2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Even the casual tourist will notice the difference in the culinary temptations of Northern and Southern Italy. Northerners cook with butter and sometimes cream. It is eaten mostly beef. Corn for polenta (porridge) is grown - and today these dishes appear only in the menus of hotels or expensive restaurants in the South.
The famous Italian salamis, hams and sausages come from the North, as well as the best cheeses. Parmesan cheese and Parma ham, the most famous Italian export products, are produced in Emilia-Romagna. This cuisine is quite different from the economical dishes of the poorer South. In Turin, the capital of Piedmont, nestled at the foot of the Alps, the winter is sometimes very cold. There is no smell of green spices growing on sunny hills, and olives are an imported product.
Passion for pasta
The north produces wheat - the basis of traditional homemade pasta. Bologna is the birthplace of one of the most famous pasta sauces. The cold waters of the Adriatic give the best fish in Italy, and Venetian seafood dishes are much richer than those cooked in Sicily, for example.
Local products
Smoked and dried meats
They are eaten all over Italy, but originate from the North.
1. Brezaola: smoked and dried in the open whole beef fish from Lombardy. Great as an appetizer;
2. Pepperoni: these are sweet peppers, red, green and yellow. They are found in the famous pepperoni sausages;
3. Prosciutto: in Italian it means ham, but for most foreigners it is raw smoked ham such as Parma;
4. Pancetta: patterned bacon. Italians usually season it with peppercorns and green spices, wrap it in a roll and leave it in the refrigerator before use. It can be replaced with smoked patterned bacon.
Vegetables
Cavolo nero: Tuscan cabbage;
Erbete: a young spinach-like plant from Piedmont;
Puntarelle: looks like chicory or asparagus. Crispy vegetables with a subtle bitter note;
Salads: small, tender salad leaves. They can be any - spinach, chicory or any kind of lettuce;
Sun-dried tomatoes: have a strong, concentrated aroma.
Specialties
Panettone is a fluffy Easter cake from Lombardy with an irresistible taste. In Milan, they fill the middle of it with ice cream and then the appetite can't help but wake up.
Polenta is a dish from Northeastern Italy made from corn flour, water and salt. It is very tasty with meat, fish and vegetable dishes or just with a spicy tomato sauce. It can be cut and grilled.
Pesto is a typical Ligurian sauce in northwestern Italy. Crush fresh basil and mix into a paste with garlic, olive oil and pecorino cheese. Served with pasta and adds flavor to many other dishes.
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