Traditional Italian Food

 Traditional Italian Food

Italian food differs from region to region as most countries do. Especially when it comes to traditional Italian food. The locals cook with local ingredients and the influence of the land determines what grows. Monte Cimone north of Venice only has around 155 hours of sun in May. In contrast in Cagliari, Sardinia can have over 270 hours of sunshine in May.

Traditional Italian cuisine is hearty and wholesome in the north to light and refreshing in the south. It is mostly peasant food that is served around the regions. Italian food focuses on the quality and freshness of simple ingredients from the land. Before I have the mafia at my door Italian cuisine can soon be lifted to exquisite food status.

The Regions Of Traditional Italian Food

We will bring you traditional Italian food dishes from the regions so please do call again.

traditional cooking in Abruzzo

Abruzzo Italy

Abruzzo is an Italian region, east of Rome, with an Adriatic coastline and the Apennine Mountains. National parks and nature reserves cover much of its rugged interior. It also encompasses hilltop towns, dating to the medieval and Renaissance periods. 

Saint Francis Caracciolo, the patron saint of Italian chefs was born in the town, and is celebrated there yearly with a massive, gastronomical festival.

Essential Ingredients From Abruzzo

  • Saffron from  L’Aquila
  • Licorice of Atria
  • Mortadella di Campotosto (cured pork)
  • Spaghetti alla Chitarra (square shaped spaghetti)
  • Gentian Liqueur (very bitter liqueur)
  • Confetti di Sulmona (candy coated almonds)
  • Nougat/Torrone (chocolate & hazelnut nougat)
Tuscany sunset over a field

Tuscana (Tuscany)

Located in the central region of Italy, Tuscany boasts stunning countryside, a beautiful coastline and culture aplenty in its capital city, Florence. And that’s before you get to the food. They love their bread and it is used in many dishes

A Typical Recipe From Abruzzo

Dishes From Northern Italy

Polenta

A typical ingredient of Northern Italy, polenta was plentiful and used in many Italian peasant recipes. The original Polenta took over 45 minutes to cook and absorbed 4 to 5 times its volume in water. Today we have par cooked polenta which is much easier to cook with.

Think a little like mashed potato. It is cooked using boiling water and its constancy can be like porridge. Personally I cook it in chicken stock and add plenty of parmesan cheese, sometimes I also add truffle oil to flavour it.

It can also be allowed to dry and then cut into chips then quickly fried to make polenta chips. It can be used to accompany many a dish

Types Of Italian Pasta

Well know through the world as probably the best pasta makers they have a different shape for every type of dish

BASILICATA

CALABRIA

CAMPANIA

EMILIA ROMAGNA

FRIULI VENEZIA GIULIA

LAZIO

LIGURIA

LOMBARDIA

MARCHE

MOLISE

PIEMONTE

PUGLIA

SARDEGNA

SICILIA

TOSCANA

TRENTINO ALTO ADIGE

UMBRIA

Guanciale

Guanciale (Italian pronunciation: [ɡwanˈtʃaːle]) is an Italian cured meat product prepared from pork jowl or cheeks. Its name is derived from guancia, the Italian word for ‘cheek’

Guanciale may be cut and eaten directly in small portions, but is often used as an ingredient in pasta dishes such as spaghetti alla carbonara and sauces like sugo all’amatriciana.

It is a specialty of central Italy, particularly Umbria and Lazio.

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VALLE D’AOSTA

VENETO

We are traveling to Lake Garda this May to sample the delights of the region and I will share my experience with you

What Are The Top 10 Italian Ingredients

  1. Tinned plum tomatoes
  2. Parmesan / Grand Pandamo
  3. Pasta  / All variations
  4. Garlic
  5. Olive Oil
  6. Olive
  7. Mozzarella
  8. Prosciutto

Famous Italian Dishes

  1. Lasagne
  2. Spaghetti Bolognese 
  3. Pasta
  4. Osso buco alla Milanese
  5. Ribollita
  6. Saltimbocca
  7. Tiramisu
  8. Pizza
  9. Arancini Balls
  10. Meatballs
  11. Calazone
  12. Risotto
  13. Gnocchi
  14. Fritta
  15. Traditional Italian Ragu

Ribollita

Traditionally considered as cucina povera, or poor man’s food, the ribollita was created by servants who collected unfinished food, such as bread and vegetables, from their masters before boiling these items in water to make a meal