Like the eight Chinese cuisines formed by geographical location, the northern, central and southern regions of Italy have also developed their own unique cuisine styles.

North

North means the most prosperous region in Italy. The food in this area is dominated by alpine climate. It snows in winter and is hot and dry in summer.

The village of Osta and Piedmont are located in the northwest corner of Italy. The local famous Italian mountain production and flavor are deeply influenced by neighboring France. Exotic materials such as white truffles are often found in Piedmont recipes. The south of Piedmont is adjacent to Asti and Alba, both of which are the producing areas of Italian alcohol. Special cereal-big cereal is another specialty in this area.

Further south is Liguria, which is close to the French Cote d 'Azur. Palm-lined streets, olive trees full of mountains, diverse flowers and ports dotted with yachts, most people call this area the Italian riviera. Genoa, the best seaport in Italy, is located in this area. There are famous Liguria seafood dishes and fresh garlic, fresh Italian basil, pine nuts and Parmesan cheese-Genoa pesto sauce. In addition, Liguria also contains rich vegetables and oranges.

east of liguria is Lombardy district. Milan, the industrial capital of Italy, is also located in this area. The famous dishes in this area are Milan assorted vegetable soup and Milan risotto. The Brianza district in Lombardy is famous for its beef and dairy cattle. Milan is an important cultural center. The Lascala Opera House and Leonardo da Vinci's famous wet mural "The Last Supper" are all in Milan.

Another famous food district in northern Italy is Flori Venetia Ghiglia. The food in this area is deeply influenced by Yugoslavia in the east and Austria in the north. Red lantern pepper, poppy seed, cinnamon, dill and horseradish appear in the sauce. Rice and oatmeal are more popular than noodles. Braised beef with sausage and red wine, tomatoes and red lanterns and peppers is a specialty of this area. Trieste is a place worth visiting, famous for its seafood dishes.

veneto district, the most famous water capital in Italy, is located in this district. The food in this area is light and nutritious. The regional flavor is Risi e Bisi, a soup made of fresh peas, rice and Parmesan cheese. Green bean noodles are stewed with tomatoes, small noodles and green beans, and served with rich seafood that dominates the Adriatic Sea in this area.

Emilia Romagna is famous for its contribution to food. Four kinds of materials dominate the cooking in this area: tomato, chicken liver, smoked pork chop and soffrito (fried celery, onion and radish). Local people think their food is the best in Italy. Of course, Italians in other districts strongly deny it.

Central District

The food in central Italy is simpler than that in northern Italy. Mutton, beef, lamb, game, etc. are either stewed, grilled or grilled. Noodles and vegetables, especially mushrooms and truffles, are used for dishes.

The most famous person in this area is Tuscany, the center of Italy. The local cooked cheese and net barbecue are very popular. Tuscan people have a unique taste in beans, the most famous of which is boiled white beans with sage and olive oil. Tuscan people also like thick soup. Other popular dishes include feilengcui steak and roast or wine stewed wild boar, deer and rabbits, and the game is usually washed with the world-famous Xiangdi wine produced locally.

umbria district is famous for truffles. The specialties here are black pine appearance, herbal cooking fork roast suckling pig. Beef and seasonal game are also important local meats.

next to umbria is maqi, where the food has a local flavor. Porchetta (pork stuffed with pepper, rosemary and garlic) and Vincisgrassi wide noodles (cinnamon-flavored chicken gizzard and noodles, nutmeg, shellfish, summer-Mel and fried foie gras) are very popular. The most famous seafood dish is the saffron soup, which stews all kinds of fish.

The seven hills of the Roman Empire were all located in central Italy. Popular Roman dishes include lamb (roasted lamb with new rosemary), charcoal-roasted pasta (noodles with bacon, eggs and cheese sauce), veal (sliced veal stewed in Ma Sala white wine and covered with raw ham) and Suppli al Telefono (fried rice balls with mozzarella cheese).

Abreu Suo is another area in central Italy. In addition to different kinds of noodles, mutton and thick soup, a wide range of spices and even peppers are also common in this area.

Southern District

Nanyi, with a semi-tropical climate, is rich in flowers and citrus. The main areas in the south are Campania, Licata, Apulia, Cabrillat, and Sicily and Sardinia, two islands that are backward and poor compared with other Italian regions. Compared with northern righteous people, they prefer homemade soft noodles, while southern righteous people prefer dry and hard noodles. Macaroni is very popular in the south. Compared with other Italian administrative regions, the traffic construction in this area is backward, and the southern coastal areas supply diverse seafood, while the inland areas are mainly meat. The local pizza is baked in a wood oven, and the dishes are decorated with various vegetables, seafood, meat and cheese. Olive oil in Nanyi is particularly pure, and olive oil is used more frequently here than cream in the north.

