Italian Cuisine by Region

Dear SOON(ER) to be traveler,

While studying abroad in Arezzo, you will have the chance to travel to many other famous Italian cities. Whether you travel to Venice, Florence, Rome or the Amalfi Coast, it's essential to know the difference in local cuisine. Italy has over 20 regions that all have their own twist on our favorite Italian dishes.

In this post, I will outline the birthplace and history of my favorite Italian staples to teach you how to order in the different regions of Italy.

Florence, the capital of Tuscany is known for creating an Italian staple: gelato.

Gelato, the frozen treat of Italy, was created in Florence during the 16th century. A mixture of milk, cream, sugar and a variety of fruit and nut purees combines beautifully, always leaving you wanting more on a hot Italian afternoon.

Next up, the Lazio region of Italy is home to the capital of Italy: Rome. Which created another Italian staple, spaghetti carbonara.

Spaghetti Carbonara, a delicate mixture of pasta, egg yolk, cheese, pork and black pepper, was created in Rome during the 20th century. The creamy pasta dish was originally created for Italian charcoal burners and American soldiers during World War II to satisfy hunger and make soldiers feel at home.

Moving onto the Campania region of Italy on the southeast side of Italy’s boot, The Amalfi Coast and Naples left their mark on Italian cuisine with Lemoncello and Pizza.

Limoncello, an Italian drink tasting of fresh lemon, was created on the Amalfi Coast during the 20th century. A shot glass filled with bright yellow liquid was originally made with Italian liqueur and lemon zest.

Pizza, specifically Neapolitan Margarita, was created in Naples during the 19th century. The traditional ingredients of Neapolitan pizza consist of fresh dough, thick slices of mozzarella cheese and San Marzano tomatoes, topped with bright green basil and olive oil. The ingredients in a Margarita pizza were chosen to represent the Italian flag with red, white and green.

Now onto the Liguria region of Italy, located in the Northwest of Italy’s boot. The city of Genoa, north of Cinque Terre helped make a sauce known and loved by many.

Pesto, a combination of garlic, pine nuts, olive oil, garlic, basil and cheese, was created in Genoa during the nineteenth century. The history and creation of pesto was centered around the health benefits of its ingredients, mainly garlic, in order to prevent illness and protect cells.

Lastly, in the Veneto region of Italy, Venice and Padua are home to two cocktails that took the world by storm: the Peach Bellini and the Aperol Spritz.

The Peach Bellini, a refreshing blend of peach puree and prosecco, was created in Venice during the 20th century. The drink was named after Giovanni Bellini, a Venetian Renaissance painter, because of the rosy colors used in his paintings and created in the drink. With the prosecco region so close to Venice, this drink is a must-try.

The Aperol Spritz, a bright orange cocktail, was created in Padua during the 20th century. The drink combines Aperol (an Italian bitter), prosecco and soda water. Popular because of its color and digestive powers, Aperol Spritz is a go-to drink in Italy.

Being familiar with the popular cuisine in each region will make knowing what to order during your independent travel a breeze.

And that's the inside scoop to ordering food throughout Italy, until next time!

BOOMER,

Sandra