Transfer From FCO to Rome Hotel with 6 Italian Foods You Shouldn’t Leave Italy Without Trying

The tradition and history of italian food are held by dishes whose flavors are readable, easy and of course the live and share and experience, culture and leisure. Each Italian region is the guardian of unique and unrepeatable food traditions, marriage fruit between the source region characteristics and the generation of transmitted knowledge generation. Here is the italian cuisine !

Lazio

Carciofi alla giudia (artichoke)

Exotic plant, akin to the common thistle, it was said that had aphrodisiac properties.

Widely used in antiquity by greek and roman nobles, it fell a bit into oblivion, yet still continue to be used in Italy.

Catherine de Medici, who was a great admirer of this delicacy, introduced its consumption in France when she married King Henry II.

On the history of the artichoke in the kitchen there is a beautiful mythological legend: the nymph Cynara, beautiful with its greyish blond color hair, beloved of Zeus, who delighted with the young mortal, decided to make her a goddess, so that he could live near his home in Olympia.

Anticipate the ceremony, taking advantage of his wife Hera was absent. But Cynara miss his family and his mother back to the hidden world of mortals for a brief visit. When she returns, Zeus discovers his act and infuriated sends it back to earth and becomes the prickly plant known as the artichoke.

Lombardy

Tortelli di pumpkin (zucca)

A typical dish that is part of christmas dinner in Mantua and provinces of Lombardy, which followed a catholic religious precept of not eating meat on december 24, is the pumpkin ravioli.

Its origin dates back to the Renaissance and is undoubtedly related to the conquest and european colonization in America, with the consequent discovery of the pumpkin.

His most famous variant is represented by the tortelli of Mantua, also known as “tortei of soca”, but is diffuse with minor variations, also in the neighboring provinces of Parma, Reggio Emilia and Cremona.

The mantovano filling consists of pumpkins, amaretto, parmesan cheese, nutmeg and mustard mantovana, emiliano doesn’t use marzipan, while Cremona sweet mustard instead of spicy.

Pumpkin ravioli is a very special dish that combines the natural sweetness of pumpkin and slightly spicy mustard, giving the dish its characteristic sour flavor that makes it unique and special. Traditional condiment is made of melted butter in a pan, slightly darkened and flavored with sage, poured directly onto the dish dinner adding a generous amount of grated parmesan cheese.

From the second half of the 19th century were created other types of butter-based sauces with fried onions and tomatoes combined with lard or bacon. Piacenza, are sometimes accompanied by red sauces with mushrooms, while in Mantua you can also enjoy it with a tomato sauce that enhances the contrast of sweet pumpkin and sour tomato.

Puglia

Orecchiette with turnip tops 

Orecchiette with turnip, also called “recchitelle” or “dragged”, is one of the most representative dishes of Puglia, especially in the province of Bari. This “first course” prepares throughout the region, even with other accompaniments like broccoli with tomatoes sauce. The secret of this dish is the ideal vegetables with pasta, experience and knowledge of the raw material that allows you to get the perfect condiment.

In the tradition of using homemade orecchiette, but you can also use durum wheat, the atrium peculiarity is to have a rough surface so that you can keep the condiments, in this case, turnips and anchovies. Orecchiette with turnip is a traditional peasant dish, simple but with a unique flavor that comes from the combination of flavors: the “bitter turnip that distinguishes the taste of anchovies and hot pepper.”

Umbria

Strangozzi black truffle 

Strangozzi Black Truffle is a typical dish of Umbria, where the dough made with flour and water, increases the taste of truffle. We love tartufo, truffle in english, but especially love the local tartufo!

Autumn means the sagra of tartufo throughout central Italy, especially in the small towns of Umbria.

In the beautiful countryside of the cities of Spoleto and Norcia, in central Italy, from December to March when the morning mist covers the hills and valleys, the lone truffle travels with his dog the animals campos.

O sniffs the loamy soil in search of truffle black. Removed from the land and clean the rezomas become a precious ingredient. The black truffle of this region is a common fungus of local woods. The layer of earth that covers usually be removed with careful brush strokes. Truffle qualities can only be revealed when they are cut and savored, just so you can understand this delicacy.

Black truffle from Umbria is eaten raw, slightly heated and grated gently over hot pasta dishes, as stringozzi (typical pasta) with an olive olive oil.

Tuscany

Pici with wild boar sauce 

Tuscany is a goal for lovers of Italian food, and how the tuscans themselves, we are looking for the rustic taste traditional tuscan cuisine.

Cinghiale may seem an odd choice for our palates, but the flesh has a rustic flavor that blends perfectly with the outdoor walks through falling leaves, and it’s just hot and healthy enough to beat the cold.

Pici is a type of pasta typical of southern Tuscany, the Val di Chiana, Siena, Grosseto Province.

With cheese, pepper, garlic sauce, with wild boar, vegetables, sausage, fish, anchovies and more, this dish is for those who enjoy the pleasures of good Italian food.

Easy to prepare, using flour, water and eggs, with the most classic condiments, Aglione (tomato with garlic and peperoncino), Caccio and Pepe (sheep cheese and pepper) or Ragù (ground beef beef, wild boar or duck) .

Trentino- Alto Adige

Strudel di mele 

The Trentino cuisine ranges from the shore of lake Garda, rich in vegetables and seasoned fish with a great extra virgin local olive oil, to the alpine valleys, with shutters and altoatesinas influences, where polenta dishes prevail, cheeses “Vezzena” and “Puzzone di Moena”, smoked salamis, mortadella rare “sanguinacci”, potatoes and funghi.

The typical local dishes are meat salad with beans, cod with potatoes and onions and “strangolapreti di bietoli”, a type of gnocchi with several different fillings. But the real wealth are the fruits: apples, pears, apricots, plums and fruits of the forest, which in addition to fresh, become great marmalades, pies, candy pieces or grout known as “strudel”.