| Italian Cuisine is much more regional and varied than | | | | This, in addition to a rich heritage of not only Italians, but |
| many people imagine. It is easy to think that some | | | | also Arabs, French, Greeks, and Spaniards, has made |
| pasta, some marinara sauce, a crust of Italian bread | | | | the island home to a diverse culture of seafood and |
| and a glass of wine is the beginning and end of Italian | | | | meat dishes spiced with fennel and saffron. The |
| cuisine, especially if you grew up in the United States. | | | | Sardinians have a number of specialist cheeses based |
| There is much more than red sauce and starch on the | | | | on sheep's rather than cows milk and a penchant for |
| agenda for most Italian regional cuisines, and with all of | | | | good solid home cooking, such as stews, that give the |
| the various regions and cultures in the boot on the | | | | local cuisine a wonderful richness. |
| ocean. Form the snow capped north to the sun | | | | Emilia-Romagna although not a name that springs to |
| drenched islands of the Mediterranean; Italian cuisine is | | | | mind when you are discussing Italy, has perhaps the |
| as varied as the landscape. | | | | finest regional cuisine in the country. It is often called |
| Tuscany is one of the gems of northern Italy and | | | | the market basket of Italy. Located in northern Italy, |
| thousands of tourist's flock to this beautiful region | | | | Emilia-Romagna is home to many of Italy's most |
| every year. Tuscany is sought out for its simple but | | | | renowned dishes, like Prosciutto di Parma, Mortadella, |
| delicious dishes, seasoned sparingly with basil, parsley, | | | | Parmigiano-Reggiano, and balsamic vinegar. Highly |
| and thyme. Tuscan bread and a little bit of olive oil are | | | | spiced food and a more stylish presentation are the |
| a big part of the seafood dishes of the Tuscan region. | | | | hallmarks of this wonderful part of Italy. |
| Abruzzo, a little known treasure in the Middle Eastern | | | | The Italian cuisine that we are used to eating abroad is |
| section of the boot mixes chili peppers into almost all | | | | only the tip of the iceberg and it is well worth exploring |
| of their dishes. Like many other regions in Italy, there is | | | | in depth the styles and variations of Italian regional |
| a mixture of mountain and seafood dishes. Although | | | | cuisine. The style of the food is very often influenced |
| pasta is usually a main dish in many countries, in this | | | | by its proximity to other areas such as Northern Africa |
| and many regions of Italy it is as likely to be served as | | | | and other Mediterranean and European countries. All |
| an hors dourves. | | | | of these places have deeply affected Italian regional |
| Most of the chefs in the Abruzzo region are skilled at | | | | cuisines. |
| hand rolling their own stuffed pastas, and crepes are | | | | Shepard's, shopkeepers, farmers, and fisherman all |
| used in meat dishes, rolled in savory sauces or put in | | | | contribute to one of the most diverse cultural cuisines |
| to broths. Polenta is as prevalent in this part of Italy as | | | | in the world. . When you next go out for Italian food try |
| pasta and the local sausages are some of the best | | | | and see if you can find something a little more regional |
| you will come across. | | | | than the ubiquitous pasta and pizza, who knows it |
| Sardinia is home to a diverse cuisine and their island | | | | could be the start of a real passion for Italian regional |
| roots are reflected in their love of all things seafood. | | | | cuisine. |