Italy did not exist until the 19th century, so it does not have one overarching cuisine, it has regional cuisines that reflect the foods that were readily available and the history of the land. For example, near the coast? Seafood.
Experts claim that most of the Italian food we think of in the USA (antipasta, spaghetti and meatballs, pizza) are actually from the northern Neapolitan region. What I can say with certainty (from my own experience) is that historically, the southern regions feature foods more in the Mediterranean cuisine (think olive oil, tomatoes, garlic and fruits); and northern Italy cuisine is more Central European style (think butter and lard).
As I upost more Italian dishes I will expand on this article.
Popular Starches
- Arborio rice
- Pasta
- Polenta
Italian Fats
- Olive oil
- Butter
- Lard
Vinegars
- Balsalmic
Vegetables
The one veggie most identified with Italian cuisine is tomatoes, even though they are not a traditional food. Often prepared tomatoes have been skinned and seeds removed before mashing and making sauce or crushed tomatoes. You will often hear me say I only buy boxed tomatoes (not canned) from Italy, as Italians know tomatoes.
Lemons are grown in Italy.
A large variety of olives are grow in Italy for eating and processing into oil.
Mushrooms: From porcini to portobello, mushrooms add umami to Italian dishes.
Spices/Herbs
- Basil
- Bay Leaf
- Capers
- Dill
- Garlic
- Marjoram
- Mint
- Oregano
- Parsley
- Pepper + red pepper
- Rosemary
- Sage
Other General Italian Foods
Important foods are listed below and many are part of what we have called the Mediterranean Diet.
- Nuts/Seeds: Almonds, fennel seeds, chestnuts, sesame, walnuts, hazelnuts, pistachios,
- Beans: Barlotti, cannellini, fava, garbanzo beans + flour, + lentils,
- Fish: Anchovies, gray mullet, mussels, shrimp, leer fish, cod, oysters, bonito, sea cicadas, pollack, turbot, mackerel, horse mackerel, and squid.
- Cheese: Asiago, Fontina, Gorgonzola, Mascarpone, Mozzarella, Parmigiano Reggiano, Pecorino Romano, Provolone, and Ricotta. Keep in mind Italy has over 400 types of cheese, so this is just a highlight of common ones I know
- Processed meats: mortadella, pancetta, prosciutto, salami
