{"id":6830,"date":"2014-06-05T12:08:33","date_gmt":"2014-06-05T11:08:33","guid":{"rendered":"http:\/\/walks.friday.ie\/?p=6830"},"modified":"2024-10-21T10:14:48","modified_gmt":"2024-10-21T09:14:48","slug":"no-such-thing-as-italian-food","status":"publish","type":"post","link":"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/no-such-thing-as-italian-food","title":{"rendered":"There\u2019s No Such Thing as Italian Food (And What To Eat Instead)"},"content":{"rendered":"<p>As one of the world\u2019s most loved cuisines it might be a surprise to learn that a true Italian cuisine hardly exists. The truth is, Italian food is still largely considered by regions with each region in Italy creating its own unique cuisine based on its history, people and geography. Each region, and then province and city, adds its treasure to the national identity of Italian food, but the best option is to eat the local plates in every region \u2013 here are some of our favorites!<\/p>\n<div id=\"attachment_21888\" style=\"width: 1210px\" class=\"wp-caption alignnone\"><img decoding=\"async\" aria-describedby=\"caption-attachment-21888\" class=\"wp-image-21888 size-full\" src=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2024\/10\/Devour_Rome_Trastevere_2375.jpg\" alt=\"Close up of a typical Italian dish, carbonara.\" width=\"1200\" height=\"800\" srcset=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2024\/10\/Devour_Rome_Trastevere_2375.jpg 1200w, https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2024\/10\/Devour_Rome_Trastevere_2375-768x512.jpg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><p id=\"caption-attachment-21888\" class=\"wp-caption-text\">There&#8217;s no such thing as &#8220;Italian food&#8221;, you&#8217;ll dine differently depending on what region you&#8217;re in, tradition and local production.<\/p><\/div>\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_80 counter-hierarchy ez-toc-counter ez-toc-grey ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Table of Contents<\/p>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Toggle Table of Content\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/no-such-thing-as-italian-food\/#Lazio_including_Rome\" >Lazio (including Rome)<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/no-such-thing-as-italian-food\/#Toscana_Tuscany_including_Florence\" >Toscana (Tuscany, including Florence)<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/no-such-thing-as-italian-food\/#Veneto_including_Venice\" >Veneto (including Venice)<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/no-such-thing-as-italian-food\/#Valle_dAosta\" >Valle d&#8217;Aosta<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/no-such-thing-as-italian-food\/#Trentino-Alto_Adige\" >Trentino-Alto Adige<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/no-such-thing-as-italian-food\/#Lombardia_including_Milan\" >Lombardia (including Milan)<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/no-such-thing-as-italian-food\/#Emilia_Romagna_including_Bologna\" >Emilia Romagna (including Bologna)<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-8\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/no-such-thing-as-italian-food\/#Marche\" >Marche<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-9\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/no-such-thing-as-italian-food\/#Abruzzo\" >Abruzzo<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-10\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/no-such-thing-as-italian-food\/#Molise\" >Molise<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-11\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/no-such-thing-as-italian-food\/#Puglia\" >Puglia<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-12\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/no-such-thing-as-italian-food\/#Calabria\" >Calabria<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-13\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/no-such-thing-as-italian-food\/#Sardegna_Sardinia\" >Sardegna (Sardinia)<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-14\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/no-such-thing-as-italian-food\/#Piemonte\" >Piemonte<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-15\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/no-such-thing-as-italian-food\/#Friuli_Venezia_Giulia\" >Friuli Venezia Giulia<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-16\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/no-such-thing-as-italian-food\/#Liguria\" >Liguria<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-17\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/no-such-thing-as-italian-food\/#Umbria\" >Umbria<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-18\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/no-such-thing-as-italian-food\/#Campania_including_Naples\" >Campania (including Naples)<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-19\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/no-such-thing-as-italian-food\/#Basilicata\" >Basilicata<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-20\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/no-such-thing-as-italian-food\/#Sicilia_Sicily\" >Sicilia (Sicily)<\/a><\/li><\/ul><\/nav><\/div>\n<h2><span class=\"ez-toc-section\" id=\"Lazio_including_Rome\"><\/span><strong>Lazio (including Rome)<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>The region\u00a0of Rome and the starting place of the empire, <a href=\"http:\/\/walksofitaly.com\/blog\/rome\/food-of-lazio-and-rome-italy\" target=\"_blank\" rel=\"noopener noreferrer\">Lazio\u2019s food <\/a>history can be more than overwhelming. From the <a href=\"https:\/\/walksofitaly.com\/rome-tours\/rome-food-tour\">classic thin-crust Roman pizza <\/a>to the wealth of pasta and slow-cooked meats you\u2019ll have more than enough local, amazing choices!<\/p>\n<p>Start with pasta, perhaps trying a real macaroni and cheese, <em>cacio e pepe<\/em>, or an authentic <em>carbonara<\/em>. We suggest <em>Bucatini all\u2019amatriciana<\/em>. <em>Bucatini<\/em> is a spaghetti-like pasta with a hole through the middle. It\u2019s then mixed with <em>peperoncino<\/em>, olive oil, a bit of tomato sauce and, most importantly, <em>guanciale<\/em>.