Italy has a well-established and well-deserved reputation for producing high-quality food and delicious cuisine. Particularly suitable for pizza and pasta, Italian cuisine, also known many excellent meat and fish dishes, as well as excellent cheeses, and wonderful desserts.
It has often been noted that Italy is a country with large regional differences - and this is certainly true, and indeed the country until the year 1861 standard - and this fact is in the diversity of expression in Italyregional cuisine. It should also be noted that Italy has been invaded many times over the centuries, as well as trade in many other countries, and reflected in the national cuisine.
Some of the regional variations, you may encounter include Italian dishes:
- Northern Italy's domestic products include balsamic vinegar, Bolognese sauce (ragu), lasagna, mortadella (a heat-cured sausage, served sliced) Parmigiano (Parmesan) polenta (a dishmade from boiled cornmeal), prosciutto (ham dry) and tortellini () stuffed pasta. Rice is grown in both Lombardy and Piedmont (although different types) in these two regions to make the risotto, used.
- Tuscan cooking often offers meat, white beans and bread without salt.
- Mozzarella cheese and pizza, not to mention sfogliatelle (Italian pastries) are from Naples.
- Roman cooking often uses pecorino (cheese made from sheep's milk) and offal. Rome is also knownfor the ultra-thin pizzas.
- Calabria (the region corresponding to the "toe" of Italy) is known known for its many spicy salami.
- Sardinia is known for its prepared lamb and pecorino (sheep's milk cheese).
- Sicilian cuisine is known for its Arabic influence found in her kitchen (with the use of lemon and pistachio),) as well as for its seafood (including tuna and swordfish. Sicily is also home of gelato (ice cream) and granita (a delicious semi-frozen desserts made onSugar, water and flavorings).
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