| The pleasures and love of Italian cuisine are | | | | gnocchiSecondo Piatto (Second Course) usually |
| known the world over. Italian cookery and | | | | meat or fishContorno (Side Dish) vegetables |
| recipes vary from region to region, and on | | | | or salad to accompany the meatDolci (Sweet) |
| the whole it is very healthy and nutritious, | | | | Fresh fruit is usually eaten as the preferred |
| using natural ingredients that are in | | | | optionBread is also usually always eaten |
| season.Most traditional and 'speciality' | | | | alongside the meal.North of ItalySome |
| dishes as we know today, are on the whole | | | | original and unique types of ingredients and |
| derived from simple peasant cookery, for | | | | cooking originated from the north; Balsamic |
| example the Pizza, which could be found a | | | | vinegar (Modena), pesto (Liguria), and |
| couple of centuries ago on the streets of | | | | tortellini (Bologna) to name but a few! Other |
| Naples being sold by street vendors to those | | | | food characteristically eaten in the North is |
| that had no cooking facilities of their own | | | | Polenta, that can be eaten in many different |
| at home.Although there are essential | | | | ways, e.g fried and even in a polenta cake. |
| ingredients that every Italian kitchen should | | | | Dishes in the North tend to be a bit |
| have, (including basil, garlic and olive | | | | 'heavier' than that in the South, (think the |
| oil!), the most important ingredients are | | | | ingredients used for Spaghetti Carbonara |
| passion and creativity.Italians take great | | | | compared to the classic healthier and lighter |
| pride and pleasure in their food, and cooking | | | | tomato sauces of the South!)Central |
| and eating habits can vary from region to | | | | ItalyCentral Italy is very diverse, and such |
| region, even from village to village. Each | | | | regions as Rome, Florence and have little in |
| place has their own unique dishes and | | | | common. Some examples to be found all around |
| ingredients, and even the traditional dishes | | | | central Italy are Porchetta (pig stuffed with |
| that are so popular all over Italy are cooked | | | | rosemary and fennel), pork, lamb, black |
| in different ways depending which region you | | | | truffles and porcini mushrooms.South |
| go to. For example, if you eat a lasagne from | | | | ItalyCharacterized by the abundance use of |
| Naples, it doesn't have the bechamel sauce as | | | | fish, aubergines, peppers, olives, the spicy |
| you would expect in the more traditional | | | | ingredient pepperoncino, and first and |
| lasagne. It also has small meatballs (or | | | | foremost the tomato, which has a huge |
| polpette)as oppposed to mince, and also | | | | industry in Naples. In the Naples and |
| salami and eggs.The different regional | | | | Campania regions, there is some Spanish and |
| cooking depends on a number of factors, not | | | | French influence to be found in the cookery. |
| only as to what ingredients are most abundant | | | | Pizza and pasta are especially popular and |
| each region, but also historical factors. | | | | traditional, the Pizza Margherita having been |
| Naples, for example, was founded by the | | | | born in Naples. In Apulia, they have a diet |
| Greeks, and this had some influence on the | | | | rich in fish (mussels and oysters being a |
| Neapolitan way of life. Not only in the | | | | speciality)and vegetables. The orecchiette |
| language and music, but also in the | | | | (little ears)pasta is also from Apulia.Buon |
| cookery.Traditional Italian MenuAntipasto | | | | Appetito!Juliana de Angelis is a travel |
| (Appetizer) e.g. salami, or bruschettaPrimo | | | | writer about Italy... |
| Piatto (First Course) usually pasta or | | | | |