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REGIONAL ITALIAN
CUISINE
Italy is made up of twenty regions with distinct characteristics.
Every town, every village, makes the same dish in vastly different
ways, and every town and village have its proudest specialty. These
cooking traditions define people’s identities just as much as their
dialects and their traditional costumes. Local cooking preferences
and customs are shaped by geographic, historical, and climactic
differences. This article will provide you a brief introduction on
regional cuisine from 4 different regions from north to a very
south.
 LOMBARDIA
Located in northern Italy, Lombardy stretches up towards Lake
Como and down to Milan. The region is home to many rich, regal
dishes like golden risotto alla Milanese.
Risotto is considered one of the most typical first courses in
Lombardy and in particular the Risotto alla Milanese. Saffron
gives this dish its signature golden color and comes from the
former practice of adding gold leaf to the rice. Throughout
northern Italy, risotto is traditionally made with butter and other
local ingredients like mushrooms, sausage, frogs and pumpkin.
Rice is also used in soups and vegetable minestrone.
Also, Polenta is considered as important an ingredient as rice,
especially in the mountains parts of the region. It is served with
cheese, small birds, and butter, of co urse. In Valtellina
 LIGURIA
Liguria is located along Italy’s northwestern coast. Steep hills
covered with fragrant herbs and colorful vegetables lead down to
the fish-filled waters.

The simple, natural flavors of region’s produce are known, and

loved, throughout Italy. Genovese pesto is popular among all
Italians and is made with one of the region’s most ubiquitous
plants – basil. The basic recipe for pesto captures the flavors of
both the land and the sea: olive oil, basil, pine nuts, garlic, and sea
salt
 TOSCANA
Tuscany is located in central Italy. The strong, yet simple flavors
of Tuscan cuisine are a product of outstanding local ingredients.
The flavors of Tuscany are strong and straightforward. The
regional recipes are based on outstanding, local ingredients.
Tuscan extra virgin olive oil is the used in almost every recipe and
really defines Tuscan cooking. Tuscans consume a lot of vegetables
and legumes.

Tuscan meat, and especially beef from the Val di Chiana, is known
for its excellent quality and simple preparations. The classic
Florentine steak, or Fiorentina, for example, is grilled over juniper
wood with aromatic herbs, while pork loin, or arista, is slow-
roasted in the oven.
 SICILIA
The vibrant flavors of Sicily reflect the island’s colored past.
Citrus, swordfish, tuna, cappers, cuscus and cannoli are all Sicilian
strong points.

Sicilian cuisine is a melting pot of all the different cultures that

have occupied the island. Sicilian cuscus, is identical to its Middle
Eastern cousin cuscus, however, you are much more likely to find
it served with a rich fish stock in Sicily. Rice is used to make
arancini, or stuffed, fried rice balls, that are al so of Arab origin.

Swordfish and tuna are caught off the coast and used in many
regional recipes that include tomatoes, olives, capers from
Pantelleria, lemons, and other citrus.
 http://www.rusticocooking.com/regions.htm
http://www.academiabarilla.com/the-italian-food-academy/regional-italian-
cuisine/default.aspx

Discover more of Fine Dining world at www.thegreatgastro.com

Dining StoryENitalianItalian cuisineItalian restaurantTuscany
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