What triditional foods are popular in Italy?

Question

What triditional foods are popular in Italy?

Answer 1

too much...

it depends by the region...

in the north, for example, there are pizzoccheri, polenta, risotto alla milanese, in the centre there are pasta as in the south where there are also pizza and sweets with marzapane (sicilia) or mandles (calabria and all the south)

Answer 2

pizza, spaghetti, coffee, cheese, salami, wine!

Answer 3

pasta

Answer 4

Very regional but besides Pasta (a must for italians) also Risottis, fish, soups eg Minestrone, mushrooms, venison, Beef eg Brasato al Barolo or the famous Carpaccio as well as many vegetables many also fried. The list is almost endless...

Answer 5

Try the buffalo mozzerella - delish!!!!

Answer 6

they are real big on sliced meats and cheeses,pizza(but it doesn't taste like ours),pastas and seafood too.

Answer 7

each town has its own elaborated tradition.

national food would be pasta, pizza, tomato souce.

100s of kinds of salami, hams, cheese.

nearly anything that can be grown on earth can be grown in Italy. so picture that.

Answer 8

It depends on which city you're visiting: in Rome, for instance, we have popular pastas; the Amatriciana (tomato, pepper and bacon) and the Carbonara (egg, pecorino cheese and bacon) are a must; in other regions it's different.

Answer 9

"Italian cooking” is an all-encompassing term and the reality is that there are marked regional variations in Italian cooking. The coastal regions have greater access to seafood, making it much more expensive in the interior of the country and therefore less widely consumed. Up north, where the land is more mountainous, there are more livestock and less olives. That translates to more butter, more lard, and less olive oil. Corn and rice were more popular, at least in the past, than pasta in these regions as well. The northern areas of Italy show influence by the neighboring countries of Austria, Hungary, and Croatia while the southern areas like Calabria and Sicily show more Arab and Greek influence. These regional variations allow the Italian cook to take advantage of fresh, seasonal, and local vegetables.

In Italy, fresh, seasonal vegetables and herbs are the source of much flavor and nutrition. There are plenty of tomatoes, peppers, basil, and oregano to go around. Southern Italy features olives, artichokes, and leeks.

Meat, poultry, and fish feature pretty prominently in Italian cuisine, especially now that there is a bit more money to go around. Veal, pork, lamb, and wild game are the meats of choice, while poultry includes chicken, pigeon, and guinea fowl. Being so close to the sea, there are numerous types of fish in the Italian diet, served grilled, steamed, or fried.

And let’s not forget, Italy is as well-known for its wine. Italy is the largest producer of wine in the world and there’s all kinds of evidence that a glass of red wine is good for you too ..... = )

Answer 10

pizza, many pastas, olive oil (if you count that as food!), cheese, tomato sauce

Answer 11

I'm italian..... We eat pizza more than 2 times a week. We eat pasta every day (at lunch sometimes). But if we run to work we can also eat something frozen, but it's rare. My mum likes to do torta rustica (it's a salad cake that can be change ingrediens, for example with eggs, parmigiano and courgettes). My favourite foods are pasta al forno and lasagne, but those are foods that are cooked very rarely because their preparation takes a long time.