How To Recognize Regional Flavors Of Italy On Your Italian Restaurant's Menu
Most people assume that all Italian food served or offered in an Italian restaurant is eaten by all Italians. On the contrary, there are many dishes that are distinctly tied to specific regions in Italy. Here is how to recognize the different regions and associated dishes when you are looking at your menu in an Italian restaurant.
Sicily and Sicilian Dishes
Sicily is an island located near the "toe end of the boot," the part of Italy that looks like it is about to kick the next country over. Coincidentally, many of the dishes from Sicily also have a kick. They are often spicier than the mainland dishes of Italy, which stems from the fact that Sicily was a major port of trade for fresh spices from around the world for hundreds of years. Because it is an island, Sicilian dishes frequently incorporate fish, the most accessible protein available to islanders. Look for spicy Italian dishes involving seafood and you will undoubtedly be consuming a Sicilian-inspired meal.
Tuscany and Tuscan Dishes
Tuscany is located in the Northern part of the country. Dishes native to this area use a lot of beef, pork, wines and wine sauces and may be heavy on the tomatoes, olives and olive oil too. The spices are lighter and not quite as dense or powerful as those found in Sicilian cuisine because Tuscan dishes rely more on wine and vegetables for flavoring. If you want a Tuscan-inspired dish or authentic Tuscan cuisine, look for these ingredients on your menu.
Veneto and Trentino-Alto Adige and Their Dishes
The border regions of Italy often have cuisines that are influenced by the countries that share their borders. Veneto (home to the city of Venice) and Trentino-Alto Adige border on Austria. As such, the dishes in this part of Italy have a strong Austrian and German influence. You will find more sausages, salamis, spiced and cured meats and lots of cheese involved in the recipes. While the dishes still remain true to their Italian roots, you can just catch a hint of the Austrian/German influences in some of the flavors of these particular regional dishes.
Lombardy/Piedmont and Aosta Valley and Their Dishes
These regions of Italy share their borders with Switzerland and France. Ergo, it is no surprise to find lots of cheese, goat meat, lamb, creamy sauces and more wine sauces involved with the dishes found in Lombardy, Piedmont and the Aosta Valley regions. This is where many of the alfredo and white wine sauces originate, so if you are partial to to these light/non-red sauces, you may also enjoy Swiss or French cuisine as well. Visit http://www.pizzeriaromaak.com to learn more.
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