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KITCHEN Italian regions

Abruzzo

intact many aspects of pastoral and agricultural past that empty into the food strong and genuine tastes proposing Based largely on the sheep meat, cheese and vegetables, pasta in Abruzzo is synonymous with macaroni or more precisely maccherone chitarra beyond, becoming almost a symbol of the region, consists of placing the dough on a sheet of metal strings that give way to cut macaroni, sauce is preferred pasta is the lamb stew or the classic juice or tomato basil sauce, one of the most important food of this region are the pecorino cheese, milk the cow scamorza and-a crushing marcetto Macerado pecorino sheep's milk , delicious spread on bread, "coastal cuisine is rich in dishes of fish dishes, seafood and shellfish served in soups, risottos, pasta with or salads.

Friuli Venezia Giulia


Friuli's cuisine is simple and genuine , based on its essential elements: potatoes, rape, beans, corn and rice, vegetables and cereals are raw materials of this rustic kitchen, but are appreciated hare, deer, partridge and suede; The Friuli is the home of the famous cheese San Daniele, De la Keita long and sweet taste, as in all northern Italy Although this region "polenta" thicker contour is used as a substitute for bread, being able to eat the whole tomato this earth, meat, vegetables and fish.

Triestina cuisine is rustic and approaches recipes Venetian, Austrian, Slavic, Greek and Hebrew; particular uses cumin, marjoram and garlic, it is not uncommon to find a hostel of Trieste dishes like rice with Greek the sausage to the Bohemian or the Viennese cutlet, for the first service is used the gnocchi, gnocchi, "Among the various types of risotto manifests the influence of Venetian cuisine, is highly developed, of course, the kitchen fish; triestenos sweets come from the Austrian tradition tedesca, struccoli son and walnut strudel-chifeletti sweet, "and especially" presnitz il " a sheet of horn-shaped pasta stuffed with dried fruit and spices. Molise

With vast open spaces for grazing alternating with hills and mountains of Matese and Maiella, dominated in the cultivation of cereals, including grain hard, vegetables and potatoes, Olivos, too, vineyards and orchards, in the last decade was very progressive strawberry cultivation, breeding sheep mark the cardinal point of its economy, pastoralism and agriculture are the foundations of cuisine Molisana , genuine and strong flavors, jealously guarded recipes and passed from generation to generation is based on the use of dairy products, sausages and mutton, it is very important pulp production and cultivation of vegetables, chili peppers peperoncino Barroso, red-, which is called lazzariello is present in many dishes from the land and the sea, is considered the most typical regional cuisine, such as Abruzzo the Preparation of the paste has a strong significance and favorite dish in the restaurant industry are renowned "pasta alla chitarra", but the variety of pulping is very high, in restaurants and homes all are prepared Molise days "cirioli laccozzelle, fusilli, and calcioni lasagnelle," the latter is in its fullest expression filled with a ricotta base, suede and ham, favorite sauces for "pastasciutte" The son of chili-stew-Cordero Peperoni and mushroom sauce pork and pecorino cheese; Among the dishes highlighting the nettle soup, a recipe of origin of the XVI century, is of particular delicacy and taste, not comparable with another dish of its kind, is Used it very goat and sheep spiedo preferably, conferring an inimitable taste to the meat.

Finally, the typical sausage-salsiccia-ferrazzanese, peperoncino and flavored with fennel seeds, Finocchio, "in Molise We return to a plate considered typical of the North Italy: "The polenta served with ragout of pork solid or a stew with a tomato base, his favorite sauces are the rabbit and sausage, while on its coast-vongole served with cockles, "vegetables are also used in the preparation of soups and tortillas, sweets in Molise to have invented the" picellati ", a sausage with honey, walnuts and almonds, flavored with cinnamon and orange peel, and "caragnoli" donut immersed in honey.

Tuscany

Sober, simple, essential, are the three adjectives to define the cuisine without frills you do not need much elaboration continuously to capture new fans, the recipe for the fame of this land is mainly due to the absolute goodness of the elements based almost constantly accompanying bread and olive above, you just have to taste a slice of Tuscan bread drenched in olive oil in a bite to capture the essence of this kitchen, the extra virgin there is indeed produced exceptional quality, both for use in cooking and raw accompanies almost every recipe more features of this region, the Tuscan bread is made "tasteless" unsalted crumb crust hard and compact, in pastes of the most famous being the "pappardelle alla leprosy with hare sauce cooked in red wine, olive oil and tomatoes, main course found the extolled" Bistecca alla fiorentina " , it is a piece of loin which may not exceed seven hundred grams and is cooked very slowly over coals, not being rotated or punctured so as not to lose their juices can be finished with oil and season salt olive and pepper and serve with lemon wedges;
chicken is widely used in various dishes made: "Alla Diavolo", "alla cacciatora", "fritto alla Toscana spiedo or, on the coast the cuisine is renowned throughout Italy for a plate: the famous "cacciuco" symbol of the port city of Livorno , it is a fish soup, the best that you can try along the coast of the peninsula, between its sweet simplicity conforms to all the Tuscan cuisine, are spread those "biscotti fatti in maniera Artigianale"-cakes made of fashion-craft, of Siena is the famous "panforte "medieval sweet rich in species, almonds, dried and candied fruits. Basilicata

