Italy Food

Pizza, beloved internationally as a quick takeout meal, is much more than fast food on its home turf. Originating in Naples in the 1800s after introduction of tomatoes, pizza has evolved beyond the basic Margherita . Italy’s pizzerias may be good, but don’t be afraid to branch out. Even pasta, an integral part of the Italian diet for thousands of years, faces competition for its claim as the Italian carb of choice. Italy’s famous creamy rice dish, risotto, incorporates local specialties: wine and truffles in Piedmont, seafood in the Veneto, and saffron in Milan. In northern regions such as Trentino-Alto Adige , polenta and gnocchi (potato and flour dumplings) enjoy popularity. To go beyond the nationwide staples, begin your regional tour of Italian cuisine with Piedmont’s white truffles. Watch your wallet, though, because these ‘white diamonds’ go for US$850-1500 per lb. This region also saw the invention of Nutella, which is now consumed internationally in greater amounts than all peanut butter brands combined. Genoa flaunts colorful pesto, which gets its name from pestatura (a method of grinding using a mortar and pestle); imitations are marketed worldwide, but the best basil leaves—and therefore the best pesto—hail from Liguria. The Friuli-Venezia Giulia region has a subtle Slavic flair, apparent in ingredients like yogurt, fennel, cumin, and paprika. Treviso , in the Veneto region, is famous for its tiramisu, a heavenly espresso-and-rum-soaked cake layered with mild mascarpone cheese. Its name, which literally means “pick me up,” is rumored to have originated from its use by tired prostitutes. Check out Tuscany’s saltless bread, whose popularity comes as a surprise to many; several theories explain the lack of salt, including one that claims a 12th-century salt price-hike protest that changed from boycott to tradition after prices came back down. Centuries ago, Florence birthed gelato , a milk-based frozen treat now available throughout the country. In the heart of Emilia-Romagna, Bologna , birthplace of tortellini bolognese sauce, reigns as Italy’s culinary capital, while Modena is renowned for its balsamic vinegar, and Parma boasts tender prosciutto. The region is perhaps most famous for its parmigiano-reggiano cheese. Besides Naples’ pizza, southern Italy offers seafood, olive oil, and granita, Sicily’s slushy version of gelato, and cipolle rosse (red onions) from Tropea . To find the perfect wine to compliment your meal, see In Vino Veritas .