Cuisine Italian

8/3/2019 Cuisine Italian

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meALL ABOUT ITALIAN CUISINE

PROFILE

OFFICIAL NAME:

Italian Republic

Geography

Area: 301,225 sq. km. (116,303 sq. mi.); about the size of Georgia andFlorida combined.

Cities: Capital--Rome (pop. 2.8 million, 3.7 million metro). Other cities--

Milan (1.3 million, 3.9 metro), Naples (975,000, 3 million metro), Turin

(900,000, 2.1 million metro).

Terrain: Mostly rugged and mountainous.

Climate: Generally mild Mediterranean; cold northern winters.

PEOPLE AND HISTORY

Italy is largely homogeneous linguistically and religiously but is diverse

culturally, economically, and politically. Italy has the fifth-highestpopulation density in Europe--about 200 persons per square kilometer

(490 per sq. mi.). Minority groups are small, the largest being the

German-speaking people of Bolzano Province and the Slovenes around

Trieste. There are also small communities of Albanian, Greek, Ladino,

and French origin. Immigration has increased in recent years, however,

while the Italian population is declining overall due to low birth rates.
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Although Roman Catholicism is the majority religion--85% of native-

born citizens are nominally Catholic--all religious faiths are provided

equal freedom before the law by the constitution.

Greeks settled in the southern tip of the Italian Peninsula in the eighth

and seventh centuries B.C.; Etruscans, Romans, and others inhabitedthe central and northern mainland. The peninsula subsequently was

unified under the Roman Republic. The neighboring islands came under

Roman control by the third century B.C.; by the first century A.D., the

Roman Empire effectively dominated the Mediterranean world. After

the collapse of the Roman Empire in the West in the fifth century A.D.,

the peninsula and islands were subjected to a series of invasions, and

political unity was lost. Italy became an oft-changing succession of small

states, principalities, and kingdoms, which fought among themselves and

were subject to ambitions of foreign powers. Popes of Rome ruled

central Italy; rivalries between the popes and the Holy RomanEmperors, who claimed Italy as their domain, often made the peninsula

a battleground.

The commercial prosperity of northern and central Italian cities,

beginning in the 11th century, combined with the influence of the

Renaissance, mitigated somewhat the effects of these medieval political

rivalries. Although Italy declined after the 16th century, the Renaissance

had strengthened the idea of a single Italian nationality. By the early

19th century, a nationalist movement developed and led to the

reunification of Italy--except for Rome--in the 1860s. In 1861, VictorEmmanuel II of the House of Savoy was proclaimed King of Italy. Rome

was incorporated in 1870. From 1870 until 1922, Italy was a

constitutional monarchy with a parliament elected under limited

suffrage.

Agriculture in Italy.

Informations regarding agriculture in Italy.

Agriculture in Italy is very developed thanks to our assorted territoryand abundance of water, enabling us to obtain a mixed variety of high-

quality fruit and vegetable products. We must also give merit to our

Italian farmers who dedicate themselves to their productions with great

passion, meeting all healthiness and quality standards, promoting

biological products and trying to grow as much as possible without

using undesirable and unhealthy chemical products. Zootechnology is


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developed as well and the animals bred in Italy are among the most

tested and safe in the world, with great merit to the testing structures

which are very punctual and scrupulous to guarantee citizens' health.

Agricultural production in Italy.

Our productions are always the best quality-wise and the DOP

(Denomination of Protected Origin) DOCG (Denomination of

Controlled and Guaranteed Origin), IGP (Protected Geographical

Indication) products are increasing and scrupulous controls are being

made, not only in the fruit and vegetable sector, but also in the oil and

wine sectors, with official authorized laboratories which give

certifications for the various sectors.

Agricultural distribution in Italy.

Due to the long and narrow conformation of our peninsula, agricultural

products from the south of Italy must cross long distances, up to

1000km. or more, to be distributed throughout the national territory.This type of distribution is sadly still done by means of lorries crossing

km. of highways, which is not only polluting, but also very expensive.

The ideal means of transportation is the railway, which is less polluting

and much cheaper, but unfortunatelly it still isn't organized efficiently.

The agricultural census of the year 2000 gave the results of 2.6 thousand

agricultural, zootechnical, forest industries in Italy, with a total

extension of 19,6 thousand hectares

INTRODUCTION ABOUT ITALIAN CUISINE

Long before Italy became the nation we now see, she was divided into

constantly warring city-states which shared few cultural traditions and

no spoken language. The Italy we know today was formed in 1861. The

Italian we hear was not commonly spoken by a majority of the

population until after World War II, and Italians still identify

themselves regionally before all else. The geography of the boot

reinforces regional integrity: a spine of mountains cuts Italy in half

from guzzle to zatch, while the mountains are echoed in countless deepvalleys, all difficult to access. The result is a map made up of small

communities with farms, recipes, and cooking methods that have

developed in relative isolation for hundreds of years. Americans know

northern and southern Italian fare as well as something called "Italian

food," which involves lasagna and cannoli.
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In spite of regional differences, Italian food in general is often

characterized as being flexible and innovative, building itself on a model

of theme and variation. So, no two gnocchi with Bolognese sauce will be

quite the same from any two kitchens. Compare this to a classic French

barnaise sauce which, so the cliches hold, should be as constant as the

morning star, no matter who prepares it. Thus, the best in Italian

cooking is not really found in the finest Italian restaurants, but in the

pots of home cooks as well.