It found a kitchen sink rooted in the simple customs of their people had to adapt to a land not very rich in natural resources, Agriculture and Livestock is the basis of the cuisine Lucan, influenced in this respect for tradition bell, Calabresi and publiesi. Butter is almost ignored, using a lot of olive oil, the base element is pork, producing high quality sausages: prosciutti, salsicce, capiolli and bacon, the "peperoncino rosso" occupies a Hierarchy of relevance in the soup kitchen , receiving various names: "diavulichiu"-imp-"frangisello" groundbreaking, "" Cerasella "-cerecilla" and "pupon" formerly called "peasant food" or the pastor, Because properly constituted the backbone of the diet of the poor. The pasta, as in all media days Italy, is an irreplaceable element of the traditional diet, pasta is the most widely used hard wheat semolina, are typical dumpling potentita alla "filled with ham, ricotta , parsley, pepper and egg in Matera prepares the "calzoncini" small crescent-shaped pasta filled with ricotta, sugar, cinnamon and nutmeg, characteristic of Basilicata is "Fusilli with Fave will," the Luke is more typical pizza the "Ruccula" with garlic, olive oil, oregano and peperoncino; in its cuisine Pork dominates almost absent while beef is prized Although the lamb and sheep, the oldest and Feature Recipe for cooking lamb is "Pignati" known recipe with the name "nel pecora Coccio" in a container sealed with clay terracotta where before they enter the lamb meat mixed with pieces of sausage, salami, cheese, tomato, potato, onion and a generous amount of peperoncino rosso and everything must be cooked in oven high temperature, the Basilica is notorious for its sea and tasty soup recipe for his fantasy which has been preparing the eel and trout caught in the inner lake, also known prepared baked cod with potatoes and tomatoes, the vegetable is often used as a side dish for meat, eggplant, Melanzane, which is Luciana is prepared in more different ways, fried, sweet and sour, grilled and wrapped; It is widely cacciocavallo preparation, a cheese that is named after the particular method of parking, how to copy the figure says a "horse" of a club, part of its characteristic sweet child of "Montini" with sweet stuffing and ricotta fritters, the simple preparation and taste of ricotta and liquor.

The "bucatini all'amatriciana," the "Saltimbocca alla Romana", "l'abbacchio" enough only these three names of dishes, famous throughout Italy, to highlight the importance of culinary art Lazio And Rome especially , The Romans did not innovate on their plates that were complicated by the Fine and instead Targeting conservation of a popular rustic kitchen: the kitchen of origin of the great Rome, Linked to the pastoral and the products of the earth in the Roman recipe came slowly after many dishes and techniques from other cultures ce gastronomic traditions Italian and foreign, also just thought of the famous artichoke (artichoke) to the Jewish, "the Romans very much appreciate the qualities of pork have dedicated the name of a of city streets: Via Panisperna -From the Latin panis, bread, and perna, ham-located at the place where once ate ham at times of celebrations dedicated a Jupiter , Y Although animal-name = pig maiale Probably the former Rome: The Romans in effect sacrificed the animal a Maya, J Lover úpiter . The list of dishes of meat popular Roman cuisine is endless, for example, "Saltimbocca alla Romana" where they join The flavors of beef and pork, it's a veal escalope covered with a slice of ham complete with a sage leaf, cooked in butter and served hot.

In Lazio and Roma is a tradition that protects the fish dishes, whether sea or lake, one of those traditions very respected by the Romans is the Christmas dinner , rich in the presence of fish, it is obvious the love that demonstrate the Romans by the first course of pasta, a huge plate of rigatoni, "Bucatini" or "spaghetti" is the ideal starting point for any kind of food, though in this case the inhabitants of the capital have been the tradition of its previous parent who ate the "laganun, made with flour and water and cooked using a technique unknown many are the pasta dishes, but among the antipasti we mention the most famous "La Bruschetta" made of toast, "Bruscato" he said, rubbed with garlic and olive oil bath, in the Umbrian and Tuscan version is completed with a slice of fresh tomato, sweet Among highlights the "crostata Ricotta", derived from the Hebrew tradition, filled pasta and fresh ricotta Frola of pastry cream, another the "Pignolata" sugar made from almonds cooked in honey and
Piedmont

this region's cuisine is based on the very root of their rural traditions, the late sixteenth the Piedmont was indeed a region of principalities and duchies continually in a struggle between them and the people were happy with the little food they were given their local lords, then won on the scene Kingdom of Savoy and Becomes Torino Savoyard capital first, and then Italian: power glow has not canceled, however, indole this sober and pragmatic people, at the end of the previous century farms scattered in the countryside would provide support himself through the Garden and livestock such as chicken, rabbits and pigs: holiday was that the killing of the pig, which ate all parties, including blood, with which they prepared cakes and lasagna. Hunting and Fishing

complete the Piedmont diet without discounting of course the polenta, Served in the Land of Milk and mountain in the valley with chicken livers, too thick, consumed alone. Piedmontese cuisine is simple and refined cuisine, based on the popular inspiration but not deprived of elegance and refinement, its rich geography gives a large and selective list of basic foods: the hills of Monferrato , The South Region come from vegetables and from Albese The renowned "white truffle" white-truffle-the Bassa Piedmont, east of the Alpes , is the homeland of paddy fields around Novara and Vercelli is grown one of the largest amounts of rice in Europe; consumed since ancient times and prices is the frog. Lake Maggiore and Lago d'Orta , Al East, specializing in fish come from the Persian and other delicacies of fresh water, As the mountain gets a taste of the highlights of the neighborhood is among the antipasti, a plate symbol, constitutes the "bagna cauda" gastronomic ritual spread throughout Italy , though is said to be invented by the Romans who discard used to eat salted fish with anchovies, the famous "garum" - the Piedmont modified the recipe to reach the mix of anchovies and olive oil is known today.

