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