Every region of Italia has its signature classics and special places that offer them.
Abruzzo: Is known for its roasted Lamb ( Agnello Arrosto )
This region is where the shepherds still tend their flocks of sheep.
Umbria: Known for their chick peas and Zuppa dei Cecci. A thick hearty bean soup.
Basilicata and Calabria: Are known for their aubergine dishes.
Sardinia: Carta di Musica, a thin crisp cracker bread and of course their shellfish and seafood stews.
Apulia: Famous for its home made Orecchiette ( tiny pasta which resemble “ears”) and prepared with Cavolo, an Italian black cabbage. Puglia on the Adriatic is also well known for its Buratta di Bufala and its shellfish.
Milano: My favorite Italian dishes are the Risotto of Milano.
Veneto: In Venezia, like Spain, have a Barcetti and Cichetti Culture ( Tapas ) … Always a true pleasure and alot of fun. Well known for its magenta red violet radicchio, shellfish and fish.
Tuscany: Some of the best Evoo and Chocolate as well as 100% Sangiovese Red wines are some of the most important products of this enormous central region. A couple of the best known dishes of the region are Pollo Vin Santo, a chicken stew and Pasta Fagioli (beans).
Liguria, is renowned for its Pasta con Pesto, Fave and Patata ). Up in San Remo, one shall encounter some very fine dining and freshly caught fish and shellfish. They are also renowned for the Flat Bread, Focaccia (no yeast, no sponge in the interior). And, one must try the Focaccine, small dough pillows stuffed with sheep milk Ricotta.
Piedmont and Valle d´ Aosta: It is no secret that Piedmont has some of the best restaurants, however, what is emblematic are the White truffles of Alba. Bagna Cauda, a fonduta which serves as a dip for raw fresh vegetables is still very common. Valle d´Aosta on the other hand is well known for its meat stews and gnocchi and polenta.
Friuli Venezia Giulia: A stone´s throw from Slovenia, is a miraculous wine region and pure rural country style cuisine. Meats are renowned in their country rustic cooking. Quite distinct from the rest of Italia.
Sicilia: Some of the best fish (Amberjack) that we had was in Palermo. Simply exquisite. Pasta Norma, is the Official pasta dish of Sicilia. Definitely a wonderful island to eat on.
Trentinto Alto Adige: Alt Badia, renowned for its amazing Michelin Starred Chef Norbert Niederkofler, at the Ristorante St. Hubertus in the Santa Rosa Alpina Hotel, has been making waves in this rural treasure and small ski resort … The cuisine is a seamless merger of Northern Italian lightness and elegance and Austrian frontier products. The apple streudel is to die and go to heaven for …
My paternal side of my family ( great great grandmother was born and raised in Italy ). My grandmother who is still alive, and grandfather immigrated to Girona for business many many years ago.
So Italian cuisine in addition to Catalan cuisine and Spanish regional are the cuisines I grew up eating and still continue to prepare all three. My husband is Italian as well !!
So, our love for authentic Italian never ceases.