Nearly 60 million people live in Italy, representing 20 diverse regions with over 100 provinces. Each region has its own specialties and styles when it comes to the country’s main cooking ingredients; olive oil, fresh produce and various grains. The Italians know how to cook and enjoy a strong affinity to food. Eating in Italy is a lifestyle rather than just a way to nourish the body three times a day.

Northern Italian Cuisine
The residents of Italy’s eight northern regions enjoy the country’s highest standards of living. As a result they also produce and enjoy the richest food. Northern Italy produces about one third of the nation’s best wines including heavy reds varieties Barbera and Grignolino and sweet Asti Spumantis. The cuisine of northern Italy is dominated by delicious polenta, gnocchi and risotto dishes. Seafood chowders and earthy soups are also well represented. However the real flavors of northern Italy are its cheeses. World class gorgonzola, asiago and parmigiano attract foodies from around the globe to the region in droves. Accompanied by salami or prosciutto these cheeses can turn a simple antipasto plate into a divine experience.

Central Italian Cuisine
A little further south in central Italy the local cuisine is strongly influenced by the prized black and white truffles of the region. Other favorite ingredients used in this section of Italy include tomatoes, chicken liver, cured pork and soffrito (sautéed onion, carrot and celery). The north’s favorites of beef and rice dishes change to lamb and pasta combinations in central Italy. Virtually all pasta used in Italy is homemade. Homemade pasta is soft as opposed to the dry pastas usually sold in the supermarkets of the world. Central Italy is credited with being the birthplace of an Italian national treasure – parmesan cheese. Another local specialty which has become an international favorite is porchetta (a deboned pig body roasted with a stuffing consisting of fennel, rosemary, garlic, peppercorn and rock salt).

Southern Italian Cuisine
Italy’s six southern regions are home to a pasta industry which was established in Sicily by the Arabs back in the Middle Ages. Italy’s southern regions were also collectively known as the Garden of the Greeks and Romans. Southern Italy is the true home to dry pastas including short macaroni style pasta and long pastas such as vermicelli. The most famous of Italy’s contributions to world cuisine would have to be the humble pizza which fittingly enough, has its origins in this humble part of Italy.

This region of Italy does not share the financial wealth of its northern counterpart and at some periods during southern Italy’s history the mainly peasant population had to make do without meat. The Greek, Spanish and Arab influences on the southern regions have flowed into the ices and sweets produced locally such as ricotta cheese, honey, almond paste, raisins, various nuts and candied fruits. 75% of Italy’s organic produce is grown in the south where the summer growing seasons are hotter and longer. With over 2 million acres of land used exclusively for growing chemical free produce, Italy is a world leader in organic farming.