Styles of Italian Cooking

While most of us think of Italian cooking as mainly pasta and pizza, in authentic Italian cooking there are several different styles of cooking. This is because on the boot-shaped nation of Italy, several different region styles of cooking arose throughout the centuries based on influences from other cultures and the types of food that were available in that region. In addition to regional differences in Italian cooking, there are also several different classes of cooking that can strongly influence taste, preparation and presentation.

Along the coastal regions of Italy in areas such as Puglie meals typically involve a variety of seafood due to the close proximity to the sea. In the region around Marche, foods also include many different types of seafood such as cuttlefish, lobster, anchovies, shrimp, squid, turbot, sole and sardines. In coastal regions that are also mountainous in terrain, the food preferences are somewhat different. For example in the area near Liguria, one will find dishes that frequently contain bass and cod as well as shrimp and lobster. Non coastal mountainous regions often prepare foods using fresh herbs with game birds, beef, veal and pork. The region near Abruzzo commonly relies on the use of lamb, sheep and cheese in many of the dishes.

Tuscany, which is located in the middle or heartland of Italy, is probably one of the oldest regions in the country. Here, foods are quite simple but hearty including the use of vegetables, fruits and pastas along with cured meats and cheeses.

Rome on the other hand enjoys a style of cooking that frequently contains herbs such as sage, rosemary, mint and tarragon. Roman meals also commonly include foods such as rice dishes as well as roasted meats, pastas and bean dishes.

The foods most well known to many people around the world and considered to be ‘Italian’ actually hails from one region, Campania. It is here that pasta and pizza topped with tomato sauces originated, primarily because of the large tomato growing region located here.

The differentiation between the classes in Italy has had an influence on the various styles of cooking throughout the years as well. The working classes frequently prepared foods containing grains and herbs. Polenta and risotto proved to be popular everyday meals while meals containing meats and vegetables were reserved for special occasions.

Upper class cooking styles, on the other hand, frequently included the use of meats and cheeses and were commonly richer in flavor than working class dishes. Pastas remained popular in this style of cooking; however, they were frequently topped with items the working classes could not afford, such as boiled meats and eggs as well as vegetables.

 
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