Much of the island's cuisine encourages the use of fresh vegetables such as eggplant, peppers, and tomatoes, as well as fish such as tuna, sea bream, sea bass, cuttlefish, and swordfish. In Trapani, in the extreme western corner of the island, North African influences are clear in the use of various couscous based dishes, usually combined with fish.[75] Mint is used extensively in cooking unlike the rest of Italy.
Traditional specialties from Sicily include arancini (a form of deep-fried rice croquettes), pasta alla Norma, caponata, pani ca meusa, and a host of desserts and sweets such as cannoli, granita, and cassata.[76]
Typical of Sicily is Marsala, a red, fortified wine similar to Port and largely exported.[77][78]
Before the Council of Trent in the middle of the 16th century, the region was known for the simplicity of its peasant cuisine. When the prelates of the Catholic Church established there, they brought the art of fine cooking with them. Later, also influences from Venice and the Austrian Habsburg Empire came in.[79]
The Trentino subregion produces various types of sausages, polenta, yogurt, cheese, potato cake, funnel cake, and freshwater fish. In the Südtirol (Alto Adige) subregion, due to the German-speaking majority population, strong Austrian and Slavic influences prevail. The most renowned local product is traditional speck juniper-flavored ham which, as Speck Alto Adige, is regulated by the European Union under the protected geographical indication (PGI) status. Goulash, knödel, apple strudel, kaiserschmarrn, krapfen, rösti, spätzle, and rye bread are regular dishes, along with potatoes, dumpling, homemade Trentino subregion produces various types of sausages, polenta, yogurt, cheese, potato cake, funnel cake, and freshwater fish. In the Südtirol (Alto Adige) subregion, due to the German-speaking majority population, strong Austrian and Slavic influences prevail. The most renowned local product is traditional speck juniper-flavored ham which, as Speck Alto Adige, is regulated by the European Union under the protected geographical indication (PGI) status. Goulash, knödel, apple strudel, kaiserschmarrn, krapfen, rösti, spätzle, and rye bread are regular dishes, along with potatoes, dumpling, homemade sauerkraut, and lard.[79] The territory of Bolzano is also reputed for its Müller-Thurgau white wines.
Simplicity is central to the Tuscan cuisine. Legumes, bread, cheese, vegetables, mushrooms, and fresh fruit are used. A good example of typical Tuscan food is ribollita, a notable soup whose name literally means "reboiled". Like most Tuscan cuisine, the soup has peasant origins. Ribollita was originally made by reheating (i.e. reboiling) the leftover minestrone or vegetable soup from the previous day. There are many variations but the main ingredients always include leftover bread, cannellini beans, and inexpensive vegetables such as carrot, cabbage, beans, silverbeet, cavolo nero (Tuscan kale), onion, and olive oil.
A regional Tuscan pasta known as pici resembles thick, grainy-surfaced spaghetti, and is often rolled by hand. White truffles from San Miniato appear in October and November. High-quality beef, used for the traditional Florentine steak, come from the Chianina cattle breed of the Chiana Valley and the Maremmana from Maremma.
Pork is also produced.[80] The region is well-known also for its rich game, especially wild boar, hare, fallow deer, roe deer, and pheasant that often are used to prepare pappardelle dishes. Regional desserts include panforte (prepared with honey, fruits, and nuts), ricciarelli (biscuits made using an almond base with sugar, honey, and egg white), necci (galettes made with chestnut flour) and cavallucci (cookies made with almonds, candied fruits, coriander, flour, and honey). Well-known regional wines include Brunello di Montalcino, Carmignano, A regional Tuscan pasta known as pici resembles thick, grainy-surfaced spaghetti, and is often rolled by hand. White truffles from San Miniato appear in October and November. High-quality beef, used for the traditional Florentine steak, come from the Chianina cattle breed of the Chiana Valley and the Maremmana from Maremma.
Pork is also produced.[80] The region is well-known also for its rich game, especially wild boar, hare, fallow deer, roe deer, and pheasant that often are used to prepare pappardelle dishes. Regional desserts include panforte (prepared with honey, fruits, and nuts), ricciarelli (biscuits made using an almond base with sugar, honey, and egg white), necci (galettes made with chestnut flour) and cavallucci (cookies made with almonds, candied fruits, coriander, flour, and honey). Well-known regional wines include Brunello di Montalcino, Carmignano, Chianti, Morellino di Scansano, Parrina, Sassicaia, and Vernaccia di San Gimignano.
Many Umbrian dishes are prepared by boiling or roasting with local olive oil and herbs. Vegetable dishes are popular in the spring and summer,[81] while fall and winter sees meat from hunting and black truffles from Norcia. Meat dishes include the traditional wild boar sausages, pheasants, geese, pigeons, frogs, and snails. Castelluccio is known for its lentils. Spoleto and Monteleone are known for spelt. Freshwater fish include lasca, trout, freshwater perch, grayling, eel, barbel, whitefish, and tench.[82] Orvieto and Sagrantino di Montefalco are important regional wines.
Valle d'Aosta
In the
Aosta Valley, bread-thickened
soups are customary as well as
cheese fondue, chestnuts, potatoes, rice.
Polenta is a staple along with
rye bread, smoked
bacon, Motsetta (cured chamois meat), and game from the mountains and forests. Butter and cream are important in stewed, roasted, and braised dishes.
[83] Typical regional products include
Fontina cheese,
Vallée d'Aoste Lard d'Arnad, red wines and
Génépi Artemisia-based liqueur.
[84]
Veneto
Venice and many surrounding parts of Veneto are known for risotto, a dish whose ingredients can highly vary upon different areas. Fish and seafood are added in regions closer to the coast while pumpkin, asparagus, radicchio, and frog legs appear farther away from the Adriatic Sea.
