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Regional Cuisines of Italy
Northern Italy (Mediterranean Region – Liguria)Influenced by French, Swiss, Austrian and Slovenian, this cold but lush region has:
- Gnocchi (potato), polenta (corn) and risotto (rice) with rich creamy and buttery sauces.
- A paradise of cow milk based cheeses
- A preference for beef/veal or pork.
- Wild mushrooms, a variety of game, spices, rye, barley and even sauerkraut.
Classic Plates: croquette, pesto, bolognese, tortellini, osso bucco, baccalà, pannacotta, pannettone and tiramisù.
Central Italy (Mediterranean Regions – Tuscany and Lazio)
The use of the coastline provides some excellent seafood dishes. There is:
- A variety of meats including pork, rabbit, lamb, game and goat as well as beef.
- Polenta, rice, gnocchi and fresh egg based pasta
- Pecorino and other sheep milk cheeses, freshwater fish, olives and olive oil, truffles, herbs, beans, thick tomato sauces and unsalted bread.
Classic Plates: bistecca alla Fiorentina, baccalà, spaghetti carbonara, artichokes alla Romana and porchetta.
Southern Italy (Mediterranean Regions - Campania, Basilicata, Puglia, Calabria, Sicily and Sardinia)
Influenced by ancient Arab and Greek cultures, this warm and sunny region proclaims the essentiality of olives, olive oil and tomatoes - either fresh or cooked into tomato sauce. Here you will find:
- A variety of cheeses including goat, sheep and cow’s milk, but in particular – Ricotta and Mozzarella di Bufala.
- Fresh and preserved fish (anchovies, sardines and tuna) and abundant seafood, dried wheat based pasta dishes with tomato salsa, meat, garlic, herbs, Capsicum, artichokes, eggplant, zucchini, capers
- A complete variety of meats, in particular pork.
- Gnocchi, gelato, granita, citrus fruits and nuts, prickly pears, mushrooms and even couscous.