Though there are many individual regional cuisines in Italy, northern and southern Italian cuisines are primarily differentiated by the cooking fat and style of pasta commonly used. Northern Italian cuisine (other than on the coast) favors butter, cream, polenta, Mascarpone, Grana Padano, and Parmigiano cheeses, risotto and fresh egg pasta. Southern Italian cuisine tends toward Mozzarella, Caciocavallo and Pecorino cheeses, olive oil and dried pasta. Southern Italian cuisine also makes greater use of the ubiquitous tomato.
1-1/2 cups semolina flour
1 cup all-purpose flour
2 tablespoons olive oil
1 teaspoon salt
In a large bowl, combine the two flours. Add the remaining ingredients and, using a wooden spoon, combine until smooth. Dough should be somewhat sticky. Cover and let relax for 30 minutes.
Using flour as necessary, knead dough by hand or with pasta machine.
Pasta, Risotto & You (with recipes)
from Kate's Global Kitchen:
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This page modified January 2007
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