European Kitchens: Northern Italy’s Culinary Secrets

Italy has been famous for its delicious foods, such as pasta, pizza, risotto and other delicious meat and fish meals. However, there is no particular Italian specialty that is common in the entire country. The country’s cuisine is intensely affected by their regional history, beliefs, and availability of the ingredients for a certain season.  It’s important to note that, when traveling in the country, travelers may observe that some delicacies are only accessible in certain areas. More so, a wide variation of dishes is also present from district to district. The geographical and colonial background has something to do with this. Evidently, the distinctive food culture absolutely showcases the country’s significant past.

Italy comprises three primary geographical areas; the north, central and the south. This article focuses on the Northern Italian cuisine and its complexities.  Since it borders Austria, Switzerland, France and resting at the foot of the Alps and Dolomites, the dishes in the region reflect that of its neighbors.

European Kitchens: Northern Italy’s Culinary Secrets

Learning how Italians manage the kitchen seems to be very complex. For example, kitchen designs play an important role as they do the work. European kitchen designs have even made their way to Western Australia which helps ease the job and save time. It is also important to understand the different methods on how to purchase, prepare, eat, drink, and consider the nourishment.  Similarly, the necessity to familiarize the sheepy way of pecorino cheddar, the consistency of a carbonara, and the way they blend garlic, rosemary and white wine. Moreover, the way they braise veal gradually, broil sheep with rosemary and the like. Everything demands effort, consistency, creativity, and other Italian kitchen secrets.

Unlike Southern dishes, cuisines in the north are more butter- and dairy-based, with the extensive use of rosemary and sage. Less olive oil, pasta and tomato sauce and a substantial dependence on butter (or lard), rice, corn (for polenta) and cheeses for cream sauces in their cooking are a common practice in this part of the country with the exception of the areas near the lake and Liguria, where the famous Ligurian olive oil originated. The region favors the combination of gnocchi, risotto and polenta dishes unlike in the south meals are not perfect without a pasta course.

With its rich food traditions and flavor, it is a place where one’s cravings are satisfied. Italy is one destination that food lovers would surely not miss.