Italianism series will showcase the culinary diversity of Italy's 20 regions
Starting this Sunday (31), Italianismo will portray in a series of 20 reports the flavors of Italian regional cuisine, of the 20 Regions.
"Cuisines of Italy“, will show the different customs of gastronomy of Italy, in addition to presenting classic, savory and sweet recipes.
A true journey showcasing regional ingredients.
At the premiere, Tuscany – with its romantic landscapes and intoxicating cuisine – will be told through its aromas and flavors, based on local customs and ingredients.
Specials will always be published on Sundays. See the sequence:
1 – TUSCANY
Famous for its olive oil, varieties of bread and good wines, the Toscana It enchants not only for its bucolic landscapes, but for the taste of its peasant recipes, with simple but always fresh ingredients. How to tomato soup, cacciucco, Florentine steak and the Cantuccini, for example.
2 – VENET
Origin of the majority of Italian immigrants in Brazil, the region of Veneto showcases spectacular cuisine, including polenta, bacon, carpaccio, Vincentian cod and Tiramisu.
3 – LOMBARDY
The most prosperous region of Italy is the land of ossobuco, panettone, Milanese risotto and the famous recipe for Milanese cutlet. Of risotto simple to mountain cheese polenta, the traditional Lombard cuisine It is made up of many flavors.
4 – SICILY
Influenced by historical invaders, the Mediterranean island offers us recipes with a lot of personality. Highlight for the cannoli, the eggplant and pepper caponata and the pasta alla norma, among other delights.
5 – LAZIO
The region whose capital Rome, welcomes tourists with products from the times of Roman Empire. It is the case of penne pasta with arrabbiata sauce, from matriciana-style bucatini, from spaghetti to carbonara and artichokes Roman style.
6 – SARDINIA
Frequented by millionaires and pop stars, the island of Sardinia maintains a family cuisine, whose base is ingredients from the sea, such as fish soup and pasta with bottarga, the celebrated caviar of the Mediterranean, but dishes inherited from pastoral culture, such as suckling pig and goat alla sarda.
7 – CAMPAIGN
The region that most resembles Brazil, with its warm, festive and colorful climate, is the birthplace of the two main symbols of Italian cuisine: spaghetti and Team Building. Naples still offers us the grilled mussels, gnocchi alla sorrentina, Neapolitan pastry and, of course, the Limoncello.
8 – LIGURIA
hometown of Christopher Columbus, the capital Genova of the great navigations is where the pesto. The region presents flavors of the sea, such as corzetti with prawns and Genoese-style cod.
9 – EMILIA ROMAGNA
Gastronomic center of Italy, the region has enriched cuisines around the world with parmesan, the mortadella, Parma ham and balsamic vinegar. Not to mention the tortelli e noodles bolognese.
10 – PIEDMONT
A Piedmontese cuisine and the cult of truffle. They say that the Piedmontese cuisine recipes they belong to the court, but also to all Italians. Just think about Spezzatino al Barolo, a type of stew, from Amaretti biscuits, panna cotta, bagna cauda and Piedmontese risotto.
11 – AOSTA VALLEY
Few pasta dishes, replaced by soups e polentas, characterize the Aosta Valley cuisine, which has an influence on its neighboring French and Swiss cuisines. The main ingredients are fontina cheese, mocetta (a type of salami), lard, polenta weather in pasticciata and meat from wild animals.
12 – TRENTINO-ALTO ADIGE
Framed by mountains DolomitesThe food is influenced by Alpine flavors, a Tyrolean tradition. It is the land of speck, sauerkraut, cucàgna, from stranglepreti, which is the local version of gnocchi, and strudel of apple.
13 – UMBRIA
The rural areas and practically uninhabited mountains originate the flavors of local cuisine. Highlight for the lentil soup, the black truffle risotto and friction, a rich mix of meats, and the famous Porchetta (the region claims authorship of the original recipe).
14 – FRIULI-VENEZIA GIULIA
Land of San Daniele ham, competitor of Parma ham, and tasty recipes like shin of veal in the oven. The kitchen made in Friuli Venezia Giulia It is the fusion of three major culinary currents – from Central Europe, Veneto and neighboring Slovenia.
15 – ABRUZZO
Marked by the Apennine Mountains, Abruzzo preserves country food, with pronounced flavors of saffron, garlic and olive oil, and almost everything is seasoned with Chili pepper. Highlight for the Arrosticini, macaroni alla chitarra and ragú d'agnello.
16 – PUGLIA
The Pugliese menu is rich in vegetables, cheeses, meats and seafood. It is home to the famous olives Cerignola, from orecchiette, typical bread Altamura and panzerotto, a small version of breeches of pizza.
17 – CALABRIA
Invasions in the past caused the population to move to the mountains. A cuisine highlighted by red pepper was born. The ingredient enters the Murseddu (a type of meat pie), in nduja and pilchard. Breads deserve a separate chapter, like pitta, for example.
18 – MARCH
Calamari alla marinara, olive all'ascolana, brodetto all'anconetana, typical soup made with fish and seafood, trippa alla marchigiana… These are some of the dishes from one of the least known regions of Italy, protected by mountains on one side and the sea on the other, but with a very wide range of cuisine.
19 – MOLYSIS
Dishes based on homemade pasta and meat prevail, especially goat and lamb, as well as fish and seafood in the coastal area. Soppressata del Molise, Fusilli alla molisana, ventricina, capicollo, cavatelli in sugo These are some of the region's recipes.
20 – BASILICATA
Basilicata seems to have stopped in time. The recipes remind us of the flavors of Italian grandmothers. The peppers cruschi, caramelized onion with fresh pecorino and agnello alla lucana are among the traditional dishes.
