Italian Cuisine

Saltimbocca

 As famous as Italy is known for their wine they are also famous for their contribution to international cuisine. Most people basically think that Italian food is all about tomatoes, olive oil and pasta but there are a lot more to these. We should always remember that Italy has many regions and each region (like any other countries) have certain food that is distinctive to another. Trying to make this blog short we will just go through quickly on the regional cuisine of Italy in general.

In the northern region, the people use less olive oil, tomato sauce and pasta but more butter, rice, chesse. Meat would be from rabbit, quail or grouse and shellfish from the coast and carp and trouts from streams. Some of the North's cuisine are: Prosciutto di San Daniele - a sweet cured ham, Boreto Graesano - a fish and white polenta soup, Tomaxelle - veal rolls and Coniglio in Umbido - rabbit stew, Costoletta alla Valdostana - a veal chop covered in Fontina, Minestrone alla Milanese - made with vegetables, rice and bacon, Risi e Bisi - rice and peas), Fegato alla Veneziana - calf's liver fried with onions, Cardi alla Bagna Cauda - dish of locally grown chard served with hot sauce, anchovies, garlic and white truffles. These are only some of North Italy's delicious cuisine.

In central Italy comes the olive oil, cheese, rich tomatoe sauces and cured meats. Meat would be from wild boar and beef and assorted shellfish and seafood from the coasts. Some of Central Italy's cuisine are: Fagioli all'uccelletto - beans sauted in garlic and sage with tomatoes, Cacciucco alla Livornese - fish soup, Panforte - a cake containing almonds, honey and candied fruit, Brodetto - fish stew with oil, garlic and saffron, Spaghetti alIa Carbonara with creamy egg and cheese sauce dusted with black pepper, Saltimbocca - a fillet of veal rolled in ham and flavored and served in a Marsala sauce and a lot, lot more.

Finally the southern region for rich and spicy tomatoe sauces and the best olive oil, pasta, wheat and rich seafood variety. Some of South Italy's famous cuisine are: Capretto Ripieno al Forno - a roast kid stuffed with herbs, Nduja - a soft spicy salami that can be spread on bread, Orecchiette and Bucatini pasta - both served with tomato sauce or with olive oil, garlic and cauliflower, Caponata - an antipasto made with eggplant, olives, capers and celery, Spaghetti con Bottarga with dried gray mullet roe shaved on top, Culingiones - round ravioli stuffed with spinach and cheese and Porceddu - suckling pig or suckling goat roasted outdoors over aromatic woods, and that is only to name a few.

Italians are really very passionate about their food and knowing some of them is a good start to learn more about their lifestyle. I would say I like the cuisine of the southern region but since seafood is my favorite I am open to tasting any seafood from all regions of Italy. How about you?

Photo Credit: Saltimbocca
Photographer: Celeste "Little Waltz"
Photo Link: http://www.flickr.com/photos/bankevair/