For all of its variation and its celebrated incarnation in the home,

Italian cuisine has had a profound influence on cooking and eating

throughout Europe, and particularly in France. In 1533, Catherine de

Mdicis married the future Henry II of France and brought to her new

home cooks and pastry-makers who lay the groundwork for French

haute cuisine. Moreover, it seems that the Italians were the first in

Europe to use a fork (Venetians) and the first to consider both the orderof courses -- which presented an array of dishes -- and the relationship

of the dishes served (Florentines). And, finally, these busy Italians

brought sweets, preserves, and fruit pastes to the western world.

Italian Regional Food

Italian Regional Specialties

Northern Italy Regional FoodCentral Italy Regional Food

Southern Italy Regional Food

First-time travelers to Italy may be surprised onfinding such a diversity of regional food. Unlikeyour typical Italian restaurant in the States, Italianfood has much more variety than spaghetti andmeatballs or Eggplant Parmesan. Even though you
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can find Italian specialties like pizza and tortelliniall over Italy, it is well worth sampling the localdishes for a bit of authenticity. When eating foods

grown or raised in the surrounding countryside andcomplemented with the local wine, both yourTraveling and eating experiences are taken to awhole new level. The pride that Italians have intheir locally grown produce, regional specialtiesand exceptional wine is something you cannot findin a supermarket.

Italian Regional Specialties: The North

Northern Italian cuisine is characterized by less useof olive oil, pasta and tomato sauce and more use ofbutter (or lard ), rice, corn (for polenta) and chesses

for cream sauces. Of course there are exceptions tothese rules such as the olive oils of the Liguria andthe Lakes regions. Pasta in the north is by nomeans non-existent, but it does have to share timewith delicious risotto and polenta. Northern Italianmain courses often reflect the people's pride in theirunspoiled countryside and are likely to include

some sort of game or wild fowl such as rabbit, quailor grouse. Seafood and shellfish are very popularon the coasts and rivers and streams provide carpand trout.


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Val D'Aosta

Val d'Aosta: The region produces Fontina cheeseand is used in local specialties like Costoletta allaValdostana - a veal chop covered in Fontina.Capriolo alla Valdostana is a hearty venison stew

made with wine, vegetables and grappa. The rockycrags of the Alps help make Aostan wines uniqueand the region is home to the DOC recognized Reds

Donnas, Chambave Rosso and Nus Rosso. Whitesinclude the simply named and crisp Bianco and the

Blanc de Morgex with its hints of alpine meadows.

Val d'Aosta is also home to the dessert wine Nus-Malvoisie Fletri as well as locally made Grappa.

Unique dishes

Zuppa di Valpelline -savoy cabbage stew

thickened with stale bread

Tortino de riso alla valdostana - rice cake with

oxtongue Lepre in Civet - juggedhare

Pere San Martin al vino rosso - winterpears in

redwine

Panna cotta - sweetenedcream set withgelatin
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Piedmont

Piedmont- Piemonte - A popular dish is fonduta, a

melted cheese dip of milk, eggs and white truffles(tartufi bianchi). Fine cheeses include Robiola,Caprini and Tumin electric, a white mountaincheese soaked in red peppers. Cardi alla BagnaCauda is a dish of locally grown chard served withhot sauce, anchovies, garlic and white truffles.

Piedmont Risotto alla piemontese - risotto cooked with

meat broth and seasoned with nutmeg,parmesan

andtruffle

Paniscia di Novara a dish based on rice with

borlotti beans, salame and vegetables

Bagna cauda - A hot dip based on anchovies,olive oil andgarlic blanched in milk, to

accompain vegetables (either raw or cooked),

meat or fried polenta sticks
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Carne cruda all'albese -steak tartare with

truffles

Vitello tonnato - vealin tuna sauce

Bollito misto

Lombardy

Lombardy -This region is known for its rice dishesincluding Minestrone alla Milanese, made withvegetables, rice and bacon. Risotto alla Milanese isa creamy dish of braised short-grain rice blended

with meat stock, saffron and cheese. Osso bucco isa traditional main course of a knuckle of veal withthe marrowbone intact and braised with rosemaryand sage. The excellent cheeses of the regioninclude the rich blue Gorgonzola, Grana Padana (arival of Parmigiano-Reggiano), the alpine Bitto

creamy Crescenza and gluttonous Mascarpone.Lombardy wines hail from the Valtellina area,known for its well-aged reds that include Valtellina

Superiore, Lombardys best.Franciacorta is the home to sparkling white wines
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in the tradition of the Champagnes of France, butwith the character of Italy.

