Kitchen Traveler

Though most Italian recipes uses fresh, seasonal produce which is available locally, the cuisine varies greatly from region to region. Different parts of Italy were ruled by neighbouring countries at different times in history and their influence on the cuisine remains.

The main regional cuisines in Italy are:
1. Veneto - known for risotto where fish, seafood are added in coastal areas and frog legs are used in interior areas.
2. Lombardy - cheese and butter are widely used, rice is used both for soups and in risottos.
3. Piedmont - forest produce like nuts, fungi and wild game are used. Many types of wines are available.
4. Tuscany - food contains both animal and vegetable protein. Olive oil is used extensively for cooking.
5. Sicily - cuisine is influenced by Greeks and different types of spices are used. Meat and seafood are popular.

In addition to eating, meals in Italy are an occasion when people spend time with their friend and families and catch up with each others lives. Traditional meals contain 3-4 courses and can last for several hours especially on family feasts and other special occasions.

A complete Italian meal consists of :
1. Antipasti - appetizers
2. Primo - pasta, risotto, soup or hot dish.
3. Secondo - main meal consisting of a meat dish - could be fish, chick, pork, beef , veal or wild game, depending on the region.
4. Contorno - salad, cooked vegetables as side dish.
5. Formaggio - first dessert which includes cheese.
6. Dolce - main dessert.
7. Coffee/ espresso

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