Emilian cuisine Emilian cuisine, as in most Italian regions, is a set of cuisine that, in Emilia, is the result of almost eight centuries of autonomy of the Emilian cities, from the age of the Municipalities to the Unification of Italy, and of the role of real capital exercised for a long time by the major cities. Emilian cuisine –…

The Venetian cuisine Origins The Venetian cuisine is based on delicate but very varied flavors, which find their roots in the history and the geographic conformation of the region. The products that characterize the main dishes are the four elements consisting of rice, polenta, baccalà and beans. The Venetian cuisine First courses Rice in Veneto is cooked in forty different…

Friulian cuisine The Friulian cuisine is influenced by the morphology of the region that goes from the sea to the mountains, the diversity of the cultures and the populations that have inhabited it, contributing substantially to a differentiation of the culinary traditions. From the economic point of view, the main food districts in the second decade of 2000 are those…

Trentino and South Tyrolean cuisine Trentino cuisine The Trentino cuisine is very influenced and linked, given the many centuries of belonging to the Sacred Roman Empire, the Mitteleuropean and Italian cuisine of the north. There are three main elements that distinguish Trentino cuisine: speck, dairy products and apples Appetizers One of the most traditional things is the potato cake, often…

Lombard cuisine Due to the different historical events of its provinces and the variety of its territory, the Lombard cuisine has a very varied culinary tradition:for the first courses the Lombard cuisine ranges from risottos, to soups and stuffed pasta or cooked in broth,and to a variegated choice of main courses of meat are added to fish dishes of the…

Ligurian cuisine Ligurian cuisine consists of dishes of the culinary tradition of Liguria, a region that includes ingredients related to both local production and imports from areas with which over the centuries, the Ligurians have had frequent contacts (such as Sardinian pecorino, one of the ingredients of pesto). A poor cuisine, typical of the people of the country, of mountaineers…

Piedmontese cuisine Piedmontese cuisine is another cuisine like the Aosta Valley cuisine that is very influenced by French cuisine The Piedmontese cuisine is rich in dishes and / or typical products of the region. They range from products for sale, such as sausages and cheeses, to traditional culinary dishes. they recognized 341 Piedmontese products as “traditional”. Piedmont is the fifth…

Valdostan cuisine I decided to publish this research to explain the great Italian cultural heritage contained within the food, a lot of person can not the great diversity of food that there is between the Italian regions. It will be a journey along 20 chapters, one for each region of Italy. Ok!! let’s begin The Valdostan cuisine Compared to the…