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I t a l i an Gove rnm en t T ou r i s t Boa rd - No r t h Am er i ca

FOOD AND WI NE

OF EACH I TALI AN

REGI ON

The Italian diet is known to be among the healthiest in the world. The food ranges from simple to hearty, sweet to spicy, subtle to strong; in addition, itis all greatly prepared, with the freshest of ingredients and incomparable to anywhere else in the world. It is no secret how exquisite the Italian cuisineis, however everyone might not know exactly how to go about eating this wonderful cuisine like an Italian.

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I NDEX

Vall e DAo st a ........................ 3

Piem on t e............................... 3Lom bar dia ............................. 3

Trent ino Al t o Adig e.. . .. . . .. . . . .. . 4

Friu l i Venezia Giul ia. . . . . .. . . . .. . . 4Ven et o ................................. 4

Liguria.................................. 5Em il ia Rom agn a.. . .. . . . .. . . . .. . . . .. 5

Toscana................................ 5Um br ia ................................ 6

Mar che ................................ 6Abruzzo................................ 6

Lazio.................................... 7

Cam pan ia............................. 7

Molise................................... 7Basil icata.............................. 8Puglia................................... 8

Calabria................................ 8Sici l ia.................................... 9

Sardegna............................... 9

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VALLE DAOSTA

A Taste o f : Fontina, a semi-soft, dense and smooth cheese made from whole milk found region-wideRenette apples and Martin Sec pears

Chestnuts from the Lillianes municipalityTegole almond cookies from AostaBeefsteak alla valdostana is a breaded veal cutlet which is fried then topped with fontinacheese and ham and reheated in the oven on a slice of polenta

Temp t ing W ine & Sp ir i t s :

Valle dAosta Mller Thurgau (DOC); white, Valle dAosta Torrette Superiore (DOC); redChambave Passito; (DOC) dessert wine, Genepy des Alpes grappa; Moretti beer e

PI EMONTE

A Taste o f :

White truffles from AlbaRice from Vercelli for risotto; made with beef stock, veal bone marrow and saffronCastelmagno cheese is a cylindrical pressed, semi-fat semi-hard cheese tinged with bluemoldRobiola from Murazzano is creamy fresh cheese great with olive oil and fresh herbsChocolate and bicerin is the signature blend of coffee, milk and chocolate

Temp t ing W ine & Sp i r i t s:

Barolo - (DOCG) red, Barbaresco - (DOCG) red, Barbera - (DOC) red, Nebbiolo - (DOC) redDolcetto - (DOC) red, Asti Spumante - (DOCG) a sweet white sparkling wine

LOMBARDI A

A Taste o f :

Torrone from Cremona is a traditional sweet made of almonds, nougat and honeyRisotto alla Milanese, sauted rice cooked in broth and saffronPolenta is a corn meal cooked in copper pots with a variety of sauces

Ossobuco is shank of veal with its bone and marrowPavese Soup is clear broth served with toasted bread and eggsBresaola from Valtellina is cured meat served sliced as prosciutto

Temp t ing W ine & Sp i r i t s: Franciacorta Spumante - (DOCG) white, Bonarda - (DOC) red, Lambrusco - (DOC) red,Valtellina superiore - (DOCG) red

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TRENTI NO ALTO ADI GE

A Taste o f : Speck is a smoked hamBiroldi with krauts are blood sausages filled with nuts, flavored with nutmeg, cloves and

cinnamonGemsenfleisch is an alpine goat called chamois tyrolean style with red wine vinegar, salt pork,herbs and sour cream Orzetto is a barley soup with onion, garlic, vegetables and herbssimmered with speckStrudel is a pastry wrap filled with apples, raisins and cinnamon

Temp t ing W ine & Sp ir i t s :

Caldaro (DOC) red, Santa Maddalena (DOC) red, Marzemino (DOC) red, Teroldego Rotaliano(DOC) red, Riesling (DOC) white, Muller Thurgau (DOC) white, Merlot (DOC) white, Pinot Bianco(DOC) white, Bianco Val d'Adige (DOC) white, Moscato, amber color wine perfect with dessert

FRI ULI VENEZI A-GI ULI A

A Taste o f :

San Daniele prosciutto, the notorious sweet and tasty air-cured hamFriuliMontasio cheese, a creamy, rich, hard cheese made from cow's milkfound region-wideMust, a spicy-pork sausageIota from Trieste, a traditional soup dish made with beans, potatoes andsauerkraut

Temp t ing W ine & Sp i r i t s

Colli Orientali del Friuli: Tocai Friulano (DOC); white, Collio Goriziano,Cabernet (DOC); red, Ramandolo (DOCG); sweet white dessert wine

VENETO

A Taste o f :

