Taste the Real Italy

SLOW Magazine - - Must Go -

Ital­ian food has per­me­ated much of the world, with pizza and pasta be­ing prom­i­nent fea­tures in many coun­tries’ culi­nary cap­i­tals. How­ever, with more and more peo­ple from across the globe adopt­ing Ital­ian flavours into their own foodie vo­cab­u­lar­ies, the cui­sine has evolved, ex­pand­ing on the tra­di­tional fare that the world fell in love with.

So, if you want a tra­di­tional taste of Italy, for­get about cap­puc­ci­nos af­ter break­fast and lunch com­prised of a few hur­ried bites, and take a trip around this Mediter­ranean gift to civ­i­liza­tion and ex­pe­ri­ence a true taste of Italy.

The dif­fer­ent re­gions of Italy have their own unique dishes, as well as dif­fer­ent eat­ing cus­toms that have de­vel­oped through the ages since the fall of the Ro­man Em­pire. North and South In the north­ern reaches of Italy, you will find heartier dishes. Stuffed meats, rich sauces, and po­lenta are very pop­u­lar, and but­ter is al­ways favoured over olive oil. Here, the ter­rain is moun­tain­ous, and the peo­ple rely on the land for their in­gre­di­ents. Be­cause of its close prox­im­ity to Switzer­land, Aus­tria, and France, you will find in­flu­ences of these Euro­pean neigh­bours on your plate – rich but­ter sauces tell of French in­flu­ence, while breaded veal cut­lets bear tes­ta­ment to Aus­tria. Cat­tle and dairy farm­ing are huge in the north of Italy, so salami, pro­sciutto, and other salted meats are north­ern Ital­ian del­i­ca­cies. Then there’s one of the great­est ex­ports of the coun­try: parme­san cheese.

North­ern must-haves in­clude: risotto alla Mi­lanese with its golden saf­fron hue

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