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“Italian cuisine” Made by Karina Gladchenko and Lyera Chub

Today the Italian cuisine features meals that retain the pre Roman era taste along with others that are strikingly different to the traditional cuisine of Italy.

Lombardy region Risotto is a class of Italian rice dishes cooked in broth to a creamy consistency. The broth may be meat-, fish-, or vegetable-based. Many types of risotto contain Parmesan cheese, butter, and onion. It is one of the most common ways of cooking rice in Italy.

Piedmont region Ciabatta is an Italian white bread made from wheat flour and yeast. The loaf is somewhat elongated, broad and flat. Ciabatta is baked in many variations.

Liguria region

Tuscany region The recipe varies greatly based on the region or town in which it is prepared, depending on available ingredients. The consistency of the dish can vary, with some being soupy, while others are much thicker. For instance, in Bari the dish is thicker in consistency and uses mixed pasta shapes. It also uses pancetta in the base of the sauce.

Lazio region Sugo all'arrabbiata (arrabbiato means angry in Italian—the name of the sauce is due to the heat of the chili peppers) is a pasta sauce made from garlic, tomatoes, and red chili peppers cooked in olive oil. The dish is usually served with pasta and may have chopped fresh parsley sprinkled on top.

Campania region  Neapolitan pizza (pizza napoletana): Authentic Neapolitan pizzas are typically made with tomatoes and Mozzarella cheese. They can be made with ingredients like San Marzano tomatoes, which grow on the volcanic plains to the south of Mount Vesuvius, and mozzarella di bufala Campana, made with the milk from water buffalo raised in the marshlands of Campania and Lazio in a semi-wild state (this mozzarella is protected with its own European protected designation of origin).

Sicily region Ingredients For the rich shortcrust 500g (5 cups) plain (all-purpose) flour 300g (1 1/3 cups) butter 200g (1 cup) sugar 4 egg yolks Zest of 1 untreated lemon For the custard 125 g (5/8 cup) sugar 500 ml (1 pint) milk 4 egg yolks 2 tablespoons flour 1 fresh vanilla pod 250 ml (1/2 pint) whipping cream Fruit to cover (that will not go black) e.g. strawberries, kiwi, figs, raspberries etc.

Crostata di Frutta Fruit and Custard Tart A crostata is an Italian baked dessert tart, and a form of pie. The jams that are traditionally used as a filling are cherries, peaches, apricots, berries. The crostata can also be blind-baked and then filled with pastry cream (crema pasticcera) topped with pieces of fresh fruit; this is called crostata di frutta.

So, in various parts of Italy people have their preferences and tastes on foods.