Today Xiaobian will introduce you to the cuisine of 6 regions in central Italy, don't look at the small land area of Italy, the history of this boot also contains several countries of food culture here.
There are a lot of small partners who have come for several years to react, because they do not like to eat Western food and are afraid of eating Italian food will step on the thunder, if no one recommends it, they really dare not try it easily, so today Xiaobian will first popularize science for everyone.
The lesser-known region of Abruzzo is famous for its chefs from villa Santa Maria, the village of Santa Maria, where chefs have been cooking for royal and government heads of state for centuries.
Abruzzo Abruzzo
Abruzzo is located in central Italy, bordered by Marche to the north, Lazio to the southwest and the Adriatic Sea to the east.
Ventricina is the specialty sausage of this region, flavored with chili pepper and paprika, and spicy friends who love spicy should definitely try it.
Abruzzo has a long tradition of sheep husbandry, wherever you go, you can taste lamb, such as the famous Italian-style kebab Arrosticini. You read that right, italians are also stringing, worthy of our European brothers. Abruzzo kebabs are made with fatty and lean lamb topped with rosemary, pepper and salt. In Italy, you can't eat domestic Xinjiang kebabs, you can try italy's alternative arrosticini abruzzesi.
Molise Molise
Located in central Italy, Molise did not become independent from Abruzzo until 1963, making it the second smallest region in Italy. Due to historical geography, the diet of the Molise region is influenced by the nearby regions of Campania, Lazio, Puglia and Abruzzo.
A specialty of the Molise region is the walnut pasta Crioli con le noci, crioli refers to homemade fresh pasta handmade with a sauce made with walnut kernels, dried cod and garlic.
Lazio Lazio
Lazio is located on the southern tip of central Italy, bordered by Umbria to the north, Abruzzo to the east, Campania to the south, and the Tyrrhenian Sea to the west.
Cheese pepper pasta Cacio e pepe is a very famous pasta in Lazio, and the cacio here refers specifically to the Roman feta (pecorino Romano).
Jews have lived in Rome for more than two thousand years, so Lazio also has a long history of Kosher cooking dishes such as Carciofi alla giudia fried artichokes.
Marche Marche
The Marche region is located in central Italy, bordering Emilia-Romagna to the north, the Ariatic Sea to the east, Abruzzo to the south, and Tuscany and Umbria to the west. The cuisine of the Marche region is clearly divided between coastal and inland areas, with seafood dominating the coastal areas and inland areas dominated by vegetables and meats.
Ancona cod Stoccafisso all'anconetana is one of the specialties of this region, made from cod with olives, tomatoes and potatoes.
Toscana Tuscany
Tuscany is the largest region in central Italy, bordered by the Tyrrhenian Sea to the west, Liguria to the northwest, Emilia-Romagna to the north (the two regions divide the Apennines in two), the Marche to the east, and Umbria and Lazio to the south.
Tuscan soups are very popular, especially those made with beans and vegetables, such as Ribollita's Specialty Vegetable Soup made with celery, carrots, beans, potatoes, onions, etc., which are generally served with bread. The Tuscan bread is famous for not adding salt.
The Florentine-style charcoal-grilled steak Bistecca alla fiorentina, a T-bone steak and fried on charcoal sprinkled with only a little salt and pepper, is a must-eat on a trip to Florence.
Umbria
Umbria is located in the heart of Italy and is the only region that is not facing the sea. It is bordered by land on all sides, with Lazio to the south, Marche to the north and east, and Tuscany to the west.
The most representative ingredients of the Umbrian region are black truffles and pork, Spaghetti alla norcina, which is pasta with black truffles and garlic.
Panpepato is A special Umbrian festive cake that was born thanks to the flourishing spice trade during the Renaissance. Different from the general chocolate cake, it adds spices such as black pepper, cinnamon, cloves, etc., plus marsala, mixed with almonds, walnuts, hazelnuts, etc., and the taste is rich in layers.