formed until the 19th century, the cuisine can claim roots going back as far as 4th century BC. Through various influences throughout the centuries, including neighboring regions, conquerors, high-profile chefs, political upheavals as well as the discovery of the New World, a concrete cuisine has formed to what is known today as one of the premiere cuisines in the world.Ingredients and dishes vary by region. However, many dishes that were once regional have proliferated in different variations across the country. Cheese and wine are major parts of the cuisine, playing different roles both regionally and nationally with their many variations and Denominazione di origine controllata (regulated appellation) laws. Coffee, and more specifically espresso, has become highly important to the cultural cuisine of Italy.
Italy Regional cuisines
Each area has its own specialties, primarily at regional level, but also even at provincial level. These regional variances can come from the influence of a bordering country (such as France or Austria), vicinity to the sea or mountains as well as economic progress. Italian cuisine is not only highly regional, but is also distinguished by being very seasonal with high priority placed on the use of fresh, seasonal produce.
Friuli-Venezia Giulia shares many traditions with the bordering former Yugoslavia. The San Daniele del Friuli hams come from this region. Carnia in the northern region is known for its bacon and Montasio cheese. Collio, Grave del Friuli, and Colli Orientali are regional wine favorites.
Venice and many surrounding parts of Veneto are known for risotto, a dish whose ingredients vary by location, with fish and seafood being added closer to the coast and pumpkin, asparagus, radicchio and frogs' legs appearing further away from the Adriatic. In other parts of Veneto, polenta is the primary starch. Beans, Peas and other legumes are seen in these areas with the dish pasta e fagioli, a combination of beans and pasta, and risi e bisi, a combination of rice and peas.
Lombardy : Rice is a popular ingredient in Lombardy often found in soups as well as risotto. Regional cheeses are robiola or crescenza, taleggio, gorgonzola (from the namesake town) and grana padano being particularly important (the vast plains of central and southern Lombardy allowing for intensive cattle-raising). For the same reason butter and cream are used. Single pot dishes are popular here with the working class which take less labor to create.
Val D'Aosta : Bread thickened soups of the hearty variety are customary in this region as well as cheese fondues called fonduta typical of the Alpine region. Polenta is another popular staple along with rye bread, smoked bacon, lard, chestnuts and game meats found in the mountain and forest regions.
Piedmont cuisine is a region where seasonal gathering of nuts, fungi, cardoons as well as seasonal hunting (especially wild game) and fishing takes place. Truffles, garlic, seasonal vegetables, cheese and rice are all used in this region. Wines from the Nebbiolo grape such as Barolo and Barbaresco are produced as well as wines from the Barbera grape, fine sparkling wines, and the sweet, lightly sparkling, Moscato d'Asti. Castelmagno is a prized cheese of the region.
Emilia-Romagna is known for its egg pasta made with soft wheat flour, indeed it is the Pasta capital of the North. Bologna is famous for many pasta dishes like tortellini, lasagne verdi, gramigna and tagliatelle which are found also in other towns of the region. In addition Romagna has Cappelletti, Garganelli, Strozzapreti, Spoglia Lorda and Tortelli alla Lastra.
Tuscany cuisine: Simplicity is central to the cuisine in Tuscany. Legumes, bread, cheese, crisp vegetables, mushrooms and fresh seasonal fruit are used. Olive oil is made from the Moraiolo, Leccino, Frantoio, and Pendolino olives. White truffles from San Miniato are a specialty that appear in October and November.
Umbria cuisine Most of the dishes of Umbria are prepared with the simple techniques of boiling and roasting with the addition of local olive oil and herbs for flavor. Vegetable dishes are more popular in the spring and summer while they are in season, while the fall and winter introduces meats from the hunting season and black truffles from Norcia. Sausage making is very popular in this region produced by the Norcini (Umbrian Butchers, native of Norcia).
Marche cuisine : On the coast of Marche, fresh fish and seafood are produced. In the inland regions wild and domestic pigs are used for sausages and hams. The hams are not thinly sliced, but cut into bite-sized chunks when served. Suckling pig, chicken and fish are often stuffed in this region before being roasted or placed on the spit
Lazio cuisine: Hearty pasta dishes find their way into the cuisine of Lazio, like the renowned amatriciana pasta dressing, based on spicy red pepper and guanciale. The region prides itself on being able to use the lesser known cuts of pork, beef and veal in tasty dishes, such as the Rigatoni alla Pajata and the coda alla vaccinara. Some Jewish influence can also be seen in the cuisine, with Jews having been part of Roman milieu since the 1st century BC. Local vegetables, especially globe artichokes, are used.
