The chief distinction of nice Italian food is not pasta or risotto – it is the unmatched expertise in transforming the most ordinary dish to a regally appreciated one.
Italian food traces back their origin much before Christ and has been enriched and developed countless times by immigrants and regional culinary experts. It was like Israelites, Arabs and Egyptians provided with the ingredients to the Italian cooks, who added their excellence to prepare nice Italian food. Spaghetti and pizza are classical examples to this. Nice Italian food is prioritized by seasonal produce and marked by regional difference.
What you will find popular in northern Italy will find rarely favored in the south. It is the pasta and fat content that chiefly characterize the recipes of nice Italian food throughout the Mediterranean country.
Mascarpone cheese is favorite in northern Italy, where the southerns use Mozzarella cheese. Butter, cream, fresh egg and risotto distinguish the north Italian cuisine, whereas olive oil, buffalo cheese, tomatoes and dried pasta are used in south.
Venice and Veneto are famous for their risotto and polenta. Sauces, exotic spices and stock-fishes with sopressata and garlic salami are common here. You will find Venezuelan flavor in the Montasio cheese and bacon in Carnia. Goulash and fresh water fish are enjoyed much in Trentino-Alto Adige/Südtirol, where rice in soups or risotto is well known in Lombardy.
With regions, also change the recipes for nice Italian food. Roman pizzas are fine compared to Sicilian and Neapolitan pizzas that are thick. Best pizza and Mozzarella cheese are the specialty of Napoli. Emilia-Romagna, the highest wheat producer has excels in stuffed egg pasta along with Bologna for lasagna verdi, tagliatelle, gramigna and tortellini, the great-tasting pasta dishes. Italian meal contains 3 to 4 courses, of which only first and second are used on a daily basis.
