Regional Italian Food

If you are traveling to Italy, you need to make sure to try some regional Italian food. While some Italian foods are considered to be "staples," there are numerous dishes that are popular in just one region. And regional Italian food not only varies between north and south Italy, but also from one city to another.

Pan Forte

An example of regional Italian food is pan forte. This is a fruitcake that is sweetened with honey and has been served in Siena since the middle ages. Another treat is ricciarelli, a chewy amoretti with orange. In Siena you can find these treats displayed every holiday. However, if you should drive a half hour away to Florence, you will not find much of either, especially not freshly made. Those who do buy it say it is a treat from Siena alone.

Lack Of Travel

One of the reasons for the major differences in regional Italian food is the affect that many Italians did not travel prior to World War II - that was something only the clergy or nobility did. Because of this, the food can vary from one town to another quite dramatically. So even most regional cuisines are actually local and the cooking techniques may vary. While the regional Italian food can vary significantly from one town to another, the biggest distinctions come between the northern and southern parts of the country.

Fat

Today olive oil is used throughout the country, but this is a more recent trend. Most of northern Italy is too cold to grow olives, and therefore much of that region used butter for cooking in its place. The central and southern regions of Italy cook mostly with olive oil, though some regions also used rendered lard.

Pasta

One big difference that can be seen in the regional Italian food is the kinds of pasta that are used. Before industrialization, much of the pasta in the south was made from durum wheat, water, and a little salt. The warmer air and sunlight allowed the pasta to dry faster. Even though dry pasta factories are everywhere today, many people still feel that southern Italy is the best place to go. Central and northern Italy is better known for their fresh pastas, and they use eggs, flour, and salt. They are also better known for stuffed pasta varieties, and used few flat or dry types of pasta. Polenta and risotto are also favorites of north Italy.

Veggies

Another difference that you will see in regional Italian food is the types of vegetables that are used. The southern part of the country has a much better climate for growing vegetables, particularly tomatoes, eggplant, and broccoli raab. You will therefore see more red sauces in the local cuisine. In the north the cooler temperatures are better suited for head cabbages, kale, and radicchio.

Influences

The differences in regional Italian food often come from the different foreign influences. Regions in Italy that border France have some French influence, for example, whereas the southern parts of the country have more of an Arab and North African influence. Overall, you will find that the cuisine of Italy is as different as the people who create it.