Northern Italy's regions consist of Venice, Milan, provinces of
Piedmont, and Lombardi.
In general, the cooking is hardy, plentiful, tasty and a direct
reflection of the quality of ingredients. Many meals include large
meat potions due to the abundance of lamb, veal and game. Aslo used
are wild mushrooms and white truffles from neighboring regions.
Typical Northern Italian dishes include Costolette alla Milanese or
Osso Buco. Cooking staples are Polenta and Risotto.
Central Italian food is much lighter than northern style Italian
cooking. It consists of much less meat, more vegetables, and fresh
cheeses (i.e. ricota).
Central Italian cooking embraces both rigorness and richness.
Tuscany (Etruscan), a famous region of central Italy, is venerated
as the heart and hallmark of Italian cooking. Unlike the north,
Etruscan food is much lighter and less abundant in meats, reflecting
the true staple of Italian food.
Southern Italian food includes food from Sicily, Abruzzi, Molise,
Campinia, Basilicata, and Calibria.
The region is known for having its own unique style. Contrary to
common misconceptions, Southern Italian foods from Sicily, Calibria,
and Basilicata do not use tomato pastes, garlic, and oregano in
excess. Actually, they implement a delicate balance of flavors and
herbs, which produce light, colorful, and vivid dishes.