Alto Adige, Friuli Venezia Giulia—heavier reliance on butter over oil, and rice over pasta; also uses polenta and cream sauces. South-Central: Molise, Lazio, Abruzzo, Marche, Sardinia— fresh seasonal ingredients are abundant and simply-prepared; black pepper, bitter greens and strong cheeses are prevalent. North-Central: Tuscany, Umbria, Liguria, Emilia-Romagna, Veneto—here the food is simple, never
smothered in heavy sauce, and olive oil is featured in soups, stews and on salads.
Italy is a large country affected by several different climates—continental in the north, cold and wintry in the mountainous areas, windy in the central regions, and mild and warm along the Mediterranean coast. The chapters ahead will explore how climate, geography, and a rich and flourishing history affect the
different cuisines of Italy and how Italian food impacts America today.
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