The food of Italy has been described as the most influential of all European cuisines. The country’s peninsula location in the Mediterranean and its climate has led to many regional food differences. From the mountainous areas in the north, to the very warm conditions in the south, the variety of foods and preparations are as varied as the local weather.

Cuisine in the north is characterized by its heartiness. Piedmontese stews and casseroles are highly seasoned and well loved. The area is also noted for its cheeses, beef and especially veal. The Lombardy and Veneto regions are also the home of risotto – Italian rice. Risotto dishes have become a favorite through out the world.
As you move to the central regions of Italy, the climate is warmer and the availability of fresh produce is more abundant and varied from the fertile Tuscan valleys. Products from the nearby seashores are also more prevalent. The local trattorias of Tuscany and Umbria abound with pasta and grilled dishes featuring delicious seafood and flavorsome vegetables.
The middle, inland regions embrace pork as their favorite meat. Because of its great versatility many products, such as hams, salamis and sausages make up a large part of the cuisine from Florence to Rome.
Moving to the southern regions, where the climate is very moderate, the terrain becomes quite mountainous. Here, because of its vicinity to the sea, seafood and pasta are most prevalent. Many varieties of pasta and ragu sauces are the mainstay of the local cuisine. Small farms produce eggplant and pimentos with which many of the local dishes are served or filled. The cheeses of this area are mainly a fresh, soft style.
The islands of Italy are well-known for their seafood and pasta dishes. Because they lack the natural resources and rich soil of the fertile mainland, many recipes utilize pastas with strongly seasoned sauces. Much of the cooking is peasant-style using fresh vegetables, meats and seafood in very simple preparations. This does not, however, diminish the wonderful richness of flavors.
Because each region has its own unique cuisine, the food of Italy is truly fascinating. Much of the food preparation is quite simple, but the flavors range from delicate to complex. The inclusion of the varied local ingredients which are prepared in time-honored tradition, generally provide palate-pleasing flavors that are captivating.
When preparing traditional dishes, always try to use the freshest and most authentic ingredients as possible. Always remember to take the time to allow the flavors of the ingredients to meld together, treat the food with care and be exact in following a recipe. When serving the meal, allow for all your senses to appreciate your hard work. Inhale the wonderful smells, look at the food and appreciate the care with which it was prepared. Then, taste and savor the flavors which will undoubtedly reward you for your efforts.

Torta Tarantina di Patate
(Potato “Pizza” with Cheese)

Serves 6

3 lbs. Russet Potatoes
Olive oil
Salt
Flour
1/2 lb. Mozzarella or other fresh soft cheese, diced
4 large Ripe tomatoes, sliced
Pepper
2/3 cup Grated Parmesan cheese
1 tsp. Finely chopped oregano
12 Black olives, pitted and sliced

Scrub the potatoes clean and boil them until soft. Drain and cool slightly, and as soon as they can be handled, peel and mash them with 1/4 cup olive oil and a little salt to taste.

Brush the bottom of a wide, shallow baking dish with oil, sprinkle with flour, spread with the mashed potato, and cover with the cheese and slices of tomato. Sprinkle lightly with salt and pepper, the Parmesan cheese, oregano and olives. Trickle 1/4 cup olive oil over the top and bake in a hot oven (425°F) for 15 minutes, or until the potato crust is brown and beginning to crisp. Serve immediately.

Recipe from: Italian Regional Cooking ©1969 Ada Boni (Bonanza)

Risotto Con Carciofi
(Risotto with Artichokes)


Yield: 6 servings

8 small Globe artichokes, prepared and trimmed
2 Garlic cloves, peeled and chopped
3 TBLS Olive oil
Sea salt and freshly ground black pepper
1 qt. Chicken stock
10 TBLS Butter, at room temperature
1 medium Red onion, peeled and very finely chopped
1 1/2 cups Arborio rice
5 TBLS Extra-dry vermouth
1 1/2 cups Parmesan, freshly grated

Cut the artichokes in half and slice as thinly as possible. Sauté gently with the garlic in 1 tablespoon of the olive oil for 5 minutes, stirring continually, then add 4 ounces water, salt, and pepper, and simmer until the water has evaporated.

Heat the chicken stock and check for seasoning.

Melt 6 tablespoons of the butter in the remaining oil in a large, heavy-bottomed saucepan and gently sauté the onion until soft, about 15 to 20 minutes. Add the rice and, off the heat, stir until the rice becomes totally coated; this takes only a minute. Return to the heat, add 2 or so ladlefuls of hot stock or just enough to cover the rice, and simmer, stirring, until the rice has absorbed nearly all the liquid. Continue to add more stock as the previous addition is absorbed. After about 15 to 20 minutes, nearly all of the stock will have been absorbed by the rice; each grain will have a creamy coating, but will remain al dente.

Add the remaining butter in small pieces, the vermouth, Parmesan and artichokes, being careful not to over stir.

From Italian Country © Rose Gray and Ruth Rogers, 1995 (Random House)

Crocchette Di Polenta Alla Valdostana
(Polenta Croquettes Filled with Fontina and Prosciutto)

Yield:  6 portions

20 oz.               Water
½ tsp.               Salt
4 oz.                 Yellow Cornmeal
1 oz.                 Butter
to taste             Pepper
to taste             Nutmeg
2 oz.                 Prosciutto (cooked, thin sliced)
8 oz.                 Fontina (thin sliced)
as needed         Flour (for dredging)
6 oz.                 Egg Wash
3 cups              Bread Crumbs
1 pint                Pizzaiola Sauce

1.         Combine water and salt and bring to a boil.

2..        Sprinkle in cornmeal, stir or whisk constantly to prevent lumping.

3.         Cook until thick, cover and bake in a 300° oven for 20-30 minutes.

4.         Remove from the heat; stir in butter.

5.         Spread ½ of the polenta on a buttered tray ½” thick.

6.         Cover the polenta with ½ of the Fontina cheese and all of the prosciutto.

7.         Add the last ½ of the Fontina cheese; spread with the remaining polenta, chill.

8.         Cut into desired portions, dredge in flour, shake off excess.

9.         Dip polenta in egg wash, then in bread crumbs.

10.       Deep fry until golden brown, drain on absorbent paper.

11.       Portion 1 ½ ounce pizzaiola sauce on a plate and arrange polenta on top.