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Italian gastronomy is an integral part of the Mediterranean diet, which is itself listed as an intangible cultural heritage of humanity by UNESCO. For the Italian population, cooking is a way of life in its own right. Italians make it a matter of honour to use mainly fresh, seasonal and local products, all the while seeking a balance that enhances the flavour of each dish. Italian gastronomy is simple, elegant and delicious: a cherished legacy handed down from generation to generation.
Traditionally, an Italian menu consists of a series of dishes with a wide variety of ingredients. The aperitivo includes a drink (wine, cocktail or spritz), and stuzzichini (hors d'oeuvres). Then come the starters (antipasti), which include fish, marinated octopus, fried squid, fried courgette flowers, ham in chiffonade, or spinach pie. These antipasti can also be marinated vegetables, salads, bruschettas or croquettes.... each region has its own specialities.
The primo piatto, or first course, features gluten in all its forms: spaghetti, tagliatelle, lasagne, stuffed cannelloni, or tortellini. Risotto, gnocchi, soup and minestrone are also part of the primi piatti family. The main course, or secondo piatto, is meat or fish, served with cooked vegetables or salad (il contorno). Cheeses are served next as an interlude. The dessert is made up of fruit and/or cake. As a digestive, espresso coffee or a liqueur such as grappa, amaro or limoncello may be served.
The gastronomy of southern Italy (Abruzzo, Puglia, Basilicata, Molise, Campania and Calabria) is characterised by simple dishes, whose main ingredients are olive oil, vegetables, fish and seafood. And, of course, dry pasta and cheese.
Tomatoes are the stars of southern Italian cuisine: among the most famous are Marzano tomatoes, elongated pomodori, usually used to make pasta sauce. There are also aubergines, peppers, broccoli, cauliflower, turnip greens, chillies and hot paprika, which are widely used in Basilicata and Calabria.
As far as cheese is concerned, there is of course the mozzarella di bufala from Campana, with its designation of origin, probably the most famous fresh cheese in the world - although cow's milk mozzarella (fior di latte) is more common. Other cheeses from southern Italy include caciocavallo, made from cow's milk, scamorza and burrino (mozzarella with a creamy centre).
Campania: Pizza margherita, Spaghetti alle vongole or allo scoglio, Spaghetti alla puttanesca and Pastiera napoletana, babà and sfogliatella.
Basilicata: Pancotto, Baccalà con peperoni cruschi, Cazmarr y cutturiddi, Piatto d'erbe alla lucana and la insalata di lampagioni or lampascioni y rafanata.
Puglia: 'Orecchiette con le cime di rapa', 'Tiella alla barese (with potatoes, rice and mussels)' y la 'Puddica, panzerotto (fried) y calzuncieddi'.
Calabria: "Bruschette con la n'duja or con la sardella", "Frittata di cipolle rosse di tropea, polpette di melanzane y pìpi chìni", "Maccaruni 'i casa" and " Piscispata a'gghiotta".
Sicily: Arancini, cuscus trapanese, pasta with sardines, Cannelloni