Napoli is the most famous in Campania. Napoli's specialties include spicy octopus and tomato seafood (clams and squid are more commonly used) sauce noodles. The noodles are flavored with tomatoes, plenty of garlic, capers, olives and fish. The famous Pamar cheese or Parmesan cheese comes from this area.

Sicily, in the southwest of Italy, provides a large number of seafood and pasta seasoned with garlic, dark black or dark green Sicilian olives and eggplant. Sicilians will tell you that their olives are the best in the world. Desserts here are very popular, especially Sicilian chocolate cake with cheese and fruit (multi-layer ice cream cake) and pancake rolls with sweet cream filling (crispy rolls with sweet whey cheese, candy and sometimes chocolate).

despite the geographical differences, the characteristics of Italian food are that it is rich in variety and innovation, and creativity and innovation are established in specific themes. When making Italian food, you are free to create, add or reduce materials according to your own taste and inspiration. Therefore, different kitchens have different sauces. This is quite different from the high-end French cuisine, where the chef must strictly follow the rules and read the book.

there is one more thing you need to know about Italian food. Food can be cooked not only in the best restaurants, but also in your own kitchen. Therefore, the best Italian food appears not only in the best Italian restaurants, but also in families who like cooking. Italians made a comment on Italian food: "la cucina di casa".

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Ice cream: The most famous Italian dessert is ice cream, among which milk ice cream and whisky ice cream are the most common flavors. There are two old shops specializing in ice cream in Rome: one is PALAZZO DEL FREDDO (at No.65 and No.67 of Via Principe Eugenio), and the takeaway is about 2, lira per kilogram; The other is GIOLITTI (located in the Pantheon facing the House of Representatives). The price of ice cream is 4, lire, 3, lire and 2,5 lire according to the size of the cone or carton.

macaroni: Italian macaroni can be made into snail shape, pen shape, shell shape, wheel shape, screw shape, five-star shape, bracelet shape, rice grain shape, pipe shape, butterfly shape and so on. Italy's famous food, spaghetti, is one of hundreds of kinds of spaghetti, and its taste is very different between north and south.

Coffee: cappuccino and Espresso, Italy's foamed coffee, are unique fine drinks on the table in Italy. In addition, thin coffee, milk coffee, freshly brewed coffee and iced coffee with lemon or cumin added flavor are also Italian favorite tastes. There are two most famous cafes in Rome: one is COFFEE GRECO, located at No.86 Via Condotti, a famous street in Plaza de Spain. But the price is three or four times higher than that outside the store. The other is TAZZA D'ORO on the right front of the Pantheon.

Seafood: Italians love all kinds of seafood, and the swordfish of Messina and the wolf bass of the Mediterranean are very famous. The Italian method of preparing seafood also has certain characteristics. Such as assorted seafood (fried fish, shrimp, crab) and fish soup (fish seasoned with tomato sauce) and so on. Other specialties in Italy include: roast suckling pig meat in Sardinia, tripe and steak in Florence, devil chicken in Rome, Lisoto rice in Milan, seafood noodles in Bologna, raw ham in Parma, desserts in Sicily, chocolate in Perugia, traditional cakes in Venice, grilled lobsters in coastal cities and so on.

Restaurants: There are many Italian restaurants, which can be roughly divided into formal restaurants, fast food restaurants and self-service restaurants. In addition, there are many foreign restaurants, such as French, German, Japanese, Malaysian, Singaporean and China. The food in these restaurants has a foreign flavor, and customers can taste exotic special varieties, such as fine French food, Japanese sake, China yellow wine, preserved eggs, green rolls and so on. Buffet: In Italy, it is also very convenient to eat in a cafeteria. Cafeterias are usually located near large gas stations on expressways or in busy downtown areas. It's very convenient to eat in the restaurant next to the expressway. First, take the plastic plates, then choose any dishes you like, add bread, drinks and fruits, and after the payment is settled, you can find a good table to sit down and eat. In the cafeteria in the city center, the fee is paid per person before eating, with 1, -2, lira for adults and half for children. When dining, cold dishes, hot dishes, drinks, fruits, sweets and ice cream are all served by yourself.