Food Serve with bread only, but not be omitted from the table Piamontesa The Typical "Grissini" the most original sub-alpine culinary invention that was introduced in the Bureau of the subjects of Carlos Emanuele II, which decided Improving the quality of a country feeding Through this curious abizcochado bread. The most popular dessert is Piedmont is the single "zabaione" While chocolate lovers Torino Traditional is offered "Gianduiotti" typical triangular chocolate hazelnut, is finally out the particular chestnut named by the Piedmontese "Marrone" by flesh-colored and striped, are famous throughout the world the "brown di Cuneo", by the sweet, friable pulp used for the preparation of the marron glacé.

Trentino - Alto Adige

Polenta, speck, apple, a trio that brings together many of the traditional cuisine of Trentino - Alto Adige , Border Region, a kitchen frippery sin strong flavor and genuine recipes polenta served with mushrooms, cheese or game pieces are centenarians, another of the most used are the fish from its many lakes, south-tirolense gastronomic product most famous is the speck, a type of lean ham and smoked characteristic sour taste, the sweet fruit and occupy a very important sector of the restaurant scene Trentino, the berries are presented in quantities in the form of candy or accompanying ice cream, but the apple is the most famous fruit of that region, very famous the "donuts di mele," apple fritter and served as dessert plates also accompanied by a pork-based or rice, her bakery is influenced by the Austrian traditions and Tedesco. Calabria

The caviar of the poor is the dish that can distinguish high and summarize the feelings of the popular Calabrian cuisine is made with eggs of the anchovy, marinated olive oil inside and a compound derived from peperoncino spicy: a recipe speaking of poor culinary tradition of simple and genuine elements of taste and smell strong, violent though, this characterizes his kitchen in food preparation in the nineteenth century sustaining daily Calabria was not as easy as in other more prosperous regions, the roughness of the terrain, lack of water and weather conditions prohibitive Get products were doing field or fishing, the village women, then, created many methods for long term conservation of food, land, sea or sea, particularly the eggplant is used, being the home of the hottest rosso peperoncino throughout southern of Italy , Pipivruscente called - burner, which is presented in any dish, miraculously brings out the flavor without covering it, and until it can be found in certain varieties of ice cream.

One of the main protagonists of the table is undoubtedly the dough, homemade of course, in Calabria said that a woman is not ready for marriage if at least has not learned at least fifteen different ways to Prepare water and flour: knead to know different ways and means to be a strong woman and a perfect landlady. Catanzarese The specialty is pork meat: the "morseddu", a focaccia split open, stuffed with a rich sauce based on pork, tomato and a lot of peperoncino, recalling the Calabrian pizza "that takes the pasta, pork rinds filled with egg and salami, mozzarella and dried raisins in the coastal cuisine is very used swordfish, and can be prepared in various ways, another specialty is tuna. The eggplant is the queen of vegetables Calabria, Basilicata As , Son of the infinite ways to present it at the table: grilled, fried, alla parmigiana, bittersweet, paste and pickled Although, if the eggplant is the queen of the garden, the tomato is the king, in almost all types of Plato, is also used as an antipasto, flavored with garlic and peperoncino or macerated in olive oil, one of the most typical dessert is the "Mostaccioli dolci" flour with honey and spices, cake of figs and almond nougat and chocolate. Liguria

Ligurian cuisine is traditionally vegetarian cuisine. In this region, where the big mountains swoop down on the sea, no longer exist that can allow Plains livestock, by popular in the kitchen therefore scarce use of pork and beef, and diet of liguris necessarily "di lean"-vegetarian, "Meat is obviously private nature has become a being generous is giving away a small crescent of land, reliable and jungle of herbs, remember rosemary, marjoram, thyme, sage, borage and basil exceptional gifts, base ingredient for a green sauce that has been around the world: "il pesto, the fragrant Herb dwarf are using extensive series of combinations to give an original touch to many types of dishes, as regards the vegetables are of good quality, grown with the old method of "terrace" Liguri find the table of a base plates of spinach, eggplant, tomato, artichokes, asparagus, zucchini and tomatoes, in the hills is not difficult to find lots of mushrooms of excellent quality, especially "mushrooms" which are enhanced with many signature dishes, the kitchen of the Ligurian sea fish is not unusual for the amount, but the local cuisine has adapted and conceived seafood dishes taste unique in their presentation. Pesto


Genoa Genoese cuisine, plus all the ligure is generally defined as "cucina of ritorno" Because many dishes that have long expected and long preparation, fantasy born of women who are sailors at sea, and are expected - "to ritorno" - On his return from lengthy trips.

