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Northern Italy
The cuisine of Piedmont region is a dynamic blend of Italian mountain specialties and strong Gallic flavors influenced by its closeness to France. Commonly used in Piedmontese foods is butter and Trifola d’Alba (white truffles). The residents of Genova are known for their seafood dishes and their Pesto Genovese, a sauce made of a paste of fresh garlic, extra virgin olive oil, fresh Italian basil leaves, pine nuts and Parmigiano Reggiano cheese.
Milan is also known for its edible contributions such as Minestrone alla Milanese and Risotto alla Milanese. Polenta has also been eaten here since the days of the Roman soldiers.
The Austro-Hungarian traditions of Trentino-Alro Adige are seen in both their blue-eyed features and their foods such as soups flavored with caraway seeds, speck (a smoke-cured prosciutto), strudels and the use of sauerkraut and vinegar in their cooking.
The cuisine of Veneto region offers simple, almost country food that is well prepared. The more well known dishes are Risi e Bisi, a porridge-like soup made with fresh peas, rice and Parmesan cheese; Pasta e Fagioli, a stew-like concoction made of tomatoes, tiny pasta and beans; plus a myriad of seafood dishes that reflect Veneto’s proximity to the Adriatic.

Central Italy
Tuscan food is simple and abundant with local produce, mellow cheeses and grilled meats. Their delicious, chewy breads are baked without salt. Another Tuscan staple: white beans cooked with sage and olive oil. Beef Steak Florentine, versions of roasted or wine-braised game and thick and hearty soups cover the table of a typical Tuscan meal.
The town of Urbino is set amid The Marches. The food is considered simpler, known for such dishes as its version of Porchetta (which stuffs pig with peppers, rosemary and garlic) and their rich version of lasagna called Vincisgrassi. The best known dish is brodetto or seafood soup which incorporates all types of fish overflowing in a saffron-infused broth.
Rome is a traveler’s delight. Food is again the typical rustic fare of Central Italy with Abbacchio (a suckling lamb seasoned with fresh rosemary), Spaghetti alla Carbonara (a bacon, egg and cheese sauced pasta), Saltimbocca (marsala braised tin slices of veal topped with ham), and Suppli al Telefono (addictive deep fried rice balls filled with mozzarella).
Pasta in Abruzzo is made using a chitarra, a rectangular device strung with thin metal wires like a guitar, hence the equipment’s name. Sheets of pasta are rolled over this to form strips. Food festivals which honor saints or simply occur to celebrate happen often. Their non-stop eating and drinking event is called the Panarda which serves people course after course of food.






Southern Italy
Ziti, short tubes of pasta eaten in Naples; and orecchiette, round indented small pastas meaning “little ears” are eaten in Apulia. Inland areas are more likely to eat meats than the coastal reagion who rely heavily upon seafood to supplement their diet of vegetables, fruits and grains. Pizzas served hot from the wood burning oven and topped with an assortment of vegetables, seafood, meats and cheeses are in stark contrast to foccacia, the flatbread of the north. Olive oil, especially extra virgin, is used in lieu of butter. Neopolitan and Campanian specialties include octopus prepared in a variety of ways, spaghetti dishes using a tomato-based fish sauce, and dishes using buffalo milk mozzarella including pizza. Pasta Puttanesca, a fiery tomato sauced spaghetti flavored with lots of garlic, capers, Gaeta olives and anchovies is a favorite. Another tasty offering is Parmigiana di Melanzane, or Eggplant Parmesan.