Italy is united only on the map. In the kitchen, it’s four distinct worlds. In the north, they love butter and risotto; in the center, olive oil and pasta with meat; in the south, tomatoes and spicy nduja; and on the islands, fish, sweets, and Arabic flavors. Choose your region and open the “Encyclopedia of Italian Cuisine.”
Where to begin?
Northern Italy
Veneto — risotto, polenta, tiramisu
Lombardy — saffron risotto, panettone
Piedmont — white truffle, Barolo wine
Liguria — pesto, focaccia
Emilia-Romagna — Parmesan, Parma ham, tortellini
Friuli-Venezia Giulia — San Daniele prosciutto
Trentino-Alto Adige — strudel, canederli
Valle d’Aosta — fondue, polenta consullia
Lombardy — saffron risotto, panettone
Piedmont — white truffle, Barolo wine
Liguria — pesto, focaccia
Emilia-Romagna — Parmesan, Parma ham, tortellini
Friuli-Venezia Giulia — San Daniele prosciutto
Trentino-Alto Adige — strudel, canederli
Valle d’Aosta — fondue, polenta consullia
Central Italy
Southern Italy
Campania — Pizza Margherita, Mozzarella, Pastiera
Puglia — Tagliatelle, Orecchiette, Burrata
Calabria — Nduja, Pepperoncino
Molise — Cavallone, Pumpkin Tortelli
Basilicata – peperone (pork sausage), stracciatelle, pancozzo
Puglia — Tagliatelle, Orecchiette, Burrata
Calabria — Nduja, Pepperoncino
Molise — Cavallone, Pumpkin Tortelli
Basilicata – peperone (pork sausage), stracciatelle, pancozzo
Islands
Still can’t decide?
Start in the North if you love cheese and risotto.
Choose the Center if you’re dreaming of a Florentine steak.
Go South if you love pizza.
Travel to the Islands if you crave sweets and the sea.
