe
Scaloppine di Vitello alla Bolognese
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9. Toscana (Tuscany)
Tuscany is situated 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, and
pork is the king of the Umbrian table.
Click here to see the recipe
Pollo alla Cacciatora
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11. Le Marche (The Marches)
The Marches is a region that integrates coastline, hills and
forests. Its cuisine is as varied as its dialects. The Marchigiani
love pasta and bread. Olives are a favorite: pitted, stuffed,
and fried.
Click here to see the recipe
Pizza al Formaggio di Pasqua
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12. Il Lazio (Latium)
When you think of Latium, you think of Rome, the capital of Italy,
famous for its ancient history. In this region the ancient cooking
traditions are kept alive. Latium uses Pecorino
to
give flavour
to
the dishes.
Lamb is a favorite meat of Latium.
Click here to see the recipe
Bucatini all’Amatriciana
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13. Abruzzo
Abruzzo is one of the least populated regions in Italy. Abruzzo
has combined the mountain and the sea. The results are seen in
two diverse
cuisines. Gnocchi, ham, pig or calf are part of the cuisine,
but so are fish, sheep milk cheese, pasta, and lamb.
Click here to see the recipe
Pollo all’Abruzzese
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14. Molise
Molise is the smallest region after Val d’Aosta. The Molise
cuisine is two-fold: lamb and sheep linked to the hills and the
mountains'
style of cooking and the coast with the fisherman’s favorites.
Pasta with vegetables and chili pepper is a favorite of the inhabitants
of Molise.
Click here to see the recipe
Zuppa di Pesce alla Termolese
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15. Campania
Campania and Sicily share very much of the same cuisine. They both
like to combine anchovies, pine nuts, raisins, which they use
to prepare many specialties. The area grows eggplants, beans,
tomatoes, figs,
citrus, walnuts, grapes, olives, and apricots. Seafood cuisine
is also prominent.
Click here to see the recipe Insalata di Mare
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16. La Puglia (Apulia)
Apulia and Calabria have similiar cuisine: fish and pasta and
vegetables. The region grows vegetables, especially broccoli,
cauliflower, cabbage, eggplants, and tomatoes. Apulia offers
a 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 well-
known agricultural products of the region. Pork and
goat’s milk cheeses are also produced. 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. Calabrian
cooking includes fish, spicy dishes, pasta, bread, and lasagna.
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. La Sicilia (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 and
cheese are delicious companions of Sicilian dishes.
Click here to see the recipe Biscottini di Mandorla
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20. La Sardegna (Sardinia)
Sardinia is devoted to animals like sheep. The cuisine is a pastoral
one. Lamb, semolina pasta, bread, and sheep's milk cheese
are basics of Sardinian cooking.
Click here to see the recipe Aragosta Arrosto
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