The Regional Cuisine of Italy ​

Think About It: When you think of Italian food, what dishes come to mind? ​

Fact: Depending on where you live in Italy, somebody from the south not be familiar ​ with an item found up north and vice versa. For example, pizza is more popular in the ​ ​ south of Italy as risotto is more popular in the north. Centrally, there is a “blend” of lots ​ ​ of ingredients but around Rome is where you will find a lot of pasta specialties. ​ ​

Interesting History: -In the north of Italy, there are more industrial factories and cows. Therefore, a lot of ​ ​ ​ ​ products made consist of dairy and meat. That is why a lot of cream-based dishes are ​ ​ ​ ​ from northern Italy. If you’ve ever heard of Prosciutto di San Daniele, that comes from ​ ​ the north! Same with Parmigiano Reggiano cheese. ​ ​ -In the south of Italy, the locals rely more on seafood and olive oil. Hence, vegetable ​ ​ ​ ​ ​ driven dishes and lots of grilling and light cooking methods. These dishes tend to be ​ ​ lighter and not as heavy. ​ -If you ever want to visit Italy and try excellent regional food, Bologna is the best place ​ ​ in my opinion. Tortellini Bolognese is a classic dish that everyone should try! ​ ​ -Whenever you see “di” in an Italian dish, that usually means the term “from” as in the location it was made in or grown in.

Countries That Have Influenced Italy: -Germany (meat & dairy up north) ​ -Greece (seafood & olives down south) ​ -Middle East (Sicilian cuisine where you’ll find a lot of chickpeas and eggplant like in ​ ​ Arabic culture)

Q&A:

● -Why is Italian food so popular? ● -How is the food different in Italy than Italian food found here in the USA? ● -What are the regional foods of Italy? ● -What is the ideal foundation for a quality ingredient grown/produced in Italy? ● -Where should I visit if going to Italy to experience food and wine?