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 pound fresh mozzarella cheese
1 tablespoon parsley, coarsely chopped
2 tablespoons fresh basil, chopped
1/2 cup strong olive oil
2 teaspoons lemon juice
Cut the mozzarella into 1-inch cubes. Place in a bowl. Add the parsley, basil, oil, and lemon juice and toss to coat. Let sit at room temperature for 3 to 4 hours before serving.
Pasta, Risotto & You (with recipes)
from Kate's Global Kitchen:
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This page modified January 2007
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