Regional Cuisine of Italy III

Umbria

The trouble-free methods of roasting and boiling with the drizzle of local olive oil and herbs for taste work for almost all of the foods of Umbria. Popular in the spring and summer vegetable dishes are more appreciated while they are in season, while the colder atmosphere bring in meats from the hunting time of year and black truffles come in from Norcia. Sausages are well-liked in this province made by the Norcini who are Umbrian butchers native to Norcia. Lenticchie di Castelluccio is prized lentil cultivated in Castelluccio. Spoleto and Monteleone areas are recognized for their production of spelt wheat. Freshwater fish are also appreciated in the region and include freshwater perch, trout, eel, grayling, barbel, whitefish, and tench.

Lazio

Heavier pasta dishes rule the cuisine of Lazio, like the well-known Amatriciana pasta sauce, based on hot red pepper and guanciale. The region boasts of being able to utilize the lesser appreciated cuts of beef and pork in yummy dishes, such as the innards-based pajata and coda alla vaccinara. Some Jewish effect can also be found in the cooking style, because of Jews having been part of Roman scene since the 1st century BC. Local vegetables, especially globe artichokes, are heavily used.

Campania

Produce from Campania are the tomatoes, artichokes, spring onions, peppers, potatoes, oranges , lemons and fennel which all take on the essence of the volcanic ground of the province. The Gulf of Naples provides fresh fish and seafood. Durum wheat is used in the creation of the region's pastas. Campanian mozzarella is highly acclaimed because it is prepared from the milk of the water buffalo. The traditional pizzas of the region are famous and take benefit of the fresh vegetables and cheese found in the area. Desserts include sfogliatelle, pastiera, and rum-dipped babà.
Much of Italian-American cuisine is founded on that of Campania along with Sicily although almost totally Americanized to reflect components and living conditions in the United States. Add to that the fact that most forms of pizza appreciated around the world come originally from the Neapolitan style, modified a lot, of course, over the course of the 20th century. Now you know why this is the most well known region of Italy.