Mountainous, pastoral, coastal – just as Italy’s terrain changes from north to south, east to west, so does its cuisine. But ‘Italian food’ is a misnomer in many ways, with ingredients, flavours and dishes varying greatly depending on where you are. Each of Italy’s 20 regions has its own unique culinary make-up – shaped by its geography, climate and historical influences. As a rough guide, here’s what you might find on the menu in…
NORTHERN ITALY
Regions: Liguria, Piedmont, Aosta Valley, Lombardy, Trentino-Alto Adige, Friuli-Venezia Giulia, Veneto and Emilia-Romagna
With its regions bordering France, Switzerland, Austria and Slovenia, you’re more likely to find butter- and cheese-based dishes on menus in the north, rather than the olive oil- and tomato-based cuisine associated with the Mediterranean diet. With its mountain ranges and…
