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Geographical Influence on Italian Cuisine
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A Food Tour Through Italy:
Geographical Influences on Italian Cuisine
Emilia-Romagna
- Epicenter of Italian cuisine with vast, rich, farmland for maintaining animals.
- Along the Po river there is ample cultivation of wheat along the floodplains, making bread and rich pasta a staple.
- The broad lowlands and fresh waters from rainfall and irrigation create incredible soil to grow fruits and vegetables, the characteristics of the soil produce special flavors.
Tuscany
"The splendor of Tuscany’s varied topography results in the diversity of agricultural bounty supporting sheep, cattle, pigs, olive groves, vineyards, and sensational local produce."
- "Toscana IGP Extra Virgin Olive Oil" has characteristics unique to the micro climates and soil in Tuscany.
- Zafferano di San Gimignano, or Saffron, is a spice grown in the province of San Gimignano, the cultivation began in the 13th century.
Italy As a Whole
Nearly 2,000 years ago Italian cuisine established its reputation during the Roman Empire. Italian cuisine has a lot to offer from farm-to-table meals to fine dining experiences. The climate and geography is as varied as food with some parts indulging in tropical life while others experience a damp foggy climate.
Puglia (southern region)
Lombardy (northern regions)
- Flat, fertile, sun-soaked region with iron rich soil and therefore is one of the most productive agricultural regions in the country.
- Durum wheat grows in abundance here and the region is said to have the best tasting bread due to this.
- The interior rocky areas of Puglia are home to sheeps and goats which breed for meat as well as milk, which they get cheese from.
- The coastline of Puglia offers a large array of fish such as sea bass, anchovies, and mussels.
- Cold for a good portion of the year, with mountainous regions that feature a hearty, meaty fare.
- Butter and lard are greatly used instead of olive oil here due to conditions unfit for olive trees.
- Fresh ingredients, rather than dried are also much more common due to a damper climate.
- Dry breeze in sloping hills allow for curing and aging meats, which is eaten extensively.
Sources
-https://sites.psu.edu/cornellculturalfood/2014/09/18/italian-cuisine-how-it-was-influenced-by-region/
-https://www.delish.com/cooking/a1206/regional-italian-food/
-https://jovinacooksitalian.com/2014/11/14/geographical-influences-on-italian-cuisine/
-https://www.understandingitaly.com/puglia-food.html
-https://www.zicasso.com/italy/cuisines/north/emilia-romagna