Northern Italian Regional Cuisines
Northern regional specialties
La Cucina del Trentino Alto Adige
Trentino Alto Adige sits astride a linguistic and cultural divide, with the northern half of the region being predominantly German, and the southern predominantly Italian. Consequently there are two cuisines to enjoy!
Trentino Alto Adige sits astride a linguistic and cultural divide, with the northern half of the region being predominantly German, and the southern predominantly Italian. Consequently there are two cuisines to enjoy!
La Cucina Veneta
The Veneto's cuisine is dominated by rice, polenta, beans, and baccalà ; the supporting cast changes from place to place within the region, and there is a great deal to discover and enjoy.
The Veneto's cuisine is dominated by rice, polenta, beans, and baccalà ; the supporting cast changes from place to place within the region, and there is a great deal to discover and enjoy.
La Cucina Lombarda
Traditional Lombard cooking features little pasta, lots of polenta and risotto, a great many slowly cooked dishes, and glorious cheeses. Lots to enjoy!
Traditional Lombard cooking features little pasta, lots of polenta and risotto, a great many slowly cooked dishes, and glorious cheeses. Lots to enjoy!
La Cucina Piemontese
Piemonte's cuisine is one of the richest and most varied of Italy, with a delightful fusion of courtly dishes and earthy peasant cuisine. It's a delight to explore.
Piemonte's cuisine is one of the richest and most varied of Italy, with a delightful fusion of courtly dishes and earthy peasant cuisine. It's a delight to explore.
La Cucina Ligure
Ligurian Cuisine is the result of harsh topography and the sea: Many vegetables, mountain herbs, little meat, and a great deal of fish. Healthy, in short.
Ligurian Cuisine is the result of harsh topography and the sea: Many vegetables, mountain herbs, little meat, and a great deal of fish. Healthy, in short.
La Cucina del Friuli Venezia Giulia
Friuli Venezia Giulia is quite distinct from much of the rest of Italy: It was an Austro-Hungarian province for many eyars, and as a result has many Mitteleuropean elements in the cuisine, including sauerkraut and strudel. But is is refined, and there's much to enjoy.
Friuli Venezia Giulia is quite distinct from much of the rest of Italy: It was an Austro-Hungarian province for many eyars, and as a result has many Mitteleuropean elements in the cuisine, including sauerkraut and strudel. But is is refined, and there's much to enjoy.
La Cucina Valdostana
Because of its location the cooking of the Valle D'Aosta is more closely related to French and German than to Peninsular Italian. The traditional Pranzo Valdostano was a substantial one course-meal, followed by bread and cheese if cheese wasn't the primary ingredient of the main course. Dinner was a soup, followed by rye bread and cheese.
Because of its location the cooking of the Valle D'Aosta is more closely related to French and German than to Peninsular Italian. The traditional Pranzo Valdostano was a substantial one course-meal, followed by bread and cheese if cheese wasn't the primary ingredient of the main course. Dinner was a soup, followed by rye bread and cheese.
La Cucina Dell'Emilia Romagna
If Campania is the source of many of the dishes we consider to be Italian, pizza for example, Emilia Romagna is the source of many of the ingredients, including Parmigiano, Prosciutto, Bologna (known as Mortadella di Bologna in Italy), Lambrusco, Aceto Balsamico, and even flat pasta. Indeed, though southerners are known for their dried pasta, Italians consider Emiliani to be the masters at making fresh pasta...
If Campania is the source of many of the dishes we consider to be Italian, pizza for example, Emilia Romagna is the source of many of the ingredients, including Parmigiano, Prosciutto, Bologna (known as Mortadella di Bologna in Italy), Lambrusco, Aceto Balsamico, and even flat pasta. Indeed, though southerners are known for their dried pasta, Italians consider Emiliani to be the masters at making fresh pasta...