Italian Cuisine is a misnomer. There is no definitive Italian
cuisine. It is only Neapolitan, Roman, Sardinian, Sicilian,
Venetian, Piedmontese, Tuscan, or whatever. Tastes and flavors
change every few hundred kilometers to offer you a cornucopia of
delights for your taste buds. But certain ingredients are common:
add large potions of natural produce of the region. Stir these in
earthy flavors. Garnish the marvelous single pasta base with
countless types of meat, fine fish, fragrant cheeses and all types
of pulses. Add the inimitable formula of flavors and aroma, cooking
times and mix all these with passion. Voila -your taste buds sit up
and take notice!
Rome
Feast on such specialties as zuppa di pesce (a soup or stew of
various fish, cooked in white wine and flavored with herbs),
cannelloni (tube-shaped pasta baked with any number of stuffings).
Sink your teeth into riso col gamberi (rice with shrimp, peas, and
mushrooms, flavored with white wine and garlic), scampi alla
griglia (grilled prawns). Tickle your taste buds with quaglie col
risotto e tartufi (quail with rice and truffles), lepre alla
cacciatore (hare flavored with tomato sauce and herbs). You will be
bowled over by the variety and sophistication.Tuscany
The superb local olive oil is the medium- and the soul of Tuscan
cooking. It is the base, the flavor, and the health factor in these
parts. Myriad tomato-based sauces flavor the typical Tuscan pastas
- pappardelle and penne .Taste the succulent yet strong cheeses
such as Gorgonzola, fontina, and parmigian that the Tuscans are
extremely fond of.Lombardy
Discover the original, world famous cotoletta alla Milanese here.
Osso buco does not lag too far behind. Cooked with the shin bone of
veal in a sauce and served with rice and peas, it releases its
flavors as soon as your molars sink into these. Top it up with
Risotto alla Milanese where large helpings of rice are always
combined with heaps of Parmigiano-Reggiano cheese. Continue your
journey into the core of gastronomic delights with Polenta, a
cornmeal mush that's "more than mush,"!Piedmont
Savor the difference here as you sink your teeth into such
veritable delights as bagna cauda, garlic, butter, and anchovies
that is enjoyed by dipping uncooked fresh vegetables. Even Fonduta
packs a tasty punch.Liguria
The Sea rules the region's life and sea- creatures its tables.
Delight in the bouillabaisse, a burrida exquisitely flavored with
spices. Even pesto, a "mere" sauce made with fresh basil, garlic,
cheese, and walnuts and used to dress pasta, fish, and many other
dishes ,never fails to beguile your palate. Emilia-Romagna
Swoop into the heart of gastronomic enchantment in the towns of
Modena, Parma, Bologna, Ravenna, and Ferrara. Drool over
tagliatelle, tortellini, and cappelletti - the specialties here.
Relish mortadella, the best-known sausage of the area and the
equally famous cotoletta alla Bolognese (veal cutlet fried with a
slice of ham or bacon). The famous cheese Parmigiano-Reggiano is a
distinctive treat. Campania
The Neapolitan theme has been overdone in the West, turning g up in
most tables at every restaurant. Spaghetti with clam sauce, pizzas,
and much of the Neapolitan cuisine , however ,taste much better
here with fresh flavors most tongues have not yet tasted.
Mozzarella, or buffalo cheese, though over done- is still a
classic. And don't forget the mixed fish fries, done a golden
brown- its a delectable treat every time! Sicily
Like its people, Sicilian cuisine sizzles with strong flavors. A
staple of maccheroni con le sarde (spaghetti with pine seeds,
fennel, spices, chopped sardines, and olive oil) makes you want for
more. Ferret out the delectable fresh Fish and involtini siciliani
(rolled meat with a stuffing of egg, ham, and cheese cooked in
bread crumbs) among the meat dishes. The ice creams, called gelato
could be your parting treat, but the taste stays forever.
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