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Italy

How can one small country produce so much? Italian cuisine offers a whole world of ingredients – fresh seafood, seasonal veggies, cured meats, beautiful cheeses, savory herbs – prepared in ways from simple to elaborate. Some recipes are thousands of years old and have changed very little over the course of time; others were born in the Renaissance or after the discovery of the New World, when a wealth of new foodstuffs like tomatoes, beans, peppers, and corn reached European shores. Of course, when we talk about Italian food, we’re really talking about regional cuisines, comprising many styles, not just one -- from big Bolognese stews to simple Venetian fish dishes. Italy’s regional dishes are sources of great local pride in the places where they were developed. Geography played a big part in how they developed. Cows on pastures in the north produced dairy foods like butter and cheeses. In the arid south, fertile fields give way to rocky hills where olive trees and grape vines dominated.

	Featured Cook Ivy Winters Cooking Level: Intermediate Living In: Mascalucia, Sicilia, Italy
About me: I love to travel. In fact I move to a new country every couple of years. The very first thing I do when I arrive in a new place is sample local dishes. My Profile | Reviews | Photos | Recipes | Menus Favorite Food Lists Create your own Cook's Profile | MORE Cooks »