General

Italian cuisine as a national cuisine known today has evolved from centuries of social and political change. Its roots can be traced back to 4th century BC through to the introduction of notable chefs such as Maestro Martino who cooked an elegant refined Italian cuisine. The cuisine significantly changed with discovery of the New World helped shape much of what is known as Italian cuisine today with introduction of items as potatoes, tomatoes, bell pepper and maize, which are all central parts of the cuisine but were not introduced in scale until the 18th century. Ingredients and dishes vary by region. There are many significant regional dishes that have become both national and regional. Many dishes that were once regional, however, have proliferated in different variations across the country in the present day. Cheese and wine are also a major part of the cuisine, playing different roles both regionally and nationally with their many variations and Denominazione di origine controllata (DOC) (regulated appellation) laws. Coffee, and more specifically espresso has become highly important to the cultural cuisine of Italy.

Regional Cuisines

Friuli-Venezia Giulia Friuli-Venezia Giulia shares many traditions with the bordering former Yugoslavia. The famous San Daniele del Friuli hams come from this region. Carnia in the northern region is known for its bacon and Montasio cheese. Collio, Grave del Friuli, and Colli Orientali are regional wine favorites. The dishes of the region take on the influence of Austrian, Hungarian, Slovenian, and Croatian dishes. Beer halls of the region feature Viennese sausage, goulash and Bohemian hare. Many of the desserts of the region are flour based, such as strudels. Polenta is a staple and it finds its way into many variations including stirred dishes, baked dishes and can be seen served with sausage, cheese, fish, or meat. Dishes made with pork are often seen and can often be spicy and are often prepared over the open hearth called the fogolar. Veneto Veneto is well known for risotto is a dish where the added ingredients differ by according to 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 unique 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. Trentino-Alto Adige/Südtirol Prior to the Council of Trent in 1550 Trentino-Alto Adige/Südtirol was known for simplicity in cuisine. When the prelates of the Church came they brought the art of fine cooking to the region. Fresh water fish is a specialty of this region. In later years the cuisine of the Republic of Venice and the Habsburg Empire were adopted. In the Alto Adige Alpine traditions are embraced which includes Slav, Austrian, and Hungarian cuisines. Goulash can again be found here as a regular Sunday dish. Potatoes, dumplings and homemade sauerkraut called crauti. Lard is a popular ingredient in this region. The national pasta, tomatoes and olive oil can be found popularised in this region as well.