Made from finely ground maize meal, Venice and many surrounding parts of Veneto are known for risotto, a dish whose ingredients can highly vary upon different areas. Fish and seafood are added in regions closer to the coast while pumpkin, asparagus, radicchio, and frog legs appear farther away from the Adriatic Sea.
Made from finely ground maize meal, polenta is a traditional, rural food typical of Veneto and most of Northern Italy. It may be included in stirred dishes and baked dishes. Polenta can be served with various cheese, stockfish, or meat dishes. Some polenta dishes include porcini, polenta is a traditional, rural food typical of Veneto and most of Northern Italy. It may be included in stirred dishes and baked dishes. Polenta can be served with various cheese, stockfish, or meat dishes. Some polenta dishes include porcini, rapini, or other vegetables or meats, such as small song-birds in the case of the Venetian and Lombard dish polenta e osei, or sausages. In some areas of Veneto it can be also made of a particular variety of cornmeal, named biancoperla, so that the color of polenta is white and not yellow (the so-called polenta bianca).
Beans, peas, and other legumes are seen in these areas with pasta e fagioli (beans and pasta) and risi e bisi (rice and peas). Venice features heavy dishes using exotic spices and sauces. Ingredients such as stockfish or simple marinated anchovies are found here as well.
Less fish and more meat is eaten away from the coast. Other typical products are sausages such as Soppressa Vicentina, garlic salami, Piave cheese, and Asiago cheese. High quality vegetables are prized, such as red radicchio from Treviso and white asparagus from Bassano del Grappa. Perhaps the most popular dish of Venice is fegato alla veneziana, thinly-sliced veal liver sauteed with onions.
Squid and cuttlefish are common ingredients, as is squid ink, called nero di seppia.[85]Less fish and more meat is eaten away from the coast. Other typical products are sausages such as Soppressa Vicentina, garlic salami, Piave cheese, and Asiago cheese. High quality vegetables are prized, such as red radicchio from Treviso and white asparagus from Bassano del Grappa. Perhaps the most popular dish of Venice is fegato alla veneziana, thinly-sliced veal liver sauteed with onions.
Squid and cuttlefish are common ingredients, as is squid ink, called nero di seppia.[85][86] Regional desserts include tiramisu (made of biscuits dipped in coffee, layered with a whipped mixture of egg yolks and mascarpone, and flavored with liquor and cocoa[87]), baicoli (biscuits made with butter and vanilla), and nougat.
The most celebrated Venetian wines include Bardolino, Prosecco, Soave, Amarone, and Valpolicella DOC wines.
Traditional meals in Italy typically contained four or five courses.[88] Especially on weekends, meals are often seen as a time to spend with family and friends rather than simply for sustenance; thus, meals tend to be longer than in other cultures. During holidays such as Christmas and New Year's Eve, feasts can last for hours.[89]
Today, full-course meals are mainly reserved for special events such as weddings, while everyday meals include only a first or second course (sometimes both), a side dish, and coffee. The primo (first course) is usually a filling dish such as risotto or pasta, with sauces made from meat, vegetables, or seafood. Whole pieces of meat such as sausages, meatballs, and poultry are eaten in the secondo. Italian cuisine has some single-course meals (piatto unico) combining starches and proteins. Contorni of vegetables and starches are served on a separate plate and not on the plate with the meat as is done in northern European Style serving.
Today, full-course meals are mainly reserved for special events such as weddings, while everyday meals include only a first or second course (sometimes both), a side dish, and coffee. The primo (first course) is usually a filling dish such as risotto or pasta, with sauces made from meat, vegetables, or seafood. Whole pieces of meat such as sausages, meatballs, and poultry are eaten in the secondo. Italian cuisine has some single-course meals (piatto unico) combining starches and proteins. Contorni of vegetables and starches are served on a separate plate and not on the plate with the meat as is done in northern European Style serving.
Each type of establishment has a defined role and traditionally sticks to it.[90]
Establishment
|
Description
|
Agriturismo
|
Working farms that offer accommodations and meals. Sometimes meals are served to guests only. According to Italian law, they can only serve local-made products (except drinks). Marked by a green and gold sign with a knife and fork.[91]
|
Bar/Caffè
|
Locations which serve coffee, soft drinks, juice and alcohol. Hours are generally from 6am to 10pm. Foods may include croissants and other sweet breads (often called 'brioche' in Northern Italy), panini, tramezzini (sandwiches) and spuntini (snacks such as olives, potato crisps and small pieces of frittata).[91]
|
Birreria
|
A bar that offers beer; found in central and northern regions of Italy.[91]
|
Bruschetteria
|
Specialises in bruschetta, though other dishes may also be offered.
|
Frasca/Locanda
|
Friulian wine producers that open for the evening and may offer food along with their wines.[91]
|
Gelateria
|
An Italian ice cream shop/bar that sells gelato. A shop where the customer can get his or her gelato to go, or sit down and eat it in a cup or a cone. Bigger ice desserts, coffee, or liquors may also be ordered.
|
Osteria
|
Focused on simple food of the region, often having no written menu. Many are open only at night but some open for lunch.[92] The name has become fashionable for upscale restaurants with a rustic regional style.
|
Paninoteca/Panineria
|
Sandwich shop open during the day.[92]
|
Pizzeria
|
Specializing in pizza, often with wood-fired ovens.[93]
|
Polenteria
|
Serving polenta; uncommon, and found only in northern regions.[94]
|
Ristorante
|
Often offers upscale cuisine and printed menus.[93]
|
Rosticceria
|
Fast food restaurant, offering local dishes like
|