20 ITALIAN REGIONAL CUISINES


BY: Leon J. Radomile / www.leonradomile.com


Italian cuisine is noted for its regional diversity and variety of tastes. It is now considered by many as the most popular cuisine in the world.







Ragazzi e Ragazze, after finishing this awesome quiz about Italian regional cuisine, I can promise you three things, First: you will be salivating, Second: you will be overcome with the urge to devour something created in an Italian kitchen and Third: not only will you never forget this quiz but Italian cuisine will become your favorite cuisine if it is not already. By the way, one of your most treasured books will be, How Italian Food Conquered the World by John Mariani. Now you may begin reading this delicious quiz. But remember, no cheating. Answers listed below list quiz questions.

1] This Italian region draws as heavily from its Germanic roots as it does from

its Italian heritage. Resulting in a unique blend of the two cuisines. Goulash is

served with cornmeal polenta. Pizza and pasta are as likely to be on the menu

as sauerkraut. Think Canederli

2] This region’s cooking is known as a composite of sophisticated Venetian

food, influences from the Austrian/Slavic cultures and Friulian peasant fare.

Despite these vastly different styles of cooking, this region has merged them

successfully. Think Gulasch con polenta

3] Today, the diet of this region is comprised of grains, vegetables, seafood,

meats, dairy, olive oil, and plenty of fresh produce. The Greeks left

flatbreads that would later develop into the popular focaccia loaves.

Think Pasta con le sarde

4] Region’s location is ideal for fresh seafood and harvesting food from the

land. Brodetto, or fish soup, may contain any number of types of fish and are

often seasoned with vinegar, garlic, or saffron and thickened with flour.

Think Maccheroncini

5] The climate in this mountainous region is mild and perfect for growing

vegetables, olives, and grapes. Its unique sauce takes basil and blends it with

extra virgin olive oil, pine nuts, garlic, and Parmigiano Reggiano and is used in

pasta, soups, or rice dishes. Think Pesto alla Genovese

6] This large and wealthy region is rich in meat products and super-eggy

pasta. Best known for their prosciutto and the “king of cheese”, Parmigiano

Reggiano. Think Tortellini Pasticciati all Bolognese

7] The cuisine of this Italian region remains a rural one, deeply anchored in

peasant traditions. Mutton and lamb are the favorite meats in this region’s

cuisine. Think Pignata di pecora


8] The food of this region is simple dishes that are quick and easy to cook

and based on fresh ingredients that are available to all. Specialties such as

spaghetti alla carbonara, or Coda alla Vaccinara, (braised oxtail), or gnocchi

alla romana, are known throughout the world. Think delicious!

9] The most famous of this region’s meats features a three-inch Porterhouse

steak. It is marinated simply in olive oil and garlic, grilled over hot coals, until

medium rare, and served over a bed of arugula or grilled vegetables. Their

cuisine is known throughout the world. Think Bistecca Alla Fiorentina.

10] This region's cooking uses fava beans to make hearty soups seasoned with

pork rinds and rosemary. Onion soup is flavored with tomatoes, salt-preserved pork,

fresh basil, and grated Parmesan cheese.

Think Pollo in Potacchio

11] French, Swiss, and Piemonte influence has created its cuisine, an entirely

unique set of dishes despite being the smallest region in Italy. Here, pasta is

not a staple food. Think Minestra di castagne e riso

12] The rolling plains of this region make kid and lamb a staple. The region’s

location between the two Seas ensures a steady supply of seafood. Oysters and

mussels are the preferred shellfish, but octopus, squid, sea urchins, and fish

dishes are renowned throughout the peninsula. Think Polpi arricciati

13] Pezatta is a dish of stewed mutton with tomatoes and onions flavored with

rosemary and hot peppers. Like Abruzzo, this region’s recipes often contain

hot peppers affectionately referred to as diavolino, or the little devil.

Hint: became its own region in 1970.

14] Known for their immense variety of antipasti, their famous bagna càuda

begins the meal with pieces of raw vegetables served with a heated sauce of

garlic and anchovies in mixed olive oil and butter.

Think Insalata di carne cruda

15] The region's cooking uses generous amounts of butter, cream, and lard, but

recently has been converting recipes to olive oil. The first dish most people

would say is a hallmark of this region would involve risotto.

Think Risotto alla Milanese

16] This region produces a fourth of Italy’s olive oil. Not only used in their

cooking, but also for preserving food such as mushrooms, vegetables and fish.

Known since ancient times for their Luganega sausage.

Think Pesce alla Marinara

17] The cuisine from this region is regarded as exotic and exciting. Their

recipes often call for seafood, such as prawns, crabs, clams, mussels, scallops,

octopus, sea snails, and many kinds of fish. When it comes to wine, think

Soave, Bardolino and Pinot Grigio. Polenta Pastizada


18] Their pizza and pasta, cooked from local wheat, became famous

throughout the world. Their unpretentious pizza is usually either pizza

marinara, topped with tomato, garlic, and oil, or pizza Margherita with tomato,

basil, and mozzarella. Think Ziti al Ragù

19] Their cuisine is famous for using artichokes and cardoons, legumes, and

potatoes. Many meals from this region begin with a pasta course like

Maccheroni alla chitarra. Other recipes feature fresh seafood from the

Adriatic. Think Porchetta

20] The heart of this region's cooking is said to be the humble meals of the

peasants, primarily roasted and preserved meats, aged cheese, and wines. The

region's cooks are masters of cooking over the open flame. Herbs and woods

are used in the flame to flavor the food. Think Bistecchine di Cinghiale


QUIZ ANSWERS: 1] Trentino-Alto Adige, 2] Friuli Venezia Giulia, 3] Sicilia,

4] Marche, 5] Liguria, 6] Emilia-Romagna, 7] Basilicata, 8] Lazio, 9] Toscana,

10] Umbria, 11] Valle d'Aosta, 12] Puglia, 13] Molise, 14] Piemonte,

15] Lombardia, 16] Calabria, 17] Veneto, 18] Campania, 19] Abruzzo,

20] Sardegna


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