When people think about Italian food, they almost always associate it with pizza and pasta. While these are certainly staples of this cuisine, there is a surprising amount of other amazing Italian food that can be found throughout the country. Instead of Neapolitan or Pizza Margherita, you’re more likely to find dishes featuring fresh vegetables and seafood, as well as dishes that feature fresh salads with crisp greens, zesty tomatoes, and herbs. Because the northern part of Italy was much richer and able to afford larger quantities of food, more meat was used, and as a result, the dishes were often spiced with olive oil. Vegetarians can often find great vegetarian options in this region as well.
One of the most popular foods in northern Italian food is risotto. Rich with garlic, Rosemary, nutmeg, and oregano, this dish usually consists of pasta. It often comes in two different varieties: whole wheat pasta and the other using durum wheat. For example, one might find a traditional Roman style risotto made with whole wheat pasta, topped with a tomato sauce and radicchio mushroom data. A vegetarian version might use a mushroom and zucchini risotto and then top with cream cheese and vegetable spread, or even a cashew cream cheese and radicchio mushroom risotto. Other vegetable and seed-based sauces can also be found for added taste.
Another staple of Northern Italian food is the ever-popular lasagna. Often spiced with garlic, rosemary, and oregano, lasagnas can vary from one region to another and can be found anywhere from the Basilicata area in Milan to Tuscany in Italy’s South to Veneto in its North. Another famous type of lasagna is the “pasta al dentato,” which means the type with noodles. This dish usually has a tomato-based sauce and an egg-based sauce made of rice or short-grain rice (or even spinach or other leafy greens). Another famous variation of lasagna is the “soppressata,” which is a veggie-filled, custard-like dessert.
Some of the most common ingredients in northern Italian dishes are rice, meat, cheese, and vinegar. Typical meat dishes include polenta nation, fettuccine, Gorgonzola, meatball, sausage, spaghetti, and the classic tripe, which can also be made into several other shapes. Herbs and vegetables are also commonly found in these dishes, such as garlic, oregano, broccoli, kale, asparagus, bok choy, spinach, Brussel sprouts tomatoes.
Creamy And Cheesy Sauces
The creamy, cheesy sauces found in many of the foods described above are a trademark of northern Italian cuisine, but they’re common in southern Italy. Spaghetti sauce with a tomato-base is one example; another is pasta with a coconut flavor. However, the creamy sauces seen in many of these dishes aren’t the only thing you’ll find; fatty meats, such as pork, are also a regular part of many of the meals described as southern Italian cuisine.
For people new to the world of Italian cuisine, the idea of cooking in a region with a different ethnic background might seem a little intimidating. Luckily, Italian food is truly global, meaning that the principles used in making dishes from one region are generally the same as those used in others. Suppose you’ve ever been to Italy or spent time traveling around the country while eating your way through local restaurants. In that case, you’ll notice the regional flavors reflected in everything from the bread to the desserts. Even the different pasta types used in a given region can be found in other parts of the country, allowing a full range of flavors and textures to be appreciated by the diner everywhere. The next time you travel to northern Italy, make sure to try some of these dishes.
Probably the best-known dish of this northern Italian cuisine is risottos. Risotto is a pasta type that usually contains meat, cheese, mushrooms, eggs, oil, wine, and just a touch of flavor. You’ll find versions heavy on the meat, fish, cheese, and wine to light and airy on the vegetables. In towns like Milan and Venice, for example, there are specialized risottos made with local fish such as mackerel and trout, as well as chicken and duck. If you visit Pologne and Venice’s cities, you can also find a wide variety of other seafood, such as clams, that are used in risottos throughout the region.
Another staple of northern Italian cuisine is polenta, a dish made from cornmeal or wheat cooked on a hot griddle. Polenta is thought to have been created in southern Italy, but it can be found in many places throughout the country. The way that polenta is made differs by region, but typically, it is made by soaking the grains in water until they are very dry, then cooking them over an open fire or in a pan until they are fully cooked. Some cooks use charcoal grills for cooking polenta faster and more efficiently, and many young families in northern Italy start their own business to serve customers their homemade polenta. Polenta is a hearty dish that is easy to make and serves as a great first-course meal