A symbolic dish of this city is the "top alla genovese": gizzard, brain, peas, garlic, pistachios, grated cheese and herbs are used to fill a bull's chest, ending in the middle, in the center of the stuffing put a hard boiled egg, boiled and allowed to stand sobe a weight for a certain period of time, then served in slices. It is impossible to speak of Genova Mention typical sin-beaten-Hash of the region: "il pesto alla genovese, pesto in Liguria Located everywhere at home in the upscale restaurants in the hostels, the base ingredients are basil, garlic, Pecorino Sardo cheese and olive oil, but the real secret is the amounts, a change introduced in Savona proposes the use of Pine. Essential is the use of a marble mortar to achieve this truly classic salsa, the origin of this sauce comes from a medieval brew house. In Liguria Pesto Join an almost all first dishes: lasagna, gnocchi, minestrone, and especially "I trenette" traditional Ligurian spaghetti descendant of the "industry" Sicilian. Earth In the pesto is subject to the most striking variations, May include a plate of beans and pasta and feta Any accompanying potatoes.

Pata and focaccia

Ligure cuisine is considered the homeland of the hard grain pasta, in Pontedassio is home to the Museum of spaghetti, the original home of the Family he used his Agnesi own ships to import grains Russia. They are also delicious and fresh pasta widespread: le lasagne, i corzetti, we piccagge, Trofie him, i pansotti stuffed with walnut sauce or ricotta and herbs, the zembi stuffed with fish. In general should be consumed preferably Ligurian ravioli dry characteristic by filling with fat-lean ": vegetables, eggs, cheese, herbs, mushrooms, to remember is the typical" gattafuin "Levanto specialty is a large ravioli stuffed with lean-vegetable-fried in olive oil, particularism is The "ravioli dolci, made with fresh pasta, containing candied peels, chocolate and ricotta. Another very famous Ligurian dish is "focaccia" bread salty taste lifting with sage and olive oil, a time filled with various cheeses. Pascualina famous cake is a puff pastry tart filled with Swiss chard, the classic recipe Genovesa planning to use a score sheet puff pastry dough, are used more in Savona Thirty-Three, to remember the years of Christ. Within

Sweets is undoubtedly the most widespread "il Pandolce" called panettone ligure, is more compact and lower than the classic Milanese panettone, but particularly rich with raisins and candied nuts, pine nuts, pistachios and marsala. In Christmas and Easter is a widespread custom of eating the sweet focaccia with pine nuts. Puglia

paste, oil and wine, this is the very solid base of Apulian food, traditionally recognized as genuine typically Mediterranean, fish and vegetables are as the bra What is the most typical dishes prepared Apulia, famous throughout Italy for the generosity of flavors. The menu is simple and substantial pugliese for being based on the combination of Genuine items such as pasta, vegetables and fish. For the antipasti are very often preferred the sausages, recalling "il sobrasada the spicy sausage and it salsicce" That with fennel seeds, Finocchio-made in Martina Franca and Milk That called "sanguinaccio" made from the blood and brain of pig. The pasta, as happens in all the Italian South Central Region, is the queen of the table Pugliese, very famous son, "he Pugliese orecchiette, pasta shaped like small shells that collects the juice-salsa-of Way excellent, but you can also find "I pestaluzze, chiancarelle him, i Troccoli, fenescéchie him, there are several recipes for spiced with sauces based on meat or fish" il ciambotto "which in dialect means" mixture ", obtained various fish specialties Adriatic Sea . A delicious pasta dish and party, prepared on special occasions, are "baked macaroni," After receiving the sauce, the pasta is served with dumplings, boiled egg, diced, sliced \u200b\u200bsausage, sliced \u200b\u200begg, meat sheep cheese and suede, all placed in an envelope of fresh pasta and baked in the oven.

In Puglia pizza also is widespread, the goodness of the products offered by the soil Pugliese, in particular, the grain to make the paste, achieves a unique dish, an intense enthusiasm. Widespread is the pizza with vegetables, typical of Salerno is "Pudica", which consists of two discs Overlays pasta stuffed with onion, tomato, black olives and anchovies. The Apulia think they invented "Il Calzone", which they present a rich filling of olives, onion and pecorino cheese. The "calzunciddi" dimension is round and can also be pan fried. The meat is Important Puglia and unless the fish, more in the recipe occupies a position relevant. We quote a typical dish from Bari : "Le braciole alla Barese" is bull meat stuffed with ham and cheese, baked in tomato sauce. Widely used is the lamb, can be baked, seasoned with garlic and rosemary, may also be accompanied by feta cheese cut into cubes. Widespread in Puglia are multiple types of focaccia, with tastes that vary greatly among localities. Puglia dessert is widely used in fresh fruit, dried fruit and almonds. Also remember "you carteddate" sweet taste lifting puff pastry with honey and flavored with cinnamon, "cauciuni" pasta made with chickpeas, chocolate, candied fruit and cooked wine, and "Cicerchiata" with almonds, cinnamon and chocolate, a novel solution for dessert, pugliense typically is ice cream in the oven: two slices of bread stuffed Europe dried fruit ice cream and quickly passed through the oven

Umbria

pure and natural ingredients are the foundation of the kitchen, jealous of their own tradition, which are not influenced by the neighboring regions; Meat is the mainstay of the regional cuisine recognized umbra, is cooked with two simple methods do not alter the taste, the most used technique is "grilling" or "spiedo" Let flavoring it with fragrant essences and highlight an aromatic Through Herb.

