Italian Cooking

Until the 19th century there was no such Italian cooking in the world. It was just around the 1970s and 1980s that started to become known in America and Europe.

The Venetians eat quite differently from Milanese. Both cities are in northern Italy. But the cuisines differ quite a bit. Milan is inland, near agricultural areas that produce rice, corn, and other grains.

Venice rests on the water, so seafood plays a major role in most meals. Even dishes common to both cuisines are often prepared differently.

Venetians tend to prepare a creamier risotto, in Milan for the same risotto the consistency is firmer and stickier, see Polenta for example.

The Tuscany region (where I live) has a very different climate. And even within Tuscany there are important distinctions in cooking styles from the coast to the mountainous interior regions.

The urban areas as Florence and Siena have their own culinary traditions, many of which date back to the Renaissance.

Italian Cooking Equipment
Here you'll find a few pieces of equipment that have many uses in the Italian kitchen.

Herbs For Cooking
A brief description of Italian herbs often used in Italian recipes.

Conversions
Some common conversions to help you in the kitchen.

What to say about the southern part of Italy?

The warm Mediterranean climate that supports the growth of nice lemons and oranges, is based more on tomatoes with hot and spicy dishes.

The immigration of people from Greece and North Africa. brought with them Couscous, chiles, olives and capers they are important ingredients of southern Italian cuisine.

Each region has its own distinct tradition. Each is equally Italian, but none is the sole voice.