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  Italian food: region to region
   
     
     
  This short article explains a little about how the foods in Italy differ from region to region, as well as how to source the best local food.

You probably know that the foods of Italy are very different from one area to the next. This is a reflection of the Italian countryside and the relative wealth of the land. For example, the cooking in Venice contrasts with that of Milan and both are markedly different from that of Umbria, Tuscany, and the coast of Luguria. Rome has its own specialties as does Naples and Genoa …dining in Sicily will be very different from food being served in Sardinia. Of course this is why us Italians think that our food is the best – because each region produces the best of that region. It is the unique cultural differences between provinces that makes Italian food so wonderfully charming!

Val D’Aosta is very famous for white truffles, this little potato like mushroom can be sometimes more expensive then gold!

A few kilometers south there is the city of Genoa, with the well renowned basil pesto and focaccia.

Further south there is the region of Tuscany …everybody knows Tuscany just like in the television series ‘Everybody Loves Raymond’, but Tuscany is just a little part of Italy…

Even in the smaller cities such as my home town of Civitavecchia, fine food can be found – we for example, make the best Zuppa di Pesce!

So if you want to try the best of the best, but can’t quite get to Italy right now, come and visit me at my coffee shop in Cairns. 		 
     
 

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