Introduction to theItalian Regions & the Recipes   

Italy is divided in twenty regions and each region is divided into provinces. 

Above  Liguria  and  Emilia-Romagna  are the Northern Italian Regions; above Latium  and  Molise  are included the Central Italian Regions, Campania ,   Puglia  and the remaining regions are designated as the Southern Italian Regions. The Italia Insular comprises the main islands of  Sicily  and  Sardinia   

Italian cuisine is divided into 20 regional cuisines and each regional cooking is further sub-divided into as many towns, villages and even households which makes defining what is Italian or regional cuisine a complicated task.  

Cooking styles could be empirically separated in North Italian Cuisine, which include all the regions above the Po River, the Central Italian cuisine of Emilia –Romagna Tuscany, Latium, Marche and Umbria influenced by the Etruscan and Roman way of cooking and the Southern Italian cuisine where the affect of the Samnite and Greeks is present in Campania, Abruzzo, Molise, Basilicata, Apulia and Calabria.  

Although  Sardinia  was occupied by many invaders, the culture, cuisine and life style remained attached to the old traditions with a modest influence to all foreign dominations.  

Sicily , the other main island, has a particular history of dominations and transformations: most of the time the conquerors became conquered by the beauty of the nature, the people, the traditions, and they made Sicily  their own homeland.  

Recipes from the Other Italian Regions  

 

Lasagna Bolognese  Emilia 

Lasagna Primavera 

Tagliatelle or Fettuccine Ragu'

Chicken with Bay Leaves (Pollo in Padella) Ferrara     

Backyard’s Tomato Sauce(Salsa con Pomidori del Giardino)  

Eggplants and Zucchine in Balsamic Vinaigrette Emilia  
Baked Vegetables(Verdure al Forno)  Toscana  

Beans all’Uccelletto - Tuscany Style

Tomatoes Stuffed Roman Style (Pomodori Ripieni alla Romana)  

Risotto with Calamari or Black Squid Sauce Toscana  

Baked Squid – Calamari Oreganati Campania  

Panissa Risotto alla Vercellese

Quick Panissa Risotto Rapido

Mustaccioli in Italy

Fruit Tart – Crostata  

Bugie Crostoli Frappe Cenci Fritti

Brazadel Ciambella(Ferrara) (Ciambella Ferrarese - La Brazadel)

Maritozzi Roman Breakfast

Tenerina Chocolate Cake

Jewish-Italian Coffee Cake 

Polenta Cookies   Venezie    

Fritters – Frittelle Romagnoli  

English Trifle – Zuppa Inglese

Tiramisu’

Saltinbocca alla Romana

The Romans conquered the Italian peninsula, unified it into a central government and called it Italy . The Romans, who were concerned with results of their conquest, gave their subjects enough personal liberty to make them feel free. They imposed the Roman laws, collected taxes and gave their subjects the benefits of their skill in architecture and engineering by building aqueducts, sewer systems and theaters, reclaiming land and planning cities. Although Latin became the official language, each village had and used their own dialect and the conquered pursued their traditions, religion, and identity. Even though Italy  was unified as one nation in 1860, these characteristics are still surviving and reflected in the various dialects, in the competition among regions, cities, villages and in the diversity of cooking.  

   

Some regions are treated extensively because of recent visits or contributions by lovers of Italy ’s natural beauty and of the arts, folklore, culture and also importantly the cuisine.   

If you want to publish and share with others a recipe of your Italian region, or a story of your traveling experiences, get in touch with www.Siciliancookingplus.com  and we will publish your article or recipe.  

 

Introduction to Italian Regional Cooking 

Included in this chapter are some of the family’s dishes cooked by Terry, my wife who was born in Ferrara; other recipes are dishes that my mother-in-law had in her cooking repertoire; Mrs. Danila Occhiali’s mother was originally from Tuscany and she and her father’s family were natives from Emilia-Romagna  .  
When working at the focacceria, Joe’s of Avenue U in
 Brooklyn, NY, our family eatery, we prepared some well-liked, not strictly Sicilian dishes, adapted to the Sicilian taste and adopted from famous Italian recipes popular in Italy and beyond.
In fact we prepared and served lasagna Bolognese, North Italian style veal dishes, baked vegetables, artichokes Roman style and scungilli to name a few dishes.  
 

In most European cooking, the preparation of food either professional or homemade follows precise rules dictated by practice and traditions. On the contrary in  Italy  in each locality and in each settlement of the Italian peninsula the cooking reflects the history of its people: their origin and a reason for their traditions and eating habits.
In
  France  cooking is almost a science with strict standards followed religiously by their executors. It is like a piece of classical music where variations are very minor accordingly to the ability of the piano player and noticed by an expert music lover or on the table by a sophisticated 

gourmet.       
The music played by Italian cooks is
  Soul music played by ears, following the theme and rhythm and executed each following his or her own individual judgment.    
Italian cooking is artistry: in professional or home cooking fantasy, originality and know-how are used to create delightful dishes, at times substituting or combining a few ingredients and exploring new dimensions in the sense of taste.