<\/p>\n<p>Commonly confused or replaced with bacon, <em>guanciale<\/em> is actually pork cheek and the only genuine way to cook amatriciana. Follow up these rich dishes with<em>, <\/em>a recipe from the popular Testaccio neighborhood in Rome. This dish is tail of a cow or <em>bue,<\/em> ox, saut\u00e9ed with oil, garlic, cloves, wine and tomato sauce. Though the cut might turn you off, don\u2019t be afraid to try \u2013 the Romans know how to cook their meat!<\/p>\n<p><strong>Delve deeper in to Roman food, traditions and culture with our <a title=\"Rome Food Tour\" href=\"https:\/\/walksofitaly.com\/rome-tours\/rome-food-tour\/\">Rome Food Tour<\/a>, exploring one of the city&#8217;s best food markets, enjoying tastings then rolling and cooking our own pizzas! For details see the <a title=\"Rome Food Tour\" href=\"https:\/\/walksofitaly.com\/rome-tours\/rome-food-tour\/\">tour page<\/a>.<\/strong><\/p>\n<div id=\"attachment_6871\" style=\"width: 616px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/walksofitaly.com\/blog\/wp-content\/uploads\/2014\/06\/5256379033_4235f5546d_b.jpg\"><img decoding=\"async\" aria-describedby=\"caption-attachment-6871\" class=\" wp-image-6871\" src=\"http:\/\/walksofitaly.com\/blog\/wp-content\/uploads\/2014\/06\/5256379033_4235f5546d_b.jpg\" alt=\"Coda alla Vaccinara in Rome\" width=\"606\" height=\"379\" srcset=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2014\/06\/5256379033_4235f5546d_b.jpg 1024w, https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2014\/06\/5256379033_4235f5546d_b-768x481.jpg 768w\" sizes=\"(max-width: 606px) 100vw, 606px\" \/><\/a><p id=\"caption-attachment-6871\" class=\"wp-caption-text\">If you like rich food, you&#8217;ll love Rome&#8217;s &#8216;coda alla vaccinara&#8217; made with ox tail. Photo by emanuele75 @Flickr.<\/p><\/div>\n<h3><\/h3>\n<h2><span class=\"ez-toc-section\" id=\"Toscana_Tuscany_including_Florence\"><\/span><strong>Toscana (Tuscany, including Florence)<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>Tuscany has a long history as farmers and cultivators and its food follows suit with inexpensive and simple, yet robust, flavors that continues today. During the feudal system farmers had to pay a tax to their landlords depending on their yield. So, when it was time for the food to be counted they started hiding some of their cheese in stacks of hay.<\/p>\n<p>Go to buy some cheese, we suggest pecorino, and you might still find it wrapped in hay. Other examples of this <em>povera cucina,<\/em>\u00a0poor cooking, is the <em>Ribollita<\/em>, a soup that uses whatever vegetable needs used as well as leftover or stale bread or the classic <em>minestra di farro, <\/em>a vegetable and spelt grain soup that has been used since the Etruscans controlled the land in and around Tuscany.<\/p>\n<p>And let&#8217;s not forget the wines. From its light\u00a0<em>Chiantis<\/em> to the meatier <em>Brunello di Montalcino<\/em>, Tuscany grows some of the best wines not just in Italy but the world and should be the first stop for wine-lovers in Italy.<\/p>\n<p>For more great, classic Tuscan meal suggestions check out our post\u00a0on <a href=\"http:\/\/walksofitaly.com\/blog\/uncategorized\/traditional-tuscan-food\" target=\"_blank\" rel=\"noopener noreferrer\">traditional Tuscan foods<\/a>.<\/p>\n<p><strong>If you&#8217;re visiting Rome and interested in Tuscan food, check out our gourmet <a title=\"Tuscany Day Trip from Rome\" href=\"https:\/\/walksofitaly.com\/rome-tours\/tuscany-day-trips-from-rome\/\">Tuscany Day Trip from Rome<\/a>, visiting vineyards and an organic farm. Or in Florence, consider our <a title=\"Florence Food Tour\" href=\"https:\/\/walksofitaly.com\/florence-tours\/florence-food-tour\/\">Florence Food Tour<\/a>, including local market visits, tastings at a number of bars, <em>enoteca<\/em><em>s<\/em> and restaurants and a local specialty you won&#8217;t soon forget&#8230;<\/strong><\/p>\n<div id=\"attachment_21829\" style=\"width: 1210px\" class=\"wp-caption alignnone\"><img decoding=\"async\" aria-describedby=\"caption-attachment-21829\" class=\"wp-image-21829 size-full\" src=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2024\/10\/Walks_Rome_Tuscany-from-Rome_0088.jpg\" alt=\"A shop owner slicing Italian cheese on a wooden board.\" width=\"1200\" height=\"800\" srcset=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2024\/10\/Walks_Rome_Tuscany-from-Rome_0088.jpg 1200w, https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2024\/10\/Walks_Rome_Tuscany-from-Rome_0088-768x512.jpg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><p id=\"caption-attachment-21829\" class=\"wp-caption-text\">Don&#8217;t pass up the opportunity to try <em>pecorino<\/em>.<\/p><\/div>\n<h3><\/h3>\n<h2><span class=\"ez-toc-section\" id=\"Veneto_including_Venice\"><\/span><strong>Veneto (including Venice)<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>It\u2019s not easy to describe the <a href=\"http:\/\/walksofitaly.com\/blog\/food-and-wine\/food-in-venice-veneto-verona-italy-travel-tips\" target=\"_blank\" rel=\"noopener noreferrer\">true cuisine of Veneto<\/a>, as it ranges from the sea fare of Venice to the inland cuisine of Verona to the Austrian-influenced cooking of northern Veneto. Not to mention that with the bustling Venetian port, spices and foreign foods often arrived there before any other region, adding new flavors and recipes to the staple Veneto fare.<\/p>\n<p>Luckily for us it just gives us more options! When in Venice order the <a href=\"http:\/\/walksofitaly.com\/blog\/venice\/budget-dining-in-venice-italy-with-cicchetti-at-bacari\" target=\"_blank\" rel=\"noopener noreferrer\"><em>cicchetti<\/em><\/a>, basically small slices of toasted bread with a taste of fish or meat on top, served hot or cold with a glass of wine. These can serve as a lunch if you order enough, as even the Venetians do, and allow you to try multiple tastes! But for dinner, order <em>le vongole. <\/em><\/p>\n<p>You can get <em>vongole, <\/em>or clams, in a pasta, on a pizza or simply as a meal in and of itself! In the alpine region order <em>polenta e uccelli<\/em> or polenta and birds, made with the small migratory birds so often found in the area. While polenta has always been a starch staple in the mountains, the birds add\u00a0a high-class touch. Finally, finish\u00a0your meal with a tiramis\u00f9, literally translated as a \u201cpick me up\u201d (which this dessert most definitely is!) and a caf\u00e9 corretto, coffee with a drop of grappa!