Page 186 - (DK Eyewitness) Travel Guide - Italy

184  NOR THWEST IT AL Y

The Flavours of Northwest Italy

From Mediterranean Liguria to the Alps, the Lombardy plain
and Piedmont, this diverse area is characterized by its rich,
hearty cuisine. Along with the Veneto, Lombardy and Piedmont
are Italy’s main rice-growing areas and risotto features widely,
especially delicious when made with local wild mushrooms.
The white truffles of Alba are the “white gold” of Piedmont,
while lush pastures produce some of the country’s best meat
and many of Italy’s finest cheeses. The mild Ligurian climate
favours olives and herbs – especially basil, used in pesto sauce
– and fish teem in the sparkling Mediterranean. Fresh basil
Piedmont and
(maize porridge) still features
from its days as the staple diet Valle d’Aosta
of impoverished countryfolk. The “Slow Food” movement
The other staple food, the was born in Piedmont in
short-grained rice that is used 1986. Its mission is “to defend
in risotto, grows abundantly biodiversity in our food supply,
in the area around Pavia. spread taste education and
Lombardy is one of Italy’s connect producers of excellent
largest cheese-making regions, food”. The movement now has
the most famous including more than 100,000 members
Gorgonzola, Mascarpone, in more than 50 countries.
Bitto and Grana Padano. Piedmontese flavours are robust,
A precious haul of aromatic Grana Padano Gorgonzola Fontina
Piedmontese truffles Bitto
Lombardy
This is the home of dishes
prepared alla Milanese, rich in
butter, ossobuco (shin of veal),
vegetable soups and boiled
meats (bollito misto). From veal
to beef and from pork to
poultry, Lombardy produces
some of the country’s finest
meat, but it is also associated Mascarpone
with cucina povera (cuisine of Taleggio
the poor) in which polenta Mouthwatering range of northwest Italy’s finest cheeses
Regional Dishes and Specialities
Veal is especially popular in Lombardy
and Piedmont, and a great favourite with
the Milanese is ossobuco. Another classic
Piedmontese dish, vitello tonnato, is
a surprisingly delicious blend of cold
roast veal served with a sauce made
with mayonnaise, tuna, gherkins
and capers. As well as pesto, a traditional
dish from Genoa is buridda alla Genovese –
Gianduiotti a delicious fish soup or stew containing mussels,
shrimps, octopus, squid and clams. Shavings of truffle
in dishes such as risotto and fagiano tartufato (pheasant stuffed with
white truffle and pork fat) give a taste of sheer luxury and, fortunately, Bagna Caôda From Piedmont;
a little of this very expensive delicacy goes a long way. And, for those a warm mix of olive oil,
with a sweet tooth, panettone is a soft Christmas cake studded with anchovies and garlic into which
dried and candied fruit, another Milanese speciality. raw vegetables are dipped.

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Eyewitness Travel LAYERS PRINTED:
Feature template “UK” LAYER
(SourceReport v1)
Date 24th July 2012
Size 125mm x 217mm