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Living a Life in Colour

a guide to Italian food, wine and culture

Food

 

Food in every region of Italy is excellent, but this list will give you an idea of what foods each regional cuisine emphasizes.

Polenta concia

Polenta with cheese by Ferruccio Zanone

Valle d’Aosta: soups, cheese, polenta, meat and game, cabbage, potatoes, lardo, chestnuts, chocolate, apples and rye bread

meimanrensheng.com tagliolini al tartufo bianco-1

Tagliolini al tartufo bianco (tagliolini with white truffle)

 Piemonte (Piedmont): big French influence; grissini (breadsticks), cheese, white truffles, hazelnuts, red wine, agnolotti (stuffed pasta), risotto, chocolate, chestnuts, beef, cardoons, game, red wine and sweet peppers.

Trofie col pesto by Meimanrensheng

Trofie col pesto (trofie with pesto sauce)

 Liguria: focaccia bread, olive oil, vegetables (artichokes, zucchini, borage, etc), marjoram, pesto sauce, seafood, savoury pies and pastas

Carnaroli risotto by Javier Lastras

Carnaroli risotto by Javier Lastras

 Lombardia (Lombardy): risotto, polenta, cheese, bresaola, fresh stuffed pasta, gnocchi, costoletta alla milanese (breaded and fried veal chop), ossobuco (braised veal shank), lake fish, donkey, horse, soups and panettone

Polenta on a fogolar (traditional Friulian fireplace) by Elido Turco

Polenta on a fogolar (traditional Friulian fireplace) by Elido Turco

 Friuli-Venezia Giulia: big Central Eastern European influence; polenta, cheeses, smoked ricotta, soups, dumplings made of pumpkin, stale bread soups, or potatoes, prosciutto di San Daniele, grappa, fermented turnips, horseradish, greens, herbs, fresh and saltwater fish, seafood, gulasch (beef stew), roasted or grilled pork, beef, or lamb, fruit, nuts and spices

Pastries from Alto Adige

Pastries from Alto Adige by Rubber Slippers in Italy

 Trentino Alto Adige: Germanic influence; soups, stews, bread dumplings, polenta, mushrooms, speck, rye bread, caraway seed, cured beef, game, game birds, smoked meats, sauerkraut, potatoes, turnips, wild greens, apples, cakes, sweet breads and fruit fritters.

Carnival Bugie by Elora Daphne

Carnival Bugie by Elora Daphne

Veneto: Oriental influence; seafood, fish, rice, beans, radicchio, cheese, game birds, horse, donkey, white polenta, salt cod, bigoli (thick spaghetti), sweet and sour fish, pumpkin, asparagus and doughnuts.

Lasagne alla bolognese by Sandro Cuccio

Lasagne alla bolognese by Sandro Cuccio

Emilia Romagna: Parmigiano-Reggiano cheese, Parma ham, balsamic vinegar, fresh egg pastas, fresh stuffed pastas,  lasagna, ragu Bolognese, eels, roasted meats, mushrooms, piadina, sausages and salami.
 meimanrensheng.com pappardelle sul cinghiale  Toscana (Tuscany): beans, bread, olive oil, soups, grilled meat, steak, stews, pecorino cheese, salumi, wild boar, cabbage, mushrooms, bruschette, crostini and gelato.
 meimanrensheng.com spaghetti al tartufo di Norcia  Umbria: pork (porchetta), olive oil, black truffles, salumi, lentils, freshwater fish, roasted or grilled meat or game birds, and meat or fish in porchetta.

Vincisgrassi by Mikko Kuhna

Vincisgrassi by Mikko Kuhna

 Le Marche: seafood and fish, brodetto (fish soup), freshwater fish, meat, mushrooms, truffles, vegetables, pecorino cheese, prosciutto, skewered and roasted game birds, olive all’ascolana (fried stuffed olives), porchetta (roast pork), potacchio (stewed fish, chicken or rabbit) and vincisgrassi (lasagna with chicken livers and black truffles).
meimanrensheng.com spaghetti carbonara  Lazio: guanciale, offal (rigatoni con la pajata), coda alla vaccinara (oxtail stew), artichokes, puntarelle, agretti, misticanza (mixed salad leaves), vignarola (vegetable stew), spaghetti all’amatriciana (spaghetti tomato and guanciale),spaghetti alla carbonara (spaghetti with guanciale and egg), gnocchi alla romana (baked semolina gnocchi with butter and  cheese), saltimbocca (veal with prosciutto and sage), and porchetta (baked boned and stuffed pig).

Diavolicchi by Brigitte Wohack

Diavolicchi by Brigitte Wohack

 Abruzzo-Molise: cheese, chillies (diavolicchi), honey, cured pork, vegetables, grilled fish and seafood, lamb, pork, sausages, pastas such as maccheroni alla chitarra, spicy tomato sauce, virtù (pork, pasta, and vegetable soup), ‘ndocca ‘ndocca (pork stew) and torrone.
meimanrensheng.com pizza -10  Campania: pizza, lemons, vegetables, aubergine Parmesan (eggplant Parmesan),  tomatoes, tomato sauce, caprese salad, fish, dried pasta, spaghetti aglio olio, puttanesca, gnocchi sorrentina, cheese (especially mozzarella type cheeses), fish, seafood, spaghetti with clams, doughnuts, sfogliatella, pastiera, babà, sorbets, and limoncello.
meimanrensheng orecchiette con broccoli  Puglia (Apulia): orecchiette pasta, taralli crackers, calzone, pizzas, olive oil, shellfish (especially oysters and mussels), plum tomatoes, lamb, salamis, mozzarella, scamorza, tiella (casseroles), aubergine, tomatoes, onions, peppers, lampascioni (wild grape hyacinth bulbs), green and black olives, and desserts with honey, nuts and/or ricotta cheese.

Burrata

Burrata by Cathy Arkle

Basilicata: spicy food, pasta with tomato sauce, vegetables, beans, bread, pasta, aubergine Parmesan (eggplant Parmesan), grilled, baked or braised lamb or pork, salumi, cheese, nuts and oranges.

Chillies by Marco Lazzaroni

Chillies by Marco Lazzaroni

 Calabria: chilli peppers, seafood, lamb, pork, sausages, swordfish, beans, sweet Tropea onions, citrus including bergamot, bread, pitta bread, aubergine Parmesan (eggplant Parmesan), murseddu (a spicy beef and pork liver and offal pate), gelato, spit-roasted goat, sagne chine (lasagna with meat and hard-boiled eggs) and pasta cu’ ra muddica (pasta topped with flavoured breadcrumbs).

Sicilian blood oranges

Sicilian blood oranges by Rob Diamond

Sicilia (Sicily): citrus fruit (especially blood oranges, lemons and mandarins), artichokes, olives, almonds, pistachios, cactus pears, swordfish, tuna, calamari, red prawns, sweet and sour, spiced food, saffron, pasta, couscous, roasted meat and fish, pasta alla Norma (pasta with aubergine and tomatoes), pasta con le sarde(pasta with sardines and wild fennel), aubergine Parmesan (eggplant Parmesan), arancini (rice fritters), caponata (sweet and sour aubergine), marzipan, cannoli, cassata and fruit gelato.

Roast suckling pig by Alpha

Roast suckling pig by Alpha

Sardegna (Sardinia): pane carasau (crispbread), pecorino cheese, sheep, honey, lobster, bottarga (pressed grey mullet roe), olive oil, pasta (including malloreddus), porcetto (spit-roast suckling pig), stews, fish soups, fish, eels and desserts made of honey, nuts, spices and/or candied or dried fruit.

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