Regions
Italy is divided between what is called Northern and Southern Italy. Each section is divided into multiple regions with its own uniqueness. Each region is distinctive having their own traditional recipes and even their own Italian language , referred to as dialects.
If you are lucky enough to travel all of Italy, you will see that there is more to this beautiful country than just Rome with the ever-famous pasta and pizza.
Each region is categorized and known for a particular food and even wine.
Regions of Italy
Here are some of the most famous foods and region associations.
- Abruzzo: Pasta alla Chitarra, breads
- Aosta: Fontina Cheese, Valdostana soup
- Basilicata: Meat such as Lamb, stews, Lucanica pork sausage
- Calabria: Red Hot Chili Peppers and Sundried tomatoes
- Campania: Pizza, Buffalo mozzarella, Calzone
- Emilia-Romagna: Parmigiano Reggiano, Tortellini, Balsamic vinegar of Modena
- Friuli - Venezia Giulia : Prosciutto San Daniele
- Lazio: Bruschetta, Spaghetti carbonara, artichokes alla Roman
- Liguria: Pesto Genovese
- Lombardy: Risotto, Osso bucco
- Marche: Vincisgrassi (a pasta casserole with meat sauce), flat pastas
- Molise: Cavatelli pasta with Broccoli, Fusilli pasta with Lamb
- Piemonte: Egg Pastas, Vitello tonnato
- Puglia: Extra Virgin olive Oil
- Sardinia: Seadas (pastry)
- Sicily: Caponata, Veal Marsala, Cannoli
- Trentino: Polenta, Stuffed pastas, Cabbage
- Tuscany: Pecorino cheese, Steak alla Fiorentina
- Umbria: Olive Oil, Salami, Grilled meat dishes
- Veneto: Fish based dishes ( Pasta with anchovies, risotto with black ink, Sardines)