Pandoro is a sweet bread cooked in butter and sprinkled with fine whitesugar served during the Christmas periodFegatio alla Veneziana is calfs liver sauted in onions, parsley and sage

with butter, oil and a hint of vinegarPasta e Fasoi are noodles and beans in a thick broth flavored with onion,carrot, celery and pork rindSardele in Saor are fried sardines in oil with onions and vinegar,marinated with pine nuts, raisins and lemon peelTiramisu, the coffee flavored cream of mascarpone and eggs layeredwith ladyfingers and topped with bitter chocolate

Temp t ing W ine & Sp ir i t s :

Recioto di Soave - (DOCG) white, Bardolino - (DOCG) red , Prosecco diValdobbiandene - (DOC) white, Tocai - (DOC) white, Amarone dellaValpolicella - (DOC) red

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L I GURI A

A Taste of :Basil Pesto Sauce; a cold sauce of fresh basil, olive oil and pine nuts

Focaccia is a flat bread with salt and olive oilFarinata, a thin pancake made of chick pea flour and baked in wood ovensaround the region

Temp t ing W ine & Sp ir i t s :

Sciacchetra-(DOC) white, Pigato- (DOC) white, Vermentino-(DOC) whiteRossese di Dolceacqua-(DOC) red

EMI LI A ROMAGNA

A Taste o f :

Balsamic vinegar from Modena, it has a dark but radiant brown color, an acutearoma with just enough acidity mixing with a sweet-sour flavorParmigiano Reggiano cheese from Parma, a cooked and un-pressed, hardcheese made from cow's skimmed milk. The taste is delicate, fragrant andvery savory with a lactic and vegetal aroma. Its flavor is very sharp andstrong and you see is primarily used as grating cheeseTortellini Bolognese in Brodo are tortellini pasta filled with mortadella,prosciutto and veal, in a meat broth

Temp t ing W ine & Sp ir i t s :

Albana di Romagna (DOCG); white, Sangiovese di Romagna (DOC); red,Trebbiano di Romagna (DOC); white, Lambrusco di Sorbara (DOC); red & rosCastellArquato Nocino walnut liquor

TOSCANA

A Taste o f :

Ribollita is one of the most popular Florentine recipes, a vegetable minestrone withblack cabbageBistecca Fiorentina a t-bone steak from a specific cow from the Florentine hillsPecorino & Raveggiolo cheeses are made from sheeps milk from the sienese hills

Temp t ing W ine & Sp ir i t s :

Bianco di Pitigliano - (DOC) white, Vernaccia di San Gimignano - (DOC) white,Chianti - (DOC AND DOCG) red, Brunello di Montalcino - (DOC) red

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UMBRIA

A Taste o f :

Black Truffles of Norcia, Cascia, and Spoleto, full of an earthy, distinct and strongflavor.

Honey from Valnerina, a mixed flower type with a predominance of sainfoin that givesit a delicate fragrance and flavorBudellaccio salami from Norcia, a sausage flavored with salt, pepper, and fennelseeds, dried firesidePorchetta: pork, cooked on a spit over a wood fire, it is previously stuffed with mincedliver, heart and lungs, pepper, garlic, salt, and wild fennel

Temp t ing W ine & Sp ir i t s :

Colli Perugini (DOC); Red and White wine, Torgiano Rosso Riserva (DOCG); Red wine,Sagrantino (DOCG); Dry dessert wine

MARCHE

A Taste o f :

Fossa cheese is aged while buried in a pit, great with jamBrodetto is a very simple and tasty soup made with a wide variety offishArrosto segreto has a cooking process where the fish is cooked on bothsides at the same timePorchetta is a very flavorful dish of roast pigFabriano Salame is a very spicy cured beef

Temp t ing W ine & Sp ir i t s :

Verdicchio dei Castelli di Jesi - (DOC) white, Piceno Red -(DOC) red

ABRUZZO

A Taste o f :

Saffron is the pride of the Navelli prairie landPurple-red garlic, produced exclusively in the fields of SulmonaBlack lentils from Santo Stefano di SessanioMaccheroni alla Chitarra are made from water and flour handmadepasta, artfully cut in thin strips similar to the strings of a guitarConfetti are the sugar coated almonds, a traditional wedding treat fromSulmonaParrozzo is a rich chocolate cake, a Christmas favorite.

Temp t ing W ine & Sp ir i t s :

Montepulciano dAbruzzo (DOC) redCerasuolo (DOC ) rosTrebbiano (DOC) white.Centerbe - a liqueur made with different aromatic plants.

