Italian cuisine is enjoyed around the world, loved for its rich creamy sauces, bold and flavorful dishes, and comforting traditional fare. What is less well understood by those outside the country’s borders is that Italian cooking varies by region. Dividing Italy along north-south lines reveals an interesting distinction between local recipes. Let’s explore the types of food prevalent in these two parts of Italy.
Signature dishes
Italy is comprised of 20 distinct regions, and the inhabitants of each area take great pride in their signature dishes. While the ingredients may be the same in neighboring regions, how the local cooks combine these into one-of-a-kind dishes is often unique. It’s not uncommon for towns to lay claim to a particular pasta sauce or stew that came from the kitchens in their communities.
Granted, geography plays a significant role in terms of what ingredients are available in the various parts of the county. For example, southern Italy’s proximity to the sea means that seafood is often on the menu. In contrast, cooks in northern Italy make frequent use of livestock like lamb, cattle, and sheep in their recipes. Where it gets interesting is how each region decides how to use these ingredients to create the most amazing and delicious dishes.
Northern Italian cuisine
The open fields and mountainous terrain characteristic of northern Italy are conducive to raising cattle, goats, and sheep. As a result, meat is plentiful, and this is reflected in the area’s cuisine. Wholesome stews, flavorful soups, hearty sausages, and appetizing veal cutlets are some of the most common dishes.
The richness continues in the range of cheeses specific to this region and the inclusion of important ingredients like chestnuts, porcini mushrooms, and truffles. Potatoes are also plentiful and are cooked in a variety of ways. Following is a look at notable foods from five northern regions of Italy.
- Aosta Valley─The impact of alpine cookery from France and Switzerland can be seen in the recipes of this region. Dishes with stewed meat, such as beef and goat, charcuterie, and cheeses are the order of the day.
- Emilia Romagna─ This region is famous for its egg pasta, handmade fresh and crafted into such fare as Tagliatelle al Ragu and lasagna Verde Alla Bolognese.
- Friuli-Venezia Giulia─Cuisine in this region blends many cultural influences including Austrian, Croatian, and Slovenian. Here, you can find sauerkraut and pickled turnip, pork sausages, prosciutto, and olive oil. Gnocchi di Prugne and Goulash Triestino are two notable dishes.
- Piedmont─This region produces wines that are world-renowned. Piedmont is revered, too, for its beef, cheeses such as Castelmango, and white truffles. Brasato al Barolo and gnocchi are enjoyed here.
- Veneto─ Encompassing the city of Venice, this region is known for polenta, risotto, and cheeses like Asiago. Baccala Montecato and Risotto all’Amarone are much-loved menu items.
Southern Italian cuisine
Being close to the Mediterranean Sea has a major impact on the cuisine of Southern Italy. Additionally, the warm, sunny weather is perfect for growing all kinds of lovely fresh produce. While tomatoes are prevalent, other varieties of vegetables like eggplant and olives and herbs such as basil are readily procured.
Kitchens in this part of Italy overflow with the aroma of anchovies, fish, mozzarella, sausage, and freshly baked crusty bread. In comparison to northern Italy, olive oil is preferred over butter for cooking and tomato sauces replace alfredo. Below is a selection of southern regions and the dishes that make them memorable.
- Basilicata—Durum wheat pasta is a staple in the kitchens of Basilicata. The costliest cheese in the country, Caciocavallo Podolico is produced here and uses cow’s milk from the area. Dishes frequently features lamb and a variety of cheeses.
- Campania—Made with mozzarella cheese, Neapolitan pizza is a signature dish in Campania. Seafood recipes also predominate with many including tasty clams. Caprese salad and spaghetti alle vongole deserve a mention.
- Puglia—Pasta, seafood, and meats like lamb make for very tempting flavors in this region. Puglia is known for Burrata cheese and producing almost half of the olive oil consumed in Italy. Panzerotti and Puccia are two examples of dishes eaten in this part of the country.
- Sardinia—This region traditionally has more atypical fare. For instance, you can sample salted fish eggs, cheese made of sheep’s milk, and a roasted suckling pig dish called Porcheddu.
- Sicily—The island of Sicily is where seafood and fresh produce, grown in the region’s rich volcanic soils of Mount Etna, take center stage on dinner tables. Cooks here combine the flavors of oregano, pistachios, and saffron to create original recipes.
In closing
Certainly, there is much more to say about the distinctive dishes that originate in the northern and southern parts of Italy. The bottom line is that no matter where you venture in the country, you’re bound to find fantastic food that features local ingredients.