<\/p>\n<div id=\"attachment_6846\" style=\"width: 634px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/walksofitaly.com\/blog\/wp-content\/uploads\/2014\/05\/WIT3055.jpg\"><img decoding=\"async\" aria-describedby=\"caption-attachment-6846\" class=\" wp-image-6846\" src=\"http:\/\/walksofitaly.com\/blog\/wp-content\/uploads\/2014\/05\/WIT3055.jpg\" alt=\"Cicchetti in Veneto | Italian Food\" width=\"624\" height=\"416\" \/><\/a><p id=\"caption-attachment-6846\" class=\"wp-caption-text\">Traditional cicchetti in Veneto, as seen on the Walks of Italy Venice Food Tour.<\/p><\/div>\n<p><strong>If you&#8217;re visiting Venice and interested in food, check out our <a title=\"Venice Food Tour\" href=\"https:\/\/walksofitaly.com\/venice-tours\/venice-food-tour\/\/\">Venice Food Tour<\/a>. Exploring with a local guide, you&#8217;ll visit the Rialto Fish Market, one of the oldest spice shops in the world and eat your fill of cicchetti, wine, coffee and grappa. For details see our\u00a0<a title=\"Venice Food Tour\" href=\"https:\/\/walksofitaly.com\/venice-tours\/venice-food-tour\/\/\">tour page<\/a>. <\/strong><\/p>\n<p>Check out our video <a href=\"https:\/\/www.youtube.com\/watch?v=r7Gf5V0h2RE&amp;list=PLC00FAC349753A3CF&amp;index=31\" target=\"_blank\" rel=\"noopener\">Venice Food Tour by Walks of Italy<\/a>\u00a0<em>(warning: watching this video may lead to cases of hunger, mouth-watering and wanderlust).<\/em><\/p>\n<h2><span class=\"ez-toc-section\" id=\"Valle_dAosta\"><\/span><strong>Valle d&#8217;Aosta<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>It\u2019s no secret that you\u2019ll need extra warmth and calories high up in the mountains like those in Val d\u2019Aosta. With a hearty bowl of valpelline soup, <em>zuppa della valpelline, <\/em>you can find all of the treasures of alpine cooking: fontina cheese, wheat bread, kale that grows even in the winter and butter, an ingredient used only in the north by the regions with close contact to Germany and Austria.<\/p>\n<p>This bread-based soup will be covered with a dash of cinnamon, the only \u201cluxury\u201d ingredient that has its origins from the roads connecting Valle d&#8217;Aosta to the French Alps. In Valle d\u2019Aosta it\u2019s all about the mixed cheeses like Fonduta and Fontina, try them sliced or in a dish like the <em>costoletta alla valdostana, <\/em>the\u00a0veal cutlet.<\/p>\n<p>Probably created later, after WWII, this <em>secondo<\/em> seems to be a mix between the classic Milanese cutlet (breaded and fried) and the cordon bleu by adding fresh Fontina cheese to the breaded veal creating a warm gooey here-to-stay tradition!<\/p>\n<div id=\"attachment_6902\" style=\"width: 610px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/walksofitaly.com\/blog\/wp-content\/uploads\/2014\/06\/5514585032_11e0764a21_z1.jpg\"><img decoding=\"async\" aria-describedby=\"caption-attachment-6902\" class=\"size-full wp-image-6902\" src=\"http:\/\/walksofitaly.com\/blog\/wp-content\/uploads\/2014\/06\/5514585032_11e0764a21_z1.jpg\" alt=\"A warm, gooey cotoletta alla valdostana, veal covered in fresh fontina cheese, is the perfect dish after a day touring through the lovely Val d'Aosta Alps. Photo by Jonathan Lin at flickr\" width=\"600\" height=\"411\" \/><\/a><p id=\"caption-attachment-6902\" class=\"wp-caption-text\">A warm, gooey cotoletta alla valdostana, veal covered in fresh fontina cheese, is the perfect dish after a day touring through the lovely Val d&#8217;Aosta Alps. Photo by Jonathan Lin at flickr<\/p><\/div>\n<h2><span class=\"ez-toc-section\" id=\"Trentino-Alto_Adige\"><\/span><strong>Trentino-Alto Adige<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<div id=\"attachment_6844\" style=\"width: 602px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/walksofitaly.com\/blog\/wp-content\/uploads\/2014\/05\/Canederli.jpg\"><img decoding=\"async\" aria-describedby=\"caption-attachment-6844\" class=\" wp-image-6844\" src=\"http:\/\/walksofitaly.com\/blog\/wp-content\/uploads\/2014\/05\/Canederli.jpg\" alt=\"Canederli from Trentino-Alto Adige\" width=\"592\" height=\"393\" srcset=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2014\/05\/Canederli.jpg 1024w, https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2014\/05\/Canederli-300x199.jpg 300w\" sizes=\"(max-width: 592px) 100vw, 592px\" \/><\/a><p id=\"caption-attachment-6844\" class=\"wp-caption-text\">Trentino-Alto Adige&#8217;s famous canederli &#8211; perfectly comforting Alpine food. Photo by energyhotel @Flickr<\/p><\/div>\n<p>Tucked up near the Austrian Alps, Trentino\u2019s cuisine reflects its geography. The classic <em>canederli di fegato<\/em> is the Italianized name for \u201ckn\u00f6deln.\u201d This dish will come in three or four fist-sized rolls of pasta in either a\u00a0chicken broth or a butter sauce, with vegetables according to the season and a sprinkling of grated cheese. Finish your meal with a slice of strudel, further proof that Italian cuisine is based on the region and is difficult to generically define.<\/p>\n<h2><span class=\"ez-toc-section\" id=\"Lombardia_including_Milan\"><\/span><strong>Lombardia (including Milan)<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>With the huge Pianura Piadana that covers the south of Lombardy, risotto has always been a characteristic dish. There are dozens of different risotto recipes, but when in Lombardy try the risotto allo zafferano or Saffron risotto, often known simply as <a href=\"https:\/\/walksofitaly.com\/blog\/food-and-wine\/italy-food-tours-cooking-class\" target=\"_blank\" rel=\"noopener noreferrer\">risotto Milanese<\/a>.<\/p>\n<p>The saffron that makes this \u201cyellow rice\u201d comes from the Spanish influence in the 16<sup>th<\/sup> and 17<sup>th<\/sup> centuries, which in turn borrowed the prized spice from the Arabs. Follow the risotto allo zafferano with\u00a0a classic <em>ossobuco<\/em>. This hearty dish is a precise cut of beef, the shin, leaving a hole (buco) of the bone (osso) that is wholeheartedly appreciated for the bone marrow inside.<\/p>\n<p>In Lombardy you\u2019re likely to find this dish with a surprising lemon accent, with lemons coming from Lake Garda.