Now that the origins of this fantastic and tasty, economical cuisine is clear and the regionalism in it pretty obvious; lets delve into what it is that makes a nation’s cuisine so very diversified while bearing a unified character. Each area has its own specialties, primarily at regional level, but also even at provincial level. These regional variances can come due to influence of a bordering country (such as France or Austria), nearness to the mountains or sea and economic progress. Italian cuisine is not only highly regional, but is also very seasonal with much importance placed on the use of fresh, seasonal produce.
Veneto
Veneto is famous for risotto. It is a rice dish, ingredients changing with location, with asparagus, radicchio, pumpkin and frogs' legs appearing away from the Adriatic and seafood and fish being added closer to the coast. Beans and other legumes are found in these areas like in the dish pasta e fagioli which is a recipe of beans and pasta. Veneto boasts heavier dishes with unusual spices and sauces. Ingredients such as stockfish or plain marinated anchovies are also found. Veneto eats less of fish and more meat and sausages are favored such as the well-known sopressata and garlic salami. High quality vegetables are valued here with asparagus from Bassano del Grappa being prized as well as red radicchio from Treviso.
Lombardy
Rice is the most preferred ingredient in Lombardy, often finding its way in risotto and even in soups. Regional cheeses are robiola or taleggio, crescenza, gorgonzola (from the namesake town) and grana padano being most important (the massive plains of central and southern Lombardy permitting for intensive cattle-breeding). Butter and cream also find pride of place in the ingredients for the same reason. Single pot dishes are well-liked here with the working class because it is easier to prepare. In the areas of Brescia, Bergamo, and Valtellina polenta is a favorite. In Mantua, village festivals carry tortelli di zucca (ravioli with pumpkin filling) with melted butter and succeeded by turkey stuffed with chicken or other stewed meats.
Veneto
Veneto is famous for risotto. It is a rice dish, ingredients changing with location, with asparagus, radicchio, pumpkin and frogs' legs appearing away from the Adriatic and seafood and fish being added closer to the coast. Beans and other legumes are found in these areas like in the dish pasta e fagioli which is a recipe of beans and pasta. Veneto boasts heavier dishes with unusual spices and sauces. Ingredients such as stockfish or plain marinated anchovies are also found. Veneto eats less of fish and more meat and sausages are favored such as the well-known sopressata and garlic salami. High quality vegetables are valued here with asparagus from Bassano del Grappa being prized as well as red radicchio from Treviso.
Lombardy
Rice is the most preferred ingredient in Lombardy, often finding its way in risotto and even in soups. Regional cheeses are robiola or taleggio, crescenza, gorgonzola (from the namesake town) and grana padano being most important (the massive plains of central and southern Lombardy permitting for intensive cattle-breeding). Butter and cream also find pride of place in the ingredients for the same reason. Single pot dishes are well-liked here with the working class because it is easier to prepare. In the areas of Brescia, Bergamo, and Valtellina polenta is a favorite. In Mantua, village festivals carry tortelli di zucca (ravioli with pumpkin filling) with melted butter and succeeded by turkey stuffed with chicken or other stewed meats.
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