Northern Italian Regions

The Northern Italian Regions of Italy border France, Switzerland, Austria, and Yugoslavia. The popular foods in these northern regions reflect the influences from these neighboring countries.

Rich sauces with cream and butter are more popular in the north as opposed to the olive oil and tomato based sauces of the south. Pasta made from semolina wheat is eaten but gnocchi, made from potatoes is also popular, as well as polenta and risotto.

1. Aosta Valley = is a mountainous Region in north-western Italy. It is bordered by France to the west, Switzerland to the north and the region of Piedmont to the south and east. The Alpine climate cultivates berries and fruit, especially apples and pears. Cuisine is based on dairy and meat, rye bread, potatoes, polenta, gnocchi, risotto and soups.

2. Piedmont – Turino = The cuisine of this region is based on traditional, peasant dishes which include wild mushrooms and a variety of game. Polenta, gnocchi and rice are more popular than pasta but garlic is included in many recipes. The expensive, strong truffle oil comes from the truffles that grow in this region. It is used to add flavor to many sophisticated dishes.

3. Liguria – Genoa = This region along the Italian Riveria includes many excellent trattorias serving wonderful fish dishes. Flavorings include local olive oil, pesto and fresh herbs.
   
4. Liguria – Genoa = This region along the Italian Riveria includes many excellent trattorias serving wonderful fish dishes. Flavorings include local olive oil, pesto and fresh herbs.

5. Lombardy – Milano = Specialties of Milan include veal dishes (osso buco, vitello tonnato) and a variety of excellent meat dishes, particularly pot roasts. Along with pasta, rice, polenta and risotto are popular in this region as well as the famous holiday cake panettone.

6. Emilia-Romagna - Bologna = This region has an excellent, rich cuisine which includes tortellini, lasagna and saltimbocca – a veal dish topped with prosciutto and sage. This region includes Parma, famous for its Prosciutto di Parma, and Modena, famous for its balsamic vinegar. This region also produces the world famous Parmigiano Reggiano cheese, named after the producing areas of Parma and Reggio Emilia.

7. Trentino-South Tyrol – Trento = Northern region bordered by Austria to the north, by Switzerland to the north-west and by the Italian regions of Lombardy and Veneto to the west and south, respectively. Desserts and sweets are consumed in large quantities in a variety of different ways using apples, sweet chestnuts, prunes, poppy seeds, dried fruits, aniseed, sultanas, apricots, bilberries, ricotta cheese, cherries, pine nuts, cinnamon, carrots, and chocolate. Cuisine is influenced by both Germany and Hungary in the use of spices, meats and foods such as pork, potatoes, rye and barley, and the use of cabbage for sauerkraut. Germans also influence the wine and liqueurs of this region.
   

8. Veneto – Venice = The many farms of this region produce a variety of cereals and wine. Pasta is not as popular as polenta, gnocchi and rice (risottos). Excellent soups, seafood and sausages are produced, and of course Venice is famous for its canals - a favorite for tourists.

9. Friuli-Venezia Giulia – Trieste = Northern region where grilled beef, lamb, poultry and sausages are common. Polenta is served often with cheese, meat stews, blood puddings and game and fowl.