<\/p>\n<div id=\"attachment_6845\" style=\"width: 627px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/walksofitaly.com\/blog\/wp-content\/uploads\/2014\/05\/Osso-Buco.jpg\"><img decoding=\"async\" aria-describedby=\"caption-attachment-6845\" class=\" wp-image-6845\" src=\"http:\/\/walksofitaly.com\/blog\/wp-content\/uploads\/2014\/05\/Osso-Buco.jpg\" alt=\"Osso Buco on Risotto Milanese\" width=\"617\" height=\"413\" srcset=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2014\/05\/Osso-Buco.jpg 1024w, https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2014\/05\/Osso-Buco-768x515.jpg 768w\" sizes=\"(max-width: 617px) 100vw, 617px\" \/><\/a><p id=\"caption-attachment-6845\" class=\"wp-caption-text\">Osso Buco on Risotto Milanese. Photo by stijn @Flickr<\/p><\/div>\n<h2><span class=\"ez-toc-section\" id=\"Emilia_Romagna_including_Bologna\"><\/span><strong>Emilia Romagna (including Bologna)<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>There are few regions more <a href=\"http:\/\/walksofitaly.com\/blog\/food-and-wine\/food-from-bologna-parma-emilia-romagna-italy\" target=\"_blank\" rel=\"noopener noreferrer\">famous for food<\/a> than Emilia Romagna \u2013 its capital city, Bologna, is nicknamed &#8220;The Fat One!&#8221; Especially noted\u00a0for their homemade egg pasta, <em>le tagliatelle with rag\u00f9 alla Bolognese<\/em> is one dish that you can\u2019t pass up when in Emilia Romagna. Just be sure that the pasta is tagliatelle \u2013 there\u2019s no such thing as spaghetti al rag\u00f9! By now \u201calla Bolognese\u201d is practically synonymous with a rich flavor and you can be sure that your meal will have a generous amount of sauce and seasons.<\/p>\n<p>Follow up your pasta with <em>cotechino e lenticchie<\/em>, or boiled sausage and lentils. Around since the 16<sup>th<\/sup> century, it\u2019s likely that it came from the farmer\u2019s wisdom to use every part of the pig, in this case the pork rinds.<\/p>\n<p>Pair this hearty dish with a slightly sparkling red wine like Lambrusco from Modena or Grasparossa from Castelvetro. Other regional delicacies include Parmigiano Reggiano, prosciutto and handmade stuffed pasta (tortellini).<\/p>\n<div id=\"attachment_6847\" style=\"width: 650px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/walksofitaly.com\/blog\/wp-content\/uploads\/2014\/05\/bolognese.jpg\"><img decoding=\"async\" aria-describedby=\"caption-attachment-6847\" class=\"size-full wp-image-6847\" src=\"http:\/\/walksofitaly.com\/blog\/wp-content\/uploads\/2014\/05\/bolognese.jpg\" alt=\"Rag\u00f9 alla Bolognese, Italian Food\" width=\"640\" height=\"370\" \/><\/a><p id=\"caption-attachment-6847\" class=\"wp-caption-text\">Rag\u00f9 alla Bolognese &#8211; always with tagliatelle, never spaghetti. Photo by FotoosVanRobin @Flickr<\/p><\/div>\n<h2><span class=\"ez-toc-section\" id=\"Marche\"><\/span><strong>Marche<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>Perhaps the most characteristic dish from Marche is the <em>vincisgrassi<\/em>, a type of lasagna or baked pasta made in layers of pasta and meat sauce, made with various types of meat, and then sprinkled with cheese (of course!) They say the recipe was prepared in honor of Alfred von Windisch-Graetz, an Austrian general who fought against Napoleon to save Ancona, a city in Marche.<\/p>\n<p>Actually,\u00a0the recipe actually arrives in cookbooks even earlier than that event but its importance is\u00a0sealed in Marche history.<\/p>\n<div id=\"attachment_6848\" style=\"width: 568px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/walksofitaly.com\/blog\/wp-content\/uploads\/2014\/05\/12670627723_3dbd33745d_b.jpg\"><img decoding=\"async\" aria-describedby=\"caption-attachment-6848\" class=\" wp-image-6848\" src=\"http:\/\/walksofitaly.com\/blog\/wp-content\/uploads\/2014\/05\/12670627723_3dbd33745d_b.jpg\" alt=\"Vincigrassi, a type of lasagne\" width=\"558\" height=\"372\" srcset=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2014\/05\/12670627723_3dbd33745d_b.jpg 1024w, https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2014\/05\/12670627723_3dbd33745d_b-768x512.jpg 768w\" sizes=\"(max-width: 558px) 100vw, 558px\" \/><\/a><p id=\"caption-attachment-6848\" class=\"wp-caption-text\">Vincigrassi, an important slice of Marche history. Photo by royalchill @Flickr.<\/p><\/div>\n<h2><span class=\"ez-toc-section\" id=\"Abruzzo\"><\/span><strong>Abruzzo<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>For centuries along the central and southern Adriatic side of the Apennines livestock has migrated from mountain pastures in the summer to wintering areas, from Abruzzo to Puglia and back. In memory of this shepherding tradition order the <em>agnello cacio e uova<\/em> or roasted lamb cooked with prosciutto, onion, white wine and a breading made with egg, pepper, salt and grated cheese.<\/p>\n<p>Abruzzo is also one of the first regions to begin to use a steady amount of pepperoncino in its cuisine. You can find the added spice in its fish soups but especially in the <em>maiale \u2018ndocca \u2018ndocca <\/em>or more literally, \u201cpig piece by piece.\u201d It&#8217;s served\u00a0hot over a piece of bread soaked in a spicy chili pepper\u00a0sauce, the sweetness of the meat mixing with the warmth of the peperoncini!<\/p>\n<div id=\"attachment_6850\" style=\"width: 654px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/walksofitaly.com\/blog\/wp-content\/uploads\/2014\/05\/3297610866_76e791236b_b.jpg\"><img decoding=\"async\" aria-describedby=\"caption-attachment-6850\" class=\" wp-image-6850\" src=\"http:\/\/walksofitaly.com\/blog\/wp-content\/uploads\/2014\/05\/3297610866_76e791236b_b.jpg\" alt=\"Pepperoncino, a late addition to Italian food\" width=\"644\" height=\"429\" srcset=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2014\/05\/3297610866_76e791236b_b.jpg 1024w, https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2014\/05\/3297610866_76e791236b_b-768x512.jpg 768w\" sizes=\"(max-width: 644px) 100vw, 644px\" \/><\/a><p id=\"caption-attachment-6850\" class=\"wp-caption-text\">Abruzzo was one of the first regions of Italy to use a lot of pepperoncino (a.k.a. chilli pepper) in their food. Photo by jafsegal @Flickr.<\/p><\/div>\n<h2><span class=\"ez-toc-section\" id=\"Molise\"><\/span><strong>Molise<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>The second-smallest region in Italy, Molise was actually considered part of Abruzzo until the 1960s. In fact, the two neighboring regions share many aspects of their cuisine including the transhumance tradition, that is moving livestock from the mountains to the pastures, their love of pork and even the use of the red <em>peperoncini<\/em> chili peppers. Start with a simple plate of <em>pasta e fagioli<\/em>, a pasta and white bean soup cooked with pork rind and broth.