Typical Foods Of Italy
It is quite surprising to see that many people who think they are familiar with typical Italian food are actually unaware of the regional differences that exist when it comes to typical foods of Italy. There is no doubt that pasta is the first course in a meal for many Italian. However, this is not the case in the far north.
In the north, the first course is reserved for risotto or polenta. Usually meat is not a regular part of an Italian diet. More attention is given to vegetables, grains and legumes. In the south, you will find that olive oil is often used in its dark green state, while the north uses a more refined version of the olive oil which is golden in color.
Although focaccia has its origins in Genoa, you will find a thicker and softer version in Apulia. This focaccia is made from potatoes and it is chewy and delicious, especially after it is brushed with the olive oil found in the southern part of Italy.
Typical foods of Italy is a combination of vegetables, grains, fruits, fish, cheese and a scattering of meat, fowl and game cooked or seasoned with olive oil. Of course, the famous pizza and pasta is considered to be part of the typical foods of Italy, but are not consumed in all parts of Italy. Pizza is served with every meal other than breakfast.
Usually for appetizers, the Italian will have a large variety of vegetables along with cold meats like prosciutto, which is ham with spices on it. The appetizers may also consist of salami, artichokes and olives. The ribbon-shaped pasta is more popular in northern regions of Italy while the southern region prefers macaroni with tomato sauce.
Most Italians have desserts after a meal. Desserts invariably are fresh fruits, tiramisu, rum cake, cannoli cake or cheesecake.
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