Gastronomy
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Gastronomy Information
From Mediterranean Liguria to the Alps, the Lombardy plain and Piedmont, this diverse area is characterized by its rich yet hearty cuisine. Along with Veneto, Lombardy and Piedmont are Italy’s main rice-growing areas and risotto is featured widely. The white truffles of Alba are the ‘white gold’ of Piedmont, while lush pastures produce some of the country’s best meat and many of Italy’s finest cheeses.
Grapes are also grown throughout the northwest – from the cliffs of Liguria to the steep mountainsides of Valle d’Aosta. The best wines however are located in Piedmont, in particular the Langhe Hills southwest of Turin, source of two of Italy’s finest reds – the rich, powerful, long-lived Barolo and Barbaresco.
Down in the south of Italy, the most common meat is lamb, often simply roasted over thyme and rosemary. Puglia produces more grapes and olives than any other region in Italy, while the fertile volcanic soil around Vesuvious and Etna is ideal for growing plump vegetables, fresh fruit and vines.
Of course, if its good old-fashioned Italian pizza you are after then why not head down to Naples, the birthplace of pizza and the best buffalo mozzarella on the market.