<\/p>\n<p>Or, if you\u2019re a fan of the chili pepper get the <em>spaghetti diavolillo<\/em>, spaghetti with a strong chili pepper sauce. Local\u00a0<span style=\"color: #262626;\"><em>spaghetti alla chitarra<\/em>, translated as guitar spaghetti is square rather than round and\u00a0a must-try for pasta-lovers.<\/span><\/p>\n<p>For your entree\u00a0you can get lamb in a variety of ways or, for something different try the <em>coniglio alla molisana<\/em>, grilled rabbit pieces skewered with sausage and herbs.<\/p>\n<div id=\"attachment_6854\" style=\"width: 626px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/walksofitaly.com\/blog\/wp-content\/uploads\/2014\/06\/Guitar-Spaghetti.jpg\"><img decoding=\"async\" aria-describedby=\"caption-attachment-6854\" class=\" wp-image-6854\" src=\"http:\/\/walksofitaly.com\/blog\/wp-content\/uploads\/2014\/06\/Guitar-Spaghetti.jpg\" alt=\"Guitar Spaghetti, a specialty of Molise \" width=\"616\" height=\"413\" srcset=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2014\/06\/Guitar-Spaghetti.jpg 1024w, https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2014\/06\/Guitar-Spaghetti-768x515.jpg 768w\" sizes=\"(max-width: 616px) 100vw, 616px\" \/><\/a><p id=\"caption-attachment-6854\" class=\"wp-caption-text\">&#8220;Guitar spaghetti&#8221; and the cutting instrument that gave it its name. Photo by liminialists @Flickr.<\/p><\/div>\n<h2><span class=\"ez-toc-section\" id=\"Puglia\"><\/span><strong>Puglia<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>Puglia has ample expanses to grow olive oil, vineyards and wheat \u2013 all the necessary ingredients for a great pasta! In fact, this region still has the upper hand on artisanal pasta production and is one of the few that still has farms that make the pasta handmade. The <em>orecchiette<\/em> are a must!<\/p>\n<p>Worked into simple shapes, this fresh pasta is best when paired with <em>cime di rapa<\/em> or broccoli rabe, a portrait of the Puglia countryside. (Watch our video of Bari&#8217;s pasta making neighborhood\u00a0<a href=\"http:\/\/walksofitaly.com\/blog\/puglia\/traditional-foods-from-italy\" target=\"_blank\" rel=\"noopener noreferrer\">here<\/a>.) Afterwards get the <em>tiella<\/em> with rice and clams or skip the rice and go straight for the clams, <em>cozze<\/em>, made in a vegetable and tomato sauce.<\/p>\n<div id=\"attachment_6856\" style=\"width: 621px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/walksofitaly.com\/blog\/wp-content\/uploads\/2014\/06\/Orchiette.jpg\"><img decoding=\"async\" aria-describedby=\"caption-attachment-6856\" class=\" wp-image-6856\" src=\"http:\/\/walksofitaly.com\/blog\/wp-content\/uploads\/2014\/06\/Orchiette.jpg\" alt=\"Orchiette, a Puglian classic\" width=\"611\" height=\"407\" srcset=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2014\/06\/Orchiette.jpg 1024w, https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2014\/06\/Orchiette-768x512.jpg 768w\" sizes=\"(max-width: 611px) 100vw, 611px\" \/><\/a><p id=\"caption-attachment-6856\" class=\"wp-caption-text\">Orchiette is a must for pasta-lovers. Photo by brightlifephotographydotcom @Flickr<\/p><\/div>\n<h2><span class=\"ez-toc-section\" id=\"Calabria\"><\/span><strong>Calabria<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>You don\u2019t normally think of spicy when you think of Italian food, but head further south and you can find more and more options with a bit of kick. <a href=\"http:\/\/walksofitaly.com\/blog\/food-and-wine\/food-of-calabria\" target=\"_blank\" rel=\"noopener noreferrer\">In Calabria<\/a> try the Morzello, a deli meat slice of brawn or head cheese, as it is less appetizingly known, a cold cut made in this case from the head of pig along with prosciutto, shoulder and filet, mixed with lard, peppers and most importantly, spicy peppers.<\/p>\n<p>In Calabria it\u2019s not enough to have some salami and prosciutto, add the Morzello to the platter for a complete taste! If fish is more your flavor, try the <em>involtini di pesce spada<\/em>, popular also in Sicily.<\/p>\n<p>These swordfish rolls, always breaded, are prepared with tomato sauce, capperi, olives, raisins, onion and parsley or perhaps simply with oil and lemon, oregano and parsley. Simple and flavorful!<\/p>\n<div id=\"attachment_6857\" style=\"width: 589px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/walksofitaly.com\/blog\/wp-content\/uploads\/2014\/06\/7223562824_30928009f5_b.jpg\"><img decoding=\"async\" aria-describedby=\"caption-attachment-6857\" class=\"wp-image-6857 \" src=\"http:\/\/walksofitaly.com\/blog\/wp-content\/uploads\/2014\/06\/7223562824_30928009f5_b.jpg\" alt=\"Raw Involtini di pesce spada\" width=\"579\" height=\"386\" srcset=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2014\/06\/7223562824_30928009f5_b.jpg 800w, https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2014\/06\/7223562824_30928009f5_b-768x512.jpg 768w\" sizes=\"(max-width: 579px) 100vw, 579px\" \/><\/a><p id=\"caption-attachment-6857\" class=\"wp-caption-text\">Raw Involtini di pesce spada, don&#8217;t worry, it comes cooked. Photo by carmelita cookitaly @Flickr<\/p><\/div>\n<h2><span class=\"ez-toc-section\" id=\"Sardegna_Sardinia\"><\/span><strong>Sardegna (Sardinia)<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>Start your meal by munching on some Sardinian bread or <em>pane sardo, <\/em>a bread completely unique to Sardinia that is rolled out super thin and cooked twice until crunchy, giving it the romantic nickname, \u201cmusic paper.\u201d Though an island, Sardinia is still very much a hinterland country, with a strong wheat production and farmers and shepherds still raising sheep and pigs.<\/p>\n<p>If you\u2019re more interested in meat try the <em>malloreddus al sugo di salsiccia, <\/em>a gnocchi-like pasta with sausage sauce, seasoned with saffron, the ever-present Spanish spice. In fact, much of Sardinia\u2019s cuisine is remnant of its long control by the Catalans and there\u2019s no better example of this than the <em>aragosta alla catalana<\/em>, or Catalan lobster.<\/p>\n<p>Get this fresh seafood dish with a side of Valencian paella, often made Italian-style with classic risotto.