Parental inlay, Norcia, City Southeast Region is recognized as the traditional seat of the Italian sausage, no wonder the word "norcino" sea compared as a synonym for sausage, the "norcineria" sausages full of locals, the honor really the son of the Umbrian cuisine: salsicce, COPPE, sopprasate, mortadella, spicy sausage, pork loin, and prosciutti parked. It also has a good production of cattle, being the signature achievement "the Fiorentina steak." No Umbrian town sits on the sea, so the fish products from Lake Trasimeno and are of excellent quality, among its typical dishes we remember "The Tent in Porchetta" honor and pride of the Umbrian cuisine is the black truffle, collected from March to November in the valley and Nerina Spoleto, a truffle is of exceptional quality, which in recent years an extension of their diminished because of the large search that has endured to ensure a new broadcast have been artificially planted spore-black truffle tartufo nero-is an essential part of many dishes of meat and fish, spaghetti seasonings and eggs, and is the basis for barbecue cooking. Among the first dishes is to remember "you ciriole" tagliatelle in oil and garlic sauce or with meat ragu, spaghetti with bacon and marjoram or with anchovies and black truffles, the macaroni "Detti strascinati" with sausage, egg and Grana Padano, the "umbrici" spaghetti are homemade, served with tomato, garlic, oil and plenty of cheese, among the sweet remember "you pignoccate" a base of sugar and pine nuts, very traditional "serpents cappucino delle Monache, a strudel almond base that takes the form of a snake with eyes of cherry and almond language, the "pampenato", which links the taste of honey with pepper and hot spices.

Lombardy

Although Lombardy gastronomic tradition has been strongly influenced by the territory's natural features and historical events, for very long time the Lombard cities were taken by invaders from time to time fall under the domain powers, confining, so the time were developed with very different usages of others, so now he says that he is almost impossible to speak of a unique regional cuisine of Lombardy, because each province has matured own particular variety of usages.

cuisine
Delle Province
Mantova and Cremona , for example, have inherited a number of recipes that come from the proximity of Veneto and Emilia Romagna . It is worthwhile to recall the fanciful "Montovani ravioli" stuffed with pumpkin and amaretti. In Cremona is notable especially the mustard-mustard-, the famous salsa, made with pieces of candied fruit, mustard and spices, to serve with roast and boiled. Bergamo and Brescia have been clearly influenced by the culinary style of the Venetian Republic , formed part of which for a long time. Bergamo is home to the "polenta Taragna" made of a mixture of corn buckwheat grain and mixed slowly with a stick, "Tarello appunto," pointer ", which received its name. Brescia Gastronomically leaning into neighboring Lake Garda , on the table "Lioness d'Italia you can taste the specialties of fresh water, in particular fried fish accompanied by polenta. The city of Varese As and carry on his desk clear signs of the proximity to Lake Como and Maggiore it where the fish is also the filling for ravioli. In Pavia menu abounds in rice and frog While Area and Sondrio Vatellina, Northern Region at the foot of the Alps, he feels the influence of neighboring dining Svizzera. In Sondrio is commendable taste for hot dogs, sausages, from which follows the typical spelling of bologna and liver. Valtellina the recall in contrast the "pinzoccheri", noodles with buckwheat flour, cooked with potatoes, cabbage, leeks and other vegetables baked with cheese and scemut Bitto, the "chisccioo" salted pasta stuffed with cheese and ; characteristic sciatt fritters, "disheveled.

Milano: risotto, and chop cassoeula

Milan has a gastronomic history, the chief town of Lombard is famous throughout the world mainly for two courses: "il risotto alla milanese" and "Le costolette" "chop," merita to recall the legend that circulates on the birth of the famous risotto saffron, it is said that towards the end of '500, a young apprentice glazier who was called to the capital to work in stained glass restoration Duomo, the boy had a mania unusual, underground That a bunch of saffron the filling of All Colors devenían used to paint the glass. "Metro Saffron also terminated at the plate when it comes," he told colleagues. Upon completion of the work to celebrate, Just behind the Duomo , The wedding of the daughter of Master Glazier and the young apprentice, probably already unnerved by the kindness libations of wine, decides to make true the prophecy of your friends and spread the saffron rice served at the table. Born in this way, according to tradition, the risotto alla millanese that quickly spread throughout the city and the rest of Lombardy. The goodness of this dish depends mainly on proper preparation and in particular the perfect union of rice with fried garlic and onions first. It is noteworthy that the risotto is a dish difundidísimo throughout Lombardy and is prepared in the provinces of thousands of different ways.

The "cassoeula" is presented as the popular dish, typically winter, nutrient and economic development: various cuts of pork, is cooked with cabbage, carrots, celery and onion. Curious is the legend that tells of the origin of this dish, because in effect increasing the time of English rule in Milan When a English officer fell in love with a beautiful villager Milan and showed the combination of cooking meat pork and cabbage. The woman was then working as a cook with one of the most noble city families and one day, to save his job, he risked the preparation of this new recipe. The cassoeula like quickly and rapidly became one of the dishes spread of the Lombard capital. Another dish that is worth quoting Milanés is the fact of rice to Milan, the "Vitello tonnato" tonet vitel-and busecca, tripe soup made mostly with giblets.