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MOLI SE

A Tas te o f :

Giant white celery from CampobassoCalcioni di ricotta rustici are rounds of pasta dough filled with ricotta,provolone and prosciutto fried in olive oilPicellati are honey pastries with nuts and grapes

Tem p t ing W ine & Sp i r i t s :

Biferno (DOC) red, white & rose, Pentro di Isernia (DOC) red, white & rose,

LAZI O

A Tas te o f : Puntarelle spear like endiveBruschetta homemade brEad oven toasted and topped with garlic & tomatoesCarciofi alla Giudea; artichokes deep fried in olive oil and garlicSpaghetti alla Carbonara; bacon, garlic, chili peppers and raw eggsBucatini allAmatriciana; slender pasta tubes with tomato sauce and salt pork,and grated pecorino cheeseAbbacchio alla Cacciatora; baby lamb cooked with rosemary, garlic, anchoviesPorchetta, roasted pork from the Castelli Romani, an area south of Rome

Temp t ing W ine & Sp i r i t s:

Frascati - (DOC) white, Montefiascone Est!Est!Est! - (DOC) white,Torre Ercolana (DOC) red, Fiorano (DOC) red, Colle Picchioni (DOC) redPeroni Beer, with a light refreshing taste

CAMPANI A

A Taste o f :

Mozzarella made from Campania buffalos milk is moist, fresh and pungent.Lemons from Sorrento are sweet and fragrantClam and Mussel Soup known as zuppa di vongole e cozze is a savory specialtyflavored with tomatoes and spicesNeapolitan Pizza is crisp yet soft to the bite, warm and pleasing to the palate.Sfogliatelle are the shell stuffed pastry filled with ricotta cheese with a light and

flaky crust is scallop-shaped and dotted with candied citrus peel

Temp t ing W ine & Sp ir i t s :

Biancolella (DOC) white, Falerno del Massico (DOC) red & white, LacrymaChristi (DOC) red, white & rose, Limoncello, a popular golden liqueur made oflemons from Amalfi

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BASI LI CATA

A Taste o f :

Diavolicchio is a chili pepper found in many local recipes

Luganiga a salt cured meat kept in lard or olive oilCiaudedda artichokes braised and stuffed with potatoes and stewed intomatoesPignata di Pecora is ewe cooked with potatoes, tomatoes, onions, pork andpecorino in a clay pot called pignata

Temp t ing W ine & Sp i r i t s :

Aglianico del Vulture red, Moscato del Vulture (dessert wine)

PUGLI A

A Tas te o f :

Orecchiette and rabe is the classic puglieses pasta courseTarallucci e vino is a great appetizer consisting of a very simple salty and spicydonuts great with wineCosciotto di capretto in creta; an ancient recipe with goat cooked on clay

Tem p t ing W ine & Sp i r i t s :

Aleatico - (DOC) red, Moscato di Trani - (DOC) white

CALABRI A

A Taste o f : Aubergines are pickled, fried, stuffed and used as additions for scrumptioussauces for pastaMaccheroni and lasagna are stuffed with cured meats, sausage, hard-boiledeggs and cheeseSoffritti and morsello is a distinctive dish, made of tripe and innards boiled andcooked with tomatoes and spicesCapocollo is cured pork from the neck tenderloin or upper shoulder, seasonedwith salt and spices and set to age

Caciocavallo silano cheese is made of cows milk and is formed into oval shapeand strung in pairs to ageBergamot is a very fragrant citrus fruit whose essence is used in teas, candies,liqueurs.

Temp t ing W ine & Sp i r i t s:

Cir (DOC) red, white & rose, Greco (DOC) white, Savuto (DOC) redLamezia (DOC) red, white & rose

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SI CI LI A

A Taste o f :

Delicate and fruity extra virgin olive oilsSea salt from Trapani

Sicilian honey, pistacchios and succulent blood orangesAlmond paste Marzipan shaped into coloroful minature fruitsRicotta filled cannoliDelicious Cassata cake imbued with ricotta and pistachio

Tem p t ing W ine & Sp i r i t s :

Nero dAvola (DOC) red, Aglianico del Taburno - DOC reds & whites,Sambuca di Sicilia DOC red & white, Cerasulo di Vittoria DOC rosBianco Alcamo - DOC white, Moscato DOC white, Gold, Amber and RubyMarsala, a dessert wine, Malvasia (DOC) white, Nuragus (DOC) white,Cannonau (DOC) red & rose

SARDEGNA

A Taste o f : Pecorino cheese made from sheeps milk can be enjoyed either fresh, with mildflavor and semi-hard texture or aged with sharp, piquant flavor and hard texturePorcheddu is the roast suckling pig flavored with herbs and spices and then spit-roasted over an open fireFiore sardo cheese is made from sheeps milk and golden in color

Tem p t ing W ine & Sp i r i t s :

Vernaccia (DOC) white

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