Tortelli di zucca ravioli with apumpkin filling Risotto alla milanese A stirred rice dish made

with Vialone or Carnaroli rice flavored with

saffron

Panettone a MilaneseChristmas traditional

bread made with ayeastdough along with

candiedcitrus peel, raisins and candiedfruits

Torrone Mostarda di Cremona boiled fruits seasoned

with mustard

Veneto
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Veneto is known forrisotto.It is a dish where the

ingredients vary by location, withfish andseafood

being added closer to the coast andpumpkin,

asparagus, radicchio andfrogs' legs appearing

further away from theAdriatic.Beans and other

legumes are seen in these areas with the dishpasta e

fagioli being a combination of beans and pasta.

Veneto features heavier dishes using exotic spices

and sauces. Ingredients likestockfish or simple

marinatedanchovies are found here as well. Less

fish is eaten in Veneto and more meat andsausagesare preferred such as the famoussopressata and

garlicsalami. High quality vegetables are prized

here with redradicchio from Treviso being prized as

well as asparagus fromBassano del Grappa.[20]

Veneto

Pasta e fagioli - a dish ofpasta andbeans

Polenta con gli osei - Polenta cooked with wild

birds

Risi e bisi - rice with youngpeas
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Sarde in saor - marinatedsardines

Friuli-Venezia Giulia - The region is known for itsvast cornfields, which feed the areas demand for

polenta. Prosciutto di San Daniele is a sweet curedham that is hung to absorb the fresh mountain air.

Montasio is a aged hard cheese that is sold atdifferent levels of maturity. The cuisine of the

Venezia Giulia portion, especially around Triestereflects German/Slavic traditions . Iota is a soupmade of beans, potatoes and white cabbage.

Porcina is a mix of boiled pork with sauerkraut,mustard and horseradish. Slavic goulash anddumplings are also local favorites. The coastalareas love their seafood including cuttlefish (sepia),mixed fried fish and Boreto Graesano, a fish andwhite polenta soup. Regional desserts have aGermanic touch such as apple strudel, Cuguluf (aring cake) and Gubana (made from dried fruit andraisins). Friuli wines are well known, with

Ramandolo protected by a DOCG designation.

Jota - stew of beans with bacon Brovada - turnips preserved in marc
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Frico - CookedMontasio cheese. It can be done

in different fashions, with or without potatoes,

crunchy or soft.

Liguria -The most famous of all culinarymasterpieces from Liguria is its basil Pesto sauce,served with either Trofie (favored in Cinque Terre)or Trenette (favored in Genoa) pasta. The olive oil

of the region is an exception to most of NorthernItalian cooking and plays an everyday role alongthe rocky coast. Seafood plays a large role in thelocal diet with fresh caught anchovies being a

favorite as well as Swordfish, Tuna, Sardines andSea Bass. Zuppa di Datteri is a shellfish soup madein the port of La Spezia. Popular meat dishesincluding Tomaxelle (Veal rolls) and Coniglio inUmbido (Rabbit stew). Ligurian desserts include

Pandolce Genovese, a sweet bread made withcandied fruit, raisins and nuts, and sweet pizzasmade with walnuts, chestnuts and candied fruit.

Pizza all'Andrea Focaccia-style pizza topped

with tomato slices (not sauce) onions andanchovies

Buridda seafood stew
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Mosciamme - originally a cut ofdolphin meat

dried and then made tender again thanks to

immersion in olive oil, since several decades the

dolphin meat has been substituted wit Torta diriso - Unlike all other rice cakes this

preparation is not sweet, but a salted cake made

with rice, caill,parmigiano and eggs

Maccheroni con Trippa - A traditional savonese

soup uniting maccheroni pasta, tripe, onion,

tomato, sausage, thistle, parsley and white wine

in a base of capon broth

Italian Regional Specialties: The Center

Much of what the rest of the world considers Italianfood hails from the central regions of Italy. Velvetysmooth olive oils, world-famous cheeses, savorycured meats and rich tomato sauces grace the tablesof this sun-scorched . Beef dishes can be foundmore often here and the hills of Tuscan andUmbria are known for their wild boar.

