Northern
ItalyThe eight regions of what is loosely defined as northern Italy boast the nation's highest standard of living and its richest diet, in terms of both abundance and variety. The plains that extend along the Po and lesser rivers from Piedmont to the northern rim of the Adriatic proliferate with grain, corn, rice, fruit, livestock and dairy products. Vineyards on slopes along the great arc formed by the Alps and Apennines are Italy's prime sources of premium wine.
Northern Italy is a paradise for cheese lovers. They may begin with Parmigiano Reggiano and Grana Padano, which account for a major share of national production, and nibble their way through blue-veined Gorgonzola, buttery Fontina, tangy Asiago and a vast array of mild, creamy, ripe and sharp cheeses, mainly from cows but also from sheep and goats.
Pasta, rice, polenta and gnocchi figure in one form or another in each region's diet, though local preferences present a study in contrasts. Fresh pasta, usually made with eggs, prevails south of the Po in Piedmont, Liguria and, most gloriously, in Emilia-Romagna. Rice dominates in the flatlands of Lombardy and Piedmont, where it is usually braised and stirred as risotto, and in the Veneto, where it is often simmered in broth in dishes that range tastily between risottos and thick soups.
Return to Bugattis Food Home Page
|
Northern
Italy The eight regions of what is loosely defined as northern Italy boast the nation's highest... see more |
 |
Central
Italy Art and literature have emphasized the extravagant banquets of Renaissance courts... see more |
 |
Southern
Italy and Islands Most of the basic elements, olive oil, wine, cheese, grains, fruits... see more |
 |
Italian
Cookbooks Visit Barnes and Noble Booksellers online for a wide variety of Italian cookbooks... see more |