A very famous cheese is the mascarpone, cream, cream derived from milk, no cheese contrasts Lombardo king is undoubtedly the gorgonzola, which takes its name from the namesake city not far from Milan . In Lombard culinary tradition found two of the most popular traditional sweets at religious festivals: "il panettone Birthday" Christmas sweet bread, "real symbol of Milan , and the" Colomba Pasquale, "Easter-dove; We must remember also the "cake Sbrisolma" mantovana typical specialty. Sardegna

Proud of its own isolation, Sardegna Region probably less "Italian" that make up the country. Sardinian civilization has its prehistoric roots sink into the Euro-African body, for centuries past the island under the control of Roman, Byzantine, Pisan, Genoese, Arabic, Italian and English finally, and all these people have left a sign on the Obvious local culture, a The English, for example, should be introduced into the island's olive product of the Iberian Peninsula that is now called "pot armanu" dialect name probably derives from the English "brother", also the "Cordula pisciuri cun, the English lamb, and the Sardinian" pisciuri "-pea-; of the Arabs, Islanders have inherited the species and the Sardinian version of couscous, there has taken the name of "bark" and differs from the original version with a sauce of vegetables and ground meat. All these influences from the rulers that followed over time have not prevented the Sardinians to keep jealously, though in the cuisine, its own traditions, archaic.

The kingdom of bread

Feeding the island is based on the simplest elements: bread, milk, meat and cheese. The bread is properly the most typical Sardinian cuisine. The food product Sardegna symbol is "carasau panel, also called strawberry or pistoccu" but better known as carta da musica ", given the similarity with the parchment on which were formerly written sacred music. It is the ancestor of today's crackers, in effect a subtle bread made from yeast or barley flour unleavened, made to be preserved for a long time. Traditionally it is indeed food for the herders. No all crystals of the island have this characteristic lightness and durability, the "moddizzosu" or bread tonnu "is indeed a gigantic bread may weigh 16 kg. Bread is the base of the soup is usually consumed by the shepherds. Let's talk about bread frattau "wet bread accompanied by tomato and egg soup, a kind of Pavia, and soups," ammollato panel flavored with cheese. A paste similar to the pizza is used to make "impanadas" which is pasta stuffed with meat, sausage, peas, artichoke, artichoke and olives. Beneficial and used modern irrigation systems have enabled the island to the advantages of growing vegetables: artichoke, onion, potato, eggplant, beans and tomatoes. The vegetables are used to flavor the pasta first, for the minestrone and meat dishes. As the most famous cheese, but also on the Italian mainland, is the "pecorino fiore cacio, compact pulp and sweet and spicy taste first then Optimo already as an accompaniment or as a condiment, it has become a of the most prized gastronomic symbol of Sardinia, is also high quality goat cheese, ricotta and caciocavallo.

meat cuisine is strongly influenced by the normal mode of preparation of pastors, the most widely used procedure is to spiedo or that of "carraxius" obviously buried, is a cook who digs a hole in the ground and filling it with burning coals and logs smelling, the beast will be cooked on a successive layer of myrtle, remaining pleasantly imbued with the scents of the typical local bush . Also used are the goat, pig, rabbit and Novillo. On its shores you can see very good fish dishes and seafood, a particular specialty is "il gatuccio" smoothhound, a fish of the shark family.

Preparing For sweet is widely used the almond paste, cooked grape must, fruit, honey and cheese, one of the most typical sweet tradition Sardinian are "sebadas" large cheese ravioli deep-fried and coated with honey. The most typical sweet of Nuoro is "l'aranzadas" based nougat of orange peel, toasted almonds and honey.

Valle d'Aosta

Earth

valleys, grasslands and forests dominated by permanently snow-capped peaks. This is the landscape of Valle d'Aosta , One of the most unique and fascinating regions of the peninsula, as defined by the ancient proverb "a paradiso per gli uomini, per le donne purgatory inferno per i ed a nullity." Dominated in ancient times by the people of the Salassi , Was successively colonized by the Romans who built roads, bridges and aqueducts, and founded the city of Aosta . Today Valley presents its large number of tourists two faces: that of the pristine nature and that of the progressive urbanization of some areas, in the attempt, always more difficult for more Hold finally settled and now, happily Achieving progress in safeguarding the environment.

feature valligiana gastronomic traditions are determined by the morphological aspects and in this land. Traditional economics is based on subsistence farming and the production of milk in the kitchen that covers an item valligiana important. Preparing formula is nobly fontina old, the first official documentation ascends a 1480, When your form is portrayed in a cool castle Issogne With other products typical of Valle, the name is broadcast from 1717 , When up the word "Fontina", which is written in a register of the Bishop of the municipality of Quart , or the verb-fused-proprietress is well suited to the rule of preparation of this exquisite product, found in all main dishes valligiana tradition: "the Fonduta", "The Soup", "gnocchi" and "the cutlet to the Aosta Valley." Another product based on the kitchen Della Valle is the polenta, bread dark rye flour and yeast. The chestnut, with which formerly was made bread, bacon Arnad, flavored with rosemary served on toasted black bread or polenta, salted and dried meat with him "Camoscio"-the "mocetta" - and "Stambecco"; also distributed dried pork products as "Saucisse, salsicettte di porco e Manzo, Boudin and" a kind of black pudding made of blood, pork, potato, bacon and spices.