Emilia-Romagna
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Emilia-Romagna -The region has a finegastronomic reputation with stuffed pasta includingthe Tortellini of Emilia and the Cappelletti of

Romagna, served with the famous Bolognese meatsauce (Ragu). The "king of all cheeses"Parmigiano-Reggiano has found its way intorecipes around the world but its production isstrictly enforced to ensure a continued tradition ofquality. Pork products include Parma's famous

Prosciutto, Zibello's time-honored Culatello,

Bologna's Mortadella and the Zamponi (stuffedtrotter sausage) of Modena. Romagna is home to

fish and seafood dishes, with eels being a favorite ofComacchio. The area of Modena is also the homeof the coveted Balsamic vinegar of Modena, yetanother masterpiece of Emilia Romagna that isoften imitated, but never duplicated

Emilia-Romagna

Zampone - stuffed pig's trotter, fatter (from

Modena)
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Cotechino - stuffed pig's trotter, leaner (from

Modena)

Cappello da prete - stuffed pig's trotter, very

fatty (from Modena) Erbazzone, spinach and cheese filled pie form

Reggio Emilia

Fave stufate - beans with mortadella

Tuscany

Tuscany- It can be argued that this is where Italiancooking was born - at the court of the Medici. Theregion is home to excellent olive oils, sheep milkcheeses and delicious roasted meat dishes. Florenceoffers its famous "alla fiorentina" steak and

specialties that include: Ribollita, a thick vegatablesoup, Fagioli all'uccelletto (beans sauted in Garlicand Sage with tomatoes) and Fagioli al Fiasco withoil, onions and herbs cooked in a round bottle(fiasco) on a coal fire. Seafood cooking includes
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triglie (red mullet) and a delicious fish soup knownas Cacciucco alla Livornese. Siena offers Panforte,a cake containing almonds, honey and candied

fruit. Tuscan wines sell worldwide, includingChianti, which comes in both red and whiteUmbria . - Norcia in the Apennine foothills is thehome of Italy's best black truffles (tartufo nero),which are served over everything including local

pecorino cheese. Many types of hand-made pastalike Strozzapreti (priest stranglers) are offered in adecadent black truffle sauce not easily foundoutside Umbria. Norcia is also home to excellent

pork products such as their Prosciutto and variousSalame

Tuscany

Pinzimonio - fresh seasonal raw or slightlyblanched vegetables served with seasoned olive

oil for dipping

Ribollita - reheated vegetable soup

Crema paradiso - Tuscan creamed bacon

Tuscan bread specialties

Pan di granturco - made from maize flour

Pane classico integrale - unsalted bread made

withsemolina with a crisp crust
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Schiacciatina - made with a fine flour, salt

dough with yeast and olive oil

Filone - classic Tuscan unsalted bread

Marche

Marche -( Marches )The Le Marche versions of thefamous fish stew known as Brodetto include redand gray mullet, cuttlefish or squid (or both), oil,

garlic and saffron. The port of Ancona is known forStoccafisso (stockfish), sole, bream, clams andmussels. Favorite meats include veal, rabbit, gamebirds (quail, pigeon), chicken and goose. Both

meats and fish are usually done either in aporchetta style using fennel, garlic and rosemary orpotacchio (with onion, tomato, white wine androsemary). Young Pecorino cheeses and theCasciotta d'Urbino is also popular.
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Marche

Brodetto di San Benedetto del Tronto - fish stew,

San Benedetto del Tronto-style Passatelli all'urbinate - spinach and meat

dumplings

Olive all'ascolana - fried olives stuffed with

pork, beef, chicken livers, tomato paste and

Parmesan cheese in Ascoli Piceno.

Unique ham and sausage specialties Ciauscolo - made from the belly and shoulder of

pig with half its weight in pork fat and seasoned

with salt, pepper, orange peel and fennel. It is

stuffed into an intestine casing, dried in a

smoking chamber and cured for three weeks.

Coppa - coppa in this region refers to a boilingsausage made from pig's head, bacon, orange

peel, nutmegand sometimespinenuts or

almonds. It is meant to be eaten within a month

of preparation

Lazio
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Lazio & Rome-There are many Roman pastaspecialties: Bucatini all'amatriciana with tomato,onion, bacon and a dash of cognac, Spaghetti alIa

carbonara with a creamy egg and cheese saucedusted with black pepper "coal flakes", Gnocchialla Romana and Rigatoni alla Pagliata (rigatoniwith calf's intestine). Meat dishes include

Abbacchio al forno (roast lamb) or alla cacciatora(lamb with an anchovy and rosemary sauce) and

Saltimbocca - a fillet of veal rolled in ham and

flavored and served in a Marsala sauce. Favoritevegetable dishes include artichokes (carciofi) doneeither alIa Giudia (Jewish style) or alla Romana -cooked in oil with garlic and parsley. Bruschetta isvery simple : take a fingerthick slice of home madebread, toast it and then rub a clove of garlic overthe surface and sprinkle some good olive oil andsalt. ( You can aslo add tomatoes pieces on top).

Panzanella is another simple to prepare bread dish.Not quite as well known as the bruschetta ( but it isa lot tastier than what it sound from the description.
http://en.wikipedia.org/wiki/Image:Gnocchi_with_truffle.jpghttp://en.wikipedia.org/wiki/Image:Gnocchi_with_truffle.jpg


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Saltimbocca alla Romana - Veal cutlet, Roman-

style; topped with raw ham andsage and

simmered with white wine and butter

Coda di bue alla vaccinara - oxtailragout Carciofi alla giudia - artichokes fried in olive

oil, typical of Roman Jewish cooking

Carciofi alla romana - artichokes Roman-style;

outer leaves removed, stuffed with mint, garlic,

breadcrumbs and braised

Spaghetti alla carbonara -spaghetti with bacon,

eggs and pecorino

Bucatini all'amatriciana - bucatini with

guanciale, tomatoes and pecorino

Gnocchi di semolino alla romana -semolina

dumpling, Roman-style

*Especiallyglobe artichokes, are used.