Abruzzo and Molise cuisine: Chilies (peperoncini) are seen in the cuisine of Abruzzo where they are called diavoletti ("little devils") for the spicy heat they add to dishes. Centerbe ("Hundred Herbs") is a strong (72%), spicy herbal liqueur drunk by the local people here. Pasta, meat, and vegetables are central to the cuisine of Abruzzo and Molise. Lamb is used, combined with pasta. A special tool used to cut the local pasta is the chitarra (literally "guitar"), a fine stringed tool that the dough is pressed through. Another famous dish is arrosticini, little pieces of castrated lamb, impaled on a wooden stick and cooked on coals, very famous in Pescara. Saffron is a favorite spice of the region, grown in the province of L'Aquila, with the greatest production from the plains of Navelli.
Campania cuisine: Produce from Campania includes tomatoes, peppers, spring onions, potatoes, artichokes, fennel, lemons and oranges which all take on the flavor of the volcanic soil of the region. The Gulf of Naples offers fresh fish and seafood. Durum wheat is used in the production of the region's pastas. Campanian mozzarella is highly prized since it is made from the milk of the water buffalo. The traditional pizzas of the region are well known and take advantage of the fresh vegetables and cheese found there. Desserts include pastiera, sfogliatelle and rum-dipped babà.
Puglia cuisine: The northern portion of Apulia uses copious amounts of garlic and onion. The region is known for its dried pasta made from durum wheat flour. Fresh vegetables include tomatoes, zucchini, broccoli, bell peppers, potatoes, spinach, eggplants, cauliflower, fennel, Belgian endive, as well as legumes such as chickpeas, lentils and beans. Apulia is the largest producer of olive oil in Italy. The closeness to the sea brings fish and seafood to the table, especially oysters, and mussels. Goat and lamb are seen on the table here occasionally.
Basilicata cuisine : Pork is an integral part of Basilicata's cuisine, often made into sausages or roasted on a spit by home cooks. Mutton and lamb are also popular meats in the region. Pasta is another common ingredient, made from duram wheat and water. The accompanying sauces for the pasta are generally of the meat or vegetable based variety. Spicy peperoncini are also popular in Basilicata. The bitter digestif Amaro Lucano is from this region.
Calabria cuisine : The cuisine of Calabria has been influenced by the conquerors and visitors of the region's past. The Arabs introduced oranges, lemons, raisins, artichokes and egg plants. Cistercian monks introduced agricultural practices to the region along with their skills in processing dairy products. French rule under the House of Anjou, and later Napoleon, along with Spanish influence, affected the language and culinary skills as seen in the naming conventions of items such as cake, gatò, from the French gateau. Seafood includes swordfish, shrimp, lobster, sea urchin and squid. Melons also grown in this region with watermelon, charleston gray, crimson sweet, cantelope, tendrale verde, piel de sapo and invernale giallo being served in a chilled Macedonia di frutta (fruit salad) or wrapped in Prosciutto
Sicilian cuisine : The influence of the Ancient Greeks can be found here: Dionysus has been said to have introduced wine to the region. The Romans later conquered the island and introduced lavish dishes based on goose. The Byzantines introduced sweet and sour flavors while during the 10th and 11th centuries the Arabs brought apricots, sugar, citrus, sweet melons, rice, saffron, raisins, nutmeg, clove, black pepper, and cinnamon which are all still seen in the cuisine today. The Normans and Hohenstaufens introduced a fondness for meat dishes. The Spanish introduced numerous items from the New World including cocoa, maize, turkey, tomatoes and other produce items. Tuna, sea bream, sea bass, cuttlefish, swordfish and other seafood are a part of the Sicilian cuisine.
Sardinia Italy cuisine: Rock lobster, scampi, squid, tuna, sardines and other seafood and fish figure prominently into the cuisine. Suckling pig and wild boar are roasted on the spit or boiled in hearty stews of beans, vegetables and thickened with dry bread. Fresh herbs such as mint and myrtle are used. Sardinian bread is made in a drier format, which keeps longer than high-moisture breads as well, examples include civraxiu, coccoi pinatus, a highly decorative bread and pistoccu made with flour and water only, meant to travel distances with herders, but served at home often with tomatoes, basil, oregano, garlic and a strong cheese.