Italian Regional Food

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One of the main problems I have found with Italian food is that no one ever really knows what Italian food really is. When I ask anyone they always say dishes like pasta, polenta, risotto, pizza, gnocchi, and so on . . . . but in Italy these dishes are only eaten in certain regions. Italian people never consider themselves Italian, they are Tuscan, Calabrese, Sicilian or Sardo . . . never just Italian, this is just the same with Italian food, take for example a simple Italian product . . . Pasta. Every Italian eats it, but look a little deeper and you find it’s a minefield of tradition, heritage, politics and geography. Pasta can be either fresh or dried, but to Italians it’s fresh in Northern Italy and dried in Southern Italy, then there are the shapes, in Northern Italy fresh pasta is made into Ravioli, Agnolotti, Cannelloni, Tortellini, Cappeletti and so on!!!. In Southern Italy it is Linguine, Farfalle, Buccatini, Fusilli, Tubetti . . . the list is endless.

Click the links below to find out more about the regional food of Italy

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Friuli – Venezia Giulia

trentino

Trentino Alto Adige

venice

Venice And Veneto

umbria land

Umbria

lombardy

Lombardy

piedmont

Piedmont

liguria

Liguria

marches

The Marches

emilia

Emilia Romagna

tuscany2

Tuscany

basilicatapic

Basilcata

rome

Lazio And Rome

Parco_Nazionale_d_Abruzzo

Abruzzo And Molise

campania

Campania And Naples

sign

Naples

calabria

Calabria

sicily

Sicily

sardinia

Sardinia

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