<\/p>\n<div id=\"attachment_6859\" style=\"width: 632px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/walksofitaly.com\/blog\/wp-content\/uploads\/2014\/06\/8175107442_ce1fb13b5c_b.jpg\"><img decoding=\"async\" aria-describedby=\"caption-attachment-6859\" class=\" wp-image-6859\" src=\"http:\/\/walksofitaly.com\/blog\/wp-content\/uploads\/2014\/06\/8175107442_ce1fb13b5c_b.jpg\" alt=\"Pane Sardo in Sardinia\" width=\"622\" height=\"415\" srcset=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2014\/06\/8175107442_ce1fb13b5c_b.jpg 1024w, https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2014\/06\/8175107442_ce1fb13b5c_b-768x512.jpg 768w\" sizes=\"(max-width: 622px) 100vw, 622px\" \/><\/a><p id=\"caption-attachment-6859\" class=\"wp-caption-text\">&#8216;Pane Sardo&#8217;, pictured on top, is a thin Sardinian bread known locally as &#8220;music bread&#8221;. Photo by marco_ask @Flickr<\/p><\/div>\n<h2><span class=\"ez-toc-section\" id=\"Piemonte\"><\/span><strong>Piemonte<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><em>Vitello tonnato <\/em>is a recipe known far beyond the borders of Piemonte so it only makes sense to try the dish in the region that gave it its origins. Veal covered in a tuna sauce, it combines the cattle of the hills of Piedmont\u00a0with tuna, capperi and anchovies from Liguria, a testament to the long trading history between the neighboring regions.<\/p>\n<p>After, don\u2019t turn down the <em>brasato<\/em>, even better if it\u2019s <em>al Barolo.<\/em> This cut of beef is cooked in red wine, in this case Barolo, for hours \u2013 sometimes the entire day \u2013\u00a0until it\u2019s so tender it practically melts. Eat it with a side of cooked vegetables like carrots or peas and of course a glass of red wine!<\/p>\n<div id=\"attachment_6860\" style=\"width: 608px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/walksofitaly.com\/blog\/wp-content\/uploads\/2014\/06\/13326237393_3c06e28537_b.jpg\"><img decoding=\"async\" aria-describedby=\"caption-attachment-6860\" class=\" wp-image-6860\" src=\"http:\/\/walksofitaly.com\/blog\/wp-content\/uploads\/2014\/06\/13326237393_3c06e28537_b.jpg\" alt=\"Vitello Tonnato, veal covered in tuna sauce\" width=\"598\" height=\"399\" srcset=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2014\/06\/13326237393_3c06e28537_b.jpg 1024w, https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2014\/06\/13326237393_3c06e28537_b-768x512.jpg 768w\" sizes=\"(max-width: 598px) 100vw, 598px\" \/><\/a><p id=\"caption-attachment-6860\" class=\"wp-caption-text\">&#8216;Vitello tonnato&#8217;, Piedmont&#8217;s famous veal covered in tuna sauce is a testament to its trading history. Photo by SaleCaramello @Flickr<\/p><\/div>\n<h2><span class=\"ez-toc-section\" id=\"Friuli_Venezia_Giulia\"><\/span><strong>Friuli Venezia Giulia<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>Another region once controlled by Austria, its cuisine follows suit. While the <em>bollito misto<\/em>, or mixed platter of boiled meats, is popular in all of northern Italy, in Friuli the <em>bollito misto<\/em> is a true institution. It\u2019s served at any hour of the day, most likely with a large beer!<\/p>\n<p>If you\u2019d like something a bit lighter, try the <em>frittata con le erbe <\/em>or herb omelet. Made with fresh eggs and local, wild herbs depending on what\u2019s in season! Your omelet might come with wild asparagus, sweeter than the supermarket\u2019s, <em>bruscandoli<\/em>, hop shoots, or another available herb.<\/p>\n<p>Though the beer and caff\u00e9 Viennese are delicious by-products of the Austrian influence, we\u2019re sticking closer to Italy for\u00a0our drinks with a nice glass of local wine. About 60 percent of Friuli\u2019s wine production is white wine so try a glass of Chardonnay, Riesling or a white Pinot from the source!<\/p>\n<div id=\"attachment_6862\" style=\"width: 633px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/walksofitaly.com\/blog\/wp-content\/uploads\/2014\/06\/4421725130_bd6e45b966_o.jpg\"><img decoding=\"async\" aria-describedby=\"caption-attachment-6862\" class=\" wp-image-6862\" src=\"http:\/\/walksofitaly.com\/blog\/wp-content\/uploads\/2014\/06\/4421725130_bd6e45b966_o.jpg\" alt=\"Bollito Misto, boiled meats \" width=\"623\" height=\"415\" srcset=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2014\/06\/4421725130_bd6e45b966_o.jpg 1280w, https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2014\/06\/4421725130_bd6e45b966_o-768x512.jpg 768w\" sizes=\"(max-width: 623px) 100vw, 623px\" \/><\/a><p id=\"caption-attachment-6862\" class=\"wp-caption-text\">Hearty &#8216;bollito misto&#8217;, or boiled meats provide a warming dish in this northern region. Photo by LexnGer @Flickr.<\/p><\/div>\n<h2><span class=\"ez-toc-section\" id=\"Liguria\"><\/span><strong>Liguria<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>There are so many <a href=\"http:\/\/walksofitaly.com\/blog\/food-and-wine\/food-in-liguria-italy\" target=\"_blank\" rel=\"noopener noreferrer\">delicious foods from Liguria<\/a>, but you can\u2019t leave without trying the focaccia and the pesto, the two most famous ingredients of the region. A region along the sea, the people had more than enough salt to work with and its abundance is found in the bread they later produced, focaccia. In Liguria you can eat focaccia at any time, for breakfast with a coffee, as a snack, aperitivo or even with dinner.<\/p>\n<p>Try the focaccia from Recco, a thin version of the usually thick bread that is covered in fresh cheese and cooked in a wood oven. As for the pesto, this is no sauce from a jar. First you work the basil leaves with grated cheese, a mix of parmeggiano reggiano and goat cheese from Sardinia (a perfect example of early importation) a Ligurian olive oil that is sweeter than most, garlic, pine nuts and sea salt.<\/p>\n<p>The Genovesi call these ingredients the \u201cMagnificent Seven.\u201d But not only that, the only way to mix these \u201cmagnificent\u201d ingredients together is with a marble mortar and a wooden pestle. The major advantage they have, though, is the Ligurian basil, cultivated in the Liguria Riviera that is actually protected.<\/p>\n<p>Try your Ligurian pesto with fresh trofie pasta, little gnocchi swirls made famous as early as the 13<sup>th<\/sup> century when Liguria sailed until Ukraine to get the best wheat in the world. Hand rolled, each pasta seems made for a homemade pesto sauce.