{"id":7100,"date":"2025-08-12T09:30:00","date_gmt":"2025-08-12T09:30:00","guid":{"rendered":"https:\/\/ihc.coiaf.org\/?page_id=7100"},"modified":"2025-09-26T14:12:42","modified_gmt":"2025-09-26T14:12:42","slug":"food-regions-of-italy","status":"publish","type":"page","link":"https:\/\/coiaf.org\/?page_id=7100","title":{"rendered":"Food Regions of Italy"},"content":{"rendered":"
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#<\/th>\nRegion \/ Sub-region<\/th>\nArea<\/th>\nSignature Foods & Notes<\/th>\n<\/tr>\n<\/thead>\n
1<\/td>\n1. Valle d\u2019Aosta<\/a><\/td>\nNorthern Alps<\/td>\n\n

Fontina, fonduta, polenta concia, game stews.<\/p>\n

\u00a0<\/p>\n<\/td>\n<\/tr>\n

2<\/td>\n2. Piedmont (Piemonte)<\/a><\/td>\nNorthwest<\/td>\nWhite truffles, Barolo\/Barbaresco, vitello tonnato, tajarin.<\/td>\n<\/tr>\n
3<\/td>\n3. Liguria<\/a><\/td>\nNorthwest coast<\/td>\nPesto Genovese, focaccia, farinata, seafood.<\/td>\n<\/tr>\n
4<\/td>\n4. Lombardy (Lombardia)<\/a><\/td>\nNorth<\/td>\nRisotto alla Milanese, ossobuco, cotoletta, panettone.<\/td>\n<\/tr>\n
5<\/td>\n5. Trentino\u2013Alto Adige (macro-region)<\/a><\/td>\nAlpine North<\/td>\nMountain cheeses, canederli\/gnocchi, apple desserts.<\/td>\n<\/tr>\n
6<\/td>\n6. Veneto<\/a><\/td>\nNortheast<\/td>\nRisotti, baccal\u00e0 mantecato, polenta, tiramis\u00f9 (Treviso).<\/td>\n<\/tr>\n
7<\/td>\n7. Friuli-Venezia Giulia<\/a><\/td>\nNortheast border<\/td>\nProsciutto di San Daniele, frico, jota; Central-European notes.<\/td>\n<\/tr>\n
8<\/td>\n8. Emilia<\/a><\/td>\nNorth-central (west)<\/td>\nParmigiano Reggiano, Prosciutto di Parma, rag\u00f9, tortelli.<\/td>\n<\/tr>\n
9<\/td>\n9. Romagna<\/a><\/td>\nNorth-central (east)<\/td>\nPiadina, cappelletti in brodo, passatelli, squacquerone.<\/td>\n<\/tr>\n
10<\/td>\n10. Tuscany (Toscana)<\/a><\/td>\nCentral<\/td>\nBistecca alla Fiorentina, ribollita, pappardelle al cinghiale, Chianti.<\/td>\n<\/tr>\n
11<\/td>\n11. Umbria<\/a><\/td>\nCentral<\/td>\nNorcineria, black truffles, lenticchie di Castelluccio, porchetta.<\/td>\n<\/tr>\n
12<\/td>\n12. Marche<\/a><\/td>\nCentral Adriatic<\/td>\nOlive all\u2019ascolana, brodetto, vincisgrassi.<\/td>\n<\/tr>\n
13<\/td>\n13. Lazio<\/a><\/td>\nCentral (Rome)<\/td>\nCarbonara, amatriciana, cacio e pepe, suppl\u00ec, abbacchio.<\/td>\n<\/tr>\n
14<\/td>\n14. Abruzzo<\/a><\/td>\nCentral-South<\/td>\nArrosticini, saffron of L\u2019Aquila, maccheroni alla chitarra.<\/td>\n<\/tr>\n
15<\/td>\n15. Molise<\/a><\/td>\nSouth-Central<\/td>\nCavatelli, pampanella, ventricina, dairy and lamb dishes.<\/td>\n<\/tr>\n
16<\/td>\n16. Campania<\/a><\/td>\nSouth (Naples)<\/td>\nPizza Napoletana, mozzarella di bufala, sfogliatella, rag\u00f9 napoletano.<\/td>\n<\/tr>\n
17<\/td>\n17. Apulia (Puglia)<\/a><\/td>\nSoutheast (heel)<\/td>\nOrecchiette cime di rapa, burrata, taralli, friselle.<\/td>\n<\/tr>\n
18<\/td>\n18. Basilicata (Lucania)<\/a><\/td>\nSouth<\/td>\nPeperoni cruschi, lagane e ceci, lamb and mountain herbs.<\/td>\n<\/tr>\n
19<\/td>\n19. Calabria<\/a><\/td>\nDeep South<\/td>\n\u2019Nduja, peperoncino, bergamot, swordfish.<\/td>\n<\/tr>\n
20<\/td>\n20. Sicily (Sicilia)<\/a><\/td>\nIsland<\/td>\nArancini, cannoli, pasta alla Norma, couscous trapanese, citrus.<\/td>\n<\/tr>\n
21<\/td>\n21. Sardinia (Sardegna)<\/a><\/td>\nIsland<\/td>\nPorceddu, pane carasau, malloreddus, bottarga, pecorino sardo.<\/td>\n<\/tr>\n
22<\/td>\n22. South Tyrol (Alto Adige)<\/a><\/td>\nSub-region of #5<\/td>\nSpeck, canederli, gulasch, strudel; Germanic influences.<\/td>\n<\/tr>\n
23<\/td>\n23. Trentino<\/a><\/td>\nSub-region of #5<\/td>\nPolenta, carne salada, freshwater fish, mountain cheeses.<\/td>\n<\/tr>\n
24<\/td>\n24. Istrian Italian Tradition<\/a><\/td>\nFriuli coastal heritage<\/td>\nOlive oil, seafood stews, gnocchi\/f\u00fczi; Adriatic Venetian imprint.<\/td>\n<\/tr>\n
25<\/td>\n25. Ciociaria<\/a><\/td>\nSub-region of Lazio<\/td>\nRustic pastas (strozzapreti), pork, pecorino, olive oils.<\/td>\n<\/tr>\n
26<\/td>\n26. Salento<\/a><\/td>\nSub-region of Puglia<\/td>\nFriselle, pasticciotto, orecchiette, seafood and foraged greens.<\/td>\n<\/tr>\n
27<\/td>\n27. Lucanian Highlands<\/a><\/td>\nSub-region of Basilicata<\/td>\nGame meats, chestnuts, wild herbs, caciocavallo podolico.<\/td>\n<\/tr>\n
28<\/td>\n28. Aeolian & Minor Sicilian Islands<\/a><\/td>\nSub-region of Sicily<\/td>\nCapers of Pantelleria, Malvasia wine, seafood stews (ghiotta).<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n","protected":false},"excerpt":{"rendered":"

# Region \/ Sub-region Area Signature Foods & Notes 1 1. Valle d\u2019Aosta Northern Alps Fontina, fonduta, polenta concia, game stews. \u00a0 2 2. Piedmont (Piemonte) Northwest White truffles, Barolo\/Barbaresco, vitello tonnato, tajarin. 3 3. Liguria Northwest coast Pesto Genovese, focaccia, farinata, seafood. 4 4. Lombardy (Lombardia) North Risotto alla Milanese, ossobuco, cotoletta, panettone. 5 … <\/p>\n

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