The international reputation of authentic Italian cuisine, not canned spaghetti and pizza, is comparable to French cuisine. Although authentic Italian cuisine is unique to each region, there are some common traits that make it stand out from other Mediterranean cultures.
Italian cuisine is not suitable for vegetarians. Most of the dishes in it rely on meat. In the Umbria, Marche, and Basilicata areas, Italians eat a lot of sausage and pork. The best bacon is found in Northern Italy. Wild boar and suckling pork are common meals on the island of Sardinia in Italy. In the countryside, lamb and mutton are also very popular meats.
Italians are best known for their cured meats, also known locally as “salumi”. As cured meats, beef, pork, veal, and even goat can be eaten. They are an Italian national staple. Curing meat has been a skillfully mastered by the Italians. They use salt, smoke, and air-drying methods. Salumi can be made from whole cuts of meat like prosciutto and culatello or from minced or ground meats compressed into containers such as sausages or salami.
Italians are proud of their cheeses just as much as the French are of their meats. Italy has many cheeses named after their towns, similar to French cheeses. Parmigiano Reggiano and mozzarella are two of the most well-known Italian cheeses. Campania is home to the best mozzarella, which is made from water buffalo milk and not cow’s milk. The Reggio Emilia region, Modena, Parma and Bologna regions are home to Parmigiano Reggiano cheese, which tastes nothing like the powder that comes in a green can. Other Italian cheeses that are produced in the Lombardy region include taleggio and robiola, crescenza, and gorgonzola.
Although breads and pastas are prepared differently depending on where they are from, these foods still make up the majority of Italian meals. Emilia-Romagna is the region known for being the pasta capital of Northern Italy. Here, the same sweet flour can also be used to make rich breads. Bologna is the origin of many pastas such as lasagna, tortellini and tagliatelle. Lazio is home to heavier pastas. Risotto, a traditional Lombardy rice dish, is not a pasta. It’s a staple in Italian cuisine. It is a staple food in Italy that breads and pastas are served large quantities at lunch and dinner. This can also be attributed to the abundance of butter and cream in the ingredients.
Italian cuisine can be distinguished by its Northern and Southern counterparts. Southern Italy’s cuisine focuses on pasta, with sauces of olive oils and tomatoes. Shellfish, lamb, and pork are all good sources of protein, as well as provolone, mozzarella, and other cheeses. Northern Italian cuisine includes pasta as well as rice (arborio), and corn (for the polenta). Entrees contain more beef and veal. Sauces are cream-based, and include many types of cheese made from milk.
An Italian meal typically includes an appetizer (antipasto, or “before the pasta”) and two main courses (primo or secondo). These are served with side dishes or salads (contorno), and fruit and cheese (formaggio or frutta) at the end. It’s time to take a nap after a meal like that!