<\/p>\n<div id=\"attachment_6864\" style=\"width: 610px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/walksofitaly.com\/blog\/wp-content\/uploads\/2014\/06\/4901387729_d9aa939fa8_o.jpg\"><img decoding=\"async\" aria-describedby=\"caption-attachment-6864\" class=\"size-full wp-image-6864\" src=\"http:\/\/walksofitaly.com\/blog\/wp-content\/uploads\/2014\/06\/4901387729_d9aa939fa8_o.jpg\" alt=\"Pesto, a Ligurian specialty\" width=\"600\" height=\"436\" \/><\/a><p id=\"caption-attachment-6864\" class=\"wp-caption-text\">Liguria really knows its pesto. It&#8217;s all about the &#8220;magnificant seven&#8221;. Photo by Viktorija_k @Flickr.<\/p><\/div>\n<h2><span class=\"ez-toc-section\" id=\"Umbria\"><\/span><strong>Umbria<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>This landlocked region was once overlooked for its more famous neighbors Lazio and Tuscany but no longer. Go for the incredibly green hills, the tiny fortified towns so characteristic of the area and, of course, the food! Start with a plate of <em>strangozzi alla spoletina, <\/em>a type of long pasta that is very popular in Umbria.<\/p>\n<p>They might be served simply with a bit of oil and garlic or with a black truffle sauce (the rare truffles are found in the hills of Umbria). If you\u2019re a fan of truffles, try the black truffle omelet or <em>frittata al tartufo<\/em>, further proof of Umbria\u2019s rich hillside, or move on to <em>porchetta<\/em>, roast pork, a rich dish found with nearly any slice of pork or even whole!<\/p>\n<p>Lastly, don\u2019t leave Umbria without treating yourself to some Umbrian chocolate. Italy\u2019s most well known chocolate company, Perugina, is from Perugia, the capital of Umbria, and there\u2019s even an annual chocolate festival to celebrate everyone\u2019s favorite sweet!<\/p>\n<div id=\"attachment_6869\" style=\"width: 607px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/walksofitaly.com\/blog\/wp-content\/uploads\/2014\/06\/4362987221_0529da5d6d_o.jpg\"><img decoding=\"async\" aria-describedby=\"caption-attachment-6869\" class=\" wp-image-6869\" src=\"http:\/\/walksofitaly.com\/blog\/wp-content\/uploads\/2014\/06\/4362987221_0529da5d6d_o.jpg\" alt=\"Tartufo, a favorite ingredient in Umbria\" width=\"597\" height=\"409\" srcset=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2014\/06\/4362987221_0529da5d6d_o.jpg 864w, https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2014\/06\/4362987221_0529da5d6d_o-768x526.jpg 768w\" sizes=\"(max-width: 597px) 100vw, 597px\" \/><\/a><p id=\"caption-attachment-6869\" class=\"wp-caption-text\">Umbria is well-known for its truffles (of the mushroom variety, not chocolate), a real love-them-or-hate-them ingredient. Photo by fontecese @Flickr.<\/p><\/div>\n<h2><span class=\"ez-toc-section\" id=\"Campania_including_Naples\"><\/span><strong>Campania (including Naples)<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>Naples in Campania has its own famous food history (Neapolitan pizza anyone?) but there\u2019s even more to the region to explore! Nearly every region of Italy has its own version of <em>polpette<\/em>, but we suggest trying Campania\u2019s version of <em>polpettone. <\/em>Polpette or polettone are a sort of meatball, mixed and fused with different ingredients depending on the region.<\/p>\n<p>In Campania you\u2019ll find meatballs with high-quality beef and prosciutto, pepper and cheese and strangely enough, pine nuts and raisins that give it a particular Eastern Mediterranean or Arabic flavor. Don\u2019t forget to finish your meal with a true Neapolitan coffee.<\/p>\n<p>By the late 1700\u2019s coffee was a daily ritual in Naples and they even have a particular type of coffee maker, a Neapolitan coffee pot. In Campania you\u2019re sure to get a strong, black shot of espresso!<\/p>\n<div id=\"attachment_6874\" style=\"width: 609px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/walksofitaly.com\/blog\/wp-content\/uploads\/2014\/06\/4082293384_c8504ec899_b.jpg\"><img decoding=\"async\" aria-describedby=\"caption-attachment-6874\" class=\" wp-image-6874\" src=\"http:\/\/walksofitaly.com\/blog\/wp-content\/uploads\/2014\/06\/4082293384_c8504ec899_b.jpg\" alt=\"Naples Pizza, the best of Italian food\" width=\"599\" height=\"370\" srcset=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2014\/06\/4082293384_c8504ec899_b.jpg 1024w, https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2014\/06\/4082293384_c8504ec899_b-768x475.jpg 768w\" sizes=\"(max-width: 599px) 100vw, 599px\" \/><\/a><p id=\"caption-attachment-6874\" class=\"wp-caption-text\">Looking for the best pizza in Italy? Get yourself to Naples for their perfect, thin crust Neopolitan pizza. Photo by itpassionates @Flickr.<\/p><\/div>\n<h2><span class=\"ez-toc-section\" id=\"Basilicata\"><\/span><strong>Basilicata<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>Caught between Campania and Calabria, Basilicata has about 20 miles\u00a0of coastline facing the sea and six marine fractions that can\u00a0offer you a nice bowl of <em>zuppa alla maratiota<\/em>, a soup of fish that represent the rocky coastline, most notably the <em>scorfano<\/em> or rockfish. Or try the <em>baccal\u00e0 con i peperoni cruschi<\/em>\u00a0or salted cod with dried bell peppers.<\/p>\n<p>While nearly every region has its own recipe for baccal\u00e0, Basilicata&#8217;s is a must try for the peppers \u2013 the region has\u00a0fields of red bell peppers and balconies covered in the red vegetable!<\/p>\n<div id=\"attachment_6876\" style=\"width: 643px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/walksofitaly.com\/blog\/wp-content\/uploads\/2014\/06\/13493259444_7db4cc13aa_b.jpg\"><img decoding=\"async\" aria-describedby=\"caption-attachment-6876\" class=\" wp-image-6876\" src=\"http:\/\/walksofitaly.com\/blog\/wp-content\/uploads\/2014\/06\/13493259444_7db4cc13aa_b.jpg\" alt=\"baccal\u00e0 con i peperoni cruschi \" width=\"633\" height=\"419\" srcset=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2014\/06\/13493259444_7db4cc13aa_b.jpg 1024w, https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2014\/06\/13493259444_7db4cc13aa_b-768x509.jpg 768w\" sizes=\"(max-width: 633px) 100vw, 633px\" \/><\/a><p id=\"caption-attachment-6876\" class=\"wp-caption-text\">&#8216;Baccal\u00e0 con i peperoni cruschi&#8217; or salted cod with red peppers &#8211; a must-try in Basilicata. Photo by Rocco Lucia @Flickr.