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