Posted in italy, tagged foods of Italy on April 27, 2009 |
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Emilia-Romagna
Emilia-Romagna is known for its egg pasta made with soft wheat flour, indeed it is the Pasta capital of the North. Bologna is famous for many pasta dishes like tortellini, lasagne verdi, gramigna and tagliatelle which are found also in other towns of the region. In addition Romagna has Cappelletti, Garganelli, Strozzapreti, Spoglia Lorda and Tortelli alla Lastra. In Emilia, from Parma to Piacenza, rice is also eaten though to a lesser extent, as it is cultivated in the Po Valley. Polenta was historically the staple in all the Appenine mountain areas of both Emilia and Romagna. Centuries old products like authentic Aceto balsamico tradizionale or balsamic vinegar are made only in the Emilia towns of Modena and Reggio Emilia and Aceto Balsamico Tradizionale must be made following legally binding traditional procedures.[24]Another centuries old product, Parmigiano Reggiano cheese is produced in Reggio Emilia, Parma, Modena and Bologna and is much used in the cuisine. Though a lot of fish is eaten on the Adriatic coast, this is mainly a meat eating region and many different meats are eaten here including Romagna Lamb and Mora Romagnola Pork as well as game. The region is also famous for its many excellent cured pork products: Bologna, Parma and Modena hams, including Parma culatello and Salame Felino and Piacenza pancetta and coppa. It is also famous for cooked pork products like Bologna’s mortadella and salame rosa, Modena’s zampone, capello di prete and cotechino and Ferrara’s salama da sugo.
Tuscany
Simplicity is central to the cuisine in Tuscany. Legumes, bread, cheese, crisp vegetables, mushrooms and fresh seasonal fruit are used. Olive oil is made from the Moraiolo, Leccino, Frantoio, and Pendolino olives. White truffles from San Miniato are a specialty that appear in October and November. Beef of the highest quality come from the Chiana Valley, specifically a breed known as Maremma used for the famed t-bone steaks known as Florentine steak. Pork-based products, such as Prosciutto Toscano are also common.
Veneto
Veneto is known for risotto. It is a dish whose ingredients vary by location, with fish and seafood being added closer to the coast and pumpkin, asparagus, radicchio and frogs’ legs appearing further away from the Adriatic. Beans and other legumes are seen in these areas with the dish pasta e fagioli being a combination of beans and pasta. Veneto features heavier dishes using exotic spices and sauces. Ingredients like stockfish or simple marinated anchovies are found here as well. Less fish is eaten in Veneto and more meat and sausages are preferred such as the famous sopressata and garlic salami. High quality vegetables are prized here with red radicchio from Treviso being prized as well as asparagus from Bassano del Grappa.
Umbria
Most of the dishes of Umbria are prepared with the simple techniques of boiling and roasting with the addition of local olive oil and herbs for flavor. Vegetable dishes are more popular in the spring and summer while they are in season, while the fall and winter introduces meats from the hunting season and black truffles from Norcia. Sausage making is very popular in this region produced by the Norcini (Umbrian Butchers, native of Norcia). Lenticchie di Castelluccio are prized lentils found in Castelluccio. The regions of Spoleto and Monteleone are known for their production of spelt. Freshwater fish are also found in the cuisine including lasca, trout, freshwater perch, grayling, eel, barbel, whitefish, and tench. http://en.wikipedia.org/wiki/Italian_cuisine
Now if I can only stay focused until next month…….YUM…
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