Abruzzo and Molise

Saffron
http://en.wikipedia.org/wiki/Saltimboccahttp://en.wikipedia.org/wiki/Common_sagehttp://en.wikipedia.org/wiki/Oxtailhttp://en.wikipedia.org/wiki/Ragouthttp://en.wikipedia.org/wiki/Carciofi_alla_giudiahttp://en.wikipedia.org/wiki/Carbonarahttp://en.wikipedia.org/wiki/Spaghettihttp://en.wikipedia.org/wiki/Amatricianahttp://en.wikipedia.org/wiki/Bucatinihttp://en.wikipedia.org/wiki/Guancialehttp://en.wikipedia.org/wiki/Gnocchihttp://en.wikipedia.org/wiki/Semolinahttp://en.wikipedia.org/wiki/Globe_artichokehttp://en.wikipedia.org/wiki/Saffronhttp://en.wikipedia.org/wiki/Image:Iran_saffron_threads.jpghttp://en.wikipedia.org/wiki/Image:Iran_saffron_threads.jpghttp://en.wikipedia.org/wiki/Saltimboccahttp://en.wikipedia.org/wiki/Common_sagehttp://en.wikipedia.org/wiki/Oxtailhttp://en.wikipedia.org/wiki/Ragouthttp://en.wikipedia.org/wiki/Carciofi_alla_giudiahttp://en.wikipedia.org/wiki/Carbonarahttp://en.wikipedia.org/wiki/Spaghettihttp://en.wikipedia.org/wiki/Amatricianahttp://en.wikipedia.org/wiki/Bucatinihttp://en.wikipedia.org/wiki/Guancialehttp://en.wikipedia.org/wiki/Gnocchihttp://en.wikipedia.org/wiki/Semolinahttp://en.wikipedia.org/wiki/Globe_artichokehttp://en.wikipedia.org/wiki/Saffron


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Abruzzi and Molise - These two regions sharesimilar cuisines, with Molise being a little more

rustic. Among the pasta, note the Maccheroni alIachitarra, made by hand and cut into strips.

Pecorino, Caciocavallo, Scamorza and Latticingcheeses are all popular. In the mountainousinterior lamb, kid, mutton and ewe are all favoritemeats and are the basis for Molisian specialties likeCacio e Uova, cooked in an earthenware pot andserved with egg and sharp cheese. Pork is used forlocal Prosciutto (including a smoked variety) andvarious types of Salami. Molise and Abruzzi alsoshare a love for Porchetta (roast suckling pig).

Molise is known for it's fiery diavolino red peppers,used in the traditional tomato ragu. The olive oil of

Molise is some of the best but is not generally madein large amounts for export. The coast of Abruzziand Molise famous for their Broddetto, which usesthe local favorite red mullet. Other popular seafoodincludes fresh anchovies, swordfish, mussels andclams.

Abruzzo andMolise

Agnello con le olive -
http://en.wikipedia.org/wiki/Abruzzohttp://en.wikipedia.org/wiki/Molisehttp://en.wikipedia.org/wiki/Abruzzohttp://en.wikipedia.org/wiki/Molise


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Maccheroni alla chitarra - a narrow stripped

pasta served with a sauce of tomatoes, bacon

andPecorino cheese

Sugo di castrato - mutton sauce made withonion, rosemary, bacon, white wine, and

tomatoes

Mozzarelline allo zafferano - mini mozzarella

cheese coated with a batter flavored with saffron

Agnello casc' e ove - Lamb stuffed with grated

pecorino cheese and eggs

Arrosticini -

Italian Regional Specialties: The South

From the Pizza of Naples to the countless types ofdried and fresh pasta, the food of the south is thesoul of Italy. Here you will find rich and spicytomato sauces and the almost exclusive use of oliveoil in cooking. In fact some of the best olive oilcomes from this region, but very little of it isexported. The south is home to citrus fruits, fieldsof durum wheat for pasta, olive groves and

vineyards. The sea is used to its fullest extent withall manner of seafood enjoyed from tuna toanchovies, clams to sea urchins.
http://en.wikipedia.org/wiki/Pecorinohttp://en.wikipedia.org/wiki/Muttonhttp://en.wikipedia.org/wiki/Pecorinohttp://en.wikipedia.org/wiki/Mutton


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Campania

Campania - Italian food would not be the samewithout Campania's Spaghetti topped with

Pommarola, the famous tomato sauce. Campania isalso the birthplace of the modern Pizza, with theworld's first Pizzeria (still in business) started onthe streets of Naples. The volcanic soils ofCampania grow some of the best produce in Italy,including San Marzano tomatoes, peaches, grapes,apricots, figs, oranges and lemons. Campania's

most famous cheese is the Mozzarella di BufaloCampania, made from the milk of local waterbuffalos. Other popular cheeses include sheep'smilk Pecorino, Scamorza, Ricotta (both cow andbuffalo versions), and Mascarpone. Seafood is astaple of Campania's coastline with fish fried inolive oil a favorite of Naples, while other specialties

make use of local octopus, cuttlefish, squid, clamsand mussels.

