Viva! Viva spaghetti, pizza, tomatoes, olive oil, espresso
coffee and cappuccino!
But is it all really Italian in
origin? The answer is of course "no" but even
food products from other continents have been enhanced
in a way only the Italians know. A thousand mouth watering
dishes await the intrepid traveller, hundreds of gastronomy
specialities, a host of truly tasty typical products,
and all kept very much alive by a modern agricultural
system that is careful about preserving the traditional
flavours and nutritional values.
Wholesomeness and freshness are the watchwords in all
Italy's table specialities, in all of their countless
variants, from the Piedmont's fondue in the north to
Sicily's caponata in the south, from the risotto alla
milanese to Campania's mozzarella cheese, from the Veneto's
risi e bisi (sweet-peas and rice) to Rome's porchetta,
from the trenette al pesto of the Ligurian coast to the
Florentine steaks, to the lasagna of Emilia Romagna or
the spaghetti alla chitarra of Abruzzo.
Truly Authentic Italian Food is Found in Italy!
Another great reason for coming to Italy is therefore
(and in many cases, indeed, simply is) the desire to
taste Italian cooking as the Italians really make it.
So whether you're enticed by the food at one of the best-known
restaurants in the cities famous for their gastronomy,
or are quite happy to try the fare of the thousand small
trattorie dotted around the country, you are sure not
to be disappointed.
Or, to try something slightly different,
what about the family-run osterie (literally hostels)
and ristoranti you can come across in the most characteristic
parts of the historic centres? They specialise in reinventing
traditional dishes or rediscovering typical agricultural
products such as spelt, barley, wheat, vegetables, and
olive oil. The perfect way to delight your taste buds
without adding to your waistline.
To complement your
meal perfectly you will want to order a good wine that
is free from the chemical processes so much in use today.
So relax and choose an Italian wine - again, the choice
is broad, but always satisfying; the bright whites to
go with white meats, the robust reds for red meats, and
then there are the rosés, the sparkling wines,
the fortified wines, the liqueurs and the grappas: something
to go with every stage of your meal, from an aperitivo
at the beginning to a refreshing lemon or strawberry
sorbet to round off a perfect evening.
In sum, never has there been a better time to eat and
drink well in Italy.
Explore Italian Cuisine:
Article © 2002-2006, Italian
State Tourism Board
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