The northern part of Italy prefers hearty meals and they rather cook with butter instead of olive oil. Especially in Trentino-South Tyrol the influence from Austria is obvious. Here you can find Schlutzkrapfen, bacon dumplings and strudels on the menu. In the Aosta Valley, the alpine farming has an influence on the cuisine. Cheese fondues of Fontina cheese and dishes of chamois meat are very popular there.

In Venetia, the Lombardy and the Piedmont, the cuisine is characterized by the nearby fertile Po plain. Lots of rice-growing areas favour the preference for risotto dishes in a large variety. The delicious polenta has its origin here, too. In Friuli-Venetia it is even served baked, deep-fried and grilled. Pork meat, like the famous “Prosciutto di San Daniele” ham, plays a significant role here, too. The aromatic ham has a protected designation of origin (DOC).

The further you go south to the ocean, the more you can find fresh fish dishes on the menu. The Venetian coast with its lagoons offers perfect conditions for eel farming, which is e. g. served as “Anguilla in Umido” braised with tomatoes. At the Ligurian coast, you can find many dishes with braised octopus. The most famous Ligurian contribution to the Italian cuisine is the popular Pesto, which is made from basil, pine nuts, parmesan cheese, garlic and olive oil.

The region Emilia-Romagna offers a lot of culinary treasures: it is home to the well-known balsamic vinegar “Aceto Balsamico di Modena”, the parma ham and the parmesan cheese, which designation of origin is protected. The capital Bologna is also named “la Grassa”, the fat one. The delicious tortellini, bolognese-sauce and mortadella have their origin here.

The northern part of Italy also offers excellent wines, liqueurs and schnapps. The famous “Asti spumante” originates from the Piedmont, the Lambrusco wine from Emilia-Romagna. The popular grape marc spirit Grappa is distilled in Bassano del Grappa in Venetia.

Fresh fish and the prestigious truffles

In the Tuscany, you will find fresh regional ingredients and excellent olive oil. The cuisine is simple and delicate. Nearby the coasts, mainly fish is served, and you should not miss the delicious fish soup “Cacciucco”! The densely-wooded region Umbria you can enjoy many venison, pigeon and pheasant’s dishes. It is especially famous for the black truffles, which are served as “Fagiano Tartufato” with pheasant.