By MOOK Scenic Spots Travel Life Network, Chen Guanxin | Compiled & Reported | Source: Moleskine Editorial Department
In the world, only Italian restaurants rival Chinese ones in both quantity and popularity. Italian pizza and pasta are practically universal languages. Italy is a dominant force in "food culture," backed by an abundance of ingredients and exceptional culinary skills that sustain this mouthwatering empire of gastronomy — an experience you simply can’t grasp without engaging your taste buds. However, Italian cuisine varies greatly across regions, making it difficult to sample everything. But if you want a general overview of local flavors, you might as well start with four iconic cities — Milan, Venice, Florence, and Rome — representing northern, central, and southern Italy respectively. This will give you a glimpse into the diverse essence of this culinary nation.
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Representative of Lombardy — Milan
Lombardy (Lombardia), in the north, borders Switzerland and Germany, so its food shares similarities with that of German and Austrian cuisines. The region is mountainous, with well-developed animal husbandry, usually producing excellent dairy products. As a result, it boasts high-quality cheeses. Locals here use butter far more often than olive oil, which is more common in southern Mediterranean regions. Additionally, Lombardy favors corn and rice over the pasta-heavy diets of the south. The area north of Milan, Como, is surrounded by lakes. This vast lake district also yields abundant catches, with summer being the peak season for freshwater fish, often celebrated with fish festivals.
In Italy, rice and pasta hold equal importance as staple foods and are commonly featured in appetizers. Italy’s rice-growing regions are primarily in the Po Valley in the north, where a refined and long-standing rice cuisine has developed. Among these, Milanese risotto stands out. Risotto seasoned with saffron, bone marrow broth, and butter is highly popular. The cooked rice is first spread on a buttered plate, then layered with vegetables, meat, cheese, etc., and baked in the oven until the surface turns golden. The secret to Milanese risotto is said to involve thinly sliced veal shank cooked with onions, vegetables, and rice, finished with parsley, garlic, and lemon.
Simple ingredients and seasonings create a uniquely flavorful Italian dish. (Image credit: Moleskine Editorial Department)
Representative of the Veneto Region — Venice
Venice, once a glorious city of water, benefits from its status as an international metropolis. In its heyday, Venetian merchants brought in a wealth of Eastern goods, along with distinctive Eastern cooking techniques. Thus, Venetian cuisine is not only diverse but also notably sweet and sour. Being a coastal city, Venice offers a wealth of seafood such as shrimp, anchovies (acciughe), cod (baccalà), and mussels — making its cuisine distinct from other regions of Italy.
Pea soup (Risi e Bisi) is a very traditional Venetian dish. Literally translated as “rice and peas,” for Venetians it's not just soup, but could even be called a type of risotto due to its thick consistency. Ingredients include fresh peas, chicken liver, celery, rice, butter, cheese, and onions. Chicken liver and celery are first sautéed in butter, then the peas (shelled) are added along with rice and cooked. Thickness depends on how much water is used.
The locally made Bigoli — a type of thick, flat spaghetti — is simply boiled and served with a basic anchovy sauce to make an authentic Venetian dish. Venetians also enjoy polenta, usually paired with salt cod (baccalà). As for the most famous dessert, it’s undoubtedly tiramisu. This special sponge cake is soaked in espresso and sweet cherry liqueur, then dusted with slightly bitter cocoa powder. The mix of bitter and sweet is said to remind one of the flavors of life — a truly excellent tiramisu can evoke reflections on the journey of life.
The famous tiramisu, with its bittersweet taste, leaves a deep impression. (Image credit: Moleskine Editorial Department)
Representative of Tuscany — Florence
Tuscany is the birthplace of Italian civilization and the foundation of Italian cuisine. This gently rolling green land, rich in olives, barley, and grapes, has abundant resources, so it has long emphasized fresh ingredients and healthy, light flavors. Florence’s goldsmiths and leather artisans are world-renowned for their exquisite craftsmanship, and the skills of local chefs are equally exceptional. Through long traditions, they’ve brought Florence’s unique food culture to its fullest expression. No wonder studying Italian cooking in Tuscany has become something of a trend.
The generously portioned Florentine steak (Bistecca alla Fiorentina) is a T-bone grilled over charcoal and seasoned simply with salt, pepper, and olive oil. Its highlight lies in using the premium white Chianina cattle breed, which is extremely large, with incredibly tender meat and lower cholesterol than regular beef, making it easier to digest. A bone-in steak is about 5 cm thick, and its generous size is impressive. Cutting into the crispy crust reveals juicy red meat inside — the whole point is to savor the inherent sweetness of the beef.
You’ll quickly notice that Tuscan cuisine loves using lentils, which is why locals are nicknamed “bean eaters” (Mangia fagioli). They have an extraordinary love for beans, especially cannellini (white beans) and borlotti (cranberry beans). Aside from being used in thick soups (Zuppa di Fagioli), they’re also often cooked and served with sausages or meats. Tuscan pasta is also unique, featuring a local specialty called pici, which pairs well with meat sauces or other dressings. There’s also pappardelle, a type of flat egg noodle often served with wild rabbit ragù.
The succulent, simply seasoned Florentine steak wins hearts with its generous portions. (Image credit: Moleskine Editorial Department)
Representative of Umbria — Rome
Rome may be an international metropolis, and while it’s gradually losing some of its traditional charm, don’t let that diminish your interest in Umbria. The region’s most famous product is black gold — truffles (tartufi). This precious wild spice is widely used in various dishes, and even a small amount can elevate a dish to gourmet status. Beyond truffles, Umbria’s mushrooms are also exceptional. The region’s mountainous and river-rich geography contributes to abundant mountain produce, including game and spices. Since wild animals in the mountains often feed on locally abundant herbs like rosemary and fennel, their meat is particularly tender and free of gaminess. Pork is the best among the meats, and lamb is also good, with the local sheep’s cheese being top-notch.
The region’s popular roast suckling pig (Porchetta), cooked whole and brushed with garlic and pepper, is absolutely mouthwatering — crispy and delicious. Aside from suckling pig, autumn menus often feature mountain delicacies like guinea fowl, rabbit, and venison. Roman-style pasta (Strangozzi & Umbricelli) are hand-made noodles from the region — round, slightly thicker than typical flat pasta. These are usually boiled and then served with meat sauce, black truffle, or tomato sauce, offering great chewiness.
● Read More: A Cross-Cultural Culinary Journey — Four Must-Try Singaporean Dishes
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With a chewy texture, paired with simple sauces and minimal ingredients, it becomes an unforgettable Italian pasta dish. (Image credit: Moleskine Editorial Department)
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