Italy’s Region

• Northern Italy is considered the most prosperous,

likely due to its heavy industrial trade (a strong car
manufacturing center in Turin, a finance and
fashion capitol in Milan)
• And its tourism (which boasts excellent Alpine
skiing in Valle d’ Aosta and year-round balmy
weather on the Italian Riviera in Liguria)
• The weather offers seasonal changes and can get
quite chilly and sometimes snowy in many of the
 CHARACTERISTIC OF NORTHERN
CUISINE

Risotto Gnocchi

Polenta
Risotto- rice dish made with butter, onions, white wine,
stock and parmesan cheese
Polenta- is a porridge-made form
cornmeal.
Gnocchi- are dumplings made from
potatoes and flour.
 LIGURIA
- ITALY’S GREATEST SEAPORT
-KNOWN FOR SEAFOOD DISHES AND PESTO GENOVESE (SAUCE MADE OF FRESH
GARLIC, OLIVE OIL, FRESH BASIL, LEAVES, PINE NUTS, AND PARMESAN CHEESE
 LOMBARDY (MILAN)
- INDUSTRIAL CAPITAL OF ITALY
- KNOWN FOR MINESTRONE ALLA MILANESE AND RISOTTO ALLA MILANESE
- GORGONZOLA AND BELL PAESE CHEESE ARE MADE HERE.
 VENETO (VENICE)
-A CITY BUILT ON WATER AND REQUIRES TRAVEL BY FOOT, WATER TAXIS OR GONDOLAS
- SIMPLE COUNTRY FOOD
-FAMOUS DISHES INCLUDE RISI E BISI, A PORRIDGE-LIKE SOUP MADE WITH FRESH PEAS, RICE AND
PARMESAN CHEESE PASTA E FAGIOLI, A STEW LIKE MADE OF TOMATOES, TINY PASTA AND BEANS
 BOLOGNA
-KNOWN FOR SAUSAGE AND OTHER PORK PRODUCTS LIKE
MORTADELLA AND PARMA HAM
Central Italy
• The cuisine of this area reflects a simpler, more rustic
approach to cooking that relies heavily on the produce and
livestock common to the area.
• Lamb, beef, kid and game are widely seen on the table in
the form of stew, spit-roasted or grilled.
• Pasta and vegetable, particularly mushrooms and truffles,
are often served alongside.
 UMBRIA
-IS A REGION KNOWN FOR ITS WHEAT FIELDS AND BLACK TRUFFLES.
-PORCHETTA, OR SUCKLING PIG, IS A SPECIALLY OF UMBRIA AND IS PREPARED WITH HERBS
AND SPIT-ROASTED
-GAME AND BEEF PLAY AN IMPORTANT
 ABBACCHIO- (A SUCKLING LAMB
SEASONED WITH FRESH ROSEMARY)
SPAGHETTI ALLA CARBONARA- (A BACON
EGG AND CHEESE SAUCED PASTA)
SALTIMBOCCA- (MARSALA BRAISED THIN
SLICES OF VEAL TOPPED WITH HAM)
SUPPLI AL TELEFONA- ( DEEP FIRED RICE
BALLS FILLED WITH MOZZARELLA)
Southern Italy
• The climate in the Southern Italy is dry and hot.
• Pasta is usually purchased in its dry state, quite the contrast to the people in the
north who usually make homemade pasta and cook it fresh.
• The coastal regions rely heavily upon seafood to supplement their diet so
vegetables, fruits and grains where as the inland areas are more prone to eating
meats
• Pizzas topped with an assortment of vegetables, seafood, meats and cheese are
in stark contrast to focaccia, the flatbread of the north
• Olive oil, especially extra virgin, is used instead of butter.