Each
of Italy nineteen regions has a distinctive cuisine,
shaped by its local climate, agriculture, and by the
various peoples who have invaded, visited, or settled
them. For example it is the north where the
Austro-Hungarian influence is most felt, while in the
south, it was mostly the Arabs and Greeks who helped
shape the cuisine. Certain regions have long been famous
for the culinary skills. In Emilia-Romagna, every one
takes an interest in food and cares deeply about is
preparation. Even during the Renaissance, it was known
for is Prosciutto and Parmigiano cheese as well for its
delicious vegetables and herbs.
The
pasta-making skills of the women are
legendary and Tortellini and Tagliatelle are favorites.
In Sardegna, however, men chose
their wives by their bread-making
skills.
Even today, women take great pride
in their creations and the breads are shaped in such a
way that this craft has become an art form. And though
Rome may conjure up images of lavish banquets,
contemporary Romans prefer unpretentious dishes with an
emphasis on fresh vegetables.
What
is in common to all Italian cuisine, however, is that the dishes are
prepared with the freshest ingredients. Courses are matched to
enhance the flavor of the entire meal.
Regional wines, which have developed over centuries in tandem with
their respective cuisines, assure that the most treasured qualities
of the food will never be overpowered or masked.
