Southern
Italy and IslandsMost of the basic elements such as olive oil, wine, cheese, grains, fruits and vegetables originated in other places but came to be known as the Mediterranean diet assumed its enduring character in Italy's south. The Mezzogiorno, as it's often called, was a garden of the Greeks and Romans. The most celebrated foods and wines of the ancient world were produced in these sunny lands at the heart of the Mediterranean.
Olive oil is fundamental but the symbol of southern cooking, curiously enough, came to be the tomato, which arrived with peppers, beans and potatoes from America. The pomodoro found a promised land alongside the eggplant from Asia, the melanzane that distinguishes the "parmigiana" classics of Campania and many other dishes. The irresistible piquancy of southern food comes from herbs and spices, above all the tangs of garlic and chili peppers.
Few places in the Mezzogiorno are known for deluxe restaurants or traditions of haute cuisine. Feasting is reserved for holidays and truly special occasions. The genius of southern cooking lies in the local individuality of everyday fare, the pure and simple preparations of foods whose flavors, aromas and colors capture the essence of the Mediterranean.
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Northern
Italy The eight regions of what is loosely defined as northern Italy boast the nation's highest... see more |
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Central
Italy Art and literature have emphasized the extravagant banquets of Renaissance courts... see more |
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Southern
Italy and Islands Most of the basic elements, olive oil, wine, cheese, grains, fruits... see more |
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Italian
Cookbooks Visit Barnes and Noble Booksellers online for a wide variety of Italian cookbooks... see more |