questions about italian foods?

Question

what are some basic differences between northern and southern italian foods? also, what ingredients are used most in the north? and in the south? Thank you! You will help me immensly with my report!

Answer 1

Hi, I live in Italy. Okay, in the south they eat a lot of fish and veggies with their pasta...it tends to be warmer in the south, so they want to eat "light". In the north, they eat a lot of polenta, rice dishes such as risotto, soups, and meat dishes. It tends to be colder in the north, so they want something that will "warm" them up. Pasta is eaten in all of Italy though. Fish is also eaten in the north, near the sea-side. I hope I was helpful.

Answer 2

Southern Italy tends to use more tomato and herb bases in their cooking. Alot of fresh seafood is also used due to it's location near the water. Al Fresco.......meaning "fresh"

The northern or mountainous regions rely more heavily on meats and olives in their cooking.

Answer 3

For most, northern and southern Italian cuisines are differentiated primarily by the north using more butter and creams and the south more tomato. In general terms, however, there is a marked difference between regional use of cooking fat and traditional style of pasta. Inland northern and north-eastern regions tend to favour more butter, cream, polenta, mascarpone, grana padano, and parmigiano cheeses, risotto, lasagna and fresh egg pasta. Coastal northern and central regions are somewhat of a bridge between north and south and often use tortellini, ravioli and are known for prosciutto. The southern regions are traditionally known for mozzarella, caciocavallo, and pecorino cheeses, olive oil, and dried pasta. Southern Italian cuisine also makes far greater use of the ubiquitous tomato.

Northern Italy differs from the rest of the Peninsula in a number of ways. Most traditional North Italian recipes call for unsalted butter rather than olive oil, and though there are many kinds of stuffed pasta, except in Emilia Romagna and Liguria the flat and extruded forms that are so important further south are less important, giving way to polenta and risotto, and, in the winter, to rich, hearty soups.

The North, especially Piemonte and Emilia Romagna, has excellent cattle breeds suited to meat and milk production, and also excellent hogs; as a consequence beef, veal, and pork are the meats of choice, with lamb and other animals playing a lesser role. Cooking ranges from boiling and frying through slow braising and stewing, and in the latter cases northern cooks use much less tomato, preferring to use wine or broth as the liquid, and chopped herbs for flavor. The results can be extraordinarily elegant, and the same holds true for roasts, especially those that contain winter vegetable stuffings.

There is also an extraordinary variety of fish; Comacchio, south of the Po Delta, is renowned for its eels, while the Veneto's coastal lowlands provide mussels and clams, and the lakes and waterways inland a tremendous variety of fresh water fish, in addition to ducks and other wild birds.

Southern Italy is a land of contrasts; on the one hand it is the poorest section of Italy, and in the past much of the population subsisted on an almost exclusively vegetarian diet, eating greens and bread or pasta. On other, the nobility was extraordinarily wealthy, enjoying a rich and extremely refined diet.

With respect to Northern and Central Italy there is greater use of dried pasta (as opposed to egg pasta), though people also enjoy vegetable based soups, and entrees, many of which also include fish. In terms of meat, though there are cattle, historically the South is known for shepherding, and lamb and kid play a much more important role in the diet than they do in much of the north. Fish also contribute strongly, and indeed in many coastal areas dominate.

The growing season is much longer, and hotter in the South; among the most popular summer vegetables are tomatoes (many of which go into red sauces) and eggplant, whereas in the winter months broccoli raab and cauliflower come to the fore.

Southern cheeses are also worth mentioning; they tend to be firm, for example caciocavallo and provolone, though there is a wonderful exception: Mozzarella.

Finally, Southern desserts tend to be much more opulent than those made further north.

Answer 4

Traditional Italian cuisine is very regional and does not follow strict North-South patterns. To most, northern and southern Italian cuisines are differentiated primarily by the north using more butter and creams and the south more tomato. In general terms, however, there is a marked difference between regional use of cooking fat and traditional style of pasta. Inland northern and north-eastern regions tend to favour more butter, cream, polenta, mascarpone, grana padano, and parmigiano cheeses, risotto, lasagna and fresh egg pasta. Coastal northern and central regions are somewhat of a bridge between north and south and often use tortellini, ravioli and are known for prosciutto. The southern regions are traditionally known for mozzarella, caciocavallo, and pecorino cheeses, olive oil, and dried pasta. Southern Italian cuisine also makes far greater use of the ubiquitous tomato.

Presently, climatic conditions and economic disparity are the biggest factors separating the North from the South. As a result, foods of the areas reflect this variance. Specifically, Northern Italy enjoys rich fertile land and a sizable, affluent population producing such things as homemade pastas, exotic seafood, and specialty sausages. Italy is Europe's biggest producer of rice which is often served with fish and seasoned with fragrant herbs such as variety of basils, oregano, rosemary, sage, parsley and marjoram. The dishes are often garnished with capers and lemon and are usually light and airy to the palette. Rich foods are also popular, specifically in the northern region of Emilia-Romagna. Butter is favored over oil for use in cooking. Pork sausages, cheeses, and hearty pasta dishes are all local favorites.

Just a little further south is the Tuscany region where fresh fruit and vegetables are grown locally and sold in open-air markets. The atmosphere breeds a light cuisine with dishes just slightly flavored with olive oil and garlic and boasting vine ripened tomatoes, just-picked olives and the most colorful of beans. "Gelaterias" and "pasticcerias" also abound in this region which vaunt a refreshing array of Italian Ice Cream or ""gelato"" and Italian pastries.

Continue south towards Rome and the terrain becomes more sparse and arid which is in stark contrast to the gastronomical delights inherent to the region. Lamb and pork accompany artichokes so tender there isn't a need to scrape them from the leaves and desserts plentiful with walnuts, hazelnuts, pinenuts and almonds.

The southern peninsula of Italy and the islands of Sicily and Sardinia are covered in olive tree groves. Olive oil is mass-produced and used as a base in cooking. Breads are smothered with seasoned olive paste made from native Gaeta, Ligurian, and Sicilian-style olives. Each has its own exceptional taste and unique color. The climate also provides for an abundance of citrus fruits which are readily used in sauces and to flavor meats. In the south, parmesan cheese is replaced with pecorino cheese which is made from sheep's milk and is tangier, sharper in taste and saltier than parmesan.

While the food greatly varies, not only between northern and southern Italy, but also between regions, there is still one underlying commonality throughout all of Italy...Italians treasure their heritage and their cuisine. It is evident in the recipes, variety, and atmosphere that goes along with eating. Enjoy the differences

Answer 5

People already gave very good answers.

Answer 6

I hope that this will answer your questions.
http://www.cucinait.com/cucinait/WorldEdition/Regional/Regional.asp

Answer 7

I am not Italian, but you could surch in google.com