Maccheroni alla napoletana - macaroni with

Neapolitan sauce; a sauce of braised beef,
http://en.wikipedia.org/wiki/Image:Authentic_Neapolitan_Pizza_Marinara.jpghttp://en.wikipedia.org/wiki/Image:Authentic_Neapolitan_Pizza_Marinara.jpg


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carrot, celery, onion, garlic, white wine, tomato

paste and fresh basil.

Pizza napoletana - Neapolitanpizza; pizza

topped with anchovies, mozzarella, basil andolive oil

Mozzarella in carrozza - fried mozzarella

sandwiches

Insalata caprese - salad of tomatoes, mozzarella

and basil

Pastiera napoletana - Neapolitan ricotta cake

Puglia, Basilicata, and Calabria - The meat ofchoice in these Southern Italian regions is eitherlamb or kid and can be roasted, baked or grilled onskewers. Calabria is home to Capretto Ripieno alForno, a roast kid stuffed with herbs. Pork is

popular for local Salami with rabbit and beef alsobeing popular. The Catanzaro area is home to

Nduja, a soft spicy salami that can be spread onbread. Caciocavallo, Canestrato, Ricotta and

Mozzarella are the most popular cheeses in these

southern regions. Along the coast seafood plays amajor role in the diet with favorites includingmussels, oysters, octopus, red mullet and swordfish.Vegetables include fava beans, artichokes, chicoryand various greens including rucola ("rocket").
http://en.wikipedia.org/wiki/Pizzahttp://en.wikipedia.org/wiki/Pizza


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Eggplants, peppers, lampasciuoli (a bitter type ofonion), cauliflower, olives and olive oil are allsouthern staples. Regional pastas include

Orecchiette and Bucatini, both served with tomatosauce or with olive oil, garlic and cauliflower.

Puglia

Tiella di verdure - casserole of baked vegetable

topped with mozzarella cheese and fresh basil Purea di fave - broad bean puree

Zuppa di cozze alla Tarantina - mussels steamed

withpeperoncino, garlic, tomatoes, white wine

and garlic

.Basilicata

Pollo alla potentina -Potenza-style chicken;

Chicken braised with tomatoes, onion, white

wine, peperoncino, topped with fresh basil,

parsley and pecorino cheese

Agnello alla pastora - Lamb with potatoes

Orecchiette alle cime di rapa - Ear-like pasta

with broccoli
http://en.wikipedia.org/wiki/Peperoncinohttp://en.wikipedia.org/wiki/Basilicatahttp://en.wikipedia.org/wiki/Potenzahttp://en.wikipedia.org/wiki/Peperoncinohttp://en.wikipedia.org/wiki/Basilicatahttp://en.wikipedia.org/wiki/Potenza


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Calabria

Melanzane alla menta - Eggplant marinated

with mint Pitta coi pomodori -pita breadwith tomatoes

Pesce spada alla ghiotta - swordfish rolls in

tomato sauce

Zippuli

Cuzzupa

Sicily

Blood orange found in Sicily

Sicily -The island is rich in fruit with lemons, bloodoranges, tangerines, olives, almonds, and prickly

pears in abundance. Caponata is an antipasto made

with eggplant, olives, capers and celery. The ceci orchick pea has played an important role in Sicilianhistory and is well represented in the diet. Panella isa thin paste made of crushed ceci and served friedand Maccu is a creamy soup made from the same
http://en.wikipedia.org/wiki/Calabriahttp://en.wikipedia.org/wiki/Pita_breadhttp://en.wikipedia.org/wiki/Blood_orangehttp://en.wikipedia.org/wiki/Image:Blood_oranges.jpghttp://en.wikipedia.org/wiki/Image:Blood_oranges.jpghttp://en.wikipedia.org/wiki/Calabriahttp://en.wikipedia.org/wiki/Pita_breadhttp://en.wikipedia.org/wiki/Blood_orange


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bean. Pasta is an everday staple in Sicily and oftenserved with a rich spicy tomato sauce. Sicily alsoloves their seafood with popular dishes including

grilled swordfish or snapper, Finocchio con leSarde (fennel with sardines) and Sepia (cuttlefish)served in its own black sauce with pasta. The bestknown Sicilian meat dish Vitello al Marsala (vealmarsala) and is just one of many regional meatspecialties that can also involve lamb, kid or rabbit.