Name the cuisine of Valle d'Aosta means taking a journey through history it is defined as absolutely poor mountain cuisine. The first dish is the risotto alla Valle Aosta, where the tontine is wife to perfection with the consistency of the rice and gnocchi alla bava, now starring with fontina cheese, cut into thin slices, this time on the gnocchi. The fontina finds its apotheosis in the fondutta, required to taste by those who are after a holiday period or simply crossing Valle d'Aosta . It is

The polenta dish daily irreplaceable valligiani's diet, it is curious to think that only after the middle of 1700 it began to grow corn in the province, in subsequent decades the polenta di granturco " , flavored with butter, fontina, meat and peas, took the the most important nutrient, especially for pastors who stayed in the valley all winter. In the Gressoney survives today still use the "polenta grassa" obviously enriched with butter and cheese. As a main course, the most widespread, is the "carbonade" simple but remarkable and exceptional personality: it is the typical stew, tomato sauce and salted dried-meat softened during cooking with a significant dose plenty of chopped onion and red wine. The name of this dish reminds the "carbone"-coal-derived stew that appears almost black actually. Impossible to dispense with the "costolette alla Valle d'Aosta, rack of veal feta stuffed with fontina and white truffle, and cooked in plenty of butter. Nor is negligible valligiana Rabbit and the "rib di vitello alla costeletta Aosta" beef ", passed in egg and breadcrumbs, fried in butter and then covered with a generous layer of fontina.

are of great substance and effect of sweets and desserts Aosta Valley tradition. Remember "il blanc manger," blancmange delicious mountain of chestnuts boiled in sugar, cocoa, rum and milk, then covered with whipped cream, also a base of sweet honey and bread crumbs, cheese and fresh blueberries, there are countless types sweet pies.

To accompany digestion in the Valley Valle d'Aosta is diffused, "il GENEPI" liquor product characteristic of a small plant called Artemisia spicata, the grass is dry with high perfume, infected in the alcohol is left to macerate for at least a year and a half, you get a optimum liquor not only as a digestive but also as an assistant utility After sightseeing in the snow.

Emilia Romagna

The Emilia - Romagna is the land of rich and imaginative cuisine. The jovial and generous people are particularly evident in the table determined color plates and intense taste, worthy of a true real people and good taste. It is proverbial hospitality of Emiliano Romagnoli, for which it is a sacred duty to feel the hospitality and true comfort. Geographically divided the region on a simple, western Emilia, with its vast plains and orchards east of Romagna, which is released along the Adriatic Sea . Dining Under the instead Emilia - Romagna is a mosaic of surprises do not allow any kind of schematization. Each city has its own specialty and very often are genuine treasures of the Italian national cuisine, say Parmesan reggiano regianito-armigiano, renowned throughout the world. A unifying element of the regional cuisine is pasta, handmade Rigorously, sharing over all rogmanole emiliano tables in the most fanciful and filled with more diverse. Bologna is famous for its tortellini stuffed with typical highlighting the taste of bologna, served with stew meat or chicken stock the powerful. The Whirlwind is probably the most popular stuffed pasta in Italy and according to tradition representatives of imitation obelisk Venus. Another first dish of the city is the tagliatelle, spaghetti-meat ragout and stuffed and baked pasta, known in Italy under the name of "lasagna", lasagna. Ferrara and Romagna are all specialists in the "cappeletti." In Ferrara the tortellini is filled with squash and cheese, taking the name of "cappellaci" While the filling of the lasagna is very often replaced with fish and prawns, shrimps, from the Adriatic . The "Tortelloni" of Piacenza are instead filled with ricotta and herbs. In Modena found the ravioli in a roasted meat; Parma is the city of "anolini" served in a sauce of ham and covered with Parmesan, and chicken lasagna Higadillos. In main courses we can find an infinite variety of specialty dishes abound base "salvaggina"-animals wild-like "Il Cinghiale and Fagiano il La Lepre" between the veggies are used particularly carrots, cauliflower and onions. Parmesan ham and two of his great specialties closely guarded treasures in terms of its Development by the inhabitants of the Emilia - Romagna . The maritime cuisine with flavors and Committed dissented from classical "brodetto," fish-broth, with calamari, fried fish, fish spiedo, cooked on charcoal or vine branch that makes him acquire a very particular aroma .

typical regional sweets are rich in ingredients and fanciful forms, remember first the "Zuppa all'emiliana", similar to the English soup, chocolate, coffee, jam, rum and alquermes; After the "tortellaci" What they eat is Carnival, with the filling of chocolate, cherry jam , walnuts and chestnuts. Various sweets are referring to the famous Emilian pasta, mention the "torta di tagliatelle" and "ravioli di San Giuseppe " Not to mention finally "Spongata di Parma" medieval sweet, pine base , nuts, spices and herbs. Marche




In Marche combine the influences of traditional food from northern and southern Italy. The taste of the kitchen Romagnole umbre and reverberate abruzzesi Laziali and clear way the recipe Marche. There are two aspects of the local cuisine, corresponding to the geographical feature of the region, that of the Earth to within And the other sea. The setting appearance of the kitchen marchigiana is donated by the nose-present in this region with a quality much appreciated-, fungi and the use of the Olive. The entrees are meat, among which is the tasty "Porchet. On the coast on the other hand you can taste a great number of fish products.

