Italian cuisine
Photo: Mattes Boch (Mboch on English Wikipedia), Public domain via Wikimedia Commons
While Italian cuisine is known around the world for dishes such as pizza and pasta, the domestic cuisine of Italy itself differs a lot from internationalized Italian dining. There are also regional variations that even a century and a half of a unified Italy and increased internal migration have not yet fully leveled.
UnderstandSome Italian culinary traditions go back to the Roman Empire, became highly developed in Medieval and Renaissance Italy, and came to influence French cuisine.
Ingredients
BreadsIn Tuscany, bread (pane) is traditionally made without salt. In every other region, you can expect some salt in your bread, though not more than in other countries.
PastriesIn addition to savory food, there are wonderful Italian pastries, especially in Naples and other points south but also in places like Siena, which aside from pan-Tuscan treats, also has some local specialities, most…
Gelati and sorbettiOf course, Italy is famous for gelato and sorbetto. Gelaterie typically provide a selection of both. Numerous flavors are commonly available.
Beverages
Traditional coursesIn Italian trattorie and ristoranti, you may be presented with the option of a menù (prix fixe menu). The traditional Italian meal, for lunch and supper, has the following courses:
Special dietsOutside of the big cities, vegetarians and vegans may struggle.
See also
Sources and licences
- Guide text adapted from the Wikivoyage article "Italian cuisine" by its contributors, available under CC BY-SA 4.0. Read on Wikivoyage · Contributors · CC BY-SA 4.0
- Photo: Mattes Boch (Mboch on English Wikipedia), Public domain via Wikimedia Commons