Cuisine of Northern Italy

Unlike most Italian restaurants in the United States , real Italian food has much more variety; a first-time traveler to Italy may be pleasantly surprised on finding such a variety of regional food. Dishes served in Northern Italy tend to make more uses of butter, corn and rice than pastas or tomatoes. That’s not to say pasta is non-existent or even rare in northern Italy but is does have to play second fiddle to polenta and amazing risotto. Many northern dishes reflect pride in the local country side and will include game or wild fowl in the main entree. On the coasts seafood and shellfish are the common fare as are carp and trout. As a general rule of Italian cusine , if it grows in that region you will, sooner or later, find it on your plate.

In Val d’Aosta, a region that produces Fontina cheese, specialties like Costoletta alla Valdostana, a veal chop covered in Fontina, and Capriolo alla Valdostana, a hearty venison stew made with wine, vegetables and grappa, are commonly served along side one of the many wines the region is known for. Piedmonte is home to two wild fungi that are prized the world over: white truffles and Porcini mushrooms. You’re also likely to get a chance to try regional boiled meat dishes like Vitello Tonnato, veal tongue, and ox tail. Friuli-Venezia Giulia, known for its vast cornfields, inspires a variety of polenta recipes.The coastal areas of this region, with their love of seafood, create an interesting blend of dishes; Boreto Graesano, a fish and white polenta soup. Most famous of all culinary wonders from Liguria is the basil Pesto sauce found there served with Trenette pasta. This region also has a sweet tooth producing recipes for sweet pizzas made with walnuts, chestnuts and candied fruit. These are only Northern Italy regional cuisine.

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