| Italian cuisine has a huge variety of | | | | Italian cuisine also uses the ubiquitous |
| dishes and drinks: because Italy was not | | | | tomato. |
| officially unified until 1861, and its | | | | Types of Italian coffee |
| cuisines reflect the cultural variety of | | | | Italian coffee (caffè), also known as |
| its regions and its diverse history | | | | espresso, which is a strong coffee |
| (with influences from Greek, Roman, | | | | prepared by forcing the hot water |
| Gaelic, Germanic, Goth, Norman, Lombard, | | | | through finely ground coffee beans at |
| Frank, Turkish, Hebrew, Slavic, Arabic | | | | high pressure. It is usually served in |
| and Chinese cuisines). Italian cuisine | | | | relatively small amount. Caffè |
| is savored in every corner of the world. | | | | macchiato is covered with a bit of |
| In a way, there is really no such thing | | | | steamed milk or whip cream; caffè |
| as Italian cuisine in the way that | | | | ristretto is made with less water, and |
| people usually understand national | | | | is stronger. Cappuccino is mixed or |
| cuisines. Each region has its own | | | | topped with steamed, mostly foamy, milk. |
| specialties. Italian cuisine is not only | | | | It is generally considered a morning |
| highly regionalized, it is also very | | | | drink. Caffelatte is usually equal parts |
| seasonal. The high priority placed on | | | | of espresso and steamed milk, like café |
| the use of fresh, seasonal produce | | | | au lait, and is typically served in a |
| distinguishes the Italian cuisine from | | | | large cup. Latte macchiato (spotted |
| imitations available in most other | | | | milk) is a glass of warm milk with a bit |
| countries. | | | | of coffee. |
| Regional differences | | | | Italian wines |
| Roman cuisine, for instance, uses a lot | | | | We cannot talk about Italian food |
| of pecorino (cheese made from sheep's | | | | without talking about Italian wine. Most |
| milk) and offal, while Tuscan cuisine | | | | Italian wines of great names are |
| includes white beans, meat, and bread. | | | | produced in the three main Italian |
| Pizza making also varies throughout the | | | | regions: Piedmont (Barolo), Venetia |
| country, the pizza crusts in Rome are | | | | (Amarone, Pinot Grigio, etc.) and |
| thin and crispy, while Neapolitan pizza | | | | Tuscany (Chianti, Brunello). Other great |
| and Sicilian pizza have a thicker crust. | | | | wine producing regions such as Puglie |
| The influence of Northern Italian | | | | (Primitivo) and Sicily also produce some |
| cuisine can be seen in French and German | | | | noteworthy wines. |
| cuisines. Piedmont and Lombardy each | | | | Traditional Menu |
| grow their own different kinds of rice, | | | | A traditional Italian meal: |
| which are used to make risotto. The | | | | 1. Antipasto - hot or cold appetizers |
| North of Italy is the home of polenta. | | | | 2. Primo ("first course"), usually |
| Emilia-Romagna is known for lasagna and | | | | consists of a hot dish like pasta, |
| tortellini (stuffed pasta), Naples | | | | risotto, gnocchi, polenta or soup. There |
| (Napoli) is the home of pizza, | | | | are usually many vegetarian options. |
| mozzarella cheese and pastries. | | | | 3. Secondo ("second course"), the main |
| Calabria's cuisine uses a lot of hot | | | | dish, usually fish or meat (pasta is |
| pepper in its renowned salami (which is | | | | never the main course of a meal). |
| common, in several varieties, throughout | | | | Traditionally veal is the most widely |
| the country) and uses capsicum. Sicily | | | | used meat, at least in the North, |
| is the home of ice cream but its cuisine | | | | although beef has become more popular |
| also has many influences from Arab | | | | since World War II. |
| cuisine (lemon, pistachio) and also | | | | 4. Contorno ("side dish") may consist of |
| includes fish (tuna, swordfish). | | | | a salad or vegetables. A traditional |
| Sardinia is famous for lamb and | | | | menu features salad after the main |
| pecorino. | | | | course. |
| Northern and Southern Italian cooking | | | | 5. Dolce ("dessert") |
| Traditional Italian cuisine varies from | | | | 6. Caffè ("coffee") (espresso) |
| region to region and does not follow | | | | 7. Digestive which consists of liquors |
| North-South tendencies. Northern and | | | | liqueurs (grappa, amaro, limoncello) |
| southern Italian cuisines can be | | | | sometimes called ammazzacaffè ("Coffee |
| differentiated, primarily, by the north | | | | killer") |
| using more butters and creams and the | | | | Although it is said that today the |
| south more tomato and olive oil. | | | | traditional Italian menu is reserved for |
| Generally, however, there is a strong | | | | special events even as the common menu |
| difference between the regional use of | | | | only includes the first and second |
| cooking fat and traditional style of | | | | course, the side dish (often joined to |
| pasta. Inland northern and northeastern | | | | the second course) and coffee (if not in |
| regions usually prefer more butter, | | | | a hurry). One remarkable aspect of an |
| cream, polenta, mascarpone, grana | | | | Italian meal, especially if eaten in an |
| padano, and parmigian cheeses, risotto, | | | | Italian home, is that the primo, or |
| lasagna and fresh egg pasta. Coastal | | | | first course, is usually the more |
| northern and central regions are more of | | | | substantial dish, containing most of the |
| a link between north and south and often | | | | meal's carbohydrates, and will consist |
| use tortellini, ravioli and are known | | | | of risotto or pasta. Modern Italian |
| for great prosciutto. The southern | | | | cuisine also includes single courses |
| regions are known for mozzarella, | | | | (all-at-once courses), providing carbs |
| caciocavallo, and pecorino cheeses, | | | | and proteins altogether (e.g. pasta and |
| olive oil, and dried pasta. Southern | | | | vegetables). |