| Go to any family restaurant with Italian | | | | of Italy is home to a rich fishing tradition |
| dining in mind and you are likely to order | | | | as well as a beautiful mountainous inland |
| chicken parmesan, pasta alfredo, spaghetti | | | | landscape. This, in addition to a rich |
| and meatballs, or maybe a pizza. It is easy | | | | heritage of not only Italians, but also |
| to think that some pasta, some marinara | | | | Arabs, French, Greeks, and Spaniards, has |
| sauce, a crust of Italian bread and a glass | | | | made the island home to a diverse culture of |
| of wine is the beginning and end of Italian | | | | seafood and meat dishes spiced with fennel |
| cuisine, especially if you grew up in the | | | | and saffron. Stews and rich, hearty pastas |
| United States. There is much more than red | | | | make up a large part of the local cuisine in |
| sauce and starch on the agenda for most | | | | Sardinia, as well as sheep milk?s cheese. |
| Italian regional cuisines, and with all of | | | | |
| the various regions and cultures in the boot | | | | Emilia-Romagna is perhaps the most sought out |
| on the ocean, Italian regional cuisines have | | | | region of Italy in terms of local cuisine. It |
| as much range as your average New York City | | | | is often called the market basket of Italy. |
| block. | | | | Located in northern Italy, Emilia-Romagna is |
| | | | home to many of Italy?s most renowned dishes, |
| There is the tourist region of Tuscany, on | | | | like Prosciutto di Parma, Mortadella, |
| the northwestern coast of Italy. Tuscany is | | | | Parmigiano-Reggiano, and balsamic vinegar. |
| sought out for its simple but delicious | | | | Chefs in the Emilia Romagna region have a |
| dishes, seasoned sparingly with basil, | | | | penchant for gregarious presentation and rich |
| parsley, and thyme. Tuscan bread and a little | | | | spices. |
| bit of olive oil is a big part of the seafood | | | | |
| dishes of the Tuscan region. | | | | Much like the American idea of Chinese food, |
| | | | the American idea of Italian food is only the |
| Abruzzo, a little known treasure in the | | | | tip of the iceberg. Italian regional cuisine |
| middle eastern section of the boot mixes | | | | is marked by the country?s locality to |
| chili peppers into almost all of their | | | | northern Africa and other Mediterranean |
| dishes. Like many other regions in Italy, | | | | countries, as well as a diverse local |
| there is a mixture of mountain and seafood | | | | landscape, ranging from mountains to oceans. |
| dishes. Pasta is very often a first course, | | | | Sheppards, shopkeepers, farmers, and |
| instead of a part of a stew or entré¥(R) | | | | fisherman all contribute to one of the most |
| Most of the chefs in the Abruzzo region are | | | | diverse cultural cuisines in the world. Next |
| skilled at hand rolling their own stuffed | | | | time you are in the mood for Italian food, |
| pastas, and crepes are used in meat dishes, | | | | try something a little bit different than |
| rolled in savory sauces or put in to broths. | | | | your usual spaghetti and meatballs, maybe a |
| Polenta is enjoyed with hearty sausages and | | | | saffron seafood stew or a polenta. Rest |
| rich, meaty sauces. | | | | assured, you won?t think of the words |
| | | | ?Italian cuisine? the same again. |
| Sardinia, an island off of the western coast | | | | |