Sicily Tonno alla palermitana - tuna Palermo-style;

tuna marinated in white wine, lemon, garlic,

rosemary and broiled, then served with pan-

seared sardines

Il timballo del gattopardo - Sicilian pie; pastry

dough baked with a filling of penne rigata,Parmesan, and bound a sauce of ham, chicken,

liver, onion, carrot, truffles, diced hard-boiled

egg and seasoned with clove, cinnamon, salt and

pepper. Gattopardo (the Serval) makes reference

to the arms of the Lampedusa family and

Giuseppe Tomasi di Lampedusas well-known

novelIl Gattopardo. (The dish does not containcatmeat.)
http://en.wikipedia.org/wiki/Sicilyhttp://en.wikipedia.org/wiki/Servalhttp://en.wikipedia.org/wiki/Giuseppe_Tomasi_di_Lampedusahttp://en.wikipedia.org/wiki/Il_Gattopardohttp://en.wikipedia.org/wiki/Sicilyhttp://en.wikipedia.org/wiki/Servalhttp://en.wikipedia.org/wiki/Giuseppe_Tomasi_di_Lampedusahttp://en.wikipedia.org/wiki/Il_Gattopardo


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Sardinia- Sardinia's bread is an excellent antipastoand really good with Sardinian sausages and sweet

green olives. Spicy fish soups called Burrida and

Cassola along with lobsters, crabs, anchovies,squid, clams and fresh sardines are all very popularalong the Sardinian coast. Favorite Sardinian pastadishes include Spaghetti con Bottarga, with dried

gray mullet roe shaved on top, Malloreddus is agnocchi flavored with saffron and served with atomato sauce. Culingiones are round ravioli stuffedwith spinach and cheese. Sardinia is known for itsrustic sheep and goat cheeses like Pecorino Sardoand Fiore Sardo, which can either be served freshor aged. The Sardinian interior produces some ofthe best lamb in all of Italy and known for beingvery lean. Sardinians enjoy their meats roasted and

Porceddu, (Sardinian version of Porchetta)suckling pig or kid (suckling goat) is a favoriteroasted outdoors over aromatic woods.

Sardinia

Procceddu - Small pig cooked with myrtle

Malloreddus - semolina gnocchi with saffron

Sa fregula - couscous
http://en.wikipedia.org/wiki/Sardiniahttp://en.wikipedia.org/wiki/Couscoushttp://en.wikipedia.org/wiki/Sardiniahttp://en.wikipedia.org/wiki/Couscous


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Italian cuisine ingredientsMost important ingredients (see alsoItalian Herbsand Spices):Olio Extravergine (olive oil)

Pomodoro (Tomato)Parmigiano Reggiano (cow cheese), in the NorthPecorino (sheep cheese), in the Middle and South

Other common ingredients:Acciughe (Anchovies, preserved in olive oil, or insalt)

Asparagi (Asparagus)Baccal (Dried, saltedcod)Bresaola (air-dried salted beef)Capperi (Capers, preserved in vinegar or, more

frequently, salt)Carciofi (Artichokes)Cavolfiore (Cauliflower)Ceci (Chickpeas)Cetrioli
http://en.wikipedia.org/wiki/List_of_Italian_dishes#Italian_Herbs_and_Spices%23Italian_Herbs_and_Spiceshttp://en.wikipedia.org/wiki/List_of_Italian_dishes#Italian_Herbs_and_Spices%23Italian_Herbs_and_Spiceshttp://en.wikipedia.org/wiki/Olive_oilhttp://en.wikipedia.org/wiki/Tomatohttp://en.wikipedia.org/wiki/Anchovyhttp://en.wikipedia.org/wiki/Asparagushttp://en.wikipedia.org/wiki/Baccal%C3%A0http://en.wikipedia.org/wiki/Codhttp://en.wikipedia.org/wiki/Bresaolahttp://en.wikipedia.org/wiki/Capershttp://en.wikipedia.org/wiki/Globe_artichokehttp://en.wikipedia.org/wiki/Cauliflowerhttp://en.wikipedia.org/wiki/Chickpeahttp://en.wikipedia.org/wiki/List_of_Italian_dishes#Italian_Herbs_and_Spices%23Italian_Herbs_and_Spiceshttp://en.wikipedia.org/wiki/List_of_Italian_dishes#Italian_Herbs_and_Spices%23Italian_Herbs_and_Spiceshttp://en.wikipedia.org/wiki/Olive_oilhttp://en.wikipedia.org/wiki/Tomatohttp://en.wikipedia.org/wiki/Anchovyhttp://en.wikipedia.org/wiki/Asparagushttp://en.wikipedia.org/wiki/Baccal%C3%A0http://en.wikipedia.org/wiki/Codhttp://en.wikipedia.org/wiki/Bresaolahttp://en.wikipedia.org/wiki/Capershttp://en.wikipedia.org/wiki/Globe_artichokehttp://en.wikipedia.org/wiki/Cauliflowerhttp://en.wikipedia.org/wiki/Chickpea


