Italian cooking is today a popular form of cuisine in many
countries. Yet, you need to be clear about what actually is Italian
cuisine? Which food is truly Italian? Italy as a country was born only
after its unification in the nineteenth century; yet the fare known as
Italian cuisine had evolved much earlier. It probably originated in
Sicily and came under the influences of the Greeks, Arabs and the
Germanic tribes.
The uniqueness of Italian cuisine lies in the fact that it was able to absorb all these diverse influences to create a culinary school that is typically Italian. However, the diversity is well represented in the different types of regional variation that can be noticed in the traditional Italian cooking.
Veneto
The Veneto type of Italian cooking developed in the regions surrounding Venice. The most famous dish of this region is risotto which itself comes in many different subtypes. Polenta is another common dish. It is a type of maize meal. This style of Italian food shows considerable geographical influence. For example, fish and seafood are common ingredients along the coasts of the Adriatic while in the inland area ingredients like frog's legs and pumpkins become more common.
A number of cheeses and baked dishes are common. The most famous desserts of this region are the Tiramisu and nougat. The Veneto school of Italian cooking is characterized by its emphasis on exotic spices and sauces and on heavy dishes.
Lombardy
Italian cooking of this region lays emphasis on risotto served with typical Milanese side dishes like the cotoletta alla Milanese, ossobuco alla Milanese etc. Polenta is also common.
Valle d'Aosta
Dishes prepared from games, thick and rich soups, polenta and cheese fondue are common in this region. Butter and cream are the most heavily used ingredients.
Piedmont
This region boasts of the most varied as well as the most refined Italian food in the country. French and the traditional Italian cooking blend here to give birth to some of the most mouth-watering dishes in the world. Common ingredients are rice, cheese, garlic and fresh seasonal vegetables. The most famous cheese of this region is the Castlemagno. The Italian cookery in this region is marked by such traditional dishes as the agnolotti, bagna cauda etc. The region is also famous for its wine, pastry and chocolates.
Liguria
Savory pies are the most popular form of Italian food in this region. Chick peas have replaced wheat in polenta, giving rise to new dishes like farinatta and panissa. Pesto is widely used.
Emilia Romagna
Italian cuisine of this region is best represented by the filled pasta of which Lasagna is perhaps the best known example. One of the most well-known and indispensable ingredients of modern Italian dishes is the balsamic vinegar which is prepared in this region. A wide variety of dishes produced from fish, meats of different animals and cheeses characterize the cuisine of this region.
Puglia
This is a major center of culinary experiments. A vast variety of fresh vegetables, fish and seafood are used. Here lies Apulia where the largest quantities of olive oil are produced in Italy. Pasta from Durum wheat and the traditional pastry called the cartellate are the signature dishes of this region.
Apart from this, there are many other culinary regions like the Basilicata, Calabria, Campania, Sardinia etc. Italian cooking has combined all these regional flavors to create something which is bound to have a universal appeal.
The uniqueness of Italian cuisine lies in the fact that it was able to absorb all these diverse influences to create a culinary school that is typically Italian. However, the diversity is well represented in the different types of regional variation that can be noticed in the traditional Italian cooking.
Veneto
The Veneto type of Italian cooking developed in the regions surrounding Venice. The most famous dish of this region is risotto which itself comes in many different subtypes. Polenta is another common dish. It is a type of maize meal. This style of Italian food shows considerable geographical influence. For example, fish and seafood are common ingredients along the coasts of the Adriatic while in the inland area ingredients like frog's legs and pumpkins become more common.
A number of cheeses and baked dishes are common. The most famous desserts of this region are the Tiramisu and nougat. The Veneto school of Italian cooking is characterized by its emphasis on exotic spices and sauces and on heavy dishes.
Lombardy
Italian cooking of this region lays emphasis on risotto served with typical Milanese side dishes like the cotoletta alla Milanese, ossobuco alla Milanese etc. Polenta is also common.
Valle d'Aosta
Dishes prepared from games, thick and rich soups, polenta and cheese fondue are common in this region. Butter and cream are the most heavily used ingredients.
Piedmont
This region boasts of the most varied as well as the most refined Italian food in the country. French and the traditional Italian cooking blend here to give birth to some of the most mouth-watering dishes in the world. Common ingredients are rice, cheese, garlic and fresh seasonal vegetables. The most famous cheese of this region is the Castlemagno. The Italian cookery in this region is marked by such traditional dishes as the agnolotti, bagna cauda etc. The region is also famous for its wine, pastry and chocolates.
Liguria
Savory pies are the most popular form of Italian food in this region. Chick peas have replaced wheat in polenta, giving rise to new dishes like farinatta and panissa. Pesto is widely used.
Emilia Romagna
Italian cuisine of this region is best represented by the filled pasta of which Lasagna is perhaps the best known example. One of the most well-known and indispensable ingredients of modern Italian dishes is the balsamic vinegar which is prepared in this region. A wide variety of dishes produced from fish, meats of different animals and cheeses characterize the cuisine of this region.
Puglia
This is a major center of culinary experiments. A vast variety of fresh vegetables, fish and seafood are used. Here lies Apulia where the largest quantities of olive oil are produced in Italy. Pasta from Durum wheat and the traditional pastry called the cartellate are the signature dishes of this region.
Apart from this, there are many other culinary regions like the Basilicata, Calabria, Campania, Sardinia etc. Italian cooking has combined all these regional flavors to create something which is bound to have a universal appeal.
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