Antonia Parelli
Wouldn’t it be wonderful to sample Italian cuisine from the various regions of Italy? Given the diverse climate from north to south, cuisine varies according to ingredients available. As an example, Northern Italian regional cuisine depends less on oil oil, pasta and the traditional red tomato sauce. Here, the cuisine identifies with crossover ingredients like arborio rice which is used for some of the best risotto dishes in the world. Polenta is also a staple of Northern Italian cuisine. Sauce for pastas are generally prefabricated from cream and butter. And meats tend to include rabbit, veal, especially in Osso Bucco where veal shanks are the main ingredient. Cheese is also an important feature of Northern Italian cuisine with Fontina, rather than parmesan, being a chosen favorite. Other meat dishes can include game birds. In general, a Northern Italian meal has all the characteristics of a hardy, yet simple, meal. Since truffles can also be found in this region, these delicacies are often found in many Northern Italian dishes.
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