<\/p><\/div>\n<h2><span class=\"ez-toc-section\" id=\"Sicilia_Sicily\"><\/span><strong>Sicilia (Sicily)<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>The island of Sicily holds a lot of culture and history, some completely foreign to the Italian peninsula at its side and this goes for its food as well! With a mix of inland and seafood, <a href=\"http:\/\/walksofitaly.com\/blog\/sicily\/sicilian-cuisine-cannoli-arancini\" target=\"_blank\" rel=\"noopener noreferrer\">Sicily\u00a0has a wealth of new dishes\u00a0to try<\/a>. Start your meal with <em>arancine di riso<\/em>, an appetizer that reflects the rice-growing tradition brought by the Arab states below the island, these balls of rice are usually mixed with goat cheese, egg, meet and olive oil.<\/p>\n<p>Or try the <em>caponata<\/em>, a simple mix of grilled vegetables with eggplant as the lead flavor sprinkled with capers\u00a0and drizzled with olive oil, balsamic vinegar and salt. Move on to the classic <em>pasta con le sarde<\/em> or sardine pasta, a dish so popular that Italian comedians have begun using it in skits about Sicilians. Though with sardines, fennel, raisins, pine nuts and at times saffron it\u2019s hard to compare this dish with typical pasta plates.<\/p>\n<p>Be sure to finish your meal with a big glass of <em>sorbetto<\/em> or Italian ice. Though you can find Italian ice throughout Italy, it\u2019s the land of citrus that truly created and perfected this refreshing drink \u2013 legend has it that in the past they used the snow from Etna to make it!<\/p>\n<p>While there may be no such thing as Italian food, there is plenty of food in Italy that will leave your mouth watering. The only question is, which region suits your tastebuds best?<\/p>\n<div id=\"attachment_6878\" style=\"width: 1034px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/walksofitaly.com\/blog\/wp-content\/uploads\/2014\/06\/5703511715_bb786b1b8a_b.jpg\"><img decoding=\"async\" aria-describedby=\"caption-attachment-6878\" class=\"size-full wp-image-6878\" src=\"http:\/\/walksofitaly.com\/blog\/wp-content\/uploads\/2014\/06\/5703511715_bb786b1b8a_b.jpg\" alt=\"Pasta con le sarde, Sicily\" width=\"1024\" height=\"685\" srcset=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2014\/06\/5703511715_bb786b1b8a_b.jpg 1024w, https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2014\/06\/5703511715_bb786b1b8a_b-768x514.jpg 768w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/a><p id=\"caption-attachment-6878\" class=\"wp-caption-text\">Sicilians take a lot of teasing about their love of &#8216;pasta con le sarde&#8217;, sardine pasta. But wouldn&#8217;t you? It&#8217;s delicious! Photo by stijn @Flickr.<\/p><\/div>\n<p><strong>To learn more about Italy&#8217;s regional cuisines, why not sign up for\u00a0our <a title=\"Rome Food Tour\" href=\"https:\/\/www.walksofitaly.com\/rome-tours\/rome-food-tour\/\">Rome Food Tour<\/a>, <a title=\"Rome Pasta-Making Class\" href=\"https:\/\/walksofitaly.com\/rome-tours\/rome-cooking-class\/\">Rome Pasta-Making Class<\/a>, <a title=\"Venice Food Tour\" href=\"https:\/\/walksofitaly.com\/venice-tours\/venice-food-tour\/\/\">Venice Food Tour <\/a>or our <a href=\"https:\/\/www.walksofitaly.com\/florence-tours\/florence-food-tour\/\">Florence Food <\/a><\/strong><strong>Tour.<\/strong><\/p>\n<div style=\"display: none;\"><img decoding=\"async\" class=\"aligncenter size-large wp-image-7765\" src=\"https:\/\/walksofitaly.com\/blog\/wp-content\/uploads\/2014\/06\/walks-pinterest-735-X-1500-9-502x1024.png\" alt=\"Our map shows all of Italy's regions and the food they're known for. Find out how to eat regionally when you go to Italy!\" width=\"502\" height=\"1024\" \/><\/div>\n<div style=\"display: none;\"><img decoding=\"async\" class=\"aligncenter size-large wp-image-7766\" src=\"https:\/\/walksofitaly.com\/blog\/wp-content\/uploads\/2014\/06\/HOW-TO-DRESS-9-358x1024.png\" alt=\"Sicilian sardine pasta and Milanese Osso Bucco - some of the best regional foods in Italy. Find out what to eat and where to eat it.\" width=\"358\" height=\"1024\" \/><\/div>\n","protected":false},"excerpt":{"rendered":"<p>As one of the world\u2019s most loved cuisines it might be a surprise to learn that a true Italian cuisine hardly exists. The truth is, Italian food is still largely considered by regions with each region in Italy creating its own unique cuisine based on its history, people and geography. Each region, and then province [&hellip;]<\/p>\n","protected":false},"author":40,"featured_media":17269,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[62,65],"ppma_author":[161],"class_list":["post-6830","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-and-wine","tag-food","tag-act-like-a-local"],"authors":[{"term_id":161,"user_id":40,"is_guest":0,"slug":"ginamussio","display_name":"Gina Mussio","avatar_url":"https:\/\/secure.gravatar.com\/avatar\/d9497ce1b0417babd82886ad23b18998?s=96&d=mm&r=g","user_url":"","last_name":"Mussio","first_name":"Gina","job_title":"","description":"Gina is a Midwesterner living in Lombardy, Italy where she writes about Italian culture, travel and food. She is a bilingual primary school teacher by day, forever interested in developing cross-culture communication skills across languages. Gina loves touring Italy's beautiful and tiny borghi with her family and exploring Italy's culture through its culinary history."}],"_links":{"self":[{"href":"https:\/\/www.walksofitaly.com\/blog\/wp-json\/wp\/v2\/posts\/6830"}],"collection":[{"href":"https:\/\/www.walksofitaly.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.walksofitaly.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.walksofitaly.com\/blog\/wp-json\/wp\/v2\/users\/40"}],"replies":[{"embeddable":true,"href":"https:\/\/www.walksofitaly.com\/blog\/wp-json\/wp\/v2\/comments?post=6830"}],"version-history":[{"count":5,"href":"https:\/\/www.walksofitaly.com\/blog\/wp-json\/wp\/v2\/posts\/6830\/revisions"}],"predecessor-version":[{"id":21933,"href":"https:\/\/www.walksofitaly.com\/blog\/wp-json\/wp\/v2\/posts\/6830\/revisions\/21933"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.walksofitaly.com\/blog\/wp-json\/wp\/v2\/media\/17269"}],"wp:attachment":[{"href":"https:\/\/www.walksofitaly.com\/blog\/wp-json\/wp\/v2\/media?parent=6830"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.walksofitaly.com\/blog\/wp-json\/wp\/v2\/categories?post=6830"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.walksofitaly.com\/blog\/wp-json\/wp\/v2\/tags?post=6830"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/www.walksofitaly.com\/blog\/wp-json\/wp\/v2\/ppma_author?post=6830"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}