The Italian cuisine offers incomparable moments of delicious pleasures! This is not the only reason why it is famous world-wide, and you can find Italian restaurants in almost every country of the world. This is not surprising, because pizza, pasta & co. can be limitlessly combined and fit to every occasion.

Bacon dumplings, risotto & Polenta in Northern Italy

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.

In the hinterland of Abruzzo and Molise, the cuisine is characterized by the herdsmen’s life and down-to-earth. Dishes with lamb are popular in this region. In the region Latium, the capital Rome sets the culinary tone! In many traditional recipes, pork lard, bacon and eggs are favoured. The well-known “Spaghetti alla Carbonara” is prepared with egg and bacon, and the “Amatriciana” sauce with bacon and chili peppers.

The popular wines in the region Abruzzo are the “Montepulciano d’Abruzzo and the Trebbiano d’Abruzzo. In the region Latium, mainly light and dry white wines are produced.

The Mezzogiorno – home to the famous pizza!

The cuisine in Southern Italy is mainly characterized by fresh fish and seafood dishes. The most popular Italian dish, the pizza, comes from Naples in the region Campania. The “Pizza Napoletana” is topped with tomatoes and anchovies and the famous “Pizza Margherita” with tomatoes and mozzarella. The fruity tomatoes and the creamy buffalo mozzarella from Campania, make the “Caprese” a worldwide famous appetizer.

The province Apulia is popular for its vintage olive groves and the excellent olive oil. The oil mills in Apulia produce no less than 60% of the “liquid gold” in Italy. Calabria offers lush citrus fruit gardens and the cuisine is dominated by tomatoes, pepperoncini, eggplant and red onions.

In Sicily, the far-reaching history reflects in the cuisine. The Greeks, the Romans, the Arabs, the French and the Spaniards all had an enormous influence on the Sicilian cuisine, especially in sweet and sour combinations with raisins and pine nuts, and couscous dishes. The delicious “Cannoli”, filled wafer rolls with ricotta, cinnamon and candies orange peel round off the meals as dessert.

The island Sardinia offers many types of bread, like the Sardinian shepherds’ bread “Pane carasau”. The crispy thin bread is very delicious with rosemary and olive oil. Served with tomato, onions, cheese and fried eggs, it is very satisfying. With the famous Sardinian herder cheese “Pecorino”, you can refine all kind of meals, whether it is an appetizer or a dessert!

Due to the Mediterranean climate conditions, winegrowing is favoured in Southern Italy. Excellent wines come from all provinces. The dessert wine “Marsala” from Sicily is particularly popular.

Booking and further information

Enjoy the variety of the Italian cuisine on a tailor-made group tour, or during a varied supporting program of your corporate event in Italy! Please contact us for further details regarding travel schedules and price information. We are looking forward to your no-obligation request via our contact form, e-mail or telephone at +49 611 945879 42.

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