Articles Index
La Cucina Toscana
At first glance Tuscan food appears simple: Not much in the way of spices other than pepper, few sauces or seasonings other than olive oil, and only a minimum of herbs. Even the bread is unsalted....
La Cucina Pugliese
Puglia's cooking is classic Mediterranean, with an abundance of olive oil and fish, coupled with bread and wine. Delightful.
La Cucina Molisana
Molise is in large part mountainous, and has a cuisine that draws heavily on farming traditions, with seasonal vegetables and pork.
La Cucina Calabrese
Calabrian cooking is rich and quite varied, nicely balancing fish, meats and vegetables. Because of the climate Calabresi are adept at preserving foods too.
La Cucina Umbra
Umbria's cooking is one of the most local of all Italian cuisines, in the sense that the Umbrians have stayed true to tradition, feeling little need for ingredients or procedures introduced from elsewhere.
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!
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.
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!
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.
La Cucina Marchigiana
The cooking of the Marches was once known for its frugality, though things have improved, and now cooks artfully interweave land and sea in their recipes.
La Cucina della Basilicata
Despite its long coastline, the traditional cuisine of Basilicata focusses inland, with vegetables and meats playing a predominant role. People have been seeking out Luganeghe, Basilicata's sausages, since Roman times.
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.
La Cucina Abruzzese
The Abruzzo is one of the wilder regions of Italy, with craggy mountains inland and beautiful coastlines. It was isolated in the past, but has become a mecca for hikers, skiers, and vacationers, who come to enjoy both the foods and the land.
La Cucina Sarda
Though Sardinia is a major island, the cuisine is distinctly continental, with an emphasis on meats, dairy products, and vegetables.
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.
La Cucina Laziale
The cooking of Lazio is in essence the cooking of Rome. The Eternal City dominates the region now and did so to an even greater degree in the past. As a result the city became the depository of all of Lazio's local culinary traditions, including some one might not expect, for example that of the Roman Jewish population, part of which arrived before Paul.
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.
La Cucina Siciliana
Sicilian Cuisine is one of Italy's most sophisticated and certainly the most eclectic; almost every people to sail the Mediterranean -- the Greeks, Romans, Carthaginians, Arabs, Normans, Spaniards, and even the English -- has visited, bringing new ingredients and ideas that the long-term residents adapted and reworked.
La Cucina Campana
Campania boasts one of Italy's most elegant and refined cuisines. It's also one of the best-known worldwide, thanks to the tremendous number of Neapolitans who emigrated in the last century. Pizza, arguably the most popular food on the planet, is Neapolitan...
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...