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Sicilian
Culture: La Vera
Cucina
The
Regional Foods of Italy
VALLE D'
AOSTO
[Regional Food of Valle d'
Aosta]
Polenta
PIEMONTE
[Regional
Food of Piemonte]
Polenta
LIGURIA
[Regional Food of
Liguria]
Ravioli, Pasta con
Pesto |
LOMBARDIA
[Regional Food of
Lombardia]
Minestrone,
Risotto,
Gargonzola, Brodetto
TRENTINO ALTO
ADIGE
[Regional Food of
Trentino]
Minestrone, Risotto,
Gargonzola, Brodetto
EMILIA
ROMANO
[Regional Food of Emilia
Romano]
Prosciutto, Tortellini,
Balsamic Vinegar |
FRIULI VENEZIA GUILIA
[Regional Food of
Friuli]
Soprosata,
Aragosta
VENETO
[Regional
Food of Veneto]
Tiramisu,
Soprosata
UMBRIA
[Regional Food of
Umbria]
Tartufi
Neri, Cioccolata di Perugia |
TOSCANA
[Regional Food of
Tuscany]
Chianti, Truffles,
Risotto, Crostini
LAZIO
[Regional Food of
Lazio]
Pasta Alla Carbonara
Saltimboca
SARDEGNA
[Regional
Food of Sardinia]
Cassola, Buttarga,
Pecorina
CAMPANIA
[Regional Food of
Campania]
Mozzarella, Cannelloni
Calamari, Pizza,
Coffee
BASILICATA
[Regional Food of
Basilicata]
Peperonata, Capocallo
Luganeg, Panzarotti |
SICILIA
[Regional Food of
Sicily]
Pasta con Sardine,
Tiramisu
Cannoli, Caponata,
Cassata,
Spaghetti |
THE
MARCHES
[Regional
Food of The Marche]
Porcetta
ABRUZZO
[Regional Food of
Abruzzo]
Bruscetta, Brodetto, Scamorza
Macaroni Alla Chitarana
MOLISE
[Regional
Food of Molise]
Bruscetta,
Brodetto, Scamorza
Macaroni Alla Chitarana
PUGLIA
[Regional Food of
Puglia]
Olio d' Oliva,
Calzone
CALABRIA
[Regional Food of
Calabria]
Zuppa di Pesce,
Provolone
Melanzzane al Funghetto |
About The
Food
One of the greatest myths must be that all
Italian sauces are red. While many Southern Italian dishes do use tomatoes,
there are so many other dishes in Italy that do not involve pasta
or even sauce. As far as history goes, the French loved Italian
cooking so much, that when Napoleon invaded Italy, they French took Italian
wifes and chefs back to France with them... this is how great French cuisine
was born as well. Now you can find Italian influences in nearly every
type of cuisine throughout the world, and it is clearly everyone's favorite
type of ethnic food.
If you are a typical Italian ("typical"
meaning you are 1st or 2nd generation Italian) the menu for the week is actually
quite simple... Sunday you make the Meat Sauce, Monday
you make something else, Tuesday you have the sauce leftover from Sunday
over fresh pasta, Wednesday you make something else, Thursday you eat that
same sauce from Sunday (its usually made in big batches), Friday you make
real homemade pizza with fish and/or tuna fish sandwiches
(old school Italians NEVER eat meat on Friday, even if its not Lent).
Saturday, if you do not go out to dinner, you might enjoy trying one
of the more gourmet dishes like Chicken Marsala or Siciliana, or Sicilian
Salmon.
Recipes
Drinks & Drink
Recipes
From The Bar
Dining Guide
Wine
Cellar
Sicilian
Restaurants
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- December 27,
2002 |