introduction Italian cuisine is a staple in many parts of the world. Many of the most popular foods in the United States, such as pizza and spaghetti, originated in Italy. Whether dining at a high-end Italian restaurant, or at home eating a pasta dish with family, Italian cuisine is a popular and well-known choice. Italy’s cuisine was created through a rich history that includes the Roman Empire. Many of the dishes began as an experimental fusion of many different flavors. It was about making do with what was available, and it varied widely from region to region and even town to town. There are Italian dishes that originated in certain regions of the country that can’t be found anywhere else in the world or even in other parts of Italy. Many Italian foods that are familiar to Americans come from the south of the country, like pasta and pizza. In the north, there is less usage of tomatoes and pasta and more rice and expensive ingredients. The two ends of the country have a variety of dishes that are very different from each other. In order to grasp the locations of the various cultures and regions, one must consider the country’s famous resemblance to footwear. If Italy is the shape of a boot, Southern Italy stretches from the heel to the toe and the ankle area. Slightly above the ankle is considered the South Central. The North Central is located more in the calf area, with the top of the boot boasting The North region. Furthermore, the eastern coastline is next to the Adriatic Sea, the sole of the boot lies along the Ionian Sea, and the western coastline looks out into the Ligurian and Tyrrhenian Seas. The regions containing the diverse Italian cuisines are:  The South: Sicily, Calabria, Basilicata, Puglia, Campania— characterized by bold flavors and fragrant herbs such as basil and oregano; also plenty of tomato, citrus and olive oil.  The North: Piemonte, Valle D’Aosta, Lombardy, Trentino



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