A characteristic product of the countryside Marchigiana is the truffle, white or black, used to flavor many dishes. Among meat dishes, one that symbolizes a Pesaro, is the "Tournedos alla Rossini, filet coated with ham, mushrooms, parsley, lemon and pepper; widely used child mutton Also, delicious" l'Agnello alla brace, "Lamb to the arm, the" capra alla Griglia "Grilled Goat" and "prosciutto imbottita Coniglio with"-rabbit stuffed with ham, parsley and garlic.

sweet The Mostly Marche is a dried fruit and almonds, the most typical is probably the "frustingolo, made with raisins grapes, dried figs, walnuts, almonds and dark chocolate, then the "caciuni" singular "calzoni" fill sheep cheese, sugar and lemon. Sicily

Sicilian cuisine found in the dishes of Greek origin, Arabic, English and other Mediterranean civilizations. All the people that were happening in the domination of this island have left their own mark on the local cuisine, which is why today the Sicilian cuisine is considered one of the most famous and prestigious Italian. Arab bypass are the two most famous sweets of the island: the "cassata Sicilian" and "Sorbetto" born of the union of the snow that covers the Etna Sicilian perfumadísimos With citrus. Earth

typically Mediterranean, bathed by three mares, the Sicily, has two types of crops historical importance: the olive and wheat. Favorite food or at least more consumed by the Sicilians is pasta, you say the inventors of "macaroni", one of a kind of Italian pasta best known abroad. Among the most typical dishes we remember the "macaroni Seppie him," Squid ", a characteristic black, stewed with tomatoes.

In Catania can taste Feature "Pasta alla Norma, with tomato and eggplant, so named after the composer Bellini Catania , author of the eponymous operas.

On the coast the fish is served fresh, flavored with herbs, anchovies and garlic with olive oil and capers. Especially is meessinese "impanata l '", which consists of a bundle of fresh pasta stuffed swordfish is cooked in the oven. On the whole coast is a widespread sardine fishing, spiced with raisins, pine nuts and anchovies. Meat consumption is not very high in Sicily.

Delicious is the chapter devoted to sweets and desserts, we recall the famous cassata, typical Easter sweet, which consists of bread in Spain, covered with a filling of chocolate, candied fruit, one-candied Marraschino sugar and liqueur, all topped with fruit composition, the "ripieni di ricotta cannoli, ricotta, candied orange or citrus and sugar, nougat sesame or almond.

In Sicily there is extensive especially ice cream and granite, coffee, or lemon, used usually in the morning for breakfast, over-Brioche bread rich in butter and eggs. Veneto

Beyond that art and culture Venice is the city symbol Veneto, but also by the cuisine. Venetian cuisine has a rustic home that trade with the middle and the end East, At the time of splendor Republican, have not dared a motley or to diminish his own prescription. The Venetian cuisine is not only Venetian specialties abound in the province, Treviso, Padua, Vicenza, Verona and prescriptions can offer variously famous throughout Italy for its originality and kindness. Venetian Dining

means above all to taste the fish of the Upper Adriatic. IT'S a high quality fish and almost infinite type, thanks to fantasy recipes, lends itself to more adventurous gastronomic variations. Among the main courses we have to mention the delicate risotto, made with fish, shellfish and vegetables, remember the "nero di Seppia risotto, one with shrimp, with eel, roach and Cappe, cockles and clams. It is also highly appreciated the "pastiche di pesce", consisting of lasagna with fish and crustaceans. The typical sauce to accompany fish is made with crushed garlic and parsley in olive oil and pepper Fragrant. Venetian frying, conducted with technical experts, is known to the international level; "fritto misto" classic is made with shrimp, squid and small flounder, a typical dish of Venetian cuisine is her "buttered cod, where the cod, which is actually fish stick, cooked in boiling water first skinning, and Despina then cut into small pieces attached to the olive oil, all mixed with a wooden spoon gradually beat him to finally get a wonder that mousse can be served on polenta slices like soft and warm. From The "fegato alla Veneziana" Probably what makes the specialty of today Serinissima can enjoy in almost all parts of the world, consists in making liver cut into slices and cooked in a sauce of onion oil, parsley and butter, a dish that is a must entertain During a Visit to Venice. Another famous dish is "risi e bisi, rice with peas, which opened the dining Doge of Venice on the Day of the Feast of San Marco .

Venetian cuisine in general is based on rice and corn polenta. Rice grown in the province of Verona , is prepared in dozens of different ways. It is said Veneto There are forty plates of rice base, is well combined with disparate ingredients: meat, fish and especially vegetables such as zucchini, asparagus, peas, cauliflower and products of the countryside very generous. The polenta is considered by the Venetians as a true bread, before it reached the corn was prepared with buckwheat UNIDO a millet and beans. Among the pastas we remember the "Bigoli" Noodle dark and thick, homemade, often flavored with duck sauce, is a lso quotable "Bigoli rovinazzi with i" sauce base peaks rooster. For the main dishes are widely used poultry and game. In

sweet Torreggia especially stands out for the "Pandora", the typical Christmas sweet Verona has broken the hegemony of panettone milanese "embedded in vanilla sugar can be served to the accompaniment cream or zabaione. Finally remember the nougat and dry biscuit baicoli and "zaleti."

From: Italy: "Cucina Italian / La guida ai ristoranti italiani / tipiche Cucine .