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Fagioli (Beans)Farro (Emmer)Funghi (Mushrooms)

Lenticchie (Lentils)Melanzane (eggplants)Olive (Olives)

Peperoni (Bell peppers)Piselli (Peas)ProsciuttoFunghi porcini (Porcini mushrooms)

Radicchio Rosso di TrevisoRucola (or Rughetta) (Rocket orArugula)Seppie (Cuttlefish)Spinaci (Spinach)Fragole (Strawberries)Tartufo (Truffle)

Trippa (Tripe)Tonno (Tuna)Zucchine (Zucchini)

Italian herbs and spicesAglio (Garlic)Alloro (Bay leaves)Basilico (Basil)

Cipolla (Onion)Finocchio (Fennel)

Menta (Mint)Mentuccia (Lemon balm)Origano (Oregano)
http://en.wikipedia.org/wiki/Beanhttp://en.wikipedia.org/wiki/Emmerhttp://en.wikipedia.org/wiki/Mushroomhttp://en.wikipedia.org/wiki/Lentilhttp://en.wikipedia.org/wiki/Eggplanthttp://en.wikipedia.org/wiki/Oliveshttp://en.wikipedia.org/wiki/Bell_pepperhttp://en.wikipedia.org/wiki/Peahttp://en.wikipedia.org/wiki/Prosciuttohttp://en.wikipedia.org/wiki/Porcinihttp://en.wikipedia.org/wiki/Radicchiohttp://en.wikipedia.org/wiki/Arugulahttp://en.wikipedia.org/wiki/Cuttlefish#Cuttlefish_as_foodhttp://en.wikipedia.org/wiki/Spinachhttp://en.wikipedia.org/wiki/Strawberryhttp://en.wikipedia.org/wiki/Trufflehttp://en.wikipedia.org/wiki/Tripehttp://en.wikipedia.org/wiki/Tunahttp://en.wikipedia.org/wiki/Zucchinihttp://en.wikipedia.org/wiki/Garlichttp://en.wikipedia.org/wiki/Bay_leaveshttp://en.wikipedia.org/wiki/Basilhttp://en.wikipedia.org/wiki/Onionhttp://en.wikipedia.org/wiki/Fennelhttp://en.wikipedia.org/wiki/Menthahttp://en.wikipedia.org/w/index.php?title=Mentuccia&action=edit&redlink=1http://en.wikipedia.org/wiki/Lemon_balm_(herb)http://en.wikipedia.org/wiki/Oreganohttp://en.wikipedia.org/wiki/Beanhttp://en.wikipedia.org/wiki/Emmerhttp://en.wikipedia.org/wiki/Mushroomhttp://en.wikipedia.org/wiki/Lentilhttp://en.wikipedia.org/wiki/Eggplanthttp://en.wikipedia.org/wiki/Oliveshttp://en.wikipedia.org/wiki/Bell_pepperhttp://en.wikipedia.org/wiki/Peahttp://en.wikipedia.org/wiki/Prosciuttohttp://en.wikipedia.org/wiki/Porcinihttp://en.wikipedia.org/wiki/Radicchiohttp://en.wikipedia.org/wiki/Arugulahttp://en.wikipedia.org/wiki/Cuttlefish#Cuttlefish_as_foodhttp://en.wikipedia.org/wiki/Spinachhttp://en.wikipedia.org/wiki/Strawberryhttp://en.wikipedia.org/wiki/Trufflehttp://en.wikipedia.org/wiki/Tripehttp://en.wikipedia.org/wiki/Tunahttp://en.wikipedia.org/wiki/Zucchinihttp://en.wikipedia.org/wiki/Garlichttp://en.wikipedia.org/wiki/Bay_leaveshttp://en.wikipedia.org/wiki/Basilhttp://en.wikipedia.org/wiki/Onionhttp://en.wikipedia.org/wiki/Fennelhttp://en.wikipedia.org/wiki/Menthahttp://en.wikipedia.org/w/index.php?title=Mentuccia&action=edit&redlink=1http://en.wikipedia.org/wiki/Lemon_balm_(herb)http://en.wikipedia.org/wiki/Oregano


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Peperoncino (Chile pepper)Prezzemolo (Parsley)Rosmarino (Rosemary)

Salvia (Sage)Timo (Thyme)
http://en.wikipedia.org/wiki/Chile_pepperhttp://en.wikipedia.org/wiki/Parsleyhttp://en.wikipedia.org/wiki/Rosemaryhttp://en.wikipedia.org/wiki/Salviahttp://en.wikipedia.org/wiki/Thymehttp://en.wikipedia.org/wiki/Chile_pepperhttp://en.wikipedia.org/wiki/Parsleyhttp://en.wikipedia.org/wiki/Rosemaryhttp://en.wikipedia.org/wiki/Salviahttp://en.wikipedia.org/wiki/Thyme

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