What is the difference in food between Northern and Southern Italian restaurant?

Question

What is an example of a typical Northern Italian dish??

Answer 1

Basically it's about olive oil and butter. Northern is more subtle and refined, Southern brighter and more obvious.

Northern Italian cooking is more closely related to French cuisine; the sauces are more refined, more use of shallots and less of onions and garlic, and sure, a little olive oil.

≈≈Vitello Tonnato≈≈

Southern Italian cooking is more in your face. So to speak. More obvious notes of garlic, tomato sauce and herbs, no butter and more olive oil.  

≈≈Pasta alla Puttanesca ≈≈

Books have been written about your question but that's about all there is to it!

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Answer 2

The food in Venice is completely different from Napolitan cuisine.Apart from the North and South being very different,it varies from region to region.

Answer 3

It depends.  Usually, the south uses more olive oil, more seafood, pasta dishes with vegetables being that the south usually is a lot warmer.  The north uses a lot of butter (but they even use a lot of olive oil, but it wasn't like that 50 or less years ago), polenta (corn meal mush), mushrooms, risotto, etc. because it tends to be colder.  In the north you can find seafood dishes in the sea resorts like you can find meat or mushroom dishes in the south, but I'm being very general.  

I live in Italy.

Answer 4

In the Northern  part of Italy like Liguria. Foods  are always cooked with a very good spices and aromatic herbs.They are  more  fonds of  mixing vegetables in the dish.They are  very different  from  the southern  which  you  can  noticed  of using a lot of tomato sauce  like in Napoli and Sicily.

Pesto sauce  is  one  of  the  famous  pasta sauce  come  from  the  northern part  of  Italy.  Minestrone genovese is a  great  soup from the Northern part of  Italy and  evidence shown  to  this  dish   composed of  healthy  vegetables and spices. Cima  one  of  the dish  from veal belly  stuffed  with  eggs , green peas , ham  and other aromatic herbs. You  can  used also  in Cima  the ox tripe  instead  of  veal belly.You  named  those  good  risottos , polentas from  this region  of  italy.

Pizza  is originally  from Naples  which the  most  of  the place  in  Italy  used  a  lot  of  tomato  sauce  in  their food. Most  pasta  sauces  with  tomato  sauce  came  from  the  South.

Answer 5

All restourants make the same dishes..The "trattorie" make tipical dishes. Famous Northern italian dishes are "bistecca alla fiorentina" from Florence (it is a particoular pice of  meat), "risotto allo zafferano" from Milan, the "polenta", also from Lombardia...the cassela (it's made of meat and other things, i don't know what..i'm from calabria)..the must famous northern swet is Panettone, we eat it for christmas...Bye!

Answer 6

Italy blossoms into a flower in the North, where the Po Valley gradually rises into the imposing Alps. Liguria, Piedmont, Lombardy, and Tuscany are among the regions that make up the famous fertile area. In Emilia Romagna, the region`s culinary heart beats, and in Venice, at the region`s eastern edge, the show is always on. This is the land of Austrian and French influence, of hard-working and reserved Italians, of ancient estates with hills covered with orchards, of industrial cities, of rich soil, of excellent wines and cheeses.

Pasta is a side show in northern Italy -- rice, polenta and beans are the regnant food trio in the region`s dishes. Rice, since its introduction by the Arabs in the 16th century, has been grown with great success throughout the area, especially in Lombardy. Arborio, used to make risotto, is perhaps the most well known Italian rice, but is only one of many varieties. This is also pig-friendly country, and the hams and sausages are superb. Pork and polenta were traditionally dubbed the king and queen of the peasant table...and an inseparable, if dubiously regal, couple they were. Polenta, or corn-meal mush, is as old as the Etruscans, who didn`t use corn, but buckwheat and other flours, and has long been denigrated as the despised food of poverty. Anyone, however, who has recently been served a pair of perfectly braised quail in wine and herb sauce atop a grilled slice of polenta knows that it has been resuscitated. No longer banished to the maid`s quarters, polenta has taken center stage. The perfectly neutral taste makes it a most pliable cooking item. Much like pasta, it can take many forms and host many other foods. Beans, the third in the trio, can be found in the hundreds of amazing soups for which this region is renowned. The game in the hills goes down smoothly with the many types of wild mushrooms and the wines of Piedmont and Veneto.

Answer 7

Uhhhm thats a good one..............